ONE POT WONDER PORK & SCALLOPED POTATO STEW ~ BLOG 365.30 ~ COOKING THURSDAY

ONE POT WONDER PORK & SCALLOPED POTATO STEW adapted from Mary Berg

PORK STEW
1 1/2 pounds trimmed pork shoulder, cut into 1-inch cubes
FRESH ground sea salt and black pepper
2 tablespoons plus 1 teaspoon WONDRA flour
1 tablespoon avocado oil
1 tablespoon unsalted butter
1 red onion, peeled and cut into 8 wedges
1 LARGE carrot, cut diagonally into 3/4-inch slices
1 leek, white and light green parts only, washed and cut into 1-inch slices
4 garlic cloves, roughly chopped
1 cup dry cider or alcoholic apple cider
1 cup homemade chicken stock
1 sprig fresh sage, leaves picked and chopped and reserved for the topping
1 bay leaf, optional
1 firm sweet apple, such as Gala
Juice of 1 SMALL lemon juice
2 handfuls (about 2 cups) roughly chopped FRESH spinach

  • Place a large cast-iron skillet or oven-proof pan over medium-high heat.
  • Season the pork in a large mixing bowl with salt and pepper.
  • Scatter pork pieces with 2 tablespoons flour and toss to coat well.
  • Add the avocado oil to the pan and sear the pork in batches until golden brown.
  • Transfer to a plate.
  • Add the butter to the pan along with the onion, carrot and leek pieces, cooking 5-7 minutes, just until they begin to develop a little color.
  • Stir in the garlic along with the remaining 1 teaspoon flour and cook for 1 minute more.
  • Add the pork pieces and any juices back into the pan.
  • Add the cider, scraping the bottom of the pan to release any brown bits.
  • Stir in the stock, sage sprigs and bay leaf, bringing to a boil.
  • Cover the pot, reduce the heat to low and simmer for 45 minutes.
  • Peel and cut the apple into 8 to 12 wedges, toss with the lemon juice and set aside with the greens.

SCALLOPED POTATO TOPPING
1/3 cup heavy cream
FRESH ground sea salt and black pepper
FRESH grated nutmeg
1 tablespoon finely chopped lemon thyme, plus more for serving
3 medium yellow potatoes, sliced 1/4-inch thick
1 small Vidalia onion, thinly sliced rounds
Sour cream, for serving (optional)

  • In a large bowl, whisk together the cream with salt, pepper, a pinch of nutmeg and chopped lemon thyme.
  • Preheat the oven to 400°.
  • Remove the bay leaf from the stew.
  • Fold in the apples and greens.
  • Submerge the potato and onion slices in the cream mixture.
  • Arrange the sliced potatoes on top, alternating between the two colors, tucking in slices of onion here and there.
  • Transfer the pan to the oven.
  • Bake for 45 minutes to 1 hour, or until the potatoes are tender and golden brown on top.
  • Cool for 10 minutes before serving.
  • Serve with sour cream and a sprinkling of sage if desired.

PULL APART CHEESY PIGS in a BLANKET with ARBY’S SAUCE ~ BLOG 366.299

PULL APART CHEESY PIGS in a BLANKET adapted from Mary Berg

1 1/4 cups bread flour, plus more for dusting and kneading
1 teaspoon instant yeast
FRESH ground sea salt and black pepper, to taste
1/4 cup WHOLE milk
1/4 cup water
1 tablespoon unsalted butter, plus more for the bowl
1 tablespoon QUALITY honey
2 tablespoons Dijon mustard, plus more for serving OR 2 tablespoons creamy horseradish
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 1/2 cups FRESH grated medium Cheddar
6 jumbo ALL beef hot dogs
Dijonnaise, optional
Goop or Ketchup, optional

  • Whisk together the flour, yeast and salt in a large bowl until well combined.
  • Combine the milk, water, butter and honey in a small saucepan or microwave-safe bowl and heat just until the butter is melted and the mixture is lukewarm. If it accidentally gets a little too hot, just set the mixture aside for a few minutes.
  • Pour the milk mixture into the flour mixture and stir until a shaggy dough forms. Turn the dough onto a floured work surface and knead until smooth and elastic, about 5 minutes.
  • Place the dough into a lightly greased bowl, cover with a plate or plastic wrap and set aside in a warm place to rise until doubled in size, about 1 hours 30 minutes.
  • Meanwhile, stir together the Dijon or creamy horseradish, garlic powder and paprika in a small bowl.
  • When the dough has risen, heat your oven to 375 and grease a 9 or 10 inch springform pan with nonstick cooking spray.
  • Lightly grease the outside of a small oven-safe ramekin and place in the center of the pan. Set aside.
  • Punch the dough down and turn it out onto a lightly floured work surface.
  • Roll into approximately a 36-inch log then cut into 6 equal pieces.
  • Press and lightly roll each piece of dough to 1/4 inch thick and the same length of your hot dogs.
  • Brush the Dijon or horseradish mixture across the length of each piece of dough.
  • Scatter the grated Cheddar over top.
  • Place a hot dog on top and bring the dough up and around, pinching to seal.
  • Cut each into 3 equal pieces and arrange the pigs in a blanket, cut-side up, in the prepared springform pan around the ramekin.
  • Bake 35-40 minutes until golden brown and the dough is springy.
  • Set aside to cool for 10 to 15 minutes. 


  • To serve, remove the outer part of the spring form pan and transfer to a plate.
  • Fill the ramekin with Dijon, Dijonnaise, ketchup, Arby’s sauce or goop and serve.

NOTE:

  • You can cheat if you’re in a BIG hurry and use pizza dough sheets or even puff pastry.
  • You can also use regular hot dogs. We just prefer the ALL beef for their flavor and texture after baking.

ARBY’S SAUCE
1/2 cup ketchup
1 tablespoon apple cider vinegar
4-6 tablespoons filtered water
4-5 drops Tabasco sauce
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 tablespoons dark brown sugar

  • Combine all together in a small sauce pan.
  • Simmer on low 20 minutes, whisking periodically, especially the last 10 minutes.
  • Keep refrigerated.

LEMONY BRAISED CHICKEN THIGHS with ONIONS and POTATOES ~ BLOG 366.229

The original recipe called for 3 things I either don’t like the taste of (capers), am allergic to (mustard) or just don’t like to cook with (turkey) so I adapted it my likes. I also combined two of her recipes, both braising recipes for a one pot wonder 😀

LEMONY BRAISED CHICKEN THIGHS with CARROTS, LEEKS, ONIONS & POTATOES adapted from MARY BERG and MARY BERG

2 1/4 pounds bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
2 teaspoons avocado oil
1 tablespoon unsalted butter
2 SMALL Vidalia onions, thinly sliced
1 lemon, thinly sliced and seeds removed
5 to 6 medium yellow potatoes, quartered
1 SMALL bag baby carrots, drained
1 LARGE leek, trimmed and sliced

3 garlic cloves, thinly sliced
1 cup dry white wine
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce

1 cup chicken broth
2 tablespoons FRESH chopped thyme
FRESH chopped parsley for serving
FRESH grated Parmesan, for serving (optional)
Candied lemons, for serving (optional)

  • Heat your oven to 325°.
  • Place a enameled cast iron pot over medium-high heat.
  • Pat the chicken thighs dry and season well with salt and pepper.
  • Add the oil into the pan followed by the thighs, skin-side down. Allow to sear 3-4 minutes until golden brown on the first side and the meat easily releases from the pan.
  • Flip and sear on the other side 2-3 minutes JUST until golden then remove from the pan and set aside.
  • Turn the heat down to medium and add the butter along with the onions, lemons and potatoes.
  • Season to taste with salt and pepper, cooking until the onions and lemon are slightly softened and golden, 3 to 5 minutes.
  • Stir in the garlic followed by the white wine, scraping the bottom of the pan to deglaze and pick up any cooked-on bits.
  • Bring the wine to a simmer and cook down 2-4 minutes until slightly reduced.
  • Whisk the mayonnaise and Worcestershire sauce together. Add the broth and whisk until smooth.
  • Stir the broth mixture into the pan, coating everything well. 
  • Nestle the thighs on top, skin-side up, making sure that the skin is NOT submerged.
  • Bring to a boil, cover with the lid, and transfer the pan to the oven for 40 minutes.
  • After 45 minutes of braising, remove the lid and continue to cook 15-20 minutes until the chicken and potatoes are cooked through and the skin is golden and lightly crisp.
  • Remove the pan from the oven, scatter with the thyme and allow the dish to rest for 5 minutes.
  • Top with grated cheese if desired.

 

 

STUFFED BANANA PEPPERS ~ BLOG 366.228

STUFFED BANANA PEPPERS adapted from Mary Berg  Yield: 4 servings

FRESH ground Kosher salt and black pepper
4 banana peppers
1/4 cup FINE breadcrumbs
1 tablespoon Pampered Chef Chile Lime seasoning
2 tablespoons WHOLE milk
2 tablespoons avocado oil, divided
1 yellow onion, FINELY minced
2 garlic cloves, FINELY minced
1 cup MILD ROTEL (drained)
3/4 pound lean ground beef
1 LARGE egg yolk
1-2 cups homemade tomato sauce

1/4 cup finely grated Parmigiano-Reggiano, plus more for serving
1 tablespoon FINELY chopped FRESH parsley, plus more for serving
2 teaspoon FINELY chopped FRESH oregano

  • Heat your oven to 350°.
  • Bring a medium saucepan of salt seasoned water to a boil over high heat.
  • Add the banana peppers to blanch 2-3 minutes until JUST slightly tender.
  • Drain and slice one side off the pepper to expose the interior and remove the ribs and seeds.
  • Set the peppers aside and finely chop the small piece you cut from each pepper.
  • In a large mixing bowl, combine the breadcrumbs and milk and set aside.
  • Heat 1 tablespoon of the oil in a skillet over medium heat and add in the onion and chopped pepper.
  • Season with the Chile lime seasoning, salt and pepper, cooking 3-5 minutes until tender and lightly golden.
  • Stir in the garlic and transfer half of the mixture into the bowl with the breadcrumbs and set aside to cool to room temperature.
  • Add the ROTEL into the pan with the remaining onion mixture, bring to a simmer, cover with an off-kilter lid and reduce the heat to low to cook and keep warm.
  • Add the ground beef to the bowl with the breadcrumb mixture along with the egg yolk, cheese, parsley and oregano.
  • Place a small amount of tomato sauce on the bottom of the baking dish.
  • Season well with salt and pepper to taste and mix well to combine.
  • Stuff the meat mixture into the peppers and set into a greased baking dish.
  • Drizzle with the remaining tomato sauce, cover with foil and bake for 25-30 minutes.
  • Remove the foil and continue baking 10-15 minutes until golden and cooked through.
  • Serve the peppers topped with the sauce and a HUGE sprinkling of the Parmigiano-Reggiano and FRESH chopped parsley.