Pork Souvlaki

This Pork Souvlaki recipe from Ina Garten is a total KEEPER.

I strongly recommend marinating the pork as soon as you can. The longer, the better. I did mine for 6 hours. I definitely think the marinade helps tenderize the meat. The recipe calls for pork shoulder, which is typically roasted slow and low. But this recipe cooks the meat super duper fast - like in less than 10 minutes!! So, the longer it marinates, the more tender and juicy the meat will be on your plate.

The recipe suggests using resealable plastic bags for marinating, but I used a glass Pyrex bowl with a lid.

If you only have one cast iron skillet, be sure to cook the meat in batches. I used two skillets. Overcrowding the meat and veggies will prevent the meat from getting that beautiful sear on the outside that guarantees an unforgetable flavor.

The fresh herbs in the marinade are an absolute must. As always, be sure to zest your lemons BEFORE juicing them.

The marinade is fantastic for both the veggies and the meat! Yellow bell pepper and red onion are full of flavor and color!

My family loved this dish. Now, my crew is totally small - just three of us. So we had leftovers, and they were just as fab the next day. But, I would totally make this if we had company and I think all me readers with lot of kids would enjoy this dish for a family-style dinner.

I served this with lemon rice, hummus, warmed pita, cut up veggies, feta and tzatzki. 

This recipe is so good.

Pork Souvlaki

Makes 6 servings

From "Cook Like a Pro" 

By Ina Garten

2 lbs. boneless pork shoulder, trimmed, 3/4-inch diced

1 red onion, cut in 1/2-inch wedges through the root end

1 large Holland yellow bell pepper, seeded and cut into 1/2-inch strips

Grated zest of 1 lemon

1/3 cup freshly squeezed lemon juice (2 lemons)

3 garlic cloves, grated on a Microplane zester

2 Tbsp. roughly chopped fresh oregano leaves

2 tsp. roughly chopped fresh rosemary leaves

Kosher salt and freshly ground black pepper 

6 warmed pita breads for serving

Tzatziki Sauce (recipe is below)

Julienned fresh mint leaves, for serving

Combine pork, red onion, bell pepper, lemon zest, lemon juice, 1/3 cup olive oil, garlic, oregano, rosemary, 2 tsp. salt and 1 tsp. black pepper in a large (1-gallon) plastic storage bag. Press out the air, seal, and set aside at room temperature for 30 minutes or refrigerate for up to 12 hours.

Preheat one very large (14-inch) or two medium (10-inch) dry cast iron skillets over high heat for 3 minutes. Add the pork and vegetables, including the marinade, spread out, and cook without stirring for 3 minutes. Continue to cook over high heat for 7 to 8 minutes, stirring occasionally, until the pork is cooked through but still slightly pink in the middle. Don't overcook the pork or it will be dry!

Place 1 warmed pita on each plate. Spoon the pork and vegetables on one half of the pita and place 2 rounded Tbsp. of tzatzki on the other half. Sprinkle with mint, lemon juice and salt and serve hot.

Tzatziki Sorta Sauce
By Susan Leiser

10 ounces Greek yogurt
1 Tbsp. lemon juice
1 garlic clove, minced
2 Tbsp. parsley, chopped
2 scallion greens, minced
1 Tbsp. white wine vinegar
Salt and pepper to taste

Combine all the ingredients in a bowl, and gently stir together with a spoon until well blended. Refrigerate if made well ahead. This sauce is more flavorful the longer the ingredients marinate together. I like to give it at least an hour. 

Mushroom and Broccoli Stir Fry for Lunch

 I gave up lunch meat for Lent in 2020, which means I gave it up forevs. Pretty much. If I'm at a party and the food is a bunch of hoagies, I mean I'm going to eat one.

But for the most part, this little lady is free of processed meats. As a result, I need to get creative when I'm coming up with lunches.

My Mushroom Broccoli Stir Fry is ready in less than 15 minutes. I bought those pouches of brown rice that you just nuke in the microwave for 90 seconds. So easy.  If you don't buy your mushrooms pre-sliced, that will add some minutes to your prep, of course.

This stir fry was very filling for me, and I love the taste of it all. You totally could add chicken or beef to up the protein factor and/or if grooving as a vegetarian ain't your thang.

The quantities below made me two lunches. This lunch made me super happy.

Mushroom Broccoli Stir Fry

Makes 2 lunch servings

1 Tbsp. canola oil

Button mushrooms, sliced, 8 ounces

2 cups broccoli florets, cut into bite-sized pieces

1 medium onion, sliced

2 garlic cloves, minced

1 cup vegetable broth, heated in microwave a microwave-safe liquid measuring cup or bowl

2 tsp. cornstarch

2 tsp. Chinese 5 spice seasoning

1 Tbsp. soy sauce

Ground black pepper to taste

Serve with brown rice, soy sauce and sirachi if desired

Add canola or clear oil to a wok or a large pan with sides over high heat. Once the oil ripples, add mushrooms and onions, stirring frequently for about 4-5 minutes. Add garlic. Cook for a minute. Add broccoli, keep stirring. Add 5-spice seasoning, black pepper and soy sauce. Cook for another 4-5 minutes. 

Whisk cornstarch into warmed vegetable broth. Add to wok. Stir some more, Let mixture come to a boil. Cover with a lid and lower heat to medium. Cook for another 5 minutes.

Serve with brown rice and more soy sauce or sirachi if you like a little kick! Portions may be stored in the refrigerator for up to 3 days. 

Lovely Lemon Cookies

Do you want something sweet and citrusy but not too heavy? These Glazed Lemon Cookies are just what you asked for!

All ages love these circles of sweetness. They are soft and light. A kiss of lemon

This is a great recipe to make with your kids. Using a cookie scooper helps shape the dough into perfect shaped balls. I recommend using Silpat mats on your baking sheets for best results. You can also line your baking pans with parchment if you do not have Silpats.

If you have a squeeze bottle, it is perfect for drizzling the glaze over the cookies. But the plastic sandwich bag with a snipped corner works just fine, too!

Glazed Lemon Cookies

From "Cooking Classy"

Makes about 30-36 cookies

Ingredients

2 cups + 2 Tbsp. all-purpose flour (scoop and level to measure)

1 Tbsp. cornstarch

1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup butter, softened

1 1/4 cups granulated sugar

Zest of 2 lemons (About 1 1/2 Tbsp.)

1 large egg

1 large egg yolk

2 Tbsp. fresh lemon juice

1 1/2 tsp. vanilla extract

Lemon Glaze

1 cup powdered sugar

1 1/2 - 2 Tbsp. fresh lemon juice

Instructions:

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking soda and salt. Set aside.

In the bowl of an electric stand mixer fit with the paddle attachment, whip together butter, sugar and lemon zest on medium-high speed until mixture is pale and fluffy, about 3 minutes.

Blend in egg, then egg yolk. Mix in lemon juice and vanilla extract. Slowly add in dry ingredients and mix until just combined.

Scoop dough out by the heaping tablespoonful, form into balls and drop onto silicone baking mat or parchment paper lined baking sheets. Bake in preheated oven 9 - 11 minutes.

Allow cookies to cool on baking sheet several minutes before transferring to a wire rack to cool.

For lemon glaze:

In a small mixing bowl, whisk together powdered sugar and enough lemon juice to reach a drizzable consistency.

Pour mixture into a resealable bag, seal bag and cut a small tip off one corner then drizzle glaze over cooking. Allow glaze to set at room temperature.

Store cookies in a single layer in an airtight container.

Zucchini Blossom Pasta

I always ooh and ahh at zucchini blossoms in cookbooks and on Pinterest. But in reality, I NEVER get my hands on any. They are too delicate/perishable to sell in markets and I do not grow my own zucchs.

But alas, I do live in a land of farmers and my friend Jaime hooked me up with a bunch. Happy face!

Now, traditionally zucchini blossoms are stuffed and dipped in a light batter and fried. But I wanted to cook these in a lighter way so I did this beautiful pasta. I'm calling it Zucchini Blossom Pasta. It is inspired by a recipe I read on The Tuscan Gun on Facebook, but I add my own Jersey Girl touches to the dish. Of course! The dish features a couple of zucchini, and onion and basil. A ricotta cream infused with lemon zest and red pepper flakes tops it off. 

I love the simplicity of this dish. Try to use the zucchini blossoms as soon as you can. Keep them in a cool place, but don't refrigerate unless you absolutely must! Soak in cold water about 20 minutes before using.

I served with Lidia's Chicken Rolls in Lemon Broth. For that recipe, click here. So good!

My family really enjoyed this. I hope yours does, too!

Zucchini Blossom Pasta

Makes 4 side dish portions

 2 medium zucchini, chopped

1 medium onion, chopped

12 zucchini blossoms (rinsed and separated by petals right before adding to the pan with the zucchini and onion)

1/2 pound short cut pasta

Olive oil

1 cup fresh ricotta,

zest of 1 lemon

1/4 tsp. red pepper flakes

Salt and pepper to taste

Fresh basil, shredded

Grated Parmiggiano Reggiano, to serve

In a small bowl, combine ricotta, lemon zest, 2 tsp. olive oil and salt and pepper. Set aside

Cook pasta in a pot of boiling salted water until al dente.

Meanwhile, in a pan over medium heat, add olive oil, chopped zucchini and chopped onion. Saute for 5 minutes until zucchini is lightly browned and onions are softened. Season with salt and pepper.

Once pasta is cooked, transfer to the pan with the cooked zucchini and onions with a slotted spoon. Add two or three ladles of pasta water. Add zucchini blossoms. Gently toss. Turn off heat. Drizzle with olive oil. Add more salt and pepper if desided. Top with fresh basil.

To serve: Plate pasta with a drizzle of olive oil, a dollop of ricotta and a sprinkle of Parmiggaino Reggiano, if desired. 

Crab Cakes: More Crab, Less Filler

 Crab Cakes are a fave of The Husband - and my Mom, actually - so I occasionally rock them out as a little surprise in the daily din repertoire. This recipe is fabulous because it really highlights the crab and has very little filler. 

It comes from Chrissy Teigen's "Cravings" cookbook. I know she isn't the most beloved of celebrities at the moment. In fact, The Husband was shocked that her cookbook wasn't in my Goodwill pile. But, I'm hoping she learns the error of her ways and perhaps turns it around. And honestly, there are a lot of super yum recipes in the cookbook.

I served the crab cakes with Lemon Spaghettini and fresh arugula with lemon juice and olive oil. Click here for the Lemon Spaghettini recipe. 

Here are my helpful tips for successful crab cake making. I feel like this dish can be a little tricky. First of all, buy the best crab meat you can afford. The better the crab, the better the cake. Drain your crab meat and check it for shells.

I use panko breadcrumbs instead of just regular bread crumbs. I feel like panko was made for seafood, and I like their lightness and crunchiness. Be sure to not overmix the ingredients. They kind of just come together lightly. And mix with your hands. Seriously.

Whatever you do, be sure to form your crab cakes ahead and let them chill out for at least an hour in the refrigerator. This is extremely important as it helps them hold their shape while cooking. Honestly, I find if you leave them in there for a few hours it really helps them stay together.

Make sure your oil is hot before adding the cakes to the pan. Look for the ripple in the oil. One it has a nice ripple going, you are hot hot hot. If you are worried about handling large crab cakes, make them smaller - that way they are easier to flip! Once you add the cakes to the oil, don't mess with them! Give it at least 4 minutes, but you may want to go a wee bit longer to ensure that golden crust. 

As always, if all the cakes don't fit in your pan, use two pans or cook in batches. Overcrowding ruins food. The end. 

Be sure to drain your finished cakes on paper towels to get rid of excess oil.

Also, if you can't find chives, the green tops of scallions work beautifully. 

Now get cooking!

Crab Cakes

From "Cravings"

By Chrissy Teigen

Makes 4 crab cakes

1 large egg

2 Tbsp. mayonnaise

1 1/2 tsp. Dijon mustard

1 tsp. Sirachi

1 tsp. Worcestershire sauce

1/2 tsp. kosher salt

1/2 tsp. freshly ground pepper

2 Tbsp. minced chives

3/4 lb. lump crabmeat, picked over

1/3 cup fine fresh bread crumbs

1/2 cup canola oil

In a bowl, whisk together the egg, mayo, mustard, Sirachi, Worcestershire, salt, pepper and chives. Add the crabmeat and bread crumbs and gently fold, trying not to break up the crab. (It's just a little bit of bread crumbs to hold the cakes together, not a filler!) Form into 4 crab cakes, arrange them on a plate, cover, and refrigerate for 1 hour.

In a large skillet, heat the oil over medium-high heat. When the oil is shimmering-hot, gently lay the crab cakes in the oil and fry until golden on the underside, 4 minutes. Gently flip and fry an additional 4 minutes. Drain on paper towels and cover with foil to keep warm before serving. 

Please note: The Jersey Girl used panko bread crumbs stead of fine bread crumbs.

Couscous Primavera

 Every mom is looking for ways to get some veg into the systems of her offspring.

My Couscous Primavera does just that. It's perfect for a light lunch or a side to any meat, fish or burger. 

Zucchini, onion, peas and grape tomatoes are my star veggies in this dish. Lemon juice and fresh basil brighten it up. And a sprinkle of feta at the end gives it a salty kick. So good!

My 10-year-old son really enjoyed this dish. He did eat around the grape tomatoes, but the zucchini, onions, peas and herbs all made it into his happy mouth. 

If you are unfamiliar with couscous, it is a super tiny pasta. To cook it, literally bring the cooking liquid to a boil. Add the couscous. Give it a stir. Cover it with a lid. And turn off the heat. And wait for 10 minutes. That's it! 

This is a dish that cooks in a flash, and it's full of goodness. I hope you enjoy it!

Couscous Primavera

Serves 2 for lunch or a side

1 small zucchini, chopped

1/2 onion, finely chopped

1/2 cup grape tomatoes, halved

1/2 cup frozen peas

1 Tbsp. olive oil, plus more for drizzling

2 Tbsp. fresh basil, chiffonade

Juice of 1/2 a lemon

3/4 cup couscous

1 cup water

Salt and pepper to taste

Feta crumbles (optional)

In a medium size pan over medium heat, add olive oil. Add zucchini and onion, saute for about five minutes until veggies are softened. Season with salt and pepper. Add 1 cup water. Bring to a boil. Add couscous and frozen peas. Stir. Cover immediately with lid of pan. Turn off heat. Let stand for 10 minutes.

After 10 minutes, fluff couscous with a fork. Stir in grape tomatoes, basil and lemon juice. Drizzle with more olive oil. Check for seasonings and add salt and pepper, if desired. Serve with a sprinkle of feta, if desired.