oven baked spinach and goat cheese stuffed pork chops

Image

I love anything that’s dipped in bread crumbs and fried. It’s my weakness. So, lately I’ve been trying to slow down on the pan frying, and increase the oven baked deliciousness that is so much healthier for you. This dish is creamy, juicy, and very filling, and definitely one of my new favorite ways to make pork! I served this dish with some homemade spaghetti with pesto (you can find my pesto recipe here)!

Ingredients

2 boneless pork chops
bread crumbs
small log of goat cheese (I used homemade, will be posting the recipe soon!)
a few handfuls of spinach
a clove of garlic
a shallot
a couple tablespoons of mayonnaise
parmesan

Instructions

Preheat your oven to 350 degrees. Mince a shallot and a clove of garlic. Brown in a pan and add your spinach. Once the spinach is wilted, and dark green remove from the heat. At this point you can either use the full leaves, or throw the spinach, shallots, and garlic into the food processor to get a nice fine chop.
Slice your pork chop through the center, aka butterfly it, and pound it out so it is nice and thin. Spread your spinach mixture and sprinkle with goat cheese. Roll up the pork chop and tie it with some butchers string. Spread a little bit of mayo over the top and sprinkle with bread crumbs and some parmesan. Bake on a cooling rack, on top of a cookie sheet. This will allow the air to reach all around the pork and will keep it from getting soggy. Bake until it reached 170 degrees, about 30-40 minutes. Serve with your favorite side and enjoy!

Image

ImageImageImage

Image

Image

Advertisements

swiss chard, fennel, goat cheese & ricotta pizza

Image

Image

swiss chard, fennel, goat cheese & ricotta pizza

I’m a fan of any and all types of pizza… why wouldn’t you want tomatoes and bread and cheese, all in one? At least that’s how I originally looked at it. Now I still love my classic New York cheese pizza, but I love pies that use fresh and healthy ingredients as well! So, when I was scavenging for food in my fridge today, this is what I came up with! Enjoy!

Ingredients

Pizza Dough
2 packets of active dry yeast
1 1/2 cups of warm water
2 tbsp sugar
2 tsp salt
1/4 cup of olive oil
4 cups of flour (1/2 AP, 1/2 whole wheat)

Topping
a medium fennel bulb, sliced thinly
one onion, sliced
one bunch of swiss chard
bacon
goat cheese
home made ricotta

Ricotta
4 cups of whole milk
1 cup of heavy cream
2 tbsp of lemon juice

Instructions

In a large pot, add your whole milk and your heavy cream. While you are waiting for this to boil, add 2 packets of active dry yeast to the cup and a half of warm (about 110 degrees) water. This will need to sit for about five minutes before you do anything else. Once you see your milk start to develop foam on the top, watch carefully because it will begin to boil soon. As the milk begins to boil, add in two tablespoons of lemon juice and give one quick stir. Let rest for about two minutes. You will see curds have formed and at this point you can strain through cheese cloth or a fine mesh strainer. Let your curds separate from the whey and you will soon have ricotta! Depending on how stiff or moist you’d like your cheese, draining times will vary.

Now you can finish your dough. The water and yeast should have developed a slight foam on top, and at this point you can whisk in the olive oil, salt, and sugar. Once they are combined being to stir in your flour. If it gets to difficult to do with a spoon, feel free to get in there with your hands! You don’t want to overwork the dough at this point though, so once everything is combined, coat a new bowl with a touch of olive oil and put your dough in there to rise. Cover the bowl with plastic wrap and keep somewhere warm to rise and double in size.

At this point you can begin all of your chopping and rinsing. Slice your fennel thinly and caramelize- this will take a while, fennel is a strong veggie and needs time and patience to break down. Once they are soft and brown you can add in your sliced onion (I also added a splash of white wine!), and begin to cook it. Put the fennel and onion into a dish, and start to wilt your swiss chard- don’t even worry about washing the pan! While the chard is cooking down, throw a few pieces of bacon in a skillet and cook until crispy.

Once all of your toppings are ready, your dough should be good to go! There will be enough dough for a couple pizza’s- cut in half and save half the dough for later. Gently knead the dough on a floured surface and start to stretch to whatever shape pizza you’d like to make. For really thin crust I flatten out the dough even more with my rolling pin. Transfer your dough to a cookie sheet or pizza stone and throw on your toppings (for a vegetarian option, omit bacon)! I cooked my pizza at 300 degrees for about 15 minutes and then bumped the temperature up to 500 to finish off and get a nice crispy crust. I knew mine was ready when I could smell the pizza and when I looked in the oven, my crust was a golden brown!

I topped my pizza with some garlic powder, fresh parmesan, and salt and pepper. Divide up and enjoy!

Image

Image

rustic pizza

so i don’t know about you, but the past week and a half has flown by for me. i wake up, go to school or work, come home and go to sleep. which means, i haven’t been spending nearly as much time as i usually do since starting my new job. which also means i haven’t been posting enough! so i finally forced myself to slow down and make something delicious to share with everyone! i mentioned this pizza in a past post, and it is one of my favorite foods. i found the recipe for this rustic potato pizza on green kitchen stories which is an awesome blog that has so many healthy, vegetarian option recipes. since following their blog i find that i’ve been much more adventurous in the kitchen and much more willing to try new things! anyways, on to the pizza:

Image

the crust:

this part is fairly easy; if you don’t want to make your own crust, most grocery stores sell pizza dough premade and ready to go. if you do want to make your own pizza crust, theres a few companies that make fast acting yeast which will make this whole process a lot easier!

1 cup lukewarm water
2 tsp instant dry yeast
2 tsp sea salt
2 1/2 cup of your favorite flour (i used whole wheat)
2 tbsp olive oil

also when i was making this crust, i threw in some flaxseed meal and some whole flaxseed. it adds an interesting texture and flaxseed is awesome for you! when mixing this, you’re going to want to dissolve the yeast well in the warm water before starting to add in the other ingredients. add in most of your flour and your salt and knead the dough until it begins to come together and form a ball. if the dough is sticking to your hands you can add more flour until it is all incorporated. drizzle the dough with your olive oil and make sure the whole dough ball is covered. set the dough aside in a warm area while you prepare the rest of your pizza.

the filling:
set aside a little time for this, as well as some patience! now is the time to put your knife skills to the test and slice these ingredients very thin (or take out your mandolin!).

3 medium size firm potatoes
2 tbsp salt
4 tbsp olive oil
2 small spring onions
2 tbsp fresh rosemary, roughly chopped
100 g goat cheese (the small log or small container)
salt & black pepper

optional: a hand full of shredded mozzarella

directions:

as you’re slicing your potatoes put them in a bowl of salt and cold water, and let them sit in there while preparing the other ingredients. slice the onions very thin and chop your goat cheese. once you are done with this, check on your dough; it should have risen a bit by now! since we used instant rise yeast it does not need to sit out overnight or anything. prepare a surface with flour and begin to roll out your dough. once this is done put it on your pizza pan and brush with olive oil. if you are using the shredded mozzarella, add a thin covering to the dough. then start to take your potatoes out of the water and dry them off before arranging them on the dough. once the whole pizza is covered with potato, scatter the onion slices, rosemary, and goat cheese over the rest of it! season with salt and pepper and we are ready to bake! you want to put the oven on a really high temperature, between 475 and 500 degrees (fahrenheit). the pizza usually cooks in under twenty minutes, so i would check it at around 15 minutes and then continue baking until you reach how crunchy you want the crust. be prepared to devour this pizza in minutes!