Braised Cinnamon Pork with Prunes

Let me just put this out there - I am not a pork fan. It's usually dry, fatty, salty, just doesn't hit the spot. Tonight I finally tried this "pork and prune" dish of my mother-in-laws that my husband has been asking me to make. I wasn't very excited about making it. Pork? Bleh. Prunes? Gross. But being my mother-in-law's recipe, I should have known it would have been good. I ate my entire serving of pork, when usually I can only stomach a bite or two of the stuff. It was great. 

1 Loin Pork Roast, pulled and tied (2.5 lbs)
Salt and Pepper
2 Tbs Vegetable Oil
1 Tbs Butter
2 Medium Onions finely chopped
1 Cinnamon stick 2 inches long
1.5 cups chicken stock (about 1 can)
1 cup dried pitted prunes
2 Tbs mild honey
2 Tbs fresh lemon juice

Heat oil and butter in a heavy le creuset type dish
Pat your loin dry with paper towels
season all sides with salt and pepper
Brown on all sides in pan
Remove from pan, add onions and sauté (season onions with salt and pepper as well)
Return pork back to pan, add water and cinnamon. 
Bring to a boil, then reduce to low and simmer for 90 minutes (turning meat from time to time)
Add prunes to liquid, cover, and continue to simmer for 30 minutes
Stir honey into liquid, basting pork as you go for about 5 minutes
Transfer meat to plate, remove prunes to a bowl
Cook sauce until thickened, add lemon juice, add prunes back to sauce and season to taste
Arrange pork slices and spoon sauce over pork
Enjoy!

Orange Marmalade Chicken

The other day I was making orange rolls (that turned out terrible by the way) when I realized I have a whole jar of "orange marmalade" in my fridge. I made a mental note, then this week while going through my mother-in-laws cook book I found a recipe for "orange marmalade chicken". It actually seemed like an easy dish, with mostly pantry ingredients - which I love. My mother in law had noted that it was an impressive yet easy dish for company. I love it when I find a dish that is easy to make, but with complex flavors that don't taste like it's an "easy meal". I adjusted a few things in my rendition but this dish did not disappoint. I would make this for company anytime. It was so easy! 

3 Boneless skinless chicken breasts
3 Tablespoons butter
Salt, Pepper, Nutmeg (to taste)
2 Tablespoons orange marmalade
1 green onion sliced (I ydidn't have green onion, so i used a slice of a regular yellow onion and browned it in the butter before I cooked the chicken)
1/2 tsp dried french taragon
1/3 cup white wine
1/4 cup heavy cream (I didn't have cream so I used whole milk)

Sprinkle chicken with salt, pepper, and nutmeg. In large skillet melt butter (and brown onions if you are using yellow onions), brown chicken on both sides, add marmalade, onion if you haven't already, tarragon and wine. Cover and reduce heat, simmer for 15-20 minutes until chicken is cooked through. Remove chicken from skillet, add cream or milk until sauce is thickens. I added a tsp of flour to help mine thicken. Salt and pepper as needed. Cover chicken is sauce. Delish!

Oatmeal chocolate chip cookies

These are a classic all American chewy oatmeal cookie.  Sorry again that my blog photography is not very beautiful. When I'm done cooking I'm more interested in eating vs photo-ing. 

2 sticks butter

1/4 cup white sugar

1 1/2 cup packed brown sugar

2 eggs 

3 tsp vanilla 

1 tsp salt 

1 3/4 cups flour

3/4 tsp baking soda

3/4 tsp baking powder

3 1/2 cup oats 

1 cup chocolate chips

1 cup chopped walnuts 

  

Bake at 350 for 12 minutes

Chinese Teriyaki Chicken Salad

Sorry I didn't get a better picture. I was hangry (hungry/angry) when I made this salad and I pause for no man. 

This is a yummy little Asian Salad. Very filling, quick, reminds me of chopped lettuce wrap almost. 

Mix together:

1 head iceberg lettuce (or 1/2 head iceberg and 1/2 head napa Chinese cabbage) 

4 chicken breasts sliced and pan fried in 3 tbsp olive oil, then warmed in a few tablespoons of teriyaki sauce. 

Chinese noodles for crunch or wonton skins cut in strips then fried

Orange slices 

3 tablespoons toasted sesame seeds

1 cup (2 cans) water chestnuts 

1/2 cup chopped cilantro 

4 green onions 

Dressing:

4 tbsp sugar

2 tsp salt 

8 tbsp rice wine vinegar 

1/2 cup vegetable oil