Tag - caramelized onions

Sunday Night Dinner

I decided to make a nice Sunday night dinner with enough leftovers for a few meals. Jason was craving some pork loin so I decided to go for it! I made Herb Encrusted Pork Loin with Caramelized Onions, Spinach and Garlic Risotto, and Roasted Carrots and Broccolini. I wouldn’t change a thing with any of the recipes, everything came out perfectly. Paired with a nice red wine from Acacia Vineyards in Napa.

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Herb Encrusted Pork Loin with Caramelized Onions
(Recipe inspiration from Lauren’s Latest)
1 3-4 lb. pork loin
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon dried rosemary, crushed in your fingers
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 large onion, sliced

1. In a small bowl, combine the salt, garlic powder, pepper, rosemary and thyme. Sprinkle the mixture all over the pork.

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2. Heat a pan over medium-high heat, add the oil, and brown the pork on all sides. Place the pork in a slow cooker and pour remaining oil all over.

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3. Place the onions around the pork, cover and cook on LOW for 6 hours. The internal temperature of the pork should reach 160 degrees for medium.

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4. Remove the pork from the slow cooker and let rest 15 minutes before slicing and serving.

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Spinach and Garlic Risotto
(Recipe credit to Marta Stewart)
1 32-oz container of vegetable stock
1 1/4 cup dry white wine
2 tablespoons olive oil
2 tablespoons butter
1 onion, finely chopped
coarse salt and ground pepper
1 cup Arborio rice
16 oz baby spinach
4 cloves garlic, chopped
1/2 cup grated parmesan/asiago blend, plus more for serving (optional)

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1. In a small saucepan, combine broth 1 cup of wine and bring to a simmer, then keep warm.
2. In a large saucepan, heat oil and butter over medium heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
3. Add rice and cook, stirring, until well coated, 1 to 2 minutes. Add 1/4 cup wine; cook, stirring, until absorbed, about 1 minute.

DSC_0933(What the risotto looks like when first adding the wine)

4. Add 2 ladles full of hot broth mixture; simmer over medium-low heat, stirring occasionally, until absorbed, 5 to 7 minutes. Continue adding broth mixture, 1 ladle at a time, waiting for liquid to be absorbed before adding more, stirring occasionally, until rice is just tender and creamy with a little liquid remaining in the pan, 20 to 25 minutes total (you may not need all the broth mixture).

DSC_0957(What the risotto looks like after adding all the broth)

5. In the meantime, while you’re adding more broth, add touch of oil and chopped garlic to a frying pan and cook until fragrant. Add spinach and toss until wilted. Set aside.

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6. When the rice has absorbed all the liquid, and has a creamy texture, stir in the spinach, garlic, and cheese. Serve immediately, with more Parmesan, if desired.

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Roasted Carrots and Broccolini 
1 lb long young carrots, rinsed and scrubbed with greens cut with one inch remaining, then sliced longways
1 lb broccolini, hard ends removed
2 Tablespoons olive oil
2 cloves garlic, peeled and crushed
Salt and pepper

1. Preheat oven to 400°.
2. In a baking dish, combine carrots, olive oil, garlic, salt and pepper.

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3. Cover with foil and roast for 25 minutes, until par-cooked. Uncover, add broccolini and toss together. Roast for another 10-15 minutes until vegetables are tender.

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Super Bowl Appetizers

We went to Jason’s coworker’s house yesterday to watch the game. I brought Caramelized Onion Dip and Cayenne Stuffed Mushrooms. These appetizers are a huge hit with all of my friends and family and both are very easy to make (especially if you have a food processor to chop up the mushroom stems and garlic)!

Caramelized Onion Dip
(Recipe credit to Food & Wine)
2 Tablespoons unsalted butter
3 medium onions, halved and thinly sliced
1 1/2 cups sour cream, room temperature
1 8oz block of cream cheese, softened
1/2 teaspoon onion powder
1/2 teaspoon Worcestershire sauce
Kosher salt and ground pepper

1. In a large skillet, melt the butter. Add the onions and cook over medium heat, stirring occasionally, until golden. It may take about 30 minutes.
2. Add 2 tablespoons of water and cook, stirring, until the water evaporates, about 5 minutes. Let the onions cool slightly, about 15 minutes.
3. Transfer the onions to a cutting board and coarsely chop.
4. In a large bowl, mix onions with salt and pepper, as desired.
5. Mix in the sour cream, cream cheese, onion powder, and Worcestershire sauce until smooth. Season more as needed and serve at room temperature.

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Cayenne Stuffed Mushrooms
24 whole fresh mushrooms
2 tablespoons canola oil
2 tablespoons minced garlic
2 8oz blocks of cream cheese, softened
1/2 cup Parmesan cheese
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 cup seasoned bread crumbs (gluten free, if desired)

1. Preheat oven to 350 degrees F. Spray a casserole dish with cooking spray. Clean mushrooms with a damp paper towel and carefully break off stems. Chop stems extremely fine with food processor, if available.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic.
3. Pour stem and garlic mixture into a bowl lined with paper towel. This will help get rid of excess moisture and oil. After a minute or so, remove stems from the towel and place inside bowl to cool.
4. In a large bowl stir stems and garlic into cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick.
5. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Dip each cap into the breadcrumbs and arrange in prepared casserole dish.
6. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

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