Friday, August 30, 2013

Spinach and Artichoke Stuffed Portobello Mushrooms

I'm often saying that I made a new recipe and Colin gobbled it up.  He is a good eater, which is great for his little growing person, and because I love to cook.  He certainly has his favorites (salmon, smoothies, and don't get between him and a muffin), but he is willing to give most anything a try.  That being said, he did not love these, and I cleaned a fair amount of spinach and artichoke off of the floor.  Jon and I, on the other hand, enjoyed them quite a bit.  More for us.  

These were delicious as a vegetarian entree, but could also be made with little crimini mushrooms as an appetizer. 

Spinach and Artichoke Stuffed Portobello Mushrooms

6 portobello mushroom caps, cleaned and stems and gills removed
Olive oil
1 garlic clove, chopped
1 can artichoke hearts, chopped
10 oz. frozen spinach, thawed
2 oz. cream cheese
1/4 cup greek yogurt
Parmesan cheese, for topping

Preheat oven to 375 degrees.
In a pan, heat olive oil over medium.
Add in garlic and saute for 1 minute.
Add in chopped artichoke hearts and spinach. 
Cook for a few minutes and stir in cream cheese and yogurt.
Portion between mushrooms and bake for 20-30 minutes, until heated through.
Sprinkle with Parmesan cheese and bake for 5-7 minutes to melt.

Wednesday, August 28, 2013

Grilled Pork Sandwich with Lemon Basil Mayo

We received some boneless pork loin chops along with a Christmas gift from Omaha Steaks.  My first attempt at cooking the pork yielded tasteless, dry hockey pucks, so the remaining two pieces stayed in the freezer for several months while I mustered the courage to try again.  Then one day while watching Giada, everyone's favorite perky Italian, she made sandwiches with grilled pork loin chops and they looked delicious.  Even so, I wasn't all that excited about this meal, but it turned out very well.  Jon was the grill master, and I handled the toppings. 

Also, can we go ahead and ignore the ice cubes floating in my wine glass?  The wine wasn't chilled, and I'm not so secretly an 80 year old woman.

Grilled Pork Sandwich with Lemon Basil Mayo
 original recipe from Giada De Laurentiis

2 boneless pork loin chops
Kosher salt and freshly ground black pepper
2 teaspoons herbes de Provence
1/2 cup mayonnaise
1/4 cup packed chopped fresh basil leaves
1 lemon, zested (about 2 teaspoons)
1/2 lemon, juiced
1 (1 pound) loaf ciabatta or rustic bread, ends trimmed, cut in 1/2 horizontally
lettuce leaves
smoked gouda cheese, cut into slices

Heat a grill pan or gas or charcoal grill.
Season pork chops on both sides with salt, pepper and herbes de Provence.
Grill until an instant read thermometer registers 160 degrees, about 10 minutes.
Allow pork chops to rest for 5-10 minutes, and then slice.

In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
Layer the cheese, sliced pork, lettuce and basil mayo on toasted bread.

Monday, August 26, 2013

This Summer

At Home With Ann has been on a bit of a hiatus this summer.  We've been taking full advantage of the warm weather, and have been lucky to spend most of our days at the beach, playground, or running around in the yard.  I haven't been making too many new recipes, but here's a peek of a few things that have filled our plates.

 This pesto, eggplant, cherry tomato and bacon pizza was amazing.  In the summer, our weekly pizza nights often make way for grilled burgers, but this one was well worth cranking up the oven.

 Our CSA farm share has been chock full of tomatoes since the calender turned to August.  We've been having caprese salads nightly, and I've made a tomato sandwich for lunch every day for the past two weeks. 

 This past weekend some of my extended family gathered at the beach house for the weekend.  It was great to see them, even though my aunt made it clear in no uncertain terms that if I didn't update my blog from parsnip soup she would stop reading.  She did compliment my brownies and lemon bars, however.  They are always a hit.

For our anniversary dinner this year we ate sushi on our porch and followed it up with this key lime pie.  Meringue is pretty, but I prefer topping with whipped cream. I guess that means I'll have to make it again so I can share the recipe with you!

 As usual, we find ourselves overflowing with corn from our CSA farm share.  So far it's shown up in cornbread, chili, corn and black bean salad, and straight up with butter, salt and pepper.  Luckily, Colin has gotten the hang of eating it and no longer thinks it's a banana.

I have a couple recipes coming your way soon, one is a grilled pork tenderloin sandwich and the other is peach ice cream.  See you later this week!

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