Sun-Dried Tomato Arugula Pesto

Sun-Dried Tomato & Arugula Pesto

SunDried Tomato Arugula Pesto

SunDried Tomato Arugula Pesto

 

Ingredients:

1 8.5 oz Jar Organic Sundried Tomatoes In Olive Oil
2 Cloves Garlic
1 Organic Lemon (zest and juice)
1 – 1 1/2 Cups Arugula
3 Green Onions (stems only)
Pinch Crushed Red Pepper Flakes (Optional)
1/2 tsp Sea Salt
Fresh Ground Pepper

In a food processor, add Sun Dried Tomatoes in the Olive Oil and Garlic and pulse until roughly chopped.  Season with Salt and Pepper.   Add Arugula and blend until roughly chopped (you may have to take the top on once and scrape down the sides and maybe add a touch more arugula). Add Green Onions and mix until chopped. Season with Lemon Zest, Lemon Juice, Crushed Red Pepper, Salt and Pepper. Give the food processor another quick pulse to combine. TASTE FOR FLAVOR AND SEASONINGS!!! Adjust as needed.

 

let me break it down for you!

In a food processor, add Sun Dried Tomatoes in the Olive Oil and Garlic and pulse until roughly chopped.

SunDried Tomatoes & Garlic

SunDried Tomatoes, Garlic, Salt & Pepper

 

Add Arugula.

Gorgeous, Green Peppery Arugula

Gorgeous, Green Peppery Arugula

 

Blend until Roughly Chopped.

Always taste for seasoning! Not too much pepper because the arugula is naturally peppery!

Always taste for seasoning! Not too much pepper because the arugula is naturally peppery!

 

Add Green Onions and pulse until chopped.

Green Onion Stems or Scallions are perfection

Green Onion Stems or Scallions add the perfect flavor

 

Season with Lemon Zest, Lemon Juice, Crushed Red Pepper, Salt and Pepper. Give the food processor another quick pulse to combine.

Add Seasonings and adjust as needed

Add Seasonings and adjust as needed

 

Now, you have a simple, mouthwatering, Perfect Pesto!

A Killer Flavor Combination

A Killer Flavor Combination

 

 

ENJOY!!!

ENJOY!!!

 

Perfect with Chicken, Pork, Pasta, or as an appetizer...the possibilities are Endless!!!

Perfect with Chicken, Pork, Pasta, or as an appetizer…the possibilities are Endless!!!

 

www.eatdrinkbe.com

Follow me:

@eatdrinkbe

@eatdrinkbeKari

Eat, Drink & Be Kari

 

 

Sage Butter Pork Chops with Beet Puree and Swiss Chard

This recipe popped up on my email the other day from www.FoodandWine.com and it looked absolutely GORGEOUS! Take a look….

C John Kernick

© John Kernick

See, I told you!!! The vibrant colors. The simple, rustic plating. It was also right down the hubbys alley! So, I got the ingredients and gave it a go….and the outcome was mouthwatering delicious. The meat was succulent, savory perfection atop the sweet, rustic beet (and potato!!!!) purée.  The combo was killer, and I can not WAIT to make the purée again and again. Honestly, it was the star of the show. I had no idea it was going to turn out bright magenta and my favorite item on the plate. Surprisingly, my hubby agreed. The beet purée was his favorite as well. I followed the Food and Wine recipe as closely as I was able, but I did make a few adjustments. Here is the basic recipe from Food & Wine:

Pork Chops in Sage Butter with Beet Purée and Swiss Chard

INGREDIENTS

2 large red beets (1 pound), halved
2 medium Yukon Gold potatoes (1/2 pound)
1 stick unsalted butter
Kosher salt
Pepper
Four 12-ounce bone-in pork rib chops, cut 1 inch thick
1/4 cup extra-virgin olive oil
3 garlic cloves, crushed
1 sage sprig
1 teaspoon fresh lemon juice
2 pounds Swiss chard, stems discarded and leaves chopped

INSTRUCTIONS

In a large saucepan, combine the beets and potatoes. Add enough water to cover by 2 inches and bring to a boil over high heat. Cook until the beets and potatoes are tender, 35 to 40 minutes. Drain well. When cool enough to handle, peel the beets and potatoes, and then coarsely chop; transfer to a food processor. Add 2 tablespoons of the butter and puree until smooth. Season with salt and pepper and keep warm.
Heat a large cast-iron skillet. Rub the pork chops all over with 2 tablespoons of the olive 
oil; season with salt and pepper. Cook over moderately high heat until golden brown on the bottom, 7 to 8 minutes.Turn the chops and add the garlic, sage and 2 tablespoons of the butter. Cook until the chops are golden and an instant-read thermometer inserted in the thickest part registers 135°, about 7 minutes longer. Transfer the pork chops to plates and let stand for 5 minutes. Whisk the lemon juice and 2 tablespoons of the butter into the skillet; season with salt. Strain the sage butter through a fine sieve over the pork chops. Reserve the crispy sage leaves and discard the garlic.
Meanwhile, in a large nonstick skillet, melt the remaining 2 tablespoons of butter in the remaining 2 tablespoons of olive oil. Add the chard in large handfuls; let each batch wilt slightly before adding more. Cook, stirring occasionally, until all of the chard is wilted, 5 minutes. Season with salt and pepper.
Serve the pork chops with the beet puree and Swiss 
chard and garnish with the crispy sage leaves.

MAKE AHEAD
The beet puree can be refrigerated overnight. Reheat gently before serving.
SUGGESTED PAIRING
Pair this dish with a lightly earthy Burgundy.

www.foodandwine.com/recipes/pork-chops-sage-butter-beet-puree-and-swiss-chard

Ok, so there is the original recipe. I only changed up a few things. A few simple additions to brighten the flavors of the purée a bit and a small addition to the lemon-butter sauce made this recipe a bit more Karified….you know I can’t follow a recipe if my life depended on it! I’ll make the final adjustments and share the www.eatdrinkbe.com version with you all! But, I had to give credit to the F&W peeps for this creative, vibrant, luscious, rustic dinner and share the recipe with y’all asap!!! TRY THE BEET PURÉE….YOU WON’T BE DISAPPOINTED!!!!!

 

Cheers!!!

@eatdrinkbe

 

 

Skinny Balsamic Mustard CrockPot Pork Tenderloin

Skinny Balsamic Mustard CrockPot Pork Tenderloin

Feel like doing almost nothing for dinner?  Then it’s best to plan ahead!  That’s right, I’m talking Crock Pot Style!!!  And, I’m keeping it nice and Skinny!  By using lean Pork Tenderloin instead of a fattier shoulder or butt, we are cutting way back on calories and fat!  Plus, the marinade has such intense flavors, we won’t need a fattier cut of meat!

Gather Ingredients

Gather Ingredients

Worcestershire, Balsamic Vinegar, Broth, Allegro, Honey, Crushed Red Pepper, Shallot, Garlic

Dijon and Balsamic Mixture

Dijon and Balsamic Mixture

Add all Ingredients. Chop Shallot and Garlic.  Mix.

Nice and Lean 3 lb. Pork Tenderloin

Nice and Lean 3 lb. Pork Tenderloin

Spray CrockPot and add Pork.  TIP: Bring your meat to ROOM TEMPERATURE!

Simple Seasonings

Simple Seasonings

Sprinkle with Sea Salt and Fresh Ground Pepper

Holy Mother of Pork!

Holy Mother of Pork!

Pour Over Pork Loin.  TIP: Try and keep some Shallots and Garlic on top of Pork so the flavor seeps into the meat!

You can just tell this is gonna be good!

You can just tell this is gonna be good!

Be sure to coat the pork in some of the Dijon as well!  Cover and Cook.  TIP:  NO PEEKING!!!  That’s right, I repeat, Step AWAY from the CrockPot. The meat does NOT need to be moved or messed with or basted in the marinade. Do NOT open the lid!!! It drops the temp WAY DOWN and takes forever to get back up.  Plus, that defeats the whole simplistic purpose of the crockpot!

Use Tongs to get this bad boy out! Garnish with Fresh Parsley.

Garnish with Fresh Parsley

Using Tongs, Remove from CrockPot.  Place and platter and let sit a few minutes so the lovely juices can redistribute into the pork. TIP: While the Pork is resting, pour all the gorgeous drippings into a pan and reduce by about half for an intense flavorful jus/gravy.

Dinner Is Served!

Dinner Is Served!

This Balsamic Mustard Pork has the perfect flavor pairings.  Absolutely Divine.

Got Company Coming? This is a fabulous dish to serve and an amazing time saver!!!

Got Company Coming? This is a fabulous dish to serve and an amazing time saver!!!

I served mine with Thyme Roasted Veggies and QuickFire Kale & Arugula.  Yes.  Oh YES!

Skinny Balsamic Mustard CrockPot Pork Tenderloin

*Mix together all ingredients. (I used the entire small box of chicken stock….it should have been low sodium!) Spray Crockpot and Place Pork in.  Season with salt and pepper.  Pour marinade over top.  (coat with mustard and keep shallots and garlic on top!).  Cook on High 4 hours or Low 6 – 8 hours.

 

Leftovers, Baby!!!!

Leftovers, Baby!!!!

Hummm…now wondering what to do with the leftovers?  Shred it.  Then you could make it into BBQ for the next night.

Or…..

Skinny Pork Carnitas.

That’s right.  I said it: SKINNY PORK CARNITAS

Doesn't get any easier than this!!!

Doesn’t get any easier than this!!!

This is blow-your-mind simple

AND slap-yo-mama-TWICE delicious!!!!

Orange, Lime & Cumin Kick It Up!

Orange, Lime & Cumin Kick It Up!

Skinny Slap-Yo-Mama-TWICE Pork Carnitas

  • 1 Organic Orange (juice & zest)
  • 2 Organic Limes (juice & zest)
  • 2 TBS Organic Cumin
  • Handful Organic Cherry Tomatoes

*Toss Leftover Pulled Pork with Orange, Lime and Cumin.  Spread out on 9 x 13 baking sheet covered in foil and sprayed with nonstick cooking spray.  Add tomatoes throughout.  Place under broiler until ends start to crisp.  Take out and stir.  Pop back under broiler for another minute or so until ends are brown and crispy.  Do not walk away….this happens FAST!!!

I served mine in La Tortilla Factory Hand Made Corn and Wheat Tortillas with Green Chiles.  They are AMAZING.  Check it out!  I also served it with leftover Brown Rice from my dinner a few nights before.  My CopyCat Hibachi.  Check it out.  That stuff is GOOD!  I wish I had cilantro and avocado, as they would have been delicious additions as well.  So, if you’re planning ahead…and that to your list.  The lime juice was a definite plus that brightened the flavor.  TIP: I also cut one lime in half and broiled that as well.  Broiling fruit intensifies the flavor and it was bursting with juice!!!  Then, a dollop of greek yogurt or sour cream on top!  Enjoy

Skinny Pork Carnitas

Skinny Pork Carnitas

Brown Rice, Pork, Tomatoes & Lime Juice

Delicious

Sorry for the shiny pic!

Delicious

Delicious

And, as always, PLEASE use Organic, Local, Non-GMO ingredients when possible.

I would not recommend using the citrus zest if it wasn’t Organic.

eat.drink.be

Kari

*Follow me on Twitter: @eatdrinkbeKari

*Follow me on FaceBook: Eat, Drink & Be Kari

*Follow Me on Instagram: @eatdrinkbe

www.eatdrinkbe.com

Karinade

KARINADE

best.

marinade.

ever.

Amazing with PORK

Amazing with PORK

So, this one is for my wonderful brother, Rhett, who thinks that the name of this marinade is fantastic. Or ridiculous. Or fabulous…..or completely ridiculous. Mostly just ridiculous. (but i think deep down he secretly thinks it is absolutely fabulous!!!!)

INGREDIENTS:

Allegro Original Marinade
Worcestershire Sauce
Soy Sauce
Garlic (fresh if possible)
Horseradish
Dijon Mustard and/or Whole Grain Dijon Mustard
Crushed Red Pepper Flakes
Sea Salt
Coarse Ground Black Pepper
(Local Honey, Organic Honey or Agave if you want it a bit sweeter)
*Fresh Scallions (if I have them on hand)

 

Guess what….I don’t have measurements.  I did list them in order of largest quantity used.  I make more or less depending on the amount of food marinading and more/less of particular ingredients (i.e.. horseradish, garlic) depending on what protein I am using and what company I am entertaining.

 

Let’s say a basic recipe would be:

1/2 cup Allegro

1/3 cup Worcestershire Sauce

3 T Soy Sauce

5 Cloves Fresh Garlic

2 heaping T Horseradish

2 heaping T Dijon Mustard (or Grainy)

1/2 tsp Crushed Red Pepper Flakes

salt and pepper to taste

honey, agave  1-3 T optional

Scallions, greens and white

mix it all together and pour, or just toss in the ingredients as you go!

Simple as that!

*try and marinade overnight or at least 4 hours*

 

Marinade the chop at least a day ahead. Tender and delicious. Almost steak-like.

Marinade the chop at least a day ahead. Tender and delicious. Almost steak-like.

yummmmm…..STEAK…..

Delicious on Beef as well!

Delicious on Beef as well!

cuz sometimes you just have to cook inside

cuz sometimes you just have to cook inside in your Cast Iron❤️

Dinner Time!!!

Dinner Time

You can really use

it on a variety of

different proteins.

Choose your Favorite!

Hope you enjoy as much as we have over the years!!!!

www.eatdrinkbe.com

@eatdrinkbeKari

@eatdrinkbe