Pinchos Morunos: Spanish Spice-Crusted Pork Tenderloin Bites

My non-pork tenderloin-eating son gobbled up these bites of meat! The sauce and seasoning were absolutely delicious.

This recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. I doubled the recipe to use two pork tenderloin. We ate it with Basmati rice and green salad. Fabulous.

Yield: Serves 6

  • 1 T ground coriander
  • 1 T ground cumin
  • 1 T smoked paprika
  • 2 tsp coarse salt
  • 2 tsp freshly ground black pepper
  • 2 one-pound pork tenderloin, trimmed and cut into 1 1/2-inch pieces
  • 2 T lemon juice, plus lemon wedges for serving
  • 2 T honey
  • 3 large garlic cloves, finely grated
  • 2-3 T extra-virgin olive oil, divided
  • 1-2 T chopped fresh oregano
  1. In a medium bowl, combine the coriander, cumin, paprika, salt and pepper.
  2. Add the pork and toss to coat evenly, massaging the spices into the meat until no dry rub remains.
  3. Let the meat sit at room temperature for at least 30 minutes and up to 1 hour.
  4. Meanwhile, in another small bowl, combine the lemon juice, honey, and garlic. Set aside.
  5. In a large skillet (I used a 14-inch skillet) over medium-high, heat 2 T of the oil until just smoking. Add the meat in a single layer and cook without moving until deeply browned on one side, about 3 minutes.
  6. Using tongs, flip the pork and cook, turning occasionally, until cooked through and browned all over, another 2 to 3 minutes, or until the internal temperature is 140 degrees.
  7. Off the heat, pour the lemon juice-garlic mixture over the meat and toss to evenly coat, then transfer to a serving dish. (I tossed the sauce with the meat in my serving dish.)
  8. Sprinkle the oregano over the pork and drizzle with the remaining 1 T of oil, if desired. (I omitted the additional oil.)
  9. Serve with lemon wedges.
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Pasta with Kale, Sausage, & Mushrooms

This quick weeknight dish makes kale a crowd-pleaser. 🙂 It was fabulous.

This recipe was adapted from The New York Times, contributed by David Latt. I used my CSA red kale instead of black kale and I doubled the mushrooms and the garlic. I also modified the cooking sequence. This recipe could easily be adapted to make a vegetarian version by omitting the sausage.

  • 1 bunch red or black kale, washed, ribs removed
  • 1 pound sweet or hot Italian sausages
  • 8 oz (½ pound) shiitakes mushrooms, washed, thinly sliced
  • 8 oz  pound) cremini mushrooms, washed, thinly sliced
  • 8 garlic cloves, peeled, finely chopped
  • 4 shallots, peeled, finely chopped
  • 1 tablespoon olive oil
  • 2 cups chicken stock or pasta water
  • 1 T unsalted butter
  • sea salt and freshly ground black pepper
  • ½ cup grated Parmesan or Romano cheese
  • 1 pound pasta (spaghetti, ziti, penne, or fusilli) (I used La Molisana Pantacce Toscane, 106)
  • 1 T Kosher salt for the pasta
  1. Sauté with olive oil or grill the sausages to put a crust on the outside, drain on a paper towel, cut into 1/4-inch rounds, then set aside.
  2. In a hot pan lightly brown the kale with the olive oil and remove.
  3. Add the mushrooms, shallots, and garlic; sauté until lightly browned.
  4. Turn down the heat to medium. Return the kale to the pan along with the sausages, stock, and butter. Braise for 15 minutes. The liquid should reduce by half.
  5. Taste and adjust the seasoning with sea salt and pepper.
  6. Meanwhile, make the pasta in boiling salted water, drain, reserving 2 cups of the pasta water, drizzle with olive oil, season with sea salt and black pepper, toss.
  7. Add the cooked pasta to the sausage mixture, toss to coat with the sauce. Serve with grated cheese.

One-Pot Baked Pasta with Sausage and Broccoli Rabe

So, this dish uses broccoli rabe instead of broccoli- but I’m still including it in my “series.” 🙂 This is a skillet version of one of my favorite classic Italian dishes. It was delightfully cheesy too.

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used large garlic cloves and decreased the broiling time to 2 minutes. We ate it with a large green salad. Absolutely delicious!!

Yield: Serves 6

  • coarse salt
  • 12 ounces Fontina and/or aged cheddar cheese (about 4 1/2 cups), divided
  • 6 large garlic cloves
  • 2 large sprigs sage
  • 1 bunch of broccoli rabe
  • ¼ cup plus 1 tablespoon extra-virgin olive oil
  • 1 pound sweet or hot Italian sausage
  • ½ teaspoon crushed red pepper flakes
  • 2 cups half-and-half
  • 1 pound ridged medium pasta shells, or large tube pasta, such as lumaconi or rigatoni
  1. Place racks in center and upper third of oven; preheat to 325, preferably on convection.
  2. Bring a large pot of water to a boil, for the pasta. Salt generously.
  3. Grate the Fontina cheese on the large holds of a box grater (you should have about 4½ cups).
  4. Smash the garlic cloves, peel, and coarsely chop.
  5. Pick all sage leaves from stems and set aside about 10. Finely chop remaining leaves (you should have about 1 tablespoon).
  6. Trim tough dried ends from the broccoli rabe, then cut stems into 2″ pieces. Leave leafy ends long.
  7. Heat a deep, large, ovenproof skillet, preferably cast iron, over medium-high. Add ¼ cup oil and swirl to coat.
  8. Remove sausage from casings and add to skillet. Break into small pieces with a wooden spoon. Cook, undisturbed, until sausage is browned, about 4 minutes. Stir a couple of times and continue to cook, undisturbed again, until sausage is fully cooked through, about 3 minutes longer.
  9. Add garlic, chopped sage, and red pepper flakes, and cook, stirring, until garlic is golden, about 2 minutes.
  10. Stir in half-and-half and simmer until sauce is thickened slightly, about 2 minutes. Reduce heat to low.
  11. Gradually add about two-thirds of cheese, bit by bit, stirring constantly and letting cheese melt completely before adding more, until sauce is smooth and thick, about 3 minutes; season with salt and remove from heat.
  12. Meanwhile, cook pasta in boiling salted water 2 minutes shy of package instructions (8–10 minutes depending on type).
  13. During the last 2 minutes, add all of broccoli rabe to pot with pasta. Drain in a colander and shake several times to remove excess water. Return pasta and broccoli rabe to empty pasta pot.
  14. Add cheesy sausage mixture from skillet to pot with pasta. Stir until pasta and broccoli rabe are coated in sauce, then transfer everything back to skillet.
  15. Cover skillet tightly with foil and bake on center rack until pasta is tender and sauce is bubbling, 30–40 minutes. Let rest a few minutes while you heat broiler.
  16. Remove foil and top with remaining cheese.
  17. Toss sage leaves with remaining 1 T oil in a small bowl and arrange over pasta.
  18. Broil until cheese is browned and bubbling in spots, about 2 to 5 minutes (depending on strength of broiler).
  19. Let pasta cool a minute or two before serving.
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Broccoli Bolognese with Orecchiette

I have two versions of one of my favorite classic Italian dishes to share. This is the broccoli-loaded “healthier” version.

This recipe was adapted from Bon Appétit, contributed by Adam Rapoport. I increased the amount of broccoli, modified the proportions, and used sweet Italian sausage. It was a quick and tasty weeknight meal.

Yield: 6 servings

  • 1 1/2 to 2 pounds of broccoli florets
  • coarse salt
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 4 to 6 garlic cloves, smashed
  • 12 to 14 ounces fresh sweet or hot Italian sausage (about 3-4 links), casings removed
  • crushed red pepper flakes
  • 14 to 16 ounces orecchiette
  • 3 tablespoons unsalted butter, cut into pieces
  • 1½ ounces Parmesan, finely grated (about ½ cup), plus more for serving

  1. Cook broccoli in a large pot of salted boiling water until crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander and let cool (save pot of water for cooking pasta).
  2. Chop broccoli into small pieces; set aside.
  3. Heat 2 T oil in a large skillet over medium. Cook garlic, shaking skillet occasionally, until it starts to turn golden, about 2 minutes.
  4. Add sausage and a generous pinch of red pepper flakes and break up meat into smaller pieces with a wooden spoon. Cook, stirring occasionally and continuing to break up sausage, until it is browned and cooked through, 6–8 minutes.
  5. Bring reserved pot of water to a boil and cook pasta until barely al dente, about 9 minutes (set a timer for 3 minutes less than the package instructions; it will cook more in the skillet).
  6. Meanwhile, ladle about ½ cup pasta cooking liquid from pot into skillet with sausage and add blanched broccoli. Keep mixture at a low simmer, stirring often and mashing with spoon to break up sausage even more, until pasta is finished cooking.
  7. Using a spider or slotted spoon, transfer pasta to skillet, then ladle in ½ cup pasta water. Cook, stirring, until pasta absorbs most of the liquid and is just al dente, about 4 minutes.
  8. Add butter and stir until melted, then transfer pasta to a large bowl.
  9. Gradually add 1½ oz. Parmesan, tossing constantly until you have a glossy, emulsified sauce.
  10. Serve pasta topped with more Parmesan and red pepper flakes and a drizzle of oil.

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Rigatoni with Sausage & Greens

This dish has a wonderful combination of flavors and textures. It’s creamy from the creme fraiche, meaty from the sausage, and earthy from the kale. I loved that the entire dish was prepared in a single pot- such a bonus. It was a great weeknight meal.

This recipe was adapted from Food and Wine, contributed by Justin Chapple. The original recipe called for mustard greens; I used an abundant amount of Toscano kale from my CSA share instead. I also increased the amount of pasta, garlic, and creme fraiche. My family will gobble up any amount of kale if it’s creamy and prepared with pasta and sausage. Genius. 🙂

Yield: Serves 6
  1. In a large pot of salted boiling water, cook the pasta until 
al dente. Reserve 1 cup of the pasta water, then drain.
  2. In the same pot, heat the olive oil until shimmering.
  3. Add the sausage and cook over moderately high heat, stirring occasionally, until just cooked through, about 8 minutes. Using a slotted spoon, transfer to a bowl.
  4. Add the leeks, garlic and a generous pinch of salt to the pot and cook over moderate heat, stirring occasionally, until the leeks are softened, 
about 5 minutes.
  5. Return the sausage to the pot.
  6. Add the mustard greens and tomatoes and cook over moderately high heat, stirring, until the greens are just wilted and the tomatoes start to burst, 5 to 7 minutes.
  7. Add the pasta, crème fraîche and reserved pasta water and cook, tossing, until the pasta is hot and coated in a light sauce, about 2 minutes.
  8. Season the pasta with salt and pepper and serve right away.

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Sheet-Pan Chicken with Sourdough & Bacon

This Food and Wine cover recipe was basically my husband’s dream dinner. He LOVED it. What’s not to like… potatoes, crispy sourdough croutons, caramelized red onions, and bacon? The chicken was just a side note. 😉 Delicious.

This recipe was adapted from Food and Wine, contributed by Justin Chapple. I used boneless, skinless chicken thighs instead of whole chicken legs. We ate it with roasted CSA broccoli and Romanesco broccoli-cauliflower. Perfect!

I’m bringing my tasty sheet pan dinner to share at Angie’s Fiesta Friday #194 this week, co-hosted by Petra @Food Eat Love and Vanitha @Curry and Vanilla. Enjoy!

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Pressure Cooker Coconut Curry Chicken

Using a multi-cooker like an Instant Pot seems to be all the rage. I can’t justify owning one… as I have a fabulous stove top pressure cooker and a separate slow cooker. Thankfully, wonderful dishes like this work with my old school kitchen supplies. 😉

The sauce is incredibly flavorful in this dish. I LOVED it! I am such a sauce person. I made it with boneless, skinless chicken thighs but cubes of lamb, fish, or pork could also be used. If using chicken breast meat the cooking time should be reduced to 2 minutes. This recipe was adapted from Dinner in an Instant by Melissa Clark, via The New York Times. I used crushed tomatoes instead of fresh and used a stove top pressure cooker. We enjoyed it with roasted CSA cauliflower on the side. Fabulous.

Yield: Serves 4 to 6

  • 28 oz can crushed San Marzano tomatoes or 3 to 4 ripe tomatoes, halved through their equators
  • 3 tablespoons ghee, unsalted butter or safflower oil
  • 3 tablespoons virgin coconut oil
  • 2 cups finely chopped yellow onions
  • 6 garlic cloves, grated on a Microplane or minced
  • 2 tablespoons grated peeled fresh ginger
  • 1 teaspoon cumin seeds
  • 1 3-inch cinnamon stick or 1/2 teaspoon ground cinnamon
  • 8 cardamom pods, lightly crushed with the flat side of a knife, or 1 teaspoon ground cardamom
  • 2 teaspoons ground coriander
  • 1 tablespoon coarse salt
  • 1 teaspoon ground turmeric
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon black pepper
  • 2 ½ to 3 pounds (about 10) boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 to 2 teaspoons garam masala, to taste
  • ½ cup canned unsweetened coconut milk
  • cooked brown Basmati rice, for serving, optional
  • plain yogurt, for serving, optional
  • 3 tablespoons finely chopped fresh cilantro, for garnish
  1. If using fresh tomatoes, start by setting a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes of the box grater so the tomato pulp falls into the bowl. Discard the skins. Measure out 2 cups of tomato purée.
  2. Heat the ghee and the coconut oil in the pressure cooker. Stir in the onions and sauté, stirring often to encourage even browning, until they are caramelized, 12 to 18 minutes.
  3. Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes.
  4. Stir in the cinnamon and cardamom and cook for another minute.
  5. Stir in the coriander, salt, turmeric, red pepper flakes, black pepper and finally the tomato purée (fresh or canned).
  6. Add the chicken to the sauce, cover and cook on low pressure for 4 minutes. Let the pressure release naturally; this could take up to 30 minutes. If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it has thickened to taste. (Note that the coconut milk will thin the sauce down further.) (I reduced the sauce.)
  7. Stir in the garam masala and the coconut milk, and let the curry sit for 20 minutes for the flavors to meld.
  8. Serve with the rice and yogurt, if desired. Garnish with cilantro.

Note: If you’d rather use a slow cooker, cook on high for 2 to 3 hours or on low for 4 to 5 hours, adding the coconut milk during the last hour.

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