Marinated Pork & Red Onion Kebabs

The pear tree is just starting to bud out. In late spring it is covered with blossoms. Glorious!

It is a cloudy day in late March, and I am longing for Summer. Lazy days, warm weather, gardening, grilling, picnics, I could go on and on. But northern New Mexico weather means it will be months before those dreams are realized...except, maybe the grilling?

Last summer we purchased a gas grill.  What a wonderful purchase. I still use the charcoal grill when I have a lot of time (those long summer days I was talking about.) But I have fallen in love with the ease of almost year-round grilling with the gas version. Flip on the burners and grilling can happen whatever the weather (except hard rain.). How cool to grill with snow on the ground.

So, on this cloudy, dreary, early Spring day we are having marinated port and red onion kebabs for dinner. Grilled. So there!  :)

Marinated for 24 hours, then grilled. This pork dish is delicious.

Marinated Pork & Red Onion Kebabs
(Serves 4)

1 1/2 lbs pork tenderloin, cut into 16 pieces
1 red onion, cut into 16 pieces
4-6 bamboo or metal skewers
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
3 tablespoons balsamic vinegar
2 tablespoons cherry preserves
2 cloves garlic, minced
1 tbsp fresh ginger, peeled and minced

Alternate 2 pieces of pork and two of onion threaded on a skewer until filled. Complete the process on remaining skewers with remaining pork and onion. Place kababs in a glass baking dish and season generously with salt and pepper.

Make the marinade by combining the remaining six ingredients in small bowl. Whisk until combined and pour over kababs. Let stand a minimum of two hours at room temperature, or up to 24 hours, covered in the refrigerator. Whichever method you choose, occasionally turn the kabobs to evenly marinate.

If you have refrigerated the kabobs, allow sitting at room temperature for 1 hour before cooking.

Preheat broiler or light the grill to medium-high. Drain marinade into small saucepan. Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

I served the kababs with rice pilaf and spinach salad. Enjoy!

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diane

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Five Fast & Fantastic Spring Side Dishes

Wow! My schedule has become super crazy. I am on the board of directors for four nonprofits, am the president of one and the treasurer of another, have my consulting business, my blogs and, since late January, have been creating and filling the position of volunteer coordinator for our local animal shelter. This means that most nights I don't have a moment to breathe much less prepare dinner. So I keep a list of fast and easy side dishes that pair perfectly with a protein. Grill a steak, broil some fish or, even easier, pair with a purchased rotisserie chicken. Dinner is served!

Broccoli Salad
1 head broccoli
1/2 cup raisins
1/2 cup chopped sweet onion
3/4 cup mayonnaise (or veganaise)
3 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp agave syrup or honey
1 tsp aglio, olio, peperoncino or red pepper flakes
sea salt
freshly cracked black pepper
1 tbsp Italian parsley

Stem broccoli, break into florets and chop into bite sized pieces. Place in a steamer pot and steam for just a few minutes...until the broccoli is bright green and crisp-tender.  (ensure you keep it very crunchy).  Add broccoli, raisins, and onion to a medium sized bowl.  In a small bowl, add the mayo, balsamic vinegar, soy sauce, agave syrup or honey, aglio (or red pepper flakes), a pinch of salt and a pinch of pepper.  Mix well.  Pour 1/2 of dressing over broccoli mixture and stir to combine.  Taste and add additional dressing as desired. Taste again and adjust seasonings as necessary. Serve as is or, if you have time, Refrigerate for 4 hours.  When ready to serve, garnish with parsley.

Purple Cabbage Slaw
3 cups red cabbage, shredded
1 red delicious apple, cored and diced
2 tbsp seasoned rice vinegar
3 tbsp extra virgin olive oil
1 tbsp honey
pinch sea salt
pinch black pepper
1/4 cup chopped pistachios, optional

Add cabbage and apple to large bowl.  In a jar with tight-fitting lid (I use mason jars for my vinaigrettes) add vinegar, e.v.o.o., honey, salt, and pepper.  Screw on the lid and shake vigorously until combined.  Drizzle half of vinaigrette over cabbage mixture.  Stir to combine.  Add more vinaigrette to your liking.  

This slaw keeps in the refrigerator for a couple of days.

Three more fast and fresh recipes to try:

• italian green beans with tomatoes & pesto
• spicy green beans in asian chili sauce
• white bean and garlic scape dip

It is "Quickest Side Dishes Ever" week at Food Network's Sensational Sides roundup. Do you have a favorite quick recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

Feed Me Phoebe: 5-Ingredient Za'atar Beet Toasts
Devour: Beat the Clock with Easy, Under-15-Minute Side Dishes
Healthy Eats: 7 of the Quickest — and Healthiest — Side Dishes Ever
Creative Culinary: Pasta with Roasted Cherry Tomatoes (Pasta Ponza)
Napa Farmhouse 1885: Five Fast & Fantastic Spring Side Dishes
TasteBook: Asparagus Ribbons with Lemon Juice and Shaved Parmesan

The Wimpy Vegetarian: Cilantro-Lime Cauliflower Rice (with Coconut)
Taste with the Eyes: Teacher Appreciation Luncheon and Corn with Sweet Chili Butter
FN Dish: Counting Down the 5 Quickest Spring Side Dishes Ever

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove

napa farmhouse 1885

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Healthy Chocolate & Greens Fudgsicles

Do you remember Fudgsicles? I used to love them when I was a kid. Out of curiosity, I recently googled their ingredients. Here is what I found:

Ingredients: nonfat milk, sugar, corn syrup, whey, high fructose corn syrup, water, palm oil, cocoa processed with alkali, tricalcium phosphate, mono and diglycerides, cellulose gum, guar gum, malt powder, salt, polysorbate 80, polysorbate 65, carrageenan

Ick, right? So I decided to recreate the classic and make it healthy as well as delicious. I was drinking my morning smoothie, and inspiration struck. Add a little bit of unsweetened chocolate along with my usual chocolate protein powder, freeze in popsicle molds and viola...a delicious dessert treat that is loaded with greens, protein, and nutrients. No added sugar, vegan (if your protein powder is vegan) and healthy as all get-out. How cool is that?  

I love how easy it is to make this recipe. Five minutes of prep, a minute in the blendar or food processor and a quick pour. I get 16 popsicles from this recipe, but it all depends on the size of your molds. It is so nice to know that I can pull one from the freezer whenever I want. Healthy, delicious, premade. Perfect. Enjoy the rest of summer everyone!

Healthy Chocolate & Greens Fudgsicles

3 cups coconut, almond or soy milk
1 cup organic baby spinach
1/2 bunch organic Italian parsley
1 stalk organic celery
1 organic apple
1 organic banana (I chop up bananas and store in freezer for my smoothies)
1/2 cup fresh or frozen organic blueberries
2 scoops chocolate protein powder (find one without added sugar)
2 teaspoons unsweetened cocoa powder
1 teaspoon ground cinnamon

Chop or tear fruit and vegetables into large pieces.  Add all ingredients to blender.  Chop, pulse, puree until the mixture is very smooth. Taste smoothie and add additional protein powder if you want your fudgsicles a bit more chocolatey. 

Pour into popsicle mold and freeze until firm. Serve.

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Summer means easy, breezy dishes made from fresh, just-picked produce and this week at Food Network's Summer Soiree we are celebrating Frozen Desserts. Do you have a favorite frozen dessert recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

The Hungry Traveler Blog: Banana Coconut Paletas
The Lemon Bowl: Chocolate Peanut Butter Magic Shell
Creative Culinary: Strawberry, Lemon and Basil Sherbet
The Heritage Cook: Grilled Plums and Port Parfaits (Gluten-Free)
TasteBook: Triple Chocolate Mousse Pie
Dishin & Dishes: Peanut Butter Cup Ice Cream
Homemade Delish: Jalapeno and Peach Gelato
Napa Farmhouse 1885: Healthy Chocolate & Greens Fudgsicles
Red or Green: Ice Cream Sandwiches with Frozen Yogurt
The Mom 100: Easy Chocolate Mousse
Weelicious: Fruity Lemonade Ice Pops
Taste with the Eyes: Figs and Sabayon à la Julia Child
Healthy Eats: Puddings, Pops and Pies: 7 Desserts Best Served Cold
In Jennie's Kitchen: Seven Sensational Frozen Treats
FN Dish: 8 Desserts to Check Off Your Frozen-Treat Bucket List

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Spaghetti & Meatballs

I know, I know...does the world need another recipe for spaghetti and meatballs?  Google alone had over 1,880,000 results when I checked this morning. But I really, really like my version...a combination of my Mom's recipe with my tweaks. And it occurred to me that, after six years of blogging, I have never shared this beloved, comfort-food-at-its-best, dish at Napa Farmhouse 1885.

My mom's meatballs are very similar to mine but she cooks her sauce all day. She starts in the morning...lets it simmer all day...and she does not finish the meatballs in the sauce. She uses the oven method. She cooks the pasta, adds meatballs (she makes really big ones so people normally need just 1 or 2) and she then ladles the sauce over everything. I like the fresher tasting, quicker version sauce to balance out the "meatiness" of the meatballs and I really like finishing the pasta in the tomato sauce. When I make my mom's sauce (will share one day) I either keep it vegetarian or make it a meat sauce by adding ground sirloin at the beginning and let it simmer all day with the rest of the ingredients. My grandmother's sauce was different from both my mom's and mine. I love the way the generations adapt but honor the family recipes.

My grandmother's, my mom's and my sauce recipes are all a little bit different...but equally delicious. Give my version a try and please let me know what you think in the comments section of this post. And, while you are at it, tell me how you make spaghetti & meatballs?

Spaghetti & Meatballs
(serves 4- 6)

1 recipe meatballs (recipe follows)
1 tbsp extra virgin olive oil
1/2 white onion, chopped
2 cloves garlic, minced
1 26.4 oz box chopped Pomi tomatoes
2 tbsp Italian parsley, chopped
1/2 cup dry red wine
1 lb spaghetti or perciatelli pasta
sea salt
Parmigiano-Reggiano, grated or shredded, for topping pasta

For the sauce
Use the skillet from making the meatballs...You want all the flavor from the oil and bits of meat. Add the additional tbsp of olive oil and heat over medium high heat. Add the onion and saute until soft and translucent, about 5 minutes. Add the garlic, saute for an additional minute (do not let garlic brown). Add the tomatoes, parsley, wine, pinch of salt and cooked meatballs. Bring to a boil, reduce heat to low and simmer 25 minutes, stirring occasionally.

Meanwhile, bring a large pot of water to boil. Season with small handful of salt. Add the pasta and cook for 1 minute less than package directs. Drain the pasta and add to the cooked sauce. Stir in and cook an additional minute. Taste and adjust seasonings if necessary. Serve immediately with plenty of parmigiano-reggiano for topping the pasta.

For the Meatballs
(makes 28)

1 lb ground chuck
3/4 lb Italian sausage (I use hot but you can use mild if you prefer a less spicy meatball) casings removed
1 tsp sea salt
1 tsp freshly ground black pepper
1 egg, lightly beaten
1/2 cup whole wheat panko crumbs
2 tbsp grated Parmigiano Reggiano cheese
1 tbsp fresh Italian parsley, chopped
2 tbsp extra virgin olive oil

Add all ingredients to large bowl and, using your hands, mix just until incorporated. Do not over mix. Use a spoon or ice cream scoop to create 28 meatballs, about 1 1/2 inches in diameter. Roll lightly between your hands to form the balls.

Heat a large skillet over medium high heat. When hot, add the meatballs and cook for 5 minutes or until browned. Turn and cook an additional 5 minutes. If you are making the Spaghetti and Meatballs recipe stop cooking at this point. If you want the meatballs without sauce, place the browned meatballs on a rimmed baking sheet. Place in 375 degree preheated oven for 15- 20 minutes or until internal temperature reaches 160 degrees when pierced with a meat thermometer. (do not clean the skillet if you are making the red sauce!)

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Other pasta dishes you may enjoy:

• pasta with italian sausage & peppers
• wild mushroom pappardelle "bolognese"
• fusilli with roasted delicata squash & fresh sage brown butter
• blt pasta

Visit the Recipe Index page for the full list of pasta recipes

It is "Clean Out the Pantry Night" week at Food Network's Sensational Sides roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite pantry recipe? Feel free to share in the comments section or link to your blog if you have one. Recipes will be posted at noon on Thursday.

Here is the full schedule for #SensationalSides:

April

3: Clean out the pantry night

10: Kid-Friendly

17: Easy Easter Side

24: Something mashed

May

1: Salad (Lettuces)

8: Cheesy

15: No-cook

Feed Me Phoebe: Artichoke Hummus
Napa Farmhouse 1885: Spaghetti and Meatballs
Red or Green: Sea Bass with Spicy Asian Ginger Sauce
Jeanette's Healthy Living: Quinoa Citrus Mango Avocado Black Bean Salad
The Heritage Cook: Chile Tortilla Soup
Cooking With Elise: Glorious Greek Salad Dressing
Devour: Clean Out the Pantry Night
Weelicious: Greek Nachos
Virtually Homemade: Garlic Rosemary Pizza Crust Bites
Domesticate Me: Fiesta Baked Eggs with Farro and Black Beans
Taste With The Eyes: Mom's Vintage Potato Salad
Elephants and the Coconut Trees: Rice and Beans Casserole
The Sensitive Epicure: Salmon and Brown Rice Casserole (Gluten-Free)
Daily*Dishin: Spicy Chipotle Chicken Pasta with Crunchy Roasted Black Beans
FN Dish: Pantry Clean-Out Sides

best,

diane
napa farmhouse 1885

red or green?
california girl in taos
MoseyLove!

please follow me on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.