Pork Chops alla Pizzaiola

The challenge with cooking for two is, in a word, leftovers. There are only so many times you can eat the same meal in a week and invariably some of it gets thrown out. So when I find a recipe for two that is delicious, satisfying and gone in one meal, it gets a prime spot in the recipe rotation.

I bought a jar of herbs de Provence just for this recipe and it's the only time I use it. And it's worth it. Don't skimp on this fragrant mixture...it has a flavor that is unique and interesting, and it goes really well with the pork and vegetables. I usually make some mashed potatoes to serve with the chops, but rice or couscous would work, too.

Ingredients:

• 2 Tbsp. olive oil
• 2 (1-inch thick) bone-in pork loin center-cut chops (about 12 oz. each)
• Salt and freshly ground black pepper
• 1 small onion, thinly sliced
• 1 (15-oz.) can diced tomatoes, in juice
• 1 tsp. herbes de Provence
• 1/4 tsp. dried red pepper flakes, or more to taste

Method:

1. Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
2. Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and red pepper flakes to taste. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
3. Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

Source: Food Network

Melting Snowmen Cookies

In anticipation of this year's cookie day, I've been scouring Pinterest and my saved recipes for the perfect combination of treats. Combine that with Santa's arrival - by Coast Guard boat - and the tree-lighting in Newburyport, and it's safe to say I've definitely got the holiday spirit.

Earlier this weekend, I stumbled upon these pictures from last year's baking extravaganza and thought they would be a good way to kick off the month. Super cute and really easy...and delicious!

Happy baking!

Ingredients:

For cookies:

• Betty Crocker sugar cookie mix pouch, Pillsbury sugar cookie roll, or sugar cookie recipe of your choice - all prepared per package/recipe instructions (I used a Betty Crocker mix)
• 10 - 12 medium marshmallows
• Small tubes of decorating icing - I got black, blue, red and green

For icing:

• 1 C powdered sugar
• 4 tsp. milk
• 1 tsp. clear vanilla extract (Be sure to use clear, otherwise your icing will be just a little off-color.)
• 1 Tbsp. light corn syrup

Method:

1. Preheat oven according to your package/recipe instructions.
2. Take a small chunk (about the size of a golf ball) of the cookie dough and flatten to about 1/4″-1/2″ depending on how thick you like your cookies. Remember, they are supposed to be melted snowmen so the more irregular the shapes are, the better the final product will be!
3. Bake according to your package/recipe instructions. Cool completely before continuing. (Next time, I'd put a piece of paper towel or parchment under the cooling rack to catch the run-off icing.)
4. Once the cookies have cooled, stir all icing ingredients until smooth and ice your cookies, letting some of the icing extend over the sides. Note: The frosting doesn’t get hard like a Royal Icing does, but it stays soft and shiny.
5. While icing is setting, lightly spray a  microwave-proof plate with cooking spray. Place the marshmallows on the plate and microwave on high for about 15-20 seconds. Watch them carefully, you don’t want to let them get too fluffy.  Spray your hand with the cooking spray and pull the marshmallows carefully off the plate, setting one on each of the frosted cookies.
6. Now - decorate your cookies! We found it easiest to draw the faces and arms first, then go back and do the buttons and scarves. 
7. Store carefully, as the icings do not get fully dry.

Source: My Imperfect Kitchen