Italian Herb Bread

I have made a lot of meh-tasting herb breads.  They always smell AMAZING while they bake, and then they come out and you can't taste the herbs at all.  And for some reason they usually end up kind of heavy and dense (and not in a good way).  Has anybody else experienced this?  Anyway...this Italian Herb Bread is everything I had hoped for in all those previous breads and so much more.  Not only does it smell incredible, but you can actually taste all those lovely scents.  Plus it is deliciously soft and fluffy.  I actually made this to use in my stuffing for Thanksgiving and it was awesome.  Also awesome on its own, slathered with butter, dipped in soup, used in grilled cheese sandwiches, and so much more!

Italian Herb Bread

Number of Servings: 2 loaves
Time to Prepare: 2 hours 40 minutes

• 2 (.25 oz) packages active dry yeast
• 2 cups warm water (110 degrees)
• 2 Tbsp sugar
• 1/4 cup olive oil
• 1 Tbsp salt
• 2 Tbsp dried basil
• 2 Tbsp dried oregano
• 2 tsp garlic powder
• 2 tsp onion powder
• 1/2 cup grated Parmesan cheese
• 2 Tbsp vital wheat gluten
• 5 to 6 cups flour

Mix yeast, warm water, and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
 
Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, gluten and 3 cups flour into the yeast mixture. Gradually mix in remaining flour as needed to form a soft dough.
 
Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover and let rise until doubled, about one hour.
 
Punch dough down to release all the air.  Shape into two loaves and place in two greased 9 x 5 loaf pans.  Let rise until doubled, about 30 minutes.
 
Bake at 350 degrees for 35-45 minutes.   Bread should be golden brown and sound hollow when tapped on the top.  Remove from pans and let cool on wire racks for at least 15 minutes before slicing.

Source: adapted from AllRecipes

Balsamic Pasta

I can hardly believe I haven't posted this recipe yet.  This is one of my all-time favorite pasta dishes and it is a stand-by that I find myself coming back to frequently.  It is quick and easy to put together, but guests love it.  Every time I make it for company, I always get asked for the recipe.  It's not heavy like some other pasta dishes and I love the freshness that the tomatoes bring to it.  Also, I like that I can be flexible with the cheeses based on what I have.  If I don't have feta, I leave it out.  If I have shredded mozzarella, I use that instead of cubing it.  If I only have the powdered Parmesan, I go with that.  Some fontina thrown in there would be delicious as well. 

Balsamic Pasta

Number of Servings: 3-4
Time to Prepare: 20 minutes

• 8 oz angel hair pasta
• 2 Tbsp balsamic vinegar
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 Tbsp olive oil
• 1 Tbsp dried basil
• 1 chicken breast, cooked and shredded
• 1-2 tomatoes, diced small
• 4-6 oz mozzarella cheese, cut into 1/2" cubes
• 1/3 to 1/2 cup crumbled feta cheese
• 3 Tbsp grated Parmesan cheese, divided

Cook the pasta according to the package directions and drain.

While the pasta cooks whisk together the vinegar, garlic, salt, pepper, and olive oil in a small bowl.

In a large bowl, toss together the chicken, tomato, and basil.  When the pasta is finished, add it to the bowl and stir in the vinegar/oil mixture.   Add the mozzarella, feta, and 2 Tbsp Parmesan and toss to combine.  Sprinkle remaining Tbsp of Parmesan on top and serve.

Source: slightly adapted from Everyday Reading
Produce Used: Garlic, tomato

Pork Chops with Blue Cheese Gravy

The seasoning on these pork chops is simple, but perfect and the gravy is beautifully rich and decadent with a bit of bite from the blue cheese.  My husband wanted to douse everything in sight with the gravy and I can't say I blame him.  I do strongly recommend using a meat thermometer when you cook the pork chops--they can get tough quickly so you'll want to watch it and remove it from the pan as soon as it hits 145 degrees.

Pork Chops with Blue Cheese Gravy

Number of Servings: 4
Time to Prepare: 30 minutes

• 2 Tbsp butter
• 4 pork chops
• salt
• black pepper
• garlic powder
• 1 cup cream
• 2 oz blue cheese

Season the pork chops on both sides with salt, pepper, and garlic powder.

Melt butter in a large skillet over medium heat.  Fry the chops until they reach 145 degrees internally, turning occasionally to brown evenly.  It will take about 20 minutes, more or less depending on how thick the chops are.

Remove the chops to a plate and cover with foil to keep warm.  Stir the cream into the skillet, scraping up any bits stuck to the bottom of the pan.  Stir in blue cheese and cook, stirring constantly, until the blue cheese melts and the sauce thickens, about 5 minutes.  Pour sauce over the warm pork chops and serve.

Source: slightly adapted from AllRecipes

Orange Cashew Rice with Lime Tilapia

So the other day, my oven randomly wouldn't heat up.  That was fun.  Especially because it was just a few days before Thanksgiving, which had me freaking out a little on the inside.  Luckily the dinner I had planned that night didn't require use of the oven.  Enter this great fish and rice meal.  I love this fresh take on rice--it is full of so many goodies that give it crunch, juiciness, and texture, it is sure to be a crowd-pleaser.  The flavors combine really beautifully, especially when it is served with the tender, pan-fried tilapia.  Of course if tilapia isn't your thing, feel free to substitute other delicate white fish fillets (such as flounder, sole, or rainbow trout).  Or you can just forget the fish altogether and serve the rice with whatever you want!  (And in case you were wondering, my oven was fixed the next day and Thanksgiving went off without a hitch.  Phew!)

Orange Cashew Rice with Lime Tilapia

Number of Servings: 4
Time to Prepare: 50 minutes

• 1 cup water
• 1 cup orange juice
• 2 tsp orange zest
• 1 Tbsp olive oil
• 1/2 tsp salt
• 1 cup basmati rice
• 1/2 cup roasted cashew pieces (toast for a few minutes on the stovetop if they aren't roasted)
• 1/2 cup chopped yellow bell pepper (or orange or red)
• 3 green onions, sliced
• 1 (8 oz) can mandarin oranges, drained
• 4 (6-8 oz) tilapia fillets
• salt
• pepper
• zest and juice of 1 lime
• 2 Tbsp butter

In a 2-quart saucepan, bring the water, orange juice, orange zest, olive oil, and salt to a boil.  Stir in the rice.  Cover the saucepan and lower the heat to a gentle simmer, simmering the rice for 25-30 minutes, until the rice is cooked through and the liquid has evaporated.  Remove from heat and let stand, covered, for 5-10 minutes.  Scrape the rice into a large bowl.  Add the cashew pieces,  peppers, and green onions.  Season with salt and pepper if needed and add the drained orange segments to the rice, folding them in gently to prevent the oranges from breaking.

While the rice simmers, rinse the tilapia and pat dry.  Season both sides with salt and pepper and place in a medium skillet.  Sprinkle lime zest over the fish and drizzle with lime juice.  Place a pat of butter on each fillet.  Cover and cook over medium heat until fish flakes easily with a fork (around 8 minutes).  Serve rice and fish immediately, spooning pan juices over the fish.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Orange, bell pepper, green onion, lime