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Roasted Pesto Pork Sandwiches With Rosemary And Garlic Potato Wedges

Pesto Roasted Pork Tenderloin With Rosemary Garlic Potato Wedges

When I thought about what would make the ultimate sandwich, I knew sliced Roasted Pesto Pork Sandwiches would be perfect. To have alongside the sandwiches, my Rosemary And Garlic Potato Wedges.

I’m a huge fan of fresh basil pesto, and now available in the refrigerated section of the grocery store. The name of the brand is called Buitoni Pesto. Now, I love to make my own pesto, when I have time, but for a weeknight meal, this store-bought fresh pesto works in a pinch and it’s really delicious.

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Rosemary

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Arugula

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Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Yields: 2 servings
Equipment: 2 rimmed baking sheet pans, 12-inch cast-iron skillet, 12-inch sauté pan, 1 large mixing bowl

Ingredients:
1 pork tenderloin, cut in half
4 strips of bacon, cooked, cut in half
4 tablespoons of store-bought fresh basil pesto, (sold in a 1 (7-ounce) container)
6 small red-skinned potatoes (substitute Red Bliss potatoes) skin on, cut into wedges
1/4 cup olive oil
2 cloves of garlic, minced
1 sprig fresh rosemary leaves, roughly chopped
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 loaf of Cuban bread, buttered and toasted
1/4-pound of deli-sliced Fontina cheese sliced diagonally
2 large heirloom tomatoes, thick slices
1/2 a red onion, thinly sliced into half-moons
1 cup of arugula, divided
1/2 stick (4 tablespoons) of butter, unsalted and room temperature

Directions:
Start by cutting the tenderloin in half. Place the two halves onto a baking sheet. Spoon on 2 tablespoons of the pesto on each half. Massage the pesto all over the pork, transfer to the refrigerator for 1 hour.

Preheat oven to 450-degrees F.
Preheat a cast-iron skillet over medium heat. Carefully place the 4 strips of bacon, that had been cut in half into the skillet. Cook for to 3 minutes on the first side then flip and brown the second side. The time may vary slightly depending on how crispy you like your bacon. Turn the heat off and transfer the bacon onto a plate lined with a paper towel. Set aside.

While that’s happening cut the potatoes into wedges, lay them out onto a baking sheet add a 1/4 cup of olive oil, freshly chopped rosemary leaves, 2 cloves of minced garlic, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh black pepper. Using your hands toss the potatoes so everything is really well coated. Spread the potatoes into one even layer. Bake for 45 minutes. Halfway through, turn the potatoes to ensure they’ll be golden brown on both sides. Immediately sprinkle the hot potatoes wedges with Kosher salt to taste.

Three-quarters of the way through of potato wedges cooking, transfer the pork from the refrigerator to the counter and bring to room temperature.

Once the potatoes come out of the oven transfer the pork into the oven. The pork will take no longer than 11 minutes to cook. Look for an internal temperature of 145-degrees F. Cover with foil and allow to rest for 5 minutes before slicing.

Adjust the oven temperature to 350-degrees F.

Cut the Cuban bread in half and then again in half lengthwise. Slathered both sides with butter, place them onto a baking sheet. Bake for 7 to 10 minutes or until a light golden brown. Once the bread comes out of the oven spread one side of each half with the remaining pesto. Next, add the arugula, the sliced pork, then the bacon, heirloom tomatoes, red onion, and finally the Fontina cheese. Place the top on and slice in half on the bias.

The ultimate Roasted Pesto Pork Sandwiches served with my Rosemary And Garlic Potato Wedges.

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Chicken And Mini Cheese Ravioli In A Basil Pesto Sauce

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Comfort food is what we all want at the end of a hard day. At least for me, I want something simple, delicious, and easy to make. If you know anything about me, I always roast chicken for any recipes that may call for chicken. I’ve posted directions on my full-proof recipe for roasted chicken.

I have to be honest, when I’m in a hurry, rotisserie chicken works in a pinch. Also when you don’t have a lot of time to make basil pesto the grocery store now offers fresh basil pesto in the refrigerated section. This is my Chicken And Mini Cheese Ravioli In A Basil Pesto Sauce.

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Cheese Ravioli

Colander-Style Spoon

Chicken Broth

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Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time: 20 minutes
Yields: 4 servings
Equipment: 1 (12-inch) sauté pan, 1 (6-quart) saucepot, colander spoon, large bowl, mesh sieve

Ingredients:
3 rotisserie chicken breasts, bones removed, chicken shredded
1 (24-ounce) package of frozen Celentano mini rounds cheese ravioli
2 tablespoons of olive oil
1 teaspoon of red pepper flakes
2 cloves of garlic, thinly sliced
1/4 cup of fresh store-bought basil pesto
1/4 cup of chicken broth, unsalted
2 cups of frozen peas, thawed
1 cup of starchy pasta cooking liquid
1/2 cup of Parmesan cheese freshly grated, extra for garnish
2 tablespoon of Italian flat-leaf parsley, finely chopped for garnish

Directions:
In a large pot of salted boiling water drop the ravioli. Give the ravioli a big stir and cook for 8 to 10 minutes or until all the ravioli float to the top.

In a large sauté pan add olive oil, red pepper flakes and, sliced garlic. Turn the heat to medium letting the garlic and pepper flakes begin to infuse the oil. Once you’re able to smell the aroma of the garlic, add the chicken broth to the pan. Next, add the shredded chicken, toss to combine.

When the ravioli start floating to the top, use a colander spoon, and transfer them into the sauté pan. Add the thawed peas, gently toss to combine.

Remove the pan from the heat, stir in the room temperature pesto, grated Parmesan cheese, and Italian parsley, gently toss to combine.

Add a cup of the hot starchy pasta cooking liquid into the pan to thin out the sauce, again toss to combine.

Serve immediately.

There you have it, my Chicken And Mini Cheese Ravioli In A Basil Pesto Sauce on the table in 20 minutes.

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Chicken Meatball And Kale Stew

 

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Everyone has their own family meatball recipe but this one is a little different because I’ve given these chicken meatballs the flavor of Italian sausage. Chicken is a lot leaner than pork so we are going to cut some fat there, and that’s a good thing. Whenever I make meatballs I almost always make a double batch. It’s really just as easy to double the recipe if you’re going to make them. You can easily freeze the cooked meatballs and then you’ll have them ready to add to any future recipe.

Kale, another superfood, is packed full of vitamins. I feel really good about my Chicken Meatball And Kale Stew,  I just might even have a piece of crusty bread for dipping, Oh yeah!

Dutch Oven

Olive Oil

Kale

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Flat Leaf Italian Parsley

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Fennel

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Diced Fire Roasted Tomatoes

Cremini Mushrooms

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Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 55 minutes
Yields: 4 to 6 servings
Yields: 30 meatballs
Equipment: 1 (6-quart) Dutch oven, large mixing bowl, small mixing bowl, cookie-dough scoop, 2 rimmed baking sheet pans, parchment paper, chef’s knife

Note: Use half the meatballs for this recipe. After the meatballs are cooked allow half of them (15 meatballs) to come to room temperature. Place into a resealable zip-lock bag and transfer to the freezer.

Ingredients For Chicken Meatballs:
3 pounds of ground chicken
1/2 cup ricotta cheese
1 7-ounce container of store-bought fresh basil pesto (use 1/4 cup for this recipe)
1/4 cup half-and-half
3 large eggs
3 cloves of garlic, freshly
2 tablespoons of Ketchup
5 dashes of Worcestershire sauce
1 tablespoon of fennel seeds
1/4 cup of Parmigiano-Reggiano, freshly grated (reserve the rind)
2 cups of Italian bread crumbs
2 tablespoons of dried oregano
1 teaspoon red pepper flakes
1 1/2 tablespoons Kosher salt
1 teaspoon fresh ground black pepper
1/2 cup of Italian flat-leaf parsley, roughly chopped

Ingredients For the Stew:
2 tablespoons of olive oil
1 onion, diced
3 cloves of garlic, minced
2 carrots, peeled and diced (1/4-inch dice)
2 Yukon gold potatoes, peeled and diced (1/4-inch chunks)
2 (14.5)-ounce cans of fire-roasted diced tomatoes
2 pints of mushrooms, quartered
2 quarts of chicken stock, unsalted
1 reserved cheese rind, cut in half
1 (9-ounce) box of (Birds Eye) frozen whole artichoke hearts, thawed and quartered
2 bunches of organic kale, chopped (8 to 10 cups)
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
1 tablespoon of granulated sugar
1 1/2 tablespoons of cornstarch

 

Directions For Chicken Meatballs:
Preheat oven to 350-degrees F.
Line two baking sheets with parchment paper. Spray the parchment paper, of each pan, with a light coating of non-stick cooking spray.

In a large mixing bowl and add all the ingredients (except the ground chicken) for the meatballs. Once everything is in the bowl mix to combine. You want the flavorings to have the consistency of wet sand. Next, add the ground meat to the bowl. Using a fork, evenly distribute the flavorings throughout the ground chicken. It may take a few minutes but it’s so worth it for your meatballs to be light and tender.

Using a cookie-dough scoop ensures the meatballs will be the same size. Scoop the meat mixture into your hands forming a ball. Continue until all the meatball mixture is finished.

Arrange the meatballs onto two baking sheet pans with space between each one. Lightly spray the tops of the meatballs with non-stick cooking spray to ensure they will brown evenly. Bake for 30 to 35 minutes.

In the meantime prep the *Mirepoix for the soup. Dice the carrots, celery, and onions. Finish by mincing the garlic. Next, dice the potatoes and quarter the mushrooms. This should take about 15 to 20 minutes to complete. Set aside.

In a preheated Dutch oven over medium heat add olive oil, diced onions, Kosher salt, and fresh ground black pepper. Stir until the onions start to soften. Add the diced carrots, mushrooms, Stir to combine. Cook, stirring frequently until the mushrooms release their liquid and the carrots begin to soften 12 to 14 minutes. Add the minced garlic cook for 1 minute more.

Add the diced potatoes, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh ground black pepper, stir to combine. Add both cans of fire-roasted tomatoes and sugar, again stir to combine.

Remove the meatballs from the oven. Gently transfer them into the pot. Add the chicken stock, cheese rind, stir gently.

Still, over medium heat, bring to a boil then reduce heat to medium-low, simmer for 35 to 40 minutes. After 40 minutes add thawed artichokes and chopped kale. The kale may need to be added in stages allowing it to wilt down into the liquid. Continue cooking for another 5 minutes.

In a small bowl add cornstarch and 2 tablespoons of cold water, mix until smooth and paste-like. Slowly add the cornstarch *slurry into the pot and stir gently so as not to break the meatballs. Again continue to cook until the broth thickens, 3 to 5 minutes.  Serve with a piece of crusty bread and you will be in heaven. This is my Chicken Meatball And Kale Stew.

*Slurry is a mixture of a cold liquid with cornstarch, also known as a cornstarch slurry. It’s used as a thickening agent. A typical cornstarch slurry will consist of 2 parts cold water and 1 part cornstarch. A slurry can also be made using equal parts of flour and water.

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