Pork and Hominy Stew Recipe

You guys are in for a treat today!

Pork and Hominy Stew with Jorge

Red Pozole is one of my favorite Mexican soups. It’s rich, it’s spicy, it’s hearty, and it’s exactly what I want to eat as soon as the weather cools down. The only problem with Red Pozole, is that it requires many big pots to cook all of the various elements, and it can take an entire afternoon to prepare! I don’t mind the traditional preparation from time-to-time, but if I get a pozole craving on a hurried weeknight, I need a faster solution. This Pork and Hominy Stew fits the bill.

The ingredient list here is simple: pork shoulder, chicken stock, dried chiles, onion, garlic and canned hominy. Most items might already be sitting in your pantry! The preparation is also simple, and you can multitask while various things steep and sizzle (game plan below). Bold in color and flavor, this Pork and Hominy Stew tastes similar to Red Pozole, but requires just a fraction of the effort to prepare. Continue reading for the recipe.

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Falafel-Spiced Deviled Eggs Recipe

Thanksgiving is just three weeks away.  Now would be a good time to start thinking about menu options.

Falafel Spiced Deviled Eggs

Like these Falafel-Spiced Deviled Eggs!  Traditionally a Middle Eastern food, falafel is a deep-fried ball made of ground chickpeas and flavorings like onion, garlic, herbs and spices.  They’re crunchy on the outside and tender on the inside.  Here, I’ve taken some of these elements and applied them to one of my favorite appetizers, deviled eggs.  The yolk mixture is prepared simply with hummus and fresh lemon juice.  The eggs are then topped with golden bread crumbs, aromatic falafel spice, and a scattering of torn mint and parsley.  Each deviled egg is just bursting with falafel flavor, and the crunch of the breadcrumbs resembles the crisp, outer shell of a deep-fried falafel.  This appetizer is truly a fun and tasty experience.

Each year, I like to serve an unexpected appetizer along with more traditional offerings.  Last year it was my Miso Deviled Eggs, and this year, I’ll be serving these Falafel-Spiced Deviled Eggs.  It’s the risky menu item that gets people excited and talking.  It’s also the thing they usually remember the most once Thanksgiving is over.  Continue reading for the recipe.

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Mushroom and Goat Cheese Pizza Recipe + #DaVinciStoryteller Experience

Two words: Pizza. Party.

Mushroom and Goat Cheese Pizza

Today, I’m throwing a Pizza Party along with my fellow DaVinci Storytellers: Alana, Molly and Rebecca. A few weeks ago, I was describing the pizza-making competition that went down while in Vinci, Italy. In the spirit of that competition, we’ve all come together again to share a series of pizza recipes, utilizing the skills we learned while in Tuscany.

The pie that I’m bringing to the table is this Mushroom and Goat Cheese Pizza. Throughout our week in Italy, we had so many wonderful porcini mushroom dishes, and various types of goat cheese were also a staple item on the Tuscan table. With that inspiration in mind, I topped this pizza with wild mushrooms sautéed with garlic, mozzarella cheese, goat cheese, fresh rosemary, and a dusting of grated Parmesan. Finished with just the slightest drizzle of truffle oil that I purchased in San Miniato, the pizza is rich and earthy with a wonderful tang from the goat cheese. The aroma of white truffle escapes from the oil as it hits the bubbling hot cheese. Truly mouthwatering.

Below you’ll find the recipe for my Mushroom and Goat Cheese pizza along with links from the other Storytellers. I am also sharing a series of photos from my first few days in Vinci, Italy!

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Italian Kale and Sausage Stuffing Recipe

Where all my stuffing lovers at??

Kale and Sausage Stuffing

I’ve been making a version of this Italian Kale and Sausage Stuffing recipe each Thanksgiving for the past five years.  It’s a staple.  Everyone loves it.  Stuffing is actually my favorite Thanksgiving side dish.  I mean what’s there not to love about a savory bread casserole studded with vegetables?  Crispy on top and tender below.  It’s heaven!

Over the years, I’ve tried many other stuffing recipes, and all were good, but somehow, I always come back to this one.  It’s just so darn good.  Milk-soaked pieces of airy ciabatta are tossed with a savory mixture of cooked Italian sausage, onion, celery, garlic, parsley and Tuscan kale.  Parmesan cheese, basil, sage and rosemary are folded into the mixture, and then the entire casserole is baked until gloriously golden brown.  With each bite, you’ll get hits of rich sausage, bitter kale, fresh herbs and salty Parmesan.  For Thanksgiving this year, you must make this stuffing.  Continue reading for the recipe

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Honey Sriracha Chicken Bowls

Today, I’m celebrating the release of Whip It Up!, a new cookbook by Billy of Wit & Vinegar.

Honey Sriracha Chicken Bowl

This book is a beauty.  Billy’s blogging style is colorful, approachable and entertaining, and Whip It Up! happily follows suit.  You’ll find entire sections on morning buns, tacos, cocktails, popsicles and ice cream (with toppings!), plus over 75 other fast, fun recipes.  Whip It Up! offers a variety of flavor profiles, including Mexican, Asian, Italian and American along with plenty of pop culture references and LOL moments sprinkled throughout.  I’ve got several recipes bookmarked already.  Particularly: Eggs in Srirachatory, Brownie Granola, Buffalo Panzanella, Garlic Musubi Fried Rice, The Whole Enchilada, Brown Butter Walnut Blondies and Bourbon Gingersnap Ice Cream.  And like all the tacos.

These Honey Sriracha Chicken Skewers also caught my eye, because of their simple ingredient list and preparation.  Made with just 6 ingredients (chicken, honey, rice wine vinegar, Sriracha, salt and pepper), this grilled chicken is so darn tasty.  The easy honey-Sriracha sauce flavors the chicken in two ways: before cooking as a marinade and during cooking as a glaze.  As the skewers sit above a hot flame, the honey in the sauce blackens, providing crunchy hits of sweet char.  Soooooo good!  Continue reading for the recipe, plus a fun way to Switch It Up!

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Butternut Squash Mac and Cheese Recipe

I don’t make macaroni and cheese that often, but when I do, I go all out.

Butternut Squash Mac and Cheese

This Butternut Squash Mac and Cheese is rich, creamy and infused with all sorts of autumn.  The base starts with onion, garlic and thyme sizzling in a pan of hot butter.  A cheese sauce is then made with the addition of flour, milk and grated Kerrygold Aged Cheddar.  Before the cooked shells are folded into the mix, the sauce is flavored with butternut squash puree, Dijon mustard, nutmeg, cayenne, and black pepper.  Finished with a layer of fresh breadcrumbs, chopped sage and Parmesan cheese, the casserole cooks in the oven until golden and bubbly.  This mac and cheese is tangy, earthy and peppery with wonderful pops of crunch and herb from the breadcrumb topping.  This is comfort food to the max.  Like a warm blanket on a cool autumn evening.  Continue reading for the recipe.

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Garlic Butter Spaghetti with Zucchini Noodles

Good morning and Happy Friday friends!!

Zucchini Garlic Butter Spaghetti

I’ve been playing catch up all week long after my recent adventures in Tuscany.  Particularly: Halloween and Holiday preparations at the mall, laundry at the house, dinner celebrating Jordan & Jocelyn’s latest cookbook last night, and detailed meal prep each morning to keep me from eating fast food throughout the week (something I’m guilty of each time I come back from a trip).  Dinners have mainly been simple preparations of pizza and pasta plus one evening of homemade, from-scratch green chilaquiles wHipped up by the boyfriend (his mother’s recipe).

One of my go-to pasta dishes that I made this week is my Garlic Butter Spaghetti with Zucchini Noodles.  Two-toned curls of fresh zucchini are sautéed in garlic butter, then tossed with cooked spaghetti, herbs, Parmesan cheese and black pepper.  A final squeeze of lemon sets off flavors.  What I love most about this recipe is that it comes together in about 15 minutes.  The prep work, sauce and zucchini can all be done while the pasta is cooking.  Everything gets tossed together at the end, and dinner is ready on the table in a matter of moments.  Exactly the recipe I need this week when energy is low and I crash at 8PM because of jet lag 😛  Continue reading for the recipe.

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OMG Garlic Bread Recipe

You guys, this garlic bread.

OMG Garlic Bread Recipe

I recently had a fab dinner with Alana from Fix Feast Flair and Lily from Kale & Caramel at Jon & Vinny’s in Los Angeles.  The entire meal was incredible, but I remember particularly loving their garlic bread.  Served beside two saucy meatballs and a dollop of ricotta, the garlic bread at Jon & Vinny’s starts with a base of thick, yeasty ciabatta grilled until golden and black in spots.  Then, it seems to me like they brushed it with a loose mixture of chopped garlic, herbs and red pepper flakes.  The resulting garlic bread was crunchy on the outside, tender on the inside and just packed with flavor.  Perfect for dunking into all that sauce.

With these techniques and flavors in mind, I developed this recipe for OMG Garlic Bread.  With one bite, you will literally exclaim OMG.  Continue reading for the recipe.

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Apple Cheddar Biscuits + Updated Bacon Jam

Tender, golden biscuits infused with aged cheddar, apple and onion with sweet and smokey bacon jam on the side. To me, this is a plate of pure happiness.

Cheddar Apple Biscuits with Bacon Jam

I first made these biscuits (sans apple) two years ago while preparing a southern-inspired dinner for the boyfriend. The menu consisted of brined and breaded pork chops and collards cooked in bacon fat. To round out the plate, I decided to make buttermilk biscuits flavored with items I had in the fridge: sharp cheddar and scallions.  After some quick prep (one bowl) and brief trip to the oven, the hot, cheese-laced drop biscuits were on the table, and ready to be devoured with soft butter and runny honey.  A simple triumph!

Over the years, I’ve made this recipe countless times with various different cheeses and flavorings. It’s my go-to biscuit recipe.  And today, I’m sharing it with all of you :) Continue reading for the recipe!

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Plum Glazed Salmon + Fish Brine

Similar to last week’s post, today’s article is a double feature.

Plum Glazed Salmon

Recipe #1 is Plum Glazed Salmon, a simple dinner recipe that comes together in a snap. Recipe #2 is a Fish Brine recipe that may just vastly improve your fish-making skills (it definitely improved mine!).  Let’s dive into #1.

Over the past several years, I’ve found that I really enjoy cooking salmon fillets during the week. They’re simple to prepare, healthy and cook up in a matter of minutes. Just what I need when I come home tired from work. But, I recently realized that I’ve yet to share a single salmon recipe here on Kitchen Konfidence! That’s all about to change.

The glaze for this salmon is a simple mix of pantry/fridge staples: plum jam, Dijon mustard, soy sauce, olive oil, garlic, salt and pepper. The salmon then gets cooked under the broiler until firm, glossy and golden. A final scattering of sliced scallions provides contrast in color and flavor. So simple, but so incredibly delicious. PS. If you can’t find plum jam, apricot would work well here too. Continue reading for the recipes plus more on #2.

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