Onion Flowers — An Easy + Beautiful Recipe

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bloomin-onion-flowers

Welcome to the July 26th edition of Sunday Scratchups, your weekly recipe from scratch around grocery store matchups, coupons, and sales. This week’s mystery sale ingredient is: Onions. Here I used red onions ($.99 for a 2-lb bag at ALDI earlier this week) for a prettier presentation in this bloomin’ onion sans all the breading and junk, but Vidalias would also be lovely (and darn tasty) or you could mix/match for variety.

onion-flowers-4

I originally saw these onion flowers at Once Upon a Cutting Board (easier to follow recipe at The Project Table) and simply had to give them a try! Aren’t they gorgeous? And amazingly easy to make for a side dish with this much of a visual punch. Check it out — you seriously only need five ingredients (including salt & pepper!) and a bit of oven roasting time to recreate these beautiful onion flowers in your own kitchen.

Onion Flowers

ingredients

Ingredients

Two large or four small red or Vidalia onions
3 Tbsp olive oil
2 Tbsp balsamic vinegar
Sea salt, to taste
Fresh ground black pepper, to taste

Directions

score-the-onions

Chop just the stem ends off of your onions so that they stand flat. Peel onions, then cut them in eighths — but not all the way through into slices, just down to about 1/2 inch up from the now-flat bottom so that they remain in one piece.

pour-on-oil

Pour 1 Tbsp of olive oil into the bottom of a glass baking dish. Place onions stem side down in dish, pour the rest of the olive oil + balsamic vinegar over onions, then roll them around gently in the bottom of the dish until nicely coated. Sit onions stem side down in baking dish and season with salt & pepper. Cover dish tightly with foil and bake covered for 30 minutes at 425 degrees.

separating-in-pan-2

Remove foil and bake uncovered for another 10 minutes for small onions, 20 minutes for large, or until onions are softening and beginning to open up on their own.

pull-apart-petals

Use large spatula to gently remove onions to plate, then carefully separate the “petals” until they look like a pretty flower.

side-of-onion-flower

Serve whole and allow people to section off pieces for individual sides. We enjoyed ours here with Bacon-Wrapped Chicken, salad, and garlic bread, but Onion Flowers are a sweet and delicious side for grilled meat and more.

Not just a pretty face

top-down-onion-flower

Onion Flowers are not only lovely on the outside, they are darn tasty on the inside. You’ll likely have leftovers, so use everywhere from hamburger toppings to veggie paninis to side dishes throughout the week.

onion-flower-closeup-2

I hope you enjoy making these as much as I enjoyed taking photos of them! 😉

Easy print version

Onion Flowers -- An Easy + Beautiful Recipe
 
Author:
Recipe type: side dish
Ingredients
  • Two large or four small red or Vidalia onions
  • 3 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • Sea salt, to taste
  • Fresh ground black pepper, to taste
Instructions
  1. Chop just the stem ends off of your onions so that they stand flat.
  2. Peel onions, then cut them in eighths -- but not all the way through into slices, just down to about ½ inch up from the now-flat bottom so that they remain in one piece.
  3. Pour 1 Tbsp of olive oil into the bottom of a glass baking dish.
  4. Place onions stem side down in dish, pour the rest of the olive oil + balsamic vinegar over onions, then roll them around gently in the bottom of the dish until nicely coated.
  5. Sit onions stem side down in baking dish and season with salt & pepper.
  6. Cover dish tightly with foil and bake covered for 30 minutes at 425 degrees.
  7. Remove foil and bake uncovered for another 10 minutes for small onions, 20 minutes for large, or until onions are softening and beginning to open up on their own.
  8. Use large spatula to gently remove onions to plate, then carefully separate the "petals" until they look like a pretty flower.
  9. Serve whole and allow people to section off pieces for individual sides.

Slow Cooker Apple-Cinnamon Steel Cut Oats

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Oatmeal

This week’s Frugal Homemade features a quick & easy make ahead breakfast: Apple-Cinnamon Oatmeal made with steel cut oats in the slow cooker. It doesn’t get much easier than this! My daughter leaves for work every morning at 6AM (earlier than school) and loves to eat oatmeal on the fly, so I thought I would give it a try in the slow cooker with fresh apples and some golden raisins for a little Friday Treat. :)

Let’s get started…

Slow Cooker Apple-Cinnamon Steel Cut Oats

Ingredients

  • 1 cup organic steel cut oats (very reasonably priced in the bulk section of Mariano’s at $.66/cup!)
  • 1/4 cup golden raisins
  • 1 extra large Granny Smith apple, peeled & cut into small cubes
  • 3 tablespoons brown sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 3 1/2 cups water

Directions

Place all ingredients in your slow cooker and slowly stir in the water. (Stir well, so the cinnamon gets mixed into the water and isn’t staying on top of the water.) Cook on low for 8 hours. Top with a few raisins and apple slices — and if you like your oatmeal a little creamier, just add a pat of butter.

oats 2

How easy is that? This was a hit, so I’ll be making it again. This would be an easy and filling breakfast for busy weekend mornings, too; just throw it in the Crock Pot overnight and wake up to the comforting scent of warm apples & cinnamon! Recipe serves four. Enjoy. :)

Easy print version

Slow Cooker Apple-Cinnamon Steel Cut Oats
 
This week's Frugal Homemade feature is for a quick, easy, make ahead breakfast -- Apple-Cinnamon Oatmeal made in the slow cooker!
Author:
Recipe type: Slow Cooker, Breakfast
Ingredients
  • 1 cup organic steel cut oats
  • ¼ cup golden raisins
  • 1 extra large Granny Smith apple, peeled & cut into small cubes
  • 3 tablespoons brown sugar
  • 2 teaspoons cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 3½ cups water
Instructions
  1. Place all ingredients in your slow cooker and slowly stir in the water. (Stir well, so the cinnamon gets mixed into the water and isn't staying on top of the water.)
  2. Cook on low for 8 hours.
  3. Top with a few raisins and apple slices -- and if you like your oatmeal a little creamier, just add a pat of butter.

Twice Baked Potato Mice

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potato-mice

Welcome to the July 19th edition of Sunday Scratchups, your weekly recipe from scratch around grocery store matchups, coupons, and sales. This week our mystery sale ingredient is: Potatoes. Ten pound bags are on sale at various produce stores this week for $1.50-$1.75… and that’s a lot of mice!

This recipe is adapted from the Mom and Me Cookbook: Mr. 8 checked this book out of the library last week specifically so we could make the Potato Mice recipe he found.

making-the-potato-mice

The original recipe used radish slices for ears and raisins for eyes; we substituted cucumber slices and olives/blueberries and upped the cheese a little (mostly because he had such fun grating it he didn’t want to stop!).

potato-mouse-2

Mr . 8 was super excited about this project and super pleased with the end result! I mean, seriously: How cute are these potato mice? (And how cute is he? 😉 )

Twice Baked Potato Mice

Ingredients

4 medium Idaho or russet potatoes
Canola oil
2 Tbsp butter
1/3 cup milk
3/4 cup grated cheese (we used mild Cheddar)
sea salt
pepper
cherry tomatoes
cucumbers or radishes
olive, blueberries, or raisins
chives
green onions

Directions

brush-with-oil

Wash potatoes, pat dry, and prick with a fork. Place on rimmed baking sheet and brush all over with canola oil. Bake at 400 degrees until soft. (Ours took about 75 minutes.)

twice-bake-potatoes

Let baked potatoes cool until easy to handle. Cut off the tops lengthwise and discard (or eat!). Scoop out the centers and add to a large bowl. Add butter, milk, 1/2 cup of cheese, salt, and pepper, then mash. Scoop mashed potato mixture evenly into potato skins, then top each with shredded cheese. Broil for about 10 minutes until nicely browned.

two-potato-mice

Slice cherry tomatoes in half. Attach a tomato nose to each potato mouse with a toothpick, then tuck pieces of chive behind each side for whiskers. Add green onion tails, then add your radish or cucumber ears and use blueberries, olive slices, or raisins for eyes, and you’re done with your unsqueakably cute creations!

Change it up

two-potato-mice-2

This easy, kid friendly recipe is very versatile — and naturally gluten free. We used cucumbers for ears because Mr. 8 hates radishes, and olives/blueberries for eyes because I didn’t have any raisins handy, but you could easily change these up with whatever veggies you have on hand or appeal to your own little ones.

dinner-with-potato-mouse-4

Everyone here got a kick out the potato mice, which we enjoyed with corned beef, Caprese salad, and fruit — they’d make an adorable side dish to almost any dinner, or maybe as part of a Ratatouille movie night. :) Enjoy!

Easy print version

Twice Baked Potato Mice
 
Author:
Recipe type: side dish
Ingredients
  • 4 medium Idaho or russet potatoes
  • Canola oil
  • 2 Tbsp butter
  • ⅓ cup milk
  • ¾ cup grated cheese (we used mild Cheddar)
  • sea salt
  • pepper
  • cherry tomatoes
  • cucumbers or radishes
  • olive, blueberries, or raisins
  • chives
  • green onions
Instructions
  1. Wash potatoes, pat dry, and prick with a fork.
  2. Place on rimmed baking sheet and brush all over with canola oil.
  3. Bake at 400 degrees until soft. (Ours took about 75 minutes.)
  4. Let baked potatoes cool until easy to handle.
  5. Cut off the tops lengthwise and discard (or eat!).
  6. Scoop out the centers and add to a large bowl.
  7. Add butter, milk, ½ cup of cheese, salt, and pepper, then mash.
  8. Scoop mashed potato mixture evenly into potato skins, then top each with shredded cheese.
  9. Broil for about 10 minutes until nicely browned.
  10. Slice cherry tomatoes in half.
  11. Attach a tomato nose to each potato mouse with a toothpick, then tuck pieces of chive behind each side for whiskers.
  12. Add green onion tails, then add your radish or cucumber ears and use blueberries, olive slices, or raisins for eyes, and you're done with your unsqueakably cute creations!

Shrimp Pasta with Veggies & Lemon Cream Sauce

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Shrimp Pasta

This week’s Frugal Homemade feature is an easy recipe for Shrimp Pasta with Veggies & Lemon Cream Sauce. I haven’t been in the mood to cook much lately, but last night I decided to whip up something tasty from the odds and ends I had in the fridge, freezer, and garden. I must say, it turned out pretty well (and my husband and daughter agreed!). Feel free to add and remove ingredients based on what you have on hand — Asparagus would be great in this dish, too!

Ready to cook? Gather your ingredients and let’s get started.

Shrimp 1

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 pound of shrimp — peeled, deveined, and rinsed
  • 1/4 cup onion, chopped
  • 1 cup mushrooms, sliced
  • 1 tablespoon crushed garlic
  • 3 Roma tomatoes, sliced
  • 2 cups fresh spinach
  • 2 tablespoons fresh basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup heavy cream
  • 1/3 cup white wine
  • 1/4 cup grated Parmesan
  • 1 tablespoon fresh lemon juice
  • 16 oz box pasta — whatever kind you prefer

Directions

Boil water and cook pasta per instructions on the package. While the pasta is cooking, melt butter in olive oil in a large pan. Saute shrimp, onion, and mushrooms in butter & olive oil. Once the shrimp is mostly cooked (time will depend on the size of your shrimp) and beginning to turn pink, add the garlic, tomatoes, 1 tablespoon of the basil, and spinach.

Let everything saute for a minute or two so the tomatoes release their juices. Add salt, pepper, and red pepper flakes and stir until combined. Add white wine, heavy cream, lemon juice, and half of the Parmesan cheese.

shrimp 2

Let the sauce thicken for a couple minutes. Return drained pasta to large pot and add shrimp sauce. Plate and garnish with remaining Parmesan cheese and basil. Enjoy!

Easy print version

Shrimp Pasta with Veggies & Lemon Cream Sauce
 
Author:
Recipe type: Dinner
Cuisine: Seafood
Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 pound of shrimp -- peeled, deveined, and rinsed
  • ¼ cup onion, chopped
  • 1 cup mushrooms, sliced
  • 1 tablespoon crushed garlic
  • 3 Roma tomatoes, sliced
  • 2 cups fresh spinach
  • 2 tablespoons fresh basil
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes
  • ⅓ cup heavy cream
  • ⅓ cup white wine
  • ¼ cup grated Parmesan
  • 1 tablespoon fresh lemon juice
  • 16 oz box pasta -- whatever kind you prefer
Instructions
  1. Boil water and cook pasta per package directions.
  2. While the pasta is cooking, melt butter in olive oil in a large pan.
  3. Saute shrimp, onion and mushrooms in butter & olive oil.
  4. Once the shrimp is mostly cooked (time will depend on the size of your shrimp) and beginning to turn pink, add the garlic, tomatoes, 1 tablespoon of the basil, and spinach.
  5. Let everything saute for a minute or two so the tomatoes release their juices.
  6. Add salt, pepper, and red pepper flakes and stir until combined.
  7. Add white wine, heavy cream, the lemon juice, and half of the Parmesan cheese.
  8. Let the sauce thicken for a couple minutes.
  9. Return drained pasta to large pot and add shrimp sauce.
  10. Plate and garnish with remaining Parmesan cheese and basil.

Rainbow Salad with Homemade Parmesan Vinaigrette

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rainbow-salad-with-parmesan-vinaigrette

Welcome to the July 12th edition of Sunday Scratchups, your weekly recipe from scratch around grocery store matchups, coupons, and sales. This week: Salad! We’re now deep in the throes of cheap summer produce deals — I got my spinach for $.58 at Pete’s, used up some leftover corn on the cob ($.10 at ALDI earlier this week), green onions were 4/$1.00 at Pete’s, used the end of a bag of $.04 carrots (after coupon) from Jewel, some garden tomatoes, cheap yellow Campari tomatoes, $.48/lb cauliflower, cheap sweet mini peppers from Pete’s… and more! Shop your own local produce stores for great deals and put together your own rainbow salad with whatever is on sale by you. :)

mustard-vinaigrette

I’ve also started making my own salad dressing to avoid the added sugar, corn syrup, and random additives in store-bought. This Parmesan vinaigrette is super easy to throw together, but you can vary your own dressing up however you want: Two parts olive oil to one part vinegar (red wine or balsamic work great), plus salt, pepper, a little lemon juice, and herbs of your choice. The optional mustard acts as an emulsifier to keep the oil and vinegar from separating up on you, plus adds a little pop of extra flavor. Oh, and check out my cute little jar — just $.99 at Goodwill! Don’t have one, just use a mason jar or whatever other container you have on hand, and your homemade dressing will keep tightly covered in the fridge up to a week.

rainbow-salad-toppings-with-dressing

And seriously — just how darn pretty is this!?

Rainbow Salad with Homemade Parmesan Vinaigrette

Ingredients

– for the vinaigrette

ingredients-vinaig

2 Tbsp fresh chopped oregano
1 Tbsp fresh chopped basil
2 garlic cloves
juice of 1/2 a small lemon
1/4 cup red wine vinegar
1/4 cup shredded Parmesan
1 Tbsp coarse ground mustard
sea salt, to taste
fresh ground pepper, to taste
1/2 cup olive oil

– for the salad

rainbow-salad-toppings-2

One crunchy bagged salad (I used Italian mix)
half a bunch fresh spinach
“Rainbow” toppings of choice. Pictured here (in order): Cherry tomatoes, sweet red pepper, carrots, shredded cheddar, yellow Campari tomatoes, cooked corn off the cob, cauliflower, feta, chicken strips, cucumber, avocado, green onion, blue corn chips, black beans

Directions

rainbow-salad-in-a-row

To make your vinaigrette

Add all ingredients except olive oil to your food processor and blend. Scrape down sides, then pour in olive oil slowly with food processor running until just blended. Store tightly covered in fridge up to one week. (If it doesn’t pour well for you right out of the fridge, just take out and leave on the counter to warm up slightly, about 1/2 an hour before you’re planning to serve.)

  • Update: Because a couple people have asked about the scissors pictured above, make it easier on yourself to cut fresh herbs with culinary herb scissorslove mine!

To make your salad

rainbow-salad-with-mustard-vinaigrette

Arrange toppings in rainbow order on large tray. (ROYGBIV!) Serve with a large bowl of salad and let everyone create their own mix.

You’ve never seen kids eat so many vegetables…

eating-rainbow-salad

I kid you not — the entire tray was picked clean. Rainbow Salad with Homemade Parmesan Vinaigrette is naturally gluten free, and optionally also dairy free if you leave out the cheese in your toppings and vinaigrette. (Leave out the chicken strips for an entirely vegetarian version, or vary up the toppings according to your own family’s preferences and dietary needs.)

Related Recipes

Like this recipe? You might also like…

easy-caprese-salad-with-spinachEasy Caprese Salad (with spinach)

readytoeatheaderSpinach Salad In a Jar

seared-ahi-tuna-with-chimichurriSeared Ahi Tuna with Chimichurri

Easy print version

Rainbow Salad with Homemade Parmesan Vinaigrette
 
Author:
Recipe type: dinner
Ingredients
for the vinaigrette
  • 2 Tbsp fresh chopped oregano
  • 1 Tbsp fresh chopped basil
  • 2 garlic cloves
  • juice of ½ a small lemon
  • ¼ cup red wine vinegar
  • ¼ cup shredded Parmesan
  • 1 Tbsp coarse ground mustard
  • sea salt, to taste
  • fresh ground pepper, to taste
  • ½ cup olive oil
for the salad
  • One crunchy bagged salad (I used Italian mix)
  • half a bunch fresh spinach
  • "Rainbow" toppings of choice. Pictured here (in order): Cherry tomatoes, sweet red pepper, carrots, shredded cheddar, yellow Campari tomatoes, cooked corn off the cob, cauliflower, feta, chicken strips, cucumber, avocado, green onion, blue corn chips, black beans
Instructions
To make your vinaigrette
  1. Add all ingredients except olive oil to your food processor and blend.
  2. Scrape down sides, then pour in olive oil slowly with food processor running until just blended.
  3. Store tightly covered in fridge up to one week. (If it doesn't pour well for you right out of the fridge, just take out and leave on the counter to warm up slightly, about ½ an hour before you're planning to serve.)
To make your salad
  1. Arrange toppings in rainbow order on large tray. (ROYGBIV!)
  2. Serve with a large bowl of salad and let everyone create their own mix.

Grilled Cauliflower Steaks

Posts on Mashup Mom may contain affiliate links. Please see disclosure and disclaimer here.

grilled-cauliflower-steaks

Welcome to the July 5th edition of Sunday Scratchups, your weekly recipe from scratch around grocery store matchups, coupons, and sales. Our next mystery sale ingredient is: Cauliflower, since we’ve seen a lot of great prices on this lately. Earlier this week Pete’s Market had cauliflower $.48/lb while currently Valli has organic for $.99/lb, Fresh Thyme has organic for $2.50 each, and conventional will run you $.69/lb at Caputo’s. (Scroll down for more cauliflower recipe ideas while it’s in season, too!)

cauliflower-steaks-12

I’ve seen cauliflower “steak” recipes floating around for years, but they all basically boil down to: Cauliflower + olive oil + seasonings of your choice + grill it! This week I finally gave it a try with some very basic seasonings, and these turned out surprisingly yummy for such a simple recipe. I’m not a huge fan of raw cauliflower, but roasting or grilling totally changes its flavor and brings out its underlying sweet nuttiness.

Grilled Cauliflower Steaks

Ingredients

One head fresh cauliflower (I got two “steaks” out of mine plus a lot of leftover florets — you might get as many as four if you have a bigger cauliflower head that holds together better)
Juice of 1/4 small lemon
2 Tbsp olive oil
Garlic salt
Crushed red pepper
Fresh ground black pepper
Parsley for garnish (optional)
Shredded Parmesan (optional)

Directions

slicing-the-cauliflower

Chop the end of the stem off your cauliflower, leaving a bit in place to hold it together. Slice your cauliflower into thick vertical slices, then remove any leaves remaining on them. I only got two “steaks” out of mine, but it was small. (Reserve the rest of the florets for another use, or cook them up with a little olive oil and some seasonings of choice in foil packets while you have the grill going.)

on-the-grill

Mix olive oil, lemon juice, garlic salt, pepper, and crushed red pepper in a small bowl. Generously brush both sides of your cauliflower steaks with the olive oil mixture, then grill over medium heat for 5 minutes a side (10 minutes total) or until fork tender.

cauliflower-steak-with-parm2

Serve garnished with parsley and/or Parmesan cheese (optional).

Next time…

cauliflower-steaks-14

… I am thinking that I might actually add some Parmesan after flipping the cauliflower so it melts on there nicely while the second side grills, but these were pretty tasty both with and without cheese. These super simple cauliflower steaks would make a hearty and healthy side at your next summer BBQ, or would serve nicely as an easy vegetarian entree either on their own or as a burger. Cauliflower steaks are gluten free, dairy free (if you don’t add Parmesan), and low carb, and you could easily jazz them up with different seasonings to match the rest of your meal.

Related Recipes

Like this recipe? You might also like:

low-carb-cauliflower-waffle-roll-on-ironLow Carb Cauliflower Waffle Rolls

roasted-chili-garlic-cauliflower-3Easy Roasted Chili-Garlic Cauliflower

gfdfcaulGF/DF Cauliflower Pizza Crust

Easy print version

Grilled Cauliflower Steaks
 
Author:
Recipe type: side
Ingredients
  • One head fresh cauliflower (I got two "steaks" out of mine plus a lot of leftover florets -- you might get as many as four if you have a bigger cauliflower head that holds together better)
  • Juice of ¼ small lemon
  • 2 Tbsp olive oil
  • Garlic salt
  • Crushed red pepper
  • Fresh ground black pepper
  • Parsley for garnish (optional)
  • Shredded Parmesan (optional)
Instructions
  1. Chop the end of the stem off your cauliflower, leaving a bit in place to hold it together.
  2. Slice your cauliflower into thick vertical slices, then remove any leaves remaining on them.
  3. I only got two "steaks" out of mine, but it was small. (Reserve the rest of the florets for another use, or cook them up with a little olive oil and some seasonings of choice in foil packets while you have the grill going.)
  4. Mix olive oil, lemon juice, garlic salt, pepper, and crushed red pepper in a small bowl.
  5. Generously brush both sides of your cauliflower steaks with the olive oil mixture.
  6. Grill over medium heat for 5 minutes a side (10 minutes total) or until fork tender.
  7. Serve garnished with parsley and/or Parmesan cheese (optional).

Chimichurri Pork Loin with Roasted Chile-Lime Potatoes

Posts on Mashup Mom may contain affiliate links. Please see disclosure and disclaimer here.

chimichurri-pork-loin-with-roasted-chile-lime-potatoes

Welcome to the June 28th edition of Sunday Scratchups, your weekly recipe from scratch around grocery store matchups, coupons, and sales. Our next mystery sale ingredient is pork loin, largely because last week Jewel had it on sale for $1.29/lb and I needed to use mine or freeze it. You might have one in your freezer from this sale, too, and Chimichurri Pork Loin with Roasted Chile-Lime Potatoes is an easy and savory one-dish recipe.

pork-loin-in-bag

My pork loin was just over 6 lbs, and I used half here and froze the other half for later (either to cook up as a roast or slice into chops).

chimichurri-pork-loin-and-potatoes-3

So this is really a Mashup Mom mashup of some older recipe favorites: The chimichurri came from Seared Ahi Tuna with Chimichurri, and the potatoes from Roasted Chile-Lime Potatoes. (This is one of my favorite ways to prepare potatoes, and they’re wonderful with everything from pork roast to chicken.)

Chimichurri Pork Loin with Chile-Lime Potatoes

Ingredients

For the pork loin:
3 lb pork loin
Chimichurri — recipe here (sans cayenne, juice of 1/4 lime, and mixed chunkier in the food chopper rather than the food processor)
1 Tbsp olive oil

For the potatoes:
7 small-medium Idaho or russet potatoes
1/4 cup olive oil
juice of 3/4 lime
1/2 tsp Kosher salt
1.5 tsp chili powder
2 tsp minced garlic
1 small jalapeño pepper, chopped

Directions

chimichurri-and-loin-2

Take half the prepared chimichurri and thin it out with 1 Tbsp olive oil. Place pork loin in gallon plastic bag, add thinned out chimichurri, seal, and marinate in refrigerator for at least one hour.

ready-to-cook

Spray roasting pan with cooking spray and place marinated pork loin in the middle, fat side down. Cut potatoes into chunks and place in large bowl. In a smaller bowl, mix together olive oil, lime juice, salt, chili powder, garlic, and chopped jalapeño. Pour over potatoes and toss until well coated.

done-in-pan-2

Arrange potatoes around pork and roast for one hour at 400 degrees, or until meat reaches an internal temperature of 145 degrees. Rest for 10 minutes before carving, then serve with the other half of the chimichurri.

Three pounds of pork loin goes a long way (it didn’t all fit on this plate!)

chimichurri-pork-loin-closeup

This fed our family of four for three days — two meat & potatoes dinners (along with salad, fruit, and corn on the cob), then a third meal of super tasty chimichurri pork sandwiches on garlic bread ($.99 at Fresh Thyme earlier this week).

eating-chimichurri-pork-loin

The chimichurri marinade made for a juicy and flavorful pork roast, while the crisp-tender chile-lime potatoes provided the perfect counterpoint. Let’s hear it for easy one dish main+side recipes!

Related Recipes

Like this recipe? You might also like:

garlic-pork-roast-and-potatoes-7Garlicky Pork Roast and Potatoes

slow-cooker-pork-carnitas-from-sunday-scratchupsSlow Cooker Pork Carnitas

bbqpork1Easy Two Ingredient BBQ Pork

Easy Print Version

Chimichurri Pork Loin with Roasted Chile-Lime Potatoes
 
Author:
Recipe type: dinner
Ingredients
For the pork loin
  • 3 lb pork loin
  • Chimichurri -- recipe here: http://www.mashupmom.com/seared-ahi-tuna-with-chimichurri-gluten-free-dairy-free-delicious/ (sans cayenne, juice of ¼ lime, and mixed chunkier in the food chopper rather than the food processor)
  • 1 Tbsp olive oil
For the potatoes
  • 7 small-medium Idaho or russet potatoes
  • ¼ cup olive oil
  • juice of ¾ lime
  • ½ tsp Kosher salt
  • 1.5 tsp chili powder
  • 2 tsp minced garlic
  • 1 small jalapeño pepper, chopped
Instructions
  1. Take half the prepared chimichurri and thin it out with 1 Tbsp olive oil.
  2. Place pork loin in gallon plastic bag, add thinned out chimichurri, seal, and marinate in refrigerator for at least one hour.
  3. Spray roasting pan with cooking spray and place marinated pork loin in the middle, fat side down.
  4. Cut potatoes into chunks and place in large bowl.
  5. In a smaller bowl, mix together olive oil, lime juice, salt, chili powder, garlic, and chopped jalapeño. Pour over potatoes and toss until well coated.
  6. Arrange potatoes around pork and roast for one hour at 400 degrees, or until meat reaches an internal temperature of 145 degrees.
  7. Rest for 10 minutes before carving, then serve with the other half of the chimichurri.

Bacon-Wrapped Chicken

Posts on Mashup Mom may contain affiliate links. Please see disclosure and disclaimer here.

baconwrapchickenbig

Welcome to the June 21st edition of Sunday Scratchups, your weekly recipe from scratch around grocery store matchups, coupons, and sales. Our next mystery sale ingredient is bacon — which this week was $.99 for 12 oz store brand at Ultra Foods with in-ad coupon, $.54 for 6 oz turkey bacon at Walgreens after printable coupon, $1.49 at Valli with in-ad coupon, and $1.99 at Butera. Boneless skinless chicken breast has also been on sale for the last couple of weeks, but here I just thawed out a pack from the last Zaycon chicken event.

done-on-rack-bacon-wrapped-chicken-4

So I had chicken, I had bacon, and I started with this recipe from Divas Can Cook to cook up some Bacon-Wrapped Chicken (but greatly reduced the brown sugar, among other things). So good! Nice and juicy, sweet and savory, with just the right amount of kick.

  • Note: Although this recipe is naturally gluten and dairy free, make sure the bacon you use is gluten free if necessary.

Bacon-Wrapped Chicken — An Easy Weeknight Recipe

ingredients-bacon-wrapped-chicken

Ingredients

1.5-2 lbs boneless skinless chicken breast
12 oz uncooked bacon
1/2 tsp Kosher salt
1 tsp paprika
1 tsp Italian seasoning
2 tsp garlic powder
1 Tbsp chili powder
1.5 Tbsp brown sugar, packed
fresh ground black pepper, to taste

Directions

wrapping-bacon

Spray roasting pan and its rack with cooking spray. Season both sides of chicken breasts with salt, paprika, Italian seasoning, and garlic powder. Wrap uncooked bacon slices around seasoned breasts, overlapping until completely covered — I had 1.75 lbs of chicken, and 12 oz of bacon worked well to cover both pieces. Season just the tops of the bacon wrapped breasts with chili powder, press brown sugar into the top of each, and add black pepper to taste.

chicken-on-rack-2

Bake on rack in roasting pan at 425 degrees for 50 minutes or until chicken reaches an internal temperature of 165 degrees. Slice and serve hot. (Use an electric knife if you have one; it’s easier to make nice even slices through the bacon.)

  • Note: The Zaycon chicken breasts were large and took a while to cook through — reduce the cooking time accordingly if your chicken is thinner.

That’s a keeper

cut-bacon-wrapped-chicken

Everyone liked this one — but that’s not a surprise, right? How can you go wrong with bacon? Seriously, though: There’s just enough brown sugar here to caramelize and harmonize with the chili powder for a savory-sweet topping, the chicken stays nice and juicy inside its bacon mummy wrappings, and the spices work together with the bacon to give the meat just that little extra oomph.

bacon-wrapped-chicken-4

Served with salad, garlic bread ($.99 for pre-made at Fresh Thyme!), and an onion dish I’ll tell you about later, Bacon-Wrapped Chicken happily fed our family of four with just enough left over for lunch for one the next day. Yes… that “one” would be me. :)

Easy print version

Bacon-Wrapped Chicken
 
Author:
Recipe type: dinner
Ingredients
  • 1.5-2 lbs boneless skinless chicken breast
  • 12 oz uncooked bacon
  • ½ tsp Kosher salt
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 2 tsp garlic powder
  • 1 Tbsp chili powder
  • 1.5 Tbsp brown sugar, packed
  • fresh ground black pepper, to taste
Instructions
  1. Spray roasting pan and its rack with cooking spray.
  2. Season both sides of chicken breasts with salt, paprika, Italian seasoning, and garlic powder.
  3. Wrap uncooked bacon slices around seasoned breasts, overlapping until completely covered -- I had 1.75 lbs of chicken, and 12 oz of bacon worked well to cover both pieces.
  4. Season just the tops of the bacon wrapped breasts with chili powder, press brown sugar into the top of each, and add black pepper to taste.
  5. Bake on rack in roasting pan at 425 degrees for 50 minutes or until chicken reaches an internal temperature of 165 degrees. (Note: The Zaycon chicken breasts were large and took a while to cook through -- reduce the cooking time accordingly if your chicken is thinner.)
  6. Slice and serve hot. (Use an electric knife if you have one; it's easier to make nice even slices through the bacon.)

Portobello-Arugula Naan Pizza

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portobello-arugula-naan-pizza

Welcome back to the June 14th edition of Sunday Scratchups, your weekly recipe from scratch around grocery store matchups, coupons, and sales. This week Jewel officially had portobellos on sale for $.79 each — but many stores actually got overstock and dropped their price to three for $1.00! Jewel also had a fantastic sale on Earthbound Farm organic salads last week, and I had a pack of baby arugula sitting here ready to be used. Two great tastes that go great together in… Portobello-Arugula Naan Pizza.

portobello-pizza-stuff

I’m on an ongoing portobello kick over here, as you may have noticed from such classic recipes 😉 as Portobello Egg Cups, Portobello Poblano Tacos, Portobello Pizzas, and Portobello Artichoke Paninis… but in my defense: They’re awesome, and awesomely versatile. So I picked up nine on the Jewel sale and just sauteed them up for use in recipes this week. I’m also on a chimichurri kick and have been growing parsley in the garden this year, so grabbed a fresh bunch of that for sauce.

sliced-portobello-naan-pizza-3

Well, when you have chimichurri, arugula, and portobellos just sitting around begging to be used, along with this 18 pack of adorable mini-naan (under $5.00) and a big old 2 lb block of sharp Cabot cheddar (around $8.00) I picked up at Costco, everything inevitably comes together in this easy and oh-so-pretty recipe for Portobello-Arugula Naan Pizza.

Portobello-Arugula Naan Pizza

chimichurri-ingredients

Ingredients (for the chimichurri)

bunch fresh parsley leaves
handful fresh oregano leaves
3-4 fresh basil leaves
1 Tbsp + 1 tsp minced garlic
fresh ground pepper, to taste
1/2 tsp cayenne
1/4 cup olive oil (note: This is to make a thinner sauce to spread on pizza — if using as a garnish for meats, reduce the amount)
2 Tbsp red wine vinegar
1/2 tsp Kosher salt
juice of 1/4 lime
1 slice Vidalia onion

Directions (for the chimichurri)

chimichurri-2

Combine all ingredients in food processor until fairly smooth. Refrigerate at least 1/2 hour before using.

Ingredients (for the pizza)

ready-to-assemble

6 mini naan (or two regular) — I used Stonefire mini naan
chimichurri
sharp cheddar (mozzarella or even goat cheese would also be great if you want a milder cheese)
two portobellos, marinated, sauteed, and chopped. (Note: I already had sauteed portobellos in my fridge ready to go. If you don’t, two caps should do you for six of these mini pizzas. Just remove the stems, slice them into strips, and marinate them in a little olive oil, balsamic vinegar, oregano, garlic, sea salt, black pepper, and lemon or lime juice for 10-20 minutes, then saute over medium heat until soft.)
1 cup baby arugula

Directions (for the pizza)

ready-to-cook

Place mini naan on rimmed cookie sheet. Spread chimichurri on each, then top with cheese slices and chopped portobello. Bake at 400 degrees for 14 minutes or until cheese is melted and edges are browned, then add arugula and enjoy!

You’ll have some chimichurri left over

trio-of-portobello-naan-pizzas

… but that’s just a bonus. And, these were a-ma-zing! Poor MashupDad broke his low carb vow and ate one in the name of taste testing, then made me hide the rest away — so I’m thinking I might try a variation on his low carb flatbread next time and see how that goes.

sliced-portobello-naan-pizza-2

Also: so pretty. You could slice these up and serve them as appetizers for guests, or make bigger ones as a vegetarian entree. They refrigerate well, too, and I just had some cold for lunch — Yum, yum, double yum.

Easy print version

Portobello-Arugula Naan Pizza
 
Author:
Recipe type: dinner or appetizer
Ingredients
For the chimichurri
  • bunch fresh parsley leaves
  • handful fresh oregano leaves
  • 3-4 fresh basil leaves
  • 1 Tbsp + 1 tsp minced garlic
  • fresh ground pepper, to taste
  • ½ tsp cayenne
  • ¼ cup olive oil (note: This is to make a thinner sauce to spread on pizza -- if using as a garnish for meats, reduce the amount)
  • 2 Tbsp red wine vinegar
  • ½ tsp Kosher salt
  • juice of ¼ lime
  • 1 slice Vidalia onion
For the pizza
  • 6 mini naan (or two regular) -- I used Stonefire mini naan
  • chimichurri
  • sharp cheddar (mozzarella or even goat cheese would also be great if you want a milder cheese)
  • two portobellos, marinated, sauteed, and chopped. (Note: I already had sauteed portobellos in my fridge ready to go. If you don't, two caps should do you for six of these mini pizzas. Just remove the stems, slice them into strips, and marinate them in a little olive oil, balsamic vinegar, oregano, garlic, sea salt, black pepper, and lemon or lime juice for 10-20 minutes, then saute over medium heat until soft.)
  • 1 cup baby arugula
Instructions
For the chimichurri
  1. Combine all ingredients in food processor until fairly smooth.
  2. Refrigerate at least ½ hour before using.
For the pizza
  1. Place mini naan on rimmed cookie sheet.
  2. Spread chimichurri on each, then top with cheese slices and chopped portobello.
  3. Bake at 400 degrees for 14 minutes or until cheese is melted and edges are browned.
  4. Add arugula and enjoy!

Garlicky Pork Roast and Potatoes — With Extra Garlic

Posts on Mashup Mom may contain affiliate links. Please see disclosure and disclaimer here.

garlicky-pork-roast-and-potatoes

Welcome back to Sunday Scratchups, your weekly recipe from scratch around grocery store matchups, coupons, and sales. This week Jewel has Hormel sirloin pork roasts on sale buy one, get one free, so I bought two with printable coupons and they ended up at about $4 each. Mariano’s also has boneless pork loin roast at $3.00/lb, Meijer has Center cut half boneless pork roast $1.49/lb, Ultra has Farmland boneless pork sirloin roast for $2.99/lb, and Valli has pork sirloin roast for $1.99/lb.

jewel-pork-roast

Any way you slice it, these little pork roasts often go on sale and they roast up so nicely with potatoes for a naturally gluten free, dairy free, one dish weeknight dinner — just add a green veggie or salad on the side and you have yourself a meal.

garlic-pork-roast-and-potatoes-8

To love today’s recipe, you must really love garlic. Prefer yours in smaller doses? Tone down the number of cloves or just use a little minced garlic instead.

Garlicky Pork Roast and Potatoes

ingredients

Ingredients

2-2.5 lb pork sirloin roast
2 Vidalia onions, quartered
4 small-medium Idaho potatoes, chopped
Olive oil
Kosher salt
Fresh ground pepper
Few sprigs of fresh rosemary
25-30 garlic cloves, peeled

Directions

poke-garlic-in

Spray a roasting pan with cooking spray, and place your little pork roast in the center. Dice potatoes and quarter your onions, then place around roast. Drizzle roast and potatoes with olive oil, then season generously with Kosher salt and pepper. Poke holes in your roast with the tip of a steak knife, then twist knife around to enlarge. Insert a garlic clove halfway into each hole. (I added 15 here, but you can do more or less depending on your own garlicky preferences.) Scatter the rest of the cloves around the roast and snip fresh rosemary onto your roast and potatoes.

finished-timer-popped

Stir potatoes until they are nicely coated with olive oil and spices, then cook your roast at 375 degrees for one hour twenty minutes (or until internal temperature reaches 145 degrees), stirring potatoes occasionally. Remove roast from pan and continue cooking potatoes about another 20 minutes until nicely browned. Let roast rest 15 minutes, then remove netting (if present), remove garlic cloves, and slice. Serve with potatoes and a salad or green veggie.

garlic-pork-roast-carved

My roast had a little pop-up thing; yours may not, but rely on a meat thermometer for the best results either way.

No vampires here

garlic-pork-roast-and-potatoes-7

Yeah, that’s a little garlicky all right! But good garlicky comfort food, perfect for a rainy evening — and we really do love garlic over here. The only thing I’d do differently next time is add more rosemary, since it got a little lost amongst all the garlic. (Don’t have fresh rosemary? Shake on some dried, and it will still be delicious.) Although Garlicky Pork Roast With Potatoes takes a while to cook, it doesn’t take long to prepare, so an easy one dish dinner to throw together and let roast while you attend to other things. This recipe is also quite affordable when you pick up your pork roast and potatoes on sale, and easily fed our family of four with enough leftovers for me to enjoy it for lunch again the next day. :)

Easy Print Version

Garlicky Pork Roast and Potatoes -- With Extra Garlic
 
Author:
Recipe type: dinner
Ingredients
  • 2-2.5 lb pork sirloin roast
  • 2 Vidalia onions, quartered
  • 4 small-medium Idaho potatoes, chopped
  • Olive oil
  • Kosher salt
  • Fresh ground pepper
  • Few sprigs of fresh rosemary
  • 25-30 garlic cloves, peeled
Instructions
  1. Spray a roasting pan with cooking spray, and place your little pork roast in the center.
  2. Dice potatoes and quarter your onions, then place around roast.
  3. Drizzle roast and potatoes with olive oil, then season generously with Kosher salt and pepper.
  4. Poke holes in your roast with the tip of a steak knife, then twist knife around to enlarge.
  5. Insert a garlic clove halfway into each hole. (I added 15 here, but you can do more or less depending on your own garlicky preferences.)
  6. Scatter the rest of the cloves around the roast and snip fresh rosemary onto your roast and potatoes.
  7. Stir potatoes until they are nicely coated with olive oil and spices, then cook your roast at 375 degrees for one hour twenty minutes (or until internal temperature reaches 145 degrees), stirring potatoes occasionally.
  8. Remove roast from pan and continue cooking potatoes about another 20 minutes until nicely browned.
  9. Let roast rest 15 minutes, then remove netting (if present), remove garlic cloves, and slice.
  10. Serve with potatoes and a salad or green veggie.