Chimichurri Pork Loin with Roasted Chile-Lime Potatoes

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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.

Baked Penne Pasta with Italian Sausage

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Baked Penne

This week’s Frugal Homemade feature is Baked Penne Pasta with Italian Sausage — an easy comfort food recipe that is both quick and easy to make, and freezes well. You can either bake this in one larger 9″x13″ baking dish in order to have leftovers, or divide the recipe into two smaller dishes and freeze half for later in the month. (Here, I used a 6″x8″ and 7″x9″ dish.)

Baked Penne Ingredients

Baked Penne Pasta with Italian Sausage

Ingredients

  • 1 lb box pasta (I used Penne, but you can use whatever you’d like — rigatoni works well, too.)
  • 1 lb ground bulk Italian sausage, browned
  • 2 tsp minced garlic
  • 1/2 tsp salt
  • 1 jar of pasta sauce
  • 1 cup shredded mozzarella cheese

Baked Penne Mixed

Directions

Preheat oven to 350 degrees, bring water to a boil, and spray a 9″x13″ baking dish (or two smaller dishes) with cooking spray. While your water is coming to a boil, gather your ingredients. Cook pasta, following directions on the box for “al dente,” and brown the sausage. When the sausage is browned, add the garlic and saute it with the sausage for a minute or so. Drain the pasta & pour the cooked pasta back into the pot. Add the pasta sauce, salt, browned sausage, and garlic to the pasta.

Baked Penne assembled

Mix well and pour into your prepared baking dish. Top with mozzarella and bake 10-15 minutes at 350 until the cheese melts.

Dinner is served!

Baked Penne final

Quick and easy, with enough for leftovers or to freeze for later — Can’t beat that on a busy weeknight! Serve with a simple green salad and garlic bread for a filling and hearty meal. If you’re going to use the second half within about the next month, simply cover with cling wrap and freeze; otherwise you’ll want to move into a freezer bag or freezer-safe container.

Easy print version

Baked Penne Pasta with Italian Sausage
 
Author:
Recipe type: dinner
Ingredients
  • 1 lb box pasta (I used Penne, but you can use whatever you'd like -- rigatoni works well, too.)
  • 1 lb ground bulk Italian sausage, browned
  • 2 tsp minced garlic
  • ½ tsp salt
  • 1 jar of pasta sauce
  • 1 cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 350 degrees, bring water to a boil, and spray a 9"x13" baking dish (or two smaller dishes) with cooking spray.
  2. While your water is coming to a boil, gather your ingredients.
  3. Cook pasta, following directions on the box for "al dente," and brown the sausage.
  4. When the sausage is browned, add the garlic and saute it with the sausage for a minute or so.
  5. Drain the pasta & pour the cooked pasta back into the pot.
  6. Add the pasta sauce, salt, browned sausage, and garlic to the pasta.
  7. Mix well and pour into your prepared baking dish.
  8. Top with mozzarella and bake 10-15 minutes at 350 until the cheese melts.

Oven Roasted BBQ Turkey Breast

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

oven-roasted-bbq-turkey-breast

Welcome back to Sunday Scratchups, your weekly recipe from scratch around grocery store matchups, coupons, and sales. Last weekend Mariano’s had frozen Jennie-O turkey breast on sale for $1.00/lb as part of its Memorial Day weekend deals, while Centrella frozen turkey breast is currently $1.49/lb at Caputo’s and Market Pantry is regularly priced around $1.59/lb at Target. Turkey breast goes on sale for around $1.00/lb every couple of months, and is such a great and easy non-holiday alternative to roasting up a whole turkey.

cups-of-sauce

$1.00/lb is my buy price for turkey breast, so I picked one up at Mariano’s last weekend and had it thawing in the fridge. I also had all these little cups of most excellent leftover BBQ sauce sitting in the fridge from the last time we got carryout at our favorite local BBQ joint (it’s very good, but they throw in a ton of sauce).

bbq-roasted-turkey-breast-2

Well, it seemed to me that these two great tastes really should taste great together, leading us inexorably to…

Oven Roasted BBQ Turkey Breast

Ingredients

7 lb bone-in turkey breast, thawed
1 lemon
Olive oil
Kosher salt to taste
Fresh ground pepper to taste
1 cup prepared BBQ sauce
1/2 Tbsp minced garlic
1/2 Tbsp Italian seasoning
1/2 Tbsp smoked paprika

Directions

season-turkey

Spray roasting pan with cooking spray and preheat oven to 400 degrees. Place turkey breast side up in roasting pan and brush with olive oil. Squeeze on the juice of one lemon, then place halves inside cavity (just tuck them in the end as shown above). Sprinkle generously with Kosher salt and pepper, then roast for 20 minutes at 400.

jazz-up-sauce

While turkey is roasting, mix together BBQ sauce, garlic, Italian seasoning, and paprika.

brush-with-bbq-sauce

Remove turkey from oven after 20 minutes and reduce heat to 350 degrees. Brush turkey generously with prepared BBQ sauce and cook for another 2 hours at 350 or until internal temperature reaches 365 degrees (so a total of two hours and 20 minutes).

brush-with-bbq-sauce-again

Brush with additional BBQ sauce every 20 minutes until you run out of sauce (I had enough for four layers).

whole-bbq-roasted-turkey-breast-in-pan

Once cooked through, remove turkey breast from pan and tent loosely with foil for at least 15 minutes before carving. (And yes: This pan did eventually come clean, lol.)

whole-bbq-roasted-turkey-breast-2

Remove lemons, carve, and enjoy!

So juicy

juicy-bbq-roasted-turkey-breast-2

The layers of BBQ sauce crisp up the outside nicely, while leaving the inside of the turkey breast perfectly juicy. Plus, your house will smell a-ma-zing while this is cooking. Everyone here was a fan — and just be sure your BBQ sauce of choice is gluten free for a naturally gluten free, dairy free main dish. This 7 lb turkey breast handily fed our family of four with plenty of leftovers, too.

bbq-roasted-turkey-breast-5

I’ll definitely be making Oven Roasted BBQ Turkey Breast again. Plus, what a convenient built-in excuse to get more of the good BBQ carryout the week before — I’ll need more of the “good sauce!” 😉

Easy print version

Oven Roasted BBQ Turkey Breast
 
Author:
Recipe type: dinner
Ingredients
  • 7 lb bone-in turkey breast, thawed
  • 1 lemon
  • Olive oil
  • Kosher salt to taste
  • Fresh ground pepper to taste
  • 1 cup prepared BBQ sauce
  • ½ Tbsp minced garlic
  • ½ Tbsp Italian seasoning
  • ½ Tbsp smoked paprika
Instructions
  1. Spray roasting pan with cooking spray and preheat oven to 400 degrees.
  2. Place turkey breast side up in roasting pan and brush with olive oil.
  3. Squeeze on the juice of one lemon, then place halves inside cavity (just tuck them in the end as shown above).
  4. Sprinkle generously with Kosher salt and pepper, then roast for 20 minutes at 400.
  5. While turkey is roasting, mix together BBQ sauce, garlic, Italian seasoning, and paprika.
  6. Remove turkey from oven after 20 minutes and reduce heat to 350 degrees.
  7. Brush turkey generously with prepared BBQ sauce and cook for another 2 hours at 350 or until internal temperature reaches 365 degrees (so a total of two hours and 20 minutes).
  8. Brush with additional BBQ sauce every 20 minutes until you run out of sauce (I had enough for four layers).
  9. Once cooked through, remove turkey breast from pan and tent loosely with foil for at least 15 minutes before carving.
  10. Remove lemons, carve, and enjoy!

Asian Salmon and Sweet Corn with Shallots

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Asian Salmon and Corn

Here’s a dish that is sure to impress — and that won’t take all day to make! This is one of our favorite ways to prepare salmon and when I saw sweet corn on sale earlier in the week, I knew we’d be having this soon. My mom shared this recipe with me years ago, and it is one of two ways I always prepare salmon now. It is so good, I am sure you’ll love it!

Asian Salmon and Sweet Corn with Shallots

Asian Salmon ingredients

For the Asian salmon you will need the following:

Ingredients

  • Fresh Atlantic salmon fillet, around 10 oz.
  • 1 teaspoon minced garlic
  • 2 tablespoons Dijon mustard
  • 3 tablespoons soy sauce
  • 6 tablespoons olive oil
  • Lemon, optional

Directions

For the marinade: Combine garlic, Dijon mustard, soy sauce, and olive oil, and mix well. Place salmon in a large resealable bag and pour marinade in bag. Marinate in the refrigerator for at least an hour. (I’ve done this part in the morning and left it in the fridge all day until I was ready to make dinner.)

When ready to bake, place salmon in oven-safe dish, reserving marinade. Bake at 350 degrees for 20-25 minutes, depending on the size of your fillet. It is done when it’s flaky. Bring reserved marinade to a boil & pour over cooked fillets. Top with a lemon wedge if you’d like.

* Note: For food safety, be sure to bring your reserved marinade to a complete boil. If concerned about reusing the marinade, you can make up an extra batch to use that hasn’t been in contact with the raw fish.

Now the side dish

Corn ingredients

For the sweet corn with shallots you will need the following ingredients:

Ingredients

  • 4 ears of sweet corn
  • 1 shallot, diced
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt

Directions

Cut corn kernels off the cob. Melt butter in pan with olive oil, then saute garlic and shallot over medium heat until shallot is tender. Add corn and salt, then saute until corn is tender, about 15 minutes.

Enjoy!

Easy print version

Asian Salmon
 
Here's a dish that is sure to impress -- and won't take all day to make! This is one of our favorite ways to prepare salmon and when I saw sweet corn on sale earlier in the week, I knew we'd be having this soon! My mom shared this recipe with me years ago and it is one of two ways I always prepare salmon now. It is so good, I am sure you'll love it
Author:
Recipe type: Dinner
Cuisine: Seafood
Ingredients
For the salmon:
  • Fresh Atlantic salmon fillet, around 10 oz.
  • 1 teaspoon minced garlic
  • 2 tablespoons Dijon mustard
  • 3 tablespoons soy sauce
  • 6 tablespoons olive oil
  • Lemon, optional
For the sweet corn with shallots:
  • 4 ears of sweet corn
  • 1 shallot, diced
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • ½ teaspoon minced garlic
  • ½ teaspoon salt
Instructions
For the fish:
  1. Make your marinade: Combine garlic, dijon mustard, soy sauce, and olive oil, then mix well.
  2. Place salmon in a large resealable bag and pour marinade in bag; seal.
  3. Marinate in refrigerator for at least an hour. (I've done this part in the morning and left it in the fridge all day until I was ready to make dinner.)
  4. When ready to bake, place salmon in oven-safe dish, reserving marinade.
  5. Bake for 20-25 minutes at 350, depending on the size of your fillet. It is done when it's flaky.
  6. Bring reserved marinade to a boil & pour over cooked fillets.
  7. Top with a lemon wedge if you'd like.
  8. * Note: For food safety, be sure to bring your reserved marinade to a complete boil. If concerned about reusing the marinade, you can make up an extra batch to use that hasn't been in contact with the raw fish.
For the sweet corn with shallots:
  1. Cut corn kernels off the cob.
  2. Melt butter in pan with olive oil, then saute garlic and shallot over medium heat until shallot is tender.
  3. Add corn and salt, then saute until corn is tender, about 15 minutes.

Gluten Free Dairy Free Chocolate Ganache with Strawberries

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chocolate-strawberry-ganache

Here’s a bonus recipe that Junior High Guy and I cooked up this weekend. I ran across this “Fresh Strawberry Pie In a Chocolate Cookie Crust” recipe on Tessa the Domestic Diva, so we decided to give it a try — and I thought I’d tell you about her recipe in case you also picked up some of the cheap strawberries earlier this week.

joejoes

For our crust we used gluten free Joe-Joe’s from Trader Joe’s + coconut oil. Note that while the Joe-Joe’s do not contain any dairy ingredients, they are processed on shared equipment and “may contain traces of” milk. If you have a more severe milk allergy than Junior High Guy, you may wish to choose a different and completely allergy safe brand. For our ganache, we used vanilla almond milk and Equal Exchange semi-sweet chocolate chips.

Verdict?

This was teeth-achingly sweet, lol. (The original recipe did call for dark chocolate chips, which we didn’t have, but the Joe-Joe’s crust was also super sweet.) I tried a bite and found it a bit overwhelming; Junior High Guy loved it and would have devoured the whole thing given a chance. Our Memorial Day BBQ guests also enjoyed it quite a bit. :)

Portobello Egg Cups — and some thoughts on Pinterest

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portobello-eggs

Welcome back to Sunday Scratchups, your weekly recipe from scratch around grocery store matchups, coupons, and sales. This week Jewel again had portobellos on sale for $.45 each — love this sale!

portobello-grilled-cheese

We grilled up a few portobellos last Wednesday, more again yesterday for our Memorial Day BBQ, and I’ve been using the leftover grilled mushrooms in everything from omelets to grilled cheese. (The photo above really has nothing to do with Portobello Egg Cups, but do try adding some cooked mushrooms to a grilled cheese if you haven’t yet — it’s the bomb.)

Speaking of photos

oops-a-portobello-egg-cups

While I was making these, I was thinking about our tendency to put our best foot forwards on social media. Facebook is full of our smiling happy children, selfies at our most flattering angle, and never-messy homes, while Pinterest shows the shiniest food and crafts with none of the recipe disasters, whoopsies, or frustrations. It makes a certain amount of sense in these recipe photos since we eat with our eyes and pretty photos make everyone happy; I’m as guilty of this as anyone else. But I’ve also made recipes I’ve found on Pinterest that aren’t nearly as tasty as their shiny exteriors make them appear, and I’ve made recipes that are downright unphotogenic, yet darn delicious. So in all honesty: This pretty recipe, although delicious, was a partial fail. Here’s why and how you can easily avoid my error.

spilled-out

At Jewel I bought a number of portobellos intending to grill some and make egg cups from others. For egg cups, you’d want a deeper mushroom cap that’s intact all the way around, while for the grill I was looking for big flat ones. We accidentally grilled all the intact cup-shaped ones, so I thought I’d try it with one that just had a liiiiitle piece missing from the edge and build up a wall of sauce to keep the egg in until it was cooked enough not to leak out. Well, that didn’t work so well, did it?

If you buy portobellos intending to cook eggs inside, be sure that your mushrooms are deep, not cracked, and not missing any important edges. When I made mine the egg slid right on out at some point and cooked directly on the pan — I popped the cooked egg back on top at the end and ate my delicious Portobello Egg Cup for lunch, but the yolk had cooked almost all the way through (a la hard boiled eggs) rather than achieving the runniness I’d anticipated. (If your mushrooms are broken and you need to cook the eggs separately, do so in a different pan until it’s at the desired done-ness.)

True Confessions Time Over — Here’s the Recipe!

ingredients

Ingredients

Portobello mushroom caps (one per egg) — look for deep cups with intact edges
Olive oil
Eggs (one per cap)
Shredded cheese
Chimichurri sauce — I had some left over from the recipe I used with this tuna. (No chimichurri handy? Substitute pasta sauce or pesto for a different yet equally delicious treat.)
Parsley for garnish, optional

Directions

everybody-likes-an-egg

Clean your portobello, remove stem, and scrape out gills. Brush outside of the cap with olive oil and place in grill pan. Scoop in a little chimichurri sauce, top with shredded cheese, and crack in an egg. Cover pan and cook on medium for 15-18 minutes, or until egg is set to your liking. Garnish with parsley if desired, then enjoy!

Pretty brunch idea

portobello-egg-cup-6

Speaking of eating with your eyes, wouldn’t this be such a pretty presentation for brunch? One of these was plenty filling for a fresh yet savory springtime lunch.

Easy print version

Portobello Egg Cups -- and some thoughts on Pinterest
 
Author:
Recipe type: brunch
Ingredients
  • Portobello mushroom caps (one per egg) -- look for deep cups with intact edges
  • Olive oil
  • Eggs (one per cap)
  • Shredded cheese
  • Chimichurri sauce (No chimichurri handy? Substitute pasta sauce or pesto for a different yet equally delicious treat.)
  • Parsley for garnish, optional
Instructions
  1. Clean your portobello, remove stem, and scrape out gills.
  2. Brush outside of the cap with olive oil and place in grill pan.
  3. Scoop in a little chimichurri sauce, top with shredded cheese, and crack in an egg.
  4. Cover pan and cook on medium for 15-18 minutes, or until egg is set to your liking.
  5. Garnish with parsley if desired, then enjoy!

Seared Ahi Tuna with Chimichurri — Gluten Free, Dairy Free, Delicious

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

seared-ahi-tuna-with-chimichurri

Welcome back to Sunday Scratchups, your weekly recipe from scratch around grocery store matchups, coupons, and sales. This week I picked up a beautiful piece of Ahi tuna at Fresh Thyme for $4.97/lb on their grand opening double ad Wednesday, and they also had bunches of parsley for just $.50 each. Well, doesn’t that just cry out for Seared Ahi Tuna with Chimichurri? This recipe was inspired by the seared tuna with chimichurri over at Kitchen Confidante, but with my own less chunky cilantro-free chimichurri and a spinach-based salad.

ahi-tuna-salad-with-chimichurri-6

Yes, I’m one of those unfortunate people for whom cilantro tastes like soap, but what can you do? Chimichurri is plenty delicious made with parsley, but if you prefer to cilantro yours up instead, just have fun playing with the recipe — it’s not an exact science here.

ahi-tuna-salad-with-chimichurri-7

I served our Seared Ahi Tuna with Chimichurri on a bed of mixed spinach & romaine, then added some sliced radishes, avocado, and green onions for garnish and their smooth-crunchy sharp-mellow contrast. Again, play with different lettuces and add-ons for a flavorful meal that’s pretty enough for date night yet super easy to put together.

Seared Ahi Tuna with Chimichurri

Ingredients

1 lb sushi grade Ahi tuna steak
leaves from one bunch fresh flat leaf parsley
handful fresh oregano leaves (substitute dried to taste if not available)
a few fresh basil leaves (substitute dried to taste if not available)
4 peeled garlic cloves
1 small jalapeño (omit if you don’t like yours spicy)
1/4 medium yellow onion
Juice from 1/2 a small lime
1/3 cup olive oil
2.5 Tbsp red wine vinegar
1/2 tsp cayenne (cut down or omit if you don’t like yours spicy)
black pepper to taste
Kosher salt to taste
Salad fixings of choice — I used spinach, romaine, radishes, green onions, and avocado

Directions

chimichurri-3

To make your chimichurri sauce: Add parsley, oregano, basil, garlic, jalapeño, onion, lime juice, olive oil, vinegar, cayenne, pepper, and salt to food processor and blend until fairly smooth.

seared-tuna

To sear your tuna: Heat two tablespoons olive oil over medium heat. Salt and pepper both sides of your tuna, then sear for two minutes per side over medium heat. Remove to cutting board and slice thinly against the grain.

ahi-tuna-salad-wtih-chimichurri-8

To serve: Arrange tuna slices on a bed of salad greens of choice. Drizzle with chimichurri sauce and top the salad with whatever add-ons you have handy and sound tasty in this context. :)

Best. Dinner. Ever.

MashupDad and I enjoyed our Seared Ahi Tuna with Chimichurri while the munchkins ate chicken brats. That works! And this was sooo good, you guys, just an amazing combination of fresh flavors and textures. The chimichurri recipe here is fairly spicy, so you will want to omit the jalapeño and cayenne if you’re sensitive to that — and the whole meal is naturally gluten free, dairy free, and low carb.

chimichurri2

You’ll end up with a good bit of leftover chimichurri sauce, but this is a feature rather than a bug. Keep your chimichurri tightly covered in the refrigerator, and use it throughout the week to jazz up everything from burgers to grilled chicken to tacos to eggs. You can also thin it out slightly with a little more olive oil and vinegar to make a vibrant (and sugar free!) salad dressing.

Note: If you have concerns about seared tuna you can choose to cook yours all the way through, although you’ll lose some of the flavor and juiciness. I felt fairly confident in serving ours seared, since tuna is low risk and mine was previously frozen.

Easy print version

Seared Ahi Tuna with Chimichurri -- Gluten Free, Dairy Free, Delicious
 
Author:
Recipe type: dinner
Ingredients
  • 1 lb sushi grade Ahi tuna steak
  • leaves from one bunch fresh flat leaf parsley
  • handful fresh oregano leaves (substitute dried to taste if not available)
  • a few fresh basil leaves (substitute dried to taste if not available)
  • 4 peeled garlic cloves
  • 1 small jalapeño (omit if you don't like yours spicy)
  • ¼ medium yellow onion
  • Juice from ½ a small lime
  • ⅓ cup olive oil
  • 2.5 Tbsp red wine vinegar
  • ½ tsp cayenne (cut down or omit if you don't like yours spicy)
  • black pepper to taste
  • Kosher salt to taste
  • Salad fixings of choice -- I used spinach, romaine, radishes, green onions, and avocado
Instructions
To make your chimichurri sauce
  1. Add parsley, oregano, basil, garlic, jalapeño, onion, lime juice, olive oil, vinegar, cayenne, pepper, and salt to food processor and blend until fairly smooth.
To sear your tuna
  1. Heat two tablespoons olive oil over medium heat.
  2. Salt and pepper both sides of your tuna, then sear for two minutes per side over medium heat.
  3. Remove to cutting board and slice thinly against the grain.
To serve
  1. Arrange tuna slices on a bed of salad greens of choice.
  2. Drizzle with chimichurri sauce and top the salad with whatever add-ons you have handy and sound tasty in this context. :)