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Recipe | Pork with Creamy Mushroom Sauce

by Margauex
written by Margauex

Embark on a culinary journey with our Marinated Creamy Mushroom Pork Pasta, where succulent diced pork chops meet a rich mushroom sauce. This recipe not only tantalizes your taste buds with a creamy symphony but also introduces a perfectly marinated pork that elevates the dish to new heights. It is one of our family’s favorites. 

Ingredients:

For Marinating the Pork:

  • 4 pork chops, diced
  • Salt, pepper, garlic powder, and onion powder to taste
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons water

For Cooking the Pork:

  • 2 tablespoons butter
  • 2 tablespoons oil
  • Seasoned salt to taste

For the Mushroom Sauce:

  • 1 cup mushrooms, sliced
  • 1 large red onion, finely diced
  • 5 garlic cloves, crushed
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 1⁄2 cups heavy cream
  • 2 cups chicken broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
  • 1 lb Pasta 
cooking onions

Marinate the Pork

  1. In a bowl, combine diced pork chops with salt, pepper, garlic powder, onion powder, Worcestershire sauce, and water.
  2. Allow the pork to marinate for at least 30 minutes, ensuring the flavors infuse the meat. 
  3. While the pork is marinating start caramelizing the onions
cooking mushrooms

Cooking The Dish

  1. Add 2 tablespoons of oil to the pan. Sauté the onions until they are caramelized. A nice golden brown color. Then remove from pan and set aside.
  2. In the same skillet add the butter and then the marinated pork. Cook until browned and cooked through. 
  3. When the pork is cooked, add sliced mushrooms. Use the liquid from the mushrooms to deglaze the pan and scrape up any brown bits of stuff to the pan.  Sauté until mushrooms are tender, and the liquid has evaporated. 
  4. Add in garlic and sauté until fragrant. About 1 minute. 
  5. Add the caramelized onions back into the pan. 
  6. Sprinkle thyme and oregano over the mushrooms and onions for an aromatic touch.
  7. Pour in the heavy cream, chicken broth, and Worcestershire sauce, stirring continuously.
  8. Add in pasta and cover. 
  9. Allow the sauce to simmer and thicken for about 14 minutes, ensuring all the flavors meld together and the pasta cooks.
sauce simmering

Finishing Touches

  • Serve over pasta noodles. We prefer to toss the cooked noodles in the pan until completely coated with sauce. Then serve that way. 
  • Season with salt and pepper to taste, adjusting according to your preference
  • Garnish with fresh chopped parsley for a burst of color and a hint of freshness
noodles mixed in sauce

Conclusion

Elevate your dining experience with the perfect union of marinated pork, creamy mushroom goodness, and savory onions in our recipe. Whether for a cozy dinner or to impress guests, this Marinated Creamy Mushroom Pork Pasta is a culinary triumph that promises a symphony of flavors on your plate.

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DinnerRecipe Box

Recipe | Chicken Tetrazzini

by Margauex
written by Margauex

Are you looking for a tasty, filling, fall meal? This Chicken Tetrazzini casserole hits the spot. Its warm, hearty and filling. Absolutely perfect after a cool fall day. Serve on its own or with a nice side salad. We sometimes have it with these quick buttery dinner rolls. This recipe also freezes beautifully. I put half in a 9×13 dish, cover with foil, and put in the freezer.

Tools:

  • Dutch oven or deep bottom pot/saucepan
  • Greased 9×13 casserole dish
  • Measuring cups
  • Strainer
  • Spatula

Ingredients:

  • 9 tablespoons butter
  • 2 tablespoons oil
  • 2 boneless, skinless, chicken breast
  • 1 pound mushrooms, sliced
  • 1 large white onion, diced
  • 1 tablespoon minced garlic
  • 1/2 cup dry white wine
  • 1/3 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups chicken broth
  • 1/4 teaspoon ground nutmeg
  • 1 pound your choice pasta
  • 1/4 cup fresh parsley, or 1 tablespoon of dried parsley
  • 1 cup grated parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon pepper

Step 1: Cook pasta and set aside. Make sure to salt your water! If you don’t, your pasta will be tasteless.

Step 2: Dice chicken into 1/2 inch cubes. I try to have my chicken partially frozen. It makes dicing so much easier. It does add a bit of cook time but totally worth having evenly sized chicken cubes.

Step 3: In a dutch oven, over medium heat, add oil and 2 tablespoons of butter. Season chicken with salt and pepper with 1/2 tsp each.  Cook chicken through until its brown. Remove chicken from dutch oven and set aside in a bowl.

Step 4: Add 2 more tablespoons of butter and mushrooms/onions into dutch oven and cook until water has evaporated and onions are translucent. Add in garlic and cook for one minute. Remove from dutch oven and place into the bowl with the chicken.

Step 5: Add remaining butter and flour to the dutch oven. Cook until the flour is browned, similar to browned butter. About 3-5 minutes. Watch closely it can burn easily.

Step 6: Add white wine until it thickens, Then whisk in milk, heavy cream, broth, nutmeg, salt, and pepper. Cook until mixture thickens, about 10 minutes.

Step 7: Add chicken, mushrooms, onion, pasta and 1/2 cup parmesan cheese to the dutch oven. Mix until well combined.

Step 8: Grease a 9×13 inch casserole pan. Put mixture in and cover with breadcrumbs and the rest of the parmesan cheese.

Step 9: Bake for 25-35 minutes until golden brown and bubbly.

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DinnerLunchRecipe BoxSmoking

Smoker | 3-2-1 Ribs

by Margauex
written by Margauex

The 3-2-1 rib method is a popular way of cooking ribs, often used in barbecuing. The name refers to a three-stage cooking process. First, the ribs are smoked for three hours. Then, they are wrapped in foil with a liquid (like apple juice) and cooked for an additional two hours. Finally, the ribs are unwrapped and placed back on the grill for the last hour, during which a barbecue sauce is often applied to glaze and caramelize on the meat. This technique results in tender, flavorful ribs with a nice balance of smokiness, tenderness, and saucy goodness.

cutting rib membrane

Step 1

Preheat your smoker to 225°. I have the Traeger Ironwood 885 so I set it to supersmoke mode. If you have supersmoke mode I highly recommend using it. While it’s preheating season your ribs with your favorite rib seasoning. I use my homemade rib seasoning with a dijon mustard binder. Make sure to cut through the membrane on the ribs.

rubbing seasoning on ribs

Step 2

 Place ribs in preheated smoker for 3 hours. As tempting as it is DO NOT LIFT LID TO LOOK. After 3 hours or ribs reach a temperature of 160°. After 3 hours remove ribs and place them in aluminum foil. Spray ribs with liquid. I use apple cider vinegar. Wrap ribs up and place them back in smoker for 2 hours. Or until temperature reached 205°.

smoked ribs wrapped in foil

Step 3

 Remove ribs from foil and brush BBQ on each side of ribs. Place back on smoker, directly on grill grate, for 1 hour or until sauce tightens. Let the ribs rest for a few minutes before serving. Enjoy !

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cowboy candy on homemade pizza
BakingDinnerLunchRecipe Box

Recipe | Pizza Dough

by Margauex
written by Margauex

Prep Time: 2 hours

Cook Time: 15 minutes , broil additional 2-3 minutes

Ingredients

  • 4 cups all purpose flour
  • 2 1/4 teaspoon yeast
  • 2 tablespoons oil
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 1/2cup warm water
  • Optional: 1 teaspoon seasoning (garlic,oregano,Italian etc)

Preparation

  1. Mix warm water, yeast, oil and sugar if using in a bowl. Let sit 5 minutes for yeast to proof.
  2. Add flour, salt and optional seasonings to a stand mixer.
  3. Slowly add water and oil mixture until forms a dough. If dough is still sticky add 1 tablespoon of flour at a time until forms a ball.
  4. Place in an oiled bowl. Cover bowl with plastic wrap. Let sit under plastic wrap in a warm area for 2-3 hours.
  5. Use a roller to roll out to shape. Use a fork to poke holes all over dough.
  6. Layer sauce, cheese, meat, veggies. Cook for 15 minutes at 500°. Turn broiler on high and cook for an additional 2-3 minutes watching closely.
  7. Enjoy!

Tips 

This dough can be made ahead and stored in freezer. After you finish mixing, oil dough ball and place in freezer bag. Take out the night before and let thaw in refrigerator. Take out and let rise on counter for 30-60 minutes before cooking. Continue on with step 5.

Pizza Sauce recipe can be found here.

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