Wednesday, April 1, 2015

Skillet Baked Rigatoni

This is an almost one pot meal - it all cooks in the skillet after the pasta boils in a pot. Two pots though, that's still a pretty easy cleanup!

I used the Skillet Lasagna recipe that I recently made as inspiration. I mixed instead of layering, but everything else was pretty much the same.

It took about 25 minutes to prep, and that includes the time to boil the water and cook the pasta. After that it goes into the oven for XX minutes, giving you plenty of time to wash the one pot and then open a bottle of wine.

Skillet Baked Rigatoni

  • 12 oz rigatoni
  • 1 lb ground beef (I use 96%)
  • 1/2 medium onion, diced
  • 3-4 cloves of garlic, minced
  • 14 oz crushed tomatoes
  • 8 oz of your favorite tomato sauce
  • Red pepper flakes to taste
  • 6 oz part-skim ricotta
  • 8 oz shredded Italian blend cheese (mozzarella and Parmesan)
  • 2 pinches of salt
  • 2 pinches of black pepper
  • Handful of chopped fresh parsley (or 1 Tbsp dried)
  • Bring a pot of water to a boil; salt and then cook the pasta according to directions. Drain.
  • Heat a large sauté pan (oven safe) over medium-high heat. Add the ground beef and cook, crumbling, until almost cooked through.
  • Add the onions and garlic; cook, stirring, 2-3 minutes
  • Add the tomatoes, tomato sauce and red pepper flakes. Bring to a simmer for a few minutes.
  • In the meantime, mix the ricotta, 6 oz of the shredded cheese, ricotta, salt and pepper
  • Remove half of the meat mixture (just to make it easier to mix without making a mess) and pour half of the cooked pasta to the skillet as well as half of the cheese mixture. Stir to coat.
  • Add the rest of the meat, pasta, and cheese mixture; mix.
  • Top with the remaining shredded cheese.
  • Cover and bake on 400 degrees for 20 minutes.

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Tuesday, March 24, 2015

Chicken and Bok Choy

Meal planning - do you do it?

Meal planning takes so much stress out of the week mostly because I shop once and I know what we are having every day. I'm not scrambling to think of things at the last minute and running to the store daily. I make healthier decisions. And finally, I save money because I plan around what is on sale that week and I reuse ingredients so nothing is wasted - like that big bag of peppers I get at the produce market is used on Monday for one dish and Thursday for another.

When I'm planning I also think about what is going on every day and find that I often need quick and easy meals. Stir fried meats and veggies always make it on my list - so much prep can be done ahead of time and the cooking time is usually only as long as it takes the rice to cook (unless you use the Trader Joe's frozen brown rice - ready in just 3 minutes!).

This Chicken and Bok Choy fits many of my requirements - healthy, full of flavor, well rounded, and of course, quick and easy.

Chicken and Bok Choy
Adapted from: NY Times
  • 2 Tbsp low sodium soy sauce
  • 2 Tbsp rice wine vinegar 
  • 1.5 T sesame oil
  • 2 tsp light brown sugar
  • 2 large boneless chicken breasts, cut into 1/2 inch strips
  • 2 Tbsp finely chopped ginger
  • 2 cloves garlic, chopped
  • 3 Tbsp vegetable oil
  • 1 head bok choy, washed, trimmed (discard about 1 inch of the very green tops and 1-2 inches of the white bottoms) and thinly sliced
  • 1 sm onion, thinly sliced       
  • Pinch of red pepper flakes
  • 1/4 c low sodium chicken broth
  • Cooked rice, for serving
  • In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
  • Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 Tbsp vegetable oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
  • Add the remaining oil to the skillet.
  • Add the bok choy and cook 1 minute.
  • Stir in the onions, ginger, garlic and chili flakes; cook, tossing frequently until bok choy and onions are tender, about 1 minute.
  • Stir in the marinade and chicken broth and let simmer 1 minute.
  • Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.
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Monday, March 9, 2015

The Best Chewy Cafe-Style Chocolate Chip Cookies

Snow days and baking - they just go together.
Last week we had what I hope will be our last snow storm of the year. It was a good one, too, with about 10 inches of light and fluffy snow. We played outside for a bit and when we came in, we got to work baking.
I have made chocolate chip cookies in the past and have had success with some recipes and have had major failures. So before we went out to play, I searched for a really good chewy cookie recipe. I found one and after reading all of the amazing reviews I had to try it. My 4 year old had SO much fun making these - she did all of the measuring and formed the cookies.
Now, my husband is VERY honest giving his feedback on things I make. He always does it in a constructive way, like saying that the dish could use more heat, more salt, more texture, etc. So when I popped one of these cookies in his mouth as he was going by the back door with the snowblower and he immediately raised his eyebrows in a "wow" way, I knew they were good. Later he said they were the best cookies I ever made. I agree! We ate a few right out of the oven and they were crispy on the outside and super gooey and chewy in the middle. Even better, once they cooled they stayed that way. This will definitely be my go-to chocolate chip cookie recipe.
Chewy Café-Style Chocolate Chip Cookies
  • 2 cups + 2 tablespoons all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • 1 ½ sticks (6 oz) butter, melted and cooled
  • 1 cup light brown sugar, lightly packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1½ cups dark chocolate chips (I used semi-sweet chocolate chips which the author recommends for better melting)
My notes in italics
  • In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
  • In a large bowl, beat together the cooled melted butter and the sugars with a hand mixer (I used my Kitchen Aid on speed 2) for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
  • Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.
  • Cover and refrigerate the dough for 30 minutes to an hour.
  • Remove the dough from the refrigerator and preheat the oven to 325 degrees, making sure you have the racks in the middle of the oven.
  • Scoop ¼ cup of cookie dough at a time and roll into balls (I made mine just a bit smaller - they were still really big cookies!!!). Then, tear the balls in half by pulling gently on both sides. Smush the two halves together again, but this time have the lumpy, torn sides face upward. Place on a baking sheet lined with parchment paper, making sure the cookies have plenty of space to spread.
  • Bake for about 12 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly under-cooked. Let cool on the baking sheets until the cookies are firm enough to remove. Note from author: Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you! I baked the cookies for 13 minutes and they were perfect.
  • Repeat with remaining batches, until all cookies are baked.
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Tuesday, February 24, 2015

Quinoa with Kale

Looking for a healthy lunch that is quick and easy to prepare and will fill you up without any guilt? This quinoa with kale is it.

I sautéed some onions, garlic and tomatoes before adding the quinoa and broth. Near the end of cooking I added in some kale, my new favorite leafy green, and let it wilt.


Once it cooled I packed it immediately in to some lunch containers so I'd be ready to go. I warmed this up to eat it but it would also make a great salad when the temps are a bit warmer.
Quinoa with Kale

  • 1 Tbsp olive oil
  • 1/2 sm onion, diced
  • 2 cloves garlic, minced
  • 1 c cherry or grape tomatoes, halved
  • 1 c quinoa, rinsed
  • 3 c chicken or vegetable broth
  • 1 sm bunch kale, roughly chopped
  • salt and pepper to taste, if needed
  • Heat olive oil in a large sauté pan over medium high heat
  • Add onions and garlic, sauté 2 minutes
  • Add tomatoes, sauté 1 minute
  • Add quinoa and stir before adding broth. Bring to a simmer and then lower heat to medium. Let simmer about 10 minutes.
  • Put the kale in the pan and let it wilt down for a minute or two. Once it starts to wilt, stir to mix it in to everything. Let the quinoa simmer until cooked through, about another 5 minutes.
  • Season with salt and pepper if needed

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Wednesday, February 18, 2015

Roasted Vegetables and Graziano Marinara Sauce over Creamy Polenta

Graziano Marinara Sauce is made by a local company using only the freshest ingredients and I was really excited to try it. And now that I have, I'm excited to use it in my kitchen again.

 Photo courtesy of Graziano Products

 About Graziano Products -
Over a century ago, the Graziano family immigrated from the small Italian town of Guardia Perticara in the province of Potenza. Establishing themselves in Philadelphia, Pennsylvania, the young family was raised on the finest traditional Italian cooking. Over the years, friends and family alike have come to love the exceptional meals served from the Graziano kitchen. Graziano's founder, Thomas Graziano and his wife Jackie have continued the old world family tradition of enjoying home cooked meals every day of the week. They have maintained the classic integrity of the Graziano family recipes and they now look to share these delicacies with you. Chi mangia bene, Vive Bene!

When I got the sauce I fell in love with the packaging. The jar itself is rustic and screams home cooking, and the label is modern, bold, and perfectly simple. The two elements combine to make the perfect package.

Then you get a little closer to take a look at the sauce in the jar and you know how fresh it is. You can see the chunks of tomatoes and pieces of garlic and I could not wait to get it home and open it to smell and taste it.

I planned my menu for our Sunday family dinner using the sauce as my inspiration. I wanted something simple so the sauce could shine, yet comforting and rustic so I decided to roast vegetables and serve them in the sauce over creamy polenta (recipe follows at the end of this post). From looking at the jar I knew this sauce would give me the texture and consistency I wanted, and it did. And unlike every other jar of sauce I have ever tried, Graziano Marinara doesn't need any sort of "doctoring up."

This sauce is not your typical jarred sauce, but rather home cooking in a jar. The sauce looks and tastes of the freshest ingredients and it has the perfect balance of acidity and sweetness. You can taste all of the ingredients with none of them dominating the tomato flavor. The texture is exactly what I want in a good marinara sauce - the chunks of tomato let you know those are real tomatoes!

If you are looking for the perfect jar of marinara sauce, try Graziano Marinara. If you want to make a quick Italian meal that will taste like you cooked all day, use Graziano Marinara sauce. And even if you like making your own sauce sometimes you just don't have the time, right? This sauce will be the one  you can turn to in those situations. I know that I will definitely be cooking with this again, and soon!

To buy Graziano Marinara sauce locally you can purchase it at these stores:
   Olive Oil Etc., Doylestown Food Co-op, Del Val Market and None Such Farms in Doylestown, PA
   Tredici Market in Wayne Pa 
   Luigi and Giovanni's Market in Newtown Square
Coming soon - Graziano's Fra Diavolo will be available at Suzies Hot Shope in New Hope, PA very shortly.

Additionally, you can buy it online at and have it shipped to you. You can follow them on Facebook - Graziano Products, LLC - and Instagram - @GrazianoProducts.  Finally, to meet the people behind this brand, I suggest you check out a great event being held in Doylestown, PA on February 26 - the Locavore. Details here.

Roasted Vegetables and Graziano Marinara Sauce over Creamy Polenta

  • 1/2 red pepper cut into 3 slices
  • 1/2 bulb of garlic separated into cloves and gently crushed
  • 1 sm zucchini, halved
  • 1 sm yellow squash, halved
  • 1 sm eggplant, halved
  • Handful of sliced mushrooms (crimini or baby bella)
  • Olive oil (I like using my oil mister for spraying the veggies)
  • 1.5 c low sodium chicken broth
  • 1/2 c whole milk
  • 1/2 c stone ground yellow cornmeal
  • Salt and pepper
  • Parmesan cheese
  • Preheat oven to 350 degrees
  • Place veggies on a baking sheet and gently mist with olive oil. Roast for 30 minutes or until the veggies are tender. Slice everything into bite sized pieces.
  • Put sauce in an oven safe sauté pan and gently heat. Stir in the veggies.
  • Optional: top with freshly grated Parmesan and put the pan under the broiler for 2-3 minutes.
  • While the veggies are roasting, make the polenta: Add chicken broth and milk to a medium pot and bring to a low boil. Reduce the heat and very slowly stir in the cornmeal - take your time to add it slowly and continuously stir so you don't get lumps. Continue to stir until you have a thick and creamy polenta. Season with salt, pepper, and Parmesan cheese.
  • Put polenta on a plate or in a flat bowl and top with the veggie-marinara mixture.  
Reviewers note: Graziano Products supplied me with a jar of sauce for the purpose of this recipe and review.
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Thursday, February 5, 2015

Skillet Lasagna

Lasagna in less than 45 minutes and only one pot to wash. I'm not kidding!
I love lasagna but there is definitely a lot of work that goes into it. Making the filling, making the sauce, mixing the cheese, boiling the noodles, putting it all together and then waiting at least an hour to eat it. If you have a lot of time it's definitely worth it to make lasagna because there's nothing as comforting as baked, cheesy pasta, right? And there are some days when I crave being in the kitchen - it's therapeutic - so lasagna is a great meal to make on days like that. But really, unless you can prep everything early, who has the time for that on a weeknight?
I saw this recipe pop up in my Feedly feed on Tuesday and made it on Wednesday. I wasn't letting this one sit around in my "recipes to make someday" folder.
Between getting all the ingredients out, chopping the onion and garlic, making the sauce, layering the lasagna and baking it in the oven, I had this on the table in just under 45 minutes. And of that time only about 18 minutes are spent actively doing something. Even better, my husband who isn't a big lasagna fan really liked this, and said he liked it even better than traditional lasagna! My 4 year old took the leftovers to school for lunch the next day and asked if we can have it for dinner every night. I'd say that's a success.
Skillet Lasagna
Adapted from: Kylee Cooks
  • 1/2 Tbsp olive oil
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 lb ground beef
  • 8 oz canned diced tomatoes
  • 14 oz tomato sauce (I used Trader Joe's Tomato Basil Marinara; if you use a sauce without herbs in it, add some dried oregano and basil to your meat mixture)'
  • 1 c ricotta cheese
  • 1 c grated mozzarella cheese
  • 1/2 c grated Parmesan cheese
  • 1 Tbsp dried parsley
  • Salt and pepper
  • 5 no boil lasagna noodles broken into 4-5 pieces each
  • Heat the oven to 400 degrees
  • Heat the olive oil in an oven safe sauté pan or cast iron pan
  • Add the onions and garlic; sauté 2 minutes
  • Add the ground beef and cook until no longer pink, about 7-8 minutes
  • Add the diced tomatoes and tomato sauce and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
  • In the meantime, mix the ricotta, most of the mozzarella, half of the Parmesan, the dried parsley, salt and pepper in a small bowl.
  • Remove 2/3 of the meat sauce from your pan. Top the remaining sauce with half of the noodles, followed by a layer of the mixed cheese and then half of the reserved meat sauce. Repeat with a layer of noodles, cheese, and then the rest of the sauce. Top with the remaining mozzarella and Parmesan cheese. (You want to make sure all of the noodles have sauce or cheese on them so they don't dry out)
  • Cover with foil and bake 22-25 minutes until the noodles are soft and the entire thing is hot and bubbly.
  • Let it sit for just a few minutes before serving.
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Thursday, January 29, 2015

Cooking for the Big Game

Do you watch the Super Bowl at home, out, or at a house party?

We usually watch at home, but have also gone to house parties over the years. And while I like football (something about the sounds of football that I really love!), I don't really have a team of my own and I'm not all concerned with who wins. For me it's more about the commercials, half-time, and of course, the food.

Fun appetizers are a must for game watching. Couldn't you just make a meal out of appetizers? I totally could and always go overboard when making apps - there's no such thing as too much in my opinion.

Here are some of my favorite apps to make for friends and family - I hope you find some to add to your game day grub! For the complete list of my apps, check out the Appetizer page of my Recipe Index.


This Caramelized Onion, Bacon and Gruyere Dip is one you will want to sit in front of and not move. It has been a big hit every time I have made it.

If you have two minutes you can make this Loaded Baked Potato Dip.

Jalapeno Popper Dip.  Need I say more?

And for something a little fancier, try this Creamy Sundried Tomato Pesto Dip. Sundried tomatoes, artichokes and hot and bubbly cheese - yes please!


These Tortilla Pinwheels are one of the simplest appetizers on my blog and they get the most hits! I make them for almost every party and have brought them to many gatherings. By the end of the party I always have several people asking for the recipe. Best thing about them - you make them the night before, wrap them up and store them in the fridge overnight. When it's time for the party, just slice and serve.

My mouth is watering thinking about these Loaded Baked Potato Bites. Aren't they so cute?

I love pizza. Serve it up in a adorable little package with these Pepperoni Pizza Rolls.

And one fancier option, French Onion Cheese Bread.

Some Main Dish Ideas
Want something more than apps but still keeping with the Big Game theme? Try these -

Sweet Ham and Swiss Sliders

White Chicken Chili

The Easiest & Creamiest Mac-n-Cheese. I'd serve this one up with some kielbasa or sausage on the side.

Spicy Taco Chili

Love Spinach Artichoke Dip? Look at these Chicken Spinach Artichoke Stuffed Shells.

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Monday, January 26, 2015

Broccoli-Cheddar Risotto

Back in college I actually did like to cook once I was living in an apartment and the sorority house. But even though I'd make something like a roasted or sautéed chicken breast, I'd still use instant sides (hey it was college - just making the chicken is pretty impressive).
One of my favorites was the Uncle Ben's rice packet that had the seasoning and veggies all mixed in, specifically the broccoli cheddar one. It was easy, didn't take much time, and when it was done you had a creamy, cheesy side that was both your starch and veg. Nevermind the fact that it had more sodium that any person should eat in a week - I didn't care about that stuff back then.
Well when I saw this recipe pop up in my Feedly app, I instantly thought of those college days and was immediately craving cheesy rice with broccoli. My favorite college dinner turned into a homemade, grown-up risotto - yes, please!
Risotto is one of my favorite things to cook and eat. I love this creamy rice dish so much that I created a page in my recipe index dedicated solely to risotto. Take a look - there are more than 20 risotto recipes ranging from simple parmesan-garlic and mushroom recipes to black truffle risotto and even some really interesting ones like Mexican risotto and Asian-inspired risotto.
I'm so thankful that my friend Sarah found this recipe, made it, and posted it on her blog A Taste of Home Cooking because honestly, while I have experimented with many ingredients when making risotto I never thought of using broccoli and cheddar. But it works - it totally works.

Cheddar-Broccoli Risotto
Adapted from Food Network Magazine
  • 4-6 cups low-sodium chicken broth
  • 2 Tbsp olive oil, divided
  • 1 large broccoli crown, cut into small florets
  • Kosher salt and freshly ground pepper
  • 1 Tbsp unsalted butter
  • 1 small onion, finely chopped
  • 1 c arborio rice
  • 1/4 cup dry white wine
  • 1 cup grated sharp cheddar cheese (about 4 ounces)
  • Bring the chicken broth to a low simmer in a saucepan. Keep warm.
  • Heat 1 tablespoon of the olive oil in a large saute pan over medium-high heat. Add the broccoli and season with salt and pepper. Saute approximately 10 minutes until the broccoli is tender and browning in spots. Remove the broccoli from the pan.
  • Melt 1 tablespoon oil and 1 tablespoon butter in the pan over medium-high heat.
  • Add the onion; sauté 2 minutes.
  • Add the rice and stir to coat.
  • Add the wine and stir until evaporated, about 1 minute.
  • Start adding the chicken broth one ladle-full at a time, letting it fully absorb before adding more. This process takes anywhere from 17-25 minutes - near the end keep tasting your rice to see if it is cooked through.
  • Before you add the final ladle of broth, add the broccoli back in.
  • Add the final ladle of broth and once it's just about absorbed, turn off the heat and add the grated cheese. Adjust seasoning, if necessary.
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Thursday, January 22, 2015

Oven Braised Chicken Cacciatore

When you are having guests for dinner the last thing you want is to be tied to your stove, right? Over the holidays my cousin and I got together to cook for our family, and we came up with a menu that would allow us to prep and cook ahead of time while having a few drinks and catching up. And then when everyone arrived we had a few things left to do in the kitchen, but most of the meal was already prepared.

Here is the menu we prepared:
   Appetizers: Antipasto platter of cheeses, meats, olives, roasted peppers, crackers
   Crusty Bread
   Oven Braised Chicken Cacciatore
   Roasted Baby Red Potatoes (our other option was polenta which I think would work perfectly)
   Roasted Green Beans

The oven braised chicken cacciatore was a new creation based on a recipe I have previously used for a quicker stove-top cacciatore and my desire to make a meal completely in the oven. We basically seared the chicken, cooked the veggies down a bit, and then transferred everything to a roasting pan to braise. Super easy, right? And the aromas you get while this is cooking away in the oven will make your guests so hungry for dinner.

Take a look at how beautiful this was coming out of the oven -

This chicken was tender and juicy - the perfect result of braising. But the star of the dish was the sauce, one of the most delicious things I have made - seriously. It's basically a tomato broth, but when combined with the wine and herbs and veggies it turns into a rich and comforting sauce and you won't be able to get enough of it. Every single person was sopping it up with the bread after dinner and some of us even went back for more sauce and bread.
Put this one on your list for your next dinner party, or Sunday dinner, or snowy day meal, a rainy day meal, the first chilly day of the year, the last chilly day of the year, when you are craving chicken, when you have a loaf of bread that is dying to be dipped in sauce, a weeknight when you have just a little extra time... get the picture? No reason needed, just make this one. I promise you won't be disappointed.
Oven Braised Chicken Cacciatore
Ingredients (serves 8)
  • 8 chicken breasts (or thighs, your preference)
  • Spices and herbs to season your chicken: salt, pepper, dried thyme, dried oregano, garlic powder, onion powder, paprika. Be generous.
  • 4 Tbsp flour
  • 1 Tbsp Olive oil
  • 1 Tbsp butter
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 8 oz crimini mushrooms, sliced
  • 3 cloves of garlic, minced
  • 1/2 c dry white wine
  • 28 oz can diced tomatoes
  • 3 bay leaves
  • 1-2 c chicken broth
  • Additional salt, pepper, and thyme
  • Preheat your oven to 325 degrees
  • Season your chicken generously with the salt, pepper, and herbs. Coat with flour.
  • Heat half of the oil and half of the butter in a large sauté pan. Shake excess flour off the chicken and add to the pan (cook only 3-4 at a time so as to not crowd the chicken in the pan). Cook 3-4 minutes per side until you have a nice, golden sear. Transfer to a large roasting pan. Repeat with the remaining chicken.
  • If your pan is dry, add a touch of oil. Add the peppers, onions and mushrooms to your pan. Saute 3-4 minutes.
  • Add the garlic and sauté 1 minute
  • Add the wine and stir, scraping up all the brown bits left by the chicken
  • Add the tomatoes, stir, and let cook 2-3 minutes
  • Pour the tomato mixture over the chicken, and then add the broth slowly until your chicken is almost completely covered. Season with salt, pepper, and thyme.
  • Transfer the roasting pan to the oven and cook, uncovered, for approximately 45 minutes or until the internal temperature of the chicken reaches 165 degrees
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Tuesday, January 13, 2015

Garlic and Herb Rubbed Roast Pork Loin with a Mushroom Wine Gravy

 I remember many Sunday dinners at my grandmom's house that featured a roasted pork loin as the main dish. Roast pork is easy and elegant and can be seasoned in so many ways. For this dinner I chose garlic and herbs and finished it with a Mushroom Wine Gravy.

When making my gravy I added my liquid slowly which gave me a richer, thicker gravy.

The best part - tasting it along the way!!

Garlic and Herb Rubbed Roast Pork Loin with a Mushroom Wine Gravy

  • 2 lb pork loin
  • 2 Tbsp olive oil
  • 3-4 cloves of garlic
  • Salt
  • Cracked black pepper
  • A few pinches each of dried thyme, sage, and Italian seasoning blend (or whatever herbs you prefer)
  • 1 Tbsp butter
  • 1 c chopped mushrooms (white or crimini)
  • 1 clove garlic, minced
  • Salt and pepper
  • 1 Tbsp flour
  • 1/2 c dry white wine
  • 1 c chicken broth

  • Preheat your oven to 450 degrees
  • Mix the olive oil, garlic, salt, pepper, thyme, Italian seasonings. Rub the mixture all over the pork loin, and then set the pork on a rack in a roasting pan.
  • Roast on 450 degrees for 10 minutes, and then lower your heat to 300 degrees and roast until the internal temperature reaches 140-145 for medium or 155 for well (approximately 25 minutes per pound). Transfer the pork to a dish and let rest for 10-15 minutes. Do not discard the drippings from the pan.
  • Just before you take the pork out of the oven, melt the butter in a saucepan and add the mushrooms. Season with salt and pepper and cook, stirring, until the mushrooms soften, about 8 minutes.
  • Add the garlic and sauté 1 minute
  • Add the flour and stir to coat everything, and then add the wine, stirring until it has absorbed.
  • Lower the heat and add the broth, 1/4 c at a time, stirring for 2-3 minutes. Repeat until you have used all of the broth and you have the consistency and quantity of gravy that you want. You can also add the drippings from the roasting pan when you first add the broth.
  • Slice the pork and serve with the gravy.

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