Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Ingredients

1 tablespoon olive oil, plus 1 tablespoon
2 cloves garlic, minced
6 sun-dried tomatoes, diced
1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 teaspoon dried thyme
1/4 cup (2 ounces) goat cheese
1/3 cup reduced-fat cream cheese
4 (4-ounce) center-cut pork chops
1 1/2 cups chicken broth
1/2 lemon, zested
2 tablespoons lemon juice
2 teaspoons Dijon mustard

Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.

Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

Source: Giada De Laurentiis

Penne with Browned Butter, Tomatoes and Arugula

 

 

Ingredients
1 pound penne rigate pasta, cooked according to package directions
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature

2 Tbsp extra-virgin olive oil

1 large lemon, zested and juiced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

1 cup chicken stock
4 cups baby arugula
1 cup cherry or grape tomatoes, halved
1 cup grated Parmesan
1/2 cup toasted pine nuts
 

In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Whisk in olive oil, lemon, salt, pepper and stock.  Add the pasta, dressing, arugula, tomatoes, Parmesan and pine nuts. Toss until coated.  Transfer to a large bowl and serve.

Adapted based on recipe by Giada De Laurentiis

Make Ahead Sunday: Pulled Pork 3 Ways

Pulled Pork

• boneless pork shoulder roast (7-10 lbs), trimmed with excess fat discarded then cut into 2- to 3-inch chunks,
• 6 cloves garlic, finely chopped
• 1 shallot, finely chopped
• 2 lemons, zested
• Salt and pepper
• 1 cup white wine (may sub water or stock
• Salt & Pepper to taste
• Olive oil

Preheat oven to 325.  Season pork with salt and pepper. I like to use a baking sheet to work pork in batches while searing. Drizzle dutch oven with 1-2 tbsp olive oil and heat over medium/high heat.  Sear meat in batches (~2 minutes per size until lightly browned and meat lifts without sticking).  Don't worry about cooking it through.  Once you've seared all the meat.  Deglaze the pan with wine or water, removing all browned bits from the bottom.  Stir in garlic, shallot and lemon then return meat to the pan.  Cover and bake in dutch oven for 2 hours.  Remove pork from pot using slotted spoon and allow to cool 15-20 minutes on a baking sheet. Once cooled, shred using 2 forks.  Return meat the juices and divide into portions for other dishes.

Here are a few options:

Pork Tacos

Pulled Pork (~2 lbs)
1 or 2 chipotle in adobo, chopped (seeds removed if desired)
1/2 cup orange juice
1 bottle beer
Add all.  Simmer over low/medium heat until sauce is reduced.  Serve on corn tortillas with chopped cabbage, cilantro and sliced avocado.  Garnish with cheese if desired.

Pulled Pork Sandwiches
Combine pulled pork with your favorite BBQ sauce and ~1/2 of a beer. Simmer over low/medium heat until sauce is reduced. Serve with Coleslaw

Pork Fried Rice

•  2 tbsp peanut oil
• 4 scallions, thinly sliced (white and green parts separated)
• 4 large eggs, lightly beaten
• 1 tablespoon minced ginger
• 3 cups cooked white rice
• 2 cups frozen peas, thawed
• 4 tablespoons soy sauce

Combine ~1 lb pulled pork with 2 tbsp soy sauce and 1 Tbsp grated fresh ginger.  Simmer ~5 minutes to combine.  Set aside.
In extra large skillet, heat 2 tbsp. peanut oil until very hot. Add scallion whites and stir-fry 30 seconds. Add eggs and scramble until set, 45 seconds; transfer to bowl.  Stir in rice, peas and 2 tbsp soy sauce and stir fry 2 minutes. Stir in pork. Top with scallion greens.

Make Ahead Sunday: Double Stuffed Shells

Ingredients

• 1 pound jumbo pasta shells
• 1 cup (4 oz) baby pasta shells
• 1 can crushed tomatoes (28 oz)
• 1/2 cup red wine
• 1 lb italian sausage, castings removed
• 3 cloves garlic, finely chopped
• 1/2 teaspoon herbes de provence
• Salt and pepper
• 1/2 pound thawed frozen spinach, squeezed to remove excess liquid
• 2 cups ricotta
• 1/2 cup grated parmesan
• 1 cup mozzarella

Directions

1. Preheat the broiler. In a pot of boiling, salted water, cook the jumbo shells until al dente. In a smaller saucepan of boiling, salted water, cook the baby shells until al dente. Drain separately, reserving 3/4 cup of the cooking water. Spread the jumbo shells out on a work surface.
2. Meanwhile, in a large sauce pan, brown and crumble sausage.  When fully cooked, deglaze pan with wine.  All wine to reduce by half then add garlic, spices and tomatoes. Allow to simmer over medium heat for ~15-20 minutes.  Add in 1/2 cup reserved pasta water; season with salt and pepper. 
3. In a bowl, combine spinach, ricotta, 1/4 cup pasta water and parmesan.  Season with salt and pepper.  Stuff the jumbo shells with the spinach mixture.  Arrange in a greased 9x12 baking dish.  Fill in between shells with small shells and top with sauce then mozzarella cheese.  Store to make ahead.  On the night you want to serve, preheat oven to 350.  Bake 30 minutes covered, 20-25 minutes uncovered.  

Adapted based on original recipe by Rachel Ray Mag 

Hummus Sesame Noodles with Glazed Asian Chicken

PASTA

• 1 pound angel hair pasta

• 3/4 cup hummus

• 1/4 cup chicken broth

• 2 tablespoons soy sauce

• 1/2 cup dry-roasted peanuts, crushed

• 1/3 cup sesame seeds, toasted

• 1/2 lb snow peas, thinly sliced

• 3 scallions, thinly sliced

1. In a large pot of boiling salted water, cook the pasta until al dente, about 5 minutes. Drain, reserving 1 cup of the cooking water.
2. Meanwhile, in a large bowl, whisk together the hummus, chicken broth and soy sauce. Toss the hot pasta with the hummus mixture and let cool about 15 minutes.
3. Add enough of the reserved pasta water to loosen the noodles. Mix in peanuts, sesame seeds, snow peas, scallions, and chicken.

CHICKEN

• 2 boneless, skinless chicken breasts, thinly sliced

• 1 tsp grated fresh ginger

• 1/2 cup soy sauce 

• 2 garlic cloves, minced

• 1 tablespoon brown sugar

• 1 tablespoon olive oil 

Combine all ingredients into a heavy duty zip lock bag and allow to marinate for at least 1 hour.  Heat wok or large skillet to med/high heat.  Add chicken and sear (~3 minutes on each side).  Add remaining marinate and allow to reduce/thicken while chicken cooks though (another ~3 minutes).

Serve over pasta.

Adapted based on an original recipe by Rachel Ray

Chunky Apple Walnut Cake with Cream Cheese Icing

I forgot to take a picture, but this was heavenly!

Cake

Ingredients

• 1/2 cup butter, melted 
• 2 cups sugar
• 2 large eggs 
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 4 Granny Smith apples, peeled and sliced
• 1 cup chopped walnuts, toasted 
• Chopped walnuts, toasted (optional) 

1. Stir together first 4 ingredients in a large bowl until blended.
2. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple slices and 1 cup walnuts. Spread into a greased 13- x 9-inch pan.
3. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Spread with Cream Cheese Frosting; sprinkle with walnuts, if desired.

Icing

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 3 tablespoons butter or margarine, softened $
• 1 1/2 cups powdered sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

1. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla.

Southern Living
SEPTEMBER 2001

Banana Muffin with Mascarpone and Walnuts

Didn't change a thing on this one - YUM!

Ingredients

• 1 pound jumbo pasta shells (16 pieces)
• 1 cup (4 oz) baby pasta shells
• 6 plum tomatoes, seeded and chopped
• 1/4 cup EVOO
• 3 cloves garlic, finely chopped
• 1/2 teaspoon herbes de provence
• Salt and pepper
• 1/2 pound thawed frozen spinach, squeezed to remove excess liquid
• 1 1/2 cups ricotta (about 12 oz)
• 1/2 cup grated parmesan

Directions

1. Preheat the broiler. In a pot of boiling, salted water, cook the jumbo shells until al dente. In a smaller saucepan of boiling, salted water, cook the baby shells until al dente. Drain separately, reserving 3/4 cup of the cooking water. Spread the jumbo shells out on a work surface.
2. Meanwhile, in a large, ovenproof skillet, toss the tomatoes with 3 tbsp. EVOO. Broil for 15 minutes. Remove, then stir in the garlic, herbs and 1/2 cup reserved pasta water; season with salt and pepper. Lower the oven to 350 degrees .
3. In a bowl, toss the baby shells with the remaining 1 tbsp. EVOO. Stir in the spinach, ricotta, 1/4 cup parmesan and remaining 1/4 cup pasta water; season. Stuff the jumbo shells with the spinach mixture; arrange in the skillet atop the sauce. Top with the remaining parmesan, cover and bake until heated through, about 30 minutes.

Recipe by Giada Di Laurentis 

Asparagus and Zucchini with Toasted Walnuts

This is a quick, easy and fresh side!

1 zucchini, shredded using a grater
1 bunch asparagus, trimmed and chopped into 1 inch pieces
1/2 cup walnuts, chopped
1 Tbsp butter
Cavendar's all purpose greek seasoning

Melt butter over low-medium heat.  Allow to brown slightly then add walnuts.  Toast ~2 minutes, stirring frequently.  Add asparagus and cover to simmer ~2-3 minutes.  Add zucchini and seasoning.  Simmer another ~2 minutes, stirring frequently.  Serve immediately

Greek Salad

Dressing
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 Tbsp cavendar's all purpose greek seasoning
1 tsp dried oregano
Mix all and let stand. I also used the dressing to marinate some chicken, which we grilled and served with flat bread, hummus and the salad.  It's also great on sandwiches.

Salad
1 seedless cucumber, halved and sliced
1 cup yellow cherry tomatoes, halved
1/8 cup red onion, finely chopped
1 avocado, cubed
1/3 cup feta cheese
Toss all of the above with a small amount of dressing

My favorite soccer player!

Happy Easter!

Make Ahead Sunday: Penne with Sausage, Artichokes and Sundried Tomatoes

Ingredients

3/4 cup drained EVOO packed sun-dried tomatoes, chopped

 1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
1 lb penne pasta, cooked according to package directions

 1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt and freshly ground pepper

Directions

Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

Based on recipe by Giada De Laurentiis

Asparagus and Zucchini Crudi

Ingredients

2 zucchini, trimmed
1 bunch asparagus, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 ounce shaved Pecorino Romano, for garnish


Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.

In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.

Source: Giada DeLaurentiis

Rigatoni with Butternut Squash & Shrimp

Ingredients

3 tablespoons olive oil, plus 3 tablespoons
1 pound butternut squash, trimmed and cut into 1-inch cubes
2 garlic cloves, minced
1 teaspoon salt, plus 1 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
1 cup vegetable or chicken stock
1 pound rigatoni
1 pound prawns, peeled and deveined
3/4 to 1 cup whole milk
1/2 cup chopped fresh basil leaves or parsley
1/4 cup grated Parmesan


Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

Source: Giada DeLaurentiis

Make Ahead Sunday: Chicken Risotto with Spring Veggies

Ingredients

• 4 cups chicken broth
• 1/2 pound fresh asparagus spears 
• 3/4 pound skinned and boned chicken breasts, cut into 1-inch strips 
• 1/2 teaspoon herbes de Provence
• 1 1/4 teaspoons salt, divided
• 3 tablespoons butter, divided
• 2 tablespoons olive oil, divided
• 2 medium zucchini, thinly sliced into half moons
• 1 medium onion, finely chopped 
• 2 1/2 cups uncooked Arborio rice (short-grain)
• 1 cup dry white wine 
• 1 cup freshly grated Parmesan cheese
• 1/2 cup freshly grated fontina cheese
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon pepper
• Garnish: Parmesan cheese

1. Bring chicken broth and 4 cups water to a simmer in a large saucepan over low heat. Snap off and discard tough ends of asparagus. Cut into 2-inch pieces.
2. Sprinkle chicken with herbes de Provence and 3/4 tsp. salt.
3. Melt 2 Tbsp. butter with 1 Tbsp. olive oil in a Dutch oven over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken; cover and keep warm.
4. Melt remaining 1 Tbsp. butter in Dutch oven; add zucchini, onion, and asparagus, and sauté 3 minutes or until tender. Remove vegetables; cover and keep warm.
5. Sauté rice in remaining 1 Tbsp. hot oil in Dutch oven over medium-high heat 1 minute. Reduce heat to medium. Add wine and remaining 1/2 tsp. salt, and cook, stirring often, until liquid is absorbed. Add 1 cup hot broth mixture; cook, stirring often, until liquid is absorbed. Repeat procedure with remaining broth mixture, 1 cup at a time. (Total cooking time is about 30 minutes.)
6. Stir in grated cheeses, chicken, and vegetables until creamy. Stir in parsley and pepper. Serve immediately.

Southern Living
MARCH 2012

Veal & Avocado

 

Ingredients

1 ripe Hass avocado
1 wedge fresh lemon
2/3 pound veal scallops
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter, cut into pieces
1/4 cup dry vermouth or white wine
3 to 4 tablespoons cream, 3 turns of the pan
1 tablespoon fresh thyme leaves, to garnish
2 tablespoons chopped or snipped chives, to garnish


Cut avocado in half all around and down to the pit. Twist the avocado to separate the halves. Hit the pit with your knife to pop it out. Scoop the avocado out of each half of skin with a large spoon. Slice the avocado and squeeze a little lemon juice on it to retard the browning. Reserve the avocado.

Season the scallops of veal with salt and pepper. Heat the extra-virgin olive oil and butter in a large skillet over medium to medium high heat. Add the veal and cook 2 minutes on each side. Remove the veal to a platter or individual plates. Add vermouth or wine to the pan and deglaze it, lifting up any color or veal bits. Add cream and stir it in. Turn off the heat and let cream bubble 1 minute. Arrange the avocado on the scallops of veal. Strap the meat and avocado with sauce and garnish with a generous sprinkle of chopped thyme or chives.

Source: Rachel Ray

Cornflake Cordon Bleu with Creamed Spinach Mashed Potatoes

 

Cornflake Cordon Bleu

 Ingredients
4 boneless, skinless chicken breasts, butterflied

8 slices deli ham

8 slices swiss cheese

6 cups cornflakes, coasely crushed

2 eggs, beaten

1/2 cup sour cream

 Tbsp dijon mustard

salt and pepper to tase

Preheat oven to 425.  Season chicken with salt and pepper.  Arrange breading station - bowl with eggs then another with the cornflakes.  Dip chicken in eggs then cornflakes.  Place on greased baking dish.  Bake 20 minutes.  Mix together sour cream and mustard. Remove chicken from oven.  Top with a dollop of sauce, cheese then ham.  Return to oven and bake until cheese is bubbly.

 

 

Creamed Spinach Mashed Potatoes

Ingredients
4 large Idaho potatoes, peeled and diced
2 boxes chopped spinach, defrosted
4 tablespoons butter
4 cloves garlic, finely chopped
1/2 cup cream
Salt and pepper
1/4 teaspoon freshly grated nutmeg
 

 Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.

Squeeze the water from spinach in a clean dish towel.

Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.

Source: Rachael Ray

Risotto with Spicy Sausage & Peas

Ingredients

1 pound spicy Italian sausages, casings removed

1 1/2 cups chopped onion

2 large garlic cloves, chopped

1 1/2 cups arborio rice
1 cup marsala or madeira wine

4 cups canned low-salt chicken broth
1 1/2 cups frozen green peas, thawed 
2 Tbsp butter

1 1/4 cups grated Parmesan cheese

1/2 cup chopped fresh Italian parsley

Sauté sausage in heavy large saucepan over medium heat until browned.  Add onion and garlic until onion is tender, about 8 minutes. Add rice and stir 1 minute. Add wine and stir until absorbed.  Meanwhile, heat 4 cups broth in separate saucepan.  Add broth half a cup, simmer until almost absorbed, stirring frequently.  Continue to cook and add broth until rice is tender and mixture is creamy.  The entire process should take about 25 minutes.  Stir in peas.  Season with salt and pepper.  Finish with butter, half the cheese and parsley (reserve remainder for serving). 

Make Ahead Sunday: Posole Mexican Lasagna

 

Ingredients
2 tablespoons extra-virgin olive oil
2 pounds ground pork or beef

1 Tbsp chili powder
1 tablespoon ground coriander
Salt and freshly ground black pepper
1 (15-ounce) can hominy
1 large red onion, chopped
4 cloves garlic, grated or chopped
2 jalapeno or serrano peppers, chopped
12 large tomatillos (14 to 16 if small), peeled and coarsely chopped
A handful cilantro or parsley leaves
3 avocados
2 limes
2 tablespoons honey
1 package large flour tortillas
1 pound pepper Jack cheese, shredded
Sour cream, to pass at table

Place rack in oven in middle of oven and heat broiler or place oven on 400 degrees F.

Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a skillet over medium-high heat. Add pork and crumble up as it browns. While pork browns, season the meat with cumin, coriander and salt and pepper. Once browned evenly, stir in hominy and reduce heat to simmer.

While meat cooks heat 1 tablespoon olive oil in a sauce pot, add onions, garlic and peppers, season with salt and pepper and saute until softened 5 to 6 minutes. Place tomatillos and cilantro or parsley in food processor and process until almost smooth. Pour into onion and garlic mixture and simmer to mellow, 5 to 6 minutes more. Replace the processor bowl. Pit and scoop the avocado flesh into the processor, add the lime zest and juice. Add the honey, puree until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from heat.

Char all of the tortillas over an open flame or in dry hot skillet.

In a baking dish layer sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 4 to 5 minutes until bubbly and cheese is brown. Pass sour cream at the table.

Source: Rachael Ray

Crawfish Pasta

Our cajun fest continues!  This is one of my mom's recipes and was always a favorite.

1 lb egg noodles (cooked according to package directions) - reserve 1 cup cooking liquid
1 stick butter
1 lb shelled crawfish tails (use Louisiana please!) - shrimp can be subbed
1 yellow onion, chopped
1-2 green bell peppers, chopped
2-3 stalks celery, chipped
1 bunch green onion, thinly sliced
1/4 cup chopped flat leaf italian parsley
1 cup half and half
Melt butter.  Saute onion, pepper and celery until softened ~7 minutes.  Add crawfish and simmer over medium heat for 10 minutes.  Add half and half and simmer until slightly thickened ~ 5 minutes.  Add parsley, green onion and pasta.  Season generously with salt and pepper.  Add additional pasta water to loosen if necessary.