Monday - Cranberry Pork Chops
Tuesday - Bucatini in Summery Pork Ragu
Thursday - Enchilada Verde
Cranberry Pork Chops
1/3 cup dried cranberries
2 T orange marmalade
1/8 tsp ground cloves
2 T honey
Preheat oven to 325 degrees F (165 degrees C). Generously grease a 9x9 inch glass baking dish
In a bowl, mix cranberries, marmalade, and cloves. Place the mixture either inside a butterflied porkchop or on top.
Place the pork chops in prepared baking pan. Season with salt and pepper to taste. Spoon 1 tablespoon honey over each chop. Bake uncovered about 45 minutes or until pork is no longer pink in the center.
Bucatini in Summery Pork Ragu
1 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/2 large yellow onion, minced
(I usually cut the onion in half and then in half again (2 quarters) then I use the side slots of a box grater to make thin slices of onion quickly and they are thin enough that they dissolve in the sauce as it cooks)
16 basil leaves (slice them into ribbons) or dried basil ~ 1 tsp
1 pound ground pork
3/4 cup dry white wine (or red, what ever is in the fridge)
1 14oz can of plum tomatoes, diced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound pasta (any kind of pasta – great with linguini/Fettuccini to penne too)
Heat 1 tablespoon of the olive oil in a deep 10-inch sauté pan over medium-high heat. Add the garlic, onion, and basil and cook 5 minutes.
Add the pork and cook until lightly browned all over, stirring often, about 10 minutes; this step is important--if you rush and the pork is not sufficiently browned, the ragu will taste weak. Add the wine and then, after 5 minutes, the tomatoes, 1/2 teaspoon of the salt, and the pepper. Cover and cook over medium-low heat for 1 to 1 1/2 hours, or until the pork is tender You may need to add a bit of water if it evaporates in order to prevent scorching.
Bring 5 quarts of water to a boil. Add the pasta and salt to the water, and cook until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
If the sauce is too thick add some of the reserved pasta cooking water. Add to pasta, sprinkle with the cheese, and serve hot. Serves 4
Enchiladas de Pollo-
3 cups water
1/4 teaspoon salt
8 black peppercorns
1 onion, quartered
1 bay leaf
1 pound skinless chicken breast halves
--- or 1 rotisserie chicken
3/4 cup (3 ounces) shredded Monterey Jack cheese, divided
3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided
1/2 cup chopped onion
2 can salsa verde
8 (6-inch) corn tortillas
To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; rough chop in food processor. Reserve broth for another use.
Preheat oven to 375°.
Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
To prepare tortillas, microwave a couple at a time in a damp cloth until soft. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.
Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.