Finally Back to Cooking!

Monday - Cranberry Pork Chops

Tuesday - Bucatini in Summery Pork Ragu

Thursday - Enchilada Verde

Cranberry Pork Chops

Ingredients:

Pork Chops

1/3 cup dried cranberries

2 T orange marmalade

1/8 tsp ground cloves

2 T honey

Salt/Pepper

Directions:

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-

Filling:
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.

Out on business

I have been out on a business trip this past week. Check back Monday for next weeks dinners!

Happy Easter

Happy Easter! Now that Easter is over what to do with all the left overs? This week is all about how to make great meals with left over Turkey and Ham.

Monday: Turkey fajitas
Tuesday: Ham and Turkey Cobb Salad
Wednesday: Turkey Tetrazzini Casserole
Thursday: Turkey Stir Fry

Pantry: Cheese, tomatoes, spinach, tortillas, left over ham and turkey, left over salad (Salad contains, hard boiled egg, swiss, bacon, red onion, spinach, lettuce), spaghetti, condensed cream of mushroom soup, 1 medium onion, 2 cans sliced mushrooms, milk, chopped green pepper, jar pimientos, ground ginger, can chicken broth, soy sauce, frozen stir fry veggies

Grocery Store: None for This week!


Turkey Fajitas

Slice or pull part the turkey
Quickly saute with Taco Season
Chop up tomatoes, lettuce (we had spinach), cheese
Assemble

Ham and Turkey Cobb Salad

Slice up Turkey and Ham
Add to left over Salad
(Salad contains, hard boiled egg, swiss, bacon, red onion, spinach, lettuce)

Turkey Tetrazzini

1 package (7 ounces) spaghetti, broken into 2-inch pieces
2 cups cubed cooked turkey
1 cup (4 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
2 cans (4 ounces each) sliced mushrooms, drained
1/3 cup milk
1/4 cup chopped green pepper
1 jar (2 ounces) chopped pimientos, drained
1/4 teaspoon salt
1/8 teaspoon pepper
Additional shredded cheddar cheese, optional

Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients and mix well. Spoon into a greased 2-1/2-qt. casserole; sprinkle with cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through. Yield: 6-8 servings.

Turkey Stir Fry

1 Tbsp cornstarch
1/4 tsp ground ginger
1 (10.5 Oz) can chicken broth
2 Tbsp soy sauce
1 carrot, julienne strip cut
2 Tbsp vegetable oil
2 cups sliced fresh mushrooms (or canned)
Frozen Stir Fry veggies
2 cups coarsely chopped cooked turkey breast
2 cups cooked brown rice
2 Tbsp slivered almonds, toasted for garnish

March 29th

Pantry Items: Steak seasoning, balsamic vinegar, olive oil, tomato sauce (fully ready or buy the small can and season your own)

Grocery List:

2 pounds boneless pork loin roast (On sale at Randalls)

Ribeye Steaks (On sale at Krogers)

Boboli Pizza Crust

Pizza cheese

Monday: Balsamic Roasted Pork Loin

Tuesday: Steak

Wednesday: Pizza made with left over meat

Thursday: Leftovers

Friday:??

Balsamic Roasted Pork Loin

2 tablespoons steak seasoning rub

1/2 cup balsamic vinegar

1/2 cup olive oil

2 pounds boneless pork loin roast

Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C). – Or put in Crockpot on low for 6-9 hours.

Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

Steak

Your favorite rub and grill!

Pizza

Crust

Left over meats

Cheese

Veggies of your choice

Olive oil

Parmesan cheese

Tomato sauce

I'm back!! Next week will be the "crockpot" week at our house.

Monday: Meatloaf
Tuesday: Crockpot Salsa Chicken
Wednesday: Meatloaf sandwiches
Thursday: Cranberry Roast Pork

Pantry: Onion flakes, soy sauce, 2 eggs, Worcestershire sauce, yellow mustard, BBQ sauce

Grocery List
Green bell pepper, diced
Onion
Crusty bread for sandwiches
1 can rinsed black beans
1 (16-ounce) whole berry cranberry sauce
1 cup chunky salsa
ritz crackers
2-3 pounds beef or pork roast or stew chunks
6-9 chicken thighs, or equivalent body parts
1lb lean ground beef
1lb ground turkey (or 2lbs of beef)
1lb ground pork sausage (breakfast style)
frozen white corn


Meatloaf – Southern Living

1lb lean ground beef
1lb ground turkey
1lb ground pork sausage (breakfast style)
18 ritz crackers, crushed
1/2 green bell pepper, diced
1/2 onion, finely chopped
2 large eggs, lightly beaten
1 Tbsp Worcestershire sauce
1 tsp yellow mustard

Bold and Spicy bbq sauce - for the top

Heat oven to 350F. Combine all ingredients (except bbq sauce) in a bowl until just blended. Shape into 11x7 dish. Bake at 350F for 1 hour. Remove from oven and drain off drippings (I did this with a spoon). Lightly coat top of loaf with bbq sauce and bake for another 15 minutes. Remove from oven and let stand 20 min.

Note: You can do this one in the crockpot too! Cook on low for 8 hours.


CrockPot Salsa Chicken Recipe

6-9 chicken thighs, or equivalent body parts
1 can rinsed black beans
1 cup chunky salsa
1 cup frozen white corn

Put your chicken in the crockpot (can be still frozen). Top with the rinsed black beans, salsa, and corn.

Cover and cook on low for 6-9 hours, or on high for 4-5. Cooking time will vary depending on whether or not your chicken is frozen, and how big the pieces are.

If you decide to use breasts, increase your salsa by 1/2 cup. Breasts are drier than thighs.

Note: Serve over rice or shred the chicken and serve in tortillas!!

Super Simple Cranberry Roast (beef or pork) Slow Cooker Recipe

2-3 pounds beef or pork roast or stew chunks
1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
2 tablespoons soy sauce
1 (16-ounce) whole berry cranberry sauce

Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. I like it when the meat is tender and the juice has fully soaked in.

Serve over mashed potatoes, and with a green salad.

Portobello Mushroom Caps

David requested mushrooms this week and I didn't want to make burgers so I raided the fridge and freezer and came up with a really good dish last night!!!

Broccoli and Swiss Stuffed Portobello Mushrooms

3 Large Mushroom Caps - Stems and veins removed
1 package of frozen broccoli, chopped
1-2 tsp garlic minced
2oz Swiss Cheese (3-4 slices diced)
1/4 cup Parmesan cheese grated
1 egg
salt/pepper

In a bowl mix broccli, garlic, cheeses, pepper and lightly beated egg. Set aside.

Brush both sides of the mushroom caps with olive oil, salt and pepper. Broil mushroom caps 4 minutes each side.

Fill mushroom caps with the broccoli mixture and bake for 20 minutes at 350F.

Nothing this week

The twins and I were sick all week so David and I had freezer foods and takeout all week. I will be making next week what I wanted to make this week. But, for those of you following along, here is a recipe that I have been making since college and it is pretty darn good :)

Angel Chicken Pasta

6 skinless, boneless chicken
breast halves
1/4 cup butter
1 (.7 ounce) package dry
Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed
golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta

Directions
1 Preheat oven to 325 degrees F (165 degrees C).

2 In a large saucepan, melt butter over low heat. Stir in
the package of dressing mix. Blend in wine and golden
mushroom soup. Mix in cream cheese, and stir until smooth. Heat
through, but do not boil. Arrange chicken breasts in a single
layer in a 9x13 inch baking dish. Pour sauce over.

3 Bake for 60 minutes in the preheated oven. Twenty
minutes before the chicken is done, bring a large pot of
lightly salted water to a rolling boil. Cook pasta until al
dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.