02-23-10
Special Sausage and Kale Soup
Makes 4 Servings
Ingredients:
Directions:
- In a medium saucepan, combine the chicken stock and porcinis. Simmer until the porcinis are tender, 8 to 10 minutes.
- Meanwhile, in a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat until hot. Crumble in the sausage, then add the onion and garlic and cook until browned, about 5 minutes. Add the kale and season with salt, pepper and nutmeg. Cook until softened, about 5 minutes.
- Remove the porcinis from the stock and chop; stir into the soup. Stir in the stock and 2 cups water, cover and bring to a boil. Add the pasta to the soup and cook until al dente, 6 to 7 minutes. Stir in the beans and heat through. Serve in shallow bowls with lots of cheese on top and the bread for mopping.
02-23-10
Mini Paella
Makes 4 Servings
Ingredients:
Directions:
02-23-10
Meatball Melties
Makes 4 Servings
Ingredients:
Directions:
- Heat a large cast-iron skillet or griddle pan over medium-high heat. In a large bowl, combine the meat mixture, breadcrumbs, parsley, pecorino-romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper. Form the mixture into 4 patties (thinner at the center and thicker at the edges for even cooking).
- Drizzle the burgers all over with a liberal amount of EVOO. Place in the hot skillet and cook, turning once, for 10 minutes. Top each burger with 2 slices of provolone and tent with foil to melt.
- While the burgers are working, in a medium saucepan, heat the tomatoes. Stir in the basil and oregano; season with salt and pepper.
- Place the burgers on the roll bottoms, then top with the sauce and roll tops.
02-23-10
Croque Monsieur-Style Monte Cristos with Fig Salad
Makes 4 Servings
Ingredients:
Directions:
- Preheat a griddle pan or cast-iron skillet over medium heat. In a large bowl, whisk together the preserves, shallot and vinegar. Whisk in the EVOO; season with salt and pepper.
- In a small saucepan, melt 3 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute. Whisk in 1 1/3 cups milk and cook until thickened enough to coat the back of a spoon, about 5 minutes. Season the sauce with salt, pepper and nutmeg. Stir in the mustard and turn off the heat.
- Spread the sauce on 1 side of each bread slice. Top each of 4 slices with 1 cheese slice, 2 folded ham slices, another cheese slice and 1 of the remaining bread slices.
- Beat the eggs with the remaining 2/3 cup milk and coat the sandwiches twice in the batter. Wipe the griddle with the remaining 2 tablespoons butter nestled in a paper towel, then add the sandwiches to the griddle and cook, turning once, until deep golden, about 8 minutes. Halve the sandwiches diagonally.
- Add the romaine, frisée and figs to the dressing and toss. Serve with the sandwiches.
02-16-10
Slow Cooker Thai Peanut Pork
As seen on the following webpage: http://allrecipes.com/Recipe/Slow-Cooker-Thai-Peanut-Pork/Detail.aspx?ms=1&prop25=32147923&prop26=DailyDish&prop27=2010-02-16&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 8 Servings
Ingredients:
2 red bell pepper, seeded and sliced into strips
4 (8 ounce) boneless pork loin chops
1/2 cup teriyaki sauce
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
1 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1/2 cup chopped green onions
1/4 cup chopped roasted peanuts
2 limes, cut into wedges
Directions:
Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.
Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more.
Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.
NUTRITION INFORMATION: Per serving: 209 calories; 11 g fat; 2 g fiber; 8 g carbohydrates
02-15-10
Pineapple-Glazed Pork with Chiles and Lime
Makes 4 Servings
Ingredients:
1 cup pineapple juice, divided
3/4 cup sugar
2 tablespoons coarsely chopped seeded red jalapeño chiles
3/4 teaspoon ground allspice
2 tablespoons fresh lime juice
2 3/4-pound pork tenderloins
Chopped fresh cilantro
Directions:
Preheat oven to 500°F. Bring 3/4 cup pineapple juice and sugar to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Cover; boil until syrup is deep brown, checking frequently to prevent burning, about 8 minutes. Remove from heat. Immediately swirl in remaining 1/4 cup pineapple juice, chiles, and allspice. When bubbling stops, whisk in lime juice and season with salt and pepper. Pour 1/4 cup glaze into small bowl and reserve.
Line baking sheet with foil; place rack in center of sheet. Sprinkle pork with salt and pepper; place on rack. Brush with glaze from saucepan. Roast until thermometer inserted into center of pork registers 145°F, brushing occasionally with glaze from saucepan, about 15 minutes. Slice pork. Drizzle with reserved glaze and sprinkle with cilantro.
02-15-10
Sweet Potato Biscuits with Ham, Mustard and Honey
Makes 25 Biscuits
Ingredients:
1 3/4-pound red-skinned sweet potato (yam), peeled, cut into 1/2-inch cubes
1 3/4 cups all purpose flour
1 tablespoon (packed) dark brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
Pinch of cayenne pepper
8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons butter, melted
1/3 cup chilled buttermilk
Dijon mustard
6 ounces thinly sliced country ham or Black Forest ham
Honey
Directions:
Cook sweet potato in medium saucepan of boiling salted water until tender, 8 to 10 minutes. Drain, cool, and mash.
Position rack in lower third of oven; preheat to 425°F. Butter bottom and sides of 9-inch cake pan with 1 1/2-inch-high sides.
Whisk flour and next 5 ingredients in large bowl. Add cubed butter to flour mixture; toss to coat and rub in with fingertips until mixture resembles coarse meal. Whisk 3/4 cup mashed sweet potatoes and buttermilk in medium bowl. Add to flour mixture; toss with fork. Gather mixture in bowl, kneading until dough comes together. Turn dough out onto floured work surface and pat into 1-inch-thick round. Using 1 1/2-inch round biscuit cutter, cut out biscuits, flouring cutter after each cut. Gather scraps; pat into 1-inch-thick round. Cut out additional biscuits (do not reuse scraps more than once).
Arrange biscuits side by side in prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and tester inserted into center biscuit comes out clean, about 22 minutes. Cool 10 minutes in pan. Turn biscuits out and gently pull them apart. Cut each biscuit in half crosswise.
Spread bottom half of each biscuit with mustard, then top each with sliced ham and second half of biscuit. Serve with honey.
NUTRITION INFORMATION: Per serving: 88 calories; 4.2 g fat; 0.6 g fiber; 9 g carbohydrates
02-14-10
Asian Pork Dumplings
Makes 48 Appetizers
Ingredients:
1 1/4 lb lean ground pork
1 can (8 oz) sliced or whole water chestnuts, drained, coarsely chopped
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
12 medium green onions, thinly sliced (about 3/4 cup)
2 tablespoons soy sauce
1 teaspoon granulated garlic or garlic powder
3/4 teaspoon ground ginger
3/4 teaspoon white pepper or black pepper
2 Eggland’s Best eggs
2 cans (16.3 oz each) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits each)
1 1/2 cups sweet-and-sour sauce or sweet-spicy chili sauce
Directions:
1. Heat oven to 350°F. In large bowl, mix all ingredients except biscuits and sweet-and-sour sauce.
2. Remove 1 can of biscuits from refrigerator just before filling (keep remaining can of biscuits refrigerated). Separate each biscuit into 3 layers. Press each layer into 3 1/2-inch round, being careful not to tear dough.
3. Spoon 1 rounded tablespoon of pork filling on center of each dough round. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling to form a dumpling; press gathered dough to seal. On ungreased large cookie sheet, place 24 dumplings 2 inches apart.*
4. Bake 17 to 27 minutes or until thermometer inserted in center reads 160°F** and sides and tops of dumplings are golden brown. Repeat to make remaining dumplings. Serve warm with sweet-and-sour sauce.
NUTRITION INFORMATION: Per serving: 100 calories; 5 g fat; 0 g fiber; 11 g carbohydrates
02-13-10
Cilantro-Lime Pork Roll-Ups with Caramelized Onions
Makes 8 Servings
Ingredients:
2 teaspoons grated lime peel
1/4 cup fresh lime juice
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh cilantro
1/2 teaspoon crushed red pepper flakes
5 tablespoons CRISCO® 100% Extra Virgin or Pure Olive Oil
1 lb boneless pork loin chops (1/2 inch thick) or pork tenderloin, cut into 1/2-inch cubes
2 small onions, thinly sliced
1 can (16 oz) Old El Paso® fat-free refried beans
1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
2 cups finely shredded pepper Jack or Monterey Jack cheese (8 oz)
1 to 1 1/2 cups Old El Paso® Thick ‘n Chunky salsa
1 container (8 oz) sour cream
Directions:
1. In large resealable food-storage plastic bag, mix lime peel, lime juice, garlic, cilantro, red pepper flakes and 1 tablespoon of the oil. Add pork; seal bag and turn to coat with lime mixture. Refrigerate 30 minutes to 2 hours to marinate.
2. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onions; cook 7 to 10 minutes, stirring frequently, until onions turn golden brown. Remove onions from skillet; keep warm.
3. Heat oven to 375°F. Remove pork from marinade; drain pork on paper towels to remove excess moisture. Discard marinade.
4. In same skillet, heat 1 tablespoon of the oil over medium-high heat. Add pork; cook 5 to 7 minutes, stirring occasionally, until no longer pink in center. Remove skillet from heat; set aside.
5. Brush 1 tablespoon oil on bottom and sides of 13×9-inch (3-quart) glass baking dish or 2 (8-inch square) glass baking dishes. In medium microwavable bowl, place refried beans. Cover with microwavable paper towel; microwave on High about 1 minute or until warm.
6. To assemble, spoon 2 tablespoons beans down center of each tortilla. Top with pork, onions and cheese. Roll up tortillas; place seam sides down in baking dish. Lightly brush remaining 1 tablespoon oil over tortillas.
7. Bake uncovered 18 to 24 minutes or until edges of tortillas are golden brown. Serve with salsa and sour cream.
NUTRITION INFORMATION: Per serving: 510 calories; 29 g fat; 3 g fiber; 34 g carbohydrate
02-13-10
Blue Cheesy Prosciutto Appetizer Pizza
Makes 12 Appetizers
Ingredients:
1 can (13.8 oz) refrigerated classic pizza crust
1/3 cup cream cheese (from 8-oz container or package)
1/4 cup crumbled blue cheese (1 oz)
1 cup shredded mozzarella cheese (4 oz)
4 slices prosciutto (about 2 oz), cut into thin strips
1/3 cup Apricot Preserves
Directions:
1. Heat oven to 400°F. Lightly spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 15×12-inch rectangle. Bake 8 to 10 minutes or until light golden brown.
2. In small microwavable bowl, microwave cream cheese and blue cheese uncovered on High about 30 seconds or until melted. Stir until well mixed. Spread mixture over partially baked crust. Sprinkle with mozzarella cheese; top with prosciutto.
3. In small microwavable bowl, microwave preserves uncovered on High about 30 seconds. Stir until smooth; drizzle over pizza.
4. Bake 8 to 12 minutes longer or until crust is golden brown and preserves in center of pizza start to bubble.
NUTRITION INFORMATION: Per serving: 170 calories; 6 g fat; 0 g fiber; 22 g carbohydrates