2day's recipe: Filet Mignon with Balsamic Syrup and Goat Cheese

This is a wonderful recipe for New Year's, even for a dinner party.  I normally like my steak without anything on it.  Let's face it, if it is cooked correct, it doesn't need a thing to enhance flavor BUT this recipe is a great change.  It is wonderful.  Have a wonderful New Year's!  Happy 2010!  Enjoy!

Filet Mignon with Balsamic Syrup and Goat Cheese

This is awesome and is elegant enough to be served at a dinner party.
6 Servings

Ingredients
1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese

Instructions
Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.

Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.

Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

Recipe source: Giada De Laurentiis

2day's Recipe: Get Yo' Man Chicken

Good morning to you!  Here is what we having for dinner tonight.  My niece, Michaela is here visiting and she helped me pick this dish before heading out to work with her Uncle Norm.  Both of us like the Neeley's on the Food Network and this is one of thier creations.  We are having it with the rice in the recipe, lima beans and corn and one other veggie that I have to come up with  - maybe fresh spinach???  Enjoy :-)

Get Yo' Man Chicken


Ingredients
2 tablespoons olive oil
6 chicken thighs skinless
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion sliced
1 cup chicken stock
1/2 cup white wine
1 can crushed tomatoes in thick puree (14.5-ounce)
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves

Instructions
Heat the oil in a 12-inch skillet over medium-high heat.

Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.

Pour off all but 1 tablespoon of oil from the pan.

Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back in. Cover and cook on medium low for 40 minutes.

Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.


Recipe courtesy The Neely's. Serve with creamed corn, braised cabbage and carrots and chocolate brownie crunch. These recipes are on the Food Network website.

2day's recipe: Chicken Piccata with Pasta and Mushrooms

Days are counting down to 2010... wow.  Shouldn't we be flying around like the Jetsons???  I can't believe another year is almost gone.  I'm looking forward to 2010. 
Today's recipe is from Eating Well.  It is a lighter version for those who overate this holiday.

Chicken Piccata with Pasta and Mushrooms

Yields: 4 Servings

Ingredients
6 ounces whole-wheat angel hair pasta
1/3 cup all-purpose flour divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil divided
1 10-ounce package mushrooms sliced
3 large cloves garlic minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons capers rinsed
2 teaspoons butter

Instructions
Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

Source:  EatingWell.com

Today's Recipe: Cowboy Shrimp on White Corn Grits

Here is a twist on a favorite southern recipe.  Enjoy!

Cowboy Shrimp on White Corn Grits

Yields: 2 Servings

Ingredients
3 tbsp. olive oil
8 shrimp (10-15 size) peeled and deveined
2 tbsp. garlic minced
1/4 cup red onion minced
2 tbsp. jalapeno minced
1 tsp. ground cumin
1/4 cup pinto beans cooked
1/4 cup chopped tomato
2 tbsp. chopped cilantro
1/4 cup crumbled bacon
1/2 -3/4 cup chicken stock
Salt to taste
Lime juice to taste
Tabasco to taste
2 cups creamy white corn grits cooked according to package directions
Cilantro sprigs for garnish

Instructions
Heat olive oil in heavy bottom saute pan until hot. Season shrimp with salt. Saute shrimp for approximately 2 minutes. Add garlic, onion, jalapeno, and cumin. Saute 1-2 minutes additionally then add beans, tomato, cilantro, bacon, and stock. Simmer until shrimp are cooked then season with salt, lime juice, and Tabasco.

Spoon 1/4-1/3 cup cooked grits in center of plate. Place 2 shrimp on top of the grits. Spoon sauce over shrimp and garnish with cilantro sprig. Serve.

Source:  Chef Dean Fearing

Today's Recipe: Pesto Cheese Blossoms

I don't cook the holiday meal for my family, my grandmother and mother have that duty.  So, if you are in my position you may want to take a snack for the cooks.  This is my favorite dish.  OMG!!!  It is fantasic!  I have posted as Paula Deen wrote it but I tweek for me.  I double the pesto recipe and the sun-dried tomatoes.  If I serve this at an Open House party, I make two.  They go fast and if there is any leftover, I use it in pasta.  You can add chicken or shrimp or veggies to the pasta and it is wonderful!  Enjoy :-)

Pesto Cheese Blossoms


Ingredients

1 (8-ounce) package sliced provolone cheese
2 (8-ounce) packages cream cheese at room temperature
20 pistachios, shelled
2 cloves garlic
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup pine nuts
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
3 ounces oil-packed sun-dried tomatoes

Instructions
Line a medium bowl with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices. For the cream cheese layer, process the cream cheese, pistachios, and 1 of the garlic cloves in a food processor until blended; scrape the mixture into a bowl and set aside. For the pesto layer, process the basil, parsley, pine nuts, and the remaining garlic clove in the food processor until blended. Dissolve the salt and pepper in the olive oil and mix well.



With the machine running, add the oil in a fine stream. Scrape this mixture into a second bowl and set aside. For the tomato layer, drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in a food processor. Spread some of the cream cheese mixture over the cheese slices lining the bowl. Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture, and then remaining cream cheese mixture in the bowl. Cover with the remaining provolone. Bring the edges of the plastic wrap together over the top and secure with a twist tie. Freeze until firm. Remove the plastic wrap and invert the mold onto a serving platter. Serve with party crackers. This will keep in the refrigerator for up to 3 months.

Paula Deen

Today's Recipe: Sara's CHAIN GANG CHILI - Craig Favorite

I'm so excited our youngest is home from college with great grades and a hungry tummy.  His favorite??  Chili with chocolate and stout beer, yes you are reading correct.  We are having his friends over this weekend for chili just like old times.  Isn't family the best???!!!!  
Couple of suggestions for this chili - make it a day ahead of time if you can - gives the flavor to marry together & you can substitute Rotel tomatoes for one of the diced tomatoes or add it as extra if you like lots of tomatoes.  Same with the beans.  Use your favorite and you can add an extra can if you like.  I usually double or triple this recipe.  Serve with crackers, sour cream and sharp cheddar cheese.
Enjoy!

Sara's CHAIN GANG CHILI - Craig Favorite

6-8 Servings

Ingredients
2 -3 lb. lean ground beef
4 c. chopped onions
6 cloves garlic minced
1 lg. green pepper chopped
3 tbsp. chili powder
1 tbsp. plus 1 1/2 tsp. all-purpose flour
4 tsp. salt
1 tbsp. sugar
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tbsp. dried oregano leaves
1 -2 tsp. crushed red pepper
2 (16 oz.) cans whole tomatoes chopped
1 (15 oz.) can tomato sauce
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 bottle of stout dark beer (my favorite is "Bad Penny" brewed here in Raleigh)
3 (16 oz.) cans red (Hanover brand) kidney beans or black beans
1 (1 oz.) sq. unsweetened chocolate or leftover chocolate you have on hand
1 can (12 oz) Mushrooms


Instructions

In a large Dutch oven or slow cooker, brown ground beef. Add onion, garlic and green pepper. Cook until vegetables are tender. Add spices, sugar and tomato products. Reduce heat and simmer, covered for 1 hour. Stir occasionally. Stir in beans and chocolate. Simmer covered for 20-30 minutes. Stir well before serving. Note: Prepared chili may be frozen up to 2 months.

 

Today's Recipe: Popping Fresh Barbecue Cups

Today's Recipe is super easy and is a kid pleaser!  You can vary this recipe in many ways, like making a bigger bread bowl for adults instead of the muffin size cups.   Since you eat with your eyes first, the bigger bowl is more appealing to adults, trust me on this one, I've tested it.  Totally weird!  Anyway, Enjoy!

Popping Fresh Barbecue Cups

6 Servings

Ingredients
3/4 pound Ground Beef; Lean
1 tablespoon Onion; Minced
2 tablespoons Brown Sugar
12 Biscuits; *
1/2 cup Barbecue Sauce; **
3/4 cup Cheddar; Sharp, Shredded

Instructions
* Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit ** Use store bought sauce or your favorite recipe.

In a skillet brown the ground beef and then drain off the excess fat. Add the bbq sauce, onion and brown sugar and set aside. Separate the biscuit dough into 12 pieces and place one in each of 12 ungreased muffin cups, pressing the dough up the sides to the edge of the cup. Spoon the mixture into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a preheated 400 degrees F. oven for 12 minutes. Serve hot. Don't forget veggies or a salad.

VARIATIONS: Use 1 13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of baked beans, and frankfurters or hot dogs that have been cut into pieces) in place of the meat mixture. You can also add green bell pepper or a hot pepper to the above recipe with good results.

Crockpot Recipe: Hungarian Goulash

Happy Monday morning to ya!  I have a busy day today so it is a crockpot meal for us tonight.  Enjoy!

Hungarian Goulash
Ingredients
1 pounds beef stew meat cut into 1" cubes
1 large onion chopped
2 garlic cloves crushed
1 teaspoon salt
1 teaspoon freshly-ground black pepper
1 cup water
2 tablespoon tomato paste
2 tablespoon sweet Hungarian paprika
1 cup all-purpose flour
1 cup water
1 cup sour cream or plain yogurt
Hot cooked noodles or rice
2 teaspoons dried dill weed or poppy seeds


Instructions
Place meat in a slow cooker; cover with onion and garlic. In a small bowl, combine salt, pepper, water, tomato paste, and paprika. Pour over meat mixture. Cover and cook on LOW 8 to 9 hours.

Turn control to HIGH. In a small bowl, combine flour, water, and sour cream or yogurt. Stir into meat mixture. Cook uncovered on HIGH 10 to 15 minutes or until slightly thickened.

Serve over cooked noodles or rice. Sprinkle with dill weed or poppy seeds.

Today's Recipe: Beer Can Chicken with Beer and Molasses Bbq Sauce

Confession:  I really, really love to make Beer Butt Chicken!  It keeps the chicken so moist and you can flavor it several different ways.  For instance, instead of beer, Mt Dew use fresh citrus, like limes, lemons and oranges to stuff in the other end of the chicken, maybe some fresh rosemary.  so good.  Season the outside with a mix of salt and pepper, garlic, whatever...
Here is a recipe to get you started with Butt chicken cooking.... I believe this is a variation of a recipe from Bobby Flay.  Enjoy!

Beer Can Chicken with Beer and Molasses Bbq Sauce

Ingredients

Beer Can Chicken:
1 can good quality, beer
1 pounds roaster chicken (1 to 2)
Salt
Pepper
Garlic powder
Molasses BBQ sauce recipe follows

Instructions
Rinse chicken thoroughly. Season inside and outside with salt, pepper, and garlic. Using can opener, open beer can. Place chicken upright on can, so can is inside chicken cavity. Place on a roasting pan and roast in a preheated 350 oven for 50 to 60 minutes or internal temperature of 150 degrees F. Glaze with BBQ sauce and finish cooking on grill.

My two sense on the cooking method above:  if you have the time, you can cook the bird on the grill.  Cook it LOW and SLOW.  I usually keep the grill at about 300-350 degrees and cook from 1 to 1.5 hours depending on the size of the chicken.

Beer and Molasses BBQ Glaze:
1 1/4 quarts chili sauce
1 1/2 pints molasses
1 1/2 pints light beer
8 tablespoons Dijon mustard
8 tablespoon chili powder
2 1/2 tablespoons soy sauce
2 1/2 tablespoons crystal hot Louisiana sauce
5 tablespoons lemon juice
1 1/3 tablespoons liquid smoke

Combine all ingredients in sauce pot and simmer until reduced by 1/3 of the original volume. Cool completely and pack for transport.

Yield: 2 quarts

Today's Recipe: Pork Chops with Country Gravy and Mashed Potatoes

This is a Cooking Light recipe I haven't tried yet but I was interested in giving it a whirl since it is taking a home comfort favorite and cutting the calories and fat.  Will it taste as good??? 

Pork Chops with Country Gravy and Mashed Potatoes

Refrigerated mashed potatoes are widely available and are already seasoned, so no additional salt is needed. The five-ingredient gravy would go well over pan-sautéed or oven-fried chicken. It's also great over an open-faced turkey sandwich. You can add mushrooms, onions & steak seasoning... Served with green beans and applesauce:)

4 Servings

Ingredients
3/4 teaspoon salt divided
4 (4-ounce) boneless center-cut loin pork chops (about 1 inch thick)
1 teaspoon butter
1 1/3 cups 1% low-fat milk
3 tablespoons all-purpose flour
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes) or Country Crock or my favorite, Bob Evans


Instructions
Heat a large nonstick skillet over medium-high heat. Sprinkle 1/4 teaspoon salt evenly over both sides of pork. Add 1 teaspoon butter to pan, stirring until butter is melted. Add the pork to pan, and cook pork for 3 minutes on each side. Remove pork from pan, and keep warm.

Combine low-fat milk and flour, stirring with a whisk. Add the milk mixture to pan, stirring with a whisk. Stir in remaining 1/2 teaspoon salt, poultry seasoning, and black pepper. Return pork to pan. Cover; reduce heat, and simmer for 7 minutes or until gravy is thick and pork is done.

While pork cooks, prepare potatoes according to package directions. Serve with pork.

Lorrie Hulston Corvin, Cooking Light, JANUARY 2004

Today's Recipe: Wayne's Beef Macaroni and Cheese Recipe courtesy Paula Deen

It's rainy here, so I thought comfort food was in order.  This is a simlar recipe that we ate as kids.  What kid doesn't like mac and cheese??!!!  You can change this recipe in several ways to met your needs, use ground turkey or chicken, no meat and add lots of veggies, you get it.  Enjoy!

Wayne's Beef Macaroni and Cheese Recipe courtesy Paula Deen

Ingredients
1 pound box elbow macaroni
2 tablespoons vegetable oil
2 cups chopped green bell pepper
2 cups chopped onion
1 tablespoon chopped garlic
2 pounds lean ground beef
3 cups canned crushed tomatoes
Salt and pepper
1 teaspoon dried basil ground cumin, and dried oregano
2 cups grated Cheddar (2 to 3)


Instructions
Heat the oven to 350 degrees F.

Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9 by 13-inch baking dish. Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.

Cook's Note: Ground turkey or chicken can be used in place of beef, if desired.

Today's Recipe: Mexican Chicken Chowder

If you still have turkey leftover use it in this recipe.  Have a great day! 
oh - I'm headed to volunteer at my local food bank this morning, why don't you? 

Mexican Chicken Chowder


Ingredients
2 1/2 cups chopped cooked chicken
1 can whole-kernel corn with sweet peppers (11 ounce)
1 can condensed cream of potato soup or reduced-fat (10 3/4 ounce)
reduced-sodium condensed cream of chicken soup
1 can diced green chili peppers (4 ounce)
2 tablespoons snipped fresh cilantro
1/2 a 1-1/4-ounce package taco seasoning mix (about 2
1 can reduced-sodium chicken broth (14 1/2 ounce)
1 cup water
1 cup fat-free dairy sour cream
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
Baked tortilla chips (optional)

Instructions
1. In large saucepan, combine chicken, chicken broth, corn, soup, water,
chili peppers, cilantro, and taco seasoning mix. Bring to boiling;
reduce heat. Cover and simmer for 15 minutes.

2. Stir 1 cup of the hot mixture into the sour cream. Return the mixture to the saucepan; heat through.

3. Sprinkle each serving with cheddar cheese. Serve with tortilla chips.

To use your crockery cooker: In a 3-1/2- to 4-quart electric crockery
cooker, combine all ingredients, except sour cream, cheese, and chips.

Cover; cook on high-heat setting for 3 to 4 hours or on low-heat setting
for 6 to 8 hours. Stir 1 cup of hot mixture into the sour cream. Return
to cooker. Let stand, covered, for 5 minutes. Sprinkle each serving with
cheddar cheese and serve with chips.

Nutrition facts per serving:
Servings Per Recipe 4 main-dish servings

Today's Recipe: Chicken with Prosciutto Spinach Cream Sauce

I hope everyone had a wonderful holiday!  Welcome back.  I'm home today trying to decorate for Christmas and do some cyber Monday shopping, so I thought a dish that seems rich and creamy would be perfect for this evening.  I predict, I will need it after managing lights, 3 dogs and the phone that will not stop ringing.  Enjoy friends, the holiday season is here!

Chicken with Prosciutto Spinach Cream Sauce

Tender chicken accompanied by a prosciutto (can use regular bacon) and spinach cream sauce! Delicious and very rich
4 Servings

Ingredients
2 eggs
1 cup milk
2 cups Italian seasoned bread crumbs or panko
1 teaspoon garlic powder
1 teaspoon paprika
salt and pepper to taste
1/4 cup vegetable oil
4 thin-sliced skinless boneless chicken breast halves
1/2 cup white wine
1 tablespoon all-purpose flour
1 pint heavy cream
1 teaspoon minced garlic
1 1/2 cups diced prosciutto or bacon
3 cups chopped fresh spinach
1 cup shredded mozzarella cheese

Instructions
1.Beat the eggs and milk together in a small bowl; set aside. Stir the bread crumbs, garlic powder, paprika, salt, and pepper together in a separate bowl.

2.Heat the vegetable oil in a skillet over medium heat. Dip the chicken breasts into the egg mixture and press into the bread crumbs, shaking off the excess bread crumbs. Cook the chicken breasts in the hot oil until golden brown on both sides, no longer pink in the center, and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

3.Remove the chicken breasts from the pan, set aside, and keep warm. Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Increase temperature to medium-high and stir in the flour. Cook and stir until the wine has reduced to half its original volume, about 1 minute. Whisk in the cream and garlic and bring to a simmer. Season to taste with salt and pepper; cook and stir until thickened, about 8 minutes. Stir in the prosciutto, spinach, and mozzarella cheese; cook and stir until the cheese has melted and the spinach has wilted. Pour the sauce over the chicken breasts to serve.

Recipes & Ideas for Leftover Turkey and Veggies from the big feast

Happy Thanksgiving Eve to everyone!  I wanted to post a couple of recipes for you to use that yummy leftover turkey.  Really, any recipe that calls for chicken you can use your leftover turkey.  Here are a couple of my favorite recipes and a couple of ideas to get your creative cooking juices flowing.

Oh So easy Chicken or Leftover Thanksgiving Pot Pie

You can leave the meat out and double the veggies
1 package of 2 frozen Deep Dish Pie Shells
1 big can of canned white meat chicken (by the canned tuna or you can use leftover chicken or turkey)
1 can of cream of chicken soup (or your favorite cream of anything)
1 can of mixed vegetables or veg-all or 1 cup of leftover veggies (corn, green beans, etc)
salt and pepper

Preheat oven to 350. Mix chicken, soup and veggies together. Pour the mixture in one pie shell and take the second pie shell and cover the mixture. No worries if it is messy, it eats great! I take some of the crust off the second pie shell.

Cook for about 45mins to 1 hour until the edges start to brown.

Turkey Alfredo
Super Easy and Quick
1-2 cups of leftover turkey
1 jar of your favorite Alfredo sauce
mushrooms (optional)
leftover cranberries (optional)
1 box of long noodles (your choice or whatever you have on hand)
Salt and pepper
a little nutmeg

Follow package directions on noodles and drain, saving about 1/4c of the pasta water. 
If using mushrooms, heat a about 1 Tbsp of butter and 1 Tbsp of olive oil in a large skillet.  Cook mushrooms until they become soft 5-10mins. 
Pour alfredo in the skillet over the mushrooms.  Heat on Low to get warm.  Add leftover turkey and cook until warm.  Now, if you are using cranberries depending on the consistency you have to make a choice on when to add them.  If they have lots of sugar, I would put them on the side.  If they are whole you can add them to the sauce last. 
Season sauce with salt and pepper and add a little nutmeg to enhance flavor of the sauce.
Serve with a salad and bread.



Shepard's Pie
Leftover mashed potatoes and you can even use sweet potatoes
Leftover veggies and turkey
can of your favorite soup (I have used the french onion soup but the creams will make it thicker)
A little fresh Parmesan cheese (why, because I LOVE cheese but it is optional)

Preheat oven to 350.
Mix turkey and veggies and soup and pour in the bottom of a pie pan or 8x8 pan.  Add salt and pepper if needed.  I usually don't since all the leftovers have been seasoned.
Cover the mixture with mashed potatoes or sweet potatoes or both.
Spinkle with cheese.
Bake in the oven until heated and cheese is melted.  About 30mins.

Ideas for leftovers to get you thinking...
Any recipe that calls for chicken, substitue your leftover turkey
How about your favorite chicken burrito recipe?
or a sandwich with turkey, cranberries and brie or another white cheese (heat it like a grill cheese)

Happy Thanksgiving!

Today's Recipe: Baked Penne with Roasted Vegetables

We like to try and eat a meatless dish each week and who can resist pasta and veggies??!!!  ENJOY!

Baked Penne with Roasted Vegetables

6 Servings

Ingredients
Source: Everyday Italian
2 red peppers cored and cut into 1-inch wide strips
2 zucchini quartered lengthwise and cut into 1-inch cubes
2 summer squash quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms halved
1 yellow onion peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt divided
1 teaspoon freshly ground black pepper divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas thawed
1/4 cup grated Parmesan plus 1/3 cup for topping
2 tablespoons butter cut into small pieces


Instructions
Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Per Serving (excluding unknown items): 463 Calories; 14g Fat (27.9% calories from fat); 14g Protein; 71g Carbohydrate; 7g Dietary Fiber; 10mg Cholesterol; 445mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Vegetable; 2 1/2 Fat.

Today's Recipe: Mexican Chicken Mole (Cooking Light version)

Welcome to Turkey Week!  I hope you are ready.  I went to Wal-Mart Super Center this weekend and it was a zoo!  I really hate having to go back today.  any way... here is your recipe for the day.

Mexican Chicken Mole
6 Servings

Ingredients
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1 tablespoon vegetable oil
1 garlic clove minced
1 tablespoon sugar
3 tablespoons unsweetened cocoa
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 (14.5-ounce) can no-salt-added whole tomatoes undrained and chopped
1 (4.5-ounce) can chopped green chiles drained
3 (4-ounce) skinned boned chicken thighs
3 (4-ounce) skinned boned chicken breast halves
1/4 teaspoon salt
1 tablespoon water
2 teaspoons cornstarch
6 cups hot cooked rice
Cilantro sprigs

Instructions
Combine first 4 ingredients in a 2-quart casserole. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 4 minutes or until tender. Add sugar and next 6 ingredients (sugar through chiles), and stir well. Arrange chicken over the tomato mixture, and sprinkle with 1/4 teaspoon salt. Cover and microwave at HIGH 8 minutes. Rearrange chicken, spooning the tomato mixture over the chicken; cover and microwave at HIGH 8 minutes or until chicken is done. Remove chicken from dish; set aside, and keep warm.

Combine water and cornstarch, stirring until blended; add to tomato mixture. Microwave, uncovered, at HIGH 5 minutes, stirring after 2 1/2 minutes. Serve the chicken and tomato mixture over rice. Garnish with cilantro sprigs, if desired.

Source:  Norma Schonwetter, Cooking Light, MAY 1995

Today's Recipe: Cajun-Spiced Pork Tenderloin with Red Bean Salad

One more day to the work week for most people - celebrate!  I'm going to try this new recipe tonight.  Don't be put off by the long list of ingredients, it really is simple.  If you give it a try, let me know what you think!

Cajun-Spiced Pork Tenderloin with Red Bean Salad

Yields: 6

Ingredients
Salad
2 slices thick-cut bacon cut into 1/2-inch dice
2 tablespoons peanut or vegetable oil
1/2 cup 1/4-inch-diced yellow onion
1/2 cup 1/4-inch-diced celery
1/2 cup 1/4-inch-diced red bell pepper
1 can (16 ounces) red beans, rinsed
1 can (16 ounces) pinto beans, rinsed
2 tablespoons Creole or Dijon mustard
2 tablespoons granulated sugar
1 tablespoon cider vinegar
1/2 teaspoon Tabasco® sauce
1/4 teaspoon kosher salt
3 tablespoons finely chopped fresh Italian parsley

Rub
2 teaspoons finely chopped fresh thyme
1 -1/2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon light brown sugar
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
2 pork tenderloins about 1 pound each, trimmed of silver skin
2 tablespoons Creole or Dijon mustard
Peanut or vegetable oil

Instructions
1. In a 10-inch skillet over medium heat, cook the bacon with the oil for about 2 minutes, stirring occasionally. Add the onion and cook until it begins to turn translucent, 3 to 4 minutes, stirring occasionally. Add the celery and bell pepper and cook for an additional 2 to 3 minutes, stirring occasionally. Add the remaining salad ingredients, except the parsley, and mix well. Cook for about 5 minutes, stirring occasionally. Remove the skillet from the heat and let the salad cool to room temperature. Adjust the seasonings with salt, if needed. Garnish with the parsley just before serving.

2. In a small bowl mix the rub ingredients.

3. Coat the pork all over with the mustard. Season evenly with the rub, pressing the spices into the meat, and then lightly coat the tenderloins with oil. Let the pork sit at room temperature for 20 to 30 minutes before grilling.

4. Prepare the grill for direct cooking over medium heat (350° to 450°F).

5. Brush the cooking grates clean. Grill the pork over direct medium heat, with the lid closed as much as possible, until the outsides are evenly seared, the centers are barely pink, and the internal temperature reaches 150°F, 15 to 20 minutes, turning every 5 minutes or so and swapping their positions as needed for even cooking. Remove the pork from the grill and let rest for 3 to 5 minutes before slicing on the bias. Serve warm with the salad.

Recipe source: Weber's Charcoal Grilling™ by Jamie Purviance

Today's Recipe: Sara's Spinach Chicken and Peppers

This is one of the dishes I came up with because of the groceries I had on hand many, many moons ago.  It is one of my favorite comfort dishes.  Of course, you can leave the spinach out if you don't like it but I think it is a great way to slip in another veggie!

Sara's Spinach Chicken and Peppers
Serves: 4

Ingredients:
1 box of spagetti noodles
2 Tablespoons of Olive Oil or cooking spray
4 boneless, skinless chicken breasts
2 Tablespoons of Italian seasoning
2 jars of the Classico Spinach and Cheese pasta sauce
Frozen spinach (long leaf or chopped, I use half of a 16oz bag, but it is up to you)
1 bag of the frozen bell peppers (has yellow, red and orange peppers)
1 med onion, sliced
8 oz package of sliced mushrooms
1 15oz can of diced tomatoes (can have spices in it like Basil, Oregano)
1 Tablespoon of minced garlic
2 cups or more of shredded mozzeralla cheese or Italian blend
salt and pepper to taste

Instructions:
Cook spagetti noodles according to package instructions.
Meanwhile, Heat the olive oil in a deep skillet.  You want to be able to add the pasta sauce to this skillet later, so use what you normally fix spagetti sauce in. 

Salt and pepper chicken and add the Italian seasoning to the chicken.  Set aside.

Heat oil on med-high in your deep skillet or big sauce pan and add onion.  Cook for about 3-4mins to began to get the onion soft.  Add chicken to pan.  You want to brown the chicken on both sides.  Don't worry about cooking it through, we will do that later.

Add peppers to pan around chicken.  Add spinach.  Salt and pepper.  Add diced tomatoes and juice from can on top of peppers and then add mushrooms on the very top of veggies.
Add the 2 jars of pasta sauce and reduce heat to a simmer (low)

Let chicken simmer for about 20-30mins depending on how thick the breasts are.

To serve:  noodles, a little sauce, chicken, a little sauce and top with a lot of cheese!  The cheese should melt from the heat of the chicken and sauce.

Serve with garlic bread or toast.
Enjoy!

Today's Recipe: Fabulous Wet Burritos

I have to say this is a very interesting way to do burritos!  Serve these with yellow (saffron rice) or spanish rice.  Enjoy! 

Fabulous Wet Burritos

"Very easy, yet very good wet burritos. I got this recipe from a friend, and everyone I serve them to asks for the recipe. Serve with guacamole, sour cream and salsa."

Ingredients
1 pound ground beef
1/2 cup chopped onion
1 clove garlic minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
1/2 cup chopped green onions


Instructions
Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.

In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.

Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

Serve with yellow rice. 
To Drink:
Zinfandel
Margaritas to Die For

Today's Recipe: Alouette® Pancetta and Chicken Penne Recipe

Alouette is one of my favorite products as a base for a quick sauce at home.  I love it.  This is a recipe from thier website.  I serve a salad and garlic bread with this and really, most pasta dishes.  We love salads.
Enjoy!

Alouette® Pancetta and Chicken Penne

4-6 Servings

Ingredients
6 oz. pancetta or bacon diced
12 oz. (dry weight) penne pasta
1 1/2 cups roasted red bell peppers (from jar)
1 pkg. (6.5 oz.) Alouette Garlic and Herbs, or Alouette Spinach Artichoke
1 lb. roasted chicken shredded
3/4 cup walnuts toasted and coarsely chopped

Instructions
In a large skillet, cook pancetta over medium heat until crisp, drain on paper towels and set aside. Pour grease out of skillet, but do not clean.

Cook pasta according to directions to achieve an al dente texture and drain.

Puree the peppers in a food processor and transfer to the skillet along with the Alouette Spreadable Cheese and chicken.

Warm over medium low heat, stirring often, until thoroughly blended and heated.

Add cooked pasta to the skillet with chicken and sauce. Toss to coat pasta and stir in pancetta.

Serve topped with toasted walnuts.

Note: To toast walnuts, spread on a baking sheet and bake at 350° F for 9-11 minutes or until aromatic and lightly browned.

Wine Pairings:
Delicious with red wines such as:
Dolchetto, Syrah, Pinot Noir, Chianti Classico, Zinfandel, Beaujolais
Or white wines like:
Chardonnay, Viognier, Sauvignon Blac, Riesling, Sancerre, Orvieto, Soave, Pinot Grigio, Gewürztraminer

Today's Recipe: Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad

This is my blog for the week.  Sorry, it has been crazy.  This is one of our all time favorite dishes!  Hope you enjoy.

Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad
you can sub 4 fresh corn ears for frozen corn
4 Servings
Ingredients
4 tablespoon Extra virgin olive oil
1 medium Red onion chopped
2 large Garlic cloves chopped
1/2 teaspoon Red pepper flakes crushed
1 teaspoon Ground cumin
2 Lime juiced
Salt and freshly ground pepper
3 tablespoon Honey
1 teaspoon Chili powder
4 each Salmon filets 6oz
1 ea Red bell pepper chopped
1 package Frozen corn 10oz defrosted
1/2 cup Chicken stock
1 can (15 oz) Black beans drained and rinsed
2 tablespoon Cilantro chopped

Instructions
Preheat med skillet over med heat with 2 Tbsp of EVOO. Add the onions, garlie, red pepper flakes, cumin, salt and pepper. Cook, stirring occassionally for 3 mins.

While onions cook, preheat a med non-stick skillet over med-high heat with the other 2 Tbsp of EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add the salmon fillets to the honey-lime mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3-4mins on each side.

To cooked onions, add the bell peppers and corn kernels and cook for 1 min. Add the chicken stock and cook for another 2 mins. Add black beans and cooked into heated. Remove from heat and add the juice of the second lime, the cilantro, and the spinach. Toss to wilt spinach and then taste to adjust seasoning. Serve the lime and honey salmon on top of the warm black bean and corn salad.

Today's Recipes: Three Super Easy Recipes!

I've been out and down with a very bad cold but I did still cook at night so I thought I would share the recipes I cooked when I was bearly moving... very easy recipes!

Oh So easy Chicken Pot Pie
You can leave the meat out and double the veggies

1 package of 2 frozen Deep Dish Pie Shells
1 big can of canned white meat chicken (by the canned tuna or you can use leftover chicken or turkey)
1 can of cream of chicken soup (or your favorite cream of anything)
1 can of mixed vegetables or veg-all
salt and pepper

Preheat oven to 350.  Mix chicken, soup and veggies together.  Pour the mixture in one pie shell and take the second pie shell and cover the mixture.  No worries if it is messy, it eats great!  I take some of the crust off the second pie shell.

Cook for about 45mins to 1 hour until the edges start to brown.

Pork In the Pot

1 pork tenderloin
1/2 jar of apricot jam or orange - whatever you got on hand
3 tablespoons of cider vinegar
1 c of chicken stock, or any stock or water or apple cidar or orange juice - any liquid

Throw everything in the crockpot and cook on Low for 4-6 hours or the lowest amount of time on your crockpot.  Serve over rice.

Shrimp and Tomatoes

1 lb shrimp
2 cans of tomatoes with garlic, and spices (there are several different kinds - use what you have on hand)
2 Tablespoons of butter
2 tsp of garlic
feta cheese
orzo pasta or rice

Cook orzo or rice.
Add butter to a skillet on med-high and add about a Tablespoon of olive oil to butter.  Once it melts, add garlic stir for about a minute.  Add shrimp and cook for about 3 mins.  Add tomatoes.  Cook this until warm throughout.  Add spices to it if needed, salt, etc.
Pour mixture over orzo and cover with feta and any green herb you have on hand or nothing.... it is easy

Today's Recipe: Witches Brew (Chili)

I LOVE Halloween!  We always have "Witches Brew" for Halloween, which is Chili of course!  Here is one of my favorite chili recipes.  I usually add black beans and a bit of chocolate.  Try it!  Happy Halloween to you!  Enjoy!

Witches Brew - Favorite Chili



Ingredients
1 can red kidney beans - (to 2 cans, 16 oz ea) drained - I add an extra can of black beans (total of 3 cans of beans)
1 can tomatoes - (to 2 cans, 14 oz ea)
1 small can tomato paste
2 pounds hamburger browned, drained
2 medium onions coarsely chopped
2 celery stalks coarsely chopped
1 small can mushroom pieces drained
1 green pepper coarsely chopped
2 garlic cloves crushed
1 can baked beans with molasses - (med size can)
2 tablespoon chili powder - (to 3 tbspns)
1 teaspoon freshly-ground black pepper
1 teaspoon cumin
Salt to taste

Instructions
Put ingredients in crockpot in order given. Cover and cook 10 to 12 hours on LOW or 5 to 6 hours on HIGH.

Today's Recipe: Autmn Glazed Pork Chops - Quick and Delicious

Leaves are falling - Fall is here, so a fall recipe it is!
These yummy chops are an easy weekday dinner that highlights the autumn flavors. Serve with baked sweet potatoes and steamed cauliflower or broccoli.


Autumn Glazed Pork Chops

4 Servings

Ingredients
4 boneless pork chops 3/4-inch thick
1/4 teaspoon freshly ground pepper
1/4 cup apple cider or juice
1/2 cup whole cranberry sauce
2 tablespoons honey
2 tablespoons frozen orange juice concentrate
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg

Instructions
Spray a large nonstick skillet with nonstick coating. Heat over medium-high heat. Sprinkle both sides of chops with pepper. Brown chops on each side in hot skillet. Add apple cider. Cover tightly; cook over low heat for 5-6 minutes or until chops are just done. Drain off juices. In a small bowl combine cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over chops. Cook for 1 to 2 minutes, until heated through.

Todays Recipe: Bacon-Wrapped Chicken with Sour Cream Sauce

Hump Day!  and family dinner night.  Here is what we are having for dinner tonight.

Bacon-Wrapped Chicken with Sour Cream Sauce

4 Servings
Ingredients

4 boneless, skinless chicken breasts
8 slices bacon
2 (10 ounce) cans cream of chicken soup
16 ounces sour cream

Instructions
In a bowl, mix cream of chicken soup and sour cream. Set aside.

Wrap 1 raw chicken breast with 2 pieces of raw bacon ( I would actually precook the bacon a bit in the microwave on a paper plate for about 1 min per piece of bacon, still raw but with a head start). Continue to do this 3 more times and place in a 9 x 13-inch baking dish. Pour soup and sour cream mixture on top of bacon-wrapped chicken, making sure all the chicken is covered. Bake uncovered at 400 degrees F for 1 hour.

Serve with baked or mashed potatoes. Use leftover cream sauce over potatoes. and don't forget a green veggie or salad

Today's Recipe: Pumpkin Baked Ziti and Fall Harvest Salad

Happy Tuesday!  The leaves are all changing and just gorgeous.  Fall is here.  So, I feel like a pumpkin dish should be on the menu.  A fall harvest salad with this will be perfect.  Tender greens, pear or apple, cranberries, walnuts, blue cheese and an apple cider vingerette.  Delicious.  Enjoy!

Pumpkin Baked Ziti

8 Servings
Ingredients



Butter, for greasing
1 pound sweet Italian sausage (1 pound turkey sausage, for Richard Simons' version)
3/4 cup chopped onion
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 tablespoons oil
1 (15-ounces) can pumpkin puree
1 cup chicken stock
2 teaspoons chopped fresh sage leaves
2 teaspoons salt
1/3 cup heavy cream (omit ingredient for Richard Simons' version)
1 pound ziti pasta cooked (1 pound whole wheat ziti, for Richard Simmons' version)
2 tablespoons chopped fresh parsley leaves
1 cup freshly grated Parmesan (1/4 cup Parmesan, for Richard Simmons' version)


Instructions
Preheat oven to 375 degrees F. Butter (8) 8-ounce ramekins.


Cook sausage in a large, deep skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels and set aside. Discard any fat from the skillet in excess of 2 tablespoons.




Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook, stirring occasionally until soft; about 3 minutes. Stir in pumpkin puree, chicken stock and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in cream and sausage. Simmer until the sauce comes together and is thickened slightly.



Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Divide the rigatoni mixture between the 8 prepared ramekins. Sprinkle the tops of each ramekin with Parmesan cheese and bake for 35 minutes until the topping is golden brown.

Today's Recipe: Feta-Spinach Salmon Roast

Welcome to a new week!  Start it right and finish it with a smile and a scary face!  Halloween is almost here!!! BOOO!  I recommend rice with the below recipe.  Enjoy!

Feta-Spinach Salmon Roast 

2 Servings


Ingredients
3 ounces cream cheese softened
3/4 cup crumbled feta
2 scallions thinly sliced, including the crisp part of the green
1/2 cup fresh spinach chopped
3/4 pound salmon fillets cut into 2 pieces
Olive oil


Instructions
Preheat the oven to 350 F degrees.

In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended. Add the scallions and spinach and combine well. Spread the mixture evenly over 1 salmon fillet. (The filling will be about 3/4-inch thick.) Top with the second salmon fillet. Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan. Bake for 20 minutes; test for doneness with a toothpick. To serve, slice carefully with a sharp, serrated knife.

Per Serving (excluding unknown items): 352 Calories; 21g Fat (53.8% calories from fat); 38g Protein; 2g Carbohydrate; 1g Dietary Fiber; 135mg Cholesterol; 248mg Sodium. Exchanges: 5 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.

Today's Recipe: Cilantro-Lime Chicken with Avocado Salsa

One of our favorites!  This is a great chicken recipe.  I serve it with yellow rice (saffron) and a salad with a little fresh salsa and a vingerette dressing with cheddar cheese.

Cilantro-Lime Chicken with Avocado Salsa


Fast: A three-minute dip into a pungent marinade is all that's needed to deliver big flavor to chicken breasts. Serve with saffron rice.
4 Servings

Ingredients
Chicken:
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 (6-ounce) skinless boneless chicken breast halves
1/4 teaspoon salt
Cooking spray

Salsa:
1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped

Instructions
1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.

2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

Cooking Light, APRIL 2009

Today's Recipe: Feta Chicken and Vegetables

Today's recipe is a Cooking Light recipe.  It is very good and good for you!  You can serve a rice or a pasta with this, a salad with some feta and some favorite bread.

Feta Chicken and Vegetables


Crumbled feta cheese and fresh vegetable strips bring the flavor of the Mediterranean to the table in no time with this quick all-in-one dish.

2 Servings
Ingredients
1 tablespoon all-purpose flour
1/2 teaspoon dried marjoram or thyme
1/4 teaspoon black pepper
1/8 teaspoon salt
2 (4-ounce) skinned boned chicken breast halves
1 teaspoon olive oil
Cooking spray
2/3 cup red bell pepper strips
1/2 cup vertically sliced red onion
1/3 cup fat-free less-sodium chicken broth
1 teaspoon white wine vinegar
1/4 cup (1 ounce) crumbled feta cheese, divided
Oregano sprigs

Instructions
Combine first 4 ingredients in a shallow dish. Dredge chicken in flour mixture. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 4 minutes on each side or until browned. Remove chicken from pan; keep warm. Add bell pepper, onion, broth, and vinegar to pan; cook 5 minutes or until vegetables are soft, stirring frequently. Spoon bell pepper mixture into a bowl; stir in 2 tablespoons cheese. Return chicken to pan, and sprinkle with 2 tablespoons cheese. Cover; cook over low heat 2 minutes or until cheese melts. Divide the vegetable mixture evenly between 2 plates, and top each serving with a chicken breast half. Garnish with oregano sprigs, if desired.

Cooking Light, OCTOBER 1999

Today's Recipe: Dark Balsamic, Soy and Honey Glazed Salmon, roasted veggies and rice

Well, the weather is telling me - "let's grill tonight!".   I'll be serving wild rice and veggies with this fish.  I get a bunch of veggies and onions and put them in foil with honey, butter, EVOO, garlic and salt and pepper and roast them on the grill.  I start these before the fish since it takes them longer to cook then the fish.  I recommend Uncle Ben's rice in the pouch you microwave.  It is great and takes 90 seconds.  awesome!

Dark Balsamic, Soy and Honey Glazed Northwest Salmon

This unusual salmon marinade makes for an exceptionally moist and delicious final product. Two guests remarked tonight that it's the best salmon they've ever had. You might not normally be tempted to try these ingredients together, but if you're looking for a change from ordinary grilled salmon... which is certainly delicious on its own... give this one a try and you may be pleasantly surprised.

4 Servings

Ingredients
3 pounds Salmon skin on one side; fresh King Salmon works best for this recipe ( I can never get this!)
3 tablespoon Balsamic Vinegar
1/4 cup Vegetable oil
2 tablespoon Brown sugar
1 tablespoon Honey
2 1/2 tablespoon Soy sauce

Instructions
Wash and prepare salmon.

Whisk vegetable oil, brown sugar, balsamic vinegar, honey and soy sauce until mixed well (emulsified).

In a large airtight recloseable (ziploc) bag, carefully place the salmon. Add marinade. Marinate in fridge for 1-3 hours (do not overmarinate... you still want to primarily taste the salmon).

Prepare grill to medium-high heat.

Turn down heat to medium-low.

Grill salmon, skin side down, COVERED for about 7-9 minutes until you can do moist flakes (see photo). Take salmon off grill.

Tip: Leave the skin ON the grill if it's adhered (which it probably has), you'll generally be able to get the salmon off, whole, without it breaking if you don't try to get the skin off. Fortunately, you really don't want to eat it anyway; let it burn off for a bit and scrape it off.

You may have best success removing the thinner pieces of the salmon progressively (so they don't overcook) and serving the thicker pieces last.

Today's Recipe: hamburger Steaks with Mushrooms and Onion Gravy, Cream Cheese and Chives Mashed Potatoes and Garlic Green Beans

It is still cold outside this morning, so more comfort food!!! 

Hamburger Steaks with Mushrooms and Onion Gravy 

oh my! Home cooking at it's best! Serve with  Cream Cheese and Chives Mashed Potatoes and Garlic Green Beans  All recipes are below!

4 Servings
Ingredients
2 pounds Ground beef chuck
2 teaspoon Garlic minced
1/2 teaspoon Black pepper
1/2 teaspoon Salt
2 tablespoon Olive oil
1 medium Onion sliced
1 package Portabella Mushrooms sliced (8oz pk)
2 tablespoon All purpose flour
2 1/2 cups Beef broth
1 tablespoon Worcestershire sauce

Instructions

In a medium bowl, combine ground beef, garlic, salt and 1/4 tsp black pepper. Don't over knead. Divide mixture into 4 equal portions and form patties. Set them aside.

In a large skillet, heat oil over med heat. Cook patties until browned, 5-6 mins per side. Remove patties from pan, leaving the drippings in pan.

Add onion to skillet. Cook over med-heat for 6mins, stirring occasionally.

Add mushrooms and garlic. Cook for 10 mins until mushrooms are soft. Add flour, cook for 2 mins, stirring constantly.

Gradually add beef broth, stirring until smooth. Add worcestershire sauce and remaining black pepper.

Return patties to the skillet. Cook until gravy has thickened and patties are cooked through, 25-30 mins.

 Cream Cheese and Chives Mashed Potatoes

4 Servings

Ingredients
2 pound Potatoes gold or red; peeled and cubed
3 quarts Water
2 teaspoon Salt
8 ounces Cream cheese softened
1/4 cup Butter softened
1/4 cup Milk
1 tablespoon Chives chopped
1/4 teaspoon Black pepper

Instructions
Place potatoes in a large saucepan with water and 1 tsp of salt. Bring to a boil. Cook until tender, 10 to 15 mins.

Drain potatoes well and return to saucepan. Add cream cheese and butter. Using a potato masher (or fork) mash mixture until cream cheese and butter are melted. Add milk, chives and remaining salt and pepper. Stir well until combined.

Garlic Green Beans

4 Servings

Ingredients
2 tablespoon Olive oil
1 pound Frozen cut green beans
2 tablespoon Butter
2 tablespoon Lemon juice fresh and I always add the zest
1 teaspoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Black pepper
1 tablespoon Garlic minced

Instructions
In a medium skillet, heat oil over med-high heat. Add beans Cook until lightly browned, approximately 15 mins, stirring frequently.
Reduce heat to medium. Add butter, lemon juice, sugar, salt and pepper stirring until butter melts.
Add garlic. Cook for 3-4mins stirring constantly.

Today's recipe: Creamy Slow-Cooker Chicken. Serve with roasted veggies (squash, zucs, onions, tomatoes, your favorites) and rice.

Today's recipe:  Creamy Slow-Cooker Chicken.  Serve with roasted veggies (squash, zucs, onions, tomatoes, your favorites) and rice.  Don't forget the yeast rolls for dipping!

Creamy Slow-cooker Chicken
Pair this versatile low-fat recipe with Roasted Vegetables and Rice, or use in other innovative ways. Shred the cooked chicken, and toss with hot cooked pasta. Create a casserole or jump-start a filling for easy enchiladas or a fast pot pie. Or splurge and spoon this dish over freshly baked biscuits.

Yields: 6 Servings
6 skinned and boned chicken breasts (about 2 1/2 lb.)
2 teaspoons seasoned salt
2 tablespoons canola oil
1 (10 3/4-oz.) can reduced-fat cream of mushroom sou
1 (8-oz.) package 1/3-less-fat cream cheese
1/2 cup dry white wine
1 (0.7-oz.) envelope Italian dressing mix
1 (8-oz.) package sliced fresh mushrooms

Instructions
1.. Sprinkle chicken with seasoned salt. Cook chicken, in batches, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or just until browned. Transfer chicken to a 5-qt. slow cooker, reserving drippings in skillet.

2. Add soup, cream cheese, white wine, and Italian dressing mix to hot drippings in skillet. Cook over medium heat, stirring constantly, 2 to 3 minutes or until cheese is melted and mixture is smooth.

3. Arrange mushrooms over chicken in slow cooker. Spoon soup mixture over mushrooms. Cover and cook on LOW 4 hours. Stir well before serving.

Note: For testing purposes only we used Good Seasons Italian All Natural Salad Dressing and Recipe Mix.

Today's Recipe: Pan-Roasted Halibut with Prosciutto, Lemon, White Wine and Capers, Angel Hair Pasta and Salad

Happy Friday!!!  Friday is date night in our house, so I usually try something fancy.  "Fancy" does NOT mean difficult and time consuming, although, I have been known to do those on Friday's too, this recipe is easy.  I serve this on angel hair pasta.  I make a lemon, garlic, white wine, parmesan cheese, cream or milk sauce for the pasta and make a fresh simple salad, toss some garlic bread and you have a lovely date night dinner.  Don't forget a nice buttery, citrus white wine!

Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers 

Yields: 2 Servings

Ingredients
1/2 cup all-purpose flour
Salt and freshly ground salt and pepper
2 halibut fillets (6-ounce) or any thick white fish you like
Extra-virgin olive oil
3 tablespoons butter
2 slices prosciutto cut into strips
1/2 cup white wine
1/2 lemon juiced
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs for garnish

Instructions
Preheat the oven to 375 degrees F.

Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.

Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.

Per Serving (excluding unknown items): 864 Calories; 39g Fat (43.3% calories from fat); 88g Protein; 27g Carbohydrate; 1g Dietary Fiber; 238mg Cholesterol; 6373mg Sodium. Exchanges: 1 1/2 Grain(Starch); 12 Lean Meat; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

Recipe courtesy Tyler Florence

Today's Recipe - Apple Cider Pork and Vegetables (crock pot)

One more day to this week!  And, one more crock pot recipe.  I thought this would be nice, fall, rainy, windy, chilly weather.
Enjoy!

Apple Cider Pork And Vegetables


Ingredients
1 small sweet potatoes peeled, and cut into 1/2"-slices
1 package dried fruit mix - (6 oz)
1 medium onion sliced thin
1 bay leaf
3 teaspoon salt
1 teaspoon freshly-ground black pepper
1 teaspoon dried rosemary crushed
1 pounds lean boneless pork cut 1" cubes
1 cup all-purpose flour
2 tablespoon vegtable oil
1 cup apple cider

Instructions
Place first 7 ingredients in slow cooker; set aside.

Dredge pork in flour and brown in hot oil. Remove pork, reserving drippings in skillet. Place pork in cooker. Add cider to skillet, stirring to loosen any browned particles; pour over pork.

Cover and cook on LOW 6 to 8 hours. Remove and discard bay leaf.

This recipe yields 4 servings.

Recipe of the Day: Pressure Cooker Whole Chicken (or u can use the oven)

Pressure Cooker Whole Chicken

I've fallen in love with my pressure cooker. I'm always on the lookout for new recipes to try in my PC.  Cooking whole chicken is fun and always delicious.  I use what herbs I have on hand and any citrus that is getting ready to go south to flavor my chicken.  I always have rosemary and a orange or two.  Use any dried herbs that you like, really anything. Using the pressure cooker, the chicken turns out somewhere between roasted & stewed, and is delicous, tasty & moist. I served it with mashed potatoes & moistened with some of the juice from the chicken. You can have a real feast in 45 mins. tops!
Serve with other veggie - my sister is coming for dinner and her favorite is stewed squash and onions (stew in chicken broth, salt, pepper, a little garlic and honey - a good southern gal recipe)

Yields: 4 Servings

Ingredients
2 lbs whole chickens
2 tablespoons olive oil
salt & pepper
1 1/2 cups water or chicken broth

Instructions
Rinse chicken & pat dry. Season with salt & pepper. Heat oil in uncovered pressure cooker; brown chicken on all sides in hot oil. Remove chicken; place rack in pressure cooker and place browned chicken in rack. Add water/broth around chicken. Place lid on cooker, seal, and bring up to pressure. Cook for 25 minutes. Release pressure by quick release method. Remove chicken to platter, pour accumulated juice.

If you don't have a Pressure Cooker - You can cook this in a slow cooker all day or in the oven on 400 degrees for 20mins per pound (check your packaging to confirm timing)

"With Our Busy Schedules, What Are Your 3 Valid Tips for Getting Dinner Ready in a Flash?”

Samsung Home Appliances and TwitterMoms have a sweepstakes to win a Samsung French Door Refrigerator. http://www.twittermoms.com/forum/topics/samsung-blogging-sweepstakes  All you have to do is blog about 3 Tips to Getting Dinner Ready in a Flash. 
Well, I can answer this in one Valid Tip:  HIRE A PERSONAL CHEF, me!  Then, dinner is done!

But, I can supply 3 tips to getting dinner done in a Flash.
1. PrePlan - take a few minutes on the weekend or at the soccer field and plan a menu for the week.  Nothing hard, few ingredients and a crock pot meal or two.  Look for Quick and Easy Recipes.  Now you have a plan, you know what is for dinner every night.
2. Prepare - shop for all the recipes you have on your plan in one trip.  Come home, do all the prechopping for each recipe and store in zip lock bags, so can dump your veggies in your pot without the prep work.
3.  Cook a couple of recipes ahead of time, so you are just heating dinner before or after a game, dance class, etc. 

Being prepared and having a plan will take the worry out of dinner.  Try it for a week and see how it goes. 

Today's Recipe: Spicy-Sweet Tenderloin

Today's Recipe:
Spicy-Sweet Pork Tenderloin

Spooning the soy sauce mixture over the top of each piece of pork lets it soak into the meat like a quick marinade. Round out the meal with mashed potatoes and steamed baby carrots.

Yields: 4 Servings
Ingredients
1 tablespoon low-sodium soy sauce
1 teaspoon bottled minced fresh ginger
1 teaspoon bottled minced garlic
1 teaspoon canola oil
1 (1-pound) pork tenderloin trimmed and cut crosswise into 12 (3/4-inch-thick) slices
1/3 cup bottled salsa
1 tablespoon seedless raspberry preserves
2 tablespoons chopped fresh cilantro

Instructions
Combine first 3 ingredients in a bowl.

Heat oil in a large nonstick skillet over medium-high heat. Flatten each pork piece to 1/2-inch thickness using your fingertips. Add pork to pan; spoon soy sauce mixture evenly over pork slices. Cook 3 minutes or until browned. Turn pork over; cook 3 minutes or until done. Remove from pan.

Add salsa and preserves to pan; increase heat to medium-high. Cook 30 seconds or until slightly thick, stirring constantly. Serve pork with salsa mixture, and sprinkle with cilantro.

Karen Levin, Cooking Light, JUNE 2005

Monday's Daily Recipe: Diana's Chicken A La King (oo-la-la)

Happy Monday All!  Today's recipe is a crock pot recipe.  It's getting a little cold and wet outside and I have lots of errands to run this week (and of course, a little work too) so a crock pot recipe is perfect.  I think I will test a couple of crock pot recipes this week and I have a new pressure cooker I really need to test too.  A quick word on pressure cookers.  They are AWESOME!  They are now electric and the best one to buy is the combo, rice cooker, slow cooker, pressure cooker.  You can take most slow cooker recipes and convert them to a pressure cooker recipe.  Which means, you can take a recipe that takes all day to cook and cook it in less than an hour.  OMG!  it tastes like it has been cooking all day!  They are completely safe and my new favorite tool in the kitchen.  I hope you will consider trying on out.  You will love it!
Any way.... enjoy!

Diana's Chicken A La King 

Yields: 6 Servings



Ingredients


1 pounds boneless chicken tenders - (to 2 lbs)
1 cup matchstick-cut carrots - (to 1 1/2 cups)
1 bunch green onions (scallions) sliced in 1/2" pieces
1 jar Kraft pimiento process cheese spread - (5 oz)
(or pimiento & olive process cheese spread)
1 can 98% fat-free cream of chicken soup
2 tablespoon dry sherry (optional)
Salt to taste
Freshly-ground black pepper to taste






Instructions
Put all ingredients in the crockpot (3 1/2-quart or larger) in the order given; stir to combine. Cover and cook on LOW for 7 to 9 hours.

Serve over rice, toast, or biscuits.

This recipe yields 6 to 8 servings.

hey! an Extra recipe: Chicken Tostadas with Black Bean Salsa

Hi!  I had to share this recipe I found today.  I'm planning on trying it this week at some point.  I love Mexican and Tex-Mex food but I really don't cook a lot of it at home.  It seems to be an afterthought and not on of my go-to cuisines.  weird, really since I LOVE it so much.  So, I plan to start to add more of these recipes to my weekly dinner plans.  Hope it is as good as it sounds! Enjoy!

Chicken Tostadas with Black Bean Salsa

Yields: 6 tostadas



Ingredients
6 6-inch corn tortillas
Nonstick cooking spray
1 14-ounce can reduced-sodium chicken broth
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano crushed
3 skinless, boneless chicken breast halves (14 to 16 ounces total)
1 15-ounce can black beans rinsed and drained
3/4 cup frozen whole kernel corn thawed
1/2 cup chopped fresh tomato
1/4 cup chopped onion
1/4 cup snipped fresh cilantro
3 tablespoons lime juice
1/8 teaspoon ground black pepper
2 cups shredded Romaine lettuce
Fresh cilantro sprigs
1/3 cup light dairy sour cream (optional)
Lime wedges




Instructions
1. Preheat oven to 400 degrees F. Coat both sides of tortillas with nonstick cooking spray. Place on baking sheets. Bake for 7 to 9 minutes or until lightly browned. Transfer to wire racks to cool. Tortillas will crisp up as they cool.


2. Meanwhile, in a large skillet combine broth, chili powder, cumin, and oregano. Bring to boiling. Add chicken; return to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until chicken is no longer pink (170 degrees F). Remove from heat. Let chicken cool in the liquid about 15 minutes or until cool enough to handle. When cool enough to handle, transfer chicken to a cutting board and shred the chicken into large pieces using two forks. Return shredded chicken to the cooking liquid.




3. In a medium bowl combine beans, corn, tomato, onion, snipped cilantro, lime juice, and pepper.

4. Place tortillas on serving plates. Top with lettuce and bean mixture. Using a slotted spoon, spoon chicken atop bean mixture. If desired, garnish with cilantro and serve with sour cream and lime wedges. Makes 6 tostadas.

Today's Recipe: 3 Jarred Sauce Lasagna

Happy Friday!!!  I love lasagna, who doesn't???  It is the ultimate comfort food.  This recipe is slightly different than the classic lasagna recipe.  There is no cottage cheese or ricotta cheese.  My step-brother hates both.  He loved this lasagna.  It is so good and creamy.  The recipe calls for pesto at the end but I don't use it.  In my humble opinion, it doesn't need it.  If you try it with the pesto, use homemade or the one in the refrige section of the grocery store.  oh - let me know if you like it with the pesto.  I would love to hear from you!
Have a wonderful weekend!

3 Jarred Sauce Lasagna

Layers of tomato sauce, Italian sausage, ground beef, cream cheese, alfredo 3 cheeses and topped with basil pesto. Vote in the Saucy Recipe contest!


Ingredients

lasagna noodles cooked to al dente and cooled

1 lb. ground beef

1/2 pound ground Italian sausage

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon garlic powder

salt and pepper

1 (24oz.) jar pasta sauce (my family likes Bertolli Vineyard with Merlot)

1 (28oz.) can diced tomatoes (we like it chunky if you don't use 3/4 can of tomato sauce and

1 (14 oz.) can tomato sauce

1 1/4 cups jarred Alfredo sauce (about 1/2 15oz. jar)

8 ounces cream cheese softened

1 egg

12 slices provolone cheese

16 oz. bag shredded mozzarella cheese (about 4 cups)

1 cup grated Parmesan cheese

1 (8 oz.) jar basil pesto to top it with OPTIONAL.  I don't use this b/c it is very good w/o it






Instructions
Brown ground beef and Italian sausage.

Add 3/4teaspoon dried basil , 3/4 teaspoon dried oregano, 3/4 teaspoon garlic powder (you may want to use more if you like) salt and pepper.

Cook for 3 minutes.

Add tomato pasta sauce, tomatoes and tomato sauce, simmer for 30 minutes.

Mix cream cheese and alfredo sauce with 1/4 teaspoon dried basil, 1/4 teaspoon dried oregano and 1/4 teaspoon garlic powder until smooth ( I put mine in the microwave until it's creamy about 30 sec.)

Add egg and mix well.

Layer lasagna; tomato sauce, pasta (over lap noodles for a prettier lasagna when you cut it)

alfredo sauce and cheeses then repeat until all pasta is used ending up with alfredo sauce (save some cheese to top it with later, all 3 kinds!!!

Cover with foil and bake at 350 for 45 minutes.

Uncover and top with cheese, return to oven for 10 more minutes until cheese is melted.

Let sit for 15 minutes then cut. Optional: top with basil pesto.

Today's Recipe - Chicken and Pastry - the easy way!

Today's Recipe - Easy Chicken and Pastry, green beans and yeast rolls (use real butter, it's not that bad for you!)


Easy Chicken and Pastry
1 whole chicken or chicken breasts or whole chicken cut-up (your preference)

1-2 bay leaves
chicken stock or water
salt and pepper
1 box frozen dumplings, strips (Anne's is our favorite)
1 can campbell cream of chicken soup

Directions
Rinse chicken and discard giblets if using a whole chicken.
In a large pot boil the chicken with bay leaves, chicken broth or water, salt and pepper.
Remove the chicken to a platter to cool; once cool enough to handle, remove meat from the bones.
Skim the fat from the broth and add enough chicken broth or water to get 4 or 5 qts.
Bring broth to a rolling boil and drop the frozen pastry strips in a few at a time, stirring to separate and return to a boil before dropping in more.
When all the strips are in the pot, reduce heat to medium-low and let boil a few minutes.
Reduce heat to low and stir in chicken meat and cream of chicken soup, stirring until chicken soup is incorporated.
Season to taste with black pepper- should already be salty enough from the cream of chicken soup, but taste and add salt if necessary.
Remove from heat, cover and let stand 15 minutes before serving.

Green Beans - You can use canned green beans.  To make them taste better, add honey about 2 Tablespoons and salt and pepper.  Taste and adjust seasonings.  You have to boil them and then simmer for the flavor to develop.  Face it, canned beans are dead anyway.. boiling them at this point makes no difference!

Serve with Sister Sushbert's (sorry about the spelling!) yeast rolls.  Craig wouldn't eat anything but her rolls!

Today's Recipe: Crock Pot Pot Roast with Vegetables

Well, today is a very busy day for me.  I have an appointment this morning and I'm teaching a French sauce class tonight.  Looking so forward to it!  So, no time to cook this evening.. so I go to my crock pot or pressure cooker.  One of our favorites, Pot Roast served over mashed potatoes.  My Pot Roast is never the same.  I sometimes don't have items and sometimes I have some veggies I don't normally have, like a turnip or butternut squash.  Throw it in there!  YUMMMMMY!  and boy, the house smells like I had a personal chef cook my dinner!  LOL.

Pot Roast with Vegetables

 8 servings





Ingredients
1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 can crushed tomatoes or not
1 cup coffee or red wine or both
2 yellow onion, halved
2 garlic cloves, chopped
1 bunch baby carrots
2 celery stalks, sliced
if you have any root veggies, add them!
1 cup button mushrooms, stems removed and sliced in half
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
additional chicken broth or beef broth


Directions
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the wine or coffee. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Add chicken broth or beef broth if you need it or extra coffee or wine.. You want the roast to be just covered by the liquid of your choice.  Cover the crock pot set to low for 8-10 hours.


Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

Note:  You can use a pressure cooker. 

Mashed Potatoes - buy the Bob Evans and throw some butter, gouda cheese or any other cheese in there - blue cheese, parmesan.

Monday's Daily Recipe: Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach serve with Yellow Rice

Welcome to a new week!  Tonight's Recipe:  Pork Chops Stuffed with Sun-Dried Tomatoes and Spinch served with Yellow (Saffron Rice).  buy your favorite yellow rice and nuke it!

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach Recipe

Yields: 4 Servings

Ingredients
1 Tablespoon olive oil, plus 1 tablespoon
2 cloves garlic minced
6 sun-dried tomatoes diced
1 bag frozen spinach (10-ounce) 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 goat cheese (2 ounces)
1/3 cup reduced-fat cream cheese
4 center-cut pork chops (4-ounce)
1 1/2 cups chicken broth
1/2 lemon zested
2 tablespoons lemon juice
2 teaspoons Dijon mustard

Instructions
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.

Per Serving (excluding unknown items): 145 Calories; 10g Fat (59.8% calories from fat); 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 807mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Source:  Giada De Laurentiis (one of my favorites, she was a personal chef too)