"Ginger Ale BBQ Chicken"
Sheri Ober
1 onion sliced
1 bottle BBQ sauce (I used Sweet Baby Ray's)
1 can Ginger Ale
1 Pork Roast
Place onions in baking dish. Put pork roast on the onions. Pour BBQ sauce onto the pork roast. Add the ginger ale to the pot being careful to not wash the BBQ sauce off the roast. Cover and bake at 300 degrees for about 3 hours (time will depend on the size of the roast- my roast was 2 lbs).
I pulled the pork with forks and served it over toasted whole wheat buns and served it with cole slaw.
Everyone was having 2nd and 3rd helpings.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Monday, February 20, 2012
Monday, January 2, 2012
Pork Roast with Roasted Apples and Braised Red Cabbage
This recipe for pork roast with roasted apples and braised red cabbage is sure to appeal to the entire family.
Ingredients
Serves 6.
* Nonstick vegetable cooking spray
* 1 bone-in center-cut pork loin roast, (about 5 pounds, 6 ribs), rib ends frenched and chine bone removed
* Coarse salt and freshly ground black pepper
* 1 white onion
* 1 tablespoon fresh thyme leaves
* Extra-virgin olive oil
* 3 baking apples, such as Gala or Jonagold, halved horizontally
* 3 teaspoon unsalted butter
* Braised Red Cabbage
Directions
1. Preheat oven to 400 degrees. Line a roasting pan with parchment paper. Place a roasting rack inside pan and spray with cooking spray.
2. Generously season the pork with salt and pepper. Transfer to roasting rack, bone side down. Grate the onion on the large holes of a box grater. Press onion evenly over the pork, covering as much of the meat as possible. Sprinkle thyme over pork and generously drizzle with oil; roast for 1 hour.
3. Place apples, cut side up, around the pork, on the rack. Top each apple with 1/2 teaspoon butter, and season with salt. Return to oven; roast until a meat thermometer inserted in the center of the pork registers 140 degrees. about 45 minutes. Remove pork, and let stand 20 minutes before carving.
4. Slice the pork evenly between the rib bones, and serve with cabbage and roasted apples.
Ingredients
Serves 6.
* Nonstick vegetable cooking spray
* 1 bone-in center-cut pork loin roast, (about 5 pounds, 6 ribs), rib ends frenched and chine bone removed
* Coarse salt and freshly ground black pepper
* 1 white onion
* 1 tablespoon fresh thyme leaves
* Extra-virgin olive oil
* 3 baking apples, such as Gala or Jonagold, halved horizontally
* 3 teaspoon unsalted butter
* Braised Red Cabbage
Directions
1. Preheat oven to 400 degrees. Line a roasting pan with parchment paper. Place a roasting rack inside pan and spray with cooking spray.
2. Generously season the pork with salt and pepper. Transfer to roasting rack, bone side down. Grate the onion on the large holes of a box grater. Press onion evenly over the pork, covering as much of the meat as possible. Sprinkle thyme over pork and generously drizzle with oil; roast for 1 hour.
3. Place apples, cut side up, around the pork, on the rack. Top each apple with 1/2 teaspoon butter, and season with salt. Return to oven; roast until a meat thermometer inserted in the center of the pork registers 140 degrees. about 45 minutes. Remove pork, and let stand 20 minutes before carving.
4. Slice the pork evenly between the rib bones, and serve with cabbage and roasted apples.
Tuesday, November 15, 2011
Pork Roast with Apples and Onions
Pork Roast with Apples and Onions
Pioneer Woman
Prep Time: 15 Minutes | Cook Time: 2 Hours | Difficulty: Easy | Servings: 8
Ingredients
Pork
3 Tablespoons Olive Oil
1 whole Pork Shoulder Roast (also Called Pork Butt)
Salt And Pepper, to taste
4 cups Apple Juice
1 cup Beef Stock
3 whole Apples, Cored And Cut Into Wedges
3 whole Medium Onions, Sliced
1 whole Bay Leaf
Wild Rice
2-1/2 cups Wild Rice
4 cups Water
3 cups Chicken Stock
1/2 stick 4 Tablespoons Butter
1/2 cup Chopped Pecans
Preparation Instructions
OPTIONAL: Saute onions until brown. (Or you may just add them raw to the roast.)
To make the pork roast, heat olive oil in a large pot over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, apple slices, onions, and bay leaf. Cover and simmer for 3 hours. (Or you may place in a 300 degree oven if you prefer.)
Toward the end of the cooking time, make the rice: melt butter in a medium saucepan. Add pecans and saute for a couple of minutes. Add wild rice and liquid, then bring to a boil. Reduce heat to low, cover, and cook until all liquid is cooked out.
When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich.
Spoon thick sauce over the roast, then cut the roast into slices. Serve with apples, onions, and wild rice.
(Note: add fresh thyme or rosemary to the roast before cooking if you have it on hand!)
Pioneer Woman
Prep Time: 15 Minutes | Cook Time: 2 Hours | Difficulty: Easy | Servings: 8
Ingredients
Pork
3 Tablespoons Olive Oil
1 whole Pork Shoulder Roast (also Called Pork Butt)
Salt And Pepper, to taste
4 cups Apple Juice
1 cup Beef Stock
3 whole Apples, Cored And Cut Into Wedges
3 whole Medium Onions, Sliced
1 whole Bay Leaf
Wild Rice
2-1/2 cups Wild Rice
4 cups Water
3 cups Chicken Stock
1/2 stick 4 Tablespoons Butter
1/2 cup Chopped Pecans
Preparation Instructions
OPTIONAL: Saute onions until brown. (Or you may just add them raw to the roast.)
To make the pork roast, heat olive oil in a large pot over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, apple slices, onions, and bay leaf. Cover and simmer for 3 hours. (Or you may place in a 300 degree oven if you prefer.)
Toward the end of the cooking time, make the rice: melt butter in a medium saucepan. Add pecans and saute for a couple of minutes. Add wild rice and liquid, then bring to a boil. Reduce heat to low, cover, and cook until all liquid is cooked out.
When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich.
Spoon thick sauce over the roast, then cut the roast into slices. Serve with apples, onions, and wild rice.
(Note: add fresh thyme or rosemary to the roast before cooking if you have it on hand!)
Monday, May 16, 2011
Beef and Pork Tamale Pie
Beef and Pork Tamale Pie
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
30 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
* 1 tablespoon vegetable oil
* 1 pound ground pork
* 1 1/2 pound ground sirloin
* 1 onion, finely chopped
* 4 cloves garlic, finely chopped
* 2 tablespoons seeded chipotle in adobo sauce, finely chopped, plus couple spoonfuls sauce
* 1 tablespoon ground cumin (scant palmful)
* 1 tablespoon coriander (scant palmful)
* 2 teaspoons unsweetened cocoa powder
* 1/4 teaspoon ground cinnamon
* Salt and freshly ground black pepper
* 1/4 cup tomato paste
* 1 (12-ounce) bottle Mexican beer (recommended: Negra Modelo)
* 1 cup beef stock
* 1 1/2 cups chicken stock or water
* 1 1/2 cups milk
* About 1 cup quick cooking polenta
* 2 tablespoons butter
* 1 generous tablespoon honey
* 1 1/2 cups shredded Cheddar or smoked Cheddar cheese
Directions
Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown. Add the onions, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper, cook 5 minutes to soften bits of onions. Stir in the tomato paste and cook 1 minute more. Add the beer and scrape up the drippings. Add 1 cup beef stock and heat through to combine the flavors then cool completely and store for make-ahead meal.
The night you would like to serve tamale pie, reheat in a skillet over medium heat while you make the quick-cooking polenta. Preheat broiler. Heat chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: Polenta needs to be very thick.
Stir in butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under broiler.
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
30 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
* 1 tablespoon vegetable oil
* 1 pound ground pork
* 1 1/2 pound ground sirloin
* 1 onion, finely chopped
* 4 cloves garlic, finely chopped
* 2 tablespoons seeded chipotle in adobo sauce, finely chopped, plus couple spoonfuls sauce
* 1 tablespoon ground cumin (scant palmful)
* 1 tablespoon coriander (scant palmful)
* 2 teaspoons unsweetened cocoa powder
* 1/4 teaspoon ground cinnamon
* Salt and freshly ground black pepper
* 1/4 cup tomato paste
* 1 (12-ounce) bottle Mexican beer (recommended: Negra Modelo)
* 1 cup beef stock
* 1 1/2 cups chicken stock or water
* 1 1/2 cups milk
* About 1 cup quick cooking polenta
* 2 tablespoons butter
* 1 generous tablespoon honey
* 1 1/2 cups shredded Cheddar or smoked Cheddar cheese
Directions
Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown. Add the onions, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper, cook 5 minutes to soften bits of onions. Stir in the tomato paste and cook 1 minute more. Add the beer and scrape up the drippings. Add 1 cup beef stock and heat through to combine the flavors then cool completely and store for make-ahead meal.
The night you would like to serve tamale pie, reheat in a skillet over medium heat while you make the quick-cooking polenta. Preheat broiler. Heat chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: Polenta needs to be very thick.
Stir in butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under broiler.
Braised Pork Tacos
Braised Pork Tacos
Recipe courtesy Rachael Ray
Prep Time:
30 min
Inactive Prep Time:
45 min
Cook Time:
3 hr 30 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 (4 to 5 pound) boneless pork shoulder
* Salt and freshly ground black pepper
* 2 tablespoons vegetable oil
* 2 tablespoons extra-virgin olive oil
* 2 onions, cut into wedges, root end attached
* 4 large cloves garlic, crushed
* 1 1/2 teaspoons chopped oregano leaves, half a palmful
* 2 red chiles, thinly sliced
* 4 bay leaves
* 1 (12-ounce) bottle Mexican beer
* 2 cups chicken stock
* 4 oranges, juiced about 2 cups
* 1 chipotle pepper, seeded and finely chopped, plus 1 tablespoon of adobo sauce
* 2 limes, juiced
* 1 1/2 cups white wine vinegar or white balsamic vinegar
* 1/2 cup sugar
* 2 small red onions, thinly sliced
* 1 cup drained sliced store-bought pickled jalapenos or banana pepper rings
* 1/4 head red cabbage, shredded
* 1 cup crumbled queso fresco or 2 cups shredded Monterey jack
* 16 corn or flour tortillas, charred over open flame and kept warm in tortilla warmer or towel
Directions
Preheat the oven to 325 degrees F. Season the pork generously with salt and pepper, to taste, and let sit at room temperature for 30 minutes.
Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Put the pork in the pot and evenly brown the meat all over, it will take about 10 to 12 minutes; remove the pork to a plate and reserve.
Turn heat down to medium-high, and add the extra-virgin olive oil to the pot, a couple of turns of the pan. Add the onions and garlic, salt and pepper, to taste, the oregano, 1 sliced chili pepper and 2 bay leaves and cook for 7 to 8 minutes. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Stir in the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.
Simmer the braising liquid over medium heat until reduced by half. Add the chipotle and adobo sauce and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use.
While the pork is cooking, prepare the pickled red onions: in a small saucepot, bring the white wine vinegar, sugar, teaspoon of salt, remaining chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool.
To serve, put the chipotle pulled pork on a platter and garnish with pickled onions and pickled jalapeno slices. Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.
Recipe courtesy Rachael Ray
Prep Time:
30 min
Inactive Prep Time:
45 min
Cook Time:
3 hr 30 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 (4 to 5 pound) boneless pork shoulder
* Salt and freshly ground black pepper
* 2 tablespoons vegetable oil
* 2 tablespoons extra-virgin olive oil
* 2 onions, cut into wedges, root end attached
* 4 large cloves garlic, crushed
* 1 1/2 teaspoons chopped oregano leaves, half a palmful
* 2 red chiles, thinly sliced
* 4 bay leaves
* 1 (12-ounce) bottle Mexican beer
* 2 cups chicken stock
* 4 oranges, juiced about 2 cups
* 1 chipotle pepper, seeded and finely chopped, plus 1 tablespoon of adobo sauce
* 2 limes, juiced
* 1 1/2 cups white wine vinegar or white balsamic vinegar
* 1/2 cup sugar
* 2 small red onions, thinly sliced
* 1 cup drained sliced store-bought pickled jalapenos or banana pepper rings
* 1/4 head red cabbage, shredded
* 1 cup crumbled queso fresco or 2 cups shredded Monterey jack
* 16 corn or flour tortillas, charred over open flame and kept warm in tortilla warmer or towel
Directions
Preheat the oven to 325 degrees F. Season the pork generously with salt and pepper, to taste, and let sit at room temperature for 30 minutes.
Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Put the pork in the pot and evenly brown the meat all over, it will take about 10 to 12 minutes; remove the pork to a plate and reserve.
Turn heat down to medium-high, and add the extra-virgin olive oil to the pot, a couple of turns of the pan. Add the onions and garlic, salt and pepper, to taste, the oregano, 1 sliced chili pepper and 2 bay leaves and cook for 7 to 8 minutes. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Stir in the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.
Simmer the braising liquid over medium heat until reduced by half. Add the chipotle and adobo sauce and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use.
While the pork is cooking, prepare the pickled red onions: in a small saucepot, bring the white wine vinegar, sugar, teaspoon of salt, remaining chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool.
To serve, put the chipotle pulled pork on a platter and garnish with pickled onions and pickled jalapeno slices. Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.
Beef and Pork Tamale Pie
Beef and Pork Tamale Pie
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
30 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
* 1 tablespoon vegetable oil
* 1 pound ground pork
* 1 1/2 pound ground sirloin
* 1 onion, finely chopped
* 4 cloves garlic, finely chopped
* 2 tablespoons seeded chipotle in adobo sauce, finely chopped, plus couple spoonfuls sauce
* 1 tablespoon ground cumin (scant palmful)
* 1 tablespoon coriander (scant palmful)
* 2 teaspoons unsweetened cocoa powder
* 1/4 teaspoon ground cinnamon
* Salt and freshly ground black pepper
* 1/4 cup tomato paste
* 1 (12-ounce) bottle Mexican beer (recommended: Negra Modelo)
* 1 cup beef stock
* 1 1/2 cups chicken stock or water
* 1 1/2 cups milk
* About 1 cup quick cooking polenta
* 2 tablespoons butter
* 1 generous tablespoon honey
* 1 1/2 cups shredded Cheddar or smoked Cheddar cheese
Directions
Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown. Add the onions, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper, cook 5 minutes to soften bits of onions. Stir in the tomato paste and cook 1 minute more. Add the beer and scrape up the drippings. Add 1 cup beef stock and heat through to combine the flavors then cool completely and store for make-ahead meal.
The night you would like to serve tamale pie, reheat in a skillet over medium heat while you make the quick-cooking polenta. Preheat broiler. Heat chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: Polenta needs to be very thick.
Stir in butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under broiler.
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
30 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
* 1 tablespoon vegetable oil
* 1 pound ground pork
* 1 1/2 pound ground sirloin
* 1 onion, finely chopped
* 4 cloves garlic, finely chopped
* 2 tablespoons seeded chipotle in adobo sauce, finely chopped, plus couple spoonfuls sauce
* 1 tablespoon ground cumin (scant palmful)
* 1 tablespoon coriander (scant palmful)
* 2 teaspoons unsweetened cocoa powder
* 1/4 teaspoon ground cinnamon
* Salt and freshly ground black pepper
* 1/4 cup tomato paste
* 1 (12-ounce) bottle Mexican beer (recommended: Negra Modelo)
* 1 cup beef stock
* 1 1/2 cups chicken stock or water
* 1 1/2 cups milk
* About 1 cup quick cooking polenta
* 2 tablespoons butter
* 1 generous tablespoon honey
* 1 1/2 cups shredded Cheddar or smoked Cheddar cheese
Directions
Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown. Add the onions, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper, cook 5 minutes to soften bits of onions. Stir in the tomato paste and cook 1 minute more. Add the beer and scrape up the drippings. Add 1 cup beef stock and heat through to combine the flavors then cool completely and store for make-ahead meal.
The night you would like to serve tamale pie, reheat in a skillet over medium heat while you make the quick-cooking polenta. Preheat broiler. Heat chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: Polenta needs to be very thick.
Stir in butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under broiler.
Wednesday, August 25, 2010
Pork Ribs
Alice Yoo Emmett
Alice wrote:
"pork ribs & a bottle of sweet baby ray bbq sauce for 8 hours. Yum!"
Alice wrote:
"pork ribs & a bottle of sweet baby ray bbq sauce for 8 hours. Yum!"
Pork Tenderloin
Janice Van Tassel Taisey
Janice wrote:
"pork tenderloin, 1 can of diced tomatoes, diced med onion & 1 diced green pepper. Cook until done (high 4-6 hrs, low 8 hours) then drain juice. Shred pork and add BBQ sauce. Pulled pork sandwiches made easy and very yummy!"
Janice wrote:
"pork tenderloin, 1 can of diced tomatoes, diced med onion & 1 diced green pepper. Cook until done (high 4-6 hrs, low 8 hours) then drain juice. Shred pork and add BBQ sauce. Pulled pork sandwiches made easy and very yummy!"
Saturday, January 23, 2010
Saucy Baked Chops
Saucy Baked Chops
recipe by: kraft
prep time 5 min
total time 50 min
makes 4 servings
What You Need!
4 bone-in center-cut pork chops (1 lb.)
1/2 cup KRAFT Original Barbecue Sauce
2 Tbsp. orange marmalade
1 tsp. ground ginger
1 tsp. garlic powder
Make It!
HEAT oven to 400ºF.
PLACE chops in 8-inch square baking dish.
MIX remaining ingredients; spoon over chops.
BAKE 45 min. or until chops are done (160ºF).
recipe by: kraft
prep time 5 min
total time 50 min
makes 4 servings
What You Need!
4 bone-in center-cut pork chops (1 lb.)
1/2 cup KRAFT Original Barbecue Sauce
2 Tbsp. orange marmalade
1 tsp. ground ginger
1 tsp. garlic powder
Make It!
HEAT oven to 400ºF.
PLACE chops in 8-inch square baking dish.
MIX remaining ingredients; spoon over chops.
BAKE 45 min. or until chops are done (160ºF).
Saturday, April 4, 2009
Bacon-Wrapped Chicken Salad
Bacon-Wrapped Chicken Salad
From Every Day with Rachael Ray
April 2009
SERVES 4
Prep Time: 20 min
Cook Time: 15 min
Ingredients
8 slices bacon
4 skinless, boneless chicken breast halves
Salt and pepper
Juice of 1 lime
1 1/2 tablespoons extra-virgin olive oil
2 romaine hearts, torn into bite-size pieces
1/2 pint cherry tomatoes, halved
2 avocados, thinly sliced
4 ounces pepper jack cheese, shredded
1 bunch chives, snipped
1. In a large skillet, fry the bacon over medium heat until lightly golden but still soft; drain. Pour out the excess fat, reserving the skillet.
2. Season the chicken with salt and pepper. Wrap two strips of bacon around each chicken breast and secure with toothpicks.
3. Heat the reserved skillet over medium heat. Add the chicken, cover and cook, turning once, until golden, 5 to 6 minutes on each side. Transfer to a cutting board and let rest for 5 minutes; discard the toothpicks.
4. Meanwhile, in a large bowl, whisk together the lime juice and olive oil. Add the lettuce, tomatoes, avocados, pepper jack and chives, season with salt and pepper and toss. Divide among serving plates and top with the chicken.
From Every Day with Rachael Ray
April 2009
SERVES 4
Prep Time: 20 min
Cook Time: 15 min
Ingredients
8 slices bacon
4 skinless, boneless chicken breast halves
Salt and pepper
Juice of 1 lime
1 1/2 tablespoons extra-virgin olive oil
2 romaine hearts, torn into bite-size pieces
1/2 pint cherry tomatoes, halved
2 avocados, thinly sliced
4 ounces pepper jack cheese, shredded
1 bunch chives, snipped
1. In a large skillet, fry the bacon over medium heat until lightly golden but still soft; drain. Pour out the excess fat, reserving the skillet.
2. Season the chicken with salt and pepper. Wrap two strips of bacon around each chicken breast and secure with toothpicks.
3. Heat the reserved skillet over medium heat. Add the chicken, cover and cook, turning once, until golden, 5 to 6 minutes on each side. Transfer to a cutting board and let rest for 5 minutes; discard the toothpicks.
4. Meanwhile, in a large bowl, whisk together the lime juice and olive oil. Add the lettuce, tomatoes, avocados, pepper jack and chives, season with salt and pepper and toss. Divide among serving plates and top with the chicken.
Thursday, March 19, 2009
Pork Chop Stuffing Bake
Pork Chop Stuffing Bake
Kraft Foods
Prep Time:
15 min
Total Time:
45 min
Makes:
6 servings
What You Need!
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 boneless pork chops (1-1/2 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 large onion, chopped
1/2 tsp. dried thyme leaves
1/2 cup KRAFT Shredded Cheddar Cheese
Make It!
HEAT oven to 350°F. Prepare stuffing mix as directed on package; set aside.
MEANWHILE, heat large ovenproof nonstick skillet on medium-high heat. Add chops; cook 4 min. on each side or until browned on both sides. Mix soup, onions and thyme; spoon over chops. Top with prepared stuffing; sprinkle with cheese.
BAKE 20 to 30 min. or until chops are cooked through (160°F).
Kraft Foods
Prep Time:
15 min
Total Time:
45 min
Makes:
6 servings
What You Need!
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 boneless pork chops (1-1/2 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 large onion, chopped
1/2 tsp. dried thyme leaves
1/2 cup KRAFT Shredded Cheddar Cheese
Make It!
HEAT oven to 350°F. Prepare stuffing mix as directed on package; set aside.
MEANWHILE, heat large ovenproof nonstick skillet on medium-high heat. Add chops; cook 4 min. on each side or until browned on both sides. Mix soup, onions and thyme; spoon over chops. Top with prepared stuffing; sprinkle with cheese.
BAKE 20 to 30 min. or until chops are cooked through (160°F).
Wednesday, February 25, 2009
Lighter Pulled Pork Sandwiches
Lighter Pulled Pork Sandwiches
Martha Stewart
Prep: 20 minutes Total: 1 hour
Most versions of this dish are made with pork shoulder -- we went with tenderloin for less fat. Plenty of cabbage slaw on top brings the sandwich into balance.
Ingredients
Serves 4.
* 1 can (15 ounces) crushed tomatoes in puree
* 1 tablespoon brown sugar
* 2 garlic cloves, finely chopped
* 1 tablespoon spicy brown mustard
* Coarse salt and ground pepper
* 1 pork tenderloin (about 1 pound), cut into 4 pieces
* 1/4 cup light mayonnaise
* 1 tablespoon plus 1 teaspoon cider vinegar
* 1/4 teaspoon celery seed
* 1/4 head small green cabbage, shredded
* 4 whole-wheat rolls, split
Directions
1. In a medium saucepan, stir together tomatoes, sugar, garlic, mustard, and 1/2 cup water; season with salt and pepper. Bring to a boil; add pork, and simmer, covered, until tender, 18 to 20 minutes. Transfer pork to a plate to cool. Simmer sauce over medium, uncovered, until reduced by half, about 20 minutes.
2. Meanwhile, make slaw: In a bowl, whisk together mayonnaise, 1 tablespoon vinegar, celery seed, and 1 tablespoon water; season with salt and pepper. Add cabbage, and toss to coat.
3. Shred pork with 2 forks, and return to sauce; stir in 1 teaspoon vinegar. Serve pork on rolls, topped with slaw.
Martha Stewart
Prep: 20 minutes Total: 1 hour
Most versions of this dish are made with pork shoulder -- we went with tenderloin for less fat. Plenty of cabbage slaw on top brings the sandwich into balance.
Ingredients
Serves 4.
* 1 can (15 ounces) crushed tomatoes in puree
* 1 tablespoon brown sugar
* 2 garlic cloves, finely chopped
* 1 tablespoon spicy brown mustard
* Coarse salt and ground pepper
* 1 pork tenderloin (about 1 pound), cut into 4 pieces
* 1/4 cup light mayonnaise
* 1 tablespoon plus 1 teaspoon cider vinegar
* 1/4 teaspoon celery seed
* 1/4 head small green cabbage, shredded
* 4 whole-wheat rolls, split
Directions
1. In a medium saucepan, stir together tomatoes, sugar, garlic, mustard, and 1/2 cup water; season with salt and pepper. Bring to a boil; add pork, and simmer, covered, until tender, 18 to 20 minutes. Transfer pork to a plate to cool. Simmer sauce over medium, uncovered, until reduced by half, about 20 minutes.
2. Meanwhile, make slaw: In a bowl, whisk together mayonnaise, 1 tablespoon vinegar, celery seed, and 1 tablespoon water; season with salt and pepper. Add cabbage, and toss to coat.
3. Shred pork with 2 forks, and return to sauce; stir in 1 teaspoon vinegar. Serve pork on rolls, topped with slaw.
Labels:
dinner,
pork,
recipe,
Sandwiches
Roast Pork Loin with Carrots and Mustard Gravy
Roast Pork Loin with Carrots and Mustard Gravy
Martha Stewart
Prep: 20 minutes Total: 1 hour
The oven's high heat concentrates the flavor of carrots, making them as sweet as honey. For an easy dinner, roast a juicy pork loin alongside, and finish with a quick pan sauce.
Ingredients
Serves 4.
* 2 pounds carrots, peeled and halved lengthwise if large
* 1/2 pound shallots, peeled and halved if large
* 2 tablespoons fresh rosemary leaves
* 2 tablespoons olive oil
* Coarse salt and ground pepper
* 1 1/2 pounds boneless pork loin roast
* 3/4 cup white wine
* 2 tablespoons all-purpose flour
* 2 tablespoons grainy mustard
Directions
1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 to 12 minutes.
2. Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add pork; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes. Transfer pork to a plate, and reserve skillet.
3. Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 30 to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing.
4. While pork rests, pour off almost all of the fat from skillet. Add wine, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Add flour, and cook, whisking constantly, 30 seconds. Gradually add 1 cup water, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.
Martha Stewart
Prep: 20 minutes Total: 1 hour
The oven's high heat concentrates the flavor of carrots, making them as sweet as honey. For an easy dinner, roast a juicy pork loin alongside, and finish with a quick pan sauce.
Ingredients
Serves 4.
* 2 pounds carrots, peeled and halved lengthwise if large
* 1/2 pound shallots, peeled and halved if large
* 2 tablespoons fresh rosemary leaves
* 2 tablespoons olive oil
* Coarse salt and ground pepper
* 1 1/2 pounds boneless pork loin roast
* 3/4 cup white wine
* 2 tablespoons all-purpose flour
* 2 tablespoons grainy mustard
Directions
1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 to 12 minutes.
2. Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add pork; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes. Transfer pork to a plate, and reserve skillet.
3. Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 30 to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing.
4. While pork rests, pour off almost all of the fat from skillet. Add wine, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Add flour, and cook, whisking constantly, 30 seconds. Gradually add 1 cup water, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.
Sweet-and-Sour Pork Stir-Fry
Sweet-and-Sour Pork Stir-Fry
Martha Stewart
Prep: 30 minutes Total: 30 minutes
Bring your meals into balance by serving a modest amount of meat with plenty of veggies.
Ingredients
Serves 4.
* 1 can (8 ounces) pineapple chunks in juice, drained (juice reserved)
* 2 tablespoons rice vinegar
* 2 tablespoons soy sauce
* 1 tablespoon cornstarch
* Coarse salt and ground pepper
* 2 tablespoons vegetable oil
* 1 pork tenderloin (about 1 pound), halved lengthwise and thinly sliced
* 6 scallions, white and green parts separated, cut into 1-inch lengths
* 2 bell peppers (ribs and seeds removed), cut into 2-inch pieces
* 1 package (10 ounces) frozen broccoli florets, thawed and patted dry
* Cooked rice, for serving
Directions
1. In a small bowl, stir together 1/3 cup pineapple juice, vinegar, soy sauce, cornstarch, and 1/4 cup water. Season sauce with salt and pepper.
2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook pork, in two batches, until well browned on one side, about 1 minute (pork will cook more later); transfer to a plate.
3. To skillet, add scallion whites and bell peppers; season with salt and pepper. Cook, stirring, until peppers are crisp-tender, 6 to 8 minutes.
4. Add pork (along with any juices), broccoli, and pineapple chunks. Whisk sauce; add to skillet. Bring to a simmer; cook, stirring, until broccoli is warmed through, 2 to 4 minutes. Stir in scallion greens, and serve with rice.
Martha Stewart
Prep: 30 minutes Total: 30 minutes
Bring your meals into balance by serving a modest amount of meat with plenty of veggies.
Ingredients
Serves 4.
* 1 can (8 ounces) pineapple chunks in juice, drained (juice reserved)
* 2 tablespoons rice vinegar
* 2 tablespoons soy sauce
* 1 tablespoon cornstarch
* Coarse salt and ground pepper
* 2 tablespoons vegetable oil
* 1 pork tenderloin (about 1 pound), halved lengthwise and thinly sliced
* 6 scallions, white and green parts separated, cut into 1-inch lengths
* 2 bell peppers (ribs and seeds removed), cut into 2-inch pieces
* 1 package (10 ounces) frozen broccoli florets, thawed and patted dry
* Cooked rice, for serving
Directions
1. In a small bowl, stir together 1/3 cup pineapple juice, vinegar, soy sauce, cornstarch, and 1/4 cup water. Season sauce with salt and pepper.
2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook pork, in two batches, until well browned on one side, about 1 minute (pork will cook more later); transfer to a plate.
3. To skillet, add scallion whites and bell peppers; season with salt and pepper. Cook, stirring, until peppers are crisp-tender, 6 to 8 minutes.
4. Add pork (along with any juices), broccoli, and pineapple chunks. Whisk sauce; add to skillet. Bring to a simmer; cook, stirring, until broccoli is warmed through, 2 to 4 minutes. Stir in scallion greens, and serve with rice.
Wednesday, February 11, 2009
Roasted Pork Tenderloin with Fennel and Garlic
Roasted Pork Tenderloin with Fennel and Garlic
Prep: 10 minutes Total: 40 minutes
Pork and fennel are a distinctive Italian pairing of sweet and mild. Roasted side by side on a single baking sheet, they get deliciously caramelized.
Ingredients
Serves 4.
* 12 garlic cloves, peeled
* 3 pounds fennel bulbs (3 to 4), fronds and stalks removed, bulbs cored and cut into eighths
* 3 tablespoons olive oil
* Coarse salt and ground pepper
* 2 pork tenderloins (about 1 pound each)
* 1/2 teaspoon dried oregano
Directions
1. Preheat oven to 475. On a large rimmed baking sheet, toss garlic, fennel, and 2 tablespoons oil; season with salt and pepper. Roast 10 minutes.
2. Rub pork with remaining tablespoon oil; season with oregano, salt, and pepper. Remove baking sheet from oven, and push fennel and garlic to sides of sheet. Place pork in center, and roast 20 to 25 minutes, until an instant-read thermometer inserted in thickest part registers 145.
3. Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing. Serve pork with fennel and garlic.
Prep: 10 minutes Total: 40 minutes
Pork and fennel are a distinctive Italian pairing of sweet and mild. Roasted side by side on a single baking sheet, they get deliciously caramelized.
Ingredients
Serves 4.
* 12 garlic cloves, peeled
* 3 pounds fennel bulbs (3 to 4), fronds and stalks removed, bulbs cored and cut into eighths
* 3 tablespoons olive oil
* Coarse salt and ground pepper
* 2 pork tenderloins (about 1 pound each)
* 1/2 teaspoon dried oregano
Directions
1. Preheat oven to 475. On a large rimmed baking sheet, toss garlic, fennel, and 2 tablespoons oil; season with salt and pepper. Roast 10 minutes.
2. Rub pork with remaining tablespoon oil; season with oregano, salt, and pepper. Remove baking sheet from oven, and push fennel and garlic to sides of sheet. Place pork in center, and roast 20 to 25 minutes, until an instant-read thermometer inserted in thickest part registers 145.
3. Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing. Serve pork with fennel and garlic.
Molasses-Grilled Pork Tenderloin
Molasses-Grilled Pork Tenderloin
Contributed By: MAB
Southern Living
Allow time to marinate meat.
Ingredients
1/4 cup Molasses
2 tablespoons Coarse-grained Dijon mustard
1 tablespoon Apple cider vinegar
4 Pork tenderloins, trimmed (3/4 lb)
Preparation
Combine first 3 ingredients and brush over tenderloins. Cover and chill 8 hrs.
Cook, covered with grill lid, over medium-hot coals about 20 minutes or until a meat thermometer inserted into thickest portion registers 160, turning once.
Total Preparation Time: Less than 15 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Contributed By: MAB
Southern Living
Allow time to marinate meat.
Ingredients
1/4 cup Molasses
2 tablespoons Coarse-grained Dijon mustard
1 tablespoon Apple cider vinegar
4 Pork tenderloins, trimmed (3/4 lb)
Preparation
Combine first 3 ingredients and brush over tenderloins. Cover and chill 8 hrs.
Cook, covered with grill lid, over medium-hot coals about 20 minutes or until a meat thermometer inserted into thickest portion registers 160, turning once.
Total Preparation Time: Less than 15 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Tuesday, February 10, 2009
Broccoli and Pork Stir-Fry
Broccoli and Pork Stir-Fry
Martha Stewart
Prep: 25 min Total: 25 min
Coins of peeled broccoli stalks add a faint sweetness and crunch to savory pork.
Ingredients
Serves 4.
* 1 teaspoon grated orange zest, plus 1/4 cup fresh orange juice
* 1/4 cup soy sauce
* 1/4 cup rice vinegar
* 1 tablespoon cornstarch
* 2 teaspoons vegetable oil, such as safflower
* 1 pork tenderloin (about 1 pound), quartered lengthwise and thinly sliced
* 2 garlic cloves, minced
* 3 scallions, white and green parts separated and thinly sliced
* 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
Directions
1. In a medium bowl, combine orange zest and juice, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside.
2. In a large nonstick skillet, heat 1 teaspoon oil over medium. Working in two batches, cook pork until browned on one side, 1 to 2 minutes (pork will cook more in step 4). Transfer to a plate and set aside; reserve skillet.
3. Add remaining teaspoon oil, garlic, and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, 1 to 2 minutes. Add broccoli and 1/2 cup water; cover and cook until broccoli is crisp-tender and water has evaporated, 2 to 4 minutes.
4. Add pork (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, 1 to 2 minutes. Top with scallion greens.
Notes: I don't always use pork, a lot of the time I do chicken or steak.
Martha Stewart
Prep: 25 min Total: 25 min
Coins of peeled broccoli stalks add a faint sweetness and crunch to savory pork.
Ingredients
Serves 4.
* 1 teaspoon grated orange zest, plus 1/4 cup fresh orange juice
* 1/4 cup soy sauce
* 1/4 cup rice vinegar
* 1 tablespoon cornstarch
* 2 teaspoons vegetable oil, such as safflower
* 1 pork tenderloin (about 1 pound), quartered lengthwise and thinly sliced
* 2 garlic cloves, minced
* 3 scallions, white and green parts separated and thinly sliced
* 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
Directions
1. In a medium bowl, combine orange zest and juice, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside.
2. In a large nonstick skillet, heat 1 teaspoon oil over medium. Working in two batches, cook pork until browned on one side, 1 to 2 minutes (pork will cook more in step 4). Transfer to a plate and set aside; reserve skillet.
3. Add remaining teaspoon oil, garlic, and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, 1 to 2 minutes. Add broccoli and 1/2 cup water; cover and cook until broccoli is crisp-tender and water has evaporated, 2 to 4 minutes.
4. Add pork (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, 1 to 2 minutes. Top with scallion greens.
Notes: I don't always use pork, a lot of the time I do chicken or steak.
Honey-Soy Grilled Pork Chops With Crunchy Bok Choy
Honey-Soy Grilled Pork Chops With Crunchy Bok Choy
Martha Stewart
Makes 4 servings
Vegetable oil, for grates
1 cup long-grain white rice
2 tablespoons rice vinegar
1⁄4 teaspoon red pepper flakes
Coarse salt and ground pepper
2 tablespoons honey
1 teaspoon soy sauce
1 teaspoon finely grated peeled fresh ginger
4 bone-in pork rib chops (8 to 10 ounces each)
4 heads baby bok choy, halved lengthwise
1 tablespoon toasted sesame oil
Preparation: Heat grill to high; lightly oil grates. Cook rice according to package instructions. With a fork, stir in vinegar and red pepper flakes; season with salt. Cover and set aside.
To make glaze, combine honey, soy sauce and ginger in a small bowl; season with salt and pepper. Season pork chops with salt and pepper. Grill until opaque throughout, 5 to 7 minutes per side. Brush pork with glaze and grill 30 seconds more per side. Transfer pork to a plate to rest.
In a bowl, drizzle bok choy with sesame oil. Season with salt and pepper, and toss to coat. Grill until lightly charred on both sides, 1 to 3 minutes.
Transfer to plate with chops. Serve pork and bok choy with rice alongside.
Notes: I never make the bok choy
Martha Stewart
Makes 4 servings
Vegetable oil, for grates
1 cup long-grain white rice
2 tablespoons rice vinegar
1⁄4 teaspoon red pepper flakes
Coarse salt and ground pepper
2 tablespoons honey
1 teaspoon soy sauce
1 teaspoon finely grated peeled fresh ginger
4 bone-in pork rib chops (8 to 10 ounces each)
4 heads baby bok choy, halved lengthwise
1 tablespoon toasted sesame oil
Preparation: Heat grill to high; lightly oil grates. Cook rice according to package instructions. With a fork, stir in vinegar and red pepper flakes; season with salt. Cover and set aside.
To make glaze, combine honey, soy sauce and ginger in a small bowl; season with salt and pepper. Season pork chops with salt and pepper. Grill until opaque throughout, 5 to 7 minutes per side. Brush pork with glaze and grill 30 seconds more per side. Transfer pork to a plate to rest.
In a bowl, drizzle bok choy with sesame oil. Season with salt and pepper, and toss to coat. Grill until lightly charred on both sides, 1 to 3 minutes.
Transfer to plate with chops. Serve pork and bok choy with rice alongside.
Notes: I never make the bok choy
Monday, February 9, 2009
Shredded Pork Enchiladas
Shredded Pork Enchiladas
From Tillamook
Ingredients:
Shredded Pork Enchiladas
1½ pounds pork shoulder, cut into 1-inch cubes
2/3 cup chopped onion (½ medium onion)
1 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded Tillamook® Monterrey Jack Cheese
1 cup (4 ounces) shredded Tillamook® Medium Cheddar Cheese
3½ cups enchilada sauce, divided*
12 six-inch corn tortillas
2 tablespoons vegetable oil
*Enchilada Sauce
2 tablespoons vegetable oil
3 cloves garlic, minced
2 tablespoons chili powder
1 can (28-ounces) diced tomatoes
1/2 canned chipotle chili en adobo, or more to taste
1 tablespoon flour
1 cup chicken broth
Instructions:
In a 4-quart saucepan add 1 quart of water and bring to a boil. Stir in pork, onion, salt and pepper; simmer 45 minutes until pork is tender. Strain; set aside to cool.
Preheat oven to 350˚. Combine cheeses in a small bowl; set aside. Shred pork into a medium bowl and combine with ½ cup enchilada sauce.
Brush both sides of tortillas lightly with oil. Working in batches, stack tortillas two high on a baking sheet. Heat in oven for 3 minutes just until tortillas are warm and pliable. Remove from oven. Make a single stack and keep warm, covered with a kitchen towel.
To assemble enchiladas: Spread ¾ cup enchilada sauce on the bottom of a 9x13-inch baking dish. Lay a warm tortilla on work surface. Across the middle of each tortilla sprinkle a scant tablespoon of cheese and top with a scant ¼ cup of pork filling. Roll up tortillas and place seam side down in prepared dish. Completely cover enchiladas with remaining sauce. Sprinkle with remaining cheese. Bake until cheese is melted and sauce is bubbling, about 20-25 minutes. Cool 10 minutes and serve.
Serves 6
*Enchilada Sauce
In a 2-quart saucepan, heat oil over low. Add garlic and chili powder; saute 1 minute. In a blender puree tomatoes, chili, flour and garlic mixture until smooth. Pour the puree back into the pan and simmer 10 minutes, stirring occasionally. Add broth and continue to simmer 30 minutes more, stirring occasionally. Makes 3½ cups.
From Tillamook
Ingredients:
Shredded Pork Enchiladas
1½ pounds pork shoulder, cut into 1-inch cubes
2/3 cup chopped onion (½ medium onion)
1 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded Tillamook® Monterrey Jack Cheese
1 cup (4 ounces) shredded Tillamook® Medium Cheddar Cheese
3½ cups enchilada sauce, divided*
12 six-inch corn tortillas
2 tablespoons vegetable oil
*Enchilada Sauce
2 tablespoons vegetable oil
3 cloves garlic, minced
2 tablespoons chili powder
1 can (28-ounces) diced tomatoes
1/2 canned chipotle chili en adobo, or more to taste
1 tablespoon flour
1 cup chicken broth
Instructions:
In a 4-quart saucepan add 1 quart of water and bring to a boil. Stir in pork, onion, salt and pepper; simmer 45 minutes until pork is tender. Strain; set aside to cool.
Preheat oven to 350˚. Combine cheeses in a small bowl; set aside. Shred pork into a medium bowl and combine with ½ cup enchilada sauce.
Brush both sides of tortillas lightly with oil. Working in batches, stack tortillas two high on a baking sheet. Heat in oven for 3 minutes just until tortillas are warm and pliable. Remove from oven. Make a single stack and keep warm, covered with a kitchen towel.
To assemble enchiladas: Spread ¾ cup enchilada sauce on the bottom of a 9x13-inch baking dish. Lay a warm tortilla on work surface. Across the middle of each tortilla sprinkle a scant tablespoon of cheese and top with a scant ¼ cup of pork filling. Roll up tortillas and place seam side down in prepared dish. Completely cover enchiladas with remaining sauce. Sprinkle with remaining cheese. Bake until cheese is melted and sauce is bubbling, about 20-25 minutes. Cool 10 minutes and serve.
Serves 6
*Enchilada Sauce
In a 2-quart saucepan, heat oil over low. Add garlic and chili powder; saute 1 minute. In a blender puree tomatoes, chili, flour and garlic mixture until smooth. Pour the puree back into the pan and simmer 10 minutes, stirring occasionally. Add broth and continue to simmer 30 minutes more, stirring occasionally. Makes 3½ cups.
Sunday, February 8, 2009
Raisin-and-Bread-Stuffed Pork Chops
Raisin-and-Bread-Stuffed Pork Chops
Martha Stewart
Prep: 15 minutes Total: 25 minutes
When you're making the pockets for the stuffing, don't let the paring knife cut all the way through. Also, press down on the filled meat to help the stuffing stay inside. We made the stuffing for our chops with dark raisins -- golden ones taste good as well. You'd also get the right consistency and the right sweetness from currants or dried cranberries.
Ingredients
Serves 4.
* 4 slices whole-wheat sandwich bread, cubed
* 1/4 cup raisins
* 1/4 cup fresh parsley, chopped
* 2 tablespoons butter, melted
* Coarse salt and ground pepper
* 4 boneless pork loin chops (6 to 8 ounces each, 3/4 inch thick)
* 1 tablespoon light-brown sugar
Directions
1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a medium bowl, combine bread, raisins, parsley, butter, and 1 tablespoon water. Season stuffing with salt and pepper; toss to combine.
2. Place pork chops on prepared baking sheet. Using a paring knife, cut a deep pocket in each (do not cut all the way through); fill with stuffing. Press each one down to flatten slightly. Season chops with salt and pepper, and sprinkle with brown sugar.
3. Broil, without turning, until meat is slightly browned on the outside and opaque throughout, 8 to 10 minutes. Serve with Parmesan Green Beans.
Martha Stewart
Prep: 15 minutes Total: 25 minutes
When you're making the pockets for the stuffing, don't let the paring knife cut all the way through. Also, press down on the filled meat to help the stuffing stay inside. We made the stuffing for our chops with dark raisins -- golden ones taste good as well. You'd also get the right consistency and the right sweetness from currants or dried cranberries.
Ingredients
Serves 4.
* 4 slices whole-wheat sandwich bread, cubed
* 1/4 cup raisins
* 1/4 cup fresh parsley, chopped
* 2 tablespoons butter, melted
* Coarse salt and ground pepper
* 4 boneless pork loin chops (6 to 8 ounces each, 3/4 inch thick)
* 1 tablespoon light-brown sugar
Directions
1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a medium bowl, combine bread, raisins, parsley, butter, and 1 tablespoon water. Season stuffing with salt and pepper; toss to combine.
2. Place pork chops on prepared baking sheet. Using a paring knife, cut a deep pocket in each (do not cut all the way through); fill with stuffing. Press each one down to flatten slightly. Season chops with salt and pepper, and sprinkle with brown sugar.
3. Broil, without turning, until meat is slightly browned on the outside and opaque throughout, 8 to 10 minutes. Serve with Parmesan Green Beans.
Subscribe to:
Posts (Atom)