Pear Pork Chops
1 package (6 ounces) corn bread stuffing mix 4 boneless pork loin chops (6 ounces each) 1/2 teaspoon pepper 1/4 teaspoon salt 2 tablespoons butter 2 medium pears, chopped 1 medium sweet red pepper, chopped 2 green onions, thinly sliced Prepare stuffing mix according to package directions. Meanwhile, sprinkle chops with pepper and salt. In a large skillet, brown pork chops in butter. Sprinkle with pears and red pepper. Top with stuffing and onions. Cook, uncovered, over medium heat for 8-10 minutes or until a thermometer reads 145°. Yield: 4 servings.
Garlic Lemon Shrimp
2 tablespoons olive oil 1 pound uncooked shrimp (26-30 per pound), peeled and deveined 3 garlic cloves, thinly sliced 1 tablespoon lemon juice 1 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons minced fresh parsley Hot cooked pasta or rice In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta. Yield: 4 servings.
Slow Cooker Stew
1 pound beef stew meat 2 medium potatoes, peeled and cubed 1 can (14-1/2 ounces) beef broth 1 can (11-1/2 ounces) V8 juice 2 celery ribs, chopped 2 medium carrots, chopped 1 medium sweet onion, chopped 3 bay leaves 1/2 teaspoon salt 1/2 teaspoon dried thyme 1/2 teaspoon chili powder 1/4 teaspoon pepper 2 tablespoons cornstarch 1 tablespoon cold water 1/2 cup frozen corn 1/2 cup frozen peas In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves. In a small bowl, combine cornstarch and water until smooth; stir into stew. Add corn and peas. Cover and cook on high for 30 minutes or until thickened. Yield: 5 servings.
1/2 cup thawed orange juice concentrate 1/4 cup honey 1/4 cup soy sauce 1 teaspoon Chinese five-spice powder 1/2 teaspoon garlic powder 4 boneless skinless chicken breast halves (5 ounces each) In a small bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the grill for 5-7 minutes on each side or until a meat thermometer reads 170°, basting frequently with reserved marinade. Yield: 4 servings.
Chicken & Bacon Tart
1/4 pound Bacon strips, cut into thirds 2 medium onions, halved and thinly sliced 2 medium apples, peeled and thinly sliced 1 package (9 ounces) ready-to-serve roasted chicken breast strips 1/4 cup jalapeno pepper jelly 1/2 teaspoon dried thyme 1/4 teaspoon salt 1 sheet frozen puff pastry, thawed 3/4 cup shredded cheddar cheese 1/4 teaspoon pepper 1 tablespoon minced fresh parsley In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Saute onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt. On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. parchment paper-lined baking sheet. Prick with a fork. Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border. Bake at 425° for 10 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until golden brown. Sprinkle with parsley. Yield: 4 servings.
Creole Shrimp & Sausage
1/2 cup water 1/2 cup chicken broth 1 cup quick-cooking bulgur 1/2 teaspoon chili powder 3/4 teaspoon Creole seasoning, divided 1/2 pound smoked sausage, cut into 1/4-inch slices 2 teaspoons olive oil, divided 1 medium onion, chopped 1 medium green pepper, chopped 2 garlic cloves, minced 1 can (16 ounces) kidney beans, rinsed and drained 1 can (14-1/2 ounces) diced tomatoes, undrained 1/2 pound uncooked jumbo shrimp, peeled and deveined 1/2 teaspoon Worcestershire sauce In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender. Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm. In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture. Yield: 4 servings.
Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
1 pound medium potatoes, cubed 1/2 cup water 1 pound ground beef 1 medium onion, chopped 1 can (15-1/2 ounces) chili starter 1 cup frozen peas 2 tablespoons minced fresh parsley 1/4 teaspoon salt Sour cream, optional Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain potatoes and add to the skillet. Stir in the chili starter, peas, parsley and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with sour cream if desired. Yield: 4 servings.
Tangy Pulled Pork Sandwiches
1 pork tenderloin (1 pound) 1 cup ketchup 2 tablespoons plus 1-1/2 teaspoons brown sugar 2 tablespoons plus 1-1/2 teaspoons cider vinegar 1 tablespoon plus 1-1/2 teaspoons Worcestershire sauce 1 tablespoon spicy brown mustard 1/4 teaspoon pepper 4 rolls or buns, split and toasted Coleslaw, optional Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork. Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with two forks. Return to slow cooker; heat through. Serve on toasted rolls or buns, and, if desired, with coleslaw. Yield: 4 servings.
Steak & New Potato Toss
1 pound small red potatoes, cut into 1-inch wedges 1 beef top sirloin steak (1 inch thick and about 1-1/4 pounds) 3 cups fresh broccoli florets 1/4 cup olive oil 2 tablespoons cider vinegar 2 garlic cloves, minced 1/2 teaspoon ground mustard 1/2 teaspoon paprika 1/4 teaspoon pepper 2 green onions, thinly sliced 1 medium sweet red pepper, chopped Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain. Meanwhile, grill steak, covered, over medium heat 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 2-3 minutes or until broccoli is crisp-tender. Remove from heat. In a small bowl, whisk oil, vinegar, garlic and seasonings until blended; stir in green onions. Cut steak into thin slices. In a large bowl, combine potatoes, steak, broccoli and red pepper. Drizzle with vinaigrette; toss to combine. Serve warm or refrigerate and serve cold. Yield: 4 servings.
Peppered Pork Pitas
1 pound boneless pork loin chops, cut into thin strips 1 tablespoon olive oil 2 teaspoons coarsely ground pepper 2 garlic cloves, minced 1 jar (12 ounces) roasted sweet red peppers, drained and julienned 4 whole pita breads, warmed Garlic mayonnaise and torn leaf lettuce, optional In a small bowl, combine pork, oil, pepper and garlic; toss to coat. Place a large skillet over medium-high heat. Add pork mixture; cook and stir until no longer pink. Stir in red peppers; heat through. Serve on pita breads. Top with mayonnaise and lettuce if desired. Yield: 4 servings.
4 large green peppers 1 cup uncooked orzo pasta 1 pound bulk Italian sausage 1/2 cup chopped red onion 2 teaspoons minced garlic 2 cups marinara or spaghetti sauce 1 medium tomato, chopped 1/4 cup minced fresh basil or 1 tablespoon dried basil 2 teaspoons dried rosemary, crushed 1 teaspoon crushed red pepper flakes 1/4 cup shredded part-skim mozzarella cheese 2 tablespoons grated Parmesan cheese Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside. Cook orzo according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Drain orzo; stir into meat mixture. Add the marinara sauce, tomato, basil, rosemary and pepper flakes. Spoon into peppers. Place in a greased 11-in. x 7-in. baking dish. Cover and bake at 350° for 10 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
Citrus-Mustard Roasted Chicken
3 tablespoons mustard seed 1/4 cup olive oil 1 tablespoon minced fresh chervil or 1 teaspoon dried chervil 1 tablespoon champagne vinegar 1 tablespoon Worcestershire sauce 1/2 teaspoon pepper 1 broiler/fryer chicken (3 to 4 pounds) 2 orange slices 2 lemon slices 2 onion slices 3 sprigs fresh parsley, stems removed In a spice grinder or with a mortar and pestle, grind mustard seed to a powder; transfer to a small bowl. Stir in oil, chervil, vinegar, Worcestershire sauce and pepper. Rub over outside and inside of chicken; place on a large plate. Refrigerate, covered, overnight. Preheat oven to 350°. Place chicken in a shallow roasting pan, breast side up. Loosely stuff chicken with orange, lemon, onion and parsley. Tuck wings under chicken; tie drumsticks together. Roast 1-1/4 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Yield: 4 servings.
Chicken Portobello Stroganoff
1 pound ground chicken 12 ounces baby portobello mushrooms, halved 1 medium onion, chopped 1 tablespoon olive oil 2 garlic cloves, minced 3 tablespoons white wine or chicken broth 2 cups chicken broth 1/2 cup heavy whipping cream 2 tablespoons lemon juice 1/4 teaspoon salt 1/8 teaspoon white pepper 1 cup (8 ounces) sour cream Hot cooked egg noodles or pasta In a large skillet, cook the chicken, mushrooms and onion in oil over medium-high heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add the broth, cream, lemon juice, salt and pepper. Bring to a boil; cook until liquid is reduced by half. Reduce heat. Gradually stir in sour cream; heat through (do not boil). Serve with noodles. Yield: 4 servings.
Apple-Balsamic Pork Chops
4 boneless pork loin chops (5 ounces each) 1/2 teaspoon salt 1/2 teaspoon pepper 2 teaspoons olive oil 1/4 cup apple cider or juice 1 cup reduced-sodium chicken broth 1/4 cup apple jelly 2 teaspoons balsamic vinegar 1 tablespoon butter Sprinkle pork chops with salt and pepper. In a large skillet brown chops in oil. Remove and keep warm. Add apple cider to the skillet, stirring to loosen browned bits from pan. Stir in the broth, jelly and vinegar. Bring to a boil; cook until liquid is reduced to 1/3 cup. Return chops to the skillet. Cover and simmer for 8-10 minutes or until meat is tender, turning once. Add butter and stir until melted. Yield: 4 servings.
1 tube (13.8 ounces) refrigerated pizza crust 2 tablespoons grated Parmesan cheese 8 thin slices deli ham 8 thin slices hard salami 1/4 cup chopped onion 1/4 cup chopped green pepper 1/4 cup chopped tomato 1 cup (4 ounces) shredded part-skim mozzarella cheese Preheat oven to 425°. In a greased 15x10x1-in. baking pan, pat dough into a 13x8-in. rectangle. Sprinkle Parmesan cheese to within 1/2 in. of edges. On half of the dough, layer the ham, salami, onion, green pepper and tomato to within 1 in. of edges. Sprinkle with mozzarella cheese. Fold dough over filling; pinch edges to seal. Cut slits in top. Bake 20-22 minutes or golden brown. Let stand 10 minutes. Cut into four pieces. Yield: 4 servings.
Crispy Buffalo Chicken Roll-Ups
4 boneless skinless chicken breast halves (6 ounces each) 3/4 teaspoon salt 1/2 teaspoon pepper 1/4 cup crumbled blue cheese 1/4 cup hot pepper sauce 2 tablespoons mayonnaise 1 cup crushed cornflakes Preheat oven to 400°. Flatten chicken breasts to 1/4-in. thickness. Season with salt and pepper; sprinkle with blue cheese. Roll up each from a short side and secure with toothpicks. In a shallow bowl, combine pepper sauce and mayonnaise. Place cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with cornflakes. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, 30-35 minutes or until chicken is no longer pink. Discard toothpicks. Yield: 4 servings.