Herb-Crusted Pork Roast

sERVES 4 - 6

If only "enhanced" pork is available (the label will state that the pork was injected with a water-salt solution), do not brine the roast. Instead, simply season the stuffed and tied roast with salt before browning. Note that you should not trim the pork of its layer of fat. While it is possible to substitute dried rosemary for fresh, do not substitute dried thyme for fresh or the herb crust will be dry and dusty tasting. The roasting time will vary widely depending on the thickness of the meat. The roast can be brined, stuffed, and tied a day ahead, but don't prepare the bread crumb topping until you are ready to cook.

INGREDIENTS

• 2 1/2 - 3pound boneless center-cut pork loin roast (see note above)
• Salt
• 1/4cup sugar
• 1large slice hearty white sandwich bread, torn into pieces
• 1ounce grated Parmesan cheese, or pecorino cheese, (about 1/2 cup)
• 1medium shallot, minced (about 3 tablespoons)
• 4tablespoons olive oil, plus an additional 2 teaspoons
• Ground black pepper
• 1/3cup packed fresh parsley or basil leaves
• 2tablespoons minced fresh thyme leaves
• 1teaspoon minced fresh rosemary or 1/2 teaspoon dried
• 1large clove garlic, minced or pressed through a garlic press (about 1 1/2 teaspoons)

INSTRUCTIONS

1. 1. Following illustration 1 below, lightly score fat cap on pork, making 1/4-inch crosshatch pattern. Following illustrations 2 and 3, cut pocket in roast. Dissolve 1/2 cup salt and sugar in 2 quarts water in large container; submerge roast, cover with plastic wrap, and refrigerate for 1 hour. Rinse roast under cold water and dry thoroughly with paper towels.
2. 2. Meanwhile, adjust oven rack to lower-middle position and heat oven to 325 degrees. Pulse bread in food processor until coarsely ground, about sixteen 1-second pulses (you should have 1 cup crumbs). Transfer crumbs to medium bowl (do not wash food processor workbowl) and add 2 tablespoons Parmesan, shallot, 1 tablespoon oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Using fork, toss mixture until crumbs are evenly coated with oil.
3. 3. Add parsley or basil, thyme, rosemary, garlic, remaining 6 tablespoons Parmesan, 3 tablespoons oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper to now-empty food processor workbowl and process until smooth, about twelve 1-second pulses. Transfer herb paste to small bowl.
4. 4. Following illustrations 4 and 5, spread 1/4 cup herb paste inside roast and tie. Season roast with pepper (and salt, if using enhanced pork).
5. 5. Heat remaining 2 teaspoons oil in 12-inch skillet over medium-high heat until just smoking. Add roast, fat side down, and brown on all sides, 8 to 10 minutes, lowering heat if fat begins to smoke. Transfer roast to wire rack set in rimmed baking sheet lined with aluminum foil.
6. 6. Using scissors, snip and remove twine from roast; discard twine. Following photos below, spread remaining herb paste over roast and top with bread crumb mixture. Transfer baking sheet with roast to oven and cook until thickest part of roast registers 145 degrees on instant-read thermometer, 50 to 75 minutes. Remove roast from oven and let rest 10 minutes. Internal temperature should rise to 150 degrees. Using spatula and meat fork, transfer roast to carving board, taking care not to squeeze juices out of pocket in roast. Cut roast into 1/2-inch slices and serve immediately.

Vegetable Lasagna

12 no-bake lasagna noodles
2 (28 oz) jars Tomato-Basil spaghetti sauce (I prefer Bertolli)

Cream Sauce:
8 oz whole-milk cottage cheese
1 cup heavy cream
4 oz Parmesan, grated (2 cups)
2 garlic cloves, minced

1 tsp cornstarch
½ tsp kosher salt
½ tsp pepper

Vegetable Filling:
2 tbls olive oil

3-4 medium carrots, finely chopped
2 medium zucchini, finely chopped
4 cloves garlic, minced; separated
1 (8oz) pkg mushrooms, sliced
2 (6oz) pkg baby spinach
2 cups shredded Six Cheese Blend (Mozzarella, Provolone, Parmesan, Fontina, Asiago, and Romano cheeses)

In large skillet, heat 1 tbls oil over medium-high heat. Add carrot, zucchini, and half the garlic. Cook and stir about 5 minutes until crisp-tender. Transfer veggies to a bowl. Add the remaining olive oil to same skillet and heat over medium-high heat. Add mushrooms and remaining garlic. Cook and stir about 5 minutes until tender. Gradually add spinach. Cook and stir another 1-2 minutes until spinach is wilted. Add to carrot-zucchini mixture; set aside.

In separate bowl, combine cottage cheese, heavy cream, Parmesan, garlic, cornstarch, salt, and pepper. Set aside.

Preheat oven to 375. In 9x13 pan, spread 1/2 cup of pasta sauce to coat bottom of dish. Arrange 4 noodles over sauce. Top with half of veggie mixture. Spoon half of cottage cheese mixture over veggie mixture. Top with 1 cup of pasta sauce and then 1 cup of shredded cheese blend. Repeat layer another time. Finish off with remaining noodles and pasta sauce. Sprinkle with extra grated Parmesan if desired.

To freeze: Assemble as directed, using a 9x13 pan or (2) 8x8 pans. Cover unbaked lasagna with foil and freeze.

To serve: Thaw 24 hours in fridge. Bake, covered, for 1 hour. Uncover, top with grated Parmesan (if desired), and bake another 15 minutes. Let sit for 10-15 minutes.

Grilled Brown Sugar Pork Chops

1/2 cup brown sugar, firmly packed
1/2 cup apple juice
4 TBS vegetable oil
1 TBS soy sauce
1/2 tsp ground ginger
salt and pepper to taste
2 tsp cornstarch
1/2 cup water
6 pork chops

Preheat an outdoor grill for high heat. In a small saucepan, combine the brown sugar, apple juice, oil, soy sauce, ginger, salt, and pepper. Bring to a boil. Combine water and cornstarch in a small bowl, and whisk into the brown sugar mix. Stir until thick (I have not done this yet). Brush grate lightly with oil before placing the pork on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with the sauce just before removing the chops from the grill. Serve with remaining sauce. From Frozen: Thaw, and reserve the liquid. Boil the liquid down to baste pork chops at the end. Brush grate lightly with oil and grill as above. Enjoy! Jennifer (recipe adapted from a recipe on Allrecipes)

Grilled Jamaican Jerk Chicken & Sausage Kebabs

3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
1 jalapeño, seeded and chopped
1/4 cup fresh lime juice
2 tbls soy sauce
3 tbls olive oil
1 1/2 tbls salt
1 tbls packed brown sugar
1 tbls fresh thyme leaves
2 tsp ground allspice
2 tsp black pepper
3/4 tsp freshly grated nutmeg
1/2 tsp cinnamon
3 large chicken breasts, trimmed, cut into 1 1/2" pieces
1 (16 oz) pkg smoked sausage, sliced into 1 1/2" rounds

INSTRUCTIONS

1. Mix marinade and chicken in gallon-size zipper-lock plastic bag; seal bag and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 and up to 24 hours.

2. Build a medium-low fire in grill (you can hold your hand 5 inches above grill surface for 5 seconds).

3. Meanwhile, lightly coat vegetables and/or fruit by tossing in medium bowl with oil and salt and pepper to taste.

4. Remove chicken and sausage chunks from bag; discard marinade. Thread a portion of chicken and vegetables (if desired) onto 10 sets of double skewers, (see illustration below). Grill, turning each kebab one quarter turn every 2 minutes, until chicken and vegetables and/or fruit are lightly browned and meat is fully cooked, about 8 minutes total for white meat . Check for doneness by cutting into one piece when it looks opaque on all sides. Remove kebabs from grill when there is no pink at the center. Serve immediately.

Roasted Sesame Pork Tenderloin (Char Su)

1/4 cup soy sauce
1/4 cup hoisin sauce
1/4 cup honey
2 tbls packed brown sugar
1 tbls toasted sesame oil
1 tbls grated fresh ginger
1 tsp minced garlic
2 pork tenderloins
1/4 cup sesame seeds

Combine soy, hoisin, honey, brown sugar, sesame oil, ginger, and garlic in large baggie.  Add pork tenderloins and turn to coat evenly.  Marinate for at least 2 hours.  Position a rack in center of oven and preheat to 500 degrees.

Spread sesame seeds on a plate, remove the meat from the marinade, draining off the excess, and roll in the sesame seeds.  Remove to a rack in shallow roasting pan.  Roast the tenderloin until meat reads 150-155 degrees, 20-25 minutes, or until desired doneness.  Let the pork stand, loosely covered with foil, for 5-10 minutes, then slice.

Serve with stir-fried vegetables if desired.

Tamale Pie

Filling:

Butter for greasing pie plate

1 tbls vegetable oil

1/2 lb 90 percent lean ground beef

1/2 lb ground pork

1 large onion, chopped fine

1 medium jalapeño, minced

2 medium cloves garlic, minced

1 tsp gr cumin

1/4 tsp cayenne pepper

1 tbls chili powder

1 tsp salt

1 (14.5 oz) can diced tomatoes in juice

1 (15 oz) can black beans, drained and rinsed

1 cup fresh or frozen corn

1 tbls minced fresh oregano

Gr. black pepper

2 oz shredded Monterey Jack cheese

Crust:

4 cups water

3/4 tsp salt

1 1/2 cups coarse cornmeal (I used polenta)

1. For the filling:  Butter a 10" deep-dish pie plate (or similar 3 qt. dish) and set it aside.  Adjust an oven rack to the lowest position and heat oven to 375.

2.  Heat the oil in a large skillet over high heat until hot, about 1 minute.  Add the ground beef and pork and cook, breaking up large chunks, until no longer pink and beginning to brown, about 4 minutes.  Add the onion and jalapeño and cook until just softened, about 3 minutes.  Add the garlic, cumin, cayenne, chili powder, and salt and cook until aromatic, about 30 seconds.  Add the tomatoes with their juice along with the black beans and corn.  Simmer until most of the liquid has evaporated, about 3 minutes.  Remove the pan from the heat and stir in the oregano and pepper to taste.  Set aside.

3.  For the crust:  Bring the water to a boil in a heavy-bottomed, large saucepan over high heat.  Add the salt and then slowly pour in the cornmeal while whisking vigorously to prevent lumps from forming.  Reduce the heat to medium-high and cook, whisking constantly, until the cornmeal begins to soften and the mixture thickens, about 3 minutes.  Remove the pan from the heat.  

4. To assemble:  Spread two-thirds of the cornmeal mixture (about 2 1/2 cups) over the bottom and up the sides of the buttered pie plate.  Place the lid back on top of the pan with the remaining cornmeal mixture to prevent from drying out.  Spoon the beef mixture evenly into the dish and sprinkle with the cheese.  Spread the remaining cornmeal mixture evenly on top of the cheese, spreading it out to the edges of the pie plate to seal in the filling.

5.  To bake:  Bake until the crust has set and the pie is heated through, 25 to 30 minutes.  Remove the pie plate from the oven and let cool for 10 minutes.  

To Freeze/Serve:  Assemble and freeze uncooked.  Thaw, bringing back to room temperature before baking and bake according to recipe directions.

*Note:  When spreading cornmeal mixture in pie plate to create crust, work quickly so that it is easier to spread... if it cools too much it is hard to spread.  

Recipe from Cooks Illustrated

Chicken Parmesan Burgers

Chicken Parmesan Burgers (makes 4 burgers; mine were about 1/3 pound each)
As adapted from Giada’s rosemary burgers and Epicurious’ “chicken Parmesan burgers”

Basil mayonnaise:
    1 cup mayonnaise
    ½ cup chopped fresh basil leaves
    2 cloves garlic, minced
    ½ cup Parmesan cheese, grated

Burgers:
    1 pound ground chicken (I ground mine from boneless, skinless breasts)
    ½ teaspoon kosher salt
    ¼ teaspoon freshly ground black pepper

Accompaniments:
    1 large loaf of ciabatta or other Italian bread, sliced in half and then into four bun-sized pieces
    ½ cup of prepared pesto
    1 cup of prepared marinara sauce
    4 thick slices (each) of good quality mozzarella and provolone cheeses

Directions:
For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, basil, and cheese; set aside.
For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, salt, and pepper and ½ of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. They will be very moist. Place the burgers on the grill and cook for about 7 minutes on each side; turning carefully to avoid breakage and placing one piece of each cheese on top after flipping.  Transfer to paper towels and let rest for a few minutes.

Brush the cut side of each piece of bread with half of the pesto and during the last 1-2 minutes of cooking time for the chicken burgers, grill bread until slightly golden.

To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the top of the toasted bread. (To save calories, I omitted this step.) Place the chicken burgers on the bottom half of the bread and top each with ¼ cup of sauce. Finish with the top half of the bun.

Sweet, Sour, & Spicy Orange Chicken & Broccoli with Cashews

Sauce
1/2 cup low sodium chicken broth
1/2 cup orange juice
1/2 cup white vinegar
4 tsp soy sauce
4 tsp Hoisin Sauce
2 tsp cornstarch
2 TBS sugar
1 tsp red pepper flakes (I left out for Tati & Jacey)

Chicken Stir-Fry
4 cloves of garlic, minced
2 tsp grated fresh ginger
6 TBS plus 1 tsp vegetable oil
2 1/2 cups water
1/2 cup soy sauce
1/2 cup dry sherry
2 pounds boneless, skinless chicken breasts trimmed and sliced thin
4 TBS toasted Sesame oil
2 TBS cornstarch
2 TBS all - purpose flour
2 cups unsalted toasted cashews
3 pounds broccoli florets
8 medium scallions, sliced 1/4 inch thick on bias

1. FOR THE SAUCE: Whisk together the ingredients in a small bowl and set aside.

2. FOR THE STIR-FRY: Combine the garlic, ginger, and 2 TBS vegetable oil in a small bowl and set aside. Combine 2 cups water, soy sauce, and sherry in a medium bowl. Add chicken and stir to break up the clumps. Cover with plastic wrap and refrigerate for at least 20 minutes for up to an hour. Pour off excess liquid from chicken.

3. Mix sesame oil,cornstarch, and flour in a medium size bowl until smooth. Toss chicken in cornstarch mixture until evenly coated.

4. Heat 4 tsp vegetable oil in a 12 inch non stick skillet over high heat until smoking. Add half the chicken in even flat layer and cook, with out stirring until golden brown on first side about 1 minute. Flip chicken pieces over and cook until lightly browned on second side for about 30 seconds. Transfer chicken to a clean bowl and repeat with 4 tsp vegetable oil and remaining chicken.

5. At this point instead of browning the broccoli and cooking it more I bleached it in boiling water for one minute, then drained and ran cool water over it.

6. Return chicken to the skillet and toss to combine. Whisk sauce to recombine, add to skillet and cook stirring constantly, until sauce is thickened and evenly distributed.  I didn't thicken as much as needed because I wanted you to be able to reheat and not have it get to thick.

7. At this point I turned off the heat and stirred in the broccoli. You would also stir in the toasted cashews at this point but I have bagged them separately so they don't get soggy. Sprinkle scallions on top before serving over rice. This is a completely yummy dish from Cooks Illustrated!

Cousin of Cabonara!

Pasta Carbonara is Matthew’s favorite pasta. After much research this is hopefully my freezer friendly version. The following recipe is largely based on Marcela Hazan’s pasta carbonara, although where she used egg I got a tad creative with cream.

INGREDIENTS:
½ pound of cubed pancetta or slab bacon
1 small onion, finely chopped
4 cloves of garlic
3 TBS extra virgin olive oil
¼ dry white wine
2 large eggs (I omitted for a béchamel sauce)
¼ cup freshly grated romano cheese
½ cup freshly grated parmigiano-reggiano cheese
freshly ground pepper
2 TBS freshly chopped parsley
1 ¼ pound spaghetti
1 ½ cup half and half
1 TBS butter
1 TBS flour

 DIRECTIONS: Mash the garlic with a fork and sauté in the olive oil in a sauté pan on medium heat while you cook the spaghetti. ( I am giving you the uncooked noodles). Saute until the garlic becomes a deep gold color, then remove and discard from the pan…save the oil in pan. Put the onion and bacon in the pan and cook until onions are golden and the bacon is crisp at the edges. Add the wine and let it bubble for 2 minutes, then turn off the heat and set aside. From this point I altered the recipe as follows but I will include the real directions after in parenthesis. Melt one tablespoon of butter and stir in the flour just long enough to get rid of the flour taste. Slowly whisk in the half and half, and add pepper. Cook stirring until the sauce thickens. At this point I stirred in the chesses and parsley. Once combined I mixed all of the ingredients together with a whisk. Once cool and bagged I placed it in the freezer. (Break the eggs into a serving bowl in which you will toss the pasta. The serving bowl can be warmed in the oven if it is oven proof. Beat the eggs lightly with a fork, add the cheeses, a liberal grinding of pepper and chopped parsley. Mix thoroughly. Add cooked drained pasta to the bowl and toss rapidly, coating the strands well. Briefly reheat the onion and bacon over high heat. Turn out the contents of the pan into the bowl and toss thoroughly once more. Serve immediately.) When ready to eat cut the sauce out of the bag and slowly heat on the stovetop. You will have to whisk it back together as the oil separated a bit from the rest. I also added a bit of the pasta water to thin just a bit. Definitely cook and toss when you are ready to eat it. Hope you enjoy! Jennifer ☺

Slow Cooker Smothered Pork Chops

SERVES 6

The pork chops are so tender after cooking that it is best to use a spoon to remove them from the slow cooker to keep them from breaking apart.

INGREDIENTS
4 ounces (about 4 slices) bacon , cut into 1/4-inch pieces
3 medium onions , halved and sliced thin
4 teaspoons light brown sugar
3 medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
1 tablespoon minced fresh thyme leaves , or 1 teaspoon dried
Salt
3 cups low-sodium chicken broth
1/4 cup soy sauce
2 tablespoons Minute Tapioca
2 bay leaves
6 bone-in blade-cut pork chops , about 3/4-inch thick
Ground black pepper
1tablespoon cider vinegar
1tablespoon minced fresh parsley leaves

INSTRUCTIONS
1. Cook the bacon in a 12-inch nonstick skillet over medium heat until crisp, about 8 minutes. Transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet, and refrigerate until serving time.

2. Pour off all but 2 tablespoons of the bacon fat left in the skillet and place over medium-high heat until shimmering. Add the onions, 1 teaspoon of the brown sugar, garlic, thyme, and 1/4 teaspoon salt to the skillet and cook, stirring often, until the onions are soft and caramelized, 10 to 15 minutes. Stir in 1 cup of chicken broth, scraping up any browned bits.

3. Transfer the mixture to the slow cooker and stir in the remaining 2 cups broth, remaining tablespoon brown sugar, soy sauce, tapioca, and bay leaves until evenly combined. Season the pork chops with salt and pepper and nestle them in the slow cooker. Cover and cook, either on low or high, until meat is tender, 7 to 8 hours on low or 4 to 5 hours on high.

4. Transfer the pork chops to a serving platter with a large spoon, tent with foil, and let rest for 20 minutes. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Remove the bay leaves, stir in the vinegar, and season with salt and pepper to taste. Reheat the bacon in the microwave on high power until heated through and crisp, about 30 seconds. Pour 1 cup of the sauce over the chops, sprinkle with the crisp bacon and parsley, and serve, passing the remaining sauce separately.

BACON-WRAPPED PORK LOIN WITH WARM DIJON POTATO SALAD

Serves 4 to 6.   From The Best One-Dish Suppers.

WHY THIS RECIPE WORKS:
Wrapping our pork loin with bacon kept the meat in our Bacon-Wrapped Pork Loin recipe moist and served, both visually and flavor-wise, in lieu of a seared crust. We took advantage of the remaining space on our baking sheet and decided to include a Warm Dijon Potato Salad side dish. We roasted the potatoes right next to the pork, then tossed them with a simple Dijon vinaigrette that we’d warmed in the microwave.

If your pork roast has a thick layer of fat on top, trim the fat until it measure just 1/8 inch thick. We prefer to use small red potatoes measuring about 1 inch in diameter in this recipe, but you can substitute larger red potatoes, cut into 3/4-inch chunks.


INGREDIENTS
12ounces bacon (about 12 slices)
1(2 1/2- to 3-pound) boneless pork loin roast , trimmed (see note)
2teaspoons ground fennel seed
Salt and ground black pepper
2 1/2pounds small red potatoes (about 15), scrubbed and cut in half
6tablespoons olive oil
1/2cup low-sodium chicken broth
1medium shallot , minced (about 3 tablespoons)
1 1/2tablespoons white wine vinegar
2teaspoons Dijon mustard
pinch sugar
1/4cup minced fresh parsley leaves

INSTRUCTIONS
1. Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Lay the bacon on a large microwave-safe plate and weigh it down with a second plate. Microwave the bacon on high power until it is slightly shriveled but still pliable, 1 to 3 minutes. Transfer the bacon to a paper towel–lined plate and let cool slightly.

2. Line a large rimmed baking sheet with aluminum foil. Pat the pork dry with paper towels, rub evenly with the ground fennel, and season with salt and pepper. Lay the roast in the center of the prepared baking sheet. Following the illustrations at right, shingle the bacon attractively over the top of the pork, tucking the ends underneath the roast.

3. Toss the potatoes with 1 tablespoon of the oil and season with salt and pepper to taste. Brush the baking sheet around the pork loin with 1 tablespoon more oil. Lay the potatoes, cut side down, on the baking sheet around the pork. Roast the pork and potatoes until the pork registers 130 degrees on an instant-read thermometer, 40 to 60 minutes, rotating the baking sheet halfway through roasting.

4. Remove the pork and potatoes from the oven, position the oven rack 6 inches from the broiler element, and heat the broiler. Broil the pork and potatoes until the bacon is crisp and browned and the pork registers 140 to 145 on an instant-read thermometer, 3 to 5 minutes.

5. Meanwhile, whisk the remaining 1/4 cup oil, broth, shallot, vinegar, mustard, and sugar together in a large microwave-safe bowl. Microwave the dressing (uncovered) on high power until very hot, 1 to 2 minutes. Cover and keep warm until needed.

6. Transfer the pork to a carving board and let rest for 10 minutes. Whisk the warm dressing to recombine, then stir in the roasted potatoes and parsley. Season the potato salad with salt and pepper to taste, cover, and let sit until the potatoes have absorbed the dressing, 5 to 10 minutes. Cut the pork into 1/2-inch-thick slices and serve with the warm potato salad.

Recipe made by Jill

Pork Schnitzel

4 boneless pork chops (1 pound total), 1/2 inch thick
1/4 cup flour
1 teaspoon seasoned salt (Spike or Lawrey's, or just substitute plain salt)
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 Tbsp milk
3/4 cup fine dry bread crumbs or panko
1 teaspoon paprika
3 Tbsp canola oil, grapeseed oil, or olive oil
3/4 cup chicken stock
1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/2 cup sour cream (full fat)

1.  Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
2.  Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.
3.  Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
4.  Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
5.  Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).

Serve the cutlets with the sauce, and lemon slices if you like. Serves 4.

Recipe from simplyrecipes.com

Recipe made by Mary

Mom's Italian Supper Soup

6 links hot Italian sausage
2 medium onions chopped
3 cloves garlic minced
1 large can Italian tomatoes
1 red bell pepper, chopped
2 zucchinis, peeled and sliced
1 cup cooked pasta
2 cups red wine
1/2 tsp dried basil
1/2 tsp oregano
1/2 tsp thyme


Cut up sausage and brown. Drain fat from pan and remove sausage to another bowl. Add a bit of olive oil and cook the onions and garlic thoroughly. Return sausage to the pan. Add the tomatoes, mash, add herbs-include salt and pepper. Add the wine and simmer as long as you have time for...I did about 40 minutes. Then add the bell pepper, zucchini and pasta for another 15 to 20 minutes. I actually cooked the pasta al dente and then added the last 5 minutes of cooking so it would not be over cooked when you reheat it.
Serve with grated parmesan and a nice crusty bread.

Super yummy and comforting during this cold grey weather:)

Baked Penne and Chicken with Mushrooms

Table salt

1 lb penne

4 tbls olive oil

1 1/2 lbs cremini mushrooms, wiped clean & sliced 1/4" thick

1 medium onion, minced

1/2 oz porcini mushrooms, rinsed and minced

8 garlic cloves, minced (about 8 tsp)

1 tbls minced fresh thyme or 1 tsp dried

1/4 cup unbleached flour

2 cups low-sodium chicken broth

1 cup dry white wine

1 cup heavy cream

5 boneless, skinless chicken breasts (about 2 lbs), trimmed

8 oz shredded Italian cheese blend (about 2 cups)

1/4 tsp pepper

2 tbls fresh parsley leaves

Bring 4 qts water to boil in Dutch oven over high heat. Stir in 1 tbls salt and pasta and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Drain pasta through colander and toss with 1 tbls olive oil; leave in colander and set aside.

Wipe pot dry, add remaining 3 tbls oil, and set over medium-low heat until shimmering. Add cremini mushrooms, onion, porcini mushrooms, and 1 tsp salt. Cover and cook, stirring often, until mushrooms have released their liquid, about 10 minutes. Uncover, increase heat to medium-high, and continue to cook, stirring often, until mushrooms are dry and browned, 5 to 10 minutes.

Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in broth, wine, and cream.

Add chicken, partially cover, and bring to simmer. Reduce heat to low, cover completely, and cook until thickest part of chicken registers 160 degrees on instant-read thermometer, 10 to 15 minutes.

Remove pot from heat. Remove chicken and set aside to cool; keep sauce covered. When chicken is cool enough to handle, shred into bite-size pieces. Stir shredded chicken and 1 cup cheese into sauce with cooked pasta until well combined. Season with salt and pepper. Transfer t0 13x9 baking dish and sprinkle with remaining 1 cup cheese. Sprinkle with parsley.

To Freeze: Wrap dish tightly with plastic wrap , then with foil, and freeze.

To Serve: Thaw 24-48 hours. Heat oven to 400 degrees. Unwrap dish and cover tightly with foil sprayed with vegetable oil spray (or nonstick foil). Bake until sauce is bubbling around edges, 30 to 40 minutes. Remove foil and continue baking until hot through-out and browned on top, 25-30 minutes longer.

Spicy Sichuan Noodles (Dan Dan Mian) with Shitakes

Serves 8 as a main course

Ingredients
* 1.5 ounces dried shitake mushrooms
* 16 ounces ground pork
* 6 tablespoons soy sauce
* 4 tablespoons Chinese cooking wine (or dry sherry)
* 2 generous pinches ground pepper
* 4 tablespoons oyster sauce
* 8 tablespoons Asian sesame paste (available at Asian stores - NOT the same as tahini; mine was labeled "Chinese salad dressing - but it was 100% sesame seeds) or peanut butter
* 2 tablespoons rice vinegar
* 2 cups chicken stock or canned low-sodium chicken broth
* 2 tablespoons canola oil
* 2 tablespoons minced ginger
* 12 medium cloves garlic , minced or pressed through garlic press (about 4 tablespoons)
* 1.5 teaspoons red pepper flakes
* 2 tablespoons toasted sesame oil
* 2 pounds dried Asian noodles (width between linguine and fettuccine)
* 6 medium scallions, sliced thin (about 1/3 cup)
* 2 tablespoons Sichuan peppercorns, toasted in small dry skillet until fragrant, then ground (optional; mine were called "dried prickly ash peppers")

Instructions
1. Soak shitake mushrooms in 2 cups boiling water until softened, 15 to 20 minutes; drain, reserving 1 cup soaking liquid. Trim and discard stems; cut mushrooms into 1/4-inch slices and set aside.

2. Combine pork, 2 tablespoons soy sauce, sherry, and pinch pepper in small bowl; stir well with fork and set aside while preparing other ingredients. Whisk together oyster-flavored sauce, remaining soy sauce, sesame paste, vinegar, and pinch pepper in medium bowl. Whisk in chicken stock and reserved mushroom liquid and set aside.

3. Bring 4 quarts water to boil in large stockpot over high heat.

4. Meanwhile, heat 12-inch skillet over high heat until hot, about 2 minutes. Add canola oil and swirl to coat pan bottom. Add pork and cook, scraping along pan bottom and breaking up pork into small pieces with wide metal or wooden spatula, until pork is in small well-browned bits, about 5 minutes. Stir in ginger, garlic, and red pepper flakes; cook until fragrant, about 1 minute. Add sesame paste/mushroom liquid mixture; bring to boil, whisking to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally, about 3 minutes. Stir in shitake mushrooms along with sesame oil.

5. While sauce simmers, add noodles to boiling water and cook until tender (refer to package directions, but use them only as a guideline and be sure to taste for doneness). Drain noodles; divide noodles among individual bowls, ladle a portion of sauce over noodles, sprinkle with scallions and ground Sichuan peppercorns, if using; serve immediately.

From frozen:
Defrost sauce pack and warm over low heat, stirring to incorporate sesame oil. Prepare noodles as directed and top with ladled sauce, onions, and peppers.