Penne with Shrimp, Asparagus and Sun-Dried Tomatoes

3/4 cup drained oil-packed sun-dried tomatoes, sliced, 3 tbsp. oil reserved
1.5 pounds asparagus, trimmed, cut on diagonal into 1/2-inch pieces
1 3/4 -2 pounds uncooked shrimp, peeled, deveined
3/4 cup chopped fresh basil (reserve 1/2 for end of recipe)
3 large garlic cloves, chopped
3/4 teaspoon dried oregano
1/3 teaspoon dried crushed red pepper
2 2/3 cups canned low-salt chicken broth
3/4 cup dry white wine
3 tablespoons tomato paste
1 lb. penne pasta
1 cup grated Parmesan cheese


Preparation

Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, ½ of the basil, and all of the garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.

Freezer Preparation

In large skillet over medium-high heat, sauté asparagus in 2-3 tbsp. olive oil (if you are not opening jars of sun-dried tomatoes) for 2-3 minutes and remove with slotted spoon while still crisp. In same pan add chicken broth, wine and tomato paste and boil until sauce thickens slightly, stirring occasionally, about 6 minutes. Allow asparagus and broth to cool separately and then combine in freezer bag. Save shrimp preparation until day of serving.


To serve from freezer

Use reserved tomato oil to sauté shrimp, sun-dried tomatoes, herbs & spices as described in recipe. Transfer shrimp mixture to a bowl when done. Add thawed asparagus/sauce mixture to same skillet and warm, covered, until asparagus reaches desired tenderness (crisp-tender). Follow remainder of recipe regarding pasta preparation and combining.

Spinach-Stuffed Pork Tenderloin with Apple-Cranberry Reduction

2 1-pound pork tenderloins
4 cups torn fresh spinach (or partial box frozen chopped spinach - thawed)
1 cup frozen artichoke hearts, thawed and chopped
2/3 cup shredded Parmesan cheese
2 tsp. snipped fresh rosemary or 1/2 tsp. dried rosemary, crushed
1 cup frozen apple-cranberry juice concentrate, thawed
1/2 cup balsamic vinegar

1. Slice the tenderloin lengthwise, almost all of the way through, making a pocket. Set aside.

2. In a large skillet cook the spinach in a small amount of water just until wilted. If using frozen, skip this step. Drain spinach well. In a small bowl combine the spinach, artichoke hearts, cheese and rosemary. Spoon spinach mixture into the pocket in the tenderloin (filling will be exposed). Place in a shallow roasting pan, stuffing side up. Roast in a 425 degree oven for 20-25 minutes or until an instant-read thermometer inserted into meat registers 160 degrees.

3. Meanwhile, in a small saucepan combine apple-cranberry juice concentrate and balsamic vinegar. Bring to a boil. Boil gently about 15-25 minutes or until mixture measures 2/3 cup. Spoon juice reduction over the tenderloin during the last 10 minutes of roasting. To serve, bias-slice the pork.

To prepare from frozen:

Thaw tenderloin. Thaw spinach and drain well. Thaw 1/2 artichoke heart mixture per tenderloin. Thaw 1/2 of juice reduction mixture per tenderloin. Combine about 1/2 of the packaged spinach with the artichoke heart mixture and stuff into tenderloin opening. Place tenderloin in to roasting pan. Roast at 425 degrees for approximately 15 minutes. Pour juice reduction over tenderloin and continue roasting for 10 minutes or until meat thermometer registers 160 degrees.

Mock Lobster (marinated chicken breasts) - Jill Rockwell

Ingredients

• 1/2 cup soy sauce
• 1/4 cup vegetable oil
• 1 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 1 tablespoon packed brown sugar
• 1 teaspoon dry mustard powder
• 2 teaspoons ground ginger
• 1/2 cup pineapple juice
• 6 skinless, boneless chicken breast halves
• drawn butter for dipping

Directions

1. In a saucepan, combine the soy sauce, oil, garlic salt, pepper, brown sugar, mustard powder, ginger and pineapple juice. Bring to a boil, stirring to dissolve the sugar. Boil for about 5 minutes, then remove from the heat and allow to cool completely. When cooled, place the chicken into a large resealable bag and pour the marinade over it. Press out as much air as you can, seal and refrigerate for at least 2 hours to marinate or freeze until ready to use.
2. Preheat a grill for medium-low heat. When hot, lightly oil the grate.
3. If frozen, defrost chicken in refrigerator for 24 hours. Place the thawed chicken on the grill and discard the marinade. Cook until chicken juices run clear, 20 to 25 minutes, turning as needed to keep the chicken from burning. Serve with individual ramekins of drawn butter.

Jamaican Beef Dumplings

1/2 cup finely chopped scallion
1/4 cup finely chopped onion
3/4 tsp curry powder
1/4 tsp dried thyme
4 cups vegetable oil, divided
1/2 pound ground beef
2 TBS finely dried bread crumbs
Hot sauce (preferably Jamaican; I used Anthony's Jamaican Jerk Sauce, not hot for kids sake)
30 dumpling wrappers

Cook scallion, onion, curry powder, and thyme in 1 1/2 TBS oil with 1/2 tsp salt and 1/4 tsp pepper in a 10 inch skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in beef and bread crumbs and cook until meat is just cooked through about 3 minutes. Season with hot sauce and Cool.

Put a rounded tsp filling in center of wrapper. Lightly brush the edge of wrapper with water and then fold in half diagonally and press and seal. Form remaining dumplings.

Heat 1 inch of oil to 350 degrees in a 12 inch skillet. Fry dumplings in 3 batches, turning once or twice until golden brown, 2-3 minutes per batch.

If Freezing flash freeze on cookie sheets and then bag.
I tried frying them directly in oil from frozen as well as thawing on paper towels and patting dry and then fry as above. Both worked well.
Jacey suggested fry frozen in a couple tablespoons of oil then add a 1/4 cup water and cover for a few minutes.

Kelly's Marinated Pork Tenderloin

4 tbls soy
2 tbls olive oil
2 cloves garlic, minced
2 tsp brown sugar
1 tsp ground ginger
1/2 tsp pepper

Trim excess fat from pork tenderloins. Combine soy, olive oil, garlic, brown sugar, ground ginger, and pepper. Pour over tenderloins and marinate. Preheat grill to medium heat. Remove pork from marinade and discard. Grill tenderloins over medium heat for 16 minutes, turning every 4 minutes, until done.

Gingersnap Pot Roast

3 lb. beef chuck roast
1 tbsp. oil
1 cup water
8 gingersnaps, crumbled
2 tbsp. red wine vinegar
1 tsp. beef bouillon granules (or 1 cube)
1/8 tsp. red pepper, ground
3 medium sweet potatoes, peeled & quartered
3 medium carrots or 2 parsnips, cut into 1/2" pieces
1 bay leaf

Trim fat from roast. Cut if necessary to fit crock pot. In a large skillet brown roast on all sides in hot oil. Meanwhile, in a small bowl combine water, gingersnaps, vinegar, bouillon and red pepper. In a crock pot, place potatoes, carrots or parsnips, and bay leaf. Place meat atop vegetables. Pour gingersnap mixture over meat. Cover and cook on low-heat setting for 10-12 hrs. or high-heat setting for 5-6 hrs.

To prepare from frozen:
Thaw roast for 24 hrs in refrigerator. Peel and cut vegetables and place in crock pot. Add bay leaf. Place meat atop vegetables. Mix contents of Ziploc with water and vinegar and pour over roast. Cook as described.

Smoked Portobello Soup - Artists' Point, Walt Disney World Wilderness Lodge

Ingredients

9 medium Portobello mushrooms
1/2 cup sweet onions
1/2 cup Chardonnay
1 1/4 quarts heavy cream
3 cups chicken broth
1 1/2 Tbsp garlic, chopped
1 1/4 cup white roux (1 stick butter and 1/2 cup flour, whisked over low heat until golden)
salt & pepper to taste

Garnishes (optional)

toasted croutons
chive oil
roasted Shitake mushrooms
sour cream

Preparation

Clean the Portobellos by wiping them with a damp towel (do not wash!). Remove the mushroom gills (slats on the underside of the caps), scraping with a spoon. Slice three mushrooms in thirds and place slices on a prepared smoker. Leave covered for 1 hour (mushrooms will be chewy, dark and may appear burned). Roughly chop remaining six mushrooms into 1-inch chunks.

While mushrooms are smoking, sauté the onions lightly (to sweat). Add the unsmoked mushrooms to the onions. Add the garlic when the mushrooms are almost cooked. Add the smoked mushrooms. Stir to blend over low heat.

Add the Chardonnay and reduce by half. Add the chicken broth and bring to a simmer.

Place in a blender or food processor in batches or puree in pan over low heat with an immersion blender. Add the heavy cream slowly and continue to blend. Season to taste. Place the mixture back into the pot. (Unless you are using an immersion blender; then it is already in the pot.)

Whisk in the roux and let simmer for 20 minutes; soup will thicken significantly as soup simmers. Serve hot and garnish with: croutons, roasted Shitake mushrooms, a dollop of sour cream, chive oil, and cut chives.

Croutons

Pre-heat the oven to 350 Fahrenheit. Toss 1 cup of tiny cubes of French bread (cuts more easily if frozen slightly) with 1/4 cup of olive oil. Place on a baking sheet and season with salt and pepper to taste. Bake until brown, about 10 minutes.

Chive Oil

1. Place 1 cup of light olive oil in a blender and add to that 1 cup of chives
2. Blend for 30 seconds and let rest for 1 hour
3. Strain through a fine sieve.

Roasted Shitake Mushrooms

Thinly slice 2 cups of Shitake Mushrooms. Toss with 2 tablespoons of olive oil and a little salt and pepper. Place on a baking sheet and roast in the oven at 375 Fahrenheit until crispy and golden brown, turning as necessary. Cool and set aside.