Ingredient: Olive Oil

Smothered Pork Chops

Smothered Pork Chops
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Servings
2
Servings
2
Smothered Pork Chops
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Heat a small cast iron skillet over high heat. Sprinkle the Italian seasoning on both sides of the pork chops. Spray the skillet with the cooking spray. Add the pork chops and sear 3 minutes on each side. Remove the chops from the pan and set aside.
  2. Reduce the heat to medium and add the olive oil to the skillet. Add the onions, leeks, and garlic to the skillet and cook undisturbed for 5 minutes. Add a pinch of salt and continue to cook slowly for 20 minutes, stirring occasionally until they are golden brown.
  3. Add the flour to the skillet. Cook and stir for 2 minutes. Slowly add the broth and milk stirring to keep everything smooth. Add the thyme sprigs and continue to cook until the gravy begins to thicken, 5 minutes or so.
  4. Return the chops to the pan and turn several times to coat them with the gravy. Top with a generous dose of cracked black pepper. Place the skillet in a preheated 350 degree oven. Bake 20 - 30 minutes until the are cooked. Remove the thyme stems. Allow to cool slightly before plating.
Spinach Polenta
  1. Saute 2 cups of chopped spinach in a little olive oil with a clove or two of minced garlic. Set Aside
  2. Cook 1/2 cup polenta according to the package directions using equal parts of milk and chicken broth. When the polenta is the consistency you like, add the spinach mixture, 1 small pat of butter, and a small handful of Romano cheese. Serve.
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Halloween Hash, Redux

Halloween Hash, Redux
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Servings
3
Servings
3
Halloween Hash, Redux
Print Recipe
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Heat the oil in a large skillet. Add the sweet potatoes. Allow to cook undisturbed for 3 to 4 minutes.
  2. Turn the potatoes and add the onions. Cook undisturbed for another 3 - 4 minutes. Continue to cook 5 minutes more, gently stirring occasionally.
  3. Add the peppers, garlic, and spices and cook a few minutes. If things seem to be getting too dry, add a little chicken stock as needed.
  4. Add the cranberries, salad dressing, and a bit more chicken stock (if needed). Cook until everything is tender and nicely browned. Stirring occassionally
  5. Stir in the drained beans and cook until they are heated through.
  6. Divide between two or three shallow bowls. Top with the crumbled goat cheese and serve.
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Grilled Chicken Cordon Bleu: Italian Style

Grilled Chicken Cordon Bleu: Italian Style
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Servings
2
Servings
2
Grilled Chicken Cordon Bleu: Italian Style
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Place the chicken in a zip top bag. Mix together the lemon juice, grated garlic, chopped onion, one teaspoon of the herb seasoning, and one tablespoon of the olive oil. Pour into the bag with the chicken squeeze and turn the bag to coat the chicken evenly. Refrigerate for at least 2 hours
  2. Remove the chicken from the bag and place on a hot grill. Grill until lightly browned. Turn and grill until the second side matches the first.
  3. Remove the chicken from the grill and lay three sage leaves on each breast. Top with a slice of the cheese and wrap with the prosciutto. Return the chicken to the grill cheese side up and cook for a few minutes to melt the cheese and crisp up the prosciutto.
  4. While the chicken is grilling, combine the zucchini, onions and the remaining olive oil and herb blend in a baking dish. Bake in a 375 degree oven for 20 - 25 minutes.
  5. Top the zucchini with the Romano cheese and broil until the cheese is golden. Sprinkle with the chopped parsley.
  6. Top each chicken breast with 1 tablespoon of the pesto. Plate it up and serve.
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Porcini Pasta with Mushrooms, Rosemary, and Cream

Porcini Pasta with Mushrooms, Rosemary, and Cream
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Servings
4
Servings
4
Porcini Pasta with Mushrooms, Rosemary, and Cream
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook the pasta according to the package directions, but cut the time by one minute. Drain. While the pasta cooks make the sauce.
  2. Heat the olive oil in a medium fry pan. Add the mushrooms and shallots, and cook until the shallots are soft and the mushrooms are beginning to brown.
  3. Add about 1/3 of the stock and simmer for a few minutes until the stock is almost absorbed.
  4. Add the remaining stock and rosemary and cook 4 or 5 minutes.
  5. Add the cream and simmer for a few more minutes. The sauce should thicken slightly. Add the porcini salt and taste. If you think it needs more of the salt add a pinch or two. Add some fresh ground pepper and serve.
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Overstuffed Poblano Peppers

Overstuffed Poblano Peppers
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Servings
4
Servings
4
Overstuffed Poblano Peppers
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Slice off one side of each poblano to create a boat like vessel. Chop the removed pepper pieces and add to the other peppers. Place the pepper boats in a baking pan that has been coated with cooking spray and set aside.
  2. If you don't have cooked rice, cook 1/2 cup of brown rice in 1-1/2 cups of vegetable stock or water that is seasoned with half of each the cumin and chili powder. This should take 30 - 40 minutes. You can do this earlier in the day or even the night before.
  3. In a large fry pan heat the olive oil. Add the chopped onions, peppers, and garlic, tossing to coat everything. Cook over medium heat until everything begins to soften.
  4. Add the remaining cumin and chili powder and let them cook and get fragrant for a couple of minutes. Stir in the rice and toss until well combined with the vegetables. Cook a couple of minutes more.
  5. Add the chili or tomato sauce, stirring it in well. Allow to cook a few more minutes. If the mixture seems dry add some of the vegetable stock as the mixture cooks. Stir in the drained beans and toss to combine.
  6. Divide the filling between the pepper boats. They will be filled to overflowing which is perfectly fine. Cover loosely with foil and bake at 350 degrees for 20 - 25 minutes. The boats should be soft and the filling hot.
  7. Remove the foil and sprinkle some of the shredded cheese on top of each pepper. Broil for 3 minutes or so until the cheese is melted and beginning to brown.
  8. Remove from the oven and allow to rest for 5 minutes before serving. Pass your hot sauce of choice at the table.
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