Saturday, October 24, 2009

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Recipe courtesy of Giada De Laurentis.
  • 1 tablespoon olive oil, plus 1 tablespoon
  • 2 cloves garlic, minced
  • 6 sun-dried tomatoes, diced
  • 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/4 teaspoon dried thyme
  • 1/4 cup (2 ounces) goat cheese
  • 1/3 cup reduced-fat cream cheese
  • 4 (4-ounce) center-cut pork chops
  • 1 1/2 cups chicken broth
  • 1/2 lemon, zested
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard

Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.

Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

Hearty Chicken Tortilla Soup

This recipe is complements of Campbell's. Not only is it delicious, but it is a one dish recipe!
  • vegetable cooking spray
  • 1 lb. skinless, boneless chicken breast , cut into 1-inch pieces
  • 3 1/2 cups chicken broth
  • 1 tsp. ground cumin
  • 1/2 cup uncooked regular long-grain white rice
  • 1 can (11 ounces) whole kernel corn with red and green peppers, drained
  • 1 cup salsa
  • 1 tbsp. chopped fresh cilantro leaves
  • 2 tbsp. fresh lime juice
  • Crisp Tortilla Strips (optional)
Spray a 6-quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it's browned, stirring often.

Stir in the broth, cumin and rice. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.

Stir in the corn, salsa, cilantro and lime juice. Cook until the rice is tender. Top each serving of soup with Crisp Tortilla Strips.

Crisp Tortilla Strips: Heat the oven to 425°F. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 10 minutes or until golden.

Saturday, October 10, 2009

Gooey Butters

These are so good. Make sure you have someone to share with so you don't eat the entire pan!

1 yellow cake mix (other flavors can be used)
1/2 cup butter or margarine
4 eggs
8 oz cream cheese
1 tablespoon vanilla
1 lb powdered sugar (1 box or 3 3/4 cups)
Reserve 2 to 3 tablespoons of powdered sugar

Beat cake mix, melted butter and 2 eggs (batter will be stiff). Spread in 9 x 13 pan. Beat 2 eggs, cream cheese, vanilla, and sugar until smooth. Pour over first layer. Bake at 350E for 15 minutes, sprinkle reserved powdered sugar over top, then bake 20 to 30 minutes more. Best when allowed to sit overnight.

Saturday, October 3, 2009


A couple months ago I had brunch with some friends, and Jenny brought Aebleskivers and served them with homemade buttermilk syrup. What a treat!

2 cups flour
1 t salt
1 t baking soda
2 cups buttermilk
3 eggs - separated

Sift together flour, salt, & baking soda. Add buttermilk & egg yolks. Beat egg whites until light & fluffy (soft peaks). Gently fold egg whites into batter. Heat Aebleskivers pan on medium heat. Grease each cup (with oil or cooking spray). Fill each cup 2/3 full. Cook until golden brown, turn with a toothpick.

Buttermilk Syrup

I could seriously drink this syrup.

1 cup sugar
1/4 cup butter
1/2 cup buttermilk
1/2 t baking soda
1 T corn syrup
1 t vanilla

Mix all ingredients except vanilla. Bring to a boil (it will be frothy) for 5 minutes. Remove from heat and add vanilla.

Happy Cooking!