Pork Chops (or chicken) with Biscuits and Tomato Gravy

This recipe is in the March 2012 Rachael Ray Magazine.   I forewarned the guys, that there was a lot of color (code for vegetables and stuff) in this one, but they agreed to try it.   It was very good, I really liked it and so did Lee and Elliott.  I think they were more taken back by the fact that there were no side dishes.  I used thin cut no bone pork chops (I hate pork chops with bones...blech!!!), so on the plate they get 2 pork chops, which makes them feel like they got more food.  We are still working on "normal" portions around here.  I used one of those Bisquick packages of biscuit mix, the garlic cheddar one.  Makes 6 perfect biscuits.  I also only used half a jalapeno, and half and half instead of heavy cream.

Pork Chops with Biscuits and Tomato Gravy

Ingredients

• 1 -8 ounce box  biscuit mix, such as Jiffy
• 1 teaspoon cayenne pepper
• 1/2 cup heavy cream
• 4 tablespoons butter
• 1 small onion, finely chopped
• 1 small red or green bell pepper, finely chopped
• 1 small rib celery, finely chopped
• 1 jalapeno chile pepper, seeded and finely chopped
• 2 - 3 cloves garlic, finely chopped
• Salt and pepper
• 2 tablespoons EVOO
• 4 bone-in, 1-inch-thick pork chops or 4 pieces skinless, boneless chicken breast
• 1 15 ounce can  diced tomatoes with green chiles
• 1/2 cup chicken stock

Directions

1. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees . Prepare the biscuit mix according to package directions, adding the cayenne. Drop 8 scoops of dough onto a baking sheet and brush with a few tbsp. cream. Bake on the upper rack until golden.
2. Meanwhile, in a skillet, melt the butter over medium heat. Add the onion, bell pepper, celery, jalapeno and garlic; season with salt and pepper. Cook, stirring for 4 minutes.
3. In a large, ovenproof skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Season the chops or chicken with salt and pepper, add to the pan and brown for a few minutes on each side. Transfer the pan to the lower rack of the oven to finish cooking, 10 to 12 minutes.
4. Stir the tomatoes and chicken stock into the vegetables. When the tomatoes are hot, stir in the remaining cream and simmer the gravy for 10 minutes to thicken.
5. Top the chops or chicken with the tomato gravy and serve the hot biscuits alongside.

Chicken and Spinach Tortellini Soup....YUM!

So...It is pretty obvious I love soup!  We have lived in some chilly places and I love the warmth of soup!  I have been tearing recipes out of magazines like a crazy woman lately, and tried this one last night.  WOW!!  It is the simplest soup I have ever made and it was wonderful!!!

Chicken and Spinach Tortellini Soup

1 1/2 Cups sliced fresh mushrooms.....YES...I left these out...gross!

2 Tbsp butter

2 garlic cloves, minced

4 cans reduced sodium chicken broth (I used 1 1/2 boxes of broth, reduced sodium and non fat)

1 9oz package refrigerated cheese tortellini (I used frozen, less $$ and you get enough left over to make the soup again)

4 cups shredded rotisserie chicken (I baked three chicken breast, less $$ same result)

1 pkg/6oz of fresh baby spinach (I  chopped half a bundle of regular spinach)

1/2 tsp pepper

Parmesan cheese for sprinkling

In a soup pot, saute mushrooms in butter until tender.  Add garlic and cook 1 minute longer

Add broth to pot and bring to a boil.  Stir in tortellini, return to a boil.  Cook for 7-9 minutes or until tortellini is tender, stirring occasionally.  Add chicken, spinach and pepper (I also added some seasoning salt (1/2tsp), because I thought the broth may be bland, I also added a little garlic powder too...I love garlic) heat the soup to desired temperature.

Sprinkle each serving with Parmesan.

It made 4 good sized bowls of soup....both guys loved it as well..although Elliott did not like the spinach.

It is a simple soup, less than 30 minutes if you have the chicken cooked already.  Perfect for the cooler days we have been having!!!

Passionate about pesto!!!

Ok...I admit...I used to be the lazy pesto maker....it came from a spice envelope...all I did was add oil and water.   But,  then I decided..."this cannot be too hard".  It really is not, in about 15 minutes I had enough pesto for 3 meals.  The hard part is cleaning out the food processor!

In this picture....is all the ingredients I add before processing....there are nuts that I chopped a little before adding...Italian parsley...lots of basil...a little salt...lots of garlic..and a handful of Parmesan.  I blend this a little before adding the oil. 

This is the yummy goodness after I have added olive oil...I add a little less than I should.  At this point...the smell is almost overwhelming...fresh, savory goodness!!!

Here is the reason I add a little less oil, than I should when blending.  A trick I learned from Cirrus....after basil is blended, it does not like the air.  So, when putting it in containers to use later, drizzle olive oil on top...just a little to create an oil layer...it protects the basil and keeps it fresh.  I froze a couple batches this morning...but this one is in the fridge to use later this week.  I have left it in the fridge for a week and it was still amazing!   Pesto chicken and pasta is a true Temple family fave....Lee grills some chicken (then cuts it into strips), I make the pasta (whatever kind we have) and then we combine it all together with the pesto and more parmesan cheese.  

Jeanine's Perfect Pesto

Basil...fresh, a whole bunch (enough leaves to equal about 3 cups)

Italian Parsley...also fresh, leaves only...about a cup (to your taste)

Garlic....I use 2-4 cloves, peeled and cut in half

Salt...about a teaspoon, and Pepper if you like

Parmesan cheese....about 1/2 cup or more...to your taste...and to be honest, today I used Parm from the bulk section of Winco.

Walnuts....chopped, about 1/2 to 3/4 cup (you can substitute whatever nut you want, I chose walnuts because they are more affordable than pinenuts, today I did half walnuts and half brazil nuts, pick something you like)

Olive oil....I would love to say I use the expensive stuff...but I don't.  I use what ever is cheapest since I use a lot of it, a cup or more.

Pulse the nuts just a little in the food processor, before adding the basil, parsley, garlic, S&P, and cheese.  I blend everything but the oil for a moment too...then drizzle in the oil through the chute in the processor...add it until you get the consistency you prefer.  

If serving later, drizzle a little oil on top, to keep it fresh.  This recipe makes enough for 3 meals..more or less depending on how you use it.  I spooned some into freezer bags (make sure you get all the air out) for use later.  This recipe is easy to tweak to your own taste...not enough basil?..add some spinach.  Experiment with different nuts.

ENJOY!!!

White Bean and Chorizo Soup

It is that good!!!

We have a new alternative to the Food Channel, called the Cooking Channel. I am hooked and the DVR is burning up, recording shows everyday! The shows are a little more out there and many of the chefs are from other countries. One show I really like is Bill's Food (and Bill's Holiday)...he is from Australia. He had a show about rainy days and making something yummy from things you have on hand...sounds like the perfect episode! I was looking to introduce some new tastes.....and the chorizo (a spicy pork sausage..that is also awesome on pizza...which is where I first had it as a teen) and bean soup sounded great.

White Bean and Chorizo Soup

Olive Oil, for sauteing

5oz Chorzi sausage....I used a whole 16oz package

1 onion chopped

2 celery stalks, diced

2 cloves of garlic, crushed...I love garlic and used 4!

2t Thyme.....fresh would be great, but all I had was dry

1t paprika, mine was a smoked paprika

2 diced tomates...I used a 15oz can of diced tomatoes

4c chicken stock

2 cans of white beans...I used white kidney beans for this soup

salt and pepper to taste

***I added a couple things at the end****

I tossed in some mini bowtie pasta (Barilla) during the last simmer

I garnished with freshly grated parmesan cheese

Directions...

Heat olive oil (1t or so) and saute sausage until done, drain the sausage on a paper towel...this sausage is fatty, it is important to drain off the fat.

Return the pan to the cook top, add a little oil, and make sure the heat is down to med-low...add onion and celery, and cook until softened...6-7 minutes, add garlic, thyme and paprika, and saute until herbs are fragrant, not very long at all. Add tomatoes and cook another minute.

Add chorizo back to the pan with chicken stock, bring to a boil, then reduce heat and simmer for 10 minutes. Add beans. and simmer another 5 minutes. ****This is when I added the pasta (about a cup of small bowtie pasta) and I simmer until pasta is done. Add salt and pepper to taste. We sprinkled fresh grated parmesan when we served it.

This soup is spicy, and delicious. Elliott even liked it. I added the pasta to make it a little more hearty....summer has evaded us here on the North Coast....and a hearty soup can be served any time. This soup is fairly cheap to make as well, I had almost everything in the pantry (or fridge) except the chorizo and I forgot to buy the chicken stock...thanks Cirrus for the save!!

Summer....

I feel bad that I have not posted a lot in this blog...especially since it is summer and I should be trying all kinds of stuff. Reality.....is we stick to the usual in the summer. Lee and I have worked out quite a good routine for summer cooking....but summer temps here, are a lot like those in winter. Lee grills and I prepare the side dishes. Lee has become quite the grill master...and has even mastered my steak preference....which is medium rare. Lee likes his steak to be well done..as in no signs of life whatsoever!!! We have used our grill more this spring and summer than we probably have since we bought it! Our patio is covered here.....and I love the outdoor cooking area.

It is has been pretty chilly and breezy at night, so we have not gotten a lot of use out of our outside table. We finally got to use it last Saturday. The patio lights were plugged in and I had some citronella candles lit...and my brother was here for dinner. It was nice. Pardon the tv hidden under the table....it has a date with the recyclers and the fly tape (sorry...it is gross but it works the best since we cook and eat out there).

This weeks menu has some old standards listed...nothing new. The fall magazines are coming in the mail and I am eager to try some new soups and slow cooker meals.

Brennan's Banana Muffins...

I made these muffins last week to get rid of some browning bananas. My friend Cirrus, has a son Brennan...who I lovingly call my "lil' BFF", because he greats me with a huge hug every time I see him. Brennan liked these muffins so much that he snagged one from his friend and then sneaked another and hid under the table to eat it.

BRENNAN'S BANANA MUFFINS

1/2 cup butter, softened

1 cup sugar

2 eggs

3 ripe bananas, mashed

2 cups flour

1t. baking soda

1/4t. salt

1/2 cup chopped pecans

1t. vanilla

1/2 cup (or more if you wish) milk chocolate chips

In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time and mix well. Beat in bananas and vanilla. Combine flour, soda and salt, add to creamed mixture just until moistened. Fold in pecans and chocolate chips.

Fill greased or paper lined muffin cups 3/4 full. Bake at 350 degrees for 20-25 minutes. Cool for about 5 minutes before moving to wire rack to cool completely.

Makes 12-14 muffins

I got my family to eat a vegetable!!

I caught an episode of Rachael Ray last week and she had a meal that seemed delicious...and it had a sneaky way to add some vegi's to my family's meals!! I made some adjustments, which are noted in the recipe I lifted from foodnetwork.com . We are trying to stay away from sugars and white breads, and limiting our fat intake. The meal was really good and we would all love to have it again. The preparation is quick and easy of you have everything you need out and available. Try this one....I think you will like it too!

Florentine Mac and Cheese and Roast Chicken Sausage Meatballs

Recipe courtesy Rachael Ray, 2007

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

20 min

Level:

Easy

Serves:

4 servings

Ingredients

• Salt
• 1 pound cavatappi corkscrew shaped hallow pasta (I used whole wheat Rotini)
• 1 1/2 pounds ground chicken (We used ground turkey)
• Black pepper
• 2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
• 2 teaspoons fennel seeds
• 3 cloves garlic, grated
• 1 teaspoon crushed red pepper flakes (This makes them pretty spicy...we liked it a lot)
• 1 cup ricotta cheese (I used fat free!)
• 1 1/2 cups grated Parmigiano Reggiano, divided
• 1 egg
• 3/4 cup bread crumbs, plus more, if needed*
• 3 tablespoons extra-virgin olive oil, divided (I did not used olive oil...to save on fats)
• 2 boxes, 10 ounces, chopped frozen spinach (I only used 1, 2 would be too much)
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup whole milk (I used fat free.....it was what we had)
• 1/8 teaspoon grated nutmeg, eyeball it

Directions

Preheat oven to 450 degrees F.

Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid.

While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together.

Form 8 large round balls, about 3 to 4-inches. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear.

Defrost spinach in microwave 8 to 10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.

While the meatballs roast, in a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting.

Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid.

Toss pasta with the spinach-white sauce and adjust seasonings.

Serve Florentine Mac-n-Cheese with 2 meatballs per person along side.