Saturday, January 28, 2012

Stuffed Alfredo Pork Chops

*From Simple and Delicious

Ingredients
1 pgk. (8.8 oz.) read-to-serve long grain rice
1 pgk. (10 oz.) frozen mixed vegetables
3/4 tsp. garlic powder
3/4 tsp. Italian seasoning
4 boneless pork loin chops (6 oz. each)
2 Tbsp. butter
1 jar (15 oz.) Alfredo sauce

Directions
  • Cook rice and vegetables according to package directions.  Combine the vegetables, rice, 1/2 tsp. garlic powder and 1/2 tsp. Italian seasoning in a small microwave-safe bowl.
  • Using a sharp knife, cut a pocket in each pork chop.  Fill each shop with about 1/3 cup rice mixture; secure with toothpicks if necessary.  Set aside remaining rice mixture.
  • Brown chops on both sides in butter in a large skillet.  Transfer to a greased 8-in. square baking dish.  Cover and bake at 350 for 25-30 minutes or until meat thermometer reads 160.  Combine Alfredo sauce and remaining garlic powder and Italian seasoning in a small saucepan; heat through.  Cover and microwave remaining rice mixture on high for 30-45 seconds or until heated through.  Serve with chops and sauce mixture. 
Results
Very good and pretty easy.  Winston and Luke both enjoyed it, Luke even ate some of the vegetables.  I used a four cheese Alfredo sauce, didn't use the toothpicks, and used a 9x13 pan to cook them.  I forgot to cover it when I baked in the oven so I had some issues with whether or not the meat was cooked enough to eat.  I have had problems in the past cooking meat which is why I usually stick to chicken.  No one got sick so I guess it was done!

Thursday, January 26, 2012

2012 - A New Year of Recipes

 I talked to Sara about attempting the recipe challenge again but maybe making it a bit more realistic...one new recipe a month, not a week!
Here's one I tried last week.  Good stuff and also made good leftovers.

Pepperoni Penne Carbonara
*From A Taste of Home's Simple and Delicious


Ingredients
3 C. uncooked penne pasta
2 C. chopped sun-dried tomatoes (not packed in oil)
3 C. boiling water
1/4 butter, cubed
1/2 tsp. minced garlic
1 C. sliced turkey pepperoni
1 C. shredded Parmesan cheese
1 C. heavy whipping cream
3 Tbsp. minced fresh basil
1/2 tsp. salt
1/4 tsp. pepper

Directions
  • Cook pasta.  
  • Soak tomatoes in boiling water for 10 minutes, drain well. 
  • Saute tomatoes in butter in a large skillet for 3 minutes.  Add garlic, cook 1 minute longer. 
  • Stir in pepperoni, cheese, cream, basil, salt, and pepper.  Cook over low heat for 3 minutes or until heated through. 
  • Drain penne, toss with sauce.
The results
Very easy!  Also nice and colorful so pleasing to the eye.  My grocery store was out of turkey pepperoni so I used regular.  Also used sun-dried tomatoes that were packed in oil - oh well.  May have made it a bit greasier but you already have the heavy whipping cream so calorie counting has already said it's good-byes! I was not conservative with the fresh garlic so my house smelled like an Italian restaurant.  Both Winston and Luke seemed to like it so it will be making another appearance at our table soon.