Pork Chops Pizzaiola Style

I love just about anything and everything Italian!  These are so good and so filling!  This recipe is for two, but you could easily make it for more just by doubling it.  To make this dish you will need:

2 tablespoons olive oil

2 (1-inch thick) bone-in pork loin center-cut chops

Morton's Nature's Seasoning (if you cannot get this, use salt and pepper)

1 medium onion, thinly sliced

1 (15-ounce) can diced tomatoes, in juice

1 teaspoon herbes de Provence

1/8 teaspoon dried red pepper flakes (how hot do you like it?)

1 tablespoon chopped fresh Italian parsley leaves

1.)  Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with Nature's Seasoning. Add the pork chops to the skillet and cook until they are golden brown and an meat thermometer inserted horizontally into the pork registers 160 degrees, about 4 to 5 minutes per side. Transfer the pork chops to a plate and cover with foil to keep warm.

2.)  Add the onion to the skillet and saute over medium heat until tender, about 5 to 6 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/8 teaspoon red pepper flakes.

3.)  Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.

4.)  Place a pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

 

Spanish noodles with Chicken and Sausage

This is a very satisfying dish.  A little is very filling.  It has the taste of Spain!  To make this dish you will need:

3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch chunks (Veggie Chicken)

1/2 pound sweet or hot Italian sausage, cut into 1/2-inch chunks (Veggie Sausage)

Kosher salt and freshly ground pepper

1 teaspoon dried marjoram or oregano

1/3 cup extra-virgin olive oil

2 medium onions, diced

3 cloves garlic, chopped

2 bay leaves

3/4 cup tomato puree

12 ounces cut spaghetti

1 cup of peas, defrosted

1.)  Bring a large kettle or pot of water to a boil. Season the chicken with 2 teaspoons salt, 1 teaspoon pepper and the marjoram. Heat the olive oil in a heavy-bottomed pot over high heat. Add the chicken and sausage and brown on all sides, about 5 minutes. Transfer to a plate with a slotted spoon.

2.)  Add the onions, garlic, bay leaves and tomato puree to the pot. Reduce the heat and cook, stirring, until the oil turns deep red and the onions are tender, 6 to 8 minutes. If the onions are sticking, add a splash of water and scrape the bottom of the pan with a wooden spoon.

3.)  Add the spaghetti to the onion mixture and stir-fry until golden, about 6 minutes. Add the chicken and sausage and enough boiling water to cover the pasta by 1/2 inch. Simmer, stirring once or twice, until the pasta is al dente and the sauce thickens, about 10 minutes.

 

 

Chicken Rollatini

Pretty low in calories.  And very high in flavor!  To make this wonder you will need:

1 cup fat-free chicken broth

1 garlic clove, minced

1 14.5-ounce can crushedtomatoes

8 fresh basil leaves, torn into small pieces

Kosher salt and freshly ground pepper

4 thin chicken cutlets

14 cup chopped fresh parsley

6 ounces shredded part-skim mozarella cheese

1/4 cup grated parmesan cheese

14 cup Panko breadcrumbs

1 large egg white

Cooking spray

1.)  Position a rack in the upper third of the oven and preheat to 450 degrees F.

2.)  Cook the broth, garlic, crushed tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Cover to keep warm.

3.)  Season the chicken with salt and pepper; place smooth-side down on a work surface. Sprinkle with the parsley and mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.  Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.
4.)  Spray a heavy skillet with cooking spray. Dip the chicken rolls in the egg white, then coat with the breadcrumb mixture. Place in the skillet, seam-side down. Sprinkle with any remaining breadcrumbs and spray with cooking spray. Bake until cooked through, about 20 minutes. Serve with the tomato sauce.

Tipsy Arnold Palmer

Looking for a refreshing summer cocktail perfect for your next barbeque?  This just may be it!  It is very refreshing and very smooth.  You won't be sorry you tried this one!  I changed it up even further.  I used Celestial Seasoning Raspberry Zinger tea for an extra kick.  Delish!  To make this you will need:

• 2 large tea bags for iced tea
• 1 cup boiling water
• 8 fresh mint sprigs
• 4 cups lemonade (I used Minute Maid from the dairy aisle)
• 1/2 cup vodka
• Ice cubes
• 8 lemon slices

1.)  Place tea bags in largge cup.  Add the 1 cup water. Microwave for two minutes.  Let steep 4 minutes. Discard tea bags. Place mint sprigs in large pitcher; mash with muddler or handle of wooden spoon until slightly bruised. Pour in tea, lemonade, and vodka. DO AHEAD: cover and chill so flavors meld.

Fill 8 highball glasses with ice. Divide sweet tea among glasses. Garnish with lemon slices.

Ingredient tip: To streamline this recipe, you can use one cup Sweet Tea Vodka.

Thai Shrimp

We love a good Thai dish.  This is so easy, you'll wonder why you never made it before!  Make sure you remove all the seeds and ribs from the jalepeno, you don't want to make the dish too hot.  I serve this with Jasmine rice.  To make your Jasmine rice special, use half water and half coconut milk.  It makes the rice extra creamy and delicious!
4 cloves garlic, peeled

1 (1 inch) piece fresh ginger root

1 fresh jalapeno pepper, seeded

1/2 teaspoon salt

1/2 teaspoon ground turmeric

2 tablespoons vegetable oil

1 medium onion, diced

1 pound medium shrimp - peeled and deveined

2 tomatoes, seeded and diced

1 cupcoconut milk

3 tablespoons chopped fresh basil leaves

1.)  Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.

2.  Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils.

3.)  Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil and serve.

 

Chicken Gyro - can be Vegan!

This is yet another tasty treat that I miss from NJ! I missed it so much that I made my own. And darn if it isn't just as good! To make this you will need:
Tzatziki sauce:
1 cup plain Greek yogurt (vegan yogurt)
1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt (yegan yogurt)
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts (Vegan Chicken Strips)
To assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin
shredded lettuce

1.)  Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

2.)  Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

3.)To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

4.)  Cook the chicken as desired, either on the grill or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes, lettuce and sliced onions.