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Monthly Archives: December 2018

Pork Chops with a savory Mustard Basil sauce

A few years ago, I purchased this really neat book titled Essential Spices and Herbs. It consists of a lot of interesting information about the different types of spices and herbs. It also includes ideas on how you can use them for a variety of different things and several recipes. In the book, I spotted this Roasted Pork Chops with Mustard Basil sauce recipe that just looked incredibly quick, easy, delicious and satisfying! This dish certainly didn’t disappoint me one bit. As I helped myself to eat not just one but two pork chops.

Roasted Pork Chops with Mustard Basil sauce

Ingredients

4-6 pork chops, (boneless or bone-in)

1 Tbsp. basil

1 Tbsp. Garlic

4 Tbsp. Dijon or regular Mustard

2 Tbsp. Olive oil

Salt and pepper

Cooking Spray

Directions

1. Use a food processor to combine the basil, mustard, garlic and two tablespoons of olive oil until smooth. Place the sauce in the refrigerator.

2. Preheat the oven to 425. Lightly grease a 9X13 baking dish with cooking spray. Season the pork chops with salt and pepper. Place the chops into the baking dish and cook them in the oven for thirty minutes or until they are no longer pink. Serve with the mustard basil sauce on top.

Source Essential Spices and Herbs

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Incredibly Cheesy Lasagna Rollups

Pioneer Woman Lasagna roll ups

The preparation was slightly messy, quick and easy. The lasagna rolls were very cheesy and delicious! Your whole family even your kids will love this dish!

Ingredients

20 lasagna noodles

1 Tbsp. salt

2 Tbsp. olive oil

1 medium onion, diced

1 C. finely chopped mushrooms (about 3 ounces)

1 green bell pepper, diced (about 1 C.)

3 cloves garlic, minced (about 1 1/2 Tbsps)

2 lbs. ground beef

1/2 tsp. Freshly ground pepper

1 28-oz. can diced tomatoes

1 6-oz. can tomato paste

1 30-oz. container whole-milk ricotta cheese (about 3 1/3 C.)

1 lb. mozzarella, grated (about 3 1/2 cups)

1 C. grated parmesan cheese

2-3 large eggs

Directions

1. Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside.

2. Make the sauce: In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and saute for four to five minutes, until the vegetables are starting to soften. Remove the veggie mixture from the pan, then add the ground beef to the pan and cook, stirring occasionally, until it’s totally browned. Drain the excess fat, then add 1/2 teaspoon each salt and pepper, the diced tomatoes, tomato paste and the veggie mixture. Let the mixture simmer over low heat, thirty minutes.

3. Make the cheese glue: Combine the ricotta, 1/2 cup mozzarella, 3/4 cup parmesan, the eggs, 1/2 teaspoon each salt and pepper. Stir to combine.

5. Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch pan or five 6-inch disposable foil loaf pans. Spread two to three tablespoons of the ricotta filling on each lasagna noodle, then roll them up so that the cheese is on the inside of the roll.

6. Lay them sideways in the pan(s). (Four roll-ups will fit in each loaf pan, or you can fill a 9-by-13-inch pan.) Top with the remaining sauce and plenty of grated mozzarella and parmesan. If you’re making the roll-ups right away, place the pan(s) on a baking sheet and bake at 375 degrees F for twenty minutes, until hot and bubbly. Serve with a salad or some other vegetable. Enjoy!

Court’s Cooking Notes

FREEZE IT! Cover the pan tightly with heavy-duty foil and freeze up to 4 months. To bake, preheaet the oven to 350 degrees F. Bake the foil-covered pan 1 1/2 hours (if using loaf pans, place on a baking sheet before baking); remove the foil and bake 30 minutes more, until hot and bubbly.

Source The Pioneer Woman Cooks

Cook, eat immediately or freeze, eat later

Excuse my absence from cooking for a long while My dearest grandfather (Big Daddy) passed away last month. He was a very special person. It has been very sad for everyone in my family but we’re thankful that he’s in a much better place now. One of my fond memories of him is that he enjoyed my cooking and I know that he would have loved the king ranch chicken that I prepared the other night. The preparation was very easy, quick and packed with delicious flavors that your whole family will love.

The Pioneer Woman King Ranch Chicken

Ingredients

Cooking spray

One 10.5-ounce can cream of chicken soup

One 10.5-ounce can cream of mushroom soup

One 10-ounce can diced tomatoes with chiles, such as Rotel

2 Tbsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. kosher salt

1/4 tsp. Cayenne pepper

1/2 tsp. freshly ground black pepper

2 C. chicken broth

16 corn tortillas, torn into pieces

1 roasted whole chicken (rotisserie chicken works great!), cooled and torn into chunks

1 large white or yellow onion, finely diced

1 red bell pepper, seeded and finely diced

1 yellow bell pepper, seeded and finely diced

1 jalapeno, finely diced, optional

1 1/2 C. grated sharp Cheddar

1 1/2 C. grated Monterey Jack cheese

Directions

Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking dish with cooking spray.

1. In a large bowl, combine the soups and diced tomatoes and chiles. Add the chili powder, cayenne pepper, cumin, salt, pepper and chicken broth. Line the bottom of the baking dish with half of the torn tortillas. Layer on half of the chicken.

2. Add half of the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the soup mixture. Then repeat the layers, beginning with the rest of the tortillas, and ending with the rest of the tomato mixture. Cover with foil and bake for forty five minutes, then uncover and bake until bubbling, another fifteen minutes.

Court’s Cooking Notes: To make ahead and freeze: Fold foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and freeze until needed. When ready to bake, remove the plastic wrap, put the foiled-topped casserole back into a 9-by-13-inch baking dish and thaw. Bake at 350 degrees F following the baking instructions above.

Source The Pioneer Woman Cooks