Stuffed Artichokes

 

4 artichokes

1 small onion; chopped finely

1 cup seasoned break crumbs

1/2 cup parmesan cheese

2 Tb. butter

salt and pepper

Cut and clean artichokes.  Open up all the layers so it is easy to stuff the leaves.

 In a pan saute onion with butter and salt and pepper.  Add bread crumbs and heat through.  Turn off burner and add cheese.  Divide into quarters.  Stuff artichoke and top with extra parmesan cheese if desired.

In a pot simmer on low for 60 minutes with a lid half on and half off with about a 1/2 inch to 1 inch of water.  May need to add water.

Artichokes are a great substitute for salad before a Sunday pasta dish!  Enjoy :)

Pancetta Wrapped Pork Tenderloin

Ingredients

• 8 large garlic cloves
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon olive oil
• 1 pork tenderloin
• Salt and freshly ground black pepper
• 4 ounces thinly sliced pancetta
• 1 1/2 cups chicken broth
• 1 1/2 cups dry white wine

Directions

Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.

Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.

Preheat the oven to 400 degrees F.

Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.

Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.
Turned out VERY juicy and full of flavor...what more can you ask for...pork wrapped in pork, YUM!

Pizza Dip

I just learned of this week from a co-worker and already had to make it for a family party! Another VERY easy and tasty concoction. 


2 jars of chunky pizza sauce
1 pepperoni stick; thinly sliced and chopped OR 1 package of pepperoni; choppped
1 block of cream cheese
1-2 cups mozzarella cheese
Frito Scoops


In a saucepan or crockpot add the pizza sauce and pepperoni.  Cook on low for a half hour - hour to mix flavors.  Add cubes of cream cheese and mix into pizza sauce.  Add mozzarella.  Pour into serving bowl or keep in crockpot.  Serve with more mozzarella on top and eat up with Frito Scoops!

Corn and Frito Salad

This is an extremely easy salad you can whip up in a flash and be the hit of a party! Why you ask...it's a Paula Dean recipe, of course it's delicious with the perfect amount of crunch! 

Pictured BEFORE adding the Fritios

3 cans of sweet corn (you can use frozen or fresh as well!)
1/2 large green pepper; chopped
1/2 large red pepper; chopped
1/3 red onion; chopped
1 cup mayo
salt and pepper
1 bag chili cheese Fritos; barely crushed 


Mix first six ingredients.  Add Fritos right before serving.  It's a bit crazy, but surely a great combination!  Enjoy!

Homemade Pasta with Lemon Garlic Chicken and Veggies

In the pasta mood?  

Pasta:
1 cup white flour
1 cup semolina flour
2 eggs
olive oil
salt and pepper


Knead all together, roll out or use pasta machine.  I cut into long thick strips to make pappardelle pasta.  Pasta will only take 1-2 minutes to cook :)


Chicken:
2 breasts
Wegmans lemon garlic marinade


Let chicken marinate for at least 1-2 hours.  YES, I cheated again...why bother when Wegmans can do half the work for you and your chicken comes out moist and delicious every time :)  Grill chicken to perfection.  Remember, the chicken will take the longest to cook, so plan accordingly!


Lemon Garlic Olive Oil Sauce:
Wegmans basting oil
fresh garlic - 2-3 cloves, minced
about 1/4 cup white wine
squeeze of 1 lemon
1 head of broccoli; bite sized pieces
1 small zucchini; sliced thin
fresh basil; cut into thin strips
parmesan cheese


In a saute pan heat a TB of oilve oil.  Add zucchini and broccoli.  Once cooked through, add garlic, 2-3 TB of Wegmans basting oil and 1/4 cup dry white  wine.  As pasta is cooked to al dente, I will add to the basting pan with veggies.  Once all pasta in in pan, squeeze 1 fresh lemon on top and toss with olive oil and veggies. Slice grilled chicken and place on top of pasta. Top with fresh basil and parmesan cheese.  Eat up and Enjoy!

Garlic & Rosemary Lamb Lollipop Chops

Yesterday, I caught up on a ton of blogging, sorry about the delay!  I feel like I have not cooked a truly delicious, elegant meal in a while and have been wanting to try a new dish with lamb.  So our Saturday night consisted of my first lamb dish!  DELISH!  Tender and full of flavor!  What a great date night meal:)

Ingredients:

• 1.4 pound rack of lamb
• 1 fist of garlic, peeled and chopped
• 1/4 cup rosemary, leaves removed from stems
• 1-2 tablespoons olive oil
• 1/4 cup pineapple juice
• 1/4 cup orange juice
• Salt and pepper to taste

1. Preheat oven to bake at 425.
2. In a mini food processor, pulse the olive oil, orange juice, pineapple juice, rosemary and garlic until finely minced. 
3. Cut rack of lamb into individual chops.
4. In a dish or ziploc bag, marinate the chops with the rosemary and garlic marinade.
5. Heat an oven safe skillet, I used a cast iron pan, over medium high heat, adding 1 tablespoon of olive oil to the pan.
6. Sprinkle both sides of the chops with salt and pepper (in addition to the marinade).
7. Sear chops 1-2 minutes on each side.
8. Bake for 3 minutes, remove from oven and serve.

Sides: Orange Cinnamon Moroccan Couscous and Roasted Asparagus.  Place asparagus (with olive oil, salt and pepper) in oven when getting chops ready to cook in pan. When I made the couscous, I added 1/4 cup of orange juice and boiled the water and OJ with a cinnamon stick. These were the perfect sides to the lamb chops!