Stuffed Pork Chops with Sun Dried Tomato Spinach Pasta

Ingredients

2 tablespoons EVOO

2 garlic cloves, minced

8 sun dried tomatoes, diced

1 10 oz bag of frozen spinach, thawed

1/2 teaspoon fresh ground pepper

1/4 teaspoon dried thyme

1/4 cup crumbled goat cheese

1/3 cup light cream cheese

3 (about 3/4'' thick) pork chops

1 1/2 cups chicken stock

1/2 lemon zested

1 lemon juiced

2 teaspoons dijon mustard

12 oz rigatoni regati

Directions

First, put the spinach in a bunch of paper towels and squeeze out all the water.

Heat 1 tablespoon EVOO in a pan and add the garlic - cook for 1 minute. Add the sun dried tomatoes, spinach, pepper and thyme. Cook for another two minutes. Transfer to a mixing bowl and add the cheeses. Stir to combine completely...it takes a little elbow grease.

Take a pearing knife and slice a pocket into each of the pork chops - careful not to slice through. Take the spinach mixture and stuff each chop. Don't over stuff, make sure that the pork chop closes over the mixture. Reserve the remainder of the spinach/sun dried tomato mixture for the pasta. Season the outside of the chops with S&P.

In a large measuring cup (2 cup volume) whisk the chicken stock, lemon zest, lemon juice and dijon mustard. Set aside.

Heat the other tablespoon of EVOO in a large skillet over medium high heat. Cook the pork chops for 5 minutes on each side, covered. Set pork aside tented in foil.

Start pot of water to boil (with a slash of EVOO in it) for the pasta. Then cook the pasta according to the directions on the box.

Add the chicken stock mixture to the skillet and deglaze. Reduce for 10 minutes.

Plate the pork chops and drizzle some of the reduced chicken stock mixture over them.

Combine the pasta, remainder of the spinach mixture and the remainder of the chicken stock mixture in the pot you cooked the pasta. Once combined plate next to the pork chop.

A Mild Pastalaya

This is a combination jambalaya pasta dish. For the purposes of my house I made it milder than your typical Jambalaya... you can substitute and add some things to make it a more classic Jambalaya. Oh, and no picture to post....I lost my camera card while in Mexico....will replace camera soon... So, I'll just post a picture from Mexico....lol. This picture was taken our first night at Bar Frida for dinner. There were more naked pictures of Frida Kahlo then I found appetizing.

Ingredients

1 lb penne rigate

2 tablespoons EVOO plus more to drizzle

2 tablespoons unsalted butter

1/2 lb mild italian sausage, casings removed

4 cloves chopped

1 anaheim pepper, ribbed, seeded & chopped

1 jalapeno pepper, ribbed, seeded & chopped

1 red bell pepper, ribbed, seeded & chopped

3 small celery stalks, chopped

1 white onion, chopped

S&P

2 tablespoons flour

1 cup beer

1 cup chicken stock

1 (14 oz) can whole tomatoes

a dash of hot sauce

2 tablespoons fresh thyme, finely chopped

1/2 lb chicken breast, chopped into small pieces

1/2 lb shrimp, cleaned, tails removed

1/4 cup heavy cream

2 green onions, sliced on an angle

Directions

Cook the pasta by the box directions to al dente. Drain and drizzle with EVOO.

While the water is heating for the pasta, heat a large skillet or wok with the EVOO & butter over medium high heat. Add the sausage (use andouille sausage for classic jambalaya) by squeezing it out...discard the casings. Then ground it up and brown for 5 minutes. Remove with a spider or slotted spoon and set aside. Add the garlic, peppers, celery and onions to the pan with the sausage drippings. Stir and dredge for 6 minutes while adding S&P to taste. Add flour to the veggies and cook for another 2 minutes or less. Slowly stir in the beer until it's tan a creamy for an additional 2 minutes. Add the chicken stock, tomatoes (take a potato masher to them to crush them), thyme and the dash of hot sauce(at this point add 3 tablespoons for the classic jambalaya). Bring to a simmer then add the chicken and shrimp. Cook for 5 minutes and then add the sausage (andouille) for another minute.

Then combine the pasta and jambalaya mixture into the large pot that was originally used to cook the pasta. Stir to combine well. When serving garnish with the green onions.

Cheesey Shells with Brocoflower

This is one of the first dishes I have made all on my own without any recipe as a guide or base. Well, that's not entirely true...I got ideas from Sunny Anderson, Guy Fieri and Giada DiLaurentis. I think it's a hit!!!! This version of mac and cheese is also good for you..less fat by using 2% milk and chicken stock as the base.

Ingredients

3 oz pancetta

A splash of olive oil

1 head of brocoflower, cut into florets

1 lb of shells

4 tablespoons butter + 1 for the bread crumbs

4 tablespoons flour

1/4 teaspoon nutmeg

1.5 cups 2% milk

1/2 cup chicken stock

1 cup of shreaded cheese - equal parts fresh parmesan, romano and fontina

S&P to taste

An additional 1/2 cup shreaded fontina to top

1/2 cup bread crumbs

Directions

Brown the pancetta in a small pan, just until it gets slightly crispy. Turn off the heat and set aside.

Take about 3 oz blocks of the fresh cheeses and put in a food processor until it's completely shreaded.

Bring a large pot of water with a splash of olive oil to a boil. Add the brocoflower (I acually used half a head of the brocoflower and half a head of regular cauliflower...you can use only cauliflower if you can't find the brocoflower). Cook at a rolling boil for 4 minutes and then spider it out.

Use the remaining boiling water to cook the pasta. Cook pasta to get under al dente. Drain and add some more olive oil to coat the pasta.

While the pasta is cooking melt the butter in a medium sauce pot. Then slowly add the flour until it's bubbling and turning slightly brown. Then slowly add the milk and then the chicken stock. Once the mixture is bubbling turn it off. Add the cheeses and stir until all is combined and melty. Then add the pancetta into the cheese sauce.

Add the broco/cauliflower mixture, the pasta and the cheese sauce into the large pot. Stir to combine completely. Then put it into a baking dish that you sprayed with canola oil spray.

The additional 1/2 cup of shredded fontina should then go over the pasta and veggies. Then sprinkle the bread crumbs over that. Take the last tablespoon of butter and dice it into small cubes and place equidistance all over the top.

Bake at 350 for 30 minutes until golden brown.

Meatloaf with Sauteed Veggies

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/4 large red onion, diced
• 5 cloves garlic, minced
• 1/2 teaspoon chili paste
• S&P
• 2 jumbo eggs
• 1 tablespoon finely chopped fresh thyme
• 1/4 cup finely chopped fresh parsley, save some leaves for garnish
• 1 lb ground beef
• 1 lb ground pork
• 1 cup panko
• 1/4 cup fresh grated pecorino romano
• 1/4 cup fresh grated parmegianno reggiano
• 1/2 cup + 1/2 cup of ketchup
• 1/4 + 2 tablespoons balsamic vinegar
  

Directions

Heat oil in a large skillet. Add the veggies, garlic, chili paste with S&P to taste and cook for 5 minutes. Set aside to bring down to room temperature.

Whisk the eggs and herbs together in a large mixing bowl. Then add the meat, panko, cheeses, 1/2 cup of ketchup, 2 tablespoons balsamic vinegar and the veggies. Thoroughly fold the mixture together. Mold into a loaf and put on a baking sheet covered with foil.

Whisk the rest of the ketchup and balsamic vinegar together in a small bowl. Brush the mixture all over the meatloaf. Cook at 425 for 75 minutes.

Sausage & Peppers

Ingredients

2 tablespoons extra virgin olive oil

5 sweet Italian sausages (1 pound)

1 small spanish onion cut in half and then cut into 1/4'' slices

S&P to taste

1 tablespoon tomato paste

1/4 cup red wine

1 orange bell pepper, seeded and cut into strips

1 yellow bell pepper, seeded and cut into strips

1 red (or green...depends on your taste) seeded and cut into strips

4 cloves garlic, minced

1 teaspoon fennel seeds

1 tablespoon balsamic vinegar

1/2 lb egg noodles

Directions

Heat the oil in a skillet over medium high heat. Cook sausage for a total of 10 minutes...2.5 minutes on each side to brown evenly. Remove sausage to a cutting board to cool. Add the onions to the pan with S&P. Sweat for 5 minutes.

When you add the onions to the pan put a medium pot of water on high heat. Cook the onions for 5 minutes and then add the tomato paste and red wine.

Next add the peppers and fennel seeds to the pan. The water for the noodles should be boiling...add the egg noodles and cook according to package instructions...should be about 11 minutes.

Cut the sausages into 1/2'' pieces and add back into the skillet and cover. Cook for 12 minutes. When the noodles are done, drain and then add to the skillet with the balsamic vinegar and combine.

Grilled Slammin Salmon

Ingredients

3 salmon fillets

Marinade:

4 tablespoons dijon mustard

6 tablespoons low sodium soy sauce

1/2 cup olive oil

1 teaspoon minced garlic

1 teaspoon minced ginger

1/2 teaspoon chili paste

Directions

Combine all marinade ingredients in a bowl with a whisk. Take half of it and pour over the fillets and let soak for 10 minutes.

Grill the salmon 4 minutes on each side (discard the used portion of the marinade). Serve over a bed of basmati rice (I get a basmati rice medley from Trade Joe's that is awesome). Then top with the other half of the marinade.

Carrot Ginger Soup

Ingredients

2 tablespoons extra virgin olive oil

1 medium sized sweet onion chopped

1/2 teaspoon sea salt

1 teaspoon minced ginger

1 teaspoon minced garlic

1 lb carrots, peeled and chopped

1 medium yukon gold potato, peeled and chopped

2 1/2 cups chicken stock

1/8 cup roasted pine nuts

3/4 cup plain yogurt, plus a dallop for garnish

1/2 teaspoon honey

1/2 teaspoon minced fresh thyme, plus a sprig for each bowl for garnish

1/4 teaspoon black pepper

Directions

In a large pot heat olive oil over medium high and add the onions with a little salt. Sweat the onions for about 10 minutes until translucent just on the verge on caramelization. Add the ginger and garlic and cook for another 2 minutes. Then add the carrots, potatoes and stock. Cover and simmer for 20 minutes.

Add the pine nuts to a small pan on high heat. Stir for about 3 minutes or just until you see them slightly brown and you smell the aroma.

Whisk the yogurt, honey, fresh thyme and fresh cracked pepper in a bowl.

In a food processsor blend the carrot/potato mixture and slowly add the yogurt mixture and then the pine nuts. Blend until smooth.

Spoon a dallop of yogurt on top of each serving and add a sprig of thyme.