Kristen's Recipes

10 slices bacon

3 C. large seasoned croutons

2 ½ C. diced apple

1 C. reduced sodium chicken stock

1/3 C. chopped parsley

¾ C. chopped roasted chestnuts

6 slices bacon chopped

2 onions diced

1 tsp. minced garlic

1 tsp. dried thyme

¼ tsp. kosher salt

¼ tsp. black pepper

 

In a medium sized pan on medium level heat, fry 6 slices chopped bacon until crisp. Using a slotted spoon or bamboo strainer remove the bacon and set aside. Add chopped onion, thyme, salt, pepper and garlic to the residual bacon fat. Stir often scraping any bacon residue from the bottom of the pan. Sauté until the onion has softened. Add the diced apples, chestnuts and reduced sodium chicken stock. Bring to a simmer and add the croutons and cooked bacon. Mix thoroughly cover and remove from heat. Butterfly the pork loin using 3 cuts to open like a book. Cover the pork loin with plastic wrap. Lb. the pork with a mallet to make it a uniform thickness. Remove cover from the stuffing and fluff with fork. Add parsley to the stuffing mixture. Spoon the stuffing mixture onto the pork loin leaving a 1 inch frame around all of the edges. Starting at one end – roll the pork and stuffing together to make a tight roll. Wrap pork with the remaining 10 slices of bacon lightly overlapping each layer. Secure with butchers twine. Grill indirect until a digital thermometer reads 155F. Rest for 10 minutes then slice.

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one 2-pound pork loin

3 teaspoons of vegetable oil

1 teaspoon of Old World Seasoning from Penzey’s Spices (substitute with Paprika and Garlic Powder)

3/4 cups of mushrooms, cleaned and sliced

1/3 cups of shallots, chopped

3/4 cups of cider

1/2 cup of heavy cream

Preheat the oven to 350 degrees Fahrenheit. In a large roasting pan that is flame-proof (ie: not a Pyrex glass dish), place the pork loin. Rub it with vegetable oil and dust it thoroughly with the spice mix. Cook at 350 degrees until a thermometer reaches an internal temperature of 145 degrees Fahrenheit, about 65 – 75 minutes for a 2.25 pound roast. Remove the roast from the pan and let it rest for 10 minutes before slicing and serving. Meanwhile, make the sauce. Add the shallots to the pan and cook for 3 minutes until softened. Add the cider and the mushrooms for another 5 minutes, scraping the browned bits up and adding it to the sauce. Finish with the heavy cream and bring to a simmer for another 1-2 minutes. Serve immediately.

Pork

4 boneless pork loin chops (each about 7 ounces and 1 inch thick)

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1 cup apple cider or apple juice

1 tablespoon Dijon mustard

2 tablespoons unsalted butter, cut into 2 pieces

Vegetables and Apples

1 pound red-skinned sweet potatoes (yams), peeled and cut lengthwise in half, then cut crosswise into 2-inch pieces

2 Pink Lady or Fuji apples, cored and cut lengthwise into eighths

1 large fennel bulb, trimmed and cut lengthwise into eighths

2 sprigs of fresh rosemary, cut into 1-inch pieces

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot.  To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.  Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.  Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.  Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.

1/4 C. dry sherry

3 T. honey

2 T. soy sauce

1 1/2 T. grated fresh ginger

2 tsp. cornstarch

2 (12-oz.) pork tenderloins, trimmed

Pepper

1 T. vegetable oil

1 T. sesame seeds, toasted

Whisk water, sherry, honey, soy sauce, ginger, and cornstarch in bowl. Pat pork dry with paper towels and season with pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook tenderloins until well browned and meat registers 145°F, about 4 minutes per side (16 minutes total). Transfer pork to carving board, tent loosely with aluminum foil, and let rest for 5 minutes. Whisk sauce to recombine and add to now-empty skillet. Simmer over medium heat until thickened, about 5 minutes. Add pork and any accumulated juices and cook, turning occasionally, until glazed, about 1 minute. Slice and sprinkle with sesame seeds. Serve with any extra sauce.

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4 cloves garlic, crushed

1 bay leaf, fresh or dried

1/4 lb. pancetta, thick-cut, chopped into small bits

1/2 lb. bulk hot Italian sausage

1 lb. combined ground beef, pork and veal

1 medium carrot, peeled and finely chopped

1 rib celery, chopped

1 medium onion, chopped

1 C. good quality dry red wine

1 C. prepared beef stock, packaged in a box container or canned

2 cans chunky style crushed tomatoes (32 oz. each)

A handful of flat leaf parsley leaves, chopped

1/4 tsp. allspice or cinnamon (a couple of pinches)

Coarse salt and black pepper

2 lb. penne rigate, cooked to al dente

Grated Pecorino Romano cheese, as an accompaniment

Fresh, crusty bread, for mopping

Heat a deep pot over medium-high heat. Add oil, garlic, bay leaf and pancetta bits and brown for one minute. Add meats and brown and crumble them for five minutes. Chop carrot, celery and onions near the stove and add to the pot as you work. Cook vegetables with meat for five minutes and add wine. Cook for one minute; add stock and tomatoes to the pot. Stir in parsley, allspice or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium-low and cook 10-15 minutes minimum before serving. Reheated sauce only improves. Toss pasta (cook only as much pasta as you need at the time: half a lb. for every three people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table. The sauce will cover up to two lb. of pasta.

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1/2 tsp. garlic powder

1/2 tsp. dried oregano

1 C. apricot preserves

1-1/2 tsp. lemon juice

1-1/2 tsp. lime juice

4 boneless pork loin chops (3/4 inch thick and 4 oz. each)

2 tsp. olive oil

Combine the onion powder, garlic powder and oregano; sprinkle over pork chops. In a small saucepan, combine the apricot preserves, lime juice and lemon juice; cook and stir over low heat for 10 minutes or until preserves are melted. Meanwhile, in a large skillet, cook pork in oil over medium-low heat for 8-10 minutes or until lightly browned on one side. Turn chops; generously brush apricot glaze over cooked pork. Cook 8-10 minutes longer or until juices run clear. Serve with remaining glaze. Yield: 4 servings.

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1/4 C. soy sauce

1 tsp. minced garlic

1 tsp. Italian seasoning

1 tsp. ginger

6 to 8 garlic cloves

1 T. lemon juice

1/4 C. apple juice

2 T. brown sugar

2 T. honey

1 tsp. olive oil

Combine all ingredients except pork in a mixing bowl. Marinate the pork in refrigerator for 1 hour. Bake pork in a 300-degree oven until internal temperature reaches 160-degrees. Baste frequently with the marinade.  Slice tenderloins, spoon rice on plate, arrange slices next to the rice, and drizzle with glaze.

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1 T. olive oil

1/2 C. cider vinegar

1/2 tsp. ground pepper

1/4 tsp. ground cloves

1 T. tomato paste

3 T. Splenda

2 tsp. grated gingerroot

2 tsp. lemon juice

1/2 tsp. salt

1/4 C. finely diced celery, including leaves

Place oil in heavy skillet over medium high heat and heat until searing hot. Place chops in the skillet and brown both sides of the chops, about 4 minutes per side. While chops are browning, combine vinegar, pepper, cloves, tomato paste, Splenda, gingerroot, lemon juice and salt in a blender or processor, cover, and process for 5 seconds to blend. When chops are browned on both sides, pour the sauce over them in the skillet. Scatter the diced celery over the chops, reduce the heat to low, cover partially and simmer for 5 minutes. To serve, transfer pork chops to a serving platter and pour the sauce over the chops, scraping bottom of the skillet for the extra crunchies and sauce. To garnish, arrange parsley or celery leaves on outer rim.

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2 tsp. sugar

1 1/2 tsp. salt

3 C. All-purpose flour

1 T. butter

1 C. water, warm

6 slices Bacon, chopped (preferably thick cut)

2 medium onions, sliced

1/4 tsp. Caraway seed

1/2 tsp. salt

Black pepper, freshly ground

1 each Egg

1 each Egg yolk

1C. sour cream

2 T. milk (optional)

 

Combine the yeast with sugar, salt and 1/2 C. flour in a bowl. Blend in the butter and warm water and mix to combine. Add enough of the remaining flour to make a soft dough (you will need most of it) then turn this onto a lightly-floured work surface and knead for 5 minutes, or until smooth and elastic. Place in a greased bowl, turn to coat then cover and set aside to rise in a warm place for about 30-45 minutes. After this time, pat the dough into a lightly-greased, 12 inch pizza pan or a jelly roll pan. Cover and set aside as you prepare the filling. Place bacon in large, preheated skillet and cook until crisp then remove with a slotted spoon and set aside. Using the remaining bacon fat, saute the onions until tender but not browned. Add the caraway then remove from the pan and sprinkle over the dough. Top with the crispy bacon. Bake at 400°F for about 20 minutes. Meanwhile, mix the egg, the egg yolk and the sour cream together. This will give a custard that you can spoon on top, leaving areas devoid of custard, which is how I like it. If you want something a bit more uniform add the milk to the egg mixture and pour over the onions, spreading it out to cover completely. Sprinkle with freshly ground black pepper. Bake 10-12 minutes longer, or until the top is golden brown and the sour cream mixture has set. Serve warm or room temperature, sliced into wedges.

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1/2 tsp. salt, divided

1/4 tsp. pepper

3 tsp. olive oil, divided

2 T. chopped shallots

3/4 C. low-sodium chicken broth

2 T. balsamic vinegar

1/4 C. dried tart cherries

Season the pork medallions with 1/4 tsp. of salt and pepper. Heat 2 tsp. oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil. Add the remaining tsp. of oil and the shallots to the pan and sauté until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 tsp. of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.

Yield:  4 servings

Calories:  245

Fat: 9g

Fiber: 0g

Salt and freshly ground black pepper to taste

2 tsp. rosemary leaves, finely chopped

1 T. fresh ginger, peeled & minced

1 C.  dry white wine

3/4 C.  lemon marmalade (orange can be substituted)

1 T. unsalted butter ( at room temperature)

Preheat the oven to 350° F. Wash and trim all the excess fat from the pork loin. Place the pork loin in the Roasting Tray, sprinkling it with salt, black pepper, rosemary, and ginger. Add white wine into the bottom of the Roasting Tray and cook for 50 minutes; basting is needed. Take the Roasting Tray out from the oven. Use a small bowl to mix marmalade with some pan drippings; pour over the meat. Continue to cook for another 35-45 minutes, basting during the last 15 minutes, or until the internal temperature reaches 150° F – 160° F.  Slice and serve it with pan juices.

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Flour

3 T. grated Parmesan cheese

2 eggs

1 tsp. minced parsley

1/2 tsp. salt

1/4 tsp. pepper

2 T. milk

1 C. fresh breadcrumbs

6 T. butter

4 slices lemon

Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4″ – 3/8″). Dip meat into flour and coat. Blend together cheese, eggs, parsley, salt, pepper, nutmeg and milk. Dip cutlets into this batter, coat with crumbs and refrigerate for 1 hour. Cook breaded cutlets in butter until golden brown on both sides. Pour pan juices over cutlets and serve with lemon slices.

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2 T. orange juice concentrate

1 tsp. finely chopped seeded chipotle with 1/2 tsp. adobo

4 (3/4-inch thick) center cut pork loin chops (about 8 ounces each)

1/2 tsp. salt

In a small bowl combine the maple syrup, orange juice concentrate and chipotle. Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.

Yield:  4 servings

Calories:  270

Fat:  9g

Fiber: 0g

2 oz. pancetta, minced

1/2 large onion, minced

1 large garlic clove, minced

1/2 lb. fregola (pasta similar to couscous)

2 1/2 C. chicken broth

2 T. freshly grated pecorino cheese

1 T. minced Italian parsley

Salt and fresly ground pepper

Cook the olive oil and pancetta in a saucepan over moderately low heat until the pancetta begins to crisp.   Add the onion and garlic and sauté until the onion is soft, about 10 minutes. Add the fregola and the broth. Bring to a simmer, cover and adjust the heat to maintain a gentle simmer. Cook for 15 minutes.  Remove from heat and stir in the pecorino, parsley and salt and pepper to taste.

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