30-Minute Turkey Chili

Times:

Prep

10 min

Inactive Prep

--

Cook

30 min

Total:

40 min

Recipe from Food Network Kitchens

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 5 cloves garlic, chopped
• 1 tablespoon kosher salt
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 tablespoon tomato paste
• 1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
• 1 pound ground turkey
• 1 (12-ounce) Mexican lager-style beer
• 1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
• 1 (15 1/2-ounce) can kidney beans, rinsed and drained
• Sliced scallions, sour cream, grated cheddar cheese and tortilla chips

Directions

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.

Ladle the chili into bowls and serve with the garnishes of your choice.

Cook's Note: A skillet's larger surface area reduces sauces faster than simmering in a saucepan.

This winter DH and I went on the search for the perfect chili recipe. This is the best we've found by far... there is a lot of depth to the flavor, and it has a little kick to it. Only thing we did different than the written recipe is to simmer it longer, because we like our chili to be thick (not runny/watery) So we just cook it down until its at thick as we want it to be. We may consider reducing the amount of beer we ad in the future. But we've made it several times now and it always turns out great!

Baked Ziti v.2

This is pretty similar to Casey's, but I'll add it anyway.

Serves 8?

1 box of ziti noodles
2 jars of sauce (I used DelGrosso's Tomato and Basil)
Sweet Italian sausage (in patty form from the meat aisle)
mozzarella cheese
various spices like garlic powder, oregano, and salt and pepper

Cook ziti noodles. Layer sauce, cheese, noodles, and sausage pieces over each other. Add spices. Bake at 350 for an hour.

Spicy Basque Chicken

Serves 4

Ingredients:
1 tea paprika (I use a lot more than this though)
1/4 rea black ground pepper
1 lb skinless, boneless chicken breasts, cut into tenders
2 tea olive oil
2 tea minced garlic
1/4 C green olives
2 (10 ounce) cans diced tomatoes with chiles, undrained (Rotelo)
1/4 finely chopped prosciutto
2 T chopped parsley

Coat chicken with paprika and pepper (can mix the two together first). Heat oil over medium high heat. Add chicken and cook 4 minutes (without flipping). Add garlic for 30 seconds, then turn chicken over. Add olives and tomatoes and bring to boil. Reduce heat and simmer for 6 minutes.

Remove chicken from pan. Increase heat to medium high and cook for another two minutes. sprinkle with prosciutto and parsley, and serve.

I got this recipe years ago from a Cooking Light magazine (so its healthy for you). It spicy and yummy. Serve over rice (preferably saffron rice). I never remove the chicken before bringing it back up to high heat the last time though.

Cheezy Chicken Parmesan with Zucchini "Pasta"

Serves 4

*Recipe taken from "Cook Yourself Thin"

For the tomato sauce and zucchini pappardelle
2 tablespoons olive oil, divided
1/4 red onion, coarsely chopped
3 cloves garlic, sliced thin
Salt
1 28-ounce can peeled plum tomatoes, preferably San Marzano, in juice, mashed (I used Roundy's Brand From Rainbow Foods)
1 sprig fresh basil (I used dry)
Pepper
1/4 cup fresh parsley leaves (I used dry)
4 zucchini, thinly sliced

For the chicken
1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons extra for serving
1/4 cup dried whole-wheat or white bread crumbs (I used corn flake crumbs)
1 large egg white, lightly beaten with a fork
1 pound boneless, skinless chicken breasts split in half to make 6–8 large, thin cutlets
Pepper
4 teaspoons olive oil, plus 2 teaspoons extra for serving
1/4 cup part-skim ricotta cheese (I skipped this, we aren't fans of it)

1. For the sauce, heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onion, garlic and 1/2 teaspoon salt. Cook, stirring, 1 minute. Cover, reduce heat to very low and cook until vegetables are softened, about 5 minutes. (Check a few times during cooking; if vegetables begin to brown, add 2 teaspoons water and stir.) Add the tomatoes with juice, basil and another 1/2 teaspoon salt. Bring to a simmer, cover and simmer gently 5 minutes. Then simmer very gently, partially covered, until thickened, about 20 minutes. Season with 1/8 teaspoon pepper.

2. Meanwhile, using a mandoline or vegetable peeler, slice the zucchini lengthwise into 1/8-inch-thick long pappardelle-like strips, turning the zucchini and slicing on 4 sides only until you see the center seeds. Discard the centers.

3. Remove the tomato sauce to a bowl with a rubber spatula; no need to clean the skillet. Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the zucchini and 1/4 teaspoon salt. Cover and cook until wilted, tossing often with tongs for even cooking, 8 to 10 minutes. Return the tomato sauce to the pan, add 1 tablespoon of the parsley, and season with 1/8 teaspoon pepper; cover and set aside.

4. On a plate, combine the bread crumbs, 1/4 cup grated Parmesan and the remaining chopped parsley. Place the egg white on a second plate. Sprinkle chicken on both sides with salt and pepper. Dip the chicken into the egg whites, and then into the bread crumb mixture to coat completely; set aside on a large plate or platter.

5. Heat 2 teaspoons oil in each of two nonstick 10-inch skillets over medium-high heat. Add half of the chicken to each skillet and cook until lightly browned on one side, 2 to 3 minutes. Flip, and cook until chicken is firm, and lightly browned on the other side, 1 to 3 more minutes.

6. To serve, re-warm the zucchini in the tomato sauce over medium heat. Use tongs to make a “twist” of zucchini pappardelle on each of 4 plates. Lean chicken cutlets against the side of zucchini. Scoop 1 tablespoon ricotta onto each plate, and spoon remaining tomato sauce on top of the chicken. To garnish each plate, drizzle chicken with 1/2 teaspoon olive oil, and sprinkle with 1 teaspoon Parmesan.

Side Note: We have made this a few times so far and one time instead of cutting the chicken into cutlets, we hollowed them out and stuffed them with mozzarella cheese. Turned out to be delicious.

American Lasagna

Recipe from Allrecipes.com
makes: 4 servings
prep time: 30 mins
cook time: 1 hour 30 mins

INGREDIENTS

• 3/4 pound lean ground beef
• 1/2 onion, chopped
• 1 cloves garlic, minced
• 1-1/2 teaspoons chopped fresh basil
• 1/2 teaspoon dried oregano
• 1 tablespoons brown sugar
• 3/4 teaspoons salt
• 1/2 (29 ounce) can diced tomatoes
• 1 (6 ounce) cans tomato paste
• 6 dry lasagna noodles
• 1 eggs, beaten
• 1 cup part-skim ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoons dried parsley
• 1/2 teaspoon salt
• 1/2 pound mozzarella cheese, shredded
• 1 tablespoons grated Parmesan cheese

DIRECTIONS

1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 3/4 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1/2 teaspoon salt.
4. Layer 1/3 of the lasagna noodles in the bottom of a 9x9 inch square baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
5. Bake in the preheated oven about 25 minutes. Let stand 10 minutes before serving.

I had some fresh parsley on hand, so i topped mine with that, and served with some frozen cheesy garlic bread.

Todd's Famous Double Stuffed Bacon Cheeseburgers

(My husband named them - but they are seriously great)

Recipe
(Serves 8)

2 pounds hamburger (I used 93/7)
1 pound ground turkey (again 93/7 - use any combination you like)
1 egg
1/2 cup Italian seasoned bread crumbs
1 tsp garlic powder
1 tsp Lawry's seasoning salt
1 tsp black pepper
6 strips of bacon, cooked and crumbled
3 oz sharp cheddar cheese
8 slices pepper jack cheese

Mix the meat, egg, bread crumbs and spices. Form into 16 equal size patties, making the middles slightly thinner then the edges. On half the patties, place crumbled bacon and cheddar in the center. Top with the remaining patties and pinch the edges closed. Grill approximately 5 minutes on each side. Add the pepper jack slices to the top and cook until melted with the grill closed (about 1 minute). Do not press down on the burgers with the spatula while cooking or cheese is likely to squeeze out. Serve on fresh hamburger buns/rolls.

Twice Baked Potatoes

Serves 4

• 4 medium Russet potatoes
• 1 cup broccoli, chopped and cooked
• 4 slices deli ham, chopped (omit for vegetarian option)
• 1/2 cup Cheddar cheese
  
• 2 Tbs sour cream
• 1/4 cup milk
  
• 1 tsp Kosher salt
• Freshly cracked black pepper

1. Wash potatoes and pat dry. Poke holes with a fork so they don't explode in your oven. Place directly on oven rack. Bake potatoes on the middle rack in a 400 degree oven for 45 minutes. Allow to cool for at least 10-15 minutes.
2. Cut off the top of the potato in an oval shape and with a spoon gently scoop out most of the potato into a mixing bowl. Be careful not to scoop too closely to the skin or it will break. (You can save the tops and make potato skins out of them.)
   
3. Stir in milk, sour cream, salt and pepper and mix till smooth.
4. Add in broccoli and ham.
5. Spoon mixture back into the potato skins, top with cheese and bake for another 15 minutes at 350 degrees until hot all the way through and the cheese has melted.
   

Lemon Garlic & Rosemary Chicken

• Thawed chicken breasts
• 1 cup extra virgin olive oil
• 2 cloves of garlic, roughly chopped
  
• Zest and juice of 1 medium lemon
• 2 Tbs dried rosemary
• 1 tsp Kosher salt
• Freshly cracked black pepper

1. In a mixing bowl combine olive oil, garlic, lemon zest and juice, rosemary, salt and pepper.
   
2. Add chicken breasts to a large Ziplock bag, pour in your marinade, seal up and let sit for at least 30 minutes to 1 hour.
   
3. In a pan over medium to medium high heat add chicken breasts plus marinade. Cook on each side 5-6 minutes or until cooked through.
   

* Note: If you have a side dish disaster, i.e. pouring all of your pasta down the drain on accident, the chicken can be kept warm in a 150-200 degree oven until you correct your foolishness.

Honey Nut Chicken and Oven-Baked Fries

There is a restaurant here in Louisville called the Hall of Fame Cafe which has the best walnut crusted chicken - its in their Honey Nut Chicken Salad and its what I order every single time we eat there. Their chicken is fried so I wanted to try to make a healthier version. (And I really wanted fries to go with it.)

Honey Nut Chicken
(Serves 2-3)

1 package of chicken breasts
3/4 cup of finely chopped walnuts
1/2 cup of AP flour
1 egg
1 T spicy mustard
1 T honey
S&P

Preheat oven to 400 degrees. Prepare a baking pan by spraying with cooking spray. Butterfly the chicken breasts and pound thin. Combine egg, mustard, honey, S&P and whisk together in a shallow bowl. Combine flour, walnuts, S&P on a plate. Dip each piece of chicken into the egg mixture, then the flour mixture, then transfer to the baking pan. Bake in the oven for approximately 20 minutes or until chicken is cooked through.

Oven-Baked Fries
(Serves 2 -3)

2 Russet potatoes
2 tsp olive oil
Lawry's seasoning salt
Garlic

Preheat oven to 400 degrees. Clean 2 large potatoes. Cut each potato into thin strips. Soak the fries in a bowl of hot water for approximately 20 minutes. Mix with olive oil and spices and spread onto a baking pan lined with foil in a single layer. Cook for approximately 20 minutes, turning about half way through.

Jen's Spicy Tex-Mex Chili

(Serves at least 8)

2 cans Ro-tel Original
2 cans diced tomatoes with garlic and onion
2 cans black beans, rinsed and drained
1 large white onion, diced
1 large green pepper, diced
1 cup frozen sweet corn
1 pound ground turkey or beef
1-3 jalepenos, seeded and diced
1/4 cup tomato paste
3 T ground cumin
3 T chili pepper
2 T garlic powder
2 tsp cayenne pepper
1 tsp crushed red pepper flakes
1 cup sharp cheddar cheese
Fritos for serving

In a large crockpot add all the tomatos and vegetables. Brown the meat in a large skillet, add 1 T each of cumin, chili pepper and garlic, when cooked through add to the crock pot. Add as many jalepenos and cayenne pepper as desired to adjust the spice to your tastes. Add tomato paste to thicken the sauce. Add remaining spices as desired. Cook for at least 4 hours on low (I usually put the ingredients in late Friday night to serve for lunch while tailgating on Saturday.) Just before serving add cheddar cheese and stir gently as it starts to melt. I always serve it over Fritos with sour cream, raw onion, and more shredded cheese available for topping.

Amy's Easy Chili

Serves 6-8

1 lb ground beef or ground turkey or ground chicken
1 large can of red kidney beans
2 small cans of Zesty Chile diced tomatoes
1 large can of diced tomatoes with pepper/onion
1 packet chili powder and/or chili seasoning
random spices like oregano, salt, pepper, onion powder

Brown meat in large pot. Add in rinsed kidney beans and tomatoes with chili powder and other seasonings. You can add a can of water if you don't like it hearty. Simmer for 1-2 hours.

Spaghetti Carbonara

Serves 2-3

1/2 lb of spaghetti
1 T Olive Oil
2-3 ounces of pancetta or bacon, sliced or cubed
2 garlic cloves, minced
1 large egg
1/2 cup freshly ground parmesan cheese
1/4 C cream or half and half
handful of parsley, chopped (to garnish)

*Make sure that the pasta is piping hot when combined with the sauce to cook the egg.

Bring pot of water to a boil and cook pasta.

In the mean time heat olive oil in a large saute pan. Add bacon and cook for 3-4 minutes, until it is cooked (but not crunchy). Add garlic and cook (just to soften, do not burn) - about 30 seconds.

Prepare the sauce: whisk together the egg, cheese, and cream in a small bowl.

Drain pasta and toss in saute pan with bacon and garlic, coating the pasta. Remove pan from heat. Add the sauce to pasta, tossing to coat. Heat from the pasta and pan will cook the egg. Serve and garnish with parsley.

I fell in love with carbonara in Greece. This is one of those recipes that literally takes 10 minutes to make and is deceptively scrumptious - people will think you spent a long time cooking this. We make this recipe about once a month (I'd do it more often, but we don't eat bacon very often).

Mexican Chicken Lasagna

Serves 4 adults

• 1 large chicken breast cut into small cubes
• 1 can of black or pinto beans (I used pintos)
  
• 5-6 soft taco sized tortillas
• 1 can of enchilada sauce
• 1-1.5 cups shredded Mexican blend cheese
• 1 small onion diced
  
• 2-3 cloves of garlic minced
• 1 tsp cumin
  
• 1 Tbs taco seasoning
  
• 2 Tbs vegetable oil
• 1 man to do the dishes afterward
  

1. Heat the beans (plus the liquid from the can) over medium heat. Stir in the cumin and let gently simmer while the chicken is cooking. When the chicken is almost done, mash with a potato masher to desired consistency.
   
2. In another pan, heat your vegetable oil over medium to medium-high heat. Add the onion and the garlic and saute until the onion is soft and translucent. Add the chicken and taco seasoning and cook until the chicken is done.
3. In an 8x8 in. casserole dish begin layering your lasagna. Pour in a small amount of enchilada sauce, then a tortilla, a scoop of beans, scoop of chicken, sprinkle of cheese and a little more sauce on top of that. Repeat until your chicken and beans are used up. Top final layer with another tortilla, the remaining sauce and the remaining cheese. Bake at 350 degrees for 20 minutes or until the cheese has melted and your lasagna looks bubbly.
   

Mom's Spaghetti

I'm sure everyone has their own spaghetti recipe that they love. My mom has been making this spaghetti all my life and it's my all time favorite spaghetti...I prefer it over any other meat sauce I've tried. Not to mention, it is definitely my "go-to" recipe because it is so easy and always good.

Ingredients:

1 lb of ground beef
1 small onion (diced) or frozen diced white onion
1 can of diced tomatoes with basil, garlic, & oregano seasoning*
1 can of tomato paste with basil, garlic, & oregano seasoning*
1 jar of red spaghetti sauce (I ALWAYS use Ragu but I vary the flavors...sometimes Parmesan and Romano...sometimes 6 cheese...sometimes Traditional)
1 box of pasta noodles (I use whole wheat noodles)
Grated parmesan cheese (optional)

*If you can't find diced tomatoes and/or tomato paste with basil, garlic, & oregano seasoning, that's fine...just get the regular kind.

Directions:

In a large pan, simmer diced onions in 1-2 T of olive oil on medium heat. As onions become translucent, add ground beef and cook until completely browned. Drain fat and water off of the beef/onion mixture and return to stove. Add diced tomatoes, tomato paste, and spaghetti sauce to beef/onion mixture, and stir well to combine all the ingredients. Continue simmering to heat all the ingredients, but turn the eye down some.

While preparing the sauce, cook pasta noodles according to directions.

After the noodles are cooked, I always add noodles to my pasta sauce directly and mix everything together. I find that it keeps better this way in the fridge and the freezer. I know some people prefer to add sauce to their noodles when they eat the spaghetti, so it's all a matter of preference.

Top with grated parmesan cheese and serve!

Rotini with Ground Turkey

(Makes 4 large servings)

3/4 box of whole wheat rotini or other short pasta (I like Ronzoni Healthy Harvest)
12 oz of lean ground turkey
1 jar of roasted red peppers, chopped
1/2 white onion, diced
1/2 jar of marinara sauce (I used Prego Traditional Heart Smart)
1/4 cup of red wine (I used Cabernet Sauvignon)
Approximately 1 T. of minced garlic
Crushed red pepper flakes to taste (I use about 1 tsp.)
Approximately 2 T. of fresh oregano
Approximately 4 T. of grated parmigiano-reggiano cheese

Brown the ground turkey in a large skillet over med-high heat. At the same time, start the water for the pasta. When the meat is mostly cooked, add the onion and garlic, when the onions are translucent, add the wine to deglaze the pan, scraping the bottom of the pan. Reduce heat to low and let simmer. When most of the liquid is cooked off, add the roasted red peppers and marinara sauce. Meanwhile, add salt to the boiling water for the pasta and cook 8-10 minutes, drain. Add the drained pasta to the meat sauce and toss together. Let simmer another couple of minutes for flavors to combine. Top each serving with some oregano and cheese.

You could also use ground beef or chicken in this dish as a substitute for the ground turkey. Serve by itself or with steamed vegetables or garlic bread.

Lazy Chicken and Rice

Makes 2-4 servings

Boneless chicken breasts
2 packs of 90-second rice (I use Garden flavor a lot, though any rice will do)
1 can cream of chicken soup

Melt a bit of butter or oil in a pan. Cut up raw chicken breasts to bite-sized pieces and throw onto pan. Let chicken cook all the way through while adding cream of chicken soup to the chicken. Heat rice in the microwave while chicken is cooking, then add to soup and chicken. Mix around thoroughly and let cook for another 5 minutes. You can also add sliced mushrooms or broccoli to this to make it more well-rounded nutritionally. :)

Eggplant Lasagne

Serves 6-8

Ingredients:
1 Large eggplant, sliced
Butter, for greasing
Barilla no-boiling required lasagne noodles
1/2 cup pine nuts, chopped
1 egg
8 ounces ricotta cheese (about 1/2 a container)
1 1/2 cups mozzarella cheese, divided
1 jar of prepared sauce, or a few cans of diced tomatoes.
12 fresh basil leaves
Olive oil for Drizzling
Red pepper flakes
4 T Parmesan cheese, freshly grated
Salt

Place eggplant slices in a colander, sprinkle with salt and let drain for 2 hours.
Rinse, pat dry, and cook under a preheated broiler until tender, about 5 minutes.

Preheat oven to 375.
Grease a baking dish large enough for your lasagna.

In a medium bowl beat together the egg, ricotta, and 1 cup of the mozzarella.

Spoon 1/4 sauce on the bottom of dish.
Arrange a layer of the no-boil noodles - no not overlap.
Place 1/2 the eggplant slices on top.
Place 1/2 the pine nuts on top.
Place 1/2 the cheese mixture on top.
Spoon 1/4 of the sauce on top.
Place 6 basil leaves on top.
Sprinkle (to taste) red pepper flakes - a few should be fine :)
Drizzle with olive oil.
Place another layer of noodles on top, and repeat the layering process once more (for 2 full layers).
Place another layer of noodles on top.
Spread remaining sauce on top (be sure to cover noodles completely).
Sprinkle the remaining 1/2 C mozzarella cheese on top.
Sprinkle Parmesan Cheese on top.

Cover with foil. Bake 45-50 minutes, until bubbly. Uncover and bake 5 more minutes, until cheese is brown on top.


I made this once and was told to put it on our weekly rotation. I'm making it tonight, so we'll see if it comes out as tasty as it did last time. This recipe is a combination of a few recipes, tweaked for our tastes and needs (for example, I'm not going to make my own lasagne noodles).

Cod and Walnut Terrine

Serves 4

Ingredients:
About 1 1/2 lbs Cod Fillet
1 fresh flat-leaf parsley spring, chopped
1 fresh chervil spring, chopped
1 3/4 C bread crumbs
1/2 C shelled chopped walnuts
2 T salted capers, rinsed
1 bunch of arugula
1 fresh thyme sprig
olive oil for drizzling
salt

For the sauce:
1 T balsamic vinegar
4-5 T olive oil
1 T capers, drained and rinsed
1/2 garlic clove, chopped
salt and pepper

Preheat oven to 275. Line terrine or loaf pan with baking parchment.
Combine parsley, chervil, and bread crumbs in a bowl.
Season cod with salt and place the first layer of the fillet in the loaf pan.
Sprinkle some of the breadcrumb mixture on top of the fish.
The sprinkle some walnuts, capers, arugula and a few thyme leaves.
Continue layering until all ingredients are used.
End the layers with a piece of cod. Drizzle generously with olive oil, cover with foil, and place in a roasting pan.
Pour boiling water into roasting pan until it comes about 1/2 way up the sides.
Bake for 40 minutes.
Remove loaf pan from oven and set aside to cool (keep covered).

To make the sauce:
Whisk olive oil and vinegar together in a bowl. Stir in capers and garlic, and season with salt and pepper.

To serve, turn the fish out onto a serving platter. Serve with the sauce.


I haven't tried this one yet, but I'm experimenting on a visiting friend. I'll update with pictures (this time) and how it turned out. I got some fresh fish from the fish market this morning. I could not find chervil at the grocery store, so I'll update with my substitution (I think it is thyme, a small amount). The recipe is from a phenomenal cookbook we received as a wedding gift called the Silver Spoon. It has become one of our staple cookbooks.

Update:
This dish came out really really tasty. I found chervil at Whole Foods. Only thing was it wasn't cooked after the suggested time. I had to cook it for 20 more minutes at 350. Next time I will probably just cook it for the 40 minutes at 350. Oh, and sorry, no picture - too many glasses of wine by the time it came out.

Mustard Pork Chops

Ingredients:

2-4 pork chops (depending on size, about 1 lb)
2 Teaspoons of garlic oil *see below
1/2 cup Hard Cider
1 T whole-grain mustard
1/2 C heavy cream

Cut fat off the pork chops. Beat them briefly with a mallet between two pieces of wax paper or plastic wrap to make them thinner.

*Garlic oil: Heat olive oil in a saute pan with a couple/few cloves of crushed garlic.

Heat oil in pan (make sure that the garlic cloves have been removed), and cook pork chops on med high for a few minutes each side (depending on thickness; 3-5 minutes). Remove chops to plate and keep warm.

Pour the cider into the pan and deglaze the pan. Let it bubble for a about a minute, then add the mustard and cream. Cook for a few more minutes.

Pour sauce over plated pork chops.

The sauce is great with gnocchi, and you can add these to the pan to coat them with the sauce before serving on the plate.


This is a great dish to make when you don't want to mess with a lot of ingredients, and you don't have a ton of time, but you still want something interesting and tasty!

Bacon & Onion Quiche

Serves 6

• 3 oz. chopped bacon (cooked)
• 1/2 cup chopped onion
• 5 oz. shredded Swiss cheese
• 3 oz. grated Parmesan cheese
• 1 (9") deep dish frozen pie crust
• 4 eggs lightly beaten
• 1 cup half-and-half

1. Preheat oven to 400
2. Mix the bacon, onion and cheeses in a bowl. Place into unthawed pie crust
3. Mix the eggs and half-and-half and pour over the cheese mixture
4. Bake in preheated oven for 15 minutes. Reduce heat to 350 and bake for 35 minutes or until top of quiche is brown and a knife stuck in the center comes out clean
5. Let quiche stand 10 min before serving. Serve warm.

This was AMAZING! Hands down best thing I've made yet. I did a few things different from the recipe. I stabbed the frozen pie crust all over (used Marie Callendar's crust) and baked for 12 minutes before adding the toppings to keep the crust from getting soggy. I used a lot more onion, half a large onion worth. I used extra sharp cheddar and romano cheese that I grated myself, and put some extra cheddar on top. I used half regular milk and half half-and-half. I also added some garlic powder, fresh ground pepper and paprika to the egg mixture. We will definately have this again. I can't wait to heat up some for breakfast tomorrow!