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Recipes
SKILLET CHICKEN AND RAVIOLI
By porklion
Directions Bring a pot of salted water to a boil
- Kosher salt
- 1 9 -ounce package small cheese ravioli
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 1/4 pounds skinless, boneless chicken breasts, cut into chunks
- Freshly ground pepper
- 8 ounces white mushrooms, halved
- 1 cup halved cherry tomatoes
- 2 cloves garlic, thinly sliced
- 2 tablespoons red wine vinegar
- 1/3 cup low-sodium chicken broth
- 2 tablespoons grated parmesan cheese
- 1/4 cup chopped fresh parsley, basil or a combination
MOCHA-MAPLE PIE
By porklion
In saucepan, bring cream, syrup, coffee and a pinch salt to boil over medium
- 1 cup heavy cream
- 5 tablespoons maple syrup (preferably dark)
- 2 1/2 teaspoons instant coffee
- 10 ounces chopped dark chocolate (50 to 60 percent cacao)
- store-bought graham-cracker crust
PORK TENDERLOIN IN SLOW COOKER
By porklion
Directions Place pork tenderloin in a slow cooker with the contents of the soup packet
- 2 lbs pork tenderloin
- 1 (1 ounce) envelope dry onion soup mix
- 1 cup water
- 3 ⁄4 cup red wine
- 3 tablespoons garlic, minced
- 3 tablespoons soy sauce
- pepper
CHICKEN FAJITAS
By porklion
4 servings Preparation time 30 minutes plus 1 hour marinating Cook time 30 minutes
- 2 tbsp lime juice
- 1/4 cup oil
- 1 tbsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 2 skinless, boneless chicken breasts
- 1 medium onion, sliced, spearated into rings
- 1 green pepper, seeded and cubed
BEEF TIPS
By porklion
In a large nonstick skillet, or Dutch oven, heat oil over medium heat
- 2 pounds cubed beef for stew, or round, or chuck roast cut into cubes
- 3 tablespoons vegetable oil
- 1 small onion, chopped
- 2 cups water
- 1/4 cup Worcestershire sauce
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 package (.75 oz. size) dry brown gravy mix
- 1 cup water
MINI BOW TIES WITH BACON & PEAS
By porklion
1. Cook pasta according to package directions, omitting salt and fat
- 8 ounces uncooked mini farfalle (bow tie pasta)
- 3 center-cut bacon slices, chopped
- 1/2 cup pre-chopped onion
- 2 medium carrots, peeled and diced
- 1 cup unsalted chicken stock
- 1 cup frozen green peas
- 1 tablespoon chopped fresh thyme
- 5/8 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 ounces 1/3-less-fat cream cheese
PORK TENDERLOIN IN SOUR-CREAM PAPRIKA SAUCE
By porklion
PORK TENDERLOIN IN SOUR-CREAM PAPRIKA SAUCE Yields: 6 Servings Preparation Time: 30 min Cooking Time:
- 3/4 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 5 tbsp unsalted butter
- 1 garlic clove, minced
- 1/2 pound mushrooms, sliced thin
- 1 tbsp flour plus flour seasoned with salt and pepper for dredging the pork
- 4 tsp paprika
- 1 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- 1/3 cup dry white wine
- 2 tbsp canned tomato paste
- 1/2 cup chicken broth
- 1 1/2 lbs pork tenderloin, cut crosswise, pounded thin, and cut into 3 x 1/2 inch strips.
- 2 tbsp vegetable oil
- 3/4 cup sour cream
- Cooked egg noodles, tossed with melted butter and caraway seeds as an accompaniment.
PINEAPPLE BANANA NUT BREAD
By porklion
Combine dry ingredients, stir in nuts, set aside
- 3 c. 3 c. flour
- 1 tsp. 1 tsp. soda
- 1 c. 1 c. nuts, chopped
- 1 tsp. 1 tsp. cinnamon
- 2 c. 2 c. mashed bananas (ripe)
- 1 (8 oz.) can 1 (8 oz.) can pineapple, crushed & drained
- 2 tsp. 2 tsp. vanilla
- 2 c. 2 c. sugar
- 1 tsp. 1 tsp. salt
- 3 3 eggs, beaten well
- 1 1/2 c. 1 1/2 c. oil
TURKEY CUTLETS WITH TOMATO CREAM SAUCE
By porklion
Southern Living AUGUST 2013
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 pound turkey cutlets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup olive oil, divided
- 1/4 cup loosely packed fresh sage leaves
- 1/2 large shallot, sliced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 2 medium tomatoes, seeded and diced
- 1/4 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 8 ounces hot cooked thin spaghetti
CLASSIC CHOCOLATE MOUSSE
By porklion
Beat 1/2 cup cream in medium bowl until stiff peaks form; cover and chill
- chilled heavy cream, divided
- large egg yolks
- espresso or strong coffee, room temperature
- sugar, divided
- kosher salt
- semisweet chocolate (60-72% cacao), chopped
- large egg whites