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Recipes
PARMESAN CHICKEN ROLL-UPS
By porklion
Heat the oven to 375 degrees and spray a cookie sheet with cooking spray
- 8 pieces of uncooked chicken tenderloins
- 1 can of refrigerated crescent dinner rolls
- 1/2 cup of mayonnaise
- 1/4 +3 Tablespoons of grated Parmesan cheese
- 4 slices of deli-style mozzarella cheese
- 3 Tablespoons butter
- 1 cup marinara sauce
- salt and pepper
CHICKEN CHEDDAR QUESADILLAS
By porklion
2 servings 30 minutes preparation 15 minutes cook time
- 1 1/2 cups salsa
- 1 cup frozen corn kernels, thawed
- 1 cup chopped red onion, divided
- 1/4 cup plus 6 tbsp chopped fresh cilantro
- 1 lb chicken tenders
- 2 tsp chili powder
- 1 tsp ground cumin
- 4 tbsp olive oil, divided
- 2 large garlic cloves, chopped
- 3 burrito-sized flour tortillas (11 inch diameter)
- 3 cups (packed) grated sharp cheddar cheese (12 oz.)
POTATO & CHIVE BAKE
By porklion
Potatoes take centre stage in this cheese and chive bake
- Ingredients
- 3 lbs.potatoes, peeled, quartered
- 300 ml cream
- 1 cup cheese, grated
- 1/2 cup parmesan, grated
- 2 tablespoons chives, snipped
- 1 teaspoon dijon mustard
TOMATO BASIL PARMESAN SOUP - CROCK POT
By porklion
Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker
- 2 (14 oz) cans diced tomatoes, with juice
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1 cup finely diced onions
- 1 tsp dried oregano
- 1 TB dried basil
- 4 cups chicken broth
- 1/2 bay leaf
- 1/2 cup flour
- 1 cup Parmesan cheese
- 1/2 cup butter
- 2 cups half and half, warmed
- 1 tsp salt
- 1/4 tsp black pepper
ONE PAN FRENCH ONION SMOTHERED PORK CHOPS
By porklion
Instructions Preheat oven to 400 F degrees
- 2 yellow onions peeled, cut in half, and sliced into half-moon shaped slices
- 3 Tbsp unsalted butter
- 1 Tbsp extra virgin olive oil
- 1 cup plus 4 Tbsp beef stock
- 4 boneless pork chops about 1 – 1 1/2 inches thick
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp garlic powder
- 2 1/2 Tbsp all purpose flour
- 4 slices provolone cheese
- 1 cup shredded gruyere cheese or swiss
- fresh thyme sprigs for adding to pan
RISOTTO WITH MASCARPONE AND PROSCIUTTO
By porklion
Preheat the oven to 400 degrees F
- 3 cups low-sodium chicken broth
- 4 ounces prosciutto, thinly sliced
- 4 tablespoons unsalted butter
- 1/2 cup finely chopped shallots
- 1 cup arborio rice
- 1/3 cup dry white wine
- 3 tablespoons minced fresh parsley
- 3 tablespoons minced fresh chives
- 1 1/2 teaspoons minced fresh marjoram or thyme
- 1 cup grated gruyere cheese
- 1/3 cup mascarpone cheese
PORCHETTA-orchetta-Style Ragu
By porklion
Preparation1. Preheat the oven to 350°
- 1 1/2 cups large homemade breadcrumbs or panko
- 3 tbsp. butter, melted
- Salt
- 2 tbsp. olive oil
- 4 oz. cold meaty pancetta or guanciale, finely chopped
- 1 lb. coarsely ground pork loin (ask your butcher to grind it for you) or packaged ground pork
- Pepper
- 2 tbsp. fresh rosemary, chopped
- 4 cloves garlic, chopped
- 4 tsp. lemon zest, plus 2 tbsp. juice
- 1 tsp. (about 1/3 palmful) fennel seeds
- 1 tsp. (about 1/3 palmful) crushed red pepper
- 1 /2 tsp. fennel pollen (optional)
- 1 cup white wine
- 2 cups chicken stock
- 1 chunk of Parmigiano-Reggiano rind (optional, if you have one in the freezer), plus freshly grated cheese for tossing and serving
- 1 lb. mezze rigatoni or rigatoni
- A small handful of fresh flat-leaf parsley, chopped
PARMESAN CHICKEN CUTLETS
By porklion
Place flour in a shallow bowl
- all-purpose flour
- large eggs
- panko (Japanese breadcrumbs)
- grated Parmesan
- mustard powder
- Kosher salt and freshly ground black pepper
- small skinless, boneless chicken cutlets (about 1 1/2 lb. total), pounded to 1/4” thickness
- olive oil, divided
- lemon, halved
SLOW COOKER PORK LOIN
By porklion
Trim the visible fat from the loin
- One 3 1/2- to 4-pound pork loin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/8 teaspoon dried thyme
- Salt and freshly ground black pepper
- 1 tablespoon cooking oil
- 2 cups chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon soy sauce
- 3 tablespoons cornstarch
CLASSIC GLAZED HAM
By porklion
Directions Remove the ham from the refrigerator and bring to room temperature, about 30 minutes
- 1 9 -to-10-pound bone-in fully cooked smoked ham (butt or shank half)
- 2 tablespoons whole cloves (optional)
- 1 1/2 cups glaze