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c/o Great Eats with Pete
Ingredients
Olive Oil
8 oz white mushrooms, sliced
1 shallot, minced
2 garlic cloves, minced
4 bone in center cut pork chops
4 slices of smoked mozzarella
Salt
Pepper
1/2 cup chicken stock
1/4 cup white wine
Directions
Preheat oven to 350 degrees F.
In a large oven proof heat 2 tablespoons olive oil over medium heat. Add in mushrooms. When they begin to brown add in shallots. When the mushrooms are almost fully cooked and the shallots are translucent add in garlic. Cook for 1 minute. Remove from pan and set aside.
Pat the pork chops dry with a paper towel. Cut a slit into each of the pork chops, creating a pocket. Place a piece of mozzarella in each of the pork chops. Then stuff each pocket with the mushrooms. Close the pockets using toothpicks. Salt and pepper both sides of the pork chops.
Heat 2 tablespoons of olive oil over medium-high heat in the pan you used for the mushrooms. Add in the pork chops. Brown on both sides. Add in white wine, chicken stock and any remaining mushroom filling. Place pan in oven. Bake for 15 minutes. Remember to remove the toothpicks. Drizzle pan juices over the pork. Serve and Enjoy!
Risotto Cakes
c/o Stephanie Cooks
Ingredients
1 batch of your favorite risotto, cold (preferably day old)
2 eggs, beaten
1 1/2 cups Italian seasoned bread crumbs
Olive oil
2 eggs, beaten
1 1/2 cups Italian seasoned bread crumbs
Olive oil
Directions
1- Preheat your oven to 225.
2- Coat the bottom of a large nonstick skillet with a thin layer of olive oil.
3- Place the bread crumbs on a plate next to a shallow dish with the beaten eggs.
4- Grab one handful of cold risotto and form into a round cake, slightly smaller than your palm, about 1 inch thick. Dip into the egg, then into the bread crumbs, coating both sides. Place on a large dish.
5- Repeat until all cakes are formed.
6- Heat your oil. Once it's hot, cook the cakes 4 at a time (or more- just don't crowd your pan.)
7- Once browned, flip and repeat.
8- Remove from the skillet and place on a cookie sheet in your preheated oven to keep warm.
9- Repeat until all risotto cakes are cooked.
2- Coat the bottom of a large nonstick skillet with a thin layer of olive oil.
3- Place the bread crumbs on a plate next to a shallow dish with the beaten eggs.
4- Grab one handful of cold risotto and form into a round cake, slightly smaller than your palm, about 1 inch thick. Dip into the egg, then into the bread crumbs, coating both sides. Place on a large dish.
5- Repeat until all cakes are formed.
6- Heat your oil. Once it's hot, cook the cakes 4 at a time (or more- just don't crowd your pan.)
7- Once browned, flip and repeat.
8- Remove from the skillet and place on a cookie sheet in your preheated oven to keep warm.
9- Repeat until all risotto cakes are cooked.
Game Day Nacho Bowl
c/o Annie Bakes
Ingredients
Nacho chips of your choice
1 can (15 ounces) white queso blanco cheese sauce
1 can (14.5 ounces) Red Gold Diced tomatoes with basil, garlic & oregano
1 cup shredded cheddar cheese
1/2 cup black olives-sliced
1/4 cup green onions-sliced
1/4 pepperonis-sliced
1 dollop sour cream
Directions
Pour cheese into a microwaveable bowl and heat for 3 minutes, stirring every minute until hot. Place chips in a bowl, cover with the nacho cheese, top with cheddar cheese and the rest of the toppings. Feel free to add more toppings of your choice!
Have a great weekend everyone!
Be fabulous today!
Just curious---are you making anything special for the superbowl?
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