Pork and Chili Casserole

Reposted from this blog in 2013

INGREDIENTS

1 ½    pounds boneless pork loin

1        tablespoon olive oil

1        can (15 ounce) black beans, drained and rinsed

1        can (15 ounce) diced tomatoes

8        ounces chicken broth

2        cups chopped Anaheim or Poblano chili

½       cup Arborio rice

2-3     tablespoons salsa

½       cup shredded Monterey Jack cheese

METHOD

Preheat the oven to 375 F and have an 8 inch square high-sided baking dish available.

Trim the fat from the pork and cut into 1/2 inch cubes. In a large skillet, heat the olive oil over medium-high heat and add the pork pieces. Brown the meat on all sides.

Add the beans, tomatoes, broth, chili pieces, rice and salsa to the skillet. Raise the heat and bring to a boil. Remove from the heat and carefully pour into the 8 inch baking dish. Stir to evenly distribute the rice and place into the oven uncovered. Bake for 30 minutes.

Remove from the oven and sprinkle with the cheese. Allow it to stand for 8 to 10 minutes to cool and melt the cheese. This recipe will provide 4 to 6 servings.

Chicken Balsamic

INGREDIENTS

1    medium white onion, halved, sliced thinly

2+  cups 1 inch diced chicken

      boneless, skinless  breasts (2) or thighs (6)

4   Crimini mushrooms, halved, sliced
4    medium tomatoes, diced
4    cloves garlic, minced

1    teaspoon each dried oregano, basil, thyme

1    small (8 ounces) can tomato sauce

½   cup balsamic vinegar

METHOD

Preheat the oven to 325 degrees F. Grease the sides and bottom of a 3 quart baking dish.

Arrange the sliced onion in the bottom of the baking dish. Add the chicken pieces evenly. Add the mushrooms, tomato pieces and garlic. Sprinkle on the spices and pour over the tomato sauce and balsamic vinegar. Place into the oven and cook for 45 minutes or until the onions are very tender. Serve in individual bowls.

Based on a slow cooker recipe from All Recipes magazine

Tuna Noodle Skillet

INGREDIENTS

1    tablespoon olive oil

½   cup chopped red onion

8    ounces dry uncooked wide noodles

3    medium tomatoes, diced

1    small can (8 ounces) tomato sauce

1    cup water

2    cans (5 ounces) chunk light tuna, drained

1    jar (8 ounces) marinated artichoke hearts, drained, halved

1    teaspoon each dried basil, oregano, garlic powder

1    tablespoon dried parsley

¼   cup crumbled feta cheese
      

METHOD

Heat the olive oil in a large skillet over medium heat and add the onions. Cook them for 3 to 4 minutes or until tender. Add the noodles, tomatoes, tomato sauce, water, tuna, artichoke hearts, spices and parsley. Mix well and bring to a boil. Reduce heat to a simmer, cover, and cook, stirring occasionally, for about 10 minutes or until the noodles are tender. Remove to a serving dish and top with the feta cheese before serving.

Vegetarian Greek Lasagna

INGREDIENTS

6    lasagna noodles, softened in boiling water

2    tablespoons olive oil

1    medium white onion, chopped (1 cup)

2    cups Greek style yogurt

6    ounces crumbled feta cheese

4    ounces part-skim mozzarella, shredded

1    small can (8 ounces) tomato sauce   

1    cup pitted and sliced Kalamata olives

5    ounces spinach

METHOD
Preheat the oven to 325 F degrees. Grease the sides and bottom of an 8 by 8 inch baking dish. Cut the lasagna noodles to fit the baking dish, retaining large and small pieces.  In a medium skillet, heat the olive oil over medium heat and add the onion. Cook for 5 to 6 minutes and set aside

Spread about 2 tablespoons of yogurt on the bottom of the baking dish and place two lasagna noodles over the yogurt. Add two small pieces between the large pieces to cover the bottom of the dish. Sprinkle ½ of the onions and spread 1 cup of the yogurt over the noodles. Add half of the feta mix and half of the mozzarella over that. Sprinkle 1 tablespoon of tomato sauce over the cheese and add half of the Kalamata olives. Add half of the spinach.

Add two more noodles with small pieces and cover the same as the first layer – onion, yogurt, feta, mozzarella, tomato sauce, olives, and spinach. Place the last remaining noodles and small pieces on top, cover evenly with the remaining yogurt and the remaining tomato sauce. Place into the oven and bake about 25 to 30 minutes. Allow it to cool slightly before serving. This recipe will provide 4 to 6 servings.

Adapted from a recipe in Specialty Food Magazine

Tuna Cornbread Cakes

 INGREDIENTS
2    tablespoons mayonnaise or yogurt

1    green onion, thinly sliced

3    large eggs, lightly beaten

1    teaspoon Worcestershire sauce

2    cans (7 ounce) chunk style tuna, drained

1 ½  cups crumbled cornbread

¼   cup all-purpose flour

METHOD

In a large bowl, stir together the mayo, onion, eggs and Worcestershire sauce, mixing well. Add the tuna one can at a time and mix in. Add the cornbread gradually, then the flour. Form into six patties about 3 to 4 inches wide.

Warm 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium high heat  When hot, place three patties into the frying pan and cook 3 to 4 minutes on each side until nicely browned. Repeat with the other patties Allow then to cool slightly before serving with Greek yogurt mixed with a little lemon juice.

Based on a recipe from Southern Living

Basic Cornbread

INGREDIENTS

1/3   cup all-purpose flour

1    cup yellow or white cornmeal

1    teaspoon baking powder
½   teaspoon baking soda

½   teaspoon salt

1    cup milk

2    tablespoons melted butter

1    large egg, beaten

METHOD

Preheat the oven to 325 F. Grease the sides and bottom of an 8 or 9 inch baking dish.

Sift the flour, cornmeal, baking powder, baking soda and salt together in a medium  bowl. In a large bowl, whisk together the milk, melted butter and egg, Add the dry ingredients to the large bowl and stir to combine.

Pour the batter into the prepared baking dish and bake until golden brown around the edges, about 20 minutes, or until a tester inserted into the  middle comes out clean. Cool on a wire rack before cutting into serving pieces.

Cooks Note: I did  not have any cornmeal handy, so I used Polenta instead, first placing it into a food processor and grinding to a finer consistency.

Based on a recipe from CD Kitchen

Apple Glazed Meatballs

INGREDIENTS

2    tablespoons olive oil

12  meatballs, frozen, thawed

1    cup apple juice

¼   cup soy sauce

3    tablespoons brown sugar

2    teaspoons all-purpose flour

1    teaspoon ground ginger

1    pinch cayenne pepper (optional)

METHOD

Heat the olive oil over medium-loe heat in a small skillet and add the meatballs. Cook the meatballs, turning often, for 8 to 10 minutes until thoroughly browned and cooked throughout. Set aside.

In a medium sauce pan over medium heat, add the apple juice, soy sauce, sugar, flour, ginger and pepper. Stir and bring to a boil. Cook the sauce until it is thick and bubbly and at a boil.. Place the meatballs into the skillet and stir to coat and warm. Transfer to a serving dish and serve.

From a recipe in Better Homes and Gardens  magazine.

Moroccan Carrote 2

INGREDIENTS

1   pound carrots, peeled, sliced diagonally ¼ inch

2    tablespoons olive oil

4    cloves garlic, minced

¼   teaspoon ground cumin

¼   teaspoon ground cardamom

2    tablespoons lemon juice

METHOD

Steam the sliced carrots for 6 to 7 minutes or until soft. Set aside. In a large skillet over medium-low heat, add the garlic and cook for 1 minute. Add the carrots and spices and mix well to cover all the carrot pieces. Add the lemon juice and cook for 1 minute or until reheated. Serve immediately.

Based on a recipe from Epicurious