Pork Chops & Acorn Squash

Ingredients

  • 6 boneless pork loin chops (4 ounces each)
  • 2 medium acorn squash, halved lengthwise, seeded and sliced
  • 1/2 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon orange juice
  • 3/4 teaspoon salt
  • 3/4 teaspoon browning sauce, optional
  • 1/2 teaspoon grated orange zest

Directions

  1. Place pork chops in a 5-qt. slow cooker; add squash. In a small bowl, mix remaining ingredients; pour over squash. Cook, covered, on low 4-6 hours or until pork is tender.
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Raspberry Cheesecake Ice Cream

Ingredients

  • 3 oz. cream cheese
  • 1 c. sugar
  • 1 1/2 c. pureéd, strained raspberries
  • 1 c. whipping cream
  • 1 c. whole milk

Directions

  1. In a large bowl, whisk cream cheese until smooth; add sugar and continue whisking until combined. Whisk in raspberries, followed by cream and milk until fully incorporated.
  2. Pour mixture into ice-cream maker; process according to manufacturer instructions.

Eggplant Lasagna

Ingredients

  • 3 medium eggplants
  • Kosher salt
  • 1 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 yellow onion
  • 2 tsp. oregano
  • Freshly ground black pepper
  • 1 25-oz. jar marinara
  • 16 oz. whole milk ricotta
  • 1/2 c. freshly grated Parmesan
  • 1 large egg
  • 1/4 c. chopped fresh parsley, plus more for garnish
  • 4 c. shredded mozzarella

Beef Burgundy Over Noodles

Ingredients

  • 2 teaspoons butter
  • 1/2 pound beef top sirloin steak, cut into 1/4-inch-thick strips
  • 2 tablespoons diced onion
  • 1-1/2 cups quartered fresh mushrooms
  • 3/4 cup Burgundy wine or beef broth
  • 1/4 cup plus 2 tablespoons water, divided
  • 3 tablespoons minced fresh parsley, divided
  • 1 bay leaf
  • 1 whole clove
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups uncooked medium egg noodles (about 4 ounces)
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon browning sauce, optional

Granola Cluster Cookies

Ingredients

  • 1 1/2 cups pecans
  • 1 cup sliced almonds
  • 1 cup unsweetened coconut flakes
  • 3/4 cup pumpkin seeds (pepitas)
  • 1/2 cup old-fashioned oats
  • 1/2 teaspoon kosher salt
  • 3 tablespoons virgin coconut or extra-virgin olive oil, melted
  • 2 large egg whites
  • 2/3 cup sugar

Directions

  1. Preheat oven to 325°F. Toss pecans, almonds, coconut, pumpkin seeds, oats, salt, and oil on a rimmed baking sheet and bake, tossing once, until coconut is golden and mixture is fragrant, 10–12 minutes. Let cool.
  2. Whisk egg whites in a large bowl until foamy. Gradually add sugar, whisking until mixture is thick and opaque. Add nut mixture and fold to coat evenly.
  3. Drop 1/4-cupfuls of mixture onto a parchment-lined baking sheet, spacing evenly (if your baking sheets are small, you might have to use 2). Bake cookies, rotating baking sheet halfway through, until edges are golden, 15–20 minutes. Transfer to a wire rack and let cool.

Pan-Roasted Chicken With Lemon-Garlic Green Beans

Ingredients

  • 6 tablespoons olive oil
  • 2 lemons, 1 thinly sliced, 1 juiced
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¾ pound trimmed green beans
  • 8 small red potatoes, quartered
  • 4 chicken breasts (bones left in, with skin, about 3¼ pounds)

Pistachio-Lemon Bundt Cake

Ingredients

  • Baking spray, for pan
  • 3 c. all-purpose flour, spooned and leveled, plus more for the pan
  • 1/2 tsp. Kosher salt
  • 2 c. shelled roasted pistachios
  • 1 1/2 c. (3 sticks) unsalted butter, at room temperature
  • 2 c. sugar
  • 1 tbsp. lemon zest
  • 1 tsp. pure vanilla extract
  • 4 large eggs, at room temperature
  • 1/4 c. light rum
  • Lemon Glaze (recipe link below)