Pork Marsala

Ingredients

  • 6 boneless pork chops pounded to 1/4″ thickness
  • 1/2 cup all purpose flour
  • Seasoned salt and pepper to taste
  • 3 tablespoons butter divided
  • 8 ounces sliced baby portabella mushrooms
  • 1/4 cup finely chopped onion
  • 2 cloves garlic minced
  • 1 1/2 tablespoons all purpose flour
  • 1 1/2 cups chicken broth or stock
  • 1/2 cup marsala wine
  • 1/2 cup half and half
  • Salt and pepper to taste
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Sausage Manicotti

Ingredients

  • 1 pound uncooked bulk pork sausage
  • 2 cups 4% cottage cheese
  • 1 package (8 ounces) manicotti shells
  • 1 jar (24 ounces) marinara sauce
  • 1 cup shredded part-skim mozzarella cheese

Directions

  1. In a large bowl, combine sausage and cottage cheese. Stuff into uncooked manicotti shells. Place in a greased 13×9-in. baking dish. Top with marinara sauce.
  2. Cover and bake at 350° for 55-60 minutes or until a thermometer inserted into the center of a shell reads 160°.
  3. Uncover; sprinkle with mozzarella cheese. Bake 8-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Freeze option: Transfer individual portions of cooled manicotti to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave on high, stirring occasionally and adding a little spaghetti sauce if necessary.

Pressure Cooker Sweet and Sour Pork

Ingredients

  • 1lb pork blade steak , 455g, cut into small pieces
  • 1 tbsp oil
  • ½ red pepper , cut into chunks
  • ½ green pepper , cut into chunks
  • 1 onion , cut into chunks
  • 4 tsp arrowroot, or cornstarch if not Paleo
  • 1 cup pineapple juice , 250 mls
  • 1 cup pineapple chunks – juice reserved from can
  • 2 tbsp coconut sugar, or light brown sugar if not Paleo
  • 6 tbsp apple cider vinegar

Lavender Honey Ice Cream

Ingredients

  • 2 cups heavy cream
  • 2 cups whole milk
  • 1/4 cup sugar
  • 1 1/2 tsp lavender extract
  • 1/2 cup honey
  • 6 egg yolks

Directions

  1. In a medium saucepan, stir together heavy cream, whole milk, 1/8 cup sugar, lavender extract and honey over medium-high heat. Bring the mixture to a low boil.
  2. In a small bowl, combine egg yolks and remaining 1/8 cup sugar. Whisk together until smooth. Slowly add 1/4 cup of the heavy cream mixture to the egg mixture, whisking quickly to incorporate. Once well combined, add the egg mixture to the heavy cream mixture. Cook over medium heat until the mixture is thick and coats the back of a metal spoon.
  3. Remove from heat. Strain into a medium bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the custard to prevent a film from forming. Chill completely.
  4. Add the custard mixture to your ice cream machine. Churn the ice cream according to the manufacturer’s instructions. Chill overnight or for a minimum of 7-8 hours before serving.

Grilled Cauliflower Steaks and Scallions

Ingredients

  • 1 large head cauliflower
  • 6 tablespoons vegetable oil, divided, plus more for grill
  • 1 bunch scallions, trimmed
  • Kosher salt, freshly ground pepper
  • 1 1-inch piece ginger, peeled, grated
  • 1 garlic clove
  • ½ cup (packed) fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • Gochugaru (Korean red pepper powder), toasted black sesame seeds, and sesame oil (for serving)

Lemon Chicken with Orzo

Ingredients

  • 1/3 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 pound boneless skinless chicken breasts
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1-1/4 cups uncooked whole wheat orzo pasta
  • 2 cups chopped fresh spinach
  • 1 cup grape tomatoes, halved
  • 3 tablespoons lemon juice
  • 2 tablespoons minced fresh basil
  • Lemon wedges, optional