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Candy Apple Pork Chops

By on October 20, 2012 in Complete Family Dinner, Entrees Recipe, Gluten Free, Holiday Recipes, Recipes

If you have leftover Skittles from Halloween, this is the perfect recipe for you.  Made with a sauce of red Skittles reduction, this is one “spooktacular” recipe!

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Candy Apple Pork Chops with Easy Rice Pilaf

Candy Apple Pork Chops with Easy Rice Pilaf

Ingredients

  • boneless pork loin chops- 2 lbs
  • white wine *optional like Riesling or Chardonnay- ½ cup
  • apple cider- 1 cup
  • condensed chicken stock- 1 tub mixed with 1 cup water or 1 can chicken broth
  • Red skittles from 2 bags
  • granny smith apple- 1 cored and sliced thin
  • red delicious apple- 1 cored and sliced thin
    • For Rice:
  • long grain rice- 1 cup
  • slivered almonds- 2 oz.
    • STAPLES:
  • butter- 3 tablespoons
  • Olive oil- 3 tablespoons
  • Brown sugar- 3 tablespoons
  • Corn starch- 1 tablespoon dissolved in 1/4 cup water
    • STAPLES for Rice Pilaf:
  • olive oil- 3 tablespoons
  • garlic salt- 1 tablespoon
  • dried parsley- 1 teaspoon

Instructions

  1. Heat butter and olive oil over medium-high heat and sauté pork chops until brown on both sides; remove to paper-towel lined plate.
  2. Deglaze pan with chicken broth and wine (optional) scrapping up any bits at the bottom of pan.
  3. Add apple cider, brown sugar and corn starch water, then bring to a boil.
  4. Once boiling, reduce heat to low.
  5. Return pork chops to sauce and let simmer until pork chops are tender and cooked through, approximately 10 minutes.
  6. Remove pork chops to serving platter.
  7. Add red Skittles and dissolve in sauce, approximately 2 minutes.
  8. Add apples to sauce and simmer until tender and slightly caramelized, approximately 4 minutes.
  9. Spoon apple and sauce over pork chops and serve any extra sauce in a gravy boat or bowl.
    10. Rice:
  10. Bring rice and 2 cups of water to boil
  11. Once boiling, cover rice and reduce heat to low to simmer until all water is absorbed.
  12. Once water is absorbed, add olive oil, garlic salt, parsley and almonds and mix well.
http://tonispilsbury.com/candy-apple-pork-chops-2/

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Dinner In A Pumpkin

By on October 3, 2012 in Complete Family Dinner, Entrees Recipe, Holiday Recipes, Making Dinner, Recipes

Dinner In A Pumpkin

Looking for some Halloween dinner inspiration?  Why bake a casserole in a regular-ol’ baking dish when you can use a pumpkin.  These simple recipes are fun and delicious for Halloween entertaining or family dinner.

Dinner In A Pumpkin Casserole

Dinner In A Pumpkin Casserole

Spiderweb placemats from HomeGoods.

For a quick cooking demonstration, check out this video from Toni Spilsbury, The Organized Cook.

 

Chicken and Brown Rice Dinner In A Pumpkin Recipe

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Chicken and Brown Rice Dinner In A Pumpkin

Chicken and Brown Rice Dinner In A Pumpkin

Ingredients

  • small to medium pumpkin- 1
  • celery- 2-3 stalks, trimmed and diced
  • fresh sliced mushrooms- 1 container
  • vegetable oil- a few tablespoons
  • rotisserie chicken- (chicken pulled from one store-bought cooked rotisserie chicken)
  • dried rosemary and dried thyme- 1 teaspoon each (or a tablespoon of poultry seasoning)
  • cream of chicken soup- 1 can
  • cream of celery soup- 1 can
  • cooked brown rice- 2 cups

Instructions

  1. Wash off outside of the pumpkin.
  2. Cut off top of the pumpkin and save, and thoroughly clean out seeds and pulp.
  3. Preheat oven to 350 degrees.
  4. In a large skillet, saute celery and mushrooms in oil until tender.
  5. Add chicken and season with rosemary, thyme and a little salt & pepper.
  6. Stir in soup.
  7. Simmer for just a few minutes, stirring occasionally.
  8. Add cooked rice.
  9. Spoon mixture into clean pumpkin shell.
  10. Replace pumpkin’s top.
  11. Place filled pumpkin onto a baking sheet.
  12. Bake one hour or until meat of the pumpkin is tender.
  13. Put pumpkin onto a serving plate, remove pumpkin “lid” and serve casserole!
  14. Make sure to scoop out and eat the cooked pumpkin – Enjoy!
http://tonispilsbury.com/dinner-in-a-pumpkin/

Dinner In Pumpkin Recipe

Chicken and Mushroom Dinner In A Pumpkin Casserole

 

 

 

Mushroom Beef Dinner In A Pumpkin Recipe

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Mushroom Beef Dinner In A Pumpkin

Mushroom Beef Dinner In A Pumpkin

Ingredients

  • small to medium pumpkin- 1
  • onion- 1/2, chopped
  • fresh sliced mushrooms- 1 container
  • vegetable oil- a few tablespoons
  • ground beef- 1 1/2 to 2 lbs.
  • ginger- 1 teaspoon
  • soy sauce- 3 tablespoons
  • brown sugar- 2 tablespoons
  • cream of mushroom soup- 1 can
  • sliced water chestnuts- 1 can, drained
  • cooked long grain rice- 1 1/2 – 2 cups

Instructions

  1. Wash off outside of the pumpkin.
  2. Cut off top of the pumpkin and save, and thoroughly clean out seeds and pulp.
  3. Preheat oven to 350 degrees.
  4. In a large skillet, saute onion and mushrooms in oil until tender.
  5. Add meat and brown with a little salt & pepper- drain drippings from skillet.
  6. Stir in ginger, soy sauce, brown sugar and soup.
  7. Simmer 10 minutes, stirring occasionally.
  8. Add cooked rice and water chestnuts.
  9. Spoon mixture into clean pumpkin shell.
  10. Replace pumpkin’s top.
  11. Place filled pumpkin onto a baking sheet.
  12. Bake one hour or until meat of the pumpkin is tender.
  13. Put pumpkin onto a serving plate, remove pumpkin “lid” and serve casserole!
  14. Make sure to scoop out and eat the cooked pumpkin – DELICIOUS! Enjoy!
http://tonispilsbury.com/dinner-in-a-pumpkin/

Dinner In A Pumpkin Recipe

Mushroom Beef Dinner In A Pumpkin

 

Dinner In A Pumpkin Recipe Photo Tutorial:

Dinner In A Pumpkin

thoroughly clean out seeds and pulp

Dinner In A Pumpkin Casserole

brown meat with sauteed onions and mushrooms

Dinner In A Pumpkin Casserole

transfer beef mixture to clean hallow pumpkin

Dinner In A Pumpkin Casserole

bake on 350 for about an hour

Dinner In A Pumpkin Casserole

place chicken mixture in clean hallow pumpkin

Dinner In A Pumpkin Casserole

Chicken and Mushroom Dinner In A Pumpkin

Dinner In A Pumpkin Casserole

Chicken and Brown Rice Dinner In A Pumpkin

Dinner In A Pumpkin Casserole

Mushroom Beef Dinner In A Pumpkin

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Cuban Panini and Black Bean Soup

By on September 11, 2012 in Complete Family Dinner, Entrees Recipe, Recipes, Reincarnating The Leftover

What To Make With Leftover Pork Tenderloin

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Cuban Panini and Black Bean Soup

Cuban Panini and Black Bean Soup

Ingredients

  • french bread- 1 loaf, sliced into ½ inch slices
  • sliced ham- 1 lb, or stored leftover sliced pork tenderloin from Berry-Good Pork Tenderloin
  • sliced dill sandwich pickles- 1 24oz. jar
  • tomatoes, roma or vine-ripened- 1-2
  • black beans- 1 28oz. can, drained
  • salsa- 1 cup or 7oz. (like Herdez mild 7oz. salsa)
  • sour cream
    • STAPLES:
  • dijon mustard- ½ cup (approximately)
  • olive oil- ½ cup (approximately)
  • chicken stock- 1 cup (1 cup water with 1 chicken bouillion cube)
  • cumin- ½ teaspoon

Instructions

    Soup
  1. In blender combine beans (drained), broth, salsa and cumin; blend until smooth but do not overblend
  2. Transfer to a soup pot and heat until bubbly
  3. Serve with sour cream
    4. Panini
  4. Mix together olive oil and Dijon mustard (there’s no need to measure ingredients exactly, just “eyeball” it).
  5. Spread mustard mixture onto the outside of each slice of bread
  6. Place bread, mustard side down, onto Panini press or griddle, then top with pork, tomato and pickle; place second slice of bread on top with mustard-side up
  7. Cook until crunchy brown and both sides
http://tonispilsbury.com/cuban-panini-and-black-bean-soup/

 

Reincarnate The Leftover

This recipe is perfect made with leftovers from Berry-Good Pork Tenderloin:

Reincarnate The Leftover

 

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Weekly Meal Plan

The Organized Cook Weekly Meal Plan System

 

 

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Cilantro Green Chile Pork Penne

By on August 1, 2012 in Complete Family Dinner, Entrees Recipe, Holiday Recipes, Recipes, Reincarnating The Leftover

Reincarnate The Leftover

This recipe is made with leftover cooked chicken or pork chops, or, as part of our Weekly Meal Plan.

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Cilantro Green Chile Penne

Cilantro Green Chile Penne

Ingredients

  • Leftover cooked chicken or pork chops- about 2-3 cups
  • Penne pasta- 1 lb
  • Queso-fresco cheese- 1 round
  • Diced green chiles- 4 7oz. cans
  • Cilantro- 1 bunch leaves pulled from stems with one “twist-and-pull”

Instructions

  1. Boil pasta in salted water until tender.
  2. In blender, combine green chiles (not drained), three-quarter of the cheese leaving out about a fourth to crumble on top, and cilantro.
  3. Blend on medium until it becomes a sauce; do not over-blend; be careful not to puree it.
  4. Before draining pasta, use a glass measuring cup or coffee cup to scoop out about 1 cup of the cooking water.
  5. Drain pasta and return to pan.
  6. Add pasta water back to pasta.
  7. Pour sauce from blender over pasta.
  8. Add cooked chicken or pork chops to pasta.
  9. Serve topped with remaining cheese, hand-crumbled.
http://tonispilsbury.com/cilantro-green-chile-pork-penne/

Weekly Meal Planning for Busy Families

Weekly Meal Plan

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