Apple Pork Chops with Stuffing

This recipe came from a Sunday newspaper but I can’t tell you which one as our town had two papers at the time.  I copied it onto a card and then into the wiki and somewhere the credits got lost. This is very easy to prepare and very tasty.

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Apple Pork Chops with Stuffing

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Ingredients
  • 1 pkg stuffing for pork
  • 1 can extra-fruit apple pie filling
  • 4 pork chops
Method
  1. Heat oven to 375.
  2. Prepare stuffing as directed on package.
  3. Spread pie filling onto bottom of 13×9-inch baking dish sprayed with cooking spray.
  4. Top with chops, then stuffing.
  5. Cover with foil. Bake 30 minutes. Remove foil. Bake until chops are done (160ºF) about 15-20 more minutes.

Bacon-Wrapped Pork Loin

Bacon makes everything better.  Also, if you can, it’s better to brown any meat you put into a slow cooker.  Thus, browning the meat before wrapping it with bacon.  I always use thick-sliced bacon.  The brand isn’t as important.

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Bacon-Wrapped Pork Loin

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Ingredients
  • 3 Tbsp EVOO, divided
  • 2 lbs pork loin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 8 strips bacon
  • 1/4 c chicken broth
  • 2 tsp dried thyme
  • 1 tsp dried oregano
Method
  1. Lightly grease the crock of the slow cooker with 1 Tbsp of EVOO.
  2. Rub the pork all over with the garlic and onion powders.
  3. In a large skillet over high, heat the other 2 Tbsp EVOO.
  4. Brown the pork on all sides, about 10 minutes. Let stand 10 minutes.
  5. Wrap bacon around loin, place in slow cooker. Combine broth, thyme and oregano and add to the slow cooker.
  6. Cover. Cook on LOW for 9-10 hours.

 

4-Ingredient Italian-Style Chicken Thighs

Only four. Really. That includes the chicken. Mayonnaise is, after all, a sauce. And salad dressing has all the right seasonings mixed in already.  Kirklands makes a good Tuscan seasoning that I like to use but regular Italian seasoning is okay too.  That’s to flavor up the mayonnaise part of the mixture.  For a kick, add a 1/4 teaspoon of garlic powder but it’s not necessary.

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4-Ingredient Italian-Style Chicken Thighs

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Ingredients
  • 8 chicken thighs
  • 1/4 c mayonnaise
  • 1/4 c zesty Italian salad dressing
  • 1 tsp Italian or Tuscan seasoning
Method
  1. Heat oven to 375.
  2. Place chicken, skin side down, on ungreased 13″ x 9″ pan.
  3. Mix remaining ingredients.
  4. Brush half of mixture onto chicken.
  5. Cover with foil and bake 30 minutes.
  6. Turn chicken over; brush skin side with remaining mixture.
  7. Bake uncovered about 30 minutes. Check for browning after 20 minutes and if it’s browning too quickly, cover with foil.

Pasta alla Gricia

This recipe is for a crowd.  Halve it for normal use.  Serve with a salad and breadsticks.

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Pasta alla Gricia

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Ingredients
  • 1/4 c EVOO
  • 10 slices bacon, diced
  • salt
  • 24 oz linguini
  • 1 c freshly grated pecorino romano
  • freshly ground black pepper
Method
  1. Bring water to boil for pasta.
  2. While waiting on the water to boil, heat the olive oil in a medium skillet over medium heat. Add the bacon and cook until browned and most of the fat is rendered. Turn off the heat and set skillet aside
  3. Salt the water and add linguine, stirring to separate strands. Cook according to package directions.
  4. Set aside about 1 cup of the cooking water, then drain the linguine and return it to the pot.
  5. Add the bacon and olive oil and stir in the cheese.
  6. If the pasta mixture seems too dry, add a bit of the reserved cooking water and/or some EVOO.
  7. Season with pepper. Serve with additional romano.

Russian Cabbage Pie

Do be careful about sealing the top.  And also about the cooling time.  This is good as leftovers.

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Russian Cabbage Pie

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Ingredients
  • 2 Tbsp butter (plus more as needed)
  • 1 medium or 1/2 large head cabbage, cored and shredded
  • 1 medium onion, sliced and ringed
  • salt and pepper to taste
  • 1 Tbsp dried dill
  • 6 eggs
  • 1 c sour cream
  • 3 Tbsp mayonnaise
  • 1/2 tsp baking powder
  • 1.25 c flour
Method
  1. Heat oven to 375. Lightly butter a glass or ceramic 13″ x 9″ pan.
  2. Melt the butter in a large nonstick skillet over medium heat. Add the cabbage and onion.
  3. Sprinkle with salt and pepper; cook about 10 minutes, or until cabbage is tender, but do not brown.
  4. Remove from heat. Add dill; taste and adjust seasoning.
  5. Meanwhile, hard cook 3 of the eggs. When they are done, peel and coarsely chop. Add to cabbage/onion mixture and let cool while you make the batter.
  6. Combine sour cream, mayonnaise and remaining 3 eggs. Add baking powder and flour, mix until smooth.
  7. Spread half the batter in the prepared pan. Top with cabbage mixture. Spread the remaining batter over the top, using your fingers or a spoonula to make sure there are no gaps.
  8. Bake for 45 minutes; it will be shiny and golden brown.
  9. Let cool at least 15 minutes before slicing. May be eaten warm or at room temperature.

Italian Sausage Quiche with Zucchini

I got this recipe as using those vegetarian sausage crumbles but I like Italian sausage better.   Also, I don’t like red bell peppers, so they no longer appear.  My recipe wiki shows I’ve made a few other minor revisions but those are the main ones.

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Italian Sausage Quiche with Zucchini

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Ingredients
  • 1/2 lb bulk Italian sausage
  • 2 c shredded zucchini
  • 1 c chopped onion
  • 1/2 c shredded Parmesan cheese
  • 12 eggs, lightly beaten
  • 1/2 c heavy cream
  • 1 c shredded mozzarella
Method
  1. Heat oven to 325
  2. Spray 13″ x 9″ pan with cooking spray
  3. In skillet, cook sausage, zucchini and onion until sausage is cooked and onion is just tender.
  4. In a medium bowl, combine sausage mixture and Parmesan. Spoon into prepared pan.
  5. In a large bowl, whisk together eggs and cream. Pour over sausage mixture.
  6. Sprinkle with Mozzarella.
  7. Bake about 45 minutes or until a knife inserted in center comes out clean.
  8. Cool at least ten minutes.

Meaty Mushroom Chili

Like all good chili, this has no beans.  It features sliced mushrooms, though. I often use pre-sliced because I’m lazy, but generally, slicing your own is cheaper and has better flavor.  My daughter doesn’t like capsaicin so we tend toward sweet Italian sausage but any kind works.  I buy it in bulk, not in casings, but if yours is in links, remove the casings before browning.

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Meaty Mushroom Chili

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Ingredients
  • 1 lb Italian sausage (hot/mild/sweet, your preference)
  • 1 lb ground beef
  • 1 c chopped onion
  • 1 lb mushrooms, sliced
  • 1 46-oz can vegetable cocktail juice such as V-8
  • 1 6-oz can tomato paste
  • 2 tsp salt
  • 1 tsp sugar
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp Worcestershire sauce
  • 1/2 tsp dried basil
  • 1/2 tsp black pepper
  • sour cream for garnish
Method
  1. Cook sausage beef and onion until meat is brown.
  2. Drain fat.
  3. Add everything except sour cream
  4. Bring to a boil.  Reduce heat and simmer for about an hour.
  5. Garnish with sour cream

Rich Pecan Pie

All right, it’s a cheater’s pie.  It uses a frozen crust and pancake syrup.  But this Rich Pecan Pie is very tasty.  And that’s the bottom line and that’s where it counts. Also, if you can find the pancake syrup that’s bacon-flavored—use it. And it doesn’t hurt anything to dice four slices of thick-cut bacon, fry until crisp, drain on paper towels, then toss with the pecan halves before you add the egg/syrup mixture.  Ask me how I know.