Tasty Tuesday (NEW!!)

GracefulMeadow86

Share your most recent favorite recipe! (Other weeks i will probably set a theme but for this first one, lets just share a new favorite).

GracefulMeadow86

Honey Pecan Pork Chops

(Derived from this recipe) -- my additions/changes are listed in Italics and Bold

  

Ingredients

• 1 1/4 pounds boneless pork loin, pounded thin (I just used 1" thick cut pork chops, did not pound at all)
• 1/2 cup all-purpose flour for coating
• salt and pepper to taste
• My addition: garlic powder to taste
• 2 tablespoons butter
• 1/4 cup honey
• 1/4 cup chopped pecans
• My addition: 1 tbsp minced garlic

Directions

1. In a shallow dish, mix together flour, salt and pepper, garlic powder. Dredge pork cutlets in the flour mixture.
2. In a large skillet, melt butter over medium-high heat. Add chops, and brown (do not cook, JUST brown) both sides. Transfer to a baking dish (9x13 worked for me) that has been sprayed with PAM.
3. Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour 1/2 of the sauce over cutlets.
4. Place in oven heated to 350 F for 35 minutes (cover dish with foil).
5. Uncover dish, add the rest of the sauce on top, and cook for 10 min uncovered. Be sure pork comes to an internal temp of 160 F.

Serve with rice/potatos and drizzle extra sauce on top of everything for an ooey-gooey delicious meal. I call it "Desert Pork". I also made a larger portion so i just about doubled the sauce recipe.

 

benmel31

Baked potato soup!  Perfect for these cold days lately!

Here's the link from Annie's Eats!  

http://annies-eats.net/2009/12/10/baked-potato-soup/  (not clicky, sorry)

I made it a couple of weeks ago and again last night to bring for a pot luck lunch at school today.  The main change I made were to do 4 c milk (one small quart, I think, container) and 2 c chicken broth.  It is still rich and thick!  Also, I left out the green onion.   And I don't measure the cheese.  I just add until I like the taste.

lburkey21

Kim your pork recipe sounds yummy! I wonder how it would taste with peanuts instead of pecans...

Mel - I wish DH was a soup person. I'd love to make the baked potato soup!

I might have already shared this recipe, but oh well!

Honey Soy Tilapia

2-3 Tilapia fillets
3 Tbsp soy sauce
3 Tbsp balsamic vinegar
3 Tbsp honey
1 glove garlic, minced

Combine all ingredients - marinate tilapia for at least 20 minutes.
Cook for 15-20 minutes at 350.
We like to serve with rice pilaf and peas or corn.
Make a little extra sauce (1 Tbsp of each prob) and heat up just before serving to drizzle over fish and rice if you'd like.

benmel31

Ok, 9 am and this is making me hungry.  I may have to try both of these recipes!  I am trying to find good recipes for pork, I would just have to leave off the pecans for DH.  And the tilapia sounds great and that marinade would work for other fish and chicken too!

GracefulMeadow86

lburkey21:

Kim your pork recipe sounds yummy! I wonder how it would taste with peanuts instead of pecans...

Mel - I wish DH was a soup person. I'd love to make the baked potato soup!

I might have already shared this recipe, but oh well!

Honey Soy Tilapia

2-3 Tilapia fillets
3 Tbsp soy sauce
3 Tbsp balsamic vinegar
3 Tbsp honey
1 glove garlic, minced

Combine all ingredients - marinate tilapia for at least 20 minutes.
Cook for 15-20 minutes at 350.
We like to serve with rice pilaf and peas or corn.
Make a little extra sauce (1 Tbsp of each prob) and heat up just before serving to drizzle over fish and rice if you'd like.

I think the pork recipe would work with any type of nut --- I just had leftover pecans from the holidays so it worked for me! Walnuts/peanuts/etc would be good i think.

 I guess its "honey-recipe" day. Lol. That tilapia sounds tasty...think i will have to try it!!!

GracefulMeadow86

benmel31:

Baked potato soup!  Perfect for these cold days lately!

Here's the link from Annie's Eats!  

http://annies-eats.net/2009/12/10/baked-potato-soup/  (not clicky, sorry)

I made it a couple of weeks ago and again last night to bring for a pot luck lunch at school today.  The main change I made were to do 4 c milk (one small quart, I think, container) and 2 c chicken broth.  It is still rich and thick!  Also, I left out the green onion.   And I don't measure the cheese.  I just add until I like the taste.

Oh man i love baked potato soup

debjwes

Taco Soup

Ingredients:

1.5lb ground beef

1/2 cup onion

1 (28oz) can diced tomatos

1 (16 oz) can kidney beans 

1 (15 1/4 oz) can whole kernel corn

1 cup  tomato sauce

1 envelope taco seasoning

salt and pepper to tase

1 cup shredded cheddar cheese

 totilla chip

Directions:

1.Cook ground beef and onion in dutch oven stirring frequently till ground beef is browned and crumbly. Drain drippings. 

2. Stir in undrained tomatoes, beans and corn. Add tomato sauce, seasoning, salt and pepper and stir.

3. Simmer, stirring occasionally for 15 minutes. Ladle into soup bowls. Sprinkle with cheddar. Serve with tortilla chips.

(you can add in 1 cup of water with the seasoning if you want it thinner, but we like it thicker) 

ohioloveyou

DH and I just tried the apricot glazed pork recipe in the winter edition of the Nest magazine.  It was delicious and fast!  Loved the couscous that went with it too. 

RonCourt

these 

kpsHoneyBear

This is a recipe for Big Game Sausage and Cranberry-Stuffed Apples.  It was something different that I tried a couple months back.  They were delicious!!!!!  I am thinking about making them again soon

http://www.oceanspray.com/recipes/Big_Game_Cranberry_Sausage-Stuffed_Apples.aspx?id=2816&nid=7

 

elishabelle

This is super easy!

Slow-Cooker Salsa Chicken

	Fat: 3.3 g Carbohydrates: 6.7g Calories: 157.2 Protein: 24.3g

4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup
1/2 cup reduced fat sour cream



Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
Serve with rice.

Number of Servings: 6

Recipe submitted by SparkPeople user CHELLESHOCKED

azel530

Lump Crab Meat Ravioli with Red Pepper Cream Sauce

Ingredients

• 1/2 pound cold, peeled and deveined shrimp
• 1 large egg white, cold
• 1 1/2 teaspoons chopped fresh parsley leaves
• 1 1/2 teaspoons chopped fresh basil leaves
• 1 teaspoon fresh lemon juice
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1/4 cup cold heavy cream
• 6 ounces lump crabmeat, picked over for shells and cartilage
• 1/4 cup grated Parmesan
• 2 tablespoons chopped shallots
• 1 large egg, beaten with 2 teaspoons water, for egg wash
• 4 fresh pasta sheets, measuring about 9 by 15 inches
• Red Pepper Cream Sauce, recipe follows
• 16 spears Blanched Asparagus, recipe follows
• 1/4 cup grated Parmesan, for garnish
• 4 teaspoons finely sliced fresh basil leaves, for garnish
• 
  
• Cook's Note: To achieve the right consistency, make sure that the shrimp and egg white are very cold, and chill the food processor bowl and blade in the refrigerator for 20 minutes before beginning.

Directions

Combine the shrimp, egg white, parsley, basil, lemon juice, garlic, salt, and white pepper in a food processor and pulse for 5 seconds. Scrape down the sides and pulse for 5 seconds. With the machine running, add the cream through the feed tube in a steady stream. Transfer to a bowl and fold in the crabmeat, cheese, and shallots.

 

Place 1 pasta sheet on a work surface. Scoop heaping tablespoons of the crabmeat filling evenly down the sheet, about 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around the filling with egg wash. Place another pasta sheet on top and press down around each mound of filling to squeeze out the air pockets and seal. With a 4-inch round cutter, cut into individual ravioli.

 

Bring a large pot of salted water to boil. Add the ravioli and cook until tender, 4 to 5 minutes. Remove with a slotted spoon and divide among 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with the cheese and basil and serve immediately.

Red Pepper Cream Sauce:

2 red bell peppers (about 3/4 pound), cored, seeded, and coarsely chopped

2 cups heavy cream

1 teaspoon paprika

1 teaspoon fresh lemon juice

3/4 teaspoon salt

1/8 teaspoon freshly ground white pepper

Pinch cayenne

Combine the bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from the heat.

 

Add the paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree the mixture until smooth. Serve hot.

 

Yield: 2 cups

This recipe is involved, but so worth it!!!