2 (2 1/4 inch thick) center-cut, bone-in pork chops
1 teaspoon olive oil
1/4 teaspoon salt
ground black pepper
Directions
Preheat an outdoor grill for medium heat.
In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. (I have also used boneless cuts and had the butcher cut the the pocket for me. hehe) Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!
Ok this is DEFINITELY one of my favs! Bacon AND smoked Gouda cheese??? I’m in heaven. Super easy, super yummy! I’m a big fan of using my grill and these flavors just melt together. I’ve made it twice so far, both times with rave reviews. I don’t own sharp enough knives to make a clean pocket cut like that, but that’s easily remedied with a smile and politely asking the butcher to cut it for you! 😀
The only thing you have to worry about are sneaky fingers stealing the bacon/Gouda mixture when you’re not looking…. you know who you are!! 😀
Preheat oven to 350.In a large bowl, mix all ingredients together thoroughly. Mold into a loaf pan, cover with plastic wrap, and chill for 1 hour. Remove plastic wrap and bake for 1 hour or until probe thermometer (a.k.a., meat thermometer) reads 160 degrees when slowly inserted into the loaf’s thick center. Remove from oven and rest for 5-10 minutes to finish cooking.
Ref: Fork Me, Spoon Me Cookbook
Everyone knows what meatloaf looks like and lets face it, it’s not pretty. So you get mango’s instead. HA. But if only the mouthwatering taste of this amazing hunk of meat could be accurately displayed in a picture! (I know, I know, “that’s what she said” hehe) I think it’s impossible. I really do. Anyways, I was never a meatloaf person. But the mango intrigued me and it’s not the mango flavor that makes this an amazing ingredient, (you actually can’t taste the mango), but the moisture the mango gives the meatloaf! And who’s had meatloaf seasoned with CURRY and CHILE powder??? One word. AMAZING. And mouthwatering. Oh wait that’s two, oh well. ENJOY!!
Trim Steak of excess fat Slice meat across the grain evenly into long thin strips. Thread meat strips onto skewers, bunching them thickly along three-quarters of the skewer, place satay in a shallow non-metal dish Combine soy sauce, oil, garlic, and ginger in a small jug, pour of satays. Store in fridge, cover with plastic wrap, over night or several hours turning occasionally. Prepare and heat BBQ Place skewers on hot, lightly oiled grill or flat plate. BBQ 8-10 min or till tender, turning occasionally. Serve with peanut sauce.
PEANUT SAUCE Combine juice, peanut butter, garlic and onion powders and sauces into small pan and stir over medium heat for 5 minutes or until smooth Serve warm
Preheat Oven to 400 degrees In a large bowl, toss broccoli with extra virgin olive oil, sea salt, pepper and garlic. Spread broccoli out in an even layer on a baking sheet Bake 15-20 minutes till tender, the squeeze lemon over before serving
2 cups (10 ounces) shelled English peas or frozen baby peas, thawed
1/4 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon chopped fresh sage
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Salt and freshly ground pepper
Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain
2. Meanwhile, in a large skillet, heat the olive oil. Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes. Add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.
3. Add the peas and cream to the skillet and boil over high heat until the sauce has thickened, 3 minutes. Stir in the penne and cook until heated through. Remove from the heat and stir in the butter, sage and the 1/2 cup of cheese. Season with salt and pepper. Transfer the pasta to bowls and serve right away, passing additional cheese at the table.
Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned.
Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
3 slices Bacon, cooked, crumbled
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
1/2 cup water
1/4 tsp. pepper
3 Tbsp. KRAFT Grated Parmesan Cheese
Added:
Roasted Red Bell Peppers
Spinach
COOK pasta as directed on package.
MEANWHILE, cook chicken in large skillet on medium heat 5 to 6 min. or until chicken is done, stirring occasionally. Add bacon, tomatoes, cream cheese, water and pepper; mix well. Cook 3 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
DRAIN pasta; place in serving bowl. Add sauce; mix lightly. Sprinkle with Parmesan.
VARIATION:
I substituted tomatoes for roasted red bell peppers because someone doesn’t like tomatoes… not naming any names or anything… hahaha
I also added spinach to this recipe. I like my greens.
2-2/3 cups dried bow ties, penne, or ziti (8 ounces)
2 medium onions, cut into thin wedges, or 5 medium leeks, sliced
2 cloves garlic, minced
1 tablespoon butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon anise seeds, crushed
1-3/4 cups milk
1-1/2 cups chicken broth
1/4 cup grated Parmesan cheese
1 10-ounce package frozen chopped spinach, thawed and drained
2 ounces prosciutto, cut into thin bite-size strips
1 medium tomato, seeded and chopped
1. Cook pasta according to the package directions. Drain; rinse pasta with cold water. Drain again.
2. In a large saucepan cook onion and garlic, covered, in hot butter about 5 minutes or until onion is tender, stirring occasionally. Stir in flour and anise seeds. Add the milk and chicken broth all at once. Cook and stir until slightly thickened and bubbly. Stir in Parmesan cheese. Stir in the cooked pasta, spinach, and prosciutto. Spoon the mixture into a 2-quart casserole.
3. Bake, covered, in a 350°F oven for 25 to 30 minutes or until heated through. Let stand about 5 minutes. To serve, stir gently and top with chopped tomato.
