Pork Sausage & Bell Pepper Risotto

 INGREDIENTS

• 7 tsp Chicken Stock Concentrate
• 4  Scallions: sliced and separated (or 1/2 onion or a shallot)
• 2 Bell Pepper: ½-inch-thick strips
• A soup bowl of spinach, chopped small (optional)
• 2 cloves Garlic: minced
• 1 Lemon, quartered
• 18 ounce Italian Pork Sausage: removed from casing (or chicken sausage half-moons)
• 1.5 cup Arborio Rice
• 1/4 cup Parmesan Cheese
• 1+ teaspoon Italian Seasoning
• 4 teaspoon Olive Oil

INSTRUCTIONS

1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
2. In a medium pot, combine stock concentrate* and 7 cups water. Bring to a simmer, then reduce heat to low. 
3. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat. Using a slotted spoon, transfer sausage to a paper-towel-lined plate, leaving as much oil in pan as possible. 
4. Heat pan with reserved oil over medium heat; add scallion whites, garlic, rice, and 1 tsp Italian Seasoning. (If pan is dry, add another drizzle of olive oil.) Cook, stirring, until scallion whites are softened and rice is translucent, 1-2 minutes. 
5. Add ½ cup stock; stir, scraping up any browned bits from bottom of pan, until liquid has mostly absorbed. 
6. Repeat process with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. 
7. While risotto simmers, toss bell pepper on a baking sheet with a large drizzle of olive oil and a good sprinkle of Italian Seasoning. Season with salt and pepper. Roast on top rack until softened and lightly charred, 15-20 minutes. 
8. Once risotto is done, stir in sausage, roasted bell pepper, and chopped spinach. 
9. Divide between bowls and sprinkle with scallion greens and Parmesan. Serve with lemon wedges on the side.

*I got the water hot and added a 1/2 tsp of stock concentrate to the risotto with each pour - keeps a pot clean

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Original recipe: HelloFresh
Posted by Jasmine

Juicy Skillet Pork Chops

INGREDIENTS

• 4 pork chops, about 1" thick
• Salt & pepper
• 1 tablespoon all-purpose flour
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 cup chicken stock
• 1 tablespoon apple cider vinegar
• 2 teaspoons honey or brown sugar
• 1 tablespoon butter
• 2 tablespoons chopped fresh parsley, optional

INSTRUCTIONS

Prepare the Pork Chops

1. Take the pork chops out of the refrigerator and season on both sides with salt and pepper (use just less than ¼ tsp salt for each pork chop). Set the chops aside to rest for 30 minutes.
2. Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, and smoked paprika. After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
3. Heat the oil in a medium skillet (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
4. Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down, until it sizzles and browns slightly; about 30 seconds.) Reduce the heat to low then cover the skillet with a lid. Cook 6 to 12 minutes or until pork is 145°F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for doneness at 5 minutes then go from there, checking every 2 minutes. If you do not have a thermometer, you will know they are done, if when cutting into the chops, the juices run clear.
5. Transfer pork chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes.

Make Pan Sauce

1. While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
2. Bring to a simmer and cook until reduced by half. Slide the skillet off of the heat, and when the sauce is no longer simmering, swirl in the butter. Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops then place back into the pan. Scatter fresh parsley over the pork then serve.

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Original recipe: Inspired Taste
Posted by Piera

Easy Chicken Gyros & Tzatziki Sauce

INGREDIENTS

• 4 chicken breasts, pounded to 1/2 inch thickness (I use thighs and don't pound them, it's fine.  Better, even)
• 1 tablespoon Mediterranean seasoning (you can substitute Italian seasoning in a pinch)
• 1 red pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 4 pitas 
• optional: lettuce, feta cheese crumbles

Tzatziki Sauce

• 1/2 English cucumber, peeled and diced
• 1 cup cold plain Greek yogurt
• 4 teaspoons minced garlic
• 1 tablespoon dried dill
• 1 tablespoon lemon juice 
• salt & pepper

INSTRUCTIONS

1. Puree all sauce ingredients in a blender or food processor (see note). Cover and chill until ready to serve. (If you have time, make this a few hours in advance or the night before so that the flavors can marinate)
2. Season chicken breasts with Mediterranean seasoning. Cook in a large skillet or pan over medium heat 5-6 minutes on each side until cooked through. Cut into strips.
3. Lay pitas on a clean surface. Add lettuce (if desired), chicken, red pepper strips, and onions. Top with tzatziki sauce and feta (if desired). Fold pita over like a sandwich, or roll it into a "tunnel shape".

* Super quick and easy for a weeknight dinner - takes 20 min to get it all together, you can make the sauce and chop veggies as the chicken cooks.
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Original recipe: Creme de la Crumb
Posted by Jasmine