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

Slow Cooker Chicken and Wild Rice Soup

 

INGREDIENTS

• 1 1/2 pounds boneless skinless chicken breasts

• Kosher salt and freshly ground black pepper, to taste

• 6 cups chicken stock

• 1 cup wild rice

• 3 cloves garlic, minced

• 1 onion, diced

• 3 carrots, peeled and diced

• 3 stalks celery, diced

• 2 teaspoons dried thyme

• 2 teaspoons dried rosemary

• 2 bay leaves

• 1 pound cremini mushrooms, thinly sliced

• 1/4 cup unsalted butter

• 1/4 cup all-purpose flour

• 1 cup milk

• 1 cup half and half

• 2 tablespoons chopped fresh parsley

DIRECTIONS

1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.

2. Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6 hours. Add mushrooms during the last 30 minutes of cooking time.

3. Remove chicken from the slow cooker and shred, using two forks.

4. Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.

5. Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached.

Serve immediately, garnished with parsley, if desired.

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Original recipe: Big Oven
Posted by Jasmine

Chicken Pot Pie

INGREDIENTS
makes 2 pies

• 2 cups diced peeled potatoes
• 1-3/4 cups sliced carrots
• 1 cup butter, cubed
• 2/3 cup chopped onion
• 1 cup all-purpose flour
• 1-3/4 teaspoons salt
• 1 teaspoon dried thyme
• 3/4 teaspoon pepper
• 3 cups chicken broth
• 1-1/2 cups whole milk
• 4 cups cubed cooked chicken
• 1 cup frozen peas1 cup frozen corn
• 4 sheets refrigerated pie crust

INSTRUCTIONS

1. Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
   
   
2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
   
   
3. Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. 
   
   
4. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
   
   
5. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting
   
   
6. FREEZER OPTION: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Pan Sausage and Veggies

Servings: 4 if served with rice/quinoa

INGREDIENTS

• 2 cups red potato
• 3/4ths pound green beans
• 1 large head of broccoli (~ 1 and 1/2 cups)
• 1 and 1/2 cups chopped bell peppers 2 large or 6-7 mini sweet bell peppers
• 9 ounces smoked sausage - I use turkey or chicken, not ground sausage
• 6 tablespoons olive oil
• 1/4 teaspoon red pepper flakes optional
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese

INSTRUCTIONS

1. Preheat the oven to 400 degrees F.
2. Line a large sheet pan with foil or parchment paper.
3. Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve (see video above recipe), chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.
4. Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat. (I use this 15x21 inch sheet pan)
5. Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.

If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.

Enjoy with rice or quinoa and fresh parsley if desired.

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Original recipe: Big Oven
Posted by Jasmine

Pork Tacos with Roasted Veggies, Fresh Salsa, & Lime Crema

(This one is way easier to follow if it's broken down into sections)

Spice Mixture

• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper

Combine in a small bowl. Divide in half.

-

Roasted Veggies

• 2 red bell peppers
• 1 medium red onion
• 1 cup frozen corn
• 1 tbsp olive oil
• Half of the spice mix

Preheat oven to 425°F. Slice the bell peppers and half of the onion into thin strips (save the other half of the onion for the salsa). Put into a bowl with the frozen corn, olive oil, and spice mix. Toss to combine. Spread out in a single layer on a baking sheet. Roast in the oven until the veggies have softened, about 18-20 minutes.

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Lime Crema

• 1 lime
• ½ cup plain Greek yogurt
• ½ tsp salt
• ⅛ tsp black pepper

Zest lime into a small bowl (save the lime for the salsa). Add yogurt, salt, and pepper and mix.

-

Fresh Salsa

• The lime you zested for the crema
• The other half of the onion from the roasted veggies
• 1 small bunch cilantro
• 1 pint grape tomatoes
• 2 tsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

Juice the zested lime into a medium-size bowl. Finely chop the cilantro, mince the other half of the onion, and quarter the tomatoes. Combine with lime juice. Add olive oil, salt, and pepper. Mix.

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Pork

• 4 pork chops, boneless
• 1 tbsp olive oil
• Half of the spice mix

Slice the pork chops into thin strips. Toss with the remaining spice mix. Preheat a skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom. Add the pork, cook, stirring occasionally, until the pork is golden brown, 4-6 minutes.

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Tortillas

• 12 small corn or flour tortillas

Wrap the tortillas in a damp towel and microwave until heated through, 30 to 60 seconds.

Tacos: Assemble!

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Original recipe: Mealime

Posted by Piera

Bruschetta Chicken

Ingredients

• 4 plum tomatoes (about 12 ounces total), cored and diced

• 1/4 cup finely diced red onion

• 2 tablespoons coarsely chopped fresh basil leaves

• 2 cloves garlic, minced

• 3 tablespoons olive oil, divided

• 1 teaspoon balsamic vinegar

• 1/4 teaspoon kosher salt, plus more for seasoning

• 2 boneless, skinless chicken breasts, or 4 chicken cutlets (about 1 1/2 pounds total)

• Freshly ground black pepper

Instructions

1. Place the tomatoes, onion, basil, garlic, 1 tablespoon of the oil, vinegar, and 1/4 teaspoon salt in a medium bowl and stir to combine; set aside.
2. If using chicken breasts, slice each one in half horizontally, starting at the thick end, so that you have 2 (1/4-inch-thick) cutlets (this is known as butterflying). Pat the chicken dry with paper towels and season generously on both sides with salt and pepper.
3. Heat the remaining 2 tablespoons of oil in a large frying pan over medium-high heat until shimmering. Add the cutlets in a single layer without crowding the pan, working in batches if needed. Sear the chicken until the bottom is browned, 3 to 4 minutes. Flip the cutlets and continue searing until the other side is browned and the chicken is cooked through, 3 to 4 minutes more. Transfer the cooked cutlets to a plate, tent with aluminum foil, and repeat cooking any remaining pieces.
4. Spoon the tomato bruschetta mixture over the chicken and serve.

Posted by Emilee

Spaetzle

 Ingredients

• 1 1/2 cups flour
• 1 cup water
• 2 eggs
• 3/4 tsp salt

Instructions

1. In a saucepan, bring heavily salted water to a boil.
2. Beat flour, water, eggs, and salt together. The consistency should be similar to pancake batter. If it's not thin enough, just add more water. Too thin? More flour!
3. If you don't have a spaetzle-maker, I feel your pain. Not to fear, you can do this with a colander (as long as it is one with larger holes, not one like a screen). With one hand, hold the colander over the boiling water. With the other, ladle the batter into the colander, working it through the holes so it drops into the boiling water below. 
4. Allow the spaetzle to boil for 2-3 minutes. Remove them with a slotted spoon (I use a sifting colander). I like to put the cooked spaetzle into a bowl that has a tablespoon or two of butter in it while I make my way through the rest of the batter.
5.  You can eat the spaetzle as is, or fry them in a pan with butter. (Highly recommend). 

Posted by Emilee

Venison Stroganoff

 Ingredients:

• 4 tablespoons butter

• 1 1/2 pounds venison backstrap (or any cut of venison/steak), in one piece

• 2 large shallots, minced

• 2 garlic cloves, minced

• 1/2 pound sliced button mushrooms

• 1/4 teaspoon ground nutmeg

• 2 tablespoons chopped fresh dill

• 1/4 cup Madeira wine or sherry

• 1 cup sour cream, at room temperature

• Dill pollen to garnish (optional)

• Heavy cream, optional (to loosen sauce)

Directions:

1. Salt the venison well and let it sit on the cutting board for 20 minutes. Get 2 tablespoons butter in a large saute pan good and hot over medium-high heat. Pat the venison dry and sear all sides well in the butter. Cook it until it's rare to medium-rare. If you don't know how to determine this, use the finger test for doneness. When the meat is ready. move it to a cutting board and let it rest.
2. Add the mushrooms to the pan and turn the heat to high. Soon they will give up their water, and when they do, use a wooden spoon to scrape up any browned bits from the bottom of the pan. When most of the water has boiled away, add the rest of the butter to the pan along with the shallots and saute everything for 3 to 5 minutes, stirring often. Add the garlic, toss and cook over high heat for another 3 minutes or so. Sprinkle some salt over everything.
3. Add the Madeira/sherry and toss to combine. Let this boil down furiously. While it is doing so, grate some nutmeg over the mixture. When the Madeira/sherry is mostly gone, turn the heat down to low. Slice the venison thinly and return it and any juices that have collected on the cutting board to the pan. Stir to combine and add most of the chopped fresh dill.
4. Stir in the sour cream and turn off the heat. Stir to combine and let it heat through from the heat in the pan. Do not let this boil, or even simmer, or Very Bad Things will happen. Think nasty curdled crap. 

Serving suggestions: over egg noodles or, as I would personally suggest, homemade spaetzle. 

Posted by Emilee