**See the following post for the shopping list for this week's recipes**
Skillet Pork Chops Sauté with Peaches
Serves: 4
Serve over couscous
Ingredients:
2 tsp extra-virgin olive oil
4 (4-oz) center-cut boneless pork loin chops, trimmed
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 TBS thinly sliced shallots
2 tsp chopped fresh thyme
2 peaches, each cut into 8 wedges
1/2 cup dry white wine
1/2 cup lower sodium chicken broth
2 tsp honey
2 tsp butter
Directions:
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chops evenly with salt and pepper. Add chops to pan; cook for 3 minutes on each side or until done. Remove chops from pan and keep warm.
2. Add shallots, thyme and peaches to pan; cook for 2 minutes. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Stir in broth and honey; bring to a boil. Cook until reduced to 1/3 cup.
3. Remove from heat; stir in butter. Place chop over couscous and spoon sauce over chops.
Recipe from Cooking Light Magazine.
Grilled Cola Skirt Steak Salsa Tacos
Serves: 4
Ingredients:
1/2 cup cola
2 TBS extra virgin olive oilJuice of 2 limes, plus lime wedges for serving
2 tsp chili powder
salt
1 pound skirt steak
2 tomatoes, finely chopped
1 small onion, chopped
1/4 cup finely chopped cilantro
2 jalapeno chiles, finely chopped
8 crisp taco shells or flour tortillas
2 cups shredded slaw mix
1 avocado, cut into 8 lengthwise slices
Directions:
1. In a resealable plastic bag, combine the cola, olive oil, 2 TBS lime juice, chili powder and 1-1/2 tsp salt. Add the steak and let marinate at room temperature for about 30 minutes (I have marinated it up to 4 hours and it is even more delicious).
2. In a large bowl, toss together the tomatoes, onion, cilantro, jalapenos, and remaining lime juice; season with salt.
3. Preheat grill or grill pan to high. Grill the steak, turning once, about 8 minutes for medium (on a thin steak). Let rest for 5 minutes. Thinly slice the steak against the grain and toss with the tomato salsa. Fill each taco with some slaw mix, avocados and steak with salsa. Serve with lime wedges.
** You can also just make the steak and use bottled salsa and toppings. Each family member makes their tacos just how they like.
Recipe from Everyday with Rachael Ray, by Silvana Nardone
Tomato Pesto and pasta
Serves: 8
Ingredients:
2 pound uncooked pasta, omitting salt and fat
4 cups peeled, seeded and coarsely chopped tomatoes
5 cloves minced garlic (*less if you don't love garlic*)
30 large fresh basil leaves
1/2 cup extra-virgin olive oil
1 TBS and 1tsp balsamic vinegar
Course salt and freshly ground black pepper
1 cup fresh grated parmesan
Directions:
1. Combine the tomatoes, garlic, basil, olive oil, vinegar and salt and pepper to taste in a blender or food processor; puree until smooth.
2. Add the cheese and blend briefly just to mix. Transfer to a bowl. Pesto keeps in several days in tightly sealed container in fridge!
3. Top fresh cooked pasta.
**Also great sauce for bruschetta, grilled fish and chicken. It is ideal for those who have tree nut allergies and therefore cannot eat traditional pesto made with pine nuts or walnuts.
Recipe by Michael Chiarello (2007), distributed by The Food Network
Teriyaki Chicken Kebabs
Serves: 4
Ingredients:
1 lb. skinless, boneless chicken breasts cut into 1" cubes
1 onion, cut in 8 wedges and separated
8 oz. whole mushrooms, cremini preferred
1 16oz. canned pineapple chunks, drained
3/4 cup teriyaki sauce
Directions:
1. Place chicken in Ziploc bag or non-reactive bowl with teriyaki for 30 minutes in fridge.
2. Heat outdoor grill to medium. Alternate chicken, onion wedges, mushrooms and pineapple chunks on skewer. Discard marinade.
3. Spray grill with cooking spray and place skewers on grill rack. Grill 4 minutes each side or until done. Remove from skewers and serve over rice.
Recipe a culmination of many kebab cooking experiences.
Philly Cheese Steak Sandwiches
Serves: 4
Ingredients:
1 tsp olive oil
1-1/2 cups sliced onion
1-1/2 cups sliced green bell pepper
cooking spray
4 hoagie rolls or french bread rolls, sliced in half lengthwise
1/2 lb. thin sliced deli roast beef
4 slices swiss cheese
Directions:
1. Heat oil in a non-stick skillet over medium heat. Add onion; cook 10 minutes, stirring frequently. Add bell pepper and black pepper; cook 3 minutes or until bell pepper is crisp-tender.
2. Top each 1/2 roll with roast beef, 1/4 cup onion-pepper mixture and 1 slice cheese.
3. Place sandwiches on a foil lined baking sheet; broil 2 minutes or until cheese melts.
Recipe from Cooking Light Magazine
Grilled Pizza
Serves: 4Ingredients:
1 prepackaged or bread machine pizza dough
1/4 to 1/2 cup pizza sauce
16 oz. shredded mozzarella cheese
2 TBS grated parmesan cheese
fresh toppings of your choice
olive oil
cooking spray
Directions:
1. Heat outdoor grill to medium. Stretch dough to form pizza. Spray grill with cooking spray and gently placing pizza directly onto grill. Cook for 3 - 4 minutes.
2. Flip pizza; place sauce, cheeses and other toppings on pizza; swirl olive oil over pizza and crust. Grill for an additional 3 minutes. Check bottom for over browning.
3. Remove pizza from grill and let sit for 3 minutes before cutting.
Recipe from many trial and error experiences!
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