Tue - Tequila Lime Pork Chops with Cilantro Rice
Wed - BLT Pasta (one-pot dish)
Thur - Pot Roast
Fri - Hot Beef Sand
Tequila Lime Pork Chops
1/2 cup tequila
1 tbsp lime zest (about 1 lime)
6 limes, for freshly squeezed lime juice
1 tsp chiplote chili powder
1 tbsp minced fresh garlic (about 3 cloves)
2 tps kosher salt
1 tsp freshly ground black pepper
6 pork chops
Directions
Combine the tequila, lime juice and zest, chili powder, garlic, salt, and pepper in a large bowl. Add the meat. Refrigerate for at least 3 hours, but up to 24 hours.
Remove from marinade. Throw away marinade. Grill (on BBQ grill or on grill pan) on medium heat until the meat is cooked through, about 5 minutes per side. 160f with a meat thermometer.
Let stand 5 minutes before cutting and serving. Recommended: Serve with rice, warm tortillas, and lime wedges.
1/2 cup tequila
1 tbsp lime zest (about 1 lime)
6 limes, for freshly squeezed lime juice
1 tsp chiplote chili powder
1 tbsp minced fresh garlic (about 3 cloves)
2 tps kosher salt
1 tsp freshly ground black pepper
6 pork chops
Directions
Combine the tequila, lime juice and zest, chili powder, garlic, salt, and pepper in a large bowl. Add the meat. Refrigerate for at least 3 hours, but up to 24 hours.
Remove from marinade. Throw away marinade. Grill (on BBQ grill or on grill pan) on medium heat until the meat is cooked through, about 5 minutes per side. 160f with a meat thermometer.
Let stand 5 minutes before cutting and serving. Recommended: Serve with rice, warm tortillas, and lime wedges.
(BLT Pasta) Bacon, Linguine & Tomato Toss (pampered chef recipe)
Recipe
12 slices bacon, divided
4 cups (1 L) chicken broth
2 cans (14.5 oz each) Italian-style diced tomatoes (3½ cups/875 mL)
1 medium onion
4 garlic cloves, pressed
1/2 tsp (2 mL) crushed red pepper flakes (optional)
12 oz (350 g) uncooked linguini pasta
1/4 tsp (1 mL) salt
1 cup (250 mL) loosely packed fresh parsley, divided
4 oz (125 g) cream cheese
1 oz (30 g) Parmesan cheese, grated
Halved grape tomatoes (optional)
1. Slice bacon crosswise into 1/4-in. (6-mm) strips using Santoku Knife. Place into (12-in./30-cm) Skillet; cook over medium-high heat 8-9 minutes or until crisp. Remove bacon from Skillet; drain on paper towels. Drain Skillet, leaving 1 tbsp (15 mL) drippings in Skillet.
2. Meanwhile, place broth and diced tomatoes in Large Micro-Cooker®. Microwave, covered, on HIGH 6-8 minutes or until hot; carefully remove from microwave. On clean Cutting Board, finely chop onion usingFood Chopper. Return Skillet to heat; add garlic pressed with Garlic Press and pepper flakes, if desired. Cook 10-20 seconds or until fragrant. Add onion; cook 2-3 minutes or until onion is tender. Carefully add broth mixture, pasta, half of the bacon and salt. Simmer, covered, 9-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.
3. Finely chop parsley using Chef's Knife; reserve 1 tbsp (15 mL) for garnish. Cut cream cheese into cubes. Grate Parmesan cheese using Rotary Grater. Cut grape tomatoes in half, if using. Remove Skillet from heat. Stir in remaining parsley, cream cheese and grape tomatoes, if desired. Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, Parmesan cheese and reserved parsley.
Yield: 6 servings Nutrients per serving: Calories 450, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 49 g, Protein 18 g, Sodium 1500 mg, Fiber 3 g
Beef Pot Roast
Ingredients
3 lb chuck roast
salt and pepper
1 large onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped
4 cloves garlic, pressed
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon dried rosemary
1 tbsp Worcestershire sauce
1 tsp browning liquid
5 cups beef or veggie stock
Directions
Brown roast in 2 tbsp oil on high heat preferably in the roasting pan or cast iron pot (Dutch oven) you will be using to roast meat in oven. Turning to brown on all sides. Remove meat. While still on high heat, add 1 cup of the stock, scrap pan. Add all other ingredients except potatoes to pan. Return meat and add enough stock so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil /lid for 3 hours at 350F. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more HOT stock if need. Cover. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.
For Gravy:
2 tbsp all-purpose flour
2 tbsp butter
mix together, whisk into drippings from roast pan on high heat. Boil, whisking constantly until thickness is reached.
NOTE: SLOW-COOKER directions:Add vegetables to bottom of cooker. Pour in stock and bay leaves. Put roast on top and add seasonings. Cook on high for 6 hours. At the last 2 hours, mix in the flour and butter mixture.
Hot Beef Sandwiches
12 slices white bread
Leftover Roast Beef (at least 1 cup)
Leftover Beef Gravy (at least 2 cups)
Heat beef and gravy together in a sauce pot until hot. Pour over bread. Serve with mashed potatoes and a vegetable.
NOTE: If you do not have enough gravy, make more using a can of beef stock, 1 tsp Worcestershire Sauce and 2 tbls flour. Mix together with any leftover gravy you have (or alone, if you have no leftovers). Boil until thickness is desired. Taste, add salt and pepper as necessary.
Makes 4 large 3-piece servings
Ingredients
3 lb chuck roast
salt and pepper
1 large onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped
 |
| Crock Pot Roast` |
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon dried rosemary
1 tbsp Worcestershire sauce
1 tsp browning liquid
5 cups beef or veggie stock
Directions
Brown roast in 2 tbsp oil on high heat preferably in the roasting pan or cast iron pot (Dutch oven) you will be using to roast meat in oven. Turning to brown on all sides. Remove meat. While still on high heat, add 1 cup of the stock, scrap pan. Add all other ingredients except potatoes to pan. Return meat and add enough stock so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil /lid for 3 hours at 350F. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more HOT stock if need. Cover. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.
For Gravy:
2 tbsp all-purpose flour
2 tbsp butter
mix together, whisk into drippings from roast pan on high heat. Boil, whisking constantly until thickness is reached.
NOTE: SLOW-COOKER directions:Add vegetables to bottom of cooker. Pour in stock and bay leaves. Put roast on top and add seasonings. Cook on high for 6 hours. At the last 2 hours, mix in the flour and butter mixture.
Hot Beef Sandwiches
12 slices white bread
Leftover Roast Beef (at least 1 cup)
Leftover Beef Gravy (at least 2 cups)
Heat beef and gravy together in a sauce pot until hot. Pour over bread. Serve with mashed potatoes and a vegetable.
NOTE: If you do not have enough gravy, make more using a can of beef stock, 1 tsp Worcestershire Sauce and 2 tbls flour. Mix together with any leftover gravy you have (or alone, if you have no leftovers). Boil until thickness is desired. Taste, add salt and pepper as necessary.
Makes 4 large 3-piece servings
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