Pork, Peas & Pasta Casserole

Pork, Peas & Pasta Casserole



Recipe type: Entree
Serves: 4

Ingredients

  • 6 ounces pork loin, cooked
  • 8 ounces penne pasta, or other pasta, cooked
  • 2 teaspoons salt (for the pasta water)
  • 1 cup frozen peas (4 ounces)
  • ¾ cup Parmesan cheese, finely grated and divided (1 ounce)
  • 2 tablespoons Italian bread crumbs

WHITE SAUCE:

  • 2 teaspoons butter
  • 2 tablespoons flour
  • 1 ½ cups milk (I used 2%)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce


Instructions

  1. Preheat the oven to 350°F and lightly grease a 4-qt casserole dish.
  2. Put a large pot of water over high heat, add 2 teaspoons of salt and bring it to a boil. Add the pasta and cook until al dente (done, but still firm to the bite). Depending on the pasta, this will take from 12 to 20 minutes.
  3. Meanwhile, slice the pork (or other meat) thin, then cut it into bite-sized pieces. Grate the Parmesan finely (I use a microplane) and set it aside.
  4. TO MAKE THE WHITE SAUCE: Mix 2 T. of flour into ¼ cup of the milk until there are no lumps (I use a small, tightly sealed jar for this). Melt the butter in a large skillet over medium heat.
  5. Stirring constantly, add the flour mixture to the butter and gradually add the rest of the milk. Cook and stir until the sauce thickens, reducing the heat as needed.
  6. Reduce the heat to low and season the sauce with salt, pepper, dry mustard and Worcestershire sauce. Stir in ½ cup of the Parmesan until melted. Taste and adjust the seasoning as desired.
  7. Stir in the pork and peas and heat through.
  8. Add the cooked pasta and mix well. Pour this mixture into the casserole dish.
  9. Sprinkle the top with the bread crumbs and the reserved Parmesan cheese. Bake for 20 minutes, or until the top begins to brown.


source:http://www.delishable.net

PARMESAN & PEPPER KALE PASTA

PARMESAN & PEPPER KALE PASTA



Total Cost $5.93 recipe / $1.48 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 (1.5 cups each)

INGREDIENTS

  • 2 Tbsp butter $0.20
  • 2 cloves garlic $0.16
  • 8 oz button mushrooms $1.99
  • 1 bunch kale (curly or lacinato) $1.89
  • 1/2 cup chicken broth $0.06
  • 1/2 lb pasta (any shape) $0.75
  • 1/2 tsp salt $0.02
  • 1/2 cup grated Parmesan $0.71
  • Freshly cracked pepper $0.15


INSTRUCTIONS

  1. Mince the garlic and slice the mushrooms. Place the butter, garlic, and mushrooms in a large pot and sauté the mushrooms over medium heat until they are soft and dark (about 5 minutes).
  2. While the mushrooms are sautéing, tear or cut the kale leaves from the stems, then chop them into small pieces. Rinse the kale well.
  3. Add the kale to the pot along with 1/2 cup chicken broth. Stir the kale as it cooks until it is fully wilted. Let the wilted kale simmer in the broth without a lid over medium heat until most of the broth has evaporated (about 10 minutes).
  4. While the kale is simmering, bring a medium pot of water to a boil, add the pasta, and cook until al dente (7-10 minutes). Drain the pasta and let it cool slightly, or until it looks a little dry and tacky in texture.
  5. Remove the pot with the kale and mushrooms from the heat. Add the pasta and stir to combine. The pot should be warm, but not steaming hot. If it's still steaming, let it cool for about 5 minutes.* Once slightly cooled, add 1/2 tsp salt, about 20 cranks of a pepper mill (or more if desired), and the grated Parmesan. Stir until all the pasta and vegetables are coated in Parmesan and pepper. Taste the pasta and add more salt or pepper if needed.


RECIPE NOTES
*Allowing the contents of the pot to cool slightly helps the Parmesan stick to the pasta instead of melting and sticking to the bottom of the pot.


source:https://www.budgetbytes.com/

THE SECRET TO PERFECT CHICKEN FRIED STEAK

THE SECRET TO PERFECT CHICKEN FRIED STEAK



PREP TIME 30 mins
COOK TIME 30 mins
TOTAL TIME 1 hour
Author: Loaves and Dishes
Serves: 4

INGREDIENTS
For the steaks

  • 1 - 2 lb package of cube steaks
  • Kosher salt
  • ½ cup all purpose flour
  • 2 large eggs - beaten
  • ½ cup whole milk
  • ½ cup all purpose flour
  • 2 tbs corn meal
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tbs dried parsley
  • ½ tsp chili powder
  • 1 tsp black pepper

For the gravy

  • Drippings from the steaks
  • 2 Tbs all purpose flour
  • 3 Cups whole milk
  • Salt and pepper to taste


INSTRUCTIONS

  1. Preheat the oven to warming setting or 175 if you do not have a warming setting on your oven. Place an oven safe dish (plate or cookie sheet) covered with a layer or two of paper towel to absorb any extra grease.
  2. Place the steaks on a double layer of paper towels and using a second double layer of paper towels, dry the steaks well. Press down on the steaks to remove as much water as is possible to remove.
  3. Sprinkle the steaks well with kosher salt and set aside.
  4. Heat a heavy skillet on medium heat on the stove top with ¼ inch of vegetable oil in the bottom of the pan.
  5. When the oil is glistening and pops and crackles vividly when water is sprinkled in the pan, then it is ready for the steaks. While the oil is heating, set up the 3 dish breading station as described in next step.
  6. Set up three dishes for a breading station - make sure that the dishes are large enough to accommodate the pieces of steak plus the ingredients. For dish one, simply place ½ cup of all purpose flour. For the second dish, mix the 2 large eggs and the ½ cup of whole milk together well. For the third dish, mix ½ cup of all purpose flour, corn meal, garlic powder, onion powder, paprika, parsley, chili powder, 1 tsp salt and 1 tsp of black pepper.
  7. When the oil is hot and ready, give the steaks a final pat with paper towels to remove and remaining water and then dip the first steak in the the first breading - plain flour only. Immediately dip into the egg and milk mix. Then transfer to the seasoned flour mix - pat the flour onto the steak well.
  8. Gently place the floured steak into the oil and it should sizzle actively - it should not be smoking or have a burning smell - if so - then the oil is too hot. If it is not sizzling actively then the oil is too cold. It is IMPORTANT to have the oil at the right temp.
  9. Generally, you can safely cook 2 steaks in a 9” pan together. Do not bread up more steaks than you can cook right now.
  10. Add the steaks as you get them breaded - one at a time - not all at once. If you add them all at once - the cooking oil will change temp and it wont’ be the right temp for cooking your steaks.
  11. Allow the steaks to cook about 3 minutes per side then move to the oven to your plate waiting with paper towel on it.
  12. Once all of your steaks are cooked and in the oven. Turn the oven temp to off while you create your delicious gravy! In the pan that you cooked the steaks in, pour the grease off. Allow all of the little bits of steak to remain in the pan - and a little grease too - maybe as much as a few tablespoons.
  13. Add 2 tbs of flour to the grease left in the pan and cook on the stove top over medium high heat for 1- 2 minutes (the flour will start to look tan to brown in color).
  14. Add the milk all at once - it will sizzle a little - don’t worry.
  15. Constantly stir the milk using a wooden spoon and scrape the flavorful bits from the bottom of the pan as you do so.
  16. As the gravy begins to boil - turn the heat down to medium or medium low. Keep stirring until thickened.
  17. Taste and if it needs more flavor - add salt and pepper until it tastes just right.
  18. Serve the chicken fried steak over mashed potatoes and top with the gravy.



source:http://www.loavesanddishes.net

Steak Kebabs

Steak Kebabs



Yield: About 5 servings

Ingredients
Marinade

  • 1/4 c olive oil
  • 1/4 c soy sauce
  • 1 1/2 tbsp fresh lemon juice
  • 1 1/2 tbsp red wine vinegar
  • 2 1/2 tbsp Worcestershire sauce
  • 1 tbsp honey
  • 2 tsp Dijon
  • 1 tbsp garlic
  • 1 tsp freshly ground black pepper

Kebabs

  • 1 3/4 lbs sirloin steak (look for thicker steaks), cut into 1 1/4 inch pieces
  • 8 oz button or cremini mushrooms , halved (unless they're really small, keep those whole)
  • 2 - 3 bell peppers , cut into 1 1/4-inch pieces
  • 1 large red onion diced into chunks (about 1 1/4-inch)
  • 1 Tbsp olive oil , plus more for brushing grill grates
  • Salt and freshly ground black pepper
  • 1/2 tsp garlic powder
  • 10 wooden skewer sticks soaked in water for at least 30 minutes


Instructions
For the marinade:

  1. In a mixing bowl whisk together all marinade ingredients.

For the kebabs:

  1. Place steak into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and message marinade over steak. Transfer to refrigerator and allow to marinate 3 - 6 hours.
  2. Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren't already clean). With veggies on cutting board, drizzle with oil and lightly toss to coat (I actually don't toss the onion because I like it to stay in chunks, when you thread the onion on layer in chunks about 2 - 3 slices so they don't burn up). Sprinkle veggies evenly with garlic powder and season with salt and pepper. To assemble kebabs layer steak and veggies onto kebabs in desired order, work to fit 4 steak pieces onto each kebab. Brush grill grates lightly with oil. Place kebabs on grill and grill until center of steak registers about 140 - 145 degrees for medium doneness, turning kebabs occasionally, about 8 - 9 minutes. Let rest for a few minutes then serve warm.


Recipe source: Cooking Classy

ITALIAN STUFFED FLANK STEAK

ITALIAN STUFFED FLANK STEAK



COURSE: ITALIAN
CUISINE: ENTREE
PREP TIME: 20 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 35 MINUTES
SERVINGS: 4 SERVINGS
CALORIES: 602 KCAL
AUTHOR: THE CHUNKY CHEF

INGREDIENTS

  • 3 - 4 cloves garlic minced or pressed through garlic press
  • 1 small shallot minced
  • 2 Tbsp fresh parsley finely minced
  • 1 tsp sage leaves finely minced
  • 1 tsp basil minced
  • 2 Tbsp olive oil
  • 2 - 2 1/2 pounds flank steak
  • 4 ounces thinly sliced prosciutto
  • 4 ounces thinly sliced provolone cheese
  • toothpicks soaked water for 10 minutes
  • Salt and pepper to taste


INSTRUCTIONS

  1. Combine garlic, shallot, parsley, basil, sage, and olive oil in small bowl.
  2. Slicing horizontally across the steak, butterfly and pound flank steak into 2 thin rectangles. Position steak so that the grain runs parallel to the edge of the counter, spread herb mixture evenly over surface of steak.
  3. Lay prosciutto evenly over steak, leaving 1-inch border along top edge.
  4. Cover prosciutto with even layer of cheese, leaving 1-inch border along top edge.
  5. Starting from bottom edge and rolling up away from you, towards the top, roll steak into tight log and place on cutting board seam-side down.
  6. Starting in the middle of the steak roll, tie a piece of kitchen twine to secure the steak. Working outward from the center, place more ties of kitchen twine, in one inch intervals, until the whole steak roll is tied up.
  7. Using a sharp knife, slice roll between pieces of twine into 1-inch-thick pinwheels. Season pinwheels lightly with salt and black pepper.
  8. Skewer each pinwheel with a toothpick.
  9. Preheat oven to 350.
  10. Heat a cast iron skillet over medium high heat. Place pinwheels in pan and brown for 3 minutes or so. Flip over and brown on the other side for 2 minutes.
  11. Slide skillet into preheated oven and cook for about 8-10 minutes or until steak reaches desired doneness.
  12. Remove from oven, tent with aluminum foil and let rest for 5 minutes.
  13. Remove twine and toothpicks and enjoy!


source:https://www.thechunkychef.com

Easy Steak Marinade

Easy Steak Marinade



Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course: Dinner
Cuisine: American
Servings: 4 large steaks
Author: Chelsea, adapted from AllRecipes

Ingredients

  • 1/2 cup olive oil
  • 1/3 cup low-sodium soy sauce
  • 2 large lemons (1/4 cup freshly squeezed lemon juice, 1/2 teaspoon lemon zest)
  • 1 tablespoon minced garlic
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons dried basil
  • 1 and 1/2 tablespoons garlic powder
  • 1 and 1/2 tablespoons dried parsley
  • 1 tablespoon dried oregano
  • 1 teaspoon ground white pepper
  • Coarse sea salt, optional
  • Steaks of your choice
  • Canola oil, for grill grates


Instructions

  1. In a medium-sized bowl, add in the olive oil, soy sauce, lemon juice and lemon zest, minced garlic, Worcestershire sauce, dried basil, garlic powder, dried parsley, dried oregano, and white pepper.
  2. Whisk until ingredients are combined and incorporated.
  3. Pour the mixture over steaks of your choice (the pictures show a NY Strip Steak; read the post for the "best grilling steaks")
  4. Cover (or seal the bag) and place in the fridge for up to 6 hours (too much longer than that and the acidity starts to "cook" the meat).
  5. About 20 minutes before grilling, remove the steaks and let sit (still covered) at room temperature (not outside).
  6. Heat the grill to high heat. Once the grill is hot, clean it with a wire brush. Roll up a few paper towels and drench them in canola oil. Using tongs, rub the paper towel wad along the grill grates generously.
  7. Remove the steaks from the marinade and sprinkle coarse salt over the top (Optional. Don't add salt if you didn't use a low sodium soy sauce or are sensitive to salt). 
  8. Place the steaks on the grill and cook about 4-5 minutes (rotate 90 degrees at 2 and 1/2 minutes for diamond grill marks)
  9. Using tongs, flip the steak over and continue to grill for 3-5 minutes for medium-rare (internal temperature of 135 degrees F).*
  10. The grill time will GREATLY vary based on your actual grill, your steak (thickness), and the actual temperature of your grill. For best results, use a meat thermometer and remove the meat when it is 5 degrees below your desired internal temperature. (It will cook a bit more after being removed from the grill.)
  11. Once the steaks are cooked to your desired doneness, remove them to a plate or cutting board and tent loosely with foil for 5-10 minutes to give the juices chance to re-distribute (juicier steaks!)
  12. Enjoy!


Recipe Notes
*Different temperatures for the doneness of steaks are found in the last section of text for this recipe along with tons of other grilling tips!


source:https://www.chelseasmessyapron.com

Lasagna Stuffed Meatloaf

Lasagna Stuffed Meatloaf



Serves 8  

Ingredients

  • 3/4 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 3 eggs, divided
  • 3 Tablespoons minced fresh parsley, divided
  • 1 1/4 teaspoons kosher salt, divided
  • 2 lbs lean ground beef
  • 1/2 cup bread crumbs, quick oats or old fashioned oats slightly ground in a blender (gluten free, if needed)
  • 1/4 cup onion, minced
  • 1 clove garlic, crushed
  • 1/2 teaspoon pepper
  • 2 teaspoons Italian seasoning
  • 2 cups, about 8 oz mozzarella cheese, shredded, divided
  • 1 cup of your favorite tomato sauce


Instructions

  1. Preheat oven to 350°F.
  2. In a bowl, combine ricotta cheese, ¼ cup parmesan cheese, 1 egg, 1 Tablespoon parsley, and ¼ teaspoon salt. Set aside.
  3. In a bowl, combine ground beef, bread crumbs or oats, 2 Tablespoons parsley, onion, garlic, ½ teaspoon pepper, 1 teaspoon salt, Italian seasoning, and 2 lightly beaten eggs. Gently combine with your hands until blended, but try not to overwork the meat.
  4. On a piece of plastic wrap or wax paper, press the meat mixture into a 10x12-inch rectangle.
  5. Set aside 1 cup shredded mozzarella cheese. Sprinkle the remaining 1 cup mozzarella cheese evenly over the ground beef about two inches from one of the short edges and an inch from the three remaining edges. Spread the ricotta cheese mixture evenly over mozzarella.
  6. Starting from the short egde with the cheese closest to it, roll up like a jelly roll, towards the end with the cheese two inches from the edge, lifting the wax paper or plastic wrap as you roll. Seal the end completely, and place seam-side down into a 9x13-inch baking pan. Press together any cracks,
  7. Place pan in the oven and bake for 45 minutes. Remove pan from oven, pour the sauce over the meatloaf, and sprinkle with the reserved mozzarella and parmesan cheese.
  8. Return meatloaf to oven 15-20 minutes, or until no pink remains. Place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly.
  9. Remove from oven and allow to stand 10 minutes. Slice and serve.


source:https://cupcakesandkalechips.com

Chicken and Broccoli Stir Fry

Chicken and Broccoli Stir Fry



Course Main
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 308 kcal
Author Dinner at the Zoo

Ingredients

  • 1 pound boneless skinless chicken breast cut into 1 inch pieces
  • 1 tablespoon + 1 teaspoon vegetable oil
  • 2 cups small broccoli florets
  • 1 cup sliced mushrooms if you don't like mushrooms you can add more broccoli instead
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced garlic
  • 1/4 cup oyster sauce
  • 1/4 cup low sodium chicken broth or water
  • 1 teaspoon sugar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch
  • salt and pepper to taste


Instructions

  1. Heat 1 teaspoon of oil in a Kitchen Fair 10" Expressions fry pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
  2. Add the ginger and garlic to the pan and cook for 30 seconds more.
  3. Remove the vegetables from the pan; place them on a plate and cover.
  4. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
  5. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
  6. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
  7. In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
  8. Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
  9. Serve immediately, with rice if desired.


source:https://www.dinneratthezoo.com

Crock Pot Cubed Steak with Gravy

Crock Pot Cubed Steak with Gravy



Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 4
Author The Country Cook

Ingredients

  • 1 packet of au jus gravy mix
  • 1 can cream of chicken soup undiluted
  • 1 can French onion soup undiluted
  • 1/2 cup of water
  • 1 ½-2 pounds cubed steak
  • to thicken gravy:
  • 3 tbsp . cornstarch
  • 3 tbsp . cold water

Instructions
  1. In the bottom of a 6-quart slow cooker, combine cream of chicken soup, French Onion soup, packet of au jus and water.
  2. Stir well.
  3. Put cubed steak in slow cooker with gravy mixture.
  4. Cover slow cooker and cook steak on low for 6-8 hours.
  5. After cooking, it's time to thicken gravy. In a small bowl, whisk together cornstarch and cold water. Stir mixture into crock pot.
  6. Turn the setting to high and cook for 30 minutes (until gravy is thickened.)


Recipe Notes
Serve with mashed potatoes.
If you are sensitive to salt, use lower sodium options where possible.


source:https://www.thecountrycook.net

SLOW COOKER CHICKEN ENCHILADA SOUP

SLOW COOKER CHICKEN ENCHILADA SOUP



COOK TIME 3 hours
TOTAL TIME 3 hours
Serves: about 6 servings

INGREDIENTS

  • 2 large chicken breasts, raw and thawed
  • 1 10oz can red enchilada sauce
  • 1 14oz can black beans, rinsed and drained
  • 1 14oz can corn, drained
  • 1 4-7oz can diced green chiles
  • 1 14oz can diced tomatoes, with juice*
  • 1 14oz can chicken broth
  • 1 TBS minced garlic
  • 1 tsp salt
  • Optional Toppings:
  • chopped cilantro
  • tortilla strips
  • sour cream
  • shredded cheese
  • avocado


INSTRUCTIONS

  1. Add all the ingredients to the slow cooker and stir to combine.
  2. Cook on high for 3-4 hours, or on low for 5-6 hours (or until chicken is cooked through)
  3. Use two forks to shred chicken.
  4. Serve hot with toppings, if desired.


NOTES
*I like using fire roasted tomatoes, or diced tomatoes with green chiles (like rotel) for a little more flavor


source:http://lmld.org