Broccoli and Cheese Stuffed Pork Chops with Green Dressing

As part of the Foodbuzz Tastemaker program, Foodbuzz and Green Giant ® provided me with a free sample of Green Giant ® Vegetables.

New dietary guidelines suggest that we fill half our plate at each meal with fruits and veggies.  If you read this blog regularly, you know I love my veggies.  Veggies, whole grain, regular exercise and moderation - and I am on my way to a new me!

True story: When my husband, Dan, and I started dating thirteen years ago, he had me over for dinner.  His idea of  "meat and veggies" was frozen chicken Cordon Bleu and Jalapeño Poppers. I am so glad that Dan finally learned how to cook! 

Dan still doesn't like to eat his vegetables.  I know many of you out there have the same problem with significant others, kids, or maybe you really don't like to eat your veggies all that much.  These recipes will get you to rethink what's on your plate.

Broccoli and Cheese Stuffed Pork Chop
with Green Dressing

Instead of stuffing my pork chops with stuffing, I used Green Giant ® Valley Steamers Broccoli & Cheese Sauce, and I served the "stuffing" on the side.  I coated the chops with crispy Lemon Panko breadcrumbs.  I used the remaining portion of the veggies from the bag to make a delicious dressing. 

I used a 12 ounce package of Green Giant ® vegetables.  If you plan on making this dish for four people, use the family-sized 24 ounce package.  Each package yields three servings.  Each serving is only 45 calories. 

I am not a big fan of frozen broccoli, but these veggies were really good. Even after steaming in the microwavable bag and then baking in the oven, the broccoli still had a nice crunch.   I believe that Green Giant ® went to great pains to ensure that the Valley Steamers taste market-fresh.

Interesting Tip:  Frozen veggies retain more nutrients than fresh.  You can buy veggies at the farmer's market like I do every weekend.  But the freezing process is what keeps the goodness in.

These pork chops are so juicy.  The cheesy goodness just makes the filling in the chops so delicious.

Makes 2 Servings:

Broccoli and Cheese Stuffed Pork Chops:

1 cup Green Giant ® Valley Steamers Broccoli & Cheese Sauce
4  boneless Pork Loin Chops, pounded to 1/4 inch thick
1/2 cup All Purpose Flour
1 Egg, Beaten
1 teaspoon Hot Sauce
2/3 cup Lemon Panko Bread Crumbs

Other:  Butter Flavored Cooking Spray; fresh chopped Parsley

Note:  You will need toothpicks for securing the pork chops

For the Dressing:

1 cup Water
1 cup boxed Stuffing Mix
1/2 cup Green Giant ® Valley Steamers Broccoli & Cheese Sauce, minced

Preheat oven to 350 degrees.

Steam vegetables in the microwave per package directions.  Let cool.

Pound pork chops to 1/4 inch thick.

Place 1/2 cup of the Broccoli & Cheese mixture on one pork chop.  Top with second pork chop.  Secure with tooth picks.  Repeat with other chop(s).

Dredge chops in flour.   Beat hot sauce and egg together.  Dip chops into egg mixture, and then turn over into Panko bread crumbs until coated.

Spray baking dish with cooking spray.  Add chops to dish.  Spray top of chops with more cooking spray.

Break for 45 minutes until pork is cooked thoroughly and Panko begins to slightly brown.  Adjust cooking time as needed.

To make the dressing.

Bring water to boil.  Add stuffing mix.  Remove from heat.

Add remaining chopped vegetable mixture to stuffing.  Stir.

Turn mixture in a pie pan sprayed with cooking spray and even out in pan.  Bake along side pork chops for 20 minutes until top of dressing begins to brown.

Top chops and dressing with fresh parsley.

Salzburger Schnitzel; Inside - Out



Salzburger Schnitzel

Salzburger Shnitzel – say that three times, fast.

But seriously, folks… 

Schnitzel is a popular German Style dish.  It is usually made with veal, although you can substitute escalloped (thin sliced and pounded) pork or chicken. 

In Austria they often serve a stuffed version which includes bacon, mushrooms, onions and herbs.  I’ve already put in a long day, so no stuffing meat for me tonight.  I came up with this quick and easy version that you can whip up on even the busiest of days.  The extras are served on the outside. 

This is so easy and delicious; you have to try it.

Note:  Ask your butcher for the scaloppini to save you extra time.  And don't forget to click on my food pictures to get the "Full (food) Monty."  ;.)  You must click on the picture above tonight.  Wow!

Serves 2:

Ingredients:

2 Veal, Chicken or Pork Scaloppini

1 teaspoon Garlic Salt
Freshly Ground Pepper, to taste
¼ cup All Purpose Flour
1 large Egg, beaten
¼ cup Italian Seasoned Bread Crumbs
1 tablespoon plus one teaspoon Olive Oil, divided
1 sliced Bacon, chopped
1/8 cup Sweet Onion, slivered
¼ cup whole Button Mushrooms
Juice of Half of a Lemon
1 tablespoon freshly chopped Chives
1 tablespoon freshly chopped Parsley
Lemon Slices for garnish, Optional

Sprinkle meat of choice with garlic salt and pepper.  Dredge in flour, dip in egg and then coat with Italian breadcrumbs.

Add one tablespoon of olive oil to pan.  Add the teaspoon of olive oil to a non-stick skillet.  Add bacon slices and cook until crispy.  Remove from pan.

Drain bacon grease from the pan but do not wipe the pan out.  Return to stove and add tablespoon of the oil.  Add onion and mushrooms.  Sauté for five minutes over medium heat, until both ALMOST start to brown.  You are looking for a nice, golden color without caramelizing. 

Remove from pan and add coated meat. 

Note:  You can add a little extra oil if necessary. 

Brown meat on both sides, approximately 6-7 minutes total. 

Squeeze fresh lemon juice over meat.

Top with fresh herbs and lemon slices.

 

I like to serve this dish with a side of mashed cauliflower (with sour cream and nutmeg added) and a nice simple salad of spring greens, antipasti olive mix (store-bought), crumbled goat or feta cheese and tomato, drizzled with a little red wine olive oil and vinegar.

Garlic Spaghetti with Chicken Sausage, Spinach, Sun Dried Tomatoes and Feta

Garlic Spaghetti with Chicken Sausage,
Spinach, Sun Dried Tomatoes and Feta

Quick post as the cook needs to hit the sack early tonight.   An easy and quick recipe requires few words.  I know you are going to love this one!

I love one plate meals in the summer.  You don't even have to think about making any sides. 

Makes 4 servings.

Here's what you will need -

Cooking Spray for the grill
1 package Al Fresco Sun Dried Tomato Chicken Sausage*
1/2 lb. Low Carb or Whole Grain Spaghetti
1 tablespoon Olive Oil
1 bag of pre-washed Spinach
1/4 teaspoon ground Nutmeg
A few pinches of Crushed Red Pepper
1/4 cup sliced Sun Dried Tomatoes packed in Oil
1/4 cup Philadelphia Brand Savory Garlic Cooking Creme*
1 ladle Starchy Cooking Water from Pasta
Crumbled Feta Cheese for Topping

Spray grill with cooking spray and preheat to 350 degrees. 

Chicken sausage is pre-cooked, so you only need to grill it for about seven minutes. 

While sausage is grilling, cook pasta per package directions.

Saute spinach in olive oil.  Add nutmeg, crushed red pepper and sun dried tomatoes. 

Add cooked pasta to the spinach.  Add cooking creme and mix well.  Add starchy cooking water.

Plate spaghetti. 

Slice one sausage on each serving. 

Top with feta cheese. 

That's it. 

*Not a paid endorsement an no product was supplied to blogger.  Noting product due to the fact that products are unique and using others might vary the outcome of the recipe.

Greek Style Leg of Lamb, Slow Roasted in Parchment Paper (Kudos to RR)

Before I begin my blog today, please do not forget about the popular cooking community page that I also host on Facebook called "Just for Cooking."   (Facebook account required to view).

http://www.facebook.com/pages/Just-for-Cooking/118041911594811

Our community is currently looking for more posts on the discussion thread.  We are growing every day!  Come and join the fun!

My family loves roasted lamb.  One of the challenges that I face is how “well done” the lamb is cooked.  I like it medium rare.  Dan will eat his prime rib or steaks medium but he has to have lamb cooked medium well.  Mama Pirri likes her lamb cooked medium.  I have friends and family who like lamb cooked across the spectrum. 

Ehhgh!

I was watching Rachael Ray’s new show the other day where she makes a week’s worth of meals.  On that episode, she made lamb in parchment paper.  I thought, “What a great idea!”  So I decided to do my own take on RR's cooking method. I have my own seasoning method when I cook lamb.  I even added a bit more somethin'-somethin' to this dish as I'm not grilling.  I love grilling marinated leg of lamb, but roasting, honestly, I've only tried the rack of lamb before!  Rach, you are my hero! 

This is a lamb dish that you can actually cook to medium WELL temp and everyone will enjoy it!  

The results were a hit with the family, and I hear that a few neighbors tried out the leftovers.

Note:  RR cooked hers medium rare from the shot I saw on TV.  That’s the way culinary people like it.   This is a great, juicy way to cook the lamb medium well. 

And the leftovers are fantastic on Greek salad or in a Pita!  Oh, and the sides are secondary here.  I opted for a simple Greek salad, with my Easy Greek Dressing and a store-bought barley, lentil and raisin mix, which I drizzled with a little - shall I say -  "EVOO" since we are paying tribute to Rachael Ray?

Opa!

Greek Style Leg of Lamb, Slow Roasted in Parchment Paper

2 large Springs of Rosemary

1 5 ½ lb. bone in Leg of Lamb

3 large cloves of fresh Garlic, coarsely chopped

2 tablespoons Extra Virgin Olive Oil

2 tablespoons Grill Seasoning for Steak

1 tablespoon Onion Powder

1 large Lemon, sliced

1 tablespoon dried Oregano

The night before--

Tear off piece of parchment paper twice the length of your leg of lamb, plus two inches for folding.


Place one spring of rosemary on the bottom half of the parchment paper.  Cut ½ inch slits, about 10 – 15, into the top of the lamb.  Insert chopped garlic into the slits until it’s all used up.

Rub lamb with olive oil and steak seasoning on both sides and sprinkle with onion powder. 

Place lamb on top of rosemary spring on parchment paper.  Leave about an inch at the end for folding.

Place lemon slices on top of fatty part of the lamb.  Sprinkle with dried Oregano. 


Place remaining rosemary spring on top of the lamb. 

Next...

Seal up parchment paper by securing second half over the lamb and then crimping the paper all around the lamb until sealed.

Opa! Opa! 

Cooking the Lamb

Preheat oven to 300°. 

Place lamb in parchment in roasting pan.  Rest the bottom part of the leg on the top of the roasting pan.  (This will help to collect the juices in the parchment paper)  Roast for 2 ½  hours for medium rare; 2 hours and 50 minutes for medium; 3 hours and 10 minutes for medium well. 

Let lamb rest in parchment paper for twenty minutes before slicing. 

Yield 8 servings.

Serve with pan juices and my "Special" Sauce.

Garlicky Greek Yogurt Mint Sauce

½ cup plus two heaping tablespoons Plain Greek Yogurt

3 tablespoons Cream Cheese (plain, sun dried tomato or artichoke and spinach flavored)

1 Tablespoon bottled Minced Garlic plus one tablespoon of the juices from the bottled minced garlic

Pinch of Sea Salt

Freshly Ground Black Pepper, to taste

1 tablespoon Lemon Juice

2 tablespoons Chopped Fresh Mint.

Combine all ingredients and chill for 30 minutes before serving.

My Easy Greek Salad Dressing

Easy Greek Salad Dressing*

5 tablespoons Basil and Oregano Rice Vinegar (Suggest Nakano®)

2 1/2 tablespoon freshly squeezed Lemon Juice2 tablespoon dried Oregano

2 1/2 teaspoon Emeril’s® Original Essence**

1/2 cup Extra Virgin Olive Oil

Mix first four ingredients together.  Slowly whisk in olive oil until dressing is emulsified. 

* I had posted the recipe for the dressing for one salad.   People liked it so much, I was asked to post the recipe for the entire bowl (as pictured). 

Not a paid endorsement and no product was supplied to blogger.

Note:  Offer freshly ground black pepper at the table.

Asian Panko Shrimp - No Frying Required!

Dan was hungry for shrimp.  He usually fries his shrimp but lately.  Lately, he's been loving Panko Breadcrumbs over beer batter.  (Don't get me wrong -- NOBODY makes beer battered fish like my hubby!) 

A note about Dan's Shrimp:

Dan's Panko Popcorn Shrimp

When Dan cooked his version of Panko shrimp a few weeks ago, he fried them in Canola Oil.  Tonight we opted for something a bit lighter. 

We also used Jumbo shrimp tonight!  I like to keep several types of frozen shrimp in the freezer for nights like this.  So quick and easy to defrost.

Panko Crusted Shrimp, ready for my oven!

What’s not to love about Panko? 

These crispy Japanese Bread Crumbs are perfect for those of us who are watching our weight --- always --  We can oven fry without the breading getting mushy.

Tonight I made a delicious Panko Crusted – Oven Fried -  Shrimp recipe, along with two great and very easy sides I know you are going to love;  Honey, Sesame Asparagus and Shallot and Garlic Lo Mein!

Asian Panko Crusted (Oven Baked) Shrimp

1 lb. Jumbo Wild Caught Shrimp, peeled, deveined and butterflied

½ cup All Purpose Flour

2 Teaspoons Old Bay® Seasoning

1 Teaspoon Garlic Powder

2 large Eggs, beaten

½ tablespoon Chinese Hot Mustard

4 oz. plain Panko Breadcrumbs

Butter Flavored Cooking Spray

Preheat oven to 425°.  

Dredge shrimp in flour mix with the Old Bay and garlic powder.  Dip in the egg mixed with the hot mustard.   The final dip will be into the Panko bread crumbs.

Spray cookie sheet with butter flavored cooking spray.  Place shrimp on cooking spray.  Bake at 425° for ten minutes, turning once.

Teriyaki Wasabi Dipping Sauce

¼ cup Teriyaki Sauce (with or without Sesame Seeds)

¼ cup Canola Oil Mayonnaise

½ tablespoon Wasabi Powder

1 tablespoon Chili Sauce

Add all ingredients to a bowl and whisk together.

Honey Sesame Asparagus

1 lb. fresh Asparagus, washed and trimmed

Drizzle of Extra Virgin Olive Oil

1 tablespoon Rice Vinegar with Red Pepper

1 tablespoon Honey

½ tablespoon minced garlic or shallots (or both).
Toasted Sesame Seeds - for sprinkling on top

Preheat oven to 425°.  

Toast Sesame Seeds and set aside.  Arrange asparagus in a roasting pan.  Drizzle with Olive Oil.  Mix all remaining ingredients together.  Pour over asparagus.  Mix with hands until coated.

Roast for 15 minutes.

 The Low Down on Lo Mein

Lo Mein Action Shot ;.)

Saki and Low Sodium Soy Sauce Add Flavor

Garlic and Shallot Lo Mein

4 oz Lo Mein noodles, cooked

1 tablespoon Extra Virgin Olive Oil

½ tablespoon minced Shallot

½ tablespoon minced Garlic

½ tablespoon Butter

2 tablespoons Saki

1 Tablespoon Low Sodium Soy Sauce

Pepper, to taste

One ladle starchy pasta cooking water

Dried Cilantro (optional – for garnish)

Cook Lo Mein noodles per package directions (but I suggest under cooking them for about a minute, as they will finish cooking in the pan).  Strain and set aside.

Heat large non stick skillet over high heat.  Add oil, shallot and garlic.  Reduce heat to low and sauté for two minutes.

Add cooked Lo Mein noodles and butter.  Cook one minute. 

Add Saki, soy sauce and pepper.  Cook two minutes. 

Add one small ladle of starchy cooking water leftover from the pasta boil.   Cook 1 minute.

Turn over onto serving plate.  Top with Cilantro.

All recipes yield 4 servings.