MEAT LASAGNA & CHICAGO METALLIC'S 3-ROW LASGANA PAN

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced sweet onion
2 cloves garlic, crushed
2 cans diced tomatoes with garlic, oregano and basil
1 (6.5 ounce) cans canned tomato sauce
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles(I like the Barilla no cook)
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. 
• Stir in crushed tomatoes (juice included) and tomato sauce. 
• Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. 
• Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water OR use no bake noodles.
• In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees.
•  To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
• Arrange 6 noodles lengthwise over meat sauce.
• Spread with one half of the ricotta cheese mixture. 
• Top with a third of mozzarella cheese slices. 
• Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. 
• Repeat layers, and top with remaining mozzarella and Parmesan cheese. 
• Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. 
• Remove foil, and bake an additional 25 minutes. 
• Cool for 15 minutes before serving.

My mom got me this new lasgana pan from Chicago Metallic for Christmas and I have to say it is awesome.  Lasagna no longer is a mess to cut and each edge of cheese is crispy and just perfect!  Assembly is also a breeze with no overlapping. You can even make 3 different flavors at once.  I can't wait to try it on some banana bread and meatloafs.

SWEET and SPICY PORK RIBS

Sweet, Spicy, Tender, Perfect...

SWEET and SPICY PORK RIBS
3 pounds spareribs,  cut into 4-5 rib sections, rinsed and patted dry
1/2 cup Hoisin sauce
3 tablespoons dry sherry
3 tablespoons sesame oil
3 tablespoons, minced fresh ginger
1 1/2 tablespoons soy sauce
1 tablespoons rice wine vinegar
1 large clove garlic, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

• Generously salt and pepper ribs.
• In a medium mixing bowl whisk together the Hoisin sauce, sherry, sesame oil, ginger, soy sauce, rice wine vinegar, garlic and pepper flakes.
• Place ribs in a LARGE ziploc bag and pour sauce over the ribs. Refrigerate overnight.

• Heat gas grill to medium high or a charcoal grill to medium hot fire.
• Spray grill with PURE.
• Grill ribs over indirect heat for 30-45 minutes or until ribs are fork tender and easily separate, turning and basting frequently with reserved marinade.
• Sprinkle with sesame seeds and serve.

OR a sauce we LOVE

1/2 cup Smucker's Apricot Jam

1/2 cup Sweet Baby Ray's BBQ sauce

1 tablespoon red pepper flakes

BEER BRAISED PORK CHOPS

I recently got this recipe from a friend and she was right - they were super!

BEER BRAISED PORK CHOPS
4 - bone in pork chops - I had thin ones already so we used those and they were really good!
1-12 ounce bottle honey wheat beer - we used Amberbock
1 tablespoon safflower oil
2 cloves garlic, minced
1/2 teaspoon coarse ground black pepper
1 cup cheddar cheese
1/4 cup thinly sliced green onions
2 tablespoons chopped walnuts
fresh herb sprigs

• Place chops in resealable bag set in shallow dish.
• In a medium bowl combine beer, oil, garlic, 1/4 teaspoon of the pepper and the salt.  
• Pour over chops; seal bag.  
• Marinate in refrigerator overnight, turning bag occasionally. 
• Drain chops, discarding marinade.  
• Arrange medium-hot coals around a drip pan.    
• Place chops on grill rack over drip pan.  
• Cover and grill for 35 to 40 minutes or until chops are slightly pin in center and juices run clear (160).  For gas grill, preheat grill.  Reduce heat to medium.  Adjust for indirect cooking.  Grill as above.
• Combine cheese, green onions, walnuts and the remaining ¼ teaspoon pepper.  Carefully spoon cheese topping over chops.  Cover and grill for 2-3 minutes until cheese is melted.  
• If desired, garnish with fresh herb sprigs.  Makes 4 servings.

SPICY APRICOT GLAZED BBQ PORK CHOPS

These are the easiest and yummiest pork chops!
SPICY APRICOT GLAZED BBQ PORK CHOPS
2 large center cut pork chops
1/3 cup apricot jam
1/3 cup Sweet Baby Rays BBQ sauce
2 tablespoons Frank's Red Hot Sauce

• Blend together until well mixed.
• Grill chops, topping with glaze during last few minutes.
• Enjoy!

SUBMITTED TO TEMPT MY TUMMY TUESDAY.

BAKED PORK STEAKS with BROWN GRAVY

These are the BEST steaks and are fork tender!


OVEN BAKED PORK STEAKS
4 pork steaks
2 cloves garlic, minced
1 small onion, sliced thin
1/4 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon ACCENT
1 teaspoon Worcestershire sauce

• Preheat oven at 350 degrees.
• Sprinkle meat on both sides with salt, pepper, meat tenderizer and Worcestershire sauce.
• Place steaks on foil lined cookie sheet.
• Top with onions and garlic
  
• Bake 20-30 minutes, turning once.
• Top with gravy.

BROWN GRAVY
1/2 cup butter
1/2 cup flour
1 teaspoon minced garlic, jar
1 tablespoon Worcestershire sauce
2 cups hot water
2 tablespoons Better than Beef Bouillon
salt and black pepper to taste

•  In a saucepan, melt the butter over medium heat.
• Whisk together the hot water and bouillon. Set aside
• Add the flour and cook, stirring, for 5 minutes, until the mixture is golden-brown and fragrant.
• Add the garlic and cook a few seconds more.
• Whisk in the beef broth and Worcestershire sauce.
• Salt and pepper to taste.
• Bring to a low boil.
• Reduce the heat to a low simmer for 15-20 minutes, stirring occasionally until desired consistency.
• Season to taste with salt and pepper.

ULTIMATE COMFORT FOOD ~ BAKED PORK STEAKS with BROWN GRAVY

These are the BEST steaks and are fork tender!


OVEN BAKED PORK STEAKS
4 pork steaks
2 cloves garlic, minced
1 small onion, sliced thin
1/4 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon ACCENT
1 teaspoon Worcestershire sauce

• Preheat oven at 350 degrees.
• Sprinkle meat on both sides with salt, pepper, meat tenderizer and Worcestershire sauce.
• Place steaks on foil lined cookie sheet.
• Top with onions and garlic
• Bake 20-30 minutes, turning once.
• Top with gravy.

BROWN GRAVY
1/2 cup butter
1/2 cup flour
1 teaspoon minced garlic, jar
1 tablespoon Worcestershire sauce
2 cups hot water
2 tablespoons Better than Beef Bouillon
salt and black pepper to taste

•  In a saucepan, melt the butter over medium heat.
• Whisk together the hot water and bouillon. Set aside
• Add the flour and cook, stirring, for 5 minutes, until the mixture is golden-brown and fragrant.
• Add the garlic and cook a few seconds more.
• Whisk in the beef broth and Worcestershire sauce.
• Salt and pepper to taste.
• Bring to a low boil.
• Reduce the heat to a low simmer for 15-20 minutes, stirring occasionally until desired consistency.
• Season to taste with salt and pepper.

OVEN BBQ PORK CHOPS

OVEN BBQ PORK CHOPS
1 1/2 to 2 pounds pork rib chops, trimmed of fat 

1/4 teaspoon sea salt 

1/4 teaspoon  freshly ground pepper
3 teaspoons safflower oil, divided
1 medium onion, sliced thin
1 clove  garlic, minced
1/2 cup  orange juice 

3/4 cup  barbecue sauce
2-3 cups prepared white rice

• Preheat oven to 400 degrees.
• Generously sprinkle pork chops with salt and pepper. 
• Heat 2 teaspoons oil in a large ovenproof skillet over high heat. 
• Add the pork chops and sear to brown, 1 to 2 minutes per side. Transfer to a plate.
• Add the remaining 1 teaspoon oil to the pan. 
• Add onion and cook, stirring, until softened. 
• Stir in garlic and cook, stirring, until fragrant. 
• Add orange juice and cook until most of the liquid has evaporated. 
• Stir in barbecue sauce until well blended. 
• Return the pork chops to the pan, turning several times to coat with the sauce.
• In a large baking dish layer the rice on the bottom, smoothing the top.
• Add pork chops to top of rice.
• Pour remaining sauce over the chops and rice.
• Transfer the dish to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers at least 145 degrees. 10-15 minutes.

OVEN BBQ PORK CHOPS

OVEN BBQ PORK CHOPS
1 1/2 to 2 pounds pork rib chops, trimmed of fat 

1/4 teaspoon sea salt 

1/4 teaspoon  freshly ground pepper
3 teaspoons safflower oil, divided
1 medium onion, sliced thin
1 clove  garlic, minced
1/2 cup  orange juice 

3/4 cup  barbecue sauce
2-3 cups prepared white rice

• Preheat oven to 400 degrees.
• Generously sprinkle pork chops with salt and pepper. 
• Heat 2 teaspoons oil in a large ovenproof skillet over high heat. 
• Add the pork chops and sear to brown, 1 to 2 minutes per side. Transfer to a plate.
• Add the remaining 1 teaspoon oil to the pan. 
• Add onion and cook, stirring, until softened. 
• Stir in garlic and cook, stirring, until fragrant. 
• Add orange juice and cook until most of the liquid has evaporated. 
• Stir in barbecue sauce until well blended. 
• Return the pork chops to the pan, turning several times to coat with the sauce.
• In a large baking dish layer the rice on the bottom, smoothing the top.
• Add pork chops to top of rice.
• Pour remaining sauce over the chops and rice.
• Transfer the dish to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers at least 145 degrees. 10-15 minutes.

HAM SPREAD DIABLO

Remember when we were kids and there were all these neat spreads and sandwich makings?  Things Like Under World um I mean Underwood Deviled Ham.

Hubby loved it, but now that we are really watching what we put into our bodies I make everything fresh.  So, I set out to make a homemade ham spread for hubby's lunches.  Now back then we also ate things like this on processed white bread, but today's sandwiches were served on Oatnut bread.  I toyed with the idea of adding pineapple but hubby put the kibosh on that and ate it on the side.  I still think it might be good!

4 ounces cream cheese, softened
1 cup ham chunks
2 teaspoons Frank's Red Hot Pepper Sauce

• Process in batches in a small food processor until well blended.
• Adjust hot sauce to taste.
• Spread on sandwich.
• Enjoy!

STUFFED PORK LOIN ~ FORK TENDER

OOPS wrong adage, but the try, try again really fits.  I like to succeed, but I also LOVE to experiment.  My dear friend Jenn and hubby both gave yesterday's Bleu cheese spread for the DANISH CUBE STEAK REVISITED two thumbs up, but I couldn't stop there - I still had spread left!  I also had a fresh pork loin and had just read Martha's STUFFED FLANK STEAK recipe and voile' just like Melanie Griffith, er Tess McGill in Working Girl combining Trask and radio to succeed, I had an idea! I combined pork roast, our new favorite Bleu cheese spread and Martha's flank steak style with superb results - true success!

STUFFED PORK LOIN - serves 4

1 small pork roast, cut in half

1 1/2 ounces Bleu cheese crumbles
1/4 cup mayonnaise
1/8 cup minced green onions

• In a small food processor blend together the mayonnaise, bleu cheese crumbles and green onions until smooth.
• Cut volcano shaped slice out of the center of each pork half.  Next time I will buy a large roast and have it butterflied, but today I worked with what I had.
• Fill with bleu cheese mixture.
• Salt and pepper generously.
• Bake at 350 degrees for 1 hour- 1 1/4 hours.

 

Now nothing goes to waste at our house.  We use it until it can be used NO more.  If it's a sauce, it may become a dressing for hubby's salads by adding flavored vinegars or oils or a filling for a casserole, but it gets used.  I had  a tiny bit of BBQ sauce left and it is one of our favorites, but it wasn't enough to do much with, so I used it as a rub on the baked potatoes and then mixed the last couple of tablespoons with some butter and sour cream and darned if it wasn't super yummy and flavorful too!

Grown Up Mac & Cheese with updated Danish Cube Steak

GROWN UP MAC & CHEESE
12 ounce package pasta
3 tablespoons flour
3 tablespoons butter
2 cups whole milk
1/2 teaspoon sea salt
1 teaspoon Frank's hot sauce
3/4 cup sharp white cheddar cheese
3 ounces bleu cheese crumbles
1/2 cup finely grated Parmesan cheese

• Preheat oven to 350 degrees.
• Prepare pasta according to package directions. Drain Well.
• Melt butter in a medium saucepan.  Add salt.
• In a small food processor pulse bleu cheese crumbles until fine.  Set aside.
• Add flour and whisk constantly over medium heat until smooth.
• Gradually add milk, whisking constantly.  
• Add hot sauce.  Bring to a slow boil.  Simmer for 5 minutes.
• Remove from heat and whisk in all cheeses, salt and pepper to taste until smooth.
• Mix pasta and cheese mixture together until well blended.
• Scoop into a casserole or ramekins.
• Bake 15-20 minutes.
• Top with chopped chives.

DANISH CUBE STEAK REVISITED
3 ounces bleu cheese crumbles
3/4 cup mayonnaise
1/4 cup minced green onions
6 pork cube steaks
1/2 cup panko crumbs
2 tablespoons butter

• In a small food processor blend together the mayonnaise, bleu cheese crumbles and green onions until smooth.
• Coat steaks on both sides with mayonnaise mixture.
• Dredge through panko crumbs.
• Melt butter in a large skillet over medium heat.
• Add cube steaks and brown on both sides.

IF AT FIRST YOU DON'T SUCCEED, TRY, TRY AGAIN

OOPS wrong adage, but the try, try again really fits.  I like to succeed, but I also LOVE to experiment.  My dear friend Jenn and hubby both gave yesterday's Bleu cheese spread for the DANISH CUBE STEAK REVISITED two thumbs up, but I couldn't stop there - I still had spread left!  I also had a fresh pork loin and had just read Martha's STUFFED FLANK STEAK recipe and voile' just like Melanie Griffith, er Tess McGill in Working Girl combining Trask and radio to succeed, I had an idea! I combined pork roast, our new favorite Bleu cheese spread and Martha's flank steak style with superb results - true success!

STUFFED PORK LOIN - serves 4

1 small pork roast, cut in half

1 1/2 ounces Bleu cheese crumbles
1/4 cup mayonnaise
1/8 cup minced green onions

• In a small food processor blend together the mayonnaise, bleu cheese crumbles and green onions until smooth.
• Cut volcano shaped slice out of the center of each pork half.  Next time I will buy a large roast and have it butterflied, but today I worked with what I had.
• Fill with bleu cheese mixture.
• Salt and pepper generously.
• Bake at 350 degrees for 1 hour- 1 1/4 hours.

 

Now nothing goes to waste at our house.  We use it until it can be used NO more.  If it's a sauce, it may become a dressing for hubby's salads by adding flavored vinegars or oils or a filling for a casserole, but it gets used.  I had  a tiny bit of BBQ sauce left and it is one of our favorites, but it wasn't enough to do much with, so I used it as a rub on the baked potatoes and then mixed the last couple of tablespoons with some butter and sour cream and darned if it wasn't super yummy and flavorful too!

SMOTHERED BBQ CHOPS

SMOTHERED BBQ CHOPS
2 + 2  tablespoons butter
1/2 teaspoon smoked paprika
2 1/2 cups chicken broth
1 cup BBQ sauce
4 3/4 inch bone-in pork chops
2 small red onions, thinly sliced
2 carrots, thinly sliced on an angle
1/3 pound green beans, trimmed and cut
1/3 pound sugar snap peas, trimmed
1 1/2 cups long grain white rice
1 lemon, thinly sliced (optional)
minced parsley
salt and pepper to taste

• Preheat oven to 375 degrees.
• In a large skillet heat butter on medium high.
• Sprinkle paprika, salt and pepper on both sides of pork chops.
• Brown pork chops on both sides until browned (5-6 minutes).
• Transfer to a plate.

• Add remaining butter and onion to skillet and saute until tender.
• With a slotted spoon remove onions to a small bowl.
• Add carrots, beans, parsley and peas to skillet sauteing a few minutes.
• Add rice and broth.  Heat to boiling.

• Move rice mixture to baking dish sprayed with PURE.
• Layer pork chops over rice mixture.
• Layer lemons over pork chops.
• Spoon onions over lemons.
• Spread BBQ sauce over all.
• Cover and bake 30 minutes or until all liquid is absorbed and rice is tender.

PORK in ORANGE SAUCE

My wonderful SIL recently returned from a cruise to Panama - lucky her! - she had a great time, but lucky me - she sent me a new cookbook of Mexican recipes.  I have tried 3 recipes so far this week and we loved all 3!!!!!!!!!  But, hubby all but licked his plate on this one tonight. And this recipe was soooooooooo simple!  I did tweak the original recipe to suit us, but the basics are all still there.

2 pound pork tenderloin, cut into pieces
1/3 cup diced dried apricots
1 cup white wine vinegar
1 teaspoon cumin
3 cloves garlic, finely minced
1 teaspoon sea salt
1/2 teaspoon red pepper
4 tablespoons butter
1 cup fresh orange juice
1/3 cup lemon juice
sliced oranges for garnish
mashed potatoes (original recipe called for mashed sweet potatoes but hubby doesn't care for them)

• In a large bowl combine vinegar, cumin, garlic, red pepper and salt.
• Drop in pork cubes and make sure they are completely coated.
• Cover and refrigerate 6 hours or more.

• Remove pork pieces from marindae, but reserve the marinade.
• Pat the meat dry.*
• In a heavy skillet, melt the butter.
• Brown the pork cubes until golden.
• Add the reserved marinade and bring to a boil.
• Reduce heat to low, cover and simmer until pork is tender (30 minutes or so).
• Stir in orange and lemon juices last 15 minutes.

*Next time I will brown the pork first and then marinade so there is a bit of a crusty edge.

NOTE:  Any time you marinade in vinegar, meat will take longer to brown.

PORK FRIED RICE

This dish is best prepared in advance, there are lots of parts to prepare.

PORK FRIED RICE & ORANGE HONEY CHICKEN

4 cups cooked rice, cold

1 1/2 cups cooked pork, diced

2 eggs, slightly beaten

2 cloves garlic, minced

1/2 cup diced carrots

1/2 red pepper, diced

3 green onions, sliced thin

2 tablespooons soy sauce

1 1/2 teaspoons sesame oil

4 tablespoons butter

• Bring a 12 inch skillet to a medium high heat.
• Melt butter.
• Add peppers, carrots and onions.
• Add the pork pieces and heat through.
• Add the rice and stir fry until well coated.
• Arrange the rice mixture around the outer edges of the pan.
• Add eggs into the center quickly frying up the pieces and mixing with the rice mixture.
• Add the soy sauce and sesame oil, blending well.

I served it with ORANGE HONEY CHICKEN and it was an awesome combo - everyone had seconds!

COOKBOOK SUNDAY