RS Cooking Class 5

I still have a few classes I haven't posted. I'll get to it eventually!

Jon actually taught this one (back on the 1st of October). I appreciate him being willing to do this. Unfortunately I was watching Taelyn and couldn't really help. I did try to keep him mindful of the time every chance I got.

These recipes are Jon originals. Getting him to measure everything out so I could write down a recipe was like pulling teeth. If anyone ever does try any of these, I would be very interested in your feedback.

Stuffed Pork Chops

½ tsp minced garlic
2 Tbsp olive oil
½ tsp rosemary
5 pork chops
2 tsp water
¼ cup craisins
2 tsp olive oil
½ cup diced green onions
¼ cup chopped pecans
½ box PORK Stovetop Stuffing
1 Granny Smith apple

Heat garlic and 2 Tbsp olive oil in a frying pan. Add rosemary and cook until mixture smells roasted. Brown both sides of pork chops in mixture. Set pork chops aside.

Plump craisins by putting 2 tsp water and craisins in microwave for 30 seconds and set aside. Grate apple and set aside.

Heat 2 tsp. olive oil, green onions, and pecans in frying pan until it smells roasted. Remove from heat and add stuffing, craisins and apple. Add salt and pepper, to taste.
Cut pork chops to form pocket (Note: can also cut down side and hold together with toothpick, if needed). Stuff stuffing mixture into pork chops. Place pork chops on a pan and broil for 7-10 minutes (until top quits juicing). Turn pork chops over and broil for an additional 7-10 minutes.

Highly recommend serving with sauce recipe below.

Sauce (optional)

¼ c craisins
2 tsp water
3 tsp olive oil
½ tsp minced garlic
½ tsp salt
¼ tsp pepper
2 dashes nutmeg
2 dashes cinnamon
1 Tbsp brown sugar
½ Tbsp water
1 cup apple sauce

Dice craisins. Place in microwave safe container and plump by adding 2 tsp water and microwaving for 30 seconds. Set aside.

In frying pan, heat olive oil and garlic until smells roasted. Add salt, pepper, nutmeg, cinnamon, brown sugar and water. Stirring constantly, heat until caramelized (be careful not to burn it). Add craisins and applesauce. Serve with or over pork chops.

Santa Fe Stuffed Chicken Breasts

2 cans Rotel Tomatoes
3 Tbsp olive oil
½ tsp minced garlic
chili powder (if desired)
1 ½ cups black beans
1 cup corn
1 ½ cups prepared rice
½ tsp salt
¼ tsp pepper
5-7 chicken breasts

Completely drain moisture off of tomatoes into a separate container and set juice aside. Spread tomatoes in an oven safe pan, and broil until most of the moisture is gone (~10 minutes). When done, they will look dried out and there will be no remaining moisture on the bottom of the pan. Jon claims this condenses the flavors.

*In a frying pan, cook olive oil, garlic and a few dashes of chili powder (optional-to increase spiciness) until smells roasted. Add a few spoonfuls of broiled tomatoes and tomato juice that was set aside. Drain moisture off of black beans into sauce. Cook for one minute and remove from heat.

In separate bowl, combine black beans, broiled tomatoes, corn, rice, salt, and pepper. Add additional salt and pepper, to taste, if needed.

Cut chicken breasts to form pocket (Note: can also cut down side and hold together with toothpick, if needed). Stuff stuffing mixture into chicken breasts.

Pour sauce in pan and place stuffed chicken breasts in sauce (ugly side up J). Broil. Watch closely-whenever chicken begins to look dry, use spoon to drizzle sauce over chicken. Repeat drizzling until chicken breasts have broiled 8-10 minutes. Turn chicken breasts over. Repeat drizzling process until 2nd side broils for 8-10 minutes (or until chicken is completely cooked).

Remove from oven and sprinkle with cheese.

Santa Fe Stuffed Portabella (an adaptation of the recipe above)
Broil tomatoes, as described above. Remove stems from mushrooms, dice stems, and set stems aside. When sautéing garlic and olive oil, *as described above*, sauté cap side of mushrooms for 1 ½ minutes, then set mushrooms aside. Finish sauce and rice stuffing, from recipe above. Add diced stems to rice stuffing. Stuff mushrooms and broil mushrooms in sauce for 5 minutes, drizzling sauce, as described above. Remove from oven and sprinkle generously with cheese.