Recipe(tried): This Weeks Winners

Here they are...

*** This Weeks Winners ***

These recipes are not in any order. So, if you see two chicken recipes one after the other, doesn't mean we ate them one night and then the next.

# 1 - "Grilled" Pork Chops

I served these with mashed potatoes but you can serve them with bbq accompaniments and it would be great. I used spice rubs that I have, you can use what you have. I tried Bicentennial Rub from Penzey's on one of the chops and a sample of a rub from Red Lion on the other and both were grilled on the George Foreman Grill. 5 minutes and perfection. Great meal.

Quick "Grilled" Pork Chops with Jerk Sauce
Recipe By : RisaG
Serving Size : 2

2 lg center cut pork chops -- 3/4"-1" thick
4 tbsp your favorite spice rub
1/3 cup jerk marinade -- or a bit more

Chops: 6 hours before cooking, sprinkle salt & pepper on each pork chop. Rub with spice rub and place in ziploc bag. Let marinate for 6 hours, depending on how much time you have. Then add the Jerk marinade to the bag and rub it into the chops.
Let marinate another few hours, turning the bag every once in awhile to make sure that the chops are completely covered.

When ready to cook, preheat George Foreman Grill (or outdoor grill). When hot, let the excess drip off the chops. Pat them with a paper towel. Place them on the grill and let them cook for 5 minutes. Remove from machine.

Serve with bbq accompaniments or comfort food like mashed potatoes.

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# 2 - Arroz Con Pollo (Italian-style)

There is a long history to this recipe. My mom gave me the book it is in when I was in college, in my first apartment. I made the recipe many times during college for all my friends. It was a big hit then. When I started dating my husband, I decided to make it for the first meal I would cook him. It came out terrible. The rice was watery and I couldn't understand what I did wrong. I think I didn't read it right. Anyway, I decided tonight to make it again
and see if it was the recipe or me. It came out terrific. These are the differences - 11 years ago I used Uncle Ben's rice (a great product but that time it didn't work), I used too much water and I didn't really read the recipe. This time, I read the recipe correctly, I used basmati rice (that is what I have in the house all the time) and I let the rice swim in the water but didn't use too much. It came out terrific. It is a great one-pot meal.

Arroz con Pollo
Recipe By : Feasting with Nona Serafina by Theresa F. Buccheri, p. 49
Serving Size : 4

2 tbsp olive oil
1 chicken -- cut-up
1 cup white rice
1 carrot -- grated
1 green pepper -- chopped
2 cloves garlic -- chopped
salt and pepper -- to taste
2 tomatoes -- chopped
1/2 cup peas -- shelled
water -- to cover

Saute one cut-up frying chicken in olive oil and remove to casserole. Then brown cup of rice, carrot, onion, green pepper and garlic cloves. Season with salt and pepper and blend well. Pour mixture over chicken and cover with enough water so that rice is swimming. Blend, cover, and bake for 30 minutes in moderate oven (I did it at 375 F). Uncover and bake for another 30 minutes.

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# 3 - Stuffed Shells

The original recipe for this asked for ground beef. I didn't have any. I decided it would be less messy to cook if I used the already cooked chicken that was in the house. SO I chopped it up and added it to the mixture to fill the shells and it was terrific. I also added a lot more seasoning than the original recipe. So good and easy to do.

Chicken-Stuffed Shells
Recipe By : RisaG
Serving Size : 4

1 tsp olive oil
1 tsp unsalted butter
2 cloves garlic -- chopped
1/2 red onion -- chopped
1 1/2 cups cooked chicken -- chopped
1 cup 1% low fat cottage cheese
12 oz reduced fat mozzarella cheese -- shredded
1/2 tsp salt
1 1/2 tsp Penzey's Pasta Sprinkle -- OR
1 1/2 tsp Mrs Dash Garlic & Herb
1/2 cup reduced fat mayonnaise
1 box jumbo shells
1 26 oz jar pasta sauce
2 tbsp Pasta Gusto Tomato & Olive -- optional
oregano
sprinkle Parmesan cheese -- freshly grated
sprinkle Romano cheese -- freshly grated
salt and pepper -- to taste

Put up a big pot of water. When boiling, add pasta and salt and cook according to package directions. While the shells are cooking, heat a nonstick skillet. When hot, add oil and butter. When butter melts, add onion and garlic. Saute for a few minutes until the onion is translucent. Season with salt and pepper. Add cooked chicken and saute for a moment or two to warm. Pour onto paper towels and drain well.

Mix the cheeses, mayonnaise, salt, and Pasta Sprinkle or Mrs Dash in a medium sized bowl.

When chicken mixture is drained place in bowl with cheese mixture. Mix well.

Mix together the sauce and the Pasta Gusto (if using). Mix well. Place a little of the sauce at the bottom of a 13x9" baking dish. Place shells in neat rows. Spoon the chicken mixture into each shell. Cover with the remaining sauce. Sprinkle with Parmesan cheese, Romano cheese, salt and pepper, and a bit of oregano.

Bake at 350 F for 15 minutes, covered with foil. When 15 minutes is up, remove foil and cook for another 10 minutes. Remove from oven and let sit for 5 minutes before eating.

Serve with a salad or some soup and some good bread, heated up.

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# 4 - Impossible Pie

For a really cold day, this was warming and quick. DH liked it alot. Had 2 servings, as did I. You can use any combination of vegetables you have on hand, thawed frozen or fresh parboiled. I used peas, portobello mushroom and carrots. It was really good.

Impossible Garden Vegetable Pie
Recipe By : RisaG
Serving Size : 3

1/2 cup frozen peas -- thawed
1 cup carrots -- sliced thinly
1/2 cup portobello mushrooms -- chopped coarsely
2 cloves garlic
1/2 cup onion -- chopped
1/2 cup green pepper -- chopped
3/4 cup Bisquick baking mix -- reduced fat
2 eggs -- lightly beaten
1 cup soymilk or low fat milk
1 cup reduced fat cheddar cheese -- shredded
1 tsp salt
1/2 tsp black pepper
1 tsp Mrs Dash Garlic & Herb

Preheat oven to 400F. Lightly grease a pie pan. Heat some salted water to boiling. Add carrots and peas and boil for 4 minutes. Drain well. Place vegetables in prepared pie pan. Heat a nonstick pan over medium-high heat. When hot, add garlic and mushrooms and saute until softer and garlic is lightly browned. Add mushrooms, green pepper and onion to vegetable mixture. Combine.

In a small bowl, combine Bisquick, soymilk and eggs and whisk until well combined. Add salt, pepper and Mrs Dash Garlic & Herb seasoning blend. Mix well. Add cheese and combine. Pour Bisquick mixture over vegetable mixture in pan. Put in 400 F oven for 35 minutes until nice and brown and bubbly and knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Serving Ideas : Soup or Salad

NOTES : You can use any combination of fresh &/or frozen thawed vegetables you wish.
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# 5 - Mexican Pizza

The recipe for the topping comes from Wolfgang Puck's Adventures in the Kitchen. The recipe for the crust comes from Julia Child. I've been making this pizza crust recipe for a few months now and I love it. The dough is great - very easy to work with. I adapted the recipe for the ABM. So if you don't have an ABM, use whatever crust recipe you like.

Also, I didn't have any roasted chiles in the house, so I chopped up some fresh ones for my topping and I used some milder chili powder for DH's. The pizza was great.

Julia Child's Pizza Dough
Recipe By : Bread Machine List 6/99
Serving Size : 4

1 1/2 tsp bread machine yeast
3 cups all-purpose flour
3/4 cup milk
2 tbsp olive oil
1/2 cup lukewarm water
1 1/2 tsp salt
pinch sugar

Place all ingredients in ABM according to manufacturer directions. Dough cycle. Drizzle in a touch more water if necessary to make a smooth ball.

Remove dough onto a floured surface and knead for a few seconds. Place in a greased bowl and let rise until doubled. Remove from bowl and punch down. Cut into 2 pieces and roll out into 4 medium size crusts, enough to feed 4 people.

Turn oven on and preheat at 400 F for 30 minutes, if using pizza stone. If no stone, preheat oven to 400 F for 10-15 minutes. Place pizza crust on the back of a baking sheet that has been covered with a sprinkling of cornmeal. Place in oven and bake for 8 minutes. Remove and cover with toppings. Place back in oven and bake for 8 more minutes until crust is golden and cheese is bubbly.

Topping for Mexican Pizza
Recipe By : Adventures in the Kitchen by Wolfgang Puck

3 cups grated mozzarella cheese
2 cups fontina cheese
6 plum tomatoes -- ends removed and
cut in thin slices
1 cup whole cilantro leaves
jalapeno peppers -- sliced roasted
2 cups red bell pepper -- slices roasted or
sauteed
1/2 cup roasted garlic -- sliced
4 teas pooons Parmesan cheese -- grated
Garnish:
2 cups Maui or Vidalia onion -- sliced
1 pinch chopped cilantro

Roast 6 or 8 (3 or 4 ounces) whole jalapeno peppers, then core, seed, and cut into thin slices. Taste should determine how much to use.

Preheat oven to 525 degrees and prepare the pizza as directed.

When the pizzas are baked, remove from the oven and sprinkle with the onion and chopped cilantro.

Posted by Andi, BakeryShoppe 649

NOTES : Risa's notes: I didn't have any peppers to roast (jalapenos) so I chopped up some thin skinned chiles for my topping and used some mild chili powder for my DH.
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# 6 - Really Good Turkey Burgers

I got this from Bon Appetit and it is a really good recipe. I made the burgers on the George Foreman Grill but the sauce I made exactly as they said. I served the burgers with some french fries (packaged) and some tomato & onion slices for the burgers. Really good.

Turkey Burgers with Chipotle-Chili Tartar Sauce (adapted)
Recipe By : Hal's Bar & Grill, Venice, CA
Serving Size : 4

Tartar Sauce:
3/4 cup mayonnaise -- I used reduced fat
2 tbsp extra-virgin olive oil
2 tbsp red onion -- minced
2 tbsp fresh dill -- chopped
1 tbsp chipotle en adobo -- minced
1 tbsp capers -- drained
Burgers:
1 lb ground turkey
4 whole wheat burger buns -- split
4 red onion slices
4 plum tomato slices
2 bunches arugula -- about 1 oz*

Whisk first 6 ingredients in small bowl. Season with salt and pepper (Sauce can be made 2 days ahead. Cover and chill.)

Form turkey into burgers. Sprinkle a bit of salt and pepper on them and rub it in.

Plug in George Foreman Grill. When hot, spray with some cooking spray. Place burgers on grill and close. Cook until no pink comes out when poked, around 8 minutes (sometimes less).

Toast buns. Spread 1 tbsp sauce on bottom half of bun. Top with a burger than 1 more tablespoon sauce. Top each with 1 onion slice, 1 tomato salice and 1/2 bunch arugula. Cover with bun tops. Serve, passing remaining chipotle chili tartar sauce.

NOTES : Risa's notes:
* I omitted the arugula.

Recipe from Bon Appetit, September 2000, p. 181
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# 7 - Grilled Fish with Ancho Butter

I had something like this at a restaurant once. Tried to make it at home with some success. Came out great. Quick on the George Foreman Grill. Love that!! Served with some polenta (made quickly in microwave) and a vegetable.
Terrific meal.

Grilled Fish with Ancho Chile Butter (GF Grill)
Recipe By : RisaG
Serving Size : 2

1 lb salmon fillets -- 2 nice fillets
Ancho Butter:
2 ancho chiles -- stemmed & seeded
boiling water
1 tbsp vegetable oil
1/4 onion -- coarsely chopped
5 lg cloves garlic -- chopped
1/2 lb unsalted butter -- softened
2 tsp fresh lime juice
1/2 tsp salt
1/4 tsp honey

Make chile butter: Soak the anchos in boiling water until soft, about 20 minutes. Drain. Coarsely chop.

Heat the oil in small skillet. Add onion and garlic and cook over low heat, stirring constantly, until tender and lightly browned, about 3 minutes. Remove from heat. Let cool.

In food processor, pulse anchos and onions together until a paste is formed. Add garlic, butter, lime juice, salt and honey. Puree until smooth.

Grill fish: Preheat George Foreman Grill. When hot, spray with cooking spray. Sprinkle salmon with a little salt and pepper. Spread a little chile butter on each fillet and place on grill. Close top and grill for 5 minutes. Open. Turn off grill.

To serve: Place accompaniment in middle (soft polenta or grits), place fish fillet on top and drizzle more of the chile butter all over the top and around the sides of the plate. If serving vegetable, place a few pieces around the edge of the plate too.

Serving Ideas : soft polenta or grits, vegetable

RisaG