Tuesday, March 9, 2010

Revised Stir Fry Sauce

3 T. worcestershire sauce
3 T. hoisin sauce
2 T. orange sauce
2 T. water
large pinch brown sugar

Mix all ingredients well. Add to stirfry at end of cooking.

Monday, March 8, 2010

Seafood and Feta Cheese Pasta

Serves 5
Prep Time: 15 Minutes
Cook Time: 15 Minutes

3 tablespoons olive oil
1 bag TJ's Frozen Seafood Mix, thawed
5 cloves garlic, minced
1 cup white wine
1 pound linguine pasta
2 cans diced tomatoes w/Italian seasoning
1 (6 ounce) package crumbled feta cheese

Bring a large pot of lightly salted water to a boil.
In a medium skillet over medium heat, heat 2 tablespoons olive oil.
Cook seafood, garlic and white wine for 5 minutes, or until shrimp is pink.
Remove seafood with slotted spoon and set aside.
Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, cook tomatoes in remaining wine mixture, 10 minutes or until reduced to desired consistency. Season to taste with salt and pepper.
Toss hot pasta with seafood, tomato sauce and feta. Feta will melt slightly. Serve.

Tuesday, March 2, 2010

Pork Chops Stuffed with Feta and Spinach

Taking a culinary cue from Greece, the savory filling of spinach, cheeses, and lemon zest have made these pork chops a reviewer favorite.

Yield: 4 servings (serving size: 1 pork chop)

Cooking spray
4 garlic cloves, minced and divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
5 sun-dried tomatoes, packed without oil, diced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
1/2 teaspoon grated lemon rind
4 (4-ounce) boneless center-cut loin pork chops, trimmed
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano

Preheat broiler.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind.

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.