Italian Pork Skillet Rsc Food

STUFFED FIESTA PORK TENDERLOIN #RSC

Steps:

• Place tenderloin in a large storage bag with Ranch dip mix and lemon juice. Marinate for at least 30 minutes or as long as overnight.
• Preheat oven to 400 degrees.
• Heat a small skillet to medium-high heat. Add olive oil. Sauté onion, garlic, beans, tomatoes, corn, spinach, chili powder, pepper and paprika for 5 minutes or until onions are softened.
• Slice open the tenderloin enough to allow for stuffing. Add sautéed fiesta infused vegetables to the inside of the tenderloin. Tie 3-5 sections with butcher's cooking twine/string leaving the opening slightly exposed. Place stuffed tenderloin in an un-greased casserole dish.
• Spread mayonnaise on the sides and top of the stuffed pork. Press Parmesan cheese on the sides and top of the stuffed pork. Lastly press breadcrumbs on the sides and top of the stuffed pork. Roll side to side if necessary.
• Bake stuffed pork for 20 minutes or until the thickest part reads 140 degrees. Let rest for five minutes, slice and serve.

ITALIAN PORK SKILLET

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook the pork, onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Add the marinara sauce, peppers, 1/2 cup broth, parsley, Worcestershire sauce, salt, sage, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Combine cornstarch and remaining broth until smooth. Gradually stir into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; stir into pork mixture. Remove from the heat; dollop with cheese.

SLOW COOKER ITALIAN-STYLE PORK ROAST

Steps:

• Combine garlic, salt, basil, oregano and red pepper flakes in small bowl; rub over roast.
• Place half of onion slices into slow cooker. Cut roast in half to fit into slow cooker. Place one half of roast over onion slices; top with remaining onion slices and other half of roast. Pour pasta sauce over roast. Cover; cook on LOW 8 to 9 hours until roast is fork tender.
• Remove roast from cooking liquid; tent with foil. Let liquid in slow cooker stand 5 minutes to allow fat to rise. Skim off fat.
• Stir beans into liquid. Cover; cook on HIGH 10 to 15 minutes or until beans are hot. Cut pork. Serve with beans mixture and garnish wi fresh basil, if desired.
• I did not use the beans, so I used corn starch to thicken the liquid and spooned it over the rice and pork.

SICILIAN EGG PATTIES

Steps:

• Sauce: Saute onion in oil in a heavy sauce pan until soft.
• Add tomatoes, garlic, and tomato paste.
• Bring to a boil then reduce heat and simmer 10 minutes, adding water if sauce gets too thick.
• Season with salt, add basil, stir and remove from heat.
• Patties: Mix together all ingredients except oil.
• Heat oil in a 12 inch skillet.
• Working in batches, drop rounded tbls of egg mixture into skillet and cook patties until golden and puffed, about 2 minutes per side.
• Drain on paper towels and adding more oil to skillet as needed.
• To Finish: Add tomato sauce and patties to skillet and simmer turning once for 5 minutes total.

CRISPY RICE, CHICKEN, AND SWEET POTATOES #RSC

Steps:

• In a skillet, cover the chicken breasts, shallots, lemon juice, and turmeric with water. Bring to a boil on medium-high heat. Reduce temperature and simmer for one hour. Reserve the stock. Cool and cut the chicken into small pieces.
• Wash and drain the rice. Bring six cups of water and 1/4 teaspoon turmeric to a boil in a large pot. Add rice and boil uncovered for ten minutes. Drain and rinse the rice in cool water.
• In a food processor, combine yogurt, egg yolks, Hidden Valley Original Ranch Seasoning Mix, lemon zest, chives, salt, and pepper. Process for 30 seconds or until all ingredients are thoroughly combined. Add 2 cups of the rice to the yogurt mixture. Process for 15- 20 seconds.
• Dissolve the saffron into 3 tablespoons of the chicken stock.
• Lightly brush one side of the sweet potato slices with a tablespoon of olive oil. Cover the bottom of a large non-stick skillet with two tablespoons of olive oil and 1/2 teaspoon of the saffron mixture. Layer 2/3 of the rice and yogurt mixture in the bottom of the pan. Line the edges of the pan with the sweet potatoes.
• Layer the chicken on top of the mixture. Spoon on the rest of the yogurt mixture. Spread it as evenly as possible. Add the remaining rice. Flatten the rice with the back of a spoon. Combine three tablespoons of chicken stock with the remaining saffron mixture. Drizzle over the top of the rice layer.
• Cook covered on medium heat until it begins to steam. Reduce temperature to low and cook for one hour. Cool, then place a large plate over the top of the pan. Carefully invert the pan. Garnish as desired. Top with a dollop of Greek peach on the bottom yogurt and sweet mango chutney.