Terrific Pork Tenderloin

Jessica S.

2-3 1-lb pork tenderloins
1 tsp season salt
1 tsp garlic powder
1 (4oz) can diced green chiles
2 (10oz) cans cream of celery soup
rice cooked

Place tenderloins in sprayed oval slow cooker. Season with season salt and garlic powder.

Combine green chiles and celery soup in bowl and spoon over tenderloins, covering completely. Cover and cook on low for 8 hours. Serve over rice.
Serves 6-8

Matt’s Chili Verde

Matt S. (Submitted by his wife Summer S.)
8 Servings

3 Pounds boneless pork loin or chicken thighs, medium dice
1/3 Cup corn oil
3 Tablespoons flour
3 Cups hot chicken stock
4 Large cloves garlic, peeled
2-5 Jalapeno chilies (deseeded, deribbed)
1 ½ - 2 Pounds Anaheim and/or Poblano chilies, roasted, peeled, seeded (canned work well too)
1 onion (rough chop)
1 Tablespoon ground cumin
1 Tablespoon chili powder
1 Teaspoon oregano
1 Teaspoon salt
1 Teaspoon pepper
Chopped fresh cilantro, diced onion and diced tomato for garnish (cheese & sour cream*)

Season and then brown chicken cubes in 2 tablespoons of oil in a large skillet over medium-high heat. Depending on skillet size, this may require two or three batches.

Remove cubes with slotted spoon to a bowl large enough to accommodate all of the chicken cubes. Deglaze the pan with ¼ cup water, scraping up browned bits, and then pour the liquid over the reserved chicken cubes. Set chicken aside.

Heat the balance of the oil in same skillet set over medium-low heat and slowly whisk in the flour to make a roux. Simmer four minutes then begin whisking in the hot stock in 3 parts, whisking the sauce smooth each time, until all of the stock has been incorporated.

Meanwhile, in a food processor fitted with the steel blade, drop the garlic then the jalapenos and onion down the feed tube until finely minced. Then add the Anaheim chilies and puree. Add the chili puree mixture to the flour gravy and whisk together. Add the cumin, chili powder, oregano, salt and pepper.

Adjust all seasonings to taste. Add the meat to the mixture along with the deglazing liquid and simmer slowly for 30 minutes, stirring occasionally to see nothing sticks or burns on the bottom.

Serve with hot, fresh flour tortillas and garnish with cilantro, onion and chopped tomatoes (*and I’m a gringo so I like sour cream and cheese with mine).

Pot Stickers (Gyoza or Dumplings)

Noriko V. submitted by Summer S.

Note the Japanese name on the recipe. Noriko taught my family how to make these years ago, they are a family favorite!!

INGREDIENTS
2 lbs ground pork (I make mine with chicken and they’re still delish)
1 head of Napa cabbage, chopped
1 large bunch green onions (or two small ones), chopped
2 eggs
Ginger (fresh bulb, about the size of your thumb) ground and squeezed
2 T sesame oil
7 T soy sauce
Salt and pepper to taste
4 pkgs wonton skins- they are usually round, but small square ones will work just as well.

Mix all filling ingredients together- make sure to do it by hand like a meatloaf, making sure it's all mixed through and through.

Then, take one wrapper, put in half a spoonful of filling, moisten one edge of the skin, and crimp the edge together, making a tight, closed dumpling.

Can be boiled or fried. Frying is best.

To Fry- use a good non stick pan, 375degrees, well oiled. Place the gyoza in the pan, and cook till the bottom is a nice rusty brown color- don't turn, but put a half cup of water in the pan, and turn the heat down to 325-ish, and put a lid on. *Careful of spitting oil/steam* Steam cook for 3-5 minutes, or until water is all gone. Don't overcook at this stage...
Remove and eat with dipping sauce (recipe below).
Leftover filling or cooked potstickers freeze well. The wonton wrappers say they do- they don’t (crumbly mess after thawing).

PF Changs Dipping Sauce
¼ c water
¼ c soy sauce
1 t chili paste
1T rice wine vinegar
2 T sugar
1t ginger (fresh grated)

*if doubling... don't double the chili paste.

Best Asian Grilled Pork Chops

Summer S.

Serves 6

Ingredients
1/2 c. water
1/3 c. soy sauce
1/4 c. vegetable oil
3 T lemon pepper seasoning
2 cloves garlic, minced
6 pork loin chops (can also be done with boneless, skinless chicken breasts)

Directions
In a deep bowl mix all marinade ingredients
Marinate for at least 2 hours
Remove from marinade and cook over medium-high heat on greased grill.
Thick chops (3/4”) 6- 7 mins per side
Thinner chops 5- 6 mins per side

Smart Pork-Pasta Toss

Jennifer S.

1/2 lb. whole wheat spaghetti, uncooked
1/4 cup Balsamic Vinaigrette Dressing, divided
1 lb. pork tenderloin, cut into 1-inch pieces
1 cup chopped red onions
3 cloves garlic, minced
1-1/2 cups cherry tomatoes, halved
1/3 cup fat-free reduced-sodium chicken broth
6 cups loosely packed baby spinach leaves
1 cup Shredded Italian* Three Cheese Blend, divided

COOK spaghetti as directed on package, omitting salt. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium-high heat. Add meat; cook 5 to 6 min. or until done, stirring occasionally. Remove from skillet; cover to keep warm.

ADD remaining dressing, onions and garlic to skillet; cook and stir 2 to 3 min. or until onions are crisp-tender. Add tomatoes; cook 1 min. Add broth and meat; stir. Bring to boil, stirring occasionally.

DRAIN spaghetti. Add to ingredients in skillet with the spinach and 1/2 cup cheese; mix lightly. Top with remaining cheese.

Bolognase Sauce

Summer S.

Serves 8
A very dense, meaty ragu sauce from the region of Bologna, Italy.

2 medium onions
4 celery ribs
2 medium carrots
5 cloves garlic
1 lb mushrooms
1/8 cup olive oil
1/8 cup butter
1/8 lb bacon (I don’t use, but highly recommended for bacon lovers)
1 lb ground veal or beef (or turkey)
1 lb ground pork (or chicken sausage)
1 (6 oz) can of tomato paste
1 (28 oz) can of tomato puree
1 cup whole milk (I make with skim and it’s still pretty good)
1 cup water
1 cup red or white wine. Optional: you can add more water
1 t fresh (1 T dried) thyme
1 t fresh (1 T dried) basil
2- 3 bay leaves
Salt & pepper to taste
Pasta of choice
8 oz Parmigiana, Asiago, or Romano cheese, garnish



Directions
Place onion, celery, carrot, garlic and mushrooms in food processor or blender. Drizzle in 1/8 cup of olive oil. Puree into a coarse paste. In a large pan over medium heat, melt butter. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
Add bacon and cook for 5 minutes (if using, if not, omit step). Add ground meats and BROWN them (brown food just tastes better). Use a wire whisk to break up meat to ensure a velvety finished texture. Don’t rush this step. Cook another 15- 20 minutes.
Stir in tomatoes, tomato paste, milk, wine, water, bay, basil and thyme. Gently simmer, uncovered*, until sauce is thickened, 1 to 1 1/2 hours. Stir with wire whisk every 15- 20 mins. Add salt and pepper and remove from heat.
30 minutes before you want to eat, cook your pasta (rigatoni is my FAV, but others eat spaghetti, penne, or fat homemade noodles). When your pasta is done, take 1 cup of pasta water and add it into the sauce. Toss ¼ of the sauce with pasta and then top with your desired amount. Top generously with cheese and enjoy!

Believe it or not, some people actually use this as their red sauce for lasagna. Whew, too much work.

*A splatter screen really comes in handy at this point. Once the liquid starts to reduce, the bolognase will begin to bubble and splatter everywhere unless you have something covering the pot. You don’t want to place the lid on the pot because then the liquid won’t be able to evaporate. Since a splatter screen is made out of a fine mesh, the liquid can still evaporate, but the erupting sauce won’t splatter all over the stove, kitchen walls, and most important of all, you!

Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.