Here they are! Recipes from Tuesday's game of Ready, Set, Cook! This must have been a "family" week since all 3 of we are related! (sister-in-law and brother)
Check out these recipes and visit their blogs.
From Krista at In the Kitchen with Krista:
Red Pepper Zucchini Penne with Italian Grilled Pork Chops
1 Red Pepper, sliced in strips, then cut in half
2 zucchini, sliced into "coins"
8 oz Penne pasta, cooked according to package directions (al dente)
3 Tbs olive oil, divided
2 cloves garlic, minced
1 tsp italian seasoning
1/2 cup Parmesan cheese, freshly shredded
Salt & pepper to taste
In heavy skillet, place 2 tbs olive oil, heat up. Add minced garlic
and saute for about1 minute - do not let the garlic burn! Add red
peppers and zucchini, saute until "crunchy tender". Sprinkle italian
seasoning and continue to saute for 2 minutes. Add pasta to pan and
mix well. Sprinkle with parma cheese and last tbs of olive oil
(season w/ salt & pepper now too) and combine again. Divide pasta
between 4 large bowls.
For the pork chops...
marinate in fridge for 1 hour in italian salad dressing. Grill 4 to 6
minutes a side until cooked thru. (we use an indoor electric grill
that grills both sides at one time, so it goes faster, but can be done
ahead of time).
Slice chops on the bias and put one chop ontop of each pasta portion.
From Bobby at Ear to the Heavens:
Apple and Bacon Stuffed Pork Chops
6 pork chops, at least 1-inch thick
2 to 4 slices diced bacon,
1/4 cup finely chopped celery
1/4 cup finely chopped onion
3 apples- peeled, cored, diced
1/4 cup brown sugar
1/2 cup bread crumbs
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. finely chopped parsley
Preheat oven to 375 degrees.
Crisp the bacon in a pan.
Add celery and onion and cook until tender.
Add apples and mix in the sugar.
Cover and cook slowly until tender and glazed.
Add bread crumbs, salt, pepper, and parsley.
Slice a pocket into each chop and stuff with stuffing mix.
Season chops with salt and pepper.
Heat oven-safe skillet to medium-high heat.
Sear the chops on both sides.
Remove from the heat and place in the oven for 30 minutes.
Zucchini and Penne Pasta
1lb penne pasta
8 cups water
2 medium zucchini
2 crushed cloves of garlic
2 tbsp. of Olive Oil
Salt and Pepper to taste.
1 tbsp finely chopped basil
1/2 cup finely ground parmesan cheese.
Boil 8 cups of salted water.
Add 1lb of penne pasta to the water.
When the pasta is cooked, remove from the heat and drain.
Return pasta to the pot and cover.
Cube 2 medium zucchinis.
Over medium-high heat, add the olive oil to a large skillet.
Toss in the garlic, salt, and pepper.
Once the garlic begins to soften, add the basil and stir well.
Once the basil is stirred in, add the zucchini to the pan.
Cook until tender.
Add the contents of the skillet to the pasta.
Stir in the parmesan cheese.
Serve on the side with the pork chops.
Creamy Pork and Penne Primavera
6 boneless pork chops~1" thick~sliced 1/2" thick on the bias
3/4 c. dry white wine or chicken stock
1 T. minced shallot
1 1/2 c. heavy cream
3 T. Dijon-style mustard
Freshly ground white pepper to taste
8 oz. penne cooked al dente and kept warm
1 c baby carrots~cut in 1" julienne
2 medium zucchini~cut in 1" julienne halved
1 broccoli crown, cut into small florets
Steam or microwave the vegetables until just tender and brightly colored, taking care not to overcook. Keep warm.
In a small heavy saucepan boil the wine or stock with the shallot until it is reduced to about 2 tablespoons. Add the cream. Bring the mixture just to a boil and simmer it for 2 minutes, or until it is thickened slightly. Strain the sauce through a fine sieve into a bowl and whisk in the mustard, the white pepper, and salt to taste.
Saute the pork sliced in olive oil until no longer pink.
Add the veggies, penne and cream sauce and heat through.