Nov 9 - 16

Sunday: Risotto with Lemon, Chicken, & Basil. Served with rolls (VERY GOOD)

Monday: Pumpkin Waffles, Maple Syrup, and Almond whipped cream

Tuesday: Chicken Enchiladas
(Located in Recipe Binder)

Wednesday: Daddy's Birthday: Cider-Braised Pork Chops, Garlic Mashed Potatoes, Rolls, & Birthday Cake

Thursday: Chicken Divan & Rolls
(Located in Recipe Binder)

Friday-Sunday: Pacific City, Oregon

Risotto with Chicken, lemon, and Basil
(Cook's Country Oct/Nov 2008)
Serves 4 (fast)

If the finished risotto is too thick, stir in hot water, a few T. at a time, to adjust the consistency.

1 C. Arborio rice
4 c. low-sodium chicken broth
6 T. unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 rotisserie chicken, skin discarded, meat shredded into bit sized pieces (about 3 cups)
1/2 c. chopped fresh basil
2 t. grated zest and 2 T. juice from 1 lemon
1 C. grated parm. cheese, plus extra for serving
salt and pepper

1. Combine rice, 3 c. broth, and 2 T. butter in lg. bowl. Wrap tightly with plastic wrap and microwave until rice is softened and most of liquid is absorbed, 10-16 min.
2. Meanwhile, melt additional 2 T. butter in med. saucepan over med. heat. Stir in onion and cook until softened, about 3 min. Stir in garlic and cook until fragrant, about 30 sec. Stir in hot rice mixture and remaining broth and simmer, stirring constantly, until rice is tender, 5-7 min. Stir in chicken and cook until heated through, about 1 min.
3. Off heat, stir in basil, lemon zest, lemon juice, Parmesan, and remaining butter. Season with salt and pepper. Serve, passing additional Parmesan at table.

Pumpkin Waffles
2 c. flour (half whole wheat if desired)
2 TBSP packed brown sugar
1 TBSP baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 3/4 cup milk (maybe a little more or less)
1/2 c pumpkin
1 egg
2 TBSP. vegetable oil

Mix and drop into hot waffle iron. SO YUMMY!!!!

Cider-Braised Pork Chops
(Cook's Country Oct/Nov 2008)
Serves 6

Do not use chops thinner than 1 inch. In step, 3 separator makes quick work of defatting the sauces.

6 bone-in blade-cut pork chops, about 1 inch thick. (I used boneless)
Salt & pepper
2 TB Vegetable oil
1 onion, chopped (I only used ½ - kids and tummies)
3 garlic cloves, minced
2 TB all-purpose flour
¼ Cup apple butter
1 Cup apple cider
1 sprig fresh thyme
1 tsp cider vinegar
1 TB finely chopped fresh parsley

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat chops dry with paper towel and season with salt & pepper. Heat oil in large Dutch over medium-high heat until just smoking. Brown chops in two batches, about 4 min per side; transfer to plate.
2. Pour off all but 1 TB fat from pot and cook onion over medium heat until softened, about 5 minutes. Stir in garlic, flour, and 2 TB of apple butter and cook until onions are coated and mixture is fragrant, about 1 minute. Stir in cider and thyme, scraping up any browned bits with wooden spoon, and bring to boil. Add browned chops and any accumulated juices to pot, cover, and transfer to oven. Braise until chops are completely tender, about 1 ½ hours.
3. Transfer chops to serving platter. Strain sauce, then use a shallow spoon to skim off fat. Whisk in vinegar, parsley, and remaining apple butter. Season with salt & pepper. Serve, passing sauce at table.

Note: Make ahead – Chops and sauce can be refrigerated separately for up to 2 days. To serve, heat sauce and chops together over medium heat until chops are warmed through

Garlic Mashed Potatoes
(Cook's Country Oct/Nov 2008)
Serves 8 to 10

Cutting the potatoes into ½ inch pieces ensures that maximum surface area is exposed to soak up garlicky flavor.

4 lbs russet potatoes, peeled, quartered, and cut into ½ inch pieces
12 TB butter (1 ½ sticks)
12 garlic cloves, minced (1 used 10)
1 tsp sugar
1 ½ cups half & half
½ cup water
Salt & pepper

1. Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly.
2. Melt 4 TB butter in Dutch oven over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 min. Add rinsed potatoes, 1 ¼ cups half & half, water, and 1 tsp salt to pot and stir to combine. Bring to boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 35 min.
3. Off heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining half & half until liquid is absorbed and potatoes are creamy. Season with salt & pepper. Serve.