Jan 11th - Jan 17th

Sunday: Tortolini & Garlic Bread

Monday: Left overs

Tuesday: Lemon Chicken Risotto & Orange Brownies (Kim & Ellie here)

Wednesday: Honey Mustard Pretzel Chicken & Broccoli (Kim & Ellie here)

Thursday: Left overs

Friday:

Saturday: Pork Chops with Roasted Red Pepper Cream

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.

Orange Brownies
Paula Deen
24 Squares

1 1/2 cups all-purpose flour
2 cups sugar
1 tsp salt
1 cup (2 sticks) butter, softened
4 eggs
2 tsp pure orange extract
1 tsp grated orange zest

Glaze:
1 cup powdered sugar
2 TB orange juice
1 tsp grated orange zest

Preheat oven to 350 degrees.

Grease a 13 by 9 inch pan and set aside. In a mixing bowl, stir together flour, sugar, and salt. Add butter, eggs, orange extract, and orange zest and beat with a handheld electric mixer until well blended. Pour batter into prepard pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce top of entire cake with a fork.

Glaze:
Combine all ingredients in a bowl, stirring until smooth. Pour glaze over cake. Cool cake and cut into squares.

Honey Mustard Pretzel Chicken

Boneless Skinless Chicken Breasts or Tenders
Newman’s Own light honey mustard dressing
Rold Gold Honey Mustard Pretzels
Parmesan Cheese (optional)

Dip or marinate the chicken in the dressing. Grind up the pretzels in a food processor or use a plastic bag and rolling pin. Cover chicken with pretzels by dipping chicken in mixture or by shaking chicken in a bag of pretzel mixture. You can combine ½ cup parmesan cheese with the pretzels if you would like. You would want to combine the pretzels and cheese before covering the chicken. Bake on the silpat at 400 degrees for 15 min (tenders) or 25 minutes for the chicken breasts.

Pork Chops with Roasted Red Pepper Cream
Cook's Country April/May 2008
Serves 4 (recommends Divina jarred roasted red peppers)

4 bone in rib or center-cut pork chops (1 in thick)
salt and pepper
1 T. Vegetable oil
1/2 onion, sliced thin
6 garlic cloves, minced
3/4 c. low-sodium chicken broth
3/4 c. heavy cream
1 (12 oz) jar roasted red peppers, drained and chopped
2 t. light brown sugar
1/4 c. chopped fresh basil

1. Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium high heat until just smoking. Add cops and cook until well browned and meat registers 145 degrees. about 5 min. per side. Transfer to serving platter and tent with foil.

2. Add onion to empty skillet and cook until softened, about 5 min. Add garlic and cook until fragrant, about 30 seconds. Stir in broth, cream, roasted peppers, and sugar and simmer, scraping up any browned bits with wooden spoon, until sauce is slightly thickened, about 5 min. Off heat, add any accumulated pork juices back to pan and stir in basil. Season with salt and pepper. Spoon sauce over chops. Serve