panko pork chops
pasta quattro formage
easy pleasy meatloaf
chicken salad wraps
Panko Pork Chops
Marla and I share the same favorite beef roast recipe.
Place roast in crockpot with one medium onion chopped into wedges. Pour 12oz beer over top, sprinkle Good Season’s Italian dressing mix over meat. Cook all day.
Pasta Quattro Formaggi (Pioneer Woman)
1 pound Angel Hair Pasta
½ cups Grated Fontina Cheese
½ cups Grated Parmesan Cheese
½ cups Grated Romano Cheese
½ cups Goat Cheese (chevre)
2 Tablespoons Butter, Softened
1 cup Heavy Cream
1 whole Garlic Clove, Peeled
½ teaspoons Salt, More To Taste
Freshly Ground Black Pepper
Minced Fresh Parsley
Heat cream in a small saucepan on the stove over low heat.
Rub garlic clove all over the inside of a large serving bowl.
Cook pasta according to package directions in lightly salted water, leaning toward the al dente side. Do not overcook! Drain pasta, then return to the cooking pot. Pour in cream, add butter, and add cheeses and salt and pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don’t overmix; if there are little clumps of cheese here and there, it’s fine! Taste and add more salt if needed. Mixing stage should happen very quickly.
Turn pasta into large serving bowl. Sprinkle with parsley and serve immediately with a nice medium rare steak.
Rotisserie Chicken (make extra for Thursday’s chicken salad)
Meatloaf (Pioneer Woman)
In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside. (This is the spicy fry sauce.) Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.
Mix ground beef, heavy cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix ingredients.
For the meatloaf: add in the mushroom mixture, and mix well. Form a loaf and bake in a 9x13 pan at 375 for 45-50 min.
For the sliders: Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat. Add four patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.
Chicken salad wraps
Leftover BBQ chicken (or sliced deli turkey)
Leftover tomato innards, plus more diced tomatoes
4-6T Honey mustard (equal parts honey and mustard)
2t finely chopped jalapeno (optional)
¼ c grated cheese
2t chopped cilantro
Combine honey mustard, jalapeno, grated cheese and cilantro in a small bowl. Spread on tortillas top with avocado, tomatoes, add in chicken, roll and eat!
Pears with cheese
Pears sliced long ways; cored
Slice pears long ways and remove core/seeds. Add a dollop of mayo in the space where you just removed the seeds and then top with grated cheese. They are really good!