Friday, January 18, 2013

Cuban Pork Chops

Cuban Pork Chops

3 teaspoons olive oil
4 bone-in pork chops
2 bell peppers, sliced
1/2 white onion, sliced
1 jalapeno, sliced
1/2 cup grapefruit or orange juice

Heat oil in pan. Add pork chops; cook 2 min per side; remove from heat and set aside.  Add bell peppers and onion and jalapeno; cook 4 min. Add pork chops back to pan with juice; cook 2 min.

Serves 4

Thursday, January 17, 2013

Elk pizza

Elk Pizza

3/4 lb ground elk
3 Tablespoons oil
1/4 white onion, diced
fresh oregano
pizza crust
7.5 oz ricotta cheese
3/4 cup tomato sauce
fresh basil
parmesan cheese

1. Cook group elk in skillet until browned. Remove from heat and set aside.
2. In another skillet add oil. Add onion and oregano, cooking until onions become translucent and soft about 10 minutes. Remove from heat and set aside.
3. Heat oven to 400 degrees.
4. Cover the top of the pizza crust with the ricotta cheese. Add tomato sauce, top with ground elk, and add onion mixture and then top off with chopped basil and parmesan cheese.
5. Bake about 14 minutes.

Serves 4
Adapted from: Nevada Foodies

Wednesday, January 16, 2013

Elk Enchiladas

Elk Enchiladas

2 Tablespoons olive oil
1.5 lbs ground Elk
5 slices turkey bacon, chopped
1/2 white onion, chopped
1 Tablespoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1/2 can Miller Light
Salt and pepper
10-12 small corn tortillas
28oz green chili enchilada sauce – Medium
1 cup shredded mexican 4 cheese

1. Over medium heat, add oil, bacon and onions to pan. Cook until onions are translucent. Add elk to pan and cook thoroughly. Add cumin, cayenne pepper, garlic powder, Miller Light, salt, and pepper. Continue cooking for about 5 minutes. Remove from heat.
2. Preheat oven to 400 degrees.
3. Place some of the meat filling into each tortilla, roll up and place seam side down in a 9x13 baking dish. Pour the green enchilada sauce over all enchiladas until they are covered completely. Add shredded cheese to the top of enchiladas.
4. Bake about 25 minutes (until the cheese begins to brown).

Serves 4-6
Adapted from: Nevada Foodies

Saturday, January 12, 2013

Baked Artichoke Dip

Baked Artichoke Dip

2 cans (14 ounces each) artichoke hearts in water
3 Tablespoons unsalted butter, room temperature
1/8 cup all-purpose flour
1 cup whole milk, warmed
1 teaspoons coarse salt
Freshly ground black pepper
1/16 teaspoon cayenne pepper
1/2 cup grated Parmesan cheese
1/2 cup grated pecorino cheese
1/4 large onion, finely chopped
1/2 Tablespoon fresh thyme leaves, chopped
1/8 cup breadcrumbs

1. Thinly slice artichokes; pat dry.
2. Preheat oven to 400 degrees.
3. Melt 2 tablespoons butter in a saucepan over medium heat. Add flour, and cook, stirring constantly, for 2 minutes. Whisk in milk, and bring to a boil. Add salt, pepper, and cayenne, and simmer until thickened, about 2 minutes. Remove from heat, and stir in cheeses.
4. Melt remaining tablespoon butter in a skillet over medium-high heat. Add onion, and cook 3 minutes. Add thyme and sliced artichokes, and cook for 3 minutes. Add to cheese mixture. Transfer to baking dish. Sprinkle with breadcrumbs.
5. Bake about 15 minutes (until golden and bubbling).

Adapted from Martha Stewart