Gingered Turkey with Potatoes and Chick Peas recipe – BigOven.com

4
Turkey American
Winter, Fall, Bake, Main Dish, American, Turkey, Dinner, Savory

1 pound TURKEY CUTLETS cut into 1/2-inch strips
1/4 cup green onions thinly sliced
1 teaspoon fresh ginger minced
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon black pepper
1/2 teaspoon salt
1 -1/2 pounds small new potatoes cut into 1-inch cubes
2 teaspoons olive oil
2 Roma tomatoes seeded and cut into 1-inch cubes
1 8oz. can chick peas drained and rinsed
1/4 cup chopped cilantro

1. In small bowl, combine turkey strips, green onions, ginger, cumin, coriander, pepper and salt. Set aside while preparing other ingredients.
2. Boil potatoes for about 10 minutes or until just tender; drain.
3. In 12-inch nonstick skillet, heat oil; add turkey strips; saute for 5 to 6 minutes or until no longer pink.
4. Toss in potatoes, chick peas, tomatoes and cilantro; heat for about 1 minute and serve.

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Spanish Paella recipe – BigOven.com

8
Chicken Spanish
Winter, Fall, Steam, Slow cook, Misc. Ethnic, Main Dish, Spanish, Chicken, Dinner, Bold

For the sofrito:
2 tablespoons olive oil
1 cup yellow onion 1 medium minced
1 med red or green bell pepper
1 cup a 1-pound can seeded and
1 teaspoon dried basil crumbled
1 teaspoon dried thyme crumbled
1 teaspoon cumin seed
1 med bay leaf
1 tablespoon minced garlic
1 med chicken 2-3 pound cut in
6 chicken legs separated into
Salt and pepper
2 tablespoons olive oil
1/2 pound Chorizo about 3 links
cut crosswise into slices
4 cups chicken broth
1/4 teaspoon ground saffron or turmeric
3 cups long-grain rice
1 pound mussels scrubbed well
1 cup fresh or frozen peas thawed
Minced fresh cilantro or parsley for
garnish

Make the sofrito: In a skillet heat 2 tablespoons olive oil. Add the onion and pepper, and cook until softened, about 2 minutes. Add tomatoes, thyme, basil, cumin seed, bay leaf and garlic. Season with salt and pepper. Cook the mixture for 5 to 7 minutes, or until almost all the liquid has evaporated. Set aside.

Pat dry the chicken and season it with salt and pepper. In a large deep ovenproof skillet heat the oil over moderately high heat until it is hot. Add the chicken to the skillet, cook it for 7 to 10 minutes on each side, or until it is browned and transfer it to a plate. Add the sausage or ham to the skillet, cook it, tossing, until it is browned lightly, and transfer with a slotted spoon to the plate.

To assemble the paella: Preheat the oven 400 degrees. In a saucepan bring the broth to a simmer over moderately high heat, add the saffron or turmeric and let the mixture steep for 5 minutes. In a 14-inch paella pan or a large deep ovenproof skillet, arrange the rice, chicken, sausage or ham and sofrito. Add the prepared broth, bring the liquid to a simmer over high heat, stirring, and immediately remove the pan from the heat. Arrange the shellfish in the pan and bake the paella on the floor of the oven for 25 minutes. (Do not stir the paella during cooking. If the mixture becomes dry, add the additional broth.) Add the peas and bake the paella for 10 minutes more, or until the liquid is absorbed and the mussels have opened. Let the paella stand, covered with a dish towel, for 5 minutes before serving. Serve the paella in its dish garnished with the cilantro and lemon wedges.

Yield: 6 to 8 servings

Prep Time: 45 minutes

Adapted from recipe by Patricia Simet de Fabian, Torreon, Coah., MX

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Spanish Paella recipe – BigOven.com

8
Chicken Spanish
Winter, Fall, Steam, Slow cook, Misc. Ethnic, Main Dish, Spanish, Chicken, Dinner, Bold

For the sofrito:
2 tablespoons olive oil
1 cup yellow onion 1 medium minced
1 med red or green bell pepper
1 cup a 1-pound can seeded and
1 teaspoon dried basil crumbled
1 teaspoon dried thyme crumbled
1 teaspoon cumin seed
1 med bay leaf
1 tablespoon minced garlic
1 med chicken 2-3 pound cut in
6 chicken legs separated into
Salt and pepper
2 tablespoons olive oil
1/2 pound Chorizo about 3 links
cut crosswise into slices
4 cups chicken broth
1/4 teaspoon ground saffron or turmeric
3 cups long-grain rice
1 pound mussels scrubbed well
1 cup fresh or frozen peas thawed
Minced fresh cilantro or parsley for
garnish

Make the sofrito: In a skillet heat 2 tablespoons olive oil. Add the onion and pepper, and cook until softened, about 2 minutes. Add tomatoes, thyme, basil, cumin seed, bay leaf and garlic. Season with salt and pepper. Cook the mixture for 5 to 7 minutes, or until almost all the liquid has evaporated. Set aside.

Pat dry the chicken and season it with salt and pepper. In a large deep ovenproof skillet heat the oil over moderately high heat until it is hot. Add the chicken to the skillet, cook it for 7 to 10 minutes on each side, or until it is browned and transfer it to a plate. Add the sausage or ham to the skillet, cook it, tossing, until it is browned lightly, and transfer with a slotted spoon to the plate.

To assemble the paella: Preheat the oven 400 degrees. In a saucepan bring the broth to a simmer over moderately high heat, add the saffron or turmeric and let the mixture steep for 5 minutes. In a 14-inch paella pan or a large deep ovenproof skillet, arrange the rice, chicken, sausage or ham and sofrito. Add the prepared broth, bring the liquid to a simmer over high heat, stirring, and immediately remove the pan from the heat. Arrange the shellfish in the pan and bake the paella on the floor of the oven for 25 minutes. (Do not stir the paella during cooking. If the mixture becomes dry, add the additional broth.) Add the peas and bake the paella for 10 minutes more, or until the liquid is absorbed and the mussels have opened. Let the paella stand, covered with a dish towel, for 5 minutes before serving. Serve the paella in its dish garnished with the cilantro and lemon wedges.

Yield: 6 to 8 servings

Prep Time: 45 minutes

Adapted from recipe by Patricia Simet de Fabian, Torreon, Coah., MX

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Peppered Rack of Pork recipe – BigOven.com

6
Pork American
Winter, Fall, Bake, Main Dish, American, Pork, Dinner, Bold

3 pound pork rib roast with at least 6 ribs, chine bone cracked
1/4 cup pepper-blend seasoning

Heat oven to 375 degrees F. Trim rib bones of roast of all extra meat (this is called “Frenching”; you can do it yourself or ask the butcher to do it for you). Coat roast on all surfaces with pepper seasoning. Place roast, bones up, in shallow roasting pan. Roast for 1-1 1/2 hours, until internal temperature (measured with a meat thermometer) reads 155 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F. – about 10 minutes. Cut between rib bones to serve.

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Recipe: Maple Whipped Cream
Recipe Description: Try this easy maple whipped cream on pumpkin pie, morning pancakes and waffles, or as deliciously melting treat on hot oatmeal.

Peppered Pork Tenderloin recipe – BigOven.com

4
Pork American
Winter, Fall, Bake, Main Dish, American, Pork, Dinner, Spicy (Hot)

1 whole pork tenderloin about 1 pound
2 teaspoons lemon pepper
1/2 teaspoon cayenne (red pepper) OR pepper blend seasoning

Rub tenderloin with both peppers seasonings, covering entire surface. Place in shallow roasting pan and roast in 425 degree F. oven for 15-20 minutes, until internal temperature (measured with a meat thermometer) reads 155-160 degrees F. Let roast rest for 5 minutes before slicing to serve.

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Ham with Cider Glaze recipe – BigOven.com

8
Pork American
Winter, Fall, Bake, Main Dish, American, Pork, Dinner, Breakfast, Savory

1 fully cooked ham (boneless or shank or butt half, spiral-sliced), 4-5 pounds
1 cup apple cider
4 teaspoons cornstarch
2 teaspoons spicy mustard
1/8 teaspoon ground cloves

Heat oven to 350 degrees F. Place ham in shallow roasting pan in ovenand roast for 1 hour. (about 15-18 minutes per pound.)
Meanwhile, stir 2 tablespoons apple cider and cornstarch together in a small bowl. In a small saucepan, bring cornstarch mixture, remaining apple cider, mustard and cloves to a boil, stirring until thickened. Pour glaze over ham in oven ham during the final 30 minutes of roasting.

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Grilled Ham Steaks with Apricot Glaze recipe – BigOven.com

4
Pork American
Winter, Fall, Bake, Main Dish, American, Pork, Dinner, Sweet

1 pound boneless ham cut into 4 1/2-inch-thick slices
1/4 cup apricot jam
2 teaspoon Dijon-style mustard
2 teaspoons cider vinegar

In a small bowl, mix together well the jam, mustard and vinegar. Grill ham slices over hot coals, brushing with apricot basting sauce occasionally and turning once, until nicely browned, about 8-10 minutes total. Serve immediately.

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Grecian Goddess Grilled Chops recipe – BigOven.com

4
Pork American
Winter, Fall, Bake, Main Dish, American, Pork, Dinner, Creamy

4 boneless center pork loin chops 1 1/2-inch thick
4 tablespoons lemon juice
4 tablespoons olive oil
1 teaspoon dried rosemary crumbled
2 garlic cloves crushed
1 cup plain low fat yogurt
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1/4 teaspoon coarsely ground black pepper
1/2 thinly sliced cucumber
2 tablespoon sliced green onion

In large self-sealing bag, combine olive oil, lemon juice, rosemary and garlic; add chops, seal bag and refrigerate 4-24 hours. Meanwhile, in small bowl, stir together yogurt, oregano, garlic salt, pepper, cucumber and onion; cover and refrigerate to let flavors blend. Prepare medium-hot fire in kettle-style grill. Remove chops from marinade, discarding remaining marinade, and grill chops for 12-15 minutes, turning once. Spoon some sauce over grilled chops to serve, and serve remaining sauce on side.

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Boneless Pork Loin Roast with Herbed Pepper Rub recipe – BigOven.com

6
Pork American
Winter, Fall, Bake, Main Dish, American, Pork, Dinner, Spring, Savory

1 3-pound boneless pork loin roast
Herbed Pepper Rub:
2 tablespoons cracked black pepper
2 tablespoons grated Parmesan cheese
2 teaspoons dried basil
2 teaspoons dried rosemary
2 teaspoons dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt

Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1-1 1/4 hours (18-20 minutes per pound), until internal temperature, measured with a meat thermometer, registers 155 degrees F. Remove roast from oven and let rest for 5-10 minutes before slicing to serve. Serves 6-8, with leftovers.

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