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Apple Stuffed Pork Loin Roast
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 Granny Smith apples, peeled, cored and chopped
- 8 fresh sage leaves
- 2 cups thick-cut white bread cubes, crusts removed
- 1 egg, beaten
- 2 tablespoons butter
- Salt and pepper
- ½ to 1 cup chicken broth, plus more if needed
- 1 (3 pound) pork loin roast, butterflied
- Preheat oven to 375 degrees F.
- In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened.
- Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin.
- Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan.
- Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F.
- Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.
Recipe Source: Food Network.com
Stuffed Pork Chops
These stuffed pork chops are quick and easy enough to make any night of the week.
- 1 package (10 oz.) frozen spinach, thawed
- 2 tbsp. golden raisins
- 2 garlic cloves, minced
- 2 tbsp. freshly grated parmesan cheese
- 1 tsp. salt
- ½ tsp. black pepper
- 4 boneless center-cut pork chops
- 1 tbsp. olive oil
- 1 tbsp. butter
- ½ c. chicken broth
- 1 tsp. balsamic vinegar
- Make the filling by combining the spinach, raisins, garlic, parmesancheese, ½ tsp. salt and ¼ tsp. pepper.
- Insert a knife into one side of the pork chop and cut a pocket. Fill the pocket with ¼ of the filling (or as much as you can) and secure with a toothpick. Sprinkle chops with salt and pepper.
- Heat a large frying pan over medium high heat and add olive oil and butter. When the butter sizzles, add your pork chops and cook until browned, about 5 minutes per side. Remove to a plate when done and cover with foil while you make the sauce.
- Add the broth to same pan and bring to a boil. Reduce heat and simmer, scraping up brown bits with a wooden spoon, until mixture reduces by half. Remove skillet from heat and add vinegar. Serve over pork chops.
If you prefer, you can simply place the filling on one side of the pork chop, and fold it in half, rather than cut a pocket.
Recipe Source: Foodista.com
Baked Chicken Breasts Stuffed With Wild Rice
Don't wait to order this the next time you eat at a fancy restaurant. This stuffed chicken recipe isn't difficult to make, and your entire family will love it.
- 8 boneless skinless chicken breast halves, flattened
- 8 oz. long grain and wild rice blend, rinsed and drained
- 1 c. chicken broth
- 1 c. water
- ¼ c. chives or finely sliced green onion
- ½ c. slivered almonds, toasted
- ½ c. seedless sugar free raspberry jam
- 1 orange, juiced
- ½ c. honey
- 1 tsp. finely grated orange rind
- ½ tsp. fresh grated ginger
- salt and pepper to taste
- Preheat oven to 350.
- Cook wild rice according to package directions, replacing 1 cup of water the package calls for with 1 cup of chicken broth. (So you're cooking the rice with 1 cup water and 1 cup broth.)
- Cut a deep pocket into each chicken breast, and season with salt and pepper.
- When rice is cooked, mix in chives and almonds.
- Bring jam, orange juice, honey, orange rind and ginger to a boil. Reduce heat and simmer for 3 – 4 minutes to reduce a bit. Remove from heat.
- Line a cookie sheet with foil and spray with cooking spray.
- Stuff chicken breasts with rice and place on cookie sheet. Baste with jam mixture and bake for 25–30 minutes, until chicken is cooked through. Baste often with jam mixture.
- Remove from oven and pour remaining jam over the top of the chicken breasts.
Recipe Source: Foodista.com
Stuffed Jalapeno Peppers
A great appetizer or party food, these stuffed jalapeno peppers are delicious!
- 12 fresh jalapeno peppers, cut part way through, and with stems, seeds and membranes removed
- ½ lb. ham slices, chopped
- 8 oz. cream cheese, softened
- 1½ c. grated Cheddar cheese
- ½ tsp. ground cumin
- ½ tsp. cayenne (or less, to taste)
- 2 large eggs
- 2 tbsp. milk
- 8 tsp. Essence seasoning
- 1 c. fine dry bread crumbs
- ½ c. flour
- Preheat the oven to 350 F. Lightly grease a baking sheet and set aside.
- In a bowl, mix together the cream cheese, Cheddar cheese, cumin, and cayenne. Add the chopped ham and mix well.
- In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence seasoning.
- In a shallow dish, combine the bread crumbs and remaining 4 teaspoons of Essence seasoning
- In a third dish, combine the flour and remaining 2 teaspoons of Essence seasoning.
- Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half.
- One at a time, dredge in the flour, dip into the egg mixture, then dredge in the bread crumbs, pressing to coat. If necessary, repeat the process.
- Place the coated peppers on baking sheet and bake until the filling is runny and the crust is golden, about 25-30 minutes.
- Remove from the oven and serve immediately.
The original recipe calls for cooked ground sausage instead of ham, so you can use that if you choose.
If you can’t find Essence seasoning in your local grocery store, you can order from Amazon here
Recipe adapted from: Foodista.com