Scalloppine with Cranberry Sauce

You'll Need:

4 Pork Cutlets or 4 Chicken Breasts, tenderized

4 tablespoons flour

1/2 teaspoon salt

1/4 teaspoons cracked, black pepper

2 teaspoons non-hydrogenated lard

1/4 cup red wine vinegar

3 tablespoons sugar (we prefer turbinado)

3 cups chicken broth

1 cup onion, finely chopped (we prefer red or sweet yellow onions)

3 tablespoons butter

1 cup fresh cranberries (whole canned cranberries will work too)

1/4 cup cranberry liqueur (or pure cranberry juice)

Directions:

Mix together flour, salt and pepper. Dredge the scalloppine in flour mixture, shaking off excess. In cast iron skillet, saute the cutlets or breasts in hot lard, turning once, just until browned. Arrange the pork on a serving platter and dress with some of the heated sauce.

FOR SAUCE: Cook together vinegar and sugar in a small saucepan until sugar is dissolved. Add stock and simmer for 5 minutes. In a skillet saute onion in the butter until onion is browned. Add flour, stir briskly and whisk in stock mixture. Bring to a boil and cook and stir for 5 minutes. Stir in cranberries and liqueur and simmer for 5 minutes.   Serves 4

Corn Bread, Sausage & Apple Stuffing

You'll Need:

1/2 lb (8 oz.) Breakfast Sausage (Ground or Chopped Links; Regular or Maple)

2 cups Apple, chopped & unpeeled

3/4 cup onion, chopped

1/3 cup REAL butter

1 teaspoon poultry seasoning

1/8 teaspoon cracked, black pepper

6 cups cornbread, coarsely crumbled (leftovers are fine)

1/4-1/2 cup chicken broth

Dash garlic salt & parsley

Directions:

Heat oven to 350 degrees F. In a large cast iron skillet, cook sausage until brown. Remove sausage; drain and set aside. Drain fat from skillet. In the same skillet, cook apple and onion in hot butter until tender. Remove from heat. Stir in poultry seasoning, garlic salt and black pepper.
In a large bowl, combine sausage, apple mixture, corn bread and parsley. Drizzle with enough chicken broth to moisten, tossing gently. Transfer to a buttered 2-quart casserole, baking dish or deep cast iron skillet.
Cover and bake for 25 to 30 minutes or until heated through.  Serves 8.

This takes about 15-20 minutes to put together, then bakes. Super easy & delicious!

*Original recipe from National Pork Board. Adapted to our family's taste & budget.

You'll Need:

• 1 PACKAGE SCHENKER'S CHORIZO SAUSAGE LINKS
• 8 CORN TORTILLAS, 5- OR 6-INCHES IN DIAMETER
• COOKING SPRAY
• 1 15-OUNCE CAN REFRIED BLACK BEANS, WARMED (SUBSTITUTE REFRIED PINTO BEANS OR ANY KIND OF COOKED WHOLE BEAN YOU PREFER)
• COOKING OIL
• 8 LARGE EGGS
• 1 15-OUNCE JAR ROASTED TOMATO SALSA
• (OPTIONAL) GARNISH: CILANTRO, AVOCADO AND QUESO FRESCO

DIRECTIONS:

Preheat oven to 400 degrees F. Arrange tortillas on 2 baking sheets, making sure they are evenly spaced and not overlapping. Lightly spray the top of each tortilla with cooking spray and then transfer the baking sheets into the oven. Bake for 10 to 12 minutes until crisp, but not brown.

Heat a cast iron skillet over medium-high heat. Once hot, stir in the chorizo. Cook for 8 to 10 minutes or until chorizo is cooked through. Remove the cooked chorizo from the skillet with a slotted spoon to let any excess fat drip off. Place the chorizo in a medium bowl and set aside until cool enough to chop.

In the same skillet, add 2-3 teaspoons of oil (ONLY if needed). Carefully crack 3 eggs into the skillet, evenly spaced so they have room to cook, and cook until the egg white is solid, 3 to 4 minutes. Remove the fried eggs to a plate and repeat this process for remaining eggs.

To assemble, smear equal amounts of the refried beans on top of each crisp tortilla, followed by equal parts of the jarred salsa. Sprinkle equal amounts of the cooked chorizo on top of the salsa, followed by one fried egg on top of each tortilla. Serve immediately.

*Recipe adapted from "Pork, Be Inspired."

• 1 POUND PASTURED PORK TENDERLOIN
• 5 TABLESPOONS BALSAMIC VINEGAR, DIVIDED
• 3 TABLESPOONS OLIVE OIL, DIVIDED
• SALT AND PEPPER
• 1 CUP QUINOA
• 3/4 CUP DRIED TART CHERRIES
• 6 SCALLIONS, THINLY SLICED
• 1/4 CUP ALMONDS, SLICED, TOASTED, DIVIDED
• 2 CUPS KALE, OR BABY SPINACH LEAVES, SHREDDED

DIRECTIONS: Combine 3 tablespoons of the vinegar and 2 tablespoons of the oil in a large resealable bag. Add the pork, seal the bag, and set aside in the refrigerator, turning occasionally, at least 4 hours or overnight.

Preheat oven to 425 degrees F.

Remove pork from marinade, place it on a rimmed baking sheet, and sprinkle with salt and pepper. Discard marinade.

Roast pork until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, 25 to 30 minutes. Set aside to rest 10 minutes.

While pork is roasting, cook quinoa according to package directions. Drain any liquid that hasn’t absorbed, then cover and set aside.

Cut pork into 1-inch pieces. In a large bowl, combine pork and any cooking juices with quinoa, cherries, scallions and 2 tablespoons of almonds. Gently stir in kale or spinach, remaining 2 tablespoons of vinegar, and remaining 1 tablespoon of oil. Add more vinegar, oil, salt, and pepper to taste. Garnish with remaining 2 tablespoons of almonds and serve.

Serves 6 as a side dish, or 4 as an entrée

*Recipe courtesy of "Pork, Be Inspired".

Bacon Baklava...sinfully good!

You'll need:

• 1 POUND SLICED BACON, CUT CROSSWISE INTO 1/4-INCH STRIPS
• 1 1/4 CUPS BUTTER, (2 1/2 STICKS)
• 1 2/3 CUPS HAZELNUTS, CHOPPED
• 2/3 CUP WALNUTS, CHOPPED
• 40 9X14-INCH SHEETS PHYLLO DOUGH, (ABOUT 1 1-POUND PACKAGE), THAWED
• 1 1/2 CUPS NUTELLA CHOCOLATE HAZELNUT SPREAD
• 3/4 CUP COCOA NIBS
• 1 1/4 CUPS WATER
• 1 CUP HONEY

Directions:

In a large skillet over medium heat, cook the bacon, stirring occasionally, until crisped, about 15 minutes. Transfer to a strainer set over a bowl, separating the cooked bacon from the bacon fat. Set both aside.

While the bacon is cooking, preheat the oven to 350 degrees F. Arrange the hazelnuts and walnuts on a rimmed baking sheet and bake until toasted, about 10 minutes. Set aside to cool (leave the oven on).

While the bacon is cooking, in a small saucepan over medium heat, melt the butter. Set aside.

Set aside 1/2 cup of the bacon. Brush another large, rimmed baking sheet with butter. Top with a sheet of phyllo and brush the phyllo with butter. Repeat, using 20 sheets of phyllo and about half of the butter. Spread about 2/3 of the Nutella on top, then sprinkle with the toasted nuts, cocoa nibs, and remaining bacon. Top with the remaining Nutella and set aside.

Cover a work surface with a 12x16-inch piece of plastic wrap and brush it with butter. Top with a sheet of phyllo and brush the phyllo with butter. Repeat, using the remaining 20 sheets of phyllo and butter (you might not need all the butter). Pierce the phyllo stack all over with a fork, then use the plastic wrap to help lift the pierced phyllo stack off the work surface, placing the stack on top of the Nutella. Bake the baklava until golden brown, 30 to 35 minutes.

Meanwhile, in a medium saucepan over medium heat, combine the honey, water, and bacon fat and bring to a boil. Set aside.

When the baklava comes out of the oven, slowly and evenly pour the honey mixture over the top. Set aside for several hours to let the syrup soak in.

Cut into 20 pieces and serve garnished with the remaining bacon.

Serves 20

*Recipe adapted from Pork, Be Inspired.