Meal of the Month
SPICY SKILLET PORK CHOPS
Try this out in March! You will be glad you did!
Ingredients
- 1 1⁄2cups frozen whole kernel corn, loose-packed
- 1(10 ounce) can tomatoes and green chilies
- 1⁄2teaspoon ground cumin
- 1⁄4teaspoon bottled hot pepper sauce
- 2 garlic cloves, minced
- 4 boneless pork loin chops, cut 3/4 inch thick
- 1⁄2teaspoon chili powder
- 2 teaspoons cooking oil
- 1 medium onion, cut into thin wedges
- 1 tablespoon fresh cilantro, chopped
Directions
- In a medium bowl combine corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside.
- Trim fat from chops. Sprinkle both sides of each chop with chili powder. In a 12-inch nonstick skillet heat oil over medium-high heat. Add chops; cook chops about 4 minutes or until browned, turning once. Remove chops from skillet, reserving drippings. Reduce heat to medium. Add onion to skillet. Cook and stir for 3 minutes. Stir corn mixture into onion mixture in skillet. Place chops on corn mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until pork juices run clear or meat thermometer inserted into chops registers 160 degrees).
- To serve, remove chops from skillet. Stir chopped cilantro into corn mixture in skillet; serve corn mixture with chops. If desired, garnish with cilantro leaves.
Appetizer of the Month
Creamy Shrimp Scampi Dip
Ingredients
8 ounces cream cheese, at room temperature
1 cup shredded part-skim mozzarella
1 cup sour cream
1/2 cup mayonnaise
1/2 cup grated Parmesan
4 tablespoons plain dried breadcrumbs
Kosher salt
2 tablespoons unsalted butter, plus 1 tablespoon melted unsalted butter
1 pound large peeled and deveined shrimp, tails discarded, cut into 1/4-inch pieces
6 cloves garlic, thinly sliced
Large pinch crushed red pepper flakes
1/2 cup dry white wine
1/2 cup fresh parsley leaves, finely chopped
1 teaspoon lemon zest
Slices of crusty bread and/or crackers, for serving
- Salt
- Strawberries
Directions
- Position an oven rack in the top position, and preheat the oven to 375 degrees F.
- Beat the cream cheese, mozzarella, sour cream, mayonnaise, Parmesan, 2 tablespoons of the breadcrumbs and 1/2 teaspoon salt in a large bowl with an electric mixer on medium high until smooth. Cover and refrigerate until ready to add the shrimp.
- Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the shrimp, garlic, 1/4 teaspoon salt and the red pepper flakes, and cook, stirring frequently, until the shrimp just start to turn pink, about 2 minutes. Add the wine, bring to a simmer and cook until the shrimp are pink and cooked through, about 2 minutes (there will be some liquid left in the skillet). Remove the skillet from the heat, and let the shrimp cool completely.
- Meanwhile, mix together the parsley, the remaining 2 tablespoons breadcrumbs and 1 tablespoon melted butter, the lemon zest and a pinch of salt in a small bowl.
- Stir the shrimp, pan sauce and cream cheese mixtures together to combine; transfer to a 2-quart flameproof baking dish. (The dip and breadcrumb mixture can be covered and refrigerated overnight separately at this point.) Sprinkle the breadcrumb mixture over the dip, and bake until hot and bubbly, 15 to 20 minutes. Switch the oven to broil, and cook until the top is golden brown, 1 to 3 minutes. Let rest for a few minutes, then serve hot with bread and/or crackers.
Drink of the Month
Shamrock Martini
Enjoy this March Drink!
Ingredients
2 oz. Five Farms Irish cream
1½ oz. Pinnacle Chocolate Vodka or substitute Pinnacle Vanilla or Whipped
1½ oz. Dekuyper Creme de Menthe
Directions
Add ingredients to a shaker filled with ice. Stir until mixed well and strain into a Martini glass. Garnish can vary greatly, a piece of your favorite chocolate bar with a mint leaf on top, a drizzle of chocolate syrup or chocolate crumbles on the rim and whipped cream optional.
An alternate option: Serve in a rocks glass over ice.