Mushroom Pork

I'm typically not a fan of pork. Actually, I tend to avoid buying it altogether unless it's a smoked ham. Something about the thought of it just grosses me out. I've had it prepared fabulously before, and loved it. I've had good recipes for it given to me, and enjoyed them. But in general, at the grocery store I tend to avoid picking any up.

The other day though they were on that same sale I mentioned in my last post. So I bought some. Then I realized that I had nothing that I would normally make with it. Nor did I have the time to spend frying it. So I threw something together, put it in the crockpot, and called it good. The family raved over it. And I even bought a package of pork blade steak this last time I was there to do it again. Here's what I came up with:

1 package of pork chops/loins/blade steaks(I think there were 4 in there)
2 cans of cream of mushroom
a handful of fresh mushrooms (optional of course)
1/4 medium sized onion chopped VERY small
a couple garlic cloves, pressed
salt
pepper

I literally dumped it in the cp. It was done on high in about 3 hours. (Stir it half way through if you want -- just to make sure everything is evenly coated.) I served it w/ mashed potatoes and green beans.


Again, the family adored it. So finally, a plus one for pork. :)

Chicken Gorgonzola

I was inspired by a meal that I saw at Trader Joe's last week and I thought to myself, "Hey, I can make that!" and my oh my I am so glad that I did and the best part...Start to table in 30 minutes!! I think the kids would love a "naked" version of this, just chicken and the cheese sauce.

• 3 Chicken Breasts
• Whole wheat flour
  
• 3 Tbs Olive Oil
• 1/3 Cup Portabella Mushrooms, cut into pieces
  
• 1 Small Shallot, chopped
  
• 2 Cloves garlic, chopped
• 1 Cup half and half
• 1/2 Cup Crumbled Gorgonzola Cheese
• 1 Roma Tomato, chopped
  

Heat 3 tablespoons of olive oil in large pan. Add in mushrooms, shallot, and garlic and cook until shallot is tender. Lightly dredge the chicken through the flour and add to the pan cooking until juices run clear. Meanwhile, heat half and half in a saucepan until warm, add in Gorgonzola cheese stirring until creamy. When the chicken is cooked through remove from pan and top each breast with the mushroom mixture and chopped roma tomatoes. Drizzle cheese sauce over top of chicken and top with parsley flakes if desired.

Provolone Chicken with Portobello Mushroom Caps

Provolone Chicken on Portobello Caps
2 (5 - 6 inch-wide) portobello mushrooms, stems removed and chopped
2 boneless skinless chicken breasts (I used the thin cut.)
2 tablespoons soy sauce
2 tablespoons + 1 teaspoon olive oil, divided
1 garlic clove, minced
2 slices provolone cheese
1/4 teaspoon pepper
2 tablespoons dry vermouth or chicken broth
2 teaspoons chopped fresh chives

1. Heat oven to 400°F. Lightly grease medium baking dish; place mushroom caps in dish, gill-side down.

2. Place chicken in shallow dish. Combine soy sauce, 2 tablespoons of the oil and the garlic in small bowl. Brush half of the mixture over both sides of mushroom caps. Pour remaining mixture over chicken, turning to coat all sides.

3. Bake mushroom caps 15-20 minutes or until tender but not limp, turning once.

4. Halfway through baking mushrooms, remove chicken from marinade; reserve marinade. Heat remaining 1 teaspoon oil in medium skillet over medium-high heat. Cook chicken 4 minutes or until browned on one side. Turn; add mushroom stems to skillet. Top each breast with 1 cheese slice; sprinkle with pepper. Pour vermouth (broth) and reserved marinade into pan; partially cover and reduce heat to medium-low. Cook 3 - 4 minutes or until cheese melts and chicken is no longer pink in center.

5. Place mushroom caps gill-side up on plates; top with chicken mixture. Drizzle with pan juices. Sprinkle with chives.

This recipe is easy to double (or triple) and very filling. Great with a simple salad and some crusty bread. I also have made it w/o the portobello caps and added just small pieces of fresh mushrooms (all broke up) in the pan instead when needing something quick (think 15-30 min TOPS) that everyone will enjoy.