Pan-seared Porkchops with Blackberry Reduction Sauce

Surprise! A healthier recipe from Paula Deen! Hooray! This dish melts in your mouth, enjoy!

Ingredients:

4 bone-in pork chops, however I used boneless (just a personal preference)
garlic powder,salt and pepper (to season pork chops)
4 tablespoons butter
¼ cup canola oil
½ cup dry white wine
2 cups blackberries
1 tablespoon honey
1 tablespoon fresh thyme leaves

Instructions:

Sprinkle the porkchops with a generous amount of seasoning (garlic powder, salt and pepper).

Heat a large skillet over high heat. Add the butter and oil and swirl until the butter is melted. Sear the chops, in two batches if necessary, until golden, about 2 minutes per side. Transfer the chops to a paper towel-lined plate.

Remove the skillet from the heat, add the wine, and return it to the heat. Simmer, scraping up the brown bits, until the wine has mostly evaporated, 4 to 6 minutes. Whisk in the blackberries and honey and cook until the berries are soft and falling apart, 5 to 7 minutes. Add the thyme and adjust the seasoning.

Reduce the heat to low and add the pork chops, overlapping them in the pan. Baste the chops well with the sauce, cover and cook until warmed through, 1 to 2 minutes.

Super Fast and Easy Chicken Fajitas

In a pinch for time? Here's a healthy, easy recipe to get dinner on the table in less than 30 minutes!

Ingredients:

1 boneless, skinless chicken breast for each person

McCormick's brand Perfect Pinch Cajun seasoning

Salt and pepper (to taste)

2 8-inch flour tortillas per person

Shredded lettuce

Light sour cream

Finely shredded reduced-fat Mexican blend cheese

Ortega brand taco sauce

1 red onion, 1 green pepper, 1 red pepper, 1 yellow pepper and a sprig of cilantro roughly chopped


Instructions:

Heat oven to 350. Lay tortillas on a baking sheet, heat until warm.

In a small pan, drizzle some olive oil and cook up the chicken breasts. Sprinkle Cajun seasoning on meat, enough to coat, about 2 teaspoons. After cooking, cut each piece of meat into slices (remember the one piece of chicken will go into 2 tortillas for each person).

In the same pan, add the veggies, drizzle some olive oil over top, salt and pepper. Sauté until tender.

For EACH tortilla:
Add chicken, top with veggies, shredded lettuce, 1 tbsp taco sauce, 1 tbsp light sour cream, 1 tbsp shredded cheese. Serving size: 2 tortillas per person.

To add even more flavor: slice an avocado on top or some guacamole!

Enjoy!

Asian Flat Iron Steak

Another recipe from the Pioneer Woman!

Ingredients:

1/2 cup Soy Sauce
1/2 cup Sherry
1/4 cup Honey
2 Tablespoons Sesame Oil
2 Tablespoons (heaping) Minced Ginger
2 Tablespoons (3-5 cloves) Minced Garlic
teaspoons Crushed Red Pepper Flakes
2 Flat Iron Steaks (or London Broil), whatever size you prefer
Garnish: 2 Tablespoons Roasted Sesame Seeds and 2 Green Onions, slivered, optional.


Instructions:
Gather all ingredients together – soy sauce, sherry, honey, sesame oil, garlic, ginger, red pepper flakes, and flat iron steak.

Whisk the ingredients in a bowl. Place the steaks and marinade in a ziplock bag and chill in the refrigerator for 3-6 hours.

Grill steaks on high heat for 4 minutes on each side for medium rare steaks. Allow steaks to rest for 5 minutes before slicing and serving.

Sprinkle roasted sesame seeds and green onion slivers on top to garnish.

Stuffed Mushrooms

This recipe is from the wonderful Pioneer Woman!

24 ounces, White Button Mushrooms
⅓ pounds Pork Sausage
½ whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
8 ounces, Cream Cheese
1 whole Egg Yolk
¾ cups Parmesan Cheese, Grated
⅓ cups Dry White Wine
Salt And Pepper (to Taste)

Directions:

Brown and crumble sausage. Set aside on a plate to cool.

Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat. Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.

In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.

Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.

Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.

Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot. Garnish with minced parsley if you're feeling fancy!