Pork Chops with Guinness and Onion Gravy

• (8) 1 inch thick pork blade chops or sirloin chops
• Salt and freshly ground Pepper
• All purpose flour
• 1 tablespoon unsalted butter
• 2 tablespoons vegetable oil
• 3 large onions, thinly sliced
• 3 large garlic cloves, minced
• 1 cup (about) Guinness
• 1 cup (about) chicken stock
• 1 tablespoon (or more) coarse-grained mustard
• 1 tablespoon chopped fresh parsley
• 1 1/2 teaspoons (or more) balsamic vinegar

1.    Season pork with salt and pepper. Dredge in flour, shake off excess.

2.    Melt butter with 1 tablespoon oil in heavy large deep skillet over medium-high heat.

3.    Add pork in batches and brown well, about 6 minutes per side.

4.    Transfer pork to plate. Set aside.

5.    Dredge onions in flour; shake off excess.

6.    Heat remaining 1 tablespoon oil in same skillet over medium heat.

7.    Add onions and garlic. Season with salt. Cover and cook 5 minutes, stirring once.

8.    Uncover and cook 4 more minutes, stirring occasionally.

9.    Add 1/4 cup stout and 3/4 cup stock and bring to a boil, scraping up any browned bits. Return pork to skillet.

10. Spoon some of onions over pork. Add enough additional stout and stock to bring liquid halfway up sides of pork. Cover skillet with foil, then lid. Reduce heat and simmer 20 minutes.

11. Turn pork over and cook until very tender, about 25 more minutes. Transfer pork and onions to platter using slotted spoon. Degrease pan juices. Boil juices until thickened slightly, about 10 minutes. Whisk in 1 tablespoon mustard. Add chopped parsley and 1 1/2 teaspoons balsamic vinegar. Taste, adding more mustard or vinegar if desired. Pour gravy over pork.
Garnish with parsley and serve.

Eggs With Polenta and Spicy Black Beans

• 1 (16 oz) tube prepared polenta, cut into 12 equal slices
• 1 (15 ½ oz) can black beans, rinsed and drained
• 1 cup fat free salsa
• ½ tsp chili powder
• 4 large eggs
• ½ cup reduced fat shredded pepper jack cheese
• 2 TBSP chopped fresh cilantro

1. Preheat oven to 425.  Spray baking sheet with nonstick spray
2. Arrange polenta slices in single layer on baking sheet.  Spray lightly with nonstick spray.  Bake until hot, about 20 minutes.
3. Combine beans, salsa and chili powder in small saucepan, bring to boil.  Reduce heat and simmer, covered about 10 minutes.
4. Spray large nonstick skillet with nonstick spray and place over medium heat.  Crack eggs into skillet and cook until yolks just begin to set, about 2-4 minutes.  Remove skillet from heat, sprinkle eggs with cheese and cilantro.  Cover skillet and let stand until cheese melts, about 2 minutes.
5. To serve, place 3 slices of polenta on each of 4 plates.  Spoon ½ cup bean mixture over each and top with 1 egg.

 

     Serves 4

     Weight Watchers Points Plus = 7 Points

 

Banana Bourbon Bread Pudding

BREAD PUDDING

• 1 loaf of Banana Bread, cubed
• 4 cups French or Italian Bread, cubed
• 2 very ripe Bananas, mashed
• 3 Eggs
• 1 Cup of Sugar
• 3 Cups Milk, Hot
• 1 tsp Vanilla Extract
• 1/2 tsp Allspice
• 1/2 Cup Pecans, toasted and chopped

1. Heat Oven to 350 Degrees.
2. Coat 9" x 13" Baking Pan with Cooking Spray
3. On a rimmed baking sheet arrange cubed banana and French Bread in a even layer. Bake for 10 to 15 minutes, or lightly toasted, set aside.
4. In a large bowl, whisk together the mashed bananas, eggs, and sugar. While whisking pour in hot milk, then add vanilla and allspice.
5. Gently fold in cubed toasted bread and pecans.
6. Spoon the mixture into baking dish and cook for 25 to 30 minutes.

BOURBON SAUCE

• 1 stick of butter, softened
• 2 Cups Powdered Sugar
• 1/4 Cup Bourbon

1. Using a medium bowl and an electric mixer beat the butter until smooth and soft.
2. Add powdered sugar and beat until well incorporated.
3. Add the bourbon and stir until smooth.

When the bread pudding is finished. Dollop any pools of liquid on top so that the entire surface is coated with that liquid.

Scoop out Bread Pudding and place in a dessert dish, spoon some bourbon sauce on top.

Mardi Gras Red Beans and Rice Soup

• 2 tbsp Olive Oil
• 3 links of Andouille Sausage
• 2 cups Yellow Onion, chopped
• 3 cloves of Garlic, minced
• 1 tbsp Creole Seasoning
• 2 15oz cans Red Kidney beans, drained and rinsed
• 2 cups chopped Celery
• 1 1/2 cups Green Peppers, chopped
• 5 cups low sodium Chicken Broth
• 1 Bay Leaf
• 1 1/2 cup cooked Brown Rice

1. In a large saucepan over medium heat, heat the oil and saute sausage.
2. Transfer to a bowl.
3. Add onion and cook until golden.
4. Add the Garlic and Creole Seasoning and cook for 1 minute.
5. Mash 1 cup of Kidney Beans with masher, or use a Food Processor.
6. Add the Mashed Beans to Saucepan.
7. Add the Celery, Green Peppers, Chicken Broth, Bay Leaf, bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
8. Stir in reserved cooked sausage and rice. Cook until heated through, discard bayleaf.

Serves 8

Creole Seasoning

• 1 Tbsp plus 1 Tsp Hot Paprika
• 1 Tbsp Garlic Powder
• 1 1/2 Tsp Onion Powder
• 1 1/2 Tsp Cayenne Pepper
• 1 1/2 Tsp Dried Oregano
• 1 1/2 Tsp Dried Thyme
• 1 Tsp ground Black pepper
• 1 Tsp Kosher Salt

1. In a small bowl combine all ingredients, Store in a airtight container for up to 6 months.

Lebanese Garlic Spread

 

•  3 heads of garlic, pealed
•  4-5 cups of vegetable oil (canola/sunflower/peanut etc…)
•  2 lemons, freshly juiced.
•  1 teaspoon of salt (or to taste)

1. All ingredients must be at room temperature for a more reliable outcome and the food processor must be running steady throughout the whole process.
2. Add the garlic and salt in the food processor and run for 10-20 seconds.
3. Stop processor, scrap garlic down the sides, then run processor for another 10-20 seconds. Repeat process 3-4 times until garlic starts to turn pasty and looks crushed. This is very important to reach before proceeding. At this point, turn the processor back on and keep it on until the end.
4. Start adding the oil to the processor at a very slow rate, in a very thin stream, each ½ cup at a time. After adding the first half cup you will start seeing the garlic emulsify and turn into a paste already.
5. Add 0.5 to 1 teaspoon of lemon juice very slowly, in a thin stream.
6. Wait on it a few seconds until the lemon juice is well absorbed.
7. Then go back to repeating the same process of adding slowly ½ cup of oil, waiting a few seconds, then adding 0.5 to 1 teaspoon of lemon juice until you’ve used all ingredients. This process should take 8-10 minutes.
8. If at any point you see that the paste is turning liquid, it may be an indication that you’ve added either too much lemon juice, or oil, or you may have added them at a fast rate. In this case your options may be limited especially if the paste completely breaks. Sometimes adding a cube of ice may help.

 

Nutrition Information

Serving size: 2 tspn Calories: 300

Recipe by Mama's Lebanese Kitchen at http://www.mamaslebanesekitchen.com/dips/lebanese-garlic-dip/

Guinness Cheddar Cheese Spread

• 10 oz extra sharp white cheddar cheese, grated
• 1 oz unsalted butter, at room temperature
• 1 ounce cream cheese
• 1/3 cup Guinness Draught
• 1 1/2 tspn Dijon mustard
• 1 1/2 tspn grainy Dijon mustard
• 1/4 cup diced yellow onion
• 1/4 tspn Worcestershire sauce
• 1/2 tspn freshly ground black pepper
• 2 Tbspn chopped fresh parsley
• Cayenne pepper to taste

1. In a food processor, combine the cheese, butter, cream cheese, Guinness and mustard; purée until smooth. Add the onion, Worcestershire, black pepper, parsley, and cayenne pepper to taste; pulse until combined. 
2. Transfer mixture to a bowl or crock. Spread can be made 3 days in advance. Store in an airtight container in the refrigerator. Bring to room temperature before serving. Serve with bread, toast, or crackers.