Recipe: Gourmet Pork Chops

Posted on September by Passanante's Home Food Service

A friend of ours had the pleasure of enjoying this next recipe while on a small-town vacation in Texas. These “Gourmet Pork Chops” are fancy enough for any dinner party and apparently pretty hard to forget. We know a lot of effort goes into preparing a gourmet meal at home, which is why we only provide the best hormone-free meats available — nothing can ruin a great recipe faster than a bad cut of meat. All of the pork Passanante’s Home Food Service delivers is locally raised, corn and grain fed, and consistent in color and taste so you can be sure your recipe will turn out just the way it’s meant to!

What you’ll need for “Gourmet Pork Chops”:

8 – 1/2 inch thick pork cutlets
1 cup chicken stock
1/2 cup Madeira wine
2 tablespoons vegetable oil
1 tablespoon butter
1/2 cup onion, chopped
1 cup plum tomatoes, peeled and diced
1/2 cup raisins
1 large lime, peeled, seeded, and cut into small cubes
2 tablespoons fresh lime juice
1/2 teaspoon grated lime rind
2 tablespoons chopped fresh coriander or parsley
1/2 teaspoon salt
1/2 teaspoon ground pepper

What to do:

Soak the raisins in the Madeira wine for 30 minutes.
In a large non-stick frying pan, heat the vegetable oil.
Remove the fat from the pork cutlets and pound them slightly flat. Sprinkle them with salt and pepper before placing them in a pan over medium heat. When both sides are browned, cook for another 10 minutes. Move to another frying pan and keep warm.
Discard all fat from the first frying pan and add the onion. Stir and brown slightly.
Add tomatoes, lime juice, chicken stock, and lime. With a spatula, scrape and stir to dissolve the solids in the pan.
Add raisins and Madeira, and the lime rind.
Reduce the liquids in the pan to about 1 cup.
Swirl in 1 tablespoon of butter.
Pour the sauce over the cutlets.
Serve very hot, garnished with fresh coriander or parsley.

Love pork chops as much as us? Check out a few more incredibly share-worthy pork chop recipes from our blog!

Pork Chop Casserole
OMGoodness Honey Tabasco Pork Chops & Creamy Butter Beans
Grilled Pork Chops with Apple Compote

Happy Eating!

Recipe: King Ranch Beef Casserole

Posted on August by Passanante's Home Food Service

This simple recipe for King Ranch Beef Casserole is really comfort food at it’s finest. If you’re feeling adventurous grab some pickled jalapeños and sprinkle them over the top of the finished product or mix in a tablespoon of diced jalapeños for an extra kick. Also, if beef isn’t your preference feel free to substitute with shredded chicken breast.

As always, we hope you’ll trust Passanante’s Home Food Service to deliver organic produce and tasty hormone-free meats right to your door. Since 1916 we’ve been dedicated to delivering the best ingredients around so the recipes you prepare for your family truly shine.

Yield: 5-6 servings Prep Time: 20 minutes Cook Time: 40 minutes

Everything you’ll need:

2 lbs. lean ground beef
1 medium onion, diced
1 cup bell pepper, diced
Dash of salt
1 10 3/4 oz. can cream of mushroom
1 10 3/4 oz. can cream of chicken
1 10 oz. can mild rotel tomatoes, drained
1/4 tsp garlic powder
1/2 tsp chili powder
2 1/2 cups cheddar cheese, grated
10 corn tortillas

How to prepare King Ranch Beef Casserole :

Preheat oven to 350 degrees.
Heat a skillet over medium heat and add the beef and onions.
When meat has almost cooked all the way add the bell pepper and sprinkle with a dash of salt.
When the meat is brown and thoroughly cooked drain the grease from the pan.
Heat a medium size sauce pan over low/medium heat.
Add the cream of mushroom, cream of chicken, rotel tomatoes, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat.
Tear each tortilla into pieces and dip each piece into the sauce mixture. These pieces do not have to be totally saturated in the mixture or you might use it all up and won’t have enough for the dish
Place the tortillas in a large casserole dish and top with half of the meat mixture and half of the sauce.
Sprinkle 2 cups of the cheese over the sauce and repeat the layers finishing with the rest of the cheese.
Cook for 40 minutes & enjoy!

Recipe: Southwest Salmon and Pasta

Posted on July by Passanante's Home Food Service

This next recipe is certainly a change of pace from some of our other more recent postings. Southwest Salmon and Pasta is a delicious meal jam-packed with vibrant colors which is great since we all know the value of eating colorfully. The recipe below is enough to serve four so feel free to double it and invite the neighbors over for a surprisingly irresistible twist on pasta with salmon.

As much as we all love seafood, there is nothing worse than spending your afternoon preparing a fabulous recipe for your family only to find that the seafood you picked up at the grocery is less than fresh. Not only does it ruin your appetite, low quality seafood can make you and your guests seriously sick. We hope you’ll depend on Passanante’s Home Food Service to deliver the highest quality and always fresh ingredients you need to feed your family. Our food delivery service can stock your home with everything from lobster tails to organic veggies and melt in your mouth filets. If you’re interested in a free sample let us know by filling out this form on our Facebook page.

First up, the salmon. What you will need:

2 Salmon filets
Dried oregano
Dried basil
Olive oil
Salt & pepper

Simply rub the salmon with olive oil, sprinkle with seasonings, and toss on the grill. That was easy!

Now for the colorful part! You’ll need:

1 Green bell pepper
1 Red bell pepper
1 Orange or yellow bell pepper
1 Bunch of green onions including green stems
1 Bunch of fresh basil
1 Bunch of fresh arugula
4 Cloves (or more) of garlic
Salt & pepper
Olive oil
1 Package of cooked pasta (penne or linguini)
Parmesan cheese

How to prepare the pasta and southwest veggies:

Chop peppers, onions, basil, and arugula.
Heat oil in a large skillet. Once the oil is hot, add minced garlic, peppers, and onions.
Season with salt and pepper.
Stir frequently. When almost soft, add basil and arugula. Cook about 2 more minutes.
Turn off heat and let sit for several hours to meld flavors.
When ready to serve, cook pasta according to package directions and strain in colander.
Add 1 tablespoon of olive oil and stir.
Cut salmon into bite-sized pieces and add to vegetables in skillet.
Heat until hot adding a few tablespoons of butter to give the mixture a saucy consistency.
Put helpings of pasta on individual plates, top with salmon mixture and sprinkle with parmesan cheese.

Recipe: Creamy Spinach Mushroom Enchiladas

Posted on July by Passanante's Home Food Service

This recipe for Creamy Spinach Mushroom Enchiladas is so scrumptious your kids won’t believe it’s jam-packed with Popeye’s favorite ingredient. Passanante’s Home Food Service recommends doubling the recipe below and saving the extras in the freezer for a quick meal when you’re short on time. This recipe can also become a vegetarian favorite in a hurry if you skip out on the chicken and double the spinach and mushrooms.

What you need:

2 chicken breasts
2 teaspoons of olive oil
2 cloves of garlic, minced
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
10 ounces sliced mushrooms
10 ounces frozen spinach, thawed and drained
8 ounces light cream cheese with onions and chives
1/2 teaspoon salt
8 ounces of sour cream
White corn tortillas
Monterey Jack cheese
Salsa Verde (see recipe below) – can also use bottled salsa

How to make Creamy Spinach Mushroom Enchiladas:

Boil and shred chicken. Set aside
Heat oil in a large skillet over medium-high heat. Add garlic, chili powder, cumin and mushrooms; saute for 5 minutes.
Add spinach and salt to skillet.
Stir in cream cheese. Cook until the cheese melts.
Heat the salsa in a sauce pan over low heat; add the sour cream and mix well.
Wrap 5 tortillas in foil and put them in the oven at 350 degrees for about 8-10 minutes. This keeps them from falling apart.
Put spinach mixture, chicken, and cheese in a tortilla and wrap it up. Place in a greased baking pan.
Top with salsa and sour cream mixture, then cheese. Bake at 350 degrees for about 15 minutes or until bubbly.

How to make Salsa Verde:

Combine 5 tomatillos, husked and coarsely chopped, cilantro, 1 small onion, 1 jalapeño, salt, and 1 tablespoon oil in a food processor and mix until smooth. Cook for 15 minutes on low-medium heat with a little oil.

Have a friend that would love the convenience of a fresh organic produce and hormone-free meat delivery service like Passanante’s Home Food Service? Pass along the latest article on phillyburbs.com!

Happy Eating!

Recipe: Chilled Cucumber Soup

Posted on June by Passanante's Home Food Service

There’s nothing better than a nice cold side item to help take the heat out of a long summer day. This incredibly simple recipe for Chilled Cucumber Soup is light, cool, and satisfying; a perfect side item or light lunch option.

Have a favorite type of food — Thai, Indian, Mexican? At Passanante’s Home Food Service we are always looking for great additions to your recipe repertoire and would love to know what kinds of recipes you are interested in. Leave us a line in the comments section below or write on our Facebook wall to tell us what you want to see.

Ingredients:

1 large cucumber peeled and coarsely chopped (set aside 1/4 cup for use as garnish)
1 large onion peeled and chopped
3 cups milk
3 cups chicken stock
Salt and fresh ground pepper to taste
2 tablespoons unsalted butter
1/4 cup flour
1 tablespoon chopped fresh mint
3/4 cup heavy cream or low fat sour cream

How to make Chilled Cucumber Soup:

Place all but 1/4 cup of the cucumber in a large saucepan with chopped onion, milk, stock, salt and pepper.

Simmer slowly for 30 minutes uncovered.

Set mixture aside to cool slightly.

Transfer to a blender and puree (you may need to split in two batches.)

Melt butter in a clean pan. Add flour and whisk for 2 to 3 minutes.

Remove pan from heat and add pureed mixture slowly while whisking.

Return pan to medium heat and stir 5 or 6 minutes. Stir in mint.

Pour into soup tureen, cover with clear plastic film to prevent skin from forming and chill for 3 hours.

Sprinkle remaining cucumber with a pinch of salt and refrigerate.

Just before serving, whip the cream into the soup, garnish with the refrigerated cucumber and serve.

Looking for other light recipes?