Sausage-Stuffed Pork Rolls

Another Deen Brother's Recipes From The Road cookbook. So far I have found quite a few recipes to try from it:) This was supposed to be an appetizer but I only had some bigger pork chops so it was a full blown meal!

Pork rolls and roasted potatoes.

6 4oz. boneless, center-cut pork chops

12 oz. sweet or hot Italian sausage

3 oz. provolone cheese, cut into strips

6 fresh sage leaves

Salt and freshly ground pepper

With a meat mallet or heavy pan, pound each of the chops until very thin. Remove the casing from the sausage and crumble into a skillet. Cook the sausage over medium heat about 10 mins or until no pink remains.

Preheat the broiler. Spoon about 2 T. of cooked sausage onto each pork chop.

Top each with one slice of cheese and one sage leaf.

I used ground sage because I forgot to get the leaves:)

Roll each chop around filling and secure with a toothpick. Season the rolls with salt and pepper.

Place pork rolls in a pan with olive oil over medium high heat and cook for 5 to 6 mins on each side.

Place pork rolls in a pan with olive oil over medium high heat and cook for 5 to 6 mins on each side.

To serve remove toothpicks and slice.

You could also grill or broil these rolls. Next time I will try to grill them and see how that turns out:)

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Truffle Pie

"The layers in this pie are mind-boggling. We make it for dessert whenever we have chocoholics over." The Deen Brothers

This pie is for chocolate lovers only! I have considered myself to fit that mold but this was a bit too much chocolate for me! My hubby loved it Although he did say the chocolate was a little strong. He gave some to his boss who said it was pretty good-not a man of many words:)

Truffle Filling:

2/3 c. heavy cream

6 oz. bittersweet chocolate chips

For the truffle filling, in a saucepan, bring 2/3 c. cream to a simmer. Place the 6 oz chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for a min, then gently whisk until smooth. Spread the truffle filling over the bottom of the prepared crust. Freeze for 20 mins.

1 9-inch prepared or make your own

Whipped Chocolate Filling:

6 oz. bittersweet chocolate chips-here I used German Sweet Chocolate

1-1/2 c. heavy cream

1/2 t. vanilla

Meanwhile for the whipped chocolate filling, in a double boiler or the microwave set on low power, heat the 6 oz choc with 1/2 c. heavy cream until chocolate is melted, stirring often. Let cool to room temp. In a chilled bowl, beat the remaining 1 cup of cream until thick. Add the chocolate mixture and the vanilla and beat til soft peaks form {tips curl}. Spread the whipped chocolate mixture over the truffle filling int the crust. Refrigerate over night.

This recipe calls for all bittersweet chocolate and I'm glad that I used it only in the truffle filling part because it was a little much- next time I will use German Sweet and Milk Chocolate for the whole thing.

Whipped Cream Topping:

1 c. heavy cream

1/4 c. powdered sugar

Garnish:

white chocolate~shaved

milk chocolate~shaved

semisweet or dark chocolate~shaved

Just before serving beat the 1 c. cream on medium speed of an electric mixer until it begins to thicken. Add the powdered sugar and whip until stiff peaks form {tips stand straight}.

Spread the whipped cream over the top of the pie. Using a grater or peeler make pieces or shavings of the chocolates. Garnish. Serve immediately.

Remember to make this pie the day before so it can firm up in the fridge.

Enjoy!

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Marinated Chicken Gyro Wraps

These wraps are very springy tasting. They came to together quickly too, as long as you have the marinade ready to roll and put over the chicken. I made mine and let it go over night. I also didn't use cucumbers or the right kind of pitas because I couldn't find the right ones {pitas}.

This recipe is from the Deen brothers.

Chicken:

1 1/2 lbs chicken breast cut into 1-inch-long fingers

2 T. olive oil

1 clove garlic, minced

1 t. dried oregano

3/4 t. ground cumin

salt and black pepper

In a large bowl, place the chicken, oil, 1 clove garlic,

oregano, cumin and salt and pepper to taste; toss to coat. Cover with plastic wrap and

refrigerate for 1 hour.

Yogurt-Dill Sauce:

1 c. Greek yogurt or plain yogurt

1/4 c. finely chopped red onion

1 to 2 cloves of garlic, minced

1 1/2 T. chopped fresh dill

2 t. freshly squeezed lemon juice

salt and freshly ground pepper

In a small bowl, stir together the Yogurt-Dill Sauce ingredients.

Chill until ready to use.

Preheat the broiler. Spread the chicken on a baking sheet. Broil 6 inches from heat about 8 mins. or until cooked through.

4 pita wraps, warmed

1 c. shredded lettuce

1 c. chopped tomato

1/2 c. sliced cucumber

To serve, spread each pita with some sauce. Divide the chicken, lettuce, tomato, and cucumber evenly among the pitas. If desired top with additional sauce.

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Lime-Marinated Chicken with Avocado Dip

This meal reminds me of Summer...and I am soooo ready for Summer this year!! I didn't grill it but I will when I make it again:) This an overnighter though - I am always surprised by this because I'm one of those people who doesn't read all the way down the recipe to find these things out ahead of time;)

Avocado Dip:

1 lg.avocado, 3 T. chopped fresh cilantro leaves, 1-1/2 t. lime juice, 1 clove garlic, minced, 1/4 t. salt and freshly ground black pepper.

Peel and pit the avocado; mash in a small bowl. Fold in the cilantro, then stir in the rest of the ingredients gently.

Marinade:

1-1/2 limes

1/2 c. fresh cilantro leaves

1/4 c. vegetable oil

2 T. honey

1 to 2 jalapeno peppers, trimmed and sliced

2 t. tomato paste

4 cloves garlic, chopped

Pinch of salt

3 lbs chicken-wings, breast, tenders whatever you like

I used tenders.

For the marinade, finely grate the zest and squeeze the juice from the limes. In a blender, combine zest and juice with remaining marinade ingredients; puree until smooth. Pour marinade over the chicken and toss to coat. Cover with plastic wrap; refrigerate overnight.

Preheat broiler. Arrange chicken on a baking sheet. Season with salt and pepper. Broil at least 6 inches from the heat for 4 to 5 mins per side or until chicken is crispy on the outside and cooked through. Serve with Avocado Dip.

Another recipe from the Deen brothers

Yummy!

Enjoy!

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Dessert First~

Nothing wrong with having your dessert 1st right;) This recipe I saw at Mama Makes it Best blog by Cassie and it was so good plus the kids loved it!! I took the recipe straight from her blog-but I did change a couple things and I will let you know what they were following the recipe.

Peanut Butter Chocolate Bars

Nigella Lawson

Bottom:

1/4 cup dark brown sugar

1 1/3 cups confectioners' sugar

1/4 cup unsalted butter

1 cup of creamy peanut butter
Top:

9 ounces (1 cup + 1 TB) milk chocolate pieces or chips
4 ounces (1/2 cup) bittersweet chocolate pieces or chips
2 tablespoon unsalted butter

1. Mix all the bottom ingredients by hand until they are well incorporated. It may look sandy and that's ok.
2. Press the mixture into a pyrex or brownie pan, the size really depends on how thick you want your bars. I used a 7 x 11 glass baking dish which I thought was perfect. Make the surface as even as possible.
3. Melt the chocolates and butter in a saucepan on low, then spread evenly on top of the base. If you have leftover chocolate chips, toss on top.
4. Put the dish in the refrigerator to set. When the chocolate has hardened (it takes approx. 1.5 hours for the chocolate, but the longer the better for a firmer peanut butter base) cut into squares

{First I didn't use bittersweet chocolate I used German sweet chocolate and I used 1/2 c. chunky peanut butter and 1/2 cup creamy peanut butter. I also didn't have any unsalted butter on hand so I used regular sweet cream salted. Overall we really liked them and will make them again!}

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Now this is what we had for Saturday night supper-The Deen Brothers' BBQ Chicken, with Polenta and Potato Salad. We used a boneless chicken breast instead of using bone-in chicken pieces. I have alway wanted to try Polenta and when I saw a simple recipe for it I decided this would be the perfect time to try it out.

Above is the chicken- I kinda wish I would have grilled it though.

BBQ Chicken

1 c. ketchup

1/4 c. packed dark brown sugar

2 T. orange juice

1 t. Worecestershire sauce

1 t. liquid smoke

1/2 t. dry mustard powder

1/4 t. cayenne pepper

1 3-1/2 lb chicken cut into 8 pieces

or

use 4 to 6 chicken breast boneless

Preheat oven to 375* or prepare grill-brush the grill grate lightly with oil.

In a large bowl, stir together all ingredients except the chicken. Reserve 1/3 c. of the sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.

Arrange the coated chicken in a roasting pan or on the grill. Cook {covered if grilling} for 40 to 45 mins or until cooked through, basting with the reserved 1/3 c. sauce after 20 mins.

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Polenta

1 c. cornmeal

3 c. water

1 c. water {cold}

1 c. cheddar cheese

1/4 c. cream

1 t. salt

1/4 t. smoked Paprika

1/2 t. grill seasoning

In a large saucepan bring the 3 c. water to a boil. In a bowl combine cornmeal, 1 c. cold water and 1 t. salt; gradually add to the boiling water. Add the cheese, cream, paprika and grill seasoning-cook and stir until thick and bubbly. Reduce heat; stir occasionally. Spread onto a sheet pan and cool slightly, cut into squares and serve. You don't have to do this last part if you want to you can just pile it onto the plate. I wanted to serve it under the BBQ chicken:)

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This is a really quick, easy, and delicious meal:)

Try it soon!

Enjoy!