I had some pork chops that needed to be cooked, but I really wanted mac and cheese. So I decided to make an adult mac and cheese style pasta dish with pork and herbs. My family loved it! I hope you will, too. 🙂
- 16 oz box penne, cooked to package directions and reserved in pasta pot
- 1 lb boneless pork loin (I used a 6 pack of boneless chops), cubed
- 1 cup sweet white wine
- 1/2 cup reserved pasta water
- 2 Tbs chopped Rosemary leaves
- 2 Tbs chopped Sage leaves
- 6 cloves Garlic, minced
- 1 1/2 cups milk
- 2 tsp Salt
- 1 1/2 tsp Pepper
- 1/4 cup shredded Mozzerella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup Cream cheese
- 1/8 cup shredded Applewood Smoked Gouda
- 1/4 to 1/8 cup shredded Sharp Cheddar cheese
- 1 stick butter, divided
- 1/4 cup flour
Preheat oven to 375°F.
Mix the salt and pepper in a small container. Pour over cubed meat and massage with fingers to coat.
Melt half the butter in a large skillet. Add herbs and garlic. Stir until fragrant.
Add the pork. Arrange in pan so that all the cubes touch the bottom of the pan. Allow to cook over medium heat for 5 minutes. Turn pork over and cook another 4 to 5 minutes. Stir until white on all sides and firm. Spoon out pork, leaving as much liquid in pan as possible.
Add rest of butter. When melted, add the flour and whisk smooth. Add wine and pasta water to pan. Whisk until combined. Add the milk and whisk until heated through. Turn off the heat and add the cheese. Stir until melted, and adjust seasoning as needed.
To the pasta pot, add the pork and all the cheese sauce. Stir until well combined. Pour pasta into a large baking dish. Sprinkle more mozzarella and grated parmesan over top. Cover and cook 15 minutes. Remove cover and cook 5 more minutes, until the cheese sauce starts to bubble.
Remove from oven and let sit 5 or 10 minutes, then serve.
I love snack time. It’s my favorite time of day, next to nap time. And I wanted something new. Most of the guacamole in my area has onions and tomatoes. One I dont care for at snack time, and the other I can’t eat. I figured I would try and make my own. Here is the recipe!
1 large ripe green Avocado, seeded and sliced
1 clove garlic
A quarter of an Jalapeno, diced
1/2 a lime
1/8 cup milk
1/4 to 1/2 tsp salt
1 Tbs Cilantro, roughly chopped
Scoop Avocado from skin and put into a food processor along with the garlic, cilantro and Jalapeno. Squeeze in lime juice and pulse. Scrape down sides of processor and add milk. Pulse until smooth, then add salt to taste, pulsing to incorporate. Serve with Tortilla chips.
This recipe Serves 6.
This was initially an update on my weeknight red pepper sauce, but it turned into a completely different creature. One I like much better! Because of the flavor and consistency, I serve it over pasta, on pizza, or as an alternative to anything you might usually enjoy with Marinara.
I hope you love it as much as I do!
- 2 jars roasted red peppers in water, rinsed and drained
- 6 cloves garlic
- 1/4 cup flour
- 3/4 cup merlot
- 1 cup chicken stock
- 1 cup half and half, plus about 4 Tbs milk
- 1/4 tsp smoked paprkia
- Salt and pepper to taste
- 4 Tbs extra virgin olive oil
- A little sugar, to taste
Heat olive oil in a large skillet over medium heat. Put garlic and peppers in food processor and blend until smooth. Whisk flour into oil until smooth and slightly golden. Add pepper mix to skillet and whisk. Add wine, stir to combine. Add chicken stock, salt, pepper and paprika. Combine and bring to a boil, reduce to a simmer and cook 15 minutes, stirring occasionally.
Add half and half, stir over low heat until combined and warmed through. Taste. At this point, I usually add more salt, pepper, up to 4 Tbs milk and a little sugar until I feel the sauce is balanced.
I have two kids. So that means I have had two pregnancies where, at about 3 months in, suddenly I could not sleep. Bad insomnia, and terrible indigestion. The only thing that helped was this milk. I doubt you’d need to be pregnant to enjoy this. Just…brush your teeth before you go back to sleep. Cavities and all.
Here’s the Recipe:
LARPmom’s Insomniac Milk
- 8oz while milk
- 1-2 tsp sugar
- 1/8 tsp Cinnamon
- 1/4 tsp Vanilla
- A pinch of Nutmeg
Whisk in a saucepan over medium heat until sugar is dissolved and milk is hot but not boiling. Pour into a mug and sip.