Greek Stuffed Pork Chops

- 3 thick Pork Chops (boneless)

- 4-6 oz Feta Cheese

- a few (about 6) Kalamata Olives

- Dill, salt, pepper, Garlic Powder

- Olive Oil

- Breadcrumbs

-3 toothpicks

Heat some olive oil in a frying pan and add pork chops into hot oil. Fry quickly on both sides to brown the meat from the outside, adding some dill and garlic powder while frying. Take out, let cool.

In the meantime mix Feta Cheese with cut up Olives, a generous amount of Dill and some Olive Oil as well as a few breadcrumbs (1/4 cup at the most). Smash it a bit so the cheese mixes well with the spices.

Cut the pork chops open from the side to form a pocket (cut in quite deep until you ALMOST come out the other side). Stuff the pockets with your cheese mixture and hold together with a toothpick.

Put the stuffed pork into a caserolle dish, loosely cover with aluminium foil and bake in preheated oven at 350 degrees for about 70 minutes.

Chicken and Sausage Jambalaya

This recipe makes quite a lot but its great the next day

- 2 small chicken breast (cut in bite siced pieces)

- 3/4 ring smoked sausage (sliced)

- 2 cups of rice

- 2 stalks celery (I was out so I used 1 zucchini)

- 1 pepper (color of your choice)

- 1 small onion (I skip that one)

- 3/4 jar tomatoe paste

- 1 can chicken broth

- 4 fresh tomatoes

- creole seasoning (or paprika, pepper, salt, cayenne pepper, parsley)

Fry the chicken until the outside is done, then add the sausage and cook until chicken is done. Add some creole seasoning while frying.

Set meat aside and cook rice. In the meantime chop celery and peppers and add to the pan. The oil from the sausage is great to fry the veggies in and gives them flavor. Fry shortly and then add tomatoe paste and let it cook down with the veggies, brown slightly. Now add chicken broth .

Cut tomatoes into chunks and add to the mix. Now put the meat back in. Add rice, mix well and let it cook until liquid is absorbed. Add hot sauce if you like it spicier

Herbed Chèvre Steaks

A fellow Nestie gave me the link to this and its awesome!!!

Ingredients:

Herbed Chèvre Topping:5 ounces peppercorn goat (chèvre) cheese, cut up

1 egg yolk (large)

1 1/2 teaspoons prepared horseradish

1 1/2 teaspoons chopped fresh chives

1 teaspoon chopped fresh thyme leaves

1/2 teaspoon cooking oil

6 beef tenderloin steaks (each about 4 ounces and at least 1 inch thick) .. I used NY Strip

Directions:

Herbed Chèvre Topping: Combine first 5 ingredients in medium bowl. Makes about 3/4 cup topping.

Heat cooking oil in large frying pan on medium-high. Add steaks.

Cook for 2 to 3 minutes per side until browned.

Transfer to ungreased baking sheet with sides. Spread about 2 tablespoons topping on each steak. Bake in 375ºF oven for about 8 minutes for medium, or until desired doneness, and topping starts to brown.

Springrolls

- Springroll Wraps (you can find them in the fresh veggie shelf in the grocery store)

- chinese ingredients of your choice, I used rice noodles, peas, tofu, soy sauce and shitake mushrooms

Cook the ingredients together, let cool and cut in smaller pieces.

Fill the wrappers with the veggie mix and roll up tighly. Place seam side down onto a spray coated or greased cookie sheet

Brush the rolls thin with oil (sesame oil if you have it, otherwise just veggie oil)

Bake at (preheated) 425 degrees for 18 minutes or until slightly brown.

Serve with soy sauce to dip if desired

Tortellini with roasted Asparagus and Bacon

- Tortellini, amount you would use for 3 servings

- 6 - 7 strips of bacon (chopped)

- 1 pack of fresh green Asparagus

- 1 Zucchini (optional)

- salt, lemon pepper, garlic powder

Cook Tortellini according to package directions. in the meantime fry bacon in a pan until its starting to brown. Add veggies and season to taste. Fry until veggies are tender (I like to cover it for a while for more effective cooking)

Serve over Tortellini. So easy and soooooooo good!