Baked Ziti

This is another traditional Italian dish that I rarely if ever make.  My sister used to make Baked Ziti all the time when her kids were little.  I decided that it was time for me to make some.  This gets the "thumbs up" from my husband and my son.

BAKED ZITI

Servings:  12

Ingredients:

1 pound dry ziti pasta

1-1/2 tablespoon olive oil

1 onion, minced

1 teaspoon minced fresh rosemary  (1/2 teaspoon dry rosemary)

4 cloves garlic, minced

1 pound ground beef

½ pound ground pork sausage

1-1/2 (26 ounces) jars spaghetti sauce

Salt to taste

1 (6 ounce) package of provolone cheese sliced

1-1/2 cups ricotta cheese

1 (6 ounce) package mozzarella cheese, shredded

2 tablespoons freshly grated Parmesan cheese

Directions:

1.       Bring a large pot of lightly salted water to a boil.  Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

2.       Meanwhile, heat olive oil in a large, heavy skillet over medium heat.  Cook onion in oil until tender.  Stir in rosemary and garlic.  Transfer to a small bowl.

3.       Place ground beef and sausage in the skillet.  Cook over medium-high heat until evenly brown.  Stir in the onion mixture and the spaghetti sauce.  Season with salt.  Reduce heat to low, and simmer for 10 minutes.

4.       Preheat oven to 350 degrees F.  Grease a 9 x 13 inch baking dish.  In the prepared dish, layer half of the cooked pasta, provolone cheese, ricotta and a little less than half the meat mixture.  Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.

5.       Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.

 Enjoy!

Easy Pork Chops

I found this recipe in an article which really should be called "Pork Chops for Dummies" in a Cook's Illustrated Magazine.  I haven't read many Cook's Illustrated issues so I have no idea how to identify which issue I found it in.  This magazine doesn't seem to use a date or a number.  Regardless, I have been searching for pork chop methods and recipes for a while now.  I was lucky to find this excellent method while flipping through the Cook's Illustrated.  It works great even if you are making the pork chops with a special sauce or glaze.  It really helps to make the chops juicy rather than dry like pork chops can often be.  Pork chops have so little fat that it is very hard to keep them from drying out.  Please give this method a try.  Cook's Illustrated does lots of research.  This method was a success for me.  The boys loved these chops.  Towards the end of cooking these, I used a prepared glaze rather than make the gravy suggested in the recipe.  

Easy Pork Chops

Serves 4

4 bone-in or center-cut chops, about 7 ounces each and ½ to ¾ inch thick

Patted dry with paper towels and prepared according to instructions below

1 teaspoon vegetable oil

Salt and ground black pepper

½ teaspoon sugar

1.        If using electric stove, turn burner to medium heat, Rub both sides of each chop with 1/8 teaspoon oil and sprinkle with salt and pepper.  Sprinkle one side of each chop evenly with 1/8 teaspoon sugar, avoiding the bone.

2.       Place chops, sugared side down, in a 12-inch nonstick skillet, positioning the chops as noted below.  Using hands, press meat of each chop into pan.  Set skillet with chops over medium heat; cook until lightly browned, 4 to 9 minutes (chops should be sizzling after 2 minutes, if not, raise the heat to medium-high).  Using tongs, flip chops, positioning them in same manner.  Cover skillet, reduce heat to low, and cook until center of each chop registers 140 degrees on instant read thermometer, 3 to 6 minutes (begin checking temperature after 2 minutes); chops will barely brown on second side.  Transfer chops to platter, tent with foil, and let rest 5 minutes; do not discard liquid in skillet.

3.       Add any juices accumulated on platter to skillet.  Set skillet over high heat and simmer vigorously until reduced to about 3 tablespoons, 30 seconds to 90 seconds, adjust seasonings with salt and pepper to taste.  Off heat, return pork chops to skillet, turning chops to coat with reduced juices.  Serve chops immediately, browned side up, pouring any remaining juices over.

Cooks Illustrated

Step-By-Step: Cooking the Chops

1.        Cut two slits about 2 inches apart through fat and connective tissue.

2.       Place pork chops in cold pan with bony ribs facing center.

3.       Rely on temperature, not timing, to judge when chops are done.

Enjoy!