Thursday, February 10, 2011

Tomorrow on Fox 10 AZAM...Simple Delicious Valentin'es Meal

Tomorrow morning, Ace will be joining me in the kitchen on Fox 10 AZAM at 9:40 for a simple Valentine's meal! You won't want to miss it! Here's the recipe line up:

Sun Dried Tomato Blush Sauce

The ingredients:
3 cloves of crushed garlic 1/2 cup chopped sun dried tomatoes (packed in oil)
2T sun dried tomato oil or infused oil (basil oil is awesome here)
1 cup chopped, peeled fresh tomatoes ( or drained canned diced tomatoes)
1 1/2 cups vegetable or chicken broth
2T Italian seasoning
1/2 cup chopped parsley ( I use flat leaf Italian parsley)
1 lb rigatoni or penne pasta, (cooked according to package directions and set aside!)
1/2 cup chopped olives
1 cup frozen carrots, or fresh carrots, peeled , chopped and cooked until tender
2 cups broccoli Fleurette , steamed
8 oz light cream cheese, softened
4 oz. shredded mozzarella
4 oz shredded Parmesan or Feta
Fresh cracked pepper and additional chopped flat leaf Italian parsley for garnish.

In a large skillet, Saute the garlic in the 2 T oil.
Once the garlic cooks 2-3 minutes on medium, add 2 cups vegetable stock,
1/2 cup chopped sun dried tomatoes, 1 cup peeled chopped fresh tomatoes, 2T Italian seasoning (again, this is a preference thing...I grind my own spices and herbs for my Italian blend, but you can use a store brand...I'm not checking your cupboard.) I also added 1/2 cup chopped olives (pick your favorite), and 1/2 cup chopped parsley. Normally I would add it at the end, but this cooks so fast there really isn't a need to worry about flavor loss of the fresh. It also brings the dried herbs to life. Quite amazing really. Add the cream cheese and stir until melted. Add the cooked carrots, steamed broccoli, and pasta.When heated through add the cheeses and transfer to serving dishes. Garnish with extra chopped parsley and give a generous cracking of black pepper

Wild Cherry Plum Glazed Pork Chops

Ingredients 1 lb thin cut boneless pork chops (about 3 medium) 1-2 teaspoons All Purpose Seasoning ( any season salt will work) 2 tbsp olive oil 1 medium onion, minced Directions Place pork in skillet with a little olive oil and begin to cook over medium high heat. In a separate container, combine the ingredients for the sauce. Apply the sauce (recipe below) and cover the skillet. Allow to simmer 10-12 minutes until cooked.

Plum Sauce


1 clove garlic, minced

2 teaspoons olive oil

1/2 cup Wild Cherry Balsamic Vinegar

1/2 cup seedless plum jam (blackberry, raspberry, fig or orange marmalade also work well)

1tbsp Dijon mustard

Directions Mix ingredients together until incorporated.

There you go. I'll be sure to post the video link as soon as it is available!


Anonymous said...

Saw the recipe on the Fox Morning Show and loved it, one question though - for the Sun Dried Tomato Blush sauce, where you have "T" in the ingredients list, is that for Tablespoons? I think it is, but wanted to make sure. Again, wonderful recipes, can't wait to try them.


Chef Tess said...

Yes, the 2T if for Tablespoons. It sounds like a lot, but with all the pasta and's just right. Thanks for watching Matt! Big hugs!

mlebagley said...

You did change the recipe! You used to make it without precooking the pasta. Do you like it better precooked or cooked in the sauce?