Slow Cooker Mushroom Mac and Cheese
- 16 oz Macaroni or cavatappi, cooked 4 minutes shy of doneness
- 4 oz Gruyere or Comte, grated
- 4 oz Sharp cheddar, grated
- 2 oz Parmesan, grated
- 3 Garlic cloves
- 1 Small onion, chopped
- 4 cups Milk
- 4 oz Cream cheese, cut into small pieces
- 6 tbsp butter, divided
- 1/2 tsp Nutmeg
- 1/2 tsp Freshly ground pepper
- 1 tsp Sea salt
- 1 lb Cremini mushrooms stems removed
- 1 tbsp Chive
- 1 tbsp Flat-leaf parsley
- In a large crockpot add the pasta, cheese, garlic, onion, cream cheese, 4 tbsp of the butter, nutmeg, salt, and pepper.
- Pour the milk over the top of all the ingredients and stir to roughly combine. Pasta should be mostly submerged under the milk.
- Cook on low for 2 hours.
- After 2 hours, remove the lid and stir all ingredients together.
- Arrange mushroom caps upside down all over the top of the mac and cheese.
- Fill each stem hole with a pat of butter from the reserved butter.
- Close the crockpot and cook for 1 hour.
- Top dish with chives and flat-leaf parsley and serve hot.
Herb Crusted Pork Roast with Port Wine Sauce
- 2 lbs Pork tenderloin
- 4 Garlic cloves
- 2 tbsp fresh rosemary
- 2 tbsp fresh thyme
- 2 tbsp Whole peppercorns
- Kosher salt
- 2 tbsp Olive oil
Port Wine Sauce
- 1 tbsp Olive oil
- 1 medium shallot, finely chopped
- 1 cup Port wine
- 4-5 Whole peppercorns
- 1 Rosemary sprig
- 4 tbsp Cold butter
- Heat oven to 375° F.
- With a mortar and pestle create a paste out of garlic, rosemary, thyme, and peppercorns. If you don’t have a mortar and pestle you can use a small food processor.
- Remove excess fat from the pork and pat dry with a paper towel. Rub the garlic-herb paste on all sides of the pork and then generously season with salt.
- In an ovenproof skillet, heat 2 tablespoons of olive oil on high until shimmering. Sear the tenderloin until browned on all sides, about 3 minutes per side (12 minutes total). Transfer the skillet to the center rack in the oven and cook until the internal temperature of the pork reads 140°F with a meat thermometer, about 15-20 minutes. Transfer the pork from the skillet onto a cutting board and tent loosely with foil.
- Set the skillet, over medium-high heat, add 1 tablespoon olive oil and sauté the shallots until just tender.
- Pour the port wine into a skillet along with the peppercorns and rosemary. Bring the liquid to a low boil and allow it to reduce to about half while scraping up brown bits with a wooden spoon. Once the liquid has reduced, turn off the heat and whisk in the butter.
- Strain the sauce and allow it to cool. The port wine sauce can be kept for up to 36 hours and is fantastic as a gravy on mashed potatoes.
- Thinly slice the pork roast and serve with port wine sauce on the side. Serve over mashed potatoes.
Baked Teriyaki Meatballs with Roasted Broccoli
- 2 lbs ground pork
- 4 Eggs
- 1 tbsp Fresh ginger, grated
- 4 Garlic cloves, minced
- 1 cup Panko bread crumbs
- 3 Scallions light and dark parts, thinly sliced
- 2 tsp Salt, divided
- 1 lb Broccoli, cut into florets
- 2 tbsp Olive oil
- Cilantro, chopped, optional
- ¾ cup Soy sauce
- ⅓ cup Honey
- 2 Garlic cloves, minced
- 1 tbsp Fresh ginger, minced
- 1 tbsp Chili paste
- ¼ cup Fresh lime juice
* This recipe makes 35 (golf ball) sized meatballs.
- Heat oven to 400° F. In a stand mixer or using your hands, mix ground pork, eggs, ginger, garlic, panko, scallions, and 1 tsp salt until fully incorporated. Using a cookie scoop or heaping tablespoon, measure out roughly 35 meatballs. * Dipping your hand into a bowl of water before rolling them will make the meatball surface smooth. Transfer the meatballs to an oiled, rimmed baking sheet.
- Place the broccoli on another rimmed baking sheet, drizzle the olive oil over the broccoli and toss with the remaining teaspoon of salt.
- Bake in the oven for 20-25 minutes, rotating the broccoli and meatball pans halfway through.
- Bring the soy sauce, honey, garlic, ginger, chili paste, and lime juice to a boil in a small saucepan. Reduce heat to medium-low and simmer, stirring frequently, until slightly thickened and foamy on top, about 10 minutes. Let cool.
- Once the sauce has cooled a bit, pour it over the meatballs and roasted broccoli. Sprinkle with chopped cilantro and serve.
- ** Teriyaki sauce can be made 1 day ahead. Cover and chill. Meatballs can be formed 1 day ahead. Cover with plastic wrap on a rimmed baking sheet and chill.
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