I [Leeann] grew up on this recipe and wanted to share... soooo good!
1 pkg jumbo shells
1 - 10 oz pkg frozen spinach
2 lbs. ricotta cheese
1 egg
2 T parmesean cheese
1 jar marinara sauce
1/2 t salt and oregano
Bring 5 qts water to boil, add shells and parboil ~ 9 minutes. Drain and rinse in cold water immediately, draining again. Arrange on a flat surface, allowing to dry.
Cook spinach and mix with ricotta, egg and parmesean. Spoon mixture into each shell. Combine marinara with salt and oregano. Simmer about 2 minutes.
Using two 2-qt baking dishes, spread 1/2 cup sauce into each dish. Arrange shells on sauce and bake at 350 degrees for 15-20 minutes. Be careful not to allow them to cook too long, getting dried out on top.
Serve shells with remaining heated sauce.
Pan-Fried Pork Chops with Glazed Apples
This amazing and fairly simple recipe is a hit at the F and AW households! YUM!
2 tbsp firmly packed dark brown sugar
1 tbsp plus 1 tsp kosher salt
1 tbsp rosemary
4 pork chops
1 tbsp oil
2 med red apples – peeled and cut into ½ inch pieces
1 ½ cup chicken broth
1/3 cup apricot jam
¼ cup brandy
¼ tsp ground cinnamon
Combine brown sugar, kosher salt, and rosemary in small bowl and stir together. Coat the pork chops on both sides with mixture, gently massaging the meat with your fingers to jumpstart the curing process. Let stand for 15 min. Rinse the chops and pat dry. (It is actually important to do this. I [Leeann] didn't think it was until I put the highly-sugared chops into hot oil. Nothing like the smell and smoke of burning sugar in ones kitchen for ambiance!)
Season chops on both sides with pepper. Grease large skillet with oil, add the chops, and cook thoroughly. Transfer chops to a plate and cover with foil.
Add apples to skillet and cook stirring gently to brown slightly. Add the stock, jam, brandy, and cinnamon and stir well. Cook until the sauce thickens and is rich brown in color, about 10 min. Uncover chops and top with apples.
2 tbsp firmly packed dark brown sugar
1 tbsp plus 1 tsp kosher salt
1 tbsp rosemary
4 pork chops
1 tbsp oil
2 med red apples – peeled and cut into ½ inch pieces
1 ½ cup chicken broth
1/3 cup apricot jam
¼ cup brandy
¼ tsp ground cinnamon
Combine brown sugar, kosher salt, and rosemary in small bowl and stir together. Coat the pork chops on both sides with mixture, gently massaging the meat with your fingers to jumpstart the curing process. Let stand for 15 min. Rinse the chops and pat dry. (It is actually important to do this. I [Leeann] didn't think it was until I put the highly-sugared chops into hot oil. Nothing like the smell and smoke of burning sugar in ones kitchen for ambiance!)
Season chops on both sides with pepper. Grease large skillet with oil, add the chops, and cook thoroughly. Transfer chops to a plate and cover with foil.
Add apples to skillet and cook stirring gently to brown slightly. Add the stock, jam, brandy, and cinnamon and stir well. Cook until the sauce thickens and is rich brown in color, about 10 min. Uncover chops and top with apples.
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