Baked Turkey and Spinach Ravioli

Ingredients

• 1 lb Ground turkey
• 1 Small onion, diced
• 3-4 Cloves of garlic, minced
• 3 cups frozen chopped spinach, thawed and drained
• Olive oil
• 1/2 tsp Oregano
• 1/2 tsp Basil
• 1/4 tsp Thyme
• Pinch of ground nutmeg
• Salt and pepper to taste
• 40 won ton wrappers
• 1 cup marinara sauce

Saute the onion in a large skillet or saute pan until soft, then add garlic, stirring frequently to prevent burning. Add the ground turkey, and brown. Add the oregano, basil, thyme, nutmeg, salt and pepper. Next add the chopped spinach. Once the mixture is cooked, remove from the pan and grind in the bowl of a food processor.

Layout won ton skins on the counter or cutting board and place a spoonfull of the filling at the center of each. Dip your fingers in some water and wet the edges of the won ton skins, then add another skin to the top of each, pressing down around the edges. Next, take a fork and crimp the edges of the won ton skins.

Brush the bottom of a baking dish with olive oil and place the ravioli in a single layer in the disk. Brush the tops of the ravioli with olive oil, and then spread about 1 cup of your favorite marinara sauce on top.

Bake in a preheated oven for 20 minutes at 350°C. Serve with extra warm marinara and fresh parmesan.

Smothered Pork Chops

Smothered Pork Chop with Mashed Potatoes and Gravy

Serves: 4                     Prep time: 15 min                     Cook time: 2 hours

This dish is one of my personal favorite comfort foods. A sweet onion sauce with mushrooms tops a succulent, tender slow cooked pork chop. A few key components of this dish are the cooking vessel, and the initial slow cooking of the onions to develop the flavor for the sauce that will be used to simmer the pork chops. An enameled cast iron dutch oven will work best, but a good heavy saute pan with lid will also suffice (preferably stainless steel so you can build up a good fond). After the chops are done, the sauce can be converted to a wonderful gravy to top the pork chops or mashed potatoes.

Ingredients

• 4 thick cut boneless pork chops
• 1 large white onion
• 3-4 garlic cloves
• 6 oz white button mushrooms, large dice
• canola oil
• 1/4 cup apple cider vinegar
• 1/2 to 3/4 cup water
• salt and pepper

Directions

Heat a large dutch oven or saute pan over medium heat, and cover bottom of pan lightly with canola oil. Dice the onion and add to the pan, slowly sweating the onions until the begin to become translucent, about 15-20 min. Midway through cooking the onion, lightly salt and pepper the onion and add 3-4 minced cloves of garlic, frequently stirring to prevent any burning.

Once the onions begin to release their moisture and soften, forming a somewhat congealed mass, remove from the pan and set aside. Bring the heat up to medium high. Lightly salt and pepper both sides of the pork chops and add to the pan, turning once the first side has reached a nice golden brown with a good crust. Return the onion to the pan, and add the apple cider vinegar to deglaze the pan, being sure to scrap up all the fond that has developed. Add the water and mushrooms, and bring to a simmer. Cover and simmer for 90 min, or until the pork chops are fork tender.

When ready to serve, remove the pork chops and cover to rest. Remove the mushrooms and set aside. Gravy can be made from the remaining liquid using a few tablespoons of flour and milk or cream.

Serve mushrooms overtop the pork chops with some extra juice or gravy.