KMRL Blog

Carrots, Pork, and Lasagna

Autumn is in full swing. Here are some recipes to warm the cockles of your heart. Actually, I just like saying cockles.

Beef & Mushroom Lasagna

Ingredients

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/4 cup milk
1 pound ground beef
2 cup Prego® Fresh Mushroom Italian Sauce
9 cooked lasagna noodle
1 cup shredded Italian-blend or mozzarella cheese

Directions

Heat the oven to 400°F. Stir the soup and milk in a small bowl until the mixture is smooth.

Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce.

Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.

Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.

Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.

Read more: HERE


Pan-Seared Pork Chops with Cider Sauce

Ingredients

4 boneless pork chops, 1-inch thick
Salt and freshly ground pepper to taste
1 tablespoon vegetable oil
2 tablespoons butter, divided
2 shallots, minced
4 sprigs fresh thyme
1/4 cup cider vinegar
1 cup apple cider
1/2 cup chicken stock
Salt and freshly ground black pepper to taste
Thyme leaves for garnish

Directions

Gather these tools: cutting board, chef's knife, wet measuring cups, measuring spoons, large sauté pan, tongs, wooden spoon, whisk

Season the pork chops on both sides generously with salt and pepper. Set aside.

Heat a sauté pan over medium-high heat. Add the vegetable oil and swirl to coat the pan. Place the pork chops in the pan and cook for 3-4 minutes, until nicely browned. Turn and cook for another 3-4 minutes. Remove from the pan and loosely tent with foil to keep warm.

Add 1 tablespoon butter to the pan, then add the shallots and thyme sprigs. Cook, stirring constantly, for about 2 minutes, until the shallots have softened and caramelized. Add the cider vinegar and reduce until almost evaporated, about 3 minutes. Then add the apple cider and chicken stock and simmer until the sauce is reduced by half.

Discard the thyme sprigs. Return the pork chops to the pan, along with any juices that have been released. Heat for 1-2 minutes. Remove the pan from the heat and place the pork chops on plates or a platter. Whisk in the butter and season the sauce with salt and pepper to taste.

Spoon the sauce over the pork chops and serve immediately.

Read more: HERE

Carrot Cake with Cream Cheese Frosting

Ingredients

FOR CAKE
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 1/4 teaspoons salt
1/2 teaspoon ground nutmeg
1 1/2 cups vegetable oil
1 cup granulated sugar
1 cup light brown sugar
2 teaspoons vanilla extract
4 large eggs
3 cups grated carrots (from 6 medium carrots)
1 cup walnuts, chopped (optional)
3/4 cup raisins (optional)

FOR FROSTING
2 (8-oz) packages cream cheese, softened
1 stick unsalted butter, softened
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
2 1/2 cups confectioners sugar

Directions

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter and flour 3 (8-inch) round cake pans.

Whisk together flour, cinnamon, baking soda, baking powder, and salt in a bowl.

Beat together oil, sugar, eggs, and vanilla in a bowl with an electric mixer at medium speed until combined well, about 2 minutes. Mix in carrots, nuts, and raisins (if using) at low speed, then add flour mixture and mix until just combined.

Divide among pans and bake until a skewer inserted into the center of the cakes comes out clean, 35 to 40 minutes. Cool layers in pans on a rack 10 minutes, ten invert layers on a rack to cool completely.

Beat together cream cheese, butter, lemon juice and vanilla in a large bowl with an electric mixer at medium-high speed until fluffy, about 2 minutes. Reduce speed to medium and add confectioners sugar, and beat until frosting is smooth.

Place 1 cake layer bottom side up on a cake plate and spread with about 1 cup frosting. Place remaining cake layer, right side up on top and spread with about another cup frosting,then top with last layer and spread with remaining frosting on tops and sides of cake.

Read more: HERE

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