Pork Fried Rice, Flank Steak with Horseradish Sauce, Ground Turkey Lasagna with Tomato Sauce

Pork Fried Rice
Adapted from 2012 Pioneer Woman

½ whole Pineapple, Cut Into Spears
1 cup White Or Brown Rice, Cooked (1/2 cup dry)
4 whole Pork Chops
1 Tablespoon Butter
1 Tablespoon Peanut Oil
1 Large Vidalia Onion, Sliced
6 Tablespoons Soy Sauce
1 Tablespoon Rice Wine Vinegar
2 Tablespoons Honey
1 Tablespoon Sriracha, Or Other Hot Sauce
3 cloves Minced Garlic
2 whole Eggs
1-½ cup Frozen Peas
2 Tablespoons Soy Sauce (additional)

1. Cook rice according to package instructions. Set aside.

2. Heat grill pan on high and saute pineapple spears until they have good marks/color on the outside. Slice, then set aside.

3. Heat butter and oil over medium high heat in large skillet, then add the pork chops to the pan. Saute on both sides until they have nice color.

4. Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.

5. When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a cutting board and dice placing into a bowl, then let the sauce bubble up and cook for another minute. Pour it over the pork. Set aside.

6. Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.

Add pork chops and onions from the sauce in the bowl into the rice mixture. Drizzle a little bit of sauce over the top when you serve.

Flank Steak with Horseradish Sauce

Ground Turkey Lasagna with Tomato Sauce
Adapted from Cooks Illustrated, 2002

Tomato-Meat Sauce
1 tablespoon olive oil
1 cup onion, chopped fine
6 medium cloves garlic, pressed
1 pound ground turkey
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/4 cup heavy cream
1 can (28 ounces) tomato puree
1 (28-ounce) can diced tomatoes , drained

Ricotta, Mozzarella, and Pasta Layers
15 ounces ricotta cheese (whole milk or part skim), 1 3/4 cups)
2 1/2 ounces grated Parmesan cheese (1 1/4 cups)
1/2 cup chopped fresh basil
1 large egg , lightly beaten
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
12 no-boil lasagna noodles from one 8- or 9-ounce package
16 ounces whole milk mozzarella , shredded (4 cups)

Instructions

1. Adjust oven rack to middle position and heat oven to 375 degrees.


2. Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna.)


3. Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.


4. Assemble first lasagna layer according to illustrations below. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.