Cuisinart IB-5239A, CSK-150 manual Pork Chops with Apples & Onions, Cajun BBQ Shrimp

ened; do not let burn. Add wine, chicken stock, 1/2 tablespoon tarragon,

3 teaspoons sun-dried tomatoes. Cook until liquid has reduced to about 1/2 cup; add accumulated juices from the chicken breasts and cook 1 minute. Add cream and cook until thickened, about 3 minutes. Push the mushrooms to one side; return chicken breasts in a single layer. Cover and reduce heat to 200°F; simmer until chicken is cooked through, 5-6 minutes longer.

To serve, place chicken breasts on a warm plate; cover with sauce and mushrooms. Garnish with remaining fresh tarragon and sun-dried tomatoes.

*If you do not have fresh tarragon, substitute fresh parsley and add 3/4-teaspoon dried tarragon with the sun-dried tomatoes.

Nutritional information per serving:

Calories 411 (39% from fat) • carb.7g • pro. 52g • fat 17g • sat. fat 8g

• chol. 163mg • sod. 368mg • calc. 72mg • fiber 1g

PORK CHOPS WITH APPLES & ONIONS

Makes 6 servings

6pork chops (6 ounce), center cut, boneless

1teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

2cups chicken stock, nonfat, low sodium 1-1/2 pounds onions, peeled and sliced (8 cups)

4ounces shallots (about 3 large), peeled and sliced

1pound Granny Smith apples, peeled, cored and sliced

1tablespoon cider vinegar

1teaspoon caraway seeds

1/2 teaspoon sage

Cut excess fat from chops and season both sides with salt and pepper. Preheat Cuisinart® Electric Skillet to 350°F; sear chops until light brown on both sides, about 5-6 minutes total. Cover loosely with foil to keep warm.

Add 1/2-cup chicken stock to hot Skillet and stir up the nice brown bits from the chops, about 1 minute. Add onions, shallots, apples, the remaining stock, vinegar, caraway and sage. Bring to a boil; lower heat to maintain a simmer. Cover skillet; cook, stirring occasionally for about 20-25 minutes until most of the liquid has evaporated and the onions are tender.

Add chops and their juices to onion mixture; cover and cook until meat registers 160ºF when tested with an instant-read thermometer, about 10 minutes longer. Serve hot.

Nutritional information per serving:

Calories 453 (29% from fat) • carb. 26g • pro. 55g • fat 15g • sat. fat 6g

• chol. 140mg • sod. 496mg • calc. 41mg • fiber 3g

CAJUN BBQ SHRIMP

Makes 6 servings

1-1/2 cups unsalted butter

3tablespoons chopped garlic

2tablespoons chopped shallots

2tablespoons Worcestershire sauce

1teaspoon *Tabasco® sauce

4bay leaves

1teaspoon paprika

1teaspoon rosemary

1teaspoon oregano

1teaspoon thyme

1teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1pound shrimp (16 – 20)

1lemon, cut in 6 pieces

Preheat a Cuisinart® Electric Skillet to 200°F; melt butter. Add garlic, shal- lots, Worcestershire, Tabasco®, bay leaves, paprika, rosemary, oregano, thyme, salt and pepper. Cook uncovered for 5 minutes.

Add shrimp; adjust heat to a simmer and cook for 5 minutes; turn shrimp and cook until opaque, about 3 to 5 minutes longer.

Garnish with lemon wedges. Serve with crusty bread to soak up the sauce.

Nutritional information per serving:

Calories 613 (71% from fat) • carb. 4g • pro. 41g • fat 48g • sat. fat 29g

• chol. 493mg • sod. 718mg • calc. 119mg • fiber 0g

*Tabasco® is a registered trademark owned by the McIlhenny Co.

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