I just found the perfect use for my leftover cranberry sauce and boneless pork chops: this balanced dinner of sautéed pork cutlets.
I'll pan-fry some pork chops, then deglaze the pan with a combination of cranberries and port wine, for a sauce that's both sweet and tart.
The result? A mouthwatering meal that's full of flavor, not fat. Want to see the recipe? Then read more.
With a little leftover ground lamb and even less time, you can make a layered lamb and polenta dish that rivals anything you could order at a restaurant.
The key to speedy success is to take smart shortcuts. Use already-stewed tomatoes, grated mozzarella, and ready-made polenta for easy layering.
Employ the oven for a final browning touch, and you'll have a dinner that can't be beat on the busiest night of the week. To see the recipe, keep reading.
Allspice
Although the name might lead you to believe that it's a combination of a bunch of other spices, it is actually one spice. It's called allspice because it is said to have the flavor and aroma of several different spices, such as cloves, pepper, cinnamon and nutmeg.
It's a pea-size berry from the pimiento tree and is available whole or ground. It's a very versatile spice and is used in savory and sweet dishes such as barbecue sauces, gingerbread and chutneys.
