Rustic Balsamic Chicken Wraps

Here's a nice light meal that works as dinner or even lunch.  You can easily make the chicken the night before and slice it up and make this wrap right at work.  You don't even need to heat the chicken, if you want to be completely honest... just throw everything into the tortilla and eat away!  Dinner or lunch, either way, this is a definite must try.

Rustic Balsamic Chicken Wraps
Adapted from Better Homes and Gardens
Printable Recipe 
Ingredients:
2 boneless, skinless chicken breasts
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1 teaspoon Italian seasoning
1 garlic clove, finely minced
1 teaspoon fresh chopped parsley
2 cups greens (green leaf lettuce, spring mix, whatever you want)
1/2 cup tomatoes, chopped
1/4 English cucumber, sliced
2 Tablespoons shredded parmesan cheese
4 large flour tortillas

Directions:
Mix together the olive oil, balsamic vinegar, salt, Italian seasoning, garlic and parsley until well combined.  Remove 1 Tablespoon of the mixture and set aside.  Place the chicken breasts in a resealable plastic bag and pour the marinade over.  Seal and place in refrigerator for at least 2 hour.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Remove chicken from bag and discard marinade.  Place chicken over direct heat and grill 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove and allow to cool at least 10 minutes before thinly slicing.

Toss the greens with the reserved balsamic mixture and place evenly amount the tortillas.  Top with tomatoes, cucumber, sliced chicken and parmesan cheese.  Serve and enjoy!

One Year Ago:  Vanilla Balsamic Chicken over Pasta with Garlic Vanilla Cream Sauce
Two Years Ago:  Mac & Texas Cheese with Chicken and Roasted Chiles

Mayan Cocoa Mini Cakes with Vanilla Bean Frosting

The other day I was craving something chocolatey.  Oh, we had chocolate candy in the house, but I wanted something more cake like.  I searched the pantry for a few items, made sure I had some cream cheese and decided I'm make a couple of delicious little mini cakes.  I found some Mayan cocoa that was just screaming to be used and this wonderful little treat was invented.  Mayan cocoa has a hint of cinnamon and cayenne pepper in it, so these little cakes had a bit of a kick to them... hence the frosting... I mean it only made sense to add the frosting to help "cool" them off :)

Mayan Cocoa Mini Cakes with Vanilla Bean Frosting
Created by Jenn's Food Journey
- Makes 6 mini cakes -
Printable Recipe 
Ingredients:
1/4 cup Mayan Cocoa powder
1/2 cup hot water
1/2 cup plus 2 1/2 Tablespoons all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
Vanilla Bean Frosting -
2 Tablespoons cream cheese, room temperature
1/4 - 1/2 cup powdered sugar
1 vanilla bean, split and scrapped
1/2 teaspoon vanilla extract

Directions:
In a measuring cup or bowl, add the cocoa powder and hot water.  Stir to combine and set aside.  In another bowl, sift together 1/2 cup of flour, baking powder and salt; set aside.

Preheat oven to 375 degrees F.  Spray 6 muffin tins with non-stick cooking spray.  In a bowl of a stand mixer, using the paddle attachment, add the butter and sugar.  Cream together on low to medium low setting until light and fluffy.  Scrape down the sides and add the egg and vanilla extract.  Mix together until just combined.  Slowly add in the cooled chocolate mixture and mix until everything is combined.  Pour into the prepared muffin tins and place in oven.  Bake 15-20 minutes or until a toothpick inserted in the center of the cakes comes out clean.  Remove and allow cool.

To make the frosting - with a hand mixer, mix together the cream cheese, vanilla bean and vanilla extract.  Add the powdered sugar a little at a time until you achieve your desired thickness and sweetness (I wanted mine to be sort of a glaze instead of a thick frosting).  Once cakes are cooled, frost and enjoy!

One Year Ago:  Beef Roast
Two Years Ago:  Grilled Chicken with Bacon and Balsamic Glaze

Honey-Balsamic Beef Stir Fry

Ok.. I'm back.. and things SEEM to be working again.... nothing like starting the week off with blogger issues :)

Well, I hope everyone had a wonderful Thanksgiving and an even better weekend!  I had a couple extra days off of work and am ready to face the world again.... I think :)  Either way, the show must go on, right, so here we are ... Monday has arrived and with it, a new tasty recipe.  This stir fry was simple and delicious.  My two favorites things to come out of the kitchen!  The only thing I was disappointed in was the fact that I cut the steak funny.  Not so funny enough that it was tough, it's just not as pretty as it would have been had the slices been thinner.  Oh well.. if that's the worse of it, I think I did pretty well... don't you?

Honey-Balsamic Beef Stir Fry
Adapted from Better Homes and Gardens
Printable Recipe 
Ingredients:
1 lbs beef sirloin or top round steak, thinly sliced against the grain
1/2 cup beef broth
2 Tablespoons soy sauce
1 Tablespoons balsamic vinegar
1 Tablespoons honey
2 teaspoons cornstarch
1/4 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1 teaspoon vegetable oil
1 red sweet pepper, seeded and cut into thin strips
1/2 sweet onion, thinly sliced
1 cup tightly packed baby spinach leaves

Directions:
In a measuring cup, mix together the beef broth, soy sauce, balsamic vinegar, honey, cornstarch, red pepper flakes, and ginger until well combined.

In a wok or non-stick deep skillet, over medium-high heat, add the vegetable oil.  Add beef and quickly stir fry for 1 minute.  Add the onion and pepper and continue to stir fry another 4-5 minutes or until the beef is cooked through.  Add the spinach and stir to combine.  Pour in the broth mixture and stir to combine.  As soon as the mixture starts to bubble, remove from heat, stirring to combine.  Serve over rice or noodles.  Enjoy!

One Year Ago:  Guest Blogger - Cheesy Cornbread
Two Years Ago:  Chocolate Sugar Cookies

Having some difficulties

I'm having issues with blogger right at the moment... for some reason, no matter how many pictures I remove from Picasa Web, blogger is still telling me that I'm out of space for storing photos... it's quite frustrating... sooooooooo, I won't have anything new for you until I can figure this out.... Hopefully, I'll be back up and running again by tomorrow..........

A Thanksgiving Break...

I'm taking a much needed break over the long Thanksgiving holiday weekend, but I wanted to at least leave you with a few of my favorite leftover Thanksgiving recipe ideas from around the blogosphere.

Happy Thanksgiving to you and yours from Jenn's Food Journey!

Sweet Chili Sloppy Joes Toms (One Perfect Bite)

Thanksgiving Eggs Benedict (Closet Cooking)

Mashed Potato Soup (One Perfect Bite)

Open Faced Turkey Sandwich (For the Love of Cooking)

Turkey and Cranberry Sushi (Closet Cooking)

Creamy Turkey Green Chile Soup (Barefeet in the Kitchen)

Leftover Turkey Hot Brown Crostini (Nibble Me This)

Thanksgiving Leftover Triple Decker (Grilling.com)

Cheesy Roasted Garlic Potato Balls (Life's Ambrosia)

One Year Ago:  Mustard Herb Sauce
Two Years Ago:  Chicken Nacho Bake
 

Grilled Fish with Chinese BBQ Sauce

I apologize for no Thanksgiving recipe ideas again this year.  With it just being Chris and I, I really don't get too much in to the big meals.  Heck, it's the Sunday before Thanksgiving, as I write this post, and I still don't have a clue what we are doing!

So, instead I've brought you a healthy alternative meal for AFTER the holiday's.  See.. I knew I could keep your interest :)

And for those that don't like fish.. no worries, this would be great on chicken too!

Grilled Fish with Chinese BBQ Sauce
Adapted from The Neely's, The Food Network
- Serves 2 -
Printable Recipe 
Ingredients:
2 tilapia fillets
1 Tablespoon orange juice
1 Tablespoon hoisin sauce
1 1/2 Tablespoons soy sauce
3/4 Tablespoon honey
1/4 teaspoon red pepper flakes
1/8 teaspoon ground ginger
drop or two of sesame oil

Directions:
In a small bowl or measuring cup, mix together the orange juice, hoisin, soy, honey, pepper flakes, ginger and sesame oil until well combined.

Preheat grill to 325 degrees F.  Tear off two squares of aluminum foil large enough to form packets around each piece of fish.  Spray with non stick cooking spray.  Season both sides of the fish with salt and pepper and place in the middle of each piece of foil.  Drizzle half of the sauce, evenly, over both pieces of fish.  Enclose the fish by pull the two long sides together and folding to seal.  Now fold over each end to seal - leave a little room for air.  Place directly over the fire and grill for 14-18 minutes, or until the fish flakes easily with a fork.  Carefully remove from gill and be even more careful opening the packet - it will release steam.  Serve with remaining sauce.  Enjoy!

One Year Ago:  Peruvian Grilled Chicken
Two Years Ago:  Creamy Taco Mac

Buffalo Chicken Salad with Homemade Ranch Dressing

The weather is getting quite cold here... Ok, ok, cold might be too much. It's getting cooler here.  Our days have actually been lovely... high's in the 70's... but the nights/mornings are getting cold for me... in the 40's and 50's... Heck, one morning I woke up and it was 37!!  When you live in the southwest desert.. that's cold!!!

Anyway...with the changing of the weather, my food wants/needs will change too.  This will more than likely be my last salad for a while.  But, that's ok, salads and I had a very good run over the last few months, so I don't feel like I will be neglecting them.. at least for awhile :)

This salad is simple and delicious! I made homemade ranch this time, which I found on Mary's site, Barefeet in the Kitchen.  I've been wanting to try it for a while, as Chris is a ranch addict.  I ended up using a bit too much dill, but other than that, it was really good!  The perfect addition to this tasty little meal.

Buffalo Chicken Salad with Homemade Ranch Dressing
Salad recipe created by Jenn's Food Journey
Dressing recipe adapted from Barefeet in the Kitchen
- Serves 2 -
Printable Recipe 
Ingredients:
2 boneless, skinless chicken breasts
1/4-1/2 cup Frank's Hot Sauce (or any hot sauce you would use for buffalo chicken)
4-5 cups green leaf lettuce, shredded or chopped
1 medium to large carrot, peeled and cut into matchsticks
1/2 English cucumber, cut into rounds than cut in half
1 cup cherry or grape tomatoes, halved
For the dressing -
2 Tablespoons mayonnaise
2 Tablespoons sour cream
2 Tablespoons buttermilk
1/2 teaspoon dried dill
1/4 teaspoon dried parsley
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/2 - 1 teaspoon white wine vinegar

Directions:
Rinse off chicken and pat dry with a paper towel.  Place in resealable plastic bag.  Pour the hot sauce over the chicken, seal bag and refrigerator for at least 1 hour.

Meanwhile, make the dressing by adding all ingredients together in a measuring cup or jar with lid.  Stir or shake until everything is well combined.  Taste for seasoning.  Place in refrigerator until ready to use.

Preheat grill to 375 degrees.  Clean and oil grill grates.  Remove chicken from bag and discard any remaining sauce.  Place the chicken over direct heat and grill for 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill - I poured a little more hot sauce on the chicken as it came off the grill, just for some added flavor - and allow to cool.  Once cooled, cut into thin slices or bite sizes pieces.

Build the salad by placing the lettuce on a plate or in a large bowl.  Top with carrots, tomatoes and cucumbers.  Add the chicken and drizzle on the dressing.  Serve and enjoy!

One Year Ago:  Grilled Romaine Lettuce with Creamy Herb Dressing
Two Years Ago:  Tilapia with Hash Browns

Pepper Jack Mac N Cheese with Bacon and Chicken

Hmmmmmmm..... Let's see here - chicken, pepper jack cheese AND bacon?  What's not to love about this dish?  It's got everything - dairy, grains, vegetables, proteins, fats... I mean the only thing missing is the fruit.....  You can get that from your dessert :)  Who knew a well balanced meal could come from a bowl of mac and cheese??

Although, this would be good baked with a nice crunchy topping, this is a very simple way to get a great mac and cheese on the table in less than 30 minutes.  It's creamy, it's smooth, and it's sure to be a crowd pleaser!!

Just a quick note about comments.. I have no removed the word verification - I didn't get a single comment yesterday after I turned it on - I'm going to try moderating my comments and see if that works any better.  Sorry for the inconvenience, but this spam stuff is pushing me close to not wanting to blog anymore!! It's sooo frustrating!!

Pepper Jack Mac N Cheese with Bacon and Chicken
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1 large chicken breast, cooked and cut into bite size pieces
10 mini sweet peppers, roughly chopped
1 Serrano pepper (or jalapeno), finely chopped
5 strips of bacon, cooked crisp and crumbled
2 cups elbow macaroni
2 eggs
5 oz evaporated milk
1 teaspoon hot sauce (I used Frank's Hot Sauce)
1 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon dry mustard
2 cups shredded pepper jack cheese

Directions:
Cook pasta according to package directions; drain and put back in pot.

In a large measuring cup or bowl, mix together the egg, evaporated milk, hot sauce, salt, pepper and dry mustard until well combined.  Place the pot of pasta back on low and slowly pour the mixture into the pasta, stirring to coat.  Add the cheese 1 cup at a time and stir until cheese has melted.  Add the chicken, sweet peppers, serrano, and bacon.  Stir to combine.  Allow to cook another minute or two, or until everything is heated through.  Remove from heat and serve.  Enjoy!

One Year Ago:  Pomegranate Balsamic Pork Chops
Two Years Ago:  Potato and Chipotle Chowder

Dry Rubbed Pork Ribs with Georgia Mustard BBQ Sauce

I love ribs!  Any time I can find ribs on sale, I will pick up at least one slab.  And it's not just the love of eating them either....I love experimenting with different ways of flavoring them, cooking them, and of course, saucing them.  Although I love the way ribs come out when I've done them in the smoker, I have less and less patience these days for that method.  Not to say I won't get that back, I've just been working extremely long hours over the last two months and, honestly, even on the weekends I want quick fixes for our meals.  I've grown to really like the grilling method I have found, so I'll keep doing it that way for now.  You may find a way you enjoying cooking them and use that instead.. that's what's great about cooking - do what you like, not what I like ... unless what I like is what you like, of course :)

I used to really only like my ribs sauced... than I realized how wonderful they can be when they are naked.  Naked ribs can be dipped in any sauce imaginable, so of course, I was an instant convert.  These ribs were really for Chris... he adores his ribs with just a dry rub and some of his favorite bbq sauces are mustard based... so needless to say, these were a big hit!

Dry Rubbed Pork Ribs with Georgia Mustard BBQ Sauce
Dry rub recipe adapted from Chris Lilly
BBQ sauce recipe adapted from About.com
Printable Recipe 
Ingredients:
1 slab pork ribs
For the dry rub -
2 teaspoons Country Bob's seasoning salt
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper
2 teaspoons brown sugar
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dry mustard
1/4 teaspoon cumin
For the bbq sauce -
1/4 cup yellow mustard
2 Tablespoons brown sugar
1 Tablespoon apple cider vinegar
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Tabasco sauce
1/8 teaspoon celery seed

Directions:
In a small bowl, mix together all the ingredients for the dry rub until well combined.  If you need to, trim the ribs of any back silver lining or excess fat.  Rinse and pat dry.  Sprinkle and rub in the dry rub on both sides of the ribs.  Wrap in plastic wrap and place in refrigerator for 2 hours.

Meanwhile, in a small sauce pan over medium heat, add all the ingredients for the bbq sauce.  Stir to combine.  Bring just to a boil and reduce heat to low.  Simmer for 5 minutes, stirring occasionally.  Remove from heat and allow to cool.

Preheat grill to 300 degrees F.  Remove ribs from plastic and wrap loosely in aluminum foil.  Place ribs in foil over indirect heat and grill for 1 hour, rotating packet at least once.  Remove packet from grill and carefully remove the ribs.  Crank the heat up on the grill to 325 and place the ribs over direct heat.  Grill for 8-10 minutes per side.  Remove and allow to cool before cutting.  Serve with bbq sauce and enjoy!!

One Year Ago:  Grilled Jalapeno Tartar Sauce
Two Years Ago:  Chorizo and Eggs

Topolo Caesar Salad with Chicken

Towards the beginning of my salad kick, Lea Ann from Cooking on the Ranch (Highlands Ranch Foodie) sent me this recipe for a different type of Caesar salad.  I couldn't wait to try it when I scanned the list of ingredients and saw that it used a Serrano pepper!! I will never pass up a recipe that uses Serrano's... their heat and flavor are one of my favorites of all the peppers.  The great thing is...this salad delivered exactly what I was expecting...a very light, yet flavorful salad dressing!  Thank you Lea Ann for the fantastic suggestion!!

Topolo Caesar Salad with Grilled Chicken
Adapted from Rick Bayless
- Serves 2 -
Printable Recipe 
Ingredients:
1/4 cup fruity olive oil
1/2 Tablespoon champagne vinegar
1 teaspoon Worcestershire sauce
1 1/2 Tablespoon mayonnaise (or 1 egg)
1 Serrano pepper, stemmed and seeds removed, roughly shopped
1/2 teaspoon lime zest
1/4 teaspoon salt
2 grilled chicken breasts, thinly sliced (I just sprinkled some Ms. Dash on two boneless, skinless breasts and grilled)
4-5 cups romaine lettuce, torn or chopped
1/4 cup goat cheese, crumbled
1 Roma tomato, chopped or sliced
croutons (homemade or store bought)

Directions:
In a food processor, add the olive oil, vinegar, Worcestershire, mayonnaise, Serrano, lime zest and salt.  Process one full minute.  Season with more salt if needed and set aside.

In a large bowl, combine the lettuce, about 1 tablespoon of the dressing and half the cheese.  Toss to coat and then split evenly between two plates.  Top with sliced chicken, remaining cheese and tomato.  Drizzle with remaining dressing and top with croutons.  Enjoy!

One Year Ago:  Spicy Chipotle Shrimp Stir-Fry
Two Years Ago: Ranch Chicken Pizza

Cheese Frenchees

First, I just want to say thank you to all the veterans out there.  Veterans day was yesterday and I wanted to make sure that those who have served, along with those who are still serving, know that I thank them from the bottom of my heart for the service they have given to this country.  Specifically, I have to give a big thanks to my dad, who served in Vietnam and still continues to serve his country today by being a part of and supporting the Patriot Guard.  So thank you to my dad, MY first, true American hero, and to all of you that have given your time and your lives for this country.

Ok, ok.. now on to some food, right??  Most of you may have seen this on a guest post I did over at Food Floozie, but I just HAD to post it here.  This is a sandwich that I have adored for a very long time.  This is also a sandwich that I cannot find here in Arizona.  Actually, I don't know too many people outside of Nebraska that know about cheese frenchees....but that's about to change.

Think deep fried cheese sandwiches..... I know... right?  That's what I'm saying!!!  This is a treat that MUST be tried at least once.  Ok, you don't want to make this a routine meal, but why not splurge?  Trust me, it will be worth it!

Cheese Frenchees
Adapted from King's Food Host
- Makes 6 triangle sandwiches -
Printable Recipe 
Ingredients:
6 slices of white bread
6 slices of American cheese (you can use Velveeta if you want, but no other substitutions)
3 Tablespoons mayonnaise
1 egg
1/2 cup milk
1/2 cup flour
1/2 teaspoon salt
2-3 cups finely crushed cornflakes
oil for frying

Directions:
Make three sandwiches, using 2 slices of American cheese and 1 tablespoon of mayonnaise per sandwich.  Cut the crusts off the sandwiches and cut each one diagonally, making 2 triangles.

Combine the egg, milk, flour and salt together until it forms a pancake-like batter.  Dip the triangles into the egg mixture and coat with cornflake crumbs.  Place on a wire rack and continue until all sandwiches are made.

Deep fry in 375 degrees F oil, for about 1 1/2 - 2 minutes per side.  Carefully remove from oil and allow to cool for just a minute or too.  The cheese will be hot and melty, so be careful.  Enjoy!

One Year Ago:  Lemon Sage Chicken
Two Years Ago:  Tequila Lime Chicken

Spicy Orange Garlic Shrimp

When I saw this recipe posted on Mary's site, I knew instantly, I would have to make it.  I love spicy, I love orange, I love garlic, I love shrimp.  It was a true no-brainer :)  I did make my sauce a bit thicker than Mary did, but otherwise, I pretty much followed the recipe to a T.  And that is just my preference, so make it her way, or make it my way, either way, you gotta make it.  I can totally understand why this is one of her family's favorites.

Spicy Orange Garlic Shrimp
Adapted from Barefeet in the Kitchen
Printable Recipe 
Ingredients:
1 lb large (41/50 count) size raw shrimp, peeled, deveined and tales removed
3 large garlic cloves, finely minced
3/4 cup good quality orange juice
1/2 teaspoon cayenne pepper
1 teaspoon Old Bay Seasoning
2 teaspoons cornstarch
2 teaspoons butter

Directions:
Dry the peeled shrimp with a paper towel and set aside.  In a measuring cup or small bowl, whisk together the garlic, orange juice, cayenne, Old Bay and cornstarch; set aside.

In a large skillet, over medium heat, melt the butter.  Add the shrimp and allow to become slightly golden on one side, about 1-2 minutes.  Turn the shrimp allow to cook until they are pink and cooked through, about 1-2 minutes longer.  Remove the shrimp from the skillet and set aside.

Return the pan to the stove and pour in the sauce.  Stir, scraping any bits and pieces from the bottom of the pan.  Reduce heat to low and allow sauce to simmer until it has thickened slightly.  Return the shrimp to the pan and toss to coat.  Let them cook another minute and remove from heat.  Serve over rice and enjoy!

One Year Ago:  Chipotle Meatballs
Two Years Ago:  Tuna Pasta Ponza

Wordless Wednesday

My Mom's Famous Tacos (YUM!!!)

One Year Ago:  Grilled (or Baked) Fish with Remoulade
Two Years Ago:  Simple Chicken Stir-Fry
 

Greek Chicken Salad

I seriously hope no one is getting tired of my salad recipes.  I know it's probably not the most ideal time, as I know most of the country is experiencing more fall/winter like weather than we are.  I will say this, though, we finally have started to cool down!  I get up early on the week days and run and let me tell you, there have been a few brisk mornings as of late.  Good thing for me, it's still in the high 80's/low 90's during the day, so technically, I haven't started craving those winter type foods yet..... or at least I'm not craving them too often just yet...

As for this salad.. you gotta try it.  It's simple, flavorful, and oh so easy to put together.

Greek Chicken Salad
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
Ingredients:
2 boneless, skinless chicken breasts
1 Tablespoon lemon juice
2 Tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon Greek seasoning (optional)
4 cups lettuce (I used a mixture of romaine and green leaf), chopped or torn
1/2 English cucumber, thinly sliced and cut in half
1 cup quartered cherry tomatoes
1/4 cup crumbled feta cheese
1/4 cup Kalamata olives, chopped
For the dressing -
3 Tablespoons mayonnaise
1 Tablespoon lemon juice
2 teaspoons red wine vinegar
1 1/2 teaspoons dried oregano
1/2 teaspoon dried dill

Directions:
Place the chicken in a resealable bag.  In a measuring cup or small bowl, mix together the lemon juice, olive oil, oregano and Greek seasoning.  Pour marinade over chicken and seal bag.  Place in refrigerator for 1 hour.

To make the dressing, mix together all ingredients until well combined.  Cover and place in refrigerator until ready to use.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Remove chicken from bag and discard marinade.  Place chicken over direct heat and grill for 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove and allow to rest 8-10 minutes.  Slice into thin strips or bite sizes pieces.

Build the salad as you wish, but I just start with the lettuce, top that with cucumbers and tomatoes.  Add the sliced chicken and top with cheese and olives.  Drizzle on the dressing and enjoy!!

One Year Ago:  Grilled (or Baked) Fish with Remoulade
Two Years Ago:  Simple Chicken Stir-Fry

Grilled Mongolian Pork Chops

Despite the fact that I wish I could have found thicker cut pork chops for this dish, and despite the fact that the color of the sauce isn't the most eye appealing, I was very pleased with the out come of this meal.  I, as most of you know, love the flavors used in this recipe.  And, honestly, it doesn't get much easier than this... marinate, grill, eat... how can you go wrong?

Grilled Mongolian Pork Chops
Adapted from Allrecipes.com 
Printable Recipe 
Ingredients:
1/4 cup Hoisin sauce
1 garlic clove, finely minced
1 Tablespoon soy sauce
1 teaspoon red wine vinegar
1 teaspoon rice vinegar
1 teaspoon mirin
1/4 teaspoon sesame oil
1 teaspoon Sriracha
1 teaspoon granulated sugar
1/4 teaspoon ground ginger
white pepper and salt
4 thin cut pork chops, bone-in (if you can find thick cut, get them!!!)

Directions:
In a bowl or measuring cup, mix together all the ingredients except the pepper, salt and pork chops.  Stir until well combined.  Season both sides of the pork with white pepper and salt and place in resealable plastic bag.  Pour half of the marinade mixture over and seal the bag.  Place in refrigerator for 2-4 hours.  Set the remaining marinade aside - this will be your sauce :)

Preheat the grill to 375 degrees F.  Clean and oil the grill grates.  Remove pork from bag and discard marinade.  Place pork chops over direct heat and grill for 4-8 minutes per side (depending on thickness) or until they reach an internal temperature of 145 degrees F.  Remove from grill and allow to rest for 3-5 minutes.  Serve with reserved sauce and enjoy!

One Year Ago:  Penne with Pork Ragu
Two Years Ago:  Pan Seared Fish with Tomato and Cucumber Salsa