Another borrowed photo - sorry. I am still so upset with myself for deleting so many photos off my camera. I said it before.. it's heart breaking!!! For the last two posts it hasn't been too big of a deal, as these were adapted recipes... but I had two posts for next week that were my own creations... THAT is the most upsetting!! But alas, I guess there could be worse things that happened to me this week, right? oh wait.. there just might be.. some of you may have noticed I haven't been commenting on your blogs much this week.. well, one more depressing thing - my internet connection is spotty.. if that. I am having troubles even connecting to the internet, so don't think of me as rude, just know I will get back to commenting as soon as my issue is fixed... what a week, huh? :)
Anyway - these are ribs that I have made a couple of times and each time I've had a problem with the photo.. lol... this time, I said forget it.. I'll just politely borrow a photo and finally post this delicious recipe!!!
Kansas City Style Pork Back Ribs
Adapted from The Neely's, Food Network
Printable Recipe
Ingredients:
1/4 cup brown sugar
1 Tablespoon dry mustard
3/4 teaspoon cayenne
3/4 teaspoon smoked paprika
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon salt
1/4 teaspoon pepper
1 rack pork back ribs
For the Sauce -
1/2 cup ketchup
1/4 cup brown sugar
2 Tablespoons apple cider vinegar
1 Tablespoon molasses
1/4 teaspoon cayenne
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons water
Directions:
Mix together the first 8 ingredients until well combined. Sprinkle and rub into both sides of the rib. Cover in plastic wrap and place in refrigerator for 1 hour.
Meanwhile, to make the sauce, add all of the sauce ingredients into a small saucepan over medium heat. Bring to a boil and immediately reduce heat to low (stirring occasionally). Allow to simmer for 8-10 minutes; stirring occasionally so nothing burns. Remove from heat and allow to cool.
Remove ribs from the refrigerator about 30-45 minutes before you are ready to cook them. Preheat grill to 275-300 degree F and set up for indirect cooking. Remove the ribs from the plastic wrap and wrap in foil (I cut the rack in half to make it easier and I pour just a tiny bit of beer in the foil wrap too for added moisture). Place ribs over indirect heat and grill (turning occasionally) for 1 hour. Carefully remove ribs from foil and place over direct heat. Continue to grill 15-20 minutes over direct heat. Remove from grill and allow to rest before digging in. Enjoy!!
One Year Ago: Grilled Fish with Chinese BBQ Sauce
Two Years Ago: Guest Blogger: Cheese Cornbread
Three Years Ago: Baked Tilapia w/Creamy Lemon Dill Sauce
So it was quite the busy weekend around our house :) Not only did Chris and I get hitched, but I turned 40 on Sunday! Feels strange to actually say that out loud, but I'm not freaked out about it at all. To me, age is nothing but a number... my number gets a little higher each year... but so does yours :) I'll talk more about the wedding and even show you some pictures in a post next week (or whenever I get the actual pictures) - so hang tight and you'll be a part of our special weekend soon enough!
As for this pizza.. it was just one of those things I threw together. There was no real recipe, I just had some ground pork and veggies I needed to use up and so... this was born. And you know what, it turned out pretty darn good if I do say so myself!!!
Seasoned Ground Pork and Veggie Pizza
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
1/4 lbs ground pork
1-2 Tablespoons homemade taco seasoning (depending on taste)
1/2 red bell pepper, chopped
1/2 zucchini, chopped
1/4 sweet onion, chopped
1 Mama Mia's thin pizza crust (or 1 ball of homemade pizza dough)
1/2 cup pizza sauce
1-2 cups shredded mozzarella cheese
Directions:
In
a skillet, over medium heat, add 1 teaspoon of olive oil and the sweet
onion. Cook 5 minutes and add the pork. Cook another 5-8 minutes or
until the pork is no longer pink. Add the taco seasoning, a little at a
time, until you reach the desired flavor, stirring to combine. Add the
pepper and zucchini and cook another 2 minutes. Remove from heat.
Preheat
grill to 400 degrees. Brush olive oil over both sides of the crust and
place on grill. Grill for 4 minutes and carefully remove. Flip the
crust over and spread the sauce over the cooked side of the crust. Add
the pork and veggies and top with cheese. Place back on the grill and
continue to grill for another 4 minutes or until the cheese has melted.
(you might have to move the pizza to indirect heat to make sure the
crust does not burn) Carefully remove from grill and slice. Serve and
Enjoy!!
One Year Ago: Chicken Caesar Pasta
Two Years Ago: A Cook's Book for Cooks
Three Years Ago: Sour Cream Corn Muffins
With simple being the theme of last week's posts, I thought I might stay with that theme this week too :) I mean who doesn't like simple? Okay, maybe not everyone, but most people I know do. Actually, I love to hear that there are so many people like me that feel, by the time they get home from work, that they just really don't want to make dinner. Around here, it's not a must that I make dinner, but if don't, we'll just eat junk, so I make sure to do something so we don't eat ice cream and chips every night!! And, or course, what simple meal would be complete without a simple and delicious little sauce to go along side it?
Mustard Glazed Pork Chops
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
2 boneless pork loin chops
2 Tablespoons Dijon mustard
2 Tablespoons apple juice
1/2 teaspoon dried thyme
For the sauce -
2 Tablespoons mayonnaise
1 Tablespoon sour cream
2 Tablespoon Dijon mustard
1 Tablespoon lemon juice
Directions:
Mix together the dijon, apple juice and thyme. Place the pork in a resealable bag and pour the marinade over it. Seal and place in refrigerator for 2-4 hours.
Meanwhile, mix all the ingredients for the sauce in a small bowl until well combined. Cover and refrigerate until ready to use.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the pork over direct heat and grill 4-6 minutes per side or until they reach an internal temperature of 145 degrees. Remove from grill and allow to rest 3-5 minutes. Serve with sauce and enjoy!
One Year Ago: Spicy Grilled Tilapia Sandwiches w/Chimichurri Mayo
Two Years Ago: Beef Short Ribs with Grilled Baby Bok Choy
Three Years Ago: Oven Baked Fish and Chips
This is one of those recipes I have been wanting to try for a while now, but for some reason, got lost in the shuffle. With me being on a major avocado kick lately, it of course, found it's way to the front line and as always, I'm so glad I finally made it. Honestly, I could eat the salsa all by itself and be happy, but the pork does add a little something to it, for sure!! :) Not a pork fan? No problem, this would go great with chicken or fish too. Heck, try it with steak.. I bet it would be perfect with just about anything!!
Ancho Chili Rubbed Pork Chops with Avocado Salsa
Adapted from Life's Ambrosia
Printable Recipe
Ingredients:
1 Avocado, pitted, removed from skin and diced
12 cherry tomatoes, quartered
the zest and juice from 1 lime
1 Tablespoon fresh chopped Basil
1 teaspoon ancho chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon cumin
1/8 teaspoon garlic powder
1/2 teaspoon dried oregano
olive oil
2-4 boneless pork loin chops
Directions:
Combine diced avocado, tomato, lime juice and basil in a bowl. Gently stir to combine. Cover and refrigerate for 30 minutes.
In another bowl, combine chili powder, salt, cayenne, cumin, garlic powder and oregano. Place pork chops on a plate and drizzle with olive oil on both sides. Sprinkle both sides with the spice mixture, cover and let sit for 1 hour in the refrigerator. Remove pork 10 minutes before grilling and allow to sit at room temperature.
Preheat grill to 375 degrees. Clean and oil grill grates. Place the pork over direct heat and grill 4-8 minutes per side or until the pork reaches an internal temperature of 145 degrees F. Remove and allow to rest for 3 minutes.
Place pork on plate and top with salsa. Serve immediately and enjoy!
One Year Ago: Grilled Chicken Breasts with Grapefruit Glaze
Two Years Ago: BLT Pizza
Three Years Ago: Baked Catfish with Firecracker Sauce
Some of you may have read about this in a post from a week or so ago, but I should probably officially announce that Chris and I are getting married!! Yes, yes, it's true. He actually asked me on Christmas day, but I'm not one to call a lot of attention to myself personally, so I thought it was weird to announce it on my blog. BUT, since I don't have too much else to talk about and over the weekend I had my first experience wedding dress shopping, I figured now would be as good as time as any to announce we are getting married :) And the wedding dress shopping experience??? It was fun... but it did confirm that I do not want a traditional wedding dress. Not that that should shock anyone that knows me well, but at least it was a confirmation to me that I am still heading in the right direction!!
Anyway... sorry I rambled, but honestly, between having cookers block and writers block, I'm struggling with my posts. So, just know, this was a great recipe and although I don't have the exact words to describe it, it was amazingly simple and packed with a ton of flavor. What else do you truly need to know, right?
Cumin-Chile Pork Chops
Adapted from Food Network Magazine
Printable Recipe
Ingredients:
1 teaspoon ground cumin
1 large jalapeno, stem and seeds removed and roughly chopped
1 garlic clove, quartered
1 Tablespoon vegetable oil
1 Tablespoon brown sugar
2 teaspoons soy sauce
1/4 teaspoon Chinese Five Spice
3/4 teaspoon salt
1/4 teaspoon pepper
drop of sesame oil
3-4 pork chops (I used bone-in pork chops)
Directions:
Add all of the ingredients, except the pork, into a food processor and pulse until smooth. Place the pork in a shallow dish or resealable plastic bag and pour marinade over. Cover/seal and place in refrigerator for 2-4 hours.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the pork over direct heat and grill 4-6 minutes per side or until the pork reaches an internal temperature of 145 degree F. Remove from grill and allow to rest for 5 minutes before serving. Enjoy!
One Year Ago: Herby Grilled Potatoes
Two Years Ago: Grilled Steaks w/Chipotle Butter and Feta Oregano Butter
Three Years Ago: Whole Grain Penne with Creamy Sausage Alfredo
Charmoula (or Chermoula) is a marinade used in Algerian, Moroccan and Tunisian cooking. It usually consists of a mixture of herbs, oil, lemon juice, garlic and cumin. Peronsally, I had never heard of it before, but when I saw this recipe on my Weber Grills iPhone app, It just looked too good not to try. Now mine does not look anything like the picture on the app, but whatever, the flavors were amazing and I would definitely make this again.
Normally I would have brined the pork even before marinating. I have become a big fan and supporter of brining and normally will not cook pork without it. Pork and whole birds actually. Brining, if you haven't tried it, truly makes the meat moister. You can even over cook pork a little if you brine and it STILL comes out amazing! This time I did not make the time to do it and was a bit nervous, but alas, the pork turned out perfectly. Sooooo... it's your choice on if you want to brine or not, in this case, with the marinade and good thick pork chops, brining could be skipped (don't tell Stephen, The Obsessive Chef, I said that though!!).
Charmoula-Marinated Pork Chops
Adapted from Weber Grills iPhone App
- Serves 2 -
Printable Recipe
Ingredients:
2 pork chops (I used boneless pork loin chops)
3 Tablespoons olive oil
2 Tablespoon lemon juice
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon Hungarian sweet paprika
1/2 teaspoon ground coriander
Directions:
In a small bowl or measuring cup, add the ingredients except for the pork and stir until well combined. Place the pork in a resealable plastic bad and pour the marinade over. Seal and place in refrigerator for at least 2 hours.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the pork directly over the fire and grill 4-8 minutes per side or until the pork reaches an internal temperature of 145-150. Remove from grill and allow to rest for 5 minutes. Serve with Creamy Cucumber and Grilled Potato Salad and enjoy!!
One Year Ago: Grilled Shrimp with Jalapeno Dressing
Two Years Ago: Grilled Tilapia with Mustard Chive Sauce
Three Years Ago: Strawberry Cheesecake Ice Cream
Although we are not doing anything that special for the 4th of July holiday (I have to work the next day.. bummer), I have decided that I'm going to take a break from blogging this week. I have a pretty busy week ahead of me and just didn't want to put added pressure on myself when it came to my blog posts. But never fear, I am leaving you with some great ideas for your 4th of July backyard barbecue... or any backyard barbecue for that matter!
Hope you all have a great week and I hope to "see" you all back here next Monday!
Happy Grilling!
Jenn
Past July 4th Posts: 4th of July Celebration, 4th of July Ideas - Part One, 4th of July Ideas - Part Two
I had a hankerin' for Carnitas a while back (can't believe how long it took me to get to this post.. Yikes!), but I had never actually made it before. I took a quick search on line for some "authentic" recipes and just couldn't bring myself to make it the classic way. The authentic/classic way, from what I could find, is to cook the meat in lard. Yes, you read that correctly... LARD. Now I know it is used to make that meat succulent and unbelievably good, BUT, I knew I could probably get pretty close, without having to do something that makes me believe I will be arrested for doing. SOOOO, with a little more searching, I found one I thought would be the perfect substitution. This might not be authentic, but that's okay, I'm part German and Italian, no one really expected me to make authentic Mexican food properly, did they? :)
Carnitas
Adapted from The Food Network
Printable Recipe
Ingredients:
2 1/2 lbs country style pork ribs
1 Tablespoons olive oil
salt and pepper
2 teaspoons dried Mexican oregano
1 teaspoon ground cumin
1 lime, juiced and zested
1/4 teaspoon liquid smoke
1 cup water
3 garlic cloves, quartered
1 jalapeno, roughly chopped
Directions:
Drizzle the olive oil over the ribs; rubbing it into the meat. Season all sides with oregano, cumin and the lime zest. Season liberally with salt and pepper.
In a crock pot, add the lime juice, liquid smoke, water, garlic cloves and jalapeno. Place the pork on top and cover with a lid. Cook on high for 4 hours or on low for 8 hours. Pork should just fall apart when try to pick it out of the pot. Remove from liquid and allow to cool before serving. Serve with tortillas, avocado, coleslaw, lettuce, tomato, whatever you desire..... the pork is the true star to this dish! Enjoy!
One Year Ago: Green Sauce
Two Years Ago: Chorizo and Shrimp Naan Pizza
Three Years Ago: Hot Honeyed Grilled Chicken
Happy Friday, everyone!!! It was a long time coming (heck, I even had a short week), but it's FINALLY here!!! Now... all we have to do is get through the day!! :)
So, you might be asking yourself, what's this "Pork Chop Willy's" all about? Well, I am asking myself the same thing. There was nothing on the original recipe stating why this rub is called Pork Chop Willy's, so I have no clue where it came from. I guess I could have looked a little deeper, but who's got time?? Sorry to disappoint you, but there is no fun fact filled story to go with this post.... guess it's gonna have to be all about the chops :) Good thing these chops were fantastic! The rub adds great flavor to the pork and will definitely be made again!
Pork Chop Willy's Spice Rubbed Chops
Adapted from Epicurious.com
Printable Recipe
Ingredients:
2 boneless pork loin chops
For the brine -
2 1/2 cups water
1 Tablespoon kosher salt
1 Tablespoon granulated sugar
1 teaspoon fresh ground pepper
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
For the rub -
1 Tablespoon Hungarian sweet paprika
1 teaspoon black pepper
1/4 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon granulated sugar
Directions:
Mix together all the ingredients for the brine. Stir until the salt and sugar have pretty much dissolved. Place pork chops in a resealable plastic bag or large bowl and pour the brine over. Seal the bag or cover the bowl and place in refrigerator for 4 hours. Remove and rinse thoroughly under cool water. Pat dry with paper towels.
In a small bowl, mix together all the ingredients for the rub until well combined. Sprinkle the rub on both sides and rub into meat. You will have left over rub, don't worry...place it in a plastic resealable bag and use it within the next three months. Place the pork on a plate and cover with plastic wrap. Allow to rest in refrigerator for at least 1 hour.
Preheat grill to 375 degrees F. Clean and oil grill grates. Drizzle a little olive oil on both sides of the pork and place over direct heat. Grill 4-6 minutes per side or until it reaches an internal temperature of 145-150 degrees F. Remove from grill and allow to rest for 3-5 minutes before serving. Enjoy!
One Year Ago: Herbed Goat Cheese Topped Grilled Chicken
Two Years Ago: Greek Penne
Three Years Ago: Penne alla Vodka
****I'm taking a much needed break from work and blogging, so this will be my last post until next Wednesday. Hope everyone has a great week and weekend and I'll see you back here next week! Happy Cooking!****
Late last year, Mary (Food Floozie) and I had this great idea that we would meet up in Memphis for the annual music and barbecue festival, Memphis in May. It sounded like a fantastic idea at the time... actually, it STILL sounds like a fantastic idea... but, unfortunately, time and money and life in general stopped us from actually reaching our dream. Sooooooo, as we put it it.... there's always next year, right? I mean a dream like that doesn't just dissolve because of a small little set back like that. It's still there, just waiting for us..... :)
Since we couldn't actually be at Memphis in May, we thought we'd bring a little Memphis in May to you! Nothing like some good barbecue to get you in the mood. And this is GOOD barbecue!! Not your normal bbq, but a mighty fine one at that. And yes, that's right, I would probably get kicked out of any competition because I don't do my ribs the "proper" way - but who cares, the outcome is still decadent and delicious, so what more do you really need?
And, don't forget to check out Mary's site for some additional BBQ deliciousness!!
Pork Back Ribs with Sriracha Barbecue Sauce
Rib recipe created by Jenn's Food Journey
Sauce recipe adapted from Life's Ambrosia
Printable Recipe
Ingredients:
1 rack pork back ribs
For the rub -
1/2 teaspoon Chinese 5 spice
1/2 teaspoon garlic powder
1 teaspoon dry hot mustard (you can use regular dry mustard)
3/4 teaspoon salt
1/2 teaspoon pepper
For the barbecue sauce -
1/2 cup ketchup
2 Tablespoon brown sugar
1 1/2 teaspoon vinegar
1 Tablespoon Srircha
1 1/2 teaspoon soy sauce
1 teaspoon teriyaki sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
Directions:
In a small saucepan over medium heat, add all the ingredients for the barbecue sauce; stirring to combine. Bring sauce to a boil, reduce heat and simmer for 15 minutes; stirring occasionally. Remove from heat and allow to cool. You can make the sauce up to three days in advance, just cover and refrigerate until ready to use.
Remove the membrane from the back of the ribs. In a small bowl, mix together all the ingredients for the dry rub until well combined. Rub over both sides of the ribs and let sit at room temperature for 30 minutes.
Grill method - preheat grill to 275 degrees F. Set up for indirect cooking. Loosely wrap the ribs in aluminum foil (I like to add just a little beer in there to keep them moist) and place on indirect heat. Grill that way for 1 hour. Remove from aluminum foil and place over direct heat. Increase the temperature of the grill to 350 degrees F and grill for 20-30 minutes, or until the ribs are cooked through an fall off the bone tender. Remove from grill and allow to rest for 4-5 minutes. Serve with Srircha barbecue sauce and enjoy!!
Bake and grill method - preheat oven to 225 degrees F. Loosely wrap the ribs in aluminum foil and place in preheated oven. Bake for 1 1/2 - 2 hours, or until the ribs are almost done. Remove from foil and place on 350 degree F preheated grill for 20-30 minutes, turning the ribs once. Remove from grill and allow to cool for 5 minutes. Serve with Sriracha barbecue sauce and enjoy!!
One Year Ago: Wasabi Coleslaw
Two Years Ago: General Tso's Chicken - My Way
Three Years Ago: Pasta Carbonara
Now I know, there are going to be people out there that turn their nose up to this, as I'm using a canned condensed soup - BUT- This recipe is a must share. You see, there are a lot of people out there that use canned condensed soups, so why not come up with new and exciting ways to use those items? Where you might not have a can of cheddar cheese soup sitting in your pantry, there just might be someone out there that is reading this that does.... and the only idea they have, would be to make a cheese dip with it. Great idea on it's own, but why not try something like Grilled Nachos or a Cheesy Rice Casserole? Or, better yet, what about trying this delicious little concoction I came up with just the other week? This is a great way to not only use an every day pantry ingredient in a whole new way, but you get your nacho AND pizza fix all at the same time!
Nacho Grande Naan Pizza
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
1/4 lbs ground beef
1/4 lbs ground pork
2 teaspoons taco seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1-2 jalapeno, seeded and chopped
1/4 cup plus 2 Tablespoons condensed cheddar cheese soup
1/4 cup chopped black olives
3/4 cup cherry tomatoes, chopped
1-2 cups shredded pepper jack cheese
2 Naan flatbreads
Directions:
In a skillet, over medium heat, add the pork and beef; breaking it up with a wooden spoon. Cook, stirring occasionally, for 5-8 minutes, or until the meat is just cooked through. Stir in the taco seasoning, salt, pepper and jalapeno. Cook 2 more minutes. Add 2 tablespoons of the cheddar cheese soup and stir to combine. Remove from heat and set aside.
Preheat grill to 400 degrees F. Place the naan over direct heat and allow to grill for 3 minutes, or just until it turns golden brown. Carefully remove from grill and place on baking sheet. Spread the cheddar cheese soup evenly over the grilled side of each naan. Top with meat mixture, black olives, tomatoes and cheese. Return to grill and allow to naan to become golden brown on the bottom. Move to indirect heat and continue to grill until the cheese has melted. Remove from grill and allow to rest for a few minutes before slicing. Enjoy!
One Year Ago: Horseradish Crusted Steak Roulade
Two Years Ago: Alabama Barbecue Chicken
Three Years Ago: Hudson's Baked (or Grilled) Fish with Dill Sauce
Have you ever seen the movie Office Space? If not, I highly recommend finding it and watching it... especially if you have ever worked in an office with cubicals! For those of you that have seen it - remember the annoying part where they say "looks like someone's got a case of the Monday's"? Well - as silly as it sounds - I do have a case of the Monday's! It's Sunday afternoon and I already feel them creeping on. You know that feeling of just not wanting to be at work? Yep, I feel that feeling coming on fast. Not that I dislike my job, it's just that... well... I spent the entire week working on one stupid excel spreadsheet and I still have more to do!!! And THAT is why I have a case of the Monday's!! AND to top it off, The Walking Dead is not on anymore and Sunday's seem so lame without it!! LOL!
Okay, okay.. enough of the griping, right? :) You came here for the food!! And what great food I have for you today... this delicious little meal will not disappoint. I had to go to my "go-to" grill master, Chris (Nibble Me This) - I was having a total creative block, so I quickly ran through a few of his recipes and found this recipe. He paired the pork with rice pilaf, but my Chris says we eat too much rice already, so I thought I would create a little potato magic! Although Chris' pork looks WAY better than mine, I know mine tasted just as amazing... and that's what really counts!!
Greek Pork Chops with Lemon Oregano Potatoes
Pork recipe adapted from Chris, Nibble Me This
Potato recipe created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
1/4 cup olive oil
2 Tablespoons red wine vinegar
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon dried mint
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
2 boneless pork loin chops
For the potatoes -
12 oz baby round potatoes, quartered
2 garlic cloves, finely minced
3-4 Tablespoons olive oil
1 teaspoon dried oregano
1-2 Tablespoons lemon juice
salt and pepper to taste
Directions:
Mix together the olive oil, vinegar, lemon, salt, garlic, oregano, mint, thyme and pepper until well combined. Rinse pork and place in resealable plastic bag or shallow dish and pour the marinade over. Seal or cover and place in refrigerator for 2-4 hours.
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove pork from marinade and place directly over the fire. Grill 4-8 minutes per side or until the pork reaches an internal temperature of 145-150 degrees F. Remove and allow to rest at least 3 minutes before serving.
For the potatoes: Place the potatoes in a bowl and add 1 tablespoon of water. Cover with plastic wrap and place in the microwave for 2 minutes. Carefully remove bowl and shake the potatoes around a bit. Place in microwave for 1 more minute. Carefully remove. Check the potatoes at this point. You want them just starting to get tender. Mix together the olive oil and lemon juice and pour over the potatoes. Add the oregano and toss to coat. Season with salt and pepper. Pour into the middle of a large square of aluminum foil that has been sprayed with cooking oil. Pull the opposite sides of the foil together and fold. Fold over sides forming a packet around the potatoes. Place over direct heat and grill for 15-20 minutes, flipping the packet once. Carefully remove and allow to rest for 5 minutes before carefully opening the packet. Serve with pork and enjoy!
One Year Ago: Hamburger and Goat Cheese Pizza
Two Years Ago: Vanilla Bean Cake with White Chocolate Frosting
Three Years Ago: Tilapia Oreganata
I had a bit of an emotional week, so I am ever so happy that it is Friday! Okay, I'm always happy when it's Friday, but this week more than most. AND.. not only am I happy it's Friday, but I am SOOOOO incredibly happy that I get to share this recipe with you. If you have not seen this or tried this, I HIGHLY recommend it. This is one of those recipes that has sat in my "must try" folder for years and, like most, I'm glad I finally found the time to make it. This is one of the easiest and yet flavorful sauce recipes I have ever come across. Now, there is, of course, something wonderful about sauces made from scratch that simmer for hours. But, there is always something wonderful about something that takes no time at all, yet makes everyone think you spent hours on it! This is one of those recipes.
I added cooked ground pork to my sauce because, as I have stated before, Chris is not a fan of just pasta and sauce, he likes to have a little protein in there... so I usually will try and accommodate that if I can. Hear me now, though, this sauce does not need anything else. It is perfect just the way that it is... tomatoes, butter, onion.... done and done!
Tomato Sauce with Butter and Onion
Adapted from Smitten Kitchen
Printable Recipe
Ingredients:
28 oz can crushed tomatoes
5 Tablespoons butter
1 yellow onion, peeled and halved
salt and pepper to taste
12 oz ziti or penne pasta
1/2 lbs ground pork, cooked and seasoned with garlic, salt, pepper and thyme (optional)
Directions:
Put the tomatoes, onion and butter in a heavy saucepan (it fit perfectly in a 3-quart saucepan) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally. Remove from heat, discard the onion, add salt to taste. Keep warm while you prepare pasta. (You can add the cooked pork or any additional ingredients you may want to add at this time - but to be honest, this sauce needs nothing else. It is perfect just the way that it is!) Cook pasta according to package directions; drain and serve with sauce. Sprinkle with parmesan cheese if desired. Enjoy!
One Year Ago: Grilled Jalapeno Popper Topped Chicken
Two Years Ago: Spicy Garlic Shrimp Pasta
Three Years Ago: Steaks with Balsamic Vinegar, Dijon and Garlic Marinade
A few people commented last week on how they were excited that grilling season was upon them and it reminded me how very fortunate I am to live where I do. I can grill all year long - and I don't have to fight much more than wind and an occasional rain storm. So, of course, when I run across recipes I want to try, no matter how the original recipe was created, I will try and adapt it to the grill. I know this recipe is amazing exactly how Mary (One Perfect Bite) made it, because all I really did was change the cooking method (oh, yes, and added a sauce) - the flavors did not change and they were fantastic!! Not that I'm surprised, Mary has never steered me wrong on a recipe. Each and every one I have tried, has been a success! Mary is my Ina Garten!
Salt and Pepper Pork Chops
Adapted from Mary, One Perfect Bite
- Serves 2 -
Printable Recipe
Ingredients:
3 Tablespoons low-sodium soy sauce
1 Tablespoon cornstarch
1 teaspoon freshly ground black pepper
1 Tablespoon granulated sugar
1/4 teaspoon kosher salt
2 boneless pork loin chops
For the sauce -
3 Tablespoons low-sodium soy sauce
2 Tablespoons chili paste (such as Sambal Oelek)
1/2 teaspoon honey
drop of sesame oil
Directions:
Mix together the 3 tablespoons soy, cornstarch, pepper, sugar and salt until well combined. Rinse pork chops and pat dry with a paper towel. Place pork in a resealable plastic bag or shallow dish and pour the marinade over. Seal the bag or cover the dish and place in the refrigerator for at least 2 hours.
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove pork from bag and discard the marinade. Place the pork over direct heat and grill 5-8 minutes per side (depending on thickness) or until the pork reaches an internal temperature of 145 degrees F. Remove from grill and allow to rest 3-5 minutes before serving.
While the pork is grilling, make the sauce by putting all ingredients for the sauce in a small bowl and stirring to combine. Serve along side grilled pork and enjoy!
One Year Ago: Dijon Tarragon Sauce
Two Years Ago: Braised Beef Short Ribs in Red Wine Sauce
Three Years Ago: Basil Pesto
