Tuesday, November 11, 2014

Marinated Grilled Pork Chops with Mixed Green Salad

Marinated Grilled Pork Chops


Time to start grilling Pork chops are marinated so the chops are juicy, and flavorful when they are grilled. Then serve these pork chops with your favorite salad for a perfect quick weeknight meal for any summer evening.

  • 4 boneless pork chops
  • 1/4 cup low sodium soy sauce
  • 3 Tbs Worcestershire sauce
  • 2 Tbs Olive Oil
  • 1 Tbs cider vinegar
  • 1 Tbs dijon mustard
  • 2 Tbs brown sugar, packed
  • 1 clove garlic,  finely minced
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  1. Wash chops and pat dry,  place in a large food storage bag. Combine the remaining ingredients and pour over the chops and close the bag, turning to coat the pork chops.  Then refrigerate the chops for  at least 2 but no more than 6 hours, remember to  turn occasionally.
  2. Grill the chops over high heat for 4 to 6 minutes on each side, or until the chops register about 160° on an instant read thermometer.

Mixed Green Salad w/ Lemon Vinaigrette

My patio lettuce garden is under way.. Hint just clip the lettuce do not pull out so that it continues to grow all season long..

 This salad can go with anything but I just love how citrus lifts the taste of the pork.
  • 4 cups mixed greens
  • 1-cup cherry or grape tomatoes, halved or whole

Lemon Vinaigrette

  • 1/2 teaspoon finely grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt, or to taste
  • 3 to 4 tablespoons extra-virgin olive oil
  • Freshly ground black pepper to taste
  1. In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt are dissolved.
  2. Add 3 tablespoons of the oil in a slow stream, whisking constantly until the dressing is well blended. Season with fine sea salt and freshly ground black pepper.
  3. If desired, whisk in the remaining oil in a slow stream, whisking constantly.


                                                Dinner is served!

   *DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.    

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Wednesday, July 16, 2014

Chicken with Chorizo Sausage with Carrots and Rosemary Potatoes

Looking for a tasty dish but still want something healthy I think this dish just might fit the bill.  It is quick to prepare and yet you will look like an iron chef when you plate it up for the serving.  This recipe is for two but easily doubles to serve  four or have some  leftovers.  

  chicken with chor      

12 oz boneless skinless chicken thighs           4 oz white mushrooms 
2 Yukon gold potatoes (medium size)             1 large rosemary sprig 
 1 large carrot                                             2 cloves garlic 
 1- 16 oz can chopped tomatoes                    1 Tbsp Olive Oil 
 1 link fresh chorizo sausage   


1) Start preparation, mince garlic, quarter mushrooms.  Peel and cuts carrots into sticks,  strip rosemary from the sprig, and remove chorizo from its casing.  

pat dry
 2) Rinse and pat dry chicken with paper towel, season both sides of meat with salt and pepper.  Heat 1 teaspoon olive oil in a pot over medium heat.  Sear the thighs about 3 minutes on each side until browned, remove and set aside. Add the chorizo cooking and breaking apart while you are cooking it for about 3-4 minutes, then add garlic cook an additional 30 seconds until fragrant.   

3) Add the tomatoes and mushrooms  to the chorizo, place the chicken into the sauce.  Season with salt and pepper.  Reduce the heat to low, cover and simmer for about 15 minutes.

4) While chicken cooks, cut potatoes into cubes place them into a pot of cold water, add a generous pinch of salt.  Bring to a boil and cook for about 10 minutes.  Add the carrots and cook another 3-4 minutes until the potatoes are pierced easily, and carrots are crisp tender, then drain.

5) Heat a non-stick skillet over medium high heat add 2 teaspoon olive oil and add potatoes and rosemary.  Cook toss occasionally until crispy, add carrots pan to heat through. 

braised chick

6) Serve chicken with the potatoes and carrots on the side, and pour some of the chorizo tomato sauce on top.  Enjoy.    

Bon Appétit


Tuesday, January 7, 2014

Lighten up the Comfort Food

It's that time of year when you start watching your intake, due to that thing called a resolution, and that whole viscous cycle begins again.  

Wouldn't it be grand if you could enjoy foods that not only taste great, are comforting, and not to mention not damaging to that new resolve you may have put in place.  Oh and by the way have I failed to mention, may even be kind of simple to prepare.  

OK you may be giving me the old stink eye about now, but I am being completely serious, how might I gauge this, ok mom, I'm selling you under the bus.  If she can prepare it without difficulty, then it that hits the simple meter, and if my brother eats it and has no idea that it is healthy and reduced in calories, then we have a winner. 

The recipe I have to share is quite delicious, and transforms this classic into two casseroles one for now and freeze one for later. Best part pick up a rotisserie chicken and the hard part is put aside. 

Chicken Tetrazzini

1 Tbsp unsalted butter
Cooking spray
1 cup finely chopped onion
2/3 cup celery, finely chopped
3/4 tsp freshly ground black pepper
1/4 tsp salt
3- 8 oz packages pre-sliced mushrooms
1/2 cup dry white wine
2/3 cup all-purpose flour 
3-14.5 oz cans fat-free, less-sodium chicken broth
2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided
4 oz 1/3-less-fat cream cheese
 1 pound uncooked linguine
4 cups cooked chicken breast (from a rotisserie bird)
1 slice white bread

  1. Preheat oven to 350°.
  2. Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add wine; cook 1 minute.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
  4.  Add 1 ¾ cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add pasta and chicken; stir until blended. Divide pasta mixture between 2 (8-inch-square) glass or ceramic baking dishes coated with cooking spray.
  5. Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and ½ cup Parmesan cheese; sprinkle evenly over pasta.
  6. Bake at 350° for 30 minutes or until lightly browned and bubbly. Remove casserole from oven; let stand 15 minutes.
  7. To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
  8. To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350°. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350° for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minute.
If you wish to only make one casserole, half your ingredients before starting, and then continue.  But if you can just make both and freeze the second, it will make life easy for you.