Fruit-Glazed Pork Chops
Hi everybody :)
Do you enjoy trying new things; or are your shy about experiencing the unknown? Me?... I guess I'm a little of both.
Yesterday phone conversation with my daughter, got me to thinking...
She's much more adapted to trying new things than she think she is. She away at college, staying on her own, miles away from her family and friends, and experience the unknown on a daily basis. Yet she think she shy away from trying new things, go figure. Alas...
On my Very, very, small scale of tackling the unknown and experiencing, I'm grilling in my Super Pot today. This is the first time I'm using it for that purpose. We're having Fruit-Glazed Pork Chops. My love of dinner in a hurry and something different for tonight led me to this recipe. I thought it would be the perfect recipe to try to test the pot grilling capabilities.
Fruit-Glazed Pork Chops adapted Taste of Home: Quick Cooking Annual Cookbook (2010)
1/3 cup hickory smoke-flavored barbecue sauce (I used Sweet Baby Rays Sweet & Spicy)
1/2 cup apricot or peach preserves (I used cherry preserves)
1 tablespoon corn syrup
1 teaspoon prepared mustard
1/4 teaspoon ground cloves (I used allspice)
6 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
In a small bowl, combine the barbecue sauce, preserves, corn syrup, mustard and cloves; set aside. (I added 2 tablespoons bourbon to this)
Coat the grill rack with cooking spray before starting the grill. Sprinkle the pork chops with salt and pepper.
Grill the pork chops, covered, over medium heat for 6-8 minutes on each side or until a meat thermometer reads 160 degrees, basting frequently with the sauce mixture
Yield : 6 servings.
What I Did and/or Think:
The changes I made to the recipe is in Italic stated above. I think this is a great recipe to change out the flavor of the preserves, so have fun. I didn't have apricot so I went with cherry, and to make it a little more interesting I added bourbon to the sauce :) I made extra sauce to serve with the chops also.
The Taste: I LOVE the taste of the pork chops, tender and juicy with a hint of spicy sweetness. This is going in the REPEAT file for sure!
And as for tackling the unknown... I concluded, whatever you're tackling or taking on, be it great or small, accomplishing your goal in the end is what really counts :)
ENJOY! Come again...
Linked to:
Full Plate Thursday @ Miz Helen's Country Cottage
Hookin' Up # 121 @ House of Hepworths
Creative Juice Thursday @ Momnivore's Dilemma
Tastetastic Thursday @ A Little Nosh
Sweet Treat Thursday @ Something Swanky
Foodie Fridays @ Designs By Gollum
I'm Lovin' It Fridays @ Tidy Mom
Food-Tastic Fridays @ Not Your Ordinary Recipes
Foodie Friday @ Simple Living
Gallery of Favorites @ 21st Century Housewife
Easy Chili in a Tortilla Cup
Hi everybody :)
One of my go-to favorite recipe for a cool Fall day is chili. I loved the way my mom would make it, not too hot or spicy, kind of sweet. I make some adjustments with a couple recipes to try to make it like hers and I think this version is the closest.
Easy Chili
3 lbs. ground chuck or beef
1 large onion, diced
4 cans (16 ounces) Red Kidney beans, rinsed and drained
2 cans diced (14.5 ounces) tomatoes
1 can (6 ounces) tomato paste
2 tablespoons Frank's Red Hot Hot Sauce (add more if desired)
2 tablespoons Brown Sugar
1 tablespoon molasses
1 1/2 cups water
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
In a large
saucepan cook the beef over
medium heat until meat is no longer pink. Drain. Add onions and cook until onion translucent. Mix water and cornstarch together and add along with the remaining ingredients; bring to a boil. Reduce heat;
simmer, uncovered, for 10 minutes.
To make this chili extra special, I decide to serve it up in tortilla bowls.
Tortilla Bowls adapted Tortillas to the Rescue
4 medium (8-inch) flour tortillas
1 tablespoon vegetable oil
kosher salt
Preheat the oven to 375 F.
Brush the tortillas on both sides with the vegetable oil and sprinkle with salt. Fit a tortilla into an ovenproof, flat-bottomed bowl, making sure to mold the tortilla to the bottom of the bowl so that it will have a flat base, and crimping the tortilla to fit the sides. (Use ramekins, ovenproof bowls, or individual cake pans to make bowls in a size you like.)
Bake the tortilla in the bowl until it holds its shape on its own, about 10 minutes. Remove from the bowl and place the tortilla bowl directly on the oven rack or a baking sheet, and bake until crisp and just beginning to turn golden, 3 to 5 minutes longer.
Remove from the oven and let cool before filling. Repeat with the remaining tortillas.
What I Did and/or Think:
I prepared the chili as stated, LOVE the recipe. To make it hotter add more hot sauce or a jalapeno pepper diced and seeded. Served along with shredded cheese, sour cream, and green onions make a delicious quick meal for a dinner solution.
With the bowls, I proceeded as directed.It was kind of tricky get the shape but eventually I got it :)
Enough great way I love this chili is on top of a baked potato
ENJOY! Come again....
Linked to
Tasty Tuesday (Food Only) @ Naptime Creation
Tuesday-Talent-Show:# 58 Chef In Training
Bizzy Bake Recipe Box #19
Made By Me Wednesdays # 53 @ JAQS Studio
Show and Share Wednesday # 8 Semi-Homemade Mom
Beef Blog Hop @ Katherine Martinelli
Tumbleweed Contessa: Superbowl and Chili Party
Streusel Topped Baked French Toast: Breakfast Is Served
Hi everybody :)
Welcome to another Breakfast Is Served Sunday, if you're just tuning in
to my blog every Sunday I post a Breakfast Is Served. Last week Breakfast Is Served Sunday's post is found here.
Today you're in for a treat, I'm making French toast with the bread for yesterday post found here. Not just any French toast but French toast made in the oven with a streusel topping and sprinkled with powdered sugar. OH YEAH!
Let's get it started...
Oven-Baked French Bread adapted The Woman's Day Cookbook: Great Recipes, Bright Ideas, And Healthy Choices for Today's Cook
Ingredients:
6 large eggs
1 1/2 cups skim milk
1 1/2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (I also added 1/4 tsp. apple pie spice & 1/4 tsp. pumpkin spice)
12 1/2-inch-thick slices firm white bread (I used Multigrain Breads: Raisin-Swirled & Honey Wheat)
2 tablespoons butter or margarine
Confectioners' sugar, for dusting
Directions:
1. Adjust the oven racks so that one is in the lowest position and the other it in the middle. Heat the oven to 425°F Lightly butter 2 jelly roll pans
2. In a medium-size bowl, lightly beat the eggs with a fork. Stir in the milk, confectioners' sugar, vanilla, and cinnamon until blended.
3. Soak the bread. 1 slice at a time, in the egg mixture for about 5 minutes, or until absorbed.
Place 6 soaked slices in each prepared pan. Cut the butter into pieces and scatter over the bread.
4. Place 1 pan on each oven rack. Bake for 8 minutes. Turn each piece and switch the positions of the pans. Bake for 7 minutes more, or until the top is golden brown.
5. Remove the French toast to a serving platter. Dust with confectioners' sugar and serve right away.
What I Did and or Think:
I followed the recipe up to step #3. After soaking the bread, I dipped it in the streusel topping, recipe below. Then, I continue with the recipe as stated. Some I sprinkled with powdered sugar the others I left plain. I put some in the streusel topping, some I didn't. I like variety in my food :)
For the Streusel Topping
1/2 cup oatmeal
1/2 cup all-purpose flour
1/4 tablespoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons butter
Mix together dry ingredients cut in butter with pastry blender or fork.
The Taste: I LOVE the taste of the toasts. I even liked the little piece below with the raisin bread, my son said it was GREAT! The recipe will be going in my REPEAT files!
ENJOY! Come again...
Linked to:
Scrumptious Sunday Recipe Link Party #33 @ Addicted Recipes
Melt In Your Mouth Monday Recipe Blog Hop #87 @ Make Ahead Meals for Busy Moms
Skip To My Lou: Made by you Monday
Flour Me With Love: Mix it up Monday!
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