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
Okay, so this is not the loveliest dish I have ever posted, but it is at least a pretty tasty one :)
There is a Thai restaurant that I used to go to that had THE BEST Thai Basil Chicken I have ever had. It used ground chicken instead of chunks and was just utterly delicious. The restaurant closed a few years ago and although I can get good Thai Basil Chicken at other restaurants, they have never quite matched the one I remember so clearly. Soooo, when I stumbled upon this recipe, I immediately put it on the menu to try the following week. Now this did not deliver the exact flavor I was looking for, it was lacking something. But, it was good enough to post about, so I guess that can't be all too bad. Next time, I would definitely add a bit more basil and maybe even a bit more of the sauce... but that's just me. You may find this recipe meets your taste to the T :)
Oh.. and thanks for all the wishes of a relaxing vacation... I definitely had one. I saw family, I saw friends, I didn't once think about work (okay, I thought about it once, but that was it!). Not only was the trip relaxing, but coming back to work was actually not that stressful either... so guess I picked the perfect time to get away!
P.s....the red peppers in the picture are in the rice, NOT the chicken.
Thai Basil Chicken
Adapted from RasaMalaysia, Easy Asian Recipes
Printable Recipe
Ingredients:
2 teaspoons olive oil
1 shallot, finely diced
2 Serrano peppers, stem and seeds removed, finely diced
2 garlic cloves, minced
10-12 oz ground chicken
2 Tablespoons fish sauce
2 teaspoons granulated sugar
2 Tablespoons soy sauce
1/4 teaspoon white pepper (or to taste)
1 bunch Thai or Sweet Basil (about 6-8 large leaves), chopped
Sriracha (optional)
Directions:
In a wok or large deep non-stick skillet, heat the olive oil over medium heat. Add the shallot and cook, stirring frequently to make sure they do not burn, for about 5 minutes. Add the garlic and peppers and cook 1 more minute. Add the chicken, breaking it up with a wooden spoon. Allow to cook for about 5 minutes, or until the chicken is cooked through. Add the fish sauce, sugar and soy to a small bowl and stir to combine. Add soy mixture to the wok or skillet and toss to combine. Season with white pepper. Add the basil, stirring to combine. Remove from heat, drizzle with Sriracha if desired, and serve. Enjoy!
One Year Ago: Penne with Pork Sugo
Two Years Ago: Stir Fried Pork with Garlic and Chiles
Three Years Ago: Grilled Island Chicken
****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
This simple little dressing is so delicious, I wish that I had made a double batch so I could have put it on anything else for the next few days!! I am a sucker for goat cheese, though. I love it's creaminess, I love it's tang... I just love it and could eat it on just about anything. Okay, so I could be a bit bias on this one, but trust me.. if you like goat cheese, you will love this dressing!
Buttermilk-Goat Cheese Dressing
Adapted from Food Network Magazine
Printable Recipe
Ingredients:
1/3 cup buttermilk
1.5 oz softened goat cheese
1 Tablespoon white wine vinegar
1/2 Tablespoon olive oil
1 teaspoon horseradish
1/4 teaspoon dried dill
Directions:
In a food processor or blender, pulse together all the ingredients until smooth. Pour into a bowl or jar, cover, and refrigerate until ready to use. Enjoy!
One Year Ago: Honey Tabasco Grilled Pork Chops
Two Years Ago: Chinese Barbecued Pork
Three Years Ago: Vanilla Ice Cream
As promised on Wednesday... here is a fantastic little twist to your every day grilled potato wedge. The simple lemon vinaigrette adds so much flavor and Oomph! to these potatoes... it's almost crazy how easy it is!! Honestly, this vinaigrette would be great on a salad or piece of chicken or even a piece of fish. Versatility at it's finest :)
Grilled Potato Wedges with Lemon Vinaigrette
Adapted from Bobby Flay
- Serves 2 -
Printable Recipe
Ingredients:
1/3 cup olive oil
2 teaspoons Dijon mustard
2 Tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons dried oregano
2 Tablespoons fresh parsley, minced
2 Russet Potatoes, cut into wedges
salt and pepper
Directions:
Place the cut potatoes in a large microwave-safe bowl and add 1 tablespoon of water. Cover with plastic wrap and microwave for 2 minutes. Carefully remove the bowl and shake the potatoes around. Continue cooking another 2 minutes, or until the potatoes are just barely fork tender.
In a small bowl or measuring cup, whisk together all the remaining ingredients. Season with salt and pepper to taste and set aside.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the potatoes directly over the fire and grill about 4-5 minutes per side or until they are cooked through and golden, crispy on the outside. Carefully remove from the grill. Place on plate and drizzle with vinaigrette, or use vinaigrette as a dipping sauce. Either way... enjoy!
One Year Ago: Pasta with Ground Pork and Rosemary Sauce
Two Years Ago: Mustard and Herb Rubbed Sirloin Tip Roast
Three Years Ago: Grilled Potato Rounds
I've been on a big yogurt based marinade kick lately. There is just something wonderful that happens when you marinade chicken in it... it's like mayo, only better for you :) It gives the chicken such a moist texture, that I would rather marinade it in yogurt than brine (shhhhh, don't tell anyone!!)
This is yet another very simple recipe... throw the ingredients together, let it meld together for a few hours, toss it on the grill and you're done. The perfect solution for a busy week night!
And stop by on Friday when I share the recipe for those delicious looking potatoes with you!!
Yogurt and Lemon Marinated Chicken
Adapted from About.com
- Serves 2 -
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts
5 oz Geek yogurt
2 Tablespoons lemon juice
zest of 1 lemon
1 Tablespoon Hungarian sweet paprika
1 teaspoon Italian herb seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1 Tablespoon olive oil
Directions:
In a measuring cup or small bowl, mix together all the ingredients, except the chicken, until well combined. Place chicken in shallow dish or resealable plastic bag and pour the marinade over, making sure both sides are covered. Seal or cover and place in refrigerator for 4 hours.
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from marinade, shaking off any excess. Place directly over the fire and grill 8-10 minutes per side, or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest for 5 minutes before serving. Enjoy!
One Year Ago: Jalapeno Popper Inspired Pizza
Two Years Ago: Guest Blogger - Smoked Tri Tip and Brisket
Three Years Ago: Penne with Beef and Bell Pepper
Créme Fraîche is one of those ingredients I very rarely see at my regular grocery store. It just seems they don't want to carry such a fancy ingredient - so, when I stumbled across some on a trip to Whole Foods, I immediately grabbed it and knew exactly what I was going to do with it. I had my eye on this recipe for a bit now, and was about ready to make it with just regular old sour cream. Good thing I held out just a tiny bit :) This was a fantastically simple, very flavorful dish. Although I would have liked to have had it with smoked salmon (what the original recipe called for), I knew Chris wasn't going to really like it (heck it was a stretch using shrimp), the shrimp was a nice little substitution. Even chicken would work really well with this dish. Definitely worth the try!
Smoked Paprika Shrimp with Créme Fraîche Lemon Pasta
Adapted from Whole Foods
Printable Recipe
Ingredients:
26-30 medium shrimp, peeled, deveined and tails removed
2 teaspoons olive oil
1/4 teaspoon smoked sweet paprika
1/8 teaspoon lemon pepper seasoning
10 oz mostaccioli or ziti pasta
1/3 cup créme fraîche (or sour cream)
1/4 teaspoon lemon zest
juice of 1/2 a lemon
1/4 teaspoon salt
1-2 Tablespoons chives, chopped
1 red pepper, thinly sliced
Directions:
Place shrimp in shallow dish and toss with olive oil. Sprinkle in paprika and lemon pepper seasoning, toss to coat. Cover and place in refrigerator for at least 1 hour.
Preheat grill to 375 degrees F. Remove shrimp and place on a piece of aluminum foil sprayed with non-stick spray or on a pan meant for the grill (spray with non-stick spray). Place directly over the heat and grill for 2 minutes. Flip shrimp and grill another 3 minutes, or until the shrimp is just cooked through.
Meanwhile, cook the pasta according to package directions; drain well, reserving 1/2 cup of the pasta water.
To the pasta, add the zest, lemon juice, and pepper. Toss to combine. Add the créme fraîche, the shrimp and chives, stirring to combine. Serve immediately. Enjoy!
One Year Ago: Grilled Shrimp with Wasabi Mayo Sauce
Two Years Ago: Sweet and Sour Grilled Chicken
Three Years Ago: Hoisin Barbecue Chicken
I have writers block. Yep.... it's true. I sat down to write this post over 30 minutes ago and I have written and erased at least 5 different starts to a paragraph!! I know I don't have to say anything really, but it's just frustrating when you want to sit down to write something and nothing comes to you. Or something comes and you write it down and it sounds really dumb. Anyway, I'm having one of those moments right now, so I thought if I just made the confession and rambled on a few minutes about it, I would have enough typed out to satisfy me.... and what do you know... it worked :)
This is yet another really simple meal to put together. And let me tell you, it is quite delicious too!! I would say that this was one of my favorite grilled chicken recipes in a while. Maybe it was the simplicity? Maybe it was the grilled green onions? I don't know.. it was just really really really REALLY good :)
Grilled Chili Chicken with Spring Onions
Adapted from About.com
- Serves 2 -
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts
1/4 cup Greek yogurt
1 garlic clove, crushed
1 Tablespoons paprika (I used Hungarian Sweet)
1/2 teaspoon ground chipotle powder
1/2 teaspoon ground cumin
2 Tablespoons lime juice
1/8 teaspoon cayenne
olive oil
1 bunch green onions
salt and pepper
Directions:
Mix together the yogurt, garlic, paprika, chipotle powder, cumin, lime juice and cayenne until well combined. Rinse the chicken and pat dry with a paper towel. Place in shallow dish or resealable plastic bag and pour the yogurt mixture over. Cover/seal and place in refrigerator for 2-4 hours (the longer the better on this one).
Preheat grill to 375 degrees F. Remove chicken from marinade and shake off any excess. Place directly over the fire and grill 8-10 minutes per side, or until the chicken reaches an internal temperature of 165 degrees F. Remove and allow to rest while you grill the onions.
Place the onions in a single layer on a piece of aluminum or on a pan made for the grill. Drizzle with olive oil and season liberally with salt and pepper. Grill 5-6 minutes, turning once, or until they just start to soften. Carefully remove from grill and serve alongside the chicken. Enjoy!
One Year Ago: Hoisin Wasabi Grilled Chicken
Two Years Ago: Hummus Topped Tilapia
Three Years Ago: Creamy Pesto Dip
Pasta dishes do not get much easier than this. Throw all but two ingredients into a food processor.. pulse... viola! A sauce is created and dinner is served. Seriously, cooking the pasta is the only thing that is holding this meal up from hitting the table in 2.2 seconds!
By the way... is anyone else a little disturbed that it's already May? I mean really? Doesn't it seem as if we just celebrated Christmas a few weeks ago? There was a time, when I was much, much younger, that I would have LOVED for time to move this fast (specifically when I was in school). But now, now all I keep thinking is at this rate, I'm going to be 40 WAY sooner than I expected :)
Ziti with Chicken and Roasted Red Pepper Pesto
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
1 garlic clove, quartered
7 oz jar roasted red peppers
1 Tablespoon of the oil from the roasted red peppers
1/4 teaspoon granulated sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons olive oil
1 Tablespoon fresh parsley
2 teaspoons grated parmesan cheese, plus more for garnishing
10 oz ziti pasta
1 cup cooked chicken, chopped
Directions:
In a food processor, add all the ingredients except the pasta and chicken. Pulse until almost smooth; set aside.
Meanwhile, cook the pasta according to package directions; drain well. Return the pasta to the pot and add the cooked chicken. Toss with the pesto and serve immediately. (if the pasta is too dry, add 1 more tablespoon of olive oil) Enjoy!
One Year Ago: Stove Top Tuna Mac and Cheese
Two Years Ago: Hoisin Chicken Stir Fry
Three Years Ago: Chicken Pesto Pizza
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
Well, it's finally here again - FRIDAY!!! It feels as if it took two weeks to get here, but whatever, it's here! And like a lot of Friday's as of late, I'm going to tempt you with a delicious comfort food dish. I contemplated making Friday's "Comfort Food Friday's" (thanks to a great suggestion from Judy, by the way) here at Jenn's Food Journey, but summer is knocking at the door... excuse me.. what I meant to say was - summer has KNOCKED down the door, so I figured there might not be as many comfort food dishes making it to our tables over the next few months. For now, it's just a normal Friday..... with a deliciously comforting dish :)
I love bolognese sauce but have only made it once.. and I was in my twenties and it was just okay. Don't ask me why it took me so long to make another one, but key is, I made it again and this one was a masterpiece. What caught my eye was the word "quick". Most bolognese sauces take a lot of patience and time and I have very little of both a lot of nights! I will definitely be making this again.... and again... and again!!
Quick Bolognese Sauce
Adapted from Simply Recipes
Printable Recipe
Ingredients:
1 Tablespoon olive oil
1/2 sweet onion, finely chopped
1 carrot, finely chopped
1 jalapeno, seeded and finely chopped
1/2 lbs ground chuck
1 Tablespoons tomato paste
1/4 cup red wine
1 cup crushed tomatoes
2 Tablespoons milk or half and half
salt and pepper to taste
Directions:
Heat olive oil in a large saute pan over medium heat. Add the onion and carrots; seasoning with salt and pepper. Cook, stirring occasionally, for 4 minutes. Add the jalapeno and continue to cook another 2-3 minutes. Add the tomato paste and stir to combine. Cook for one more minute. Add the ground chuck, breaking up the meat with a wooden spoon. Season, again, with salt and pepper. Cook, stirring occasionally, until the meat is cooked through, about 8 minutes. Stir in the wine, scraping up any browned bits from the bottom of the pan. Let this boil down by half and then stir in the tomatoes. Bring sauce just to a boil and reduce heat to low. Simmer, uncovered, for about 20 minutes. Stir in the milk and taste for seasoning. Allow to cook another 2 minutes. Add a little water if the sauce begins to dry out. Serve over your favorite pasta and enjoy!
One Year Ago: Red Pepper Jelly Pork Chops
Two Years Ago: Thai Style Honey Peanut Chicken
Three Years Ago: Murphy's Hot Hamburger
Let's be honest, I seriously only came up with this recipe idea so that I could eat a ton of Sriracha mayo and not be judged - cause I really only just want to spoon it directly in my mouth - but people talk - see, this way.. I can have my cake and eat it to... so to speak :)
By the way - I know that a lot of you are still having cold temps and even some snow, but I've come to the realization that summer has begun in Arizona. The days have been in the 90's this week.... It's only April... can't wait to see what July brings! lol
Spicy Chicken Sandwich with Sriracha Mayo
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon coriander
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 boneless, skinless chicken breasts, pounded thin
2 Hoagie rolls/buns
Lettuce/tomato/cucumber
For the mayo -
1/4 cup mayonnaise
1-2 Tablespoons Sriracha (depending on taste)
Directions:
Mix together the paprika, garlic powder, onion powder, coriander, salt, cayenne and black pepper until well combined. Rinse chicken and pat dry with a paper towel. Rub a little olive oil over both sides of each piece and evenly sprinkle with rub mixture. Place on a plate and cover with plastic wrap. Place in refrigerator for 4 hours.
Meanwhile, mix together the mayo and Sriracha until well combined. Cover and place in refrigerator until ready to use.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken over direct heat and grill 5-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest for 5 minutes. (this is a good time to toast the buns on the grill if you want)
Build your sandwich however you want, just don't forget the mayo! We slathered mayo on the cut side of the bread, topped with lettuce, tomato and/or cucumber and topped with the chicken. Serve immediately and enjoy!
One Year Ago: Spicy Cashew Chicken Stir-Fry
Two Years Ago: Baked Hoisin Tilapia with Hot Mustard Sauce
Three Years Ago: Brava Steaks
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
Chicken Tikka Masala is one of my favorite dishes, so when I saw this recipe for it in pizza form, I knew I was going to have to try it. I mean, who doesn't dream of their favorite recipe being adapted to fit as a pizza topping?? I know I do... frequently actually. Some ideas work... some ideas do not. This one is definitely in the first category!! And, here's a little fun fact I learned recently... of course this makes me love the dish even more..... although the origin of chicken tikka masala is unclear, it is traditionally known as a "true British national dish". Why the extra love, you ask? Well..... I secretly used to wish I was British......... enough said :)
Before I let you go, please take note.. this recipe may look long, but it's not. I was just feeling really generous today and thought I would share two ways of making this pizza - the grilling method AND the baking method :) Now there truly is no excuse for you not to make it!!
Chicken Tikka Masala Pizza
Adapted from Rasa Malaysia: Easy Asian Recipes
Ingredients:
1 large boneless skinless chicken breast (or two small)
2 Tablespoons Greek yogurt
1 Tablespoon lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon Garam Masala
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon pepper
1 ball of homemade or refrigerated pizza dough
2 small jalapenos, chopped or sliced
2 (or more) cups shredded Mozzarella cheese
For the sauce -
5 oz tomato sauce
2 Tablespoons Greek yogurt
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon Garam Masala
Directions:
In a bowl, mix the yogurt, lemon juice, cumin, cayenne, garam masala, ginger and salt and pepper together until well combined. Rinse the chicken and place in shallow dish or resealable plastic bag. Pour the marinade over the chicken, cover/seal and place in refrigerator for 4 hours. Preheat grill to 375 degrees F. Clean and oil grill grates. Place chicken over direct heat and grill for 5-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove and allow to cool before thinly slicing or cutting into bite size chunks.
Meanwhile, make the sauce by adding the tomato sauce, yogurt, cumin, paprika and garam masala to a small bowl and stirring to combine; set aside. (if you are making this more than 30 minutes in advance, cover and refrigerate until ready to use)
My grilling method: Preheat grill to 375 degrees F. Stretch and roll dough; brushing both sides with olive oil and placing on a large sheet of aluminum foil that has been sprayed with non-stick cooking oil. Slide the foil with the dough onto the grill and shut the lid. Grill, rotating the dough once, for 5 minutes, or until the bottom is starting to turn golden brown. Carefully remove aluminum foil with dough from grill and turn the grill temperature up to 400-425 degrees F. Flip the dough over and spread the sauce over top of it. Top with jalapenos, chicken and cheese. Slide back onto grill and allow to cook about 3-4 minutes, or until the bottom turns golden brown. Move the pizza to indirect heat and continue cooking another 5-8 minutes or until the cheese has melted. Carefully remove from grill and allow to cool a minute or two before slicing. Enjoy!
My baking method: Preheat oven to 450 degrees F. If you have a pizza stone, place in oven to preheat - if not, don't worry about it! Stretch and roll out dough, brushing both sides with olive oil and placing on a pizza pan. Spread the sauce over the crust and top with jalapenos, chicken and cheese. Reduce the temperature to 425 degrees F. Place pizza in oven and bake for 8-10 minutes or until the crust is golden brown and the cheese is warm and bubbly. Remove and allow to cool before slicing and serving. Enjoy!
One Year Ago: My Mom's Beef Goulash
Two Years Ago: Dragon Chicken
Three Years Ago: Saucy Sirloin Steak
I'm so excited that it's becoming salad season for more people!! It feels odd to be making salads when everyone else is craving casseroles and other comfort foods. Finally the weather in the rest of the country is catching up to us!! And what a great way to celebrate!! This salad is a good way to welcome in the warmer weather!! Deliciously spicy and wonderful, you will want to put this in your weekly rotation!! And what's great, you can use any other protein in place of beef...heck, toss some tofu in the dressing and toss that on! It can work in so many ways!
Spicy Basil Beef Salad
Adapted from Rasa Malaysia: Easy Asian Recipes
- Serves 2 -
Printable Recipe
Ingredients:
10-12oz boneless New York strip steak
olive oil
salt and pepper
3 Tablespoons low sodium soy sauce
2 Tablespoons lime juice
1/4 teaspoon sesame oil
1 teaspoon fish sauce
2 teaspoons Sambal Oelek chili paste
1/8 teaspoon sugar
10-12 Thai or sweet Italian basil leaves (or to taste)
4-5 cups torn green leaf lettuce
1 cup chopped cucumber
1 cup grape tomatoes, quartered or halved
Directions:
Preheat grill to 400 degrees F. Clean and oil grill grates. Drizzle olive oil over both sides of each steak and season with salt and pepper. Place the steak directly over the fire and grill 5-8 minutes per side. Remove from grill and allow to rest for at least 5-8 minutes before thinly slicing.
Meanwhile, in a measuring cup, mix together the soy, lime, sesame oil, fish sauce, Sambal and sugar until well combined; set aside.
Place the lettuce in a large bowl or plate, top with basil leaves, cucumber, tomato and steak. Drizzle with dressing and serve immediately. Enjoy!
One Year Ago: Sweet Chili Grilled Chicken
Two Years Ago: Spicy Grilled Pork Chops with Mango Pineapple Salsa
Three Years Ago: Chocolate Peanut Butter Ice Cream
