Dinner Menu: Grilled Pork Chops w/Peach Chutney

 

peaches2

It has been a crazy week. First it began with my birthday plans expanding from an afternoon of fun, to several days of fun (I have awesome friends) to a call from the puppy breeder to hear more about my boy and learned that pick up date had been moved up. Am I ready? No idea. Puppy is a new concept for me. All my other Danes were rescued at 6 months or older, came fully housebroken and with few issues. But I am beyond excited…

Here is a repeat of the very first recipe I posted for Thursday Night Menus years ago.  This recipe was my first time making a chutney and we threw it on pork because that is what we were cooking that night. It was a perfect match. That started the whole peach week idea a year later when peaches were in season again.

Last year, weather and disease limited the peach crop in Colorado, so I didn’t do much peach cooking, but this year looks like a bumper crop. Once I’m done just eating them straight from the ‘peach bowl’ I’ll start cooking with them again.

On the board tonight:

  1. Grilled Pork Chops
  2. Peach Chutney
  3. Green beans in Butter
  4. Couscous

Grilled Pork Chops w/Peach Chutney

  • 4 pork chops, medium thickness
  • ½ tsp crushed garlic
  • salt & pepper to taste
  • 2 tsp olive oil
  • ½ cup Peach Chutney

Mix together garlic, salt, pepper and oil and brush over both sides of chops.  Grill over medium-high coals for 5 to 7 minutes on one side, turn and top with ¼ of chutney on each chop.  Grill additional 5 to 7 minutes, until cooked to desired doneness.  Serve immediately, with additional chutney if desired.

Peach Chutney

  • 2 large peaches, peeled, pitted and chopped
  • 4 green onions, chopped
  • ½ cup golden raisins
  • ¼ cup brown sugar
  • ¼ cup apple cider vinegar
  • ¼ tsp ground ginger or 1 tbsp minced fresh
  • ¼ tsp chili powder
  • salt to taste

small sauce pan

Add all ingredients to sauce pan, heat to boiling – stirring constantly, reduce heat and simmer for 30 minutes, uncovered, until slightly thickened.

Shopping list:

  • 4 boneless pork chops (medium thickness)
  • 2 large peaches
  • 4 green onions
  • 4 oz golden raisins
  • 16 oz green beans, or whatever veggie might be fresh from the garden
  • couscous (usually a 6 oz box works fine)

Also: crushed garlic, olive oil, brown sugar, apple cider vinegar, ground ginger, chili powder

Friday Dinner Exchange: Holiday Weekend Grilling

Stuffed Burger Uncut Snap

I have a four day weekend and most of it is supposed to be wild and windy weather, so  grilling will most likely have to wait. But that doesn’t mean you can’t have  grilling recipes. These all seem to be favorites based on comments, views and requests.

First up, the basics of grilling a good steak are here.

Next is one of my most requested recipes in the summer, Steak with Coffee Rub (click here). There is an entire dinner menu and shopping list at the link.

There are nine different hamburger recipes here, including Stuffed Burgers (pictured above) and veggie Black Bean Cheddar Burgers.

And finally, a few grilled chicken recipes, including Sunrise Chicken and Fruit Juice Marinated Chicken are at this link.

What’s on your menu for the weekend? Staying home or hitting the road? What are some of your favorite grilling recipes? Hit the comments and share. Be safe this holiday weekend, and don’t forget to thank a vet.

Tonight’s featured recipe is one of my favorites, because, well, blueberries!

Grilled Sirloin with Spicy Blueberry Sauce

  •  2 cups frozen wild blueberries (unsweetened)
  • 1/4 cup sugar + 1 tbsp
  • 2 tsp white wine vinegar
  • 1/2 to 1 tsp red pepper flakes (depending on how hot you want it)
  • pinch of chili powder
  • 1 lb Sirloin, cut into 4 pieces
  • Salt and fresh ground pepper to taste

Saucepan and small bowl

Run still frozen blueberries through a food processor until finely chopped.  Add all ingredients to a small saucepan on low heat until the blueberries melt and give you enough water to bring to a boil without scorching.  Boil for 1 minute or so, stirring constantly until liquid is reduced by half.  Let simmer on low, stirring occasionally, while you prepare the rest of dinner.

Broil or grill sirloin until cooked according to your preference, if you can, sear the outside so it’s really crispy on the outside.  It works well if you coat the steak with lots of ground pepper on the outside as well.  Once the sirloin is done, place two tablespoons of blueberry sauce on the plate, place steak on the sauce then top with more sauce.  Place remaining sauce in a small bowl and serve with meal.  Goes great with garlic mashed potatoes and sautéed zucchini.

That’s it for this week. If you missed it, I did post the Blueberry Upside Down Cake photos and recipe here. Later this weekend, I will finally have my gadget review for my robot “butler”.  Have a great holiday weekend – TaMara

 

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Dinner Menu: Better Late than Never, Spicy Chicken Stew

It has been a crazy week and I was going to skip the weekly dinner menu, except it falls completely inline with the Friday Recipe Exchange tonight.

Meanwhile in the kitchen right now I’m making a gluten-free Pumpkin Cake, I’ll post the recipe later, as soon as I know if it came out ok. Company on the way to taste test. 🙂 Although they do not know  it.

On the board tonight:

  1. Spicy Chicken Stew
  2. Sweet Potatoes w/Apples
  3. Tossed Salad
  4. Shortbread

Spicy Chicken Stew

Slow-Cooker Meal

  • 1 tbsp olive oil
  • 4 boneless breasts, large cubes
  • ½ lb smoked sausage, cubed
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 15 oz tomato sauce
  • ½ cup water
  • 2 tsp to 1 tbsp chili powder
  • 1 tsp salt
  • ¼ cup sliced almonds

Slow-Cooker

Combine all ingredients (except almonds) into Slow-Cooker, cook according to manufacturer’s directions (usually on low) for 8-10 hours. Add almonds, simmer 5 minutes & serve.

Sweet Potatoes w/Apples

  • 2 sweet potatoes, peeled & cubed
  • ¼ cup water
  • 2 apples, cored & sliced
  • 8 oz can sliced pineapple (including liquid)
  • 2 tsp butter
  • ½ cup orange juice
  • ½ tsp cinnamon
  • ¼ tsp salt

2 qt casserole dish, greased

Add sweet potatoes and ¼ cup water to casserole dish and microwave for 3 to 5 minutes (until potatoes are fork tender, add more water if needed) Add remaining ingredients to casserole dish, stir gently and bake at 450° for 20 to 30 minutes, uncovered, until apples and potatoes are very soft.

UPDATE: I just received an email from a friend who said that you can actually put all the ingredients from the stew and the sweet potato recipes into the same slow-cooker and create a very popular Mexican stew called Mancha Manteles.  Who knew?  I knew the two dishes complimented each other nicely…all together would be interesting.

Shortbread

  • 1 cup butter
  • ½ cup sugar
  • 2 ½ cups flour

baking sheet

Cream butter and sugar until fluffy. Stir in flour. Chill for an hour. Divide in half. Place each half on baking sheet and pat each into approx. 7 inch circle. Prick each with a fork to make 16 wedges (total of 32). Bake for 30 minutes at 300°

Shopping List:

  • 4 boneless breasts
  • ½ lb smoked sausage
  • 1 medium onion
  • 1 green pepper
  • 15 oz tomato sauce
  • 1 tbsp chili powder
  • ¼ cup sliced almonds
  • 2 sweet potatoes
  • 2 apples (my new favorite are Jazz)
  • 8 oz can sliced pineapple
  • 4 oz orange juice
  • 1 1/4 cups butter
  • 3/4 cup sugar
  • 2 ½ cups flour

Also: olive oil, cinnamon, salt, pepper

Originally published on January 2010

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Beer Chili

I’ve used beer in recipes before but I don’t remember using any in chili before today.  A quick search turned up plenty of evidence of prior art so there won’t be any recipe patents applied for today, alas.  Aside from the bottle of stout in it there isn’t much to say about this recipe:  1 lb of ground beef, 1/2 lb of my homemade chorizo, 1 can of tomato bits with green chilies, 1 can of chili beans, a diced onion, 5 minced cloves of garlic, a fair amount of chili powder, a sprinkle of red pepper flakes, and the bottle of beer.Cook the onion in a bit of oil, add the garlic and the meat and brown everything well.  Remove the fat and then add the rest of the ingredients, bring to a boil, then simmer for at least an hour.  Serve with your favorite garnishes.Mrs J and I agree on the cheddar cheese, she takes a pass on the peppers and prefers the nacho chips crumbled and stirred in.  I like to scoop the chili with the chips like it is a big bowl of dip.  This batch of nacho chips are just a bit too thin for that, they break too easily.  Nice flavor, though.  I just wish I hadn’t purchased the jumbo case lot of them.  LOL

Pecan Praline Bacon

I was having a discussion about pecan smoked bacon with LFern.  That reminded her that at a potluck someone brought a caramelized, pecan encrusted bacon dish.  I did some of JeffW’s famous googling and found that it is a fairly common recipe.  How come I’ve never had this? I have been deprived.  Here’s the recipe:

Pecan Praline Bacon

  • 1 pound thick-cut bacon (about 12 slices)
  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons chili powder
  • 1/4 cup pecans, chopped fine

Preheat oven to 425°F.

On rack of a large broiling pan arrange bacon slices in one layer, broil until bacon is lightly browned.  Remove.  In a small bowl stir together sugar and chili powder. Sprinkle bacon with sugar mixture and pecans. Return pan to oven and cook until bacon is crisp and browned, about 5 minutes.  Watch carefully, it can burn easily. Transfer bacon to paper towels to drain.

 

Mmm…Chorizo Chili

IndyLib, in comments on the cornbread post, mentioned chili.  Got me thinking about chili, and the day dawning chilly and cloudy sealed the deal.  Chili it was gonna be.  Now then, in the past chili was always a simple enough affair.  Brown some meat, dump in some tomatoes and a can of beans, sprinkle in some chili powder, maybe some extra peppers of one kind or another, the serve with cheese on top.  Lots of folks seem to rely on cornbread as a side for chili but it never was something that we associated with chili.  Saltine crackers, yeah, maybe cheese crackers of some sort.  Lately Mr J has been topping her chili with crumbled nacho chips and I’ve taken after her lead, though I prefer mine more as chili scoops as anything.

But I want to talk about the chili.  Now that I’m a famous food blogger [Hi Mom!] what was once good enough just won’t cut it.  Had to go find an interesting (and photogenic!) chili recipe. I just so happen to have some chorizo on hand so I included that in the recipe search.  Came across this one. Love the blog name.  I didn’t have any hamburger on hand so my chili had pork as the only meat, about half plain ground pork, and half my homemade chorizo.  Thinking hard on it, the only other changes were mostly Mrs J related.  Didn’t add the fresh jalapenos, the ground chipotle, or the cayenne.  Mrs J’s reaction when she read the “2 tablespoons cocoa powder” caused me to reduce that to 1 tablespoon. I did have some fresh banana peppers that I wanted to use up, so I diced those as an addition, they came to less than a cup.  I used my frozen “hockey pucks” of red bell pepper.

Enjoy!

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Tomato Salsas

I may lose my membership card in the cool food blogger’s club when I say this, but I feel like I need to get it out there.  I like tomato salsas from a jar better than fresh made salsas.

There, that’s quite a load off.  There are so many brands of salsas out there that you’ll never be able to sample more than a few within the genres.  Green ones, fruit salsas, bean salsas etc etc.  I’m restricting my comment to the various tomato salsas.  I bought a small jar of  Newman’s tomato salsa the other day, I forget the exact name, “Bandito Salsa” or the like.  I thought it was pretty tasty and went online to see if there was a copycat recipe that would come close to reproducing it.  Not much luck finding that particular recipe, but there were plenty of others-Googling “canned tomato salsa recipe” garnered 95K hits.

So…I rummage through the cupboard for canned tomatoes.  I usually have a can or two of diced tomatoes with green chilies but found only a can with chipotle. I dumped those into a bowl and started sorting through  other stuff that might go well in there, some garlic cloves, pickled jalapenos, oregano, fresh parsley (don’t get me started on cilanto), chili powder, garlic powder, some red onion.  Had a fun time mixing and tasting.  Took a spoonful to Mrs J to taste along with a nacho chip or two.  She gave me the “you gave me hot stuff on purpose look and I hate you” look.  Ok, back to the cupboard, open a can of plain diced bits, dump that in.  Hmm…some cumin seeds, toss some of those in there.  More chili powder?  Yeah just a bit.  Back out to Mrs J with another sample.  Better, she’s eating it!  She’s eating it!

OK.  It’s been in the fridge for a couple of days now, about a quart.  I’m not going to eat all that anytime soon.  Well, let me just fire up the water bath and I’ll can that stuff right up!  Yay for mason jars!

Enjoy:

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Easy Dinner: Chili-Mac

Chili-Mac

  • 12 oz elbow macaroni
  • 2 tsp olive oil
  • ½ onion, diced
  • ½ green pepper diced
  • 1 lb ground beef
  • 14 oz can diced tomatoes
  • 1 cup tomato sauce
  • 15 oz can kidney beans
  • 1 tsp to 2 tbsp chili powder
  • salt & pepper to taste

2 qt. saucepan and skillet

Cook macaroni according to package directions. Drain. While macaroni is cooking, heat oil in skillet, sauté onions & peppers. Add hamburger, brown & crumble. Add hamburger, tomatoes, beans, chili powder, salt & pepper to drained macaroni. Stir, let simmer on low heat for 10 minutes.