Pork Chops with Tomatillo Applesauce

It's pretty rare for me to be able to catch a glimpse of any of the morning shows these days. I got lucky one day when I did turn on the Today Show and saw some lady cooking up this delicious fall recipe.

I say delicious because I immediately put this baby on my menu for the week. Oh, it is so so good and the tastes and flavors combine to make a magical mouthwatering feast!

You're in luck. There is actually a video on the Today Show website that shows the clip from the episode I saw. Check it out!


Pork Chops with Tomatillo Applesauce
Chef Ivy Stark
my adaptations in red

• For the pork chops:
• 3 tablespoons ground coriander
• 3 tablespoons ground cumin
• 2 1/2 tablespoons kosher salt (it was too salty - I'll cut the salt in half next time)
• 1 1/2 tablespoons black pepper
• 3 tablespoons olive oil
• 4 (2-inch-thick) loin pork chops
• (The rub is for 4 chop, but I think it would be better to use less. I will add more olive oil next time and use this recipe for 6-8 chops instead.)
• For the tomatillo and green apple sauce:
• 1/2 pound fresh tomatillos, husks discarded and tomatillos rinsed
• 2 Granny Smith apples
• 1/2 cup loosely packed fresh cilantro sprigs
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/4 cup apple juice
• 1 tablespoon fresh lime juice
• 1 tablespoon mild honey
• 1 teaspoon minced canned chipotle chiles in adobo (didn't use)
• I added about a 1/2 cup of applesauce to thicken it up.

Preparation

Stir together coriander, cumin, salt and pepper in a small bowl, then add oil and stir until combined well. Rub spice mixture all over chops. Let chops marinate while making sauce and preparing grill.

Simmer tomatillos and 3 cups water in a 2 1/2 to 3-quart saucepan, uncovered, stirring occasionally, until tomatillos are just soft, 8 to 10 minutes. Drain and cool 15 minutes.

While tomatillos are cooling, core apples and cut into 1/4-inch dice. Purée tomatillos with remaining sauce ingredients except apples in a food processor. Transfer to a bowl and stir in apples.

To cook pork using a charcoal grill: (I cooked it in a pan on the stove top and used a meat thermometer)

Open vents on bottom of grill. Light charcoal in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.

Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear pork on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and moving around grill to avoid flare-ups, until well browned, 10 to 12 minutes total.

Move pork to coolest part of grill, then cover with inverted roasting pan and grill, turning pork over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 150 degrees, 10 to 12 minutes total.

Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature should rise to 155 degrees).

Cinnamon Rolls / Biscuits and Gravy Tradition

I've been looking forward to this weekend for quite sometime. On Saturday and Sunday my family (and the rest of our church membership) will be watching General Conference. It an amazingly spiritual two days where we will listen to our Prophet, President Monson, and other Elders and leaders of the church. They will teach us in further depth about the gospel of Jesus Christ and how to become more like our Savior.

Oh how I love General Conference and the spirit felt while listening to these men. I know these men are called of God to lead and direct us on the Earth today under His direction. If you'd like to watch or listen you can do so online by going HERE. It is also broadcast on most cable networks or local networks depending where you live.

Every Conference weekend since my husband and I have been married we have had a tradition of having biscuits and gravy on Saturday while we watch and listen and then on Sunday we eat cinnamon rolls. (Yum!)

April 2008

For some silly reason I always find myself trying new recipes for cinnamon rolls or the biscuits. In you are planning to make one of these dishes this weekend (or any time soon) here are the recipes I will be trying out! I'll let you know what I thought on Monday - I'm sure they will be delicious!

Clone of a Cinnabon

Fluffy Biscuits with Gravy

I hope everyone has a wonderful and spiritually uplifting weekend!

Need to keep the kids quiet during Conference? Here are a few fun things for them to do that are Sunday and Conference watching appropriate!
Conference Activities for Children
General Conference Helps

Swedish Meatballs

My little family LOVES Swedish Meatballs. We are having our first "fall-ish" type of weather this week, so this is going on the menu for sure!

These meatballs are a creation of my own after pouring through various meatball recipes. They are pretty darn good if I say so myself. My kids stay true to their carnivorous habits and devour these delicious balls of meat incredibly fast. Try them for yourself and I'm sure you'll agree.

Swedish Meatballs

Meatballs:

1 pound ground sausage (low-fat version works great too)

1 pound ground hamburger

2 eggs

1/2 cup Italian bread crumbs

1/2 cup Parmesan cheese

1 TBSP dried minced onion

1 tsp all-spice

A few dashes of salt and pepper

Gently mix all the ingredients with your hands in a bowl. Form 1 -1.5 inch balls and place on a cookie sheet. (I was able to fit 30 larger balls on one cookie sheet.) Bake in a 400 degree oven for 20 minutes, until no longer pink in the middle.

The Sauce:

1 can cream of mushroom soup

1/2  cup sour cream

1/2 cup water

1 tsp paprika

1 tsp Worcestershire sauce

1/4 tsp nutmeg

1/4 tsp salt

A few dashes pepper

Heat ingredients in a small sauce pan until combined and warm.

Serve the meatballs and sauce over a bed of noddles or mashed potatoes. The meatballs are also great served as an appetizer. Just make the balls smaller and serve them covered in the sauce.

Crispy Tostadas

This delish dish is the perfect quick and easy meal for all your busy nights that are filled with school activities and sports practices. These crispy tostadas are healthy too!

Here's what you need:

Small Corn Tortillas
Cooked Ground Beef
Taco Seasoning
Refried Beans
Fat Free Cooking Spray

All your favorite taco toppings. Here are our favorites:
Cheese
Sour cream
Lettuce
Cilantro
Tomato
Green Onion
Avocado

How to Make:
 * Lightly spray both sides of the tortillas with cooking spray. Place tortillas directly on rack in a pre-heated 400 degree oven. Set timer for 4 minutes. Turn tortillas and bake for another 4 minutes until light brown and crisp. (Be sure to check on them so they don't burn. These times work great for my oven but yours might cook faster).

* Cook the ground beef and mix in the taco seasoning as directed on the package. Prepare your toppings.

* Put together your tostada with all your favorites and enjoy!

Pulled Pork and Sauteed Onion Sandwiches

If you're looking for something different than hamburgers and hot dogs for your upcoming Labor Day BBQ then look no further. 


These sandwiches are amazing. They aren't the typical 'smothered in BBQ sauce ' type of pulled pork sandwich (which my husband has never been a fan of anyway), but the pork is tender, moist and perfectly seasoned. 


This is such a simple and easy recipe that is sure to tickle your taste buds and fill your tummy. It's a huge hit in our home!

Pulled Pork and Sauteed Onion Sandwich

(adapted from sistersstuff.blogspot.com)

The Pork:

2 1/2-3 1/2 lbs. pork loin roast

1/4 cup brown sugar
1/2 cup Worcestershire sauce
1/2 tsp. dried oregano
1/2 tsp. powdered ginger
1 tsp. salt
1 tsp. chili powder
1 tsp. garlic powder
2 Tbsp. dried minced onion

Add all ingredients to a crock pot and cook on high for 4-5 hours or on low all day. Shred meat once done and let sit in the leftover sauce for about 10-15 minutes. Adjust sauce amount to fit the size of your roast. This makes quite a bit of meat and is great used in burritos and salads for left-overs, not to mention left over sandwiches.

The Onions:

Thinly slice 2-3 med onions and sauteed with 2 TBSP olive oil on med/low heat. Move them around in the pan often so they don't burn. They are done once soft, semi-transparent and golden brown.

The Bun:

Use any type of bun or roll you would like. I like to heat and/or toast my buns under the broiler or in the same pan the onions were cooked in. Spread a dab of mayo on your bun if you'd like.

The Cheese:

Use 1 slice of Swiss or provolone per bun. Melt it on the bun in the microwave or oven.

The Sandwich:

Once you have all your ingredients prepared build your sandwich from the bottom up . . . bun, cheese, pork, onions, bun. Time to eat!

Homemade Chicken Nuggets

Fried pieces of mystery meat are a favorite in our home. Biting into those warm nuggets it seems like you're eating some fabulous poultry. Take a peak at what's inside the fried breading, while licking your greasy lips, and you might think otherwise.

Did you know that there is 17 grams of fat per serving in those tasty nuggets? Even with the nutrition content in question, it's hard to deny your kids these delicacies. I buy them too often myself.

However, I have a great baked alternative that is simple, nutritious and delicious. 

The ingredient list:

                            

Bread Crumbs - Plain and/or Italian

Milk

Olive Oil

Garlic Salt
Chicken breasts
Pepper

Preheat your oven to 350.

Cut your chicken breasts into bite size chunks.

You'll need 4 bowls.

Prepare your bread crumbs.
      ~ One bowl is Italian crumbs.
      ~ The second bowl is plain crumbs and garlic salt, 1-2 tsp. (pepper optional)

The milk and olive oil each go in separate bowls.

Set up an assembly line to your greased baking pan. 

Dip your chicken in the milk or olive oil and then into the bread crumbs. Put on the cookie sheet. Press the crumbs on the chicken to coat them well. Use whatever liquid and crumb combination you'd like (my favorite is Italian).

    

Bake at 350 degrees for about 15 minutes, until done and looking crispy.

You can also flash freeze and store your nuggets in the freezer. Microwave or cook in oven to thaw.

No greasy film on your lips after you eat these. Just real chicken goodness! Enjoy.

Caribbean Jerk Chicken

I dropped this flavorful dish off at my husband's residency potluck yesterday. As soon as the plastic wrap was pulled off there were requests for the recipe. No one had even taken a bite yet. The smell alone is enough to tell you it is going to be good.

I left before the eating began, but Cole said people were raving about it and coming back for more. Wish I had made it up myself.

It's a healthy, fresh, simple and spicy dish. Totally worth a sizzling tongue.

Caribbean Jerk Chicken

adapted from Everyday with Rachael Ray Magazine

1/4 cup olive oil

1 onion chopped

2-3 chicken breasts, cut into bite sized pieces

salt/pepper

1 16 oz can pineapple tidbits 

(or half of a pineapple cut in bite size pieces)

1/2 cup Caribbean jerk marinade - Lawry's is good 

1 can black beans

1/2 cup chopped cilantro

2 cups cooked rice (optional)
Heat 2 TBS olive oil in a skillet over medium heat. Add the chopped onion and cook until golden brown. Add the remaining 2TBS oil and the chicken to the skillet. Season with salt and pepper. Cook until chicken is done, about 5-7 minutes. Add the pineapple and jerk marinade and simmer for a few minutes. Stir in black beans and cilantro. Cook until beans are heated through. Serve over a bed of rice. (Leftovers are great wrapped in a tortilla with a dollop of sour cream.)

Golden brown onions - keep them moving in the pan so they don't burn.

Bakin' Your Bacon

Bacon is indeed the "candy of the meats." I mean what family doesn't crave it, cook it or consume it in ridiculous quantities. The problem, or course, is the frying.  But, if you're still toiling over the frying pan then prepare to be dazzled. Baking is the best way to cook bacon; hands bown. There's no mess, splatter, or bacon-imbued clothing after standing over a spitting griddle.

I hated that my house and hair smelled like bacon when I use to fry it. . . although I must admit my husband did give me a little extra attention on those days.  Such is my man's love of these succulent strips that I think he'd prefer me to dab a little grease behind my ears routinely. Let's face it, guys like meat.  I for one, love the taste, but not the lingering smell.

So, if you're tired of smelling like a diner after you've cooked a bacon breakfast then grab a pack of meat-candy and try bakin' your bacon for a change.

Start by preheating your oven to 375 degrees.

You'll need 1 or 2 jelly roll baking pans, the ones with the sides. Lay down a sheet of foil that extends the length. Next, rip off two more pieces that are bigger than the first. Lay them on top of each other on the counter and fold them over together a few times on the long side so you have a tight seam. Open it back up and lay the foil on top of the previous piece. Crimp those edges down all around the sides of the pan. By using this foil method you will have the easiest clean up ever. Maybe a few dips of grease on the pan, but probably not.

Now lay out your bacon in a single layer so they are close but not touching. As you can see my pan only fits 9 pieces. You can use a second pan if you want to cook the whole package or put the rest in the freezer or fridge for another day.

Next, put it in the oven and carry on with your breakfast making duties! The oven will do all the work for you. Set the timer for 12 minutes to start. After your timer beeps just check to see if it is to your crispy likeness. We like ours rather crispy so 15-17 minutes is my time of choice.

Take it out of the oven and place bacon on a stack of paper towels to soak up that extra grease. Be careful not to rip the foil. Serve it up and enjoy the crispy goodness!!

P.S. Wait till after the grease has cooled to carefully wrap up and discard your foil. Throwing a few paper towels on the foil will soak up the grease too.