Tuesday, July 22, 2014

Jalapeño-Basil Pork Chops




 A very simple grilled entree for pork chops and/or chicken.  

Ingredients

  • (10-oz.) jar jalapeño pepper jelly
  • 1/2 cup dry white wine
  • 1/4 cup chopped fresh basil
  • (1-inch-thick) bone-in pork loin chops 
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Prep:  Chop up the basil leaves











Preparation

  1. 1. Cook first 3 ingredients in a small saucepan over low heat, stirring often, 5 minutes or until pepper jelly melts. 

Combine jelly, wine and basil in a saucepan. 

Whisk to combine.  Stir often while jelly melts. 


Remove from heat, and let mixture cool completely.

After about 5 minutes of cooking time, remove from heat and let cool. 

2. Pour 3/4 cup pepper jelly mixture into a large zip-top plastic freezer bag, reserving remaining mixture; add pork chops, turning to coat. 





  1. Seal and let stand at room temperature 30 minutes, turning pork chops occasionally.

If you are doing both pork chops and chicken, be sure to marinate in DIFFERENT bags,
in order to cut down on cross-contamination.  Also , pork and poultry have slightly different cooking times, so I always use a thermometer inserted into the meat, to check for cooking it as a safe temperature.

  1. 3. Remove chops from marinade, discarding marinade from baggies). Sprinkle evenly with salt and pepper.




I added a little garlic powder to my salt/pepper mixture. 


4. Grill, covered with grill lid (or covered by foil), over medium-high heat (350° to 400°) 3 to 4 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°.
I always oil my indoor grill before use.


The original recipe suggests a grill temp of 350° but mine runs a little hot, so I set it at 300°.It's a good idea to use an instant-read thermometer to accurately check for doneness. 

Place pieces on grill; cook 3-4 minutes per side. 

  1.  
  2. Serve with remaining pepper jelly mixture.















**Recipe (Without Illustrations/Printer-Friendly Section) **

Ingredients

  • (10-oz.) jar jalapeño pepper jelly
  • 1/2 cup dry white wine
  • 1/4 cup chopped fresh basil
  • (1-inch-thick) bone-in pork loin chops 
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

  • Preparation

    1. 1. Cook first 3 ingredients in a small saucepan over low heat, stirring often, 5 minutes or until pepper jelly melts. Remove from heat, and let mixture cool completely.
    2. 2. Pour 3/4 cup pepper jelly mixture into a large zip-top plastic freezer bag, reserving remaining mixture; add pork chops, turning to coat. Seal and let stand at room temperature 30 minutes, turning pork chops occasionally.
    3. 3. Remove chops from marinade, discarding marinade. Sprinkle evenly with salt and pepper.
    4. 4. Grill, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°. Serve with remaining pepper jelly mixture.
    5. Jalapeño-Basil Chicken: Substitute 4 skinned and boned chicken breasts for pork chops. Prepare pepper jelly mixture, and marinate chicken as directed. Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Serve with remaining pepper jelly mixture.

Sunday, July 20, 2014

Avocado Relish

Give your burger a California twist with this simple, fresh avocado relish!


Ingredients:

1 Hass Avocado, chopped
1/4 small onion, diced
1/2 jalapeno, minced
1 T. lime juice
1 1/2 T. chopped cilantro
Salt
Pepper

Simple Ingredients (Basic Recipe)
I threw in a few chopped sun-dried tomatoes...

For an extra kick, I cut up a few sun-dried tomatoes to add to the mix. This was not part of the original recipe, I just used this as alternative to raw tomatoes, which I don't care for on my burgers.  :-)


Add your lime juice, salt & pepper to taste.  Give it a light mix,
and it's ready!

 Makes about 4 servings.




Wednesday, July 16, 2014

Chicken Breast Lombardy


This is a simple and beautiful entrée   - quick enough to do for a family meal and elegant enough to serve to special guests!

INGREDIENTS
8 oz pkg sliced fresh mushrooms
2 Tbsp butter melted
6 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1/3 cup butter
3/4 cup Marsala cooking wine
1/2 cup chicken broth or prepared chicken bouillon
1/2 tsp salt
1/8 tsp pepper
1/2 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
2-3 green onions, chopped

Prep:  Chop up your green onions

Prep:  Recipe calls for 1/2 cup chicken broth.
If you don't have chicken broth on hand, you can substitute
1/2 teaspoon of chicken bouillon dissolved in a 1/2 cup of hot water. 
Prep:  Lightly oil your baking pan. 

After oiling your baking pan, you can run a clean paper towel along
the bottom and sides to get rid of the excess. 

DIRECTIONS
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.



Cook mushrooms just until tender; not mushy (no pun intended LOL).

When done cooking in skillet, transfer to a bowl or plate; set aside. 

Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.  (*Cook's Note:  I prefer to cut my chicken crosswise rather than "beat it" or roll it, in order to preserve the integrity of the meat.)



Dredge chicken pieces in plain flour or seasoned with a sprinkle of salt/pepper.

Coat both sides of chicken pieces with flour

Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. P

Try not to overcrowd your pan.  Fry in two batches.

Flip pieces over after cooking about 4 minutes on the first side. 



Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges.
Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. 


The pieces will overlap a bit...that's fine!

Sprinkle mushrooms evenly over chicken.


Add wine and broth to skillet.
Marsala Wine
Chicken Broth

I added 1-2 tsps. of minced garlic - just because I love garlic :-)
Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.  The idea here is that you want some of the liquid to evaporate out of it...in cooking terms, "reduce."

This was the original amount of liquid in the pan...see how it
goes to the edges of the skillet?

After 10 minutes of simmering, you can see how the
liquid has reduced to a smaller amount.  This serves as our sauce. 
Stir in salt and pepper. Pour sauce over chicken.


 Combine cheeses and green onions; sprinkle over chicken.
Note: I used an Italian blend for my shredded cheese - not just mozzarella. 



Bake uncovered, at 450 degrees for 12 to 14 minutes or until cheese melts.

Serve over pasta or rice!




If you prefer to print just the recipe without the photos, here it is: 


Chicken Breast Lombardy

8 oz package(s) sliced fresh mushrooms 

  • 2 tablespoon(s) butter melted 
  • skinned and boned chicken breasts 
  • 1/2 cup(s) all-purpose flour
  • 1/3 cup(s) butter 
  • 3/4 cup(s) marsala
  • 1/2 cup(s) chicken broth
  • 1/2 teaspoon(s) salt
  • 1/8 teaspoon(s) pepper
  • 1/2 cup(s) shredded mozzarella cheese 
  • 1/2 cup(s) Parmesan cheese
  • green onions chopped 
  1. Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.

  2. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.

  3. Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.

  4. Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.

  5. Bake uncovered, at 450 degrees for 12 to 14 minutes ro until cheese melts.