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Grilled Honey Mustard Pork Chops
Pork Chops marinated with Honey, Mustard, Garlic, Olive Oil and spices for a few hours, cooks in 10 minutes. Do you see the size of this pork chop? I have started shopping at Aldi’s usually once a week and they have the best center cut pork chops I have had since I was a child. They remind me of the ones I used to go with my grandmother to get from the meat market downtown. How I miss not having a meat market….. The ones at Aldi’s are usually cut with the tenderloin intact except in the ones I bought this week, one did not. I don’t want to mislead anyone in case you get a container like I did. So pork chops this good I decided would have to be out of this world if they were grilled. They did not disappoint. I marinated them for 2 hours and you could do them more or less, I’m not sure I would do them more then 4 hours with the amount of vinegar in this recipe. Did you know that vinegar can be used to tenderize meat? You can use any kind of vinegar but if you use it without and oil with it don’t marinade for any longer than 2 hours, it will start to have the opposite effect and begins to toughen the meat. Just in case you are wondering about the potato dish you can see in the picture, it is new Yukon Gold Potatoes, Asparagus and Basil. I saw a recipe last week with potatoes, green beans, rotini and pesto and this was a variation of that dish. I used some of the basil I had left in the freezer from last fall. I boiled the potatoes and added the asparagus the last 5 minutes of cooking. Drain well and add some butter with the basil, salt and pepper off of the heat. They were really good and I will be making them again. Grilled Honey Mustard Pork Chops Author: Mary Ellen Prep time: 2 hours Cook time: 10 mins Total time: 2 hours 10 mins Marinade 1/4 cup red wine vinegar 1/4 cup olive oil 3 tablespoons honey 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon Dijon 1/2 teaspoon dried oregano 1/4 teaspoon basil 2 cloves minced garlic Marinade 1/4 cup red wine vinegar 1/4 cup olive oil 3 tablespoons honey 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon Dijon 1/2 teaspoon dried oregano 1/4 teaspoon basil 2 cloves minced garlic Mix together the marinade ingredients. Add your pork chops to the marinade. Cover and refrigerate until ready to grill. Turn your gas grill on to high and when it gets to about 400 degrees place your pork chops directly over the heat source on the grill. Turn the gas to medium and close lid. Turn in 5 minutes. Check it in 3 more minutes and finish cooking until no longer pink in the center. Mix together the marinade ingredients. Add your pork chops to the marinade. Cover and refrigerate until ready to grill. Turn your gas grill on to high and when it gets to about 400 degrees place your pork chops directly over the heat source on the grill. Turn the gas to medium and close lid. Turn in 5 minutes. Check it in 3 more minutes and finish cooking until no longer pink in the center. Maybe you’d like to try? Cuban Pork Tenderloin Stuffed Pork Tenderloin Enjoy!
Sweet Potato Muffins
Sweet Potato Muffins that are diabetic friendly! I honestly think one of the toughest things about being a Type 2 diabetic is finding recipes that are actually edible when you want something sweet. I love Splenda and have been experimenting with Truvia and Stevia, it is just difficult to find the balance in a recipe. I had been craving something sweet this week and these sweet potato muffins fit the bill. I found the recipe at Diabetic Living. I had to make some adjustments to the recipe as the batter was too thick so I compromised by adding buttermilk and orange juice. These muffins are good, best eaten or frozen the day you make them. They raise beautifully in the oven and will fall a little as they cool. Sweet Potato Muffins Author: Mary Ellen Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: Makes 10 1 cup mashed sweet potato 1 1/2 cups flour 2 teaspoons baking powder 2 teaspoons cinnamon 1/4 teaspoon pumpkin pie spice 1 tablespoon crystallized ginger – chopped finely 1/4 teaspoon salt 1 egg 1/2 cup unsweetened applesauce 1/2 cup Splenda 2 tablespoons canola oil 1 1/2 teaspoons vanilla 3 tablespoons buttermilk 2 tablespoons orange juice 1 cup mashed sweet potato 1 1/2 cups flour 2 teaspoons baking powder 2 teaspoons cinnamon 1/4 teaspoon pumpkin pie spice 1 tablespoon crystallized ginger – chopped finely 1/4 teaspoon salt 1 egg 1/2 cup unsweetened applesauce 1/2 cup Splenda 2 tablespoons canola oil 1 1/2 teaspoons vanilla 3 tablespoons buttermilk 2 tablespoons orange juice Preheat oven to 350. Grease or use cupcake holders for 10 muffins. In a large bowl, combine the flour, splenda, baking powder, spices and salt. In another bowl whisk together the egg, juice, buttermilk, applesauce, oil and vanilla together. Add to the flour mixture and mix until well combined. Put the batter into the prepared pans with a scoop or large spoon. Bake for about 15 – 17 minutes or until a tester comes out clean. about 200 calories per muffin Adapted from Diabetic Living Preheat oven to 350. Grease or use cupcake holders for 10 muffins. In a large bowl, combine the flour, splenda, baking powder, spices and salt. In another bowl whisk together the egg, juice, buttermilk, applesauce, oil and vanilla together. Add to the flour mixture and mix until well combined. Put the batter into the prepared pans with a scoop or large spoon. Bake for about 15 – 17 minutes or until a tester comes out clean. about 200 calories per muffin Adapted from Diabetic Living
Pork Chop Casserole with Stuffing
 My grandmother used to make the best stuffed pork chops. This recipe is a take of them. When you don’t have thick chops this works really well. I used to love sitting in grandma’s kitchen when she cooked and baked. I learned many lessons setting on that red kitchen stool. Pork Chop Casserole with Stuffing Author: Mary Ellen Prep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins Serves: Serves 4 4 - 6 Pork Chops flour salt and pepper 1 can mushroom soup 1 cup milk 4 - 6 Pork Chops flour salt and pepper 1 can mushroom soup 1 cup milk 1/2 loaf of bread - torn into pieces - dried out 2 Cups cornbread stuffing mix - I use Pepperidge Farm 1 medium onion 2 stalks celery 2 cups chicken broth 4 tablespoons butter 1 teaspoon sage salt and pepper - to taste water as needed 1/2 loaf of bread - torn into pieces - dried out 2 Cups cornbread stuffing mix - I use Pepperidge Farm 1 medium onion 2 stalks celery 2 cups chicken broth 4 tablespoons butter 1 teaspoon sage salt and pepper - to taste water as needed To make the stuffing: Saute the onion and celery in the butter. Add chicken stock, sage, salt and pepper and bring to a boil. Simmer for about 15 minutes or until celery is tender. Cool. Salt and pepper pork chops. Add a little flour to a plate and dredge pork chops in the flour to coat. Quickly sear the pork chops in a pan with a little oil. Drain on a paper towel while you assemble the casserole. Pour chicken stock, vegetables over the dried bread. Combine to moisten the bread. Add a little water if necessary. Spray a 8 x 13 pan with oil. Put stuffing in pan. Top with the pork chops. Mix the milk and mushroom soup together in the pan you fried the pork chops in. (dump the oil out first) Pour over the pork chops. Cover pan with foil. Bake at 350° F. for 1 hour. Enjoy! Note: I didn't add all of the mushroom gravy mixture to the casserole. I only topped the chops with it. I set the rest aside to use as gravy on the potatoes and stuffing. To make the stuffing: Saute the onion and celery in the butter. Add chicken stock, sage, salt and pepper and bring to a boil. Simmer for about 15 minutes or until celery is tender. Cool. Salt and pepper pork chops. Add a little flour to a plate and dredge pork chops in the flour to coat. Quickly sear the pork chops in a pan with a little oil. Drain on a paper towel while you assemble the casserole. Pour chicken stock, vegetables over the dried bread. Combine to moisten the bread. Add a little water if necessary. Spray a 8 x 13 pan with oil. Put stuffing in pan. Top with the pork chops. Mix the milk and mushroom soup together in the pan you fried the pork chops in. (dump the oil out first) Pour over the pork chops. Cover pan with foil. Bake at 350° F. for 1 hour. Enjoy! Note: I didn't add all of the mushroom gravy mixture to the casserole. I only topped the chops with it. I set the rest aside to use as gravy on the potatoes and stuffing.
Sunday Dinner Pork Loin Roast
Tender loin of pork with mashed potatoes, gravy and baby carrots. Growing up we always had a big Sunday dinner, sometimes at grandma’s a few blocks away. You never knew who would be there and because I had a large family it was always fun. I learned a lot watching my grandmother cook, it’s a good thing too because so many recipes were never written down. She always used just a little bit of this and a dab of that. Thankfully my mom was able to preserve her roll recipe, much to my grandmothers dismay when my mom made her measure everything before she could proceed with making the rolls that day. Luckily it was a real good day for grandma’s bread and mom got the recipe so we are still able to have my grandmothers rolls today. So today I have for you an easy pork loin roast with baby carrots cooked in the juices from the roast. The carrots add a good flavor to the gravy also. I served mine with mashed potatoes and fresh broccoli. Everything but the broccoli would of been typical of what grandma served. Sunday Dinner Pork Loin Roast Author: Mary Ellen Prep time: 15 mins Cook time: 2 hours Total time: 2 hours 15 mins Serves: Serves 6 - 8 3 - 3 1/2 lbs. pork loin 4 garlic cloves - minced 1 teaspoon rosemary salt and pepper 1 medium onion 1 cup chicken stock oil 1 lb. baby carrots 3 - 3 1/2 lbs. pork loin 4 garlic cloves - minced 1 teaspoon rosemary salt and pepper 1 medium onion 1 cup chicken stock oil 1 lb. baby carrots Preheat oven to 350 degrees. Mix garlic, rosemary, salt and pepper together. Rub mixture over roast. Heat a small amount of oil in a dutch oven. Add roast to pan and brown well on all sides. Add onion and cook until it begins to soften and gets a little brown. Add chicken stock. Cover. Bake for about 2 hours or until roast reaches 145 degrees. Halfway thru the cooking time add the carrots. Let roast rest 10 minutes before slicing. Make gravy using 3-4 tablespoons flour mixed with water. Bring the pan juices to a boil. Stir in the flour mixture. Taste for seasonings add salt and pepper as necessary. Preheat oven to 350 degrees. Mix garlic, rosemary, salt and pepper together. Rub mixture over roast. Heat a small amount of oil in a dutch oven. Add roast to pan and brown well on all sides. Add onion and cook until it begins to soften and gets a little brown. Add chicken stock. Cover. Bake for about 2 hours or until roast reaches 145 degrees. Halfway thru the cooking time add the carrots. Let roast rest 10 minutes before slicing. Make gravy using 3-4 tablespoons flour mixed with water. Bring the pan juices to a boil. Stir in the flour mixture. Taste for seasonings add salt and pepper as necessary. Maybe you’d like to try our recipe for? Stuffed Pork Tenderloin Beat the Heat Pork Roast Garlic Pork Tenderloin
Chocolate Pudding
Remember the chocolate pudding I made last week? Look what I turned it into. Chocolate Pudding There is no real recipe here. I used 1 serving of the chocolate pudding and added about 1/2 cup of whipped cream to it. I had some of the Black Out Cookies that I had made a few days before, some candied pecans and a jar of Salted Caramel Sauce I got at Trader Joe’s. All I did was layer it into my serving glasses and topped it with whipped cream with chocolate shavings. You should be able to get 2 servings out of the chocolate pudding doing it this way. Yum! If you have never made candied pecans before it is real easy. Beat an egg white and add about 1 – 1 1/2 cups pecans. You just want to coat the pecans with the egg whites. Add 1/2 cup of white sugar and toss together. Pour the pecans onto a baking sheet lined with parchment or Silpat. Bake for about 20 minutes at 350 degrees. When you start to smell them they are done. Be careful, they will burn easily. I know a lot of recipes call for more sugar, but since I am trying to limit my sugar this works for me.
Fresh From Florida!
This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however all opinions expressed are my own. #FreshFromFlorida Fresh From Florida Fresh From Florida has been one of my favorite campaigns for a few years now. It gives me a chance to talk to you about all of the produce that is available from Florida during the winter. I moved to Florida a few years ago and am still amazed by the variety and choices for fresh produce, seafood and beef being grown or raised here. The season for produce starts in about October and is available all winter long. Be sure to look for the Fresh From Florida label. I went to our local farmers market last weekend and love all of the seasonal, colorful and delicious produce available. Florida vegetables are shipped to the grocery store at the peak of freshness so be sure to watch for it or even ask your produce manager for it. The Fresh From Florida website has lots of recipes and videos for you to enjoy also. One of my favorite things to cook is fresh green beans, our sweet onions and baby potatoes cooked together. I add chicken broth instead of water and these vegetables shine thru without any added butter for a really healthy way to cook them. Sometimes I add another seasoning but usually with this just add salt and pepper. Yes, local fresh sweet corn is available now! It is so sweet that I’ll bet you can’t eat just one. Growing up in Michigan we always looked forward to citrus from the Indian River area. There are so many new varieties of citrus to choose from now that you could actually eat a different variety of citrus every day of the week. Our strawberry season is coming to an end but they are still available. Did you know that strawberries are shipped the same day they are picked in the fields to a supermarket near you? A handful of strawberries contain as much Vitamin C as a glass of orange juice! I keep a carton of them in the refrigerator just for snacking all winter long. I have quite a few strawberry recipes here on the blog. Just enter strawberry into the search field in the top right corner to see them all. In case you can’t find what you’re looking for Strawberry Sue is sure to share the perfect recipe with you. These sweet onions are the best! Blueberries are starting to come into the market now. One of my favorite things to do is to go pick U Pick Blueberries. They freeze so well that I usually freeze enough to use for at least 6 months. Links to a few of the recipes I have done for past campaigns. This Blueberry Cream Pie is sure to become a family favorite. Blueberries are just now beginning to slowly trickle into the market. Be sure to follow Fresh From Florida on Twitter, Facebook and Instagram. Blueberry Cream Pie Chicken Cacciatori with Bell Peppers Red Peppers with Green Beans and Feta Candied Strawberries Watermelon Pizza
Beat the Heat! Chicken and Rice
Tender pieces of chicken thighs cooked in chicken broth, with rice full of celery and onion. Try our chicken and rice for dinner tonight! Chicken and Rice Recipe Here’s another beat the heat recipe for you. Anytime I can not turn the oven on to cook dinner it is a win, win in this 90 degree heat we continue to have. Despite it all I am about to make it thru my first Florida summertime. Recipes like this one help. It is too hot to even want to barbecue! This dish is also economical because I used a package of chicken thighs that I got on sale. You can have this on the table in about 45 minutes too! I used a package with 4 chicken thighs in so if you are making this for 4 people you would want to double the recipe. This will serve 2 with leftovers at least at my house. You want to chop the celery on the larger side, it gives the rice a delicious flavor when done this way. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Beat the Heat! Chicken and Rice Author: Mary Ellen Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: Serves 2 with leftovers 1 package chicken thighs - mine had 4 1 tablespoon oil salt and pepper 2 cloves crushed garlic 3 stalks celery - chopped 1 medium onion - chopped 2 cups chicken broth 1 cup rice - not instant 1 cup water 1 package chicken thighs - mine had 4 1 tablespoon oil salt and pepper 2 cloves crushed garlic 3 stalks celery - chopped 1 medium onion - chopped 2 cups chicken broth 1 cup rice - not instant 1 cup water Season the chicken with salt and pepper. Brown the chicken thighs in the oil in a Dutch oven. Add the crushed garlic. Add the chicken broth and onion. Cover and let cook over medium low heat for 20 minutes. Chop the celery into rather large pieces. After 20 minutes add the celery, rice and water. Cover and let cook for 20 minutes. You might have to crack the lid a little if the liquid can't escape as it cooks the rice. It will depend on how tight you lid fits the pan. Season the chicken with salt and pepper. Brown the chicken thighs in the oil in a Dutch oven. Add the crushed garlic. Add the chicken broth and onion. Cover and let cook over medium low heat for 20 minutes. Chop the celery into rather large pieces. After 20 minutes add the celery, rice and water. Cover and let cook for 20 minutes. You might have to crack the lid a little if the liquid can't escape as it cooks the rice. It will depend on how tight you lid fits the pan. How about trying our Chicken Spaghetti? Or our Chicken, Broccoli and Rice Casserole?
Aunt Fran’s Hummingbird Cake
Aunt Fran’s Hummingbird Cake if full of banana bites and crushed pineapple with a hint of cinnamon. My Aunt Fran came to visit usually once a summer while I was growing up and sometimes she would bring this delicious hummingbird cake. This cake is so easy to make and only uses one bowl, no mixer either. It all comes together in a matter of minutes. Aunt Fran made it as a layer cake but I wanted to do it as a bundt cake, either works well. The baking times will be different. The layer cakes take 23 – 28 minutes and the bundt cake took just over 35 minutes. I had some leftover cream cheese frosting so I used that and just glazed the cake instead of making her cream cheese frosting. Aunt Fran’s Hummingbird Cake Author: Mary Ellen Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: Serves 10 3 cups Flour 2 cups Sugar 1 teaspoon Baking Soda 1 teaspoon Salt 1 teaspoon Cinnamon 2 cup chopped Bananas (2 or 3) 1 cup Walnuts 1 1/2 cup Vegetable Oil 3 Eggs One 8 oz. can Crushed Pineapple – not drained 3 cups Flour 2 cups Sugar 1 teaspoon Baking Soda 1 teaspoon Salt 1 teaspoon Cinnamon 2 cup chopped Bananas (2 or 3) 1 cup Walnuts 1 1/2 cup Vegetable Oil 3 Eggs One 8 oz. can Crushed Pineapple – not drained Sift flour, sugar, baking soda, salt and cinnamon together. Add remaining ingredients and stir until mixed. Do not use a mixer. Divide batter among 3 generously greased and floured 9-inch round cake pans. Bake at 350°F. for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks. Sift flour, sugar, baking soda, salt and cinnamon together. Add remaining ingredients and stir until mixed. Do not use a mixer. Divide batter among 3 generously greased and floured 9-inch round cake pans. Bake at 350°F. for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks. Cream Cheese Frosting 1/2 cup Butter – softened 8 oz. Cream Cheese – softened 1 lb. Powdered Sugar (about 4 cups) 1 teaspoon Vanilla 1/2 cup walnuts – chopped Cream butter and cream cheese. Gradually add powdered sugar; beat until fluffy, about 5 minutes.
Cherry Bars
Cherry Bars have a soft cake batter base and cherry filling, topped with more of the soft cake batter and almonds. Cherry Bars These are easy to put together and are delicious, they would be a perfect picnic recipe. They have a soft cakey batter with a filling of cherries, more cake batter, then topped with almonds and a thin glaze. Sprinkle with confectionery sugar if desired. These bars would also be good served warm with vanilla ice cream on the side. You can use any pie filling you want, you might want to omit the almond extract if you do. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Cherry Bars Author: Mary Ellen Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 16 bars 1/2 cup butter, softened 1 cup sugar 1/2 teaspoon salt 2 eggs 1 teaspoon vanilla 1/4 teaspoon almond extract 1 1/2 cups all-purpose flour 1 can (21 ounces each) cherry pie filling 1/2 cup sliced almonds Glaze 1 cup confectionary sugar 2 - 3 tablespoons water a few drops of almond extract 1/2 cup butter, softened 1 cup sugar 1/2 teaspoon salt 2 eggs 1 teaspoon vanilla 1/4 teaspoon almond extract 1 1/2 cups all-purpose flour 1 can (21 ounces each) cherry pie filling 1/2 cup sliced almonds Glaze 1 cup confectionary sugar 2 - 3 tablespoons water a few drops of almond extract Preheat oven to 350 degrees. Lay a piece of parchment on a 6 x 12 pan or spray with cooking spray. Add the sugar and butter to the food processor. Mix pulsing on and off until sugar starts to dissolve. Add the salt, vanilla and almond extract. Pulse several times. Add eggs one at a time while the machine is running. Add the flour and pulse until just combined. Put 2/3 of the batter down on the prepared pan. Spread out evenly. Add fruit over the batter. Dollop remaining batter over the top of the cherries. Sprinkle with the almonds. Bake for 30 - 35 minutes or until it starts to brown. Cherries will be bubbly in the center when done. Cool. Mix together glaze ingredients and fling glaze over the top. Cut into squares. Note: if you double the recipe use a 15 x 10 baking pan. Preheat oven to 350 degrees. Lay a piece of parchment on a 6 x 12 pan or spray with cooking spray. Add the sugar and butter to the food processor. Mix pulsing on and off until sugar starts to dissolve. Add the salt, vanilla and almond extract. Pulse several times. Add eggs one at a time while the machine is running. Add the flour and pulse until just combined. Put 2/3 of the batter down on the prepared pan. Spread out evenly. Add fruit over the batter. Dollop remaining batter over the top of the cherries. Sprinkle with the almonds. Bake for 30 - 35 minutes or until it starts to brown. Cherries will be bubbly in the center when done. Cool. Mix together glaze ingredients and fling glaze over the top. Cut into squares. Note: if you double the recipe use a 15 x 10 baking pan.