I got this wonderful recipe from Jennifer Scheumann’s post on Tiny Oranges’. I’m hoping to try it when my hubby returns home. I think he might get a kick out of it! Because the man does love food. And to add a pinch of Colorado I might even try to find some local peaches!
Pork Chop Brine Recipe
9 New York Pork Chops
1 c brown sugar
1/4 c apple cider vinegar
4 T Kosher Salt
2 T garlic powder
1/2 T black peppercorns
1 T allspice (whole)
2 T dried marjoram (or dried thyme)
2 t dry mustard
1/8 t red pepper flakes
Pork Chop Brine Instructions
1. In a medium saucepan bring all ingredients to a simmer (except pork chops and ice cubes- ha!) Stir until sugar and salt has dissolved. Remove from heat and pour over ice cubes to cool.
2. Once cooled, place New York Pork Chops in the liquid and refrigerate, brining for 1-2 hours.
3. Remove New York Pork Chops from the brine, pat dry with a paper towel, lightly sprinkle with salt and pepper and rub with a touch of Extra Virgin Olive Oil.
Grill It Like a Steak!
Grilling a New York Pork Chop is very easy, you simply grill it like a steak!
Susanne cooked them on a medium heat grill, and turned a total of 4 times, for 2 minutes every turn, to give them the nice grill hashmark. The length of time you want to cook depends on the thickness. Click here for an easy cooking times and temps guide.
Grilled Peaches Recipe
4 peaches, quartered, pit removed
2 t maple syrup
2 t balsamic vinegar
2 t brandy (or sherry wine)
2 t Extra Virgin Olive Oil
salt + pepper
fresh basil, rinsed and torn for serving
Grilled Peaches Instructions
Toss the peaches the rest of the ingredients about 15 mins before ready to grill (except basil).
Grill until just browned and caramelized, turning frequently to maintain the structure of the peach. Remove from grill and return to the balsamic/maple liquid.
So far I think I want to make the Oven Rice Dressing. It sounds so gooddddd!
Well the recipe calls for the following:
1¼ pounds ground beef, browned and drained
1 (10 ¾ ounce) can cream of mushroom soup
1 (10 ¾ ounce) can onion soup
1 beef bouillon cube, crushed
½ cup chopped fresh Italian flat-leaf parsley
½ cup chopped green onion
1 teaspoon no-salt hot sauce
1 cup uncooked long-grain white rice
Preheat the oven to 350. In a large bowl combine the ground meat, mushroom soup, onion soup, bouillon cute, parsley, green onion, hot sauce, and rice. Mix well. Place in a 13 x 9 inch baking dish. Cover with foil and bake for 1 hour. This dressing can be used as either a side dish or a stuffing.
Now don’t this recipe sound good! If you have this book and haven’t stumbled across the recipe you can find it on page 101.
Well I’m cleaning house, again! This time I’m cleaning with my friend’s voice in my head. All I can hear is him saying, “How much is your time worth?”
So, as I arrange books on bookshelves I am finding all sorts of cookbooks. One would think I love to cook or I enjoy reading cookbooks. But in truth I don’t have time to cook and when I do read I enjoy reading Amish love stories.
As I thumbed through one of the cookbooks I found a recipe that sounded good. After reading the ingredients I thought of you! I knew a few of my followers would love the recipe. So here it is! Enjoy!
12 large eggs
1/2 cup mayonnaise
2 tablespoons dill relish
4 slices bacon, cooked and crumbled
1/4 cup finely shredded cheddar cheese
Place the eggs in a large saucepan, cover with cold water, and bring to a boil. Simmer over medium heat for 10 minutes. Remove eggs from the hot water and rinse with cold water. When the eggs are cool, peel and slice in half. Remove the yolks and place in a small bowl. Using a fork, mash the yolks well. Add the mayonnaise, dill relish, bacon, and Cheddar cheese. Fill the egg white halves with the yolk mixture. Cover and refrigerate until serving time.
Makes 12 servings.
Recipe taken from: Y’all Come Over Cookbook by Patsy Caldwell and Amy Lyles Wilson