So my grandmother Juke used to cook a mean hamburger using hickory smoke seasoning. And my mom cooked up a mad burger too... using worcestershire sauce and Mrs. Dash. Of course these are stove-top recipes (to be made in a hurry when *wild* children are running around, such as myself at that time, demanding burgers and fries. Who had time to let the coals heat on a weeknight?)
So for dinner tonight I decided to fix up some burgers on the stove (it was the only meat I happened to have in the house... must go grocery shopping), but I wanted to deviate from the delicious tradition I grew up with and create something different. I used a little worcestershire and lime juice. Salt and fresh ground pepper of course, garlic powder, [real] bacon bits and pepper jack cheese melted on top. Boy was that one fantastic burger created on a whim! Sorry, no picks to share... created on the fly in a hurry. Side dishes: leftover veggies of your choice. Scrumptious!
Showing posts with label Cook's Corner. Show all posts
Showing posts with label Cook's Corner. Show all posts
Monday, June 6, 2011
Sunday, June 5, 2011
On The Menu
Tonight for dinner:
1) Honey-Rosemary Stuffed Pork Chops (a McCormick recipe found on MyRecipes.com)
2) Homemade Mashed Potatoes with fresh garlic and chives
3) Juiced Lime Asparagus
4) Broccoli
A year ago I looked for a good pork chop recipe and found an amazing one on MyRecipes.com. When I first made this dish, I cooked Roasted Potatoes (using Lipton Onion Soup Mix) and Spinach as sides. Wow! So delicious! Tonight I made this dish again for a friend and modified the recipe just a tad to speed up the process just a smidge. Drooling over those chops? Here's how you do it:
What You Need:
2 TBSP olive oil, divided
1/2 cup chopped red onion
1 1/2 cup chopped granny smith apple
3 TBSP honey, divided
2 TBSP toasted sliced almonds
2 tsp rosemary leaves, finely crushed, divided
1/2 tsp cider vinegar
1/2 tsp salt, divided
1/4 tsp garlic powder
4 boneless center-cut pork chops, 1 inch thick (1 lb)
1/4 tsp black pepper, ground
1/2 cup reduced sodium chicken broth
What You Do:
1) Heat 1 TBSP oil in large skillet on med heat. Add onion; cook & stir 5 min. Add apples; cook & stir 5 min longer (until slightly softened.) Spoon mixture into small bowl. Add 1 TBSP honey, almonds, 1 tsp rosemary, vinegar, 1/4 tsp salt & garlic powder. Mix well.
2) Cut horizontal slit in center of each pork chop to form a pocket. Spoon 1/4 cup of apple mixture in each chop. Secure with toothpicks. Mix remaining 1 tsp rosemary, remaining 1/4 tsp salt and pepper. Coat chops evenly on both sides with rosemary mixture.
3) Heat remaining 1 TBSP oil in same skillet on med-high heat. Add pork chops; cook 4-5 min on each side or until browned. Mix broth and remaining 2 TBSP honey until well blended. Stir into skillet. Cook 5 min longer or until pork is desired doneness. Remove pork chops from skillet; keep warm. Cook mixture in skillet 3 min longer until reduced by half. Remove toothpicks from chops. Serve pork with sauce mixture.
*** How I modified this recipe tonight: Instead of stuffing the pork chops, I cooked the chops on each side and then added the apple mixture on top after adding chicken broth and honey. I just let chops cook down in pan til done instead of removing from sauce. I also used dried rosemary instead of fresh to save another minute from chopping (and b/c I love rosemary I didn't reduce the amount used.) Oh, I also used a little more red onion than called for. (We love onion in this house!)
*** Note: Be careful not to overcook your chops! They lose their flavor if overdone.
Sides:
1) Honey-Rosemary Stuffed Pork Chops (a McCormick recipe found on MyRecipes.com)
2) Homemade Mashed Potatoes with fresh garlic and chives
3) Juiced Lime Asparagus
4) Broccoli
A year ago I looked for a good pork chop recipe and found an amazing one on MyRecipes.com. When I first made this dish, I cooked Roasted Potatoes (using Lipton Onion Soup Mix) and Spinach as sides. Wow! So delicious! Tonight I made this dish again for a friend and modified the recipe just a tad to speed up the process just a smidge. Drooling over those chops? Here's how you do it:
What You Need:
2 TBSP olive oil, divided
1/2 cup chopped red onion
1 1/2 cup chopped granny smith apple
3 TBSP honey, divided
2 TBSP toasted sliced almonds
2 tsp rosemary leaves, finely crushed, divided
1/2 tsp cider vinegar
1/2 tsp salt, divided
1/4 tsp garlic powder
4 boneless center-cut pork chops, 1 inch thick (1 lb)
1/4 tsp black pepper, ground
1/2 cup reduced sodium chicken broth
What You Do:
1) Heat 1 TBSP oil in large skillet on med heat. Add onion; cook & stir 5 min. Add apples; cook & stir 5 min longer (until slightly softened.) Spoon mixture into small bowl. Add 1 TBSP honey, almonds, 1 tsp rosemary, vinegar, 1/4 tsp salt & garlic powder. Mix well.
2) Cut horizontal slit in center of each pork chop to form a pocket. Spoon 1/4 cup of apple mixture in each chop. Secure with toothpicks. Mix remaining 1 tsp rosemary, remaining 1/4 tsp salt and pepper. Coat chops evenly on both sides with rosemary mixture.
3) Heat remaining 1 TBSP oil in same skillet on med-high heat. Add pork chops; cook 4-5 min on each side or until browned. Mix broth and remaining 2 TBSP honey until well blended. Stir into skillet. Cook 5 min longer or until pork is desired doneness. Remove pork chops from skillet; keep warm. Cook mixture in skillet 3 min longer until reduced by half. Remove toothpicks from chops. Serve pork with sauce mixture.
*** How I modified this recipe tonight: Instead of stuffing the pork chops, I cooked the chops on each side and then added the apple mixture on top after adding chicken broth and honey. I just let chops cook down in pan til done instead of removing from sauce. I also used dried rosemary instead of fresh to save another minute from chopping (and b/c I love rosemary I didn't reduce the amount used.) Oh, I also used a little more red onion than called for. (We love onion in this house!)
*** Note: Be careful not to overcook your chops! They lose their flavor if overdone.
Sides:
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