Pork chops and Peach Relish

Now I bet you've heard of the classic combo of pork chops and applesauce, but have you heard of pork chops and peaches?  You have now!  Look at that gorgeous colorful peach relish, such a weird yet perfect combo of sweet and savory. This is the kind of thing I would have never tried a few years ago, before I started this blog, now look at me, I'm topping meat with fruit.  So fancy!

I had purchased thin cut pork chops, which I regret, get the bone in thick ones or have regret like me.

I know there will be skeptics and non adventurous folks, but you really should try this, so fresh and flavorful.  

Logan just ate the leftovers, I may have shed a tear or two. 

I paired this with the absolute easiest potato recipe ever.  How did I not think of this myself?

Microwave roasted potatoes.  They are delicious, texture is good, and they have tons of flavor.  You could add so many different kinds of spices/herbs/sauces, definitely versatile. 

Best part?  Its easy enough that a monkey could do it (or non-cooking spouses) and you don't have to turn the oven on to roast potatoes when it is 97 degrees and smokey.  

Amazing!

ENJOY!

Grilled Pork Chops with Peach and Red Onion Relish

Vegetable oil, for grill

4 bone-in pork chops (10-12 oz each)

S&P

Peach and red onion relish, recipe follows

Heat grill to medium-high; clean and lightly oil hot grates.  Season pork chops with S&P.  Grill, turning once, until cooked through, 10-12 minutes.  Serve with peach relish.

Serves 4

Peach and Red-Onion Relish

1/4 small red onion, very thinly sliced

2 ripe peaches, quartered and very thinly sliced

1 T honey

1 T fresh lemon juice

1/8 tsp cayenne

S&P

In a small bowl of ice water, soak onion 10 minutes; drain, blot dry, and return to the bowl. 

Add peaches, honey, lemon juice, and cayenne; season with S&P.  

Let stand 15 minutes before serving.  (Relish can be refrigerated, covered, up to 1 day. Bring to room temp before serving).

15 minute Rosemary Garlic Potatoes

1 T olive oil

2 garlic cloves, sliced

2 sprigs rosemary or 1/4 tsp dried

1 1/2 lbs new potatoes, scrubbed and thinly sliced

Combine oil, garlic and rosemary in a 2 quart microwave safe baking dish with a lid.  Cover and microwave on high until garlic is fragrant, 1 minute.  stir in potatoes. 

Cover and microwave on high until potatoes are tender, 13-15 min.  Season with S&P.

Serves 4. 

Logan Rating: ****

Stuffed Onions

What is a stuffed onion you say?  Well there it is!  I didn't know either, so don't feel bad.

In fact I have passed over this recipe countless time when planning meals, frankly I was afraid of it. 

I didn't know what it would be like, how can you make an onion a side dish?  

Well don't be afraid my faithful readers, stuffed onions are delightful!

Just like anything else that you put cheese and bacon in...how could it not be delish?!?

I served this stuffed onion with a  spicy paprika rubbed pork chop, which was also very tastey.

All in all this meal was a hit and you should make a stuffed onion and impress your husband, boyfriend, wife, family, children, etc....

ENJOY!

Stuffed Onions

4 large yellow onions, peeled and hollowed, insides chopped and reserved

1/2 cup low sodium chicken broth

4 slices bacon (4oz), cut crosswise into 1/2 in thick pieces

2 slices white sandwich bread, torn into small pieces

1 cup shredded Gruyere or Swiss cheese (4 oz), plus more for sprinkling

2 T coarsely chopped fresh flat leaf parsley (I skipped this)

S&P

Preheat oven to 450.  Arrange onions in an 8 in baking dish, hollowed side up.

Pour chicken broth into dish, around onions.  Cover pan tightly with aluminum foil.  Bake onions until tender when pierced with the tip of a sharp knife, about 20 min.  Remove onions from baking dish, pour off liquid from dish, then return onions to the dish.

Meanwhile in a med skillet, cook bacon over med heat, stirring occasionally until crisp, 3-5 min. 

Add chopped onions; cook stirring often until golden brown, 10-15 min.

Remove from the heat; add bread, cheese and parsley.  Season with S&P; stir to combine.

Fill hollowed onions, with bread mixture pressing with back of spoon to pack tightly.  Sprinkle with cheese.

Bake, uncovered, until golden brown on top, 20-25 min. 

Serves 4.

Spicy Paprika Rub

4 tsp paprika

2 tsp coarse salt

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp cayenne pepper

1/2 tsp ground all spice (I used nutmeg)

In a small bowl, mix all ingredients.

Because of paprika's strong taste, this rub is best paired with fattier foods, including salmon, skirt steak, pork loin and whole chicken.

YUM...you won't be sorry!

Makes 9 tsp.

Logan Rating: ****

A lovely and simple pasta

I haven't been cooking as much as I should be.

Things have been busy around here, working, wedding planning, thinking about moving...etc.

Excuses, excuses, I KNOW!

But really I am sorry and I'm getting back into the swing of things.

Hopefully some of you are still tuning in and cooking as well!

This pasta surprised me, it was incredibly easy and had a very nice fall flavor to it.

It was a total hit in our house and I bet it would be in yours as well.

It doesn't call for many ingredients, which I love and what it does call for is cheap and things that you may already have on hand.

I used only a red pepper, because yellow were spendy at the store...it amazes me that 1 pepper can be $3.

Thats NUTS!

So I just got two really big red pepper and called it good.

You could add other veggies if you would like, but this combo is pretty perfect.

So try it, and ENJOY!

Orecchiette with Sausage and Roasted Peppers

2 medium red bell peppers, ribs and seeds discarded

2 medium yellow bell peppers, ribs and seeds discarded

S&P

1 lb orecchiette or other short pasta

2 tsp olive oil

1 lb sweet Italian sausage, removed from casings

1 T butter, cut into small pieces

1/3 cup grated parmesan 

Heat the broiler, place the peppers skin side up on a foil lined baking sheet; broil 4 inches from the heat until charred, 18-20 min. (watch closely it may take less time).  Transfer to a large bowl, cover with plastic wrap and let steam for 2-3 min.  Using a paper towel, rub off the pepper skins, reserving any juices in the bowl.  Thinly slice the peppers crosswise into 1/4 in strips; return to bowl and set aside.

In a large pot of boiling salted water cook pasta until al dente according to package instructions.  Drain and reserve 1/2 cup pasta water.

Meanwhile, heat oil in a large skillet over med heat.  Cook the sausage breaking it up with a spoon, until browned, 7-10 min.  Add the roasted peppers, cook until heated through.

Transfer the sausage mixture to a large bowl; add pasta, butter, reserved pasta water and parmesan.  Season with salt and pepper. Toss to combine.

Serves 6.

Logan Rating: ****

Spicy Soba Noodle Salad

I don't know if you can all tell, but we have been on a bit of an Asian kick.

It honestly wasn't intentional, but no one in our house is complaining, that being Logan or I.

For this recipe I got the opportunity to use my new smaller food processor that also has a shredding attachment, which I must tell you is AMAZING to have.

It does add some extra dishes, but so far my dishwasher (Logan) hasn't complained.

This was a hit in our house, Logan loved the spice from the red pepper flakes and I loved the tang from the dressing.  Next time I think I will do less noodles, add some crisp lettuce and use chicken instead of pork.  I like white meat better than the other white meat.

All in all this was a great recipe and I imagine I will be asked to make it again.  

Poor Logan, my response to all of his inquiries for repeat meals is "not till the blog is done".

Which as we all know could very well be YEARS! 

Maybe I could make it for a birthday meal...I guess I could concede another repeat for a birthday  meal.

PS...did anyone notice I am now a featured publisher for foodbuzz.com!?!

Very exciting new venture in my blogging.

You should all check out foodbuzz, it is such a great community of bloggers.

Just don't forget to come back here, because I would miss you!

ENJOY!

Pork and Soba Noodle Salad

Salt

6 oz soba noodles

1/4 cup soy sauce

2 T fresh lime juice, plus wedges for serving

2 tsp toasted sesame oil

1 tsp finely grated peeled fresh ginger

1 tsp honey

1 garlic clove, minced

1/2 tsp crushed red pepper flakes

1 lb roasted pork tenderloin (recipe found here)

3 carrots, coarsely grated

1 red bell pepper ribs and seeds removed, cut into strips

3 scallions, trimmed, halved lengthwise, and cut into 2 in pieces

Bring a large pot of water to boil; add a generous amount of salt.  Cook noodles until tender according to package instructions; drain and rinse under cold water until cool.

In a large bowl, whisk together soy sauce, lime juice

sesame oil, ginger, honey, garlic, and red pepper flakes

Add pork

carrots

bell pepper, noodles, and scallions.

Toss to combine.  Serve at room temp or chilled; garnish with lime wedges.

Serves 4.

Logan Rating:*****

Sweet and Savory Pasta

YUM YUM YUMMMMM!

I'm thinking about the leftovers from this dish that are calling my name from the fridge right now.

In fact, I don't think I can stand it, I must heat them up and eat them for lunch...I can't wait.

Anyway this is a traditional combination in Sicilian cooking and it really worked for me.

I subbed out the pine nuts for some chopped almonds, because that is what I had on hand.

I think they did the trick.

The combo of the savory sausage, with the slight bitterness of the chard and the crunch of the nuts topped off with the sweetness of the raisins...oh my gosh, it was DEVINE.

I know it sounds weird

I know I ask you to trust me a lot, but really

TRUST ME!

Try this one, it is surprisingly summery and refreshing.

Very light and perfectly delicious. 

ENJOY!

Pasta with Sausage, Swiss Chard, and Pine Nuts

3/4 cup raisins

S&P

1 lb gemelli or other short pasta shape

1 T olive oil

12 oz sweet italian sausage, casings removed

1 lb swiss chard, tough stems removed, leaves cut into thin strips

2 garlic cloves, minced

1/3 cup pine nutes, toasted

1/4 cup finely grated parmesan, plus more for serving.

Bring a pot of water to boil.  Measure out 1 cup boiling water and pour over raisins in a small dish.

Let soak until plump, about 15 min, then drain.

While raisins are soaking, add a generous amount of salt to the pot of boiling water; cook pasta until al dente.  

 Reserve 1 cup of pasta water, drain pasta and return to pot.

In a large skillet, heat oil over medium high.  Cook sausage, breaking it up with a fork, until browned, about 5 minutes.

Add chard and garlic, and season with pepper, cook, tossing until chard wilts, 2-3 min.

Add sausage, mixture to pot along with raisins, pine nuts, parmesan and 1/2 cup reserved pasta water;  toss with pasta to combine. 

 Add enough additional pasta water to create a thin sauce to coat pasta.

Sprinkle with more cheese to serve.

Serves 4.

Logan Rating: ****

I'm still alive...and cooking!

I will no longer apologize for my absences...

it has become silly.

It happens often and you all know I'm sorry.

So from now no it is just an automatic,

if I have been neglecting you, I really am SORRY! 

Phew....lets move on to the good stuff. 

:)

This was the most interesting quesadilla I have ever had.

It is like a cuban sandwich in a grilled tortilla, absolutely delicious! 

I used leftover pork, but this recipe has you grill a pork tenderloin, which might make this yummy quesadilla even YUMMIER...its a word...don't judge me!

Loved it, and you will too.

So try it,

its grilling season people!

ENJOY!

Pork Quesadilla

1 large garlic clove, unpeeled

S&P

1 T vegetable oil, plus more for grates

1 pork tenderloin (3/4-1 lb)

1 large red onion cut into 1/2 in thick slices

4 T spicy brown mustard plus more for serving

4 tortillas (10 in or burrito size)

6 oz thinly sliced baked ham

3-4 dill pickles, thinly sliced lengthwise

8oz provolone or swiss cheese coarsely shredded (about 2 cups)

Place the unpeeled garlic clove on a cutting board and smash with the flat side of a knife blade.  Peel off the papery skin and discard, trim away the root end.  Holding the tip of the blade steady on the cutting board with your free hand, and rocking the base of the blade back and forth, chop the garlic into coarse, even pieces.  Gather the chopped garlic in a pile; sprinkle generously with coarse salt.  Place the flat side of the knife blade on top; press firmly, pulling the knife toward you.  Repeat until a paste forms.  (OR if you are lazy like me, buy garlic paste, haha)

In a bowl, combine garlic with 1/4 tsp pepper and the oil, rub all over pork.

Heat grill to high; oil the grates.  Place pork on the hottest part of grill; cover.  Cook turning occasionally until it reaches 155 degrees internally, about 10-20 min.  Let rest for 5 min, thinly slice across the grain.

Meanwhile, place onion slices on cool part of the grill; cover.  Cook, turning once until soft and beginning to brown, about 10 min.  Reduce grill to medium low.

Spread 1 T of the mustard on each tortilla, leaving a /2 in border.  Dividing evenly, layer half of each tortilla with ham, pork, onion, pickles and cheese.  Fold tortillas, press to close.

Lightly oil grates again.  Place the quesadillas on the grill; cover.  Cook, turning once, until browned in spots and cheese has melted, about 4 min. 

Play with your dog, who is so obsessed with tennis balls that she has no idea you are cooking delicious food right under her nose, while you wait! :)

Cut into wedges; serve immediately with additional mustard if desired.

Serves 4. 

Logan Rating: ****