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Monday, September 1, 2014

Apricot Glazed Pork Chops

This Apricot Glaze is so versatile. I've used it on chicken and on pork it's just as delicious. Since the humid weather came back I really did not feel like having even the stove top going. So it's grilling all the way today.
Let's start with the recipe for the Glaze:
  • 1 cup apricot preserves
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 heaping tbsp. prepared horseradish (not horseradish sauce)
  • 1 good pinch kosher salt
  1. In a small sauce pot combine all of the ingredients using a whisk.
  2. Heat the sauce over medium low heat until it comes to a bubble. Turn the heat off and the sauce can rest until you are ready to grill.
Grilling the meat:
  • 4 center cut pork chops - 1/2 inch thick
  • cooking spray
  • apricot glaze
  1. When you are ready to grill take your pork chops and season them on both sides with salt and pepper.
  2. When you grill is hot, place the chops on CLEAN grates that have been sprayed with cooking spray.
  3. Cook for about 2-3 minutes then turn over. If the pork is not ready it's going to stick to the grill, no matter how much you sprayed it as meat has it's own thermometer.
  4. Grill the second side for about 1-2 minutes and while that is happening baste the top and sides of the chops.
  5. Flip over and baste the second side and cook covered for a minute or two. The internal temperature of your chops should be 145° or close to it. If they are at 143 take them off and while resting the temperature should raise.

We were so pleased with the flavor of the chops. The glaze adhered so nicely and the pork was moist and surprisingly tender. I think you'll love this simple recipe. Not including the time it takes to set up the grill and get it hot, this recipe takes less than 15 minutes to make. Serve these with some grilled vegetables. Make some potato pockets in foil that are well seasoned and drizzled with a bit of olive oil. Get those started first before you put on the chops. Grill any other kind of vegetable to have along side.

You can make these for your family when the chops go on sale and have a wonderful dinner for four people for around $12.00. That's $3.00 per person.

Saturday, August 30, 2014

Labor Day Picnic Essentials


Labor Day is the last celebrated holiday of the summer. It's the indicator that all children are back in school and it's a great day to gather with family and friends.

Raise a glass and toast to life and enjoy some great food.

I've come up with some recipes that I think would be spectacular to have at your celebration.

It's nice to have to have some kind of signature cocktail at a party or picnic.
Why not have my Summertime Rum Punch Cocktail to kick off the picnic?

 If you are planning on burgers which are an essential part of picnics,
make them the best of the summer burgers.
My Ultimate Burger recipe is fantastic! 

It's essential to have a vegetarian offering at your picnic
and what better way to treat your non-meat eating guests than with a
hearty Portobello Pizza?

And you have to have a dessert offering - it's also essential. This pie recipe
is so easy to throw together and tastes delicious.
I'm talking about my Easy Peach Pie with Streusel topping recipe.

I think this is a fun and fabulous Labor Day Menu.

Devil's Oatmeal Chocolate Nut Cookies

I truly do love these cake mix box cookies I have been making. It's fun to come up with different flavor combinations. These Devil's Oatmeal Chocolate Nut Cookies came out so tender and full of chocolate goodness. The yield was 27 cookies and the whole batch cost $4.15.

They will make fabulous Christmas cookie swap cookies (thank you Linda Feldman Shapiro for that suggestion), cookies to leave for Santa or cookies to give away as a very inexpensive gift.
  • 1 box Betty Crocker® Devil's Food cake mix
  • 1 stick butter - melted
  • 1 cup oatmeal
  • 2 eggs
  • 1/4 cup brown sugar
  • 1/2 cup chopped nuts (walnuts or pecans)
  1. In a large bowl combine all of the above ingredients until fully incorporated.
  2. Preheat your oven to 350° and line your baking trays with parchment paper.
  3. Scoop out cookies using a 1 1/2" scoop. Lay them on the tray at least one inch apart.
  4. Bake for 13-15 minutes.
  5. Allow to cool for a couple of minutes on the tray then move to a cooling rack.