Yes, it’s true. I never cook pork chops on the grill. To be fair, I never buy thick pork chops. I tend to get tenderloin or the little thin cutlets. This was tasty.
- 1/4 cup honey
- 2 T vegetable oil
- 1 T apple cider vinegar
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- 8 (1/2-inch) bone-in pork chops, about 3 ounces each
- Salt and pepper
Mix the first 5 ingredients and pour over the pork chops that have been seasoned with salt and pepper. Let them sit for an hour. Grill them on medium high for 6 min per side or until the temperature reaches 165F.
Ahh, evolution of our culinary experiments. Disaster struck the first time I tried these plantains, as evidenced by the charred little nuggets that came out. But after consulting with my mom, who can whip them up perfectly every time, and lots of internet recipes, I finally managed to NOT overcook them.
This is what I did:
I waited until the plantains were very ripe, almost completely black. I sliced them into 1/4-inch thick diagonals. I poured some canola oil (not corn oil) in the skillet and set it to medium high.
I fried the plantains for about 2-3 minutes per side until they were a nice golden brown. Then I drained them on paper towels.
They were great! Now I just need to figure out how to make them sweeter without overpowering the sweetness of the fruit.
It has been too long. It’s not like I haven’t been cooking; on the contrary, I’ve been trying out more new recipes than ever! There’s really no excuse.
To celebrate our second winter in Ohio, I’m posting this variation on Rice Krispies Treats. It’s 19 degrees here tonight, so that calls for a nice treat, perhaps with some hot chocolate.
- 4 cups Rice Krispies cereal
- 4 cups mini marshmallows
- 2 T butter
- White chocolate and chocolate almond bark (melting candy)
Melt butter on low heat. Add the marshmallows and stir until melted. Remove from heat. Stir in the cereal. Spray Pam in a 13×9-inch baking dish and pour mixture in.
To melt the chocolate: Break into cubes and microwave for 30 seconds, then stir. Microwave for another 15-20 seconds. Stir well. Frost the top of the cereal mixture with the chocolate and cover with sprinkles or whatever toppings you want.
A few years ago I posted a recipe for Baked Potato Fries, which turned out to be tasty. Lately, however, I have started baking my potatoes at a higher temperature, and I find that they end up with a crispier skin. So, I wanted to share this new recipe with you.
- 2 Russet potatoes, scrubbed, dried, and cut into 8 pieces (halved, then sliced into 4 pieces lengthwise)
- Smoked paprika
- Generous drizzle of olive oil
Toss the potatoes, salt, pepper, smoked paprika, and olive oil together in a bowl. Line a baking sheet with aluminum foil and spray with Pam. Arrange the potatoes cut-side down on the sheet in one layer. Bake at 425 for 35 minutes.
These are the tastiest potatoes I’ve had in a while. I keep hearing that the ideal temperature to roast potatoes at is 400F. Here’s how I did it:
- 1 pound Gold yukon potatoes, quartered
- 2 T chopped fresh rosemary
- A generous splash of olive oil
Preheat the oven to 400F. Line a baking sheet with aluminum foil sprayed with cooking spray. Toss the potatoes with the olive oil, rosemary, salt, and pepper. Transfer to the baking sheet and bake in the top rack for 40 minutes. Amazing!!
This recipe calls for halibut, but the fish market told me cod works just fine for this recipe. I’m not sure about this, since the cod completely broke apart in the skillet. It ended up being more of a fish mix than fish with oranges on the side. It tasted good, though!
- 1.5 navel oranges, cut into segments
- 1 T olive oil
- 1-inch piece of ginger, thinly sliced
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 tsp cumin
- 1/2 bunch scallions, sliced
- 1/2 pound cod
- Fresh cilantro (optional)
Heat the olive oil in a skillet over medium. Add the ginger and cook 2 minutes. Sprinkle fish with the salt, pepper, and cumin. Add the fish to the skillet and cook 4 minutes. Flip the fish over and add the scallions and oranges. Cook 4-5 more minutes. Serve with the oranges on top of the fish. Garnish with fresh cilantro.
This recipe is ridiculously good. I found it on the back of an Earthly Choice quinoa bag.
- 1/2 cup slivered almonds
- 1 cup quinoa
- 1.5 cup boiling water
- 1/2 tsp salt
- 1 cinnamon stick
- 1 bay leaf
- 1/2 cup dried cranberries
In a skillet, stir and cook the almonds over medium heat for about 3 minutes, or until golden and fragrant. Add the quinoa and stir for another minute, to lightly toast it.
Transfer the almonds and quinoa to a 2-quart saucepan and add the boiling water, salt, cinnamon stick, bay leaf, and dried cranberries. Bring to a boil, covered. Reduce the heat to a simmer and cook for 15-20 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.