Thursday, June 19, 2014

Recipe Review…."Pick a Picnic" from Taste of Home Magazine

I love Taste of Home Magazine, it contains all sorts of recipes and ideas. 
 I remember having looked through the June/July issue and seeing a very nice picnic spread.  

It had been a really busy day and I had no time to cook so I decided to put together an indoor picnic tray.  I went to Harris Teeter to try to mimic the Taste of Home version of the picnic goodies.  Here is what I came up with…
Fruited Chicken Salad…Yum
Cherry Tomatoes
Pita Bread and Hummus
Poppy Seed Dressing….Next time I would go with Ranch Dressing.

It was extremely good and, to make it even better, extremely easy.  I made myself a plate, grabbed a glass of wine and settled in to watch a show my daughter Erica has me hooked on…"House of Cards" on Netflicks.   Warning about House of Cards….R rated.  The political leaders on this show are down right evil.
So if you don't have the time to cook just put together a picnic tray.  I nibbled on my for 3 days.
Try a new recipe!
Enjoy Your World!

Tuesday, June 3, 2014

Recipe Review….Grilled Maple Pork Chops from Taste of Home Magazine

I have been learning how to grill.  My soon to be Ex always did the grilling but now it is up to me.  I found out several weeks ago, with Erica, the real challenge was to get the gas grill turned on.  The first time I tried the flames leaped into the air.  This time the flames still leaped into the air but it was a much smaller flame, the learning curve:-)

I decided to try a Pork Chop recipe I found in Taste of Home Magazine.  "Grilled Maple Pork Chops"
I studied the recipe…

  •      6 tablespoons maple syrup
  • 3/4 teaspoon salt
  • 3/4 teaspoon coarsely ground pepper
  • 4 boneless pork loin chops (1-1/2 inch thick and 12 ounces each)


    1. In a small bowl, whisk syrup, vinegar, salt and pepper until blended. Pour 1/2 cup marinade into a large resealable plastic bag. Add pork chops; seal bag and turn to coat. Refrigerate 1 hour. Reserve remaining marinade for basting.
    2. Drain pork chops, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
    3. Grill pork chops, covered, over medium heat or broil 4 in. from heat 13-17 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade during the last 5 minutes. Let stand 5 minutes before serving. Yield: 4 servings.
    I found it very easy and quick to mix up the marinade during my lunch break….

    I put the marinade in a plastic bag, dropped in the pork chops, sealed the bag, and placed them in the fridge.  Then I went back to work and then off to Zumba class.  I made it back home hungry and ready to attempt to grill.  

    Dinner is served!  Believe me after an hour of Zumba I was starved…..

    So how was it?  It was very good!  I would give it an 8.5/10 on my cooking scale.  I would do it again it was easy and tasty.  It would have been nice to have had some sauce on the side.  I think next time I will make extra marinade and put some on the side. I know you are asking "Kathy, where are your vegetables?"  Yes, I know I need them but I was just too tired.  I will have some today:-)
    Try a new recipe.  I suggest you try Grilled Maple Pork Chops from Taste of Home Magazine.
    Happy Cooking!
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