Recent Recipes

Savory Apple & Onion Pork Chops

Comments (0) | Monday, October 18, 2010

Well, it's tis the season...pumpkins, leaves changing colors and delicious apples.  I never grew up as a super sweet&savory person, but I have definitely grown into an eater that loves the combo of sweet and savory. 

I have pork chops in my fridge almost all of the time, but as with most proteins, I found myself making the same thing over and over again.  Last night I took a little bit of guidance from the food world and made an apple and onion "relish" to top our pork chops and it was a huge hit!  Matt loved it and quickly asked me to add it to the 'faves'.  And to top it off, it was really easy!

Savory Apply & Onion Pork Chops
4 pork chops - I used bone it, but you could certainly use boneless
Garlic Powder
Poultry Seasoning
2 apples - cut into 1/2 in. cubes (I used Honeycrisp but you can use any kind that can stand up to cooking)
1 onion - large dice
2 Tbsp. butter
2 Tbsp. oil  (canola or veggie, not Olive)

  1. Sprinkle pork chops with salt, pepper, garlic powder and poultry seasoning and set aside.  Meanwhile heat a frying pan over med-high.  Add butter and 1 Tbsp. of oil, then add onions.  Let onions soften (about 3-5 minutes), then add apples.  Add salt, pepper and poultry seasoning to taste...I would say about 1/2 tsp. of poultry seasoning.  Reduce to medium heat and cook for an additional 10-12 minutes, stirring occasionally.  IYou want the apples to be soft but not falling apart.  Reduce to low until ready to serve.
  2. Heat another skillet to med-high.  When pan is hot, add remaining oil.  Add pork chops and cook over med-high heat for about 4 mins. per side.  This assumes about 1 inch thick chops.
  3. When pork chops are done, top with apple & onion mixture.
I served this with some pan fried potatoes and steamed broccoli, which were great too.  All in all this new recipe was a success.  Definitely try to take advantage of this when the apples are at their peak!  Enjoy!!!

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Greek Orzo Salad

Comments (0) | Wednesday, October 13, 2010

Every once in a while I get a craving for something that I have eaten in the past and HAVE to recreate it.  I am not a huge pasta salad fan, but this Greek orzo pasta salad is something that I really enjoy.

The freshness of the dill, complimented with the salty feta and black olives and soft orzo makes a truly awesome dish.  Not to mention, it is really quick to put together and is a great solution for leftover chicken.

Greek Orzo Salad
1 c. orzo
1 Tbsp. salt
1 can sliced black olives
1 bunch green onions - sliced
1 pkg. boneless skinless chicken tenders (or about 2 leftover chicken breasts)
2 Tbsp. fresh dill
1/3 c. fresh parsley - chopped
1/2 c. cucumber (sliced in quarters lengthwise then slice thin)
1/4 c. olive oil
3 Tbsp. red wine vinegar
2-4 oz. feta (to your taste)
1 large lemon - juiced

  1. Sprinkle chicken tenders w/ dill, salt, pepper & garlic powder and back at 375 for 15-18 mins.  Meanwhile, boil orzo in pot of boiling, salted water.  Boil for 8-9 minutes, drain and place in a large mixing bowl.
  2. Chop chicken into bite size pieces then add the rest of ingredients into the mixing bowl.  Stir and refrigerate until ready to serve.

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