Grilled Pork Chops with Peach Chutney

I have a great friend named Lindsey. Lindsey is great for many reasons, but one of them is that she likes me and my kids to come over to her house so that my kids can mess her house up and she can feed me food. It's a pretty sweet deal. One time, between bites of a white bean soup, Van spilled her tomato seedlings she was sprouting for her spring garden. Lindsey demanded that I sit down and just enjoy my soup and not clean up after Van. Okay lady, you don't gotta tell me twice.

Last summer, Lindsey had the most amazing peaches at her house. Juicy, sweet and tart and buxom. One day, Lindsey made the children some sandwiches for lunch and she cut up a bunch of peaches for the kids. And then I ate them all. While the children dined on their PB and Js, I went to check on them frequently, each time taking peaches from their little plates.

Unappreciative children don't need peaches of that caliber, I do.

They don't appreciate the perfect balance of firm and soft nor the amount of juice dripping down their hands.

They don't need a peach so perfectly sweet, I do. So I did.


If you had a box of peaches of that stature, I would hope they wouldn't end up in this chutney. It's true, I hope you just eat them. In this cruel world, there are more good peaches than there are superior peaches. Use your good peaches in this. This chutney is sweet and savory at the same time. Honey helps create a thick, sweet texture and Worcestershire adds that tang only Worcestershire can add. Pork always pairs well with fruit, so that is what I did. The pork chops are marinated in an apple cider vinegar marinade to aid in tenderizing and it does just that.




For the marinade:
1 1/4 cup olive oil
3/4 cup apple cider vinegar
1/4 cup honey
2 garlic cloves, minced
1 tsp kosher salt
A few grinds black pepper
1/2 tsp Montreal steak seasoning
A few bone-in pork chops

In a medium bowl, combine olive oil, vinegar, honey, garlic, salt, pepper and steak seasoning. Whisk well to combine. Add pork chops, being sure to coat each one in marinade. Cover and put into the refrigerator and marinate for at least 30 minutes and up to 6 hours.

Heat grill to medium high heat. Remove pork chops from the marinade and discard the marinade. Grill each pork chop for 3 minutes on each side, or until the internal temperature reaches 160 degrees. Serve eat pork chop with a spoonful of the peach chutney on top.

For the chutney:
1 Tbsp olive oil
1 shallot, minced
1 garlic clove, minced
2 cups diced peaches, about 5 small peaches
1/3 cup honey
1/4 cup soy sauce
1 Tbsp Worcestershire sauce
1/2 tsp ground ginger
1/2 tsp kosher salt
Splash of hot sauce
1 lemon, zested

In a medium skillet over medium heat, add the olive oil. Once the oil runs quickly in the pan, add the shallot and garlic. Saute until the shallot is softened, about 2 minutes. Add the diced peaches and saute for 1 minute more. Pour in the honey, soy sauce, Worcestershire, ginger, salt and hot sauce. Stir well to combine and simmer for 10 minutes, until the sauce is thickened and the peaches are broken down a bit. Remove from heat and add lemon zest. Pour chutney into a small bowl and set aside until serving.

Yields enough chutney for 6 pork chops.

Rookie's Notes: Let me remind you that the most tender pork is going to still be pink inside. Pork isn't like chicken. When it is cooked through, it is still slightly pink.

Also, if you want to quickly peel the peaches, do this. Set a pot of water on to boil. Once boiling, add the peaches. Let them bob around in the boiling water for about a minute. While you wait for them, get a big bowl and add some ice cubes and cold water. Once the peaches have been in the boiling water for 1 minute, take them out with a slotted spoon and put them directly into the ice water. Now, all you have to do is slip off the peach peel. It should slide off really easily.

If you are a frequent reader of this here blog, you know that this is my third recipe for putting pork and some kind of fruit sauce together. Yes, I also have developed recipes for Grilled Pork Chops with Apricot Onion Sauce and Pork with Pear Chutney. I promise I am done indulging myself. Will you be the one to stop me from putting pork and fruit together? Sometimes I need someone to slap my hands and tell me no. Like my friend Donna is in charge of making sure Ethan and I don't get anymore cats. We have killed too many of them. But that is a different story for a different day. But I will say that it is very true that antifreeze kills cats.


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Edamame with Bacon and Shallots

Jack has a neighbor buddy, who we will call Hannah. Hannah and Jack are both very imaginative. They like riding bikes and running through sprinklers. And Hannah is good at keeping Jack in line. "Jack, don't say that. It's inappropriate." She doubles as his mother.

Last week, after a rather industrious day of bike riding and cape wearing, Hannah joined us for dinner. Dinner was a simple pasta and green salad. In the salad were two of Jack's greatest enemies, tomatoes and cucumbers. But bless that little Hannah, she peer pressured him right into eating the tomatoes and cucumbers. "Come on Jack. They are good. See, watch me eat some. Now it's your turn." And he did. I just adore that little Hannah.

One vegetable that Hannah wouldn't have to pressure Jack into eating is edamame. The boy adores edamame. Ethan gave me the idea to combine two of Jack's favorite things- edamame and bacon. So this side dish was created. It is steamed edamame, crisp bacon and shallots and then a bit of acid with a splash of red wine vinegar. It's a vegetable side dish made hearty. If you can find it, buy the frozen edamame that steams in the bag. Way less cleanup.




4 pieces of bacon, diced
1 shallot, minced
1 garlic clove, minced
2 8 oz packages frozen shelled edamame, steamed
1/2 tsp kosher salt
1 Tbsp olive oil
Splash of red wine vinegar

In a large skillet over medium high heat, add bacon, shallot and garlic. Saute and cook until bacon is crisp, about 5 minutes. Remove pan from heat and add edamame, salt, olive oil and red wine vinegar.

Yields 6 servings.

Rookie's Notes: If you have leftovers of this, they reheat great. Just add a tablespoon of olive oil to keep it moist.


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Bacon-wrapped Water Chestnuts

I love it when someone tells me about one of their favorite recipes and then the agrees to put together a guest post for me. That is what Sarah did. Sarah, who named her son Zealand. Such a cool name.

Sarah and Zealand

Awhile ago, Zealand's mom left a comment on a post talking about these bacon-wrapped water chestnuts. It's apparently a family specialty and it could be your families next specialty as well. Sarah, take it away lady.



When I married into the Hunt family, I struck recipe gold. This recipe is one of the many, many unique and delicious recipes from my husband's mother and grandmother's recipe gold mine. This recipe is a great tradition in our family for Thanksgiving and Christmas. But as good as they are, I have broken free and made them several times throughout the year, especially for dinner parties. My sister and brother-in-law have made a variation of this that is also very very delicious. Bacon-wrapped pineapple. Everything the same just pineapple in the middle instead of water chestnuts. Juicy!




3 8 oz cans whole water chestnuts, drained
2 lbs bacon
1 cup sugar
1 cup ketchup
3 Tbsp soy sauce

Set oven to 375 degrees.

Cut bacon in thirds and wrap around chestnuts. Secure with a toothpick. Set on a baking sheet and bake for 20-25 minutes.

While bacon is in the oven, combine sugar, ketchup and soy sauce in a medium sauce pan. Cook over medium heat until the sugar is dissolved, about 5 minutes. Remove from heat and set aside.

When the bacon is cooked through and crisp, drain the excess grease and pour the sauce over bacon chestnuts. Return to oven, reduce the heat to 350 degrees and bake for another 20 minutes. Remove from the baking sheet and transfer to a serving platter.


Sarah's Notes: This makes A LOT! Also, I use 1/2 brown sugar and 1/2 granulated sugar, or sometimes all brown sugar, but the recipe does call for just regular sugar.

Rookie's Notes: My graphic designer slave wanted me to tell you about this high fructose corn syrup free ketchup. Organicville's Ketchup. Click here for a link.

Ethan's Pizza Rolls

This recipe idea hit Ethan like a brick. Like woke him up in the middle of the night. He was hit by a brick in his sleep. Such a terrible way to get an idea. This was a brick telling him that an egg roll wrapper can house all sorts of delicious things. He didn't waste any time trying it out. And we enjoyed. And so did our neighbor who just happened to drop by at the exact right moment. Don't you wish you were my neighbor? In the words of the brilliant Usher, "Yeah".

The title of this recipe was up for debate. What is your vote?

Ethan's Pizza Rolls

Ethan's Mozzaroni Rolls

Italian Egg Rolls

I decided on Ethan's Pizza Rolls, cuz it's ma'blog and all. I can dictate what things are called, right? Ethan begged to differ. I said we should call these Ethan's Pizza Rolls. But he really liked Ethan's Mozzaroni Rolls, but that was a little too Rachael Ray for me. And Italian Egg Rolls was definitely a no-go. That just sounds gross. So Ethan's Pizza Rolls it is.

So what are these? An egg roll wrapper filled with marinara sauce, mozzarella cheese and ricotta cheese. And then some little gems of pepperoni and Italian sausage. All of those things are put in a pretty little pile in an egg roll wrapper and then deep-fried until crisp and golden. What about something to dip with? Anything fried needs a dip for a friend. Use whatever your and yours would prefer. Marinara, alfredo or a mix of both. We did a quick rose sauce. Marinara sauce mixed with heavy cream, garlic and Parmesan cheese.




1 lb bulk Italian sausage
1/2 lb pepperoni, cut into small pieces
2 cups shredded mozzarella cheese
8 oz ricotta cheese
A few cups marinara sauce (store-bought or homemade)
1 package egg roll wrappers
Vegetable oil for frying

In a large skillet over medium high heat, add sausage. Cook, breaking up with the back of a wooden spoon, until cooked through. Pour onto a paper-towel lined plate to drain. Set aside.

Fill a small bowl with water. On one egg roll wrapper, add a 2 tablespoons of mozzarella cheese and ricotta cheese. Add a few pieces of pepperoni and a tablespoon of cooked sausage. Add a tablespoon of marinara sauce over the top of everything. Roll the egg roll wrapper by pulling up the bottom corner, then folding over the two sides and then rolling over to the top. Dip your finger in the water and run it along the top corner and them fold the whole roll over and gently press to seal. Set aside and repeat until all of the sausage is gone.

Heat oil to 375 degrees. Fry each roll until golden brown, about 5 minutes. Drain on a paper-towel lined plate. Serve with marinara, alfredo or rose sauce for dipping.

Yields about 20 pizza rolls.

Rookie's Notes: Here is how you roll up these little babies.

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Lasagna with Sausage and Bacon

Here is a post partum meal that I made before Violet joined us. This one I made two of, one for us and one for my sister Caitlyn. My baby daughter is lucky that her closest cousin comes only a few weeks after her. Caitlyn's due date is exactly one month after mine. My gift to Caitlyn is freezer meals. When I made one for me, I made one for her. So once my new nephew joins the family in June, I will be unloading my freezer and heading over to Caitlyn's to fill her freezer.

I did this lasagna a little different. Most lasagna recipes are made in a 9x13 inch pan, but I split it into two 9x5 inch bread pans. I could have done 8x8 inch pans, but I like a big, thick piece of lasagna, so bread pans are perfect. I could have doubled the recipe, but I knew that my family and Caitlyn's wouldn't need an entire 9x13 inch pan of lasagna. A 9x5 inch bread pan was perfect. If you have a small family, make this lasagna in two pans and then freeze one. All the work once, a dinner twice. At the end of this post, I will write down the directions for cooking a frozen lasagna.

Who doesn't like a thick piece of lasagna? Not a soul.

This lasagna is a recipe that I am surprised I have never posted. I have been making this since I was a newlywed. And it's in the Peterson Family Cookbook that my mom gives to the new brides in our family. This lasagna is a classic lasagna. Provolone and mozzarella, sausage, tomato sauce with bacon and then ricotta cheese. It requires a little extra time with making the sauce, but it can be made a day ahead, which is what I did. Whenever I make this, I always forget to double up on the pasta. I always like more pasta in it than normal, yet I always forget to add more. Do what you will.



For the sauce:
1 onion, diced
1 lb bacon, diced
1 tsp fennel seed
1 tsp oregano
1 1/2 tsp Italian seasoning
1/2 tsp kosher salt
A few grinds black pepper
2 28 oz cans tomato sauce
1 cup water

In a large skillet over medium heat, add bacon and onion. Saute until bacon is crisp and onion is translucent. Add fennel, oregano, Italian seasoning, salt and pepper. Stir well. Pour in tomato sauce and water. Cover and reduce heat to medium low. Simmer, stirring occasionally, for 3 hours, until sauce is thick. Let sauce cool before layering with the lasagna.

For the fillings:
2 lbs bulk Italian sausage
1 pint ricotta cheese
1 egg
1 tsp parsley
1 tsp oregano
6 cups shredded mozzarella and provolone cheese blend
1 16 oz package lasagna sheets

In a large skillet over medium high heat, add sausage. Saute, breaking up with a wooden spoon, until cooked through. Pour sausage onto a paper towel-lined plate. Set aside.

In a medium bowl, combine ricotta, egg, parsley and oregano. Stir well and set aside.

Set oven to 350 degrees.

Ladle 1/3 of tomato sauce onto the bottom of a 9x13 inch pan. Add a layer of uncooked lasagna sheets. Carefully spread 1/3 of the ricotta cheese over the pasta. Evenly sprinkle 1/3 of the sausage over the ricotta. And then sprinkle 2 cups of the mozzarella and provolone cheese blend over the sausage. Repeat two times.

Cover with foil and bake lasagna for 1 1/2 hours. In the last 20 minutes of baking, remove the foil, so the cheese can brown.

Yields 12 servings.

Rookie's Notes: If you are cooking this from the freezer, let it sit out for an hour before baking time. And then bake it for 2 hours.

On a completely different note- HOW 'BOUT THAT "LOST" FINALE!?! We just loved it. I couldn't be more content with how they tied it all up in a pretty little package. Who is my favorite character? Desmond. I have loved him from the beginning. And he was a shining star in the finale.


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Chorizo, Black Bean and Pineapple Rice Bowl

Wow, I feel like a crappy food blogger. If you read any other food blogs besides mine, you will notice that bloggers are preparing you for the big feast on Thursday. They are showing tutorials for pies and turkeys. They are giving you ideas for jazzing up your vegetable side dishes. And filling your head with ideas for what you can do with all your leftovers. Well, not me. I suck. Sorry dear readers. I have let you down. I hope your Thanksgiving doesn't suck because of me:)

Anyways, onto the food that has nothing to do with Thanksgiving.

Do you ever watch "Chopped" on Food Network? Four chefs are given a basket of ingredients and have only 30 or so minutes to turn then into a plate of food. Usually, the ingredients are super weird. Like make a dessert from broccoli, ground turkey and a football - or something like that. In one episode, their ingredients included chorizo and pineapple and I loved that idea. So I put together a dish with those things along with black beans, diced tomatoes and rice. I thought that chorizo and pineapple were a brilliant pairing because the sweetness of the pineapple can play off the spicy smokiness of the chorizo. It turned out to do just that.

This dish is very quick to put together. Cook the rice while you cook the chorizo mixture. Besides coming together quickly, it is super satisfying with the whole rice-and-gooey-delicious-comfort-food thing going on.



1 onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
10 oz pork chorizo
1 tsp kosher salt
1 15 oz can black beans, drained and rinsed
1 15 oz can diced tomatoes, drained
2 cups diced fresh pineapple
2 cups long grain rice, cooked according to package directions
1/2 cup chopped fresh cilantro for serving

In a large pan over medium high heat, add olive oil. Once the oil runs quickly in the pan, add the onion, red bell pepper, garlic, chorizo and salt. Saute, breaking up the chorizo with a wooden spoon, until onion is softened, about 5 minutes. Stir in black beans and diced tomatoes. Stir and cook for an additional 5 minutes, until tomato juices are evaporated. Remove pan from heat and stir in pineapple.

Serve chorizo mixture over rice and sprinkle fresh cilantro on top.

Rookie's Notes: You will notice that there aren't any added seasonings in this. I thought the chorizo's flavor would be enough, and it was. So plan on extracting a lot of flavor from the chorizo to season your dish.

I diced my whole pineapple and it yielded about three cups of pineapple. If you want, add all three cups of the pineapple instead of just two. Or just feed the rest to your 18 month old who loves pineapple:)

Pork with Pear Chutney

I say just pork and not a specific cut because this could go with any cut of pork. Roast, tenderloin, loin or chop. Pork pairs well with sweet fruit flavors and the pears went swimmingly with my pork chops. There is sweetness from the brown sugar and the pears. But the savory comes in with the rosemary and the shallots. It really has such a complex flavor with very little effort. This would be a great holiday dish, especially because you could make the chutney a few days ahead.



1 Tbsp olive oil
1 large shallot, minced
5 cups peeled firm pears, chopped in 1/2 inch chunks, about 6 pears
1/4 tsp ground ginger
1 tsp kosher salt
A few grinds black pepper
Scant 1/4 tsp ground cloves
Scant 1/4 tsp crushed red pepper flakes
2 Tbsp chopped fresh rosemary
1/2 cup golden raisins
1/2 cup brown sugar
2 Tbsp apple cider vinegar

In a large skillet over medium heat, add the olive oil. Once the oil runs quickly in the pan, add the shallots. Saute until lightly browned. Pour in the pear chunks. Add all the remaining ingredients and gently stir to combine. Simmer over medium heat for 15-20 minutes, stirring occasionally, or until the pears are slightly broken down and the sauce is thickened.

Served with this: Red leaf lettuce salad with tomatoes and cucumbers and nasty feta cheese. You should have seen my Baby Van eating the feta by the handful. It made me gag.


Rookie's Notes: As for the pork, like I said, you can do whatever you want. It's really up to you and about how many you are feeding and how much you want to spend. If you don't need very many servings, I say go with tenderloin. It's a little pricier, but with how tender it is, the price doesn't seem to phase you when you taste it. If you want cheap, go with bone-in chops. If you want something ready at the end of the day, do a pork roast in the slow cooker. If you are feeding a crowd, I say double the chutney recipe and roast up a big pork loin.

If you need any help on how to cook these different cuts of pork, e-mail me. whitney_leigh_ingram@yahoo.com. I would be happy to write up some instructions for you. I really would. I love being able to help.

Chorizo and Yellow Squash Tacos

I don't know if you have noticed from what some of my previous posts have been, but we have a grip of yellow squash. Without exaggeration or sarcasm, I am telling you that we have picked at least 30 yellow squash over the last month or two. They just don't stop. Here is yet another use for our populous squash.



1 Tbsp olive oil
1 onion, diced
1 medium yellow squash, diced
1 tsp kosher salt
A few grinds black pepper
1/2 tsp ground cumin
10 oz pork chorizo
1 14 oz can diced tomatoes, drained
1 14 oz can black beans, rinsed and drained
Tortillas for serving
Guacamole for serving

In a large skillet over medium high heat, add the olive oil. Once the oil runs quickly in the pan, add the onion, yellow squash, salt, pepper and cumin. Saute until onion is softened, about 5 minutes. Add chorizo and break up using a wooden spoon. Once chorizo is broken up, add the tomatoes and black beans. Stir until well combined. Cook until chorizo is cooked through, about 10 minutes, stirring often.

Serve a scoopful of chorizo filling in a tortilla with guacamole.

Yields 6 tacos.

Rookie's Notes: When I have guac with tacos, I spread it on the tortilla like butter so each bite has some gorgeous green goop in it.

Barbecue Pork and Vegetable Grill Packets

I see this being convenient like a slow cooker meal would be. You can prepare this in the morning or even the day before. At the end of the day, turn on the grill and throw the grill packet on and dinner is done.

The pork chop is hidden under all those veggies.

5 thin-cut, bone-in pork chops
Kosher salt and ground pepper
4 ears of corn, cut into 3 pieces
5 potatoes, thinly sliced crosswise
1 lb bag baby carrots
1 bunch green onions, chopped
Barbecue sauce, homemade or prepared

Cut 5 pieces of aluminum foil, each about 12 inches long. Spray each sheet of foil with non-stick spray. Lay down one pork chop on each sheet. Season each pork chop with salt and pepper. Evenly divide the corn, potatoes, carrots and green onions and place on top of the pork chops. Sprinkle salt and pepper on top of the vegetables. Pour barbecue sauce on top, about 1/2 cup.

Cut 5 more pieces of foil to be the same size as the others. Top each foil packet with another piece of foil and fold the edges, sealing very well.

When ready to cook, set the grill to medium. Place the packets on the grill and cook for 15-20 minutes, or until the pork is cooked through and the vegetables are tender. To serve, cut a a big X across the tops of the foil packets. Either pour the contents onto a plate or serve in the foil.

Yields 5 grill packets.

Rookie's Notes: In the picture, you will see that I cut the potatoes in chunks. They weren't as cooked as I would have liked, so in the recipe, I wrote to slice the potatoes thinly. They will cook quicker that way.

Pork Chops with Rosemary Orange Gremolata

Gremolata. A fancy word for a really yummy chunky sauce made with herbs. There are lots of versions of a gremolata and they can go with most any type of meat. This particular gremolata was supposed to go with lamb chops, but those are so blasted expensive and pork chops are not. Too bad lamb chops are pricey because I really like lamb. But I think I love duck the most. If you are ever at a restaurant that offers duck, order it, for me. It is so flavorful and moist. Whoa Whitney, get back on task. Now about the pork chops...

If you can cook a pork chop just right, you know a very important skill. A dried, tough pork chop is like getting an F on a test that you studied too hard for. Don't give those pork chops too much attention and thought. Let the pan do the work. If you keep messing with it, you aren't going to get any lovely browning, you are going to get an ugly piece of gray, tough meat.

Also, pink is the new white when it comes to pork. When you have reached the right temperature, the middle will be pink. Don't get a weird and think you have to cook it more, because you don't.

If you can get it right, you will have a moist piece of pork that has an amazingly complimentary sauce that you will end up scraping out of the bowl.



For the pork chops:
4 bone-in pork chops
Kosher salt and ground pepper
2 Tbsp extra-virgin olive oil

Season the pork chops lightly with salt and pepper on each side.

In a large skillet, heat the olive oil over medium high heat. Once the oil runs quickly in the pan, add the pork chops. Cook until lightly browned, about 5 minutes on each side or until the internal temperature is 145 degrees. The middle should be a pale pink. Remove from the pan and set aside and keep warm.

For the gremolata:
5 garlic cloves, peeled and smashed
1 tsp salt
1 1/2 cups fresh flat-leaf parsley
2 sprigs rosemary, leave stripped off
Zest from 2 oranges
3 tsp red wine vinegar
2 Tbsp extra virgin olive oil

On a cutting board, smash the garlic cloves and sprinkle the salt on top. With the flat side of a large knife, smear the garlic and salt against the board, making a coarse paste. Add the parsley, rosemary, and orange zest on top. Chop the garlic, parsley, rosemary and orange zest until the herbs are minced. Transfer the herb and garlic mixture to a small bowl and add the vinegar and olive oil. Mix to combine. Serve over the pork chops as a condiment.

Rookie's Notes: Make the gremolata first so that the herbs have a chance to mix and mingle while the pork cooks. When we had this, I served it with couscous. I didn't season the couscous very heavily, just salt and pepper and oregano. I am so glad I did because I could add a little of my leftover gremolata to the couscous on my plate and it was DELISH. And by the way, babies love couscous. Van was completely covered. But make sure you have a dog to lick up the mess afterwards. Otherwise, you will never give your baby couscous again. Thanks Gus.

On another note:

This is a picture of us at my BIL and SIL's wedding in November. I cropped everyone else out because I wanted to get a good look at my little family. Someone please tell me why Ethan looks like a criminal? And why does Jack look like he is at Disneyland? You would think he is the one that just got married.

Teriyaki Meatballs with Rice

Holy cow, I have two kids now. So far, it hasn't been too terrible. Jack has his moments, but for the most part, he is good. Van is fantastic. Eat, sleep, mess. Jack was a difficult infant, so Ethan and I are really enjoying Van's temperament. But at the same time, I am so scared that one day we will wake up and he will start being a rotten baby. I sure hope not.

As I had mentioned in an earlier post, I have quite the supply of post-partum freezer meals. For the most part, that is what I will be posting. I chose all the meals by their mild ingredients (to keep breastfeeding pleasant) and their ease of preparation. Hopefully you might get a tip or two, whether it is for post-partum rescue or for a regular week night dinner.



1 12 oz bag frozen meatballs, made with either ground pork or beef (16-20 meatballs)
1 12 oz bottle teriyaki marinade
1 8 oz can pineapple chunks in juice
1 small green bell pepper, diced
2 carrots, peeled and cut into matchsticks
2 cups white rice, cooked according to package directions
4 green onions, thinly sliced

Heat the meatballs in the microwave until warm through. Set aside.

In a medium saucepan, combine teriyaki marinade, pineapple chunks and juice, bell pepper, and carrots. Add meatballs. Simmer over medium heat for 10 minutes.

Serve meatballs with some sauce over white rice and garnished with green onions.

Yields 4 servings.

Rookie's Notes: The early prep on this was chopping the carrots and bell peppers and freezing them. In the pantry was the rice, sauce and pineapple. And I just happened to have the green onions in my fridge. Super easy meal and totally a favorite of Jack's.

Grilled Teriyaki Vegetable and Kielbasa Kebabs

This is the love child of a Polish man and a Japanese woman. You would never think that kielbasa is good with teriyaki sauce. But I am here to tell you it is.

I think my favorite thing on these is the pineapple, and the onions, and the bell peppers and the tomatoes too. All of it is good. Want your 3 year old to eat a lot of veggies, especially mushrooms? Make this. Your 3 year old will also like the kielbasa and he will think they are hot dogs and then he will start singing that song from "Mickey Mouse Clubhouse". If you have a 3 year old, you know exactly what I am talking about. The husband loves these too. But he doesn't sing.


12 wooden skewers
1 pineapple, chopped into bite-size pieces
1 green bell pepper, chopped into bite-size pieces
1 red bell pepper, chopped into bite-sized pieces
1/2 onion, chopped into bite-sized pieces
1 8 oz package mushrooms
1 12 oz package cherry tomatoes
1 Polish kielbasa sausage, sliced into 1/2 inch thick slices
1 12 oz bottle teriyaki marinade

Soak the skewers in water for 15 minutes (this prevents too much burning on the grill). Skewer the veggies and meat onto the skewers. Pour teriyaki sauce into a bowl and brush the kababs with teriyaki sauce.

Heat grill to medium. Place the kababs on the grill and brush kebabs with more teriyaki sauce. When charred, flip over using tongs. Baste the kababs with more teriyaki sauce. Grill until desired doneness (the kilbasa is already cooked so you don't have to worry about anything being raw).

Yields 12 skewers, enough for 6 full servings.

Rookie's Notes: When skewering, make sure a pineapple is in the middle. This will make it easier to flip the kababs on the grill. Put onions on each end because it holds everything on. Also, these can be assembled a few days ahead. Just skewer everything, cover them in plastic and keep them in the fridge. Don't grill these until right before eating them. They just aren't as good. But the leftovers are delightful with some steamed rice and soy sauce.

I would recommend using the Trader Joe's Soyaki teriyaki sauce. Thick marinades work really good too because they stick to the food easier.

Sesame Marinated Pork Tenderloin

More pork- with an Asian-style flavor. Sorry if you feel like it is too monotonous. But I just love Asian flavors and I have a lot of pork in my freezer. So please endure this. Or try it. You will like it. I promise.



1-2 lb pork tenderloin
1 1/2 tsp sesame oil
2 Tbsp orange juice
1/4 cup soy sauce
1 Tbsp grated ginger
1 Tbsp honey
1 Tbsp sesame seeds
2 garlic cloves, minced

Score pork with a fork, place in a ziploc bag and set aside. In medium bowl combine all ingredients and stir. Pour over tenderloin, seal the top and place in the fridge. Let marinate for at least 30 minutes and no more than 6 hours.

Heat grill to medium. Remove tenderloin from marinade and place on grill . Grill, turning once, for 10-15 minutes or until an inserted thermometer reaches 160 degrees.

Let rest for 10 minutes and then slice into medallions.

Yields4-6 serving, depending on the size of the tenderloin.

Sweet & Sour Pork Chops

What a surprise these were. I didn't think they would be as good as they were. The timing on the recipe is pretty accurate, as long as you have your heat set right. And may I remind you that pork isn't chicken. Pink is the new white with pork. So don't be worried if your chops are a little on the pinkish side.

And because I love it,
the chops were served with my favorite cucumber tomato salad.

4 bone-in pork chops
Kosher salt and ground pepper
1 cup apricot preserves
2 Tbsp soy sauce
1 tsp grated fresh ginger
1 Tbsp sesame oil
4 green onions, thinly sliced

Season pork chops on both sides with salt and pepper and set aside. In a small bowl, combine apricot preserves, soy sauce and ginger. Whisk to combine. Set aside.

In a large skillet over medium high heat, add sesame oil. Once the oil runs quickly in the pan, add the pork chops, cooking 2 minutes per side, until golden brown. Pour in apricot mixture and bring to a simmer. Partially cover and simmer 5 minutes, until pork is cooked through. Remove from heat and stir in scallions. Remove pork chops from the pan and set on a serving platter. Pour all remaining sauce over the pork chops.

Yields 4 servings.

Pork Tenderloin with Garlic Orange Vinaigrette

Don't let yourself live much longer without trying this. It was fantastic! Pork is a good way to mix up the typical chicken dinner and tenderloin is the best cut to do so with. Also, pork tenderloin is reasonable priced. The 2 lb. tenderloin I used was a little over $5.00. It is easy to prepare and flavorful. TRY THIS!

Pork tenderloin served with Caesar salad and biscuits.
Here is a hint- use Ken's Steakhouse Lite Caesar Salad Dressing.
You can find it in the grocery store by all the other bottled salad dressings (not refrigerated).
Hands down, the best Caesar dressing around.

2 pork tenderloins (about 1 pound each), trimmed and patted dry
Kosher salt and ground pepper
Olive oil
1/4 cup orange juice
2 Tbsp Dijon mustard
1 Tbsp honey
1 garlic clove

Season all sides of the pork with salt and pepper and set aside.

In a large skillet over medium heat, add 3 Tbsp olive oil. Once the oil runs quickly in the pan, add pork to skillet, and cook, turning occasionally until an instant-read thermometer inserted in thickest part registers 145 degrees, 20 to 25 minutes (reduce heat if pork browns too quickly). Transfer pork to a plate, and cover loosely with aluminum foil. Let rest 5 to 10 minutes.

Meanwhile, in a blender, combine orange juice, mustard, honey, garlic and 2 Tbsp. olive oil. Blend until smooth.

Slice tenderloin into medallions and drizzle sauce over the top.

Rookie's Notes: I had a whole 2 lb. tenderloin and the recipe calls for two 1 lb. tenderloins. I just cut mine in half lengthwise. It worked just fine.

Also, if you don't have a good instant-read thermometer for meat, get one. Click here to see which one I have and love. A meat thermometer is a must. It takes the guess work out of meat's doneness.