Brined Pork Chops with Favorite Pesto

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I like this brine because the salt and sugar amounts are a little less than some. The addition of the pesto was my inspiration. Yummy Yummy!

Ingredients:

For the Brine:

• 6 cups water
• 1/4 cup cider vinegar
• 1/4 cup firmly packed brown sugar
• 1 teaspoon dried thyme
• 1/8 teaspoon red pepper flakes 
• 2 tablespoons salt
• 1 tablespoon freshly ground black pepper

• 6 bone-in pork chops, about 1-inch thick
• olive oil

Directions:

To make the brine, in a large bowl, combine water, vinegar, brown sugar, thyme, pepper flakes, salt and pepper. Stir until sugar and salt dissolve.

Place the chops in a large sealable plastic bag and pour in the brine. Seal the bag closed, squish the brine around the chops and refrigerate overnight.

Ingredients for Pork Rub:

• 2 tablespoons chile powder
• 2 tablespoons sea salt
• 4 teaspoons granulated garlic
• 2 teaspoons freshly ground pepper
• 1 teaspoon dry mustard

Directions for Pork Rub:

Combine all ingredients.

At least 30 minutes before you plan to grill, remove the chops from the brine and discard the brine. Rinse the chops briefly in cold water and pat dry with paper towels. Coat both sides of the pork chops generously with the Pork Rub. Brush both sides with olive oil.

Heat your gas grill to direct high heat (450-degrees). Cook chops 4-5 minutes on each side.

Serve with Favorite Pesto (4/15/13)

Printed

Katie's Shower

the invitation by weddingpaperdivas.com

easel on front porch using purple tulle

the party favors: painted clay pots filled with truffles

the start of the food table

coming together

beautiful cakes by raven

up close of flowers by boulder blooms

Great Grandpa's 95th!!

Eli had made a special birthday card.

Photo books of the three great grands.

Such a BIG boy!

 My Aunt Simone

Not cooperating for pic!

Great-Mabel

Uncle Jesse shops for Baby Stubbs

Great Grandpa turned 95 on April 27th. Josh, Eli, Uncle Jesse and Bobonne flew out to KC to help celebrate with Aunt Simone and Uncle Mark.

Mustard Marmalade Dressing

This recipe was snatched from elana's pantry. The dressing is delicious and can be made in a matter of minutes. Love the Wonder Whisk to emulsify the olive oil. Top your salad with fresh orange slices and toasted pecans or walnuts. Great with fresh spinach or baby lettuce. To serve 2 people I typically halve the ingredients and this is enough for 2-3 servings.

Ingredients:

• 1/4 cup apple cider vinegar
• 2 tablespoons orange marmalade
• 1 tablespoon dijon mustard
• 1 tablespoon agave nectar
• 1/2 cup olive oil

Directions:

Combine vinegar, orange marmalade, dijon mustard, agave nectar. Slowly whisk in the olive oil to make an emulsion. You may use a blender if desired.

Gender Reveal & Josh's 31st Birthday

The Steinberg and Stubbs families were invited over for dinner at Jesse and Jessica's house. They had the ultrasound that morning, but did not know what the gender was till they bit into the pink-filled cupcakes.

The family got together for a lunch celebration. Menu included lasagna, Mexi Meatballs with Spicy Chili Sauce (blog 4/17/13) (made this because Valerie cannot have dairy and I cannot have wheat), Whole Foods Brisket (blog 4/18/13),  hot artichoke dip with vegetables (Jesse and Jessica brought) (YUM), deviled eggs, strawberry salad, garlic bread, potica bread (had one loaf left; a family favorite) and of course German Chocolate Cake... Oh, and we had plain chocolate cake for those who do not like coconut. I also made gluten free cookies (for me). Yes, I had cooked all week!

Citrus Scones

Delicious scones from Colorado Collage. Easy, receives compliments and has "Freeze Queen" stamp of approval. I am having a bridal shower in May and these are on the menu.

Ingredients:

• 2 cups flour
• 1/3 cup sugar (plus 1 tablespoon for topping)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter (chilled, cut into 1/-inch pieces)
• 1 cup lemon yogurt ( I used Greek Gods brand)
• 1/4 cup orange juice
• 2 teaspoons orange zest

Directions:

Preheat oven to 400-degrees. Grease a 9-inch round or square glass baking pan.

In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut butter into flour mixture with a fork. Dough will be lumpy. 

Add the yogurt, orange juice and orange zest. Stir to combine.

With floured hands, pat dough into prepared pan. Using sharp, floured knife, deeply score top of the dough into 3-inch squares. Sprinkle with remaining sugar.

Bake for 20-25 minutes or until golden brown on top. Remove from oven and cool in baking pan for 10 minutes. Remove from the pan and cool completely on a rack.

Curried Chicken with Rice

This is adapted from Emeril on the Food Network. It was originally made with turkey and was a chilled salad. Great if you have leftover chicken and rice. Do not be intimidated by the chutney or curry powder. I just choose to make my own. Buy pre-made for less prep.

Ingredients:

• 1/2 cup Black Mango Chutney (blog 4/15/13)
• 2 teaspoons Madras Curry Powder (blog 4/15/13)
• 1/2 cup mayonnaise
• salt and pepper to taste
• 2 cups cooked chicken, diced
• 1 cup cooked rice (like rice combo with wild rice)
• 1/2 cup Roasted Spiced Carrots (blog4/17/13)
• 1 tablespoon fresh, chopped cilantro
• 1/4 cup sliced almonds, toasted

Directions:

Combine all the ingredients in a lightly greased baking dish; except the almonds. Sprinkle the almonds on top and bake for 15-20 minutes uncovered at 350-degrees.

Serve with a simple lettuce or spinach salad.