Sunday, September 28, 2014

Boneless Grilled Pork Loin Chops

2 cloves garlic, minced
2 tablespoons brown sugar
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons Worcestershire sauce
2 teaspoons ketchup
1/8 teaspoon ground ginger
1/2 teaspoon onion powder
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
2 (6 ounce) thick-cut boneless pork loin
chops
 

Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl. Pour half the mixture into a large plastic zipper bag, and place the pork chops into the marinade. Squeeze the air out of the bag, and seal the bag. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
4. Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops.

The Ultimate Cheesecake

 
Preheat the oven to 325 degrees F.

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
Warm Lemon Blueberries:

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Yield: 6 servings

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe.html?oc=linkback

Thursday, May 29, 2014

Righteous Hash

Inspired by lunch at Sister's in Gainesville Florida




Hashed Potatoes
Onion
Scrambled Egg
Turkey Sausage
Tomato
Gruyère Cheese
Roasted Red Pepper Hollandaise Sauce


http://www.foodnetwork.com/recipes/guy-fieri/grilled-skirt-steak-hash-with-roasted-red-pepper-hollandaise.html

Friday, May 23, 2014

Grilled Vegetable Sandwich

from Disney World's Hollywood Studios Studio Catering Co. found here



Grilled Zucchini
Roasted Mushrooms
Roasted Red Pepper
Vine-ripened Tomato
Watercress (can substitute with spinach)
Provolone or Pepperjack cheese
Sun-dried Tomato Pesto (you can buy a jar of this at the store)
Served on Basil-Asiago Artisan bread, grilled (or any good artisan bread like focaccia bread)

Chicken Quesadillas

Tomato Wraps
Fresh Salsa
Grilled Chicken strips (sliced thinly)
Pepperjack cheese
Mexican Mix cheese

Place wrap in a frying pan and layer pepperjack cheese, salsa, grilled chicken, and mexican cheese. Place another wrap on top and warm until cheese melts or desired crispness.

Lighthouse Sandwich

from Disney World's Magic Kingdom Columbia Harbor House Restaurant found here

Hummus
Tomato
Broccoli Slaw
served on Toasted Multigrain Bread

Tuesday, May 6, 2014

Spinach Salad with Chicken, Avocado and Goat Cheese

If the dressing is too light, you could easily serve with a Balsamic Vinaigrette 



SALAD:
8 cups chopped spinach (1 bag)
1 cup tomatoes (I prefer Roma)
1/2 cup corn (frozen, canned, or cut off the cob)
1 1/2 cups chopped cooked chicken (a rotisserie chicken works great)
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts (I don't toast mine)

DRESSING:
3 Tablespoons white wine vinegar
2 Tablespoons extra-virgin olive oil
1 Tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

Directions:

1. Place spinach in a large salad bowl. add remaining salad ingredients.
2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time, as much dressing as you desire).

Recipe found here