This recipe is an attempt to recreate a recipe from the days when I went to Super Suppers for many of my meals. This recipe is intended to be enough to stick in your freezer and pull out when desired to defrost for dinner. However, since this is the season for grilling, you might just want to have friends over and stick these on the grill.
4-5 lbs pork chops
1/4 cup olive oil
1/4 cup balsamic vinegar
2 Tablespoons soy sauce
2 Tablespoons lemon juice
2 Tablespoons honey
1 1/2 teaspoons dried basil
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Place the pork chops in a shallow dish.
Mix together, remaining ingredients for the marinade.
Pour the marinade over the pork chops.
Refrigerate overnight or store in the freezer until you are ready to use them. Grill until the pork shops have an internal temperature of 165 degrees Fahrenheit. Or bake in the oven at t 375 degrees Fahrenheit for about 25 minutes until the internal temperature is 165 degrees Fahrenheit.
This recipe is inspiration from a vendor at the farmers’ market. He had some small round zucchini and yellow squash. Well, maybe they are called something else, but they look like zucchini and yellow squash. In fact, a zucchini or yellow squash could be cut lengthwise and stuffed with this same filling. He told me his wife hollowed them out and stuffed them, so I decided to give it a try with a Middle Eastern flair. Feel free to substitute some browned extra-firm tofu for the ground beef to make this vegan.
1/3 cup uncooked bulgur
2/3 cup vegetable broth
1/2 lb cooked ground beef or 7 oz. extra-firm tofu, browned and crumbled
1/4 cup chopped onion
1/4 cup chopped bell pepper
3 cloves garlic, minced
1/2 teaspoon allspice
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup zucchini center
4 round squash
1 can tomato paste
1 teaspoon garlic powder
1 cup vegetable broth
Place the bulgur in a small sauce pan with the 2/3 cup of vegetable broth.
Bring to a boil. Simmer for about 1-20 minutes until the liquid is absorbed. Brown the ground beef. Cut the tops off the squash.
Hollow out the center of the squash using a spoon.
In a skillet saute the onion, bell pepper and about a cup of the squash flesh that was scooped out.
Add the ground beef bulgur, allspice, cumin, salt, and pepper.
Mix together for the stuffing.
Place the squash in a casserole dish. Fill the squash with the stuffing mixture. Mix together the tomato paste, cup of vegetable broth, and garlic powder.
Spoon the tomato paste mixture over and around the squash.
Cover the casserole dish. Refrigerate until ready to bake.
Preheat the oven to 375 degrees Fahrenheit. Place the covered casserole dish in the oven and bake for an hour.
Peach season is a delight! I recommend you buy them by the bushel if you have enough members in your family to devour them. Although my husband doesn’t usually eat many of the peaches, he will almost always say yes when I offer to make this treat. The blend of hot with cold and the flavor of this sauce with the slightly melting ice cream makes this an exciting and flavorful topping for summer ice cream dessert! This recipe will serve about 3 people.
2/3 cup pecan halves
1/2 stick of butter
1/4 cup brown sugar
1/4 cup rum
Place the peaches in a bowl.
Pour boiling water over the peaches. Drain the water. The peels should easily slide off.
Slice the peaches. Melt the butter in a stainless steel skillet. This is one of the few time I don’t use a cast iron skillet. You want a non-reactive metal any time you are deglazing with alcohol. Add the pecans to the melted butter and toast the pecans over medium-low heat.
After the pecans turn toasty brown, stir in the brown sugar and peaches.
Add the rum. Raise the cooking temperature to medium-high. Continue stirring as the alcohol and some of the liquid evaporates.
Serve over a couple of scoops of vanilla ice cream.
I love peach season! I like to stop at the Peach Barn as we are entering Muskogee and buy a peck. I eat them with my cereal. I eat them with my ice cream. I eat them with my yogurt. However, sometimes I want to do a little more with the peaches. This is a delicious way to use peaches during peach season.
1- 9 inch pie crust, unbaked
1/4 cup melted butter
1 can sweetened condensed milk
1/2 teaspoon cinnamon
1/3 cup brown sugar
1/3 cup flour
2 Tablespoons chilled butter
1/3 chopped pecans
Wash the peaches and place in a bowl. Bring water to boil. Pour the water over the peaches.
Drain the water. Peel the peaches.
Slice the peaches and layer them in the pie crust.
Mix the remaining ingredients together with a mixer.
Pour over the peaches.
Bake in an oven preheated to 425 degrees Fahrenheit for 10 minutes. Meanwhile, prepare the streussel topping by cutting the butter into the flour and sugar until it is coarse and crumbly. Mix in the pecans.
After the pie has baked for 10 minutes add the streussel topping.
Continue to bake for about an hour until a knife inserted in the center comes out clean.