Basil-Balsamic Pork Chops

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.

INGREDIENTS

  • 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

DIRECTIONS

Place the pork chops in a shallow dish.

Pork chops
Pork chops

Mix together, remaining ingredients for the marinade.

Basil-Balsamic marinade
Basil-Balsamic marinade

Pour the marinade over the pork chops.

Pork chops with marinade
Pork chops with marinade

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.

 

Middle Eastern Stuffed Squash

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.

INGREDIENTS

  • 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

NIGHT BEFORE

Place the bulgur in a small sauce pan with the 2/3 cup of vegetable broth.

uncooked bulgur in vegetable broth
uncooked bulgur in 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.

squash with tops removed
squash with tops removed

Hollow out the center of the squash using a spoon.

Hollowed out squash
Hollowed out squash

In a skillet saute the onion, bell pepper and about a cup of the squash flesh that was scooped out.

sauteing the vegetables
sauteing the vegetables

Add the ground beef bulgur, allspice, cumin, salt, and pepper.

ingredients for stuffing mixture
ingredients for stuffing mixture

Mix together for the stuffing.

stuffing mixture
stuffing mixture

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.

tomato paste mixture
tomato paste mixture

Spoon the tomato paste mixture over and around the squash.

squash with tomato paste mixture
squash with tomato paste mixture

Cover the casserole dish. Refrigerate until ready to bake.

BEFORE SERVING

Preheat the oven to 375 degrees Fahrenheit. Place the covered casserole dish in the oven and bake for an hour.

Middle Eastern Stuffed Squash
Middle Eastern Stuffed Squash

Serve hot.

Peaches in a Butter-Rum Sauce

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.

INGREDIENTS

  • two peaches
  • 2/3 cup pecan halves
  • 1/2 stick of butter
  • 1/4 cup brown sugar
  • 1/4 cup rum

DIRECTIONS

Place the peaches in a bowl.

Boiling water poured over peaches
Boiling water poured over peaches

Pour boiling water over the peaches. Drain the water. The peels should easily slide off.

peeled peach
peeled peach

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.

pecans added to melted butter
pecans added to melted butter

After the pecans turn toasty brown, stir in the brown sugar and peaches.

peaches and brown sugar added to the toasted pecans
peaches and brown sugar added to the toasted pecans

Add the rum. Raise the cooking temperature to medium-high. Continue stirring as the alcohol and some of the liquid evaporates.

evaporating the alcohol and excess liquid
evaporating the alcohol and excess liquid
peaches in butter-rum sauce over ice cream
peaches in butter-rum sauce over ice cream

Serve over a couple of scoops of vanilla ice cream.

Peach Custard Pie

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.

INGREDIENTS

Pie

  • 1- 9 inch pie crust, unbaked
  • 3 peaches
  • 1/4 cup melted butter
  • 1 can sweetened condensed milk
  • 2 eggs
  • 1/2 teaspoon cinnamon
  • dash nutmeg

Streussel Topping

  • 1/3 cup brown sugar
  • 1/3 cup flour
  • 2 Tablespoons chilled butter
  • 1/3 chopped pecans

DIRECTIONS

Wash the peaches and place in a bowl. Bring water to boil. Pour the water over the peaches.

Boiling water poured over fresh peaches
Boiling water poured over fresh peaches

Drain the water. Peel the peaches.

peeled peach
peeled peach

Slice the peaches and layer them in the pie crust.

sliced peaches layered in pie crust
sliced peaches layered in pie crust

Mix the remaining ingredients together with a mixer.

filling mixture
filling mixture

Pour over the peaches.

filling poured over peaches
filling poured over 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.

streussel topping
streussel topping

After the pie has baked for 10 minutes add the streussel topping.

streussel added after 10 minutes
streussel added after 10 minutes

Continue to bake for about an hour until a knife inserted in the center comes out clean.

Peach custard pie
Peach custard pie

Let cool and serve.

peach custard pie--ready to eat
peach custard pie–ready to eat