In my house, pork chops are a twice weekly affair – we just can’t get enough of them! I’m always looking for new ways to prepare them, and a few months ago I had a hankering for Chinese food and some pork chops in the freezer. And so, this recipe was born… my second favorite pork chop preparation ever (behind my mom’s pork chops and mushroom gravy, of course, but that’s for another day)!
photo credit goes to illustrious pork chop photographer/personal assistant Mike Prez!
Grilled Asian Pork Chops!
Here we are – the entree round of the Diced! competition! Thank you to all my followers, friends and family who helped get me through into the next round 🙂 Now, without further ado, let’s kick things off! (To view on the competition’s main page and to vote pretty plleassseeee!!! click here)
This time around, the ingredients we were required to include in our entree were:
Large portabello mushrooms
I was in quite a pickle reading these ingredients (har har). How to make a dish that was cohesive AND delicious – especially when I had never seen let alone cooked with quinoa? Then it hit me – labor day was right around the corner. We HAVE to celebrate the last official day of summer, right? Well… in Florida every day is summer, but you get the picture. What better way to revel in the summer sun than with a grill, some burgers, and some beers? And so, this farewell to summertime recipe was born – and I’m so glad it was, because I think it has revolutionized how I will make burgers from now on.
“California” Burgers with Zucchini Fries and Spicy Balsamic Honey Mustard!
I think it’s no secret at this point that I love ethnic food, ESPECIALLY if it’s spicy. Something about the belly-warming feeling of a hot meal with a good amount of spice really gets my mouth watering. I also love grilling – screw that preconception that men are supposed to be the grillers! There really isn’t anything better than – or anything that can be a substitute for – the smoky, charred flavors a grill can provide.
Since we’re going to be saying goodbye to summer in a month or so – or rather, many of you readers are, because Florida is perpetually in a state of summer – I decided to post this amazing little meal up while you still have some sunshine and warm days to enjoy it with. Plus, what’s more fun than eating food on a stick?
just don’t poke yourself
Turkish Chicken Kabobs!
If you’re a vegetarian, look away now! This post is not for you. Despite one half-hearted 3 year attempt at curbing my appetite for the furry (NEVER become a vegetarian for a boyfriend…), I just can’t resist a deliciously carnivorous meal. Lamb chops are hands down my favorite meat-and-potatoes affair. I love the gamey flavor, the simplicity of preparation and the satisfaction of nibbling on those little bones – mmm, disturbing and delicious. While they are a pretty simple thing to whip up, I realize many people don’t know how to properly cook the little buggers. While there really isn’t a WRONG way to prepare them, simpler is generally better. If you want to dress your lamb up in a little more than just salt and pepper, this recipe is for you.
Garlic and Rosemary Crusted Lamb Chops!