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Monthly Archives: March 2017

Marinated Pork Chops

We are back! On March 10th we flew with two friends to Mexico City for three days and then we flew over to Puerto Vallarta for a few more days to visit with our friends who have moved over there last year. A bonus was seeing our old friends Bruce and Mary who we had last seen four years ago. FYI…Bruce and Mary have a wonderful blog Set Free in Mexico  https://setfreeinmexico.com/ if you want to read about their adventures.

Today’s recipe is an easy one…mix the marinating ingredients and pour over the chops, refrigerating for 6 hours or so. After that, just BBQ…

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Marinated Grilled Pork Chops

INGREDIENTS

  • 4 to 6 pork chops
  • ¼ cup low sodium soy sauce
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon cider vinegar
  • 1 tablespoon brown mustard or gourmet mustard blend
  • 2 tablespoons brown sugar, packed
  • 1 clove garlic finely minced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

 INSTRUCTIONS

  1. Wash chops and pat dry. Put in a large food storage bag. Combine the remaining ingredients and pour over the chops. Seal the bag and turn to coat the pork chops. Refrigerate for *3 to 6 hours, turning occasionally.
  2. Grill the chops over high heat for 5 to 7 minutes on each side or until the chops register about 160° on an instant read thermometer.

 

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Sausage Hash

One of the things I miss a lot is corned beef hash, especially Shopsys in Toronto! Recently I found myself with a couple of sausages left over from my Sausage and Roasted Pepper Bake. You are probably tired of my referencing Pinterest, but really it is an awesome site. The following recipe was straight forward and turned out great for our Sunday breakfast.

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Best of all is that it is a one dish meal!!! Hope you will try it…

Sausage Hash

Ingredients

  • 1 pound sweet Italian turkey sausage, casings removed (pork works well too)
  • 3 large russet potatoes, peeled and diced (I used two cans of diced potatoes)
  • 1 large sweet onion, diced
  • 2 red bell peppers, diced
  • 1 jalapeno, seeded and minced (optional)
  • 2 teaspoons of smoked paprika
  • 1/2 cup of Monterrey jack cheese, shredded
  • 4 or 6 large eggs
  • Salt and freshly cracked black pepper to taste

Directions

  1. In a large heavy covered (or oven-proof) skillet, heat 1 tablespoon of oil over medium high heat. Add the sausage to the pan, using a wooden spoon to break it up. Sauté until brown – around 5 – 7 minutes. Remove the sausage to a plate lined with paper towel.
  2. Add another tablespoon of oil to the skillet and add the potatoes. Season with salt and pepper and saute until brown – about 10 minutes or so.
  3. Add the onion, bell peppers, minced jalapeno, and the smoked paprika. Saute and cook until soft – about 5 – 7 minutes.
  4. To the potato mixture, add the cooked sausage and the cheese and season to taste. Mix well.
  5. Crack the eggs onto the hash mixture. Cover with a lid and cook until the eggs are set – about 8 – 10 minutes. In the alternative, if you wanted to cook them in the oven, place the skillet under the broiler for about 5 minutes, until the eggs are done to your liking.

 

Thank You. Gracias. Merci, etc.

You may not have noticed, but the last post was #300! When I started it in 2011 I was not sure where I would go with it. Incredulously I have had 5823 visitors with a viewership of 13570!!! Along the way I actually assembled a cookbook of 150 of my first recipes, On my best day I had 130 views. To date – 49 WordPress followers and 50 email followers.

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