OKK MEMES & PRIOR CONTRIBUTORS – Page 18 – Chasing MY Life WHEREVER it Leads ME

Fire Day Friday: Thai Cashew Nut Pork

“If the only tool in your toolbox is a hammer, you’ll approach every problem as if it were a nail.”

That is why I like to use some unusual “tools” on my grill like my wok. It keeps my creativity fired up (I know, bad pun).

Woks may seem a bit unconventional for the grill but actually woks were originally designed for and used with fiery hot coals. You can do this recipe inside on your stove but I like to wok and roll on the grill. I call stir frying on the grill “stir firing”.

Thai Cashew Nut Pork

Source: Nibble Me This

1 pork tenderloin, silver skin removed

1 tsp sesame oil

2 tsp vegetable oil

1 onion, cut into 1/2” wedges

1 bell pepper, cut into slices (I like to use 1/3rd each of red, yellow and green just for color)

1 cayenne pepper, seeded and finely chopped (substitute a serrano, jalapeno, etc)

1 Tbsp ginger, peeled and finely diced

1 Tbsp garlic, peeled and finely diced

1 loosely packed cup of fresh basil leaves, stems removed and cut in half

2 Tbsp soy sauce

2 Tbsp fish sauce

¼ cup chicken stock

1 Tbsp sugar

2 Tbsp cold water

1 Tbsp corn starch

¼ cup unsalted roasted cashews

Slice the pork tenderloin into thin strips about 1” x 2” x 1/4” like this….

Prepare your grill to medium hot (400f) and preheat your wok. Then add the oils, let heat for another minute and “stir fire” the pork. You might need to do this in two small batches instead of one big batch to avoid over crowding the wok. (A crowded wok does not rock….it only steams and simmers.)

Cook for about 4-6 minutes until browned. Remove to a plate and tent with foil. Add the peppers and onions to the grill, “stir firing” 2 minutes.

Add the ginger, garlic and basil, tossing for another 1-2 minutes.

Stir in the soy sauce, fish sauce, stock, and sugar, cooking for another minute. While that is going on, whisk the water and starch together to form a slurry. Add to the wok.

Move the meat and veggies to the cooler sloped edges of the wok to let the liquids form a simmering hot tub in the center of the wok. Let simmer for 2 minutes or so until thickened.

Add the cashews and toss the mix together again one last time. Serve with sweet jasamine rice.

There’s a lot of boisterous flavors in this dish but they all work together. With the cashew only being added at the end, you might wonder why it gets named in the title. It brings not only a taste to balance the spicy dish but also a crisp texture.

SOUR CREAM DUTCH APPLE PIE

I love apples – all apples. There I said it. Who can resist a slice of hot apple pie? Hubby wanted dutch apple, FIL wanted a turnover and I just wanted apples. So I dug into my files and found 3 recipes from grams, a vintage magazine and an old friend. I had never made any of these. Mainly because alone, they weren’t all that interesting. They all needed some UMPF! so I combined the parts I liked best from all three and came up with my version of Sour Cream Dutch Apple Pie. Together they were awesome.

SOUR CREAM DUTCH APPLE PIE
PIE
3+ cups apples, cored, peeled and chopped
lemon juice
3/4 cup sugar
2 tablespoons flour
pinch of salt
1 tablespoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1 small egg, beaten
1/2 cup sour cream (not light)
9 inch pastry shell, pre-baked and cooled
TOPPING
1/3 cup flour
1/3 cup dark brown sugar
1 teaspoon cinnamon
4 tablespoons butter, sliced extremely thin

Preheat oven to 350 degrees
Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
In a small bowl sift together the flour, sugar, cinnamon and salt.
Fold in the sour cream, egg, vanilla and maple extract until well blended.
Fold the sour cream mixture into the apples until well coated.
Carefully pour into the pie shell, mounding towards the center.
Toss together the topping ingredients until well blended.
Sprinkle topping evenly over the apple mound.
Lay the pieces of butter all over the top.
Bake 30 minutes or until apples are tender.
Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.

Veggie Tales by Kris: PEAS!

Kris here from Behold the Metatron. Martha and I are swapping days just for now.

I think I’m one of the few in my family who LOVES peas. And when made like this they are scrumptious! I first caught wind of this recipe on Top Chef. Carla made them and I’ve been dreaming about them for years!

It’s very heavy on the butter but you can easily just put 2-3 tablespoons in. Takes out the fun, but if you need to watch your calories and fat I don’t think you will miss it too much!

We served this with Red Snapper and mushrooms. I also added asparagus to it.

Ingredients
1 pound English peas, shelled or frozen peas
1 teaspoon tarragon, chopped
2 ounces cold butter
1 teaspoon chives, finely sliced
salt and pepper
4 ounces butter
1½ teaspoons lemon zest
1½ teaspoons chopped thyme
¼ teaspoon salt

Preparation
1. Prepare compound butter: combine butter, lemon zest, chopped thyme and salt & pepper.

2. Blanch the peas in salted water until just tender (about 5-7 minutes). Strain.

3. Toss peas in butter, tarragon, lemon thyme butter, salt, and pepper.

4. Garnish with snipped chives.

Fire Day Friday: Grilled Chicken with Orange Chipotle Glaze

I have a love affair with chipotles. It’s true. I don’t know if Chris knows about it or not, but I’m thinking he does not, as he never seems to question the numerous times chipotle shows up for dinner. Either way, it’s not a love affair I am ready to give up yet, so let’s just keep this between us… ok?

At least I am willing to share my love with you all 🙂

The orange chipotle glaze was pretty spectacular. The citrus and the smokiness of the chipotles blended so wonderfully together that I would swear they were meant to be together…. but I know that isn’t true as chipotle was meant for me ….and you of course!

Grilled Chicken with Orange Chipotle Glaze
Adapted from Cooking.com
– Serves 2 –
Printable Recipe
Ingredients:
1/2 of a whole chicken
3 cups water
1 1/2 Tablespoons kosher salt
1 1/2 Tablespoons granulated sugar
1 teaspoon black pepper
1 Tablespoon minced garlic
1/4 cup frozen orange juice concentrate, thawed
2 Tablespoons chipotle puree
2 Tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 Tablespoon molasses

Directions:
Place the chicken in a large resealable bag or bowl. Mix together the water, salt, sugar, pepper, and garlic until the sugar and salt has dissolved. Pour mixture over chicken and allow to brine for at least 2 hours. Remove chicken from brine and rinse thoroughly. Pat dry with paper towel.

In a small bowl, mix together the orange juice concentrate, chipotle puree, balsamic, Dijon, and molasses until well combined. Pour half of the glaze over the chicken and allow to rest in the refrigerator for 4 hours.

Preheat grill to 375 degrees F. Oil grill grates. Place the chicken, skin side down directly over the fire. Grill for 10 minutes. Move the chicken to indirect heat (no longer directly over the fire), and continue to grill another 10 minutes. Move chicken back to direct heat and flip over. Baste skin side of chicken with some of the remaining glaze and allow to grill for 10 minutes. Baste again with any remaining glaze and continue grilling until the chicken is cooked through – 160F in the breast and 180F in the deep thigh. Enjoy!

SUMMER APPLE COLESLAW

I love coleslaw. And I love to combine different flavors to make new salads! I am more of a celery and cucumber fan in salads. The husband and my brother both prefer green pepper. So I made this for them. They put up with me putting beans into almost every meal so I can certainly cave and put green pepper into their coleslaw. It admit, it was good.

We ate this salad with the most delicious grilled cheese sandwiches with a caramelized red onion jam. It was an excellent meal.

I’ve actually made this a couple times as everyone loved it and it is an easy summer side dish.

Apple Coleslaw

4 cups coleslaw mix

1 green pepper, chopped

2 apples, chopped

1 – 8 oz. Yoplait french vanilla yogurt, light

2 tablespoons mayonnaise, light

2 teaspoon lemon juice

1/4 teaspoon dill weed

Salt and pepper

Combine coleslaw, pepper and apples. In a small bowl, combine yogurt, mayo, lemon juice, dill, salt and pepper. Mix and add to coleslaw. Mix and serve.

Total calories = 467 calories

4 servings = 117 calories per serving

Grilled Cheese with Red Onion Jam + Apple Coleslaw = 515 calorie dinner

Fire Day Friday: Grilled Chicken Sandwich with Manchalapeno sauce

Never heard of Manchapeno sauce before?

Me either until I made it up the other day when I made up this summery grilled chicken sandwich inspired by the Kentucky Hot Brown. Manchapeno sauce is a white sauce powered by a fire roasted jalapeno pepper and the salty nutty taste of manchego cheese.

The result was decadent. If it wasn’t for the sound of the crispy bacon as I bit into this, I think I would have been able to hear my taste buds sing.

Open Faced Grilled Chicken Sandwich with Manchapeno Sauce

source: www.nibblemethis.com

3 large chicken thighs, boneless, skinless

Chicken Rub (see recipe)

3 sliced Italian bread

2 ea roma tomatoes, sliced in 1/4” pieces

6 slices bacon, cooked

Manchapeno Sauce (see recipe)

NMT Basic Chicken Rub

½ tsp kosher salt

¼ tsp black pepper

¼ tsp garlic powder

¼ tsp paprika

¼ tsp turbinado sugar

Manchapeno Sauce

1 Tbsp butter, unsalted

1 clove garlic, minced

1 Tbsp flour, all purpose

1 cup milk

1 cup manchego cheese

¼ tsp pepper

¼ tsp salt

1 jalapeno (red if possible), fire roasted, peeled and seeded

2 Tbsp parsley, finely diced

Season chicken with the chicken rub. Feel free to substitute a purchased chicken rub if you have it on hand.

Make the “manchapeno sauce”. Melt the butter and saute garlic over medium heat for 1-2 minutes. Add the flour and stir until well blended in (2-3 minutes), starting to form a roux.

Add in the milk and lightly simmer for 5-6 minutes. Stir in the cheese in small batches until all blended. Stir in the salt, pepper, jalapeno, and parsley. Keep warm on low, stirring occasionally.

Grill chicken over direct heat at 400f for 4 minutes. Flip can cook another 4 minutes.

Boneless thighs are thin and cook quick, keep an eye on them.

Flip again and cook 1-2 minutes. Flip last time and cook 1-2 minutes until chicken is an internal temp of 160f.

Toast both sides of the bread over the flames.

Top each piece of bread with a piece of chicken, slices of tomato, and 2 slices of bacon. Then ladle the sauce over the sandwich and serve immediately.

Note: I used a red jalapeno from our front yard. Fire roasting the pepper gives it a smokiness like a “quickie chipotle”. Feel free to use a regular jalapeno or any other fire roasted chili. If you don’t like heat, you could use a roasted red bell pepper instead.

CHICKEN & RICE Healthy Meals

Chicken and Rice

This is possibly the simplest recipe ever – only 5 ingredients! But when I made it, you would have thought I spent hours in the kitchen slaving over a hot stove the way my son and husband raved over it. Crazy, huh?

You need…

3 boneless chicken breasts

1 cup uncooked rice

1 tablespoon butter

2 cups water

1 can 98% fat free cream of mushroom soup

I don’t like to follow any of the recipes I have tried over the years where you cook the chicken and rice in the oven at the same time. The rice never gets as soft and fluffy as I like it, and the chicken tends to dry out. So, I do mine separately then combine them in a casserole dish.

Cook the chicken breasts in baking pan. To keep them moist, put water in the pan, enough to cover the bottom at least 1/4 inch. Season any way you like. I use garlic salt. Bake at 375 degrees for about 45 minutes depending on the thickness of the chicken.

Cook the rice on the stove top. I use Adolphus brand. Put two cups of water, 1 cup uncooked rice, 1 Tablespoon of butter or margarine, and little salt in a saucepan over high heat. Bring to a vigorous boil. Stir. Turn to lowest setting, cover, and cook for 20 minutes.

Cut the chicken into bite size chunks. Combine chicken, cooked rice, and soup in a casserole dish. Stir well. Cook for 20-30 minutes in oven at 350 degrees. Serve with green beans or another vegetable for a tasty, healthy meal.

(If divided into five servings, each serving has only 264 calories and 2.5 grams of fat. Amazing!)

RUSTIC STRAWBERRY CREAM CHEESE PIE

RUSTIC STRAWBERRY CREAM CHEESE PIE
1 package Pillsbury pie dough (or homemade if you have time)
2 eggs
8 ounces cream cheese, softened
3/4 cup sugar + 3-4 tablespoons
1 teaspoon vanilla
1 pound strawberries, cleaned and sliced
whipped cream

In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
Fit crust into pie plate, prick bottom in a couple places with fork tines and bake 5 minutes at 400 degrees.
In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
Pour into pie plate and bake cream cheese mixture 15 minutes until slightly thickened. You will need to lay a piece of foil over top for part of the time to prevent crust from burning.
Spread over “pizza” rounds.
Top with spoonfuls of strawberries.
Add whipped cream and top with CARAMEL SAUCE and MOCHA HOT FUDGE SAUCE.

Fire Day Friday: Grilled Pork Chops with Tzatziki Sauce

I know there are at least a dozen, if not more, blogs out there with recipes for Tzatziki sauce…but this was the first time I had actually made it myself, so I just had to share it with you all!

I took a few of these ideas from Chris at Nibble Me This and Andrea The Kitchen Witch, so I can’t even take real credit for this recipe.

What I did do all by myself was cut my own loin chops. I found a very large 6 pound piece of boneless pork loin for like $4 the other day and I just couldn’t pass it up. What it meant, though, was that I was going to have to cut my own chops. Last time I did that, I ended up with some really extra thin and quite strangely shaped pork chops. This time… well, it wasn’t perfect, but that’s ok, I’ll just keep practicing 🙂

The pork was cooked perfectly…if I do say so myself. It had a wonderful mild flavor to it, but what makes this all come together, is definitely the sauce. As most of you know by now, I do my love sauces.

My recommendation… try this one … you will not be sorry you did! Oh, and I brined these chops for an hour and a half and then I let them sit in the marinade for another hour and a half. You can choose to skip the brining part if you want, but, if you have the time, please don’t skip it… You will thank me in the end, trust me!

Grilled Pork Chops with Tzatziki Sauce
Adapted from Nibble Me This & Andrea The Kitchen Witch
Printable Recipe
Ingredients:
4 boneless pork loin chops (thick or thin, whatever your preference though I would go for a thicker cut if you can find it)
For the brine –
3 cups water
2 1/2 Tablespoons kosher salt
2 1/2 Tablespoons granulated sugar
2 teaspoons minced or chopped garlic
1 teaspoon white or black pepper
For the marinade –
3 Tablespoons olive oil
2 Tablespoons lemon juice
1 teaspoon red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon Greek Seasoning (optional)
For the tzatziki sauce –
6 oz Greek yogurt
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon dried dill
1 teaspoon olive oil
2 teaspoons red wine vinegar
just over a 1/4 cup chopped English cucumber (you can always add more if you want)

Directions:
Mix the water, salt, sugar, garlic, and pepper together. Place chops in a resealable bag and pour the brine over it. Seal and let it sit in the refrigerator for at least 1.5 hours. Remove from brine and rinse pork thoroughly under cool running water. Thoroughly rinse out the resealable bag also, and place the pork back inside. Mix together all the ingredients for the marinade and pour over chops. Seal and let marinate in the refrigerator another 1.5-2 hours.

Meanwhile, in a small bowl, mix together the yogurt, garlic powder, salt, and dill. Add the red wine vinegar and oil and stir to combine. Stir in the cucumbers. Cover and refrigerate until ready to use.

Preheat your grill to 375 degrees F. Place the pork directly over the fire and grill for 3-6 minutes per side, depending no how thick your chops are, or until the internal temperature registers 145 degrees F. Remove from grill and allow pork to rest for at least 5 minutes before serving…they will continue to cook while they sit. Serve with tzatziki sauce and enjoy!

Pizza Roll Up Burritos

So have you every had those frozen pizza rolls? I’ve bought them. We eat them occasionally. They are extremely greasy, fatty and like a million calories for 4 of them. Not filling at all either.

These remind me of those but are like 10,000 times better! I love how they get crispy in the oven, with out all the fat. They are also super easy to handle without all the mess.

I posted these on my other blog awhile back and recently made them again. They deserve anther look. They were incredibly simple and everyone loved them.

They are a little higher on the calories than I usually make but these are very filling! I was completely satisfied with 1 of these bad boys and a side of watermelon.

I thought about making these more like enchiladas and pour a bit of pizza sauce over and a bit of cheese but decided these were much neater. It certainly would have made a pretty presentation that way though!

We made extras and froze them for lunches. We just take them out, thaw and microwave them for an awesome lunch. Or a snack in my kids’ case!

Pizza Roll Up Burritos

Adapted from Penny-Pinching Provisions

2 pounds ground turkey, 93%
1/2 large onion, chopped
1 red pepper, chopped
2 ounces pepperoni (about 50 slices), cut in half
1 (15 ounce) can pizza sauce
1 teaspoon dried oregano
10 slices mozzerella string cheese
10 – 100 calorie whole wheat tortillas

Cook turkey in pan until it’s almost done. Toss in onion and pepper and cook for about 5 minutes or until ground turkey is no longer pink. Add pepperoni slices, oregano and pizza sauce and simmer for a couple of minutes to warm. Add about 1/2 cup pizza mix on tortilla. Place 1 piece of string cheese along the middle on top and roll. Place seam side down in 9 x 13 pan. I was able to put 9 in the pan, we just stuck the 10th one on a tortilla the next day for lunch. Bake in oven at 350 for about 15 – 20 minutes until cheese is melted.

Total calories = 3743 calories
10 servings = 374 calories per burrito

1 Pizza Roll Up Burrito + 2 cups watermelon = 474 calorie dinner

PEANUT BUTTER FUDGE DROPS

PEANUT BUTTER FUDGE DROPS

2/3 cup Hot water
10 ounces Land of Lakes cocoa mix
2 cups JIF creamy peanut butter
1/2 cup light corn syrup
3 cups C&H powdered sugar, divided 2cups + 1 cup
2 cups crushed vanilla wafers
2 cups crushed ginger snaps
72 Hershey Kisses (I like the cherry cordials)

Whisk together the hot water and cocoa mix until smooth.
Add peanut butter and corn syrup. Blend until smooth.
Add 2 cups powdered sugar and stir until well blended.
Stir in cookie crumbs until well blended.
Spray wax paper with PURE (these will be sticky so don’t forget this step).
Drop heaping teaspoonfuls of dough onto the wax paper.
Place the remaining 1 cup of powdered sugar in a shallow bowl.
Roll each piece of dough into a ball and dredge in powdered sugar.
Press your thumb into the center and fill with a Hershey’s kiss. I used cherry cordial kisses.

SLOW COOKER TEXAS PULLED PORK

Slow Cooker Texas Pulled Pork adapted from allrecipes.com

This recipe is for 8 servings but I doubled it (plus a little more) to have about 20 servings.

1 teaspoon vegetable oil

1 (2lb) pork shoulder roast

1 cup BBQ sauce

1/2 cup apple cider vinegar

1/2 cup chicken broth

1/4 cup light brown sugar

1 tablespoon prepared yellow mustard

1 tablespoon Worcestershire sauce

1 tablespoon chili powder

1 extra large onion, chopped

2 large cloves, crushed

1 1/2 teaspoons dried thyme

8 hamburger buns

2 tablespoons butter

Directions: Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the BBQ sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork 5 to 6 hours.

Remove the roast from the slow cooker, shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Modifications:

-I didn’t use brown sugar.

-I didn’t toast the buns.

Here’s what you’ll need: