Category: MEMES & LINK PARTIES

Fire Day Friday: Grilled Pork Chops with Pineapple Cucumber Relish

When I was in college (in Nebraska), we used to frequent this little place called Cliff’s Lounge.  Cliff’s Lounge was known for it’s Kamikazes.  Fifty (yep..5-0) different flavored Kamikazes to be exact!  It was a college students little heaven, trust me!  And we aren’t talking shots…we are talking large (did I mention LARGE) glasses of the devils’ own liquid!  My top 3 picks from that list of 50 were:  Purple Hooter, Troutwater (don’t judge), and Pineapple.  I have a vague memory of consuming all three one night… but we’ll skip over those stories as my mom might be reading this!!

So, I guess you are probably asking yourself why I’m telling you this, right?  Well, it seems that every time I eat or drink something pineapple, I am reminded of the Pineapple Kamikazes at Cliff’s.  Don’t ask me why, it’s been years since I’ve been to Cliff’s, but there was just something about those tasty drinks and the green tissue paper balls hanging from the ceiling that I will never, ever forget.  Plus, this is a little plug for Cliff’s – if you are ever in Lincoln, Nebraska, I highly recommend stopping by for a drink or two (or three).  The atmosphere alone is worth checking out!!
ANYWAY…on to what we are really here for:  If you have followed by blog at all, or have read at least one of my posts here since the beginning of the year, than you will probably know that I have a thing for sauces.  When I say sauces, I do have to include salsas and relishes to that mix…as I see it, salsas and relishes are just chunky forms of sauce anyway 🙂
My only problem with this meal was that I could not find thick cut pork chops.  UGH!!  It’s getting harder and harder for me to find anything but paper thin cuts.  What I hate the most is that the cook time has to be very hot and very fast so that it doesn’t dry out.  If you find thicker chops, grab them…just remember to keep them on the grill longer.  Other than that, this meal was perfect.  The flavors melded perfectly together… but I believe one of the best flavor combos out there are pineapple and pork!

Grilled Pork Chops with Pineapple Cucumber Relish
Adapted from Food Network Magazine
Printable Recipe 
Ingredients:
1 cup chopped or crushed pineapple
1 Tablespoon pineapple juice
2 teaspoons lime juice
1 teaspoon creamy peanut butter
1 teaspoon fish sauce
1 jalapeno pepper, finely chopped
1/4-1/2 English cucumber, finely chopped
salt and pepper
4 pork chops (whatever cut you can find will work – ours were boneless loin chops)
2 teaspoons olive oil
garlic salt
pepper
cayenne

Directions:

Rub the pork chops on both side with olive oil.  Season with garlic salt, pepper, and cayenne.  Allow to sit in the refrigerator for at least 1 hour.  If using thin chops, leave them in the fridge until you are just ready to throw them on the grill…the colder your thin chops are, the better.
In a food processor, puree 1/2 a cup of the pineapple along with the lime juice, peanut butter, and fish sauce.  In a bowl, add the cucumber, jalapeno, and remaining pineapple.  Pour the puree over and toss to combine.  Season with salt and pepper.

Preheat your grill to 425 degrees.  Grill, covered, for 3 minutes, flip and grill another 2-3 minutes.  Remove pork from the grill, serve with relish.  Enjoy!

Save Room for Dessert…Chocolate Cupcakes with Buttercream Icing

Andrew and I had a baking day yesterday.  Last week, I won an auction at a PTA function, the annual Pelican Palooza.  My win was a large basket filled with cookbooks, measuring spoons, and Andrew’s favorite, a kid’s baking set.  All week long he asked when he was going to be able to use his baking stuff.  I asked him what he wanted to bake and he chose cupcakes, chocolate, of course.  Before we even starting on the cupcake batter, he had pulled all of the gel food coloring out of the pantry.  I asked him to choose 5 colors, and voila, you can see his choices.  I mixed the icing, but I let him do the rest.  He chose pink, because “moms like pink.”  His favorite was the blue.
The recipe I used was from Rebecca Rather’s The Pastry Queen.  I adapted her Mexican Chocolate Fudge-Pecan Cake for the cupcakes, leaving out the cinnamon and halving the recipe.  It’s a nice cupcake; Andrew was happy, and I’m sure you will be, too, so be sure to save room for dessert when you make these!

Chocolate Cupcakes with Buttercream Icing Printable recipe
1 stick unsalted butter
¼ cup cocoa powder
3 oz water
1 cup sugar
½ cup buttermilk
1 tablespoon vanilla
1 large egg
1 cup flour
½ teaspoon baking soda
⅛ teaspoon salt


Preheat oven to 350 degrees.  Line a muffin tin with paper liners (15-18)
Over medium heat, melt butter, add cocoa and stir until smooth.
Pour in water and continue to stir over medium heat.
Pour mixture into a bowl, the add the sugar, buttermilk, vanilla, and egg; whisk mixture until smooth.
Add flour, soda and salt, whisking until dry ingredients are incorporated in the wet.
Divide batter amongst liners and bake for 25-30 minutes, or until a tester inserted comes out clean.  
Allow to cool before applying the icing.


Buttercream Icing
2 tablespoons unsalted butter, softened
1 teaspoons vanilla
2 tablespoons milk
2-3 cups powdered sugar


Cream together butter and vanilla until fluffy, about 3 minutes.  With the mixer on low, gradually add 2 cup powdered sugar, then slowly pour in the 2 tablespoons of milk, 1 tablespoon at a time. Add more powdered sugar or milk, to reach desired consistency.
Divide icing and mix in gel food coloring.
When cupcakes have cooled, frost as desired. 


A to Z Blogging Challenge

There is seriously something wrong with me. I know I have absolutely no business joining another challenge as busy and overwhelmed as my life is right now, but you know how I am, I can’t resist a good challenge!

I stopped over to visit my blogging buddy Martha from Menagerie today and found a fun A-Z Blogging Challenge she is participating in…

Of course I’ll play along too, who could resist?  If you’d like to join us just click the badge! This isn’t necessarily a photo challenge, it can be anything at all as long as it represents the letter for that day. The challenge is to post every day this month (except Sundays) for a total of 26 A-Z posts. So far there are 1210 participants and more still joining!

I’ve been wanting to get more active again here at 3 Sides of Crazy, what better way to give myself that little push!

Since I just found this challenge today I have to catch up so I’m including both A and B today.

Yesterday’s letter was A – is for Absent, what I was yesterday!
Today the letter is B – is for Busy Bee, that’s me!

Come play along, this is going to “B” fun  😉

TOMATO SPAGHETTI CUPS

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com! 
This recipe has been floating around so long in the box of scraps that I have no idea where it originated (but it look like a page from an old Lawry’s magazine from when I worked there) which based on all my changes doesn’t matter. Some days I feel like an archaeologist, but come up with oldies that were favorites and will now be revived.  I originally made the tomatoes for Ivonne’s Magazine Monday and they were a HUGE hit with the family for a spring or summer meal. Perfect in fact for the new Daring Cooks challenge.  I can’t wait to come up with a sweet version of an edible container for Daring Bakers.

 TOMATO SPAGHETTI CUPS

6 firm medium tomatoes
6 ounces cooked cappelini
1 tablespoon peanut oil
2 tablespoons lemon juice
+2 tablespoons rice wine vinegar
1/4 cup plain yogurt1/4 cup sour cream or ricotta cheese
1/4+ cup shaved Parmesan cheese
1/4 cup mayonnaise
1 celery stalk, minced
2 teaspoons fresh chives*
1 teaspoon Lemon Pepper Spice Hunter salt-free Key Lime Pepper
1 teaspoon Seasoned Salt McCormick Salad Supreme
  • Cut the stem ends from the tomatoes and carefully scoop out the seeds and pulp (I saved these for sweet and sour tomatoes tomorrow night).
  • Toss the pasta with the oil and lemon juice and allow to cool.
  • Whisk together the mayonnaise, sour cream, lemon pepper, salad supreme and Parmesan cheese.
  • Toss the pasta mixture with the mayonnaise mixture and gently spoon into the tomato shells.
  • Sprinkle the tops with ground parsley and paprika.

*I increased the lemon juice to 2 tablespoons and revived dried chives in the lemon juice before I began assembling the tomatoes.
+Not in the original recipe

TOMATO SPAGHETTI CUPS

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com! 
This recipe has been floating around so long in the box of scraps that I have no idea where it originated (but it look like a page from an old Lawry’s magazine from when I worked there) which based on all my changes doesn’t matter. Some days I feel like an archaeologist, but come up with oldies that were favorites and will now be revived.  I originally made the tomatoes for Ivonne’s Magazine Monday and they were a HUGE hit with the family for a spring or summer meal. Perfect in fact for the new Daring Cooks challenge.  I can’t wait to come up with a sweet version of an edible container for Daring Bakers.

 TOMATO SPAGHETTI CUPS

6 firm medium tomatoes
6 ounces cooked cappelini
1 tablespoon peanut oil
2 tablespoons lemon juice
+2 tablespoons rice wine vinegar
1/4 cup plain yogurt1/4 cup sour cream or ricotta cheese
1/4+ cup shaved Parmesan cheese
1/4 cup mayonnaise
1 celery stalk, minced
2 teaspoons fresh chives*
1 teaspoon Lemon Pepper Spice Hunter salt-free Key Lime Pepper
1 teaspoon Seasoned Salt McCormick Salad Supreme
  • Cut the stem ends from the tomatoes and carefully scoop out the seeds and pulp (I saved these for sweet and sour tomatoes tomorrow night).
  • Toss the pasta with the oil and lemon juice and allow to cool.
  • Whisk together the mayonnaise, sour cream, lemon pepper, salad supreme and Parmesan cheese.
  • Toss the pasta mixture with the mayonnaise mixture and gently spoon into the tomato shells.
  • Sprinkle the tops with ground parsley and paprika.

*I increased the lemon juice to 2 tablespoons and revived dried chives in the lemon juice before I began assembling the tomatoes.
+Not in the original recipe

Fire Day Friday: Island Beach Chicken

I’d love to tell you that I call this Island Beach Chicken because it reminded me of my sun bleached days surfing the East coast of Florida.  Can’t you just see the flickering orange light of a bonfire, crackling against the sound of the crashing night surf?  The warm sea breeze carries the smell of spicy wood grilled chicken in the air along with the chatter and laughter of a handful of weary surfers. 

Reality Check:  While we did spend many a day chasing the best waves up and down the coast, we NEVER ate like that.  We were broke (duh, we surfed all day), it was late, and we ate off the $1 menu at Taco Bell.  (Actually back then it was a $.79, $.89, $.99 menu).  Yeah, this is really me circa 1984. 
I call it Island Beach Chicken because it mimics my favorite jerk chicken and just about any other chicken from island beachy destinations like Jamaica, the Bahamas, Virgin Islands or Barbados.   They all use a spicy, highly seasoned mojo and grill over live fire.  
Island Beach Chicken
Source:  www.nibblemethis.com
1 whole chicken, cut into pieces (or 8 bone in thighs, 4 leg quarters, whatever….)
1 ea roasted red bell pepper (I used a jarred pepper which is about 1/4 cup, real ones yield more)
1 ea habanero pepper, seeded and diced (wear gloves, trust me)
1/4 cup green bell pepper, diced
1 ea green onion, diced
1/4 cup red onion, diced
1/4 cup yellow onion, diced
1/4 cup parsley, diced
2 cloves garlic, diced
1 tsp salt
1 tsp dried thyme
1/4 cup orange juice
1/4 cup lime juice
1/4 cup oil
Like I said, the beachy chicken dishes almost all have a mojo paste thing going on.  Take all of the ingredients except the chicken and put in your blender, food processor or Magic Bullet (What?  it was a gift)
and blend/process/bulletize until smooth.
Marinate the chicken with the mixture for 4-8 hours.
Set up your grill for a medium heat (350f) direct cook.  That takes about 1 chimney full of Kingsford Charcoal for my grill.  (The grill I use other than our two Big Green Eggs)
Grill for 8-12 minutes per side.  I spend much more time turning these throughout the cooking time compared to a steak when I say the less turning the better.
Don’t be afraid of a little char.
Remove when the thighs are 170f and the breasts are 160f. 

Wow, this was totally tubular and awesome to the max!

Seriously though, the marinade is spectacular.  It brings all of the flavor of jerk chicken without all of the burning heat. 

CHICKEN with VERDE SAUCE ~ CLASSIC GOOD EATS

  • Spray casserole dish with PURE
  • Lay chicken pieces in bottom.
  • Generously salt and pepper chicken.
  • Cover with Fire Roasted Salsa Verde
  • Place a generous dollop of sour cream on top of each chciken piece.
  • Cover with grated Monterey Jack cheese.
  • Sprinkle with diced tomatoes and chopped cilantro.
  • Bake 45 minutes at 350 degrees.
Fire Roasted Salsa Verde 
My Source for awesome homemade verde sauce =  Chris the wonderful cook, griller, photographer and Big Green Egg enthusiast. Check out his blog at www.nibblemethis.com   His Source = Adapted from Steven Raichlen’s Planet Barbecue! 
1 pound tomatillos, husks removed
1 Serrano pepper
1 jalapeno pepper
1 Anaheim pepper
1 large onion, peeled and sliced into thirds
3 cloves garlic, peeled and skewered together with a toothpick
½ cup cilantro, chopped
1 tablespoon bacon fat
3 ounces chicken stock
½ teaspoon sugar
Salt and pepper to taste
  • Get your grill cooking at about 450f. 
  • Place the peppers and tomatillos on and sear them until all sides are blackened. 
  • This should take a few minutes per side. Remove and place them into a plastic bag for 5 minutes. 
  • Meanwhile, grill the onion and garlic until browned (about 4 minutes a side for the onion, 1-2 for the garlic) and remove from heat. 
  • Skin, seed, and dice the peppers. 
  • Skin and quarter the tomatillos. Don’t be super picky about getting all the charred skin off, you want a little in there for flavor. 
  • Quarter the grilled onions. 
  • Place them all in a food processor and pulse them until you get a salsa like texture. 
  • Heat the bacon fat over medium high heat and then add the tomatillo mixture for 3-5 minutes. You’ll get some thick “pops” as the thick liquid heats but keep stirring. 
  • Mix in the chicken stock and bring to a simmer. Cook for 5 minutes, letting the flavors get happy together. 
  • Season with salt and pepper to your taste.
Be sure and stop by my food blog, Always Eat On The Good China for other tasty recipes.

SMOKEY CARAMELIZED BALSAMIC CHICKEN

I had a bottle of liquid smoke sitting in my cupboard for a long time. I used it for a few things but didn’t know what else to do with it.

Until now.  I’ve made this chicken several times and it’s always a hit.  It’s a quick, simple way to dress up ordinary chicken in a delicious, healthy way.

SMOKEY CARAMELIZED BALSAMIC CHICKEN

2 tablespoons I Can’t Believe It’s Not Butter, light or regular butter
2 teaspoons liquid smoke, divided
1 medium onion, finely diced
1 cup water
2 cloves garlic
3 – 6 ounces boneless chicken breasts
2 tablespoons balsamic vinegar
2 teaspoons brown sugar
salt and pepper
  • In a large pan, melt butter with 1 teaspoon of the liquid smoke. 
  • Toss onions in and saute for a few minutes or so. 
  • Season chicken with salt and pepper, add to pan and brown for about 10 minutes, turning once. 
  • Remove to a plate, add garlic and one cup water to the pan, boil for about 1 minute scraping up the browned bits. 
  • Return chicken to pan, cover and simmer until chicken is cooked through, about 20 – 30 minutes. 
  • Move chicken to one side of pan (or briefly remove), and stir in brown sugar, balsamic vinegar and 1 teaspoon liquid smoke. 
  • Boil uncovered until slightly thickened. 
  • Move the chicken around in the delicious liquid to slightly caramelize on the chicken. 
  • Serve with flavored onions over the chicken.

Total calories = 1064

3 servings = 355 calories per chicken breast

Calling all foodies!

We are looking for an avid foodie to host Tuesdays for the “TRY A NEW RECIPE” theme, an anecdotal/tutorial style post with pictures.  If you are interested or know anyone who might be, please leave a comment on this post and Martha or Tamy will get back to you ASAP.

BANANA SPLIT PIE~SAVE ROOM FOR DESSERT

A cross between a cheesecake, cream pie, and pudding, this is the perfect dessert for a family BBQ or potluck.  It does require some chilling time, so it’s best to make it the night before.  When you make this, everyone will definitely want to save room for dessert…

BANANA SPLIT PIE
3 cups graham cracker crumbs
1 stick butter, melted
8 ounces cream cheese, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla
16 ounces sour cream
3 bananas, sliced
20 ounce can crushed pineapple
Maraschino cherries, with or without stems
1 cup pecans, toasted and chopped, for garnish
Whipped cream or cool whip
Grated chocolate, optional

  • Preheat the oven to 325 degrees.
  • In a 13×9 baking dish, melt butter in microwave, then add graham cracker crumbs and mix well, pressing the mixture onto the bottom; set aside.
  • Combine the cream cheese, sugar, and vanilla in another mixing bowl and beat with an electric mixer until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition, until completely blended.
  • Spread this mixture evenly over the graham cracker crust and bake for 30 minutes.
  • Remove from the oven, spread the sour cream over the cream cheese mixture, and bake for 15 minutes longer.
  • Remove from the oven and cool completely.
  • While base is cooling, drain crushed pineapple and slice bananas into 1/4″ slices; gently toss pineapple and bananas together.
  • When cool, layer the pineapple and banana mixture over the sour cream and then spread the whipped cream evenly over the top.
  • Dust with grated chocolate, if desired, then sprinkle with the chopped pecans and the cherries.
  • Refrigerate for at least 2 hours before serving.

WHIPPED CREAM
2 cups heavy whipping cream
1/4 cup powdered sugar
1 1/2 teaspoons vanilla

  • Beat whipping cream until soft peaks form – texture should be billowy.
  • Stir in powdered sugar and vanilla.
  • Use immediately.

Recipe adapted from Pecans from Soup to Nuts by Keith Courrege and Marcelle Bienvenu