My Menu Blog

1 qt. water
2 orange pekoe tea bags
2 tbs. Kosher salt
1 tbs. molasses
½ small onion, thinly sliced
2 tsp. whole coriander seeds
2 tsp. whole black peppercorns
6 whole allspice berries
6 whole cloves
4 cloves garlic, mashed flat with the back of a knife
4 sprigs thyme
2 sprigs rosemary
1 bay leaf
2 cups ice
4 (10-12 oz.) bone-in pork loin chops

1. In a large pot over med.-high heat, combine the water, tea bags, salt, molasses, onion, coriander, peppercorns, allspice, cloves, garlic, thyme, rosemary and bay leaf. Bring to a boil. Remove from heat. Transfer to a sealable container. Add ice and let cool to room temp.
2. Remove tea bags. Add pork chops, seal and refrigerate for 24 hrs. Remove the pork chops from the brine. Pat dry with paperp towels; set aside at room temp. while pre-heating the grill.
3. Prepare a charcoal  fire using about 6 lbs. of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20-30 min. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until med-hot (when you can hold you hand 5 in. above the grill surface for no longer than 3-4 seconds). Or for a gas grill, turn all the burners to high, close the lid and heat until very hot, 10-15 min.
4. Place the pork chops in the prepared rill and cook until an instant read thermometer reaches 145°F, 5-7 min. per side.

1 tbs. EVOO
1 lb. ground chicken
1/3 cup sliced green olives (drained)
1½ cups low-sodium tomato sauce
1/3 cup pre-diced onions
¼ cup raisins
1 tbs. minced garlic
¼ tsp. cayenne pepper
4 med. tortillas

1. Preheat large sauté pan on med-high 2-3 min.
2. Place oil in pan; swirl to coat. Add chicken; cook 5-7 min., stirring to crumble meat, or until meat is brown and no pink remains. Meanwhile, chop olives coarsely.
3. Stir in remaining ingredients; cook 6-8 min., stirring occasionally, or until flavors are blended and mixture is thoroughly heated.
4. Meanwhile, wrap tortillas in paper towel and microwave on high 30-45 seconds or until warm. Spoon meat into tortillas and serve.

10 oz. frozen breaded chicken tenders or strips
8 large flour tortillas
Cooking spray
1 cup shredded Italian-blend cheese, divided
1½ cups pasta sauce

1. Preheat 2-sided grill. Place chicken tenders on plate. Microwave on high 3-5 min. or until heated. Cut chicken into bite-size pieces.
2. Lightly coat one side of the tortilla with cooking spray. Arrange 4 of the tortillas on clean work surface (sprayed side down). Sprinkle 2 tbs. of the cheese over each tortilla, then ¼ of the chicken. Spoon ¼ of the marinara sauce over the chicken, then sprinkle with 2 more tbs. of the cheese. Cover each with remaining tortillas (sprayed side out).
3. Place one or two quesadillas on grill (depending on size of grill). Cook 4-5 min. until golden. Let stand 2-3 min. before cutting. Cook remaining quesadillas. Cut each quesadilla into wedges and serve.

2 tbs. butter
2 cups precooked refrigerated sliced potatoes
½ cup chopped red onion
½ cup cubed ham, fully cooked
6 whole eggs, scrambled
½ cup baby spinach leaves
1 cup shredded cheddar cheese

1. In skillet over med. heat, add butter, potatoes, onion and ham. Sauté until potatoes are heated through.
2. Add eggs and stir for 1 min. Add spinach and stir just until eggs begin to thicken. Reduce heat to low and cover pan.
3. Cook until eggs are just set.
4. Sprinkle cheese on top and serve.

½ cup Champagne vinegar
½ cup olive oil
½ pint of fresh raspberries
1 tbs. sugar

1. Whirl all ingredients in blender until smooth.

4 salmon steaks

Marinade:
1/8 cup honey
¼ cup vegetable oil
1 tsp. grated fresh ginger
2 cloves garlic
¼ onion
1 pinch salt
½ mango pitted and peeled
½ cup sliced peaches canned or fresh

Mango Salsa:

½  cup diced peaches (fresh or canned)
1 mango pitted, peeled and diced
½ red pepper diced
3 green onions, chopped
1 tsp. fresh ground ginger
¼ cup chopped parlsey
1 jalapeño pepper seeded and chopped (optional)
2 tbs. lime juice

Salmon:

1. Place all marinade ingredients in food processor and blend until smooth.
2. Immerse salmon in marinade and refrigerate for 1 hr. Make salsa during this time.

Mango Salsa:

1. Toss all ingredients together. Refrigerate 1 hr.

Grill salmon approximately 5 min. per side, plate and spoon salsa over fish.

2 lbs. ground chicken
2 tbs. chopped parsley
4 cloves chopped garlic
1 tsp. chopped shallot
1 stalk diced fennel
Salt and pepper to taste
4 large bell peppers

1. In a large bowl combine chicken and parsley, garlic, shallot, fennel, salt and pepper until just blended.
2. Remove tops from peppers and clean out the seeds. Fill each pepper with chicken mixture.
3. Bake at 350°F for 1 hr. or until juices run clear.

1½ lbs. boneless skinless chicken breasts
1/3 cup olive oil
2 cloves garlic minced
2 tbs. fresh dill, chopped
1 tbs. fresh oregano, chopped
2 tsp. lemon zest
1 tsp. sea salt
½ tsp. fresh ground pepper
1 can artichoke hearts (14 oz.) drained and halved
8-10 cherry tomatoes
8-10 slices yellow squash
6-8 rosemary stems — thick woody stems about 6-8 in. long

1. Soak rosemary in cold water for at least 1 hr. before cooking.
2. Cut boneless chicken breasts into cubes
3. In a large bowl, combine next 7 ingredients add chicken and marinate at least 2 hours or overnight.
4. Remove chicken from marinade and assemble skewers with chicken and veggies. Grill until chicken is done.

2 large garlic cloves
1 med. onion, cut into 8 pieces
2-4 jalapeño peppers, quartered
½ cup cilantro leaves
½-1 tsp. sugar
2 cans (15 oz. each) while tomatoes, drained
1 tbs. lime juice
Salt to taste
Tortilla chips for serving

1. Place all ingredients except tortilla chips into blender. Cover and pulse 2 times until fruit and vegetables are chopped.
2. Pour into bowl, serve with tortilla chips.

3 Italian eggplants
1 large zucchini quartered
6 fresh baby artichokes prepared*
½ yellow pepper sliced thin
3 fresh cherry peppers cut in half
4 cloves garlic cut in half
¼ cup marsala
¼ cup olive oil
½ tsp. salt
½ tsp. red pepper flakes
2 tbs. chopped thyme
4 or 5 green and black olives

1. Preheat oven to 400°.
2. Combine marsala, olive oil, salt, pepper flakes and thyme in a large bowl. Add veggies and marinate for 15 min.
3. Remove veggies from marinade  and spread evenly on roasting pan. Roast 15-20 min. until veggies are tender.
4. Remove veggies and place on serving platter. Scatter olives around plate. Garnish with fresh thyme if desired.