Pineapple Pork Chops with Snap Peas and Jasmine Rice and "Hello Fresh"

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You know how you see those ads for those meal service companies?  The ones that send you all the ingredients for 3 meals a week?  Well those ads are everywhere I look.

They are on Facebook, TV commercials, advertisements on most sites, and even Pinterest.  I saw them so much and I was curious so I caved in and joined one. (Not sponsored, I actually joined and paid myself.)

I picked Hello Fresh.   I found this particular plan appealing for several reasons.  Firstly, I resonated with the food choices they had, that was a must if we are going to have our meals "planned" for the week.  The delivery is very convenient, you get to chose the delivery day.  You pick from portions for 2 people or family meals.  You choose how many meals per week are delivered, and you get to choose the dishes you'll be making.  Skipping a week is easy to do as well, although you do have to act fast if you want to skip a week.

I chose a 3 meal week and had them delivered on a Saturday.  Totally convenient.  The box arrived and it was huge and heavy!  They pack these babies well!  Inside were my three recipe cards, 3 boxes with ingredients separated by meal.  Under this was two very large frozen gel packs and then under that were all the meats (in vacuum packages)  associated with the meals.  Nothing was going to spoil in this box by leaving it on the doorstep for several hours.  Mine was sitting on my porch when I came home around 10:30 am.  

The first meal I chose to make was a light and tropical flavored dish of Pineapple Pork Chops with Snap Peas and Jasmine Rice.  We really loved the flavors of the dish and I found this very easy to make.  Great instructions are included with step by step photos so if you are unsure in the kitchen you can still make this weeknight meal.

I followed the instructions and they were well thought out and easy.  They seem to do one step at a time finishing a section before moving on, but seasoned cooks may end up doing several steps simultaneously like I did and it all works out great.  The end result was a very light and tasty meal with a good flavor combination of pineapple over pork.

Pineapple Pork Chops with Snap Peas and Jasmine Rice was a quick and easy summer meal that we will keep in our rotation because we enjoyed it so much.  I'm going to swap out the pork for chicken next time and change it up just a bit for variety.  I'm sure fish will turn out wonderful as well if you like. 

The recipes are very easy, great for beginners so that is a plus if you are looking for easy yet different weeknight meals.

I will be sharing with you the other two meals we made in the next few posts.  Stay tuned for more from Hello Fresh and my opinions about this service.

The recipe for Pineapple Pork Chops with Snap Peas and Jasmine Rice is below.

Enjoy!

Pineapple Pork Chops with Snap Peas and Jasmine Rice

recipe from Hello Fresh (meal service)

serves 2

1 fruit cup of pineapple tidbits (such as dole fruit cup)

6 oz Sugar Snap Peas

1 Shallot

1 Lime

2 tsp Cilantro

1/2 c Jasmine Rice

2 (6 oz) pork Chops

2 tsp Honey

1.  Wash and dry all produce. Bring ¾ cup water and a large pinch of salt to a boil in a small pot. Trim any tough ends from snap peas. Peel, halve, and mince shallot. Cut lime in half. Finely chop cilantro. Drain pineapple, reserving juice, and finely chop flesh.

2.  Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until meal is ready.

3.  In a medium bowl, combine pineapple, 2 tsp shallot, half the cilantro, and juice from one lime half. Season with salt and pepper.

4.  Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook until nearly cooked to desired doneness, 4-5 minutes per side. Stir remaining shallot, honey, pineapple juice, and 2 TBSP water. Cook until pork is done, another 1-2 minutes. Remove from heat and stir in a squeeze of lime.

5.  Transfer pork and glaze to a plate; cover with foil to keep warm. Wipe out pan, then heat a drizzle of olive oil in it over medium-high heat. Add snap peas. Cook, tossing occasionally, until tender but still slightly crisp, 3-5 minutes. Season with salt and pepper.

6.  Stir remaining cilantro and a squeeze of lime into rice. Divide between plates, then top with snap peas, pork, glaze, and salsa.

Blackberry Jalapeno Glazed Pork Tenderloin with Roasted Vegetables

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Let's amp up your game for this grilling season!

BIG, BOLD flavors is what it's all about.  So I turned to the master of flavors that are "off the hook!" Guy Fieri and searched for the perfect recipe to present to you today.

BLACKBERRY JALAPENO GLAZED PORK TENDERLOIN 

THIS is the recipe of the SUMMER!!!  If you make only one new grilled dish this summer make this one.  Otherwise you will be missing out on a dish that totally knock your socks off.  This spicy sweet Blackberry Jalapeno glaze covers a juicy grilled pork tenderloin that elevates this dish to outstanding!

I modified his recipe just a bit.  He brines his pork tenderloin first.  Since I think that a pork tenderloin is tender and juicy as it is I skipped that part.  Plus it made this quicker to prepare and it came out fantastic without the brine.  

The sauce really is the kicker to this dish.  Something this bold needs to have a great side dish that compliments it without overpowering it.  Roasted vegetables are the perfect side dish for that.  I chose multi-colored carrots of yellow and orange, along with fresh green beans, and cauliflower.  (MGG loves his cauliflower!)  Roasting is easy to do so this side dish basically takes care of itself while you grill the pork.

This dish is outrageously good!  Try it at your next opportunity and double it if you want to invite friends over.  Great for Father's Day or any celebration, or just a weekend cookout.  You will be the envy of the crowd, and the new master griller in town!

Enjoy!

Blackberry Jalapeno Glazed Pork Tenderloin with Roasted Vegetables


Pork:
1 tablespoon olive oil
1 teaspoon freshly cracked black pepper
1 1 1/2 pound pork tenderloin, silver skin removed

Blackberry Jalapeno Glaze:

1 tablespoon unsalted butter

1 to 2 roasted jalapenos, seeded, minced

1 tablespoon chopped garlic
1/2 cup seedless blackberry preserves
1 1/4 cup wine, preferably Merlot
1/2 teaspoon cornstarch

Vegetables:

1 head cauliflower
1 small bunch of multi-colored carrots
1/2 lb fresh green beans

Make the Blackberry Jalapeno Glaze:
Add the butter to a saucepan over medium-high heat. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes. Stir in the blackberry preserves and 1 cup wine and combine well. Simmer until reduced by half. Add the cornstarch to the remaining 1/4 cup red wine in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.

Preheat oven to 450 degrees.

Prepare the vegetables by cutting the stalk off of the cauliflower and cut into florets. Place on a sheet pan along with the carrots. Make sure not to overlap. Place in the oven and cook for 15 minutes. Remove pan from the oven and flip the vegetables and add the green beans. Return to the oven for another 10-15 minutes until caramelized.

Meanwhile preheat a grill or grill pan to medium heat.

Add the pork tenderloin to the grill and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees on an instant-read thermometer. At this point, evenly spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil. Temperature should be around 155 to 160 degrees.

Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze and roasted vegetables.

adapted from Guy Fieri's Blackberry Jalapeno Glazed Pork Tenderloin

Host a Festive Easter Brunch

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There is no better way to celebrate Easter, and the wonderful days of Spring, than with a scrumptious midday meal!  This one is filled with a wonderful array of dishes from Pork Loin, spring Strawberry salad, and luscious carrots.

Check out the menu with recipes below.

2017 Easter Brunch Menu

Pear Sparklers

Plum and Marscapone Crostini

Fresh Strawberry Salad

Strawberry Hot Cross Buns

Ginger and Herb Roasted Pork Loin

Classic Mashed Potatoes

Steamed Carrots in a Garlic Ginger Sauce

Individual Strawberry White Chocolate Trifles

Menu

Start the holiday right by offering Pear Sparklers in fancy goblets.  This light and refreshing drink is non-alcoholic but the addition of vodka would turn this into an adult cocktail.

Set out a platter of Plum and Marscapone Crostini for family and guests to nibble on while you put the finishing touches to the rest of the meal.

Spring salads can be a delight.  Present them with this Fresh Strawberry Salad that is bursting with in season strawberries, pecans, spinach, and feta.

Strawberry Hot Cross Buns are a holiday tradition.  The addition of strawberries just elevates it up a notch and screams spring.

Make this year's main entrée a beautiful and delicate Pork Loin.  Roasting this  Ginger and Herb Roasted Pork Loin  caramelizes the outside and produces a tender and juicy cut of meat. 

Potatoes are a traditional side dish at most holidays.  These Classic Mashed Potatoes will make the whole meal warm and comforting.

Spring carrots make an excellent side dish.  Serve my Steamed Carrots in a Garlic Ginger Sauce which compliment the pork loin perfectly.

Move over carrot cake, there's a new favorite in town! Individual Strawberry White Chocolate Trifles  make a dazzling individualized dessert that your guests will love.



For more Easter inspiration use the search word "Easter" in the search bar to the side.

Benefits of Oranges

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There is still plenty of citrus in the markets, so before it goes away until next year I wanted to talk a little about Oranges.

Oranges are one of the greatest members of the citrus family.  Nutrients in oranges are plentiful and diverse. The fruit is low in calories, contains no saturated fats or cholesterol, but is rich in fiber.

Oranges, like other citrus fruits, are an excellent source of vitamin C, vitamin A, and other antioxidants.  They also contain minerals like potassium and calcium.  Oranges are in season  from October to February/March, (depending on the variety) although I am still seeing these delicious beauties everywhere.  Some varieties of sweet oranges are Valencia, Navel, Persian variety, blood orange, and Cara Cara.

I'm IN LOVE with Cara Cara oranges right now!

Oranges can be kept at room temperature for a week or so. They will also stay fresh for a few weeks in the refrigerator.  

Celebrate the goodness of oranges while they are still around!  Here are some of my favorite orange recipes:




Orange Salad with Arugula and Spinach






Simple Asian Salad







Blood Orange and Pear Salad with Lemon Vinaigrette






California Salad

Orange Iced Tea

Pork Chops in an Orange-Cumin Sauce

Caribbean Chicken Salad


Enjoy!

7 Halloween Party Ideas

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7 Halloween Party Ideas

For all the Ghouls and Goblins out there I bring to you 7 Halloween Party Ideas.  Whether you are having and adult party of one for the kids there is something for everyone!

Happy Halloween!

Screaming Pretzels

Monster Mash

Sloppy Guiseppe's

Crescent Roll Mummy Dogs

Pork and Pumpkin Stew

Baby Acorns

Crispy Chicken and Apple Salad

Summer of Grilling: Grilled Citrus Pork Tenderloin

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2016 is going down as the summer of grilling for us.

This is the year that we are going to perfect our grilling skills and it all starts with a Master Grilling Class that we took.  What an excellent class!  It was a small group of 10 people with hands on grilling for about 2 hours.  We prepped, studied, grilled, studied some more, and then ate a delicious dinner.  We got to learn various grilling techniques on different types of food.  The menu was simple:  How to grill vegetables, How to make the perfect steak, direct vs. indirect heat, searing, and grill to oven with chicken.  As an added bonus we made several different sauces such as a chimichurri, a teriyaki for grilled shrimp and a lemon herb for the chicken.

The best part was all the Q&A sessions where we learned so many tips.  It really helps when you get to pick the brain of a chef.  "It's all about technique" chef Mike says.   You can take the same recipe and have 5 chefs make it and each one will be unique because their style and techniques may be slightly different.  Makes sense right?  Otherwise we wouldn't have so many restaurants with overlapping dishes.

To put our Master Grilling class to good use we promptly went and bought a wonderful pork tenderloin (you know, the other white meat...) to try out all the tips we learned on the grill.  We don't eat pork that often although we love it, and I usually roast my tenderloins, so this was going to be fun!  Pork, like chicken is a neutral bases that lends itself to so many different flavors.  Since summer gives us an abundance of fresh fruits and vegetables I wanted to theme our dinner around light summery flavors.  I whipped up a wonderful Citrus Glaze to go on the pork, and we served it with my Sautéed Zucchini with Mint, Basil, & Pine Nuts as a side dish.   

Wow, the class was a hit, the grilling came off like a breeze, and the dinner was a fabulous success!  The pork turned out tender and juicy and the glaze was the perfect amount of light citrus, sweet and heat all rolled into one.  Could not have been any better.

We have so many things we want to grill this summer so be on the look out for more delicious food coming your way!

Enjoy some grilling this summer!

Grilled Citrus Pork Tenderloin

serves 2

1 pork tenderloin (about 1 - 1 1/4 pounds)
Kosher salt and ground black pepper

¾ cup orange marmalade (I used one with pieces of fruit in it)

Zest and juice from 1 orange
Zest and juice from 1 lemon
Pinch of red pepper flakes
Garnish:  lemon slices

Remove the silver skin from the pork tenderloin.  Season both sides with salt and pepper.  Allow the meat to come to room temperature (about 15 minutes) while you heat the grill to medium-high heat. 

Meanwhile in a small saucepan add the orange marmalade, zest from the orange and the lemon, and orange juice and lemon juice.  Stir to combine.  Add the red pepper flakes and heat over low heat until the sauce starts to melt a little and combines well.  Remove several spoonfuls to a bowl to use for serving and the remaining glaze will be used during grilling.

Place the tenderloin on the grill and cook 8 minutes on the first side.  Turn the tenderloin over and baste with the glaze.  Cook another 8 minutes.  Turn over again and baste with the glaze.  Cook turning frequently so the glaze does not burn until the meat reaches 155 degrees.  Remove from the grill and allow to rest 5-10 minutes before slicing into 1/2" pieces.

Serve with additional glaze drizzled on top and lemon slice on the side if desired.