West Indies Pork Chops

Salsa: Combine all ingredients in a bowl about 1-2 hours prior
1 cup canned black beans, rinsed
1 large mango, about 1 pound, chopped
1/4 cup sliced scallions, white and light green parts only
2 tablespoons finely chopped fresh basil
1 tablespoon extra virgin olive oil
2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon chile powder

Rub: Mix together in a bowl.
1 teaspoon brown sugar
1 teaspoon granulated garlic
1 teaspoon dried thyme
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice

2 pork chops, about 8 ounces each

Allow the chops to stand at room temperature  for 20 minutes before grilling.  Lightly brush the chops on both sides with olive oil and season with the rub.  Grill over DIRECT HIGH heat for 6 minutes (3 minutes on each side) to sear.  Then, reduce heat and grill on indirect heat for 5 minutes each side until barely pink in the center of the meat.  Remove from the grill and let rest for 3 minutes.  Serve warm over salsa.

(c) Weber's Real Grilling (modified)

Chunky Tomato Basil Soup

While I'm in rainy Washington, many of you are enjoying hot summer weather where you wouldn't dare think about eating soup at least for another 3 months.  Well, here is a simple recipe that is good for all seasons...Why? This Chunky Tomato Basil Soup can be served both as a soup for colder weather or a gazpacho (cold soup) for hot summer days!

Servings: 4
Serving Size: 1 1/2 cups- 300 calories

Ingredients:
2 tablespoons butter or margarine
1/2 cup chopped onion*
1 cup chopped peeled carrots*
2 tablespoons all-purpose flour
1 cup fat-free half and half
1 jar chunky Ragu garden vegetable pasta sauce
1 can diced tomatoes, undrained
1/4 cup chopped fresh basil leaves
Parmesan cheese for taste

*I like to chop the onion and carrots together in a food processor for finer and smoother pieces.

In a large saucepan, heat butter over medium heat.  Add onion and carrots and cook for 3-4 minutes until softened.  Stir in flour.  Gradually add half-and-half, cooking and stirring for about 2 minutes.

Stir in remaining ingredients. Cover and cook over medium heat for about 15 minutes, stirring frequently, keeping mixture just under a boil.  Top with Parmesan cheese and chopped basil leaves if desired.

If enjoying this as a gazpacho, skip the Parmesan and serve with freshly sliced mozzarella cheese or salad for a cool summer meal.

(c) Pillsbury with modifications

Hearty Chicken Noodle Soup

Last year I created my own rendition of Chicken Noodle Soup... Enjoy!

Ingredients:
1/2 of a rotisserie chicken (removed from bone and shredded)
1 tsp. minced garlic
1/4 tsp. black pepper
1/2 tsp. thyme
2 Tbsp. butter
1/2 white onion (chopped)
3 large carrots (peeled and cut into chips)
3 celery stocks (chopped)
(2) 48 oz. chicken broth
1/2 package egg noodles

Combine chicken, garlic, pepper, thyme, butter, onion, carrots, celery, and chicken broth into a large pot.  Bring to a boil for about 5 minutes until carrots are medium crunchy.  Add egg noodles to boiling soup and cook for time specified on noodle package. Serve!

That's it! Easy!

Baked Mac 'n Cheese

The best guilty pleasure!

Ingredients:
16 oz uncooked large elbow macaroni pasta
1/2 cup butter
2 cloves garlic, finely chopped
1/2 cup all-purpose flour
1 teaspoon salt
4 1/2 cups milk
1/2 cup shredded Gruyere Swiss cheese
1 cup shredded Gouda cheese
1/2 cup shredded Parmesan cheese
1 cup shredded Mozzarella cheese
1 cup panko bread crumbs

Directions:
1. Heat oven to 350 degrees.  Spray 13x9 inch glass baking dish with cooking spray.  Cook and drain pasta as directed.

2. Meanwhile, in a 4-quart saucepan, melt butter over low heat.  Add garlic; stirring frequently for 30 seconds.  With a whisk, stir in flour and salt until smooth and bubbly.  Increase heat to medium and gradually stir in milk. Boil for 1 minute.  Stir in all cheeses.  Until until cheese is completely melted, stirring occasionally.  Stir in cooked pasta.  Pour mixture into baking dish.

3.  Sprinkle panko over the top of the pasta.  Bake uncovered 25 minutes until bubbly.

(c) Kristen Stevenson

Pumpkin Zucchini Muffins

   
Ingredients:
3 eggs, lightly beaten
1 cup sugar
1 cup packed brown sugar
1 cup canned pumpkin
1 cup butter, melted
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cups shredded zucchini
1 cup chopped walnuts

Directions:
1. Preheat oven to 350 degrees.  Grease 2 cupcake sheets with cooking spray.  In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. 

2. Pour into cupcake pans, about halfway in each cup. Bake for 25 minutes. Cool in pans 10 minutes and remove to a wire rack. 

(c) Kristen Stevenson

Pumpkin Chocolate Chip Cookies

Ingredients:

1 cup unsalted butter, softened

1 cup white sugar

1 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup canned pumpkin

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 cups chocolate chips, semisweet 

Directions:

1. Heat the oven to 350 degrees. Spray cookie sheets with nonstick spray.

2. Beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips.

3. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

(c) Food Network

Skillet Chicken Divan

Ingredients:
1 tablespoon olive oil
1/2 yellow onion, diced
2 boneless skinless chicken breasts
1 1/4 cups water
2 tablespoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 boil in a bag brown rice
3 cups broccoli
1/2 cup shredded cheese (your choice)

Directions:
1. In a skillet, heat oil on med-high heat and saute diced onions for about 2 minutes.   Add chicken and cook 1 to 2 minutes on each side until browned.
2. Remove chicken from skillet.  Add water, mustard, salt and pepper to skillet stirring until blended.  Heat to boiling and stir in rice.  Place chicken pieces over rice.  Reduce heat to low; cover and simmer for 5 minutes.
3. Add broccoli, cover, and continue simmering for an additional 5 minutes, until most of the liquid is absorbed.
4. Sprinkle with cheese; cover and let stand for 5 minutes.

(c) Pillsbury with my modifications