Grilled Mango Pork

I take no credit for this recipe. It can be found at the original site Recipetips.com

I am re-posting it here for my own convenience, so that I can find it again. It was YUMMY!

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving Description: 1 chop, about 1/2 cup slices and sauce

Servings: 4

Ingredients

- 4 pork chops - 1 large mango, divided - 1 small onion - 1/2 cup raisins, preferably golden raisins - 2 cloves garlic, or more to taste - 1 teaspoon ginger - 1/2 teaspoon cayenne pepper, or to taste - 1/2 cup water salt and pepper to taste

Directions

• Peel the mango and then slice half and dice the other half. Set the slices aside. Chop onion and garlic.
• Mix diced mango, onion, raisins, ginger, cayenne pepper, garlic, salt, pepper and water in a saucepan. Simmer until onions are soft and mixture is thick, but not dry, about 10 minutes. Add a little more water, if necessary. Set aside (this can be prepared ahead, if desired).
• Preheat the grill. Trim excess fat from the chops. Lightly salt and pepper each side and grill to desired doneness. Briefly grill the mango slices, if desired. (They are good either grilled or not).
• Serve chops with sauce spooned over and around them with slices on top.

I would recommend using a mango that is a little bit green, as the tart comes out and blends nicely with the pork and it is also easier to grill when it is less mushy. I think any cut of pork would work fine. I quickly dipped the meat in a rinse of vegetable oil and soy sauce before putting on the bbq. We served it over a wild rice mixture with green beans on the side. Delish!

Cheeseburger Salad

How do we eat cheeseburgers and enjoy them if we aren't supposed to be eating processed wheat?

Cheeseburger Salad

There really isn't anything magically about this creation. So much so, I'm not sure if I'd call it a recipe, but here you go!

Make a green salad. We like Romaine or leaf lettuce, a little bit of thinly sliced or shredded carrot, green onion and sliced tomatoes.

Make some cheeseburgers. I like the grill.

Put the salad in a thin layer on a dinner plate. Put a burger in the middle. Add condiments to your liking. I always have a couple of circles of yellow mustard, ketchup and some diced dill pickles. Other fun add-ons: bacon, avocado, sauteed mushrooms, different cheeses like Swiss, bleu or feta.

Not pictured, but I usually add a little creamy salad dressing to the lettuce - ranch, thousand island or bleu cheese.

How would you make your burger salad?

White man's Guacamole

I grew up in Western New York. That makes me a Yankee. A very white Yankee, at that. The first time I ate enchiladas, it was prepared by my mother in law, before she was my mother in law, and I wasn't quite old enough to know what a Corona tasted like. The first time I ate at a real Mexican restaurant (and no, Taco Bell doesn't count) was after moving to Oregon. So there is a little irony in the fact that I'll post a Mexican recipe, and hence should require the additional title of "White-man's".

White Man's Guacamole

2 firm but ripe medium avocados, peeled and pitted. Save one pit.
1/3 cup mayonnaise
1/4 cup Roses Sweetened Lime Juice
2 green onions chopped
1/4 c cilantro.
1/2 tsp Garlic Salt and Pepper blend (ingr - salt, powdered garlic, black pepper, sugar)

Blend with immersion blender. Refrigerate for at least 2 hours before serving, keeping the pit in the airtight container to keep the guac from turning brown.

I attempted a similar recipe from Betty Crocker around Christmas time and spent the evening adding a little of this, a little of that, because it just wasn't right. Tonight's concoction was a complete experiment surprising both Shane and I. I don't want to forget how I made it next time I try, so really this post is completely self-serving, but maybe you'll enjoy it to.

Sweet Potato Fries!

You can do this with regular potatoes, but it is definitely better with a sweet potato or yam.

2 large sweet potatoes
2 tbs olive oil
1/2 cup corn meal
1/2 cup baby rice cereal
1 tbs seasoning salt
Cooking spray

Preheat oven to 450 degrees.
Slice the potatoes lengthwise. Cut down until your pieces are about 1 inch wide by 1/2 inch thick by 3 inches long (approximately). In a large mixing bowl, toss potatoes in olive oil and coat well. In separate bowl, combine corn meal, baby cereal and seasoning salt. Pour half of the breading mix over the potatoes and toss to coat. Add remaining breading mix and toss to coat evenly. Spread potatoes across a baking sheet (I use the bottom of the broiler pan). Lightly spray top with cooking spray. Cook on oven rack approximately 4-6 inches from heat, at 450 degrees for about 20-25 minutes. Potatoes will be lightly crispy on the outside and soft and tender on the outside. No need for condiments. :-)

Turkey and wild rice

2 cups cooked turkey meat, diced
approx 10 cups turkey broth
2 tbs butter
3 cloves minced garlic
1 medium leek sliced and rinsed
3 medium carrots chopped
4 cups sliced white mushrooms
2 cups frozen corn
1 tsp oregano
1 tbs basil
1 tbs onion soup mix
1 cup wild rice mix

Melt butter in stock pot. Sautee garlic, leek, carrots and mushrooms until tender. Add corn, spices, meat and broth. Heat to a boil, reduce to simmer for 45 minutes. Add rice and cook for additional 45 minutes. Salt and pepper as needed.

Cheesy Broccoli Soup

1/2 cup butter
3 cloves garlic minced
1 large leek, split lengthwise and slice, rinse in bath and drain to remove dirt
2 stalks of celery including leaves, sliced
2 tbs flour
2 cups chicken or vegetable stock
2 cups milk
1/2 cup shredded cheddar
1/4 cup shredded swiss
4 oz velveeta
2 cups fresh broccoli - stems removed and freshly steamed
Extra shredded cheese to garnish

In stock pot, melt butter. Sautee garlic, leeks and celery. Stir in flour, coating vegetables and incorporating flour and butter well. Add stock and milk. Bring to a boil. Reduce to simmer. Add cheese, and stir until melted and combined. If the heat is too high, it will scald. Add broccoli, stir to combine. Garnish cheese on top. Place lid on stock pot. Keep over low heat for at least 5 minutes or until ready to serve.

Ratatouille-sagna

1 jar of tomato sauce (ragu or the like)
1 can tomato paste
Meat (I used a package of cheddar brats)
fresh mushrooms
2 green onions
Raw Zucchini - about 4-5 medium
1 cup cottage cheese
2 eggs
1/2 cup Parmesan
1/2 cup mozzarella
Salt, Pepper (other seasoning if you want - keep it simple - sauce prolly has seasoning already)

Combine the sauce and tomato paste (when the Zucchini cooks - it'll release moisture - so you want your sauce to be pretty dense to start out.) Set aside. I use my handy-dandy Cuisinart Food processor (which I ABSOLUTELY LOVE!)...slice the meat, mushrooms and green onions. Sauteed for a bout 5 minutes till the meat is warmed (since I was using a pre-cooked braut - if you are using a raw meat - make sure it's thoroughly cooked - of course!) and the mushrooms are tender. Set aside. slice the zucchini. Set aside. In separate bowl, whisk eggs, salt and pepper. Stir in cottage cheese and all except 2 tbs of the Parmesan.
In casserole dish (I used a oval corning wear dish), pour a couple of tablespoons of tomato sauce on the bottom. Layer across the bottom Zucchini, then 1/3 of cottage cheese mixture. Sprinkle generously with mozzarella. A few spoonfuls of meat / mushrooms. Then sauce, Zucchini, cheese, mozzarella, meat, Zucchini, Cheese... etc. I had enough that I could finish the top with zucchini, sauce and a mix of Parmesan and mozzarella.
Baked covered at 400 degrees for 40 min - 10 min uncovered - rest 10 min before serving.
(May want to bake on a cookie sheet - my boiled over a bit)


Yummy with bread - of course!