Maple Brined Granola Pork Chops

I received complimentary product from Golden Girl Granola in order to create this recipe. All opinions and experiences are my own.

I love pork chops! Okay, I don't ever remember my Mom making them while I was growing up. Maybe that is why I love them so? I know the running joke about pork chops for dinner. Dry, leathery chops have never crossed my lips. No, all of my pork chop memories have been delicious ones.

In fact, I have quite a few recipes that I enjoy, but now I have a new one to introduce you to. I think you are going to really love these Maple Brined Granola Pork Chops!

Yes, you heard me. These chops are brined ahead to stay nice and juicey. Then they are encrusted in Golden Girl Granola for a wonderful crunchy texture. You may never want to touch bread crumbs again after trying these.

To get started you need thin cut pork chops.

I put my pork chops in a simple brine overnight. This extra step is definitely worth it!

The fun part of this recipe is using granola in a whole new way. Granola in a dessert? Sure! But, for dinner as the main course? That is something I haven't seen as often.

Golden Girl Granola is a family based granola business from Shirley, MA. You can see all 7 of their fun granola flavors and order your favorites from their site. Be sure to check out their recipes, too. You might find even more new ways to look at granola.

These pork chops are juicy on the inside, crunchy outside and slightly sweet from the maple syrup. Truly a surprising and enjoyable dish. We enjoyed ours over a bed of couscous and a side salad and roasted asparagus.

What would you pair these Maple Brined Pork Chops with?

Maple Brined Granola Pork Chops

You will need:

• 4 c. cold water
• 2/3 cup kosher salt
• 2 Tbsp. brown sugar
• 1/2 cup maple syrup
• 6 thin-cut pork chops
• 2 c. Golden Girl Forest Maple Granola
• 1/4 c. canola oil
• 2 eggs
• 1/2 c. flour
• salt and pepper
• fresh chopped parsley to garnish *optional

In a glass dish, combine the water, salt and maple syrup. Make sure all porkchops are submerged in the brine. Refrigerate for at least 4 hours or overnight.

In a food processor, pulse the granola till it is in uniform crumbles. Set aside.

Create a dredging station. In one container add the flour and liberally season with salt and pepper. Whisk up the eggs in the middle container and add the processed granola to the final station.

Heat a cast iron pan on medium high heat. Preheat the oven to 350 degrees.

Dredge each pork chop in flour, dip in egg wash and then cover with granola. Brown on both sides and then set aside. Repeat with all the pork chops, then arrange them in oven safe dishes and bake till the internal pork chop temperature reaches 160 degrees.

Enjoy! 

Chicken and Roasted Broccoli with Polenta - July Secret Recipe Club

Summer is in full swing and I have been struggling to enjoy all that the season offers while still getting dinner on the table at an early hour. My days seem to run away from me! Longer days haven't helped to keep us on schedule, it is hard to stop when the day keeps going strong. So right now I am trying to find simple, yet fresh meals for my family.

It is July and that means it is time for another Secret Recipe Club recipe reveal!

This month I had the pleasure of browsing through Elizabeth's blog, Food Ramblings. She started blogging to hold herself accountable to her healthy resolutions and to post recipes geared towards eating better and losing weight.What I enjoyed most was that her recipes still look delicious and family-friendly. I know my 2-year old whole-heartidly endorses the polenta in this dish.

There are several other recipes I would like to come back to, but this Chicken & Broccoli over Polenta was calling my name... and perfect for what I had on hand in my pantry.

Okay, I did make a few little changes to her original recipe. I used chicken tenders because that is what I had on hand. They also cook quickly... my other change was to roast the broccoli with a little olive oil. It is our newest favorite way to enjoy fresh from the field broccoli. Since we grow our own here on the farm we don't use frozen this time of year... but frozen is a great option if that is what you have available.

I think we should all cook with what we have available at the moment. That is what I love most about cooking. Recipes evolve, change and get better with time and experience.

This recipe uses some very simple techniques. First you brown the chicken, then finish it off in a little stock and thinly sliced onions.

Roasting brocolli is amazing! Just toss in olive oil, sprinkle with a touch of kosher salt then allow them to carmelize a little. We enjoy ours with a bit of crunch still left in the stalks.

And the polenta... oh, there is something so simple and delicious about a little cheesy polenta. Instant polenta is something I now keep stocked in the pantry. Easy and fast to make, my kids love it as much as we do.

Chicken and Roasted Broccoli with Polenta
recipe adapted from Food Ramblings

You will need:

• 2-3 c. broccoli, sliced uniformly
• olive oil
• 6 chicken tenders
• 1 onion thinly sliced
• 2 garlic cloves, crushed
• 1/2 c. chicken stock
• a pinch of red pepper flakes *optional
• 2 1/4 c. water
• 3/4 c. instant polenta
• 1 Tbsp. unsalted butter
• 3 Tbsp. Parmesan cheese, grated
• kosher salt

Start by preheating the oven to 450 degrees. Toss the broccoli in olive oil and sprinkle with a little kosher salt. Roast for about 6 minutes, turn over and roast for an additional 4-6 minutes. Remove from the oven and set aside.

Start a pot of water boiling for the polenta. Once it comes up to a boil, stir in the polenta and butter. Keep stirring for 5 minutes until the polenta thickens and is cooked through. Stir in the Parmesan cheese.

Put 1-2 teaspoons of olive oil in a pan over medium heat. Season the chicken tenders with salt and then brown on both sides. Cook for about 2 - 3 minutes on each side. Remove the chicken from the heat and set aside. Soften the onions in the same pan, then add the garlic, stock, red pepper flakes and chicken back to the pan. Cover and cook for 5 minutes, or until the chicken is cooked through.

Serve the polenta topped with the roasted broccoli, chicken and with a little onion and stock mixture spooned over the top.

Enjoy!

So what is your favorite simple weeknight dinner? If you are looking for more great recipe ideas, be sure to check out Elizabeth's blog for more healthy eating options and recipe makeovers.

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Cherry Chipotle Ribs

This post is part of a social shopper marketing insight campaign with Weave Made Media®, Smithfield® and Farmland®, but all my opinions are my own. #weavemade #GetUpandGrill #GetFiredUpGrilling http://my-disclosur.es/RgFrEH

Summer has officially started on both the calendar and with the close of the school year. That is reason enough to fire up the grill and enjoy these amazing ribs featuring seasonal black cherries. This Cherry Chipotle Ribs recipe will be a clear star at your next BBQ.

Right now our orchards are filled with ripe and juicy cherries. Cherries just happen to be my favorite fruit and I am always looking for new ways to enjoy them. I have passed on this love of cherries to my kids as well and they were more than happy to help me pick enough to serve with dinner.

Well, have you ever tried them in a BBQ sauce? It is a treat you will not soon forget.

I love to pair pork with fruit... either apples or in this case, fresh seasonal cherries. And the sweet, dark flavor of the cherries works really well with just a little gentle chipotle heat.

I grabbed these Farmland® St. Louis Style Pork Spareribs at my local Walmart, where you can also grab cherries and everything else you will need to create this finger-licking recipe. If you have rib fans in your family, this is a recipe you will want to share with them.

This recipe starts with a simple dry rub. Now, you can buy pre-made rubs, but it is so easy to create your own. You probably have everything already in your spice drawer or pantry. Start with this basic recipe and change up the flavors to fit your tastes.

It just takes a few basic spices and seasonings.

I like to whisk together a double batch and save some for the next time the grilling mood hits me. Or maybe next time I will just make a double batch of ribs instead...

Rub both sides generously and then put the ribs on the smoker. We love smoking  low and slow for tender and flavorful meat.

The BBQ sauce is also super easy to make. Our fresh cherries went into the cherry jam I used in this recipe and some were juiced to provide added moisture while the ribs smoked. Just a little dish or pan in the back of the smoker will add to the humidity while the ribs cook. You want the smokey flavor but not for the meat to dry out.

In the end, you will achieve slow-cooked, saucy ribs. I suggest keeping a large supply of napkins handy to tackle these bad boys! Good ribs should be messy, don't you think?

I let the ribs sit for at least 10 minutes before cutting and serving. It can be so hard not to sample the meat. It smells so good, but I don't want to loose any of the juices in the meat.

Don't these look amazing? This is a rib recipe we will be coming back to again and again. Ready to try it out for yourself?

Cherry Chipotle Ribs

You Will Need:

Farmland® St. Louis Style Pork Spareribs

Dry Rub

• 3 Tbsp. smoked paprika
• 3 Tbsp. brown sugar
• 3 Tbsp. kosher salt
• 1 1/2 Tbsp. black pepper
• 1 1/2 Tbsp. onion powder
• 2 tsp. ground cinnamon
• 3/4 tsp. ground cardamom

Whisk together all the rub ingredients. Rub liberally onto both sides of the ribs. Set aside while setting up your smoker. Place a small pan with cherry juice to keep the humidity up as the ribs smoke.

Turn your smoker onto smoke and leave the door open until smoke is visible. Put the ribs on the grill, bone side down, and close the door. Smoke for 2 hours and prepare the Cherry Chipotle BBQ Sauce in the meantime.

Cherry Chipotle BBQ Sauce

• 1 c. ketchup
• 1 c. cherry jam
• 2 Tbsp. lemon juice
• 2 Tbsp. molasses
• 2 Tbsp. brown sugar
• 1 Tbsp. soy sauce
• 1 Tbsp. Worcestershire sauce
• 1 tsp. finely grated lemon peel
• 1 chipotle chile in adobo, minced
• 1 tsp. espresso powder
• 1 tsp. onion powder
• salt and pepper to taste

Add all the ingredients to a blender or food processor, blend till smooth. Place in a small saucepan and bring up to a simmer for 10 minutes. Stir constantly. Remove from the heat and season to taste. Reserve half the BBQ sauce for serving and set the other half aside for basting the ribs as they cook.

Turn the smoker to 325 degrees and grill the ribs for about an hour. Then brush the ribs with the Cherry Chipotle BBQ Sauce and continue grilling till the ribs reach 160 degrees and the meat starts to pull away from the bones.

Let the meat rest for 10 minutes then cut between the bones and brush with additional BBQ sauce before serving.

Enjoy!

Be sure to visit and enter the Get Fired Up Grilling website/sweepstakes www.getfiredupgrilling.com for additional recipes and tips from BBQ Pitmasters Moe Cason and Tuffy Stone. Also enter to win a trip to the American Royal BBQ contest and other great grilling prizes!

So, how do you like your ribs?

Italian Chicken Roll-Ups

This post for Italian Chicken Roll-Ups has been sponsored by Foster Farms®. All opinions and experiences are mine alone. #FosterFarmsFresh

Thin-Sliced Foster Farms® Simply Raised Chicken Breasts filled with a zesty filling of roasted red pepper, mozzarella cheese and baby spinach, coated in Panko bread crumbs and baked, then topped with fresh basil. It doesn't get much better than this!

Chicken is one of my favorite things to prepare for weeknight dinners. So versatile, I could make chicken every night of the week, never make the same dish and never get bored. One of our favorite ways to enjoy chicken is stuffed with a little cheese and other fillings. Lately I have been on an Italian flavor kick, so these Italian Chicken Roll-Ups were born.

Things have been very busy on the farm; spring means there is always something to plant. I look forward to eating the food my husband so carefully grows on the family farm. Since we watch most of our food from greenhouse to table, you could say that I am very picky about what we eat.

Of course, we don't raise animals here on the farm, aside from the constant supply of eggs from my hens. To complement our desire to eat fresh and local, I like to stock my freezer with Foster Farms® Simply Raised Chicken. Available in Oregon, California and Washington, these fresh chicken products don't contain hormones, steroids or any antibiotics, ever. They are just simply raised, West Coast Grown, like I would... if I had the time!

And all of Foster Farms fresh chicken products are American Humane Certified™.

We have actually been eating and buying Foster Farms chicken for years. I love that it has been family owned since 1939. As a farming family I can respect the reputation they have kept for years of offering fresh and natural products.

And if you are looking for organic fresh chicken options, now the West Coast's leading poultry producer will have products for everyone under the Foster Farms Brand. Foster Farms Organic line is in select grocery stores and Costco!

Of course, good Italian Chicken Roll-Ups begin with good, fresh ingredients. Besides selecting fresh chicken, you will want a good quality mozzarella, fresh spinach, fresh basil and fire roasted red peppers.

Even with the Thin Sliced Chicken Breasts I pounded them out a little thinner. I like this size because it is a simple, but ample portion.

Generously season the chicken with salt and pepper, and then layer the spinach, roasted red pepper and torn mozzarella in the center. Roll up the chicken and secure with a few toothpicks.

I made up a simple egg wash and prepared a dredging station with my egg and also a dish with Panko bread crumbs. I just love the simple crunch Panko adds to a dish like this.

After dipping in egg and then rolling in the breadcrumbs, I placed the chicken in a lightly sprayed casserole dish and baked for 25 minutes at 400 degrees. I love that this dish isn't fried, but still has a satisfying crunch to it.

Don't forget to check the internal temperature of the chicken with a meat thermometer. It should be over 165 degrees when done.

I served this chicken simply with fresh diced basil and a little steamed Broccolini. Not too heavy for a weeknight, but not lite on flavor by any means.

Of course, it all begins with a good foundation of fresh, simply raised chicken.

Italian Chicken Roll-Ups

You Will Need:

• 4 Foster Foster Farms® Simply Raised Thin-Sliced Chicken Breasts
• 1 c. baby spinach
• 1/3 c. roasted red pepper, cut into strips
• 1/2 c. mozzarella cheese, torn to fit
• 2 large eggs
• 1/2 c. Panko bread crumbs
• 2 tsp. Italian herb blend
• salt and pepper
• 1/4 c. basil chiffonade

Preheat the oven to 400 degrees. Spray a casserole dish with non-stick spray.

Pound out the chicken breasts between kitchen wrap to 1/4" thickness. Season the chicken with salt and pepper. Down the center of each breast add a thin layer of spinach, roasted red pepper and torn pieces of mozzarella cheese. Bring the edges of the chicken breast together and secure with toothpicks.

Set up a dredging station by whisking the eggs in one dish and pouring Panko bread crumbs mixed with Italian herb blend in the other. Roll the breasts in egg, letting the excess drip off, and then cover in a layer of Panko bread crumbs. 

Bake for about 25 minutes in the oven. Test with a meat thermometer to make sure the meat has reached over 165 degrees.

Serve immediately. Enjoy!

Learn more about Foster Farms products, enjoy recipes and see what sets their products apart, check out the Foster Farms website for more information.

This is a sponsored post written by me on behalf of Foster Farms®.

Smoked Sliders - #HotSummerEats

I received complimentary product from Spicely to help me create my recipe for #HotSummerEats. All experiences and opinions are my own and were not influenced by the products I received.

What event would be complete without a burger? I really like to serve up sliders to a crowd because they appeal to kids, those with light appetites, etc. But, for the hungry guys, they can have several and dress each one differently.

One of my favorite ways to prepare a burger, or slider for that matter is by smoking. Cooked slowly and full of flavor, these little burgers are perfect for Summer get togethers. This time around I dressed my meat with Spicely Organic Barbecue Seasoning.

I have made smoked burgers before, but the Spicely seasoning really took this burger to the next level. Don't worry about going simple. I enjoyed these sliders with fresh tomatoes and a slice of Provolone cheese.

Smoked Sliders

You will need:

• 2 lbs. ground beef (80/20 composition)
• 4 Tbsp. Spicely Organic Barbecue Seasoning
• 3 Tbsp. Worchestershire sauce
• salt and pepper to season the burgers

Start by preheating the smoker. Turn it on and open the lid. Allow it to heat for 5 minutes, or until it starts to smoke. Then close the lid.

Mix the ground beef with Spicely Organic Barbecue Seasoning and Worchestershire sauce. Form into 12 equal burger patties and liberally salt and pepper both sides. Place the burgers onto the grill and smoke for 2 hours.

Top with Provolone, or your favorite cheese, for the last 10 minutes. And serve on homemade brioche buns.

Enjoy!

You can learn more about Spicely seasoning on their Facebook page, Twitter and Instagram channels.

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Be sure to check out all the amazing sponsors, and learn more about the giveaway prizes in my #HotSummerEats Sponsors and Prizes Post.

a Rafflecopter giveaway Disclaimer - Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny's, Quirk Books, Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own.

The Tastes and Memories of Home - Round Steak and Peas

What foods remind you of home? What tastes or smells make you think of your Mom?

My Mom had a big impact on my love of food. We were very close when I was growing up, an only child. I think we all carry the memories, tastes and smells from home with us wherever we go.

For me itis pretty hard to narrow down to just a few of my favorite dishes she made. My Mom made quite a few things that have stayed with me over the years. There was my favorite lasagna she made for my 13th birthday, She would make whatever I wanted for dinner on my birthday. She even spelled out "HBA" for "Happy Birthday A" in cheese across the top.  She made wonderful rice pudding, Triangle Delight Bars, corn meal mush and of course there were her mashed potatoes. Those were always my favorite.

I remember my job for family holidays was to help peel potatoes. Not glamorous, I know, but, I didn't mind. I loved those potatoes and wanted to make sure they always ended up on the holiday table.

I traveled to Japan for a year during college, and then worked there for 3 years after I graduated. It was during this time that food from home took on a whole new meaning. When I taught English, everyone asked me about the United States, my region of the country and what foods my family enjoyed.

Despite all the amazing flavors and exotic foods I tried while living abroad, I also missed things my Mom had made...like those mashed potatoes from my childhood! I ended up making mashed potatoes to share with friends and coworkers while I lived in Japan.

Some enjoyed it, others not so much. They didn't have the same history with the food as I did.

While living abroad it wasn't as easy to stay connected. Now Skype is commonplace, texting was just taking off and calling internationally was amazingly expensive. There was no substitute for scraping up enough money to fly home for a visit. 

And sometimes my Mom would surprise me by sending me a little extra spending money.

Western Union recently created a video that I think sums up what it feels like to be a "dual-belonger" and how food is tied to the homes we miss. The video caused me to tear up. I know what it feels like to be far from home and get a taste of childhood favorite. 

If you have ever been away from home, or live away from your Mom, you might want to grab a tissue to watch the Western Union #WUHomedCooked video. I still rather miss my Mom's mashed potatoes since we currently live on opposite ends of the United States.

I was so inspired with the food and meals shared in the video, I wanted to share a humble but memory-rich meal from my family. This is something I remember not only my Mom making, but also her Mother, my Grandma Mary.

It is comfort food, through and through, but it has a special place in my heart. Of course, it is something that was always served with my Mom's famous mashed potatoes. Here is my family's Round Steak and Peas, Mashed Potato and Gravy.

Round Steak and Peas, Mashed Potatoes and Gravy

You Will Need:

• 8 thin cut round steaks
• 1/4 c. flour + 2 Tbsp.
• 2 eggs, beaten
• 4 Tbsp. butter, divided
• 1 c. beef stock
• 1/2 c. frozen peas
• 5 russet potatoes, peeled and diced
• 1/2 c. milk, or more to achieve desired consistency in the potatoes
• salt and pepper to taste

Heat up a cast iron skilled with 1 tablespoon butter over medium heat. Set up a dredging station for the round steaks. Season the 1/4  cup flour, dust the steaks in flour, dip them in egg wash, then dredge again. Place into the heated skilled and brown both sides and bring steaks up to desired temperature.

While the steaks are cooking, start the potatoes boiling in enough water to just cover them. Salt the water generously. Boil for about 15 minutes or until the potatoes are tender. Drain off most of the water and add 2 tablespoons butter and 1/2 c. milk. Mash the potatoes and add more milk if needed. Salt and pepper to taste.

Once the steaks are finished, they can be set aside and covered. To the skilled add the remaining 2 tablespoons butter and 2 tablespoons flour. With a whisk, cook the flour till pale and remove any bits of steak still stuck in the pan. Add the stock and whisk to remove lumps. Let simmer till slightly thickened, then add the peas. Season to taste and  let the gravy warm through.

Serve the steaks over mashed potatoes and drizzle with the gravy and peas.

Enjoy!


If you have ever been away from home, what flavors did you miss most?
 
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Honey Parmesan Pork Roast - November Secret Recipe Club #Recipe

It definitely feels like Fall around here. Days are getting shorter and a comforting homemade meal at the end of the day is just what I am looking for. So, I brought out the Crock-Pots and made this amazing Honey Parmesan Pork Roast from Jessie Weaver's blog. 

Yes, it is November and time to celebrate another great Secret Recipe Club find and blogger.

This month I was assigned to http://www.jessieweaver.net/, where Jessie shares recipes and tips for fellow Moms and wives who feel imperfect. I know, join the club, right? Jessie also happens to be the fabulous lady who had my blog in the swap last month. She has 3 kids, a little younger than my own, and posts lunches, recipe as well as daily life as a busy Mom. 

This recipe stood out to me because it involved a Crock-Pot and I have never tried honey or Parmesan cheese on a pork roast before. I was intrigued, and it ended up making a fabulous dinner paired with mashed potatoes and oven roasted Brussels sprouts.

Oh, and you will love how few ingredients you need to make this one...

Honey, Parmesan, soy sauce, basil and garlic... it is quite a party in the sauce! Usually I don't add cheese to a glaze like this, but it was fabulous. The only deviation I made to Jessie's recipe was to throw in a few frozen basil cubes. I happened to have them on hand and did this in lieu of the dried basil.

I also seared the outside of my pork. But, that is as far as I strayed from her recipe. Really, it is fabulous on it's own... I just have a compulsion to sear the outside of my meat before putting it into the slow cooker. 

Everything gets a mix, then it gets poured over the pork. Now, it could have been even easier if I had used a disposable slow cooker bag, but I never remember to pick them up when we are out shopping. 

I think I love this roast because it is both tender and the gravy is so flavorful. Jessie recommended enjoying it over mashed potatoes... and I have to agree! But then I am always looking for a reason to break out the mashed potatoes. 

So, make this for your own family, enjoy the praises as they lick the plate clean. Go on, give it a try. You can thank me later...

Honey Parmesan Pork Roast
recipe from jessieweaver.net

You will need:

• 3-4 lb. sirloin pork roast
• 1/2 c. honey
• 2/3 c. grated Parmesan Reggiano
• 3 Tbsp. soy sauce
• 2 tsp. frozen basil
• 4 garlic cloves, minced
• 2 Tbsp. olive oil
• 1/2 tsp. salt
• 2 Tbsp. cornstarch
• 1/4 c. cold water

Start by mixing up the sauce in a small bowl. Whisk together the honey, cheese, soy sauce, basil, garlic, olive oil and sauce. Sear the pork roast on all sides and then place in the slow cooker. Cover with the sauce and cook on low for 6 hours or until the center of the roast has come to temp.

Remove the roast and cover while making the gravy. Pour the drippings into a measuring cup and skim off any excess oil. Create a corn starch slurry with the cornstarch and water. Add both the drippings and slurry to a large skillet and bring up to a simmer. Whisk the gravy as it begins to thicken and serve over the roast.

Enjoy! 

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