BBQ Pork Chops with Mango Salad

David is pretty good about getting meat at the grocery store when it's been marked down.  Some people turn up their noses at protein that's about to expire.  But as long as you cook it right away, or freeze it immediately, it shouldn't be an issue.  We've gotten everything from brisket, to ground beef, to chicken quarters this way.  

Last night, my hubby came home with 2 big packages of chicken leg quarters.  There were 4 to a package...one was $3.30, and the other one was $2.40.  And, they were preseasoned with lemon-pepper to boot.  Good job honey! :-)

So...I will grill off that chicken sometime within the next day or two.  For today's post, I made some simple BBQ pork chops, and paired it with a cool mango salad...perfect to serve on a hot summer day.  It would be equally tasty with steak or chicken too!  I 

BBQ Pork Chops with Mango Salad

6 bone-in or boneless pork chops (more if you're feeding a family of our size ;-)

BBQ spice rub of choice

BBQ sauce of choice

2 ripe, but firm mangoes, cubed

1/4 cup thinly sliced red onion

1 tablespoon freshly chopped mint or basil 

1/4 crumbled feta cheese

Juice of 1-2 small limes

Black pepper to taste 

Preheat your outdoor/indoor grill pan to medium high heat, and lightly oil the grates/pan.  Sprinkle both sides of the pork chops with the BBQ spice blend.  Rub it in to make sure it sticks (this can be done earlier in the day to give the meat a chance to marinate the seasonings).  Grill the chops for 3-4 minutes per side or until a meat thermometer reads 135-140 (keep in mind it will rise a few more degrees once you remove it from the grill).  I honestly don't bother with a thermometer...I just poke  the meat with my finger...if it gives just a tad, it's done.  Just watch 'em...and don't make pork bricks!

For the salad...combine the mango, red onion, mint or basil (use the mint for a "fresher" taste or the basil for a "peppery" taste), feta cheese, lime juice, and black pepper.  This can sit out for one hour before serving if you'd like to meld the flavors.  I personally like mint...but it's totally up to you.  

Serve the pork chops with the mango salad.  You can also put out some baked beans if you have picky tongues at the table like I do.  

Well...I was pleasantly surprised to hear no complaints over this meal.  David, Rebecca, Theresa and myself all loved the salad...the other kids had baked beans and baby carrots.  So everyone got their veggies...score one for Mom!  I personally loved the salty, earthy feta with the sweet, cool mango...it was refreshing on a damp, rainy day.  

Enjoy, and God Bless your table tonight!  

Roasted Fennel with Tomatoes and Chickpeas (and a bonus "recipe")

I saw this recipe on Aarti Sequeira's blog, and immediately bookmarked it for Lent.  I loved the combination of ingredients, and it looked a cinch to prepare.  

I was right.  Just a few swishes with my big knife, 8 ingredients,and 45 minutes...I had a pot of healthy, roasted vegetables, perfect for a cold, rainy night, especially since the weather thwarted my attempt to walk 2x around the lake. :-)  Ah well.  Still, I really loved this dish.  And...it's healthy too!

And...a bonus for you...here's what I made for David's lunch yesterday.  Remember when I told ya'll I was trying to make sure he had lunch to take to work every day?  I haven't been 100% successful, but I'm doing fairly well.  I went to the store, and bought a pound of 21-25 shrimp, and made David a nice salad.  I put the poached shrimp on a bed of freshly harvested lettuce from the garden, added in some lemon, tomato, and a container of cocktail sauce.  That's how he eats shrimp...he'll dip 'em all up first, and then eat the rest of the meal like a salad. ;-)

Anyways...here's the recipe I promised you first.  If you're not sure about the strong, licorice-like taste of raw fennel...have no fear.  A aggressive roasting in the oven mellows this root vegetable into sublime submissiveness...and you'll just be amazed, I promise!

Roasted Fennel with Tomatoes and Chickpeas 

adapted from aartipaarit

1/3 cup olive oil

2 large or 3 medium fennel bulbs, washed well (save the fronds!)

5 large roma tomatoes (or 2 pints grape/cherry tomatoes, left whole)

salt and black pepper to taste

Pinch of red pepper flakes

1/2 teaspoon ground cumin

1 can (15 ounces) chickpeas, drained and rinsed

1 lemon

Crusty, toasted bread (optional)

Preheat the oven to 425. 

Heat the olive oil over medium heat in a large, oven-proof skillet.  I used my big, trusty, Dutch oven, since I didn't have anything else...it worked great.  *You cannot use a non-stick skillet for this recipe, because the coating isn't safe to go into the oven.  A well-seasoned, cast iron skillet is fine, but keep in mind the tomatoes will draw some iron into the dish...not the worst thing in the world, but it may alter the taste of your finished dish.  I decided to play it safe.

Trim the tops of the fennel, but keep the root end intact.  Cut each bulb into quarters (mine were pretty big, so I cut them into sixths).  Chop up a handful of the fennel fronds and set aside. 

When the oil is hot, lay in the fennel, and let them sit for about 15 minutes, or until lightly browned on both sides.  

Cut the roma tomatoes into quarters, and add to the pot.  Gently stir once or twice.  Season with salt and pepper, and then place the pot into the oven for 30 minutes.   

Now is a good time to grill/toast up some crusty bread, brushed with a bit of olive oil.  

After 30 minutes, throw in the chickpeas, red pepper flakes, and cumin.  Stir very gently one more time, taking care not to break up the tomatoes too much.  

Put back in the oven for 5 more minutes (honestly, I just finished it on the stove :-). 

Zest the lemon, and squeeze the juice out.  When the pot comes back out of the oven, add in the juice and zest, the reserved fennel fronds, and a bit more salt if you'd like.  

Once again, I forgot to take a picture of the finished dish...baby tugging on my leg...you know how that goes...thanks for understanding. ;-)

Serve immediately in bowls to take advantage of the delicious tomato juices.  I highly recommend some grilled bread to sop up those juices, they're SO GOOD.  

Ah...this was delicious...I know it doesn't look impressive, but simple homey food tastes the best, don't you agree?  

So there's not one, but 2 ideas for you for a meatless Friday.  God bless your table tonight!

Classic Caprese Salad

I love summer.  The days are lazy, the kids sleep in longer with every passing week, and my garden just grows, and grows, and grows.  We've had to water it more than ever this year...due to the prolonged drought here in Houston, but so far, the only thing we've lost is the yellow squash. 

Our tomatoes have really taken off the past couple of weeks.  David usually plants just one cherry tomato seedling, and one beefsteak seedling.  Well, have mercy...they have grown all the way to the top of our fence, and we pick nearly every day.  Rebecca eats her fill of the little cherries, and I've used the bigger tomatoes for some of my absolute favorite tomato recipes.  And my basil is just gorgeous...some of the leaves are as big as my hand!

Now, you really don't have to stack this salad the way I did...I just wanted to go a bit fancy for the photos.  And it's precarious, let me tell you!  Next time, I'm definitely not going fancy...I'll just lay it all out on a plate.  Don't assemble this salad until you're ready to eat.  It only takes minutes to prepare.  The longer the salt sits on the tomatoes, the more water will seep out, and it makes the plate watery.

I really believe using home grown tomatoes is a must.  Store bought tomatoes just don't have the mellow, sweet flavor that home grown tomatoes do.  If you must buy them, try to find them at a farmer's market or start growing your own...it's really easy! 

Classic Caprese Salad

1-2 large beefsteak tomatoes, sliced into 1/4 inch rounds (keeping the top and bottom slices)

1 ball of fresh mozzarella, cut into 1/4 inch rounds

Handful of fresh basil leaves, washed and patted dry

1-2 tablespoons extra virgin olive oil

1-2 tablespoons balsamic vinegar

Kosher salt and black pepper to taste

Lay the bottom tomato slice on a serving plate.  Sprinkle with salt and pepper.  Top with 1-2 basil leaves, one slice of the mozzarella, and a drizzle of the olive oil.

Here's where I goofed.  I had stacked the whole stack, garnished with the oil and vinegar, and realized I'd forgotten to use the basil leaves.  That's what I get for trying to be fancy! ;-)  So you'll see the dressing on the plate before I actually finished assembling the salad, because I had to start all over again.

Repeat, stacking the tomato, cheese, and basil, until you've used up all the tomato.  Don't forget to season the tomatoes with the salt and pepper, and drizzle the oil over the mozzarella. 

Top with the last slice of tomato (the stem end), and a pretty bunch of basil.  Drizzle a little more olive oil over the top, and around the plate.  Finish off with some balsamic vinegar around the plate as well. 

David and I inhaled this salad...it was SO good.  Rebecca had some too, and said,



"Mommy, I think I could eat this every day.  We have go get some more cheese tomorrow and make it again!" 

I told her would we definitely will be making this again.  As long as we keep getting beautiful, large tomatoes from the garden, I can see us eating this salad at least 2x a week. :-)

Enjoy summer's bounty, and tasty eating!  I sure hope you can get your hands on some sweet tomatoes and make this salad.  Like now! 

God bless your table tonight!

Berry Fruit Salad

I threw this salad together last week when I had a ladies luncheon to go to, and very little time.  The blackberries in the back yard were at their peak; all I had to do was run to the store for some strawberries.  I am sure you could substitute blueberries, raspberries, fresh peaches, or whatever else is in season.  Don't rinse the berries until you need them...or they'll turn mushy. 

Berry Fruit Salad

2 pints fresh blackberries, rinsed and patted dry

1 pound fresh strawberries, rinsed, patted dry, and cut into quarters

2 tablespoons honey

2 tablespoons fresh mint, finely chopped

2 tablespoons fresh lime juice

Fresh mint sprigs for garnish, if desired

In a large bowl, combine the blackberries, strawberries, honey, mint, and lime juice.  Taste and adjust the flavors to your liking.  If you like more lime juice, mint, or honey, go for it.  I added a tad more honey because our home-grown fruit is not as sweet as the blackberries you would buy at the store. 

Carefully pour the salad into a pretty bowl.  Garnish with the mint sprigs.  Serve immediately or chill for no more than 6 hours...any longer, and the blackberries will wilt. 

Enjoy this taste of summer, and God bless your table tonight!

Taco Salad Our Way

I'd taken the pics for this post, and then promptly forgot all about it for nearly 3 weeks. Oops. What can I say? Life happens...4 kids home this summer, swim team, Vacation Bible School. Seriously...our summers are just as busy as the school year.

But let us now contemplate the creative genius of the taco salad. Specifically, the way David grew up eating it. I'd had taco salad before of course. My very first job was working in the kitchen of a Mexican restaurant, and I made it many, many times for customers.

But David's version (which he taught me in the early years of our marriage) was quite different from the restaurant standard--a large, fried taco shell, filled with meat, lettuce, cheese...etc. My hubby's family apparently believes a proper taco salad consists of the above said ingredients, but no taco shell. What? Now I've piqued your curiosity, haven't I?

Well, wait no longer. This salad is easy as heck...the kids will love it...and it's inexpensive too. I always make this when the chips and meat are on sale.

Taco Salad

2 pounds ground beef round (use more or less for your family as needed)

1-2 packages dry taco seasoning mix

1 bag Fritos corn chips

1 head green leaf lettuce, washed, spun dry, and cut into bite-sized pieces

1 cup chopped tomato

2 cups shredded cheese (cheddar, or mexican blend works well)

1 8-ounce container guacamole dip

1/2 cup chopped onion/scallions

1/2 cup fresh chopped cilantro

1 bottle Catalina or French style salad dressing

1 15 ounce can ranch-style beans (optional)

Red or green salsa of choice

In a large skillet, brown the beef, until thoroughly cooked and no longer pink. Drain the fat, add the taco seasoning and water according to the package directions, and set aside when done. My chitin's don't like things too spicy, so I use 1 1/2 packages of taco seasoning mix.

Now, everybody has their own way of making taco salad. David does his differently...he uses a huge amount of lettuce, and he likes ranch style beans with his salad. So feel free to make yours however you like.

But here's how I like mine.

Chips first...

Then the meat...

Cheese is next...and I like a lot of cheese!

Then lettuce...

Tomatoes from the garden, aren't they pretty?

Onions, also from the garden, just a sprinkle...

Guacamole (no sour cream, but if you wanted it, fine by me!)....

Green salsa...

Catalina dressing, I know...but it's a nice, tangy contrast with the spicy meat...

And we're done!

Oh wait...I forgot the cilantro!

I love taco salad...everyone eats it in our house.

Would you like to see how Gabriel eats his taco salad?

Isn't he a MESS? And he doesn't care for the meat much...but he LOVES ranch style beans. I'll bet he had 3 servings of beans that night :-).

I hope you're in the mood for Mexican, and try our family's taco salad.

God Bless your table tonight!

Fresh Tomato Salad

Adapted from Everyday Food

There could not be anything easier that this salad. It is perfect as a first course for summer dinner party, antipasto platter, or alongside grilled meats.

Using our excess of home-grown tomatoes makes this salad divine. Store bought tomatoes will work too...although you might want to use a bit more salt and pepper, and just a pinch of sugar, as the tomatoes will not be as sweet.

This is so simple, I'm just going to tell you straight out how to make it.

On a serving plate, slice up about 1 pound of tomatoes (2 pounds if you're feeding more than 4 people). Any variety is fine. I used one slicer, 2 romas, and a handful of baby yellows. This made enough for Rebecca and I to share. She is the only one in our house who eats tomatoes with the same amount of gusto I do :-).

Drizzle with about 1 tablespoon or so of extra virgin olive oil. Sprinkle with some salt and pepper, and grate over the zest of one lemon. Use either a microplane grater or a box grater, using the smallest holes.

Finally, add some kalamata olives for a burst of briny goodness and a sprinkling of freshly chopped basil. Rebecca didn't care for the olives, so I had to eat them...which didn't concern me at all ;-).

And that's it. I let this stand at room temperature for about 1/2 hour before serving. I don't refrigerate our tomatoes because that breaks down the sugar in them, so didn't see the need to chill the finished salad.

If you are fortunate to grow your own tomatoes, this salad is awesome. The lemon zest is a touch of tang with the sweetness of the tomatoes...you'll love it!

Enjoy...God bless your table tonight!

Curried Chicken Pasta Salad

This is one of my favorite pasta salads. I don't make it too often, since nobody else in our house loves pasta like I do. However, David did have some for dinner Friday night while I was out teaching my last FAMILIA class. He said if I every made it again, he would definitely eat it. How about that?!

I usually substitute green bell peppers for red bell peppers, because the red ones can be pricey. But this time, splurge just a little bit. The red pepper lends a sweetness to the salad that cannot be beat. The rest of the ingredients are pretty cheap, so it shouldn't hurt the wallet too much.

If you are not a big fan of curry, I would encourage you to give it another try. Using the full tablespoon of curry makes this salad different from the typical pasta salads that have a mayonnaise-based dressing. You could cut back just a little if you're still hesitant.

I had some friends over for lunch, and they loved this salad too...it's perfect for a ladies luncheon, and can be served at room temperature, so you don't have to worry about keeping it hot/cold.

Curried Chicken Pasta Salad

1 pound ziti or penne pasta

1 pound boneless, skinless chicken breast/tenderloins

1 red bell pepper, thinly sliced

1/2 cup dark/golden raisins

1/2 cup sliced almonds

1 yellow onion, thinly sliced

2 tablespoons chopped fresh cilantro

1 tablespoon curry powder

1/2 cup balsamic vinegar

1/2 teaspoon salt

1/4/ teaspoon black pepper

1/2 sugar

1/2 cup olive oil

Toast the almonds in a dry skillet over low heat, or pop them into the toaster oven for 5 minutes at 400 degrees. Don't leave them...they'll burn to a crisp if you walk away, trust me. Let the almonds cool, and set aside.

Season the chicken on both sides with salt and pepper, In a large, non-stick skillet, saute the chicken in a little olive oil until done. Set aside, and when cool enough to handle, cut in bite-sized strips. I used chicken tenderloins because I got several big packs of them on sale. Plus, the tenderloins cook up in no time flat (I actually had some poached chicken in the freezer, thawed it, and then sauteed it for just a couple of minutes so it would get some color).

Meanwhile, cook up the pasta until al-dente, drain, and rinse under lukewarm water (not cold). We're just trying to cool the pasta down a little bit, but we don't want it completely cold.

In the same skillet, saute the peppers and onions together until crisp-tender, and season with a little salt and pepper.

Place the peppers, onions, and raisins in a large serving bowl.

In a blender or small food processor, combine all the dressing ingredients: the curry powder, balsamic vinegar, salt, pepper, sugar, and olive oil. Process until well-combined. Let's just pretend I took a picture of this...because I was busy chatting with the ladies in the kitchen, and just plumb forgot to take as many pictures as I usually do. Take about 1/4 cup of the dressing, and toss it with the chicken in a medium-sized bowl. This will give the chicken some great flavor and color.

Add the sliced chicken and pasta to the bowl, and give everything a toss. Pour the rest of the curry dressing over everything and give it another toss. Garnish with the almonds and cilantro, and serve immediately.

(You can do almost everything ahead of time...I cooked the chicken, vegetables, almonds and made the dressing before people showed up. All I had to do once guests arrived was drop the pasta). Everyone had seconds, including me :-).

I hope you give this a try. I took a container full with me for lunch and ate it at the kids first swim meet last Saturday...it was even better the next day...and everyone was asking what I was eating?!

God Bless your table tonight!

Marinated Pea Salad

David's oldest sister has been making this salad for as long as I can remember. It's similar to my Black Bean Salad since it marinates in the dressing, but the ingredients are somewhat different, and there are no beans involved.

This salad is very quick and easy to make, and doesn't require much chopping. Kids even like it because the dressing is both tangy and sweet. Since it tastes better the next day, you can make it a day or two (or even 3 days) in advance, and it will hold up beautifully.

Serve this salad at your next summer picnic or potluck, and watch it disappear!

Marinated Pea Salad

1 15 ounce can sweet peas

1 15 ounce can white corn

1 15 french style green beans

1 4 ounce jar sliced pimientos

1/2 cup chopped green onions

1/2 cup chopped green pepper

1 stalk celery, chopped

1/2 cup cider vinegar

1/2 cup vegetable oil

1/3 cup sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

Open up the cans of peas, corn, green beans, and pimientos, and drain well in a colander. I used my fine mesh colander, just in case ;-). I didn't find any large cans of white corn, so I bought a can of white and yellow corn.

Here's my chopped green pepper, celery, and green onion. I cut them into fairly small dice, about the same size as the canned peas.

In a large container with a tight-fitting lid, combine all the veggies together.

In a separate bowl, whisk together the vinegar, oil, sugar, salt, and pepper. Make sure you whisk it briskly for a couple of minutes so the sugar starts to dissolve. Pour the dressing over the salad and stir well.

Let stand in the fridge for at least one day to meld the flavors together.

I served this with the Oven Baked Catfish, but it also perfectly complements burgers, barbecue, and grilled chicken. Rebecca and Gabriel LOVE this salad, (the other 2 kids won't touch it...oh well!).

God bless your table tonight!