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What did you have for dinner? -Part dois

Grilled pork chops and fried potatoes. I used this marinade I found on the net.

Kalyn's Kitchen: Grilled Pork Chops Recipe with Soy Sauce, Cumin, Lime, and Oregano
Marinade:
1/4 cup soy sauce (I used Tamari)
1/4 cup fresh lime juice
1/4 cup olive oil
1/2 tsp. ground cumin
1/2 tsp. dried oregano (I used Mexican Oregano)
pinch of Chipotle chile powder (or use a dash of hot sauce)
1/2 tsp. onion powder (or use 1-2 tsp. grated fresh onion)
1/2 tsp. garlic powder (or use 1-2 tsp. freshly minced garlic)
(I rarely use onion powder or garlic powder, but a marinade like this is one place where I think they work well)

Trim all visible fat from pork chops, and pound with meat mallet (or anything heavy) until pork chops are about 3/4 inch thick. Combine marinade ingredients. Put pork chops in a heavy ziploc bag or plastic dish with a lid, then pour marinade over. Let pork chops marinate 4-6 hours in the refrigerator. (They can be marinated all day while you're at work too.)

When you're ready to cook, take pork chops out of the refrigerator and let them come to room temperature. Whether you're cooking on an outdoor grill or using a stove-top grill pan, spray with non-stick spray or olive oil, then preheat the grill or pan to medium-high before you start to cook. (You can only hold your hand there for a few seconds at that heat.) To get criss-cross grill marks, lay the meat at an angle for 2-3 minutes, then rotate 45 degrees after you have the first set of marks.
 
Ohh, I can verify those Pork Chops are tasty. I've made them before as well and they're very good. I love Kayln's Kitchen. Been doing the South Beach thing and its unbelievably helpful in finding Phase 1 recipes that are tasty and diverse
 
Tonight I grilled bavarian style bratwurst from Munster Texas. I served them on brotchen with sauerkraut and coarse ground mustard with horseradish. I served myself six Shiner Oktoberfest beers with my brats. Texas food is awsome.
 
SgtRock said:
Tonight I grilled bavarian style bratwurst from Munster Texas. I served them on brotchen with sauerkraut and coarse ground mustard with horseradish. I served myself six Shiner Oktoberfest beers with my brats. Texas food is awsome.
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what's brotchen?

i had:

chicken cacciatore my way..........

diced tomatoes
tomato sauce
olive oil
onion
basil
bay leaf
oregano
parmesan cheese (use the canned kind and put IN the sauce)
mushrooms
garlic
S&P
pinch sugar

whole chicken cut up

whole wheat angel hair pasta

salad and bread
 
Those pork chops above do sound kind of tasty, and they are also sorta similar to what I mixed up to go with salmon last night.

Chili Lime Salmon marinade/baste/sauce

This was yet another "what do i have around to whip together creation" (as is a lot of what I cook) that turned out extraordinarily yummy -I outdid myself with this one (yes I am patting myself on the back :)).

Juice of 1 lime
1 or 1.5 Tbs Fish sauce
1 Tbs palm sugar (or substitute brown sugar, just not as much)
1 or 2 tsp Chili powder (I used NM ancho)
1 or 1.5 tsp Coriander (fresh ground preferred but not a must)
2 cloves garlic
a bit of fresh grated ginger (~1 tsp?)
optional: a bit of cayenne pepper to taste

- note I cook most everything to taste, not strict measurements, which is why there is a range on the measures, use the low end, taste and tweak

I basically juiced the lime, and then added in the palm sugar microwaved it for a few seconds to heat it up so the sugar could dissolve, and then added the fish sauce (if you do not have fish sauce a dash of salt is a not nearly as good, but workable substitute). Add in the dry spices (coriander, chili powder), and then mince the garlic and ginger into the mixture (microplane preferable). Mix all together, and pour over salmon filet(s) reserving some.. I used about 12 ounces of salmon with the above mixture. Marinate for at least an hour,longer is better, and then grill spooning some of the reserved marinade over occasionally through cooking.

I served with asparagus quickly boiled, shocked, and then pan sauteed (quick saute high heat) in a tad of EVOO, coriander, and garlic, plus a side of jasmine rice with a sprig of thai basil, some fish sauce and the zest of the lime that was juiced for the salmon marinade added while it cooked.
 
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A brotchen is a roll that they serve bratwurst on in Deutschland. They are so good. We have a German deli/resturant/bakery here in my area called Kuby's that makes them. Kuby's also processes game. I take the deer I kill to them. They make many different types of sausage from the venison. Venison sausage without preservatives such as sodium nitrate that is very bad for you.


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SgtRock said:
A brotchen is a roll that they serve bratwurst on in Deutschland. They are so good. We have a German deli/resturant/bakery here in my area called Kuby's that makes them. Kuby's also processes game. I take the deer I kill to them. They make many different types of sausage from the venison. Venison sausage without preservatives such as sodium nitrate that is very bad for you.


View attachment 67115931
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But, but, but.... the sodium nitrate is the best part!! (just kidding, though it is needed in bacon)

I had linguine with shrimp in a tomato sauce enriched with lobster stock that I made from a bunch of lobster shells.
 
I had class tonight, and on the nights I have class, my husband is like, "OK kids, it's hot dogs for dinner!" or ~insert easy to fix meal here~.

I had a hot pocket. Nasty, but filling.
 
I stuffed some jalepenos with brie then stuffed them into freash dove brest from some dove I harvested this month. Wrapped them with applewood smoked bacon and stuck them with tooth picks. Then I grilled them over mesquite coals. Towards the end of grilling I brushed them with my homemade bbq sauce. Served them over a bed of rice and a side of fresh asparagus.
 
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I tried the middle eastern style grilled chicken marinade recipe. Its pretty good. I quadrupeled the recipe for 6 larges breasts that I split into two and flattened out a little. It doesn't look like much liquid but it is thick and sticks well to the meat so you don't have to worry about turning it every few hours to make sure it is adequately marinated.

Middle Eastern Style Grilled Chicken with a CousCous and Herb Salad | Posie’s Place
Marinade
MIDDLE EASTERN STYLE GRILLED CHICKEN
2 Corn fed skinless chicken breast
2 Cloves of garlic
1/2 Tsp Salt
2 Tbsp Lime juice
1 Tbsp Olive oil
1 Tsp Cinnamon
1/2 Tsp Paprika
1/4 Tsp Black pepper
1/4 Tsp Cayenne pepper or Chilli powder
 
Potato gnocchi aioli with spinach
 
Lean turkey burgers on whole wheat buns with a roasted tomato/garlic relish and lettuce; steamed broccoli and home-made pickled beets. Yum.
 
MaggieD said:
Lean turkey burgers on whole wheat buns with a roasted tomato/garlic relish and lettuce; steamed broccoli and home-made pickled beets. Yum.
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If you have a sams club near you maggie and your a member...they have these new chicken burgers...Ive seen two flavors ive bought them both and the are OUTRAGEOUS..

One flavor is Carmelized Onion and Swiss...the other is Spinach and umm dang another cheese I forgot..I took them out of the box and vacum wrapped them to freeze....they are excellent
 
Baked Breaded Chicken Breasts...I beat them flat...dip them in egg/egg substitute wash...then dip them in Italian Seasoned Panko Breadcrumbs...pop them in a 400 oven and cook for about 20-25 mins...<checktemp> excellent taste without all the fat of frying.
Baked sweet tater with cinamon butter...<smartbalance>
Broccoli...Cauliflower, zucchini, carrot medley..
 
Tonite, I'm having Beef Bourginon with carrots and mashed potatoes with chives.

I made a big pot of it. When it's finished, I'll use the leftover gravy to make Chicken Marsala
 
Chicken curry and rice. I was lazy used a canned[video]http://www.21food.com/products/green-curry-74370.html[/video]. I made the mistake of tasting just the sauce,which was alright on the taste buds but it seemed to scorch my throat.It was alright on the throat when I ate it with chicken and rice.
 
for a few weeks, ı have to eat boiled potato and egg....
 
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