Pork Chops with Sweet Balsamic Glaze

I received inspiration from Giada on this one (Happy B-Day to her last week!).  The first time I made it for my family and followed her exactly and have since then made modifications that I think make the flavors of the chop more vibrant.  

The sauce is what truly makes this go from an average meal to a smoke house restaurant quality chop, it is finger licking good.  Honestly I would eat it over ice cream, a taco, on toast, even by itself it is so good.  I even scrapped all leftover sauce form my family's plates when I made it.  

Best of all it is so easy and quick, this meal will take under 30 minutes with prep WOW!

So for all my friends who are eating those frozen meals everyday and everyone's favorite mac and cheese, try this out because you can make this.

The only thing tricky about the sauce is that everything should be accurately measured because if you add too much honey it will be too sticky.  You must also pay attention to the sauce while it is on the burner otherwise you may burn it (yup I burned it once...oops).

Recipe:  Serves 2

Pork Chops

2 (6-8 oz chops)

olive oil

salt and pepper

2 tsp oregano

tsp of red pepper flakes

Sauce

1/4 cup balsamic vinegar

1/4 cup honey

1 1/2 tsp worchestire sauce

1/2 tsp soy sauce

1 Garlic Clove

2 Green scallions 

1/2 tsp thyme 

1 1/2 tbsp butter (cubed)

salt and pepper

Directions:

Ok first lets focus on the sauce.  Get a small saucepan out and put the honey and vinegar in it along with all the seasonings and mince the garlic and finely chop the scallions and put the sauce on medium heat.  We want the sauce to reduce but NOT burn.  If that is done it will turn out perfect.  Let reduce and cook for about 7-10 minutes (it will be a dark chocolate brown color).

While the sauce is reducing lets focus on the chops.  Take the chops and marinate both sides with the seasonings and rub them in liberally so it really brings out the flavors of the meat. Warm a big skillet with a tbsp or so of olive oil (so the pan is covered) and lay the chops in the pan (you want the oil to lightly bubble).  Cook each side of chop for 4-5 minutes (they will be perfectly tender then). 

As the chops are cooking and the sauce has reduced take the sauce off the heat and add the butter in small chunks and stir in the butter.  When the chops are all done pour the sauce liberally over each chop and serve.  (I made these bomb mashed potatoes that I'll be posting soon!).. Enjoy this Just Good Food!

BLT Sandwiches with Avocado and Fried Egg

This is one of the best sandwiches ever during the month of August since tomatoes are at their peak in season and so juicy and delicious (sometimes I'll just eat tomatoes for a meal they are so good!).  What's important though is that all the ingredients are fresh and quality (non of that fake microwavable bacon).  Otherwise this recipe is very easy jut good bread, fresh ingredients and you are set!  

Recipe: (Serves 4)

12 oz smoked thick cut bacon

4 eggs (fried)

8 slices of sourdough bread

1-2 beefsteak tomato 

1 avocado 

fresh lettuce

salt and pepper

mayo/butter

Directions:

Cook the bacon on medium heat on a nice big griddle and cover the bacon with a paper towel so the grease doesn't spray all over.  Cook each side for about 3 minutes (watch out because it burns easily).  While the bacon is cooking slice the fresh tomatoes (go to the farmers market while you still can, fresh tomatoes are pieces of heaven!), cut an avocado in half and slice, and lightly toast the bread.

As the bacon finishes, get out a skillet and grease with some of the bacon grease (AAAmazing).  Crack the eggs over and cook on a medium heat and make sure to not crack the yolk (you want it to stay runny) (so about 3 minutes and the eggs should be perfectly fried).

Now the making of the egg sandwich!

Take 2 slices of bread and and spread with butter or good mayo (I used garlic aioli YUM).  Place 3 slices of bacon on top of that then the tomato slices (with salt and pepper), avocado lettuce, and the fried egg on top.  Top the sandwich with the final piece of bread and indulge.  Warning you may want to consume all 4 of these sandwiches as they are awesome and so much better with fresh ingredients and with the extra fixings.  Enjoy this Just Good Food!

Butternut Squash Salad with Cider Dressing

This is the salad I paired with the grilled chicken (courtesy of Ina Garten's "Back to Basics") and is one of my favorite salads (we make double the recipe so there is always leftovers for the next day!)  This is also a rather filling salad so if you want a lighter lunch this is perfect and insanely Just Good Food!  

Side-Note- I'm watching "The Great Food Truck Race" and it not only makes me crave crepes but is calling for Just Good Food to become a truck someday we will see.....

Recipe: (Serves 4)

A 1 1/2 lb butternut squash (peeled and diced)

1 tbsp maple syrup

1/4 cup dried cranberries 

3/4 cup apple cider (I use apple juice)

2 tbsp cider vinegar 

2 tbsp minced shallots

2 tsp dijon mustard

4 oz arugula 

1/2 cup chopped walnuts (toasted)

1/4 cup parmesan cheese 

olive oil

salt 

pepper

Directions:

Preheat the oven to 400 degrees.  Dice the squash into bite size pieces (3/4 inch) and spread across a cookie sheet pan and pour the maple syrup, olive oil (1 tbsp), salt and pepper and mix together.  

Roast in the oven for about 20-25 minutes (until tender) and add the cranberries for the last few minutes so they get a nice maple syrupy coat.

Once the squash is in the oven mix the apple juice/cider, cider vinegar, shallots, salt and pepper into a sauce pan and turn it on medium heat (you want this to boil so it reduces quite a bit) will take about 10 minutes).

In the mean time, take the chopped walnuts and put them in a skillet to cook on medium low heat (keep an eye on these as they can burn pretty quick (it happened to us the first time) takes about 5-6 minutes.  

Once the dressing has reduced to 1/4 cup take it off the heat and add the dijon, and about 1/4 cup or so olive oil (whisk in well and salt/pepper if needed).

By this time the squash should be close to done so add the cranberries if you haven't already and take them squash out.

Rinse the arugula under cold water and place in a large bowl with the parmesan, walnuts, and squash cranberry mixture.  Toss and add the dressing (not all of it, I usually just use a little dressing enough to lightly coat each leaf).  

Serve immediately!  This is a great summer dish and goes well with chicken breasts, soup, or anything!

Cumin Grilled Chicken Breasts

Now that my internship is done for the summer I am at home for a few weeks and fairly bored so I cook dinner everyday!  Last night, we had grilled chicken breasts with a cumin and lemon herb spice rub that will put a spice on your average-joe chicken breasts.  We served it with one of my favorite salads (recipe follows), corn on the cob and fresh bread.  Enjoy this Just Good Food and don't get addicted!  Follow my twitter and get updates or below by e-mail so you never fall behind with posts!

Recipe: (Serves 4)

4 (5 oz) skinless boneless chicken breasts

1 tbsp cumin

2 tsp McCormick Lemon Herb seasoning 

pepper

olive oil

Directions:

First, cut and clean the chicken breasts (this is the "dirty" work so find someone else to do it!).  The lay out each breast on a cutting board and cover with plastic wrap and mash with a mallet until about 1/2 inch think (we do this so the chicken is more tender and easier to cook evenly).

Mix the cumin, pinch of pepper, and lemon herb seasoning into a small bowl and evenly spread the spices mixture on both sides of the chicken breasts ONLY after you have lightly oiled them.

Cook on a grill at medium heat for about 5-6 minutes on each side (I like them juicy not dry).  Then you are done.