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Menu Plan for Spring II: Week 13, Wednesday

Deviled Pork Chops, Grilled
Brown Rice Salad with Green Beans
Tomato Garlic Salad

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

      Spicy pork chops, a warm salad and leftover tomato salad: easy summer cooking.

Deviled Pork Chops, Grilled

Total time: 30 minutes
  Pork chops with a kick, marinated and cooked on the barbecue grill.  If you want them hotter, more 'devilish' you could add a drop or 2 of Tabasco or other hot sauce. 

Deviled Pork Chops, Grilled Ingredients:

 Instructions:

Warm Green Bean and Brown Rice Salad 

Total time: 30 minutes
     I use 'Uncle Ben's' which is all I can get and it's quick cooking.  It looks like brown Basmati and cooks in 15 minutes.  You can use regular Basmati if you prefer.  This salad is good warm or cold, so timing is not an issue.

Warm Green Bean and Brown Rice Salad Ingredients:

 Instructions:

Note: Toast sesame seeds in a dry, nonstick skillet, over medium-high heat, 3 - 6 minutes. Start flipping them or shaking the skillet after 1 - 2 minutes and remove as soon as light brown.

Tomato Garlic Salad Tomato Garlic Salad

Total time: 1 minutes
  

 Ingredients:

 Instructions:

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl (used 2 X), whisk, scissors, small
saucepan with lid, small skillet with lid, barbecue
grill, dish for marinating

Light/turn on barbecue grill
Make marinade, spoon on chops
Start to cook rice
Top and tail beans, cut
Toast sesame seeds if needed
Start to cook beans

Make vinaigrette
Start to cook chops
Get the tomato salad, add tomatoes or not
Turn the chops
Drain beans
Put rice in bowl, fluff
Combine beans, rice
Add some vinaigrette, stir gently
Taste, adjust vinaigrette
Sprinkle with sesame seeds
Remove chops
Serve