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Menu Plan for Spring II: Week 11, Tuesday
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Daily Recipes:
Grilled Chili Chops
German Potato Salad, leftover
White Balsamic Glazed Carrots
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
I try to make good use of leftovers in the summer, as well as winter - usually leftover potato or pasta salads.
Grilled Chili Chops
Total time: 30 minutes
Do 2 boneless chops or 3, thinner, bone-in chops. It all depends on availability and your appetite. The marinade adds a zesty flavor to the pork and helps keep them tender as they cook. Remember, slightly pink is okay, too done dries them out, and makes them rather tough.
Ingredients:
- 2 - 4 pork chops, 12oz total (360gr)
- 1 clove garlic minced or crushed
- 1 tsp dried oregano
- 1 tsp chili powder or more
- 1/4 cup ketchup
- 1 tbs soy sauce
- 1 tbs olive oil
Instructions:
- Mince garlic.
- Mix garlic, oregano, chili powder, ketchup, soy sauce and oil.
- Spoon over chops and let marinate for 10 - 20 minutes.
- Cook on barbecue for 5 - 8 minutes a side or until done. Should be slightly pink near bone when done - take a peak (techniques).
- Or fry in nonstick skillet over medium-high heat the same amount of time.
- Baste both sides of chops with marinade once when turning.
Hot German Potato Salad
Total time: 5 minutes
Ingredients:
- leftover potato salad
Instructions:
- reheat or serve cold
White Balsamic Glazed Carrots
Total time: 30 minutes
A bit of sugar emphasizes the natural sweetness of the carrots.
Ingredients:
- 2 - 3 medium carrots
- 1/4 cup (2oz, 60ml) chicken stock
- 2 tsp butter
- 2 tsp sugar
- 2 tsp white Balsamic vinegar
Instructions:
- Peel carrots and roll cut - that is cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc. This gives you interesting looking pieces with lots of surface.
- Put carrots in small skillet, add stock and cook, covered, 15 - 20 minutes or until vegetables are done.
- Remove cover, turn heat to medium-high and cook off all but 1 tbs of liquid.
- Add butter, vinegar and sugar, stirring to dissolve sugar.
- Sauté until thick and glazed, stirring often, about 5 minutes. Serve.
Cooking schedule: 30 minutes |
Stand around while the grill gets hot |
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