where the secret ingredient is love
Week of April 15
Monday: Skillet Southwest Chicken Chili Mac
Tuesday: Kale Fried Rice
Wednesday: Hawaiian Chicken – Ben’s favorite 🙂
Thursday: leftovers
Friday: Pork Chops
Saturday: Black Bean Burgers
Sunday: breakfast for dinner – this means pancakes. let’s be honest. 🙂 perfectly legit dinner, right?
I’ll be totally honest: before this spring, I had never tasted a blood orange. Of course I’d heard them hyped up online and in food mags, but for some reason had never had them in real life. Crazy, huh? So I picked up some during the same shopping trip where I found some majorly discounted pork chops nearing their expiration date [no problemo, just throw them in the freezer]. I came home and this dinner promptly appeared on our plates. Cool, huh?
Well, it wasn’t QUITE that simple. I had to mix some things up and do a little work, but other than that, this dinner was a cinch to throw together. And quite tasty too. So after we devoured it, I quickly wrote down what I did so I could share it here with you!
I’m not sure what the best part of this dinner was: the sweet, garlicky, vinegary pork chop? The tender sauteed kale? The nutty ‘n citrusy quinoa? I don’t know, but what I do know was that each bite was just so darn good! And it’s pretty fabulous that this dinner comes together in about 30 minutes. You gotta try it! If you don’t get around to til after blood orange season has passed, then try it with regular navel oranges, or grapefruit, or even clementines. The more I think about it, the citrusy freshness was definitely my favorite part. Enjoy! 🙂
Pork Chops with Quinoa, Kale, and Blood Orange [a The Pajama Chef original]
click to print
Ingredients:
Directions:
Place pork chops in a shallow bowl. Whisk together oil, vinegar, garlic, red pepper, and half the blood orange zest. Pour over pork chops and marinate for 10 minutes as you start preparations for the quinoa and walnuts.
Prepare quinoa according to package directions–but instead of just using 1 cup water, use juice of 1/2 the orange and make up the difference with water. Also add the remaining half of the blood orange zest.
Meanwhile, toast the walnuts in a small skillet set over medium heat. Cook for 7-8 minutes until fragrant, stirring occasionally. When toasted, chop walnuts.
Now, heat a large skillet over medium heat. Add pork chops and marinade to the pan and saute for 4-5 minutes per side until cooked through. [Don’t forget to watch the walnuts!] Remove pork chops from pan to a plate; cover to keep warm.
Add kale to hot skillet, stir to coat with pan juices. Saute until kale is tender, and season with pepper, salt, and garlic powder as desired.
Serve pork chops on top of kale and quinoa, dressing with pan juices, chopped walnuts, and blood orange slices.
Time: 30 minutes.
Yield: 2 servings.
Linked up with: Weekend Potluck.
I have another book review to share with you today, courtesy of the blogging review program offered by Bethany House Publishers. This time I read The Tutor’s Daughter by Julie Klassen.
Here is a description of the book from the publisher:
Determined to help her father when his boarding school fails, Emma Smallwood accompanies him to the cliff-top manor of a baronet and his four sons. But soon after they arrive and begin teaching the two younger boys, mysterious things begin to happen. Who does Emma hear playing the pianoforte at night, only to find the music room empty? And who begins sneaking into her bedchamber, leaving behind strange mementoes? When suspicious acts escalate, can Emma figure out which brother to blame and which to trust with her heart?
As usual, here’s my 5 point review:
P.S. Here’s a link to the book trailer… check it out! 🙂
What are you reading lately?
Disclosure: I received a complimentary copy of this book from Bethany House Publishers. However, I was not required to write a positive review. The thoughts expressed above are entirely my own. Thanks to Bethany House for the chance to read this great book!
Happy SRC Day! I love being part of the Secret Recipe Club and getting to explore a new blog every month. If you’ve missed my past SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog… all while keeping your assignment a secret! Everyone else posts about their secret blog the same day. It’s fabulously fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.
This month I was assigned to Sawsan’s blog, Chef in Disguise. Sawsan writes this wonderful blog from Jordan–a country halfway around the world from my home in Indiana. It’s crazy how blogs and technology can make what is so geographically far so close. Chef in Disguise has tons of wonderful sounding recipes–like Peppermint Chocolate Almond Butter, Coconut Cake, and Fattoush (a Middle Eastern bread salad). Now that this recipe is posted and the secret is out, I can pin away yummy recipes without Sawsan’s suspicions aroused. 🙂
This month, I wanted to try to make a completely new type of recipe–something I’ve never made before: homemade crackers. For some reason I always thought they were complicated to make, but that’s ridiculously far from the truth. At least, that’s what Sawsan’s blog taught me. She has several homemade cracker recipes but I wanted to go with a classic cheese cracker. Now, these classic cheese crackers are fancied up with sundried tomatoes, herbs, and spices. Fannncy!
In a way, the flavor of these crackers reminded me of pizza–so if you’re not a cheesy tomato person, you might wanna check out the link and see some of Sawsan’s other cracker recipes. I can totally see dipping these in a creamy ranch dip or a spicy marinara sauce for a lovely appetizer. YUM!
And let me tell you–though these are fancy crackers with great flavor, they are incredibly simple to make. You just mix up the dough, roll it into a log, chill for an hour or so, take it out, and bake. Easy as that! Just like slice ‘n bake cookies. Except, slice ‘n bake crackers. 🙂 New business venture, anyone?!? Next time I make them, I’m going to roll it into a thinner, longer log to have smaller crackers. These crackers were thick and a bit chewy, and I’d like to try them thin and crispy. No matter how you slice them, these Herb, Tomato, and Cheese Crackers are amazing! Thanks for a great recipe, Sawsan!
Herb, Tomato, and Cheese Crackers [from Chef in Disguise]
click to print
Ingredients:
Directions:
Combine cheese, butter, and tomatoes. Then, add flour, salt, and herbs/spices. Mixture will be somewhat crumbly. Roll the dough into a log and wrap with saran or foil.
Refrigerate at least 1 hour or up to 3 days. [Can also be frozen for several months.]
When ready to bake, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silpat.
Thinly slice log and place on prepared baking sheet.
Bake for 10-15 minutes, or until golden brown.
Time: 15 minutes, plus chill time.
Yield: 2-3 servings.
Note: can substitute 1 teaspoon herbs de Provence for all the 1/8 teaspoon herbs/spices above.
Be sure to check out the other SRC posts today here:
Have a wonderful Monday!!
Week of April 8
Monday: bean enchiladas with guacamole salsa
Tuesday: pork chops [didn’t make last week]
Wednesday: spaghetti and meatballs
Thursday: leftovers
Friday: Korean Black Beans & Rice [still have not made]
Saturday: Szechwan Green Beans
Sunday: out to eat
The Pajama Chef 