Apricot Glazed Pork Chops

Man, do I love a good pork chop. I don't know if it's the Southern in me, or what, but anything made out of a pig (except the feet, and probably chitlins...), I'll most likely love it. Growing up, our chops were always lightly breaded and pan-fried. But now that I'm grown up, and in the Great White North, I'm pulling out the indoor grill pan. Have you ever used one of these? Let me tell you, It saves my life. A dear friend (Arnie) gave me a Calphalon panini pan, that doubles as a grill pan for our wedding (you can find them at Target, or at least you could then), and I use it all the time. So if you're looking to put together a wedding registry, or just work on accumulating more great kitchen items, a grill pan is definitely on your list!

So back to this recipe. I saw in Cooking Light this month (more on Cooking Light in another post) a little blurb about what you can do with apricot preserves. Not that apricot preserves are normally at the top of my diet list, however, I was recently gifted some Smucker's Simply Fruit apricot preserves. These have NO SUGAR whatsoever. It is sweetened using fruit juices. So, when you're dying for some jam on your Ezekiel bread, grab the Smucker's Simply Fruit preserves. They're great. And they are the inspiration for this recipe!

I served it with some roasted asparagus, because I'm tired of green beans. Hope you enjoy it!

Apricot Glazed Pork Chops

• 1/4 cup Smucker's Simply Fruit apricot preserves
• 2 Tbsp rice vinegar
• 1 Tbsp low-sodium soy sauce
• 2 healthy dashes of ground white pepper
• 1 dash of ground ginger
• 1 dash of garlic powder
• 4 boneless pork chops
• kosher salt to taste

1. Preheat your indoor grill pan (or regular grill) to medium heat. Spray with cooking spray.

2. Whisk together all ingredients but the chops.

3. Wash the pork and pat dry with paper towels. Sprinkle both sides with kosher salt.

4. Brush one side of pork with the apricot mixture. Place that side down on the hot grill. Brush glaze on other side.

5. Grill chops until done, about 4-5 minutes per side depending on thickness. Continue to baste with glaze while chops cook through. You may want to turn the chops more times than typically, so that both sides get glazed.

Carb options

Corn muffins always seem to go well with pork for me, but this pseud0-Asian glaze would also taste great with some steamed rice.

Things I Want to Eat v. Things I WILL eat

I WILL

Substitute this: For this:

meatloaf with Kraft mac lower fat/no bread meatloaf

& cheese and corn muffins with sweet potatoes and

green beans

cookie dough ice cream 1 CarbSmart by Breyer's

chocolate & vanilla bar

burrito with rice, beans, pork,

cheese, sour cream, guac. etc. huevos rancheros

grilled cheese sandwich piece of Ezekiel bread with

reduced fat cheese toasted

without butter

steak and potatoes marinated flank steak and a

(lots of potatoes) baked sweet potato

General Tso's chicken ginger pork w/ string beans

fried catfish with corn not really sure b/c I don't

bread and collards at Hattie's like unbreaded fish. Ideas?

breakfast cereal oatmeal w/ dried cherries

cupcakes ?????????

chocolate chip cookies small piece of very dark chocolate

pasta with any cream sauce chicken in a light-cream-mostly-stock-sauce?

***I apologize for the formatting issues with this post. I've been trying to fix it for about 20 minutes now to no avail. I really need to meal plan and get to the grocery store, so it shall have to wait another day. Thanks for understanding :)

Turkey Cutlets in a mushroom sage sauce

So I had a craving for turkey last week. But I didn't want a Thanksgiving-y turkey, and I obviously wasn't going to roast an entire bird for just Scott and me. I thought of doing a tenderloin or breast. But while at the grocery store, I came across some lovely turkey cutlets. This is the perfect option! They're thin (and can be beaten thinner) so they will cook fast. They can be browned quickly to seal in flavor, but then simmered in a sauce to finish cooking. There would be no dry turkey in our house tonight!

Well, last week got away from me, so I didn't actually make these until last night. I've been obsessed with sage lately (notice this is the 2nd post in a row where sage plays a leading role!) and I had some left over. I didn't want to replay the citrus notes from the chicken recipe and with the cold wintry life I'm living, I wanted something warm, cozy, earthy. Bring in the mushrooms!

I served this with some skillet blistered green beans. Yum. Enjoy!

Turkey Cutlets in a mushroom sage sauce

• 4 turkey cutlets
• flour, salt & pepper, and one egg (beaten) for breading (optional)
• 2 Tbsp olive oil
• about 8oz (can use more) portobello mushrooms, sliced and preferrably a little past their prime (not slimy and bad, but with dark spots on them already... they cook to a really delicious flavor!)
• 1/2 a small onion, chopped
• 2 Tbsp chopped fresh sage
• 1 1/2-2 cups of chicken stock (low sodium, 98% fat free, all that jazz)
• 1/4 cup light cream (or heavy if you can take the fat)
• salt and pepper to taste

1. Heat olive oil in a large skillet over medium-high heat. Swirl oil around in pan so the bottom is evenly coated. While oil is heating, put cutlets in a freezer sized zip top bag and bang with a rolling pin until uniformly about 1/2 inch thick. If breading, go ahead and put cutlets in the egg, then dredge in flour, s&p mixture for a very light coating. If not breading, sprinkle both sides of cutlets with salt & pepper.

2. Place cutlets in oil and brown both sides, about 4-5 minutes each side. You do not want them to cook through, just get golden on both sides, and leave some yummy turkey bits on the bottom of your pan. When cutlets are browned, remove to a plate and set aside.

3. Add a little more oil to your pan, and allow to heat up.

4. Add onions and mushrooms to hot oil. Sprinkle with a pinch of kosher salt and dash of black pepper. Saute until onions are tender and translucent and mushrooms are cooked through, about 8 minutes. It may be more or less depending on the thickness of your mushroom slices.

5. Add chopped sage to mushrooms and onions, and stir together for about 1 minute. Sage should be aromatic.

6. Add chicken stock and cream and bring to a simmer. Simmer uncovered for 5-10 minutes. After this time, check to see if sauce is thickening. If still very runny, add a little cornstarch mixed in water and allow to simmer another 5 minutes.

7. Add turkey cutlets back to pan and nestle in the sauce. Simmer, covered for 15-20 minutes, or until cutlets are cooked through.

Carb options

This sauce is really delicious, so you may want some crusty bread to soak up the sauce. OR, on my packet of sage, there was a recipe for sage biscuits. They sound amazing to me. If you make them, mail me one.

PS: still no picture. I tried to take it on my cell phone's camera, and I can't get it off the phone! Grr!!

Lemon Sage Roasted Chicken + a BONUS recipe!

Wow. I'm already getting behind on my goal to post 2 recipes and 1 information/support/rambling a week and it's only January 16th! It's ok, I'm cooking more, I'll get better! I shall press on toward the goal!

As I've stated here (and facebook) before, when in doubt for what to cook for dinner, I roast a chicken. I love pretty much everything about it: the juicy, flavorful meat; a golden, crispy crust (skin... you shouldn't eat it. But just one bite fulfills my roasted chicken fantasies!); and leftovers. How I love roasted chicken leftovers. They're perfect on a simple salad for lunch, great to throw into a simple chicken pot pie, a nice topping on a homemade pizza-- I could go on and on. So for today's recipe, you shall get 2 in 1. A new chicken recipe (I try not to get into a rut with the same roasted chicken EVERY time) along with a Chinese chicken cabbage salad for the next day. Enjoy!!

Lemon Sage Roasted Chicken

adapted from Health Magazine

• 2 lemons thinly sliced
• 6 fresh sage leaves
• 1 (6-pound) chicken
• 3 tsp olive oil, divided
• bunch of carrots (depending on how many you want to eat, and if you want leftover veggies), washed and chopped in equal sized chunks (about 1 1/2-2 inchs)
• bunch of mushrooms (chopped into chunks equal to carrots)
• bunch of broccoli (yep, I said it. You're roasting broccoli. Trust me.), chop these evenly with other veggies, too.
• any other root veggie you want (Think parsnips and turnips. I do not recommend potatoes), chop.

1. Preheat oven to 425.

2. In roasting pan, place all chopped vegetables. Drizzle with olive oil and sprinkle liberally with kosher salt and black pepper. Using hands, mix veggies until ALL are evenly coated with oil. You don't want any dry spots. Dry spots won't taste as good.

3. Remove giblet and all that jazz from the chicken cavity. Place chicken on top of veggies in roasting pan. Use your fingers to make some space between the chicken meat and skin on top of the breast and cut a slit between the leg and thigh areas to get your fingers between the meet and skin of those areas. Rub all meat with olive oil, kosher salt and pepper. Place 6 lemon slices and sage leaves under skin of chicken, distributing between breasts and thigh/leg areas. (if you have a large chicken, and use more than just 6 slices, that's ok.) Put remaining lemon into the cavity and maybe a couple sage leaves if you have them. Brush about 1 tsp of olive oil over skin of chicken.

2. Roast for 45 minutes, then check to make sure skin isn't burning. If skin is already golden brown, cover with aluminum folk. Roast for an additional 45 minutes, or until a thermometer inserted in the chickens thigh (away from the bone) reads 165. Transfer chicken to cutting board and let rest for about 10 minutes before carving.

Carb options

could be served with a potato of your choice (mashed sweet potatoes or sweet potato "casserole" would be beautiful and delicious, I think) and/or a dinner roll.

SUPER BONUS RECIPE!!!

Chinese Chicken-Cabbage Salad with Peanut Sauce

• 1/3 cup rice wine vinegar
• 1/4 cup olive oil
• 1/4 bottled thai peanut sauce (this can have a lot of sugar in it. So if you can't find a sugar free version, make your own using smooth natural peanut butter, soy sauce, rice wine vinegar, garlic powder, white pepper and ground ginger.)
• chopped napa cabbage (about 2 cups per salad)
• shredded carrot (a few pinches per salad)
• 1 green onion (green and white parts), sliced (more if you're making several servings)
• left over roasted chicken.

1. Whisk together rice wine vinegar, olive oil, and peanut sauce in a medium bowl. Set aside.

2. Toss together cabbage, thinly sliced, shredded carrot, green onions, and chicken in a large bowl, or in individual serving dishes.

3. Pour peanut dressing over the salad, and toss together until evenly coated.

4. Season salad with black pepper and some black sesame seeds.

Thai Hot and Sour Soup

This recipe tastes as though it's straight from Surin of Thailand, my favorite restaurant back home in Huntsville, AL. It's a great soup to warm the soul, without feeling heavy afterwards. The taste is light and refreshing; plus, it's from Cooking Light, so you know it's not bad for you!

Scott RAVED over it.

I served this with some quick stir-fryed snow peas. Just heat some oil in a skillet on high heat and throw in the peas. Season with kosher salt, black pepper and ground ginger to taste. Stir or flip in pan until crisp.

Thai Hot and Sour Soup

• 6 cups fat free, less sodium chicken broth
• 4 kaffir lime leaves (optional)
• 1 (4 inch) lemongrass stalk, halved and crushed (NOT optional)
• 1/2 habanero chili pepper, minced (increase for spicier soup)
• 1 cup thinly sliced shiitake mushrooms (about 2 ounces)
• 1/2 pound large shrimp, peeled * deveined
• 1/4 cup fresh lime juice
• 2 tsp fish sauce
• 1 medium tomato, cut into wedges
• 2 green onions, thinly sliced (about 1/2 cup)
• 1 cup light coconut milk
• 2 Tbsp chopped fresh cilantro

Combine chicken broth, lime leaves, lemongrass, and habanero in a large saucepan; bring to a boil. Cook 5 minutes. Add mushrooms and shrimp to pan; cook 3 minutes or until shrimp are done (seriously, 3 minutes). Add juice, fish sauce, tomato and onions to pan; cook 2 minutes. Remove from heat; stir in coconut milk and cilantro. Discard lemongrass stalk and lime leaves.

Carb Options

Serve with a small bowl of brown rice, or maybe even a few crab rangoon.

PS: This photo is from Cooking Light's website because my camera battery died and I haven't got to purchase the $40 charger yet. Hopefully tomorrow! :)

Spiced Braised Beef

Hello, my dears! Welcome to 2010!

January 1st is the traditional time to set goals for the upcoming year. I have a few holding over from last year (finish the weight loss!! 50lbs down, 30 to go!), but I've added a few, too. My goal related to this blog is to post 3 times each week. Two of these times will be new recipes (with photos, hopefully!) and one will be something else related to weight loss whether it be some exercise tips I've picked up somewhere or a spiritual link or even just a rant on my personal frustrations. As always, the recipes will be low-carb and relatively low-fat. So let's get started on the first recipe of 2010!

This recipe originated in Cooking Light back in September. However, the original recipe had about 7 Tbsp (tablespoons) of brown sugar in it. I made it in the original form for a dinner party we had in the fall, and it was fabulous! So if you can have the sugar, do it. Seriously. I will include the sugar options along with the recipe instructions. However, the spices and the slow cooked beef is delicious without the sugar, and is a great home cooked meal for your family.

I do realize that many of you don't have 3 hours to cook a week-day dinner. I promise recipes in the future will not be so time consuming. But hold this recipe in your pocket for a day that you need something comforting and delicious on a Saturday or Sunday evening or after a holiday off! Serve with a lightened coleslaw, or the Chopped Coleslaw Salad recipe following.

Spiced Braised Beef

for roast:

1 Tbsp paprika

1 Tbsp dark brown sugar (optional)

2 tsp garlic powder

1 tsp salt

1 tsp dry mustard

1/2 tsp ground red pepper (can adjust according to desired heat)

1 (3 pound) boneless chuck roast, trimmed

sauce:

Cooking spray

1 cup chopped onion

1/4 tsp crushed red pepper (can adjust according to desired heat)

3 garlic cloves, minced

1 (28 oz) can of crushed tomatoes

1/2 cup water

6 Tbsp dark brown sugar

1/4 cup red wine vinegar

1 Tbsp tomato paste

1/2 tsp salt

1/2 tsp ground black pepper

1. To prepare roast, combine paprika, 1 Tbsp dark brown sugar (optional), garlic powder, 1 tsp salt, dry mustard and ground red pepper; rub over roast. Place roast in a large zip-top plastic bag. Seal and refrigerate at least 1 hour, but it's better if you let it marinate overnight.

2. To prepare sauce, heat a large oven proof pan with a lid (Dutch oven, braiser, iron skillet with a lid, etc) over medium heat. Coat pan with cooking spray. Add onion, crushed red pepper and minced garlic; cook for 3 minutes, stirring frequently. Add tomatoes, water, 6 Tbsp dark brown sugar (optional), red wine vinegar, and tomato paste and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally (if you don't have time to simmer 30 minutes, this step could be skipped if absolutely necessary). Stir in salt and pepper.

3. Preheat oven to 325°.

4. Remove roast from bag. Add roast to sauce in pan. Cover and bake for 2 1/2 hours or until tender. Serve with sauce.

Note: Sauce can be made up to 3 days ahead, just reheat before adding the roast.

Chopped Coleslaw Salad

Be sure to allow to marinate 2 hours to make the cabbage more tender.

2 Tbsp mustard seeds

1/3 cup sugar (optional)

1/3 cup white wine vinegar

1 Tbsp prepared mustard

3/4 tsp salt

2 cups green cabbage, cut into 1 inch pieces

2 cups red cabbage, cut into 1 inch pieces

1 cup julienne red bell pepper

1/2 cup sliced red onion

1/4 cup sliced green onion

Place mustard seeds in a small saucepan over medium heat; cook, partially covered, for 2 minutes or until lightly toasted. Remove mustard seeds from pan. Add sugar and vinegar to same pan; bring to a boil over high heat. Remove pan from heat; stir in mustard and salt. Combine mustard seeds, vinegar mixture, cabbage, bell pepper, and onions in a large bowl; toss well. Cover and chill 2 hours, stirring occasionally.

Carb options

Well, first, add the dark brown sugar! It's like a spicy BBQ sauce. So delicious. Second, this would be great with some cornbread or cornbread muffins. Also, you can go all-in on the bar-be-que idea and have baked beans and potato salad for your side dishes. Feels like I'm back home in Alabama!

Semester is Almost OVER!!

As you can all see, the last time I posted was September 1st, just 1 week into the fall semester. I'm sure most of you had no idea I was finishing up my Master's this fall. However, this semester has been abducted by none other than a thesis project. Due date is December 18, and then I have oral exams in the first week or two of January. After all this has passed, I shall return. I shall return with some new features and ideas that I've thought up since September but have had no time to implement. Just wait. You'll like it. I think.