Blueberry White Wine Vinegar Reduction Pork with Garlic Boiled Potatoes & Carrots

I love cooking with fresh fruit and veggies in the house!  This was another one of those delicious recipes that you can do so many different ways.  Enjoy!

Grilled Pork

Ingredients: 

1/2 Cup Champagne Vinegar 

1/2 Cup White Wine (I used Vermentino)

1/2 Cup Fresh Blueberries

3 Pork Tenderloins (Thickly Sliced)

Seasoning (Mediterranean Spiced Sea Salt, Tarragon)

Dollop of sour cream

Rosemary leaves

Directions: 

Prepare the grill (I used my handy George Foreman Grill).  Bring the vinegar & white wine to a boil in a saucepan over high heat.  Add the blueberries and reduce heat to Low.  Cook until reduced by half.  While the sauce is reducing, season the pork tenderloins.  Place on the grill.  Cook for about 15 minutes until cooked all the way through.  Remove from the grill.  Cover or keep warm in the microwave.  As soon as the sauce is thoroughly reduced score the meat to ensure the sauce will seep in.  To serve spoon the sauce and blueberries over the meat to just cover (or to taste).  Garnish with a dollop of sour cream and rosemary leaves to the side.  *Do not shy away from the sour cream, it enhances the flavor tremendously and makes the taste sweeter.

 

Garlic Boiled Potatoes and Heirloom Carrots

Ingredients: 

9-10 Small Gold Potatoes

~20 Small Heirloom Carrots

3 Large Garlic Cloves (Minced)

Seasoning (Mediterranean Spiced Sea Salt, Spicy Montreal Steak Seasoning)

Directions:

Add the carrots and potatoes to a large pan and cover with water.  Turn heat to high and start to boil.  Add the garlic and seasoning to the water.  Boil until the potatoes are slightly soft but still firm.  Drain the water, serve & enjoy.  

Add the veggies to the water to boil and add vinegar and wine in a saucepan set to boil

Add garlic & seasoning to veggies, add blueberries to the sauce

Continue to boil the veggies and simmer to reduce the sauce

Season the pork and place on the grill

Serve & Enjoy!

Grilled Pork Chops with Hibiscus Nectarine Glaze and Ginger-Garlic Sauteed Veggies

This is another one of those delicious recipes of using what I already have.  Their turned out very well.  I definitely recommend anyone trying it with the veggies they have in their house.

Grilled Pork Chops
Ingredients:
4 Pork Chops (bone-in)
Olive Oil
Seasoning (Alpine Touch (salt and pepper), Tarragon, Spicy Montreal Steak, Cinnamon)
3 Tbsp Butter
2 Tbsp Sugar
2 Tbsp Hibiscus Jelly
Cinnamon
3 Nectarines (pitted and sliced)

Directions:
Brush Olive Oil on the pork chops and generously season.  Grill until browned all the way through.  In the meantime add all of the remaining ingredients into a sauce pan and cook on low until pork chops are done and serve by pouring over the pork chops. 

Ginger-Garlic Sauteed Veggies
Ingredients:
3 Tbsp Butter
1 Garlic Clove (minced)
1 tsp Ginger (minced)
4 Leaves of Endive (chopped)
2 Radishes (chopped)
1/3 Daikon (peeled and sliced)
3 Mushroom Caps (chopped)
2 Broccoli florets (separated)
1/2 Orange Pepper (seeded and chopped)
1/2 Zucchini (peeled and sliced)

Directions:
Add the butter, garlic and ginger to a fry pan and heat on high.  Add all of the veggies and mix together until thoroughly saturated.  Serve & Enjoy.

Brush the pork with olive oil and generously season

Grill until browned all the way through

In a sauce pan combine all remaining ingredients and cook on low hear

Heat the butter, ginger and garlic in a fry pan and continue to simmer the glaze

Add the veggies to the fry pan and finish simmering the glaze

Remove the pork when thoroughly cooked

Serve & Enjoy!

Cheesy Chicken Burritos: April's Winning Dish

This was originally supposed to be a recipe for Chicken AVOCADO burritos, but once I pulled my avocados out they had gotten frozen in the back of my fridge and weren't very usable so I added in some other ingredients instead.  It still turned out very delicious and I had 3 additional tasted testers to vouch for it.  Enjoy.

Ingredients:
1 Tbsp Olive Oil
3 Chicken Breasts (thinly sliced)
Seasoning (Taco Seasoning, Garlic Powder)
Flour Tortillas (Burrito size)
Mexican Mix Shredded Cheese
Mozzarella Cheese Shredded
Cilantro (chopped)
Green Onions (Sliced)
Tomatoes (Sliced)
Corn
Salsa
Sour Cream

Directions
Add the oil to a skillet and place the sliced chicken in.  Season generously and cook throughly.  Get a tortilla out and place the ingredients you want warm inside (chicken, cheese, green onions, corn, cilantro).  Close the burrito and place it on the grill (I use my nifty George Foreman grill).  Grill until the cheese is melted (a few minutes).  Open up the burrito and add the remaining ingredients (tomatoes, salsa, sour cream).  Serve & Enjoy.

Add the chicken oil and seasoning to the skillet

Prepare your toppings

Add the toppings you want warm tot he burrito

Grill the burrito until the cheese is melted

Add the remaining ingredients and enjoy!

 Here are the precious winners if you are interested in checking them out!

March's Winner: Carne Asada

February's Winner: Chicken Cordon Bleu

January's Winner: Sauteed Scallops

December's Winner: Pizza Pot Pies

November's Winner: Lasagna Stuffed Manicotti

October's Winner: Pumpkin Risotto

September's Winner: Burgundy Pork 

Grilled Pork with Balsamic Reduction & Loaded Mashed Russet Potatoes

Balsamic Vinegar is always great to cook with because it helps to ensure that your pork doesn't turn out tasting too sweet!  Pork is a great meat for sucking up any sort of minor hint of flavor that you add to it!  The variations that you can do with a recipe like this are practically endless and have yet to disappoint in my experience.  

Grilled Balsamic Pork

Ingredients: 

1 Bottle Raspberry Blush Balsamic Vinegar (about 1 Cup, 8.5 oz, 250 ml)

1/2 Cup Peach Preserves (If you want your reduction sauce to be thick, use 1/4 Cup instead)

3 Pork Tenderloins (Thickly Sliced)

Seasoning (Mediterranean Basil, Crushed Rosemary, Alpine Touch)

Dollop of sour cream

Rosemary leaves

Directions: 

Prepare the grill (I used my handy George Foreman Grill).  Bring the Balsamic Vinegar & Peach Preserves to a boil in a saucepan over high heat.  Cook until reduced by half.  While the sauce is reducing, season the pork tenderloins.  Place on the grill.  Cook for about 15 minutes until cooked all the way through.  Remove from the grill.  Cover or keep warm in the microwave.  As soon as the sauce is thoroughly reduced score the meat to ensure the sauce will seep in.  To serve spoon the balsamic reduction over the meat to just cover (or to taste).  Garnish with a dollop of sour cream and rosemary leaves on top.  *Do not shy away from the sour cream, it enhances the flavor tremendously and makes the taste sweeter.

*Optional: You may also garnish with a few blackberries or any other kind of fruit

Loaded Mashed Potatoes

Ingredients:

2 Large Russet Potatoes (Peeled & Cubed)

2 Tbsp Butter

1/3 Cup Cream

1/2 Cup Cheese (I used Cheddar/Monterey Jack)

2 Tbsp Sour Cream

Garlic Powder

Basil

Alpine Touch

Leeks

Directions:

Add the potatoes to the pot and cover with water.  Boil until easy to mash and then turn heat down to low.  Mash any lumps out and add the butter and cream and stir in thoroughly   Add all remaining ingredients except the leeks and mix thoroughly.  Serve by topping with snipped leeks and Basil.  Enjoy.

The ingredients for my Balsamic Reduction sauce

Boil the potatoes and the Vinegar & Peach preserves

Season the pork

Place the pork on the grill

Multi-task like a champ :)

Finish boiling the potatoes while continuing to boil the reduction sauce

Mash the potatoes while the sauce is still reducing

Add the butter and cream to the potatoes, continue to boil sauce and grill pork

Add remaining ingredients to the potatoes and finish reducing the sauce

Serve & Enjoy!

Rosemary Citrus Chicken

Rosemary Citrus Marinated Grilled Chicken

Ingredients:
2 tsp Orange Zest
1/2 tsp Lemon Zest
1/4 Cup Fresh Orange Juice
2 Tbsp Lime Juice
2 Cloves Garlic Chopped
1 Tbsp Crushed Rosemary
3 Chicken Breasts Skinless

Directions:
In a large bowl (or resealable plastic bag) combine the orange and lemon zest.  Add the orange and lime juice to the zest.  Mix together and add the garlic and rosemary.  Thoroughly mix the ingredients and add the chicken breasts.  Cover completely and marinate for about 20 minutes.  Remove the chicken and grill for about 15 minutes or until thoroughly cooked while still being juicy.  Serve and enjoy!

Orange & Lemon Zest

Add the Orange & Lime Juice

Add the chopped garlic and crushed rosemary

Add the chicken and marinate for 20 minutes

Grill for about 15 minutes

Remove from the grill and cover with juices from cooking

Serve & Enjoy!