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Pork Chops with Cherry Couscous from Cooking Light – original recipe

This recipe sounded great, but since my grocery store isn’t carrying cherries yet, I substituted fresh cherries for dried ones. It came out great, and I think it might actually be an improvement!

My Version

  • 3 tablespoons olive oil, divided
  • 4 (6-ounce) bone-in center-cut pork chops
  • 1 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 cup uncooked couscous
  • 3/4 cup boiling water
  • 3/4 cup coarsely chopped dried cherries
  • 1/2 cup sliced green onions
  • 1/3 cup dry-roasted almonds, chopped
  • grated lemon rind of 1 whole lemon
  • 2 tablespoons fresh lemon juice
  1. 1. Preheat grill-pan to medium-high heat.
  2. 2. Brush 1 tablespoon olive oil evenly over both sides of pork, and sprinkle evenly with 1/2 teaspoon salt and black pepper. Place pork on a grill rack coated with cooking spray, and grill 4 minutes on each side or until desired degree of doneness. Let pork stand for 5 minutes.
  3. 3. Place couscous in a large bowl. Add 3/4 cup boiling water; cover and let stand for 5 minutes. Uncover and fluff with a fork. Stir in remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, cherries, and remaining ingredients. Serve with pork.

I was thrilled to find out that The Occasional Chef liked my little blog enough to select me in the 7 Links Challenge.

I wanted to repay the favor and mention other blogs that I think are worth checking out and I know I’m also supposed to do the following:

(From The Occasional Chef’s post) Select 7 posts that fall into these categories: Most Popular Post, Most Controversial Post, Most Helpful Post, Most Beautiful Post, Most Surprisingly Successful Post, Most Under-Rated Post, and Most Proud of Post.

Honestly… I’m too lazy to do that part.

But I did want to mention the blogs I enjoy:

1. The Occasional Chef

2. thebigfatnoodle

3. Mrs. Veggie Pants

4. Three Points Chicken

5. Life Starts on Friday

6. A Dash of Domestic

7. Gazing In

Ok, there you go!

Roast Chicken with Potatoes and Butternut Squash

Roast Chicken with Potatoes and Butternut Squash from Cooking Light

I’m back with a new post!

And this one’s awesome, too. This recipe from Cooking Light is super yummy and is surprisingly not fattening (of course you must eat the correct portion size, which was enough for me).

We decided to try this dish because my husband and I were craving squash, as it is now fall, and fall’s cozey food is so wonderful and comforting. It takes a good hour in the oven, so it was a perfect weekend meal. Even though it takes a while to actually bake, the prep time was super quick.

For those of you who went over and took a peak at the recipe, don’t be overwhelmed by the idea of cooking a whole chicken. It’s really pretty fool-proof. Since chicken has a decent amount of fat to meat ratio, it’s hard to dry out the chicken. And when it comes to actually working with the chicken itself, you must get over the icky-factor. Trust me, it’s worth it and it’s really not that icky.

Anyway, Part of what makes this light dish such a great success is the technique of putting the seasonings for the chicken under the skin. To make this recipe non-fattening, the skin gets taken off, which is often where most of the flavor is. But by putting the seasoning under the skin, all that flavor was able to be absorbed and even stays sitting on top of the meat after the skin has been removed. One tip… the recipe says to take off the skin before serving. I think this is a good move as you won’t be as tempted to take a little bite at the dinner table if you take it off after it’s already on your plate.

I calculated the Weight Watchers Points Plus value of this to be 9 points, which is great for such a comforting meal.

Oh, and to touch on the heart burn value of this meal, it’s pretty low with the recipe as is. Even though there’s garlic in the recipe, it gets cooked down for a good hour with the chicken, so it becomes much less agitating. I did put just slightly less sage in, just in case. My husband seemed to have no directly related heart burn from this meal. (yay!)

Anyway, I definitely recommend you try this one out soon and ring in the fall season the right way. I’m happy I did.

Here’s the recipe:
http://www.myrecipes.com/recipe/roast-chicken-with-potatoes-butternut-squash-10000001949705/

Let me know how it goes!

Look at me! I’m blogging!

Ok, now that I got that out of the way… I’m here to share my life in food. My constant battle with being in love with food, trying to eat right, and cooking food that won’t cause my husband’s acid reflux to flare up.

I watch Cooking Channel and Food Network religiously, I cook only a few of the things I see but I’m trying to cook more of it, and I’m working on being more excited to cook during weekdays.

So here it goes, my life as it relates to food; preparing and eating it.

Hope you enjoy!