Recipes

[ChiliPepper]

What’s the difference between gumbo and jambalaya?

The difference in these two dishes comes down to two things: the roux and the role of the rice.

Unlike jambalaya, gumbo builds its flavor upon a roux, which also thickens it to a stew-like texture.

Gumbo is also served with rice on the side, while jambalaya simmers it in the dish.

[RespectLife]

OH boy @ChiliPepper 

An Okra-less gumbo!  Perfect, thanks!

I don't have andouille but I have a yummy sausage I got from Q I could use instead!

Konopelski's 3 lb. Polish-Style Smoked Kielbasa Sausage - QVC.com

[ChiliPepper]

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@RespectLife wrote:

OH boy @ChiliPepper 

An Okra-less gumbo!  Perfect, thanks!

I don't have andouille but I have a yummy sausage I got from Q I could use instead!

Konopelski's 3 lb. Polish-Style Smoked Kielbasa Sausage - QVC.com

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@RespectLife 

That would work for sure!

I'd be adding whatever I had; sausage, beef, leftover chicken, shrimp........

And corn! I seem to like corn in everything lately LOL!

Looks so filling & YUMMY!!!

[RespectLife]

I would love corn in there too @ChiliPepper 

I have backed off corn and other carbs cuz my glucose was way too high.....but since I rarely eat it now...I would love at least a handful in this!!

[ChiliPepper]

[ChiliPepper]

[ChiliPepper]

[ChiliPepper]

Chipotle Maple Pork Chop Marinade

This pork chop marinade is AMAZING! It produces pork chops dripping with so much intoxicating flavor you will be obsessed. The maple orange chipotle marinade boasts multidimensional layers of sweet and tangy flavor with just the right punch of sassy heat. It’s perfect for grilling or baking so you can enjoy its mesmerizing flavor year-round. To make, simply whisk the marinade together, marinate, and then grill or bake with zero cleanup!

 Prep Time: 5 minutes 

 Cook Time: 8 minutes 

 Total Time: 19 minutes 

 Servings: 6 servings

Ingredients

Pork

• 6 bone-in-pork chops

Marinade

• 1/4 cup olice oil
• 1/2 cup pure maple syrup not the imitation breakfast kind
• 1/4 cup orange juice
• 1 teaspoon orange zest
• 1/4 cup apricot preserves
• 2 tablespoons balsamic vinegar
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon Dijon mustard
• 1 - 1 1/2 teaspoons chipotle chili powder
• 1 tsp EACH garlic powder, onion powder, dried basil, salt
• 1/2 tsp EACH oregano, dried thyme
• 1/4 teaspoon pepper
•  

Instructions

• Whisk the marinade ingredients together in a large freezer bag. Remove 1/3 cup to use later to baste the pork chops (“reserved marinade”). Add pork to the freezer bag and turn to evenly coat. Marinate for 4-12 hours.
•  

GRILLED PORK CHOPS

• Let pork chops sit at room temperature for 30 minutes.
• Heat grill to medium-high heat, clean and generously oil the grates.
• Add the pork chops to the grill and cover. Reduce heat as needed to maintain heat around 400 degrees F. Grill for 4-6 minutes per side or until the thickest part of the meat registers 145 degrees F on an instant-read thermometer. If your pork chops are extra thick then you will need to grill longer, reducing the heat as needed.
• Baste the pork chops with reserved marinade the last 30 seconds of cooking on each side.
• Transfer pork to a plate and brush with desired amount of remaining reserved marinade. Let rest 5 minutes before serving. Season with additional salt and pepper to taste (I like more salt).
•  

OVEN-BAKED PORK CHOPS

• Let pork chops sit at room temperature for 30 minutes.
• Meanwhile, preheat oven to 400 degrees F. Lightly grease a 9x13 baking dish with cooking spray (I like to line with foil first for easy clean up).
• Transfer pork chops to prepared baking dish and roast for 15-20 minutes, turning once half way through, until the pork reaches an internal temperature of 145 degrees F. You may need to bake up to 25 minutes if you have extra thick pork chops.
• Transfer pork to a plate and brush with desired amount of remaining reserved marinade. Let rest 5 minutes before serving. Season with additional salt and pepper to taste (I like more salt).

Notes

TIPS AND TRICKS 

• Clean grill. Clean the grill very well before cooking for beautiful grill marks and to prevent sticking, especially due to the maple syrup in the marinade.
• Flip only once using tongs. After you add the pork chops to the grill, don’t attempt to flip or move them before 4 minutes. You need enough time for the pork to sear and then it will naturally release from the grill. Once you can easily move the pork, then you can flip it over using tongs.
• Turn down heat. If your pork chops are cooking too quickly and the outside is staring to burn, turn the heat down.
• Don’t overcook!  Pork chops are lean and therefore can dry out if overcooked so it is important to use a meat thermometer to achieve the correct temperature.  Cook pork just to 145 degrees F.  You can’t depend solely on recipe cooking times to achieve the correct temperature because there are always variables such as pork chop thickness, their starting temperature, temperature of the grill and desired doneness/internal temperature.  A meat thermometer will eliminate all of this guess work. 
• Test individual pork chops for doneness.  Pork chops are often different thickness, which means they can be done at different times.  If this is the case, take care to check the temperature of each chop and remove them as they finish cooking.
• Let pork chops rest.  After your protein is finished cooking, transfer it to a plate and let rest 5 minutes before serving so it has time to reabsorb the juices that have pushed towards the outside of the protein when cooked. If you cut into the pork chops immediately after cooking, valuable, moisture-giving juices will run out.
• Salt to taste.  Pork needs a lot of salt, so I suggest tasting your pork first and if it’s not jaw-dropping delicious, it probably just needs a bit more salt.
• Scale spice level.  The chipotle chii powder adds a smoky heat to balance out the sweet maple and is a tantalizing must in this recipe.  I think 1 1/2 teaspoons has as nice kick and would suggest this to most readers because you can add less glaze at the end if you want less heat.  If you know you don’t like spice at all then use 1 teaspoon. You will also want to reduce the maple syrup to 1/3 cup or it will be too sweet without the requisite balance of heat.

HOW TO STORE and REHEAT 

• Make ahead:  store marinade in an airtight container in the refrigerator for up to 5 days WITHOUT the pork chops.
• Storage:  transfer cooked pork chops to an airtight container.  Store in the refrigerator for up to five days.
• Microwave:  transfer pork chops to a microwave safe plate. Microwave for 60 seconds then at 15 second intervals as needed.
• Skillet:  drizzle some olive oil in a nonstick skillet and heat to medium heat.  Add pork chops, cover and cook until warmed through, flipping once.
• Oven: Transfer pork chops to a baking sheet, cover with foil and reheat at 350 degrees F for 10 minutes or just until warmed through.

HOW TO FREEZE

You can freeze just the marinade, pork chops in the marinade or cooked pork chops:

• Freeze marinade: transfer marinade to an airtight container and freeze for up to three months. Thaw in the refrigerator 24 hours before using.
• Freeze pork chops in marinade:  add uncooked pork chops to the marinade and freeze.  Freeze for up to 3 months.  When you’re ready to use, the protein will marinate as you thaw in the refrigerator.
• Freeze cooked pork chops:  cool pork chops to room temperature then transfer to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months. 

[RespectLife]

HAPPY CAT DAY @ChiliPepper 

Puuurrrrfect day for you!

That marinade sounds fantastic!

thanks

[ChiliPepper]

Pumpkin Bread Pudding & Ginger Cream

• Prep: 15 minutes
• Total: 1 hour 45 minutes
• Ingredients: 13
• Servings: 9

Ingredients

Pudding

• 3eggs
• 1 1/4cups sugar
• 1 1/2 teaspoons cinnamon
• 1/2 to 1 1/2 teaspoons nutmeg
• 1/4 cup butter or margarine, melted
• 1 1/2 teaspoons vanilla
• 1 (8-oz.) container (1 3/4 cups) Progresso Plain Bread Crumbs
• 2 cups milk
• 1 cup canned pumpkin
• 1/2 cup raisins

Ginger Cream

• 1 cup whipping cream
• 3 tablespoons sugar
• 1/2 teaspoon ginger

Steps

• 1
  Heat oven to 350°F. Spray 8 or 9-inch square pan with nonstick cooking spray. In large bowl, beat eggs until well blended. Add 1 1/4 cups sugar, cinnamon, nutmeg, butter and vanilla; beat well. Add bread crumbs, milk and pumpkin; mix well. Let stand 10 minutes.
• 2
  Add raisins to batter; mix well. Spread evenly in sprayed pan. Bake at 350°F. for 37 to 47 minutes or until knife inserted 1 1/2 inches from edge comes out clean. Cool 30 minutes.
• 3
  In small bowl, beat whipping cream, gradually adding 3 tablespoons sugar and ginger until soft peaks form. To serve, cut pudding into squares. Serve warm or cool topped with ginger cream. Store in refrigerator.

Tips:

• To ensure success in this pumpkin spice bread pudding, use canned pumpkin (not pumpkin pie mix). Canned pumpkin is not only convenient but provides a consistent texture when used in baking.
• For best results chill bowl and beaters in freezer or refrigerator for 10 to 20 minutes before whipping the cream.
• Not a fan of ginger? Skip the ginger when making the whipped cream.

Nutrition Information

Serving Size: 1/9 of Recipe

Calories 460 Calories from Fat 170

Total Fat 19g 29%

Saturated Fat 11g 55%

Cholesterol 125mg 42% Sodium 300mg 13% Total Carbohydrate 62g 21%

Dietary Fiber 2g 8% Sugars 42g

Protein 9g

% Daily Value*:

Vitamin A 140% Vitamin C 2% Calcium 15% Iron 15%

Exchanges:

3 Starch; 1 Fruit; 3 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.