New Recipe!

It's been a long long summer for me! I am really excited to be back in the fall routine as this is my favorite time of year! Over the summer I did get a chance to experiment with some new recipes. These things are always born out of necessity. That means I have lots of left over ingredients to use. If I buy those ingredients again to make the recipe on purpose then I know it was a good one. I'm excited to share my summer dinners with you guys. I'm starting off with a no recipe recipe. It's so easy, you'll never have to even write it down. I keep a variety of veggies in the fridge that can be easily roasted and throw them on the side of whatever I'm making. Any of these veggies can be interchanged, they are roasted the same way. Pictures coming soon!


Teriyaki Pork Chops with Rice and Roasted Asparagus
(for a family of 4)


4 medium to thick cut pork chops
3 tbs. of butter
1 tbs. flour
3/4 cup soy sauce
1/2 cup brown sugar
2 cups chicken stock
1/4 cup chicken stock
1 cup long grain rice
Asparagus
Olive Oil
1/2 lemon


Preheat oven to 400 degrees

I always start the asparagus first. Take one asparagus and snap the end off where it breaks naturally. Then use that one as a guide and chop the rest at the same point. Lay them out on a cookie sheet and drizzle with olive oil. Season liberally with salt and pepper. Toss to coat. Roast for about 20 minutes watching them to make sure the ends don't get too dark.

Melt 1 tbs. of butter in a medium sauce pan before adding 1 cup of long grain rice. Toast your rice until light brown. Add 2 cups of chicken stock. Bring to boil, reduce to simmer. Cover and simmer for 25 minutes until liquid is absorbed and rice is soft.

While your rice is cooking melt another 2 tbs. of butter in a large stainless steel frying pan on medium high heat. Sear chops 5-7 minutes on both sides. Remove chops from pan once cooked through. Whisk in the flour cooking for just a minute before deglazing the pan with the soy sauce. Add brown sugar whisking continuously. If your teriyaki is too thick, add chicken stock and continue whisking. If your sauce is too thin, turn the heat up to reduce it down some. Once you have the right consistency add the chops back into the pan turning to coat. Serve over rice with asparagus on the side. Enjoy!


More recipes to come soon!