Saturday, August 7, 2010

2 new recipes

This first recipe has no picture.  I forgot!  But I think we all know what a thin cut pork chop looks like :)

Grilled Pork Chop with Pineapple
2 Tbsp lime juice (1 to 2 medium limes)
1 Tbsp orange juice
2 tsp olive oil
1/2 tsp dried oregano
1/4 tsp pepper
1 pound thin, bone-in pork loin chop
equal number of grilled pineapple slices

In a large Ziploc bag, combine lime juice, oj, oil, oregano and pepper.  Add meat to the marinade and refrigerate fir 10 min to 8 hours.  Turn occasionally if marinating longer than 10 min.  

Preheat grill and grill chops for 4 to 5 min on each side or until no longer pink.  Then grill pineapple slices for 1 min on each side. 

Verdict:  It was really good.  The original recipe used turkey cutlets, however, we had just made a whole turkey.  It adapted really well to the pork.   I love finding any excuse to use my grill!  

Baked Macaroni and Cheese with Broccoli  (WW recipe)
2 sprays cooking spray
12 oz uncooked pasta, gemelli or other twisted pasta
10 oz broccoli, small florets
1 tsp butter
1/3 cup fresh bread crumbs
3 Tbsp grated Parmesan cheese
2 1/2 cups skim milk
1/3 cup flour
1/2 cup onion
1 cup low-fat shredded cheddar cheese
1 tsp Dijon mustard
salt and pepper 

Preheat oven to 375.  Coat a shallow 2-quart baking dish with cooking spray.

Cook pasta per directions on package.  Add broccoli to pasta 3 min before the pasta will be done.  Drain both.

Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until golden brown, about 2 min.  Remove from heat and transfer crumbs to small bowl; stir in 1 Tbsp of Parmesan cheese. Set aside.

In same saucepan, whisk together milk and flour until blended; add onion.  Bring to a boil over medium-high heat, whisking frequently.  Reduce heat to low and simmer until thickened, about 2 min.  

Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining Parmesan cheese.  Pour over cooked, drained pasta and broccoli; toss to mix and coat. 

Transfer to a baking dish and sprinkle top evenly with bread crumb mixture.  Bake until bubbly at edges, about 20 to 25 min.  Divide into 8 pieces and serve.  Serving size 1 piece.  

Verdict:  It was ok.   I grew up on homemade mac-n-cheese and this wasn't close.  However, I didn't have a few ingredients and had to swap things.  I didn't have cheddar so I used so left over fontina.  I used all 16oz of the pasta and had to adjust the milk.  It was a dry dish, in my opinion.  I added turkey because we had a surplus of it.  If I make it again, I would make a few changes that added some fat.  Perhaps, buttermilk instead of skim.  It needs something.   It does heat up better though! 

No comments:

Post a Comment