Honey Key Lime Pork Chops

I went to the store this week, and they had guava AND key limes. I thought, “What could I make with both of these ingredients?”

And here we are. You have to buy a small bag of them, so I wanted to use the limes as much as possible. I also have an explosion of parsley in my garden, so I’ve been adding it to everything.

You certainly don’t have to make the guava sauce. A honey/lime glaze, salsa, or nothing at all would do just as well!

Honey Lime Pork Chops

Ingredients

6 cups water
6 tablespoons salt
1 tablespoon chipotle chili pepper
1 tablespoon Penzey’s Salsa & Pico seasoning
*If you don’t own this seasoning, some type of mix with cumin and garlic will do.
fresh parsley
fresh cilantro
1/2 cup sugar
1/2 cup honey
juice of 5 key limes (or 1-2 regular limes)
6 pork chops

Brining Directions

Dump all the seasoning, sugar, honey, lime juice, cilantro, & parsley into a large bowl. Pour in 6 cups of very hot water. Stir to help the salt dissolve. Bring the mixture to room temperature once it’s dissolved (I throw in some ice cubes to help it along). Completely cover the pork chops with the brine.

Cover and brine in the refrigerator for 1-2 days.

Cooking Directions

Preheat oven to 450 degrees.
Rinse pork chops and pat dry.
Bake for 15-20 minutes until the pork chops reach an internal temperature of 160 degrees.

Green Beans

Ingredients

fresh parsley
fresh cilantro
1 tablespoon of key lime juice (about 2 limes)
salt
pepper
1 clove of minced garlic

Directions

Mix together the fresh herbs, lime juice, and garlic, and set aside.

Boil water with 1 teaspoon of salt, and add the green beans. Cook for 3 minutes.

Blanch green beans.

Heat oil in a skillet. Add green beans, and cook for another 3 minutes over medium-high heat, stirring so they don’t burn or become too brown. Salt & pepper to taste.

Toss with lime juice mixture.

Guava Sauce

Ingredients

2 cups guavas
2 cups water
3/4 cup sugar
juice from 1 lemon
juice from 4 key limes
1 teaspoon salt

Directions

Bring ingredients to boil in a dutch oven. Simmer for 30 minutes (med-low heat).

Remove from heat and let cool. Run through fine sieve to remove seeds.

Return mixture to dutch oven. Bring to a boil. Reduce heat to med-low and cook for another 30 minutes.

Let cool.

The Guava recipe is adapted from:

http://www.laweekly.com/restaurants/how-to-eat-and-cook-with-guava-4-recipes-5122914

**It probably would have turned into jelly if I had a) cooked it longer and b) used a different pan.

 

-If you hate cilantro, no problem. Just leave it out!

-This would be delicious served with rice…especially a cilantro lime rice. I’m lime crazy.

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Quiche with Sriracha Sausage, Ricotta, & Bacon

Quiche with Sriracha Sausage, Ricotta, & Bacon

Ingredients

  • 3 eggs
  • 1 cup of half n half
  • salt & pepper
  • 1 pound of sriracha sausage (cut out of casing)
  • 6 tablespoons of ricotta
  • 6 strips of crispy bacon
  • store bought pie crust

Directions

Preheat the oven to 350 degrees.

Thaw the pie crust (while cooking the sausage and bacon).

Brown and cook sausage completely through. Cook the bacon until crispy. Drain both, then crumble the bacon.

Slightly beat the 3 eggs, and whisk in the half and half.

Layer the sausage and the bacon in the pie pan. Pour in the egg mixture. Season with salt and pepper. Evenly place dollops of ricotta on top of the egg. Bake at 350 degrees for 40-50 minutes. Let rest for another 5 minutes before serving.

Pumpkin Chili

I don’t care what you say. There’s never a time when you should or should not eat pumpkin. It’s a year round food that I adore. This recipe is easy and crazy good.

Pumpkin Chili

Ingredients

  • 1 can of pumpkin puree
  • 1 can of coconut milk
  • 1 box of unsalted chicken stock
  • 1 can of diced tomatoes
  • 1 can of corn
  • 1 onion
  • 1.5 pounds of kolbossy
  • 2 tablespoons of garlic (I love garlic)
  • 1 teaspoon of green curry paste
  • cinnamon, chili spice, smoked paprika, pepper, garam masala, and adobo (whatever you think; just don’t make it too salty) (I add quite a bit of cinnamon because I love it)

Directions

Chop the onions, and sautee with the garlic until soft.

Chop the kolbossy into bite sized pieces and add to the onions and garlic.

Dump in everything else.

Bring to a boil, and let simmer for 15 minutes.

Serve over prepared rice; make cornbread to go with it, if you feel like it.

Rakott Krumpli

I attended the Hungarian Picnic this past weekend, and I wanted to make something Hungarian that I could bring. I chose this dish because who doesn’t like sausage and potatoes?

Rakott Krumpli (layered potato casserole)

Based off of this recipe: http://www.sbs.com.au/food/recipes/layered-potato-casserole-rakott-krumpli

I added more or less of some ingredients, added paprika, and adjusted the measurements 🙂

Ingredients

  • 3 pounds of potatoes
  • 2 pounds of sausage (I used our delicious, homemade Hungarian Smoked Sausage) *
  • 8 boiled eggs (omit if you don’t like them; I don’t think they make or break this dish)
  • 1/2 cup of bread crumbs
  • 1 stick of butter (melted)
  • Salt & pepper + paprika
  • Sour cream (enough to cover 2 layers; get the big tub)

Directions

Fill a pot with enough water to cover the potatoes. Salt the water and bring to a boil. Cover and cook on low for 40 minutes. Drain, and let the potatoes cool enough so that you are able to handle them.

Cut the sausage into bite sized pieces, and fry until cooked through.

Preheat the oven to 390 degrees. Grease a 9 X 13 pan with some of the melted butter.

Thickly slice the potatoes, and evenly layer them in the pan. Cover this layer with sausage, then cover the sausage with an even layer of the eggs (slice the eggs as well). Season with salt, pepper, and paprika. Cover liberally with sour cream.

Layer with the remaining potatoes, season again, and liberally cover with sour cream.

Sprinkle the top with bread crumbs, and pour the rest of the butter over the bread crumbs.

Bake for 30 minutes; if the top isn’t crispy enough, bake it at a higher heat for another 10 minutes.

*This would be so good with the cheddar kolbossy too!

Spicy Chicken Sausage in Thai Coconut Sauce

I suppose I should mention this isn’t traditional. I put my own spin on it!

Spicy Chicken Sausage in Thai Coconut Sauce

Ingredients

  • 3 bell peppers of any color (I bought the tricolor bag)
  • 1 onion
  • 1.5 pounds of spicy jalapeno chicken sausage (the maple would be good too)
  • 2 cans of coconut milk
  • 1 tablespoon of lime juice
  • 2 tablespoons of peanut butter
  • 4 tablespoons of fish sauce
  • 1 teaspoon of ground ginger
  • 1/2 tablespoon of minced garlic
  • 1 teaspoon of red curry powder
  • 1 tablespoon of sriracha
  • 1/2 tablespoon of turmeric
  • 1 tablespoon of green curry sauce
  • 1/2 bag of Thai rice noodles (I bought the fat kind that looks like alfredo) OR rice

Directions

Cut up the onion and bell peppers. Sautee for 5-10 minutes.

In another pan, brown the chicken sausage.

Add the sausage, onion, and peppers to one pan (doesn’t matter which).

Add all your other ingredients. Cook for about 10-15 minutes over medium heat, stirring frequently. This should reduce the sauce.

Serve over rice or noodles.

Steak Marinade

Steak Marinade

Ingredients

  • garlic powder – 1 tbsp
  • onion powder – 1 tbsp
  • rice wine vinegar – 2 tbsp
  • soy sauce – 1/4 cup
  • spicy mustard – 1/4 cup
  • olive oil – 3 tbsp
  • 3 ribeyes

*These measurements are not exact.

**The mustard I used is a sweet and spicy homemade kind from a friend of ours.

Combine the ingredients with a fork or whisk.

Marinate the ribeyes for at least 4 hours.

Bring the ribeyes to room temperature before cooking. Sprinkle with salt and pepper.

I grilled mine…and it was delicious.

Meaty Egg Bake

Meaty Egg Bake

Ingredients

  • 8 thin ham slices (I used Superior EZ Carve)
  • 2 pounds of loose Mild Hot Sausage
  • 8 slices of thin mozzarella cheese
  • 8 eggs
  • Salt & pepper
  • 1 bag of Oreda hashbrowns (or make your own…this was just for convenience’s sake)

Directions

Preheat the oven to 425 degrees.

Thaw your hashbrowns in a skillet over medium heat.

While the hashbrowns are thawing, brown your sausage. Set aside to drain.

Melt butter in a giant foil pan (just place it in the oven for about a minute), and layer your hashbrowns on top. Bake in the oven for about 15-20 minutes until the edges get crispy.

Lower the oven temperature to 350 degrees.

Whisk the eggs in a bowl with salt & pepper.

Layer your ham slices on top of the hashbrowns; layer your loose sausage on top of the ham slices. Pour the eggs evenly. Bake for 35 minutes.

Pull out the pan, and layer the mozzarella over the eggs. Bake for another 2 minutes.

Enjoy!

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