Grilled Greek Pork Chops, Blueberry Salad, and Cheesy Biscuits

I think I gave up on my "new ingredient" challenge for awhile.   I really want to start making recipes from the large collection of cookbooks I've amassed.  If it includes a new ingredient, great.  If not, oh well.

It was a beautiful night for grilling.  The Greek Pork Chops were delicious.  The pork was juicy and the marinade seasoning was perfection.  I have no idea what makes them Greek pork chops, but that's what the magazine called them.

The vinaigrette on the salad was good.  It got a little thick after sitting awhile, but I read that I can add more olive oil or fruit juice to thin it out.

I've made the cheesy garlic biscuits before.  They remind me of the ones at Red Lobster. Mmmm. 

Greek Pork Chops

From Taste of Home Grill It! Magazine

Ingredients:
2 tablespoons olive oil
4 teaspoons lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon ground mustard
4 boneless pork loin chops (~3/4" thick)

Directions:
In a large resealable plastic bag, combine the first nine ingredients; add the pork.  Seal the bag and turn to coat.  Refrigerate 8 hours or overnight.

Drain and discard marinade.  Grill pork, covered, over medium heat for 4-5 minutes each side or until a thermometer reads 145º.  Let stand 5 minutes before serving.

*****

Berry Salad with Homemade Blueberry Vinaigrette

Vinaigrette Ingredients:

1/2 cup fresh blueberries

1 garlic clove, chopped

1 teaspoon onion

2 tablespoons good vinegar (I used balsamic)

1/2 teaspoon sugar

2 tablespoons olive oil (may need extra)

Directions:

In a blender or food processor, whiz the berries, garlic, onion, vinegar, and sugar until berries are liquified.  Add olive oil until you reach the desired consistency (After 2 tablespoons of olive oil, if you need more oil, you can substitute fruit juice for a thinner dressing).  Run through a mesh sieve, and drizzle over salad greens with fresh berries, caramelized onions, roasted pecan bits.

*Dressing is 40 calories/tablespoon (using 2 tablespoons olive oil)

*****

Easy Garlic-Cheese Biscuits

From Betty Crocker's New Cookbook

Ingredients:

2 cups Bisquick baking mix

2/3 cup milk

1/2 cup shredded Cheddar cheese (2 oz)

1/4 cup stick butter, melted

1/4 teaspoon garlic powder

Directions:

Combine baking mix, milk, and cheese to make a soft dough, beating vigorously for 30 seconds with a spoon.  Drop dough by 10-12 spoonfuls onto an ungreased cookie sheet.  Bake at 450º for ~8 minutes until golden brown.    Mix butter and garlic powder; brush onto warm biscuits.  Serve warm.

Grilled Swordfish (2012 - Week 25)

Week 25 Featured Ingredient: Swordfish

I saw a recipe for Swordfish in a Grilling magazine and decided to make it this week's featured ingredient.  We chose a very simple marinade and recipe, but the swordfish steaks tasted great.  They were moist and flaky and really good.  We both enjoyed them.  I also made grilled vegetable kabobs marinated in Italian dressing, and I really liked the flavor the grill gave the veggies, but Jeremy wasn't a fan.  He thought the concept of veggies on a stick was "weird."  I think it's weird that I liked the veggies and he didn't.  Very odd indeed. 


Grilled Swordfish

8oz swordfish steaks
teriyaki sauce
2 tablespoons butter, melted
1 teaspoon garlic powder

Directions:  
Marinate swordfish in teriyaki sauce for at least 10 minutes.  Grill steaks over medium heat for 5-6 minutes on each side, basting frequently with melted butter, until fish flakes easily with fork.  Season with garlic powder and serve.

Basic Banana Bread

I had some over-ripe bananas that I forgot to eat, so I made my favorite Banana Bread recipe.  This is straight out of the Betty Crocker Cookbook, but it's a reliable recipe and works every time.   I didn't have buttermilk on hand, so I combined lowfat milk with a little lemon juice and let it sit awhile.

Basic Banana Bread

from Betty Crocker's New Cookbook


Ingredients:
1&1/4 cups sugar
1/2 cup stick butter, softened
2 large eggs
1&1/2 cups mashed ripe bananas (3-4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2&1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts, if desired

Directions:
Mix sugar and butter in a large bowl.  Stir in eggs until well blended.  Add bananas, buttermilk, and vanilla, and beat until smooth.  Stir in the flour, baking soda, and salt until just blended.  Stir in the nuts.  Pour into two greased 8" loaf pans or one 9" loaf pan.

With oven rack in low position at 350º, bake 8" loaves 1 hour, or bake 9" loaf 1 hour, 15 minutes until toothpick inserted in center comes out clean.  Cool 5 minutes and remove from pan(s).  Cool completely before slicing.  Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.