A Tale of Two Dinners: Thai Shrimp and Tailgate Sandwiches

I tried two new recipes this week, both from the August & September 2011 Taste of Home magazine.  My collected recipes fall into one of two categories: those that please adult palates – meaning I will make them for myself and husband when the children aren’t around, and those that are universally appealing – meaning … Continue reading

Grilled Pork – Lower Temperature, Juicier Chops

Article first published as Grilled Pork Chops on Blogcritics. The USDA recently amended its safe food internal temperature for pork from 160 degrees to 145 degrees (for cuts of meat; ground pork or any other ground meat should still be cooked to 160 degrees, and poultry should be cooked to 165 degrees). This now matches guidelines previously … Continue reading

Schnitzel au Gratin and Warm Potato Salad

Article first published as Schnitzel au Gratin and Warm Potato Salad on Blogcritics. Of pork, chicken or beef, pork is undoubtedly my favorite meat.  Chicken is versatile, but has no flavor unless you doctor it up.  And beef is certainly flavorful, but the nuances among various cuts are too subtle for my taste. And then there’s pork. … Continue reading

Slow and Easy BBQ Ribs

Slow and Easy BBQ Ribs: Adapted from Taste of Home magazine (Makes 4 servings) 2 lbs. boneless country-style pork ribs 1 can (6-oz.) unsweetened pineapple juice 1 medium onion, thinly sliced 1 garlic clove, minced 2/3 cup barbecue sauce 1/3 cup plum jam (or experiment with other varieties of jam/spread) Brown ribs over medium-high heat … Continue reading

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