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All posts for the month August, 2013

Southwest Summer Pork Chops Recipe

Published August 7, 2013 by ericasnailsandmore

Southwest Summer Porck Chops

INGREDIENTS
4 teaspoons dried minced onion
2 teaspoons ground cumin
1 teaspoon cornstarch
1 teaspoon chili powder
1 teaspoon dried minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
6 bone-in pork loin chops (about 3/4 inch thick and 7 ounces each)
1/4 cup barbecue sauce
2 tablespoons lemon juice

DIRECTIONS
In a small bowl, combine the first eight ingredients; rub over pork chops. In a large resealable plastic bag, combine barbecue sauce and lemon juice; add pork chops. Seal bag and turn to coat; refrigerate for 1-2 hours.
Discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chops, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving. Yield: 6 servings.

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Funnel Cakes

Published August 7, 2013 by ericasnailsandmore

Funnel Cakes

INGREDIENTS
1 egg, beaten
2/3 cup milk
1 tsp baking powder
1-1/4 cup all purpose flour or coconut flour to make gluten free
2 Tbsp sugar
¼ tsp salt
Oil for frying, enough to cover the bottom of the skillet
Powdered sugar for topping

DIRECTIONS
Mix egg and milk. Sift dry ingredients and gradually add to milk mixture, beat until smooth.
Preheat oil in fry pan to 375 degrees F.
Pour batter into hot oil with a funnel with a 1/2” or 3/4” hole. Let batter drizzle into hot oil, spiraling to create a circle.
Cook about 1 minute, flip over, cooking both sides. Remove and drain on paper towels.
Sprinkle with powdered sugar and top with fruit preserves while still warm.

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