Pork Chops with Hoisin-Molasses Barbecue Sauce

This is an excellent recipe and would work well with a grilled pork loin or grilled chicken as well. The recipe comes from the March 2008 edition of Cooking Light. Sometimes it actually pays to hold onto some of those old recipes that you say you will someday prepare. The sauce has a nice sweet flavor with the added heat of the mustard and the tanginess of the vinegar. This one is a keeper.

Pork Chops with Hoisin-Molasses Barbecue Sauce

3 Tbsp. sugar

1 Tbsp. molasses

3 Tbsp. hoisin sauce

1 Tbsp. rice vinegar

1 Tbsp. low-sodium soy sauce

2 garlic cloves, minced

2 tsp. Chinese hot mustard

Cooking spray

1/4 tsp salt

1/8 tsp. freshly ground black pepper

6 (4 oz) boneless center-cut loin chops, about 1/2-inch thick

Combine sugar and molasses in a small heavy saucepan over medium heat. Cook 3 minutes or until sugar melts, stirring occasionally. Stir in hoisin, vinegar, soy sauce and garlic; bring to a boil. Cook 5 minutes, stirring frequently. Remove from heat; stir in mustard. Keep warm.

Heat a grill pan over medium-high heat. Coat with cooking spray. Sprinkle chops with salt and pepper. Add to pan and cook 2 minutes per side or until cooked. Add pork to hoisin mixture and coat. Serve.

Piselli Con Asparagi E Basilico

This simple and delicious recipe comes from an issue of La Cucina Italiana. I have had a subscription to this magazine for some years now and always love the recipes, articles and pictures. This recipe for Asparagus, Peas and Basil is really the perfect side.

Asparagus, Peas and Basil

1/4 cup finely chopped shallots (about 2)

3 Tbsp. unsalted butter

2 lb. asparagus, trimmed and cut into 1-inch pieces

3/4 lb. shelled fresh peas (2 1/2 cups; 1 3/4 lb in pods) or 1(10 oz) package thawed frozen peas

1/2 tsp. fine sea salt

Handful of torn basil leaves (about 3/4 cup)

Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.

Stir in asparagus, peas, sea salt and 1/4 tsp. of black pepper, then cover skillet. Cook over medium heat until vegetables are tender but slightly al dente, about 8 minutes. Stir in basil and salt to taste.

Italian Stuffed Jalapenos

As soon as I saw Guy Fieri make these on TV, I just had to make them myself. The recipe is very simple, if not a little time consuming ( cleaning out the peppers), but they are very tasty. I made them for Superbowl Sunday and my family loved them. They are not all that spicy, so use a spicy sausage or add some crushed red pepper if you want them hot. I changed the recipe a little bit after reading some of the comments on the food TV website and will post my recipe. If you can't find large peppers, add more because you'll have leftover stuffing.

Italian Stuffed Jalapenos

15 large jalapenos, cut in 1/2, seeded and deveined

1 Tbsp. olive oil

1/4 cup minced shallot

6 cloves garlic, minced

1 to 1.25 lbs. bulk Italian sausage

16 oz. cream cheese, softened

1/4 cup grated Parmesan cheese

Salt and pepper

1/2 cup shredded Mozzarella cheese

Preheat oven to 300 degrees.

Place jalapenos on a baking sheet lined with parchment paper and roast for 10 to 12 minutes. Remove from oven and let cool.

Heat oil in a medium saute pan over medium heat. Add shallots, garlic and sausage and cook until sausage is browned, stirring. Remove and place in a large bowl. Cool to room temperature and add cream cheese and Parmesan. Mix thoroughly and add salt and pepper to taste.

Place about 1 tablespoon of mixture in each pepper half and top with 1/2 teaspoon of mozzarella cheese.

Place stuffed peppers back into oven and broil until cheese is melted and golden brown.

Gorgonzola Dressing

This is such a simple recipe and the taste is rich and creamy. If you're a fan of blue cheese , you'll love this easy to make dressing. The recipe comes from Giada DeLaurentiis' Everyday Pasta. She calls it the Italian version of blue cheese dressing. I crumbled crispy pancetta on the top of my salads, but it did not need the extra salt.

Gorgonzola Dressing

1/4 cup creamy Gorgonzola cheese ( 2 ounces)
1/4 cup whole milk
2 Tbsp. sour cream
1/2 garlic clove, minced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper


Combine ingredients in blender or food processor. Pulse a few times to combine, then blend until smooth.