I needed to think of a quick meal to throw together in a crockpot – when suddenly I remembered that I had seen and then “liked” a pulled pork sandwich recipe on Pinterest. So I went back through my list of “likes” – clicked on the picture and it took me directly to the recipe on the Better Homes and Gardens website.

This is exactly why I love Pinterest!  It was even easier than if I’d cut out the recipe from the actual magazine. Because then I would have had to remember just where I had stuck that clipping, which would not have saved me any time at all.

I changed a few things from the original BH&G recipe, so we’ll call this one, “inspired by”…

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Several techniques help keep these pork chops tender and juicy. First, pounding the chops thin helps the acid (vinegar) penetrate the meat right to the center. The vinegar not only acts as a tenderizer but also adds a delectable level of flavor. Next, by dredging in flour, egg, and panko – the juices are sealed in and a crispy delicious crust puts these chops over the top. Lastly, by using an instant-read meat thermometer, you are sure to not overcook.

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Really, it is!  Eight of those 17 ingredients are things like salt, pepper, spices, sugar, olive oil, and chicken broth. The only things to cut up are an onion, some garlic, and a couple of apples. As for the time involved, the four hours – or more, if that works better for you – is to brine the meat. That means that it is just sitting in the refrigerator, not bothering you one little bit! So don’t let the long list of ingredients scare you off, this is the perfect recipe for a quick and easy dinner, as long as you think ahead and get those pork chops into the brine.

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Happy New Year’s Eve! I offer up a toast, to you, followers of this blog. Thank you for another wonderful year and here’s to an even better 2012!

We are having a NYE Brunch today, I’ll post some recipes and pictures next week. Until then, please stay safe… and if you live in Arizona and are going out tonight, remember that AAA Arizona offers a NYE “tipsy tow” service. It is a free one-way ride and tow home, up to 10 miles, for drivers and one passenger, who has been drinking. It is open to everyone, not just AAA members. CLICK HERE to learn more!

This delicious pork roast recipe and the beef tenderloin recipe that I’ll be posting in the new year, are both from the fabulous Bruce Aidells and were featured in this month’s issue of Bon Appétit.  I did make one major and one minor adjustment to the pork recipe. Mr. Aidells’ version used a double rack of pork and I used a boneless pork roast. And the original recipe used oranges, whereas I’ve used tangerines.

Wishing you a safe and festive New Year’s Eve!

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Can you tell that I’m running out of ideas for post titles? Well, I am.  It’s hard to be creative with these things, day after day. 🙂  I may soon resort to Pork 5, Chicken 27, and Salad 34. Whatever, this is a pork recipe…

I used up the remaining rhubarb-strawberry compote. If you didn’t make the compote, you can still make this recipe, just substitute jam or preserves. I also had small portions of three different onions in my fridge; red onion, sweet onion, and a large shallot, so I combined those to make up the 1 1/2 cups needed for the sauce. Any type of onion will do. The recipe works equally well with pork loin or pork tenderloin, whichever you prefer or find on sale.

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I am up in Flagstaff today visiting Connor and watching my friend, Larry Fitzgerald, and the team at Cardinal’s camp. It is a joy to not only see them both, but to get out of the record-breaking heat in the Valley of the Sun; 114 degrees yesterday!

It literally tried to chase me up the mountain yesterday on the drive here. I left the house at about 10:30 AM and it was 106 degrees. By 11:00, I was at 2000 feet and the temperature was climbing faster than I was; 109. When I reached the Sedona turn-off, it was 11:25 and it was 111 degrees! What was going on here -what’s a girl to do? Drive faster, that’s what I did!

I could see the building clouds and the lightning ahead, so I knew there was hope. I actually stopped focusing on the thermostat, and just like a watched pot that won’t boil if you watch it, the temps finally went down and the next time I looked it was 94. When I reached Flag at 12:20 it was a lovely 84 degrees, relief at last!

In addition, I was able to have coffee this morning with my high-school girlfriend, Darcy. She sang at our wedding, 26 years ago. Don’t you just love it when you haven’t seen a friend for a few years and you just pick up where you left off, as if you had lunch together last week? It’s the best, love you, Darcy.  OK, all that has nothing to do with our recipe today, these are just good, so make ’em!

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When deciding what to serve for an appetizer party, it is important to think of all the various components:

hot and cold
meat and vegetarian
rich and mild
complex and easy-breezy
color on the table (you need to be careful that everything is not dark and brown)

I put out only four items for the Blog Anniversary Party, which is at least 3 less than I normally do. Taking that into consideration – all the above factors were especially important to keep in mind.

Here is what I offered and what purpose each served for the buffet:

Italian Guacamole with Ciabatta Chips – cold, vegetarian,  mild, colorful, easy-breezy, and diet-friendly

Bacon Lollipops – hot, meat, rich, complex, although lacking in color

Lamb Merguez Flatbread – hot, meat, rich, colorful, complex

Prosciutto, Melon, and Bocconcini Picks – cold, meat, mild, colorful, and exceptionally easy-breezy

(can be made vegetarian – substitute an heirloom cherry tomato for the prosciutto on half,  or all, of the picks)

The importance of having at least one easy-breezy recipe included in a party buffet can not be overemphasized. 

As the hostess, you need to know that there is at least one recipe that is no-fail, no-cook, and if all else falls apart, you could get your kid or spouse to complete it for you without too much direction. 

This recipe is exactly that, keep it in your repertoire!

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Don’t you just love that song?  “It’s Raining Men! Hallelujah! – It’s Raining Men! Amen! I’m gonna go out to run and let myself get Absolutely soaking wet!…”  Good song! But unfortunately, it wasn’t raining men over here at my house, it was raining figs.  My tree produces at least twice a year and it’s impossible for me to use them all, so the local birds feast well at the Hopkins’ house.

Three disclaimers for this post:

#1 – I didn’t use pork tenderloin. In its place – was a pork rib roast I had in my freezer.  But I’ve written the recipe for tenderloin, so you use that, it’s quicker and easier than dealing with a rib roast. 

#2 – I only made half of the onion and fig mixture, since there are only two of us. 

#3 – Something is set wrong on my camera, so all the indoor pictures turned out with a nasty yellow hue. I tried to correct the problem in Photoshop, but the color isn’t quite right, sorry about that. You’ll just have to imagine better color.

The good news is that the birds and I ate well and enjoyed our figs.  If you live nearby, give me a shout, and you can have all the Kadota figs you want… before the birds eat them all.

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And now for a little easy-breezy summertime pizza.  This comes together quicker than all the ingredients might lead you to believe – especially if you buy the cheeses already shredded.

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Had you already figured out that the title “BBR” stood for baby back ribs?  It’s my shortcut name for one of my favorite foods. Seems like it’s the favorite of quite a few people.  When we made these ribs in kids’ classes last month, we all broke into the that little tune that sticks in your brain all day long once you hear it….. “I want my baby back, baby back, baby back…. I want my baby back, baby back, baby back….I want my baby back, baby back, baby back….Chili’s baby back ribs…”   

(Click the link above for a retro Justin Timberlake and Co. take on the snappy song – or this link for a more traditional version.)

Sing now, and thank me later…

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