Sunday, June 27, 2010


Late is always better than never, right?!?!? Not much to say this week I am home from another road trip 1400 kilometers in 4 days with the 2 minis...*sigh* They were great, the friends we saw always make me smile, and the sun shone the whole time!

I will admit last week I didn't make the salmon I intended but I am going to attempt salmon again. And a big HAPPY CANADA DAY this Thursday to all my fellow Canadians! Maybe I'll make a cake....

Monday -Balsamic Honey Pork Chops , and mixed greens

1 lb pork chops pounded to about 1/2 inch thickness
1/4 cup aged balsamic vinegar
1/4 cup local honey
2 cloves garlic, smashed and finely minced
1 tbsp minced onion
1/4 tsp salt
salt and pepper to taste
2 tbsp grapeseed oil

Combine all of the ingredients except the grapeseed oil in a large zip-lock bag and marinade for up to 8 hours, a minimum of 1 hour. Marinade at room temperature for 30 minutes before cooking to ensure really tender pork. You can even prepare the marinade and pork in advance in the zip-lock bags and freeze for later, it will marinade as it thaws which couldn’t be more convenient! Once the pork has finished marinading the balsamic honey mixture, heat a large skillet over medium heat. Remove the chicken from the marinade, discarding the leftover marinade, and season each side of the pork with salt and pepper and add the oil to the hot pan. When the oil shimmers, add the pork and cook on each side for about 4 minutes, or until the pork is cooked through. Remove the pork from the pan and allow it to rest for a few minutes before slicing.

Tuesday -Asian Salmon , green beans and rice

Wednesday - leftovers, it's a big salmon....

Thursday -Tracie’s Couscous Salad
Adapted from Tracie Farmer (via “Paula’s Home Cooking,”
1 box flavored couscous (garlic or Parmesan), cooked (recommended: Near East)
1 can chickpeas, rinsed and drained
1 red bell pepper, finely chopped
1/2 Vidalia or red onion, chopped
1 English cucumber, peeled, seeded, and finely chopped
1 tomato, chopped
1/4 cup fresh parsley leaves, chopped
1/2 cup crumbled feta cheese
Salt and freshly ground black pepper
1/4 cup olive oil
2 to 3 limes, juiced

In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste.

Friday - Orange Infused Teriyaki Chicken with salad

Saturday -Tacos

Sunday- BBQ ribs, roasted veggies and garlic bread