Wednesday, May 2, 2012

Grilled Pork Chop in Chili Lime Cilantro Sauce

I recently moved home and in with my parents! Everyone asks "why did you leave San Diego for Fresno"? And the answer is simple, I missed my family, and I had a great job opportunity. I have been home for about a month now and I have no regrets. I have not started my new job yet... but it has been nice catching up with my sisters and their sons. Last night was beautiful outside and I made dinner for my parents. Nothing better then great food,  nice weather, and GREAT WINE!


  • 4 pork chops 
  • 1/4 cup lime juice
  • 1 garlic, minced
  • 1 tablespoon Dijon mustard
  • 1/4 cup cilantro, chopped 
  • 1/2 teaspoon dried hot red peppers ( more if you like a little kick)
  • 1/3 cup olive oil 
  • salt and pepper

Method of prep
  1. Make the chili lime cilantro sauce mix the lime juice, garlic, dijon mustard, cilantro, red peppers, and salt and pepper. In a slow stream add the olive oil and whisk until combined. Let rest for about an hour
  2. Turn the grill on medium heat. Season the pork chops with some salt and pepper.
  3. Grill the pork chops until the are done. Plate and drizzle the sauce over the chops. Serve immediately . 
  4. I served this with sauteed brussel sprouts with salt pepper and garlic in olive oil. 
Chefs nots: This sauce is great for grilling. You can make this sauce and add it to chicken, steak, or even fish such as halibut. 

Steak Fries

I also made this for my parents with the pork chops.


  • 3 large russet potatoes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons seasoning blend ( I used lawrys seasoning salt) 
  • 1 tablespoon vegetable oil 
Method of prep
  1. Preheat oven to 400 degrees.
  2. Cut the potatoes into medium wedges.
  3. In a big bowl toss the potatoes with salt, pepper, seasoning blend, and vegetable oil.
  4. Spread in a single layer the potatoes on a sheet pan fitted with a silpat if you have one if not oil the baking pan. 
  5. Bake in the oven for about 35 to 40 minutes or until tender.

Thursday, February 9, 2012

Pork Chops Smothers in BBQ Sauce

OK so don't judge me, but this recipe is so easy its ridiculous. It is one pot and easy clean up.

4 pork chops bone in
1-2 cups bbq sauce (your preference)
1 red bell pepper
1 red onion
salt and pepper
1 teaspoon garlic powder

Method of prep
1. preheat oven to 375 degrees. In a large pyrex lay down a sheet of foil. Add the pork chops and season with salt pepper and garlic powder.
2. Cut the bell peppers and onions in strips and lay over the chops. Add the bbq sauce, (you can be heavy handed on this, the sauce will absorb).
3. Bake for about 40 minutes or until done. If the vegetables start getting burnt add foil over the top to finish cooking.

Since we used foil on the bottom of the pyrex all you have to do for clean up is throw away the foil and rinse out the pan. No fuss no mess.

I also paired this dish with broccolini. I learned to cook this at The Golden Door and it is also simple. Blanch the brocollini for 3 minutes ( Place them in boiling water, then add them to an ice bath to stop the cooking.) Then when your ready to eat heat up oil in a pan add the broccoli and 2 minced garlic cloves, sautee until hot, and you have an amazing side dish.

- Tara

Tuesday, February 7, 2012

20-Minute Lemon Chicken

Since we are doing the chicken dance, here's my contribution...

I don’t have a lot of time these days to think about what to make for dinner let alone MAKE dinner.  This recipe used to be a long one…I would brown the chicken, make the sauce and simmer the two together.  Now, I combine all the pots, pans and steps into one pyrex and and bake!  It’s a cinch and takes no time at all.


  • 4-6 chicken breast tenders
  • 2 cloves garlic, crushed
  • 2 tablespoons olive oil
  • ¼ cup lemon juice
  • 1/3 cup white wine
  • salt & pepper


Place chicken tenders in between two sheets of plastic wrap or wax paper and pound until thin.  Or you can purchase thinly sliced chicken breast from the market.  Most markets have it and it eliminates one step. Place in pyrex and coat with olive oil.  Sprinkle salt and pepper on both sides.  Spread crushed garlic on each piece.  Pour lemon juice and white wine into bottom of pyrex.  Cover and bake for 10 minutes.  Uncover and bake an additional five minutes. 

Serve over angelhair pasta and drizzle with lemon sauce from the pyrex.  



Monday, February 6, 2012

Heart-Warming Chicken Pot Pie

My husband, Matt, and I just moved into a new house. After signing the papers for our new digs, i wanted to make a special dinner to celebrate.  I thought, what better than a heart warming chicken pot pie.  I made fun individual size servings, and decorated them with our initials.  This recipe is for 6 servings, so you can freeze the remaining if you are not going to eat it right away.  We absolutely loved meal, and i hope you will too :)


  • 3 pie crust (i used store bought)
  • 4 cups frozen mixed vegetables
  • 4 boneless, skinless chicken breast halves, boiled
  • 1 teaspoon, dried thyme
  • 1 (10.75 oz) can condensed cream of celery soup
  • 1 (10.75 oz) can condensed cream of potato soup
  • Preheat oven to 400 degrees F.  Grease 6 individual size baking dishes.
  • Place frozen vegetables in a colander and run under hot water for 3 to 4 mins.
  • Dice chicken and place in a large bowl.  Add vegetables, thyme, celery soup and potato soup.  Stir together.
  • Pour filling into baking dishes.  Cut the pie dough slightly larger than the top of the baking dishes, and place on top of the filling.  Cut slits in the top of the crust to allow steam to escape.
  • Place pies on a cookie sheet.  Put aluminum foil around the pie crust edges.  Bake at 400 degrees F for 30 mins.  Remove foil and continue to bake for an additional 30 minutes until golden brown.  Remove from oven and let stand for 5 minutes and then serve.

Wednesday, February 1, 2012

Chicken Parmesan with homemade Marinara

A couple weeks ago I was at Kellis new fabulous home in the Hollywood Hills and my best friend from NYC came to visit. I saw cans and cans of tomatoes and tomato juice in Kellis pantry so I decided to make some marinara sauce for her to freeze. And what goes better with homemade marinara than chicken parmesan! Here is the recipe and like I said you can make a big batch of this marinara and freeze it in containers.

yields about 12 cups
1/4 cup extra virgin olive oil
1 small onion, chopped
2 celery stalks, chopped
3 garlic cloves, chopped
1 large carrot, chopped
2 (32 oz) cans crushed tomatoes
2 (32 oz) cans tomato juice
2 (14.5 oz) can stewed tomatoes
1 (6 oz) can tomato paste
2 (14.5 oz) can chopped tomatoes
2 1/2 teaspoon salt
2 teaspoon dried italian seasoning
1 teaspoon black pepper
1/4 teaspoon garlic powder
2 bay leaves

Method of prep
1. In a large pot heat the oil over medium high flame. Add the onions, celery and carrots and saute about 5 minutes. Add the garlic salt and pepper and saute for another 5 minutes. Add the tomatoes and the rest of the ingredients and simmer uncovered on low for about 1 hour. Remove the bay leaf season the sauce with more salt and pepper if need be. Let cool and transfer to tupperware or use for the night.

Chicken Parmesan
Yield 4 servings
4 skinless chicken breasts cutlets
2 eggls, lightly beaten
1 tablespoon water
1 cup dried italian bread crumbs
3 tablespoons olive oil
fresh parmesan cheese
1 pound spaghetti
3-4 cup homemade marinara sauce
salt and pepper

Method of prep
1. In a wide bowl combine the eggs and water and beat. Put the bread crumbs on a plate and season with salt and pepper.
2. Heat the olive oil over medium high flame in a large skillet. Dip the chicken in the egg wash to coat letting the excess drip off then dredge in the bread crumbs. Press firmly so the bread crumbs stick to the chicken. When the oil is hot add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
3. Lade the marinara sauce over the chicken and sprinkle with parmesan cheese. (Or if your like my mom who hates parmesan, you can also use mozzarella cheese). Bake the chicken parmesan for 15 minutes until the cheese is bubbly. Serve with hot spaghetti and the rest of the marinara.

Chefs note
For a quicker way to make this you can also use store bought pasta sauce, but I warn you it will not be as good as this. You can also use chicken tenders for smaller portions. - Tara

Tuesday, January 3, 2012

Cheddar Stuffed Meatloaf with Chipotle Sauce

Ok so I know this is not the best picture, but it is hard trying to take a good picture of meatloaf. But, don't let this picture fool you, it is amazing, considering this was my first time attempting to make meatloaf.

1 pound lean ground beef
1/2 onion, chopped
1/3-1/2 bread crumbs
1 egg
6 tablespoons ketchup
2 tspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded cheddar cheese
1 chipotle pepper in adoobo sauce chopped

1. Preaheat oven to 400 degreese. Coat bread pan with cooking spray.
2. Combine the beef, onion, breadcrumbs, egg, 2 tablespoon ketchup, chili powder, salt, pepper and garlic powder. Mex well put the mixture in the baking dish. Make about a 2 inch indention with your finger down the length of the meatloaf. Stuff with the cheese and pinch the edges closed to seal.
3. Combine the remaining 4 tablespoons ketchup and chipotle in a bowl. Spread over the meatloaf.
4. Bake for about 20-30 minutes or until the thermometer reads 165 degrees.