Good Eatin'

It looks like it's a recipe blog kind of week!  I tried two new meals this week that JW and I both really enjoyed, so I thought I would share them.  It is usually my goal over the weekend to plan out our meals for the week, and then we go grocery shopping together.  So, when the week starts, I don't have to think about what's for dinner or running to the store.  Work and life is busy enough without the added stress of what to make for dinner.  I have also found that I really love to cook once the hard part of putting together a menu and shopping for ingredients is done.  Those who know me may also realize that I don't love being asked unnecessary questions.  So, I post our menu for the week on the fridge, and when the hubs wants to know what grub he has to look forward to, he can look for himself! :)  Here are a couple you should definitely try.

Shake n' Shimmy Pork Chops

recipe courtesy of The Neely's

Ingredients

Brine:

2 quarts water

1/4 tsp. salt

3 Tbs. sugar

1 Tbs. brown sugar

2-4 (1 inch thick) pork chops

2 cups panko bread crumbs

1/2 cup finely grated Parmesan

2 Tbs. chopped parsley leaves

Salt and black pepper, to taste

(I also added about 1/2 tsp. of garlic powder.  Everything is better with garlic.)

3 large eggs, beaten

Vegetable oil, for grill plates

Directions

Brine: Add all of the ingredients into a large bowl and put the pork chops into the brine.  Allow them to soak for 1 hour (I let mine soak for almost 2 hours.)  Preheat a grill to medium.

Add the panko, cheese, parsley, salt, and pepper, to taste to a large heavy duty resealable plastic bag.  Add the beaten eggs to a casserole dish.  Remove the pork chops from the brine.  Dredge them through the eggs, then drop them into the bag one at a time and shake them until they are fully coated in the bread crumb mixture.

Oil the grill grates with vegetable oil.  Put the chops on the grill and cook for 10 minutes on each side. 

I made mashed potatoes and cinnamon apples to go with these delicious chops.  (I found a recipe to make cinnamon apples here.)  It was lip smackin' good!

Lime Chicken & Shrimp Kabobs

recipe courtesy of Paula Deen

Ingredients

2/3 cup olive oil

3 limes, juiced

2 Tbs. vinegar (I used apple cider vinegar)

1 Tbs. sugar

1/4 tsp. crushed red pepper

1 red bell pepper, cut into 1 inch pieces

(I also added a green bell pepper)

1 red onion, cut into 1 inch pieces (about half of an onion would be enough)

1 (16 oz.) can pineapple rings, drained, cut into 1 inch pieces

6 boneless , skinless, chicken breasts, cut into 1 inch pieces

1/2 lb. large fresh shrimp, peeled and de-veined

Directions

In a small bowl, whisk oil, lime, vinegar, sugar, and crushed pepper together.

In a shallow dish or resealable plastic bag, combine remaining ingredients.  Pour lime marinade mixture over chicken, shrimp, and vegetables, and place in refrigerator for 4-6 hours.  (I did this during my lunch break and it was ready to cook when I got home.)

Heat grill to 350-400 degrees.  Thread meat, vegetables, and pineapple onto skewers, alternating to distribute flavors.  Keep chicken and shrimp on separate skewers since their cook times will vary.  Discard marinade.  Place chicken kabobs on the grill first- they will take longer to cook.  Rotate halfway through so that both sides cook evenly.  Chicken should take 10-15 minutes total and shrimp will take 6-8 minutes.  Let cool slightly before removing from skewers to serve.

I made wild rice to go with this meal.  The smoky flavor of the meat and vegetables and the sweetness of the grilled pineapple went well with the wild rice... yum!  Since I am cooking for two, we had left over chicken and vegetables that we will be using to make quesadillas tonight.  If you are cooking for more, throw a couple extra chicken breasts in your marinade and on the grill, and you already have another meal started!  Tonight, all I'll have to do is put together quesadillas on the skillet and make some guacamole.  Easy peesy!

I hope you get a chance to try and enjoy these recipes soon.  I'm not good at remembering to take pictures during or after I cook.  I'll try to do that next time, but for now, just trust me- these were good meals!