Grilled Garlic Cilantro Pork Chops

You are probably thinking the exact same thing that I thought as I was preparing this...."Cilantro...On pork chops?"  Yep!  I bought cilantro earlier this week for a different recipe and I hate to see things go to waste (I have tried growing cilantro twice with no success, if you have any tips please share!) so that is why this marinade was concocted.  My family is very critical when it comes to trying new recipes, so I didn't even want to tell them that I put cilantro in the marinade.  

Ingredients:

• 4-6 Pork Chops (I used 6 boneless thin cut)
• Cilantro
• 2 Tablespoons Olive Oil
• 1 teaspoon Minced Garlic
• 2 1/2 Tablespoons Lemon Juice
• Sea Salt
• Pepper

Serves 4-6

Combine all ingredients except pork chops in small food processor and process until well combined.  

 Next I used the new meat tenderizer that I got from Pampered Chef.  It is double sided.  One side is flat for pounding out/flattening meat and the other side is spikey. I used the spikey side and lightly tenderized the pork chops.  Then I Salt and Peppered both sides of pork chops.  

 Pour over pork chops, flip to make sure all sides are coated, and marinate for 30-60 minutes.

 Heat Grill and cook pork chops until desired temperature flipping throughout.

I served with Garlic Mashed Potatoes and Green Beans

Check out these other favorite recipes

Grilled Bourbon Pork Medallions

Creamy Garlic Ranch Pork Chops

Lemon Orzo Pasta Salad with Asparagus and Tomatoes

 Summer is just around the corner so it is time to add in some lighter side dishes into the rotation.  A cold salad always makes me think of a picnic and I wish summer was one giant picnic!  I think that I could grill outside every night!  BTW is orzo a pasta or a rice?  Whatever it is is delicious!  The orzo salad is very simple compliments almost anything.

Ingredients:

• 1 Cup of uncooked Orzo
• Cherry Tomatoes
• Fresh Asparagus
• 2 Tablespoons of Extra Virgin Olive Oil
• 1/2- Lemon juiced and zested
• 1 teaspoon minced garlic
• 3/4 teaspoon dried parsley or a couple tablespoons of fresh
• Sea Salt
• Pepper
• Fresh Grated Parmigiano Reggiano

Serves 6

Bring two medium pots of water to a boil.  In one pot, cook the orzo according to the directions on the box.  Drain and place in In the other pot, blanch asparagus for 2-3 minutes.

Make sure you don't over cook it.  After it is cooked place asparagus in a bowl of ice to stop it from further cooking and keep them green.
In a small bowl combine lemon juice, zest, garlic, and dried parsley.  Pour over orzo and stir in asparagus, tomato halves, and parmesan cheese.  Salt and pepper to taste.

This can either be served warm or cold.  We prefer to serve it cold.

This recipe was featured on the Marvelous May Menu, be sure to check out the rest of the May Menu.

Blueberry Muffin Tops

Nathan's playgroup is coming over today. The kids are always hoping there will be something yummy to snack on.  These Muffin Tops are the perfect muffin/cookie combination for everyone to enjoy!

Ingredients:

• 1 cup blueberries
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup salted butter (softened)
• 1 egg
• 1/3 cup milk
• 1 teaspoon almond extract
• 2 teaspoons lemon zest
• Crystal Sugar Sprinkles
• 1 cup Sugar

Makes about 30 Muffin Tops

 First combine baking powder, salt, and flour in a bowl and set aside.  Next cream together butter and sugar then add in egg.  After that is mixed well add lemon zest, milk, and almond extract.

After that is mixed well slowly add in dry ingredients.  Gently stir in blueberries by hand.

Refrigerate dough for about 30 minutes.  Preheat oven to 375, then form dough into balls and sprinkle tops with Crystal Sugar Sprinkles and bake 11-13 minutes.

Now you will be able to enjoy the best part of the muffin!

Here are some other blueberry recipes that my family loves!

Frozen Blueberry Cheesecake Bites


Blueberry Muffin Mousse

Slow Cooker 8 Spice Lemon Chicken

This is by far one of my favorite chicken recipes.  I think it is because of the ease of making it, the flavor and juiciness of the chicken, and the fact that my whole family LOVES it!  I am sure I will be making this again soon.  

Ingredients:

• 2 teaspoons salt
• 1 teaspoons paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon Thyme
• 1/2 teaspoon White Pepper
• 1/4 teaspoon Cayenne Pepper
• 1/4 teaspoon Black Pepper
• 1/4 teaspoon Garlic Powder
• 1/2 cup Chicken Broth
• Lemon
• about 2 Tablespoons of Butter
• 1 5-7 pound Whole Chicken  (I usually cook one and freeze one)

 Clean and rinse chicken.  Pat dry with paper towel, you want the chicken to be dry so the spices will stick to it.  Combine all 8 spices in a bowl to form a rub for the chicken.  Cover chicken with rub and place in slow cooker.  Next, pour 1/2 cup of chicken broth in bottom of the slow cooker.  Sprinkle a little lemon zest on chicken and then squeeze the juice of  the lemon on the chicken.  Place a couple of pats of butter on top.  Cook on HIGH for 5-6 hours or until internal temperature of chicken reaches 165 degrees.

Remove chicken from slow cooker and let rest for about 5 minutes before you serve.  

Enjoy!  If you have any leftovers, this chicken is great for shredding and using in the Perfect Picnic Chicken Salad.

This recipe was featured in Two Magical Moms March Menu Madness and our Appetizing April Menu.  Check out the menus and try out some of our other YUMMY recipes!

***When preparing for Freezer, rub chicken with spice mixture and place in freezer bag.  Place in refrigerator on the day before cooking to allow time for thawing.  Then cook in slow cooker as stated above.  

Herb Butter Steakhouse Steak

Have you ever wondered why you can't ever make a steak quite as good as one from a steakhouse?  Well I can share a couple of their secrets.  Last fall I took a cooking class on how to make the perfect steak.  When I was choosing the class I was leaning towards taking a class to learn how to cook something new or even make my own pasta, but then I thought "why not learn how to make something I already make but make it better."  My husband usually grills, which requires me to wait until he gets home from work to start dinner.  The tips I learned let me make a FABULOUS steak in the middle of winter because no grilling is required.  Yes, I said they do not grill it!  The second secret is that they use butter, butter, and more butter.