Tuesday, October 27, 2015

Greek Pork Chops with Zucchini and Feta

Greek Pork Chops with Zucchini and Feta | Tortillas and Honey

We are already in our 4th month of The Book Club Cook Book Cooking Crew! The premise of this cooking crew is that each month a different blogger will host a different month and choose a book where other bloggers will participate by making and creating dishes inspired by the book.

This month is being hosted by Wendy from A Day in the Life on the Farm, who chose "Three Junes" by Julia Glass.  "Three Junes" is three different yet interconnected stories spanning three different Junes and are through the perspective of a different person with each story/June. Ashamedly, I have not yet finished reading the book but am about halfway through. I am conflicted about some characters, especially the mother in this book, I have to reserve any final judgement until I actually finish the book.

There are a lot of different food and dishes talked about in the book; among them are Dennis' creations which sounded amazing and I thought about doing a version of one of his dishes from the book. I ended up settling on one of my favorite dishes that I make from Melissa D'Arabian's Supermarket Healthy. This dish probably isn't an authentic Greek dish, but it has Greek flavors mixed into the pork and zucchini which I absolutely love. What really convinced me to make this dish to contribute for this month isn't any spectacular, but I was craving this meal and was an easy meal for me to prepare. I should note that I've been taking an all-day Saturday class which is ongoing for two months, which really only leaves me one day off during the week. I've been finding myself scrambling to get everything done in that one day that I need to so this recipe was perfect and I've been wanting to share this recipe for awhile now!

This meal is so easy to prepare and it takes less than half an hour to cook. Buy thin pork chops so that they cook through faster, then use the same pan to prepare the zucchini. What I usually do, which makes the zucchini appear a little darker in color, is pour the accumulated juices of the resting cooked pork chops into the pan with the zucchini for a little extra flavor. You can totally skip that part, but I find that it give the vegetables just a little extra flavor. Also, depending on the size of the pork chops, sometimes I double the ingredients for the rub. The chops that I tend to buy are very thin but very, very wide so I need to make a little bit more rub. So just use your judgement.

I'll say it again that this is one of my favorite meals, and I'm so excited to share this with you today! I really hope that you make it and enjoy it as much as we do! The recipe is down below.

Also, please check out the wonderful bloggers below who are participating in The Book Club Cook Book Cooking Crew and see what they have created this month. You can also follow this project on social media with the hashtag #thebookclubcookbookCC. We'll be posting all of our creations to our Pinterest board. Here's the team, in alphabetical order with links to their homepages.

Cheese Curd In Paradise               
Life on Food       
The Pajama Chef              
The Spiffy Cookie             
Things I Make (for Dinner)           
Tortillas and Honey         

This month Wendy at A Day in the Life on the Farm, this month's host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!

One of our lucky readers - US and Canada only! - can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from October 1st till October 31st at 4 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

a Rafflecopter giveaway
*Disclosure: Wendy received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.

Greek Pork Chops with Zucchini and Feta | Tortillas and Honey

Greek Pork Chops with Zucchini and Feta | Tortillas and Honey

Greek Pork Chops with Zucchini and Feta | Tortillas and Honey

Greek Pork Chops with Zucchini and Feta
slightly adapted from Melissa D'Arabian's Supermarket Healthy (pg. 215) 

For the pork chops:
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. sweet paprika
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 1/2-3/4 inch thick lean bone-in pork chops
1 Tbs. canola oil

For the zucchini:
4 medium zucchini, halved lengthwise and sliced crosswise into 1/4-inch thick pieces (they'll look like little half-moons)
1/2 tsp. kosher salt
2 Tbs. finely chopped fresh parsley (basil, or oregano is great too --> I do a combination!)
1 Tbs. chopped fresh mint
1 medium tomato, chopped
2 tsp. olive oil
Juice of 1/2 lemon
1/2 c. finely crumbled feta (about 4 oz.)

To season and cook the pork chops: Stir together the oregano, thyme, paprika, salt, and pepper in a small bowl. Set the pork chops on a cutting board and season both sides of each chop with the spice blend.

Heat a large skillet over high-heat for 1 minute. Add the canola oil, and once it shimmers, add the chops. Reduce the heat to medium-high and cook, without moving the chops, until they are nicely browned, 3-4 minutes. Flip the chops and cook on the other side until browned and the centers resist light pressure, 2-3 minutes. Transfer to a plate and set aside.

To cook the zucchini: Add the zucchini to the skillet with the salt and cook, stirring occasionally, until the zucchini softens, 3-4 minutes. (At this point, I'll also pour in any accumulated juices from the resting pork chops to give the zucchini a bit more flavor!) Stir in the herbs, the tomato, olive oil, lemon juice, and feta.

Divide the zucchini among four plates and serve with the pork chops.

Makes 4 servings

Friday, October 23, 2015

Pineapple Upside-Down Hummingbird Pound Cake

Pineapple Upside-Down Hummingbird Pound Cake | Tortillas and Honey

Today I am featuring a Pineapple Upside-Down Hummingbird Pound Cake from a fellow blogger, Jocelyn Delk Adams from Grandbaby Cakes, who just published her first cookbook! Jocelyn is one of my favorite bloggers who is as sweet as can be and is always publishing mouth watering recipes on her blog. I cannot wait to BAKE my way through her cookbook-- it's fabulously filled entirely with cake recipes!

One of my favorite things that I love about Jocelyn is that she created Grandbaby Cakes as a tribute to her grandma, who is known for making incredible cakes. This touches my heart because my blog's name is a homage to my own grandmother whose recipes (and recipes inspired by her) I've featured on my blog. We lost my grandma this summer, so my blog's tribute to her is extra special.

As I mentioned above, Jocelyn's cookbook is filled entirely with cake recipes and is separated into sections by type of cake: bundt cakes, sheet cakes, layer cakes, etc. She offers several fun twists on classic recipes such as this cake as well as Red Velvet S'more Cake, Coffee Toffee Pumpkin Cupcakes, Peach Cobbler Shortcake, and many more! I have been dying to make a homemade caramel cake for years and Jocelyn features two!! Both of which I cannot wait to make. When I make a caramel cake for the first time, I know that it will be one of her recipes.

For my first recipe to bake from this cookbook, I was immediately drawn to this Pineapple Upside-Down Hummingbird Pound Cake. Dude, this is like two cakes in one! Pineapple Upside-Down Cake is one of my favorites and I adored how it was combined with Hummingbird Cake (which is a banana, pineapple, pecan cake) so I knew I had to try it. I only made a slight change to her recipe, which was to double the brown sugar and butter for the pineapple upside-down portion because I love the sauce it creates and I like it a little more sauce-y (it is reflected below)!

Everyone who has tried this cake immediately fell in love with it! My family loved it and I took some leftovers to work and my co-workers devoured it! My good friend and co-worker, Lisa, planned on saving some for her husband, but ended up eating the entire piece. And one of our faculty members told me that this cake could win a blue ribbon at the state fair. (So Jocelyn-- don't forget to enter this cake at your next state fair!)

I have a feeling that I'll be making this cake again very soon... probably within the next week or so! Please give this wonderful recipe a try and check out the charming Grandbaby Cakes cookbook!

Pineapple Upside-Down Hummingbird Pound Cake | Tortillas and Honey

Pineapple Upside-Down Hummingbird Pound Cake | Tortillas and Honey

Pineapple Upside-Down Hummingbird Pound Cake | Tortillas and Honey

Pineapple Upside-Down Hummingbird Pound Cake | Tortillas and Honey

Pineapple Upside-Down Hummingbird Pound Cake | Tortillas and Honey

Pineapple Upside-Down Hummingbird Pound Cake | Tortillas and Honey

Pineapple Upside-Down Hummingbird Pound Cake
slightly adapted from Jocelyn Delk Adams' Grandbaby Cakes (page 53)

3 c. sifted cake flour
2 1/2 c. granulated sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. salt
3 large eggs, room temperature
1 1/2 c. mashed ripe bananas
1 c. canned crushed pineapple, with juice
1 c. vegetable oil (canola is also okay)
1/2 c. sour cream, room temperature
1 Tbs. vanilla extract
1 c. chopped pecans, toasted
1/4 c. unsalted butter, melted
2/3 c. light brown sugar, packed
6 whole canned pineapple rings in natural juices (not heavy syrup)
6 maraschino cherries (blotted with a paper towel to pick up any excess juice)

Preheat oven to 350. Spray a 10-cup Bundt pan with nonstick cooking spray.

In a large bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, and salt until combined. Add eggs one at a time, combining well after each addition using an electric mixer and scraping down the sides and bottom of the bowl as needed with a rubber spatula. Add the mashed bananas, crushed pineapple, oil, sour cream, and vanilla extract. Scrape down the sides and bottom of the bowl and mix the matter until just combined. Be careful not to overmix.

Fold in the pecans using a rubber spatula and set the batter aside.

Pour the melted butter into the prepared pan. Sprinkle with brown sugar. Line the bottom of the pan with pineapple rings and place one cherry into the center of each ring. (Note: The color of the maraschino cherries will bleed from its juice into the cake and the pineapple rings-- to prevent this, dry the cherries with a paper towel before adding it into the pan. It makes it just a little more pretty!) Pour in the batter, making sure to evenly and carefully cover the pineapple rings. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.

Makes 12-16 servings

Tuesday, October 6, 2015

Green Chile and Garlic Dip

This Green Chile and Garlic Dip brought to you in part by Collective Bias, Inc. and its advertiser to help you make fun tailgate recipes and bring you easy clean up ideas! As always, the recipe and opinions in this post are my own. #GameTimeClean #CollectiveBias

Green Chile and Garlic Dip | Tortillas and Honey

One of our favorite past-times is tailgating, whether it's before a football game or after one of Joe's old softball games. And, of course, one of the things I am always in charge of is bringing food. While I love to bring desserts, I am sharing with you one of our favorite recipes that I love to make. While I've done several different versions, of this recipe, but this particular recipe has managed to be one of our favorites! It's creamy, smoky, a little spicy, with a hint of garlic!

The last time I made this dip, I used fresh green chiles that I just bought that morning. I bought an entire sack of chile and placed it on the counter when I got home so that I could peel and seed them. The natural juices leaked through the two bags the chiles were in and made an incredible pool all over my counter and managed to spill onto my just cleaned floor! I had just purchased Viva® Vantage® Towels at Walmart that morning as well, and they made the cleanup of this hot mess (pun intended) all the more easy. These towels are very durable and are fiber-packed which help clean up some of the toughest messes. When I was cleaning up my chile mess, the towels did not break but soaked up the chile juice much like a cloth and it didn't tear! See evidence of the mess below... ugh.

Viva Vantage

This recipe is incredibly easy to make. It only uses five ingredients and only takes a couple of minutes to put the ingredients together before you bake it. I usually bake this right before I leave, then cover it with aluminum foil and place it in a carrier-- that way it is fresh and piping hot when we arrive! Sometimes I'll prepare the dip, then place it in the refrigerator instead of baking it; then I'll bake it the next day before our event (this may take about 5-10 more minutes to bake).

This dip is gluten free! For your gluten free guests, I like to serve with crinkle potato chips, but can still serve this with gluten free crackers or regular crackers for your guests if you're not serving gluten-free guests.

As an added bonus, you can try these Viva® Vantage® towels towels with this coupon! It will help you save $1.00 on a 6 or 12 pack of Viva® Vantage® towels.

So, tell me, what are your favorite tailgating recipes???

Green Chile and Garlic Dip | Tortillas and Honey

Green Chile and Garlic Dip | Tortillas and Honey

Green Chile and Garlic Dip | Tortillas and Honey

Green Chile and Garlic Dip | Tortillas and Honey

Green Chile and Garlic Dip | Tortillas and Honey

Green Chile and Garlic Dip | Tortillas and Honey

Green Chile and Garlic Dip
a Tortillas and Honey original recipe

1 c. Parmesan cheese, grated
1 c. mayonnaise
16 oz. cream cheese, softened
4-5 garlic cloves, finely minced
8-10 oz. green chile, roasted, peeled, seeded, and diced

Preheat oven to 350.

In a large mixing bowl, mix together the parmesan cheese, mayonnaise, and cream cheese until fully combined. Add in the garlic and the green chile, and mix until fully mixed in.

Add mixture to a pie plate or 9x9 baking dish, bake 25-30 minutes or until the mixture is melted and the top is golden brown.

Let cool for five minutes and serve with chips or crackers. Leftovers can be kept wrapped and placed in a refrigerator for about 2-3 days.

Makes 8-10 servings


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