Love Shack Larder

Better than Rotisserie Chicken

This week after watching a new favorite cooking show, The Chew,we were inspired to try viewer Donna Giblin's recipe for Artichoke Chicken.  Except that we didn't use artichocks or mushrooms so we are officially dubbing this the Philbrick's "Better than Rotisserie Chicken" because the sauce that is used reminds us of the chickens that you get at the grocery store...only so much better! 

So off we went to the farmer's market that sets up every Wednesday here at our development's Community Center to find some fresh veggies to add to our one-pot chicken dinner.  Since I'm not a fan of artichokes...I really wanted some fresh green beans to add to the dish since I love lemon juice on my beans and the zing in this sauce would have worked just as well.  But there were no green beans so we grabbed some sweet vi-dalia onions and some sugar snap peas instead.

Spicy Marinated Balsamic & Brown Sugar Glazed Pork Chops

Last week after vacationing in Charleston we came home to pretty much...empty cupboards.  At first, I thought that this was NOT such a good thing since our taste buds had been spoiled with all of the fantastic food that we had during our stay.  So since I just wasn't in the mood to leave the house again...especially to go grocery shopping...I was forced to get real resourcefulwith what I had on hand ;}  OMG...we ended up liking this recipe so much that I had to make a double batch of chops just to get our fix!

Spicy Marinated Balsamic & Brown Sugar Glazed Pork Chops

 

Gather your ingredients: 

• 1-2 lbs. pork boneless pork chops
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon chopped, roasted garlic
• 1/4 cup olive oil
• 1 gallon-size ziploc bag or glass bowl w/lid
•  Dash of grapeseed oil (or any oil that takes high tempertures like canola oil)

I'm Lovin' Spicy Grilled Pork Loin w'Cherry Demi-glaze this Foodie Friday

 

 

 

 

 

Cherries are in season right now and since I cannot eat them raw…(sends me right to the emergency room :)…this week I decide to adapt a recipe in my kitchen studiothat I recently saw in a magazine for a fresh cherry salsa and turn it into a marinade that becomes a demi-glaze!  I'm so lovin' it this Foodie Friday to be able to share my recipe for Spicy Grilled Pork Loin w'Cherry Demi-Glaze ;)

GATHER YOUR INGREDIENTS:

• 3-4 lbs. Boneless Pork Loin
• 2-3 Whole Limes (or 6 Tablespoons lime juice)
• 1 medium/chopped Onion  
• 1 whole/diced Jalapeño Pepper
• 1-2 cups fresh/pitted/diced Cherries
• ¼ cup Olive Oil
• 1 cup Apple Juice (or white grape)
• 2 Tablespoons Brown Sugar (light or dark)
• Salt & Pepper

Lovin' It In the Studio with Grilled Asian Chops this Foodie Friday

 

 

 

 

 

This week I'm back In the Studio (my kitchen studio that is ;) here at the Love Shack...taking a break from all that techy stuff!  I'm really Lovin' It this Foodie Fridaywith a great grillin' recipe for this upcoming holiday weekend.  This recipe is FAST and easy to follow (my favorite kind of cooking...yummy, fast and east ;) and would be great to take along with you to a backyard barbeque!

Grilled Asian Chops

 
Seriously...it takes longer to gather your ingredients than it does to grill the meat!  The longest part of this recipe is waiting for the meat to marinade...and the longer you marinade it the better it tastes...so my advice is to fix it and forget it!