Grilled Pork Chops
This recipe makes 6 servings but the recipe can easily be cut down to 2 or 3 servings.
1/2 cup water
1/3 cup soy sauce
1/4 cup vegetable oil
3 tablespoons lemon pepper seasoning
2 teaspoons minced garlic
6 boneless pork loin chops, about 2 lbs total and cut 1-inch thick
Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a wide glass dish; add pork chops and marinate in the refrigerator at least 2 hours.
Preheat an outdoor grill or stovetop grill pan for medium-high heat and lightly oil the grate.
Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
Cook the pork chops on the preheated grill until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Makes: 6 to 8 servings
12 ounces dried tagliatelle or fettuccine pasta
1/4 cup olive oil
5 cloves garlic, minced
1 red onion, finely chopped
Pinch crushed red pepper, or more to taste
2 cups yellow summer squash, diced
2 medium tomatoes, seeded and diced
1/4 cup fresh basil leaves, torn
1/4 cup heavy cream
2 teaspoons finely grated zest
1/2 cup grated Parmesan cheese
Bring a large pot of salted water to boiling. Add the pasta and cook until al dente. Drain.
In a large, deep skillet, combine the olive oil, garlic, red onion and crushed red pepper. Cook over medium heat about 3 minutes or until the onion begins to soften. Stir in the yellow squash, tomatoes and torn basil. Season with salt and pepper.
Reduce heat to low and simmer until the squash is tender, about 3-4 minutes. Add the cream and lemon zest; stir.
Stir in the drained pasta. Mix and add the Parmesan. Transfer to a large serving bowl.
Citrus Green Beans With Toasted Pecans
1 shallot, diced
2 tablespoons olive oil
1 teaspoon orange zest
1 teaspoon lemon zest
1 teaspoon lime zest
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 pound green beans, trimmed and cut into 1 inch lengths
1/2 cup pecan halves, toasted
Salt & pepper
Cook green beans in boiling salted water to cover in a large, deep skillet with a cover, stirring occasionally, 3 minutes; drain.
Heat the oil in the skillet and add the shallot. Cook until tender. Add the green beans and cook for 2 minutes. Add the three zests and three tablespoons of juice. Stir. Adjust seasoning.
Sprinkle with pecans and serve.