Saturday, October 25, 2008

Roasted Tomato Dressing

This was yummy. I wanted a recipe for a quick and easy homemade salad dressing, and since I absolutely adore tomatoes....

1 pint grape or cherry tomatoes
1/3 cup extra-virgin olive oil, plus more for drizzling
Freshly ground black pepper
1/4 small red onion, minced
1/2 tablespoon Dijon mustard, eyeball it
3 tablespoons balsamic vinegar, eyeball it
3 hearts romaine lettuce, roughly chopped

Preheat oven to 425 degrees F. Place the tomatoes on a baking dish and drizzle with a little extra-virgin olive oil and season with some salt and pepper and transfer to the oven. Roast until the tomatoes start to burst, about 10 minutes. Remove from the oven and let cool. Once cool, transfer to a salad bowl and slightly smash up the tomatoes with a fork, add the minced red onion and the mustard and vinegar. In a slow steady stream, pour in the extra-virgin olive oil, to taste, while mixing with a fork. Add the romaine lettuce and toss to combine.

Pork Chops with Apricot Bourbon Sauce

If you haven't been able to figure out, I love cooking. It is how I unwind at the end of the day :o). I will look for recipes or make up my own as I go along. This recipe was very yummy. I made it a while back and got rave reviews from Dave. Now since this is supposed to be healthy, the way I made it healthy was to get low to no sugar Apricot Preserves, what ever you can find is fine. I also used lean, no bone, porkchops. For my diabetic friends and family, instead of using regular light brown sugar, use Splenda. So enjoy!!

1 tbsp vegetable oil
1 medium size red onion, chopped
1 jar apricot preserves (low to no sugar added)
1/3 cup bourbon
¼ cup cider vinegar
¼ cup packed light brown sugar
½ tsp garlic salt (sea salt)
½ tsp red pepper flakes
½ tsp ground ginger
1 tbsp cornstarch

4 rib pork chops ¾ inch thick (I used boneless, lean pork chops)
¼ tsp salt
1/8 tsp black pepper.

In a medium size saucepan, heat oil over medium heat. Add onion and cook for 5 minutes. Off heat, stir in preserves, bourbon, vinegar, brown sugar, garlic salt, red pepper flakes and ginger. Simmer 10 minutes uncovered, stirring occasionally. Mix together cornstarch and 1 tbsp water. Stir into saucepan; simmer for an additional minute. Remove from heat. Prepare outdoor grill with medium hot coals, or heat gas grill to medium high. Season pork chops with salt and pepper. Grill for 2 minutes per side. Reserve half of the sauce to serve on the side. Liberally brush both sides of chops with the remaining sauce and grill for 2 additional minutes per side. Serve chops with rice. Serve remaining sauce on the side. Note: Sauce can be refrigerated until ready to use or up to 1 week.