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Tag Archives | Pork

Souvlaki with Tzatziki

Souvlaki with Tzatziki is marinated pork laced on skewers then grilled and served with Tzatziki for dipping.

The Sauce: Souvlaki Marinade – Mint, oregano, garlic with lemon, red wine vinegar and yogurt seep into bite-size chunks of tender pork.

‘Great Sauces Transform Good Food into Gourmet’ 

Marmalade distrit

Meze’s been dancing about me for months; small saucers of Hummus, Baba Ghannouj, Keftedes, Falafel, tzatziki, olives, Pita Bread, Dolmades, Souvlaki and Labneh all swirling around my head. Gonna write about it but I’ve got a nagging urge to share Soulvaki first.

Pork Souvlaki marinaded and grilled by your Greek mama might be just like mine, or maybe not. Which herb combinations are your favorite or how much lemon’s squeezed in? Do you marinate then thread on skewers or vise versa? Are your sticks short for small bites or full length skewers.

I remember the grilled Soulvaki from the Greek place in the Marmalade district of Salt Lake City. Business development and updated city planning codes forced this dive to shut Souvlaki with Tzatzikidown. How can you improve the neighborhood without great souvlaki? How can you replace the ‘gas station turned into a Greek eatery’ with pristine condos and commercial businesses and chase away the best Greek food in town? Sigh!

Over and over I concocted variations, different combinations of souvlaki marinade, until I found one that tastes like that Greek place and now I’m sharing it with you. If you’re missing it too, you can reinvent it in your own kitchen.

You may also enjoy Hummus, Baba Ghannouj, Falafel, Labneh, Cannellini Hummus, Tzatziki Feta Dip and Pita Bread.

2013 AniversaRecipe – Virgin Cherry Bounce
2012 AniversaRecipe – Easter Egg Nog
2011 AniversaRecipe – Black Bean Breakfast Burrito

Recipe: Souvlaki

Active Time: 30 Minutes | Total Time: 40 Minutes | Yield: 8-10 Servings

Souvlaki Marinade
Marinadejuice of 1 lemon
1 Tbsp red wine vinegar
1 Tbsp dried mint
1 Tbsp dried oregano
1 clove garlic, minced
2 Tbsp olive oil
pinch salt
pinch freshly ground pepper
2 lbs pork, cut in 1-inch chunks

Tzatziki Sauce
1/2 cucumber, unpeeled, seeded
1 cup plain yogurt
1 Tbsp fresh dill
1 Tbsp olive oil
2 Tbsp red wine vinegar
1/4 tsp cumin
1/4 tsp salt
few grinds black pepper

Special Equipment – skewers, 2 bowls and grill pan or skillet

1 For the marinade, combine lemon juice, red wine vinegar, mint, oregano, garlic, olive oil, salt and pepper in a medium bowl. Strain CucumberAdd pork and toss to coat. Cover and place in the fridge to marinate for 30 minutes.

2 Meanwhile coarsely grate the cucumber. Strain through a mesh strainer and discard the liquid. Combine the cucumber, yogurt, dill, olive oil, red wine vinegar, cumin, salt and pepper in a small bowl.

3 Heat a grill pan on medium high and coat with cooking spray. Thread the marinated pork chunks on the wooden skewers. Grill Souvlaki on both sides until just cooked through, about 2-3 minutes per side. Serve with Tzatziki sauce.
Grilled Souvlaki







If you don’t have a grill pan, use a skillet or broil.

You can also finely dice the cucumber. It could also be peeled if desired.

Souvlaki on PitaServe on small sticks with tzatziki and other dips like Hummus and Baba Ghannouj.

Slide grilled Souvlaki off the skewers onto a warm pita round, add shredded lettuce tomato slices and a generous scoop of tzatziki sauce, fold and enjoy.



Dish Designer

  • Exchange pork for chicken chunks.

Inspiration – Helen Horton
Cook with Sauces
Souvlaki with Tzatziki Sauce
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: May 11, 2014

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Fresh Cranberry Salsa

Part 2 of 3 part series “Fresh Cranberry Sauces”. Click here for Part 1, click here for Part 3.

My nephew Chris is a food enthusiast. He’s a great cook and loves to experiment in the kitchen. Some years ago he and his family joined us for Thanksgiving. It just happened to be the first year I served Fresh Cranberry Salsa in my mini Cranberry Buffet. His ‘first bite’ reaction revealed, “On a scale of one to ten, this salsa is an eleven.”

Not only is this salsa easy to make, the flavor is unexpectedly unique. In a recent poll, albeit random and unscientific , it was the unanimous favorite. My Visiting Teachers, two women from my congregation assigned to visit and watch over me, stopped by and were given a taste of all three cranberry sauces in this series. They loved all of them but had never tasted a cranberry salsa before. Very distinctive, they thought it the perfect compliment for roast turkey. The lovely thing about it is you don’t cook it, just a little food processing and an overnight stay in the fridge to let the flavors marry. You control how much snap it has—more seeds and veins, more heat. Less jalapeno, less heat. Halleluia! One more do-ahead dish.

For more information about yield and serving suggestions, click here.


Fresh Cranberry Salsa
Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 1 cup, about 5 servings | Difficulty: Easy

The Sauce
1 ½ cups (6 oz) fresh Cranberries ;)
6 Tbsp Sugar
1/2 medium Jalapeno
1/2 Green Onion Stalk
1/2 tsp fresh Cilantro
1/8 tsp Ground Cumin
1/4 tsp Salt

Preparation Instructions
1.  Place all ingredients in a food processor and process until coarsely chopped.

2.  Chill overnight to marry flavors.

3.  Garnish with a slice of jalapeno and serve with roast turkey, chicken or pork or serve with tortilla chips.

;) Cranberries—Wash and sort cranberries discarding any that are soft.


Dish Designer
• For more heat add the veins and seeds of the jalapeno or reduce heat by using 1/4 jalapeno.
• Exchange jalapeno for Anaheim or other medium to hot pepper.
• Exchange green onion for shallots.

Inspiration—Ocean Spray
sauces over under and through

Continue Reading · 5

“Cranberry Sauce” Series

Seven years ago I performed bypass on canned cranberry sauce my family served for decades. I let my cranberry juices flow dreaming up some gourmet twists for the thirty-guest menu. My strategy consisted of a selection of fresh and assorted cranberry sauces. I served four options, three freshly homemade plus some canned jellied cranberry. Dad loves canned so it was irreplaceable.

Since then I’ve collected and tested a variety of fresh cranberry sauces and it was hard to narrow to three for this series. Selecting favorites requested for repeat appearances year after year, this trio of sauces complements each other by showcasing their contrasting textures and flavors. One is traditional with a blush of cinnamon and orange, another an uncooked salsa with jalapeno heat, and the final a chunky nutty sauce with concentrated flavor and texture.

Recipes for fresh cranberry sauces, almost without fail, call for one 12-ounce package of fresh cranberries. If you are having a smaller dinner party or you want to serve several choices you may need smaller recipes. Each of these calls for 6 ounces or one-half package and that leaves some extra cranberries to garnish your ice water. Although they don’t change the taste, cranberry laced water creates a festive flourish.

Recipes post on:

November 21, 2011—Cranberry Orange Sauce





 November 22, 2011—Fresh Cranberry Salsa





 November 23, 2011—Cranberry Walnut Chutney





Here’s some yield and servings information plus an ingredients list. All of them can be made on postdate then refrigerated until Thanksgiving. They have a chilled shelf life of a week or two. If you care to make extra, serve with turkey leftovers, roast chicken, pork chops or pork tenderloin.

3 Tablespoons = 1 Serving
Calculate servings depending on number of guests and whether they are cranberry sauce lovers or not.
Advisory—those who aren’t will become fans. Adjust accordingly.

Orange Cranberry Sauce
6-oz recipe makes 1 ¼ cups / about 7 servings
12-oz recipe makes 2 ½ cups / about 13 servings

Fresh Cranberry Salsa
6-oz recipe makes 1 cup / about 5 servings
12-oz recipe makes 2 cups / about 11 servings

Cranberry Walnut Chutney
6-oz recipe makes 1 ½ cups / about 8 servings
12-oz recipe makes 3 cups / about 16 servings

Total Servings
Triple Play, one each single batch = 20 Servings / Serves 12-15
Triple Play, one each double batch = 40 Servings / Serves 25-30

Grocery List for all 3 (6-ounce recipe)
2 12-oz package of fresh cranberries ;)
1/4 cup dried cranberries
1/3 cup walnuts
1/2 medium jalapeno
1/2 stalk green onion
1/2 Tbsp fresh cilantro
1 orange

Pantry Items
Almond extract
Cinnamon Stick or Ground Cinnamon

;) Cranberries—A seasonal berry, purchase extra packages of cranberries and store in the freezer. Use them for sauces or smoothies year round straight from the freezer.
Continue Reading · 6

Shrimp and Pork Balls with Spicy Lime Dipping Sauce

For Appetizer and Dessert Night at my Ladies Church Social, I sign on the dotted line to make an Appetizer. Hum…what to bring; there are so many tasty choices. I may as well say up front that I am an appetizer lover. I don’t care what you call it, hor d’oeuvres, tapas, small bites, finger food or starters, I adore them. Beautiful bite size nibbles with potent flavors, I love to stake out a local restaurant with mouthwatering appetizers and enjoy a couple with a side salad and skip the dinner menu.
Back to my appetizer, I narrowed my selection to something Asian and chose one of my favorites, Shrimp and Pork Balls with Spicy Lime Dipping Sauce. The balls are loaded with monochromatic green ingredients, cilantro, scallions, lime, jalapeño, and ginger. Each one is potent enough to stand alone in a dish. Teaming up, they create a compelling and complex combination. The dipping sauce mirrors the ingredients of the shrimp and pork balls so all the flavors reach your palette instantly. During the Ladies Social I had a couple of people find me and say they are delicious. Score!

Prep Time: 15 Minutes | Cook Time: 15 Minutes | Yield: 3 dozen | Difficulty: Easy

The Sauce-Spicy Lime Dipping Sauce
1/2 cup Soy Sauce
Juice from 2 Limes, about 4 Tbsp
1/2 inch piece of Ginger, grated on zest grater
1/2 Jalapeno, very finely minced
1 tsp Sesame oil
2 Tbsp Honey

The Rest—Shrimp and Pork Balls
4 Scallions, green and white parts
1/2 inch piece of fresh Ginger, peeled
2 cloves Garlic
1/2 Jalapeno, seeded
1/4 cup Cilantro Leaves
Zest from 2 Limes
3 Tbsp Soy Sauce
1/2 lb Shrimp, peeled and deveined
1 lb Ground Pork
Garnish-extra Cilantro and Lime slices

Preparation Instructions
Shrimp and Pork Balls

1. Coarsely chop the scallions, ginger, garlic and jalapeno then put them in a food processor. Add the cilantro, lime zest and soy sauce. Process until finely ground scraping the sides of the bowl as needed.

2. Add the shrimp and pulse until the shrimp are in small pieces.

3. In another bowl, blend the ground pork and the shrimp mixture gently stirring just until combined.

4. With wet hands, roll the meat mixture into 3/4-1” balls and line on a large baking sheet covered with non-stick foil.

5. Bake at 400 degrees for 15 minutes.

Dipping Sauce
6. In the meantime, mix the soy sauce, lime juice, ginger, jalapeno, sesame oil and honey. Whisk until the honey is completely combined, about 1 minute.

7. Serve shrimp and pork balls with the dipping sauce, warm or at room temperature. Garnish with cilantro and limes slices.

Dish Designer
• Omit shrimp but use 1 1/2 lbs of ground pork.
• Exchange parsley leaves for cilantro.

Source—Rachael Ray
sauces over under and through

Continue Reading · 4

Pork Chops with Pink Mushroom Sauce

Moist tender pork chops simmered in country gravy.

Comfort food

This is an easy way to whip up scrumptious tender pork chops with some fresh ingredients and help from condensed soup.  It is definitely comfort food, easy to make and a crowd pleaser.  You can use any cut of pork chop, which ever you like.

Recipe: Pork Chops with Pink Mushroom Sauce

Prep Time: 10 Minutes | Cook Time: 40 Minutes | Yield: 4 servings | Level: Easy


  • 4-6 pork chops, 4 large or 6 small
  • 1/2 cup flour
  • 2-3 Tbsp vegetable oil
  • 1/2 diced onion
  • salt and pepper

Pink Mushroom Sauce

  • 1 can cream of mushroom soup
  • 1/4 cup ketchup
  • 2 Tbsp Worcestershire Sauce

1 Fire up a frying pan to med high.  Dredge chops with flour and season with salt and pepper.  Add oil and then the chops browning on both sides.
2 Toss in the onions and cook till softened.

3 Meanwhile mix all the pink mushroom sauce ingredients together in a bowl then glop over the chops. It will be pretty thick.

4 Turn the heat down to simmer and cover.  Simmer for about 20-30 minutes.  Stir the sauce around about 3 times during braising.  As it simmers, the moisture and steam will loosen the pink sauce and create a tasty gravy.  The chops become very tender and coated with sauce.  Serve the sauce over rice or baked potatoes.

Pink Sauce – A pink sauce is made of some combination of cream/milk and tomato. Here the blend of a cream soup with ketchup makes the sauce turn pink. Once cooked, the pan drippings turn the pink sauce into a rich caramel color.

Doubling and Freezing – If you have another frying pan you can have a double recipe going at the same time without adding much time to the prep. Once it is done, cool the second pan and put one chop with some sauce in a quart freezer bag and freeze. It will give you 4-6 individual main dishes ready to go. On a busy night, defrost and heat the chop and bake a potato in the microwave. Add a leftover veg or a garden salad and you have a quick, easy individual dinner.

Dish Designer

  • Exchange pork chops for boneless, skinless chicken breasts.
  • Exchange cream of mushroom for cream of celery or chicken soup.

Inspiration – Kim Duncan
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 2, 2012

Continue Reading · 1

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