welcome to atlanta, where the players play. or cook.

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Well since the last post the move to Atlanta has taken place and I’m all settled in and so  freaking pumped to finally be here. In the meantime of searching for a job and having some extra downtime, there could be a lot of posts to come soon. I’m sure Adam won’t complain about that since he will get lots of home cooked meals out of it!

So as to take up my time I’ve been looking through several books, Southern Living, combing Pinterest and Instagram. I have found a few that I am looking forward to making and these first ones were simple ones that I knew we could just throw on the grill and make a great summer dinner.

The Easy Grilled Pork Chop recipe I saw on the Food Network Instagram account and it is by Sunny Anderson. After a quick trip to Kroger to get some pork chops and corn on the cob, I knew that we had all of the other ingredients sitting around to prep it.  The ingredients in the marinade are cumin, honey, vegetable oil, apple cider vinegar, red pepper flakes, salt, and pepper. The recipe is as follows:

Easy Grilled Pork Chops

1/4 cup honey
2 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
8 (1/2-inch) bone-in pork chops (about 3 ounces each)
Salt and freshly ground black pepper

You begin by mixing all of the ingredients together in a bowl. Whisk them all together and then pour it over the pork chops in a large freezer bag. Then let the bag sit out on the counter for an hour as they marinade and soak in the flavors.

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While those were marinading I took the time to prep the salad and the corn on the cob. For the corn on the cob, I used this recipe from Picture Perfect Meals for grilled corn on the cob with honey butter. After you clean the corn of the silks, fold the husks down and rub the corn with a little olive oil. Then fold the husks back down, which I strayed from the recipe on as they removed them. Here is the recipe and instructions:

Grilled Corn on the Cob with Honey Butter

8 tablespoons unsalted butter, room temperature
½ teaspoon kosher salt
2 tablespoons honey
8 ears fresh yellow or white corn
2 tablespoons extra-virgin olive oil
chopped fresh parsley, for serving

In a small bowl, combine the butter, salt, and honey. Preheat your grill to medium. Remove the husks and all of the corn silk from the ears. Wash the corn to remove any stray pieces of silk. Pat dry. Using a pastry brush, lightly coat each ear with olive oil.
Grill the corn, turning often, until the the corn kernels are slightly charred and tender, 15 to 20 minutes. When the corn is done, brush each ear with some honey-butter and serve with extra butter alongside.

For the honey butter in this recipe, I used Earth Balance. This is a dairy free butter that you have probably seen me use in some other posts.

The salad that I made to go along with the meal was just mixed greens, sliced strawberries and peaches, and candied pecans. The dressing for that was a simple shallot vinaigrette dressing that’s from the Culinary Mamas website.

Simple Shallot Vinaigrette

1/4 cup white balsamic
2 teaspoons Dijon mustard
1 shallot minced
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup olive oil

In a jar with a tight lid, combine vinegar, mustard, shallot, salt and pepper. Put lid on and shake vigorously. Add oil and shake again.

After all of that work, we had our first of my many recipe tryouts for the summer ready for us to enjoy and we even had someone staring at us while we enjoyed it. Baxter has taken no time getting used to the new home, he was here a lot already anyways!

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