September 22, 2008

Sweet Success

I had success with a few recipes this weekend. The first one I tried was Brown Sugar Bittersweet & Milk Chocolate Cookies.

M’mmm, cookie dough.

From baking

Ready to bake

From baking

Just need a glass of milk

From baking

Then Saturday’s dinner was Pork Chops Stuffed with Smoked Gouda and Bacon, with grilled asparagus and crescent rolls.

2 ounces smoked Gouda cheese, shredded
4 slices bacon, cooked and crumbled
1/4 cup chopped fresh parsley
1/8 teaspoon ground black pepper
2 (2 1/4 inch thick) center-cut, bone-in pork chops
1 teaspoon olive oil
1/4 teaspoon salt
ground black pepper

Preheat an outdoor grill for medium heat.
In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.

Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.

Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done.

And Sunday, I made Grilled Chicken with Peppers and Artichokes, served with cheese ciabatta bread.

1 jar (6 oz) marinated artichoke hearts
1/3 cup dry white wine or Progresso® chicken broth (from 32-oz carton)
4 boneless skinless chicken breasts (1 lb)
2 medium bell peppers, cut lengthwise into fourths
4 medium green onions, sliced (1/4 cup)
1/4 teaspoon pepper

Drain and reserve marinade from artichoke hearts; cover and refrigerate artichokes. In shallow glass or plastic dish, mix marinade and wine. Add chicken and bell peppers, turning to coat with marinade. Cover and refrigerate, turning occasionally, at least 30 minutes but no longer than 24 hours.

Heat gas or charcoal grill. Remove chicken and bell peppers from marinade; reserve marinade. Place chicken on grill. Cover grill; cook over medium heat 5 minutes. Turn chicken; add bell peppers to grill. Cover; cook 10 to 15 minutes longer or until bell peppers are tender and juice of chicken is clear when center of thickest part is cut (170°F).

Strain reserved marinade. In 1-quart saucepan, heat marinade, artichoke hearts, onions and black pepper to boiling; boil and stir 1 minute. Serve artichoke sauce with chicken and bell peppers.

We really enjoyed both dinner recipes, they'll be added to the regular rotation.

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