Tag Archive | dinner

Grilled Pork Chops with Peach Habanero Sauce

Despite the fact that Utah is getting a late season snow warning, grill season has begun – at least at our house. One of our favorite things to grill is a nice bone in pork chop. I like bone in pork chops because the bone adds to the flavor, and my boys like bone in because it gives them a handle to hold onto while they go to town. I’ve been assured it’s a caveman thing similar to eating turkey legs and chicken drumsticks. I’ve learned to accept these things.

One of our favorite pork chops recipe is actually very simple. We marinade the chops for about two hours, then cook them over medium heat until they’re around medium in the center and then crank up the heat for a quick char. Then we douse the whole thing in Cornaby’s Peach Habanero Sauce and eat up. The light sweetness of the peach is really good with pork and the habanero pepper adds a nice zing. I also like Cornaby’s Raspberry Jalapeno with this method if you want a slightly sweeter and less hot sauce.

Bring a jar to your Memorial Day party and add a zip you won’t forget!

Pork Chops with Peach Habanero Sauce

4 medium pork chops 1/2-3/4 inch thick

1/4 cup olive oil

2 Tablespoons Worcestershire sauce

2 Tablespoons Red Wine vinegar

1 teaspoon spicy mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1 generous Tablespoon garlic

1 Tablespoon Ultra Gel

splash of orange juice

Cornaby’s Peach Habanero Sauce

Combine all ingredients except for the pork chops and Peach Habanero Sauce in a large zip top bag. Shake well to mix. Add chops and allow to sit for 2 hours in the fridge. Remove from fridge and discard excess marinade. Grill at medium heat until a meat thermometer reads medium to medium-well (~160 F). Turn up grill and give a quick 30 second char on both sides for flavor and color. Let rest for 10-15 minutes before serving.

Top with Cornaby’s Peach Habanero Sauce.

Easy Chicken Enchiladas with Ultra Gel

Every evening I’m feeding a pretty full household. Teenagers, not toddlers, husbands, cats…the kitchen is always busy, and, let’s be honest, I like it that way. Usually. But sometimes I feel less inspired than others and I like having a file of easy go-tos which I add to upon occasion.

This is one such occasion and one such recipe. I love these Easy Chicken Enchiladas, and the power of Ultra Gel makes them even better. These Chicken Enchiladas are great with either chicken breasts or thighs, you just want a pile of cooked, boneless meat to start with and everything goes from there.

Because of the Ultra Gel these Chicken Enchiladas can be made days ahead of time and frozen, then baked for about an hour before dinner time. Viola! Easy, tasty, yum.

Easy Chicken Enchiladas with Ultra Gel

1 can (10-12 ounces) red enchilada sauce (You can make this, but this is the way easy version)

1 can (15 ounces) chicken broth (homemade will also work well here)

2-3 Tablespoons Ultra Gel

1/2 teaspoon black pepper

1-2 pounds cooked, diced boneless chicken

1/2 medium onion chopped

1-2 Tablespoons minced garlic

1/2-3/4 cups sour cream

1 small can diced green chiles

1 (15 ounce) can black beans, rinsed

salt and pepper to taste

1-2 Tablespoons Ultra Gel

2 cups cheese

8-10 corn tortillas

In a small pan combine enchilada sauce, chicken broth, Ultra Gel and black pepper and bring to a boil. Turn down and simmer for 1 minute. Set aside.

In a medium pan combine 1 Tablespoon oil, chopped onion and minced garlic. Cook on medium heat until onion is transparent. Don’t over cook or garlic will burn. Add chicken, sour cream, green chiles and rinsed beans and mix until well combined and warmed through. Add salt and pepper and Ultra Gel.

Line the bottom of a 9×12 inch pan with 1 cup of the enchilada sauce. Place 2 Tablespoons chicken mixture in each tortilla and roll up. Place each roll into enchilada sauce in baking pan, seam side down. When pan is full cover all tortilla rolls with remaining enchilada sauce. If you want to freeze the batch cover with a layer of plastic wrap and a layer of tin foil and move to the freezer. Otherwise, cover with cheese and bake for 35 minutes at 375 degrees until bubbly and amazing.

For frozen batches: Remove from freezer and allow to sit at room temperature for 10 minutes. Top with cheese. Bake at 375 degrees for 45-50 minutes until cooked all the way through.

Mango Chicken Stir Fry

Mangoes have been on sale for the last little bit and I’ve been looking for different things to do with them. Mango Cake is always a fun option, but this time I wanted something savory and light.I had some chicken breast pieces and bell peppers which also needed using so I put everything together to end up with a Mango Chicken Stir Fry. Let me tell you this is a magnificent combination. The dish is chewy and sweet and crunchy with a little bit of spice and goes great over a little baked rice. This was good enough that we ate mango chicken for dinner, and then again for lunch…and another lunch…every scrap was eaten. That’s one of the things I love, a food where the leftovers are just as desired as the first go around!

I found more mangoes on sale this week and I think we’ll be giving this mango chicken stir fry an encore.

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Mango Chicken Stir Fry

1 pound chicken breast, sliced

2 medium mangoes, cubed

1-2 bell peppers, cubed

1 medium white onion, sliced

1 can sliced water chestnuts

2-3 Tablespoons soy sauce

salt

pepper

garlic

ginger

Leftover Teriyaki sauce (optional but gives it a great flavor boost or you can use a dollop of Cornaby’s Peach Habanero sauce if you want more kick!)

Ultra Gel

Heat a large skillet or wok. When the pan is good and hot add 1-2 Tablespoons of oil. Add chicken and cook until mostly done. Add fruits and vegetables and cook until tender. Add soy sauce and spices and cook for 2-3 more minutes. Add Ultra Gel as needed to soak up extra liquids. It’s usually 1-2 Tablespoons depending on how juicy your mangoes are.

Serve warm over rice.

Mango Chutney

Spring is a glorious time for mangos! They’re not a food which I just like to eat by themselves, however, I love it as an ingredient or a topping. Mango has a unique tart and sweet flavor and a soft, but chewy, texture which goes well with other foods. I’ve had mango several times on top of sushi rolls and love the contrast. The mango chutney recipe I’m sharing today is very good on steak, but also delightful on salmon or other fleshy seafood.

Mangoes are an odd fruit with a large flat seed in the middle. When preparing mangos you want to peel them and slice a small piece off the top and the bottom so you have a flat surface to set it on. Then carve the two large cheeks of fruit off each side and the smaller slices from the edges. Mangoes are slippery and a little sticky, so be careful. You don’t want to lose fingers doing this! Once you have the cheeks off then you can easily work them into slices or cubes. A more traditional way to do this is to skip the peeling and just slice the cheeks off with the skin intact. Then you make a grid pattern through the fruit and flip the skin wrong side out to make the fruit easy to harvest. Either way is fine, but both take a little practice. Look for mangos without soft spots or blemishes and that are relatively heavy for their size. They’ll be the sweetest.

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Mango Chutney

1 mango, peeled and cubbed

2 roma tomatoes, cubbed

juice from one lime

1/2 tsp chili powder

1/2 tsp ground cumin

salt and pepper to taste

1-2 Tablespoons Ultra Gel (This will be determined by just how juicy your fruit is. Start with 1 Tablespoon and allow the mixture to sit before adding more.)

(A splash of Cornaby’s Peach Habanero Sauce is amazing in this too!)

Combine all ingredients and allow to sit for at least 15 minutes for flavors to mesh. Serve with salmon or steak, or with tortilla chips. My son loves this as an option for nachos!

Baked Stroganoff

Recently I found some really nice London Broil on sale and wanted one of those meals I could get going and not worry about for a while. I love a good stroganoff, particularly one with nice pieces of meat and mushrooms and this baked stroganoff is flavorful, easy and appeals to adults and kids.

We serve it up over rice or noodles with veggies on the side, and no one goes away hungry!

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Baked Stroganoff

1-2 pounds london broil cut into 1 inch strips

3/4 cups flour+1 Tablespoon Ultra Gel

1 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

2-3 Tablespoons olive oil

2 cups beef broth

1/2 thinly sliced white onion

1 pound mushrooms, sliced

1 cup sour cream

2 Tablespoons Ultra Gel

Combine flour, salt, pepper and garlic in a large zip top bag. Add beef pieces and toss to coat. In a large cast iron skillet (Any heavy skillet, will do, but cast iron works particularly well), bring oil to medium high heat. Add beef pieces a few at a time, browning on all edges. Remove beef to a bowl. Deglaze the skillet with the beef broth. Add onion and mushrooms to broth and simmer for 2-3 minutes. Whisk in sour cream and Ultra Gel and bring to heat. Fold in beef pieces and salt and pepper to taste. Remove entire mixture into a 9×13 inch dripper pan. Bake at 350 degrees for 30-35 minutes until the meat is cooked through and the vegetables are completely tender. Serve over rice or noodles.

This recipe freezes well. Move to air tight containers and freeze for upto 3 months.