Grilled Pork Chops

Grilled Pork Chops

From the Taste of Home June/July 2010
Thumbs up from all family members!


Prep: 10 minutes + marinating
Grill: 10 minutes
Yield: 4 servings

1/2 C. brown sugar, packed
1/2 C. soy sauce
2 garlic cloves, minced
1/4 tsp. pepper
4 bone-in pork loin chops (1" thick and 8 oz. each)

In a small bowl, combine the brown sugar, soy sauce, garlic, and pepper. Pour marinade into a large resealable plastic bag. Add pork chops; seal bag and turn to coat (or put in a shallow glass dish and coat all sides of each). Refrigerate for 8 hours or overnight.

If grilling the chops, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chops, covered, over medium heat or broil 4 inches from heat for 4-5 minutes on each side or until a meat thermometer reads 160°.

Chiles Rellenos Casserole

Chiles Rellenos Casserole
From the Taste of Home June/July 2010
It reminds me of a cheese popper. The boys don't care much for it, though.

7 cans (4 oz. each) whole green chilies, drained OR 4 (7 oz.) chopped green chilies, drained
3/4 - 1 lb. Monterey Jack cheese, cut into strips
1 cup (4 oz.) shredded cheddar cheese
5 eggs
1 1/4 C. milk
1/4 C. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. hot pepper sauce

IF USING THE WHOLE CHILIES split the chilies lengthwise; rinse and remove seeds; pat dry. Stuff chilies with cheese strips. Place half of chilies in a greased 11" x 7" baking dish.

IF USING THE CHOPPED CHILIES, lay half of the chilies in a greased 11" x 7" baking dish and lay half the cheese strips on the chilies.

Sprinkle with 1/2 C. cheddar cheese. Repeat layers.

In a small bowl, beat the eggs, milk, flour, salt, pepper, and pepper sauce until smooth; pour over chilies. Bake, uncovered, at 350° for 40-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Zucchini-Carrot Muffins

Zucchini-Carrot Muffins

From Family Circle Magazine
Modified by Laura Cannon

Makes: 12 mini bundt cakes or cupcakes
Prep: 15 minutes
Bake: 350° for 25 minutes

2 C. Whole Wheat or all purpose flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
pinch ground cloves
2 eggs
1/2 C. applesauce or oil
3/4 C. honey or sugar
1 small zucchini, shredded (~ 3/4 C.)
1 small carrot, grated (~1/2 C.)
1/2 C. sunflower seeds

1. Heat oven to 350°. Coat the wells of a mini-bundt or standard-size muffin pan with nonstick cooking spray.
2. Whisk together the dry ingredients in a large bowl, except the sunflower seeds.
3. Mix together the wet ingredients, adding the zucchini and carrot after all of the other wet ingredients have been whisked in another bowl.
4. Stir wet mixture into the dry mixture. Stir in the sunflower seeds. Divide batter equally among wellss, a slightly heaping 1/4 C. in each.
5. Bake at 350° for 23 to 25 minutes or until crowned and lightly browned. Remove from pan to wire racks to cool.