Good Morning Everyone!!

On Friday I went out to eat with my DH so I did not get to post but I did have some delicious pork chops marinating in the fridge. Those we will have tonight along with Glazed Carrots, a crisp salad and suateed zucchini with yellow squash.

The salad will be made with romaine lettuce that my neighbor is growing. She also gave me yellow squash she has grown. I will be going to cut the fresh romaine as soon as I finish posting the recipe for the chops.

It is a gorgeous day in Central Florida, the sky is a clear baby-blue and the breeze is just delightful.. The pool is inviting and it is perfect to sit out there and read or go thru some recipe books...

Enjoy your weekend, Gina

Citrus Marinated Pork Chops with Spices
serves 2

2 pork chops
1 orange
1 lemon
2 tsp. ground coriander
1/2 tsp. pepper
1/2 tsp. salt
fresh rosemary sprig
1/2 tsp. basil
1/2 tsp. Italian seasonings
3 garlic cloves, crushed

Wash the chops and layer in a plastic container. Squeeze the orange and lemon over them, sprinkle on all the seasonings and crush the garlic over. Turn the chops so that all sides are coated and let marinade overnight in the fridge.

Next day, drizzle about 2 T. olive oil in a pan and pan fry them. When browned, lower heat and cover the pan so that the steam continues to tenderize them.

Florida Sunshine Glazed Carrots
Serves 6

6 carrots, peeled and sliced into 1/4 inch slices
2 tsp. sugar
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1/2 stick butter
salt and pepper to taste
10 dried apricots, slivered
1/3 cup sliced almonds
2 Tbsp. fresh orange or tangerine juice

Place the carrots in a saucpan, cover barely with water and bring to a boil. Reduce heat and simmer 10. mts. Rinse under cold water and drain.

Stir the sugar and spices together and set aside.

Melt the butter in a skillet, stir in the carrots and the citrus juice. Sprinkle with the sugar mixture and cook over med. heat til carrots are glazed and sauce is slightly thick. Season with a pinch of salt and pepper.

Stir in apricots and almonds and cook an additional 5 mts. Serve immediately.

Sauteed Zucchini and Yellow Squash with Mushrooms

2 yellow squash
2 green zucchini
1/2 cup sliced mushrooms
salt and pepper
1 Tbsp. lemon juice
1 garlic clove, minced

Saute the veggies in 1 Tbsp. olive oil, when almost done, sprinkle lemon juice all over.

Insalata Verdi

Mixed Romaine greens
sliced red and green peppers
cucumber slices
parmesan cheese, to sprinkle on
1 tomato cut up
handful cut up olives
handful cubed mozzarella cheese
Paul Newman's Oil and Vinegar Vinaigrette Dressing