Blog Archives

Simple Marinated Pork Chops

Have you fired up your grill yet? We pretty much BBQ all year round here at  Fort Awesome, but mostly in the Spring and Summer. It started getting warm here in Indiana long before it was supposed to, so we’ve been grilling up a storm! I absolutely love food off the grill. Kabobs, burgers, hot dogs, chicken, steak and lets not forget pork chops! Grilled pork chops are really the only way I enjoy them. Sure there’s times I’ve baked them and they turn out pretty good, but grilled is my favorite! Especially since I have a dedicated grill master and I don’t have to do it. I’m more of an indoor cook. I prepare the sides while he grills. I think it’s fair! Especially since he’s so darn good at it! So keeping with the grilling, I’ve got a great pork chop recipe for you. The marinade is so simple. It tastes fancy schmancy and has beautiful bold flavors, but it’s impressively easy and simple. As my husband says “simple is the way to go!” Amen to that! Today I give to you…..

This is so easy, you can sleep through most of the process. I mean literally sleep through most of the process. Here I’ll show you. First of all there are only 10 ingredients. Take the first 9 and whisk it up in a bowl.

Like so. My hanging pots and pans rack was not part of the marinade, by the way. That’s just me still learning how to take decent pictures and I’ve got quite the reflection there! 😂 Reminds me of one of my favorite quotes, “If you find it hard to laugh at yourself, I would be happy to do it for you.” – Groucho Marx. Anyway, to stay on topic and get to the part where you sleep through most of this recipe, just put your pork chops in a zip top bag, pour the marinade in, and seal it up. Turn it to coat.

Now place it in the fridge overnight and let it get all happy, while you…. go to bed! See? I told you that you get to sleep through most of this. When you’re ready to grill the next day, discard the marinade and grill your chops over medium heat, lid closed for about 4-5 minutes on each side, depending on how thick or thin your chops are. It’s always a good idea to have a meat thermometer handy. You’ll want these to be at at least 145 degrees. Then take them off the grill, let them rest for 5 minutes and enjoy!

A few of my favorite things I use in this recipe:

  • Pyrex bowls – They are inexpensive and don’t break as easily as other glass bowls, and believe me… I break a lot of dishes just by being my clumsy self LOL.
  • Oxo Good Grips Silicone Balloon Whisk – I love these! They’re durable and I can use them on teflon without scratching up my pan. I love using a whisk when making scrambled eggs. No more metal whisks for this girl.
Print Recipe
Marinated Pork Chops Yum
Recipe by Christine Titus
Course Grilling
Cuisine American
Servings
servings
Ingredients
Course Grilling
Cuisine American
Servings
servings
Ingredients
Instructions
  1. In a medium bowl, whisk together the first 9 ingredients; set aside.
  2. Add pork to a large resealable plastic zip top bag. Pour the marinade over the pork then seal bag and turn to coat and refrigerate overnight.
  3. Drain and discard marinade. Grill over medium heat, covered, for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Recipe Notes

Slightly adapted from Taste of Home

Share this Recipe

Jake’s Garlic Lemon Chicken

Hello and happy Friday everyone! I am so excited, and not just because it’s Friday! I’m also excited to be sharing with all of you, the most epic, ridiculously delicious chicken recipe. This is one of my favorite main dishes, and it’s not even my recipe. It’s my husband’s! He’s nice enough to let me share this with all of you.

Jake’s Garlic Lemon Chicken, is the first recipe my husband made for me before we were married. He asked me if I liked garlic. Psh.. duh.. I love garlic! In my opinion, there is no such thing as too much garlic. So, he says “You gotta try my chicken!” I was skeptical, but willing. I didn’t even know he could cook, and when he didn’t whip out a recipe to read from, I was even more shocked! The aroma as this chicken baked was just taunting me. I couldn’t wait to try it. I will never forget that first bite. Ooohhhh man… the most juicy, flavorful chicken I have ever eaten in my life! After all of the laughter he brought me (and still does), making me laugh until my sides hurt, and now this chicken, that was it! I knew I had to marry this man! The kids love this recipe too, in fact, for some reason it hadn’t been made in quite awhile, and when Andrea (my 10 year old) asked if we could have this for dinner, I may or may not have squealed in delight. Pretty sure I did, but we’ll keep that between us mkay?

Hubster is not the measuring type of guy. He’s not even a recipe type of guy. He’s a concoct it in his head type of guy, and it just works really really well. If you don’t like a lot of garlic, then don’t use as much garlic. It’s really just one of those kinds of “recipes”. I don’t want to waste any more of your time, because you’re going to need to go make this for your family ASAP. So lets get to it, shall we?

You’ll want to get your 13×9 glass backing dish out, first thing. Then you’re just going to pour some olive oil in the bottom of the dish, just basically coat the bottom. Then you’re going to place your boneless skinless chicken breasts on top of the oil. As you can see here, our chicken breasts were HUGE. So we only used three, because once we cut those in half, this will feed 6. So use as many or as little chicken breasts as you need. Now take a fork, and pierce the top of the chicken breasts several times. The idea here is to let that lemon juice get into the chicken. Now pour some lemon juice over the chicken. Jake estimates that he probably used about a cup of lemon juice. You really can’t over-do the lemon juice, so just eye-ball it. You want it swimming, as shown below. Then, take about 3-4 large garlic cloves per chicken breast (depending on the size of your chicken breasts), and press it right over the top of the chicken. Spread it out a bit, as my husband says “It’s like a blanket of flavor” LOL. Seriously, if you are not a total serious garlic freak, feel free to cut back on the garlic. My whole household are garlic freaks so… yum! Now, once he has blanketed his chicken breasts with garlic, he seasons to taste using Garlic & Wine Seasoning. This is a seasoning sold by The Melting Pot restaurant, and you can order it online, or if you have local restaurant, stop by and grab some. We always have some in our spice cabinet. You can also substitute garlic pepper as well. Now sprinkle some parsley over the top. All that’s left to do is pop it in a 425 degree oven for 30-35 minutes, or until chicken is no longer pink, and juices run clear.

All that’s left to do is pop it in a 425 degree oven for 30-35 minutes, or until chicken is no longer pink, and juices run clear. I served this up with some green beans and roasted potatoes on the side. We were all in our own little heaven at the dinner table.  I hope you enjoy this as much as we do!

 

Print Recipe
Jake's Garlic Lemon Chicken Yum
Recipe by John (Jake) Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Pour a good amount of olive oil into the bottom of a 13x9 glass baking dish, to coat bottom of pan.
  2. Place chicken in pan, evenly spaced.
  3. Pierce top of chicken several times with a fork.
  4. Evenly pour lemon juice over the chicken. You can't over-do the lemon, you want it kinda swimming in the lemon juice. We used approximately a cup.
  5. Press garlic right on top of chicken breasts, distributing evenly. Season to taste with Garlic & Wine Seasoning and parsley.
  6. Bake in a preheated 435 degree oven for 30-35 minutes, or until chicken is no longer pink and juices run clear.
  7. Notes:
  8. Garlic & Wine Seasoning is a seasoning sold by The Melting Pot restaurant, and you can order it online here https://shop.meltingpot.com/collections/seasonings, or if you have local restaurant, stop by and grab some. We always have some in our spice cabinet. You can also substitute garlic pepper as well.
Recipe Notes

Notes: Garlic & Wine Seasoning is a seasoning sold by The Melting Pot restaurant, and you can order it online here https://shop.meltingpot.com/collections/seasonings, or if you have local restaurant, stop by and grab some. We always have some in our spice cabinet. You can also substitute garlic pepper as well.

Share this Recipe

Tomato, Cucumber & Avocado Salad

Warmer weather has made its way to my part of the world, and I get so excited when the temperature gets warmer because for me, that means grilling! Now, we grill all year round, but honestly in the colder months, it’s just less often. It’s not all about the grill though! Oh noooo. It’s salads too! I love salads. I could live on salads. There’s so many different kinds, like potato salads, and noodle salads, and fruit salads. Then there’s salads like this one. Tomato, Cucumber & Avocado Salad. I prepared this salad last Sunday. We invited my mom-in-law over for dinner, and I had my husband (the Grill Master of the house) grill up this incredible chicken I had marinating, and I prepared some green beans, and this incredibly yummy salad.  This recipe makes quite a bit, like 8-10 servings, however, I was only feeding 5 of us and we ended up with only 1 serving left over. Some time in the middle of the night, the hubster ate it for a snack! That’s just how good this is.

This recipe was inspired by one of my favorite bloggers, Lauren over at Tastes Better  From Scratch. She has tons of delicious recipes, and she’s really not kidding, it really does taste better from scratch. Another reason why I love salads. They’re just so fresh and delicious!

So here it is folks! Tomato, Cucumber & Avocado Salad!

Print Recipe
Tomato, Cucumber & Avocado Salad Yum
Recipe by Christine Titus
Course Salads
Servings
servings
Ingredients
Course Salads
Servings
servings
Ingredients
Instructions
  1. In a large bowl, drizzle lemon juice over chopped avocado, and toss to coat. Add tomatoes, cucumbers, onion and feta cheese to avocado. In a small bowl, whisk together red wine vinegar, olive oil, Italian seasoning, and salt and pepper. Pour over salad and top with fresh cilantro. Toss gently to combine.
Recipe Notes

adapted from tastesbetterfromscratch.com

Share this Recipe
 

Fort Awesome Beef Kabobs

There is something to be said about food on a stick. For whatever reason, it just makes it more fun! My husband and I love kabobs. The kiddos, well, not so much. I like to save recipes like this for at home “date night”. The kids get their all time favorite pizza, and later, hubby and I get to indulge in something we love, while watching a movie or TV show on Netflix. So why are we calling them Fort Awesome Beef Kabobs? Well for starters, this recipe is pretty awesome! Second, my husband calls our plot of land, Fort Awesome. Well, see for yourself. This is the sunset at the back of our property.

See, pretty awesome am I right?

Anyway, back to the recipe! I really didn’t want to wait to share this with you all since the weather is warming up in various places now that it’s Spring. My husband and I are itching to fire up that grill and make these kabobs! In fact, they are on the menu for next week’s date night.

These do make quite a few kabobs, but if you’re not hosting some friends to share these with, don’t worry! Taken off the sticks and reheated with some rice, it tastes just as delish! I hope you enjoy them as much as we do!


Print Recipe
Fort Awesome Beef Kabobs Yum
Recipe by Christine Titus
Course Grilling
Servings
Ingredients
Course Grilling
Servings
Ingredients
Instructions
  1. Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef and mushrooms, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
  2. Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
  4. Thread pieces of bell peppers, beef, red onion, mushroom, and garlic clove (if using) onto metal skewers, repeating until all ingredients are skewered.
  5. Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.
Recipe Notes

If using wooden skewers, soak skewers in water for 30 minutes before using.

Share this Recipe