Tuesday, August 11, 2009

Orange Julius

This is another little trick I use to spruce up a meal that is sort of blah (we must have those a lot :). We make orange julius. It is our own little version, nothing related to the stuff you have at the orange julius stand. But it is easy and we like it.

6 oz. frozen orange juice concentrate
1 c. crushed ice
1 c. milk
1 c. water
1/2 c. sugar
1/2 tsp. vanilla

Blend in the blender until smooth.

Tuesday, August 4, 2009

Cheese Sauce to Die For

Tonight we had a less than spectacular dinner (does Dino-nuggets even count for that much?) I wanted to make something that could spruce it up a little. I made this broccoli with cheese sauce on it and it was pure HEAVEN! I was even eating the cheese sauce by itself...just thought I would share in case you haven't made it before.

Cheese Sauce:

2 TBS butter or margarine
2 TBS flour
1/4 tsp salt
1/8 tsp pepper
1/4 tsp ground mustard
1/2 c. cheddar cheese
1 c. milk

Melt butter in saucepan over low heat. Stir in flour, salt, ground mustard, and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; take off heat.

Gradually stir in milk. Put back on burner and heat to boiling, stirring constantly. Boil and stir 1 minute and then add cheese.

I poured over steamed broccoli, but it would be good over anything. I think it would even be good over macaroni for homemade macaroni and cheese.

Grilled Honey-Mustard Pork Chops and Rice Pilaf

These are so good! I am always looking for different recipes to grill with meat other than beef and chicken. I love this Betty Crocker pork recipe.

Honey-Mustard Pork chops

Honey Mustard Glaze
1/4 c. honey
2 TBS Dijon mustard
1 TBS orange juice
1 tsp chopped fresh or 1/4 tsp dried tarragon leaves (I left these out and it was still good)
1/2 tsp Worcestershire sauce
Dash of onion powder

Mix all ingredients together.


4 pork boneless loin chops, 1 inch thick

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.

Cover and grill pork 4 to 5 inches from medium heat 14-16 minutes, brushing occasionally with glaze and turning once, until slightly pink in center. Discard any remaining glaze.

Rice Pilaf:

I always love to get this when I go to restaurants, but never make it. I saw this in the same Betty Crocker cookbook and decided to give it a whirl. It was actually really easy. I don't know maybe you already know this stuff, but I told you I am figuring it all out.

2 TBS of butter or stick margarine
1 small onion chopped (1/4 cup)
1 cup uncooked regular long grain rice
2 cups chicken broth
1/4 tsp salt

Melt butter in saucepan over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, until tender.

Stir in rice. Cook 5 minutes, stirring frequently. Stir in broth and salt.

heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir); remove from heat. Let stand covered 5 minutes.