Greek-Style Pork Chops with Lemon-Thyme Potatoes

Pork Chops:
2 Pork Loins, boneless
1/2 Cup Olive Oil
1/4 Cup White Wine Vinegar
2 TBP Regular White Vinegar
3 TBP Lemon Juice
1 Red Onion, chopped
6-8 Sprigs Fresh Thyme
3-4 Sprigs Fresh Oregano
5-6 Cloves Fresh Garlic, minced


Potato Circles:
4-5 Medium Red Potatoes
1/2 Cup Olive Oil
1/2 Vinegar
1/4 Cup Lemon Juice
2 TBP Garlic Powder
2 TBP Paprika
Fresh Thyme and Oregano



1. Marinade Pork Chops in Olive Oil, Vinegars, Lemon Juice, 1/2 red onion, and seasonings. Let sit in refrigerator for up to 2 hours before cooking.

2. Cut potatoes into thin circles and remaining half of onion into wedges - marinade in ingredients. Set aside for about 30 minutes - hour.

3. Preheat oven to 425. Arrange potato circles and Onion Slices on baking sheet lined with aluminum foil. Sprinkle with garlic powder, chili powder, and paprika. Bake for about 15 minutes. Flip, and repeat seasoning and baking. Potatoes should be crispy, about 30-40 minutes total.

4. Meanwhile, remove pork from marinade and dry on paper towels. Remove onion and fresh thyme / oregano sprigs and pour marinade into measuring cup.

5. Add 1/2 cup of pork marinade to skillet and heat on medium, add onions and cook until aroma is no longer strong, then remove and discard red onions.

6. Continue to keep marinade simmering and add in thyme and oregano sprigs. Flavor both sides of pork chops by sprinkling generous amount of garlic powder and paprika. Add to skillet and fry for about 4-5 minutes. Flip to other side and continue to spoon marinade on top of each pork as it's frying. Flip on each side twice, 4 minutes the first time and about 2 minutes the second time around. Continue adding marinade as needed to keep up with moisture.

7. Remove pork from pan when finished browning and discard marinade. Serve with potatoes.

Mind-Blowing Chili

Content:

1 lb. Ground Turkey
1 can Tomato Sauce
2 cans Dark Red Kidney Beans, NOT drained
1 can Black Beans, NOT drained
1 can Light Red Kidney Beans, NOT drained
1 can Corn, drained
4 Fresh Carrots
4 Celery Stalks
1 Red Onion
1 Whole Garlic, minced
1-2 Cups V8 Juice

Spices:

Garam Masala
Curry Powder
6- Chili Powder
Corriander
Chinese 5-Spice
Paprika



1. Chop Onion and Garlic and fry in 2 TBS butter over medium heat. Add dashes of each seasoning and continue to carmalize onions and garlic together into a nice red, paste-like texture, adding water as needed.

2. Meanwhile, add 2 cans of dark red kidney beans and 1 can of black beans into giant cooking pot - DO NOT DRAIN. Add about 2 TBS each of garam masala, curry powder, 6-Chili Powder, paprika, corriander, and Chinese 5-Spice. Simmer the beans in their bean juice for about 10 minutes.

3. Add onion and garlic mixture to the simmering beans, and continue to simmer.

4. Deglaze the pan, and begin frying the ground turkey. Add about 1 TBP each of seasonings to frying turkey. Continue until turkey is browned, then add to simmering bean mixture.

5. After ground turkey is added to the bean mixture, add in 1/2 can of tomato paste/sauce and about 1/2 cup V8 juice. Also add can of Light Red Kidney Beans NOT drained to mixture. Add additional TBSP of each spice and continue to simmer - about 10-20 minutes.

6. Meanwhile, deglaze pan used to cook onion mixture and turkey. Add chopped celery, carrots, and drained corn and cook on medium heat. Sprinkle some of each seasoning onto simmering vegetables, adding enough water to cover the bottom, and a dash of Sherry. Continue to cook until vegetables are tender.

7. Once vegetables are tender, add them to the chili mixture. Continue to simmer chili and add V8 juice as needed for desired texture.

Garlic-Honey Salmon with Ginger-Dijon Vinaigrette Salad

Salmon Marinade:

1-2 Salmon filets (skin-on)
1/2 Cup Orange Juice
1 TBP Powdered Ginger
2 TBP Garlic Powder
1 TBP Soy Sauce
2 tsp Fish Sauce
1/4 Cup Honey
1/4 Cup Olive Oil

Ginger-Soy Vinaigrette:

1/4 Exra Virgin Olive Oil
2 TBP White Wine Vinegar
2 TBP Lemon Juice
2 TBP Ginger
1 TBP Garlic
1/4 Cup Chopped Green Onion
2 TBP Dijon Mustard



1. Whisk together salmon marinade and pour over salmons in plastic bag. Refrigerate 20-30 minutes.
2. Meanwhile, chop up lettuce and arrange on plates. Lightly sprinkle some garlic powder over leaves, so the dressing will not run through.
3. Mix together dressing ingredients except for mustard. Let green onions soak in dressing for 5 minutes, then whisk in dijon mustard. Add more as desired for thickness.

4. Remove salmon from marinade, reserving 1 cup of marinade.
5. Heat marinade in skillet over medium heat, whisking as needed until thickens slightly. Removed from heat and pour into measuring cup.
6. Pat dry salmon fillets and sprinkle additional ginger, garlic, and a line of honey on each side.
7. Return skillet to heat and add 2 TB of cooked marinade. Add salmons skin-side down and fry for 2 minutes over medium heat.
8. Slowly pour reserved marinade just enough to keep the salmons from sticking to the pan - continue to add / fry / flip until salmons are finished cooking - usually about 6-8 minutes.

9. Pour dressing over salad, and remove salmon from frying pan directly onto salad. Spoon heated marinade from pan over salmon and around the lettuce.

Elvish Sunrise

1oz      Vodka
1oz      Triple Sec
1oz      Peach Schnapps
1/2oz   Galliano,  on top
Orange Juice



Dip rim in water and coat in sugar.

Pour vodka, triple sec, peach schnapps, and orange juice into shaker with ice.

Shake 4 times, strain into tall glass.

Float 1/2 oz Galliano on top.

Demon's Blood

1oz.       Vodka
1 oz.      UV Blue Raspberry Vodka
1/2 oz    UV Cherry Vodka
1/2 oz    Sour Apple Schnapps
Cranberry Juice


Pour liquors over ice in mixing glass.
Shake 3 times, strain into short glass.
Fill with Cranberry Juice.