Posted at 9:59 am by NativeNM, on July 21, 2011
Pesto can be made from many herb choices. I have a small herb garden of basil, chives, parsley, thyme, sage and rosemary, but not enough to make pesto. I always have spinach on hand and when I make pesto I start with a spinach base and add whatever herbs I want to enhance the flavor. This time I’ve added some basil leaves. Pesto adds flavor to pizza, soup, sandwiches or pasta. I use pesto in many recipes so I thought it deserved it’s own post. Continue reading →
Posted at 8:14 am by NativeNM, on July 21, 2011
If you like a tender pork chop that isn’t dry, try brining. All it takes is a zip lock bag filled with water, salt and sugar. You can add fresh herbs, maybe citrus such as lemon, lime or orange, or garlic and onion, whatever you like, just throw it into the bag along with the pork chops. The longer they brine, the more juicy and tender they will be. I was in a simple mood so I made 4 chops covered in water with 1 T Sugar and 1 T Salt. I would have liked them to soak longer, but 4 hours was all I had. I wanted a sauce to go along with the pork and searched the pantry to see what fruit jam I had. I found the raspberry jam and knew I had something I could work with.
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