Category Archives: Recipes

Food recipes, entrees, side dishes, desserts, snacks

Harvest Pork Chops

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Harvest Pork Chops :: Zim on a Whim

Please don’t ask me why these are called Harvest Pork Chops when the three ingredients it calls for have absolutely nothing to do with harvesting anything! Well, I guess if you want to stretch it a bit. This is a super easy pork chop recipe that my mother used to make when we were little, and it has stood the test of time all these years. I’m not sure where she got it from — perhaps her mother made it as well — and it only uses a few ingredients that you probably have on hand already!

Now, don’t be grossed out when I tell you the sauce is just ketchup and orange juice. I know, it sounds so un-gourmet, but after a nice simmer the flavors really connect well with each other. This is best served with some rice on the side, soaking up some of that sauce. Add a green veggie and you’re set!

You will want to use pork chops with the bone in. If you use the boneless ones, they will come out too dry. I have tried it, and even the sauce can’t help them!

If you have young children, give this a try. My kids really like this dish. {Even before they knew there was ketchup in it!} If you’re not so great in the kitchen, this is a very easy dish to whip up. Totally a beginner’s recipe. Try it and let me know what you think!

HARVEST PORK CHOPS
Ingredients:
4 Center Cut Pork Chops, bone-in (medium thickness/not too thin and not too thick!)
Kosher salt and fresh ground black pepper
Onion Powder
Canola or Vegetable Oil
1 cup Orange Juice
1 cup Ketchup

Directions:
1. Trim away the excess fat from along the edge the pork chops. Season both sides of the chops with kosher salt, black pepper, and onion powder.
2. Heat 2-3 tablespoons of canola or vegetable oil in a deep skillet over medium-high heat. (Use one that has a lid. You will need it later.)
3. Brown the pork chops a few minutes on each side. You are not cooking them through; You just want a nice brown color on them.
4. While the meat is browning, whisk together the orange juice and the ketchup until well combined. Add a little salt, pepper, and onion powder to this mixture as well.
5. Remove chops from the pan and drain the excess oil.
6. Pour the sauce mixture into the pan, and add the chops back in, coating them completely with the sauce.
7. Cover the pan and turn down the heat to low. Simmer for 45 minutes.
8. Serve the pork chops with sauce and rice. Enjoy!

Maybe instead of Harvest Pork Chops they should be called O.K. Pork Chops? O for orange juice, K for ketchup? Yes? No? Is this thing on?

Micha

Cool Cucumber Pasta

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Cool Cucumber Pasta :: Zim on a Whim

This warmer weather has me craving cool salads like this Cool Cucumber Pasta salad. (I’m sorry to those of you who actually have SNOW on the ground in May!) It’s sweet and tangy and perfect for summer barbecues because there’s no mayo. It’s great for lunch, too.

I got the recipe from my friend Lisa about 15+ years ago! I believe she got it from a magazine, but my old, faded, and handwritten recipe card doesn’t say the source.

Here’s how you make it…

Cool Cucumber Pasta
Ingredients:
8 oz. tube pasta, like ziti
1 tablespoon vegetable or canola oil
2 medium cucumbers or 1 long hot house cucumber, sliced thin (about 2 cups)
1 medium red onion, sliced thin (about 1-1/2 cups)
1/2 cup granulated sugar
1 cup water
3/4 cup white vinegar
1 tablespoon prepared mustard
1 tablespoon dried parsley flakes
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic salt

Directions:
1. Cook pasta according to package directions. Drain and rinse to cool.
2. In a large bowl, stir the pasta with the oil, cucumbers, and onion.
3. In a medium bowl, combine the rest of the ingredients with a whisk and pour over the pasta.
4. Chill for 3-4 hours, stirring it up a few times while chilling.
5. Stir again before serving.

*The pasta will absorb some of the liquid as it sits. You will need to stir it up before serving each time as the liquid will settle to the bottom of the bowl.

If you’d like to check out another cold salad great for entertaining, check out this Fiesta Salad or this Mango and Jicama Salad!

Enjoy!
Micha

Sriracha Egg Salad

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Sriracha Egg Salad :: Zim on a Whim

I meant to post this egg salad recipe a few weeks ago when we had lots of leftover Easter eggs to use up, but lately I’ve been a little behind on my to-do list. My kids love to eat hard boiled eggs with a little salt and pepper, but then they get sick of them or forget about them and I have to make egg salad so the rest don’t go bad!

Seeing as I can’t leave anything alone, I decided to kick up the egg salad with some Sriracha hot chili sauce. It came out great and we won’t be going back to plain ol’ egg salad anytime soon!

Keep in mind you can adjust the amount of Sriracha sauce you use for your own taste. Give it a try!

SRIRACHA EGG SALAD by Zim on a Whim
Ingredients:
6 hard boiled eggs, peeled and chopped
Salt and pepper to taste
1/4 teaspoon onion powder
2 tablespoons mayonnaise
1-2 tablespoons Sriracha hot chili sauce (I use 2)
1-2 green onions/scallions, chopped

Directions:
1. After hard boiling eggs, run cold water over them to cool. Remove shells and chop up. Place in a medium sized bowl.
2. Add salt and pepper to taste.
3. Add in onion powder, mayonnaise, Sriracha sauce, and green onions.
4. Combine all ingredients well. Serve immediately or store in refrigerator.

Have a great week all!
Micha