Having recently gone to pick blueberries I am now in the process of  using them for as many meals as possible. We try to get enough to last an entire year but we may be a little short this year. In any case I could not resist attempting to create a sauce for meat. I had originally been thinking of pork medallions for this sauce because it has some presence.  I had chicken breast so that is what I used but I think that  the pork is the better choice due to the fact that it has more flavor.  I …read more

This is such an easy dish that it is terrible to even post.
I love pork loin.  It is a tender and flavorful cut of pork that is easy to fix and hard to mess up.  In my book that makes it perfect.
In the jelly section of your grocers there should be, on the top shelf way out of your sight, a jar of red stuff with a label that says something like “Red Pepper Jelly” or “Jalapeno Jelly.”

When we had the restaurant one of the sauces that we used as a signature sauce was Fischer and Wieser’s Roasted Raspberry Chipotle.  Our signature dish was a grilled chicken breast served with this sauce and I can tell you, quit honestly, it was incredible.
I had not seen the sauce available in a retail market, although I knew you could buy it online, so when I saw that Tom Thumbs/Safeway had started carrying it I was ecstatic.  And I bought a bottle immediately.

I don’t cook pork nearly enough.  I just don’t think about it for some reason.  Dear God, I am in a foodie rut!
Anyway, I found a package of center cut loin chops on clearance (love those meat clearances!) for 50% off the lowest price…The lowest price was $10.00 and there was 10 of them in the pack. SO, in the cart they went, nestled against a couple of pounds of burger and a roast.

One of the cool things about marriage is how two completely different heritages/cultures can come together and meld into one.  Marc is the son of French Canadians whose family settled in Quebec in 1630 or something like that. There is a long tradition of excellent cooking and special foods in his background.
  Tourtiere is one of these. This was traditionally a holiday dish for them, his mom used the filling as a stuffing for turkey and the pie was created for special occasions.  I used to make it only for Christmas, but as I have gotten older I have become more …read more