Recipe: Cajun Seasoning

As with the other seasoning recipes I’ve posted before… I cannot stress enough how important I think it is to make your own spice blends…

First and foremost… you control the ingredients and ingredient quantities… commercial blends are a general blend… average… if you will… no one is average.. we’re each individuals.. and we like different things.. some like it hot some don’t…

I encourage you to use my recipe as a base.. and tweak it to your own likes and dislikes…


I put a range on the cayenne quantity… I used 3 tablespoons… I think the seasoning has a nice little bite to it when used in sauces and meat mixtures… I used it as a coating on some grilled chicken… cayenne gets hotter when cooked like that… the chicken had a distinct bite… lips were a little tingly… so if you prefer something less hot… use the lower quantity… you can always add a bit more if after using it.. you want more bite in the future.

I also put a range on the salt… I used 3 tablespoons.. which looked like a lot before I mixed it… but after using it in a few recipes… I was happy with the quantities I decided on….and the foods didn’t taste salty.. and I’m pretty picky… I don’t salt with a heavy hand…. however… use as much as you like… remember you can always add more… so it’s better to err on the low side and then add… then err on the high side and have to throw it out…

I put all the ingredients in a small bowl and then mix it using a wire whisk.. I find the spices mingle better that way.

Make your own spice blends.. know what’s really in your food!

Recipe: Cajun Seasoning

All you need:

2-3 tablespoons salt
2 tablespoons dried oregano
2 tablespoons paprika
2-3 tablespoons cayenne
1 tablespoon black pepper
1 tablespoon white pepper
2 tablespoons garlic powder
2 tablespoons onion powder

All you need to do:

Combine all ingredients in a small bowl. Use a wire whisk to mix ingredients evenly.

Store in an air tight container or glass jar.

Use as directed in recipes.

We’re Going Green and Loving It!

We’re going green and loving it!.... So why … you ask … would I write this kind of post here at Cooking Tip of the Day? … I’ll tell you… because the detergents that we clean our kitchens, dishes, pots and pans with …can affect our health…. So what better tip to post than a tip about going green and getting our kitchens safe and healthy?

So let’s start about the WHY…. so why go green? I’m sure I was like many of you … very complacent about the green movement… after all… that was for tree huggers and radicals… what did I have to worry about?… everything I purchase at the grocery store has been tested and controlled by the government I have grown up to know and love… I couldn’t believe just how wrong I was.

Did you know… that there’s been a sharp rise in cancers since the introduction of harsh chemicals in the household?... and it’s no wonder… did you know that chlorine bleach is a registered pesticide?

It’s no surprise to find sharp rises in skin conditions and asthma too…. what with chlorine bleach, ammonia and formaldehyde in the very products we use to “clean” our homes, dishes and eating utensils…. I just had no idea… well… I had an idea .. just never really thought about it… I knew I couldn’t tolerate chlorine bleach and ammonia.. so much so … certain cleaning chores fell to Warren since I just couldn’t handle doing them..

Expense… a lot of green products in the grocery store end up being more expensive than the grocery store brands.. so we end up making a choice… weighing cost to what’s really healthy for us… and in this economy.. expense unfortunately becomes the deciding factor on what we purchase. It doesn’t have to be… there are affordable alternatives… products that are actually cheaper than the grocery store brands and safer for us.

Did you know there are actually products that are made from botanicals that can kill 99.9% of household germs like staph, E.coli and the H1N1 virus?…. germs that lurk on surfaces in our kitchens… surfaces we eat from and touch. Products that do the job without chlorine bleach, ammonia, harsh fumes or harmful residues…. AND they’re gentle enough to use around children, pets and food.

Recently we ran out of our usual dishwasher detergent and Warren ran out to the store to get some… the store closest to us… didn’t carry the brand we had been using.. so he bought another national brand… the brand was, in fact, one I had used previously for years… funny how after you use something day after day you begin not to notice smells and tastes… YEStastes… and when you haven’t used it in a while and go back to it… all of a sudden you notice things… our dishes and silverware smelled from bleach! I couldn’t believe it! I almost gagged when I opened the dishwasher after I had run it…

There are products that are so safe… and yet still as effective or in most cases, more effective than the usual grocery store brands … that they don’t require child safety caps. When my son was little it was a constant worry that he would get into our cleaning supplies… we were very vigilant to make sure they were out of reach…

A friend of mine introduced me to a product line of fabulous green products that are actually cheaper than the regular brands… and I love them! I’ll never go back to those harsh chemicals again…

So I would recommend you think about what cleaners and detergents you use … especially in your kitchen… surfaces you place your food on… think about what you’re ingesting… think about what you are exposing yourself and your family to…

It just makes sense to get the harmful chemicals out of the house AND save money... it's a no-brainer!

If you want any additional information about safer products for your home.. drop me an email and I’ll get you more information.. cookingtipoftheday at gmail dot com

Recipe: Banana Split Ice Cream

The ice cream series continues…

I was looking to use up… you guessed it.. a few over ripe bananas… so banana ice cream was on the agenda… it… well… went from there…
Actually you can make banana ice cream by simply leaving out the add-ins… but I must say this was very good with them in…

This ice cream was extremely easy to make…


Use the number of bananas in the recipe… I tasted the batter and decided it didn’t have more than a hint of banana flavor… and made the mistake of adding more pureed banana… the result after ripening in the freezer overnight was banana ice cream alright… it was very banana… almost too much banana… so batch #2 … I left the original amount of banana in the recipe and it was perfect.

Use very ripe bananas… with almost black peels… they are the best for pureeing.

I used my mini chopper to puree the bananas.

Now for the add-ins…

I used Strawberry Pie Filling instead of strawberry ice cream topping because I found strawberry ice cream topping to be too runny…

Add them at the end of the freezing process…

Please note the add-in amounts are approximate and you should add as much or as little as you like… I wouldn’t recommend adding less… just possibly more.

I added about ½ the recipe quantity of the strawberry pie filling during the last 5 minutes of the freezing process.. the rest I added after the ice cream was removed from the freezer bowl and in the container.

I used about ¾ of a jar (7 ½ oz.) Marshmallow Fluff…. I added this after the ice cream was out of the freezer bowl and in the container.

Chocolate Syrup/Topping… use a thick chocolate ice cream topping… add it after the ice cream is out of the freezer bowl and in the container.

Add each of the toppings… Strawberry Pie Filling, Marshmallow Fluff and Chocolate Ice Cream Topping in dropfuls … then using a spoon swirl it a few times in the ice cream.. the result should be clumps of topping…

This was very easy and insanely good… a definite kid pleaser … and adult pleaser too!

Recipe: Banana Split Ice Cream

All you need:

1 cup whole milk
¾ cup granulated sugar
2 cups heavy cream
2 teaspoons vanilla
3 very ripe bananas, pureed
¾ jar (7 ½ oz.) Marshmallow Fluff
¾ cup strawberry pie filling
¼ cup chocolate ice cream topping

All you need to do:

In a mixing bowl, combine the milk and sugar and beat until the sugar is dissolved, about 2 minutes.

Add the heavy cream and vanilla and whisk the batter.

Add the pureed bananas and whisk until well mixed.

Turn on the ice cream maker.

Pour the batter into the freezer bowl and freeze according to the manufacturer’s instructions.

I have the Cuisinart ICE-20… I froze the ice cream mixture for 30 minutes.

After the freezing process is done… scoop the ice cream into a freezer container…

Add the add-ins one at a time… swirling it in the ice cream, leaving clumps.

Place container in the freezer… I would recommend you allow the mixture to freeze overnight (if you can wait that long!)

Recipe: Summer Squash with Bacon and Onions

I love summer… although I hate to see it go.. I must admit I do love all the fresh produce that you can get this time of year…

On a recent shopping trip I purchased some baby Yellow or Summer Squash… they just looked so good… I figured I’d think of something to do with them… Warren noticed them and asked what I intended to do with them… I told him I wasn’t sure yet… he had a ready answer… his Mom sliced them and sautéed them with chopped bacon and onions… well enough said… that’s what I made!

After all… everything is better with bacon… and well.. if you add onions.. it’s just over the top…

The result was this recipe… which was excellent… I’m really glad Warren mentioned it.

This recipe is a side dish that should serve 4.

I hope you enjoy it… we certainly did!

Recipe: Summer Squash with Bacon and Onions

All you need:

2 small summer squash, sliced about ½ inch thick
1 large sweet onion, diced
5 slices smoked bacon, chopped

All you need to do:

In a large skillet, cook the bacon over medium heat until it has rendered some fat.

Then add the onions and cook until the onions are almost soft. Stir frequently.

Push the bacon and onions to the sides of the pan, leave about 1 tablespoon of fat in the pan.. removing and discarding any extra fat.

Lay the slices of squash in the pan and cook over medium heat until slightly browned… flip them over and brown the other side…

Remove the squash from the pan and place in a serving bowl. Sprinkle the bacon and onions over them.

Serve immediately.

Food Safety Myth Buster - Washing Produce

Myth: I don’t need to wash my produce if I am going to peel it

FACT: You should wash fresh fruits and vegetables under running tap water just before eating, cutting or cooking. Harmful bacteria could be on the outside of the produce.

If you peel or cut it without first washing it the bacteria could be transferred to the part you eat.

Wash delicate produce such as grapes or lettuce under cool running water. Blot dry with a clean cloth towel or paper towel. Rub firm-skin fruits and vegetables under running tap water or scrub with a clean produce brush.

Never use detergent or bleach to wash fresh fruits or vegetables. These products are not intended for consumption.

This information and illustration provided by the Partnership for Food Saefty Education.

Food Safety Series

As many of you that read my posts regularly know… I often post safety tips. I feel an obligation to my readers to provide them with accurate information to help them have healthy and safe meals. The heart of a kitchen is a healthy kitchen and a safe one too. We owe it to our friends and family… and to ourselves to make sure we follow basic food safety guidelines.

I’ve been lax in adding more food safety posts… so with September just around the corner… I thought it would be a good idea to start them up again… September is National Food Safety Education Month.

Recipe: Herbed Baked Potato Slices

It’s sometimes a challenge to use up leftovers… I personally like leftovers.. and thankfully so does Warren… it sure makes preparing supper some nights a snap…. not to mention it is a tremendous budget stretcher.

I usually don’t have any trouble serving a main dish as a leftover… vegetables are another story… most just aren’t quite as good the second time around… in that category goes baked potatoes…

I have several recipes I make to use up leftover baked potatoes… one is the recipe in today’s post… Herbed Baked Potato Slices…


You really can use any seasoning mix… homemade or store bought that you like… I used Italian Seasoning from McCormick… and added grated Parmesan cheese and garlic powder to the mix… you can just use garlic and Parmesan cheese.. which also makes a delicious side dish.

I use a mix of melted butter and olive oil… you can use just either one… I like the buttery taste of butter and the olive oil cuts the fat a bit.

So next time when you make a batch of baked potatoes for a barbecue and have leftovers… like I did… try this simple recipe.. you’ll be surprised just how easy and good it is!

Recipe: Herbed Baked Potato Slices

All you need:

Baked potatoes
2 tablespoons butter, melted
2 tablespoons olive oil
1 tablespoon Italian seasonings
1 tablespoon grated Parmesan cheese
½ teaspoon garlic powder
1/8 teaspoon salt (optional)

All you need to do:

Preheat oven to 400 degrees F.

Line a baking sheet with foil.

Slice the leftover baked potatoes into ½ inch thick slices.

In a small custard cup, combine the melted butter and olive oil.

In a small custard cup combine the Italian seasoning, Parmesan cheese, garlic powder and salt.

Brush both sides of the potato slices with the butter/oil mixture.

Sprinkle the seasoning mixture on both sides of the potato slices and place them on the baking sheet.

Bake at 400 degrees F until desired crispiness. (Mine weren’t that crispy, but were warm and delicious).

Recipe: Creamy Mustard Pork Chops

This quick and easy pork chop recipe is a perfect weeknight meal… it’s one of those “under 30 minute” meals that will surely please…. Serve it with egg noodles or rice and a vegetable… and the meal practically makes itself.

As promised in the beginning of the year… to include quick little recipes with shortcuts… I am posting this recipe from the folks at the Campbell Kitchens… a great little recipe I know you’ll love… I know we really liked it.

The only change I made was to use garlic powder for the seasoning on the pork chops… they used lemon pepper… you can use either one.. the garlic powder gave it a nice flavor.


I mixed the soup, milk and mustard in a bowl then added it into the skillet…. I just thought it was easier to mix it that way.

You can use the regular Cream of Mushroom Soup or the reduced fat variety… they both make an excellent sauce.... an easy way to shave some fat and calories... also you can use non-fat milk... the sauce will be a bit thinner.. but taste just as good...

I know the blog snob will roll her eyes at this recipe… it uses … a can of cream of mushroom soup… horrors!… it’s not from scratch!.... she apparently does not have to get a meal on the table every night for a family.. sometimes quick little shortcuts are just what the cook needs… and you know what?... they often are some of the family’s favorite meals…

So I hope you try this …

Recipe: Creamy Mustard Pork Chops

All you need:

4 boneless lean pork chops (about ¾ inch thick)
Garlic Powder
1 tablespoon butter
1 can (10 ¾ oz.) Campbell’s Cream of Mushroom Soup
½ cup milk
1 tablespoon Dijon mustard
Chopped parsley for garnish (optional)

All you need to do:

Season the chops with garlic powder.

Melt the butter in a large skillet.

Add the chops and sear both sides of the chops over medium-high heat.

Reduce the heat to low.

In a bowl, combine the soup, milk and mustard.

Add the soup mixture to the skillet.

Cover and cook over low heat for 10 minutes or until the pork is cooked through.

Serve immediately.

Recipe: Baked Ham and Cheese French Bread Sandwiches

Weekends we tend to lounge around when it comes to eating … and I’m always looking for a new way to serve ordinary foods…. I came across a Pillsbury recipe recently that made a “Stromboli” type sandwich using a refrigerated Pillsbury French Bread Loaf in a can…

So … I decided to try it… not only was it easy… but delicious too! I liked the French Bread dough rather than the typical pizza dough you use for traditional Strombolis… it was lighter and more sandwich-like… perfect for deli ham and Swiss cheese… I even put a layer of Genoa salami in because Warren likes it so much… there are infinite possibilities you can try with fillings…


I didn’t add any condiments on the dough… like mustard… I decided that each person could add whatever condiment they wished after… and actually it didn’t need any… which was very nice.

Other additions to spruce up the filling are roasted red peppers..olives… chopped tomato.. chopped green onions… just to name a few.

This was quick and easy and a pleasant change from an ordinary sandwich… I served these with a bowl of fresh green grapes instead of chips.. and we had a terrific little summer supper.

Recipe: Baked Ham and Cheese French Bread Sandwiches

All you need:

1 can Pillsbury French Bread Loaf
Deli Ham, thinly sliced
Swiss cheese slices
Genoa salami, thinly sliced

All you need to do:

Preheat the oven to 350 degrees F.

Generously grease a baking sheet (I used a cookie sheet sprayed with olive oil cooking spray)

Carefully unroll the French Bread loaf on a cutting board.

Layer the meats and cheeses over the dough.

Roll the dough up … jelly roll style.. along the long side.

Pinch the dough closed along the side and the ends.

Using a sharp knife make about 4 slits on the roll.

Place on the baking sheet and bake for 35 minutes or until golden brown.

Remove from the oven and allow to cool for about 5 minutes.

Slice the roll into thick slices and serve immediately.

Recipe: Raspberry Sorbet

Continuing on with our summer long series on ice cream making…. no series would be complete without sorbet. Sorbets have an intense crisp flavor… usually a fruit flavor but other flavors have been made.

With the extreme heat being felt around the world in those climates experiencing summer… the thought of a cold frozen dessert made of luscious raspberries sounded refreshing. Although I did make this recipe from frozen raspberries… you can also use fresh ones as well.


This recipe is really quite easy.. once you get past making the raspberry puree. I absolutely abhor seeds in a raspberry sorbet.. so straining them out took three times through the sieve… but it was well worth the effort…

I used frozen raspberries … as I mentioned before.. you can substitute fresh…

This particular recipe makes a tart raspberry sorbet.. if you prefer a sweeter raspberry sorbet.. increase the corn syrup to a ¼ cup and use a full cup of water instead of 2/3 of a cup…. and you should be good to go.

This is a truly wonderful treat for a hot summer afternoon… or even a pleasant dessert to finish off a dinner for guests…. served in a Margarita glass with a sugar cookie garnish … this light dessert will not only will be a perfect ending to a memorable meal …. the presentation will impress your guests also…

Recipe: Raspberry Sorbet

All you need:

3 (12 oz.) bags frozen raspberries, thawed
1 cup sugar
2/3 cup water
2 tablespoons corn syrup

All you need to do:

Heat the water, sugar and corn syrup in a medium saucepan, stirring constantly until the sugar melts. Remove from the heat and set aside. Allow to cool.

In a food processor or blender, puree the raspberries in batches.

Place a fine mesh sieve over a large bowl and gently press the puree through the sieve…. scraping away the seeds that accumulate. I repeated this process 3 times to get virtually all the seeds out.

Pour the strained puree back into the processor or blender and add the cooled sugar water mixture.

Pulse until well mixed. Chill in the refrigerator for an hour.

Follow your ice cream maker instructions for freezing the sorbet.

For my ice cream maker… the Cuisinart ICE-20 Series… all you need to do is set up the maker… turn it on and pour the mixture in. I allowed it to freeze for 35 minutes and it came out perfect!

This made just over 1 ½ quarts.

Recipe: Sizzling Fajita Chicken Salad

I have been eating and making “Sizzling Salads” for years. I was first intoroduced to them when I worked for a large company in upstate New York. We had a terrific cafeteria on the basement floor of out building which was run by the Marriott.

They did specials, one of which was a “Sizzling Salad” day… when the chefs would make to order these wonderful hot/cold salads. The cold was the bed of salad greens and the hot were from the sauté pan. I only remember the Italian variations of the ingredients… and quite possibly the reason for that may very well have been because my choices were sautéed traditional Italian ingredients and seasonings.

My son benefitted from my lunch choices.. since I would turn around and make them for some of our weeknight meals. As time progressed, I became more adventuresome and started making Southwestern and Mexican version….

I particularly love these salads in the summer.. all the fresh produce to choose from ….and the suppers are light and delicious.

I was recently telling Warren about them.. when he showed interest and also offered to get me the grill pan I’ve been wanting…. I decided to start making them for him…. the first version I tried out on him was my Sizzling Fajita Chicken Salad…. I must say… he immediately deemed it what in this house we call a “do-over”.


The recipe uses my Fajita seasoning… you can use a commercial Fajita seasoning.. but I urge you to try my seasoning recipe… you can find the recipe here. I make a jar of it and use it all the time when seasoning many Mexican and Southwestern dishes…. use as little or as much as you like… it makes seasoning everything from a meatloaf to veggie dips a snap and at a fraction of the cost to buy those pre-made seasoning packs… AND you know what goes into the ingredients.

I used a cast iron grill pan.. you can use a regular skillet with high enough sides to hold the fajita mixture… just know that your meat will not get the grill marks… also cast iron get very hot and sears in the juices and flavor in meat… the meat is unbelievably tender…

My directions give you the ingredient amounts for the marinade… which should be discarded after you’re done marinating the meat… it will contain bacteria from the meat that you don’t want in your final dish. Instead… I also give you directions for the Fajita Seasoning mixture to add after cooking the meat… use that in your final step of cooking…. it is safer to use.

You can serve this recipe as a Chicken Fajitas… just serve with warmed tortillas… or it is also delicious over rice.

This recipe makes 4 average size servings or 3 large servings.

This really is quick and easy.. just clean and cut your peppers and onions ahead of time and it will be a snap to make.

Recipe: Sizzling Fajita Chicken Salad

All you need:

To make the marinade:

4 tablespoons olive oil
2 tablespoons lime juice
½ can (4.5 oz.) chopped green chiles
1 green onion, coarsely chopped
1 Roma or Plum tomato, coasrsely chopped
3 tablespoons Fajita Seasoning
½ cup water

To make the cooking liquid:

2 tablespoons olive oil
1 tablespoon lime juice
½ can (4.5 oz.) chopped green chiles
1 green onion, coarsely chopped
1 Roma or Plum tomato, coasrsely chopped
2-3 tablespoons Fajita seasoning (to taste)
¼ cup water

Other ingredients:

2 thick boneless skinless chicken breasts
½ green pepper, cut into thin strips
½ red pepper, cut into thin strips
½ yellow pepper, cut into thin strips
1 medium onion, cut in half then cut into slices
Salad greens


Chopped Plum or Roma tomatoes
Chopped green onions
Grated cheddar or Monterey jack cheese
Sour cream
Fresh Express Tortilla Strips

All you need to do:

Place all the marinade ingredients EXCEPT the water into a small food processor.

Pulse until well chopped and mixed.

Dump the contents from the processor into a glass dish, add the water and mix well.

Add the chicken and cover. Marinate at least an hour in the refrigerator.

Prepare the cooking liquid ingredients in a large measuring cup.. store in the refrigerator until you need it.

Brush a cast iron grill pan or skillet with extra virgin olive oil and heat over medium high heat.

Cook the chicken until done (no longer pink in center)… time will depend on how thick your chicken breasts are… mine took about 8 minutes a side.

Remove the chicken to a cutting boards and slice… set aside.

Add about 2 tablespoons extra virgin olive oil to the pan and add the peppers and onions.

Cook until slightly soft… stirring often.

Remove the prepared cooking liquid from the refrigerator and stir.

Add the meat back into the pan and then pour the prepared cooking liquid over the meat and vegetables.. careful not to spill any over the sides of the pan. Cook for 2 minutes.

Turn the heat off and remove the meat and vegetables to a bowl.

Spread the salad greens over a plate.

Sprinkle with chopped tomatoes.

Add a large spoonful or two of the Fajita Chicken mixture.

Sprinkle with cheddar cheese, chopped green onion and tortilla strips.

Add a dollop of sour cream and guacamole.

Serve immediately.

Recipe: Parmesan Roasted Green Beans

I don’t know about you but I’m always on the look-out for a good sde dish recipe.. especially vegetables… not because we don’t like plain vegetables…. We just get tired of the same thing over and over…

This recipe for Parmesan Roasted Green Beans is a quick and easy way to spruce up green beans… a perfect side to grilled meats.

This terrific green bean recipe is one I've made for years... but forgot about it... and noticed it recently on the Food Network website by Tyler Florence ... I'm glad he reminded me of it... this recipe is tops!


My green beans did not really crisp up that much… but they were delicious…

These take minutes to prepare and just might help to get that picky eater to eat their green beans!

Recipe: Parmesan Roasted Green Beans

All you need:

Fresh green beans
Olive oil
Grated Parmesan cheese

All you need to do:

Preheat the oven to 400 degrees F.

Line a baking sheet with foil (optional – just easier for clean-up).

Place the green beans in a large bowl.

Drizzle a little live oil over the green beans.

Sprinkle with salt and pepper.

Toss the green beans to coat them evenly.

Sprinkle grated Parmesan cheese over the green beans.

Toss again… to coat the beans evenly with the Parmesan cheese.

Lay the green beans in a single layer on the foil lined baking sheet.

Bake until the cheese melts and the beans turn a light golden brown…. (the picture above does not do it justice.. they were a pale tan color)or until desired crispiness.

Recipe: Bacon-Wrapped Pork Chops

This quick and easy pork chop recipe is so versatile… it can be made on the grill, in a grill pan or under the broiler… it takes minutes to prepare and goes so well with just about any sides you want to make with it… perfect for those nights when time is short.

This recipe is from the people who know pork best…


The only change I made from their recipe was that I also seasoned the chops with a sprinkling of garlic powder … I love the light garlic flavor it leaves.

I made the ones pictured under the broiler… I had planned to make them on the grill but Mother Nature had other plans… if you’re looking for a nice brown seared look with grill marks … then grilling is the way to go… a grilling pan on top of the stove will brown them nicely but without the grill lines… all 3 methods result in absolutely delicious chops… but if you’re looking for a certain look… you need to choose your cooking method accordingly.

The best way to check the internal temperature of the chops is using a instant read meat thermometer.. see my previous post about thermometers.

The seasoned butter I used was Garlic Mustard Butter… you can find the recipe in my previous post.

While the chops are cooking you can leisurely make whatever sides you want… I nice way to cook after a hectic day!

Recipe: Bacon-Wrapped Pork Chops

All you need:

4 (6-7 oz.) pork loin chops, 1 ¼ inch thick
4 slices bacon, thick-cut
Garlic powder
Garlic Mustard Butter

All you need to do:

Dry the pork chops with paper towels and season generously with salt and pepper.

Sprinkle with garlic powder.

Wrap a piece of bacon around each chop and secure with a toothpick.

To Broil:

Broil 4 inches from the heat source for 6-7 minutes. Turn and continue broiling to desired doneness, approximately 5-6 minutes or until the internal temperature is at 160 degrees F.

To Pan Grill:

Heat grill pan over high heat. Add the chops and immediately lower heat to medium-high and cook for 6-7 minutes until nicely browned.

Turn the chops over and continue cooking for about 5-6 minutes until the internal temperature reads 160 degrees F.

To Grill:

Prepare grill and heat. Grill chops over direct heat for 6-7 minutes, turn and continue grilling for 5-6 minutes until internal temperature is 160 degrees F.

When meat is done cooking, remove the toothpicks and put a piece of Garlic Mustard Butter on each chop.

Looking for More Recipes?

If you are looking for more recipes click the "Older Posts" link to page back to older posts or go to the archives in the right column. The list of labels at the bottom in the right column will help you find specific types of recipes or try our search engine at the top and search by name or ingredient.

What's more comforting on a cold day than Homemade Chicken Noodle Soup? .. and it's so easy to make!

Chicken Noodle Soup