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Mar 182014

Hawaiian Marinated Pork Chops

Sunday was a pretty nice day and it was Kenny’s turn to cook, YEAH! Although I did most of prep work, he did his part on the grill which made me happy as I had slept on my neck wrong and felt like my head was just going to fall off my shoulders at any moment. Of course Mr. Wise Guy said that my head was never on straight anyway, so I should feel normal, the nerve! This is a nice recipe for the grill but you can also broil the chops if your weather is not participating. We’re fortunate here, even in north Florida that we can use our grill most of the year and husband is used to cooking on the grill even in cold weather when he lived up in Indiana. He’s just an old die-hard when it comes to that wonderful aroma that you can only get when cooking outside and he also loves to tantalize the neighbors as those aromas filter through the woods to those who live near by, bad man! I kinda played around with this recipe and the only thing I would change is the amount of time that I marinated our chops…………..


Do they look juicy or what!

Do they look juicy or what!



Hawaiian Marinated Pork Chops
  • 4 boneless center cut pork chops about ½ inch thick (4 chicken breasts may be used)
  • 1 cup unsweetened pineapple juice
  • ¼ cup soy sauce
  • ¼ cup white wine vinegar
  • ¼ cup vegetable oil
  • ½ teas freshly grated ginger root
  • 1 tbsp sugar
  1. Blend together all ingredients for the marinade.
  2. Place chops (or chicken) in a shallow dish in a single layer.
  3. Pour marinade over chops, cover and refrigerate for 1 hour or more.
  4. Remove chops to grill over medium heat, reserving marinade for basting during the cooking time.
  5. Cook for about 25-30 minutes, turning about every 5 minutes and basting with every turn.
  6. Cooking time may vary depending on your heat, thickness of chops and if you are cooking chicken instead.


Hope you all had a great St. Patty’s Day! We had a great one here with plenty of left-overs for more recipes to come………………..Enjoy!

corned beef and shot 006




Sep 202012

Percolator Punch

Here’s a good on for you and perfect with the fall weather upon us. I don’t have an electric percolator but I do have one like me, an old-timer, top of the stove, that I refuse to part with! It comes in too handy when we lose power for days on end with the storms, just put on the gas grill, let her rip and we still can have coffee! And you know, sometimes that old coffee pot’s coffee, tastes better than the cup I have from my Bunn maker! Oops, today is National Punch Day and I’m not sure if you’re supposed to punch someone out or have a cup of punch………..

Our oldie but goodie!

Percolator Punch
  • 3 cups unsweetened pineapple juice
  • 3 cups cranberry juice
  • 1-1/2 cups water
  • ⅓ cup firmly packed brown sugar
  • 2 lemon slices
  • 1 or 2 cinnamon sticks, broken
  • 1-1/2 teas whole cloves
  1. Pour the juices and water into a 12 cup percolator.
  2. Place remaining ingredients in the basket of your percolator.
  3. Perk through a complete cycle of your electric pot or the amount of time you would make coffee in a stove pot.
  4. Serve warm.


Found this in an older Southern Living book and thought it was the perfect time of year to post it, bottom’s up!

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