We’re taking wishful thinking to a whole new level by dressing for spring in FLIP FLOPS! We’re bringing you the GOOD, BETTER & BEST in flip flops from Sand Dollar Lifestyles on the blog.
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Apple Cinnamon Pork Chops
4 bone-in ribeye (rib) pork chops, about ¾ inch thick
Salt and pepper…
3 tablespoons butter, divided
2 apples, peeled, cored and thinly sliced
1 large white onion, halved and thinly sliced
2 tablespoons brown sugar, packed
2 teaspoons cinnamon
⅔ cup apple cider
⅓ cup heavy cream
Set the EGG for indirect cooking at 400°F/204°C.
Generously season the chops with salt and pepper on both sides. Set aside.
In the Half Moon Cast Iron Griddle melt 2 tablespoons of butter. Immediately add the pork chops and cook until brown, about 3 minutes per side. Transfer to a plate and set aside.
In the Half Moon Cast Iron Griddle, still at 400°F/204°C, melt 1 tablespoon of butter. Immediately add the apples and onion and let them cook, until the onion is translucent, about 5 minutes. Stir in the brown sugar, cinnamon and cayenne. Next, stir in the apple cider and cream. Then add the pork chops, nestling them into the liquid, and cook until the internal temperature of the pork reaches between 145°F. for medium rare and 160°F for medium. It should take about 3-4 minutes per side.
Serve the chops with the apple mixture spooned on top.
Candy Cane Hot Cocoa
3 cups instant non-fat dry milk
3/4 cup unsweetened cocoa…
1 cup confectioner’s sugar
1/2 cup chocolate shavings
1 cup mini marshmallows
1/2 cup crushed candy canes
Mix all ingredients (except whip cream) in a large bowl. Stir 3-4 tbsp of mix into 1 cup of hot water. Top with whip cream and additional crushed candy canes and chocolate shavings if desired.
For smoking these kinds of foods, cooking times are measured in hours rather than minutes. But boy, is it worth it! The result is succulent, fall-off- t…he-bone tenderness with the tangy, complex combination of spices, smoke and natural meat flavors.
Of course, you can also smoke some other types of foods that do not fit the standard profile. Fish, poultry, vegetables and even cheeses do not need to be tenderized with slow cooking, but they taste even better when kissed with the essence of wood smoke.
We recommend soaking wood chips in water for several hours or overnight before using them. This allows the wood to smolder and release the smoky aromas and flavors to permeate food. Instead of water, you could also use wine, beer or fruit juice to soak the wood to add another flavor dimension.
A few of my favorite smoking chips include; Jack Daniels Smoking Chips which are a good choice for flavoring any steak. These chips pair well with many of the same meats as oak chips — beef, veal, pork and poultry. Hickory Smoking Chips which enhance any red meat such as brisket and pork butt or shoulder, as well as turkey and chicken. And Maple Smoking Chips which are a good choice for chops, steaks, ribs, marinated cuts of chicken, ham, cheese, game birds, and teriyaki beef, as well as vegetables and fruits.
Slip into an Omni-Heat™ garment, and it’s almost like wearing a super-efficient space blanket. This new thermal insulation technology is uniquely designed …to keep you warm in cold conditions, using a reflective aluminum-based material to help maintain body temperature and prevent heat loss.
In fact, Omni-Heat™ fabric boasts the highest heat retention per gram available. It doesn’t just insulate; it keeps you comfortable both by reflecting your own heat and by regulating moisture and excess heat through its breathable sub-fabric. And it’s not bulky at all, so you’ll enjoy more freedom of movement, making it ideal for both sedentary and active outdoor pursuits. Omni-Heat boosts heat retention by an average of 20%. It’s highly breathable dot-matrix lining wicks away moisture. The metallic-based fabric suppresses static buildup. And it’s made of eco-friendly 50% recycled content.