Grilled Pork Chops with Chef of the Future Seasoning

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Boneless Pork Chops Grilled/Smoked on the Traeger Pellet Grill

I fired up the Traeger pellet grill last night for some boneless grilled pork chops. It had been a couple of weeks since I'd grilled, since classes just started, and I came down with the flu (even after having had the shot).

I'd been itching to grill for a few days, since I had some new seasonings from Robert Simon. I've mentioned him before. His line is called Chef of the Future with his first product being Not Your Average Cajun Seasoning. I've been using that delicious seasoning on both grilled foods and in the kitchen. It's just a really wonderful all round seasoning mixture.

In addition to his original seasoning mix, Robert had added a SouthWestern and Floribbean which both sounded and smelled very interesting.

Last night I wanted something quick and easy, and grilled pork chops fit the bill. I consider them our fast food out here in the country.

The Floribbean mix had a sweet smell. My immediate thought was luau. That seemed a good match for pork, so I sprinkled down the pork chops before I put them on the Traeger.
I'd say I made a great call for last night. The Chef of the Future Floribbean mix was pleasantly sweet (without being overpowering) and had a little coffee flavor and a back kick of heat. Robert has a real knack for flavor combinations that pop without drowning out the flavors of the food or leaving your tastebuds fried. His products are hand mixed and do not contain preseratives, MSG, or gluten.
I wasn't up to a big grilled meal last night, but we had a nice pork chop sandwich evening with the pork chops on and off the grill in less than 10 minutes and quite moist and bursting with flavor from the seasonings.
Below you'll see the Chef of the Future line up. The Cajun Rub is a fabuous all round mixture that works with basically anything. I'd recommend Floribbean for pork or chicken and also for vegetables and grilled pineapple. Next up, I'll check out the SouthWestern.

Jack Daniels Tour - Yes - Fun for the Whole Family - REALLY

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Jack Daniel knew his whiskey. He grew up in the Tennessee mountains where moonshining was an honored profession. In fact, seven-year-old Daniel learned to make whiskey from a lay preacher who made spirits on the side. When the preacher decided to hang up his copper coils, thirteen-year-old Daniel bought out the business.

Daniel set up shop in Lynchburg, Tennessee, because the small town had clear spring water. The cold, clean water coming out of the side of the mountain is part of what sets Jack Daniels apart from other whiskeys. Jack Daniels does not have trace irons that can alter the taste.

Charcoal filtering is the other critical part of the Jack Daniels process. Hardwood maple trees are slow burned to create charcoal. Then the whiskey is filtered through the homemade charcoal for seven days. In fact, this process is what sets whiskey apart from bourbon. The base recipes are pretty much the same, but the filtering gives whiskey a fuller, richer flavor. The US government agreed about the taste difference, and classifies Tennessee whiskey as a separate class of spirits.

If you’ve ever had homemade whiskey, then you’ll know that corn squeezings are clear. Mountain moonshine looks like Everclear, which tastes a bit like lighter fluid and burns about the same. Jack Daniels is stored in barrels where it perks or expands and contracts and then picks up the dark color from the wooden barrels.

The extra care Daniel put into his whiskey making meant that he had the best moonshine for miles. He knew he had a good thing going, so when the government required registration, Daniel was the first to become an official whiskey maker. That’s where the 1866 date comes from.

The label on the bottle carries Jack Daniel’s picture. He was known for dressing like a country gentleman. This helped him look more credible, since he was so young when he started and also because he stood only 5 foot 2 inches.

Daniel kept his business small during his years at the helm. The government issued a barrel count of 100 after which a revenuer would have to be on hand to keep an eye on things. Daniel didn’t want a lawman standing over his shoulder, so Jack Daniels remained fairly local during the early years producing only 8 barrels per day.

Over the years, the recipe and process of making Jack Daniels has never changed though the output has increased considerably. It’s still a slow and tedious process, but the result is a great whiskey. Master brewers hand down the secrets word-of-mouth and continue the tradition started so long ago by Daniel. In fact, only 6 men have run the business over the years with Jimmy Bedford in charge since 1988. He still test tastes the whiskey, but he can’t swallow.

Today, Jack Daniels is considered the best whiskey in the world and is sold in 130 countries. The rich, full taste is enjoyed straight up or mixed with dark sodas. Jack Daniels is also great in baking (pecan pie) and for grilling (BBQ sauce).

If you’re ever in Lynchburg, then be sure to visit the distillery. The tour is fabulous. The guys who walk you around and explain the history and process are funny as can be. Be sure to ask about the mop suckers. After the tour you get a jar of tea or lemonade. They can’t serve you up any whiskey, because Lynchburg is in a dry county (go figure).  

Creamy Salsa Chicken in the Slow Cooker

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Hi friends!  Here is another great crock pot recipe to add to your weekly rotation.  It is awesomely delicious and, just what makes crock pot recipes so popular, it comes together in under 10 minutes.  It will make your kids crazy happy to eat dinner and if you serve it at a party, I can guarantee it a huge hit.   What I love most about it is how versatile it is.   We love it tossed in a salad with rice for homemade burrito bowls, wrap the chicken in tortillas for a delicious taco, or when served alongside tortilla chips it  makes a great dip for parties.

When I was making Creamy Salsa Chicken this last time I found an awesome product, Greek Cream Cheese. It is 1/2 the fat of regular cream cheese, 2x the protein and full of all those wonderful live active cultures.  I gave it a whirl and loved it!  I hope it wasn't a fluke finding it in the store because it was so great.  Definitely right up our alley.  I'm not being paid to promote this stuff- i just love it and wanted to share!  Using the greek cream cheese even made this a healthy dish, total bonus.  But everything in moderation is really the key, right?!

On a side note, guess who is invited to be on television again! New Day Cleveland invited me to share my recipe for Tortellini Soup on January 22nd at 10:00am on channel Fox 8! What a cool way to start my new year :)  Time to go dress shopping!


Creamy Salsa Chicken in the Slow Cooker
3-lbs boneless skinless Chicken (either breasts or thighs is fine)
1 (15 ounce) can whole kernel corn, drained1 (15 1/2 ounce) can black beans, drained1 (15 ounce) jar chunky salsa 1 medium onion chopped1 (8 ounce) block of cream cheese 
Spray the inside of the slow cooker with nonstick cooking spray.  Place chicken in the bottom of the slow cooker and top with the drained corn, black beans and chopped onions.  Pour the salsa on top.  Cook on HIGH for 4 hours or LOW for 6.  One hour before it is finished cooking, carefully pull the chicken out of the slow cooker and shred.  Put the chicken back into the slow cooker and gently stir to combine.  Place the block of cream cheese on top of the mixture and replace the lid.  After 30 minutes stir the cream cheese into the chicken mixture until fully combined.   
This recipe is so versatile! It is delicious served over rice, wrapped in a tortilla, topped onto a salad or even as a dip with chips.  Enjoy! 

Four Times a Charm!

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Yay!!! New Day Cleveland tomorrow!! 

Your support is wonderfully encouraging, so if you are local and would like, tune in at 10:00am to Fox 8! I will be sharing my own recipe of Tortellini Soup- perfect for this crazy cold weather we have been having! Goodness gracious, it is suposed to be 13 degrees tomorrow (it was only 50 degrees two days ago~  geez, crazy Cleveland weather!)

If you aren't local but still would like to see little me, I will be posting the YouTube video later in the day. Thank you so much and wish me luck!


Preview of my yummy Tortellini Soup!

My New Day Cleveland Video with the recipe for Tortellini Soup!

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What a rush! Those (almost!) 7 minutes go by so, so fast! LOL.  But today was fun, fun, fun and I am so thrilled I have been blessed with this opportunity to work with such a wonderful group of people.  I have decided that I could truly get used to this life (grin).

This video was made for me by New Day Cleveland website. Thank you!

And here is the recipe for my delicious Tortellini Soup from the show.  You will love it, I promise!



Tortellini Soup

3 cups beef stock (chicken or vegetable may be substituted, but the beef gives a nice rich flavor)
3 cups water
1 ear corn, kernals cut off and “corn milk” scrapped*
1 medium zucchini, chopped into bite-sized pieces
1 medium onion, chopped
1 (28-ounce) can diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 cup green beans, trimmed and cut into 1 inch pieces
1 tablespoon fresh basil, minced (or 1 teaspoon dried)
1 tablespoon fresh oregano, minced (or 1 teaspoon dried)
salt and fresh ground black pepper, to taste

*Quick tip to Easily cut corn off the cobb- A bundt pan is the best bowl for this job! It has a handy hole to hold the corn steady and then the bowl for all the kernels to fall into. Gotta love dual purpose items!

Turn your bundt pan right side up, place the cleaned corn cob upright with the tip of corn resting in the hole of the pan. Slowly slide the knife down the sides of the corn, cutting off a section at a time. Once all the corn is removed, turn your knife around so the flat side is facing the cob.

Repeat the process, scraping down on the cob collecting all the sweet corn milk in the bowl. This is special stuff, you definitely don’t want to just throw it away! It is sweet, juicy and will give a great added flavor to the soup.

Directions for the soup:
In a large stock pot over medium heat, add one tablespoon extra virgin olive oil and sauté onion and zucchini until tender and beginning to caramelize. Add remaining ingredients and simmer until vegetables are tender. Add tortellini’s and simmer 7-8 minutes or until they are fully cooked and floating to the top. Serve with nice crusty butter bread.


The original link to this recipe is here.

Tiramisu Recipe

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Tiramisu Recipe Video Clips. Rating : 4.6992 on this Video
Tiramisu Recipe Video Clips. Duration : 7.47 Mins. Rating : 4.6992
Tiramisu Recipe : Recipe and instructions for the wonderful Italian dessert, Tiramisu (with zabaglione - no raw eggs). Please note - I do not have an alcohol-free version of this recipe. The dish measures about 36cm x 22cm x 8cm (approx 14in x 8.5in x 3in). People purporting to be Italian keep leaving comments that 'the original recipe' doesn't cook the eggs, or doesn't use Marsala, or doesn't use Kahlua. However I have been assured by many other Italians that they do. I've done my research and there does not seem to be any 'original recipe', or even any agreed-upon origin of the dessert. But whoever it was who first came up with this I am grateful to them for by any other name it would still taste as sweet ;-) >

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Health Ranger: 'FDA fights organic farmers'

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Health Ranger: 'FDA fights organic farmers' Video Clips. Rating : 4.8977637 on this Video
Health Ranger: 'FDA fights organic farmers' Video Clips. Duration : 5.68 Mins. Rating : 4.8977637
Health Ranger: 'FDA fights organic farmers' : For the past several years organic foods have received an increase of attention due to the lack of pesticides and not being genetically altered. Many people are demanding that their food be untouched. Recently a SWAT team arrested farmers for selling raw milk to customers. Is it a crime to drink raw milk or does the government feel left out? Mike Adams, health ranger, first broke the story any tells us why the FDA doesn't approve of this. Follow Lauren on Twitter: twitter.com >

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