Oven-Barbecued Pork Chops

Pork and barbecue sauce just go together, but they don't need to only be cooked out on the grill. When those rainy days come, bring the tastes inside and cook in the oven. These chops are packed full of flavor and are easy to make.

Oven-Barbecued Pork Chops

 (Serves 4.)

• 8 pork chops if small, 4 if large

• Salt & freshly ground pepper

• 3 teaspoons canola oil

• 1 medium onion, diced

• 1 clove garlic, minced

• 1/3 cup orange juice

• 1/2 cup spicy barbecue sauce

• 2 tablespoons honey

• 2 tablespoons chopped parsley

Preheat oven to 400°F.

Oven-Barbecued Pork Chops

Sprinkle both sides of pork chops with salt and pepper. Heat 2 teaspoons of oil in a large ovenproof skillet over medium heat.

Add the pork chops (if using 8 chops, cook in batches) and cook until they begin to brown, 1 to 2 minutes per side. Transfer to a plate.

Add the remaining 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. 

Add orange juice and cook until most of the liquid has evaporated. Stir in the barbecue sauce, honey and parsley. Warm sauce to blend flavors.

Return the pork chops to the pan, turning several times to coat with the sauce. Transfer the pan to the oven and bake until the pork chops are cooked and an instant-read thermometer registers 145°F, about 10 minutes for thin chops, longer for thicker ones. Plate the chops and top with some of the sauce.

Shrimp and Avocado in Lettuce Cups

With the warmer weather, light dishes are on the menu. These lettuce cups always make a pretty presentation. For an appetizer, salad course or light lunch, this is a very quick and delicious recipe.

Shrimp and Avocado in Lettuce Cups
(Serves 8, first-course servings.)

• 2 pounds medium shrimp, peeled and deveined

• 3/4 cup white-wine vinegar

• 1 cup vegetable oil

• 1/4 cup capers, not drained

• 1 teaspoon celery seeds

• Few dashes of hot sauce

• 1 cup thinly sliced green onion

• 1/2 cup chopped celery

• 2 bay leaves
• Salt and freshly ground black pepper, to taste

• 2 firm, ripe California avocados

• Soft green-leaf lettuce such as Boston

Shrimp and Avocado in Lettuce Cups

Cook shrimp in a 5-quart pot of simmering salted water until just cooked through, 2 to 3 minutes, then drain in a colander.

Whisk together vinegar, oil, capers, celery seeds and hot sauce in a large bowl. Add salt and pepper to taste. Add warm shrimp, green onion, celery and bay leaves and toss to combine. Marinate, covered and chilled, overnight.

Just before serving, discard bay leaves. Peel and pit the avocados. Cut into a large dice. Gently stir into shrimp salad and spoon over lettuce.

Shrimp Egg Rolls

The nice crunch and tasty soft filling makes egg rolls a delightful and satisfying snack. You can even make a meal out of them when served with a nice fresh salad. I particularly like shrimp, but you can throw in cooked chicken or pork instead or add more vegetables for a vegetarian treat.

Shrimp Egg Rolls
(Makes 8 to 10 rolls.)

• 6 tablespoons vegetable oil

• 1/2 teaspoon grated fresh ginger

• 2 garlic cloves, finely chopped

• 2 scallions, sliced thinly

• 1 carrot, cut into 1-inch julienne strips

• 1 small red pepper, cut into 1-inch julienne strips

• 2 cups Napa cabbage, shredded

• 1/4 cup chicken broth

• 2 tablespoons reduced-sodium soy sauce

• 1 tablespoon sugar

• 1 tablespoon sesame oil

• 8 to 10 egg roll wrappers covered loosely with a damp paper towel to prevent drying

• 12 shrimp, cooked and minced
• Sweet and Sour Sauce or Dipping Sauce, recipe follows

Shrimp Egg Rolls

In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.

In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture to the wok or skillet. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced cooked shrimp.

Working with 1 wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 heaping tablespoon of the filling along the center of the wrapper. Roll the corner closest to you over the filling.  Brush the top corner with water. Fold in the sides of the wrapper and continue rolling the egg roll until it is closed. Press to seal, set aside, and continue with the remaining ingredients.

In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat with sweet and sour sauce or dipping sauce below.

Dipping Sauce
• 1/3 cup lite soy sauce

• 1/3 cup rice vinegar

• 1 tablespoon honey

• 1 to 2 teaspoons sesame oil

• Pinch of red pepper flakes

Whisk together all ingredients in a small bowl.

Simple Ground Meat Tacos

With Cinco de Mayo tomorrow, what would be better for a weeknight dinner than some easy tacos? As quick as can be and a fun, tasty treat for the whole family, tacos are perfect. Kids love to create their own food and the ingredients in tacos are sure to please and give even finicky eaters a nice selection to choose from.

Simple Ground Meat Tacos

(Serves 4.)

• 1 tablespoon olive oil

• 1 small onion, chopped

• 1 pound ground beef, chicken or turkey
• 1 small can of chopped green chilies
• 1/2 cup salsa

• Salt and freshly ground pepper, to taste
• Taco shells or tortillas, warmed
• Diced peeled, cored and seeded tomatoes
• Shredded Monterey jack cheese
• Shredded lettuce
• Additional toppings: extra salsa, sour cream, guacamole

Simple Ground Meat Tacos

Heat the oil in a large skillet over medium heat and add the chopped onions. Sauté the onions until they begin to soften. Add the ground chuck and cook, stirring until beef crumbles and is no longer pink. Drain off the fat.

Add the salsa and stir to mix well. Continue to cook until heated through. Add salt and pepper to taste.

Top each of the taco shells or tortillas with the meat mixture, tomatoes, cheese and lettuce.

Serve with additional desired toppings.