More Fabulous News: DREAMSPELL, THE UNVEILING, and THE YIELDING make Relz Reviewz’ Top 10 Reads for 2012!
Click for excerpt: Dreamspell
Click for excerpt: The Unveiling
Click for excerpt: The Yielding
The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.
Here’s an excerpt:
600 people reached the top of Mt. Everest in 2012. This blog got about 6,500 views in 2012. If every person who reached the top of Mt. Everest viewed this blog, it would have taken 11 years to get that many views.
The basil crust on this pork loin chop is a lovely addition, but it’s the apricot-balsamic sauce that wins the day (ask Junior Too–he sopped up every last drop, which he’s not inclined to do with most sauces). In other words, if you don’t have the time or ingredients, make it easy on yourself by foregoing the basil crust and simply drenching your chops in apricot-balsamic sauce. Delish!
1/3 cup chopped fresh basil
2 tbsp chopped fresh parsley
4 tbsp olive oil, divided
2 tbsp lemon juice
ground black pepper
1/4 cup pine nuts
4 boneless pork loin chops (about 1-1/2 lb, 1-1/4″ thick)
1/2 cup apricot jam
1/2 cup balsamic vinegar
1) Make your basil sauce: add basil, parsley, 3 tbsp olive oil (reserving 1 tbsp), lemon juice, and a pinch each of salt and pepper to a blender; puree; add pine nuts to basil sauce and blend a few seconds to keep some of the pine nuts intact
2) To grill pan, add reserved 1 tbsp olive oil; heat to medium-high
3) Meanwhile, spread half the basil sauce on one side of each pork loin chop
4) Place pork loin chops, basil side down in grill pan and reduce heat to medium; spread remaining basil sauce on tops of pork loins; cook approximately 6 minutes each side until meat is no longer pink in center
5) While pork is grilling, heat apricot jam and balsamic vinegar in small saucepan over medium heat and stir often; when sauce is well combined, lower heat to simmer
6) Plate pork loin and pour apricot-balsamic sauce over top; serve immediately
Such a lovely way to end my day.
“What a cool book! I love time travel, but I am pretty picky about my choices. Sometimes it can be so hokey (smart aleck modern day heroine vs testosterone-laced virile hero). This was not the case. This one was done so well – an interesting and unique premise on how the time travel occurred, a beautiful and timeless love story, sweet story of mother/daughter bonds, wonderful history, plenty of action and villainous villains, all written intelligently and artfully.” To read the entire review and an excerpt, click the link: Amazon.com
Obviously, I’m not as big on side dishes as I am on entrees and sweets, but this recipe is so good I have to pass it on. Although I used mixed rice this go around, wild rice is lovely too. Also, I did make it with chicken Rice-A-Roni once and it was delicious in its own right. Of course, that might have something to do with the cranberries, pecans, and roasted red peppers. It’s pretty hard to go wrong with a combination like that.
2 cups mixed rice (I used Rice Selects’ Royal Blend brand containing Texmati, white, brown, wild, and red rice)
1 chicken bouillon cube
3/4 cup dried and sweetened cranberries (Craisins)
1/2 cup chopped pecans
3 scallions, sliced thin
1 large roasted red pepper, chopped fine (I used jarred and, in the past, opted for a mix of red and yellow that was not only tasty but very pretty)
3 tbsp olive oil
1/4 cup sherry cooking wine (or the non-cooking kind, AKA very drinkable)
1 tbsp + 1 tsp fresh-squeezed lemon juice
1/4 tsp sea salt
1/8 tsp ground black pepper
1) Prepare rice according to package directions, adding bouillon cube to water in which rice cooks
2) During the rice’s last 5 minutes of cooking, to large mixing bowl add: Craisins, pecans, scallions, roasted red pepper, olive oil, sherry cooking wine, lemon juice, salt, and pepper; mix well; stir in cooked rice; transfer to a lovely serving bowl and send out into the world 🙂
This was a winner at our Christmas dinner, so much that I’ll probably serve it again for New Year’s dinner. Eating black-eyed peas on New Year’s Day is, after all, a Southern tradition. Thank goodness it’s such a tasty one!
1 can black-eyed peas, drained and rinsed
2/3 cup sun-dried tomatoes packed in olive oil, chopped (reserve 3 tbsp oil)
1/2 large red onion, thinly sliced
1 tbsp chopped cilantro
2 tbsp red wine vinegar
1-1/2 tsp Dijon mustard
6 cups baby spinach
1) In medium-sized bowl mix: black-eyed peas, sun-dried tomatoes, red onion, cilantro, vinegar, reserved sun-dried tomato oil, and mustard; refrigerate 1 hour
2) Place spinach in large salad bowl, spoon black-eyed pea mixture on top and lightly toss; serve
Servings: 6-8 as a side