I hope everyone had a fun and safe Fourth of July! J, Trey, and I had a fabulous holiday weekend with lots of friends, family, fun and food. Here are the highlights and a delish recipe.
Kelli and Mike invited my parents and us over for a first-class BBQ…
Mom made these adorable flag cupcakes for dessert and Mike was the master chef for the rest
Italian Grilled Portobello Mushrooms
Mini Reubens
Iowa Sweet Corn
Italian Grilled Veggies
Look at this spread! The pork chops would have knocked my socks off had I been wearing any.
Peach-Mustard Pork Chops
Adapted from Food Network Get Grilling
Adapted from Food Network Get Grilling
Ingredients:
4 pork chop (1 1/2 inch thick)
Safflower oil for brushing
Sea salt
Freshly ground black pepper
For Sauce:
3 T unsalted butter (you could use Land O’Lakes whipped)
For Sauce:
3 T unsalted butter (you could use Land O’Lakes whipped)
2 T minced onion
2 cloves garlic, minced
3 T cider vinegar
1/4 C Dijon mustard
1/2 C whole-grain mustard
3/4 C peach jam or preserves
3 T cider vinegar
1/4 C Dijon mustard
1/2 C whole-grain mustard
3/4 C peach jam or preserves
1 T bourbon
1/2 tsp sea salt
Instructions for chops:
Prepare grill to high heat. Position a drip pan under the grate on the cooler side of the grill. Brush the chops on both sides with salt and pepper and oil. Set aside for 15 minutes. Grill chops over heat until brown on both sides about 4 minutes per side. Move them to the cooler side and brush with sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until thermometer inserted into chop reads 140F. Let rest 10 minutes.
Prepare grill to high heat. Position a drip pan under the grate on the cooler side of the grill. Brush the chops on both sides with salt and pepper and oil. Set aside for 15 minutes. Grill chops over heat until brown on both sides about 4 minutes per side. Move them to the cooler side and brush with sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until thermometer inserted into chop reads 140F. Let rest 10 minutes.
Instructions for sauce:
Melt the butter in a saucepan over medium heat. Add onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and jam. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.
Jordan Creek Dueling Pianos and Fireworks
Jordan Creek Dueling Pianos and Fireworks
we met some of our good pals, Jack, Rachel, and their daughter Ella (6 months)
seriously Mom, the ladies love me
my boys 🙂
Lake Panora
Our new neighbors invited us up to their lakehouse Monday….thanks Chris and Tracy! What a perfect setting for the Fourth of July!
We did all the summer appropriate activities…
watermelon eating in the lawn
our sweet neighbor girls…Stella, Jordan, and Chloe
and of course, fireworks!
We did all the summer appropriate activities…
watermelon eating in the lawn
our sweet neighbor girls…Stella, Jordan, and Chloe
We enjoyed lots of water activities…
tubing….and crashing
skiing and jet skiing
skiing and jet skiing
and of course, fireworks!
Until next time…
look good, feel good, do good
