Pork Chops

Six Sisters' Stuff

Serves: 5-6

The Best Pork Chop Marinade

Looking for the best pork chop marinade? Well, look no further! This recipe leaves your pork so juicy, tender, and full of amazing flavor!

8 minPrep Time 

16 minCook Time 

24 minTotal Time 

Ingredients

• 1/2 cup soy sauce
• 1/4 cup chili sauce
• 1/4 cup honey
• 2 tablespoons vegetable oil
• 2 tablespoons green onion, finely chopped
• 1 teaspoon curry powder
• 1 1/2 lbs boneless pork chops (about 4-6 chops)

Instructions

1. In a gallon-sized resealable bag, add the soy sauce, chili sauce, honey, vegetable oil, green onion, and curry powder and mix until completely combined (I just use my hands and squish it all around in the bag until it's all mixed).
2. Add in the pork chops, then seal the bag. Place in the fridge for at least 2 hours, but I highly recommend letting them marinade for 6-8 hours (or even overnight!).
3. Remove bag from fridge, place pork chops on grill over medium high heat and discard marinade. Grill for 6-8 minutes on each side or until the insides of the pork chops are no longer pink.
4. Enjoy!

Recipe Type: Main Dish

http://www.sixsistersstuff.com/2015/06/the-best-pork-chop-marinade.html

Six Sisters Stuff

Kettle Corn

How To Make Kettle Corn at Home

Makes 6 to 8 servings (About 10 cups)

What You Need

Ingredients
3 tablespoons oil, like coconut oil, canola oil, or other vegetable oil
1/2 cup corn kernels
1/4 to 1/2 cup white granulated sugar, to taste
1 teaspoon salt

Equipment
Baking sheet
Parchment paper
4-quart sauce pot with lid
Long-handled spoon for stirring

Instructions

1. Prep the baking sheet: Line a baking sheet with parchment and set it near the stove. You will pour the popped corn out onto this sheet to cool.
2. Warm the oil: Pour the oil into the pot and drop three kernels of corn over the top. These three kernels will be your indicator for when the oil is hot. Cover with the lid and set over medium-high heat.
3. Add the corn kernels, sugar, and salt: When you hear one of the kernels pop, uncover the pot and pour in the rest of the kernels, sugar, and salt. Use 1/4 cup of sugar if you like slightly sweet kettle corn and more if you like sweeter. Quickly stir everything together to coat all the kernels and replace the lid.
4. Shake the pan while the popcorn pops: Shake the pan occasionally as the popcorn starts to pop, and then more frequently and vigorously as the popping increases. Rest the pot on the burner every few seconds to maintain the heat.→ Some wisps of steam toward the end of popping are normal — don't confuse this with smoke! However, if you smell smoke, stop popping and proceed with the next steps.
5. Remove from heat when popping slows: Listen closely — when you hear the popping begin to slow, 1 to 2 seconds between pops, remove the pan from heat. Don't wait for every kernel to pop or you'll end up burning the popcorn; as soon as you think it might be starting to slow down, take it off the heat. Total popping time is about 2 to 3 minutes on my electric stove.
6. Pour the popcorn onto the baking sheet: When the popping slows, immediately uncover the pot and pour the popcorn on the prepared baking sheet. Use the long-handled spoon and your fingers to spread the popcorn into an even layer to cool and pick out any burnt pieces (there are always a few in every batch!).
7. Cool the Popcorn: Let the kettle corn cool for at least five minutes — the popcorn will crisp as it cools. Eat immediately or store in an airtight container for several days.

Recipe Notes

• Cleaning the pan: Unless you have a Whirley Pop popcorn maker, I've found that you'll always get some burnt sugar on the bottom of the pan. This is normal. To clean the pan, follow these instructions.
• Kettle corn with other sugars: Kettle corn is usually made with plain old white granulated sugar, but this shouldn't stop you from experimenting! Try any other granulated sugar, like turbinado or muscavado, or experiment with liquid sweeteners, like honey and maple syrup.
• Unpopped kernels: Look out for unpopped kernels, which can get stuck to in the clusters and give your molars a nasty shock when you bite down. This is a good candidate for this trick for separating out unpopped kernels.

Copied from http://www.thekitchn.com/how-to-make-kettle-corn-at-home-cooking-lessons-from-the-kitchn-192917

Spinach Salad

Spinach & Strawberry Salad with Poppy Seed Dressing

Serves 4 to 6 as a side salad

1 pint strawberries
1/2 cup almonds (or smoked almonds)
4 ounces goat cheese, crumbled
5 to 8 ounces baby spinach (4 to 5 lightly packed cups)
2 to 4 tablespoons poppy seed salad dressing, store-bought or homemade

Hull and then cut the strawberries into thin slices. If your almonds aren't already toasted, toast them at 350°F for 10 to 12 minutes, until darkened and very fragrant; cool briefly before tossing with salad. (Or not! Warm nuts would be very tasty in this salad.) Set aside a few of the prettiest strawberry slices, a few almonds, and some of the goat cheese to sprinkle over the top of the salad.

Transfer the spinach to a large mixing bowl. Drizzle a tablespoon of the poppy seed dressing over the greens and toss gently to coat. Continue adding tablespoons of dressing as needed until the greens are all evenly slicked with dressing. Gently toss the sliced strawberries, almonds, and goat cheese with the spinach.

Transfer the salad to a large serving bowl. Sprinkle the reserved strawberries, almonds, and goat cheese over the top, along with one last drizzle of dressing.

Posted from http://www.thekitchn.com/recipe-spinach-strawberry-salad-with-poppy-seed-dressing-side-dish-recipes-from-the-kitchn-218596