Pork Chops with Fig Sauce

***Okay...here it is! As promised, here's the savory fig recipe that I mentioned in the fresh fig bread post below. This was seriously good...not to mention the delicious aroma that wafted through the entire house while it was cooking. If you can get your hands on some fresh figs, you ought to give this one a try! When combined, the figs and pork make a scrumptious combination.

There's also another huge pile of fresh figs sitting in my fridge right now....YUM! I have no idea what to cook with them yet. If anyone has any suggestions, PLEASE share them! I need to use them up in the next few days before they go bad. I think I might make some more fig bread...that stuff didn't last long!***

Ingredients:
4 (about 8 ounces each) boneless pork top loin chops, 1-1/2 inches thick
Kosher salt
Fresh ground black pepper
1/4 teaspoon ground chipotle peppers, or to taste (see Notes)
1 Tablespoon olive oil
1 Tablespoon butter
1/2 cup minced onion
2 large cloved garlic, finely minced
1/2 cup red wine
1 cup chicken broth
1 teaspoon fresh thyme leaves
1 cup diced fresh figs

Directions:

Place each pork loin chop between sheets of plastic wrap and pound down to a 1-inch thickness. Season with salt, pepper, and ground chipotle.

Heat a large heavy skillet over medium-high heat. Add olive oil and swirl to coat the pan. Sear pork loin chops until golden brown on each side, turning only once. Remove to a platter and keep warm.

Reduce heat, add onions and saute for 2 minutes. Add garlic and saute an additional 1 minute. Carefully pour in red wine and stir to deglaze the pan, scraping up browned bits. Cook 1 minute, then add chicken broth, thyme, and figs. Cook over medium heat about 10 minutes, stirring often and mashing the figs until the sauce is thickened.

Return pork loin chops to the pan, along with any juices that have accumulated on the platter, and coat both sides with sauce. Simmer for 2 minutes. Serve pork loin chops with the fig sauce.

Source: About.com: Home Cooking

Fresh Fig & Walnut Bread

***Don't you just love figs? Some friends of ours have several fig trees, and they were gracious enough to give us 2 big bundles of them. The challenge was...what to make with all those figs??? I came across this recipe for fig bread. Honestly, I had no idea that fig bread even existed until recently. It sounded like it would be a little like banana nut bread...and I love banana nut bread! The original recipe called for pecans instead of walnuts. In my opinion, the walnuts turned out even better. I use pecans frequently, so this was a nice change. The bread was incredibly moist and delicious...this is definitely a must-try!!! The figs lend a wonderful, mild taste to the bread (which isn't particularly figgy...is that a word? lol), and the buttermilk adds a nice richness. It makes a perfect breakfast when paired with a steaming cup of coffee. Stay tuned to see what else I created with these figs...it will be a savory dish!***

Ingredients:
3 eggs
2 ½ cups sugar
2 cups ripe figs, peeled and mashed
3/4 cup vegetable oil
3 cups flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 cup buttermilk
1 cup chopped pecans (I used walnuts!)

Directions:

Beat eggs; add sugar and beat well. Add the mashed figs and vegetable oil.

Sift together flour, soda, salt and cinnamon. Add the fig mixture alternately with the buttermilk. Beat well.

Fold in chopped pecans. Bake at 350 degrees for 1 hour in greased and floured loaf pans.

Makes 2 large or 3 small loaves.

Source: Taste of Home Community Boards

The Best Carrot Cake You've Ever Had!

***I guess that you could say this is the cake that started it all!! I made this cake for Brad's birthday...the very first year we were together. It was such a hit, that I've made it countless times for many birthdays over the last few years. My cake baking skills have definitely gotten much better...especially the last few times I've made cakes. This is because of a few new purchases: 1) An icing spatula and 2) A piping bag w/assorted decorating tips. Who would have thought such simple things would make such a big difference!

I had a ton of fun making this cake. I was especially proud of the carrot ribbons on top. I originally posted this recipe HERE, but I wanted to re-post so that I could add a few tips/tricks to the recipe (and show off this pretty creation!).***

Ingredients:

2 c. sugar
2 c. plain flour

1 1/2 c. cooking oil

4 eggs

2 tsp. salt

2 tsp. soda

2 tsp. cinnamon

3 c. grated carrots

1/2 c. or more chopped pecans

Directions:

Preheat oven to 325 degrees.

Mix sugar, eggs and oil. Beat well. Sift flour and dry ingredients; slowly add to other mixture. Add carrots and nuts.

Divide and pour batter into 3 greased and floured cake pans.

***Tip: I also add parchment paper rounds to the bottom of my cake pans...this keeps the cake from sticking and the results are perfect cake layers every time! First, I grease the pans with Crisco shortening. Then, I add the parchment rounds. I then grease the top of the parchment rounds and then flour the entire pan surface. Here's a video that shows you how.***

Bake 30 to 40 minutes, or until a toothpick inserted into center of cake comes out clean. Place cake pans on a wire rack and let cool for about 10 minutes. Remove cakes from pans and continue to cool on rack. Cake layers should be completely cool before attempting to assemble the cake. If not, the cakes will melt the cream cheese icing!

Use Cream Cheese Icing between layers and on top and sides of cake.

Cream Cheese Icing:

1 (8 oz.) pkg. cream cheese

1/2 stick margarine

1 box confectioners sugar (10x)

2 tsp. vanilla

Beat cream cheese and butter in the bowl of an electric mixer until creamy and smooth (I use the paddle attachment on my KitchenAid Stand Mixer). Add vanilla. Slowly add small portions of the confectioners sugar and mix until well blended. Refrigerate until ready to use.

Almond-Apricot Chicken with Mint Pesto

***Have you ever been so wrapped up in a recipe and cooking it so fast that you leave something out? That's exactly what happened to me the other night...hah. We had just sat down to eat and after a few bites of this almond-apricot chicken, I was thinking "This is SO good, but isn't it missing something??" That's when I realized...the MINT PESTO! Somehow, I had completely forgotten to make it. Oh well...that just gives me an excuse to make it again...and I certainly will. This is another combination (almonds + apricots + chicken) that I likely would have never thought to make if not for my good ol' friend Martha Stewart. It was even tasty without the pesto! This season I've realized more than ever how wonderful fruits can be incorporated into savory dishes...so don't limit yourself to only using fruits in desserts! They certainly work well in main courses too.***

Almond-Apricot Chicken

Ingredients:
4 boneless, skinless chicken breasts, (6 ounces each)
1/2 cup sliced almonds
2 ounces goat cheese
4 dried apricots, cut into 1/4-inch pieces (3 tablespoons)
Salt and fresh ground pepper
1/3 cup breadcrumbs
1 large egg, lightly beaten
1 tablespoon olive oil
Mint Pesto (recipe below)

Directions:
Preheat oven to 375 degrees. Cut a slit in one side of each chicken breast to create a pocket about 4 inches long.

In a small bowl, combine 1/4 cup almonds with the goat cheese and apricots. Stuff each breast with 1/4 of the mixture. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

On a plate, combine breadcrumbs and remaining 1/4 cup almonds. Dip each breast into egg, then dredge in breadcrumb mixture.

Heat oil in a large nonstick skillet over medium heat. Cook chicken until golden, 3 to 4 minutes on each side. Transfer to oven; bake until cooked through, about 15 minutes. Serve hot with pesto on the side.

Mint Pesto

Ingredients:
3 cups lightly packed fresh mint
1/4 cup sliced almonds
1/2 cup extra-virgin olive oil
Salt

Directions:
In a food processor, combine mint and almonds; process until finely chopped.

With motor running, gradually pour oil through the feed tube. Season with salt. Keep at room temperature until ready to serve.

Source: Great Food Fast by Martha Stewart Living

Very Berry Smoothie

***What's the perfect light lunch on a hot summer day? You guessed it...a cold, delicious mixed berry smoothie. The honey, vanilla and cinnamon in this recipe really adds that something special. I love a nice mix of different berries, so I just used mixed frozen berries. However, please feel free to substitute a mixture of your favorite frozen fruit. I added a sprig of fresh mint for garnish.***

Ingredients:
2 cups mixed, frozen berries (strawberry, blueberry, raspberry, & blackberry)

1 (8 ounce) container vanilla yogurt
1 cup 2% low-fat milk
3 tablespoons honey
1 teaspoon vanilla extract
1 pinch cinnamon

Fresh mint, for garnish

Directions:
* Combine all ingredients in blender.

* Blend until thick and smooth, about 2 minutes.

* Pour into 2 large glasses. Garnish with fresh mint, if desired.

* Serve immediately.