Category Archives: Main Dishes

Pork Chop Willy’s Grilling Rub


3 tablespoons sweet paprika, preferably Spanish
1 tablespoon freshly ground black pepper
1 tablespoon coarse salt, either kosher or sea salt
3/4 teaspoon sugar
3/4 teaspoon chili powder
3/4 teaspoon granulated garlic or garlic powder
3/4 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne


At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.

Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).

Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.

Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.


Nepenthe Ambrosia Burger

Makes 4 Burgers

The Patty

1 ½ # of Fresh Ground Beef (the freshest, finest coarse ground, low-fat beef possible) Form the meat into a six-ounce ball, and roll in your hand to form together. Lay the ball on a clean flat surface and press flat. The edges of the patty should be cracked and broken, not perfectly smooth. This really enhances flavor.

The Patty must be cooked on a hot open brazier, either over medium hot coals or open gas flame. Turn the burger only once, immediately when you see blood rise to the top. When you see clear juice rise on the cooked side, you’ve got a perfect medium rare.

Wait as long as possible to add cheese, as this slows down cooking time.

Ambrosia Sauce

1 cup Mayonnaise

¼ cup Tomato Sauce

¼ cup Mild Chile Salsa

Mix the ingredients fresh for your Ambrosia Sauce. It is very simple, but what a great flavor it adds to your burger.

The Bun

4 each Fresh Steak Rolls

Butter the buns before you toast them. When you turn your burgers, toast the buns on a pre-heated flat grill, or, over the open flame next to your burgers.

Slow Cooker Chili from Cooking Light


  • Cooking spray
  • 1  pound  ground pork
  • 1  pound  boneless pork shoulder, cut into 1/2-inch pieces
  • 3  cups  chopped onion
  • 1 3/4  cups  chopped green bell pepper
  • 3  garlic cloves, minced
  • 3  tablespoons  tomato paste
  • 1  cup  lager-style beer (such as Budweiser)
  • 1/2  teaspoon  salt, divided
  • 3  tablespoons  chili powder
  • 1  tablespoon  ground cumin
  • 2  teaspoons  dried oregano
  • 3/4  teaspoon  freshly ground black pepper
  • 6  tomatillos, quartered
  • 2  bay leaves
  • 2  (14 1/2-ounce) cans plum tomatoes, undrained and chopped
  • 1  (15-ounce) can no-salt-added pinto beans, drained
  • 1  (7 3/4-ounce) can Mexican hot-style tomato sauce (such as El Paso)
  • 1  smoked ham hock (about 8 ounces)
  • 1 1/2  tablespoons  sugar
  • 1/2  cup  finely chopped cilantro
  • 1/2  cup  finely chopped green onions
  • 1/2  cup  (2 ounces) crumbled queso fresco
  • 8  lime wedges


1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork to pan; cook 5 minutes or until browned, stirring to slightly crumble. Drain well. Transfer pork to an electric slow cooker.

2. Recoat pan with cooking spray. Add pork shoulder; cook 5 minutes or until lightly browned, turning occasionally. Transfer pork to slow cooker.

3. Recoat pan with cooking spray. Add onion and bell pepper; sauté 8 minutes, stirring frequently. Add garlic; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Transfer onion mixture to slow cooker. Add 1/4 teaspoon salt, chili powder, and next 9 ingredients (through ham hock) to slow cooker. Cover and cook on HIGH 5 hours or until meat is tender. Remove bay leaves and ham hock; discard. Stir in remaining 1/4 teaspoon salt and sugar. Ladle about 1 1/3 cups chili into each of 8 bowls; top each serving with 1 tablespoon cilantro, 1 tablespoon green onions, and 1 tablespoon cheese. Serve each serving with 1 lime wedge.

Note: You can also cook the chili in a slow cooker on LOW for 8 hours. For cooking chili on the stovetop, use a total of 12 ounces beer and simmer, covered, for 2 1/2 to 3 hours or until the pork shoulder is tender.

Nutritional Information

Calories: 354 (0.0% from fat)
Fat: 14.2g (sat 5.1g,mono 5.9g,poly 1.4g)
Protein: 28.5g
Carbohydrate: 26.4g
Fiber: 6.8g
Cholesterol: 82mg
Iron: 3.8mg
Sodium: 645mg
Calcium: 108mg

Princess Chicken … a lighter take


  • 6  (6-ounce) skinless, boneless chicken breast halves
  • 3  tablespoons  butter, divided
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 4  ounces  morel mushrooms
  • 4  ounces  button mushrooms, thinly sliced
  • 2  cups  fat-free, less-sodium chicken broth
  • 1/4  cup  whipping cream
  • 4 1/2  cups  hot cooked egg noodles
  • Fresh flat-leaf parsley sprigs (optional)


1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or small heavy skillet. Heat 2 teaspoons butter in a large nonstick skillet over medium heat. Sprinkle chicken evenly with salt and pepper. Add 2 breast halves to pan, and cook for 3 minutes on each side or until done. Repeat procedure twice with 4 teaspoons butter and remaining chicken. Keep warm.

2. Melt remaining 1 tablespoon butter in pan over medium-high heat. Add mushrooms to pan; sauté 5 minutes or until moisture evaporates, stirring frequently. Remove mushroom mixture from pan. Add broth to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return mushroom mixture to pan. Stir in cream; cook 2 minutes or until slightly thick, stirring occasionally.

3. Place 3/4 cup egg noodles on each of 6 plates. Cut each chicken breast half into 1-inch-thick strips. Top each serving with 1 chicken breast half and about 1/3 cup mushroom mixture. Garnish each serving with parsley sprigs, if desired.

Nutritional Information

Calories: 452
Fat: 14.2g (sat 7g,mono 3.8g,poly 1.6g)
Protein: 47g
Carbohydrate: 32.2g
Fiber: 2.2g
Cholesterol: 162mg
Iron: 3.4mg
Sodium: 489mg
Calcium: 49mg

Cooking Light’s Chicken Marsala

NOTE: Triple recipe to cover 6 breasts, freeze 2/3 of it for easy weeknight meals.


  • 2  (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 2  (3 1/2-ounce) packages shiitake mushrooms, sliced
  • 1/2  cup  Marsala wine
  • 2  green onions, finely chopped (about 1/3 cup) and divided
  • 2  tablespoons  butter


1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan. Cook 5 to 6 minutes on each side or until done. Remove chicken and drippings from pan; set aside, and keep warm.

3. Heat pan over medium-high heat; coat pan with cooking spray. Add mushrooms. Coat mushrooms with cooking spray; cook 2 minutes or until tender, stirring frequently. Add wine and 3 tablespoons onions. Cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.

4. Add chicken and drippings to pan, stirring gently. Place chicken on platter. Spoon mushroom sauce over chicken; sprinkle with remaining onions.


Spaghetti Carbonara

From Judson’s Parent’s friends at Spangdahlem AFB


  • 1 box spaghetti
  • ½ lb. sliced bacon
  • 1 small onion
  • 2 eggs
  • ¾ c. parmesan cheese
  • parsley


  1. Cook bacon until brown, but not crisp. Drain off all but 3 tablespoons of fat. Saute finely chopped onion. Mix with finely grated cheese and 2 eggs.
  2. Cook spaghetti & drain. Return to pot and add bacon & mixture over. Toss QUICKLY.
  3. Serve topped with parsley.

Fresh Mint Chutney

Perfect sauce for lamb or beef… makes about 8 tablespoons… best if made right before serving.


  • 2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 1 tablespoon coarsely chopped fresh ginger
  • 1 small serrano or jalapeño pepper, coarsely chopped
  • 1 clove garlic, crushed and peeled
  • 2 cups lightly packed fresh mint leaves
  • 2 tablespoons rice-wine vinegar
  • 1 teaspoon canola oil


  1. Place sugar and salt in a food processor. With the motor running, drop ginger, peppers and garlic through the feed tube; process until very finely chopped. Add mint and pulse until finely chopped. Add vinegar and oil and pulse to mix. Transfer to a small serving bowl. Serve immediately.


Per serving: 41 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 6 g carbohydrates; 1 g protein; 1 g fiber; 389 mg sodium; 14 mg potassium.

Nutrition Bonus: Vitamin C (50% daily value).

Exchanges: 1 vegetable

See this recipe at