Almond Peach Muffins


Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1/2 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1-1/4 cups chopped peeled fresh peaches
  • 1/2 cup chopped almonds
 Directions
  • In a large bowl, combine the flour, sugar, salt and baking soda. In another bowl, beat the eggs, oil and extracts; stir into dry ingredients just until moistened. Fold in peaches and almonds. Fill greased or paper-lined muffin cups three-fourths full.
  • Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

    Editor's Note: A 14-1/2-ounce can of peaches, drained and chopped, may be substituted for the fresh peaches.

Pork Chops With Fresh Tomatoes,Garlic & Basil


Ingredients

  • 2 tablespoons olive oil, divided
  • 1 large onion, halved and thinly sliced
  • 4 pork loin chops, 1 inch thick
  • salt to taste
  • black pepper to taste
  • garlic powder to taste
  • 1/2 pint red grape tomatoes, halved
  • 1/2 pint yellow grape tomatoes, halved
  • 3 cloves garlic, diced
  • 1 tablespoon dried basil
  • 2 1/2 teaspoons balsamic vinegar
  • 4 ounces feta cheese, crumbled

Directions

  1. Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
  2. Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
  3. Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

Marinated Flat Iron Steak

Ingredients

  • 3 tablespoons honey
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • 1 pinch salt
  • 1 1/2 pounds flat iron steak

Directions

  1. Whisk together the honey, vinegar, olive oil, lemon juice, Worcestershire sauce, tarragon, rosemary, garlic powder, white pepper, and salt. Pour into a resealable plastic bag and add the flat iron steak. Squeeze out excess air, seal, and marinate in the refrigerator at least 6 hours.
  2. Preheat an outdoor grill for medium-high heat and lightly oil grate.
  3. Remove the steak from the marinade, shake off excess, and discard the remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare.
Note: My friend sent this recipe to me and I can tell you it is awesome....