My husband and I actually went to high school together. He graduated a year ahead of me. This summer his class held their 50th class reunion. Can that really be possible? So the weekend before last we traveled back to Michigan to attend the event. It was great to see everyone. In my opinion most people looked the same because, in my mind’s eye, I can still picture the teenagers that dwell within. I hope everyone else has as vivid an imagination as I have.
A trip home also includes time spent with my Brother and his family. My Sister-In-Law, Barb, claims not to be a good cook, but I have never had a bad meal in her house. In spite of the fact that she read the recipe wrong for this Caribbean Pork Stew with Peppers, it tasted yummy and makes a great Crock Pot meal.
My niece Morgan loves to cook and her contribution to the meal was flavorful Hawaiian Chicken Skewers. The skewers were threaded with cubed chicken breast, pineapple chunks and red onions.
My Brother Bill is a grill master. He refuses to use a gas grill and everything is done over charcoal and sometimes flavored with wood chips. He has a serious grilling platform.
He has 6 Weber grills and sometimes they are all in use at the same time. Bill got all of his grills for free. His charcoal grills were all discards. People throw away grills when the bases rust out. The grills themselves are usually just fine. He mounted the grills on old gas grill bases that were also discards.
In addition to the wonderful meals we were served, I came home with a bounty of potatoes and tomatoes from Bill’s garden.
Here are Barb’s and Morgan’s recipes. I am lucky to have such a talented and creative family. By the way Barb just started a blog called The ReShore House. She and Bill live in an 1860 house on 2 1/2 city lots next door to the house where Bill and I grew up. Mrs. ReShore still appears on occasion to those who believe in ghosts. Visit Barb’s new venture that chronicles her antique business and life in an old house. Welcome her to our blogging community. Thanks.
CARIBBEAN PORK STEW WITH PEPPERS
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 lbs boneless pork loin, cut into 1-inch pieces
1 medium yellow onion, chopped
1 medium green bell pepper , cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
2 cloves garlic, finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 1/4 cups orange juice
In a large resealable food storage platsic bag, place flour, salt and pepper. Add pork; sela bag and shake to coat. In 12-inch skillet, heat oil over medium-high heat. Brown pork cubes in oil on all sides, working in batches if necessary.
Spray 31/2 to 4-quart slow cooker with cooking spray. With slotted spoon, remove pork from skillet to slow cooker. Stir in all remaning ingredients.
Cover; cook on Low heat setting 6 to 8 hours. Serve over cooked rice.
HAWAIIAN CHICKEN SKEWERS
6 boneless chicken breasts, cut into cubes
1 red onion, cut into 1 to 2 inch squares
Cubed pineapple to taste
1 bottle of Lawry’s Hawaiian Marinade
Garlic powder and salt and pepper to taste
Sprinkle cubed chicken with garlic powder, salt and pepper. Place in resealable plastic bag. Add marinade and marinate overnight or 8 hours or so. Remove chicken from bag. Place chicken cubes alternately with red onion squares and pineapple chunks on skewers that have been soaked in water for 1 hour. Grill over indirect heat on a charcoal grill until chicken is cooked through.