What's for Lunch

Just popping in as I eat my lunch, to share the recipe with you.

I stumbled across the recipe several years ago and even though I'd never eaten chickpeas, except for hummus, I tried it.  I've been making it ever since.  It's a great Spring/Summer type recipe.  Perfect for a light lunch, a picnic or a BBQ.

From Molly over at Orangette, I bring you,

Chickpea Salad with Lemon and Parmesan

1 15-ounce can chickpeas, drained and rinsed
1 tsp. fresh lemon juice
1 ½ tsp. olive oil
A pinch of salt & cracked pepper
¼ cup loosely packed shredded Parmigiano Reggiano

Combine all ingredients in a bowl, and stir gently to mix. Taste, and adjust seasoning as necessary. Serve immediately, or chill, covered, until serving.

I usually double this recipe and if I have it on hand, I'll add a handful of chopped cilantro.
 
This time of year, I LOVE cold meals like pasta and bean salads.  Anyone got any good recipes that I can add to my collection???

Linking to:

Sugar & Spice @ seven-thirty-three
Whatever Goes Weds @ Someday Crafts 
Recipe Link-up @ Remodelaholic  

Slow Cooker Bourbon & Brown Sugar Pork Chops

Last week, I bought the Feb issue of Southern Living so that I could read the feature on Barb Blair from Knack.  For those of you who don't know who Barb is or what she does, you NEED to head on over to Knack to take a peek.  Checking out her Etsy shop wouldn't hurt either.  Oh, and she writes an awesome column for Design Sponge on refinishing furniture called Before & After Basics.Tons of advice and tips over there, guys.  I've been reading up since I'm about to venture into furniture.

Barb lives in my city and I got the chance to meet her in her studio right after Thanksgiving.  She is the sister-in-law of one of my favorite bloggers, who I've mentioned here before, Sara, from Sara's Art House.  I found out right before Thanksgiving and Sara mentioned they would be coming here for Thanksgiving and so we made plans to meet up.


Anyway, this post DOES have something to do with pork chops.  


While flipping through the magazine, I ran across a recipe for Bourbon & Brown Sugar Pork Tenderloin

 image courtesy of Southern Living

I decided right away to try it out, but wanted to use chops instead of tenderloin AND, I wanted to use the slow cooker.  I used the exact marinade recipe, which is as follows:

• 1/4  cup  firmly packed dark brown sugar ( I used light brown)
• 1/4  cup  minced green onions
• 1/4  cup  bourbon
• 1/4  cup  soy sauce
• 1/4  cup  Dijon mustard
• 1/2  teaspoon  freshly ground pepper

I mixed all of this and then put the marinade and 2lbs of boneless pork chops into a freezer bag and then in the fridge.  The recipe says to marinate for 8 - 18 hours.  I ended up close to 35 hours.

When I was ready to cook, I just dumped everything from the bag into the pot and set it on high for 4 hours.  What came out was fork tender and AWESOME!