"Never let the fear of striking out get in your way." ~ Babe Ruth
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
It seems like we have had a baseball theme lately. Our grandson has been playing on the Golden Valley Little League All Star team… so far they are undefeated. Saw the Twins have a nice win with John's brother from ND.
RECIPE OF THE WEEK
Luscious Georgia peach season is here and I look for any excuse to use and eat them. These spiced pork tacos were pretty yummy. I think next time I would add another avocado to the avocado crema. We got fresh tortillas from Pancheros.
SPICED PORK TACOS with Avocado Crema and Peach Salsa
- 4 boneless pork chops, butterflied
- 2 tablespoons Trail Dust, southwestern seasoning from Lunds and Byerlys
- 3 tablespoons olive oil
- 1-2 avocados
- 1/4 cup Greek yogurt
- Juice of 1 1/2 limes (6 tablespoons)
- 2 cups diced fresh peaches (3 medium)
- 1/2 shallot, minced (2 tablespoons)
- 3 tablespoons chopped cilantro
- 1 teaspoon sugar
Pound butterflied meat to 1/2 inch thick. Mix 2 tablespoons Trail Dust with 2 tablespoons olive oil and rub into meat until coated. Set aside.
In a blender or food processor, blend together avocado, yogurt and juice of 1 lime. Season with salt and set aside.
In a large bowl, combine peaches, shallot, cilantro, sugar, remaining lime juice and remaining 1 tablespoon olive oil. Season with salt and pepper to taste.
Heat heat and grill pork for 3 minutes; flip and grill from 2-3 minutes more. Let rest a few minutes, then thinly slice. Heat tortillas, then spread with avocado crema and top with pork and peach salsa.