Butterflied Cuban Style Pork Chops

It's coming people, it's coming-grilling season!!!

I for one can not wait:)

This recipe is perfect for the grill or for the broiler-

there are a few steps but totally worth the work:)

This one is courtesy of Bobby Flay and Food Network.

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Ingredient list:

for marinade-

oranges and limes+ juice

oregano

garlic

cumin

canola oil

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pork chops

salt and pepper

swiss cheese

ham

pickles

cilantro

olive oil

First make the marinade for the pork chops to soak for at least 15 mins or up to

2 hours.

Combine 1 6 ingredients for marinade

Slice open the chops

place chops into the marinade

pickles, Swiss cheese and ham

Open the chop and lay on the Swiss,

then ham,

then pickles and more Swiss.

Then grill or broil.

Delish!!!

Next time I will use boneless chops-other than that yum!!:)

Enjoy!!

Printable Recipe

Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone

Another Fall recipe to add to my favorites!!! This one is a divine Bobby Flay French toast that is not too sweet and just down right good!

The Mascarpone is so creamy and just melts on your warm pumpkin-y french toast! Mmmm...

The recipe calls for blackberry puree so i just made my own by throwing some fresh blackberries in the food processor.

Only takes a couple minutes to puree them!


Start making the Blackberry-Caramel. Heat the cream in a small saucepan. In another small saucepan, combine the sugar and water over high heat and cook, without stirring....


Cook about 8 minutes or until liquid is amber brown.

Slowly whisk in the warm cream, blackberry puree and cook until smooth and slightly thickened, about 2 minutes. (If you want to add the blackberry liqueur, add at this time too!)

Remove from heat and whisk in the vanilla and extract. Let come to room temperature.

On to the french toast.... Whisk together eggs, sugar and salt in a large baking dish until smooth.

Add the pumpkin, ground spices milk and heavy cream, vanilla and rum (or maple flavoring) and whisk until smooth.

Place your sliced bread in the custard mixture and let sit for 2 minutes. Carefully turn over and let sit until bread is completely soaked through, about 2 more minutes. (You may want to take note of how many slices you are going to be able to fry at a time and only soak that amount!)

Heat oil and butter in large pan over medium-high heat until mixture begins to sizzle.

Cook the bread until golden brown on the bottom, about 2 to 3 minutes. Flip! Continue to cook until the other side is golden brown, about 2 to 3 more minutes.

Remove from pan and place on a baking sheet in a warmed oven....continue making the rest of the french toast!

For the creamy stuffing... combine mascarpone and remaining cream in a bowl and mix with kitchen aid or electric mixer. Beat until fluffy and smooth!

Scrap the mixture into the bowl and fold a few tablespoons of the blackberry-caramel sauce. Put the remaining sauce back on the stove on low to reheat.

Start to assemble... Top a piece of warm french toast with a large dollop of the blackberry-caramel mascarpone.

Add some blackberries....

Cover with another piece of french toast and drizzle with the blackberry-caramel sauce. Sprinkle with confectioners' sugar. Time to devour and enjoy!!!

Printable Recipe

**Recipe adapted from Bobby Flay