Sinful Suppers: Apricot Mint Pork Chops

Tuesday, May 9, 2017

Apricot Mint Pork Chops

Labels (12): Let meat thaw in fridge. Salt and pepper both sides. Cook in frying pan with 2 tablespoons oil. Brush sauce on top of pork and serve with veggie/potatoes

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HOST TO DO LIST

Update Inventory 2 weeks prior to assembly.
-Check the status of Ziplocs, Tins, Saran Wrap, Foil, Cooking Spray and disposable table clothes. (have atleast 6 boxes of gallon size ziplocs in stock)
Type labels for dinners
Be the banker on assembly night
Make dinner for the hungry ladies to eat that night.
Text the group 2 weeks prior to assembly night reminding them to post their recipes as well as giving them your address if needed
Have at least 2 areas to assemble meals.
Print off an inventory list of all meals being made for that date.
1 week prior, text anyone who has not yet posted their meal on the blog.
Keep a record of anyone who's needing to use ingredients from the stock pile to assure the ingredient availability is up to date.

Helpful info...

We will be making meals for 7 families.

No more than

-3 meals requiring Chicken

-2 meals requiring Beef

-1 Soup

-1 meal with any sort of fish

-1 breakfast meal

-There is a family with allergies to peanuts and a family with allergies to tree nuts (mostly cashews). If meals require any of these ingredients please leave them out for that specific family.

-If your meal needs additional ingredients that will not be provided, please post an additional label on the blog to be printed stating what that item/items is unless it's chicken. :)

-With meals where chicken is not provided, please write on your label the suggested amount of pieces.

-We are hoping for sinfully delicious meals, not sinfully fattening and beyond processed. Please be cautious of the meals you pick. We understand some will be just that, but for the most part please try and be aware. :)

-Some prefer spicy foods, but considering these meals will be for people with little kids, try and make things on the mild side.

-If you have any questions or concerns regarding anything, contact Rebecca.

-If you are needing a sub for any reason, please try and let Rebecca know at least 2 weeks prior.

Spices

Basil (4 oz)
Bay Leaves whole (approx 40)
Beef Bouillon Cubes (14 cubes, also 8 boxes (48) XL cubes)
Black Pepper (2 oz)
Brown Gravy Mix (10 oz)
Cayenne Pepper (1.5 oz)
Celery Salt (3 oz)
Chicken Bouillon Cubes (2 boxes XL cubes)
Chili Powder (9 oz)
Chipotle Chili Pepper (1.5 oz)
Chives (1.0 oz) 1/2 large bottle, full small bottle
Cinnamon (8 oz)
Coriander Ground (1.25 oz)
Crushed Red Pepper (8 oz)
Cumin (3.75 oz) 3 jars
Garlic Powder (37 oz) 4 jars
Garlic Salt (15 oz) 2 jars
Ginger Ground (3.1 oz) 2 jars
Ground Mustard (.5 oz)
Italian Seasoning (0.25 oz)
Lemon Pepper Seasoning (6 oz) 2 jars
Onion Minced (22 oz)
Onion Powder (4.5 oz) 2 jars
Oregano (0.25 oz)
Paprika (2 oz)
Parsley (1.5 oz) 1/2 large bottle
Poppy Seed (3.4 oz) 2 jars
Poultry Seasoning (1.25 oz)
Ranch Seasoning (17 oz) 2 jars
Rosemary- Crushed (1.6 oz)
Sage ground (0.3 oz)
Salt- Coarse Kosher (3 lbs)
Salt- Iodized salt (1.25 lbs)
Seasoned Salt (6 oz)
Taco Seasoning (23 oz)
Thyme Ground (.5 oz)
Thyme Leaves (3.2 oz)
White Pepper- Ground (2 oz) 2 jars