I don’t make pork chops very often but once in a while Jim will ask for them. So when he asked this time, I knew I wanted to add a lot of flavor as I’m not a huge fan of pork chops. I don’t think there is ever enough flavor and can be dry. So when I came across this simple recipe with some bold flavors I knew I wanted to try it. I served it with a side salad and dinner was done and Jim was a happy guy!
INGREDIENTS
4 pork chops ( I used boneless pork chops)
1 Tablespoon olive oil
1/4 cup low sodium soy sauce
2 Tablspoons honey
4 cloves of minced garlic
1 teaspoon sesame oil
1 teaspoon minced ginger
2 teaspoons Sriracha
Black pepper to taste
DIRECTIONS
In a medium size bowl whisk together soy sauce, honey, garlic, ginger, sesame oil and Sriracha sauce. Pour over pork chops and let marinate for 20 minutes. Heat the olive oil in a large skillet over medium to medium high heat. Remove the pork chops from the marinade (save marinade) and cook pork chops for five minutes on the first side or until you get a golden brown color, flip pork chops and pour the marinade over the pork chops and continue to cook on the second side for another five minutes. If you have thin pork chops, like I did, you can finish cooking in the pan. If you have large bone-in pork chops you can finish cooking the pork chops in the oven at 400 degrees. If finishing in the oven, roast for about ten minutes or until fully cooked through.
Serve warm.
Enjoy!
This is my last recipe from “The Chew” for this week, but it’s also my favorite. This recipe comes from Clinton Kelly. I can’t begin to tell you how much we loved this bread! This entire loaf was gone in less than 24 hours. I know the title calls it a health bread and it is definitely much healthier than most breads but you would never know it just by tasting it. You really don’t miss anything in the flavor. We loved it so much I already went back to the store for more ingredients to make it again! It really is that good. If you are looking to cut calories but still want something tasty this is it!
NOTE: I used golden raisins instead of dried cranberries as that’s what I had on hand! Either ingredient will work perfectly!
INGREDIENTS
3/4 cups all purpose flour
3/4 cups whole wheat flour
1 teaspoon cinnamon
1/4 freshly grated nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 medium zucchini, grated
1/3 cup vegetable oil
1/2 cup light brown sugar
2 teaspoons vanilla extract
2 large eggs
1/4 cup plain Greek yogurt
1 Orange, zested
1/2 cup dried cranberries or golden raisins
1/2 cup walnuts, chopped
DIRECTIONS
Preheat oven to 350 degrees. Grease a loaf pan with baking spray. Set aside.
In a large bowl add both flours, cinnamon, nutmeg, baking powder, baking soda and salt. Whisk to combine. Place the grated zucchini in a towel placed inside a colander and squeeze to release excess moisture. Set aside.
In a bowl of a stand mixer fit with a paddle attachment, add the oil, sugar, vanilla extract and eggs. Beat until combined. Add the Greek yogurt, mix to combine. Add the flour mixture into the wet mixture, a little bit at a time until combined. Remove from the stand mixture, stir in zucchini, orange zest, cranberries (or raisins) and walnuts. Once combined add the batter to the prepared loaf pan and bake 45-50 minutes or until a toothpick inserted comes out clean.
Remove from the oven to a baking rack and allow to cool in the pan for at least ten minutes. When cooled slightly turn the loaf pan to remove the bread. Let finish cooling on baking rack. Slice and serve.
Enjoy!
This is another terrific recipe from“The Chew”
but this recipe comes from Daphne Oz. I made a number of finger foods on New Year’s Eve and this is one of the recipes I made. This was so simple to make and had that sweet and spicy combination that we love so much. The ketchup and honey bring the sweet and the Sriracha brings the heat to the dish! I would say the most difficult part of this recipe is slicing the flank steak really thin. That’s why I asked my butcher to do it and he was more than happy to do so!
NOTE: 1/2 pound of flank steaks makes about 12 skewers depending on how thin the meat is sliced. You can easily double or triple this recipe. You will need wooden or metal skewers. If using wooden skewers, soak them in water for 20 minutes so they do not burn under the broiler.This can also be prepared the day before a party and place skewers into the broiler before guests arrive.
BEEF INGREDIENTS
1/2 pound flank steak, thinly sliced against the grain
3 Tablespoons low sodium soy sauce
2 teaspoons cornstarch
1 Tablespoon dark brown sugar
3 cloves of garlic, minced and peeled
1 teaspoon toasted sesame oil
1 lime, cut into wedges for serving
SAUCE INGREDIENTS
1/4 cup ketchup
1 Tablespoon honey
1 teaspoon Sriracha
1/2 teaspoon salt
Pepper to taste
DIRECTIONS
In a medium bowl, mix 1 Tablespoon of soy sauce with the cornstarch until it is completely dissolved. Add the remaining soy sauce, brown sugar, garlic and sesame oil. Add the beef to the mixture, turn to coat the beef. Cover and refrigerate for 20 minutes or overnight.
For the sauce- in a small bowl whisk together ketchup, honey, Sriracha, salt and pepper.
Line a baking sheet with foil, remove the steak from the marinade and blot dry with a paper towel. Thread one piece of meat onto each skewer and set them on prepared baking sheet.
Adjust the oven rack so that is about 3 inches from the heat source and preheat the broiler to high. Brush both sides of the skewers with the sauce and broil skewers for about 3 minutes (could be longer depending on the thickness of the steak). Turn the skewers and broil another 3 minutes or longer. You want the beef to be browned and cooked through. Serve beef skewers warm with lime wedges.
Enjoy!
If you have followed me only for a short time you know how much I love the show “The Chew” with Clinton Kelly, Daphne Oz and celebrity chefs Michael Symon, Mario Batali and Carla Hall. I have this show on my DVR so I don’t miss it!! Over the holiday I made three recipes that I saw on the show and I have to say, I loved all of them! This particular recipe comes from chef Michael Symon and we just loved these meatballs! I served them over egg noodles, but you could also serve them as is, with mashed potatoes. If you are entertaining after you cook them and make the sauce, place in a slow cooker and serve as an appetizer. This became a family favorite after just one bite!
INGREDIENTS
2 Tablespoons butter
1 small yellow onion, peeled and minced
2 cloves of garlic, peeled and minced
2 cups white bread, finely diced
1/2 cup of milk
1 pound ground beef
1 pound ground pork
1/2 cup Panko bread crumbs
1 teaspoon fresh grated nutmeg
2 large eggs, slightly beaten
1 1/2 Tablespoons kosher salt
Pepper
SAUCE INGREDIENTS
1 Tablespoon olive oil
2 cups mixed mushrooms, cleaned and stems removed (shiitake and cremini, thinly sliced)
1/3 cup all purpose flour
3 cups low sodium beef broth
1 Tablespoon Worcestershire sauce
1/4 cup sour cream
Salt to taste
Pepper to taste
DIRECTIONS
Preheat oven to 400 degrees. Preheat a sauté pan over medium heat and add the butter, onions and garlic. Cook stirring occasionally until the onions have softened and start to brown slightly. Season with salt. Pour into a large mixing bowl and allow to cool. In another bowl add the bread and pour the milk over the bread, soaking the bread. When the bread has soaked up the milk strain the liquid out of the bread and set aside. When onions are cooled, add the ground beef, ground pork, soaked bread, bread crumbs, nutmeg, eggs and salt. Stir to combine and season with pepper. Roll about 2 Tablespoons of the meat mixture into round balls and place on a foil lined baking sheet. When you have rolled all of the meat mixture, place in the oven and bake until almost cooked through about 20 minutes.
For the sauce-
Preheat a large sauté pan over medium high heat, add the olive oil and 1 Tablespoon of butter. Add the mushrooms and cook until golden and crisp. Add the remaining butter and once that has melted add the flour and stir to combine. Slowly whisk in the beef stock trying not to break up the mushrooms too much. Bring the mushroom mixture to a gentle boil, reduce heat to a simmer, stirring occasionally and cook for about 20 minutes. Season with salt and pepper add the Worcestershire sauce and whisk in the sour cream. When the meatballs are done baking add them to the gravy to finish cooking, just a few minutes.
Serve warm.
Enjoy!
I have told you all week about how much I love this new Taste of Home cookbook but you did not think that’s all I had to tell you, did you? Not even close, there really is so much to love about this book! Another one of my many favorite things in this book is that for so many of the recipes you also get ideas of what else would go well with that particular dish. That’s not all, this book also gives you substitution ideas for example if you don’t have chicken thighs you can use chicken breasts! How great is that! This book puts all the great things about cooking in one easy place! It is fabulous for any home cook and just as great for kids and teens! This has become an instant favorite of mine! I have so many recipes that I can’t wait to make! The recipe I’m sharing with you today comes from the SWEET SURPRISES chapter and also has that great fast fix icon, oh and it’s also under 200 calories! Yes please! We loved this recipe and found they are best served warm!
DATE-WALNUT PINWHEELS
INGREDIENTS
3 Tablespoons sugar
1/2 teaspoon ground cinnamon
1 refrigerated pie pastry
1 Tablespoon apricot preserves
2/3 cup finely chopped pitted dates
1/2 cup finely chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees. Mix sugar and cinnamon. On a lightly floured surface unroll pastry sheet, roll pastry into a 12 inch square. Spread the preserves over the top, sprinkle with dates, walnuts and cinnamon sugar. Roll up jelly roll style, pinch the seam to seal. Cut crosswise into 12 slices about inch thick. Place the slices 1 inch apart on an ungreased baking sheet. Bake for 12-14 minutes or until golden brown. Remove from pan to a wire rack to cool.
This recipe makes 12 but can easily be doubled.
PER SERVING– 1 pastry equals 155 cal., 8g fat (2g sat. Fat),
3mg chol., 68mg sodium, 21g carb (11g sugars 1g fiber), 2g pro
Enjoy!
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