Korean Bean Sprouts

 Here's a garlicky and salty, quick and simple side.  

 

Ingredients:

8 oz bean sprouts

1 quart water

1 tsp salt

Dressing:

1 1/2 tsps chopped young chives

1 tsp minced garlic

1 tsp sesame oil

1/2 tsp toasted sesame seeds

pinch sugar

2 pinches of salt

1 tsp soy sauce (optional) 

 

Bring water and salt to a boil, then add the bean sprouts for 1-2 minutes. Next dump them into a colander and rinse well with cold water. Let sit in the colander a few minutes to dry. In a bowl combine the dressing ingredients then toss in the sprouts to coat. Serve cold. Serves 1-2 

 

Adapted from cjeatsrecipes.com 

 

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Blueberry Peach Cobbler

This is a super simple old fashioned dessert. Warm blueberry peach cobbler with a scoop of vanilla ice cream is the perfect summertime  indulgence!

Ingredients:

3 cups sliced peaches. Fresh, frozen or canned and drained

2 cups blueberries, fresh or frozen

1 cup sugar, divided

1/2 cup butter, melted 

1 cup flour

1 1/2 tsps baking powder

1/4 tsp salt

1 cup milk

1 tsp vanilla 

Toss fruit with 1/2 cup sugar and set aside. If using frozen fruit don't defrost. Set aside. 

Melt the butter and set aside. Mix the flour, 1/2 cup sugar, baking powder and salt together. Add the milk and vanilla and whisk until smooth.  Pour the melted butter into a 13 X 9" baking dish then spoon the batter over it. Arrange the fruit on top of the batter resisting the urge to stir. Bake in a 350°F oven for 40-45 minutes.  Serves 8

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Air Fryer Frozen Pork Chop

When you haven't got anything defrosted, just grab a frozen boneless pork loin chop straight from the freezer and pop it in the air fryer. Comes out nicely grilled! 

Ingredients:

1 frozen boneless pork loin chop

Olive oil

Seasoning of your choice

I used Old Bay, garlic powder and dry oregano 

Preheat air fryer to 400°F for 5 minutes. Then place the chop in the basket and fry 5 minutes. Brush with olive oil and sprinkle with your fave seasoning and return to the air fryer for another 1-4 minutes depending on the thickness of your particular piece of meat.  The internal temperature should read 145°F

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Saucy Shrimp Chop Suey

This classic stir fry is quick and easy with juicy, plump shrimp. So saucy you could serve it over rice or noodles. Great busy night dinner!

Ingredients:

2 tbsps vegetable oil

300 g (3/4 lb) shrimp

1 onion, sliced thinly

1 carrot, sliced thinly

1/2 large red bell pepper, sliced thinly

3 large radishes, sliced thinly

3 cups bean sprouts

1 tbsp chopped chives

1 cup chicken broth

2 tbsps hoisin sauce

1 tbsp oyster sauce

2 tbsps soy sauce

1 tbsp grated ginger

2 tsps minced garlic

1 tsp sesame oil

pinch red pepper flakes

1 tbsp cornstarch

black sesame seeds to garnish

Mix the broth, hoisin sauce, oyster sauce, soy sauce, ginger, garlic, sesame oil and red pepper flakes together and set aside. Heat the vegetable oil in a wok to medium high and add the onion, carrot, bell pepper, radishes and chives. Stir fry 5 minutes. Make a well in the center and add the shrimp. Once turning opaque on one side flip and add the bean sprouts. Cook another 3 minutes. Whisk the cornstarch into the sauce and pour into the wok. Mix together and heat through for about 1 minute to thicken. Serve garnished with sesame seeds. Serves 2 

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Chocolate Chip Mug Cookie

This will satisfy your chocolate chip cookie craving in just 60 seconds! Makes 2 so you can share.

Ingredients:

4 tbsps butter, melted

2 tbsps brown sugar 

2 tbsps white sugar 

1/2 tsp vanilla 

1 egg 

5 tbsps flour

3 heaping tbsps mini chocolate chips 

Melt the butter in the microwave for about 15 seconds then add the 2 sugars and vanilla. Whisk in the egg then the flour. When smooth fold in the chocolate chips.  The measurement for the chips is entirely up to you... measure with your heart. Divide the batter into two 4" ramekins, no need to grease. Then pop one at a time into the microwave on high for 1 minute. I know you'll want to dig right in but let it cool slightly before topping with ice cream and going for it. Craving fulfilled! Makes 2

 

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Grilled Pork Loin

Marinating the pork for a few hours lets it absorb all the wonderful flavours it's soaking in. Then cooking up the remaining marinade gives you a fabulous serving sauce! 

1 3/4 lb pork loin

2 tbsps ketchup

2 tbsps Dijon mustard

2 tbsps soy sauce

2 tbsps olive oil

3 tbsps apple cider vinegar

1 tsp dry thyme

1/4 tsp black pepper

1/4 tsp celery seed

1/4 cup brown sugar

Mix everything together except the brown sugar. Place in a ziplock bag with the pork and refrigerate at least 2 hours or overnight. When ready to cook, remove the meat from the bag and pour the marinade into a saucepan. Add the brown sugar to the pan and bring to a boil for 1 minute, then simmer for 10 minutes. Set aside. Grill the pork loin at 350°F for 15 minutes, turning over once. Next, move the pork to indirect heat for another 15 minutes. Using 1/2 the sauce, baste the meat and grill 5 more minutes. The internal temperature should read 145°F. Let rest 10 minutes then slice and serve with the rest of the sauce. Serves 4  

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Lemon Lime BBQ Chicken

Such a fresh, bright citrusy flavoured marinade keeping moisture locked into these barbecued chicken breasts.

Ingredients:

2 boneless skinless chicken breasts (1/2 lb each)

Zest of 1/2 lemon

2 tbsps lemon juice

1 tbsp lime juice

2 tbsps olive oil

2 tsps minced garlic

1 1/2 tsps balsamic vinegar

1 tsp grainy mustard

1 tsp dry oregano

salt and pepper to taste

1 tsp dry minced onion

1/2 tsp smoked paprika

 

Place chicken in a plastic bag or between 2 sheets of waxed paper and roll out to even the thickness of the breasts to about 3/4". Whisk the ingredients together and marinate the chicken for at least 1 hour. Set the BBQ to 400°F and grill 6 minutes per side to an internal temperature of 160°F. Let rest 10 minutes. Serves 2   

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