One Pan Pork Chops and Potatoes

This one pan rustic pork and potato dinner gives all the comfort food feels!

Ingredients:

2 tbsps avocado or vegetable oil

2 large onions, sliced

4 pork chops

4 potatoes, sliced about 1/4" thick

1 tsp Loney's chicken bouillon powder

1 cup cold water

pepper and garlic powder to taste

First choose a pan that will fit your pork chops in a single layer. Then heat oil in pan to medium high heat and brown the pork chops on both sides. Remove to a plate. Add the sliced onions to the pan and cook until softened. Mix the chicken bouillon powder and water then pour into the pan and mix with the onions to de-glaze the pan.

Place a few potato slices over onions. Lay the pork chops on top of the onions and potatoes then pepper to taste. (No need for salt, it's in the bouillon powder) Layer the remaining potatoes on top and sprinkle with garlic powder. 

Cover and cook on medium low heat for 30 minutes. Simple and delicious!

Serves 4

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Freezing Pears

Can't get to all the pears for baking? Freeze them now while they are fresh and plentiful then bake up some juicy pies and crisps in the dead of winter!

Ingredients:

5 pears

2 tbsps lemon juice

5 cups water

 

Wash, core and slice the pears. Peel them if you prefer but it's not necessary. Add the lemon juice to water then submerge the pears and let sit for 10 minutes.

Then remove the pears and drain in a colander. Lay the slices out on a parchment lined baking sheet in a single layer. Cover with plastic wrap or a plastic bag and freeze for 24 hours.

Remove from freezer, bag and label. And back into the freezer.

Then just take out what you need for the recipe you want to make. Bake from frozen. You may need to add an extra 10 minutes to your bake time.

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Walnut Pear Oatmeal Muffins

Do you have an abundance of pears like my friend has? Here's a tasty recipe for them.

These muffins have juicy cubes of fresh pear in a healthy whole wheat and oats batter. 

Ingredients:

1 cup oats

1 cup milk

1 cup whole wheat flour

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 tsp ginger

1/2 cup brown sugar

1 egg

1/4 cup avocado oil

1 tsp maple extract

1 1/2 cups fresh diced pear

 

Streusel:

1/3 cup chopped walnuts

1 tbsp brown sugar

1/4 tsp ginger

Combine the oats and milk and let sit for 15 minutes to hydrate the oats. Next, mix the whole wheat flour, salt, baking powder, baking soda and ginger together. Add the brown sugar, egg, avocado oil and maple extract to the dry ingredients along with the oats and milk. Mix just until combined then fold in the pears.

Mix the streusel ingredients together. Line a muffin tin with papers then spoon a heaping tablespoon of the muffin batter into each cup, sprinkle some streusel in then add more batter and end with streusel.

Bake at 400°F for 18-20 minutes. Cool 5-10 minutes then remove from pan and cool on rack.

Makes 12

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Air Fryer Cream Cheese Bagel

Think warm and toasty cinnamon cheesecake but topping a chewy bagel. In like 5 minutes! New favourite breakfast right here 🡻

Ingredients:

Bagel, any flavour (I used cinnamon bagel this time)

Cream cheese, again any flavour you like

Cinnamon sugar

Honey

Slather your cream cheese on each bagel half then sprinkle with a good amount of cinnamon sugar (make a batch of about 1/2 cup sugar with 2 tbsps cinnamon and keep it in a shaker). Give it all a drizzle of honey and it's ready for the air fryer.

Line the bottom of the air fryer with parchment paper and sit the bagel halves in the basket. Air fry at 390°F for 5 minutes.

Gotta say this strawberry cream cheese on raisin cinnamon bagel was delish!

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Dad's Meat Sauce

In our house, when Dad's cooking, he makes this mighty meat sauce!

Ingredients:

1 1/2 lbs lean ground beef 

1 tbsp vegetable oil

1 onion, diced

1/2 red pepper, diced 

2-3 tsps minced garlic 

1 - 28 oz can diced tomatoes

1 can condensed tomato soup (don't add water)

1/2 - 5.5 oz can tomato paste

1 tsp dry oregano

1/4 cup chopped fresh basil 

Salt and pepper to taste

1 carrot

In a skillet heat the oil to medium and add the ground beef. Cook and break up until no pink remains then add the onion and red pepper for 2-3 minutes. Add the garlic for 1 minute.

Add the canned diced tomatoes, tomato soup, tomato paste, oregano, basil, salt, pepper and 1 whole carrot.

Bring to a gentle boil then reduce to low, cover and simmer a couple of hours or until the carrot is tender. 

Serve on top of your favourite pasta with a piece of the cooked carrot.

Makes 4-5 servings

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Spicy Chili Oil Shrimp

Just enough spicy chili oil to knock your socks off!

Ingredients:

300g (11 oz) 16/20 sized shrimp

2 tbsps chili crisp oil, divided

1 tbsp vegetable oil

1/2 cup sliced celery

a handfull of green and/or yellow beans, julienned

1/2 cup julienned carrots

1 tsp minced garlic

1/2 tsp minced dry onion

salt and pepper to taste

2 tbsps water

black sesame seeds to garnish

 

Clean the shrimp and pat dry. Toss with 1 tbsp chili oil (don't forget to stir it first). Refrigerate for about 30 minutes. And just a note here: your Spicy Chili Crisp Oil may NOT be peanut free!

Heat vegetable oil in a skillet to medium. Add celery, beans, carrots, salt and pepper cooking 4-5 minutes. Add the garlic and minced onion for 1 minute then add the water . Remove to a bowl and keep warm.

Heat 1 tbsp chili oil in the same skillet to medium high. Add the shrimp in a single layer and cook 2-3 minutes without moving them. After 3 minutes flip them for another 2-3 minutes, then toss in the vegetables and heat through. 

Plate and garnish with sesame seeds.

Serves 2

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Lemon Roasted Cauliflower

Tender crisp slightly charred cauliflower florets with zippy lemon to wake up your taste buds!

Ingredients:

4 cups cauliflower florets

4 tbsps olive oil, divided

1 tsp dry oregano

1 tsp garlic powder

1/2 tsp dry minced onion

zest of 1 lemon

juice of 1/2 a lemon

salt and pepper to taste

1/4 cup crumbled feta

fresh chopped basil and/or mint

 

Toss the cauliflower with 2 tbsps olive oil. Place on a lined baking sheet and sprinkle with oregano, garlic powder, minced onion and lemon zest. Roast at 425°F for 25 minutes turning over halfway.

Toss with lemon juice and 2 tbsps olive oil, then sprinkle with feta, salt, pepper and fresh chopped herbs.

This may be served warm or at room temperature.

Serves 4

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