Friday, September 30, 2011

Breaded Pork Chops with Saucy Apples

For anyone who's never had a good pork chop, this is for you.

4 boneless pork chops
1 1/2 cups plain bread crumbs
1/2 cup milk
olive oil or grapeseed oil
1/2 cup honey
1/2 cup spicy brown mustard
1/4 cup water
4 TBSP cider vinegar
2 medium cooking apples - cored and sliced

With a meat tenderizer, flatten each chop to 1/2 inch thickness. Heat oil in a large skillet over med-high heat and coat each chop with milk and then bread crumbs. Cook each pork chop 3-4 minutes on each side, until golden with a trace of pink inside. Transfer to a platter. Stir honey, mustard, water and vinegar into skillet drippings. Add apples - cook about 3 minutes, until crisp-tender. Serve over chops.
A slightly more elegant take on pork chops and apple sauce :)

**Allergy-free substitutions:
Bread crumbs - Ener-G Bread Crumbs, homemade GF breadcrumbs or 1/2 cup gluten free flour mixed with 1/2 cup finely shredded coconut
Milk - So Delicious Unsweetened Coconut milk

Steak and Prawns with Mango Chutney

You can alter the chutney any way you want to suit your tastes! Adds a little adventure to the everyday steak.

Serves 2

2 cuts of beef (your choice)
12 large uncooked shrimp
1 large mango - peeled and chopped
1 red bell pepper - seeded and chopped
1 can chunked pineapple
1/2 small red onion - finely chopped
grated fresh ginger
1/2 cup white vinegar
1/2 - 1 cup orange juice
1/2 cup brown sugar
1/4 tsp salt
*red pepper flakes
*curry powder
*1/4 cup golden raisins

Combine the mango, onion, bell pepper, orange juice, fresh ginger, sugar, vinegar, salt and the juice from a can of pineapple (you can add some of the chunks if you want) in a medium pot and heat over medium heat. Simmer for about 15 minutes, stirring regularly until bell pepper is soft and the chutney has a gooey consistency. Add a bit of black pepper near the end. If it seems too thick add a little more orange juice or water. If you like a spicy chutney season with red pepper flakes and curry. For more texture and body throw in the raisins at the beginning.
2 minutes before the chutney is done cooking, add the shrimp and continue stirring just until they turn pink.

Serve over lightly seasoned steak with a side of garlic mashed potatoes!

Monday, September 12, 2011

Smoked Salmon Dip

Vary ingredients depending on your personal texture & taste preferences. 

2 cups cream cheese - softened
1- 2 cups sour cream
2 -3 cups crumbled smoked salmon
2 TBSP dried dill
1 TBSP black pepper
splash lemon juice
1 cup chopped green onions
2 tsp lemon pepper
5-6 drops liquid smoke
1 tsp salt
1/2 tsp garlic powder
1 tsp onion powder
*2 tsp Worcestershire sauce (optional)

Soften cream cheese in the microwave. Add sour cream and combine until smooth. Combine with the rest of the ingredients. Refrigerate and serve with crackers, chips or veggies! 
Additonal toppings to try: chopped olives, extra crumbled salmon or fresh chives or parsley!