The Meat Kitchen: Dijon Rosemary Pork Chops

Trying a new marinade for pork chops. This was super easy with basic ingredients most have on hand. This has a bit of a tart taste bit was good.

The ingredients:

Boneless pork chops

1/4 C Dijon mustard

1 TBSP garlic powder

2 TBSP avocado oil

1/4 C soy sauce

1/2 tsp salt

2 tsp dried rosemary

The recipe:

Mix all the marinade ingredients to a jar and shake well to combine.

Add porkchops to a ziploc and add the marinade.

Rub around to coat and allow to marinate at least 1 hour.

Air fry pork chops for about 15 minutes.

If there is any marinade left, drizzle on top.

Notes:

You can use coconut aminos instead of soy sauce.

I love using my oxo salad dressing shaker to make marinades. A normal mason jar would work well also. I like that there are measurements on it so I don't have to dirty as many dishes.

The Global Kitchen: Morrocan Chicken and Sprouts

This dish is inspired by Moroccan flavors the star being Harissa paste. I used the same seasonings on the brussel sprouts as well. This is a spicy dish so to cut back on the heat start with 1 TBSP harissa paste. 

The ingredients:

Chicken

3 TBSP harissa paste

1 tsp garlic powder

Juice of 1 lemon

1 tsp cumin

1 tsp coriander

1 tsp smoked paprika

3 TBSP Oil

Salt and pepper

The recipe:

Mix together the marinade ingredients.

Add to ziploc bag with chicken to marinate at least an hour. 

Add to air fryer and cook until chicken is done. See notes for the air fryer used and time. 

Notes:

To make the brussel sprouts just chop the sprouts up add to baking dish and add all the same spices and seasonings. I also added a bit of bacon. Stir to mix well. I used about 1 TBSP harissa in the brussel sprouts. If sensitive to heat try less first. 

20 minutes in the air fryer (Ninja Crispi) makes the chicken come out perfect.

The Breakfast Kitchen: Turmeric Fried Eggs

This recipe was from the Truly Simple coolbook by Kristin Cavallari. It was super easy and a new way to do fried eggs.

The ingredients:

3-4 eggs

3-4 Tbsp Avocado oil

1 tsp turmeric

Salt and pepper

Crumbled bacon optional

Chili crisp optional

The recipe:

In a skillet, add the oil.

Add eggs and allow to cook 2-3 minutes then flip.

Add turmeric and spoon oil over i also flipped a second time for over hard eggs.

Add salt and pepper and crumbled bacon if desired.

Plate eggs and top with chili crisp.

Notes:

Cook time will depend on the way you cook the eggs.

The bacon was my addition not in the original recipe.

The Southern Kitchen: Fried Green Tomatoes

I've always wondered about this dish and the garden was full of green tomatoes so I thought why not? It was definitely less acidic. I made it lower carb by using protein powder instead of flour and pork rinds instead of cornmeal.

The ingredients:

Green tomatoes sliced

Salt and pepper

1 C unflavored protein powder

1 tsp salt and pepper

1 C heavy cream

1 C pork rind crumbs

1 tsp savory

1 tsp paprika

1/2 tsp cayenne

Avocado oil

The recipe:

Slice the tomatoes and sprinkle with salt and pepper.

In 1st shallow bowl add protein powder plus 1 tsp salt and pepper 

In 2nd bowl add heavy cream.

In 3rd bowl, add the pork rinds, savory, paprika, and cayenne.

Take each tomato slice and coat in flour mix, then cream, then pork rind mix and set aside.

In a skillet, add oil to pan and when hot add the tomatoes and fry for about 2-3 minutes flipping halfway through.

Set aside on paper towel to drain.

Optional: serve with sauce of choice.

Notes:

You can use regular flour instead of protein powder and cornmeal instead of pork rinds. The original recipe also used buttermilk instead of heavy cream. 

The original recipe served these with a cajun sauce. I had tartar sauce already made so I used that. 

I think I might add more seasoning if I try this again. It was not bad just not as much flavor as I thought. 

The Italian Kitchen: Chicken Alfredo Lasagna

A twist on  classic. Combining lasagna with chicken Alfredo. 

The ingredients:

Shredded chicken

1 jar alfredo sauce

Garlic powder

Dried basil

16oz cottage cheese

1/4 C pesto

1 egg

9 egg life wraps

1 package shredded mozzarella

1/4 C parmesan

The recipe:

Preheat oven to 350 degrees.

Shred chicken into a bowl and add 3/4 jar of alfredo, with garlic powder and dried basil.

In a greased baking pan, add the rest of sauce around the bottom. 

Layer with 3 egg life wraps.

Make the cheese layer by blending cottage cheese, egg, and pesto.

Layer the cheese mixture over the egg life wraps, top with 3 more wraps then Layer thr rest of the cheese mixture. And final 3 egg life wraps.

Top with the cheese and sprinkle with dried basil.

 Bake for 20-30 minutes until cheese is melted and browned on top.

 

Notes:

You can add some spinach for some greens if desired.

I did not add any salt or pepper I would add some with the chicken mixture.

The Soup Kitchen: Homemade Tomato Soup

The ingredients:

3-6 beefsteak tomatoes

3 garlic cloves halved

Onion powder

Thyme

Olive oil

Basil

Salt and pepper

2 C chicken broth

Optional: cheese or heavy cream

The recipe:

Preheat oven to 400 degrees.

Line baking sheet with parchment.

Spread tomatoes thickly sliced over halved garlic. Sprinkle with onion powder, thyme, and salt and pepper.

Drizzle with olive oil.

Bake for 40 minutes.

Add all to a pot with basil and chicken broth.

Use an immersion blender to blend thoroughly.

Optional add cheese or heavy cream.

Notes:

You can replace onion powder with quartered onions and add them to the baking sheet.

I added heavy cream to mine and used 6 small beefsteak tomatoes. 

The Low Carb Kitchen: Cowboy Stirfry

The recipe was intended for a Blackstone grill bit I used my cast iron skillet and it turned out well.

The ingredients:

1 TBSP beef tallow

Smoked sausage diced

Chopped veggies (radish, cabbage, zucchini, peppers, onion)

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 tsp pepper

Optional: eggs, chili crisp, BBQ seasoning

The recipe:

First I chopped all the veggies and the meat and added to a large mixing bowl.

I added the seasonings and mixed.

In a cast iron skillet, I added the beef tallow then the mixture and cooked until softened. 

If desired, you can add a tsp of bbq seasoning or eggs. 

Notes:

I had to make in two batches due to skillet size and amount of veggies. 

The 2nd batch I added eggs to it and chili crisp. I really liked the addition of the eggs.