The Sheet Pan Kitchen: Baked Cauliflower "Fried" Rice with Pork

A twist on cauliflower fried rice, baking it instead as a sheet pan meal. It was very good. 

The ingredients:

1lb pork belly sliced

1/4 C soy sauce

2 1/4 tsp rice vinegar

2 1/4 sambal olek

1 1/2 tsp sesame oil

1 tsp garlic powder

1 tsp ginger

1 tsp five spice

1/4 tsp smoked paprika

2 packages frozen cauliflower rice

1 package frozen peas and carrots

Avocado oil

2 eggs

Chili crisp optional

The recipe: 

Preheat oven to 425 degrees.

Coat sheet pan in oil.

Steam veggies in the microwave and add to sheet pan and pat dry with a paper towel.

In a bowl, add the sauce ingredients, and whisk together.

Marinate the pork belly in the sauce.

Add the pork and sauce to the veggies and stir to mix well.

Bake for 30 minutes stirring halfway.

Make a hole in center of sheet pan and add scrambled eggs.

Bake an additional 3-5 minutes.

Mix all together.

Garnish with chili oil, cilantro, etc.

Notes:

I cooked the pork belly ahead so I added after veggies cooked for 15 min at halfway mark. 

Swap sambal olek for sriracha. 

You can swap the pork for any kind of meat. 

Rubbing the oil on the pan helps with cleanup. 

Super important to steam veggies first and pat dry it helps the texture.

This method was easy and I felt it was cooked perfectly.

The Meaty Kitchen: Ranch Goddess Pork and Sprouts

Ranch Goddess is my term for combining ranch seasoning and green goddess seasoning. This one turned out really good. 

The ingredients:

Pork chops

Ranch seasoning

Green goddess seasoning

Oil

Chili flakes

The recipe:

Pat pork chops dry and add to ziploc.

Add oil and seasonings and rub around to coat.

Allow to marinate for at least 1 hr.

Cook in the air fryer for 20 minutes at 400, flipping halfway through.

Notes:

For the brussel sprouts in used the same seasonings but added some bacon and parmesan cheese.

Time may need adjusted for your air fryer. 

 

The Meaty Kitchen: Lebanese Chicken and Sprouts

I like using the same flavors on the brussel sprouts too try different flavors.

The ingredients:

1/4 C avocado oil

Juice of 1 lemon

1 tsp cumin 

1 tsp coriander

2 tsp garlic powder

1/2 tsp allspice

Salt and pepper

The recipe:

Combine all ingredients in a bowl and whisk together.

Add chicken and coat. Marinate overnight.

Air fry for 20 minutes at 400 degrees.

For the sprouts make another batch of the marinade and add chopped brussel sprouts.

Bake at 425 for 20 minutes.

Notes:

You can replace the garlic powder with 4 cloves.

You can use olive oil instead of avocado.

The Veggie Kitchen: Indian Roasted Cauliflower

A great flavor combination for cauliflower. 

The ingredients:

1 head cauliflower cut in florets

1/4 C oil

1/2 TBSP garam masala

1/2 TBSP curry powder

1 tsp cumin 

1/2 tsp salt

1/4 tsp cinnamon

The recipe:

Preheat the oven to 425 degrees.

In a large bowl, combine the oil and spices mix well.

Add cauliflower florets, toss and mix well until coated.

Spread cauliflower on a parchment lined baking sheet.

Bake for 40-45 minutes.

Should be browned and tender.

 Notes:

I used avocado oil but olive oil would do well too.

The cinnamon is optional. 

The Low Carb Kitchen: Chicken Meatballs with Veggie Noodles

This is a great item to make up and freeze then use as needed. I made into large meatballs but you can make any size.i made zoodles and palmini noodles in a Rosa sauce for these. Personally, zoodles are not my favorite.

The ingredients:

1lb ground chicken

1 tsp onion powder

1 tsp garlic powder

1 TBSP dried basil

1 egg

1 tsp Italian Seasoning

1 tsp cayenne

1 tsp salt

1 tsp pepper

1 C crushed pork rinds or breadcrumbs

1/2 C parmesan

Olive oil to spray

For the noodles and sauce:

1/2 jar Raos marinara

1/2 jar alfredo

Crumbled feta

Zoodles

Palmini noodles

Salt and pepper

Italian Seasoning

Crushed red pepper

Basil

Parmesan or nutritional yeast

The recipe:

Combine all ingredients but the olive oil in a large bowl.

Mix by hand until well combined.

Scoop into balls and spray with olive oil.

I air fried these at 400 degrees for 10 minutes each side.

For the noodles and sauce:

Add all the sauce ingredients to a pan and cook until noodles done. Add meatballs to finish.

Notes:

If making smaller meatballs may need to adjust the cook time. I used a large cookie scoop and rolled by hand. 3 meatballs per serving of three large ones.

You can swap basil for parsley.

I used a bit less of cayenne. 

The Soup Kitchen: Southwest Broccoli Cheese Soup

A twist on a classic adding some southwest flavors. I used taco seasoning, cumin, and black lime for the southwest flavors. A mix of pepperjack and cheddar for the cheese.

The ingredients:

1 TBSP oil

Diced onion

Diced poblano peppers

1 C crumbled bacon

1 can rotel

3 head of broccoli divided

1 tsp garlic powder

1 tsp cumin

1 tsp smoked paprika

1 TBsp taco seasoning

1 tsp black lime

6 C broth

Salt and pepper

Dash of liquid smoke

1 C heavy cream

1 C cheddar

1.5 C pepperjack

The recipe:

In a slow cooker, add the oil, onion, peppers, rotel, bacon, and 2 heads of broccoli. 

Add the broth and seasonings and cook on high for 4 hours.

Use an immersion blender to blend the soup so far. 

Add the last head of broccoli florets only. 

Add the cream and cheese and cook an additional 1-2 hours.

Notes:

You can replace poblanos with jalapenos and the rotel with red peppers. 

The Meat Kitchen: Cilantro Lime Pork Chops

These were good if you are a fan of cilantro I love it so I use a lot.

The ingredients:

Boneless pork chops

Bunch of chopped cilantro

2 TBSP lime juice

1 TBSP olive oil

2 tsp garlic powder

1 tsp cumin

1/2 tsp chili flakes

Salt and pepper

The recipe:

Combine all ingredients in a ziploc bag and marinate for at least 1 hour.

Cook using preferred method. My favorite is in the air fryer.