Chipotle Pork Chops

In case you haven't noticed, I kind of love pork chops! This has to be my third or fourth pork chop recipe in just the past couple of weeks. What can I say? I'm obsessed!

Now this recipe is different than the others (and I know I say that about them all). It's got a kick to it (not too bad, don't worry) and the flavors blend together perfectly! From the rub, to the sauce, to the lime juice you can put on top, they seriously kick some butt in the best possible way!

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Ingredients

4-5 pork chops
2 tablespoons of olive oil
1 tablespoon of chili powder
1 teaspoon of paprika
1/2 teaspoon of cumin
2 tablespoons of chili pepper sauce
1/2 teaspoon of salt
1 clove of garlic, minced
1 cup of canned coconut milk
1 teaspoon of liquid smoke
1/4 cup of chopped cilantro
Juice of 1 lime

To make the rub:

Combine the chili powder, paprika, cumin, salt, garlic, and 1 tablespoon of chili pepper sauce. Slather onto the pork chops evenly and set aside.

To make the sauce: 

Combine the coconut milk, liquid smoke, cilantro, and 1 tablespoon of chili pepper sauce. Stir.

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Finally, cook the pork chops on medium to high heat until done. Pour the sauce into the pan and let simmer until warm. Serve and enjoy!

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Orzo Pasta Salad

If you learn anything about me today, it's that I love pasta salad! It's an easy way to get more vegetables into my diet without having to sacrifice taste or deliciousness! This orzo pasta salad is fantastic! My resident pasta salad/salad/anything tester received a delivery of this at work yesterday and he raved about it. I work for a German company and fortunately I get some awesome products brought back from their trips, one being a German mustard. So, I substituted the German mustard in place of the Dijon. My garden is also slowly starting to produce, so I loved that I could add some veggies in the mix. 

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Without further ado, here is my favorite take on pasta salad! You can also use Bow tie pasta here if you like, but I prefer Orzo. 

Ingredients

12 ounces of orzo pasta
2 medium roma tomatoes
1 medium summer squash
1 medium zucchini
1 medium broccoli crown
1/2 medium red onion
15 ounce jar of roasted red peppers
1/2 bunch of parsley
1/4 cup of vegetable or coconut oil
1/4 cup of olive oil
1/3 cup of red wine vinegar
1 tablespoon of dijon mustard
1 teaspoon of dried oregano
1 teaspoon of garlic, minced
3/4 teaspoon of salt
black pepper to taste

Boil the pasta until cooked, drain it, and then combine all of the ingredients in a separate bowl. Let the pasta cool down, then add it to the mixture and enjoy!

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Watermelon Sorbet

My oldest decided she wanted to make her own sorbet. My first thought was, "Um, isn't that complicated." She is a tad persistent.. And I learned that my 21 year old food processor with a crack isn't meant for a 17 year old. Whatever, my cabinets and floors needed a cleaning at 10:00 pm on a week night. 

I love watermelon. It's my favorite fruit actually, so if she wants to waste a $7 watermelon, why should I stop her, right? Eek! It turned out fantastic! I had my doubts that she could pull it off, but she did! And she claims it was easy to make. (After the exploding incident, I bolted!) 

Here's Annabelle's Watermelon Sorbet recipe: 

8 cups of seedless watermelon cut into chunks

1 cup of water

1 cup of sugar, honey, or sugar alternative

2 tablespoons of lemon juice

In a small pan, boil the sugar and water over medium heat until the sugar is dissolved. Remove from stove and allow to cool. Add the lemon juice to the cooled mixture and set aside. Blend the watermelon in a blender or food processor until completely pureed. Add to the sugar mixture and stir well. Pour mixture into a glass baking dish and freeze until firm. 

Serve and enjoy!

Love, 

Molly & Annabelle  

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Herb Crusted Pork Chops

Tired of normal pork chops? So was I, until I found this super easy and flavorful recipe that takes a different spin on the classic that is pork chops! As I've mentioned before, my oldest daughter recently stopped eating beef, so it's been harder than one would think to make dinners at night. I can only eat so much grilled chicken!

So what makes this pork chop recipe so different? To be honest, I'm not sure! I use all the ingredients often, but mixing them together was awesome! Step aside normal pork chops! Your better-dressed pork chop counterpart is here to save the day!

   Ingredients:     1 teaspoon of dried rosemary    1 teaspoon of dried oregano    1/2 teaspoon of dried thyme    1/2 teaspoon of garlic powder    1/2 teaspoon of chili powder    1/4 teaspoon of ground black pepper    1 tablespoon of olive oil    1 1/2 pounds of pork loin chops   First, mix together all of the herbs and spices (aka everything but the olive oil and pork chops) in a small bowl. Set that aside and put the olive oil in a pan on the stove over medium to high heat. Take each pork chop individually and slather in the herb mixture, then place on the stove and cook for about five minutes per side! That's it! Super easy for busy nights or tiresome days where you don't feel like spending an hour in the kitchen!

Ingredients:

1 teaspoon of dried rosemary

1 teaspoon of dried oregano

1/2 teaspoon of dried thyme

1/2 teaspoon of garlic powder

1/2 teaspoon of chili powder

1/4 teaspoon of ground black pepper

1 tablespoon of olive oil

1 1/2 pounds of pork loin chops

First, mix together all of the herbs and spices (aka everything but the olive oil and pork chops) in a small bowl. Set that aside and put the olive oil in a pan on the stove over medium to high heat. Take each pork chop individually and slather in the herb mixture, then place on the stove and cook for about five minutes per side! That's it! Super easy for busy nights or tiresome days where you don't feel like spending an hour in the kitchen!

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Cilantro Lime Roasted Chicken

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My oldest daughter decided about a year ago that she was going to stop eating red meat. As proud of her as I am for trying something new, it hasn't been the easiest eating the same chicken recipe every night for dinner. But then I found this amazing lime and cilantro chicken, and it was a hit! It strays from the usual taste of chicken, but still has tons of flavor and pairs great with homemade Mexican rice! I also accidentally whipped up some fresh guacamole.. Yum!

First, preheat the oven to 375 degrees.

Ingredients:

2 1/2 pounds of chicken

2 tablespoons of chopped cilantro

1 lime, zested and juiced

1 tablespoon of honey

2 cloves of garlic, minced

1/2 teaspoon of ground black pepper

1/2 teaspoon of salt

Cooking spray

Next, spray a large pan with cooking spray and add the chicken in a single layer onto the pan. In a small bowl, add the cilantro, lime zest and juice, honey, garlic, pepper, and salt, whisking until combined. Then, pour the mixture onto the chicken evenly, and pop into the oven for 45-50 minutes.

This recipe is so easy to just pop in the oven and serve on a school night or just after a busy day!

Enjoy!

Molly

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One Pan Cheesy Mexican Rice - Fodmap Approved

By calmbellykitchen.com

I ran across this recipe from calmbellykitchen.com and was skeptical. However, it was delicious! I love anything Mexican, so it's a win over here. Kid approved as well. Remember, if you are eating FODMAP that you choose the approved tomato products. 

Ingredients:

Cooking spray

1 1/4 pound ground beef

2 tsp chili powder

2 tsp cumin

salt/pepper

2 1/2 cups brown rice

15 oz can diced tomatoes

15 oz can tomato sauce

2 cups water

8.75 oz can of low sodium corn

4.5 oz can of green chilies

scallion tops

4 oz colby jack or cheddar cheese

cilantro

Add ground beef, chili powder, cumin, salt and pepper. Cook meat for 6 to 7 minutes. Add rice, tomato sauce, diced tomatoes and water. Cover and simmer for 20 to 30 minutes for instant rice or 40 minutes for regular rice. Stir in corn, chilies, scallions and cheese. Heat until cheese melts and enjoy.

Enjoy!  Molly

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Hamburger Stew - Fodmap Approved

I've been trying to create some Fodmap approved recipes and created this simple stew. Super easy and easy on the stomach! I tested it on my kid and she loved it too. 

Hamburger Stew

Serves 4-6

1 pound grass fed hamburger

1 cup homemade chicken broth

2 cups water

1 small potato, diced

1/2 cup carrots

1 cup low sodium corn

15 oz organic tomato sauce

1 tsp black pepper

Instructions:

Ground hamburger up over medium heat. Drain and combine all ingredients. Cook on low for 30-40 minutes. 

 

Super simple!  Enjoy.

Molly

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Breaded Chicken Tenders

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I have one child that does not eat red meat, so finding different chicken recipes is hard sometimes. She likes lemon and broccoli so when I saw this, I was excited. 

Breaded Lemon Chicken

Ingredients:

1/4 cup whole wheat flour or almond flour

1/2 cup panko bread crumbs

1/4 cup grated Parmesan cheese

1 tsp dried parsley

1/2 tsp garlic powder

Black pepper and Himalayan salt to taste

1/2 cup fresh lemon juice (save the lemon for later)

1 tsp lemon zest

4 cloves of fresh garlic

2 tablespoons of Ghee or 1/4 cup butter, melted

1 tablespoon lemon pepper seasoning, salt free (I always omit this step)

1 pound chicken tenders

12 oz broccolini

Instructions:

Preheat the oven to 400 degrees.

Place flour in a bowl. Combine bread crumbs, cheese, parsley, garlic powder, salt and pepper in another bowl and mix. Combine lemon juice, lemon peel and ghee in another bowl and mix well. Put aside 1/4 cup of the lemon mixture.

Dip each chicken in flour and coat completely, then lemon juice mixture, then bread crumb mixture. Coating fully. Place on a prepared baking sheet.

Sprinkle chicken with the lemon pepper seasoning if desired. Add fresh garlic cloves here if you like. 

Bake 10 minutes. Turn chicken tenders.

Place broccolini on the side of the pan. Drizzle with the reserved lemon juice mixture (not the mixture used for the chicken). Sprinkle with extra Parmesan cheese as well. Add lemon slices on top of the chicken. Bake another 10-12 minutes or until chicken is no longer pink in the middle and broccolini is tender-crisp. 

Enjoy!

Love, Molly

Original recipe and picture by Anguel Dimov and Brianna B of Natural Girl Modern World.  

 

Homemade Stewed Tomatoes

My family eats a ton of tomato dishes and I decided years ago that I would develop my own recipes, as to keep them organic and healthy.  We are now completely spoiled and we can detect a bottled spaghetti sauce from miles away.  My oldest doesn't eat sauces (she is weird, duh) but my youngest will eat anything smothered in tomato sauce! Anything!

Here is my Stewed Tomato base that I make and add to numerous things. Spaghetti sauce, chili, Chicken Stew and anything requiring tomatoes. It's super simple, healthy and has NO added crap!

Start with fresh, rinsed tomatoes.  I planted several different types this year in my garden.  (The failed, sad garden..) I just use whatever tomato that I have on hand.  I also mix them, no need to keep certain types together. 

Boil a large pot of water.  Make sure the water is to a rolling boil.  Score (X) the bottom of each tomato.  Remove the stem of course.  Gently drop into the boiling water.  Boil for 3-4 minutes or until the skin begins to pull back a little.  

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Remove and immediately submerge in an ice water bath.  Allow them to cool in the water. 

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Once cooled, peel the skin off and VOILA!  You're done.  Kinda.  I cut them some at this point because I don't care for big chunks in recipes.  I then place them in mason jars and freeze.  Be careful not to fill the jars completely or they will pop their top when they freeze.  I always freeze mine immediately unless I plan to use a batch the same day.  

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So simple and yummy!  I don't add any seasonings at this point.  I just wait and season in whatever dish I am making.  Maybe one day I will share my super secret spaghetti sauce recipe!

Enjoy!

Love, Molly

 

Stacey's Shredded Pork Tacos

This is one of my best friend's recipes. She is an avid Whole 30 participant and coach. I love pork and I also have a daughter that won't eat red meat, so I'm always looking for new recipes that she will eat. She loves these! 

Ingredients:

1 tablespoon olive oil

3 pounds pork shoulder or butt, trimmed and cut into 3-inch pieces

2 tablespoons diced oregano

1 tablespoon ground cumin

kosher salt and black pepper

1 large yellow onion, chopped

4 cloves garlic, chopped

1/4 to 1/2 teaspoon of cayenne pepper

2 cups no sugar added chicken broth

16 almond flour tortillas

sour cream, salsa, sliced radishes, cilantro leaves, and lime wedges, for serving

Heat the oil in a 5 to 6 quart Dutch oven over medium-high heat. Season the pork with the oregano, cumin, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.

Add the onion, garlic, and cayenne to the Dutch oven and cook, stirring, until the onion i softened, 3 to 5 minutes. Return the pork to the Dutch oven and add the broth. Cook for 2-4 hours at 325 degrees. 

Transfer the pork to a medium bowl and, using two forks, shred the meat; return it to the Dutch oven and stir into the cooking liquid.

Twenty minutes  before serving, heat oven to 350 degrees. Wrap the tortillas in foil and bake until warm, 12 to 15 minutes. Serve the pork with the tortillas, sour cream, salsa, radish, cilantro, and lime wedges.  

Recipe from : www.staceygreenside.org

Nana's Chicken Salad

Nana's Chicken Salad

I know there are a zillion chicken salad recipes.  With pecans.  Without.  With apples.  With mustard.  You literally can put whatever you want in yours.  This is my mom’s recipe that I grew up on.  It is close to Zoe’s Kitchens, so if I need an immediate chicken salad fix (don’t act like it hasn’t happened), I will grab some there.  But if I had my choice, I would get it straight from my mother.

Brussels Sprout Salad

Brussels Sprout Salad

Have you tried Brussels Sprouts?  Suck it up and don’t be scared. They have a bad wrap, but they are delicious!  This is how I disguise mine and they are always a huge hit at every party!  People are shocked that they love them!  I need you to promise that you will try this recipe at least once.  I adapted this from a Buzzfeed article awhile back.

Cuban Roast

Cuban Roast

This is my go to recipe for clients! I absolutely love it and I always get great reviews from my clients that try it.  I found this over at https://www.noshtastic.com/ and adapted it to my family.  It is Paleo, Gluten Free and Whole30 approved.  My girls adore any type of Pork Roast and we were stuck on the same recipe so when I found this one, I was ecstatic! And it tastes great!