Herb-Brushed Grilled Pork Chop

 Herb-Brushed Grilled Thick Pork Chop

• Prep time: 15 minutes (plus resting)
  
  
• Cook time: 15-20 minutes
  
  
• Yield: 1 serving
  
  

Ingredients

• 1 thick-cut pork chop (about 1.5 inches thick)
  
  
• Marinade & Baste:
  
  
  • 2 tbsp grainy or Dijon mustard
    
    
  • 1 tbsp olive oil
    
    
  • 1 tbsp fresh lemon juice
    
    
  • 1 tbsp honey or maple syrup
    
    
  • 1 clove garlic, minced
    
    
• Fresh Garden Herb Finish:
  
  
  • 1 tbsp fresh thyme leaves, finely chopped
    
    
  • 1 tbsp fresh chives, minced
    
    
  • 6-8 fresh basil leaves, torn or chiffonade
    
    
  • Salt and freshly cracked black pepper to taste
    
    

Instructions

1. Season the meat: Generously salt and pepper the thick chop on both sides. Let it sit at room temperature for 15 minutes while you prep the other components.
   
   
2. Mix the glaze: In a small bowl, whisk together the mustard, olive oil, lemon juice, honey, and minced garlic. Set aside half of the mixture to use as a fresh sauce for serving.
   
   
3. Fire up the grill: Set up your grill for two-zone cooking (medium-high direct heat on one side, indirect heat on the other). Aim for around 400°F (204°C).
   
   
4. Sear: Place the thick chop over direct heat and sear for 3 to 4 minutes per side until you get a deep, golden-brown crust.
   
   
5. Finish on indirect heat: Move the chop to the cooler, indirect side of the grill. Brush the top generously with the mustard glaze. Cover the grill and let it cook for another 8 to 12 minutes, or until the internal temperature reaches 140°F (60°C) for medium.
   
   
6. Herb rest: Remove the chop from the grill and tent loosely with foil. Let it rest for 5 to 7 minutes (the temperature will rise to about 145°F / 63°C).
   
   
7. Plate and serve: Scatter your freshly harvested basil, chives, and thyme directly over the hot chop, allowing the residual heat to release their aromatic oils. Drizzle the reserved glaze over the top and serve immediately.

Crispy Sheet Pan Chicken with Sweet Potatoes, Cabbage, Lime & Hot Honey Drizzle

 

By Suzie Middleton, from Cook the Vineyard

This meal-in-one recipe is a winter variation on my recipe for Crispy Sheet Pan Chicken with Honeynut Squash and Hot Honey Drizzle. Conveniently, slim sweet potato halves (like halved honeynuts) cook in about the same amount of time as chicken thighs do in a 425°F oven. In this recipe, wedges of cabbage sneak on to the sheet tray, too, along with a few grape tomatoes. The cabbage cooks perfectly – tender all the way through but browned and crispy on the edges. A good squeeze of lime and a generous drizzle of hot honey is all the finishing “sauce” you need. Garnish with a few peas.

You can make your own hot honey (heat honey with chili flakes or a small amount of chili crisp) or buy your favorite brand. We like Mike’s Hot Honey Original. You could also substitute balsamic glaze or apple cider syrup for the hot honey. Serve everything on fresh greens if you like.

Serves 2 (two chicken thighs each) or 4 (one chicken thigh each)

Ingredients

• Extra-virgin olive oil or grapeseed oil
• 1/3 cup all-purpose flour
• 1 ½ teaspoons smoked paprika
• 2 to 3 teaspoons fresh thyme leaves (more for garnish if you like), lightly chopped
• 4 skin-on, bone-in chicken thighs (about 1 3/4 pounds)
• Kosher salt
• Pepper
• Olive or vegetable oil
• 2 slim sweet potatoes (about 8 ounces each), cut in half lengthwise (do not peel)
• ½ small green cabbage, cut into 4 wedges (cut in a radial style, so that each piece is held together by a bit of stem)
• 12 to 14 large grape tomatoes, cut in half
• 1/3 cup frozen peas, thawed (optional)
• 4 large lime wedges
• 2 to 3 ounces hot honey

 Instructions:

1. Heat the oven to 425°F.

2. Cover a heavy-duty rimmed sheet pan (13” x 18”) with parchment paper. (For easiest clean-up, cover pan with foil first.) Rub the parchment with a little olive oil.

3. Combine the flour, 1 teaspoon of the smoked paprika, and 1 teaspoon of the thyme leaves in a mixing bowl.

4. Season the chicken thighs with salt and pepper on both sides and dredge each one thoroughly in the flour mixture, shaking off excess. Arrange the chicken thighs, evenly spaced apart, in one area or at one end of the sheet pan.

5. Rub or brush a small amount of oil on both sides of the sweet potatoes. Season the flesh side with salt, ¼ teaspoon smoked paprika, and 1/2 to 3/4 teaspoon thyme. Arrange, cut-side-down, in one area or at one end of the sheet pan.

6. Arrange the cabbage wedges in the remaining free area on the sheet pan. Drizzle or brush them thoroughly with oil. Season with salt and remaining ¼ teaspoon smoked paprika. Sprinkle a few thyme leaves over them.

7. Toss the tomatoes in a small amount of oil and salt and arrange, cut side-up, anywhere you can find a spot for them.

8. Roast for 45 to 50 minutes, or until the chicken is crisp and cooked through (at least 165 degrees), the sweet potatoes are tender and lightly caramelized on the cut side, and the cabbage is tender with browned edges.

9. If including peas, microwave them for a few seconds in a small amount of water. Warm the hot honey gently in a saucepan.

10. Arrange the chicken, sweet potatoes and cabbage on a serving platter or individual plates (with or without greens). Add lime wedges. Spoon the roasted tomatoes and the peas overall and drizzle with hot honey.

Moroccan Spiced Chickpea Salad

Ingredients:

• 3 cans chickpeas, rinsed and dried
• 1/2 cup red onion, diced
• 1/2 cup apple, diced
• 1/2 cup mint, chopped
• 1/2 cup cilantro, chopped
• 1/3 cup red pepper, diced
• 1 cup dried cranberries and/or raisins
• 1 lemon, zested and juiced
• 3 tbs red wine vinegar
• 1 tbs honey
• 2 tsp salt
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tsp curry powder
• 1 tsp olive oil

Directions:

• Mix everything together in a large bowl. Store for up to 5 days in the refrigerator.

Eggplant Frico - low carb snack

 https://www.facebook.com/reel/925699680027454

Ingredients:

• 1 eggplant sliced into ½ inch thick circles
• ½ tbsp of salt (approximately)
• 1 tbsp olive oil
• 1 rounded tbsp of grated Parmigiano Reggiano per eggplant slice
• 1 rounded tbsp sauce per slice
• 1 tbsp shredded mozzarella per eggplant slice
• 1 piece of basil per eggplant slice

Roasting the Eggplant:

• Preheat oven to 400°F
• Generously salt the sliced eggplant and let sit for 15-30 minutes
• Using a paper towel, wipe the "sweat" and most of the salt from the eggplant and place on a parchment lined baking sheet
• Brush with olive oil and roast for 30 minutes

Making the Frico:

• Preheat oven to 400°F
• Line a separate baking sheet with a silicon mat or parchment paper
• Create small mounds of grated Parmigiano Reggiano. Spread them out as shown
• Bake for only 2 minutes
• Remove from oven and quickly top with roasted eggplant, sauce, basil and shredded mozzarella
• Return to oven and bake until the cheese is crispy! Let cool before eating

Oregano Paprika Chicken Breast

Whether air frying or baking, it's the seasoning mix that makes this a standout.  It's just the right blend, perfectly balanced with tons of flavor.  This recipe calls for air frying, but you can just follow cooking guidelines for baking in the oven instead.

• Prep Time: 10 minutes, Cook Time: 20 minutes 
• Servings: 2 
• Author: Platings and Pairings

This foolproof recipe makes flavorful and tender air fryer chicken breasts every time, seasoned with herbs and spices.

Ingredients

• 1 Tablespoon olive oil
• 2 chicken breasts boneless and skinless
• 1/2 teaspoon kosher salt *
• ½ teaspoon oregano
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

*If using Diamond Kosher Salt, increase the amount of salt used to 1 teaspoon to account for the fact that it has 50% less sodium than other salt brands. 

Instructions

• In a small bowl, combine the salt, spices, and oil to create a paste. Coat the chicken breasts with the paste.
• Place in the air fryer basket and cook at 370 degrees for 10 minutes. Flip the chicken and cook for an additional 4-8 minutes, or until the internal temperature reaches 160 degrees.  (The internal temp for cooked chicken should be 165 degrees, so stop cooking at 160 degrees and the center will continue to cook while it sits.)
• Tent the chicken with tin foil and allow to rest for 5 minutes before serving.

Nutrition

Calories: 326kcal | Carbohydrates: 1g | Protein: 48g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 845mg | Potassium: 870mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 325IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg

Crunchy Sesame Tofu Salad

 This Crunchy Sesame Tofu Salad recipe is a flavor-packed, quick-fix meal made with crispy air-fried or baked tofu, raw veggies, and a zesty orange sesame dressing. The satisfying crunch and vibrant taste and color make this a stand-out anytime dish.

Ingredients 

Sesame Tofu

• 1 block extra firm tofu, pressed for at least 20 minutes
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp cornstarch
• 1 ½ tbsp sesame seeds
• ½ tsp garlic powder

Orange Sesame Dressing

• ½ cup freshly squeezed orange juice
• ¼ cup avocado oil
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp smooth dijon mustard, or yellow mustard
• 1 tbsp agave nectar
• ½ tsp sea salt

Salad

• 1 cup shelled edamame, also called mukimame
• 3 cups finely chopped or shredded cabbage, about ¼ of a medium-sized cabbage
• 2 carrots, shredded
• 1 red bell pepper, stem and seeds removed, thinly sliced
• ½ bunch of fresh cilantro, leaves and stems chopped (about ¼ cup chopped)
• Salt, to taste
• 2 tbsp sesame seeds, for garnish

Instructions 

Sesame Tofu

• Cube the pressed tofu into ½-inch pieces and place it in a mixing bowl.
• Pour the soy sauce over the tofu and stir. Then add the sesame oil and stir again. Sprinkle the cornstarch, sesame seeds, and garlic powder over the tofu and stir well.
• To air fry: Transfer the coated tofu to an air fryer and cook at 375°F for 10 minutes. Stir the tofu, and air fry for more 3-5 minutes, or until crispy.
• To bake: Preheat the oven to 375°F and line a baking sheet with parchment paper. Spread the prepared tofu evenly over the prepared baking sheet. Bake the tofu for 20 minutes, then flip and bake for another 10-15 minutes, until crispy.

Sesame Orange Dressing

• While the tofu air fries or bakes, place all of the ingredients in a glass jar with a lid. Tighten the lid and shake until emulsified. Alternatively, you can whisk the ingredients together in a bowl.

Salad

• In a saucepan over high heat, bring 2 cups of water to a boil. Add the edamame beans to the boiling water and cook for 5 minutes until tender. Strain the water from the beans and set aside.
• Place the cabbage and carrots in a mixing bowl. Pour ½ cup of the orange sesame dressing over the vegetables. Use clean hands to gently massage the veggies until the cabbage is more tender, about 30 seconds. Season to taste with more dressing and salt.
• Add the edamame, red peppers, and cilantro to the salad, and gently toss to combine.
• Transfer the salad to serving plates and top evenly with the crispy tofu and sesame seeds.

Notes

Storage Directions

• Crispy tofu salad recipes are best enjoyed right away. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Ideally, store the tofu and veggies separately. To re-crisp the tofu, reheat it in the air fryer at 375ºF for 5-7 minutes or in the oven at 375ºF for 10-15 minutes, flipping halfway through. 

Recipe Pro-Tips

• Press the tofu well. For the crispiest tofu in the salad, press it thoroughly to remove as much moisture as possible. Use a tofu press or place the tofu on a paper-towel-lined plate with a heavy object set on top for at least 20 minutes. This helps achieve a crunchy texture, whether you bake or air fry it. 
• Evenly season the tofu. When coating the tofu in the marinade, ensure that each piece is evenly covered with the seasoning and cornstarch mixture. This will help in achieving uniform crispiness when cooked.
• Preheat cooking appliances. Preheat the air fryer or oven before adding the tofu to ensure even cooking and the best crispy texture. 
• Massage the veggies. Gently massage the shredded cabbage and other vegetables with the dressing to tenderize them and enhance their flavor. 
• Emulsify the dressing. For a perfectly blended dressing, vigorously shake the dressing ingredients in a jar with a tight lid or whisk them thoroughly in a bowl until they are fully combined and smooth. This ensures the dressing is emulsified, with a consistent texture and flavor.
• Adjust the dressing to taste. The sesame tofu salad dressing can be adjusted based on your preference. Taste after mixing and add more seasonings, sweetener, oil, or vinegar as needed to balance the flavors.
• Save extra dressing. If you have any leftover dressing, use it to season veggies, grains, or noodles. It will stay fresh for about 5 days after making.