Onion and Herb Pork Chops

Since going vegetarian for 95% of my meals about 10 months ago (the beef jerky I've been eating the past couple days doesn't count!), one of the things I miss most is a nice juicy pork chop.  Pork chops are one of my husband's favorite, too, so he is always happy when he sees or smells them cooking.  His favorite is my corn flake crusted baked chops, but last night's went down pretty well!  I had my tofu and tried to get him to eat some of it, but he won't do it.  Silly boy:)  Also listed is my recipe for tomato and nopales (cactus) patties.

What you will need:
Bone in thin pork chops (for however many people)
Soy oil (about 1/4 cup per chop)
Mrs. Dash Onion and Herb no salt no msg seasoning (2 tsp per chop)
Salt (optional: 1/4 tsp per two chops.  I don't use any salt in this)

Mix the soy oil and seasoning (and salt if using) in an appropriate sized bowl that will allow all the chops to sit in the marinade.  Place the chops in the oil mix and place in the refrigerator for 1 hour.  After an hour, take the bowl out, flip the chops, and place back in the refrigerator for another hour. (Chops on right, my tofu on left)

When chops are finished marinating for the two hours, remove from the refrigerator and prepare them for baking.  Preheat the oven to 400 degrees.  Heat a nonstick skillet over medium high heat.  Take the chops one by one and sear them in the pan...about 10 seconds on each side, until lightly grayed.

Once seared, place on baking sheet that has been sprayed with nonstick spray (I always line mine with foil to make cleanup easier!).  Place in the oven and cook for 15 to 20 minutes depending on the thickness of the chops.  Check the temperature around 12 minutes, then cook to 155 degrees. (Again, my tofu on the left)

For the tomato and nopales patties (for 2 to 3 people):
8oz stewed tomatoes in their own juice
8oz freshly strained cubed or diced nopales (or you can use frozen prepared nopales)
1 package of Ritz crackers (original Ritz gives a nice buttery flavor, but you can use wheat, too)
*nopales = cactus pads*

Cook the stewed tomatoes and nopales for a few minutes with a pinch of salt until the nopales are tender.  Remove from heat and let cool for about 5 minutes.

While the tomato mixture is cooling crush or blend the Ritz.  Pulse in a food processor until bread crumb consistency.  You could also put the Ritz in a Ziplock bag, seal, and then crush with a rolling pin.

Once the Ritz are blended and the tomato mixture has cooled a little, pour the Ritz into the mixture and stir until combined.

Heat a nonstick pan over medium heat then spray with a little cooking spray.  Spoon a couple TBS of the tomato mixture into the center of the pan and press down with the back of the spoon to form a small patty.  Allow the patty to cook for a couple minutes, then flip the patty and cook the other side for a couple minutes.  You want both sides to be browned and somewhat crispy!

 I served the chops and tomato patties with a spinach and cheese tortellini in a homemade buttered tomato sauce.  There were two chops on the plate, but I forgot to take the pic until after my husband had already eaten one of them:)  He has little patience when it comes to his meat!

Garlic and Lime Buttered Tilapia

Tilapia is a great fish...especially for those people who don't like fish, like me!  The following is a very simple and fast way to bake tilapia with a slightly limy and buttery flavor.  ***Hint...soaking the tilapia filets in plain yougurt, buttermilk, mayo/milk mixture, or milk/lime mixture for at least 4 hours will take away most of the fishy flavor and smell.***

For 3 tilapia filets:
2 1/2 to 3 TBS butter                                                  
PLUS
1 tsp salt                                                                                                  
1 tsp garlic powder (or 2 freshly minced cloves)     
1 tsp chili powder (like paprika or cayenne)                           
1 TBS fresh lime juice (about 1/2 a lime)
OR
1 TBS salt with lime and chili
1 tsp garlic powder (or 2 freshly minced cloves)

Preheat oven to 350 degrees.  Melt the butter in a saucepan over medium low heat.  Once melted, add all of the seasonings and stir to mix well...only takes a minute!

When the butter mixture is ready, pour a little into the bottom of a baking dish (I use a casserole dish).  Place the tilapia filets in the dish, then pour the rest of the butter mixture over the fish.

Place in the oven and bake for about 15 minutes, until it flakes easily with fork (temp of about 155 degrees).
Serve with a rice or pasta of your choice and green veggies.  I served it with onion cream cheese pasta and sauteed spinach with corn.

Easy as that!  And you can cook the pasta while the fish bakes (rice may need to be started before you start the fish), and steam or saute veggies, too.  Dinner in under 30 minutes:)

Ground Meat and Tomato Pasta Sauce

When it comes to ground meat I cook for boys, I prefer to use ground chicken, turkey, or pork.  Ground beef if fine, though, for this recipe if that is what you like.  Serve over any type of pasta that you want.

You will need:
1 lb ground meat
2 large tomatoes (diced)
1/3 large onion (chopped)
2 cloves of garlic (roasted and freshly pressed)
2 TBS Worcestershire sauce
1/2 tsp salt
1 tsp ground black pepper
16 oz tomato puree
3 TBS butter
3 TBS sour cream
1 TBS dried oregano

Put the meat in a medium sized pot with the worcestershire sauce, salt, and pepper and cook over medium heat until browned, stirring often.

Once meat is browned, pour in the tomatoes, onion, garlic, and tomato puree.  Mix well and bring to a slight boil.  When it starts to boil, add the butter, sour cream, and oregano and bring back to a boil.  Lower the heat so the liquid in the pot is just slightly bubbling and then leave it alone for awhile.

If using "whole" dried oregano, like I do, instead of jarred oregano, you need to be sure to crush it before putting it into the sauce mixture.  Simply put the oregano in the palm of one hand then rub your hands together over the pot to somewhat "powder" the oregano.

Let the sauce cook for 30 minutes, stirring it really well about every 5 minutes or so.  Serve the sauce over your favorite pasta with a side of steamed vegetables and some garlic bread if you like.  My son LOVES when I make pasta and will usually ask for more.  This amount of sauce is enough for about 8 to 10 servings depending on the portion sizes, so I freeze what's left for the next time we want pasta:)  Just as good reheated!

Honey Cilantro Lime Chicken

...with garlic crusted zucchini and tomato rice!  OMG, so much flavor.  The best way to describe the mixture of all these flavors is to say that it is like a "big ol' honky tonk in your mouth."  Festive, mingling, happy food that dances on your tongue.  SERIOUSLY.  No spice in it, so it is perfect for the entire family.  I serve it with a little homemade pico de gallo (spicy) on the side for my husband, and fresh chopped cilantro and jalapenos for me. 

For the "Mexinese" Chicken (Mexican and Chinese influence):
1/2 cup of honey
1/3 cup low sodium soy sauce
1/4 cup fresh lime juice
1/4 cup fresh chopped cilantro
4 chicken breasts (or whole breast bone w/ meat)


For garlic crusted zucchini:
3 to 4 zucchinis
4 TBS flour
1 TBS garlic powder
butter
2 tsp salt (I use low sodium)

For tomato rice:
1 cup uncooked rice (white or whole wheat)
2 TBS chopped onion
1 tomato
2 TBS oil (I use soy oil)
8 oz tomato puree
salt and pepper to taste

First thing you need to do is prepare the chicken.  If using just the breasts, make sure to take off any skin and/or fat.  If using the whole breast bone with meat, it is necessary to cut the breasts off and also cut out the tenders.  I use gloves when handling meat because I really don't like the feeling of the meat itself.

When the meat is all cleaned or cut off the bone, you need to mix the marinade.  Chop the fresh cilantro and mix it in a shallow bowl with the lime juice, honey, and low sodium soy sauce.  Stir very well, then add the chicken and make sure that it is completely covered.  Place in the refrigerator for one hour to marinate.

Now, depending on the type of rice you are using will depend on the time it needs to cook.  I use whole wheat rice which takes about an hour to cook instead of the 15 minutes like white rice.  If you use white rice, start it after you start the chicken.  If you use the whole wheat rice, start it about 30 minutes before you start your chicken.  Dice the tomato, but only the outer part of the tomato, not the inner liquid seed part.  Mix the tomato and onion with the cup of rice and add the oil and however much water is called for on the packaging.  Add about 1/3 cup more water than called for since you added some veggies, and this rice is better when it is a little liquidy.  Cook.

Preheat oven to 400 degrees.
When the chicken is finished marinating, remove from the refrigerator and place on foil in a baking pan.  Then cover with foil to keep the chicken moist.  It is not necessary to put any of the marinade in with the chicken, but I always put a little so that I can pour some over the chicken after I put it on the plate for serving.  Bake the chicken for 25 to 30 minutes...until the chicken reaches 155 degrees at the thickest part.  The chicken will continue to cook for a few minutes after it is taken out of the oven, so be sure not to over cook it.

Now for the zucchini.  About 20 minutes before the chicken is ready, take a large resealable bag (like a Ziplock) and put in the flour, garlic powder, and salt.  Slice the zucchini into bite sized circles and put in the large bag with the flour mix.  SHAKE SHAKE SHAKE the bag to coat the zucchini.  Place butter in a large bowl or sautee pan and allow it to melt over medium low heat.  Once the butter has melted, put the zucchini in the butter in a single layer and allow it to cook until browned, then flip and cook on the other side...about 3 ot 4 minutes per side.  Set on a paper towel to soak up excess butter before serving.

Once the veggies are soaking on the paper towel and the chicken has just been removed from the oven, go back to the rice.  The rice should be ready...but now you add the 8oz of tomato puree and salt and pepper to taste.  Mix well and serve!   *my husband's plate, served with homemade spicy pico de gallo*

Spicy Vegetable Soup

I love this soup!  You can, of course, add some meat to it if you like, but I am happy with no meat (as usual).  This is super simple and only for those who really like fire when they eat!

For approximately one serving (adjust according to desired amount):
2 cups water
1/4 cup small noodle pasta (soup pasta)
1 cup chopped mixed vegetables (you can use frozen or fresh)
2 tsp powdered chicken stalk
2 TBS Valentina hot sauce (or similar...not Tabasco type)
juice from 1 lime :)

     Start by heating the water over medium high heat with the chicken stalk, hot sauce, and lime juice.  As the water begins to boil, add the pasta and vegetables and bring back to a boil.  Cook for about 10 minutes, or until pasta is cooked.  That's it!  You can serve it with croutons (flavored or plain), crackers, toast, or baguette bread. 
     I also like taking only half the soup (storing the rest) and eating it with a grilled cheese sandwich or with tostadas that have melted cheese on them!  Also, if you want a less "liquidy" soup, reduce the water amount and tone down the hot sauce a little.  Sometimes I will use only 1 cup of water and 1 1/2 TBS hot sauce (I like spice!) and then I get something that is more like a watery pasta than a traditional soup.
     Any way you like it, this soup is filling and low in sodium and carbs!!!

Ancho Chili Blackened Tilapia

     ...with a homemade chipotle remoulade.  OMG!!!  This recipe has just a little spice to it, and can turn any non-eating individual into a fish eating machine.  At the end of the post, too, will be a couple extra points that should be considered before cooking:)

For the ancho chili rub (for 2 to 4 Tilapia filets):

1/2 tsp ancho chili powder (I make my own...see end of post)
1/2 tsp salt
1/2 tsp chili powder (ex. cayenne pepper)
1/2 tsp garlic powder
1/2 tsp dried crushed oregano
optional 1/4 tsp cumin
2 to 4 Tilapia fillets

For chipotle remoulade:

2 TBS pureed chipotles (canned with the adobo sauce)
1/4 cup mayonnaise
1 tsp fresh lime juice
1/4 tsp dried crushed oregano





*Preheat oven to 400 degrees

     In a small bowl mix together all the ingredients for the remoulade until smooth and well combined.  Cover and place in the refrigerator until ready to serve.

     In a small bowl mix together all the ingredients for the ancho chili rub.  Make sure the fish fillets are rinsed and patted dry, then, one side at a time, spray with non-stick cooking spray and sprinkle the ancho chili rub all over the fillet.  Make sure that both sides of the fish are sprayed and have an even coating of the rub all over.  Place the fillets on a non-stick skillet that has been sprayed with non-stick cooking spray.  You can cover the skillet with foil to make for an easier cleanup, but be sure to spray the foil like you would the skillet itself.

Loosely cover and cook for 8 to 10 minutes...until the fish flakes easily with a fork (temp about 160).  Once the fish is cooked, serve with a TBS or two of the chipotle remoulade and whatever vegetable and/or starch you like.  I always serve it with broccoli or zucchini and rice.  And I always put the remoulade right in between the fish and the rice so I can eat it with both!

     A couple extra points...
1) I make my own ancho chili powder.  To do so is very simple.  Take dried ancho chilis and take the stems off and seeds out and open so they can lay as flat as possible on a cookie sheet.  Lie them on a cookie sheet in a single layer and toast in a 350 degree oven for 8 to 10 minutes (for about 8 peppers).  Be sure not to burn the peppers.  Once toasted, break into smaller pieces and place in a blender or food processor and blend until powdered.
2) If you don't want as much of a "fishy" flavor to fish, you can soak it for AT LEAST a couple hours before cooking.  Soak the fillets in buttermilk, plain unflavored yogurt, milk/mayo mixture, or milk/sour cream mixture.  These soaking ingredients will absorb a lot of the fishy flavor and allow for less fish "stench."

Chicken Enchiladas with a Roasted Tomatillo Sauce

     There are so many different types of enchiladas and sauces, but one of the most popular is chicken enchiladas with either a sour cream sauce or a tomatillo sauce.  I am personally partial to spinach enchiladas, which I make any time I make my carnivorous boys enchiladas.  They are fairly easy to make, but involve your full attention from the time you start preparing until you put them in the oven.  They are worth it, though. 

Roasted Tomatillo Sauce:

1 lb tomatillos (husks removed)
1/2 large white onion
4 garlic cloves
2 jalapenos (w/o seeds if you don't want it spicy)
1 tsp salt
1/2 cup chopped cilantro
Juice from 1/2 of a lime

Chicken Enchiladas:
2 large chicken breasts (3/4 to a pound total)
2 tomatoes
1/4 of a large white onion
garlic powder
salt (to taste)
cooking spray
1 TBS butter
Queso fresco (or shredded mozzarella cheese)
10 to 12 flour tortillas

     Preheat the oven to 400 degrees. 

1) Slice the jalapenos in half, lightly crush the garlic (only enough to open the each clove a little), cut each tomatillo in half, then break the onion apart slightly.  Lay all the vegetables on a cookie sheet in a single layer and place in the oven for 15 minutes.

2) While tomatillos are in the oven, start the chicken.  Slice the chicken breasts in half (or in more if really thick) so they cook faster and more evenly.  Spray a nonstick pan or flat top grill over medium-high heat with cooking spray, and also spray the chicken.  Sprinkle garlic powder on both sides of the chicken, then place on pan or grill.  The chicken will have to cook for about 5 minutes on each side. 

3) While the chicken is cooking on it's first side, chop the onion and tomatoes.  Put a large pot over medium heat with one TBS butter.  When butter has melted, put chopped onions in to cook.  By this time the chicken should be ready to flip and start cooking on the other side.

4) After flipping the chicken, stir the onions in the pot and keep cooking until the onions are tender and a golden brown.  At this time you will want to add the chopped tomatoes and mix them in well with the onions and continue to cook over medium heat.

5) The vegetable in the oven should be ready by now.  Take them out of the oven and put them in a blender or food processor along with the cilantro, salt, and lime juice and blend well.  Lower the oven temperature to 350 degrees.

6) Now take the cooked chicken off the grill or put of the pan and set aside to cool slightly to make for easier cutting.  Mix the onion and tomato mixture and add a little salt.  Let that mixture cook for just a few minutes while you cut/chop the cooked chicken.

7) When chicken is cut, pour it into the onion and tomato mixture and combine well.  Let it cook for a few minutes while you ready a long casserole dish for the enchiladas.  Pour a small amount of the tomatillo sauce in the bottom of the dish to help keep the tortillas from sticking. 

8) Turn the heat off under the chicken mixture.  Spoon some of the meat mixture into the middle of a tortilla and then add some queso fresco.  Roll the tortilla around the meat like a cigar and lay in the casserole dish.  Repeat with all the tortillas. 

9) Once all the tortillas are filled and placed in the dish, pour the rest of the tomatillo sauce over the top and sprinkle with more queso fresco (or shredded mozzarella).  Place in the oven and bake for 15 to 20 minutes.

10) That's it!  Once cooked, serve by themselves or with rice and beans, shredded lettuce, pico de gallo, or anything else you may want with them. 

 

Breaded Pork Chops with Roasted Potatoes

One of my husband's favorite dishes is my breaded and baked pork chops (he also likes the chicken).  My son likes it, too, but says he really likes "chicken 'n fren fries."  It is so simple, much healthier than fried, and has so much flavor!

Ingredients:
For Pork:
4 to 6 thinly sliced pork chops and about 1/2 cup of flour
Breading-
2 cups corn flakes cereal (unsweetened)
2 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp salt
2 tsp dries rosemary (optional)
Coating-
2 TBS lite mayo
3 TBS lite milk (skim, 1%, or 2%)
1 egg white


For Roasted Potatoes:
1 large yukon gold or white rose potato per person
1 TBS soy oil per two potaotes
salt and pepper as desired


First things first, preheat oven to 400 degrees.  While oven is heating, clean the potatoes and then dice with the skin on.  Put the diced tomatoes into an appropriate sized bowl and pour the soy oil and salt and pepper over the top and toss to coat the potatoes.  Once coated, pour the potatoes onto a cookie sheet sprayed lightly with cooking spray to avoid sticking.  To ease clean up, you can do what I do and line the pan with foil and spray that with the cooking spray and pour potatoes over foil:)

Place potatoes in oven to cook (they will cook a total of 45 minutes).  After potatoes are in the oven, start preparing the pork.

Put the 1/2 cup of flour on appetizer sized plate.  Mix (pulse) the corn flakes and seasonings for "breading" in a food processor about 4 to 5 times for a larger crispier breading...or 7 to 8 times for a more fine breading (1 second per pulse), then pour onto appetizer sized plate.  Mix the mayo, milk, egg white, and salt and pepper in a small bowl, then pour onto appetizer sized plate.

Start by laying one pork chop in the flour and coating with flour on both sides.
Then lay the flour coated pork chop in the milk/mayo mixture, then flip to coat both sides.
Lastly, lay the milk/mayo soaked pork chop in the corn flake mixture, pet lightly
to ensure coating on bottom, flip, and repeat pat to coat both sides.
Lay pork chop on pan/cookie sheet that has been lightly sprayed with cooking
oil (again, you can cover with foil then spray). Repeat with the rest of the chops!  (now is when you should start steaming or frying any veggies you
will be serving with the meal)














Let the chops sit for at least 10 minutes to soak up the flour and milk/mayo mixture.  When the chops are prepared and the potatoes have been in the oven for about almost 30 minutes, take the  potatoes out and stir/flip them and then place back in the oven.  Place the pan with the pork chops in the oven as well for the last 15 minutes.  That is all it takes for thinly sliced chops to cook without drying out.  When finished, remove both pans from the oven and serve with veggie of choice! 

 

P.S. I had marinated sauteed tofu instead of the pork---recipe to come---