Health

Pork Chop alla Pizzaiola

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Wow, this next meal is awesome too from Home Chef. As a single lady, I prepared 2 chops so I eat one tonight and another tomorrow. If I fix 2 meals per week this way, eat out once, and fix some easy breezy meals the other 2 nights, it makes a weeks worth of delicious, healthy meals! I adjusted the quantity of squash and came up short, the were so yummy, so use the recommended amount!

Preheat oven at 400

Ingredients:

2 zucchini
1 yellow squash
2 green onions – I added more
2 garlic cloves
1 oz roasted red peppers ( love these, used 2 from the jar)
1/2 oz pitted kalamata olives (I’m not a big fan but they do add a nice flavor and I just used 2)

2 boneless pork chops ( I misread and had bone in)

1 tsp Italian seasoning blend(I use Ms. Dash)
6 oz marinara sauce ( didn’t measure, I’ll use more next time)
1 oz grated Parmesan cheese

Prep:

Angle cut the squash and green onions, keeping white and green portions seperate
Mince garlic
Chop roasted red peppers and olives 1/4 dice

Pat dry chops, put seasoning on both sides, salt, and pepper

Toss squash on aluminum foil covered tray (makes for easy cleanup), toss w olive oil, Italian seasoning, salt, and pepper. Single layer, cook 12-15 minutes.

Sear chops in a medium pan over medium-high heat, adding oil and chops for 2-3 minutes per side.

Add marinara, 1/4 cup water, white part of green onions, half the garlic, bring to a boil. Reduce to simmer and cook till chips are at 145 degrees and marinara is consistency of thick pasta sauce, 6-10 minutes. Remove pan and rest chops for 5 minutes.

Make relish by combining roasted red peppers, olives, green part of onions, garlic and 1 tsp of olive oil.

Plate by spooning sauce on plate, adding chip on top, spoon relish and serve with roasted squash with Parmesan cheese!

Yum!!! ~Amy

 

Health

Baja Fish Tacos

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Home Chef is kind enough to offer recipes of its meals that are delivered to your home. I have no need for that but LOVE their recipes! Here is the fish taco recipe I made tonight. Had to remove a bit of the tortilla so it’s not as pretty as it could be, but still delicious! I had some frozen Tilapia fillets I thawed overnight. I made my own sriracha and tempura.

The sriracha recipe is at eatingwell.com. I used rice vinegar, garlic, pancake syrup, salt, shallots and no chili peppers cause I don’t like hot. Next time I’ll add some Ancho Chili Pepper for a bit of spice. I also just simmered it down and skipped the straining, didn’t seem to need it.

I made the tempura with arrow root and flour instead of corn starch cause I was out, next time I’ll use the corn starch. I added baking powder, pepper, and an egg added water for the batter.

I just dumped all the cut up fish to the batter and added to the skillet with oil, cooked for a few minutes and flipped for a few more.

I bought a bag of slaw mix, added a bit of mayo, and Sriracha, and salt, not too much! I chopped a shallot, added lime juice and salt in another bowl.

Warm the tortillas with a wet paper towel in the microwave and add in the fish, slaw and shallots and lime. Yum!!!!

Since it’s just me, I have plenty for dinner tomorrow and I’m looking forward to it!!!

Eat well and have FUN cooking!

~Amy