Apricot Glazed Pork

Serves 2 People (Double recipe for every two people you are serving)

Ingredients:
Butterfly pork chops
Salt & Pepper to taste
Olive Oil
1/2 bag of No Yolk Noodles

For the Glaze:
3 Tablespoons of apricot preserves
1/2 teaspoon of grated fresh ginger
1/4 cup carrots finely grated
2 tablespoons soy sauce
2 cloves garlic, grated
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper

Directions:

Bring large pot of salted water to a boil to cook noodles according to package directions. Drain noodles and set aside.

Salt and pepper pork. In a large skillet, heat olive oil over medium heat. Cook pork in skillet approximately 5 minutes on each side.

Whisk together all ingredients for the glaze over medium heat until well combined. Pour half the glaze over pork as it cooks. Reserve other half of glaze.

Serve pork over noodles. Pour remaining glaze over pork. Garnish with parsley.

Date Night Chicken

Chicken Thighs 

Olive oil

Salt & pepper

1/2 large onions sliced

1 green pepper sliced

1 cup chicken stock

1/2 cup white wine

1 can diced tomatoes 

lemon pepper

thyme

rosemary

parsley to garnish

1 box cous cous 

Salt and pepper chicken. Brown chicken in large pot over medium high heat for 7 minutes on each side and set chicken aside. Add 2 tablespoons of olive oil to pan. Lower heat to medium and add in onions, peppers and garlic. 

Add in chicken stock, wine and scrape brown bits off bottom of the pan, cooking for another 7 minutes. Add in tomatoes and let simmer for 5 minutes. Add in thyme, rosemary and lemon pepper. Place chicken back in pot, turn the heat up to medium high heat, and cook for twenty to 25 minutes.

Bring a small pot of salted water to a boil and cook cous cous according to package directions.

Serve chicken over cous cous. Garnish with parsley.

Homemade Fruit & Veggie Muffins

I cup shredded carrots
2 cups flour
1 small box of raisins
1 tsp. baking powder
3/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ginger grated
1/2 tsp. salt
3/4 cup oil
1/3 cup sugar
2 eggs
1 8 oz. can crushed pineapple drained

Whisk flour, baking soda, baking powder, cinnamon, ginger and salt. In separate bowl, whisk eggs, sugar and oil. Mix in carrots, raisins and pineapple. Gradually stir in dry ingredients until well combined. Spoon into muffin cups. Bake at 350 for 25 minutes for regular sized muffins, 15 minutes for mini muffins.

Steak Kabobs

1 1/2 lbs beef round chunks
1 yellow squash sliced
1 zucchini sliced
1 red pepper sliced
Cherry tomatoes for ends
Salt & Pepper
Lea & Perrins Worcestershire Sauce

Cut all veggies into same size chunks, approximately 1/2 inch thick. Marinade in worcestershire sauce, salt and pepper for at least one hour or more. Grill until meat is cooked through. Serve over rice or couscous.

Homemade BBQ Sauce

Saute the following over medium heat in medium pot, until onions and tender:

1 large onion chopped

3 cloves garlic crushed

1 tsp cumin

1/2 tsp cayenne pepper

olive oil

Add in:

1 cup dark brown sugar

40 oz bottle ketchup

1/2 cup apple cider vinegar

2 tablespoons mustard

Dash of hot sauce

2 tablespoons worchestershire sauce

2 tablespoons honey

Simmer for one hour or more.

BBQ Chicken Pizza

See above for pizza dough recipe or use store bought.

1 1/2 lbs grilled chicken shredded
2 cups bbq sauce (homemade or Jack Daniels)
1 red pepper chopped
scallions chopped
2 tablespoons duck sauce
sesame seeds
2 cups shredded mexican blend cheese

Bake pizza dough for at least 10 minutes and remove from oven.

Whisk together bbq sauce, duck sauce and sesame seeds. Spread sauce and toppings over pizza. Bake for 20 to 25 minutes at 400 degrees

Homemade Pizza Dough

1 ½ cups of warm water

1 teaspoon of Sugar

3 Tablespoons Olive Oil & more for brushing

2 Tablespoons of Salt

1 Package of Active Dry Yeast

4 Cups of Flour

1) In bowl mix ¼ cups of warm water, sugar and yeast. Stir and let sit for at least five minutes.

2) Stir in remaining water, olive oil, salt and 1 ½ cups of flour until smooth. Gradually add remaining cups of flour and continue to stir.

3) On a large flour surface, knead dough for 10 minutes. Grease a bowl with butter. Shape dough into a ball and place in greased bowl. Cover with plastic wrap and let stand for one hour.

4) Punch and turn dough down on a lightly floured surface. Cut in half and let rest for 15 minutes. Dough can be refrigerated for up to 24 hours. Dough can also be frozen for future meals.

5) Roll dough on floured surface into desired shape. Prick center of pizza dough with a fork to prevent rising. Place on pizza stone or cookie sheet and fold edges to create the pizza crust. Brush dough with olive oil.

6) Bake at 400 degrees for 10 minutes. Put on desired toppings and bake for another 10 to 15 minutes.