Tuesday, August 30, 2011

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.


Tuesday, August 23, 2011

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.

Wednesday, August 17, 2011

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.


Saturday, August 6, 2011

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.