Spice-Crusted Pork Chops with Bean Sprout Salad

-4 pork chops, trimmed

Marinade
-1 garlic clove, chopped
-2 Tbsp. (30 mL) grated fresh ginger
-3 Tbsp. (45 mL) light soy sauce
-3 Tbsp. cup (45 mL) extra virgin olive oil
-1Tbsp. sesame oil

Spice-Crust
-2 Tbsp. (30 mL) crushed, coriander seed
-1 Tbsp. (15 mL) crushed, mustard seed
-1 Tbsp. (15 mL) crushed coarse black pepper
-2 Tbsp. (30 mL) Dijon mustard

Bean Sprout Salad
-½ cup (125 mL) light soy sauce
-1 – 2 tsp. (5 – 10 mL) sesame oil
-2 Tbsp. (30 mL) rice vinegar
-2 Tbsp. (30 mL) grated ginger
-1 cup (250 mL) bean sprouts

-To taste chopped fresh coriander
-To taste freshly ground pepper

Preparation In a plate, combine marinade ingredients. Marinate chops 20 minutes.
Preheat barbecue to medium-high.
In a plate, mix spices together. Spread mustard on one side of the chops.
Place chops, mustard side down, on top of spices
Grill 6 – 8 minutes. Halfway through, turn chops over with tongs. .
Meanwhile, in a small bowl, combine soy sauce with sesame oil, rice vinegar and ginger.
Divide bean sprouts among plates, drizzle with dressing and sprinkle with fresh coriander.
Serve with grilled pork.

*This marinade smelled SO awesome, and the pork chops tasted great. I really enjoyed the bean salad with the pork chops. We had some white rice with it, and it tasted great with the salad dressing!

Pasta Salad with Feta

Dressing

-60 mL (1/4 cup) Irresistibles extra virgin olive oil*
-25 mL (1 1/2 Tbsp.) Irresistibles lemon juice*
-10 mL (2 tsp.) chopped fresh oregano or 2 mL (1/2 tsp.) Irresistibles dried oregano*
-1 clove garlic, chopped
Salad
-375 mL (1 1/2 cups) cooked penne*
-250 mL (1 cup) crumbled Canadian Feta
-250 mL (1 cup) seeded and diced tomatoes
-250 mL (1 cup) diced cucumbers
-125 mL (1/2 cup) sliced black olives*
-125 mL (1/2 cup) sliced green pepper
-30 mL (2 Tbsp.) chopped fresh parsley
-30 mL (2 Tbsp.) chopped green onions
-Salt and freshly ground pepper, to taste

Preparation

To make dressing, in a blender process olive oil, lemon juice, oregano and garlic until creamy.
In a salad bowl, combine pasta, cheese, tomatoes, cucumbers, olives, green pepper, parsley and green onions.
Drizzle with dressing and toss well. Salt and pepper, to taste.
Refrigerate for at least 1 hour before serving.

Macaroons

* 1 stick butter
* ½ cup milk
* 1 teaspoon vanilla
* ½ cup sugar
* ¼ cup cocoa powder
* 2 cups quick-cooking oats
* ½ cup sweetened shredded coconut


Line a cookie sheet with parchment or wax paper, and set aside.
In a medium saucepan over medium high heat, melt the butter. Add the milk, vanilla, sugar, and cocoa powder, stirring well to mix.
Bring mixture to a rolling boil; reduce the heat to medium and boil for 1 minute, stirring constantly.
Remove pan from heat. Add the oats and coconut, stirring well until thoroughly mixed. Set aside to cool and set for about 10 minutes.
Drop by rounded tablespoons onto prepared baking sheet

Jambalaya

* 2 tablespoons olive oil
* 1 cup frozen chopped onion
* 1 cup frozen chopped green bell pepper
* ½ pound turkey kielbasa, cut in half, then sliced
* ½ pound fresh chicken breast tenders, snipped into 1-inch pieces with scissors
* 1 (14 ½-ounce) can diced tomatoes with jalapenos
* ½ cup water
* 1 cup raw instant brown rice
* ½ teaspoon salt
* ½ pound medium shrimp, peeled and deveined


In a large skillet over medium-high heat, heat the oil. Add the onion and peppers and cook until softened, about 5 minutes.
Add the kielbasa and chicken, and cook, stirring frequently, until the chicken is no longer pink, about 3 minutes.
Add tomatoes, water, rice, and salt, stirring well to mix. Bring to a boil; reduce heat to low; cover and simmer for 5 minutes.
Stir in shrimp; cover and continue to simmer for 5 minutes, until shrimp are pink and rice is tender.

Slow Cooker Paprika Chicken

* 2 cups frozen chopped onions
* 1 (8-ounce) package fresh sliced mushrooms
* 2 tablespoons Hungarian sweet paprika
* 1 teaspoon bottled minced garlic
* 1 teaspoon salt
* ½ teaspoon pepper
* 1 cup chicken broth
* 1 pound skinless, boneless chicken breasts
* 1 pound skinless, boneless chicken thighs
* 1 (8-ounce) container reduced-fat sour cream


In the bottom of a 3&12;-quart or larger slow cooker, place all the ingredients, except the chicken and sour cream, stirring well to mix.

Add the chicken, stirring gently to coat with the sauce.

Cover and cook on low for 6 hours.

Stir in sour cream just before serving.

Dulche de Leche Pie

* ¾ cup fat-free caramel topping
* 1 (12-ounce) container frozen lite nondairy whipped topping, thawed
* ¼ cup, plus 1 tablespoon toffee bits, like Heath Bar
* 1 (9-inch) prepared graham cracker crust


In a large mixing bowl, combine the caramel topping with the whipped topping, folding gently with a rubber or silicone spatula until smooth.
Add ¼ cup of toffee bits, stirring well to mix.
Pour, or scoop, the filling into the graham cracker crust. Sprinkle remaining 1 tablespoon of toffee bits on top.
Cover with the prepared graham cracker crust plastic cover, seal, and freeze for at least 3 hours or overnight.

Faux Thai Chicken

* ½ (16-ounce) box tri-color spiral pasta (rotini or fusilli)
* 1 cup packaged shredded carrots
* 1 rotisserie chicken, breast meat diced (about 2 cups)
* 3/4 cup reserved pasta cooking water
* ½ cup peanut butter
* ¼ cup low-sodium soy sauce
* 2 tablespoons rice vinegar or mild white vinegar
* 2 tablespoons bottled or fresh lime juice
* 1 tablespoon bottled minced ginger
* 1/8 teaspoon cayenne pepper


In a large pot of lightly salted boiling water, cook the spirals according to package directions.
Add carrots to pasta during last 3 minutes of cooking.
Before draining the pasta, dip a measuring cup into the cooking water and measure out 3/4 cup of the water; set aside.
Drain the pasta and carrots, rinse, and transfer to a large serving bowl. Add the chicken and set aside.
Place remaining ingredients in a food processor or blender container and process or blend until smooth.
Drizzle peanut butter mixture over pasta and chicken, tossing well.

Sausage and Vegetable Stew

* 6 Italian-style sausages
* 2 tablespoons olive oil
* 1 teaspoon bottled minced garlic
* 1 medium sweet onion, chopped into 1-inch dice
* 1 medium green bell pepper, chopped into 1-inch dice
* 1 medium yellow bell pepper, chopped into 1-inch dice
* 2 medium zucchini, chopped into 1-inch dice
*1 small eggplant, chopped into 1-inch dice
* 2 cups mushrooms, quartered
* 1 28 oz can Italian-style stewed tomatoes
* 1 5.5 oz can tomato paste with Italian herbs
* 2 tablespoons balsamic vinegar
* Parmesan cheese, optional


Cut the sausages into 1-inch pieces. In a medium soup pot over medium-high heat, heat the olive oil and cook the sausage pieces, stirring occasionally, until well-browned, about 5 minutes.
Add the garlic, onion, and vegetables, stirring well to mix. Cook for another 5 minutes, until the vegetables are almost softened.
Add the stewed tomatoes, stirring well to mix, and bring to a boil. Reduce the heat to medium-low and add the tomato paste, and vinegar stirring well to mix.

Cover and simmer for 10 minutes.

Sprinkle with Parmesan cheese, if desired.

Chicken and Gnocchi soup

* 1 tablespoon butter or margarine
* ½ cup frozen chopped onion
* 1 (10-ounce) package frozen peas and carrots
* 3 tablespoons flour
* 1 (32-ounce) container chicken broth
* ½ teaspoon salt
* ½ teaspoon pepper
* 1 rotisserie chicken, breast meat diced (about 2 cups)
* 1 (1-pound) package potato gnocchi


In a large saucepan or soup pot over medium-high heat, melt the butter or margarine.
Add the onion and peas and carrots, and cook until tender, about 5 minutes.
Add flour, stirring well to coat the vegetables.
Add the chicken broth, salt, and pepper, and bring to a boil. Boil for 2 minutes, until broth thickens slightly.
Reduce heat to medium and add the chicken and gnocchi, stirring well to mix. Simmer for 5 minutes, until gnocchi rise to the top of the broth.

Italian Wedding Soup

* 2 (32-ounce) cartons chicken broth
* 1 pound lean ground beef
* 2 eggs, lightly beaten
* ¼ cup bread crumbs
* 2 tablespoons grated Parmesan cheese, plus extra for serving
* 1 (6-ounce) package baby spinach
* 1 cup small pasta, such as ditalini or orzo


In a large pot over high heat, heat the chicken broth to boiling.

While the broth is heating, in a large mixing bowl, combine the beef, eggs, bread crumbs, and Parmesan cheese, working well (or mixing with your hands to thoroughly blend).

Form mixture into small meatballs, less than 1-inch in diameter.

To the boiling chicken broth, add the meatballs, spinach, and pasta. Return to boiling, then reduce the heat to medium, keeping the broth in a small rolling boil.

Cook for about 15 to 20 minutes, until the meatballs are cooked through.

Serve in bowls and pass extra Parmesan cheese.

Mexican Bean Salad

1 can black beans
1 can garbanzo beans
1 can red beans
1 cup frozen corn, defrosted
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1/2 cup red onion, chopped
1/2 cup cilantro, chopped
1 cup vinegar
1 cup sugar
3/4 cup salad oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package taco seasoning mix


Drain canned beans, combine with corn, green and red pepper, onion and
cilantro. Set aside. Combine remaining ingredients, except taco seasoning.
Pour over vegetables, mixing well. Cover and marinate in refrigerator
overnight or 24hours, stirring occasionally. Before serving, drain, and
save 1/2 cup marinade. Sprinkle reserved marinade and taco seasoning over
salad just before serving.

Pacific Pork Kebabs

INGREDIENTS

• 1 tablespoon soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon lemon juice
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 6 pork chops, trimmed

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).

OR:

I used thick cut boneless chops, about 1.5 inches thick. I cut them into cubes, let them sit in the marinade for quite a while. When they were done, I skewered them with green pepper slices (next time I will use green pepper and pineapple chunks) and grilled them on the BBQ. It was frickin' awesome.

You can double the recipe and use half for putting over rice (just make sure that you keep whatever marinade you use over the rice away from the raw pork).
Enjoy!

Ravioli and Zucchini Soup

* 1 (28-ounce) can crushed tomatoes with basil
* 1 (32-ounce) container vegetable broth
* 1 teaspoon Italian seasoning
* 1 teaspoon bottled minced garlic
* ½ teaspoon salt
* ½ teaspoon pepper
* 2 medium zucchini, quartered and cut into ½-inch dice
* 2 (9-ounce) packages refrigerated cheese-filled ravioli
* Parmesan cheese, optional


In a large saucepan over medium-high heat, combine the tomatoes, broth, Italian seasoning, garlic, salt and pepper, stirring well to mix. Bring to a boil.

Add the zucchini, stirring well to mix. Continue to cook for 5 minutes.

Add the ravioli, reduce heat to medium, and cook until the ravioli are tender and float to the surface, about 10 minutes. Top individual servings with Parmesan cheese, if desired.

Roast Beef Quesadillas

* Four 8-inch flour tortillas
* ½ pound thin, deli-sliced roast beef, divided
* 1 cup French fried onions, like French's Original, divided
* 1 8-ounce package shredded Cheddar, Monterey Jack, or Co-Jack cheese, divided
* cooking spray
* salsa and sour cream, for topping, optional


Preheat the oven to 450 degrees.

Coat each tortilla generously with cooking spray and place sprayed side down on a large baking sheet.

Sprinkle ½ cup of cheese evenly over each tortilla.

On one half of each tortilla, place ¼ of the roast beef and ¼ of the French fried onions.

Bake for 5 to 7 minutes or until the cheese is melted and tortilla is lightly browned.

Carefully fold the cheesy half of each tortilla over the beef and onion half, and cut each quesadilla into two or three wedges with a pizza wheel.

Garnish with your favorite toppings.

Grilled Thai Shrimp Kabobs

* ½ cup mango chutney
* 1/3 cup reduced-sodium soy sauce
* ½ teaspoon bottled minced garlic
* ¼ cup vegetable oil
* 1 (8-ounce) can pineapple chunks, drained and juice reserved
* 1 pound peeled and deveined shrimp, divided
* ½ pint grape tomatoes, divided
* cooking spray


Combine the chutney, soy sauce, garlic, vegetable oil, and reserved pineapple juice in a blender container and blend until the marinade is smooth.

Transfer half the marinade to a large resealable plastic bag. Add shrimp; turn to coat with the marinade. Set aside in the refrigerator until ready to grill.

Pour remaining marinade in a small serving bowl or gravy boat, and set aside.

When ready to cook, coat the grill rack with cooking spray. Prepare the grill to medium-high heat. Drain and discard the marinade from the shrimp.

Onto 4 barbecue skewers, spear equal portions of pineapple chunks, tomatoes, and shrimp. Place kabobs on hot grill and cook for 3 minutes on each side, or until shrimp is pink.

Serve extra marinade for dipping.

Seafood Gratin

Recipe ingredients

-4 Tbsp. (60 mL) butter*, divided
-2 cups (500 mL) sliced mushrooms
-1/2 medium onion, finely chopped
-1 1/4 lb (625 g) large fresh or defrosted shrimp, peeled and deveined
-1 1/4 lb (625 g) fresh or defrosted scallops
-or 2 x 340 g Irresistibles shrimps & scallops*
-1 cup (250 mL) dry white wine
-1/4 tsp. (1 mL) crushed dried thyme
-3 Tbsp. (45 mL) flour*
-1 cup (250 mL) milk
-1 1/2 cups (375 mL) shredded Canadian Aged Cheddar, divided
-2 cups (500 mL) coarsely torn baguette or sourdough bread
-Salt and freshly ground pepper
Preparation

In a large non-stick saucepan over medium-high heat, melt 1 Tbsp. (15 mL) butter. Add mushrooms and onion; cook, stirring, until soft. Add shrimp, scallops, wine and thyme. Bring to a boil, reduce heat and simmer for 2 minutes or until seafood is cooked. Drain, saving 1 cup (250 mL) of cooking liquid. Set seafood mixture aside.

In the same saucepan, melt 2 Tbsp. (30 mL) butter. Remove from heat and add flour, stirring. Gradually add milk and cooking liquid, stirring constantly. Cook over medium-high heat, stirring constantly, until white sauce starts to boil and thickens.

Remove from heat, add 1 cup (250 mL) cheese and stir until cheese is melted. Add seafood mixture and stir carefully. Add salt and pepper to taste.

Melt remaining 1 Tbsp. (15 mL) butter, toss with bread and remaining 1/2 cup (125 mL) cheese. Divide seafood and sauce mixture evenly among 6 individual gratin dishes, top with cheese and bread mixture. Broil until golden.
Suggestion

Decrease quantity of seafood to 500 g (1 lb) each. In a large saucepan, melt a little butter and cook 1/2 cup (125 mL) chopped green pepper and 1/2 cup (125 mL) chopped celery. Add 3/4 cup (175 mL) seeded and diced tomatoes and cook until hot. Add seafood and cheese sauce and a pinch of hot pepper sauce or Cayenne. Serve over rice or pasta.

For a change of taste, try with Canadian Swiss or Gouda.

Make seafood and sauce early in the day and refrigerate. A few minutes before serving, top with cheese and bread mixture and broil.

Cheesy Baked Spaghetti

Ingredients:

1 box spaghetti
1.5 jars spaghetti sauce
2 tbsp. butter
1 12 oz. container ricotta cheese
¼ cup sour cream
½ cup alfredo sauce
2 cups mozzarella cheese
¼ cup parmesan cheese

Cook spaghetti and drain. While pasta is still hot, mix in butter, sour cream, ricotta and half of the parmesan cheese. Spread a layer of alfredo sauce in a casserole dish and add spaghetti mixture. Cover with sauce and top with mozzarella cheese and rest of parmesan. Bake covered with foil at 370 degrees for 45 minutes. Remove foil and cook an additional 15 minutes until cheese is browned.

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