Grilled Pineapple-Pepper Pork Chops

Grilled Pineapple-Pepper Pork Chops with Squash Chips

This is a super simple recipe (adapted from here) that can be prepped ahead of time and stored in the fridge or freezer.  When you are ready to eat just pull them out and pop them on the grill, voila…dinner!  I used to make these all the time using a store-bought teriyaki sauce but once I cut sugar and soy from my diet that wasn’t really an option.  I finally found a great recipe for a homemade teriyaki sauce (adapted from here) that I substituted pineapple juice for the sugar and coconut aminos for the soy sauce…I have to say, it came out great!  So, these will definitely be back on our menu rotation!

Grilled Pineapple-Pepper Pork Chops

 1 boneless pork chop per person

1 slice red onion per person

1 bell pepper ring per person

1/4 cup unsweetened pineapple chunks per person

1 1/2 Tbsp teriyaki sauce per person (recipe follows)

1 Tbsp butter, ghee or coconut oil per person

salt and pepper

For each serving, lay a pork chop on a large square of heavy-duty aluminum foil.  Sprinkle generously with salt and pepper.

Top each chop with onion, pepper and pineapple chunks.

Drizzle with the pineapple-pepper teriyaki sauce and top with butter, ghee or coconut oil.

Wrap tightly in the foil, rolling ends to completely seal the package.

At this point you can freeze or refrigerate the packets.

When ready to eat, place the packets directly on a preheated grill for 15-20 minutes.  Check to see if the pork chop is cooked through; re-wrap and cook a little longer, if necessary.  Let rest for 5 minutes before serving.

Pineapple-Pepper Teriyaki Sauce

1 jalapeno pepper, seeded and finely chopped

1/4 cup unsweetened pineapple juice (reserved from can of chunks)

2 1/2 Tbsp. water

2 Tbsp. apple cider vinegar (balsamic would be nice as well!)

2 Tbsp. coconut aminos

2 tsp. arrowroot

2 tsp. minced fresh ginger

In a small saucepan, combine jalapeno, pineapple juice, water, vinegar, coconut aminos and arrowroot.  Heat on medium-high and bring to a boil.  Cook for 1 minute, stirring constantly, until thickened.  Remove from heat and stir in ginger.

This recipe is shared at:

Fat Tuesday, Slightly Indulgent Tuesday, Gluten-Free Wednesdays

Made From Scratch Mondays

Real Food Wednesdays, Whole Foods Wednesday

Easy Summer Salads Series…Carnitas Ensalada

I love salads.  Summer is the perfect time of year for them, too.  I live in Colorado and I do not have air conditioner in my home (when we built the house the builders assured us we didn’t need it, they were wrong!!!)  so there are several weeks during the hot months that I just don’t want to turn on the oven… A refreshing summer salad is just the way to go!

Here is the next summer salad I am loving, how can you go wrong with pulled pork (my favorite recipe coming soon!)…

Carnitas Ensalada

This recipe is adapted from Paleo Periodical.

Ingredients for 4 salads:

1 lime, juiced

1/4 cup olive oil

1 garlic clove, minced

1/4 cup pickled jalapenos, chopped (optional)

salt and pepper, to taste

6-8 ounces mixed green salad

4 ounces red cabbage, finely shredded

1/2 cup cilantro, chopped

12-16 ounces shredded pulled pork (3-4 ounces per salad)

2 avocados, sliced

1/2 cup pumpkin seeds, lightly toasted

  • In bottom of large salad bowl, whisk together lime juice, olive oil, garlic, jalapenos and S&P. Add lettuce greens, cabbage, and cilantro. Toss to combine.
  • Divide the tossed salad evenly between 4 salad bowls or plates, top with warmed shredded pork, avocado and pumpkin seeds.  Enjoy!

This recipe is shared at:

Fight Back Friday, Summer Salad Sundays

Slightly Indulgent Tuesdays, Fat Tuesday

Tasty Tuesday, Gluten-Free Wednesdays

Easy Summer Salads Series…Classic Cobb Salad

I love salads.  Summer is the perfect time of year for them, too.  I live in Colorado and I do not have air conditioner in my home (when we built the house the builders assured us we didn’t need it, they were wrong!!!)  so there are several weeks during the hot months that I just don’t want to turn on the oven… A refreshing summer salad is just the way to go!

In the next few posts I’m going to share a few recipes for my favorites right now…

Classic Cobb Salad

This recipe is adapted from Food Network.

Ingredients for 4 salads:

8 strips of bacon, cooked and crumbled

2 scallions, sliced

24 cherry tomatoes, sliced in half (or 1 large tomato, seeded and chopped)

1 large avocado, chopped

4 hard-boiled eggs, chopped

8 ounces, cooked chicken breast or thighs, chopped

1 cup cucumber, peeled, seeded and chopped

8 ounces chopped lettuce

Dressing of choice… I like cheater homemade ranch (recipe to follow) or if you eat dairy the traditional dressing for a Cobb salad is blue cheese (recipe to follow).

  • Prep ingredients as instructed in the above ingredient list.
  • In a large bowl toss the lettuce with your dressing, season with salt and pepper and then divide evenly between 4 plates.
  • To garnish each salad, make a row of each on top of the lettuce; avocado, chicken, tomatoes, cucumber, scallions, bacon and eggs.
  • Serve immediately.

Cheater Homemade Ranch Dressing:

1/4 cup homemade mayonnaise

1 T. Penzey’s Sunny Paris Seasoning

2 T. cold water

In a small bowl combine seasoning and water and allow to set for 5 minutes.  After 5 minutes, pour reconstituted seasoning into 1/4 mayo and mix until well combined.  Chill for at least 30 minutes.

Classic Cobb Blue Cheese:

1/4 cup extra virgin olive oil

juice of 1/2 lemon

4 ounces blue cheese or Gorgonzola

In a medium bowl whisk together the olive oil and lemon juice, season with salt and pepper.  Whisk in blue cheese until well combined.

This recipe is shared at:

Slightly Indulgent Tuesdays, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesday, Whole Foods Wednesday, Beyond the Peel, Tastetastic Thursday, Fight Back Friday, Summer Salad Sundays

Herb-Marinated Pork Tenderloin and Oven-Roasted Green Beans

Herb Marinated Pork Tenderloin & Oven-Roasted Green Beans

I rarely eat out…which means I cook A LOT!  Don’t get me wrong, I love it but sometimes I just don’t have the energy to create a new recipe so I head to the internet for inspiration…these recipes are inspired by two great chefs from the Food Network, Ina Garten and Emeril Lagasse.  Both original recipes can be viewed at http://www.foodnetwork.com by clicking on the recipe title, I only tweaked the measurements slightly and of course added some bacon!  This was essentially a one pan and one baking sheet meal, easy prep and quick clean-up!

Herb-Marinated Roasted Pork Tenderloin

Ingredients

  • 1/2 lemon, zest grated
  • 1/4 cup freshly squeezed lemon juice (4 to 6 lemons)
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic (2 cloves)
  • 2 teaspoons minced fresh rosemary leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon Kosher salt
  • 1 pork tenderloin (about 1 pound)
  • Freshly ground black pepper
  • 1 tablespoon coconut oil, ghee, butter or lard

Directions

Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloin and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloin from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloin generously with salt and pepper. Heat 1 tablespoons coconut oil (or your fat of choice) in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloin on all sides until golden brown. Place the saute pan in the oven and roast the tenderloin for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloin to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it’s just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Oven-Roasted Green Beans with Shallots and Bacon

Ingredients

  • 1 pound green beans, rinsed and ends trimmed
  • 3 slices sugar/nitrate-free bacon
  • 1 shallot, chopped
  • 2 teaspoons minced garlic
  • Celtic sea salt
  • Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Line a large baking pan with foil or parchment paper.  In a large skillet over medium-high heat fry bacon until crisp, remove to paper towels to drain, once cool crumble and set aside.  Reserve bacon grease by straining into a bowl and set aside to cool.  In a large bowl combine green beans, shallots, garlic and 2 tablespoons of the reserved bacon grease.  Add salt and pepper and toss, making sure all the vegetables are coated evenly with the bacon grease and spices.  Spread onto the prepared baking sheet.  Roast in the oven for 18 – 22 minutes, stirring halfway through baking.  The green beans will be slightly caramelized and wrinkly when done, some will be crispy.  Serve warm and topped with the reserved crumbled bacon.

This recipe is shared at:

Fight Back Friday, Fresh Bites Friday, Friday Food Flicks, Make Ahead Monday, Fat Tuesday, Slightly Indulgent Tuesday,

Tasty Tuesday, Gluten-Free Wednesday, Whole Food Wednesday

Jicama and Sausage Breakfast Pie

Check out that jicama crust!

Everyone says that breakfast is the most important meal of the day…I don’t know whether or not that’s true but I DO know it’s my favorite meal of the day…even if I’m eating it at 6 o’clock in the evening!  Since starting the Whole 30 Program I’ve been dairy-free which really made it difficult to navigate most of my previous breakfast go-to recipes which usually contained some sort of dairy (cream, butter, raw milk cheese, Parmesan…).  Oh sure, I was able to adapt my omelets and frittatas easy enough but some of my favorite breakfast casseroles just don’t work without the dairy!   This recipe is an adaptation of Jan’s Sushi Bar’s Sausage Mushroom Breakfast Casserole, her recipe calls for sweet potatoes as the crust, which is absolutely wonderful, I just prefer a lower carb/glycemic breakfast (and one that I can eat everyday).  I have often used jicama as a substitution for potatoes in latkes or hash browns and it worked beautifully in this recipe as well.  This is a really hearty, filling dish that would be great for any meal of the day and it keeps well for leftovers, too.  Now, I will say that this recipe is a bit labor intensive, nothing difficult, just a lot of steps…you won’t be disappointed though, it’s totally worth it!  I know that in these pictures it looks like I’ve loaded the casserole up with lots of gooey cheddar cheese but the bright yellow color is actually from my pastured eggs from Larga Vista Ranch, the yolks are always SO yellow!

Layers of yummy goodness!

Jicama and Sausage Breakfast Pie

serves 4

12-14 ounce jicama (weight is before peeling and shredding)
8 ounces ground pork, seasoned** (or your favorite breakfast sausage)
4 ounces white mushrooms, sliced
1  tablespoon coconut oil, divided
1/2 medium roasted red bell pepper, peeled, seeded and chopped (I used Mediterranean Organic jarred peppers)
1/4 large onion, diced
6 eggs
3 ounces coconut milk (1/4 cup + 2 tablespoons)
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided

Preheat the oven to 375 F. Grease a glass pie pan or an 8×8 Pyrex dish with 1/2 tablespoon of the coconut oil.

Peel the jicama and run it through the shredder disc of your food processor, or shred it using the large holes of a box grater. Place the shredded jicama in a large bowl and generously sprinkle with 1 teaspoon salt, stir and then set aside.

Crumble the sausage into a large, heavy skillet and cook over medium-high heat until no longer pink. Remove with a slotted spoon to a medium bowl and set aside.

Without draining the fat, reduce the heat slightly and add the mushrooms in a single layer to the skillet. Don’t crowd them – you want them nicely browned and almost crisp.  Too many in the pan at once will cause them to steam, rather than brown, once they begin to give off moisture. Cook them in batches if necessary. Once they are nicely browned, remove with a slotted spoon and add them to the sausage.  (I know you may want to just throw them all in the pan and be done with it but this step is important…the crispy mushrooms add a lovely texture to the casserole…don’t skip it!)

Add 1/2 tablespoon of the coconut oil to the skillet and reduce the heat to medium-low. Cook the onions until soft and golden, about 5 minutes. Remove with a slotted spoon, and add to the bowl with the sausage and mushrooms.

Lightly toss the roasted, chopped bell pepper with the sausage, mushrooms and onions. Set aside.

Pour the shredded jicama into a colander lined with a kitchen towel and squeeze as much liquid out as possible.  Return them to a dry bowl and toss them with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then spread them over the bottom and sides of the greased baking dish (just the bottom if using an 8×8 dish). Sprinkle the sausage/mushroom mixture evenly over the jicama, covering it as completely as possible.

In a large bowl, whisk the eggs and coconut milk together with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper until well-blended. Pour the egg mixture over the sausage and jicama in the baking dish, making sure the eggs are distributed evenly.

Cover the dish with foil and bake for 35-40 minutes, until the eggs are set and a knife inserted in the center comes out clean. Remove the foil and return to the oven for another 10-15 minutes to brown the top. Allow to rest for 10 minutes; cut into 4 equal portions and serve.

**I use fresh ground pork and season it to my liking for breakfast sausage rather than buying pre-made breakfast sausage because most of them contain some sort of sweetener…

Here is what I use for 8 ounces of ground pork:

1/2 teaspoon celtic sea salt

1/2 teaspoon white pepper

1 teaspoon ground sage

1/2 teaspoon dried thyme

1/4 teaspoon dried rosemary

1/4 teaspoon cayenne

1/4 teaspoon crushed red pepper flakes

1/8 teaspoon ground nutmeg

Voila! Dairy-Free Breakfast Pie!

This recipe is shared at:

Fight Back Friday, Fresh Bites Friday & Monday Mania

Fat Tuesday, Slightly Indulgent Tuesday & Tasty Tuesday

Gluten-Free Wednesdays & This Chick Cooks

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