Thursday, May 27, 2010

Pineapple Pork Chops with "Rice"

Pineapple Pork Chops with "Rice"
4 pork chops, trimmed of all visible fat
3 limes
20 oz. can pineapple tidbits/chunks (in its own juice)
1/4 c. cilantro, chopped
2 t. fresh ginger, chopped
3 cloves garlic, minced
1 c. coconut milk
1/4 t. cayenne pepper
1/4 t. ground ginger
pinch sea salt
1 T. coconut oil
1 head cauliflower
macadamia nuts, slightly crushed
avocado slices
-Trim pork chops and marinate (for at least 30 minutes) in: Juice of 2 limes, just the juice from the can of crushed pineapples, cayenne pepper, ground ginger and salt.
-While that's marinating.... Prepare your cauliflower rice and set aside. I use a food processor with the grater attachment. Wash and trim leaves off cauliflower. Cut in big chunks, and grate to a rice-like consistency.  Put cauliflower "rice" in an 8x8 glass pan.
-In a sauce pan, heat 1 tsp. coconut oil. Saute garlic and ginger until it starts to brown. Add coconut milk, pineapple, and the juice of 1 lime. Simmer.
-In a large saute pan heat 2 t. coconut oil. Brown pork chops (about 4 minutes on each side - until golden brown). Remove to a baking dish - on top of "rice." Pour coconut milk mixture over pork chops. Sprinkle with fresh cilantro. Bake for about 12-15 minutes at 350º. Sprinkle with some crushed macadamia nuts. Garnish with fresh cilantro and avocado slices.  Enjoy!

The original recipe for this tasty dish comes from Eat This.  All of these ingredients tasted so good together.  I am still surprised at how yummy cauliflower "rice" is - especially mixed with the pineapple.  This dinner will be enjoyed again in the near future!

Wednesday, May 26, 2010

Pecan Chicken & Brussel Sprouts

If you haven't noticed, I am a big fan of nuts on chicken!  :)  This recipe is so tasty and the side of brussel sprouts was just as good.  I changed the original recipe a bit because I wanted to try applesauce instead of honey.  The brussel sprouts recipe comes from my friends at Primal Eating Modern Table.  I didn't change that one at all - those ladies make up some good recipes!  :)  Yum!

Pecan Chicken
4 chicken breasts
1/2 c. dijon mustard
2 T. applesauce
1 c. pecans
sea salt to taste
Pre heat oven to 350º. In a medium bowl blend together the mustard and applesauce.  Toss the pecans in a food processor and pulse until the nuts are finely chopped.  Pour the chopped pecans on a plate.  Using a paper towel, remove any excess moisture from the outside of your chicken breasts.  Taking one chicken breast at a time, first place the chicken into the mustard/applesauce mixture and coat on both sides.  Transfer chicken to the chopped pecans and again cover both sides.  Place coated chicken into a greased glass 9 x 13 baking dish and sprinkle each chicken breast with just a little sea salt.  Bake at 350º for 45 minutes or until the chicken juices run clear. 

Brussel Sprouts
1 lb. brussels sprouts
1/2 c. chicken broth
3 cloves garlic, minced
2 T. olive oil
Chefs Shake seasoning to taste
Soak the Brussels sprouts in water for 10 minutes prior to prepping to wash dirt and things out of them.
Cut off the ends of the sprouts and cut them in half. Bring the chicken broth to boil in a large skillet and add the  sprouts. Cover and cook for about 10 minutes or until the are tender.  Discard the liquid and then add the oil, garlic, and seasoning. Stir and sauté for 3-5 minutes.

Tuesday, May 25, 2010

Pork Carnitas

I love my slow cooker.  It just makes for such an easy dinner!  This recipe is no exception and it tastes fantastic.  :)  I put this in the cooker before a busy day of running around and it was so nice to just sit and eat dinner when we were ready.  Ahh.....

Pork Carnitas
1 pork tenderloin (about 1 pound)
1/2 c. chicken broth
1/2 c. salsa
1 T. tomato paste
1/4 t. sea salt
1/2 t. garlic powder
1/4 t. fresh ground black pepper
Coat slow cooker with cooking spray.  Cut pork tenderloin into chunks and add to slow cooker.  Combine remaining ingredients in a bowl and pour over pork.  Set slow cooker on high for about 4 hours or low for about 8 hours.

Friday, May 14, 2010

Tuna Stuffed Avocado

I had a friend (thanks Tracee!) recommend I try this recipe.  She found it on Everyday Paleo and raved about how much she and her family liked it.  So, of course, I had to try it.  I changed the recipe just a bit based on what I had at home.  I made this for lunch and it was gone in minutes - it is amazing!  So excited to have this again.  :)

Tuna Stuffed Avocado
1 avocado, sliced lengthwise, pit removed
1 can tuna packed in water
1 green onion
1/2 t. dried dill
1/4 t. garlic powder
pinch celery salt
diced pickles slices (as many as desired)

Olive Oil Mayo
1 egg
1 1/2 T. apple cider vinegar
pinch sea salt
few shakes cayenne pepper
1 t. yellow mustard
1 c. olive oil
In food processor, process egg, vinegar, mustard, cayenne, salt for 5 seconds.  Slowly add olive oil and process for another 5-10 seconds.

Mix together tuna, green onion, pickles, spices. Mix tuna mixture with as much mayo as desired.  Scoop into halved avocados.  Enjoy!

Thursday, May 13, 2010

Teriyaki Steak and Pineapple

My mom just came to visit and I decided to test out a new recipe on her.  She ate it and enjoyed it - a success!  We all enjoyed it actually - even my little picky eaters.  I love it when good food tastes good.  :)  And I am so excited that it is getting warmer so we can get back outside with the grill!  

Teriyaki Steak and Pineapple
1 bottle gluten-free teriyaki sauce
1 pound flank steak
1 can sliced pineapple, drained (or fresh sliced pineapple rings)

Place steak in gallon, sealable bag.  Add whole bottle of sauce.  Make sure bag is sealed; place in refrigerator overnight or up to 24 hours to marinate.  Heat grill on medium heat.  Remove steak from marinade, discard marinade.  Grill steak to desired doneness.  While grilling steak, place pineapple slices on grill and cook on both sides until slightly browned and warm.  Serve the steak hot with grilled pineapple slices.