Honey Garlic Pork Chops

I’m forever on the hunt for pork recipes, as Sean loves it so much but it gets boring just frying a pork chop with rice and salad; through my searches I came across a recipe for honey garlic chicken and I thought, “Well now, I can make that with my pork chops!” And I am so glad I did, these pork chops were delicious! Crispy on the outside and juicy on the inside, all slathered in a sweet, garlicky sauce.. and the best part, they are so healthy for you!

 There are no artificial flavours here; it’s all natural from the fresh garlic! If you are like me and you have “good honey” (for morning tea) and “cheap honey” (for baking) I would advise using your good honey on this one, it will be worth it, trust me.

Honey Garlic Pork Chops

A delicious blend of sweet, salty flavours drizzled over a spiced crunchy pork chop! It’s so quick and easy, you’ll be

Time:

Prep time: 5 minutes // cook time: 20 – 25 minutes // Yields: 4 servings

Ingredients:

4 pork chops

1/2 cup flour

1 TBSP ground ginger

1 tsp ground nutmeg

1 tsp onion powder

1 tsp garlic powder

1/2 tsp cayenne

salt & pepper

1 egg

3 TBSP water

2 TBSP olive oil, divided

1/2 c. honey

1/4 c. soy sauce

5 cloves garlic, minced

Directions:

Preheat oven to 375°, and set a shallow oven-safe pan into the pre-heating oven.

In a shallow dish or bowl, sift together flour, ginger, nutmeg, garlic powder, onion powder, cayenne and pepper; set aside. In a separate bowl, create an egg wash by whisking together egg and water; set aside.

Season pork chops with salt and pepper then, working one at a time, dredge in flour mixture, then dip into the egg wash and dredge again in the flour mixture, pressing to get a nice coating.

Heat 1 TBSP oil in a large frying pan over medium heat, when hot; add the chops to the pan and cook, until crispy and golden, about 5 minutes each side. Transfer chops from the frying pan to hot baking pan and place in oven for an additional 5 – 10 minutes, or until chops are fully cooked through with no pink in the middle.

While the chops are baking, heat 1 TBSP olive oil in a small sauce pot and add garlic, cooking until fragrant, about 1 minutes. Add honey and soy sauce to the pot, whisking until smooth and bring the mixture to a low boil, then reduce heat and let simmer 5 – 10 minutes, until the sauce is slightly thickened.

Bison Chili

We had a very nice cool afternoon the other day, and immediately I knew I wanted to make a chili. I love the hearty flavours of chili, but so rarely make it in the summer because its hot, and its heavy.. so when I saw the storm clouds rolling in I knew I had to take advantage to make one of my favourite comfort foods. Plus, I had this ground bison in my fridge that needed to be used.. and I thought, what better way to use it?

I love how versatile chili can be, you can use pretty much any ground meat and any veggies you want.. you can ramp up the spice with different hot sauces and top it with pretty much whatever your heart desires. You can also eat it over rice, with toast, biscuits.. you name it, chili can pretty much take it. Another reason I absolutely love chili? Lunch for the week! I always make up a huge batch, freeze half for a rainy day, and keep divvy up the rest for lunches during the week!

Bison Chili

An easy to prepare, easy to make absolutely delicious dinner full of protein, nutrients and bold flavours.

Time:

Prep time: 10 minutes // Cook time: 1 hour // Yields: 8 – 10 servings

Ingredients:

• 2 lb ground bison
• 4 cloves garlic, minced
• 1/2 onion, diced
• 1/2 red pepper, diced
• 2 medium carrots, peeled and diced
• 1 28 oz can diced tomatoes
• 2 14 oz cans Heinz chili style beans
• 1 19 oz can black beans, rinsed
• 1/4 cup salsa
• 2 TBSP Chili powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• salt & pepper
• 1 tsp Chili garlic sauce

Directions:

• Heat oil in a large stock pot over medium heat and cook garlic, onion, peppers and carrots until slightly softened, about 3 – 4 minutes. Add ground bison and cook, breaking up as you go, until meat is cooked through. Stir in diced tomatoes, beans, salsa, spices and chili garlic sauce; bring to a boil on high heat and then reduce to low and let simmer at least 1 hour (I tend to let mine cook for a couple hours to really enhance the flavours, the longer it simmers the better it tastes!)
• Serve over rice topped with grated cheese and Greek yogurt, if desired.

Mexican Inspired Corn on the Cob

 Since corn season is starting here on the prairies, and we have some of the best corn available, I have decided to become more adventurous with my flavours. In my (many) hours of searching Pinterest, blogs and cooking magazine sites; I’ve noticed this “Mexican Corn” coming up more and more often. I had never heard of it before a month ago, but after seeing the different variations of flavours I just knew I had to create my own.

[Be sure to fully clean the corn, no one likes silk in between their teeth!]

[Slather with butter and sprinkle with your spice mixture]

Let me tell you, this beats boiled corn on the cob (Yes, that’s how I’ve always done mine) with butter, salt and pepper a million times over. The kernels were so tender, and all the delicious flavours baked right into the kernels topped with the smooth, creamy butter made this corn the star of our dinner! Seriously, next time I want a snack I’m picking up some corn and making this again! and Again! And it was so easy to make, you just have to clean your cobs, butter them and sprinkle with the spices; then the oven does the work for you!

[Bake in foil for 30 - 35 minutes]

Mexican Inspired Corn on the Cob

A delicious Mexican twist on traditional corn on the cob; enhanced by the smooth buttery texture and Mexican spices, this corn is tender and baked to perfection.

Time:

Prep Time: 2 minutes // Cook Time: 35 minutes // Yields: 2 Cobs

Ingredients:

• 2 ears corn on the cob
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• salt & pepper
• 1 TBSP butter, at room temperature

Directions:

• Preheat oven to 375°F
• Remove husks from corn, and rinse to clean; set aside
• Mix together spices, then working one cob at a time generously brush with butter, and sprinkle with spice mixture, turning to coat each side. Wrap cobs individually in aluminium foil and bake for 30 – 35 minutes, or until corn is bright yellow and fully cooked.
• Serve hot, with more butter if desired.

Baked Beef & Bean Burritos

We’ve been getting a reprieve from all the hot weather with a few days of grey and rain, which is good for the trees and grass so I won’t be complaining, plus it’s still warm outside. But the grey does make me want to put away those summery salads and retreat to well known comfort foods and movie nights. And what is better comfort food than burritos? Usually I make mine with ground beef, but I had this left over roast that needed to be used, so I started thinking about the best way to make shredded beef burritos and I came up with this recipe.

These burritos are kind of like chimichangas, except they are baked and not fried because it’s much better for you! It may be comfort food, but that doesn’t mean I want to fry them, they still need to be healthy! Baking them was even better, I did brush them with a bit of oil and the tortilla crisped up very well! One thing, these things hold their heat very well so be careful while you are eating them not to burn your mouth! And maybe make a double batch, because they were flat-out delicious and would make a great lunch the next day!

Baked Beef & Bean Burritos

Time:

Prep Time: 5 minutes // Cook Time: 40 minutes // Yield: 4 Burritos

Ingredients:

• 1/2 onion, diced
• 1/2 red pepper, diced
• 4 cloves garlic, minced
• 3 TBSP pickled jalapenos, diced
• 1 tsp olive oil
• 2 cups cooked shredded beef
• 1 tsp chili powder
• 1 tsp roasted garlic flakes
• 1/4 tsp red pepper flakes
• salt & pepper
• 1 can refried beans with green chilies
• 1/2 c. aged cheddar, grated
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1 tsp chipotle hot sauce
• 4 tortillas

Directions:

• Preheat oven to 375°F
• In a small pot, cook beans over low heat; once hot, stir in 1/4 c. cheese, onion powder, garlic powder, cumin powder and chipotle hot sauce until cheese is melted; keep on low heat, stirring occasionally.
• In a large skillet heat oil over medium heat, add onions, red pepper, garlic and jalapenos. Cook, stirring occasionally, until softened, about 3 minutes; add the shredded beef, chili powder, garlic flakes, red pepper flakes, salt and pepper and stir until mixed together; cook until meat is heated through, about 5 minutes.
• Divide the beans, beef and remaining cheese over 4 tortillas and roll into burritos, place seam side down on a large baking pan and brush lightly with olive oil. Bake for 30 minutes or until slightly golden.
• Serve with salsa, sour cream and guacamole, if desired