Category Archives: Main Dishes
After finally getting together all of the ingredients to make MY OWN peameal bacon, I was ready to savour the flavour of a peameal bacon roast! For those not familiar with peameal bacon, it is an Eastern Canadian thing. A pork loin is brined for 5 days and rolled in a crust of cornmeal and placed in the refrigerator for a few days before slicing OR freezing for future use. If any of you are interested in the recipe for making your own peameal bacon, drop me a line. For now here is the roast recipe…
Maple Peameal Bacon Roast
- 1 – 3 1/2 lb. peameal bacon
- 1/2 cup maple syrup
- 2 tablespoons Dijon mustard
- 2 teaspoons fresh chopped rosemary
- 1 teaspoon fresh black pepper
- 1/4 teaspoon sea salt (optional)
Preheat oven to 350 F or 180 C
- Cut six 1 inch slits across the roast. Place on a rack in a large rimmed baking pan lined with foil.
- Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush the mixture over the roast.
- Bake in centre of oven for 25 minutes and baste with remaining mixture.
- Bake for another 50 minutes OR until thermometer registers 130 F/55 C
- Let rest for 5 minutes before slicing.
Makes a great dinner with some roasted vegetables of mashed potatoes and a side dish of green beans!
Recently we were able to find some parsnips here in Mexico. I found this recipe some time back and found it amongst my other recipes…too late! We already had eaten the parsnips…darn! Nevertheless I ventured forth with this recipe omitting the parsnips. It still is a great recipe. Maybe next time if I ever find parsnips again…
Honey Mustard Pork Chops with Parsnip and Broccoli
- 2 Pork Chops, Thick cut bone in pork chops
- 400 g Parsnips (omitted this time) *
- 350 g Broccoli
- 1 Tbsp Strong English Mustard
- 1 Tbsp Wholegrain Mustard
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Honey
- 35 g Butter
- Salt and Pepper, to taste
- Bring a pan of water to the boil and add a generous amount of salt. *
- Peel and cut the parsnips in half and then add to the boiling water and parboil for 10 minutes. *
- Trim up your pork chops, I like to French trim mine because it means less mess fingers when I pick up the bone to gnaw it clean later.
- Break your broccoli down into florets.
- After your parsnips have been boiling for 10 minutes remove from the water and place in a sieve to steam dry for 2-3 minutes. *
- Heat a pan that will transfer to the oven over a high heat.
- Mix together the mustards, honey and Worcestershire sauce and season with salt and pepper to taste.
- Melt the butter in a hot pan and then toss in the parsnips and caramelize for 4-5 minutes to get a nice colour. *
- Season the pork chops with salt and pepper and nestle into the pan.
10.Pour over the honey and mustard sauce.
- Add in the broccoli and roast in the oven for 30 minutes or until the thickest part of the pork chop reaches 58°C or 135°F.
- Rest with a lid on for 5 minutes or until the temperature of the chop reaches 62°C or 145°F
This marks recipe 350 on buenprovecho.me. At this point I have decided to end the blog, but it will remain accessible to my many followers. Thanks for following along all these years. Hopefully you’ve found a few that you enjoyed…
These were quite awesome, especially since we both love French Onion Soup! Fairly easy to make as well. This recipe serves four as indicated, but since I only wanted to do TWO chops, I halved all of the ingredients except the olive oil. I didn’t want the onions to BURN! As you can see by the photo, I served it with fresh roasted asparagus, adding some Parmesan cheese flakes a few minutes before they were done in the oven.
FRENCH ONION PORK CHOPS
Serves: 4 Prep Time: 25 minutes Cook Time: 30 minutes
1 tablespoon olive oil
4 large sweet onions, sliced
7-8 fresh thyme sprigs (plus additional for garnish, if desired)
1 teaspoon salt (plus additional for the pork chops)
½ teaspoon pepper (plus additional for the pork chops)
1 tablespoon butter
3/4 cup beef stock (I use low-sodium)
¼ cup dry red wine
4 boneless pork chops (seasoned with salt and pepper)
4 teaspoons Dijon mustard
4 ounces shredded Swiss cheese
2 or 3 Baby Portobello mushrooms sliced
-Preheat oven to 325 degrees.
-In a large, oven proof skillet over medium heat, caramelize the onions in the olive oil along with the thyme sprigs (about 15 minutes), stirring occasionally. Add the beef broth, butter, salt and pepper. Five minutes before the onions are caramelized, add mushrooms.
-Simmer to reduce the broth (about 5 minutes).
-Remove the caramelized onions to a bowl and keep warm, Wipe out the skillet with a paper towel.
-Pat the chops with a paper towel to dry. Spread Dijon mustard on both sides of the chops and season each with salt and pepper to taste.
-Return the skillet to medium/high heat and brown the pork chops on both sides (approximately 3 minutes per side). Remove chops to a plate.
Sooo…my spouse bought this Paderno spiralizer a year ago..new toy…lol. We have only used it a handful of times. Since we started our low carb diet we are now using it more. We love lasagna, but low carb means no pasta or breads. Et voila, with Pinterest I discovered this recipe. We have served it to our guests and they loved it too! It tastes wonderful!!! Don’t tell anyone it is low carb… shown here with a green salad with radish sprouts.
Keto Lasagna with Zucchini Noodles Author Vicky | Tasteaholics.com
Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes
Servings 4 Calories 544 kcal
- 16 oz. ground beef
- 1 cup Rao’s marinara sauce * (see below)
- 1 zucchini large
- 10 oz. ricotta cheese
- 4 oz. mozzarella cheese shredded
Preheat oven to 350 degrees F. Peel zucchini into strips and leave out the seedy core. Salt and let sit for 15 minutes and blot with paper towels.
Brown ground beef in pan and add marinara. Season well with salt and pepper.
Layer into a small casserole dish: meat, zucchini, ricotta, meat, zucchini, ricotta, mozzarella.
Cover with foil and bake for 30 minutes. Broil uncovered for 2-3 minutes to brown the top.
- Rao’s Marinara Sauce (Pinterest recipe)
Makes 7 cups
- Four 28-ounce cans whole tomatoes (I used four cans of Kirkland tomatoes)
- 1/2 cup olive oil
- 6 tablespoons minced onion
- 4 cloves garlic, peeled and minced
- Coarse salt and freshly ground pepper
- 12 leaves fresh basil, torn (optional)
- Pinch of dried oregano
- Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrane; set aside. OR…just use as is if using Kirkland brand…
- Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds. Stir in tomatoes and reserved juices; season with salt. Increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
- Stir in basil, if using, oregano, and season with pepper; continue cooking 1 minute more. Remove from heat and serve.
- Amount Per Serving
- Calories 544 Calories from Fat 369
- Total Fat 41g 63%
- Saturated Fat 18g 90%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 139mg 46%
- Sodium 487mg 20%
- Potassium 530mg 15%
- Total Carbohydrates 6g 2%
- Dietary Fiber 2g 8%
- Sugars 3g
- Protein 34g 68%
- * Percent Daily Values are based on a 2000 calorie diet.
The salmon recipe was awesome, but I really did not enjoy the salsa. I will search out a different low carb one asap. Try it! You might like it…LOL. I have shown it here with the cauliflower rice. The salmon is buried underneath the salsa…sorry.
Grilled Salmon with Avocado Salsa
2 lbs. salmon
1 tbsp olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
½ tsp ancho chili powder (used regular)
1 tsp black pepper
Avocado salsa ingredients:
1 avocado, chopped
½ small red onion, chopped
Juice from 2 limes
2 tbsp finely chopped cilantro
dash of salt
1. In a small mixing bowl combine salt, cumin, paprika, onion powder, ancho chili powder and black pepper.
2. Rub the salmon fillets with the olive oil and rub with the spice mix.
3. Grill the salmon on medium heat for about 3-5 minutes or until desired doneness.
4. Mix the avocado, red onion, chopped cilantro, salt and juice from the limes in a small mixing bowl. Top the salmon with the avocado salsa.
Recipe by The Recipe Critic at https://therecipecritic.com/2014/07/grilled-salmon-avocado-salsa/
You just can’t have one without the other, as the old song used to say! Oh, that was love and marriage….for those old enough to remember. I had purchased ground pork and ground beef to make Low Carb Crustless Taco Pie. Since I did not use all of the pork I had fresh ground pork to use up. Pinterest again! There was also some leftover chicken breast from the rotisserie chicken I had purchased. Clean out the fridge!!! Today you are getting both recipes…..
Chinese Pork Meatballs
∙ Makes 20 meatballs
- 1 lb. Ground pork
- 3 Garlic cloves
- 1 tsp Ginger
- 2 tsp Soy sauce
- 2 tsp Brown sugar
- 1 tbsp Cornstarch
- 1 tsp Five-spice powder
- 2 pinches White pepper, ground
- 3 tbsp Peanut oil
In a large bowl, combine the pork, cornstarch, ginger, garlic, brown sugar, soy sauce, five-spice powder, and pepper, and mix well.
Roll 1 heaping tablespoon of pork mixture into a ball and continue until all the pork mixture is used.
In a wok over medium heat, heat the peanut oil. Using a wok spatula, spread the oil to coat enough of the wok surface to fry about 10 meatballs at a time. Lower the meatballs into the wok in batches.
Cook without moving for about 2 minutes, or until the bottoms are cooked through. Use the spatula to carefully rotate the meatballs to cook on the other sides.
Keep rotating the meatballs gently until cooked through.
For a heavenly dipping sauce, combine equal parts low-sodium soy sauce and honey.
Chinese Fried Rice Serves: 4
- 4 cups cooked brown or white rice
- 1 cup frozen peas and diced carrots
- 1 egg, whisked
- ⅓ cup soy sauce
- 1 tablespoon oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon ground ginger (optional)
- 3 green onions, diced
- Add veggies and oil to a large pan or skillet and sauté for 3-4 minutes until cooked through. Scoot all of the veggies to one half of the pan. Add egg and allow to cook for 1 minute, then scramble it with a spoon or spatula and stir in with veggies.
- Add rice to pan. Add soy sauce and stir over medium heat for 6-8 minutes until browned. Sprinkle remaining seasonings over the rice and stir another 1-2 minutes. Remove from heat and stir in green onions.
Too many string beans from Costco AGAIN! What to do? Stir fry of course. Hope you enjoy this recipe with or without the rice…
Shrimp and Green Bean Stir Fry
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1/2 pound large shrimp-shelled, deveined and cut into 1-inch pieces (I cheated and used a dozen frozen, cooked shrimp – no need to thaw)
- 1/2 pound green beans, thinly sliced 1/4 inch thick on an extreme diagonal
- 1 or 2 sliced radishes (optional) seriously, I have started cooking radishes in my stir fries)
- 1/4 cup chicken stock or low-sodium broth
- 1 tablespoon Asian fish sauce
- Freshly ground pepper
- OPTIONAL RICE
Heat a wok until very hot.
Add the vegetable oil and heat until shimmering.
Add the garlic and stir-fry for 10 seconds.
Add the shrimp and a pinch of salt and stir-fry until the shrimp are just beginning to turn pink, about 30 seconds.
Add the green beans and radishes and 2 tablespoons of the stock and stir-fry until the beans soften slightly, about 3 minutes.
Add the remaining 2 tablespoons of stock along with the fish sauce and a generous pinch of pepper and stir-fry until the shrimp are cooked through and the beans are crisp-tender, about 3 minutes longer.
Serve right away.
I know it sounds a little odd, but this is a very good dish served with rice or maybe Costco Ancient Grains. As usual my slow cooker had it ready in three hours on HIGH, contrary to what the recipe says. It seems every time I use my SC I have the same problem. What do the rest of you find? Mine is a Hamilton Beach with setting – High, Low and Warm. I can never go away and leave it even on LOW…grrr. Be aware…
- 1.5 lb. trimmed flank steak
- 2 cups sliced onions
- 1/2 cup packed brown sugar
- ½ cup reduced sodium soy sauce
- ½ cup water
- 1 T. quick cooking Tapioca, crushed
- 1 T. grated fresh ginger
- 5 cloves garlic, minced
- 2 green onions, sliced (whites and greens separated)
- 3 cups hot cooked rice (or Ancient Grains)
- Cut meat into 6 portions. In a 3.5 cup slow cooker combine meat and sliced onions.
- In a medium bowl, mix the next 6 ingredients (through garlic). Pour over the meat. Sprinkle with WHITE portions of the green onions
- Cover and cook on LOW 8 to 10 hours…or HIGH for 4 to 5 hours. (3 in my case!)
- Remove meat, reserving cooking liquid.
- Slice meat across the grain or coarsely shred and return to the cooker.
- Serve over rice and sprinkle with the GREEN portions of the green onions.
Makes 6 servings.
First had this Vietnamese noodle soup in San Francisco, The portions they served were a little large, but awesome.
Spicy Shrimp Pho (http://chefsavvy.com/spicy-shrimp-pho/)
Prep time 10 mins Cook time 20 mins Total time 30 mins Serves: 4
- 4 ounces whole wheat thin spaghetti (I substituted rice noodles for a less heavy Pho)
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 1 tablespoon jalapeno, minced
- 2 tablespoons green onion, sliced thin
- 6 cups low sodium chicken broth
- 1 teaspoon fish sauce (or soy sauce)
- 1 teaspoon sesame oil
- 1 cup button mushrooms, thinly sliced
- 12 ounces large shrimp, uncooked
- ⅛ teaspoon pepper
- 1 tablespoon lime juice
- 1 tablespoon cilantro, chopped
- Cook spaghetti until al dente (or prepare rice noodles according to package)
- Meanwhile add oil to a large pot or dutch oven.
- Add garlic, jalapeno and green onions. Saute for 1-2 minutes.
- Pour in chicken stock, fish sauce and sesame oil. Bring to a simmer.
- Stir in mushrooms and shrimp. Simmer until the mushrooms are tender and the shrimp is fully cooked.
- Take off of the heat and stir in pepper, lime juice, and cilantro.
- Divide the noodles among the 4 bowls and pour the soup on top.
- Garnish with extra lime wedges and cilantro if desired.