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
Honey Balsamic Roasted Brussels Sprouts
Prep Time 5 mins Cook Time 20 mins Servings: 4
- 1 1/2 lbs. Brussel sprouts
- 3 tbsp olive oil separated
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp balsamic vinegar
- 2 tsp honey
Preheat oven to 425°F.
Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
- Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
- In a large bowl, toss Brussel sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
- Transfer the Brussel sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
- Place Brussel sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve
I have always remembered this soup from my adolescent years for some reason. I was looking for something different for dinner with friends in place of a salad. Too warm for regular hot soup and we happened to have a box of strawberries in the fridge. Pinterest showed me this wonderful and simple recipe!
TIP – Whether it’s a salad or cold soup, I always freeze my bowls before serving time!
Chilled Strawberry Soup
Author: This Mess Is Ours Prep time: 2 hours 15 mins
Total time: 2 hours 15 mins Serves: 4 cups
This soup only takes about 15 minutes of time to prepare but be sure to let it chill for 2 hours before serving so that the flavors intensify.
- 3 cups sliced fresh strawberries, preferably organic
- 1 cup plain Greek yogurt
- ½ cup white grape juice (or white wine)
- 3 tablespoons raw honey (one tablespoon was sufficient)
- freshly ground black pepper
- sliced fresh strawberries
- 1 or 2 radishes, cut into thin shreds with a grater or mandoline
- fresh mint
- In a food processor or high powered blender process the 3 cups of sliced strawberries, Greek yogurt, white grape juice, and honey until smooth. Stopping periodically to scrape the sides. Cover and chill for 1½- 2 hours. Garnish with freshly ground pepper, sliced strawberries, shredded radishes, and bits of mint. Serve immediately. NB…dont skip the radishes, they were awesome!
Super supper meal! It does require a little time for marinating the shrimp, otherwise it is a KISS recipe! Instead of brown rice, I prepared some of the…you guessed it…Costco Ancient Grains!
Honey Garlic Shrimp
- 1/3 cup honey
- 1/4 cup soy sauce (I use reduced sodium)
- 1 Tablespoon minced garlic
- optional: 1 teaspoon minced fresh ginger
- 1 lb. medium uncooked shrimp, peeled & deveined
- 2 teaspoons olive oil
- optional: chopped green onion for garnish
- Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
- Place shrimp in a large zipped-top bag or Tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and prepared the Ancient Grains according to the directions).
- Heat olive oil in a skillet over medium-high heat. Place drained shrimp in the skillet. Cook shrimp on one side until no longer pink– about 45 seconds– then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
- Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.
TIP…when a recipe calls for minced ginger, I take out some of the ginger I keep in the freezer. Whenever I need some, I just grate it, rind and all depending o the amount I need, into the dish and put the ginger back in the freezer.
ATTENTION GROCERY SHOPPERS! I just thought you might be shopping today for tyhe weekend dinner so I am posting this great salad recipe early this week. It is incredibly easy to make. We used seedless green grapes and toasted almonds, but the choice is yours. So get in your car and go buy these ingredients!
Grape, Avocado and Arugula Salad
- 6 cups fresh arugula, loosely packed
- 2 cups halved seedless grapes, red or green or a mix
- 1 avocado, peeled, pitted and diced
- 1/2 cup crumbled goat cheese
- 1/2 cup chopped toasted walnuts or pecans
- half a small red onion, peeled and thinly sliced
- balsamic vinaigrette (ingredients below)
White Balsamic Vinaigrette Ingredients:
- 1/3 cup extra virgin olive oil
- 3 Tablespoons white balsamic vinegar (or traditional balsamic vinegar)
- 2 Tablespoons honey or agave nectar, to taste
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly-cracked black pepper
To Make The Salad:
Add salad ingredients to a bowl, and drizzle with vinaigrette. Toss to combine. Serve immediately.
To Make The Vinaigrette:
Whisk all ingredients together for 30 seconds until combined.
What to do with ground lamb? Meatballs…maybe. Burgers…another maybe. In the end I came across this pie recipe on Pinterest…not a surprise. It was fantastic! You will never make a traditional shepherds pie after you try this one.
Moroccan Shepherd’s Pie With Sweet Potato (Our Four Forks)
Prep time 30 mins Cook time 40 mins Total time 1 hour 10 mins Serves: 4-6
- 1 lb. grass-fed ground lamb or beef (omit for vegan)
- 3 cups cooked chickpeas (or 2 15 oz. cans drained) (optional for meat version)
- 1 tablespoon olive oil
- 1 white onion, chopped
- 1 red onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon grated fresh ginger root
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon chili powder
- 1 teaspoon honey (optional)
- 2 cups chopped plum tomatoes (about ¾ 28 oz. can, drained)
- ½ cup stock (vegetable, chicken or beef) + salt to taste
- ½ cup currants or raisins
- ½ bunch cilantro, stems removed, chopped
For the mash:
- 1 lb. sweet potatoes, peeled and cut into chunks (use white if you don’t have any sweet potatoes) OR…use the instant Idaho brand potatoes and just add the spices…
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons non-dairy milk (more if needed)
- Brown the ground meat in a large skillet over medium high heat.
- Remove meat from skillet and set aside.
- Add olive oil to the pan along with the onions, garlic, ginger, spices and salt and cook for 8-10 minutes until the onion is softened.
- Return the meat to the pan (if using) along with the honey, tomatoes and stock.
- Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.
- Add chickpeas (if using), currants, and chopped cilantro, stir and remove from heat.
- Season with salt and pepper to taste.
For the mash:
- Boil the potatoes in salted water for 15 minutes or until tender.
- Drain well and add the olive oil, cumin, garlic powder, salt and milk.
- With a hand blender (or potato masher), blend until they reach a creamy consistency.
- Preheat oven to 350 degrees Fahrenheit.
- Fill a 13 in x 9 in casserole dish with the filling and spread the mash on top.
- Bake for 40 minutes until the topping is beginning to brown.
- Garnish with extra chopped cilantro, if desired.
Good use of leftover pork loin roast!
Sesame Noodles with Pork by Stacey Snacks
- 1/2 box linguine (8 oz.)
- leftover cooked pork tenderloin (I used half a tenderloin, about 1/2 lb.), shredded
- handful of cilantro
- 1 carrot, cut into ribbons w/ a vegetable peeler
- handful of chopped scallion or chives
- sesame seeds
- canola oil for the frying pan
- 2 garlic cloves, chopped
- 2 tbsp sesame oil
- 2 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 1 tbsp honey
- 1/8 tsp or squirt of Sriracha sauce (or hot chili sauce)
In a large heavy skillet, heat the canola oil and cook your garlic only 2 minutes until fragrant and transfer to a bowl.
Add the rest of the sauce ingredients to the garlic and whisk together. Set aside.
Cook your pasta and drain. Add the pasta back into the skillet (you may need to add some more canola oil) and toss around with tongs.
Add the leftover pork and pour the sauce over the noodles and pork to combine, tossing to heat thru.
Empty the contents into a big bowl and add the carrots, cilantro, green onions and sesame seeds and mix together. You can refrigerate and serve cold, but we liked it warm like Lo Mein noodles.
My usual recipe is with chopped rosemary and garlic – Tuscan tuna steaks. Time for a change and I found this one on Pinterest. Its really straight forward and turned out really well. I chose to serve it with a few cremini mushrooms, fried lightly with olive oil, a little butter and lots of garlic. Of course, you could serve it with rice.
Lemon Dill Tuna Steaks
1. 1 Lb. Ahi Tuna Steaks (thawed)
2. 2 Tb Olive Oil
Lemon Dill Sauce
1. Juice of 1/2 Lemon
2. 1 teaspoon Fresh Chopped Dill
3. 2 Tablespoons Olive Oil
4. Small Pinch Salt/Pepper
5. 1/2 teaspoon Whole Grain Dijon Mustard
6. 1 teaspoon Honey
1. Allow tuna steaks to sit at room temperature for 30 minutes before cooking.
2. Coat tuna steaks with olive oil, salt and pepper while preheating skillet over Medium heat.
3. Cook steaks approximately 2-3 minutes per side (depending on thickness)
4. Combine all lemon dill sauce ingredients until fully blended.
5. Serve tuna steaks with lemon dill sauce.
This recipe is quick and tasty…
Glazed Balsamic Chicken (Canadian Living)
• 1/4 cup (60 mL) all-purpose flour
• 1/4 tsp (1 mL) each salt and pepper
• 4 boneless skinless chicken breasts
• 2 tbsp (30 mL) vegetable oil (do NOT use olive oil as it heats too quickly)
• 3 cloves garlic, minced
• 1/2 tsp (2 mL) crumbled dried sage or rosemary
• 1 cup (250 mL) chicken stock
• 2 tbsp (30 mL) balsamic vinegar
• 2 tsp (10 mL) liquid honey
• 1 tbsp (15 mL) chopped fresh parsley
• In shallow dish or plastic bag, combine flour, salt and pepper. Add chicken and turn or shake to coat.
• In large nonstick skillet, heat half of the oil over medium heat; fry chicken, turning once, until no longer pink inside, 12 minutes. Remove to plate and keep warm.
• Add remaining oil to pan; cook garlic and sage just until golden, about 1 minute. Sprinkle with any remaining flour; cook, stirring, for 30 seconds. Stir in stock, vinegar and honey; cook until thickened enough to coat back of spoon.
• Return chicken and any accumulated juices to pan, turning to coat; cook until chicken is glazed, about 1 minute. Sprinkle with parsley.
I came across this recipe from my friend in Toronto who has a blog, Closet Cooking. Indeed, it was great! Check out Kevin’s blog at www.closetcooking.com
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4
A quick, easy, light and tasty Chinese orange chicken dish that is way better than takeout!
• 1 tablespoon oil
• 1 pound boneless and skinless chicken breasts or thighs, cut into 1 inch pieces
• 1/3 cup orange juice
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon chill sauce such as sambal oelek or sriracha
• 1 tablespoon orange zest, grated
• 1 clove garlic, grated
• 1 teaspoon ginger, grated
• 1 tablespoon water
• 1 tablespoon cornstarch
• 1/4 cup green onion, sliced (optional)
1. Heat the oil in a pan over medium-high heat, add the chicken and cook until cooked through, about 2-4 minutes per side.
2. Add the mixture of the orange juice, honey, soy sauce, rice vinegar, chill sauce, garlic, ginger and the mixture of the water and the corn starch, toss to coat and cook until the sauce thickens, about a minute.
3. Remove from heat and serve garnished with sliced green onions.
Option: Replace some or all of the honey with orange marmalade.
Option: Add some vegetables to the mix such as broccoli, peas, peppers, etc.