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
Needing a great salad for a change? Both of these dressings are incredible and cheaper than the bottled stuff! Sorry, no photos today…
Keto 5 Minute Caesar Dressing
- 3 cloves garlic, finely minced
- 1 ½ teaspoons anchovy paste (I substitute equal amount of fish oil when anchovy paste is not available)
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh lemon juice (about ½ a lemon)
- 1 ½ teaspoons Dijon mustard
- ¾ cup mayonnaise
- Salt and Pepper to taste
Nutrition per 2 Tablespoon – Calories 140, Fat 15g, Carbs 0.8 Protein0.1g.
Keto Garlic Dressing
Servings 16 (of 2 tbsp)
- 4-6 Cloves garlic
- 1/2 Cup Apple Cider Vinegar
- 1 Cup olive oil
- 1/3 Cup Water
- 1 Tbsp Dijon Mustard
- 1/4 Tsp Sea Salt
- 1 Pinch Black Pepper To taste
- (Optional) Fresh herbs (I used parsley)
Making the Keto Garlic Salad Dressing is really simple! – Combine all of the ingredients in a blender and blend until it’s creamy and smooth. You can start with 4 cloves of garlic and add more after you taste the dressing, if you feel like it’s not strong enough.
Nutrition – Calories 123, Fat 13.5g, Carbs 0.5g, Protein 0.1g
Well maybe an overstatement, as I am still looking for the BEST one…LOL. In the interim I tried this one and was quite happy with it overall. Any suggestions you might have would be greatly appreciated as I approach 14000 views on this blog!! Thanks to all of you have stopped by… here is the result with chicken thighs…
Best Chicken Marinade Ever
- 6 Chicken breasts or 3.5 lb. chicken
- 2 tsp Garlic powder
- 2 tsp Rosemary, dried
- 1/2 cup Balsamic vinegar
- 2 tbsp Dijon or spicy brown mustard
- 1/8 cup Lemon juice
- 1/4 cup Soy sauce
- 1/4 cup Worcestershire sauce
- 1 tsp Black pepper, ground
- 3/4 cup Brown sugar ( I cut this back to 1/4 cup so not so sweet)
- 2 tsp Salt
- 1/2 cup Olive oil, extra virgin
- Combine all ingredients, except for chicken, in a large Pyrex measuring cupor mixing bowl and whisk together.
- Remove a half a cup of marinade and reserve for basting the chicken later.
- Place chicken in a large, Ziploc bagand pour marinade over the top. Close securely.
- Marinate for at least 4 hours and up to 24 hours.
- Preheat grill to medium high heat and lightly oil the grates.
- Remove the chicken from the marinade, letting the excess drip off.
- Grill chicken for 5 to 6 minutes on each side or until cooked through.
- Baste the chicken occasionally with the reserved marinade.
- Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving
We are back! On March 10th we flew with two friends to Mexico City for three days and then we flew over to Puerto Vallarta for a few more days to visit with our friends who have moved over there last year. A bonus was seeing our old friends Bruce and Mary who we had last seen four years ago. FYI…Bruce and Mary have a wonderful blog Set Free in Mexico https://setfreeinmexico.com/ if you want to read about their adventures.
Today’s recipe is an easy one…mix the marinating ingredients and pour over the chops, refrigerating for 6 hours or so. After that, just BBQ…
Marinated Grilled Pork Chops
- 4 to 6 pork chops
- ¼ cup low sodium soy sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons vegetable oil
- 1 tablespoon cider vinegar
- 1 tablespoon brown mustard or gourmet mustard blend
- 2 tablespoons brown sugar, packed
- 1 clove garlic finely minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Wash chops and pat dry. Put in a large food storage bag. Combine the remaining ingredients and pour over the chops. Seal the bag and turn to coat the pork chops. Refrigerate for *3 to 6 hours, turning occasionally.
- Grill the chops over high heat for 5 to 7 minutes on each side or until the chops register about 160° on an instant read thermometer.
I was looking for something quick for dinner and I came across our giant bag of meatballs from…you guesses it…Costco. What to do? I didn’t want a tomato sauce for a change and I didn’t want to make a sauce from scratch. I wondered about that can of Campbell s mushroom soup? The result of my search was this quick recipe (ONLY if you use frozen meatballs…LOL)
Swedish Meatballs with Pasta
The Meatballs… (oh, just go buy some!)
1 pound ground beef or ground turkey
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 dash Worcestershire sauce
1 egg, beaten
1 tablespoon vegetable oil
1 can (10 3/4 ounces) Campbell’s® Condensed Mushroom Soup (regular or golden)
2/3 cup (1/2 soup can) water
2/3 cup (1/2 soup can) milk
1 teaspoon Worcestershire sauce
1 green onion, chopped (about 2 tablespoons) or 2 teaspoons dried chives
1 teaspoon jarred minced garlic
Pasta of your choice! IF you insist…
Thoroughly mix the ground beef, bread crumbs, onion powder, dash Worcestershire and egg in a large bowl and shape the mixture into small meatballs. Heat the oil in a 12-inch skillet over medium-high heat. Add the meatballs and cook until they’re well browned. (OR nuke the frozen meatballs a few minutes) Pour off any fat.
Stir the soup, water, milk, 1 teaspoon Worcestershire, green onion, garlic and artificial sweetener in a medium bowl. Add the soup mixture to the skillet and heat to a boil. Reduce the heat to low and cook until the meatballs are cooked through and the soup mixture thickens.
Pour over pasta…
Just realized that one of my favourite go-to recipes has never appeared here! When you get tired of that turkey, my American friends, you might give this dish a try. I’m leaving the kitchen for a few days but wanted to share this with you before I put all the dishes away…LOL…Buen Provecho as always!!
Reg’s Lasagna (easily feeds 8 people)
1 cup diced white onions
1 cup celery chopped
1 cup carrots sliced
1 ½ lbs. lean ground beef and pork mixed (you could use ground chicken or turkey instead)
1 or 2 garlic cloves minced
14 oz. can cubed tomatoes
5 ½ oz. can tomato puree
1 19 oz. jar spaghetti sauce
½ cup red wine (optional)
2 TBSP. Worcestershire sauce
1 tsp. sugar
Salt and pepper to taste
1 tsp. each of basil and oregano
12 lasagna noodles oven ready
2 cups ricotta cheese
1 package fresh spinach stems removed and chopped
1 small package of fresh mushrooms sliced
1 large bag shredded manchego or mozzarella cheese
½ cup grated parmesan (don’t use the Kraft powdery stuff!)
In a little olive oil, brown the carrots, celery and onions until tender and slightly browning. Add in the pork and beef mixture and cook until browned and almost no pink visible. Drain off the fat if there is an excess. Add tomatoes, tomato puree, ½ of the tomato sauce, sugar and seasonings. Cover and simmer for about 45 minutes. Add in the sliced mushrooms and continue to simmer until they appear softened.
While this has been cooking, mix the ricotta cheese with the chopped spinach in a bowl. Set aside.
In a 9 x 13 Pyrex dish pour a little of the remaining tomato sauce and spread over the bottom. Place four noodles in the bottom of the dish. Add ½ of the meat sauce to cover the noodles. Add 1/3 of the grated manchego or mozzarella cheese.
Cover this with four more lasagna noodles. Add the layer of ricotta and spinach. Add four additional lasagna noodles. Cover with the other half of the meat sauce and 1/3 of the cheese.
Add four more lasagna noodles ( if you have no sauce left, heat the remaining half jar of spaghetti sauce and pour over the top noodle layer. Cover with the remainder of the cheese. Over top of this add the Parmesan cheese.
Bake in a 350 degree oven for about 25 minutes. Cover with foil and bake an additional 15 minutes.
Test the noodles with a sharp knife to make sure they are softened. Remove from the oven and let sit before cutting into desired portion sizes.
I make this a few hours before company comes and let it cool before refrigerating. 45 minutes before serving remove from refrigerator to let the dish warm to room temp. Return to 350 degree oven for about 15 to 25 minutes.
Thanks to our departing friends we had some previously frozen ribs to cook. Since I only got them in the afternoon and they were already partially thawed, I had to cook them! Yes, according to the USDA Safe Food Handling website, I could have re-frozen it! If in doubt about safe food handling check the site yourself…
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
My reason for checking the site was that I just recently watched a programme on CBC which identified problems in restaurants as a result of improper handling…wash your hands in hot water before you start this recipe and especially when you are handling the raw ribs! Follow this link for more info – http://www.cbc.ca/player/Shows/Shows/Marketplace/Season+41/ID/2448613655/
So here’s the recipe…
Maple Glazed Spare Ribs
3 lb. baby back ribs
¾ cup maple syrup (what true Canadian has no maple syrup in the cupboard?)
2 T. catsup
2 T. brown sugar
1 T. Worcestershire sauce
½ tsp. salt
½ tsp. dry mustard
Cut ribs into serving sized pieces. Place in roasting pan. Roast at 425F (220 C) for 30 minutes.
In small saucepan, combine remaining ingredients and bring to boil. Pour over ribs after 30 minutes and bake uncovered at 325 F (160 C) for about an hour or until tender. Turn ribs occasionally during cooking.
Makes 6 to 8 servings.
So so hard to find here in Mexico, but if you cannot find it try one of these four substitutions – (my “go-to” is #4). You can usually find horseradish sauce….but pure horseradish is hard to find unless you find the actual vegetable…
#1 – 1/2 cup tomato juice. 1 tsp. horseradish, 1/2 tsp. Worcestershire sauce, 1/2 tsp. vinegar, 1/2 tsp. lemon juice
#2 – 3/4 cups chili sauce, 2 Tablespoons lemon juice, 1 Tablespoon horseradish, 2 teaspoons Worcestershire sauce, 1/2 teaspoon grated onion, dash of hot pepper sauce
#3 – 1 cup salsa or catsup, 1 Tablespoon horseradish, 1 Tablespoon lemon juice, 3 dashes of hot pepper sauce
#4 – 1 cup catsup, 2 Tablespoons horseradish, 2 Tablespoons lemon juice
Just in case you find yourself in the grocery store with a clerk who speaks no English, show them this –
# 1 – 1/2 taza de jugo de tomate. 1 cdta. rábano picante, 1/2 cdta. Salsa inglesa, 1/2 cdta. vinagre, 1/2 cdta. jugo de limón
# 2 – 3/4 tazas de salsa de chile, 2 cucharadas de jugo de limón, 1 cucharada de rábano picante, 2 cucharaditas de salsa inglesa, 1/2 cucharadita de cebolla rallada, pizca de salsa picante
# 3 – 1 taza de salsa o salsa de tomate, 1 cucharada de rábano picante, 1 cucharada de jugo de limón, 3 toques de salsa picante
# 4 – 1 taza de salsa de tomate, 2 cucharadas de rábano picante, 2 cucharadas de jugo de limón