Air Fryer Frozen Pork Chop

When you haven't got anything defrosted, just grab a frozen boneless pork loin chop straight from the freezer and pop it in the air fryer. Comes out nicely grilled! 

Ingredients:

1 frozen boneless pork loin chop

Olive oil

Seasoning of your choice

I used Old Bay, garlic powder and dry oregano 

Preheat air fryer to 400°F for 5 minutes. Then place the chop in the basket and fry 5 minutes. Brush with olive oil and sprinkle with your fave seasoning and return to the air fryer for another 1-4 minutes depending on the thickness of your particular piece of meat.  The internal temperature should read 145°F

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Saucy Shrimp Chop Suey

This classic stir fry is quick and easy with juicy, plump shrimp. So saucy you could serve it over rice or noodles. Great busy night dinner!

Ingredients:

2 tbsps vegetable oil

300 g (3/4 lb) shrimp

1 onion, sliced thinly

1 carrot, sliced thinly

1/2 large red bell pepper, sliced thinly

3 large radishes, sliced thinly

3 cups bean sprouts

1 tbsp chopped chives

1 cup chicken broth

2 tbsps hoisin sauce

1 tbsp oyster sauce

2 tbsps soy sauce

1 tbsp grated ginger

2 tsps minced garlic

1 tsp sesame oil

pinch red pepper flakes

1 tbsp cornstarch

black sesame seeds to garnish

Mix the broth, hoisin sauce, oyster sauce, soy sauce, ginger, garlic, sesame oil and red pepper flakes together and set aside. Heat the vegetable oil in a wok to medium high and add the onion, carrot, bell pepper, radishes and chives. Stir fry 5 minutes. Make a well in the center and add the shrimp. Once turning opaque on one side flip and add the bean sprouts. Cook another 3 minutes. Whisk the cornstarch into the sauce and pour into the wok. Mix together and heat through for about 1 minute to thicken. Serve garnished with sesame seeds. Serves 2 

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Chocolate Chip Mug Cookie

This will satisfy your chocolate chip cookie craving in just 60 seconds! Makes 2 so you can share.

Ingredients:

4 tbsps butter, melted

2 tbsps brown sugar 

2 tbsps white sugar 

1/2 tsp vanilla 

1 egg 

5 tbsps flour

3 heaping tbsps mini chocolate chips 

Melt the butter in the microwave for about 15 seconds then add the 2 sugars and vanilla. Whisk in the egg then the flour. When smooth fold in the chocolate chips.  The measurement for the chips is entirely up to you... measure with your heart. Divide the batter into two 4" ramekins, no need to grease. Then pop one at a time into the microwave on high for 1 minute. I know you'll want to dig right in but let it cool slightly before topping with ice cream and going for it. Craving fulfilled! Makes 2

 

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Grilled Pork Loin

Marinating the pork for a few hours lets it absorb all the wonderful flavours it's soaking in. Then cooking up the remaining marinade gives you a fabulous serving sauce! 

1 3/4 lb pork loin

2 tbsps ketchup

2 tbsps Dijon mustard

2 tbsps soy sauce

2 tbsps olive oil

3 tbsps apple cider vinegar

1 tsp dry thyme

1/4 tsp black pepper

1/4 tsp celery seed

1/4 cup brown sugar

Mix everything together except the brown sugar. Place in a ziplock bag with the pork and refrigerate at least 2 hours or overnight. When ready to cook, remove the meat from the bag and pour the marinade into a saucepan. Add the brown sugar to the pan and bring to a boil for 1 minute, then simmer for 10 minutes. Set aside. Grill the pork loin at 350°F for 15 minutes, turning over once. Next, move the pork to indirect heat for another 15 minutes. Using 1/2 the sauce, baste the meat and grill 5 more minutes. The internal temperature should read 145°F. Let rest 10 minutes then slice and serve with the rest of the sauce. Serves 4  

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Lemon Lime BBQ Chicken

Such a fresh, bright citrusy flavoured marinade keeping moisture locked into these barbecued chicken breasts.

Ingredients:

2 boneless skinless chicken breasts (1/2 lb each)

Zest of 1/2 lemon

2 tbsps lemon juice

1 tbsp lime juice

2 tbsps olive oil

2 tsps minced garlic

1 1/2 tsps balsamic vinegar

1 tsp grainy mustard

1 tsp dry oregano

salt and pepper to taste

1 tsp dry minced onion

1/2 tsp smoked paprika

 

Place chicken in a plastic bag or between 2 sheets of waxed paper and roll out to even the thickness of the breasts to about 3/4". Whisk the ingredients together and marinate the chicken for at least 1 hour. Set the BBQ to 400°F and grill 6 minutes per side to an internal temperature of 160°F. Let rest 10 minutes. Serves 2   

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Yummy Oatmeal Applesauce Doggie Cookies

Karma, aka Queen of the House, turned 13 today so she got some special treats like these applesauce oatmeal cookies. Just 2 ingredients! (3 if you count the dab of peanut butter but that's an option)

Ingredients:

1/2 cup unsweetened applesauce 

1 cup rolled oats

PB optional (make sure it doesn't contain xylitol)

Mix the applesauce and oatmeal together and let stand 5 minutes for the oats to absorb the moisture from the applesauce. It should stick together nicely. If too sticky add more oats, if too crumbly add more applesauce.  Then take a tablespoonful and press together. Place on a lined cookie sheet. If going for the peanut butter option make a small divot in the cookie and fill with a scant 1/4 tsp of PB. Bake at 350°F for 15 minutes then cool completely before handing out the treats! Makes 8 cookies

Also had this little treat that her little human nephew didn't care for. Frozen Greek yogurt with a slice of banana. She says he doesn't know what he's missing!!

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Tuscan Chicken Drumsticks

This skillet chicken recipe delivers a tender, juicy bite of chicken in an oh-so-good cream sauce! 

 

Ingredients:

1 lb chicken drumsticks

1 tbsp olive oil

3 tsps minced garlic

1/4 cup finely chopped sundried tomatoes

1 tsp dry oregano

1 tsp dry basil

pinch of fennel seeds

1/2 cup diced red bell pepper

2 garlic scapes, chopped (optional)

1 cup chicken broth

1 cup chopped kale or spinach

1/2 cup 35% cream

1/4 cup parmesan

pinch of chili powder

 

Heat olive oil to medium in a saucepan and brown the chicken on each side, about 10ish minutes. Make a space in the center of the pan and add the garlic, sundried tomatoes, red pepper, garlic scapes and herbs. Stir 1 minute then add the broth to de-glaze the pan. Add kale and simmer on low for 10 minutes or until the chicken is cooked through and has an internal temperature of 165°F. Pour in the cream, add the parmesan and a pinch of chili powder and simmer again on medium low to heat through and slightly thicken. Spoon sauce over chicken and serve. Serves 4  

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