Hearty Lentil Chili. ~. Vegetarian

 

     

Hearty Chili  ~  Vegetarian

This hearty lentil chili is packed with smoky, savory spices, carrots, and bell peppers for rich flavor, satisfying texture, and a nourishing boost of protein. Made with chorizo (easily vegan-adaptable), it can be cooked on the stovetop and ready in about 45 minutes, or prepared in the slow cooker (crockpot) for an easy, hands-off meal.

Like most soups and stews, this lentil chili tastes even better the next day as the flavors deepen and meld. It's a perfect make-ahead chili recipe for healthy, comforting meals you can enjoy all week long.

Best Cornbread recipe will post 3/21/2026

Ingredients:

1/2 onion, chopped
2–3 garlic cloves, chopped
1/2 pound ground meat or chorizo (or use plant-based “ground meat”, turkey, beef, or chicken)
2/3 cups dried brown lentils (8 ounces)
1/3 cup dried split red lentils (or sub more brown lentils, but red makes the chili thicker)
1 carrots, sliced into half rounds, about 3/4 cups
7 1/2 oz can diced tomatoes, with juices
1/4– 1/2 jalapeno, diced (seeds removed)
3/4 teaspoons salt (adjust salt to taste)
1/2 teaspoons ancho chile powder (or sub Mexican chile powder)
1/2 teaspoons Mexican oregano
1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1 cinnamon sticks
1/2 tablespoons molasses (or maple syrup or honey)
3 cups broth or stock (veggie, chicken or beef)
1/2 bell pepper, green or colored, chopped
1/2 tablespoons apple cider vinegar (optional, add to taste)

Directions:

Sauté onion in a pan over medium high heat with oil for 3 minutes until it starts to soften. Add garlic stirring in and add chorizo, sauté for 5 minutes. 

Add lentils, carrots, tomatoes, jalapeño, salt, ancho powder, oregano, smoked paprika, and cumin. Mix together.

Add broth, molasses and cinnamon sticks. Bring to a boil, turn down to a simmer with a vented lid for 30 minutes. 

Add green pepper and simmer 15 minutes more, uncovering it to cook off the liquid. 

Stir in the apple cider vinegar, then adjust the seasonings if needed.

Serve in bowls with sour cream, shredded cheese or avocado and cilantro.

Storage: 

Leftover Lentil Chili will keep in an airtight container for up to 4 days, or can be frozen for 3 months.

The Lentil Chili will have a thicker consistency when slow-cooked in the crockpot.

Slow Cooker Instructions: 

In a skillet, sauté onion in a pan over medium-high heat with oil for 3 minutes until it starts to soften. Add garlic, stirring in, and add chorizo, sauté for 5 minutes.

Add the chorizo mixture into the crockpot along with the lentils, carrots, tomatoes, jalapeño, salt, ancho powder, oregano, smoked paprika cumin broth, molasses and cinnamon sticks.

With the lid on, cook on high for 4 hours or on low for 6 hours. Add in the green peppers in the last 30 minutes of cooking.

Stir in the apple cider vinegar and adjust seasonings if needed.

Thyme And Dijon Seared Pork Tenderloin With Cider Pan Sauce

Thyme and Dijon Seared Pork Tenderloin With Cider Pan Sauce

Pork Tenderloin is the other "White Meat".  I enjoy pork tenderloin for many reasons, being the ease in preparation, the flavor, and the health benefits!  There is a two fold secret to create a delicious crust, then roast it in a glaze until the center is light pink.  Reducing apple cider with warm spices concentrates before the cider is mounted with butter for a Lucious pan sauce. 

Ingredients:

2 (about 1 1/4 lb) pork tenderloins, silver skin removed

2 1/4 teasoons kosher salt, divided

1 1/4 teaspoon black pepper, divided

1 tablespoon Worcestershire sauce

1/2 teaspoon grated garlic

3 tablespoons neutral cooking oil, such as avocado oil

2 tablespoons course ground Dijon mustard, divided

1 tablespoon finely chopped thyme, divided

3 tablespoons cold unsalted butter, divided

2 tablespoons finely chopped shallot

2 whole allspice

2 whole cloves

2 juniper berries (optional)

3 tablespoons apple cider vinegar

1 cup fresh apple cider (see note)

1 tablespoons finely chopped fresh chives

Directions:

Preheat oven to 350*F.  Line a linage rimmed baking sheet with aluminum foil.  Set aside.

Pat the pork tenderloin dry with paper towels.  Remove the silver skin.

Season with 2 teaspoons salt and 1/2 teaspoon pepper, set aside.  Whisk Worcestershire sauce and grated garlic, 1 tablespoon oil, 1 tablespoon mustard,  2 teaspoons thyme, 1/2 teaspoons pepper in a small bowl, set aside.

Heat remaining 2 tablespoon oil in a large stainless steel skillet over a high heat until the oil is shimmering, about 3 minutes.Add the pork turning occasionally until well browned on all sides, 6 to 8 minutes total.

Remove from heat and transfer to a prepared baking sheet.  Brush reserved Worcestershire mixture evenly over pork.  Do not wipe the skillet clean.

Bake pork until an instant thermometer-read,  inserted in the thickest portion of the pork reads 140*F,  (for medium), 15 to 18 minutes, or until desired degree of doneness.  Remove from oven, and let rest for 5 to 10 minutes.

While the pork is baking, melt 1 tablespoon butter in reserved skillet over medium-low heat.  Add shallot, allspice, cloves,  juniper berries (if using), remaining 1 teaspoon thyme, and remaining 1/4 teaspoon pepper.  Cook stirring often until shallow is softened, about 2 minutes.  Add apple cider, remaining 1 tablespoon mustard, and remaining 1/2 teaspoon salt.

Bring to simmer over medium-high heat and cook stirring occasionally  until sauce thickens and is reduced to about 1/3 cup, about 8 minutes.  Remove from heat, discard the spices.  Vigorously stir in chives and remaining 1 tablespoon butter until sauce is glossy and emulsified about 1 minute.

Transfer the pork to a cutting board and cut into 1/2 inch thick slices.  Transfer to a platter and spoon cider sauce over top.  Garnish with additional chives.

 

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Smoky Red Wine - Braised Turkey Legs

Smoky Red Wine–Braised Turkey Legs

Dark turkey meat can stand up to red wine. Lean into that by braising turkey legs in a bottle of Pinot Noir. There’s no risk of drying out anything, and you can pretty much finish it all a couple of days ahead. Serve with your favorite mash and side vegetables, or do Thanksgiving-in-a-bowl by stirring three 540-mL (18 oz. each) cans of drained and rinsed cannellini beans into the pot when you add the mushrooms.

Ingredients:

4 turkey legs, about 5 lbs (2.27 kg) total, thighs and drumsticks   separated

2 tsp (10 mL) Diamond Crystal kosher salt

1/4 tsp (1 mL) freshly ground black pepper

3/4 tsp (4 mL) ground allspice

1 tbsp (15 mL) canola or grapeseed oil

12 small shallots, peeled, root end intact

1 bottle (750 mL) Pinot Noir

3 cups (750 mL) homemade chicken stock or 30% reduced‑salt 

   chicken broth

2 sprigs rosemary

2 bay leaves

4 oz (115 g) double-smoked bacon, in one piece

1 tbsp (15 mL) butter

8 oz (225 g) small cremini mushrooms, trimmed

1/4 cup (60 mL) chopped parsley

Directions: 

Preheat oven to 325°F (163°C).

Add turkey parts to a large bowl and sprinkle with salt, pepper and allspice.

Set a large Dutch oven over medium heat. Once hot, add oil and brown turkey parts all over,  working in batches if necessary, about  12 minutes total per batch. Remove to a plate.

In same pan, brown shallots all over, 6 minutes total. Pour wine and chicken stock overtop, add rosemary, bay leaves and bacon; boil 10 minutes.

Return turkey and juices to pot, cover and place in oven. Cook 1 1/2                                              hours

Meanwhile, melt butter in a skillet over medium-low heat. Cook                                 mushrooms until browned, about 7 minutes.

Remove turkey and shallots to a platter and tent with foil. Discard                           rosemary, bay leaves and bacon.   Set Dutch oven over medium-low                                       heat, add mushrooms and simmer 15 minutes. 

Return turkey and shallots to sauce, sprinkle with parsley and serve.                     Serves 6 to 8

Grilled Chuck Eye Steak, Surf And Turf With Zip Sauce

Grilled Chuck Eye Steak

Surf And Turf With Zip Sauce

A chuck eye steak is highly marbled and deeply flavored, delivering a similar experience to a rib-eye at a fraction of the cost. Here, it’s grilled using the reverse sear method and paired with shrimp and zip sauce, a savory emulsion of butter, Worcestershire sauce, herbs and spices created at Lelli’s, an iconic steak house in Detroit.

Ingredients:

Surf & Turf

1 large chuck eye steak, 2 1/2 to 3 lbs (1.13 to 1.36 kg)

2 tbsp (30 mL) canola oil, divided

Salt and freshly ground pepper to taste

8 extra-large or jumbo shrimp, peeled, deveined, tails left on

1 tbsp (15 mL) finely chopped parsley

1 tbsp (15 mL) thinly sliced green onion

2 tsp (10 mL) fresh lemon juice

1 tbsp (15 mL) unsalted butter, melted

Zip Sauce
1/2 cup (125 mL) Worcestershire sauce
1 tbsp (15 mL) hot mustard
1 tsp (5 mL) dried rosemary
1 tsp (5 mL) dried thyme
1 tsp (5 mL) dried parsley
1/2 tsp (2 mL) black pepper
1/2 tsp (2 mL) granulated onion
1/2 tsp (2 mL) granulated garlic
Pinch cayenne pepper
Pinch ground cumin
1/2 cup (125 mL) unsalted butter, cold, diced

Directions:
For the surf and turf, rub steak with 1 tbsp (15 mL) oil and season generously with salt and pepper. Cover and refrigerate overnight.

Preheat oven to 250°F (121°C).

Place steak on a wire rack set over a baking sheet. Bake on middle rack until an instant-read thermometer inserted sideways into centre reads 115°F (46°C) for medium-rare, 50 to 60 minutes. (Add about 15 minutes more cook time per desired temperature above medium-rare.) Remove steak from oven and loosely tent with foil to rest.

Place shrimp in medium bowl with remaining 1 tbsp (15 mL) oil. Season to taste with salt and pepper. Cover and refrigerate until ready to cook.

For the zip sauce, heat all ingredients except butter in a small pot over medium-low. Stir until well combined then raise heat to high. When it comes to a boil, remove from heat and gradually whisk in butter until emulsified. Keep warm over low heat until ready to serve.

Preheat grill to 450°F (232°C).

Grill steak on all sides until well charred, about 3 minutes total. Transfer to wire rack to rest.

Clean grill and cook shrimp until browned and cooked through, about 2 minutes per side. Place in a clean bowl with parsley, green onion, lemon juice and butter, and toss to combine.

With a sharp knife, slice steak into 1/2-inch (1-cm) thick slices. Add desired amount of steak on four warmed plates—there will be leftovers—then add the shrimp and sauce. Serve immediately. Serves 4 to 6

Danish Hot Dog

Danish Hot Dog

Hot dogs are so popular in Denmark that many Danes consider them a national dish. While some toppings vary, the undisputed classic Danish dog is one dressed with a creamy rémoulade, sweet pickled cucumber and crispy fried onions. Once you’ve tried this divine dog, there is no going back.

Ingredients:
Quick Pickles
2 mini cucumbers, thinly sliced
1 1/2 tsp (7 mL) fine sea salt, divided
1/2 cup (125 mL) white vinegar
1/2 cup (125 mL) hot tap water
1/4 cup (60 mL) granulated sugar
Crispy Onions
1/2 large red onion
Canola oil to cover
Fine sea salt to taste
Remoulade
1/2 cup (125 mL) mayonnaise
1/4 cup (60 mL) sour cream
2 tbsp (30 mL) finely grated carrot
2 tbsp (30 mL) finely chopped quick pickles
1 tbsp (15 mL) minced red onion
1 tbsp (15 mL) finely chopped capers
1 tbsp (15 mL) finely chopped parsley
1 tsp (5 mL) white vinegar
1 tsp (5 mL) yellow mustard
1/2 tsp (2 mL) sugar
1/4 tsp (1 mL) curry powder (optional)
Fine sea salt to taste
Assembly
6 grilled or boiled hot dogs
6 toasted hot dog buns
Ketchup and mustard for serving (optional)

Directions:
For the quick pickles, toss cucumbers with 1/2 tsp (2 mL) salt in a small bowl. Set aside for 10 minutes.

Meanwhile, to make brine, stir vinegar, water, sugar and remaining 1 tsp (5 mL) salt in a small bowl until sugar dissolves.

Using your hands, squeeze cucumbers to remove and discard any liquid. Transfer to bowl with brine. Cover and refrigerate at least 30 minutes.

For the crispy onions, place a fine sieve over a medium bowl and line a large plate with paper towel.

Thinly slice halved onion crosswise, ideally using a mandoline to ensure slices are even. Place onions in a medium pot then add just enough oil to cover. Heat over medium, stirring often, until onions are golden-brown, 18 to 20 minutes. Carefully pour onions and oil into sieve then transfer onions to prepared plate. Season with salt. Reserve oil for another use.

For the rémoulade, stir all ingredients together in a small bowl. Set aside.

To assemble, top buns with hot dogs. Dress with ketchup and mustard, if desired. Top with rémoulade, saving rest for another use (it lasts up to 5 days in airtight container in fridge), then pickles and onions. Serve immediately.  Serves 6

Hazelnut-Crusted Pork Tenderloin

Hazelnut-Crusted Pork Tenderloin

Simple enough for everyday, classy enough for company, this is the perfect keeper of a recipe. Serve with sautéed potatoes or wild rice and grilled vegetables.

Ingredients:

1 pork tenderloin, 1 lb (500 g)
½ cup (125 mL) hazelnuts
¼ cup (60 mL) panko bread crumbs
2 tbsp (30 mL) chopped parsley
1 tbsp (15 mL) honey mustard
1 tbsp (15 mL) mayonnaise
1 tsp (5 mL) minced fresh thyme
½ tsp (2 mL) finely grated orange zest
Kosher salt and freshly ground black pepper to taste
Fresh thyme for garnish
Honey mustard to serve (optional)

Directions:

Thirty minutes before roasting, remove tenderloin from refrigerator.

Preheat oven to 350°F (180°C).

Spread out hazelnuts on a rimmed baking sheet and roast until golden brown and fragrant, about 7 minutes, shaking baking sheet once or twice. Wrap hazelnuts in a clean towel and rub vigorously through towel to loosen skins (don’t worry if some skins adhere to nuts). Discard skins and let nuts cool.

Increase oven temperature to 425°F (220°C).

Pulse hazelnuts in a food processor until coarsely chopped. Add panko and parsley and pulse until finely chopped. Tip hazelnut mixture out onto a large plate. Set aside.

In a small bowl, combine mustard, mayonnaise, thyme and orange zest.

Trim any excess fat and silver skin from tenderloin, then season with salt and pepper to taste. Spread mustard mixture all over tenderloin. Carefully roll tenderloin in hazelnut mixture to coat completely.

Transfer tenderloin to a small rimmed baking sheet, tucking thinner end under. Roast until a meat thermometer inserted in thickest part of tenderloin registers 145°F (63°C), 18 to 20 minutes.

Remove tenderloin to a cutting board, cover loosely with foil and let stand for 10 minutes. Slice tenderloin thickly on the diagonal and fan slices out on dinner plates. Garnish with fresh thyme and serve with honey mustard, if desired.    Serves 4

Jasmine Tea Brined Pork Tenderloin With Cucumber - Herb Salad

                                                                                                                                              

Jasmine Tea Brined Pork Tenderloin

With Cucumber - Herb Salad

Jasmine tea brings its delicate fragrance to an easy brine for pork tenderloin. A sweet-savory dry rub adds another layer of flavour before it hits the grill. Finally, a fresh, crunchy salad of cool cukes and tender herbs is like a rug that ties the room together. Serves 4
Ingredients:
1 1/2-inch (4-cm) knob ginger, halved lengthwise
1 tbsp (15 mL) sugar
3 tsp (15 mL) fine sea salt, divided
4 cups (1 L) boiling water
4 bags jasmine tea
2 pork tenderloins, each 12 oz (340 g; or 24 oz/680 g total)
3 tsp (15 mL) brown sugar, divided
1 1/2 tsp (7 mL) cumin
1 1/2 tsp (7 mL) paprika
3/4 tsp (4 mL) ground ginger
2 tbsp (30 mL) canola oil
2 tbsp (30 mL) fresh lime juice
4 tsp (20 mL) soy sauce
1 lb (455 g) mini cucumbers, about 7, cut into 3/4- to 1-inch (2- to 2.5-

   cm's chunks.
1 1/2 cups (375 mL) mint leaves
1 1/2 cups cilantro leaves
Toasted sesame seeds to garnish

Directions:
Place ginger, sugar and 2 tsp (10 mL) salt in a large bowl. Pour boiling water overtop and stir to dissolve sugar and salt. Add jasmine tea bags and stir once more. Set aside and cool to room temperature. Remove tea bags. Immerse pork, cover and refrigerate for at least 3 hours or up to 6 hours.

Remove pork from brine. Pat dry with paper towel. Cover and refrigerate up to 1 day. Discard brine.

To make dry rub, mix 1 1/2 tsp (7 mL) brown sugar, cumin, paprika, ground ginger and 1/2 tsp (2 mL) salt in a small bowl. Set aside.

To make the dressing, place oil, lime juice, remaining 1 1/2 tsp (7 mL) brown sugar and 1/4 tsp (1 mL) salt in a jar with a tight-fitting lid. Secure lid and shake until emulsified. Set aside.

Preheat grill to high, about 450°F (232°C). Brush pork with soy sauce then coat in dry rub.

While grill is heating, place cucumbers in a large freezer bag. Season with remaining 1/4 tsp (1 mL) salt. Seal bag. Using a rolling pin or other heavy object, smash the cucumbers until they lightly crush and split. Refrigerate while you grill the pork.

Grill pork, covered and turning occasionally, until nicely charred, about 8 minutes. Reduce heat to medium-high. Continue cooking pork, turning occasionally, until an instant-read thermometer inserted in thickest part reads 140°F (60°C) for medium, about 4 minutes, or 160°F (71°C) for well-done, about 7 minutes.

Remove from grill and allow to rest while you prepare the salad.

To prepare salad, drain cucumbers in a colander and transfer to a large bowl. Add herbs and dressing and lightly toss. Transfer to a platter, gently pushing the bulk of the salad to the perimeter of the platter. Slice pork into 1/4‑inch- (5-mm-) thick rounds and place in centre of platter. Garnish with sesame seeds.

Lamb With Anchovy And Rosemary Sauce

Lamb With Anchovy And Rosemary Sauce

On A Bed Of Beans With Swiss Chard

 This Anchovy and Rosemary Sauce is incredibly easy to make, with anchovy and lifted by the zing from the rosemary and lemon.  Great on chicken thighs roasted radicchio (or any vegetable for that matter), but utter heaven against the fattiness of lamb.  Swiss chard is one of easiest things to grow.  If you cannot find it, lacinato kale or spinach 
are great replacements for this recipe. Serves 4.
Ingredients:
1 rack of lamb
1 lb. Swiss Chard
3 cloves garlic
3 tablespoons olive oil
4 cups cooked white beans, such as Cannelloni or Marcella                              
1 unwaxed lemon
Rosemary and Anchovy Sauce:
3 sprigs of Rosemary
12 salted anchovies (about 1 can)
1/4 cup olive oil
Juice of 1/2 lemon
Directions:
Sprinkle the lamb generously with salt and allow to rest coming to room temperature.

To make the rosemary and anchovy sauce, Put the rosemary leaves in a blender first followed by anchovies and olive oil, blend until smooth.  Taste and add a squeeze of lemon, blitz again and have another taste and keep adjusting until you get the balance right.

When the salt has penetrated the lamb, preheat oven to 400*F.  Heat a large ovenproof frying pan and place the lamb skin side down.  Fry slowly until the fat renders and becomes crisp and caramelized.  You want a deep brown color.  Turn over and briefly brown the other side, then place on a baking sheet in the oven.   For lamb that is pink in the middle, cook 10 to 20 minutes until the center of the meat is 122*F, then remove from oven and tent with foil.  Leave to rest 10 minutes.  By the time the lamb has rested, the temperature will have increased to 131*F which is perfect.

If you don't have a meat thermometer, proof the middle of the meat-if it is still squishy, it is not quite ready.  You are looking for a medium-firm but with some give.  While the lamb is cooking separate the chard leaves from the stalks.  Roughly cut the chard leaves into smaller pieces.  Finely cut the garlic.  Put a heavy bottomed pot on medium heat. drizzle the olive oil, once warm add the garlic.  Gently sizzle to infuse the garlic, then pour in the beans.  Gently simmer with the lid on until the beans are soft.  You may need to add a splash to two of water if there isn't enough liquid.  I sometimes use a potato masher to thicken the sauce if it needs it.

Grate in the lemon zest,  then stir through the chard stalks and make sure there is enough liquid to cover them.  Gently simmer until the stalks are tender, about 3 to 5 minutes, then add the leaves and mix them thorough-they will take no time at all to cook.  Turn the heat off and squeeze some of the lemon juice, grind in some pepper and mix well.  Taste and adjust the seasoning as necessary.  Carve up the lamb and hopefully it should be a beautiful pink-add a generous scoop of beans to each plate, then top with the lamb and top with the rosemary and anchovy sauce.    Julius Roberts of The Farm To Table.  

 

Pork Tenderloin With Passion-Fruit Glaze

     

Pork Tenderloin With Passion-Fruit Glaze

A perfect sauce to bring out the sweetness of the pork. It is also good with veal chops and chicken. Fresh passion-fruit is available at many grocery stores.
Ingredients:
1 tsp (5 mL) ground fennel
1 tsp (5 mL) ground coriander
¼ tsp (1 mL) cinnamon
Salt and freshly ground pepper
1 lb (500 g) pork tenderloin
2 tbsp (30 mL) olive oil
Pulp of 1 passion-fruit
⅓ cup (80 mL) late harvest Vidal
1 cup (250 mL) chicken stock
Pinch red pepper flakes
2 tbsp (30 mL) balsamic vinegar
1 tbsp (15 mL) brown sugar
Garnish
2 tsp (10 mL) chopped fresh parsley

Directions:
Combine fennel, coriander and cinnamon. Season with salt and pepper. Sprinkle spice mixture over pork. 

Heat oil over medium-high heat in a skillet large enough to hold pork, or cut the meat into large sections to fit into the pan. Sear pork on all sides until browned, about 2 minutes a side. Remove pork to a plate.

Add passion-fruit pulp, late harvest Vidal, stock, pepper flakes, vinegar and sugar. Bring to a boil and return pork to pan. Reduce heat to medium-low. Cover skillet and cook tenderloin for 10 to 12 minutes, or until a touch of pink is left in the centre.

Remove pork and let rest 5 minutes.

Bring liquid in pan to a boil, then reduce heat to low and simmer for 5 to 7 minutes, or until thickened.

Slice pork and drizzle with sauce. Garnish with chopped parsley. Serve with rice and beans or wild rice.
Serves 4

TIP:    xsxa

Spring Lamb Rack

Spring Lamb Rack

The size of the eye of the meat will alter the time it takes to roast the chops. The thicker the eye, the longer it will take. In general, the rule of thumb is 15 minutes to the inch (2.5-cm).  Serves 4

Ingredients:
2 racks of lamb
Salt and freshly ground pepper
1 tbsp (15 mL) olive oil
Marinade
2 tbsp (25 mL) grainy mustard
2 tbsp (25 mL) chopped fresh rosemary
2 tsp (10 mL) chopped garlic
¼ cup (50 mL) olive oil
Salt and freshly ground pepper

Directions:
Season racks with salt and pepper. Heat oil in a skillet over high heat and add racks, fat-side down. Sear until golden, about 2 minutes. Pick up the racks with tongs and sear the back and each end as well. Place on baking sheet.

For marinade, combine mustard, rosemary, garlic, olive oil and salt and pepper. Spread over racks, including bones. Marinate for 30 minutes.

Preheat oven to 450ºF (230ºC).

Bake racks for 12 to 15 minutes or until medium rare. Let sit for 5 minutes before carving down into chops. Serve 4 chops per person. Serves 4

Spring Lamb Rack

The size of the eye of the meat will alter the time it takes to roast the chops. The thicker the eye, the longer it will take. In general, the rule of thumb is 15 minutes to the inch (2.5-cm).

Serves 4

Mexican-Spiced Pork Chops With Roasted Lemon Salsa Verde

           Mexican-Spiced Pork Chops 

         With Roasted Lemon Salsa Verde

Infused with robust Mexican spices, these succulent pork chops are topped with a vibrant salsa verde starring roasted lemon. Roasting mellows the tartness and bitterness of the citrus, and marinating the chops ahead of time ensures they’ll be tender and juicy. This salsa is also delicious on fish tacos, scrambled eggs or as a dip for tortilla chips.

Ingredients:

Salsa Verde:
1 lb (455 g) medium tomatillos, about 10, husked, rinsed
1 small onion, cut into large chunks
1 jalapeño
4 garlic cloves, unpeeled
1 medium lemon, about 4 oz (115 g), halved crosswise, seeded
1 tbsp (15 mL) extra virgin olive oil
Salt to taste
1/4 cup (60 mL) chopped fresh cilantro
Sugar to taste
Pork Chops
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) soy sauce
Zest and juice of 1 medium lemon
2 garlic cloves, finely chopped
1/4 cup (60 mL) chopped onion
1 tbsp (15 mL) smoked paprika
1 tbsp (15 mL) chili powder
2 tsp (10 mL) dried oregano, preferably Mexican
2 tsp (10 mL) cumin
2 tsp (10 mL) coriander
1/4 tsp (1 mL) cinnamon
Freshly ground pepper to taste
4 bone-in pork chops, cut 1 inch (2.5 cm) thick, about 6 oz (170 g) each
2 tbsp (30 mL) canola oil
Directions:                                                                           For the salsa verde, preheat oven to 450°F (232°C).

Place tomatillos, onion, jalapeño, garlic and lemon on parchment-lined baking sheet. Drizzle with oil, season with salt and toss to coat, making sure lemon halves are cut sides down. Roast until tomatillos are charred and onions are brown, 12 to 15 minutes. Remove from oven and cool.

When cool enough to handle, discard garlic skins and pepper stem. Place everything in a food processor and pulse to desired consistency. If it’s too thick, add water, 1 tbsp (15 mL) at a time. Transfer to a mixing bowl and stir in chopped cilantro. Season with salt and sugar, if necessary. Transfer to an airtight container. Refrigerate up to 5 days.

For the pork chops, stir together all ingredients other than pork chops and canola oil in a small bowl. Place chops in a container and pour marinade over, flipping to coat. Cover and refrigerate at least 4 hours or up to 1 day.

Take chops out of fridge and preheat oven to 400°F (204°C).

Set a large cast-iron or ovenproof skillet over high heat. When hot, add canola oil. Swirl, then add pork chops. Cook until nicely browned on one side, about 3 minutes. Flip and transfer pan to oven for 5 minutes. Flip and continue cooking in oven until chops reach an internal temperature of 145°F (63°C), about 5 minutes more.

Transfer chops to cooling rack and rest 5 minutes before serving with salsa verde.    Serves 4

One Pan Honey Glazed Chicken With Shallots

One Pan Honey Glazed Chicken with Shallots

This One Pan Honey Glazed Chicken with Shallots is a one-pan wonder with notes of honey, chili pepper heat with dressed shallots and parsley.
Ingredients:
2 lbs. Bone-in, Skin-on Chicken Thighs or Drumsticks (4 to 8 pieces)
Kosher Salt
2 tbsp. Neutral Oil, such as Grapeseed or Canola, divided
1 lb. Shallots (about 8), peeled and halved, quartered if large
3 tbsp. Honey
2 tbsp. Fresh Lime Juice
1 Garlic Clove, minced
1 Fresh Hot Chile, such as Thai, Jalapeño or Serrano, minced with or without seeds
1 tbsp. Sherry Vinegar
1/2 cup Chopped Flat Leaf Parsley
Directions:
Pat your chicken thighs very dry with paper towels. Then sprinkle all sides of each of thigh with Kosher salt; set the plate of thighs aside.

Over medium heat, heat 1 tablespoon of grapeseed or vegetable oil and toss in the shallots. Let the shallot pieces lightly caramelize, stirring often. This should take about 10 minutes.

When the shallots are looking evenly browned and have softened, transfer them to a separate bowl and set aside.

Raise the heat under your skillet to medium-high and heat 1 tablespoon of grapeseed or vegetable oil. Add the chicken thighs, skin side down and let cook, undisturbed for about 10-12 minutes, or until the chicken thighs easily release from the pan and the skin is browned and crisp. Flip the chicken thighs and let cook on the meat side for about 5 minutes.  Serves 2 to 4.

Transfer 1-2 chicken thighs to a plate and top with some of the dressed shallots. Drizzle pan sauce over the shallot-topped chicken and serve.

Prep Time: 10 Minutes – Cooking Time: 30 Minutes – Total Time: 40 Minutes

Chicken Thighs In Galic Sauce

 

Chicken Thighs In Garlic Sauce

Ingredients:

5 lbs. chicken thighs

1/2 cup all purpose flour

2 shallots, chopped

3/4 garlic cloves

3 teaspoons salt or to taste

1 teaspoon black pepper

1 teaspoon oregano

2 tablespoons fresh parsley

1/4 tablespoon butter

12 cherry tomatoes, cut in half

1/2 cup white wine

1/4 cup EVOO

Directions:

Place thighs in a large bowl and season with S&P and oregano.  Mix well together.  Remove and coat with flour.  In a deep pan heat on medium high,  then add  EVOO.  Add chicken thighs and brown on both sides.  Remove thighs and set aside.  

Bring heat down to medium and add butter, garlic, and shallots: Sauté until translucent.  Add wine and let sauce reduce for 5 minutes.  Add the thighs back to the pan with the tomatoes and parsley and let simmer on medium-low for 5 more minutes.

Serve over rice or your choice of vegetable or polenta. 

Ale-Braised Short Ribs

                                   

Ale-Braised Short Ribs

While picking up beers for the weekend make sure to buy a couple of flavorful, dark ales to use for the ribs. If there are any leftover ribs you can use the meat to make a delicious ragu sauce for pasta. Shred the cooked beef and add to your favorite tomato sauce with a handful of fresh basil. Serves 4
Ingredients:
3½ lbs (1.75 kg) beef short ribs cut 2- to 3-inches thick (5- to 8-cm) and sliced into pieces with 1 to 2 bones in each (for meatier pieces use 1 bone, if smaller use 2 bones)
Salt and pepper to taste
2 tbsp (25 mL) vegetable oil
2 cups (500 mL) onions, coarsely chopped
2 tbsp (25 mL) garlic, coarsely chopped
2 tbsp (25 mL) fresh sage, coarsely chopped
2 tbsp (25 mL) tomato paste
2 cups (500 mL) dark ale
1 cup (250 mL) beef stock

Directions:
Heat oven to 350°F (180°C). 

Generously season short ribs with salt and freshly ground pepper. 

In a large ovenproof pot, heat oil over medium heat. Sear the short ribs in oil until well browned on all sides, work in batches to avoid overcrowding the pot. Place browned ribs aside on a plate. 

Discard excess oil from pot, add onions, garlic and sage and sauté until onions are nearly tender, about 10 minutes. Add tomato paste and cook for 1 minute longer. 

Place ribs back in pot along with ale and beef stock. Bring to a simmer, cover and then place in preheated oven. Bake for 3 hours or until meat is very tender and falls apart when gently pulled with a fork. Remove from oven. 

Set ribs aside and pour the pan juices through a strainer to remove the solids; reserve liquid. Place ribs and strained liquid back into the same pot and cook over low heat until the liquid has reduced to a sauce consistency, about 10 minutes. 

Season to taste and place everything in a transportable and oven-friendly dish. When ready to serve, place in a 350°F (180°C) oven and warm through. Serve ribs covered with sauce.

Parmesan Baked Boneless Pork Chops

Parmesan Baked  Boneless Pork Chops

Ingredients:

4 boneless pork chops, 1/2" thick

1 Tbsp olive oil
1 c Parmesan cheese
1 c Italian bread crumbs
1 tsp black pepper
1 tsp garlic powder

Directions:

1. On a plate combine the last 4 ingredients.

2. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it.

3. Line a pan with tin foil and spray with cooking spray.

4. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

 

Grilled Lamb Chops With Rosemary Sauce

Grilled Lamb Chops With Rosemary Sauce

By Traeger Kitchen

A simple and classic lamb chop dinner just got even better thanks to this infusion of herby goodness from the homemade rosemary sauce. 

Ingredients:

1 Tablespoon extra-virgin olive oil, divided, plus more for brushing

1/4 cup roughly chopped onion or shallot
2 garlic cloves, roughly chopped
2 Tablespoon soy sauce
2 Tablespoon balsamic or sherry vinegar
1 Tablespoon fresh rosemary leaves
2 Teaspoon Dijon mustard
1 Teaspoon Worcestershire sauce
1 Tablespoon water (optional)
Freshly ground black pepper to taste
Kosher salt to taste

Four 8 oz lamb chops

Directions:

• Preheat to 450 F. / 232 *C, lid closed for 15 minutes.

  
  

  Meanwhile, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the onion and garlic and sauté until softened and translucent, but not browned, about 5 minutes.
  
  

  Transfer the onion mixture to a blender. Add the soy sauce, vinegar, rosemary, mustard, and Worcestershire sauce and blend until combined. With the blender running, slowly drizzle in the remaining 7 tablespoons of olive oil until the sauce is emulsified, adding the water if needed if the sauce is too thick. Season with black pepper.
  

  
  

  Brush the lamb chops on both sides with olive oil and season generously with salt and pepper.

  
  Place the lamb chops directly on the grill grates. Insert the probe horizontally into one of the chops, avoiding the bone. Close the lid and cook until the internal temperature reaches 135℉ for medium-rare, 4-6 minutes per side.
  
  Serve the chops with the rosemary sauce for dipping. Enjoy!

Stout Marinated Coffee Rubbed Steaks

 

Stout Marinated Coffee Rubbed Steaks 5*****

If you plan to break out the barbecue this weekend, try making this stout and coffee marinade for steaks or tri-tip. The recipe recommends using Octagonal Stout, which is a perfect compliment to the spicy coffee rub. But if that is out of stock, try making it with another dark beers.
Ingredients:
12 ounces Stout (or other dark beer)
1/4 cup Worcestershire sauce
1 Tbsp Tabasco
4 boneless strip steaks (about 2 pounds), fat trimmed
3 Tbsp finely-ground espresso or coffee
1 Tbsp pure chili powder
1 tsp ground cumin
1 tsp sugar
1/2 tsp cayenne, or more to taste
1 tsp salt
1/2 tsp ground black pepper
Directions:
Mix together stout, Worcestershire and Tabasco in large sealable container. Place steaks in container, cover, and chill in refrigerator overnight or for at least six hours.

Then mix remaining ingredients in small bowl. Remove steak from marinade and discard marinade. Pat steaks dry with paper towels, then scatter spice mix over steaks, patting it in with your fingers.

Heat grill to high and let rack get good and hot. Brush and oil rack, then grill steaks until darkly crusted and done the way you like, about 3 minutes per side for medium-rare (about 145°F on an instant-read thermometer), or 4 to 5 minutes per side for medium (about 160°F on an instant-read thermometer).

Let meat rest off heat 5 minutes to redistribute juices before cutting into them. Top each steak with a little butter to finish them off. Enjoy!

Pork Piccata

Pork Piccata

I love this recipe as it unlocks one of my favorite ingredients: fond, which refers to the caramelized bits left in the bottom of your pan. Releasing it to create a quick pan sauce is a great (and delicious) technique.

Ingredients:
2 - 8 ounce boneless pork chops or loin steaks
fine sea salt
½ cup all-purpose flour, for dusting
2 tablespoon low-smoke vegetable oil, such as avocado oil
4 tablespoons unsalted butter
¼ cup capers, rinsed and drained
Juice of 1 lemon
2 sprigs parsley, picked and chopped

Directions

Place a plastic bag on a work surface. Set one of the pork chops on the bag and top with a second bag. Using the mallet or small sauce pan, pound the pork aggressively enough to flatten the meat but not tear it. Continue to pound until the pork is an even ¼ inch thick. Repeat with the remaining chops.

On an All-Clad Pro-Release Sheet Pan, season the pork chops on both sides with salt and dust both sides with a small amount of flour.

Heat a 12-Inch Fry Pan over medium-high heat until it starts to smoke slightly. Add the vegetable oil to the pan. If necessary, to not crowd the pan, cook one chop at a time. Add to the pan and cook until both sides are golden brown, about 3 minutes per side. Remove from the heat.

Pour off any oil remaining in the fry pan, then add the butter and stir, cooking until the butter begins to brown.

Once the butter gives off a nutty aroma, add the capers. Cook for a few seconds; then add the lemon juice. Add the chopped parsley and season with salt to taste.

Remove from the heat and add the pork back to the pan, basting with the butter sauce for about 1 minute.

Arrange the pork on a serving platter and pour the pan sauce over the meat.

Lebanese Grilled Kafta

Lebanese Grilled Kafta 

Lebanese Kafta is ground meat flavored with spices and grilled kabob.  Try ground beef, lamb, or goat.  Sure to be a crowd pleaser.

Ingredients:
2 pounds ground beef, 85/15 fat content
2 tablespoons grated yellow onion
1 clove garlic, minced
3 tablespoons parsley, flat or curly, finely chopped
3 tablespoons mint, finely chopped, plus more for finishing
2 teaspoons kosher salt
1 teaspoon sumac
1/2 teaspoon cinnamon
1 tablespoon crushed dried mint or Mint Salt
2 tablespoons extra virgin olive oil

Directions:

In a medium bowl, combine the beef with the onion, parsley, mint, salt, pepper, sumac, and cinnamon. Chill for at least one hour and up to one day. 

Heat the grill to medium. Coat the grates with oil.

Use 1/2 cup of the meat mixture to form an oblong football shape. 

Pierce lengthwise with a 12-inch or smaller skewer. Continue to shape the kafta until it is longer and thinner, about 6 inches by 2 inches, on the skewer. Repeat this process with the rest of the meat.

Place the skewers crosswise on the grill grates. Lower the lid and cook for about 3 minutes, or until golden with char marks on the bottom. 

Turn the kafta skewers and cook for another 5 minutes, or until the meat reaches 135°F.

Remove the kafta from the grill to a platter or cutting board. Brush the kafta with olive oil and dust with chopped mint. Serve immediately.

Pork Tenderloin With Passion-Fruit Glaze

Pork Tenderloin With 

Passion-Fruit Glaze

A perfect sauce to bring out the sweetness of the pork. It is also good with veal chops and chicken. Fresh passion-fruit is available at many grocery stores.  Goya produces frozen Passion-Fruit Juice.

Ingredients:

1 tsp (5 mL) ground fennel
1 tsp (5 mL) ground coriander
¼ tsp (1 mL) cinnamon
Salt and freshly ground pepper
1 lb (500 g) pork tenderloin
2 tbsp (30 mL) olive oil
Pulp of 1 passion-fruit
⅓ cup (80 mL) late harvest Vidal*
1 cup (250 mL) chicken stock
Pinch red pepper flakes
2 tbsp (30 mL) balsamic vinegar
1 tbsp (15 mL) brown sugar

Garnish
2 tsp (10 mL) chopped fresh parsley

Directions:
Combine fennel, coriander and cinnamon. Season with salt and pepper. Sprinkle spice mixture over pork.

Heat oil over medium-high heat in a skillet large enough to hold pork, or cut the meat into large sections to fit into the pan. Sear pork on all sides until browned, about 2 minutes a side. Remove pork to a plate.

Add passion-fruit pulp, late harvest Vidal, stock, pepper flakes, vinegar and sugar. Bring to a boil and return pork to pan. Reduce heat to medium-low. Cover skillet and cook tenderloin for 10 to 12 minutes, or until a touch of pink is left in the centre.

Remove pork and let rest 5 minutes.

Bring liquid in pan to a boil, then reduce heat to low and simmer for 5 to 7 minutes, or until thickened.

Slice pork and drizzle with sauce. Garnish with chopped parsley. Serve with rice and beans or wild rice.  Serves 4

Late Harvest Vidal:  Product of LCBO,  Bright yellow gold colour; floral aromas of fresh peach, peach jam, fig and citrus; sweet with ripe fruit flavour; well-balanced by medium lemon acidity; rich and luscious without being too cloying wine.