Pork Chops With Creamy Mushroom Sauce

Ingredients

  • 4 pork chops, bone in or boneless (about 1-inch thick)
  • 1 teaspoon Seasoning salt (adjust to your taste)
  • 1/3 teaspoon cracked black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
Creamy Mushroom Sauce:
  • 1 cup sliced brown mushrooms
  • 2 tablespoons fresh chopped parsley, divided
  • 1 tablespoon fresh chopped thyme
  • 4 cloves garlic crushed
  • 3/4 cup reduced fat cream or half and half, (heavy cream or evaporated milk)
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Sweet Potato Soup

Ingredients

  • 2 tsp vegetable oil
  • 1 onion, diced
  • 1 tbsp finely chopped fresh ginger
  • 1 tbsp vegan Thai red curry paste
  • 1 tsp salt
  • 3 cups (660g / 1 lb 7 oz) sweet potatoes, diced
  • 1 3/4 cups (400ml / 14 fl oz) canned reduced-fat coconut milk
  • 4 1/3 cups (1l / 1¾ pints) vegan stock
  • Juice of 1 lime
  • 2 tbsp finely chopped fresh coriander, to garnish

Chicken Satay Noodle Bowl

Ingredients

  • 1 tablespoon peanut oil
  • 600g chicken tenderloins
  • 1/2 cup Yeo’s satay sauce
  • 1 cup coconut milk
  • 2 teaspoons finely grated fresh ginger
  • 2 tablespoons sweet chilli sauce
  • 430g packet fresh hokkien noodles
  • 300g packet fine cut coleslaw mix
  • 1 Lebanese cucumber
  • 1 green onion
  • Chopped unsalted roasted peanuts, to serve

Banana Pudding Cookies

Ingredients

  • 3/4 c. butter, softened
  • 1/2 c. granulated sugar
  • 1/4 c. brown sugar
  • 1/2 c. mashed bananas
  • 1 egg
  • 1 tsp. pure vanilla extract
  • 1 (3.5-oz.) packet instant vanilla pudding
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 c. flour
  • 1/2 c. crushed Nilla wafers, plus more for garnish
  • Cool Whip, for garnish
  • 1 banana, sliced, for garnish

Directions

  1. Preheat oven to 350° and line two large baking sheets with parchment paper. In a large bowl, using a hand mixer, beat butter and sugars until fluffy. Add mashed banana, egg, vanilla, and pudding mix and mix until combined.
  2. Add flour, baking soda, and salt and stir until just combined, then fold in Nilla Wafers. Use a small cookie scoop to form dough into balls and place on baking sheets.
  3. Bake 12 to 14 minutes. Let cool for 10 minutes on the baking sheet then transfer to a wire rack to cool completely.
  4. Top each cookie with a dollop of Cool Whip, more crushed wafers, and slice of banana. Serve immediately.

Garlic Butter Baked Chicken Thighs

Ingredients

  • 3 lb. (6-8) bone-in, skin-on chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. (1 stick) unsalted butter, softened to room temperature
  • 5 cloves garlic, minced
  • Zest of 1 lemon
  • 1 tbsp. fresh thyme leaves
  • 1 lemon, cut into rounds
  • 1 lb. baby potatoes, quartered
  • 1 tbsp. freshly chopped parsley, for garnish

Directions

  1. Preheat oven to 425°. Pat chicken thighs dry with paper towel and season all over with salt and pepper.
  2. In a medium bowl stir together butter, garlic, lemon zest, and thyme. Rub butter mixture all over chicken thighs, including under the skin.
  3. Place lemon rounds, potatoes, and chicken thighs in a 9″-x-13″ baking dish and bake until thighs register 160°F on an instant-read thermometer, about 35 minutes. If you’d like the skin more crisp, broil on high for 1 to 2 minutes until golden.

Coconut Ginger Ice Cream with Plantain Chips

Ingredients

  • 14 to 16 ounces canned coconut cream
  • ¾ cup raw turbinado sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil
  • 1 tablespoon vodka (optional, but will make it slightly softer/creamier)
  • 1 vanilla bean, split lengthwise and scraped (or 1 teaspoon pure vanilla extract)
  • 1 teaspoon peeled and very finely grated fresh ginger
  • ¼ teaspoon kosher salt
  • 1 cup sweetened or unsweetened plantain chips (or banana chips), chopped
  • ¼ cup unsweetened shredded coconut, toasted