Honey Sriracha Skillet Pork Chops

Ingredients

  • 1 tablespoon coconut oil (enough to coat the pan–more or less is fine)
  • 4 large pork loin chops
  • Generous pinch black pepper
  • 1 tablespoon good quality honey
  • 1 tablespoon Sriracha

Directions

  1. Preheat oven to 350. Heat coconut oil over medium heat in an oven-proof skillet, preferably cast iron. Season chops with pepper only (I found that salting them made the entire dish taste like salt) and brown in your skillet, about 3-5 minutes per side. You will know pork is ready to be turned when it easily releases from the pan. If you’re having trouble, let it continue to cook. It will release when it’s browned and ready. Add honey and Sriracha.
  2. Transfer skillet to the oven and bake until pork is cooked through and juices run clear, about 15 minutes. Stir around the juices on the bottom of the pan to mix the pork renderings, coconut oil, honey and Sriracha all together. Serve immediately. I suggest spooning a little bit of the extra liquid on top. Leftovers may be refrigerated in an airtight container for 5-7 days.
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Pecan-Caramel Crunch Ice Cream

Ingredients

  • 3/4 cup quick-cooking oats
  • 1 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 1/4 cup firmly packed DOMINO Light Brown Sugar
  • 1/4 cup butter, melted
  • 2 cups firmly packed DOMINO Light Brown Sugar
  • 3 cups milk 1 (12-ounce) can evaporated milk
  • 1/2 teaspoon salt
  • 4 egg yolks
  • 4 cups whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • 2 tablespoons vanilla extract
  • 1 (20-ounce) bottle caramel topping
  • Garnishes: oat mix and waffle cone pieces

Red Onion Tart

Ingredients

  • One 35 x 22.5cm sheet ready-rolled puff pastry
  • 2 3/8 cups (300g) asparagus spears, halved lengthways
  • Olive oil
  • Juice and grated zest of 1 lemon
  • Coarse sea salt
  • 4 red onions, finely sliced
  • 1 tsp dried thyme
  • 1 tbsp sugar
  • Dash of red wine vinegar
  • Salt and freshly ground black pepper
  • 3 cups (450g) frozen peas
  • 1 cup (30g) fresh mint leaves, roughly chopped

Sticky Chicken Noodle Salad

Ingredients

  • 160ml (2/3 cup) light soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons finely grated ginger
  • 1 garlic clove, finely grated
  • 55g (1/4 cup) caster sugar
  • 1 tablespoon peanut oil
  • 600g chicken thigh fillets, excess fat trimmed, cut into 4cm pieces
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sesame seeds
  • 270g pkt dried ramen noodles
  • 150g snow peas, trimmed, thinly sliced lengthways
  • 1 carrot, peeled, shredded
  • Fresh coriander sprigs, to serve
  • Sliced fresh red chilli, to serve (optional)
  • Lime wedges, to serve (optional)

Directions

  1. Combine the light soy sauce, vinegar, ginger, garlic and 1 tablespoon sugar in a jug. Whisk well to dissolve the sugar. Set aside.
  2. Heat 2 teaspoons oil in a large wok until smoking. Add the half the chicken and stir-fry for 5 minutes or until golden. Use tongs to transfer the chicken to a plate. Repeat with the remaining chicken. Return the chicken to the pan along with half the soy sauce mixture and the remaining 2 tablespoons sugar. Cook, stirring often, for 8-10 minutes or until the sauce has reduced and the chicken is golden and sticky. Add the dark soy sauce and toss to combine. Sprinkle with half the sesame seeds.
  3. Meanwhile, cook the noodles following the packet directions. Drain. Transfer to a bowl. Steam the snow peas until bright green and tender-crisp. Add the remaining 2 teaspoons oil to the remaining soy sauce mixture and stir to combine.
  4. Divide the noodles among bowls. Top with the chicken. Drizzle with the remaining soy sauce mixture and sprinkle with remaining sesame seeds. Top with the snow peas and carrot. Scatter over the coriander and chilli. Serve with lime wedges, if you like.
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Mimosa Butter Cookies

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups confectioners’ sugar
  • 2 teaspoons grated orange zest
  • 1 teaspoon salt
  • 1/4 cup orange juice
  • 1/4 cup champagne

Directions

  1. Preheat oven to 350°. In a large bowl, cream first four ingredients until light and fluffy. Mix juice and champagne. Add flour to creamed mixture alternately with juice mixture, beating well after each addition.
  2. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #1M star tip. Transfer dough to bag; pipe 2-in. circles 2 in. apart onto parchment paper-lined baking sheets.
  3. Bake until edges are set, 10-12 minutes. Cool on pan 5 minutes. Remove to wire racks to cool.

Hunan Chicken

Ingredients

  • 3 tbsp. canola oil, divided
  • 4 boneless, skinless chicken thighs, cut into 1″ pieces
  • 1″ piece ginger, minced
  • 1 large head broccoli, cut into small florets
  • 1 red bell pepper, chopped
  • 4 4-6 dried chilis
  • 2 tbsp. sherry
  • 1/4 c. low-sodium soy sauce
  • 1 tsp. cornstarch
  • 2 tsp. sambal oelek
  • 1 tsp. sesame oil
  • Rice, for serving

Directions

  1. In a large skillet over medium heat, heat 2 tbsp canola oil. Add chicken and fry until cooked through, 7 minutes then remove from pan.
  2. Heat remaining canola oil in same pan. Add ginger and cook until fragrant, 1 minute then add broccoli, bell pepper, and red chilis. Cook until vegetables are tender, 5 minutes.
  3. In a small bowl combine sherry, soy sauce, cornstarch, sambal oelek, and sesame oil. Add to pan and simmer until sauce thickens, 3 minutes. Add chicken back to pan and toss to coat. Serve over rice.

Golden Honey Pan Rolls

Ingredients

  • 1 cup warm 2% milk (70° to 80°)
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup canola oil
  • 2 tablespoons honey
  • 1-1/2 teaspoons salt
  • 3-1/2 cups bread flour
  • 2-1/4 teaspoons active dry yeast
GLAZE:
  • 1/3 cup sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon honey
  • 1 large egg white
  • Additional honey, optional