Pork Chops With Mustard Cream Sauce

Ingredients

  • 2 thick-cut bone-in pork chops
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 2 sprigs thyme
  • 1 bay leaf
  • 3 tablespoons brandy
  • 2 tablespoons dijon mustard
  • 2/3 cup half and half
  • 1 1/2 teaspoon lemon juice
  • Salt, pepper, and sugar to taste
  • Chopped parsley, to garnish
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No-Cook Fig-Mint Ice Cream

Ingredients

  • 1 (14-ounce) can sweetened condensed milk
  • 1 (5-ounce) can evaporated milk
  • 2 tablespoons sugar 2 teaspoons vanilla
  • 2 cups whole milk
  • 2 cups coarsely chopped peeled fresh figs
  • 1/4 cup fresh lemon juice
  • 2 tablespoons sugar
  • 2 teaspoons chopped fresh mint

Directions

  1. Whisk first 5 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.
  2. Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times will vary.
  3. Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Stir together figs, lemon juice, sugar, and chopped fresh mint. Stir mixture into prepared ice-cream mixture. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.

Banana Pudding

Ingredients

  • 1/3 cup raw cane sugar
  • 4 Tbs. cornstarch
  • 1/8 tsp. salt
  • 3 cups coconut milk beverage (such as Silk)
  • 1 1/2 tsp. vanilla extract
  • 3 very ripe bananas, sliced
  • 48 vegan vanilla wafer cookies
  • Nondairy whipped topping for garnish, optional

Directions

  1. Place sugar, cornstarch, and salt in saucepan, and gradually whisk in coconut milk. Bring mixture to a boil over medium-low heat. Cook 5-10 minutes, or until thickened, whisking constantly. Turn off heat, stir in vanilla, then banana slices.
  2.  Line bottom of 11- x 7-inch baking dish with 24 cookies. Spread hot pudding over top, making sure bananas are submerged to prevent browning. Top with remaining 24 cookies, cover with plastic wrap, and cool. Refrigerate until cold. Top with whipped topping (if using).

Crispy Nori Prawn Noodle Salad

Ingredients

  • 100g pkt vermicelli bean thread noodles
  • 1 sheet nori, torn into small pieces
  • 25g (1/3 cup) panko breadcrumbs
  • 1 egg white, lightly whisked
  • 24 (about 1kg) medium green prawns, peeled and deveined, tails left intact
  • 2 tablespoons coconut oil
  • 1 continental cucumber, peeled, deseeded, cut into matchsticks
  • 2 carrots, peeled, shredded
  • 1/2 large green papaya, peeled, deseeded, shredded
  • 4 green shallots, trimmed, shredded
  • Kewpie Roasted Sesame Japanese Dressing, to serve
  • 1 tablespoon black or white sesame seeds, to serve
  • Baby kale leaves, to serve (optional)

Peanut Butter Snowballs

Ingredients

  • 2 c. powdered sugar
  • 1 1/3 c. creamy peanut butter
  • 1/4 c. butter, melted
  • 2/3 c. graham crackers crumbs
  • 1 tbsp. maple syrup
  • 1 tsp. kosher salt
  • 2 c. white chocolate, melted
  • 2 tsp. coconut oil
  • Sprinkles, for garnish

Directions

  1. Place a wire cooling rack on a large baking sheet. In a large bowl, combine powdered sugar, peanut butter, butter, graham cracker crumbs, maple syrup and salt.
  2. Using a whisk or hand mixer, mix ingredients until smooth and fully incorporated.
    Using a small cookie scoop, form mixture into balls and place on prepared baking sheet.
  3. In a medium bowl, combine melted white chocolate and coconut oil and stir until smooth. Dip peanut butter balls in white chocolate and place on cooling rack (excess chocolate will drop off).
  4. Top with sprinkles, then refrigerate until set, about 10 minutes.

Chicken and Broccoli with Dill Sauce

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 4 cups fresh broccoli florets
  • 1 cup chicken broth
  • 1 tablespoon all-purpose flour
  • 1 tablespoon snipped fresh dill
  • 1 cup 2% milk

Directions

  1. Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan.
  2. Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm.
  3. In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.

Instant Pot Pumpkin Cheesecake

Ingredients

  • 1 1/4 cups gingersnap cookie crumbs
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup plus 1 tablespoon granulated sugar, divided
  • 1/4 teaspoon ground cinnamon
  • 12 ounces cream cheese, at room temperature
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons cornstarch
  • Pinch of kosher salt
  • 3 large eggs, at room temperature
  • 1 cup canned pumpkin puree
  • 1/2 cup heavy cream, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups sweetened whipped cream