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Recipes I've Shared:
This is a modified version of the Pork recipe featured on McCormick's Gourmet Bourbon Spice Pork seasoning. I added smoked paprika and Aleppo pepper to kick up the spiciness. If you don't have smoked paprika, decrease the amount to 1/2 tsp. You can substitute cayenne for the Aleppo pepper.
Also, I used Trop50 No Pulp OJ since it was what I had in the house.
An immersion blender or regular blender makes this soup smooth and creamy without the cream.
This marinated kebab dish is a great served over rice and with a Greek-style salad with feta cheese. Marinating the meat overnight infuses more flavor. Cooking times do NOT include marinating time.
A great use for leftover roasted pork! To cut down on the prep time, I used thinly sliced potatoes as my bottom and top crusts.
A bit more time-consuming than the stovetop method, but perfect every time! This version uses beef broth, but great with chicken and vegetable stock.
This sweet hash-like dish is a perfect compliment to a savory grilled pork or roasted turkey. It packs a Vitamin A wallop, too!
Swapping out the apple juice for water saves about 5 calories. You can further reduce the calories per serving and sugar by reducing the butter/oil and using a brown-sugar substitute. However you will need some oil to initially cook the potatoes.
This is adapted from Chef Symon's Lamb Bolognese recipe. The original clocked in at nearly 900 calories/serving!
I used lean pork instead of lamb, adjusted the seasonings for pork, decreased the pasta by half, and substituted beef broth for the red wine. The original called for butter and olive oil to finish the sauce, which I eliminated.
I've found San Marzano tomatoes less acidic than their US counterparts.
Please note -- The sauce will be somewhat dry, sticking to the pasta. Use reserved pasta water or regular water for a more 'sauce' feel.
Yes, this is a semi-labor intensive dish, but the payoff (and leftovers) are worth it!
This citrus-based slaw is a perfect accompaniment with sandwiches or as a quick, light lunch.
Using a store-bought marinade mix gives this steak a smokey flavor. The prep time shows the minimum marinating time, but the longer you marinade, the deeper the flavor.
Baked instead of fried, this chicken dish gives a taste of the tropics! Serve with spicy apricot sauce or coconut-onion sauce for a flavor punch.
Roasting beets brings out their natural sweetness and also is an easy way to peel them!
Perfect for marinating pork and beef, be sure to save some on the side for dipping.
Substituting low-fat buttermilk shaves some of fat and calories, but don't substitute the sugar or butter. The sugar is needed to help level the pancakes. Unsalted butter keeps the sodium down and gives you fluffier pancakes. It also gives the pancakes richness so that you can skip buttering them when they get off the griddle!