Grilled Pork Chops, Charred Peaches and Corn on the Cob

Grilled Pork Chops, Charred Peaches and Corn on the Cob

Mike Nadelman
Grilled Pork Chops with Cinnamon Peaches and Corn on the Cob. You can add a green salad to add more vegetables and make this meal stretch a little further too. But for us, this is all we need on a warm summer night.
0 from 0 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 30 mins
Course American
Cuisine Complete Meal
Servings 4 Servings

Ingredients
  

Grilled Pork Chops

  • 4 Center Cut Boneless Pork Chops 1/2" thick
  • 1/4 cup Honey
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Apple Cider Vinegar
  • 1 teaspoon cumin
  • 1 teaspoon dried sage
  • 1/2 teaspoon red pepper flakes optional
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Grilled Cinnamon Peaches

  • 4 peaches
  • 1/2 teaspoon cinnamon
  • 2 Tablespoons butter melted
  • 3 Tablespoons honey

Corn on the Cob

  • 4 whole or half Fresh or whole corn on the cob

Instructions
 

Pork Chops

  • Combine all the ingredients, except pork chops, into a large ziploc bag. Zip bag closed and knead bag gently to combine ingredients.
    Reopen the ziploc bag and place pork chops into it. Zip bag closed and move pork chops around the marinade to coat evenly.
    Place bag with pork chops inside the refrigerator for at least 1 hour or up to 24 hours.
    When ready to cook, heat grill to medium heat, about 450 degrees.
    Remove pork chops from bag and place them on the grill. Cook for 4 minutes, turn and cook for another 4 minutes. Pork will have nice grill marks and be cooked through.
    Remove to a serving platter.

GRILLED CINNAMON PEACHES

  • Combine melted butter, cinnamon, and honey in a shallow bowl.
    Cut peaches in half and remove the pits.
    Dip each cut half into the cinnamon honey mixture, cut side down.
    Place on a tray and repeat with all cut peaches.
    Place each peach, cut side down, on the grill and cook for 4 minutes. Turn with tongs and cook for another 4 minutes. You can drizzle any remaining cinnamon honey onto the cooked side of the peaches after you flip them.
    Remove them to the serving platter.

Corn on the Cob

  • Place the corn on the grill over medium heat. Cook for 8 minutes, turning after 4 minutes.
    Remove to your serving platter.
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Roasted Red Bell Pepper Sauce

Roasted Red Bell Pepper Sauce

Mike Nadelman
This easy Roasted Red Pepper Sauce takes 5 minutes to make, and you can put it on almost everything to add instant flavor
0 from 0 votes
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Dressing, Sauce
Cuisine Gluten Free, Vegan, Vegetarian
Servings 8 servings

Ingredients
  

  • 16 ounce jar roasted red peppers drained
  • 1/4 cup extra virgin olive oil
  • 2 tbsp minced shallot
  • 2 cloves garlic minced
  • 2 tbsp packed chopped fresh basil 10 leaves
  • 1 tbsp capers drained
  • Zest of 1 lemon
  • Juice of 1/2 lemon 3/4 oz, liquid measurement
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Place all ingredients into a blender.
  • Blend for 30-60 seconds on high speed, until completely smooth.
  • Warm on a stovetop or in a microwave oven

Video

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Salmon Coulibiac

Salmon Coulibiac

Mike Nadelman
James Beard once described salmon coulibiac as one of the most unusual dishes he ever encountered, and I’m not about to argue with him. Coulibiac is the French adaptation of a traditional Russian dish, kulebiaka, wherein a flavorful mixture of salmon, rice, mushrooms, shallots, hard-boiled eggs, and dill are baked inside a pastry crust.
0 from 0 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Dish
Cuisine French, Pescatarian, Russian
Servings 4 servings

Ingredients
  

  • 1/2 stick unsalted European butter at room temperature
  • 1 cup sliced shallots
  • 1 tablespoon thyme
  • 8 ounces white mushrooms sliced
  • 1 small bunch of dill
  • 1 clove garlic thinly sliced
  • 2 pound boneless skinless salmon filet
  • 4 eggs hard-boiled
  • 2 egg beaten for egg wash
  • 6 cups chopped fresh spinach
  • 1 cup long-grain rice cooked
  • 1 package puff pastry thawed overnight if frozen
  • Kosher salt and cracked black pepper

Instructions
 

  • Preheat your oven to 350F (Gas mark 4).
  • Heat some of the butter in a saucepan, add shallots, thyme, and cook until shallots are soft and slightly brown. Add sliced mushrooms and cook until soft and dry. Remove from heat and mix with rice and set aside to cool.
  • Spread out a sheet of puff pastry dough and use a rolling pin. Add a layer of the rice, shallot, and mushroom mixture to the center of the pastry. Then add a layer of the chopped spinach followed by the hard-boiled eggs (all in line with each other). You can also optionally slice the eggs first. (my Russian Bubbie used to use hard-boiled Quail eggs wrapped in spinach, but they might be hard to find and peel.
  • You can fill any gaps in the sides with more rice mixture if needed. Then place the salmon filet on top of the assembled mixture. Chop up the dill and place it on top of the salmon. You can add leftover rice, mushrooms, or spinach on top. Use a pastry brush to "Paint" using the egg wash around the outside of the dough. Then wrap the loaf and trim the excess dough off.
  • Flip the loaf over onto an oven pan and brush the additional egg wash all over the loaf. You can use the leftover strips of dough to decorate your loaf.
  • Place in oven and cook until the pastry is golden brown, about 30 minutes.
  • Let cool 15 minutes before serving. Slice and plate then drizzle with roasted red bell pepper sauce around the salmon

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Panera Spicy Thai Chicken Salad

Panera Spicy Thai Chicken Salad

Mike Nadelman
Copycat Panera Spicy Thai Salad with Chicken flavorful, yet healthy
0 from 0 votes
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Salad
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 2 Cups sliced Chicken breast
  • 2 Heads Romaine Lettuce
  • 1 Cup Carrots Cubed
  • 1/2 Cup Edamame Roasted
  • 3/4 cup Bell pepper Roasted and cut into cubes
  • 2 Tbsp Cilantro Chopped
  • 1/4 Cup Almonds Sliced
  • 1/4 Cup fried Wonton strips
  • 2 Tbsp Chucky Peanut Butter
  • 2 Tbsp Sesame Seed Oil
  • 2 Tbsp Toasted Sesame Seeds
  • 1 Cup Thai Chili Vinaigrette

Instructions
 

  • Roast the edamame and cubed bell peppers for 10 minutes if using the oven at 350 degrees on a grill or via broil in an oven for approximately 10 minutes until starting to look charred. Set aside.
  • Roast or grill the 2-3 chicken breast if you don't buy it already roasted and sliced and slice into strips. If oven roasting, we roasted ours on a cookie sheet for approximately 45 minutes, at 350 degrees, checking to make sure it doesn't burn. It is done when it is cooked through and slightly browned but not overly charred on the outside. Set aside.
  • Chop the Romaine lettuce into 1" sized squares and place in the large salad bowl.
  • Chop the carrot into small cubes the same size as the red peppers.
  • Chop the cilantro into small pieces and set aside.
  • Toss together everything except the dressing, sesame seeds, wontons, and chicken which will be toppings.
  • Mix the Thai chili vinagrette, sesame oil and peanut butter in a small bowl
  • Serve with the chicken breast, Thai chili vinaigrette mix and top with sesame seeds and wontons.

Video

Notes

Feel free to change the recipe as needed.  If you don't have Thai Chili sauce you can make your own using minced garlic and ginger, Marukan seasoned rice wine vinegar, and Sriracha chile sauce.
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Keto Low Carb Mexican Flan

Keto Low Carb Mexican Flan

Mike Nadelman
This recipe for Low Carb Mexican Flan held up in flavor to a recent tasting of Mexican flans in some of the better restaurants over a recent vacation to Santa Fe, New Mexico so I am posting it for your pleasure.
0 from 0 votes
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Course Desert
Cuisine Keto, Low Carb, Sugar Free
Servings 4 Servings

Ingredients
  

  • 3/4 cup Truvia divided into 1/2 cup portion and 1/4 cup portion
  • 1/2 tsp molasses
  • 1 tbsp water
  • 1 tbsp butter
  • 2 tsp vanilla divided
  • 8 oz full fat cream cheese room temperature
  • 2 cups heavy whipping cream
  • 5 large eggs room temperature
  • 1/4 tsp sea salt
  • 3 tbsp fresh squeezed orange juice
  • 1.5 tsp orange zest

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit
  • Grease an 8 or 9 inch cake pan or 4-6 ramekins (the number will depend on their size. You want to fill them 3/4 of the way full). Set cake pan or ramekins in a 13×9-inch baking pan.
  • Heat 1/2 cup Truvia, molasses, water, butter, and 1 tsp vanilla over medium-low heat until Truvia dissolves. Increase heat to medium-high and cook until syrup turns amber, about 10 minutes. Keep a close eye on the sweetener, as it can quickly go from amber to burned.
  • Quickly pour the caramel into the ramekins or cake pan. Be very careful to not touch or taste the caramel. It is very, very hot and will burn you!
  • In a food processor, blend the cream cheese, heavy cream, eggs, sea salt,1/4 cup Truvia, 1 tsp of vanilla, 3 Tbsp fresh orange juice and orange zest until it becomes a smooth batter.
  • Pour the cream cheese batter over the caramel.
  • Add hot water into the larger pan, around the ramekins or cake pan, making sure not to get water in the flan batter. The hot water should come up the sides of the cake pan about an inch deep so that the cake pan or ramekins will be sitting in a water bath.
  • Bake for 1 hour and remove from oven and let the flan cool in the water bath. Once it is cool to the touch, refrigerate for a 3-4 hours or overnight.
  • When you are ready to serve the flan, run a knife around the edges of the flan to loosen it up. Place a larger serving plate over the flan and then flip upside down to invert. If it doesn’t easily fall onto the plate, try loosening it up again with the knife and tapping the bottom of the cake pan while inverted onto the plate. When you lift off the ramekin the caramel syrup will run over the flan. Garnish with orange peels or orange zest.

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Santa Barbara Cobb Salad

Santa Barbara Cobb Salad

Mike Nadelman
After visiting the Habit Grill for their delicious hamburgers, we were surprised to find their salads are just great as well. Their Santa Barbara Cobb is a favorite, so here is our copycat recipe.
0 from 0 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, Main Salad
Cuisine healthy, Keto, Low Carb
Servings 12 servings

Ingredients
  

  • 1 bag iceberg lettuce
  • 1 bag romaine lettuce
  • 2 cup sliced cherry tomatoes
  • 1 cup sliced avocado
  • 1 cup bleu cheese crumbles or Feta
  • 2 cup sliced grilled chicken Costco Roticerie
  • 1 cup fresh cooked bacon Chopped
  • 4 eggs hard boiled and crumbled

Instructions
 

  • In a large bowl, toss together iceberg and romaine lettuce. Rinse in a Salad Spinner
  • Top with tomatoes, avocado, bleu cheese, chicken, bacon, and egg.
  • Serve with your favorite dressing (we prefer Balasmic

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Instapot / Pressure Cooker Flan

Instapot / Pressure Cooker Flan

Aminta Nadelman
This Mexican Flan can be tricky to make in a conventional oven, but the InstaPot cooks it perfectly—and fast. Flan Napolitano contains a bit of cream cheese for extra smoothness and richness, and it makes its own sauce as it sits in the refrigerator. I like flan on a platter, surrounded by fresh berries.
0 from 0 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Desert
Cuisine Mexican
Servings 6 Servings

Ingredients
  

  • 1/2 cup sugar
  • 1 stick Cinamon broken up
  • 5 large eggs
  • 12 ounces condensed milk 1 can
  • 14 ounces sweetened condensed milk 1 can
  • 1/4 cup cream cheese optional
  • 3 tsp vanilla extract
  • fresh berries for serving optional

Instructions
 

  • Add the sugar a little at a time to a small saucepan over medium-low heat. Cook the sugar, stirring occasionally with a silicone spatula once it begins to melt, until dark golden brown, 3 to 5 minutes. Very carefully pour the caramel into the prepared pan and, using heat-resistant mitts, swirl the pan to evenly coat the bottom.
  • In a blender, combine the eggs, condensed milk, evaporated milk, cream cheese, and vanilla. Blend until very smooth, then let stand for 5 minutes. Add broken or whole Cinamon stick(s). Pour the mixture into the caramel-lined cake pan and cover with aluminum foil.
  • Pour 2 cups water into the Instant Pot. Place the covered pan on a long-handled wire rack. Holding the handles of the rack, lower it into the pot.
  • Secure the lid and set the Pressure Release to Sealing. Press "Porridge" (High Pressure) Cook, then set the cooking time for 20 minutes if not already there.
  • When the cooking program is complete, press Cancel. Perform a quick pressure release after 10 minutes by moving the Pressure Release to vent. Open the pot and, wearing heat-resistant mitts, grab the handles of the rack and lift it out of the pot. Carefully remove the foil from the pan; the center of the flan will still be a little jiggly. To test it simply stick a thin knife or toothpick into it. If it comes out clean it's done.s
  • Wait for the flan to cool a bit, then place in the refrigerator for at least 3 hours.
  • Place a plate over the top of the uncovered pan and invert and tap on the pan's bottom to release the pan. Top with fresh berries or serve as is.

Video

Notes

There are other options for making this in ramekins, empty cans in the oven, stovetop, or microwave. The times vary but its anywhere from 70-90 minutes.  
Want a Sugar-Free, Low Carb, Keto version.  Check out https://fridaysnacks.info/index.php/keto-low-carb-mexican-flan/
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Keto Zaatar Crackers

Keto Zaatar Crackers

Mike Nadelman
Easy recipe for keto crackers and its wonderful with your favorite Greek yogurt or plain olive oil.
0 from 0 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Snack
Cuisine Gluten Free, Keto, Middle Eastern, Paleo
Servings 4 servings

Ingredients
  

  • 1 cup almond flour
  • 1 tablespoon olive oil
  • 1 large egg whipped
  • 2 tablespoon green zaatar
  • 1 teaspoon salt as desired
  • 1 teaspoon granulated garlic
  • 2 tablespoons sesame seeds

Instructions
 

  • Mix the ingredients well and put in the refrigerator for an hour and then open between two sheets of parchment paper in a very thin thickness
  • Sprinkle with sesame seeds
  • Slice with a cookie-cutter roller pizza cutter
  • Bake at 350 P for 20 minutes or until light brown
  • Cool completely on the tray and then break up pieces
  • Enjoy

Video

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Compound Butter

Compound Butter

Mike Nadelman
One of the easiest things to make and often overlooked when having steaks, chops, fish, or vegetables. Create these easy flavor bombs ahead, freeze, and use as needed. Stored in an air-tight bag, you’ll have go-to, fabulous flavor at your fingertips. Stores for months in the freezer and one week in the fridge.
0 from 0 votes
Course Condiment
Cuisine carnivore, condiment, Dairy, dressing, Keto, Paleo, Vegetarian

Ingredients
  

For all recipes start with this:

  • 1 stick of European butter
  • 1 rectangular sheet sheet, waxed paper, parchment paper or plastic wrap
  • 1 sharpie pen for marking what you have made

ORANGE HONEY COMPOUND BUTTER

  • Zest of a medium orange
  • 1 tablespoon juice from the orange
  • 3 tablespoons honey
  • 1/4 teaspoon sea salt

CHIVE COMPOUND BUTTER

  • 1 package fresh chives minced about 3 tablespoons
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper

GARLIC HERB COMPOUND BUTTER

  • 1 ¼ cup loosely packed parsley leaves or 3 tablespoons minced
  • 3 large garlic cloves minced, sprinkled with salt and pressed into a paste with the back of a chef’s knife
  • 1/2 teaspoon sea salt

LEMON PROVENÇALE COMPOUND BUTTER

  • Zest of a large lemon
  • 1 tablespoon lemon juice
  • 1 teaspoon dried Herbs de Provence
  • ½ teaspoon granulated garlic
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper

CHIPOTLE LIME COMPOUND BUTTER

  • 2 chipotle peppers in adobo sauce seeded, veins discarded and minced
  • 1 teaspoon adobo sauce
  • Zest of a lime
  • 1 teaspoon fresh lime juice
  • 1 large garlic clove minced sprinkled with salt and pressed into a paste with the back of a chef’s knife
  • 1 teaspoon honey
  • ½ teaspoon sea salt

CREOLE COMPOUND BUTTER

  • 1/2 tablespoon sweet paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon granulated garlic
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper

TOMATO BASIL COMPOUND BUTTER

  • 2 ½ tablespoons tomato paste
  • ½ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper

BASIL PESTO COMPOUND BUTTER

  • 3 tablespoons good quality Pesto

Instructions
 

TOOLS FOR CRAFTING THE PERFECT COMPOUND BUTTER

  • We love a good food processor. Especially for butter that requires mincing or chopping. It makes the job easier. A powerful blender or Vitamix will work too. But you can simply use a bowl and spoon. You’ll want to create a log that can be cut into individual serving coins.
  • THE TECHNIQUE
  • All compound butters begin with softened, room temperature butter.
  • If using fresh herbs, wash and thoroughly dry them before chopping. We like to use a salad spinner to remove moisture from herbs. Then we pat dry with a paper towel before chopping.
  • Choose your favorite flavor profile from the compound butter recipes above. Simply adjust the ingredients accordingly and mix them by hand or in a food processor or blender.
  • Prepare the ingredients. Butter needs to be softened to room temperature.
  • Mince the ingredients. Sprinkle with sea salt and press into a paste with the back of a chef’s knife.
  • Pulse the food processor until combined. Or, in a medium bowl, add room temperature butter, mix thoroughly with the back of a spoon until well combined.
  • Spoon the butter mixture onto the center of a sheet of wax paper, parchment paper or plastic wrap.
  • Using a spatula or spoon, drop the butter onto wax paper. Shape into a rough rectangular size, similar in size to a stick of butter.
  • Roll the bottom half of the wax paper over the butter. Roll tightly into a log shape. Twist the ends of the wax paper. Place in the refrigerator for 2 hours to chill.

Video

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Salmon Milano with Pesto Butter

Salmon Milano with Basil Pesto Butter

Mike Nadelman
Salmon Milano with Basil Pesto Butter is an Italian preparation for baked salmon that has a luscious pesto butter topping. You can get this ready to go at Costco or make your own.
0 from 0 votes
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Keto, Low Carb, Paleo, Pescatarian
Servings 4 People

Ingredients
  

  • 2 Pounds of Salmon filets boneless and skinless
  • Seasoned Garlic Powder
  • 3 Sprigs of Dill Weed
  • 4 Slices of Medium Tomato
  • Pesto Butter
  • 4 tablespoons Basil Pesto
  • 1.5 cups semisoft unsalted butter

Instructions
 

  • Preheat oven to 400F
  • Make pesto butter by mixing or in a blender or food processor - Chill in the refrigerator if needed
  • Prep fish with butter and top with pesto butter
  • Bake fish on top rack for 10-20-min.
  • Broil for 2 - 5 min.
  • Serve

Video

Keyword keto, paleo
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