Grilled Italian Rosemary Pork Chops

Hi friends,

Here’s a pork chop recipe that’s so easy and so delicious. Did you know, lean pork is more healthy than beef?

My ingredients:

One pound fresh lean pork chops without bone/ six pieces

Kraft Fat Free Italian dressing

Fresh rosemary, finely chopped

Garlic powder

Fresh ground pepper

Directions:

Pre-heat grill to 350 degrees.

Remove pork chops from deli wrap and wash with cold tap water. Place on the heated grill.Grilled Italian Rosemary Pork Chops Season first with Kraft Fat Free Italian Dressing; then with freshly chopped rosemary, garlic powder, and fresh ground pepper.

Grill until the bottom side of chops are stripped—then turn. Apply the same spices again and grill until the chops are stripped on bottom and cooked in the middle.

This recipe is so easy and delicious. It’s great for summer.

Thanks for stopping by.

May good fortune guide your path.

J.A. Ireland.

100_6387

Greek Pasta Salad

 

100_6393

Almond Cranberry Asparagus Single Serving

 

100_6391

Greek Pasta Salad Single Serving

 

100_6390

Almond Cranberry Asparagus

Low Fat Cheddar Cheese Pizza

Today I’m cooking another type of pizza that my family loves. I’m using low fat ingredients so it’s a healthy choice when my family wants pizza.

Ingredients:

One roll white bread dough—bought frozen then thawed the night before

One pound extra lean ground hamburger—96-4%

4.5 oz. sliced turkey pepperoni

8 oz. mini portabella mushrooms

One large bell pepper

One can black olives

One large onion

One bag, two cups cheddar cheese—low fat, low sodium

One cup parmesan cheese—low sodium, low fat

Small 14 oz. Jar of low sodium pizza sauce

Prep work:

Cook the hamburger. Then drain the grease and place the meat in a bowl lined with paper towels to absorb the grease; let sit.

Next chop the mushrooms, olives, onion, and peppers. Put everything including hamburger into separate bowls. Discard grease soaked paper towel. Place all items in the fridge until later.

Pre-heat your oven to 400 degrees. Spray your pizza pan with non- stick; I prefer either canola or extra-virgin olive oil non- stick for heart healthy cooking.

Dough Ready To Roll

Dough Ready To Roll

Making the pizza crust. I use my counter top. I sprinkle the counter lightly with flour and unwrap the dough. It should look like a large, white mushroom ball.

Put the dough on the flour then flip it over. Begin rolling. Roll enough to fit your pan—don’t excessively roll. Dough stretches easily in the pan. Do this quickly. Carefully remove the dough from the counter; it peels off. Lay in the prepared pan with the edges sticking over the rim of your oven pan. If the dough isn’t quite big enough, that’s ok. Gently rub from the middle to the outside edges. It stretches easily on the non-stick sprayed oven pan. Complete this process quickly as well; don’t play with it.

Tuck the excess dough inside the rims. If there’s a tear in the dough—don’t worry. Use some of the excess dough on the walls and fill in the tear(s); pinch it off and rub it in the holes.

Prick small holes in the crust with a fork so it doesn’t bubble while baking; make many prick holes. But, don’t destroy your work; just vent it well. Sprinkle on the spices, basil, garlic, Italian Seasoning, oregano, parsley, pepper. Whatever spices you like.

Pizza Crust Ready To Bake

Pizza Crust Seasoned And Ready To Bake

This is what my pizza crust looks like before baking.

Bake the crust for 6 minutes at 400 degrees on the top rack. Remove from the oven.

Make The Pizza:

I start with ½ bag, one cup, of cheddar cheese on the crust ( spread evenly)

¾ of the jar of pizza sauce (save the rest for dipping sauce)

hamburger

onions

bell peppers

black olives

portabella mushrooms

The remaining ½ bag, one cup, of cheddar cheese followed by the parmesan cheese

Lastly; turkey pepperoni on top.

It’s ready to bake. I bake my pizza for 8 minutes then remove from the oven.

My Cheddar Cheese Pizza Ready to Serve

My Cheddar Cheese Pizza Ready to Serve

I cut it, and bake for 20 more minutes. The total baking time is about 30 minutes—until the top edges are golden brown. Also my pizzas are typically ¾ of an inch thick when ready for cooking—and full of natural juices. Portabella mushrooms are a trade-off; they add tremendous flavor along with a lot of extra juice. If you don’t want the liquid—maybe skip portabellas.

Here’s a picture of my low fat cheddar cheese pizza. It’s full of flavor and my family gobbled it down. Also check out my Maxx Zeqster blog at: https://detectivemaxxzeqsterscreepycrawlyamazingadventures.wordpress.com/

Thanks for stopping by. J. A. Ireland.

Herb Baked Whole Chicken

Here’s a chicken recipe you’re sure to like for a special meal.

Ingredients:

One fully thawed 6 to 8 lb. whole chicken

The herbs; garlic, paprika, oregano, basil, Italian seasoning, crushed parsley, thyme.

Two tablespoons of canola oil

Directions:

Preheat oven to 350 degrees

Wash and dry; then spray a large, deep oven baking pan with extra-virgin olive oil non-stick spray. Remove chicken from the grocery store shrink wrap. Cut off any excess skin, fat, and remove the internal organs—plus neck. Rinse the chicken very well with cold tap water and pat dry. Place in the prepared baking pan. Apply two tablespoons of canola oil to the top of chicken and rub well. Next apply the seasonings and any others you prefer.

Herb Baked Whole Chicken

Herb Baked Whole Chicken

Bake on a higher rack for 45 minutes. Remove from oven and cut the skin only, no deeper, at the leg quarters to vent from the torso; this allows for faster cooking and a juicier chicken.  Bake for 30 more minutes and check. The juices should run clear; no blood. Here’s a picture of what my Herb Baked Whole Chicken looks like on the cutting board—ready to carve.

My family loves this meal especially on Sundays; we have it often. A hint; when carving, leave a little meat on the bone for what I call Carcass soup. Two to three chicken carcass’ makes a delicious pot of chicken soup. Just keep the remains in your freezer until its soup day. Yummy!

Thanks for stopping by. J. A. Ireland.

Honey Glaze – Soy Chicken Thighs

Here’s a delicious chicken recipe. It’s easy and fun. Hope you like it.

Ingredients:

3 pounds chicken thighs

3 tablespoons low sodium soy sauce

1 tablespoon ground ginger

1 tablespoon cilantro

2 cloves garlic – chopped finely

1 teaspoon garlic powder

1 tablespoon onion powder

1 teaspoon chili powder

1 teaspoon thyme

1teaspoon paprika

1 teaspoon red pepper flakes

¼ teaspoon basil

¼ teaspoon oregano

¼ teaspoon parsley

½ lemon juiced

fresh ground pepper

2 tablespoons extra-virgin olive oil

2 tablespoons canola butter, melted

save for later – ½ cup honey for glaze

save for later – sesame seeds for garnish

save for later – fresh parsley for garnish

Directions:

Mix all the ingredients together except honey, sesame seeds, and fresh parsley in a medium mixing bowl then put the marinate in fridge. Next remove the skin and fat from chicken thighs before rinsing well with cold tap water. Place the cleaned thighs in a large, deep oven baking pan; then spread evenly. Remove the marinate from the fridge and spoon over the chicken evenly covering each piece generously; using all the marinate. Place in fridge for 6 hours to allow the chicken to absorb the flavor.

Tic Tock Tic Tock

Six hours later. Pre-heat oven to 350 degrees

Remove chicken from the fridge. The marinate should still be on top of the chicken; if not use a spoon and spread back onto top. Bake for 30 minutes on a higher rack.

Tic Tock Tic Tock

After thirty minutes. Remove the pan from oven. Using tongs, remove each piece of chicken and place on a plate for a moment. Carefully pour the marinate into a metal bowl; use oven mitts for safety. Place the chicken back in the oven baking pan with the other side up. Next poor or spoon on the marinate over the top of the chicken; cover all pieces generously using all the marinate. Place back in the oven and bake for 30 more minutes on the higher rack.

Tic Tock Tic Tock

After thirty minutes remove chicken from the oven. Using tongs, remove each piece and place in a large frying pan. Pour the ½ cup of honey over the chicken and cover. Cook on medium/low heat for 10 minutes. After 10 minutes, uncover and turn chicken over; then cover again. Cook  on med/low heat for 10 minutes again.

After 10 minutes, remove from heat and leave in pan covered until ready to serve. The honey will continue to glaze as long as you turn the chicken over every few minutes and keep covered until ready to serve.

When serving, garnish with sesame seeds and fresh parsley. Here’s a picture of what my Honey Glaze – Soy Chicken Thighs looks like. There’s an exciting new flavor that you’ll just love; it’s something different.

This recipe can be used on chicken legs, thighs, and wings.

The leftovers can easily be frozen for later meals.

I hope you enjoy my Honey Glaze – Soy Chicken Thighs recipe.

May good fortune guide your path.

J.A. Ireland.

Honey Glaze – Soy Chicken Thighs

Honey Glaze – Soy Chicken Thighs

My Heart Healthy Baked Alaskan Salmon with Crunchy Pecan Topping

Heart Healthy Cooks,

Here’s a recipe for baked Alaskan Salmon that my family just loves. It’s teaming with Omega 3’s.

Ingredients:

Heart Healthy Baked Alaskan Salmon with Pecan Crunch

Heart Healthy Baked Alaskan Salmon with Pecan Crunch – Two pieces of my delicious fish

3 tablespoons Dijon mustard

3 tablespoons canola oil butter, melted

5 teaspoons honey

½ cup Italian bread crumbs

1 cup coarsely chopped pecans; leaving some a bit large

3 teaspoons fresh parsley chopped

7 ( 8 ounce ) fresh Salmon fillets

fresh ground pepper

lemon wedges

Prep work:

In a small bowl, mix together the Dijon mustard, melted butter, honey, parsley, and freshly ground pepper.

In another bowl, mix together the Italian bread crumbs and pecans.

Pre heat oven to 400 degrees. Spray a large baking sheet with extra-virgin olive oil non-stick.

Remove the fresh Salmon from the seafood deli counter wrapping. Remove scales and rinse well with cold tap water. Check for any remaining scales. Rinse again.

Cut your Salmon into desired fillets and place each on the baking sheet skin down. Spoon on the sauce. Cover each piece generously. Use all the sauce. Next cover each fillet with the crumbs / pecan mixture by spooning as well. Use all the crumbs to cover generously.

For baking. Ten minutes per inch at the thickest part of the largest fillet is the usual baking time. The salmon should flake when tested with a fork. If not, bake two or three more minutes. My family likes our fish more crispy than most. A rule for us is always to bake five more minutes. I baked my Salmon for 15 minutes. My family went crazy over this dish. Salmon is a very heart healthy protein; it’s high in Omega 3’s. Also, the Dijon mustard compliments the Salmon so well you won’t believe it. I hope you enjoy. Thanks for reading. J. A. Ireland.

Heart Healthy Sweet Hawaiian Barbecue Ribs

My ribs are so delicious and tender they fall off the bone. You won’t be able to stop eating them.

Barbecue Sauce Ingredients:

One tablespoon extra-virgin olive oil

One large onion – finely chopped

Two large cloves garlic – finely chopped

Two cups tomato ketchup

One 10 floz bottle of Hawaiian Punch ( Fruit Juicy Red )

¼ cup Sweet Baby Rays Barbecue Sauce

½ cup Apple Cider Vinegar

Two tablespoons brown sugar

½ teaspoon pepper

One tablespoon onion powder

½ tablespoon ground mustard

½ tablespoon lemon juice

One tablespoon low sodium Worcestershire Sauce

Dry Rub Ingredients:

Two tablespoons brown sugar

Two tablespoons garlic powder

Two tablespoons onion powder

One teaspoon ground cumin

One teaspoon chili powder

One teaspoon black pepper

Two racks of lean pork spare ribs, 3 pounds each.

Night before preparation:

I make my Barbecue Sauce; In a medium sauce pan, I add chopped onions, extra-virgin olive oil, and two large cloves garlic finely chopped. Next I sauté until golden and tender. Now I’m adding all the rest of my remaining ingredients. I’m cooking on low heat for about an hour while stirring constantly. When my Q – Sauce is ready, I’ll put it in the fridge overnight. While it’s cooking, it’s time for my dry rub.

Dry Rub: I pour all the ingredients together in a medium mixing bowl. Next, I’m whisking them all together. Some of the brown sugar is being stubborn so I’m using a fork to break it up further. That should do it. Remembering to stir my sauce.

Next I’m removing my ribs from the fridge and cutting them out of the shrink wrapping. They require a very good rinsing with cold tap water. I pause to stir my sauce. I always remove the membrane; it peels off easily. This allows better penetration of the spices and makes the meat as tender as possible. I also remove any fat. I try to make my cooking as heart healthy as possible. I stir my sauce. I tear off two long sheets of cling wrap and lay on the counter. I stir my sauce. I’m placing the rib racks, bones side up on the sheets. I stir my sauce. Next I spoon my dry rub all over both ribs and rub it in. I carefully turn the ribs over and spoon on the remaining dry rub. I stir my sauce. I use it all and rub it in. Now I’m covering the ribs with the cling wrap. They will require several more sheets to cover them properly. I pause to stir my sauce. I’ll put the ribs in the same large, deep, baking pan that I’m going to use tomorrow. Now my ribs go in the fridge overnight. The sauce is also ready. When it’s cool, I’ll put it in a bowl and place in the fridge overnight.

Tomorrow Is Rib Day; I Can’t Wait

Tick Tock Tick Tock

It’s Tomorrow:

I’m pre-heating my oven to 275 degrees. I remove the baking pan from the fridge and take the ribs out of the pan. I’ll wash the pan for safety and spray it with extra-virgin olive oil non-stick. Next, I very carefully remove the cling wrap from my ribs and gently place them bone side UP in the baking pan. I remove my barbecue sauce from the fridge and gently spoon on both ribs, covering both; completely but not excessively. I’m careful not to disturb the dry rub. I place the ribs in the oven for 45 minutes on a higher rack and the sauce back in the fridge.

Heart Healthy Sweet Hawaiian Barbecue Ribs

Heart Healthy Sweet Hawaiian Barbecue Ribs

After 45 minutes, I remove the ribs from the oven and carefully turn my ribs over. For this job I’m using two sets of tongs. I’m very careful not to disturb the dry rub. I place the ribs meat side UP. I remove my sauce from the fridge. Now I’m generously covering the meaty side of the ribs with my Q – Sauce. I use every last drop. Now it’s back in the oven. I’ll bake my ribs for 3 more hours. Here’s a picture of what my ribs look like when they’re ready to eat.

Everyone loves my Heart Healthy Sweet Hawaiian Barbecue Ribs. I hope you do too. Thanks for stopping by.

J.A. Ireland.

TANGY TILAPIA

Orange Glaze Tilapia

Ingredients:

Six large pieces of fresh Tilapia Fillets

One orange

A dash of fresh pepper

One quarter teaspoon of garlic powder

One and ½ tablespoon basil

Two tablespoons red wine vinegar

One tablespoon caraway seeds

One tablespoon olive

One tablespoon ginger

½ cup orange marmalade jelly

Preparation:

Orange Glaze Tilapia Fillets

Orange Glaze Tilapia Fillets

First I zest my orange; then juice. Preheat oven to 425 degrees. I mix all the ingredients together in a small mixing bowl and whisk well. Spray a large baking pan with canola oil non-stick spray. I place my Tilapia fillets evenly on the baking pan then spoon on the orange glaze evenly over the tops of the fish. I coat evenly until each piece is covered completely. I’m baking my fish today for ten minutes. We like our fish crispy on the edges. Here’s a picture of how my Tilapia looks when baked and ready to eat. Yummy!

Thanks for stopping by.

May good fortune guide your path.

J.A. Ireland