Sweet Heat & Soy Pork Chops

Sweet Heat & Soy Pork Chops

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Sweet Heat Soy Pork Chops


  • Author: Kyle Golembiewski
  • Prep Time: 5
  • Cook Time: 12
  • Total Time: 17 minutes
  • Yield: 4
  • Category: Entree
  • Method: Skillet or Grill
  • Cuisine: Chinese-American

Description

Simple marinading and pan frying makes this pork chop recipe a go-to for folks without much skill in the kitchen but a craving for complex flavor (like myself).


Ingredients

4 Pork Chops (Bone-in or boneless, optional)
3 T. Soy Sauce
2 T. Sweet Heat Spice Blend

**Sides are entirely your choice. I went with some roasted red potatoes and green beans. This pork would be INSANE in pork-fried rice.


Instructions

Place Pork Chops in zip-lock. evenly incorporate soy sauce and SWEET HEAT seasoning over Pork Chops. Refrigerate for 3-24 hours, letting flavors permeate. Remove from fridge for 30 minutes prior to cooking. Place on skillet or grill at medium heat. Sear both sides evenly and cook until internal temp. of the thickest portion of meat reaches 145°. Let rest for 5 minutes and serve.

Keywords: sweet heat, the spice guy, pork chops, soy sauce, spice recipes

Jamaican Jerk Chicken

Jamaican Jerk Chicken

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Jamaican Jerk Chicken


  • Author: Zach Johnston

Description

Don’t worry, be happy. Bring the taste of the Caribean to your tv dinner stand as soon as you possibly can.


Ingredients

12 Chicken Legs
4 Limes (juiced)
2 TBSP EVOO
2 Onions
1.5 Cups of Green Onions
2 T. Jamaican Jerk Seasoning
6 Garlic Cloves
2 Habanero Peppers (optional)


Instructions

  1. Place chicken in a mixing bowl. Cover with lime juice and water.
  2. In a blender or food processor, place spice mix and oil together. Blend well, then mix in onions, green onions, garlic, and habanero peppers until almost smooth.
  3. Pour 3/4 of the marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
  4. Preheat the grill to medium heat
  5. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to 165F. 
Vegan Cauliflower Crust Pizza

Vegan Cauliflower Crust Pizza

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Vegan Cauliflower Crust Pizza


  • Author: Kyle Golembiewski
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4
  • Category: Pizza, Vegan
  • Cuisine: Italian, Vegan

Ingredients

1 Head Cauliflower, Medium

1 Tomato, Sliced

1 t. Italian Seasoning

1 t. Roasted Garlic Blend

1/4 t. Kosher Salt

1 Egg, Large

2 c. Mozzarella Cheese, Shredded

1/4 c. Parmesan Cheese, Grated

1/4 c. Red Sauce (store-bought or homemade, up to you)

Fresh Basil Leaves (garnish)


Instructions

Pre-heat oven to 425°F. Line a rimmed baking sheet with parchment paper.

Use food processor to pulse cauliflower into powder (you should have about 2 1/2 cups). Transfer cauliflower to a microwave-safe bowl and cover. Microwave 3 to 5 minutes until soft. Transfer onto a clean, dry kitchen towel for cooling.

Once cooled, wrap the cauliflower in towel and wring out moisture. In a large bowl, stir together the Cauliflower, Italian Seasoning, Parmesan Cheese, Salt, Egg and 1 Cup of Mozzarella Cheese until well combined. Transfer to the prepped baking sheet and press into a 10-in. round. Bake until golden brown, approx. 10 to 15 minutes.

Remove the crust from the oven and top with Sauce (see recipe below) and remaining 1 cup mozzarella and top with tomato slices. Bake until the cheese is bubbling, roughly 10 minutes. Chop basil leaves and top before serving before serving.

Cardamom and Ginger Carrots

Cardamom and Ginger Carrots

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Cardamom and Ginger Carrots


  • Author: Zach Johnston
  • Prep Time: 10
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 5 sides
  • Category: side dishes
  • Method: pan fry

Description

This awesome holiday side dish will reassure your grandma that you actually have your life together, whether or not that is actually true remains to be seen.


Ingredients

  • 6 tablespoons unsalted butter
  • 1/4 cup thinly sliced fresh ginger
  • 1 garlic clove, minced
  • 4 whole cardamom pods (keep them whole!)
  • 3 pounds carrots, (you can also use baby carrots left whole)
  • 2 tablespoons sugar
  • 1/2 cup fresh carrot juice
  • 1/2 cup fresh orange juice
  • 1.5 tbsp. Colorado Chicken and Veg

Instructions

  • In your big frying pan! Melt the butter with a medium heat
  • Add the ginger, garlic, and cardamom and cook until fragrant DO NOT BROWN THE BUTTER. (This is around 2 minutes)
  • Add the carrots and sugar and cook over moderately high heat, stir the pot baby. Cook these until the carrots are crisp-tender, about 5 minutes.
  • Add the carrot and orange juices and bring to a simmer.
    Chuck in the COLORADO CHICKEN AND VEG.
  • Put a lid or foil or parchment paper over the pan and cook the carrots over low heat until tender, about 12 minutes.
  • Uncover and cook over moderate heat until the carrots are glazed, about 5 minutes longer.
  • Pull out the ginger and cardamom pods, transfer to a bowl and serve or cover and get to your party!
Honey Roasted Garlic Brussels

Honey Roasted Garlic Brussels

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Honey Roasted Garlic Brussels


  • Author: Zach Johnston
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22 minutes
  • Yield: 4 servings
  • Category: side dishes
  • Method: pan fry

Description

These Brussel sprouts make for an awesome side dish to take to any holiday party!


Ingredients

  • 1 lb. Brussels sprouts, cleaned and halved
  • 2 tbsp. EVOO
  • 1/2 cup balsamic vinegar
  • 2 tbsp. honey
  • 1 tbsp. dijon mustard
  • 2 tsp. ROASTED GARLIC BLEND

Instructions

  • Get your big skillet, warm it up on medium heat! Add EVOO.
  • Add halved Brussels, flat side down, do not touch them for 3 minutes, or when they are golden on the bottom. Seriously, just don’t touch them. Shake the pan after 3 minutes and cook for an additional 2 minutes.
  • Add ¼ cup water and cover. Let Brussels sprouts steam until tender, 3 minutes.
  • If the pan dries out, add in 1 tbsp. of water at a time.
  • Remove sprouts from skillet and set aside.
  • KEEP YOUR POT HOT.
  • Add vinegar, honey, mustard, and ROASTED GARLIC BLEND and whisk to combine.
  • Bring to a simmer and cook until thick and syrupy, 6 to 8 minutes. Return sprouts to pan, toss to coat and heat through, 2 to 3 more minutes.
  • Serve them now or cover with foil, put on your ugly Christmas sweater and head to the party.
Have You Made the PERFECT TURKEY?

Have You Made the PERFECT TURKEY?

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THE PERFECT TURKEY


  • Author: Zach Johnston

Description

Cooking the perfect holiday turkey can be a daunting experience for most people. It must be juicy, flavorsome, and obviously have crispy skin. Have no fear because we have come up with the only Thanksgiving turkey recipe you will ever need.


Ingredients

One 11-pound turkey, thawed
6 tablespoons unsalted butter, cut into 1 tablespoon knobs
1 1/2 yellow onions, peeled and halved
4 garlic cloves, peeled
One orange or lemon
PERFECT TURKEY Seasoning
A selection of root vegetables of your choice


Instructions

1. Preheat oven to 325 degrees F.
2. Cut the onions and vegetables into similar sizes, around 2x2inches.
3. Use paper towels to dry the skin of the turkey and clean inside the cavity.
4. Slide your (clean) hand between the skin and the breast meat beginning at the cavity opening and slowly separating them into a pocket.
5. Slide three knobs of butter under the breast skin on both sides of the turkey. Try to spread them around evenly.
6. Using the Perfect Turkey spice rub, work the mix into the skin all over the entire bird. Use your hands to press spice rub into the skin and into the cavity. The specially selected ingredients like smoked paprika, salt, garlic, spices, lemon peel, orange peel, red bell pepper, green bell pepper, and sugar will marinate and infuse into the bird’s meat and caramelize for a crispy skin.
7. Stuff the cavity with the onion halves, citrus, and garlic cloves.
8. Move the turkey to a roasting pan with a rack to avoid a soggy bird.
9. Use a large piece of foil, just big enough to fully cover the turkey breast and mold it over the entire breast area.        (This will ensure the breasts don’t overcook and become dry)
10. Roast the turkey for 2 hours and then carefully remove the foil from the turkey breasts. Then, increase the temperature to 400 F and cook the bird for another hour. Using an instant-read thermometer, check the internal temperature by getting a reading from the meatiest part of the thigh. The ideal temperature is 165 degrees F. Make sure the skin has crisped up and become a deep golden color.
11. Remove the turkey from the oven (remember it is heavy and hot!) and let it rest for the appropriate time for the weight. Then carve.

Notes

Notes
Serve with your selection of root vegetables and favorite sides. Give thanks and enjoy.