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Breaded Oven Baked Pork Chops
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Comfort food doesn't get any cozier than Breaded Oven Baked Pork Chops! These thick cut, boneless, center cut pork chops are seasoned and breaded then quickly browned stove top. Finish them in the oven for a pork chop that's crunchy on the outside but tender and juicy on the inside!
I've partnered with my friends at OhioPork.org to create this delicious recipe and blog post for you. All opinions are my own.
If you've been here before, you might remember my awesome visit to an Ohio Hog Farm about a year and a half ago. Being from a more urban area of NE Ohio, having the chance to see how a farm operates was a real treat and a great learning experience.
Why modern pig farming is better than traditional pig farming
One thing that I learned on that visit, that has stuck with me, is why pigs are raised the way the pigs are raised today. Unlike traditional pig farming where the animals are allowed to room free in the earth and eat whatever they can dig up and roll around in their own waste, most of today's pigs are raised in a controlled environment inside barns. The nostalgia attached to traditional farming has led many to believe that the farming methods of the past are better. This is not true. Modern farming methods produce healthier animals and safer food.
The pigs in controlled barns enjoy a comfortable and constant temperature year round just like you and I do in our own homes. This controlled environment allows the pigs to have less stress from things like changing weather and helps keep the pigs disease free.
The pig pens have slats that allow the pig waste to exit the pen so they do not have to lay in it.
Today's pigs are also fed a controlled diet specific to their needs (mostly corn and soy) and not subjected to forage for food like insects and worms. It's often through this foraging that they pick up disease.
Raising healthy, stress free pigs is not only good for the pigs, but it's good for the consumer too. It's because of these modern farming practices that today's pork is safer to eat, much leaner, and more tender than pork raised the traditional way. It's why, as consumers, we no longer have to worry about things like Trichinosis in our pork.
Breaded Oven Baked Pork Chops
Can I use bone in chops when I make Breaded Oven Baked Pork Chops?
How to make Breaded Oven Baked Pork Chops
Next, I set up a breading station. Flour, egg wash, and seasoned bread crumbs are placed either on paper plates (easy clean up!) or in pie plates side by side. I like to add a little extra umph to the seasoned bread crumbs with some spices and cheese. I chose liquid egg substitute for the egg wash because it's more viscous and clings to the pork better than regular eggs. You can use regular eggs instead of egg substitute though, and still have good results.
I try to use one hand to do the flour and egg dipping and the other to finish with the bread crumbs. But I'll be honest, I usually end up with coated fingers on each hand!
Next, I heat some oil in a pan and I quickly brown all sides of the pork chops in batches before I bake them in the oven. This ensures you'll have a crispy outside on the oven baked pork chops. However, you can skip this step if you wish and place the breaded chops directly onto a prepared baking pan and drizzle them with oil. You will get a less crispy and brown outside, but the oven baked pork chops will still be delicious!
How long should I cook pork chops in the oven?
Pork chops should be baked to an internal temperature of around 145 degrees F. You can check the temperature with an instant read thermometer placed into the center of the thickest chop. Once they reach that temperature (with this recipe for Breaded Oven Baked Pork Chops baked at 375 degrees F that should be about 12 - 15 minutes), you will want to let them sit for 3 - 5 minutes before serving.
Is pork safe to eat if I cut into it and it's has a touch of pink color to it?
Oven Baked Pork Chops
ingredients:
- 6 thick cut boneless, center cut (Sirloin) pork chops (about 1 1/2 inch thick)
- 1/2 cup all purpose flour
- 6 TBS liquid egg substitute (OR 2 large eggs, slightly beaten with 2 TBS water)
- 1 cup seasoned bread crumbs
- 1 tsp. garlic powder
- 1/4 cup grated Parmesan cheese
- 1 tsp. kosher salt
- 1/2 tsp. fresh ground pepper
- pinch of cayenne pepper
- Vegetable, Canola, or Corn oil for frying
instructions
- Season chops with some kosher salt and pepper, to your liking.
- Preheat oven to 375 degrees F. Spray baking sheet with cooking spray. Set aside.
- Set up breading station. In three small plates/pie plates put the flour in one, the egg substitute (or egg mixture) in one, and 1 cup seasoned bread crumbs in one. To the plate with the seasoned bread crumbs, mix in 1 tsp. garlic powder, 1/4 cup grated Parmesan cheese, 1 tsp. kosher salt, 1/2 tsp. fresh ground pepper, and a pinch of cayenne pepper with a fork.
- Begin breading the chops by coating a chop in the flour, followed by the egg, then into the bread crumb mixture. Press the bread crumbs firmly into the chop and set on a plate. Continue the process with the rest of the chops.
- In a large skillet, heat about 2 TBS oil on med/high heat until the oil begins to shimmer. Add the chops, one or two at a time (depending on the size of your chops and your pan) and brown for 2 - 3 minutes per side. Brown on all sides. Once the chops are lightly browned, place on prepared baking sheet at least 2 " apart. Add more oil to the skillet if needed and brown the remaining chops, then place on baking sheet.
- Cook in oven for 12 - 15 minutes or until the internal temperature of the chops are about 145 degrees F. Remove from oven and let stand for 3 - 5 minutes before serving.
NOTES:
You can skip the pan browning and put the breaded pork chops directly onto the prepared pan, drizzle with oil, and bake at 375 degrees F for 15 - 20 minutes or until the internal temperature of the chops are 145 degrees F, followed by a rest of 3 - 5 minutes before serving.
Meet an Ohio Pork Chop Farmer and learn why raising pigs in a controlled barn environment is better for pigs and consumers too!
Don't forget to pin it!
What can I serve with Breaded Oven Baked Pork Chops?
Try these delicious recipes to serve alongside Breaded Oven Baked Pork Chops:
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Source: https://www.reneeskitchenadventures.com/2018/08/breaded-oven-baked-pork-chops.html
What is nutritional yeast + 25 ways to use it
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What is nutritional yeast and how do you use it? Nutritional yeast is inactive yeast, grown on molasses. It has a cheesy, nutty flavor. It’s a source of protein & B12.
Today I’m sharing all of the details on “nooch” plus 25 ways to use it.
Some people have jars of sugar and flour on their counter for easy access. I have a jar of nutritional yeast.
(This one was made by vegan potter, Jeanette Zeis.)
I pull from it several times a day for sprinkling on a chickpea scramble, to give a cheesy flavor to air-popped popcorn, or as a treat for the kitties.
And when the jar runneth empty, it’s time to make a grocery store run. STAT. It’s not an ingredient I want to be without.
But there was a time when nutritional yeast flakes weren’t a pantry staple or part of my vegan essential spices and seasonings.
In fact, when I first went vegetarian, I’d never even heard of it before.
Nutritional yeast is dried, inactive yeast, grown on molasses.
Since it is inactive, that means it can’t be used for making raised donuts or breads.
And the same holds true the other way around. If a recipe calls for nutritional yeast flakes, do not substitute with brewer’s yeast, torula yeast, or active yeast sold in packets. It’s not the same thing and won’t deliver the results you want.
You may wonder, is yeast vegan? <—– Find out here. But the short answer is that yeast is part of the fungus family, like mushrooms.
How does nutritional yeast taste?
I’ll admit that the name nutritional yeast flakes doesn’t sound wholly appealing.
(If you can’t bear to call it nutritional yeast, give nooch a whirl. It’s a popular slang term for it in the vegan community.)
Luckily, it makes up for it in taste. It has a cheesy, nutty flavor that is a wonderful addition to sauces, dips, or gravies.
When it comes to flavor, nutritional yeast can be a bit divisive. It seems to be one of those love it or hate it foods like cilantro or mushrooms. I fall strongly into the former camp.
It’s also important to know that the flavor of nutritional yeast can vary from brand to brand. So if you don’t like it the first time around, give it another chance with a different brand.
Is nutritional yeast good for you?
Yes! In addition to giving foods a cheesy taste, nutritional yeast is also a source of protein and vitamin B12.
(Although, I recommend taking a regular B12 supplement as well, if you’re vegan. A B12 deficiency is nothing to mess around with. That’s a link to the one I use.)
Where can you buy it?
Nutritional yeast is popping up in more and more places nowadays. In addition to being sold at Whole Foods and other natural grocery stores, Trader Joe’s sells nutritional yeast with their own branding. At $2.99 bag, that’s what I buy most of the time.
It’s also for sale at Hy-Vee (in the health market), Walmart, and Amazon. It’s usually in the natural foods section, near the baking stuff like flour, or with the supplements. You can often find it in bulk bins as well.
Other brands that I like include Bragg & KAL.
How do you store it?
As you’d probably guess since it’s sold in bulk bins, nutritional yeast does not need to be refrigerated. It can be stored anywhere cool and dark to preserve its B vitamins. A ceramic jar in the pantry or on the countertop works fine.
Since it’s a dry product, the key is keeping moisture out. If you’d prefer, it can also be frozen in a sealed, air-tight bag. It has a shelf life of 1 to 2 years.
How do you use nutritional yeast?
So you’ve purchased nutritional yeast, and now you don’t know how to use it? Here are some ideas to get you started.
Sprinkle it on avocado toast or a toasted hummus & avocado bagel.
Use it as a popcorn topping.
How do you make nutritional yeast popcorn? Melt vegan butter, drizzle it on popcorn, add nutritional yeast, and a pinch of salt.
I’m so addicted to this, I’ve been known to smuggle my own nutritional yeast into movie theatres. (Some movie theatres have jars of their own!)
Use it instead of parmesan cheese on spaghetti.
You can use just the nutritional yeast in lieu of parmesan. Or you can blend nutritional yeast in a food processor with walnuts or cashews, and salt until it becomes a powder.
Give nutritional yeast to cats for a treat.
Most cats love it! Just put sprinkle some onto a little dish, and let them lick it up.
Make cheesy things
Because of its cheesy flavor, nutritional yeast adds so much to dairy-free sauces. This savory vegan chili cheese dip is loaded with three bean chili, seitan chorizo, and creamy cashew queso.
Build-your-own vegan nacho bar
Continuing on the nacho thread, nacho bars are lots of fun for all ages. And it’s a relatively low cost way to have a dinner party!
Fill a table with toppings like spicy black beans, vegan chili cheese dip, salsa, and guacamole. Then let your guests pile them onto chips, exactly how they like.
Satisfy the kid in you with vegan chili cheese tater tots. So messy & delicious, it ticks all the pleasure sensors! Serve it as an appetizer or a full meal on its own.
Vegan Philly cheesesteak with jackfruit and cashew cheese sauce
Vegan Philly cheesesteak sandwiches are loaded with savory jackfruit, creamy cashew cheese, sautéed onions, and peppers. It’s a hearty, heavy-duty sandwich that screams comfort food.
Nutritional yeast gives a cheesy edge to tofu ricotta. Add it to vegan lasagna, stuffed shells, and mushroom pizzas.
It’s made with just a few ingredients in the food processor, and comes together in only minutes.
Vegan lasagna for one in the air fryer
Vegan lasagna is layered with pasta sauce, tofu ricotta, zucchini, fresh basil & spinach. This mini casserole is just the right size for one.
And it’s ready in only 30 minutes thanks to the air fryer! Perfect for when you need something cozy fast.
Fried squash blossoms with cashew cheese
Fried squash blossoms with cashew cheese are a vegan appetizer that’s sure to impress! Delicata squash or zucchini blossoms are stuffed with cashew cheese, dredged in flour and spices, and shallow fried.
Cheesy udon noodle bowl with Brussels sprouts
Udon noodle bowl is topped with a cheesy cashew sauce & browned Brussels sprouts. The creamy sauce is filled with the flavors of miso, sriracha, and tamari.
Vegan pesto rice is the perfect weeknight meal. It uses just 10 ingredients & takes about 8 minutes to make.
Eat it on its own, as a side dish, or as a base for delicious pesto rice bowls with your favorite toppings!
Stir it into polenta
Polenta and nutritional yeast work so well together in creamy vegan polenta. Dotted with sun-dried tomatoes, this soothing breakfast is good for easing into the day.
Polenta breakfast with Brussels sprouts & vegan breakfast sausage
For a heartier option, top the polenta with toothsome vegan sausage, browned Brussels sprouts, and a drizzling of maple syrup.
Vegan polenta stacks with barbecue squash & cashew cream
There’s something about stacked food that just screams fancy. These vegan polenta stacks would make an eye-catching entree for the holiday table or a dinner party.
Pair it with tofu
Crustless mini vegan quiche in the air fryer or oven
Tofu is a blank slate for flavors. So when you add nutritional yeast, it stands out in a marvelous way – like in crustless mini vegan quiche.
They are filled with red bell pepper, onions, kale, and seitan bacon in a savory tofu and cashew filling. Cook these adorable, portable quiche bites in the air fryer or oven.
Vegan breakfast tacos with tofu & black beans
Vegan breakfast tacos are loaded with seasoned tofu, black beans, corn, bell peppers, onions, and garlic. Pile the scramble into warmed corn tortillas with a dollop of guacamole and pinch of cilantro.
Breakfast nests with creamy queso
Looking for a vegan brunch idea? You’re going to love these delicate breakfast nests with layer of hash browns, tofu scramble, and a drizzle of cashew queso.
Austin breakfast with tofu scramble
This Austin breakfast platter is a panoply of spicy scrambled tofu, refried beans, breakfast potatoes, and guacamole. All of your brunch favorites on one plate.
Vegan tofu scramble with kale and avocado
This vegan tofu scramble recipe is filled with fresh, seasonal vegetables – kale, red bell pepper, and onions. It’s topped with avocado.
Vegan breakfast sandwich with eggy tofu & sausage
This vegan breakfast sandwich with thinly sliced eggy tofu, non-dairy cheese, and veggie sausage is wonderfully filling & perfectly portable.
Use it on chickpeas
Air fryer chickpeas & roasted chickpeas
Nutritional yeast is a delightful topping on roasted chickpeas. Eat the roasted chickpeas as a snack, or use them as a salad topper.
Make creamy things
Loaded sliced potatoes in air fryer
Nutritional yeast gives cashew cream added umami flavor.
These sliced potatoes are almost like crostini. With decadent cashew cream, smoky seitan bacon, and a smattering of green onions, your guests will be raving about it.
(No air fryer? No problem. Get the oven version here.)
Warm vegan spinach artichoke dip
If you ever went to a casual dining restaurant chain in the early 2000’s, chances are someone at your table ordered spinach & artichoke dip. This version is veganized with nutritional yeast added for richness.
Few foods give the cozy comfort of a bowl of creamy vegan tomato soup with a non-dairy grilled cheese sandwich for dipping. This full-bodied soup has a wonderful depth of flavor from the addition of sun-dried tomatoes.
Add a handful of homemade vegan croutons and a drizzle of sun-dried tomato oil on top just before serving.
Use it for breading
Vegan fried ravioli in the air fryer
An appetizer the whole family will love. Fried ravioli in the air fryer – seasoned with basil, oregano, nutritional yeast, and garlic. On the side, marinara sauce for dipping.
Give foods an edge of cheesy, savory flavor
You’re going to love these vegan corn cakes for breakfast or brunch. They’re great on their own or with a tofu scramble on the side. Plus, they’re naturally gluten-free!
Originally posted May 2017. Content updated May 2019.
Source: https://cadryskitchen.com/what-is-nutritional-yeast/
Crock Pot Hawaiian Ribs
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Crock Pot Hawaiian Ribs are fall off the bone tender and covered in a pienapple-teriyaki based sauce. These ribs cook on LOW for 8 hours so this is a recipe you can leave in the crock pot all day.
Then it just takes a few minutes to finish off. You’ll make a quick, pineapple-flavored BBQ sauce, brush the ribs with it and broil them to get them a little charred. Just like they came right off the grill! You can serve delicious ribs for dinner and its so easy thanks to the slow cooker.
It only takes a few minutes to prep this recipe. The ribs get seasoned with salt, pepper, and ancho chili powder. The ancho chili powder adds lots of smoky flavor.
These ribs have so much flavor!
Tips for making Crock Pot Hawaiian Ribs:
Remove the silver skin from the back of the ribs before cooking them. Lift it up with a sharp knife and then you should be able to pull it off in one piece. It’s not absolutely necessary to remove it, but the ribs will separate more easily if you do.
Great sides to serve with Crock Pot Hawaiian Ribs
Crock Pot Hawaiian Ribs are fall off the bone tender and covered in a pienapple-teriyaki based sauce. These ribs cook on LOW for 8 hours so this is a recipe you can leave in the crock pot all day.
- 2 small racks baby back ribs
- salt and pepper
- 1 tablespoons vegetable oil
- 3 tablespoons ancho chili powder
- 2/3 cup teriyaki-style bbq sauce, I use Sweet Baby Ray's
- 1/3 cup apple cider vinegar
- 1 tablespoon minced fresh ginger
- 2 garlic cloves, minced
- 1/3 cup pineapple preserves
- 1/4 cup ketchup
- 2 green onions, sliced
Season ribs with salt and pepper. Rub ribs with vegetable oil and sprinkle with ancho chili powder.
Add 1/3 cup bbq sauce, apple cider vinegar, ginger, and garlic to a 6-quart or larger slow cooker. Stir to mix.
Add the ribs and turn to coat in the sauce.
Cover and cook on LOW for 7 to 8 hours.
Preheat the broiler. In a small bowl, whisk together 1/3 cup bbq sauce, pineapple preserves, and ketchup. Whisk in 1/4 cup of cooking liquid from the crock pot.
Arrange ribs bone side down on a baking sheet lined with aluminum foil. Brush tops of ribs with pineapple preserves mixture. Broil for 3 to 5 minutes. Sprinkle with green onions.
Disclosure: This post contains affiliate links.
Source: https://spicysouthernkitchen.com/crock-pot-hawaiian-ribs/
Burger in a Bowl – 8sp
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My hubbie and I love a good burger but there are times when I get to the end of the day and fancy something just as indulgent – without the breadyness of a bun. Sometimes I might replace the bun with a trusty thin but my latest obsession are these lovely Burger in a Bowls. Carb free and still lovely and filling, a nice, varied salad makes this dish just as interesting as a regular burger. The burger sauce is a lovely addition as it really makes you feel as if you’ve just popped down to Burger King!
This really is a simple recipe to make and can literally be ready in the time it takes to grill the burgers. I had the bowl on its own but if you are really hungry, you could always serve with some BNS chips.
Burger in a Bowl
Serves 2 = 8sp per serving (Flex)
Ingredients
For the burger
Makes 2 meals = 7sp per serving
4 x lean beef burgers (I use either Sainsbury’s Taste the Difference Reduced Fat Skinny Burgers or Muscle Food Extra Lean Burgers)
4 x smoked bacon medallions (fat removed)
40g light mature cheddar cut into slices
Salad of your choice (I used salad leaves, tomatoes, cucumber, red onion, jalapenos and gherkins)
1 tbsp white wine vinegar
For the burger sauce
Serves 4 = 1sp per serving
4 tbsp extra light mayo
2 tbsp ketchup
1 tbsp American mustard
2 tsp white wine vinegar
½ each garlic granules, onion powder and smoked paprika
Pinch cayenne pepper
Dash Worcestershire sauce
Salt and black pepper to taste
Method
Pre heat the oven or grill and cook the burgers according to the packet instructions (I seasoned mine with salt and pepper and a little smoked paprika before cooking). Pop the bacon on the same tray and cook with the burgers.
Prepare your salad and pop into the bowl. Dress with the white wine vinegar.
Once the burgers are cooked through, add a little cheese to the top and pop back into the oven until the cheese has melted a little. Then remove the burgers from the oven. Pop one burger on your salad, top with bacon and a little burger sauce. Repeat and continue stacking with the second burger and bacon slice and then top with a final dollop of burger sauce.
Finish with a gherkin on top for maximum fakeaway effect.
Enjoy!
Source: https://skinnykitchensecrets.com/2018/05/08/burger-in-a-bowl-8sp/
Hearty Vegetarian Chili
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One of my friends was recently in hospital, and when she got home she wasn't in any state to go shopping or do much cooking. I wanted to make a few meals to take over to her that she could just warm up.
She is Vegan so that presented a certain challenge, but you know me, I am always up for a challenge and I think I rose to this one really well!
When my family was growing up, I used to make a Vegetarian chili every now and then. It served two purposes. One it was fairly economical and I had a fairly large family, and two, I don't like minced meat mixed with things . . . so it was a way that I could enjoy chili.
This is a slight riff on that. The one I made for my children was more soupy with larger chunks. This one is a lot thicker.
It has a really meaty, hearty appearance. I have found that chopping the vegetables into smaller bits, not only decreases the amount of cook time, but it does kind of resemble chopped meat.
Funny how that goes!
There are two cans of undrained kidney beans in this, plus a large bottle of Tomato Passata. Tomato Passata is strained tomatoes, and is somewhat thicker than North American tomato sauce.
Garlic also adds some flavour, plus I used cinnamon and cumin . . . both ground. Did you know that toasting your spices before using them increases their flavour? Its true!
Once you bring everything to the boil, you reduce to a simmer, pop a lid half on it and then let it simmer for about half an hour. Easy peasy.
This is so thick and quite luxurious . . . I stirred in a square of dark chocolate at the very end, which added a special depth of flavour.
I served it with some sour cream and guacamole. Of course if you are a vegan, you won't want to use the sour cream, honey or chocolate (unless designated vegan), but a simple vegetarian would use it.
Just look at how thick and delicious that looks!
Some crisp Tortilla Chips were the perfect accompaniment!
Hearty Vegetarian Chili
Author: Marie Rayner
This delicious vegetarian chili is so thick and tasty you won't even miss the meat! A food processor/chopper will come in handy as the veg needs to be chopped fairly small.
ingredients:
- 2 medium onions, peeled cut into quarters
- 2 medium carrots, peeled and trimmed
- 1 green pepper, trimmed
- 1 green chili, trimmed and deseeded
- 1 large sweet potato, peeled (about 300g/10 1/2 ounces)
- 2 fat cloves garlic, peeled
- 1 TBS olive oil
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 TBS mild chili powder, or to taste
- salt and black pepper to taste
- 2 (400g) tins of red kidney beans, undrained (2 X 14 oz tins)
- 1 600g jar of tomato Passata (about 6 cups) (strained tomatoes)
- 1 tsp liquid honey
- a handful of coriander leaves (cilantro)
- 1 square of dark chocolate
To serve:
- dairy sour cream
- guacamole
- tortilla chips
instructions:
- Chop all of your vegetables fine. I use my electric food chopper. Does a really great job. (a few larger chunks are okay) Heat the olive oil in a large saucepan. Add the vegetables. Cook, stirring occasionally over medium low heat for 8 to 10 minutes until they are beginning to soften. Stir in the spices and season to taste. Cook for about half a minute, then add the kidney beans, honey, and passata. Half fill one of the cans of beans with water and add that. Bring to the boil, then reduce to a simmer. Simmer for about half an hour, partially covered, stirring occasionally. Taste and adjust seasoning as required. Stir in the coriander and the chocolate. Serve in heated bowls along with some sour cream, guacamole and tortilla chips.
It makes a nice big pot of chili. We each had a bowl of it for our dinner and I have three plastic containers to take over to my friend once Todd gets up from his nap. I think she's going to really like this! (Or at least I hope she does!)
Source: https://theenglishkitchen.blogspot.com/2019/04/hearty-vegetarian-chili.html
Coconut Lime Macaroons
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One of our local grocery stores just recently had their annual citrus sale. So, naturally, I had to stock up on all of my favorite citrus fruits that I don’t get to enjoy throughout the rest of the year!
While I was stocking up, a handful of limes also made their way into the cart. I knew right away that I wanted to make coconut lime macaroons with one of them.
I don’t make coconut macaroons very often because my husband isn’t a huge fan of coconut, but I recently saw a recipe for coconut lime bars and knew that I wanted to use that flavor combination in macaroons.
The fresh lime juice gives the macaroons a bright citrus flavor. Fresh lime zest is added along with the lime juice for a a boost of flavor and a bit of color.
Since color and brightness aren’t two things that we have much of around these parts (think gray and cloudy), I wanted a dessert that would make me think of bright, sunny days!
These coconut lime macaroons did the trick! Dip them in white chocolate and you add a layer of creamy sweetness that blends perfectly with the tropical flavors!
Tips for Making Coconut Lime Macaroons
- Using a cookie scoop is the easiest way I have found to form the macaroons.
- Zest a little extra lime and top the macaroons with it for a pop of color when serving.
- You can make these macaroons whatever size you want. If you use a 1 tablespoon sized scoop, you’ll want to adjust the bake time to 10-12 minutes. If you make the macaroons using a larger 2 tablespoon sized scoop, you’ll want to adjust the bake time to 15-20 minutes.
Ingredients
- 4 egg whites
- 2/3 C sugar
- 3 tbsp fresh lime juice
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 tsp fresh lime zest
- 4 1/2 C shredded coconut
- 1/2 C all-purpose flour
- white chocolate for dipping, optional
Instructions
Preheat oven to 325. Line a baking sheet with parchment paper or a baking mat.
In a small bowl, whisk together egg whites, sugar, lime juice, salt, and vanilla extract until creamy. Stir in lime zest.
In a large bowl, toss together coconut and flour. Add wet ingredients to dry ingredients and stir until combined.
Form balls using about 1 heaping tablespoon of coconut mixture. I used a 1 1/2 tablespoon sized cookie scoop. Place on prepared baking sheet a couple of inches apart.
Bake for 12-15 minutes or until just starting to turn light golden brown.
Remove the baking sheet to a wire rack to cool.
Melt white chocolate according to package instructions. Dip bottoms of macaroons in white chocolate and place on wax paper. Allow chocolate to harden before serving.
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Source: https://www.a-kitchen-addiction.com/coconut-lime-macaroons/
Darkroom Door Arty Circles Stencil #3
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I overstamped that background with various Darkroom Door Texture Stamps using paint.
I applied pink paint through the Arty Circles stencil and outlined the circles with a white marker.
Vegan Chocolate Chip Zucchini Bread
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Not sure what to do with all of that zucchini from your garden? Bake up a loaf of Vegan Chocolate Chip Zucchini Bread! This healthy treat is free from oil and refined sugar.
Summer Zucchini
As I mentioned a couple of weeks ago, I don’t have much of a green thumb. It hasn’t stopped me from enjoying fresh summer produce, though, as I have friends who are terrific gardeners, and they’re often very generous with their vegetable bounties.
I’ve noticed that zucchini is a summer garden favorite, and I’ve been gifted with fresh summer squash quite often. he first time I was given freshly harvest zucchini, many, many years ago, I wasn’t really sure what to do with it. At that point, the only way I had eaten zucchini was at my local diner where they battered and fried it for zucchini sticks. It wasn’t something I really wanted to try making on my own at home, so I reached for my favorite cookbook.
The Compassionate Cook
PETA’s The Compassionate Cook, or “Please Don’t Eat the Animals”was one of my first vegan cookbooks, and I cooked from it almost daily. It looks nothing like the vegan cookbooks we know and love today. It’s a small, photo-less paperback that’s printed on cheap paper, but it helped me learned to cook and I love it. My copy is dog-eared and stained, but it will always be an important part of my cookbook library
Zucchini Bread
So being gifted with a generous bunch of zucchinis, I consulted my copy of The Compassionate Cook and found a recipe for zucchini bread. It was easy to make and it used just a few ingredients. I was an avid baker and had everything I needed on hand, so I headed to the kitchen and whipped up a few loafs of delicious zucchini bread.
Did I mention that the zucchini bread was delicious? The recipe made two loaves, so I gave one to the person who had originally gifted me with the zucchini. She loved it, and she soon began giving me zucchini because she was hoping for a fresh loaf of bread in return.
The recipe from The Compassionate Cook used all purpose flour, commercial egg replacer, two cups of sugar, and a whole lot of oil. I don’t follow a totally sugar free or oil free diet, but it’s just too much for me, and I don’t cook that way anymore.
Vegan Chocolate Chip Zucchini Bread
I’ve been tinkering with the recipe over the years, swapping refined sugar for maple syrup and oil for apple sauce. I’ve also added walnuts and chocolate chips, because everything is better with chocolate chips. My new zucchini bread recipe really looks nothing like the recipe that inspired it, but it’s just as tasty—maybe even more so.
This vegan Chocolate Chip Zucchini Bread is super easy to make. Just add a little apple cider vinegar to almond or soy milk and allow it to clabber, or curdle. This helps the bread bake up nice and fluffy. Then mix the dry ingredients together in one bowl and the wet in another. Mix the two together, and then fold in the zucchini, walnuts, and chocolate chips. And like magic, you’ll have a loaf of delicious vegan chocolate chip zucchini bread in less than an hour!
I don’t like my baked goods to be too sweet, so I’ve only used ¼ cup of maple syrup in my recipe. If you want a sweeter bread, you can add a little more.
A slice or two of vegan Chocolate Chip Zucchini Bread pairs well with a cup of tea for a mid-afternoon snack! It makes a great grab-and-go breakfast, too.
Vegan Chocolate Chip Zucchini Bread
Not sure what to do with all of that zucchini from your garden? Bake up a loaf of Vegan Chocolate Chip Zucchini Bread! This healthy treat is free from oil and refined sugar.
Ingredients
- ½ cup almond or soy milk
- 1 tablespoon apple cider vinegar
- 1½ cups whole-wheat flour
- 1½ teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1/4 cup maple syrup
- ½ cup applesauce
- ½ teaspoon vanilla extract
- 1 cup grated zucchini, packed (about 1 medium zucchini)
- ½ cup chopped walnuts
- ½ cup chocolate chips
Instructions
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Preheat your oven to 350° and lightly oil an 8x4-inch loaf pan or line it with parchment paper.
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Mix the almond or soy milk and apple cider vinegar together and set aside to allow the milk to curdle.
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In a large bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
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In a medium bowl, whisk together the maple syrup, applesauce, vanilla, and almond or soy milk mixture.
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Pour the wet mixture into dry mixture and mix until there are no visible lumps of flour. Do not overmix. The batter will be thick.
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Carefully fold in the zucchini, walnuts, and chocolate chips. You can save a few of the chocolate chips to sprinkle on top, if you like.
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Pour the batter into the prepared loaf pan and smooth it down with a spatula or wooden spoon
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Bake until the bread until it is golden brown around the edges and toothpick inserted in the center comes out clean, about 45-55 minutes.
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Place the loaf pan on a wire rack and allow the bread to cool for 10 minutes before carefully removing it from the pan.
If you enjoyed this recipe, you might also like:
Related
Source: https://www.diannesvegankitchen.com/2018/09/04/vegan-chocolate-chip-zucchini-bread/
Turkey Gyros
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These turkey gyros combine two of my favourite things in one: a restaurant copycat recipe, and the BBQ. Seriously, nothing makes me happier than replicating our favourite restaurant foods at home. Between the sports schedule of three kids, and the budget we’re trying to stick to, restaurant meals are a luxury. This is why I love perfecting them at home.
The other bonus to my turkey gyros is the TURKEY. It’s honestly my go-to meat because it’s low in fat and cholesterol, and high in all kinds of essential nutrients. I exclusively use it in my parmigiana recipes, and whenever I make meatballs or pasta sauces. Turkey’s great at taking on the flavours of whatever seasonings I’m using – which made it perfect for these gyros!
I couldn’t have been more excited to partner with Turkey Farmers of Ontario to bring you this recipe. They’ve got tons more ideas and inspiration here at MakesItSuper.ca. Because I know you all may be thinking “How the heck is she going to make gyros at home? They have those giant spits at the restaurants!” – Don’t you worry! I’m breaking it down step by step, and I’ve got cheats in the recipe notes incase you don’t have a BBQ rotisserie, or a food processor. Everyone can make this – and it is SUPER EASY!
Turkey Gyros Step-By-Step
Step 1 – Make your mix
We’re prepping this dinner the night before we want to cook it. You need the meat to firm up in the fridge so it will stay on the rotisserie for you. All we need is our delicious Ontario Turkey, garlic, onion, and a quick spice mix made up of marjoram, rosemary, thyme, salt, and pepper.
Throw your onion and garlic into the bowl of your food processor. Give it a good spin until it’s finely chopped. You’ll probably have to scrap down the sides once. Don’t worry if you don’t have a food processor – I’ve got alternate instructions in the recipe card!
Now, just put your ground turkey in, along with the spice mixture. Give it a good mix until it forms a paste. Yes, I know that sounds gross, but it’s how you get the same texture as the restaurants.
Here’s what it’ll look like when you’re good to go. “Mmmmmm, meat paste” – said no one ever. Stay with me though…
Turkey Gyros Step-By-Step
Step 2 – That’s a wrap
Lay a long piece of plastic wrap out nice and flat. Scrap out the turkey mixture onto the wrap, and shape it into a log.
Roll it up and and twist the ends, then repeat with a second piece of plastic wrap. Now the fun part comes. I’m the lucky sort that always has help running in from the backyard…
Grab each of the ends, and use your hands to flip the meat around a bunch of times to tighten it up, like you’re turning both ends of a skipping rope. Oliver loves helping out with this part. Actually, he helped me make the whole dinner this time! See, so easy an 8 (almost 9) year old can make it!
There’s the finished meat log. I couldn’t think of a better name for it, lol. You can see how spinning it like a skipping rope helped to tighten everything up. Now just pop it in the fridge overnight. If you’re really tight on time you can just pop it in the freezer for 15 minutes or so, but the flavour will be better if you can do the fridge overnight.
Turkey Gyros Step-By-Step
Step 3 – Just grill it
Preheat your BBQ for 10 minutes, then slip your Ontario Turkey mixture onto the rotisserie rod. I still use the prongs to make sure the meat doesn’t start to slip at all. I put a small foil pan underneath the meat, and turn all the bottom burners, and the rotisserie burner, on high. Close the lid and leave it for 15 minutes.
Here’s the turkey gyros after 15 minutes. At this point turn any burners directly under the meat to low, and the burners on either side to medium. The rotisserie burner at the back should also be turned to medium if you can adjust the heat. Close the lid, and leave it for another 10 minutes.
After 10 minutes, check the temperature in the middle of the meat (but make sure you aren’t touching the metal rod, because that will give you a false reading). As soon as the turkey gyros reach 165ºF, take it off the spit and let it rest for 10 minutes before carving. Use a very sharp knife to make thin slices, and serve with your favourite sides.
Our favourite way to eat Turkey Gyros
I love turkey gyros because its a dinner just MADE to be enjoyed outside on the back deck. Load up the patio table with as many toppings and salads as it’ll fit, and then just sit back and relax with the family. Tonight we had a greek salad with homemade dressing, greek style potatoes, and a tomato, cucumber, onion, and feta salad.
If you want to leave your BBQ on, you can quickly grill the pitas to warm them up. It just takes a couple of seconds on each side, and a quick flip with the tongs. I like to load my pitas up with lots (I mean LOTS) of tzatziki sauce, onions, tomatoes, turkey gyro meat, feta cheese, and some parsley.
Oh, and when you’re picking your slices of delicious Ontario Turkey Gyro? Those crispy bits from the outside are EVERYTHING! You can keep any leftovers you have in the fridge for up to four days. Here’s a great resource for storing cooked and raw turkey!
Turkey Gyros Recipe Time!
Alright, enough rambling on, I know. I hear you. You want the recipe! Let me know what your go-to ways to cook turkey are in the comments. I love getting new ideas for my favourite protein!
Turkey Gyros
10 minPrep Time
25 minCook Time
24 hr, 35 Total Time
Ingredients
- 1 sweet onion
- 8 cloves garlic
- 2 lbs ground Ontario Turkey
- 2 tsp dried marjoram
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 2 tsp kosher salt
- 2 tsp pepper
- Diced tomatoes
- Sliced onions
- Shredded lettuce
- Tzatziki sauce
- Pita bread
Common Gyro Toppings
Instructions
Put the onions and garlic in the bowl of your food processor (see notes if you don't have a food processor for alternate directions). Pulse until finely chopped. Add the ground turkey, marjoram, rosemary, thyme, salt, and pepper to the bowl of the food processor. Process until completely combined and it forms a paste. You may have to scrape the bowl down a few times with a spatula so it's all evenly incorporated.
Lay out a long piece of plastic wrap, and shape the turkey mixture into a log about 15 inches long on top of it. Roll the plastic wrap up around it and twist the ends. Roll it up again in a second layer of plastic wrap. Take both ends of the plastic, and flip the turkey log between your hands like a skipping rope. This tightens the ends, in turn tightening up the meat to make it firmer. Place it in the fridge over night. If you're really tight on time, you can place it in the freezer for 15 minutes, but the flavour will not be as good.
When you're ready to cook, preheat your BBQ on high for 10 minutes. Remove the turkey meat from the plastic wrap, and place it onto your rotisserie spit (if you do no have a rotisserie see the notes section for alternate cooking instructions). I also use the rotisserie prongs to help hold the meat in place, and stop it from slipping.
Put the meat onto your BBQ rotisserie, with a small foil tray underneath to catch the drippings. Put all of the burners, including the rotisserie burner, on high. Close the lid and leave for 15 minutes.
Turn the burners directly under the meat down to low. Turn the side burners (if you have them) down to medium, and the rotisserie burner down to medium as well (if you are able to adjust the temperature). Close the lid and leave it for 10 more minutes.
Use an instant read thermometer to check the center of the meat. Be sure not to touch the metal rod because it will give you a false reading. As soon as the temperature reaches 165ºF, remove the meat from the BBQ and let rest at least 15 minutes before thinly slicing.
Serve with pita bread, tzatziki sauce, and any other of your favourite toppings (like onions, tomatoes, and feta cheese).
Notes
IF YOU DO NOT HAVE A FOOD PROCESSOR:
Finely dice your onion and garlic. Mix together all ingredients by hand, and proceed with the recipe. The gyros will just have a slightly chewier texture, but will still be delicious!
IF YOU DO NOT HAVE A ROTISSERIE ATTACHMENT ON YOUR GRILL:
Get a disposable aluminum loaf pan and spray it lightly with cooking spray. After mixing everything together, press the Turkey Gyro mixture into the loaf pan, cover with plastic wrap, and put in the fridge overnight.
Pre-heat one side of your grill on medium heat. Remove the plastic wrap and place the loaf pan on the opposite side of the grill, and cook on indirect heat for 60 minutes.
Remove the loaf from the pan, and continue cooking for another 45 minutes over indirect heat. Check the temperature after 20 minutes to be safe, removing the loaf as soon as it reaches 165ºF.
Let rest for at least 15 minutes before thinly slicing to serve.
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https://www.kitchentrials.com/2018/06/11/turkey-gyros/Copyright Kitchen Trials 2017
Disclosure: I have partnered with YMC and Turkey Farmers of Ontario and have received compensation for this post. All opinions are my own.
Source: https://www.kitchentrials.com/2018/06/11/turkey-gyros/
Lingonberry Cinnamon Sweet Buns (kanelsnurrer med tyttebær)
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There is an intense ruggedness at this time of year when autumn is holding on tightly before winter sweeps through for good. The sky is more often than not a grey hue with gaps of blue sometimes piercing through. The landscape is subdued, quiet even, as it slowly paces toward the end of another season. The fog comes rolling in with more vigor, covering everything in its path in a billowy embrace. It’s a magical time; a window between the end of one period and the start of a new.
It’s a time when I find myself clinging to autumn, for a few more days when the air is crisp and smells of earth and aging leaves. I cling all the way until Thanksgiving, a holiday we have celebrated no matter where in the world our feet have been. When the sun rises the following morning, I peacefully come to terms that autumn gave it’s all and will return again with the same energy. Now, I can fully embrace what winter has in store.
It felt right to include a new tradition on the morning of Thanksgiving this year. The smell of freshly baked cinnamon rolls wafting through the air to invite the holiday in before the scuffle to work and school begins (for in Norway this day is like any other Thursday, with normal routines still intact). Rather than make the usual skillingsboller (cinnamon buns), it needed to include a berry befitting of the day. We don’t have cranberries, but we do have tyttebær (lingonberries). They grow all around us and a fall forage always leaves us with plenty to use throughout the winter.
So, these sweet buns filled with cinnamon, butter, and sugar got a couple of handfuls of lingonberries tossed in. Rolled up, sliced, and then snuggled in tightly, they consumed a pie dish and filled the air with a sweet, buttery, holiday scent. Lathered in a simple orange glaze didn’t hurt either and they disappeared before the turkey was on the table.
These buns are very indulgent and the contrast between the sugary filling and the tart lingonberries is inviting for seconds. You can easily swap out the lingonberries for cranberries, just be sure to cut them into smaller pieces. You can also use lingonberry jam, but then you will need to omit the brown sugar (or at least most of it) and adjust with a layer of butter. Also, you can bake them on a cookie sheet, spaced apart rather than together in a pie or tart dish. See below for the time adjustments. They are great on their own, but a good drizzle of the orange glaze will really elevate these rolls.
Lingonberry Cinnamon Sweet Buns (kanelsnurrer med tyttebær)
(Makes 12 buns)
For the sweet buns:
- ½ cup plus 1 tablespoon (125 g) butter
- 1 cup (240 ml) milk
- 5 cups (600 g) flour
- 1/2 cup plus 2 tablespoons (125 g) granulated sugar
- 2 ounces (50 g) fresh yeast or 2/3 ounces (17 g) active dry yeast
- 1 teaspoon salt
- 1 large egg, at room temperature
For the lingonberry-cinnamon filling:
- ¾ cup (175 g) brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ½ cup (112 g) butter, room temperature
- 1 ½ cups (180 g) frozen lingonberries (substitute frozen cranberries, chopped)
For the orange glaze:
- 1 cup (120 g) powdered sugar
- Juice from ½ orange, or more as needed
- Zest from 1 orange
To make the sweet buns, warm the milk and butter in a medium saucepan, until the butter has melted. Remove from the heat.
Place the flour, sugar, yeast and salt into a kitchen mixer with the bread hook. Add in the milk and butter mixture and begin to knead. Add in the egg and continue kneading for 8-10 minutes on medium-low speed. If you do not have a kitchen mixer, just blend everything in a large bowl and knead by hand, around 15 minutes. The dough should be soft, smooth and elastic. Cover with a tea towel and let rise in a warm spot for 11⁄2 hours or until doubled in size.
In the meantime, prepare the filling by blending together the brown sugar, cinnamon, salt and butter.
Preheat the oven to 375°F (190°C). Grease 2 pie dishes or line two baking sheets with parchment paper.
On a well-floured surface, use a rolling pin to roll out the dough into a large rectangle that measures roughly 18 × 22 inches (45 × 56 cm), with the longer side directly in front of you. Spread the cinnamon/butter mixture over the entire surface of the dough, spreading it to the edges. Evenly distribute the frozen lingonberries on top. Gently roll the dough horizontally to form a log. Using a sharp knife, cut the log into 12 pieces. Arrange the buns evenly inside the pie dishes. Let the buns rise for 40 minutes. Place in the center of the oven and bake for 30-35 minutes, or until nicely browned and cooked through. Alternatively, bake the buns spaced apart on the parchment-lined baking sheets, 1 sheet at a time, for 10 to 12 minutes or until nicely browned. *I tried to squeeze 8 buns in one large pie dish and it took much longer to cook the buns all the way through. You can also bake one pie dish filled with buns and then bake the remaining on a baking sheet as I did.
While the buns are cooling, prepare the orange glaze. In a small bowl, combine the powdered sugar with the fresh orange juice and zest with a fork to form a semi-thick glaze (adjust the orange juice as you go to get the desired consistency). Drizzle on top of the buns and serve immediately. The glaze will harden as the buns cool.
Refrigerate the leftovers for up to 2 days, reheating when serving.
Looking for more ways to serve lingonberries? Try my lingonberry layer cake (bløtkake med tyttebær).
Related
Source: http://www.northwildkitchen.com/lingonberry-cinnamon-sweet-buns/
