This Balsamic Portobello Pasta is 100% vegan and can be pulled together in no time at all.
You can use just about any pasta for this recipe, I like to use fettuccine. You are sure to feel amazing after eating this and trust me you won’t miss the meat in this recipe.
Because those portobello mushrooms are packed with full of vitamins and minerals along with protein and are high in fiber.
This dish is tossed in a healthy olive oil, balsamic dressing. So if you looking for a quick and healthy vegan meal for tonight, you just found it!
Go ahead and make some meal preps with this if you want as well.
Sometimes I will double the recipe and pack a few for the weeks ahead.
However make sure to add in the tomatoes the day of, otherwise they will go to soft if stored diced in those bowls for a few days.
What can be easier than this dish? Feel free to add some cooked kale to this pasta if you would prefer that too parsley.
This pasta dish can be enjoyed pretty much any time of year, so go ahead and give it a try. I’m sure your going to love it!
Looking for a Awesome drink recipe to serve with dish? Try my “Raspberry sweet tea” that is made with agave nectar or honey.
Note: You can always toss in some Parmesan cheese if desired.
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These Salsa Verde Pork Chops remind me of Mexico and if you know me you know that I love mexican cuisine. The chops are seared with butter at first then are covered in a delicious tomatillo salsa verde sauce.
What are Tomatillos you ask? Well there the Mexican tomato basically and now a days this tomato can be found in a jar called “Salsa Verde” at pretty much any supermarket in North America. I like to use this salsa in many different types of recipes, it goes especially well with pork and chicken dishes.
CAN YOU USE ANY KIND OF PORKCHOP?
Absolutely! Any kind of porkchop will work for this recipe. Such as bone in pork chops, pork loin or ribs.
These chops are super easy to make and are really really delicious! Go ahead and serve these pork chops over a bed of rice.
The trick to cooking the best pork chops is to use ample butter, because you are going to be basting the pork in the butter while it cooks. Giving it it’s depth of flavor and also helps to keep it moist and juicy.
Barriga llena, corazón contento = Full stomach, happy heart.
The second trick is to season the pork chops generously on both sides prior to cooking with salt and pepper. If you follow those two tips alone you are sure to prepare the best pork chops ever. Also feel free to use bone in pork chops, pork loin or ribs.
Loving the mexican flavors of this recipe? Then you are sure to love my “Homemade Chicken Verde” which is another popular recipe of mine that utilizes some of the same ingredients! Go check it out >https://canadiancookingadventures.com/recipe/quick-chicken-verde/
I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
These Mustard Honey Pork Chops are super easy to make and are really really delicious! Go ahead and serve these pork chops with mash potatoes or a vegetable of your liking.
CAN YOU USE ANY KIND OF PORKCHOP?
Absolutely! Any kind of porkchop will work for this recipe. Such as bone in pork chops, pork loin or ribs.
I just love the way the dijon mustard, vinegar and honey coats the pork, it creates a sweet yet tangy taste that is absolutely delicious!
And the nice thing about these chops is that they take no time at all to make.
Can you believe that this beautiful dish can be on the table in less than 30 minutes?
So if your expecting guests over at 6pm you can through these in the pan and have them plated in no time. Just be sure to marinate them prior and your good to go!
I really like to serve these pork chops during those busy weekdays, where I am craving something filling yet fast.
You can easily saute or bake some fresh asparagus, brussel sprouts or broccoli on the side that would accompany this dish very well. It’s your dinner, so I will leave those option ideas with you.
If your not on a paleo diet, then why not go ahead and bake a few potatoes. Those would also go along really well with these pork chops.
HOW TO MAKE HONEY MUSTARD PORK CHOPS
The trick to having the best cooking the best Dijon Mustard Honey Pork Chops is in the marinade.
I like to marinade my chops the night prior, however you can also marinade it one hour prior if your in a rush.
Then all you are simply wanting to do from their is remove the chops and generously on both sides prior to cooking with salt and pepper.
Searing them in a non stick frying pan on both sides till cooked. Once cooked remove and plate, then place the sauce in the pan and saute on medium heat for 5 minutes and pour on top of the chops.
Be sure to use ample butter when frying the chops, which will help to sear them properly give it it’s depth of flavor while still keeping the chops moist and juicy.
If you follow these tips you are sure to prepare the best pork chops ever. Also feel free to use bone in pork chops, pork loin or ribs.
To prepare the pork you will want to sear chops in a non stick frying pan with a little butter, rosemary and seasonings. Each side will take about 8 minutes to cook, while cooking baste with butter in the pan.
Note: These chops can be done on the grill as well. Save the marinade to cook on the stovetop for a juicy sauce that can be served right overtop.
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I like to serve these pork chops with a side of mash potatoes and some kind of vegetable.
Most likely, you will be looking for a side dish to serve alongside these chops as well.
So, I have linked a few of my most popular side dish recipes at the bottom of this post for you to check out!
CAN YOU USE ANY KIND OF PORKCHOP?
Absolutely! Any kind of porkchop will work for this recipe. Such as bone in pork chops, pork loin or ribs.
I used boneless pork chops here, however sometimes I will use bone in which gives it an even richer flavor.
I made these pork chops for my partner a few months ago for the first time and he liked it so much that he made them for his parents, who then asked for the recipe.
His Dad is a self taught chef. So that tells ya something!
Plus, I’m pretty sure that anyone can make these as it is prepared in one pan.
HOW TO PAN FRY PORK CHOPS?
The trick to cooking the best pan fried pork chops is to use ample butter, because you are going to be basting the pork chops in the butter while it cooks with a spoon.
The second trick is to season the pork chops generously on both sides with salt and pepper prior to cooking.
If you follow those two tips alone you are sure to prepare the best pork chops ever.
Each side will take about 8 minutes to cook, while cooking baste constantly with butter in the pan.
These chops can be done on the grill as well, they just won’t be as juicy. I have done that before as well, it does leave them a bit dry.
So what I tend to do is use bone in for when i’m cooking these on thee bbq.
Then will serve them alongside a Caesar salad or something like that.
WHAT TYPE OF PORK CHOP IS GOOD FOR FRYING?
All types of pork chops work well for frying!
However with this recipe, I highly recommend pan frying them and basting continuously in a rosemary garlic butter.
ROSEMARY GARLIC PORK CHOPS
I just love the way the rosemary and garlic butter flavors the pork, it melts in your mouth and to be honest we have yet to try something this good in the restaurants.
The Most Moist and delicious Pan Fried Pork Chops!
I really like to serve these with spinach and sometimes rice.
If you are on a keto diet that would really work for you too!
Other vegetables that go well with these pork chops
Asparagus
Broccoli
Brussel Sprouts
Corn on the Cob
Have you already started to picture your dinner tonight yet?
If you’re wanting to serve them with some gravy.
Then just simply add 1/2 a cup of water to the frying pan once the chops have been removed and scrape the sides down to infuse the water with flavor.
You can always add a dash of Worcestershire sauce as well to add even more flavor.
The Pork Chops are Ready!
Now I don’t know of any restaurants that serve chops just like this, do you?
And even if there was one.
Why would you spend $20 plus dollars dining out when you can make enough for four people for way less.
OH YEAH YOUR CHOPS ARE GOING TO BE AMAZING!
Don’t skimp on the butter, it really helps to give it it’s depth of flavor and also helps to keep it moist and juicy.
Butter just makes everything better! Especially panned fried pork chops like these.
Note: These chops can be done on the grill as well, they just won’t be as juicy. Also before serving make sure the internal temperature reaches 145 °F before consuming.
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These Jalapeno Cheese Burgers are made with fresh Jalapeno Cheese, Organic Hamburger, panko bread crumb an egg and then seasoned to perfection.
Be sure to top each burger with some sauteed onions and fresh mustard to give it that extra kick.
You can’t go wrong with these burgers, really they are super tasty and not like any type of burger that you can order in the restaurants. Well that I have seen anyway…
I like to cook the burgers in my cast iron skillet, however you can use an indoor or outdoor grill for this recipe as well.
I find the cast iron skillet sears the meat perfectly creating a strong burger that doesn’t fall apart as easily as they could on a grill.
The trick to making these burgers is to shred the cheese right into the meat.
Then add just the right amount of panko bread crumbs and seasonings to taste.
If you want more heat then you can also chop up an actually Jalapeno pepper and add that to the meat as well.
Personally I find the cheese gives just the right amount of that flavor and so I’m fine with it.
Optional *add 1 tsp of chopped jalapenos to the meat, for extra heat.
*Top with the condiments that you like, such as Lettuce, Mayonnaise, Mustard, Ketchup, Relish, Pickles, Raw Onions etc.
Looking for a side dish? Check out my recipes for this simple Potato Salad it’s delicious!
Want to make a bunch of extra hamburgers to freeze for another time? Simply lay out your shaped burgers on a cookie sheet, lined with parchment paper and freeze. After frozen solid, stack into an extra-large freezer bag and freeze till your ready to use.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
LOOKING FOR SOME SUMMER SALAD RECIPES THAT WOULD GO GREAT WITH THESE BURGERS? Check my links below.
This Unstuffed Cabbage Roll Soup is a family favorite in my house. I like to prepare a big pot of this soup and will enjoy it over a few days.
WHAT IS CABBAGE ROLL SOUP
It has all the same ingredients that cabbage rolls would have with stock to make it a soup.
It basically a cabbage roll done the lazy way, meaning we are not rolling the ingredients into a pre cooked cabbage leaf.
Instead we are throwing all those ingredients into a soup rather than rolling them up neat and tidy.
CAN CABBAGE ROLL SOUP BE FROZEN
Yes, it stores well as leftovers and freezes very well!
Cabbage roll soup is one of those staple soups that everyone should have in there recipe books.
It can be very healthy for you depending on the quality of ingredients you choose to use.
WHAT IS IN CABBAGE ROLL SOUP
I like to use:
Organic grass fed beef
Beef Stock
Whole canned tomatoes
Cabbage
1 fresh tomato
Tomato Juice
Rice
Spices
Did you know whole canned tomatoes are much better than the chopped ones?
Yes it’s true. You can read learn more about that topic on thekitchn.com
This recipe can stretch too and feed allot of people, so feel free to make a few pots and freeze them for easy enjoyment over the colder months.
IS CABBAGE ROLL SOUP KETO FRIENDLY
Yes, it is low in carbs.
HOW TO MAKE CABBAGE ROLL SOUP
This soup can be done on the stove top as I did or if your pressed for time in your slow cooker.
Whichever method you choose, I am sure this one will be something your family enjoys!
Also to save some times, feel free to use your food processor to chop the cabbage .
You can use the shred option which will give you more of a shredded cabbage in the soup.
Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. This soup can store in the fridge for up to 3 days and or freeze for up to 3 months.
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This Easy Chicken Pasta Salad is made with Chicken, Baby tomatoes & Romaine Lettuce and can be enjoyed warm or cold for dinner or lunch.
With only 3 main ingredients it’s easy to make and super healthy.
Keep in mind that if your wanting to enjoy this salad at a later time, it’s best to add the romaine lettuce when your ready to eat it. Otherwise it will wilt if left in the fridge for some time.
Also feel free to add a few cheese cubes to this salad, white cheddar would work really well here.
Tossed in a low calorie vinaigrette, you are sure make this Chicken, Tomato & Romaine Balsamic Pasta Salad time and time again.
Or if you have a favorite low calorie dressing go ahead and use that in replace of mine. But first off try mine, you may be surprised at how simple at tasty it is.
What can be easier than this salad? You will start by cooking the penne pasta till al dente then during that time you can season and cook the chicken breasts.
Shredding the chicken then throwing all together. This Salad goes well as a side dish or served as the main course.
I am so thrilled you are reading one of my recipes, I appreciate every single one of you! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This Fresh Corn on the Cob salad is full of flavor and is a very healthy salad option for those who vegan diet or those who want to include more meatless meals into their lifestyle.
Made with just a few simple ingredients of fresh sweet corn on the cob, avocados, cucumbers, orange and red peppers.
Then it’s topped with my homemade “Honey Lime Vinaigrette“which makes for a very tasty low carb yet filling salad. And you will be in business!
When making a cob salad, you want to be sure to use fresh corn on the cob.
Of course you can use canned corn or frozen but i’m telling you it just is not the same.
So really try to get your hands on the fresh stuff if possible.
The sweet corn and orange pepper give this salad a hint of sweetness! So when you add just a touch of the “Honey Lime Vinaigrette” you will really help to ampt up the sweet flavors even more.
If you’re looking for more of a “Tangy Vinaigrette” simply scroll to the bottom of this recipe for a list of other Vinaigrette dressings that also would go great with this salad.
Your going to want a light Vinaigrette to accompany this salad, so i’m sharing that recipe with you as well.
It is not only perfect for this particular salad it also can be stored in the fridge for up to 3 weeks and used on plenty of other salads.
Also be sure to only pour the vinaigrette overtop once your ready to eat it, otherwise you bare the chance of having mushy avocados.
Honey Lime Vinaigrette
Wanting to feed more people?
Simply double up this recipe up with my easy to use recipe adjuster above and then you can serve a larger group.
Meal Prep Inspiration: Store in sealable containers for up to 3 days in the fridge, just make sure you are using firm avocados and not putting the dressing on top till your ready to eat.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every month!
