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Appetizers & Sides, Vegetarian

Jalapeno Peach Salsa

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I love making this Jalapeno Peach Salsa it’s easy, versatile and takes no special effort at all. You can have it ready to serve in less than 10 minutes time. 

Looking for another great homemade salsa recipe? Try my Cabbage Pico De Gallo

Basically all you are going to need is some fresh peaches, fresh jalapenos along with a chopped onion, orange pepper, cilantro and salt to taste.

This recipe has recently become very popular on this blog. As it was featured over on onebitevegan.com some months back.

This salsa is on that list of my favorite homemade salsas and cannot be found in the stores. 

So if you love salsa as much as me, then you are going to want to give this one a try!

WHAT DOES PEACH SALSA GO WITH

Not only does it go so well paired with your favorite nachos; it also goes well when paired alongside chicken and pork dishes.

So whenever I’m making this I will make a big enough batch, so that I can use it in a few different ways. 

You will find an awesome recipe below that feature this salsa, which you’re sure to love!

A sweet and spicy salsa that you can’t go wrong with!

HOW TO MAKE PEACH SALSA

  • I like to add all my ingredients to a small food processor, which will chop it all together in a jiffy.
  • Just make sure it’s set to slow chop as your not wanting a puree. 
  • However if you don’t have a food processor, then feel free to use a knife just make sure you are chopping it all up as small as possible.

I also like to double up this recipe as it saves great in the fridge for the very next day. In which I will make either some pork chops or grilled chicken and serve this salsa right alongside.

Both recipes are listed below, I hope you give one of them a try! 

My “Rosemary Pork Chops“. See here for delicious recipe!!

Or this awesome Grilled Chicken with Peach Salsa, recipe talk about versatile eh!

Note: You can omit the Jalapeno sauce which is found in bottled Jalapenos if desired.

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! 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!

Barbeque, Date Night, Dinner ideas, Meal Prep, Quick and easy recipes

Thick Boneless Pork Chop Recipe

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These Thick Boneless Pork Chop Recipe are pan fried on the stove-top and served with fresh Homemade Peach Jalapeno Salsa. 

My Thick Boneless Pork Chop Recipe may look a bit  fancy, but trust me it really takes no special technique to prepare at all. 

If you like pork with a hint of sweet/spicy flavors then you can’t go wrong with this recipe here. These pork chops go great even without the peach salsa, but if you can get your hands on in season fresh peaches then go for it! 

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. 

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. 

These chops can be done on the grill as well, they just won’t be as juicy. Also feel free to use pineapple in replace of peaches if desired.

WHAT TYPE OF PORK CHOP IS GOOD FOR FRYING?

Feel free to use bone in pork chops, pork loin or ribs. All work well for frying!

Go ahead and serve these pork chops with mash potatoes or a salad of your liking. They really go well with either option or just enjoy as is with lots of peach salsa.

I just love the way the rosemary and garlic butter flavors the pork, it melts in your mouth and to be honest I have yet to try something this good in the restaurants.

First you will want to prepare the salsa in advance and store it in the fridge for more than one hour.

This really helps the flavors to set into the peaches and makes for an excellent topping to these pork chops.

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.

Jalapeno Peach Salsa

LOOKING FOR MORE GREAT RECIPES FOR PORK CHOPS? 

Below you will find some side dish recipes that would go so well with these “Pork Chops” 

Meal Prep Inspiration: Make more pork chops and slice them once cooked and place over some creamed corn and add the peach salsa. Stores in the fridge for up to 3 days.

I am so thrilled you are reading one of my recipes, your visits and your comments are greatly appreciated. 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!

Dinner ideas, Quick and easy recipes

Cabbage and Sausage Recipe

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This Cabbage and Sausage Recipe can be ready in less than 30 minutes and is super simple to make.

You may be familiar with Kielbasa sausage which is often served alongside perogies and is known to be a very popular Eastern European dish.

Right? 

This dish is pretty much that just with the addition of the red and orange peppers. And is my preferred take on it. 

Also, I like to add red pepper flakes in here too since it really helps to balance all the flavors out well and gives it a little kick.

In the heat department!

Cabbage and Sausage Recipe

IS

Sweet & Spicy!

Whenever I make this I try to save some for the next day.

That is because it makes for such great leftovers.

Wouldn’t you want this two days in a row? 

I know I do. 

Or how about making a few meal preps for the work week? 

It can be frozen too and reheated as long as the meat was fresh to begin with. 

This recipe is super simple to make as well, you can literally have this on the table in less than 30 minutes.

Feel free to add some cooked rice alongside if desired.

Enjoy!

CABBAGE AND SAUSAGE RECIPE KETO

Yes it is keto! 

If you are wanting to make more than two of these dishes tonight. 

Then you will want to simply double up the ingredients and you can have leftovers too. I hope you enjoy!

If you are looking for another awesome sausage recipe, you will want to try Laurens recipe for a Keto Jambalaya over @https://explorermomma.com

Or some other recipes on my blog include!!

  1. Chicken and Cabbage Stir Fry recipe
  2. Cabbage roll soup
  3. Cabbage Pico De Gallo

DID YOU MAKE THIS RECIPE?

If you make this recipe,I would love to hear about it! You can leave a 5 star review in the comments below! 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!

 
Appetizers & Sides, Quick and easy recipes, Salads

Vegan Corn On The Cob Salad

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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!

 

Chicken, Dinner ideas, Meal Prep, Quick and easy recipes, Salads

Mexican Corn on the Cob Salad

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This is my take on a Mexican Corn on the Cob Salad! It is full of flavor and can be ready in less than 30 minutes! 

It’s made with fresh sweet corn on the cob, Szeged seasoned chicken breasts, avocados, baby tomatoes, orange peppers and some chives.

And it is topped with my homemade “Creamy Lemon Lime Vinaigrette” which makes for a very tasty carb and gluten free meal. 

The sweet corn and orange pepper give this salad a hint of sweetness!  Mix that with this tangy dressing and you have yourself one fantastic summer salad.

Who said you have to be Mexican to enjoy good food?

The first time I had a cob salad like this was down in San Diego, we were staying near old town and we ventured out and found this little Mexican spot that served one of the best cob salads I ever tasted.

Since that day, i vowed to learn how to make it. And this my friends is my favorite cob salad vertition, I hope you give it a try. 

As you may know I’m obsessed with “Szeged Chicken Rub” it’s so very versatile. I use it alot when I’m cooking chicken.

If you have never tried it, then I really encourage to order it either from the link that I provided below with Amazon or search your local grocery for it.

Trust me it’s the bomb!

So here we are full swing into summer, finally.

And fresh corn on the cob is now available at most grocery stores and outdoor markets!

Sweet corn on the cob is one of my most favorite summer time vegetables.

And I just picked up a bunch recently from my local farmers market along with a orange pepper that I used in this recipe. 

The baby tomatoes, cilantro and chives came straight from my little garden. 

Your going to want a light Vinaigrette to accompany this salad, so i’m sharing that recipe with you too.

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.

The Creamy Lemon and Lime Vinaigrette gives this salad  extra depth of flavor that you’re sure to love. It’s best to eat this dish right away, fresh is always best.

However you can store it in the fridge in a sealable container/meal prep type bowl for a couple days ahead if desired.

Just be sure to only pour the vinaigrette overtop once your ready to eat it, otherwise you bare the chance of having mushy avocados.   

 

Here is my recipe for: Creamy Lemon and Lime Vinaigrette

If wanting  your to feed more people than what this recipe does.

Then I recommend doubling 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.

What are some of your favorite summer time salads? 

Looking for more Summertime salads? Try these popular recipes below. 

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!

 

Chicken, Curries, Dinner ideas, Quick and easy recipes, Seafood, Skip the takeout

Red Thai Scallop Curry

This Red Thai Scallop Curry is super simple to make and can be done in under 30 minutes flat. 

There are plenty of ways to make Red Thai Curry and if you follow this blog then you will know that I like to make this dish often and in many different ways.

The nice thing about Thai food is that you prepare it once and then you should have all the necessary ingredients and know how to prepare it again and again.

Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro.

The scallops still remain sweet in that spicy curry sauce, and work very well alongside the chicken and other ingredients. So if you have never given scallops in Red Thai Curry before, I encourage you to give it a try.

Red Thai Curry is just a bit milder than Green Thai Curry, however both taste similar. There are plenty different ways to make Thai curry, and that is because you can add just about any type of vegetable or meat protein to your dishes.

However the techniques are always the same and the main ingredients are always Coconut milk along with “Lemongrass”, “Galangal”, “Kaffir lime leaves”, “Red Thai curry paste” and for extra heat Bird’s Eye Thai chilies!

Just be careful to remove the seeds of the Bird’s eye chilies because they are very hot, if you decide to use them. I find they are not necessary in this dish, because the particular brand of Red Thai Curry paste that I use has enough heat to it.

See my favorite brand here!

Now if you are not familiar with all those ingredients, Bubba says don’t fret, you can find them all at your local asian grocer or right in the international aisle at your local grocer which will sell it in packages and or jars (see picture) below of the “Red Thai Curry paste” we like to use.

Even though we use the premade “Red Thai Curry paste” in this recipe, we also like to use  fresh or frozen “Kaffir leaves” occasional too.

However you do not have to since they are in the “Red thai curry paste” already and the lime squeezed in afterwards does help give it the tang. Once you get all these basic ingredients, you will be shocked at how easy it is to prepare these Thai dishes at home.

Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.

* Optional ~ for extra broth add 1/2 cup of chicken stock

*Optional ~ for extra heat add 1/2 a Bird’s eye chili to step 6.

*Optional ~ add one chopped roma tomato to step 8

 

Notes: 

  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Red Curry Paste” can be found in most Supermarkets, Thai Red Curry paste has all the above ingredients in it needed to make this dish.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these instead of the Thai Red Curry paste, make sure to bruise each item before adding to the pot.
  • Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! 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!