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Dinner ideas, Quick and easy recipes

Salsa Verde Pork Chops

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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/

 

LOOKING FOR ANOTHER GREAT RECIPE FOR PORK CHOPS? Try my Dijon Mustard Honey Pork Chops

 

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!

 

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Appetizers & Sides, Christmas & Thanksgiving

Baked Sweet Potatoes and Brussel Sprouts

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These Baked Sweet Potatoes and Brussel Sprouts are tender sweet and savory all at once. Made with a few simple ingredients that you are sure to love.

I was looking to make a hearty vegetable side dish that I could pack into some meal preps for the week ahead.

And that is when I came across this “Brussel Sprout” tree. Isn’t it Amazing!!

I stood there and pondered what can I make for my readers that I have not already made with brussels?

And that is when I saw the yams and was like UHA!

You can serve these yam and Brussel sprouts with just about any meal, however they do work very very well as a side dish, think Thanksgiving or Christmas dinner.

HOW TO MAKE BAKED SWEET POTATOES AND BRUSSEL SPROUTS

  • Your going to want to start by washing, peeling and dicing the yams.
  • Same with the brussels sprouts, however I left my whole you can dice them as well if you desire.
  • Next toss them in a large bowl with your cooking oil of choice and season generously before baking in the oven on a large baking sheet at 400 f for 35 minutes.

A Wulla there you have it a hearty plate full of Yams and Brussels!

More Christmas & Thanksgiving recipes you may like:

See below for more inspiration!

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!

Christmas & Thanksgiving, Dinner ideas

Turkey Pot Pies with Puff Pastry

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These Turkey pot pies made with puff pastry and are my go to recipe whenever I have leftover turkey. 

These pot pies are absolutely delicious and a bit different then the average pot pie recipe you will find.

So read along if you want to learn how to make them! And trust me it is easy as pie 🙂

WHAT’S IN TURKEY POT PIES

  • DICED CARROTS
  • CORN
  • PEAS
  • GREEN BEANS
  • LEFTOVER CURRY
  • SPICES

ARE TURKEY POT PIES GOOD FOR YOU

Yes, they are packed with vegetables and lean protein (leftover turkey meat)

TURKEY POT PIES WITH PUFF PASTRY

  • You will want to start by making the pie crust. You can pre purchase the “puff pastry” which is that crust you see on the top of these pies” or you can make it from scratch yourself. I really encourage you to try making it from scratch as it tastes best. 
  • The crust recipe I have provided is also foolproof. I have tried many pastry puff recipes in the past and this one is the winner folks.
  • Then ONCE the pie crust has been made. Simply defrosted some frozen vegetables and add to the turkey mixture to make the filling.
  • These pot pies can be ready in under 45 minutes. As long as you pre-make the puff pastry one hour in advance you can have this on the table in under one hour. If you would prefer to make one big large pie, you can do that with this recipe as well.

HOW TO MAKE TURKEY POT PIES

  • The main difference with my recipe and all the others is that I like to use my leftover “Turkey Gravy” instead of heavy cream in my pies.
  • It does the same thing, keeps the pies moist yet adds that extra level of flavor.
  • You will want to start by making the pie crust recipe. Once the pie crust has been made you will roll it out on a clear kitchen counter that has been sprinkled with flour.
  • Place your bakeware over top and with a knife cut around the bakeware to create the pie crust as seen below.

  • Then you will prepare the filling and place that in the bakware before folding over the pie crust.
  • Brush the crust with butter and bake. 

Also, I like to use a frozen vegetable mix, that contains green beans, peas and carrots to fill the pies.

The more veggies the healthier right?

Plus all three go so well together and make these pies AMAZING!

So if you too are wondering what to do with all that leftover turkey, then look no further because this recipe is not only simple to make it’s absolutely delicious!

CAN TURKEY POT PIES BE FROZEN

Yes, as long as the turkey was not frozen to begin with.

Don’t want to make individual pies?

No problem, simple place the pie filling inside a large pie baking dish and make a large one with the same recipe.

Totally up to you 🙂

So instead of placing the ingredients into four smaller dishes place it into one large and cover with one crust. I hope you enjoy!

Notes: If you don’t have any leftover turkey gravy, feel free to use canned or cream in replace of.

Recipe Inspiration: Easy puff pastry recipe

See below for more inspiration!

Also check out my roundup of Thanksgiving & Christmas Recipes from around the World or my 10 delicious stuffing recipes! for more inspiration!

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

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

Rosemary Garlic Butter Pork Chops

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These Pan Seared Rosemary Garlic Butter Pork Chops are super easy to make and are really really delicious! 

LOOKING FOR MORE GREAT RECIPES FOR PORK CHOPS? Try my Dijon Mustard Honey Pork Chops  or my Rosemary Pork Chops with Peach Salsa or my Salsa Verde Pork Chops!

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.

Looking for another awesome pork recipe?

Then you will want to try my Grilled Bbq Pork Tenderloin

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

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. 

★ Did you make this recipe? Please give it a star rating below! ★

If you make this recipe, I would 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 MORE GREAT RECIPES FOR PORK CHOPS? 

 

 
Quick and easy recipes

Cajun Creamed Corn

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This Cajun Creamed Corn is not your sweet Southern Corn you may be more familiar with, not to say this isn’t sweet. Because it is, we are still using sweet corn after all. 

However we are omitting the sugar and using cajun seasoning to spice it up some.

This is my kind of creamed corn, I hope you enjoy it too.  

My cajun creamed corn is so good it can be enjoyed as is or as a side to just about any meal.

Made with just a few simple ingredients of milk, butter and cornstarch then seasoned to perfection.

Your sure to crave this stuff next time you’re looking for a unique side dish to serve.

Feel free to use milk in replace of cream or almond milk if desired.

Also if you want it more thick simply add one more 1 tbsp of cornstarch during the cooking phase.

Did you know that sweet corn is very good for you? 

It’s true, it’s loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision.

Besides helping with weight loss, the insoluble fiber in corn feeds good bacteria in your gut, which aids in digestion and helps keep you regular.

Once this recipe has been cooked, feel free to add cooked bacon pieces to this corn mixture. It works really good in this side as well.

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!

Salads, Vegetarian, Vinaigrettes and Dressings

Honey Lime Vinaigrette

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This Healthy Honey Lime Vinaigrette is sweet tasting with a hint of tang. And goes quiet well on many different types of salads. 

I started to share some of my favorite homemade “Healthy Vinaigrette” recipes here with you all this summer. This recipe will be the third one on that list, so if you like this one.

Then be sure to check this blog for my others and stay tuned for more to come in the following months. 

This one is listed as vegan and that is because we are not adding in any sour cream or yogurt like some of my other dressings. Making it more light too!

Gone are the days where I will buy store bought Vinaigrettes, homemade just tastes that much better and is healthier. So I encourage you to give it a try as well. Really there is not much to it, pour shake and store. That’s it!

So what makes this a healthy vinaigrette? It’s the ingredients of course. This one calls for olive oil, lime juice, dijon mustard, honey and a few seasonings.

This Vinaigrette also pairs really well with all types of vegetables and proteins. I like to use mason jars to store my dressings.

Then you can simply shake everything together and wulla it’s ready to enjoy! Plus each mason jars can store in your fridge for up to 3 weeks. 

 

Honey Lime Perfection! 

Note: Stores in the fridge up to 3 weeks! Also if you prefer more sweet than tangy vinaigrette feel free to add anywhere from 1 tsp to 1 tbsp of honey to sweeten it up. Personally I like it without!

 


I am so 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 let me know how it turned out. 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 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!

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Breakfast, Quick and easy recipes

Black Forest Ham Hash Browns with Eggs

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These sunny side eggs are served warm over a plate of Black Forest Ham Hash Browns. I grew up eating bacon and eggs along with homemade hash browns. My mom used to make it all from scratch every Saturday morning. 

I remember her singing to me “Wakey wakey eggs and bacy”. It always made me feel so happy hearing her sing that because I knew it was the weekend and that we were going to have a good day spending quality time together as a family.

I always felt so much love from my mom’s cooking because she really put a lot of effort into preparing a good hearty meal for us whenever she could. And it’s something I will fondly remember about my childhood.

My favorite way to eat eggs for breakfast are sunny side up and then lightly based. So when you serve them like this over these homemade Black Forest Ham Hash Browns you will be in breakfast heaven!

This breakfast takes me back to my childhood every time and sometimes I will make this for dinner too. Oh how some foods can do that to us eh 🙂

To prepare them this way you will want to start by using your best non stick frying pan. Then you will simply turn up the heat to medium and will add 1 tsp of cooking oil to the pan to cook the hash browns, onions and ham.

I like to use mini potatoes for these hashbrowns because I will leave the skin on the potatoes. They really give this dish that extra special flavor so if you can’t get your hands on the mini ones then try to find ones with an edible skin.

Once the hash browns have been cooked remove them to a warm plate and prepare the eggs. The eggs cook fast so keep and eye on them for sure.

Once you crack each egg into the hot pan, cover them with a lid and within 2-3 minutes the white part will set and then you can remove them from the pan with a large spatula or slide them out directly onto the top of the cooked hash browns. Season with salt and pepper to taste and enjoy!

Looking for another GREAT breakfast recipe? Try my Sweet potato ham hash with-eggs. It’s another favorite of mine!

Did you grow up enjoying Bacon and eggs too? I would love to hear about your favorite breakfast memories in the comments below. Till next time friends, see you in the kitchen 🙂


I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out! You can post a review/picture below or via Instagram and let me know. 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 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!

 

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Appetizers & Sides, Christmas & Thanksgiving, Quick and easy recipes, Salads, Vegetarian

Authentic Tabbouleh Bulgur Recipe

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This Authentic Tabbouleh Bulgur Recipe is something you will want to make time and time again. 

The secrets to a good Tabbouleh is using the most freshest of ingredients such as fresh parsley, tomatoes, cucumber, mint, onions and the right type of bulgar.

This tasty salad goes well alongside any type of dish and has been a typical side dish that has been served in the middle east for centuries. 

Tabbouleh salad is something I have come to enjoy immensely over the years.

Actually I tried it for the first time at my local deli a few years back and liked it so much that returned to the market to find all the ingredients that night. 

It took me some time to master the perfect combination and techniques to making the most tastiest of tabbouleh, but I’m sure i’ve done it now.

This salad has an a array of flavors that are sure to please even the pickiest of eaters. And tastes much better than any store bought variety, believe me. 

You will want to start by using a “coarse Bulgur” variety, you can use  “fine coarse” Bulgur if you want, however I find the course works best because it gives more substance to the salad.  

Also, I recommend using both lemons and limes for this recipe, however traditionally lemons are just used. Be sure to chop up all your fresh ingredients finely and mix  well before serving.

I hope you enjoy this version for my favorite tabbouleh salad. 

What are some of your favorite summer time salads? 

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

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!