Tag: meat

Ginger-Sesame Thin Cut Pork Chops

by Pam on February 5, 2014

I had some thin cut pork chops and found a recipe on Fine Cooking^[1] that sounded delicious. I let the meat marinate for 1 hour then patted the chops dry before cooking them in my hot pan. They took only minutes to make and were so flavorful! I loved the ginger and orange combined with the soy and sesame. We all thought the meat was tender and tasty. I served these pork chops with a vegetable stir fry and some ginger-garlic rice (recipes to follow) for a healthy meal that’s way better than take out!

Combine the lime juice, sesame oil, soy sauce, ginger, orange juice, rice vinegar, vegetable oil, brown sugar, and orange zest together in a large zip lock bag. Mix until well combined. Add the pork chops to the bag and seal then shake to coat the chops evenly. Place into the refrigerator for 40 minutes then remove from refrigerator for the remaining 20 minutes.

Heat a large pan that has been coated in cooking spray over medium high heat. While the pan is heating up, place a couple of paper towels on a large plate. Remove the pork from the marinade and place on the paper towel covered plate. Pat the meat dry with another paper towel then season with sea salt and freshly cracked pepper, to taste. Place into the hot grill pan and cook for 4-5 minutes, or until golden brown. Flip the meat and cook for another minute to two minutes, or until cooked through. Remove from the grill pan and let the meat rest for 5 minutes before serving. Enjoy.

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Ginger-Sesame Thin Cut Pork Chops

Yield: 4

Prep Time: Marinate for 1 hour

Cook Time: 5-6 minutes

Ingredients:

2 tbsp fresh lime juice (I used 1 lime)
2 tbsp sesame oil
2 tbsp soy sauce
1 1/2 tbsp fresh ginger, peeled & grated
1 tbsp fresh orange juice
1 tbsp rice vinegar
1 tbsp vegetable oil
1/2 tbsp dark brown sugar
1/2 tsp orange zest
3 thin cut pork chops

Directions:

Combine the lime juice, sesame oil, soy sauce, ginger, orange juice, rice vinegar, vegetable oil, brown sugar, and orange zest together in a large zip lock bag. Mix until well combined. Add the pork chops to the bag and seal and shake to coat the chops evenly. Place into the refrigerator for 40 minutes then remove from refrigerator for the remaining 20 minutes.

Heat a large pan that has been coated in cooking spray over medium high heat. While the pan is heating up, place a couple of paper towels on a large plate. Remove the pork from the marinade and place on the paper towel covered plate. Pat the meat dry with another paper towel then season with sea salt and freshly cracked pepper, to taste. Place into the hot grill pan and cook for 4-5 minutes, or until golden brown. Flip the meat and cook for another minute to two minutes, or until cooked through. Remove from the grill pan and let the meat rest for 5 minutes before serving. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Fine Cooking

References

^{^} Fine Cooking (www.finecooking.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Crock Pot Picadillo

Picadillo, a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices is one of my family’s favorite weeknight meals.

Trust me on this one, if you want a recipe the whole family will love, this is it! I grew up on this dish and my friends used to love eating over when my mom made it for dinner. This was probably one of the first recipes I ever learned how to cook and I make it at least once a month, although usually on the stove. (stove top version here^[1]) It’s inexpensive, kid-friendly, freezer friendly and gluten-free.

I knew this would adapt nicely for the slow cooker, and I was right! In fact, I think it’s even better since the lean beef cooks longer and becomes very tender the longer it simmers.

This makes a lot, so you’ll get several meals out of it. We serve it
over brown rice, we make tacos with the leftovers, and I am going to
post a second recipe using the leftovers. Don’t you love a recipe that
can serve as two different meals!

Anytime you use ground beef in the crock pot, you’ll need to brown it first on the stove. Since the skillet is already out, I threw the onions, peppers and garlic in with the meat to let the flavors bloom.

If you want to prep this the night before, the meat is fully cooked, so you can add all the ingredients into the crock pot, then refrigerate. The next morning plug it in and go to work, or go on with your day. When you come home, you’ll just have to make some rice and a salad and dinner is ready!

By the way, lean beef is the meat of choice for this dish in my house, but you can also use lean bison or ground turkey if desired. Raisins are commonly added to this dish, but we prefer this without.

Slow Cooker Picadillo
gordon-ramsay-recipe.com
Servings: 11 • Size: 1/2 cup • Old Points: 4 pts • Weight Watchers Points+: 4 pts
Calories: 170 • Fat: 7 g • Protein: 22.5 g • Carb: 4.5 g • Fiber: 1 g • Sugar: 1.5 g
Sodium: 237 mg (without the salt)

Ingredients:

2 1/2 lbs 93% lean ground beef

1 cup minced onion

1 cup diced red bell peppers

3 cloves garlic, minced

1/4 cup minced cilantro

1 small tomato, diced

8 oz can tomato sauce

1/4 cup alcaparrado (manzanilla olives, pimientos, capers) or green olives

1 1/2 tsp ground cumin

1/4 tsp garlic powder

2 bay leaves

kosher salt and fresh pepper, to taste

Directions:

Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.

Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.

Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it’s ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices]. Discard the bay leaves and serve over brown rice.

Makes about 5 3/4 cups.

Serve this with 3/4 cups brown rice for an 8 point meal and a salad on the side.

References

^{^} stove top version here (www.gordon-ramsay-recipe.com)

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https://gordon-ramsay-recipe com/preparation/crock-pot-picadillo html

Top chicken recipes for March

We have so many delicious and tasty recipes here at goodtoknow that sometimes it’s hard to choose which one to make. Every month we round-up the top chicken recipes, as voted by you, and pop them all in one place to make deciding what to have for dinner that little bit easier.

From speedy chicken pasta as a mid-week meal to a whole roast chicken for a family-sized Sunday lunch, chicken is the perfect meat to have come rain or shine. It can be barbecued, fried, grilled and roasted.

Chicken thighs and chicken wings are much cheaper cuts of the bird to buy and sometimes even buying a whole chicken and jointing the meat yourself is another way of saving money too.

Packed full of protein that is sure to keep you fuller for longer, it’s no wonder chicken is always on the menu come lunch or dinner. Chicken kebabs, stuffed chicken breasts and creamy chicken bake are just a handful of simple and tasty recipes that have made our top 20 this March.

So if you’re in need of some inspiration, have a browse through and don’t forget to save any that take your fancy or that you’d like to try cooking yourself sometime with your very own online recipe book. Happy cooking!

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gordon ramsay chicken wings
gordon ramsay chicken wings recipe

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