Pork Chops with Scalloped Potatoes Recipe

Ingredients

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 can (14-1/2 ounces) chicken broth
• 6 pork rib or loin chops (3/4 inch thick)
• 2 tablespoons canola oil
• Additional salt and pepper, optional
• 6 cups thinly sliced peeled potatoes
• 1 medium onion, sliced
• Paprika and minced fresh parsley, optional

Directions

1. In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside.
2. In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired.
3. In a greased 13-in. x 9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top.
4. Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley.

Recipe source: tasteofhome

Spicy Korean Tofu Recipe

Ingredients:

• 1 box 16 oz firm tofu
• 1 tablespoon oil

Sauce:

• 1 1/2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 stalk green onion stem removed and cut into small rounds
• 2 cloves garlic minced
• 1 1/2 tablespoons Korean red chili power
• 1 red chili seeded, pounded with mortar and pestle, optional
• 1 teaspoon white sesame
• 1 tablespoon sesame oil
• 1/3 cup water

Instructions

1. Cut the tofu into rectangle shapes, about 1/4-inch thickness. Pat dry with paper towels. Mix all the ingredients in the Sauce together. Set aside.
2. Heat up a non-stick skillet on medium heat and add the oil. When the oil is heated, add the tofu and pan fry until brown on both sides. Add the sauce to the skillet and lower the heat. Simmer the tofu until the sauce reduces but still somewhat wet. Turn the tofu over to simmer on both sides.
3. Transfer to a serving platter and top with chopped scallions. Serve at room temperature.

Recipe source: rasamalaysia

CHICKEN TORTILLA SOUP RECIPE

INGREDIENTS:

• 4 corn tortillas
• nonstick spray
• salt to taste
• 6 cups chicken broth
• 2 cups tomato juice (see *Tips below)
• One 14-ounce can diced tomatoes (undrained)
• One 8-ounce can tomato sauce
• 1 large carrot, julienned
• One 4-ounce can chopped mild green chiles, squeezed dry
• 1/2 cup chopped red onion
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 4 boneless, skinless chicken breasts, grilled or roasted and thinly sliced
• 12 ounces shredded Monterey Jack cheese
• 1/2 large avocado, sliced
• 1/2 large fresh tomato, chopped
• 2 tablespoons freshly squeezed lime juice

DIRECTIONS:

1. Preheat oven to 375 degrees F.
2. Cut tortillas into 1/2 x 3-inch strips, spray them lightly with nonstick spray and sprinkle them with salt. Arrange the tortilla strips in a single layer on a baking sheet. Bake until light brown and crisp- 5 to 7 minutes. Let stand until cool.
3. Combine the broth, tomato juice, tomatoes, tomato sauce and carrot in a large saucepan and mix well. Simmer for 10 minutes, stirring occasionally. Stir in green chilies, onion, cilantro, basil, garlic, chili powder, cumin and garlic powder. Simmer for 5 minutes longer, stirring occasionally.
4. Ladle soup into bowls. Add chicken, tortilla strips and cheese to each bowl. Top each serving with sliced avocado and chopped fresh tomato. Drizzle with lime juice.

Recipe source: recipegirl

Fish Stew with Ginger and Tomatoes Recipe

INGREDIENTS

• 4 small (15 ounces, 443 g) red potatoes
• 2 tablespoons olive oil
• 3 tablespoons finely grated fresh ginger
• 1 clove garlic, crushed
• 1 can (14 to 16 ounces, 400 to 453 g) diced tomatoes
• 1/2 teaspoon sugar
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon black pepper, or more to taste
• 1/4 teaspoon crushed red pepper
• 3 cups (700 ml) chicken stock
• 2 pounds (.90 kg) boneless firm-fleshed white fish, such as haddock, halibut, hake, flounder, pollock, whiting, or other local fish (it’s okay if the skin is still on)
• 2 tablespoons chopped fresh parsley

INSTRUCTIONS

1. Prepare the potatoes: Without peeling, slice the potatoes into 1/4-inch rounds. Steam them over boiling water in a vegetable steamer, tightly covered, for 10 minutes, or until tender. Set aside.
2. Make the tomato sauce: Meanwhile, In a Dutch oven or other large pot over medium heat, heat the oil and add the ginger, garlic, tomatoes and their liquid, sugar, salt, black pepper, and red pepper. Cook, stirring, for 3 minutes. Add the stock, bring to a boil, lower the heat, and simmer for 10 minutes, or until the flavors mellow.
3. Add the potatoes and return the sauce to a boil. Simmer 2 minutes.
4. Add the fish: Cut the fillets into 3-inch pieces. Add them to the sauce and press them down into the pan to submerge them in the liquid. Cover the pan and cook for 5 minutes, or until the fish is opaque and flakes easily with the tip of a knife.
5. Serve: Taste for seasoning and add more salt and black pepper, if you like. Sprinkle with parsley before serving.

Recipe source: simplyrecipes

SPAGHETTI SQUASH CHOW MEIN RECIPE

Ingredients

• 1 large spaghetti squash
• 1/4 cup cococnut aminos (or tamari if not paleo)
• 3 cloves garlic, minced
• 1 tablespoon coconut sugar
• 2 teaspoons freshly grated ginger
• 1/4 teaspoon white pepper (or black pepper!)
• 2 tablespoons olive oil
• 1 onion, diced
• 3 stalks celery, sliced diagonally
• 2 cups cole slaw mix (shredded cabbage and carrots)

Instructions

1. Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.
2. In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
3. Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
4. Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.
5. Serve immediately.

Recipe source: littlebitsof

SPICY SHRIMP BURRITO BOWLS RECIPE

INGREDIENTS

Spicy Shrimp:

• 2½ teaspoons chili powder
• 2½ teaspoons cumin
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper
• 1½ pounds raw shrimp, deveined & shelled

Corn Salsa:

• 2 cups corn, (thawed if frozen)
• ½ red onion, diced
• 1 can black beans, drained and rinsed
• 1 cup diced tomatoes (I used cherry)
• 1 lime juiced
• ½ teaspoon garlic powder

Cilantro Rice:

• 4 cups, cooked rice
• 2 limes, juiced
• ⅓ cup chopped cilantro
• 1 Tablespoon sugar
• ½ teaspoon salt

Optional Toppings:

• fresh cilantro, avocado, shredded cheese, sour cream, or hot sauce

INSTRUCTIONS

Cilantro Rice:

1. Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, sugar, cilantro, and salt.
2. Corn Salsa:
3. In a medium sized bowl mix the corn, black beans, red onion, tomatoes, lime juice and garlic powder.

Spicy Shrimp:

1. Mix the spices together in a small bowl and set aside.
2. In a large skillet over medium-high heat add 1 tablespoon of coconut oil or olive oil. Add the shrimp and sprinkle the spice mixture over the shrimp, stir. Cook the shrimp until cooked through, about 3-5 minutes (depending on the size). remove from heat.
3. To assemble the bowls layer rice, corn salsa, and shrimp. Top with any of the toppings that you desire.

Recipe source: twosisterskitchens

Chorizo + Rice Stuffed Squid Recipe

Ingredients

• 1 lb. fresh calamari shells (20-25 pieces)
• 1/2 lb. chorizo
• 1 small onion finely diced
• 1-2 cup cooked rice
• Juice of 2 lemons
• Rind of 1/2 lemon
• Bunch of parsley, chopped

Sauce for the squid

• 1 lb. red and/or yellow bell peppers, roasted
• 2-3 cloves garlic
• Salt to taste

Instructions

Step 1: Making the Sauce

1. You can omit the sauce completely, but it really makes a difference, IMHO. If it's too much trouble to make from scratch, use canned or jarred roasted peppers. But roasting them on a gas flame is easy and satisfying if you're up for it.
2. You're basically going to put your peppers on top of a gas burner (or BBQ) and char them fully, turning them until they are blackened evenly. Then, drop them into a plastic bag and let them rest. The steam they exude will loosen the charred skins. After 10 minutes or more in the bag, you can peel the charred skin off by hand or with a knife. Discard the stem and seeds, and you have the tastiest roasted peppers ever.
3. Toss the peppers into a food processor with the garlic and a 1/2 cup of water or stock and some parsley and mulch it up as finely as you can. Add salt to taste. Pour that into a saucepan and cook it for 5-10 minutes. If you want a thick and rustic sauce, use it as is. If you prefer a more  refined sauce (as I do) put it through a strainer, use the liquid, and discard the solids.

Step 2: Cooking the Stuffing

1. Toss your onion in and squeeze the chorizo out of its casing and into the pan. Saute for 5-7 mins on medium, breaking up the chorizo and stirring occasionally. When you're done, you are NOT going to drain this on paper towels. You want all of the spices from your chorizo for flavoring, and that includes the oil from the chorizo. You absolutely want all of that deliciousness. 
2. Combine the chorizo and onion mix with your cooked rice in a bowl. (Or just do it all in the same pan.) Add some parsley and your lemon juice and lemon rind and stir it all up. This is a very lemony recipe, which I think works perfectly with the squid, but you can adjust it down or leave out the rind if you want it to be less lemony.
3. Rinse your squid thoroughly and start stuffing them by hand. Stuff them no more than 3/4 full and close each squid's open side with a toothpick. Stuffing these small squid can get kind of messy, so rinse your stuffed squid and make them pretty after your done stuffing them all. Drop them on a paper towel or plate and have them all lined up for frying.

Step 3: Frying the Squid

1. Put a few tablespoons of olive oil (or any oil) in a pan using medium-high heat and plop a batch of them in. You really only need to cook them for 2-3 minutes. Turn them with tongs and cook on both sides. You'll notice the squid will shrink up tightly and become nice and oval shaped. If you've overstuffed them, they could burst, but only one of mine sprung a leak; I erred on the side of under-stuffing them. You can do these in batches and just move the cooked ones to one side of the pan. Remove the finished squids to your serving plate.
2. For saucing, you can either pour the sauce onto your serving plate before adding the squids (as I did), or you can drizzle or toss the squid with the sauce. Whatever works best for how you want to serve them. You can remove the toothpicks or leave them in if you want the toothpicks to be a hand-hold for people to grab them.
3. This is a party pleaser of an appetizer, but it's not really that hard to do. Stuffing them is the most labor intensive part, so grab a friend or party guest and have them help you knock it out together.

Recipe source: instructables