Pork chops with Romesco Sauce

Ingredients

• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon coriander
• 1/2 teaspoon ground black pepper
• 2 teaspoons monk fruit golden
• 1 teaspoon salt
• 24 ounces boneless pork chops 4, 6 ounce chops
• 1 tablespoon avocado oil

Romesco Sauce

• 1/4 cup roasted red peppers (I used two peppers, cut in quarters lengthwise. Place cut-side down on sheet pan and bake at 450° for 15-20 minutes until slightly blackened. Cool slightly and remove skin). 
• 2 plum tomatoes
• 1/3 cup almonds
• 1 garlic clove
• 1 tablespoon sherry vinegar
• 1 tablespoon avocado oil
• 1/4 teaspoon paprika
• pinch of cayenne optional

Instructions

• Combine the cumin, chili, paprika, coriander, pepper, monk fruit, and salt in a small bowl and then generously season pork chops and set aside for 30 minutes to come to room temperature.
• Preheat the oven to 400ºF.
• Prepare the sauce. Blend together all sauce ingredients except olive oil (it will become bitter if blended) in a high speed blender until completely smooth. Adjust seasoning to taste with more salt, vinegar, and adding monk fruit if you want it sweeter. Stir in the olive oil and set aside.
• Grilled the pork chops.
• Serve the pork chops with the sauce.
  
  
  Original recipe adapted from https://primalwellness.coach/2020/07/02/pork-chops-with-romesco-sauce-and-charred-scallions/

Garlic Herb Cauliflower Rice

Ingredients

• 1 Head Cauliflower Medium, or 16 ounces store-bought cauliflower rice
• 1/2 Cup Almonds sliced
• 2 Tablespoons Butter or extra virgin olive oil
• 2 Cloves Garlic minced
• 1/4 teaspoon Sea Salt fine
• Black Pepper freshly ground, to taste
• 1/4 Cup Parsley fresh, chopped
• 1/4 Cup Dill fresh, chopped
• 1/4 Cup Basil fresh, chopped
• 1 Tablespoon lemon juice or more, to taste

Instructions

1. Using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower is broken down into very small bits that resemble rice. Do not do all at once or it will be mush and whole in other parts.
2. Add the almonds to a large skillet over medium heat. Stir the almonds around the pan until they are fragrant and lightly toasted, about 3 minutes. 
3. Return the skillet to the burner and add the butter. When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring until fragrant, about 30 seconds.
4. Add the cauliflower rice, salt, and a few pinches of black pepper. Cook, stirring until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.
5. Take the skillet off of the heat, and then stir in the fresh herbs, lemon juice, and toasted almonds.

Chicken Vietnamese Bowls

Chicken Vietnamese Bowls

Ingredients

4 Cloves Garlic 

2 Persian cucumber, diced

Cilantro, chopped

2 Limes, halved

1-2 Chili pepper, diced

8 oz Shredded carrots 

1 cup Jasmine rice 

1-1/2 lb Chicken Breast or thighs 

4 Tbsp Soy Sauce 

2 tsp Sriracha 

4 Tbsp Mayonnaise 

Directions

1. Wash and dry all produce. Mince garlic. Trim and halve cucumber lengthwise. Roughly chop cilantro. Zest and halve limes. Thinly slice chili pepper, removing seeds for less heat.
2. In a medium bowl, combine cucumber, carrots, lime juice, cilantro, and juice from one lime half. Season with plenty of salt and pepper. Set aside. In a small pot, combine rice, water, and a big pinch of salt. Bring to a boil then cover and reduce heat to a low simmer. Cook until rice is tender, 15 to 18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium to high heat. Add chicken and cook until browned and cooked through 3 to 5 minutes per side. Transfer to a cutting board to rest. 
4. Make sauce. Heat a drizzle of oil in the same pan over medium heat. Add garlic and cook 30 seconds. Reduce heat to low and stir in the soy sauce, half the Sriracha, 1-1/2 tablespoon of sugar, and juice from remaining lime. Simmer, stirring, until thickened in syrupy, about one minute. Turn off heat.
5. In a small bowl, combine mayonnaise and remaining Sriracha. Add water 1 teaspoon at a time until mixture reaches a drizzle and consistency. Season with salt and pepper.
6. Finished and serve. Fluff rice with fork, stir in lime zest, butter and season with salt and pepper. Divide between bowls. Thinly slice chicken. Topper rice with chicken and carrot salad. Drizzle chicken with sauce. Garnish with Sriracha mayo, remaining cilantro and chili to taste.