Almond Breaded Chicken

Making healthy choices often seems like a difficult feat, but it's often not as difficult as it may seem. Many are wary of choosing healthier options because they feel as if they may have to sacrifice flavor. But fret not! You can very easily and quickly make delicious, healthy meals at home. Grilled chicken breast is not the only way to have your chicken!

This recipe is great for many dietary restrictions. It is a gluten-free option, and gives depth to your plain chicken, while adding healthy fat! Almonds are a great source of protein and antioxidants, as well as a healthy source of fat. Pan-frying gives the breading (even though it isn't bread) a crispy finish, without soaking the chicken in tons of unhealthy oil.

Almond Breaded Chicken (Makes 4 Servings)
4 Chicken Tenderloin
1/2 cup Almond Flour
1 Egg
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Garlic Powder
2 tbsp Oil

1. Season chicken tenders. You will probably have to split the listed amounts between the chicken and the almond flour, so reserve seasoning for the flour.
2. In a shallow bowl, add the egg and whisk so that the white and yolk are equally dispersed.
3. Place the almond flour into a shallow bowl and season. Mix to incorporate seasoning well and eliminate clumps.
4. Dip the chicken into egg to coat, and then coat it with the almond flour. Repeat for all 4 strips.
5. Preheat oven to 250 degrees F. Prepare an aluminum foil lined pan.
6. In a medium sized pan, heat oil thoroughly on high heat.
7. Once the pan and the oil are hot, add the strips.
8. Allow the chicken to cook for about 30 seconds to a minute on each side, or until they are slightly golden.
9. Then, reduce the heat to low to cook for another minute on each side.
10. Remove the chicken for the pan and finish in the oven for about 5 minutes.
11. Allow the chicken to rest for a couple of minutes before slicing.
12. Slice and serve immediately

This chicken goes well with salads, pasta, sandwiches, pretty much anything. It's got a very simple finish with a versatile flavor. It's a great meal option, snack option, or anytime option! Dip in a sauce, cut it up on a pizza; there's so many creative ways to use it for a healthy, flavorful alternative! Feel free to share how you may have used this recipe in the comments!

Baby Back Ribs

4th of July is right around the corner! This means grilling, barbecue, and fireworks :) An independence day tradition at my mom's house is baby back ribs! She slathers the ribs in barbecue and grills them to perfection! All the while singing the baby-back ribs song from Austin Powers :) Sadly, I don't have a grill in my home, so I am including an oven recipe!


Baby Back Ribs
1 rack Pork Loin Back Ribs
1 tbsp Salt
1 tsp Pepper
1 tbsp Garlic Powder
17 oz bottle Barbecue Sauce
1/4 cup Honey
1/4 cup Sugar

1. Preheat the oven to 350 degrees F.
2. Rinse the ribs with cold water to remove excess blood.
3. Place ribs onto a sheet pan and sprinkle on both sides with salt, pepper, and garlic powder.
4. Bake for about 20 minutes, flipping the ribs halfway.
5. In the meantime, mix sauce, honey, and sugar together to incorporate.
6. Spoon and spread the mixture onto the ribs after the first 20 minutes. Flip after about 10 minutes, and then coat the other side the same way. 
7. Allow the sauce to thicken slightly on each side and then repeat the process.
8. Remove from the oven and slice the ribs into individual slices.
9. Lay the ribs down on their sides and coat the sides with sauce. Allow to bake for another 5-10 minutes and repeat on the other side, so that you use the rest of the sauce.
10. Turn off the oven and allow the sauce to glaze over in the heat. This will ensure that the barbecue flavor seeps into the meat.
11. Once the sauce glazes over, serve. That process should take about 10 minutes.

If you don't have a grill, don't worry! You can make delicious barbecue style food in the oven :) These ribs also can easily be grilled, with a similar process. The time that it cooks should be slower, and sauce should be spread more often. Once cooked, slice and allow the ribs to get a glaze in the oven.

Brown Sugar Porkchops

If your team has won/lost the Superbowl (or didn't make it.... like my team), find comfort in food!!! The most wonderful way to deal with a loss/celebrate a victory- comfort food for the soul :)

Many people shy away from pork, because it is often associated with a high fat content and seen as a more "dirty" meat. However, pork made right is very full of flavor. This recipe is one that my mom taught me when I was growing up. It's one of the first meals that I made for my family, and it's a very simple and delicious recipe to make for your family and friends. Finish with a little apple to give a fruity, tangy crunch in contrast to the chewy, tender pork chop. Be sure to cook this on medium heat because the sugar will caramelize and then burn.

Brown Sugar Porkchops (Makes 4 Pork Chops)
1/4 cup Brown Sugar
1/4 cup Flour
4 Pork Chops
1 tsp Pepper
1 tsp Garlic Powder
1 1/2 tsp Salt
2 tbsp Butter
2 Apples
2 tbsp Maple Syrup

1. Mix brown sugar and flour together in a bowl with a shallow, wide mouth.
2. Season each side of the pork chops with pepper, garlic powder, and salt.
3. Coat the pork chops completely with the brown sugar mixture.
4. Heat a pan to high, and add 1/2 the butter. Sear the pork chop for 30 seconds on each side.
5. Then, lower the heat to medium-low and cover.
6. Cook for 1 minute at a time, flipping between each minute.
7. The pork should cook for about 5 minutes, depending on the thickness of the meat, it will vary.
8. Remove the pork from heat and slice the apples. Add the slices to the pan and mix with maple syrup.
9. Cook until the apples soften slightly.
10. Place apples onto the plate and add the pork chop. Serve with some rice, veggies, or potatoes :)

The most difficult thing about this recipe is temperature control. The sugar will burn easily, but char is not a bad thing. Having a little smoky flavor is fine, but it should be managed. You want color on the meat, so you need a good sear, but controlling the heat after the sear is key to maintaining a proper color. The sweetness gives a great balance to the flavor of the pork, and this recipe is a quick, easy, and inexpensive way to make a yummy dinner for 4 (or more)!

Steak and Oven-Roasted Veggies

I love to cook protein- any meat, poultry, seafood, tofu... I find it invigorating and exciting. Cooking protein right can be a challenge, but it's a product that is extremely versatile in terms of flavor and execution. Since I'm a woman, most people don't expect me to be able to cook a good steak, but boy are they wrong! Usually it's the man who grills all the meat, but the reality is that anyone can do it! Although my method is unconventional, it works! Not everyone has a grill, cast iron skillet, or a pan that can go into the oven... But there is still hope! I cook my steaks in a fry pan/skillet, and I do not finish them in the oven! You can achieve a good sear, as long as you follow some tips:

- HOT HOT PAN!!
- Lower the heat after you get the initial sear.
- Check the doneness by feel, not by time! (Different cuts cook at different times. If you are able to learn how to feel the tenderness of the meat, you can judge the doneness!)
- Raise the heat again to evaporate any juices (not necessary for rare and medium rare steak)
- Rest your beef! Moving it to a plate and putting foil on top keeps it warm while it rests. Resting for 10-15 minutes maintains moisture in the meat.

Many people marinate and over-season steak. A good piece of steak doesn't need much to be flavorful. My go-to spices for pretty much everything are salt, pepper, and garlic powder. They never fail! I definitely recommend using them to season your steak. You won't even need steak sauce! 

Steak (makes 6 portions)
Cut of Beef (I like to use flat iron steak for my method. It ends up being very tender!)
1.5 tsp Salt
1.5 tsp Pepper
1.5 tsp Garlic Powder 
1 tbsp Oil

1. Cut your beef into portions.
2. Season on both sides with salt, pepper, and garlic powder (measurements are only a guide for those who need it).
3. Heat a large fry pan/skillet over high flame.
4. Pour oil and allow to heat thoroughly.
5. When pan is very hot, place beef onto the fry pan. Allow to sear.
6. When beef has caramelized some, flip onto the other side. Allow to sear to the same color.
7. Lower the heat to low-med. Allow beef to cook to the doneness you desire. Flip beef every minute or two.
8. Test the meat by applying pressure to it, and comparing it to the muscle right below your thumb on your palm. Press the muscle gently! When you're touching the labeled fingers with your thumb, the muscle will tighten/loosen, creating a good reference point for the tenderness of the meat. For rare meat, you do not have to touch any fingers- just apply pressure to the muscle under your thumb.

9. If necessary, raise the heat again to evaporate any moisture in the pan. 
10. Remove from heat and cover with foil. Allow to rest for 10-15 minutes.
11. Slice and serve!

Oven Roasted Veggies
1 Broccoli
2 Roma Tomatoes
1 Cauliflower
1 Onion
1 Ear of Corn
1/4 cup Olive Oil
1 tsp Salt
1 tsp Pepper
1 tsp Garlic Powder

1. Preheat oven to 400 degrees F
2. Cut veggies to be relatively uniform pieces.
3. Toss in olive oil, salt, pepper, and garlic powder.
4. Put in a casserole dish or cookie sheet and into the oven for about 15 minutes.
5. Use tongs to toss slightly and return to oven for about 15-20 minutes more, until tomatoes do not look wet.
6. Remove from oven, cool slightly, and serve.