Friday Food Frenzy

Friday Food Frenzy: Apple Galette with Salted Caramel Awesomness

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It has been pretty cold out there, Ottawa! But do not fret, I've got an awesome tip to keep your thermostat down while still keeping your house warm. Turn on that oven, and let's make a delicious no pie apple pie covered in a salted caramel sauce. Sounds pretty magical, right? But it couldn't be easier and you don't event need a pie dish. This tested to perfection galette recipe is a great alternative for people whose apple pies look like they left a 4-year-old in charge of the kitchen.

Here's what we'll need:

for the dough

  • 2 cups all purpose flour
  • 1 1/2 tbsp. sugar
  • 1/2 tbsp. cinnamon
  • 1 tsp. salt
  • 14 tbsp. cold unsalted butter, cubed (comes up to a little more than 3/4 cup)
  • 1/2 cup ice water (before starting, fill a glass with cold water and pop it in the freezer)
  • 1 egg, beaten and set aside

for the filling

  • 4 apples (I used Wolf River apples because they stay firm after baking)
  • 2 tbsp. light brown sugar
  • 1 tsp. cinnamon
  • 1 tbsp. butter, cut into small bits

for the salted caramel sauce

  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 1/2 tbsp. unsalted butter
  • 1 tsp. sea salt

Here's how we'll make it:

  • Preheat oven to 400°F
  • In a large bowl, mix flour, sugar, cinnamon and salt until combined. You can pulse in a food processor if you have one
  • Add the butter. I use a pastry cutter to cut the butter into the flour mix until it resembles rough sand. Again, if you have a food processor, go ahead and pulse.
    • My pastry cutter has become my new best friend. If you don't have one, I'd suggest getting one. We found ours at HighJinx, a social enterprise located on Catherine street (that place is worth a trip regardless). You can probably snatch one at a thrift shop for a low price.
  • Add water and mix until the mixture comes together
  • Roll it in a ball, wrap in plastic wrap and place in the fridge for about 1 hour or 15 min in the freezer.
  • While the dough is chilling, peel, core and slice the apples.
  • Place apples in a bowl, mix in sugar, cinnamon and butter until all apples are evenly coated. Set aside.
  • Once dough is chilled, we can roll it out. On a well-floured surface, roll out into a 1/4 inch round.
  • You can trim the edges to make the round even all around.
  • Place the filling in the middle of the round.
  • Fold the edges over the filling, leaving centre exposed.
  • Take your beaten egg and brush the crust. This will give your crust a nice golden crisp.
  • Bake for about 40 minutes until the crust is a nice golden brown.
  • While the galette is baking, let's make the sauce!
  • In a small saucepan, combine the sugar and water over medium-low.
  • Once the sugar is dissolved, increase the heat and bring the mixture to a boil. Let it boil for about 5 minutes without stirring.
  • Remove the sugar from the heat.
  • Whisk in the heavy cream gradually.
  • Stir in the butter and salt.
  • I like to keep the extra sauce in a jar for later use (it's amazing on toast, or even drizzled on some yogurt and fruit).
  • Once the galette is ready, remove and let it cool for a while. Once it's chilled a bit, slice, pour some caramel sauce over it and enjoy!

What are you baking this week? Tweet me @warriorrenaud, or comment below!

Friday Food Frenzy: Chilli Con Seed to Sausage

This cold weather calls for some hearty meals to keep you toasty warm, and this chilli recipe will definitely do the trick! I recently started working at Seed to Sausage’s General Store and have been enjoying trying out the tasty meat selections. This week, I took home some handmade sausages and whipped up my own version of the chilli: chilli con Seed to Sausage.

Heres’s my recipe, so you can try it too!

Ingredients:
– 2 tbsp olive oil
– 1 large onion, chopped
– 2 cloves of garlic, crushed or minced
– 1/2 tsp ground coriander
– 1/2 tsp dried oregano
– 1/8 to 1/4 tsp chili powder (I used less since the chorizo sausage are already quite spicy)
– salt and pepper to taste
– 1 tsp cocoa powder
– 1/2 tsp brown sugar
– 4 Seed to Sausage sausages (I used 2 garlic red wine and 2 chorizo for some extra kick)
– 1 can of diced tomatoes
– 1 can of mixed beans (or you can use your favourite bean)
– 1 can of corn
– corn tortillas (I got my tortillas from Little Latin America at 762 Somerset Street West)

Instructions:
– remove the casings from the sausages
– roll out 2” balls with the sausage meat
– heat your oil over medium heat
– add onions, cook until onions are soft and translucent
– add garlic and all the spices, cook for another 2 minutes
– add sausage meat balls, stir occasionally until cooked
– add the diced tomatoes, beans and corn
– turn the heat down, cover and let simmer for another 20 minutes
– when your chilli is almost ready, grab some corn tortillas, place them in a dry pan and cook them over medium heat. They should only take a few minutes each side to get nice and crispy.
– serve and enjoy!


What are you making for supper? Tweet me @warriorrenaud, or comment below!

Friday Food Fight: Garlic Beef and Asparagus Stir-fry or Bean & Quinoa Tacos?

Welcome to Friday Food Fight, where two recipes duke it out to become my supper.

This week's contenders:

FFF_March29

GARLIC BEEF AND ASPARAGUS STRI-FRY: Stir-fries are always my go-to meal. It's what I make when I don't want to think about it too much, and it always comes out tasty. It's a great way to use up your produce at the end of the week.

*Mum's tip: this recipe calls for a hoisin sauce marinade, but another great option is to mix your own marinade. Use some sesame oil, crushed garlic, soya sauce, oyster sauce and a touch of maple syrup. (This mix has been tested to perfection!)

Recipe:

  • 1 tablespoon vegetable or peanut oil
  • 1 pound flank steak, cut against the grain into
  • 1/4-inch-thick slices
  • 1/2 cup Soy Vay Hoisin Garlic Sauce and Marinade
  • 1 pound asparagus, ends removed and cut into 1-inch lengths
  • Salt and pepper to taste
  • 1 cup roasted, unsalted cashews

In a medium bowl, combine the flank steak and 2 tablespoons of the Hoisin Garlic sauce. Allow the steak to marinate for 10 to 15 minutes at room temperature.

Heat the oil in a wok or large skillet over medium-high heat. Add the flank steak and stir-fry for 2 to 3 minutes, until mostly brown but not fully cooked. Remove and set aside.

Add the asparagus to the wok. Stir-fry for about 1 minute, then add 1/2 cup water and cover with a lid. Allow the asparagus to steam for another 1 to 2 minutes until tender-crisp and the water is gone.

Return the beef to the wok. Add the remaining amount of hoisin garlic sauce and stir until everything is well-mixed and the beef is cooked through, about 1 minute more. Adjust the seasoning with salt and pepper. Stir in the cashews. Transfer to a serving dish and serve with rice or noodles.


Recipe courtesy of Appetite for China

BEAN & QUINOA TACOS: A fun twist on taco night! Here's another way of using your produce at the end of the week. And adding quinoa to the taco mix gives it a really nice texture and taste and adds a healthy element to your meal.

*Mum's tip: try making your own salsa (this pineapple mango salsa is super yummy!) or guacamole.

Recipe:

  • 1 onion, chopped
  • 1 red pepper, seeded and chopped
  • 1 green pepper seeded and chopped
  • 2 teaspoons minced garlic
  • 1 ½ cups cooked quinoa
  • 1 cup cooked pinto beans
  • 1 cup cooked black beans
  • 15 ounces tomato sauce
  • 2 tablespoons taco seasoning
  • 1 teaspoon smoked paprika
  • ¼- ½ teaspoon chipotle chili powder
  • 1 tablespoon lime juice
  • 12 organic taco shells
  • 3 cups lettuce, shredded
  • ½ cup grape tomatoes, halved
  • 1 cup shredded cheddar
  • Sour cream, salsa and/or guacamole, optional

Spray a large skillet with olive oil. Add onion and peppers and cook for 10 minutes or until tender. Add garlic and cook for one minute longer. Stir in quinoa, pinto beans, black beans, tomato sauce, taco seasoning, smoked paprika and chipotle chili powder. Bring to a simmer and then reduce heat to medium low. Cook for 15 minutes. Stir in lime juice.

Meanwhile, heat taco shells according to package directions. Spoon bean mixture into taco shells and top with lettuce, tomatoes, cheese and other toppings as desired.

Recipe courtesy of Cooking Quinoa.


*VERDICT*: I'm feeling a little creative and want to build my own meal, so I think I'll make some tacos tonight! I'll give that mango salsa a try as well!

What are you making for supper? Tweet me @warriorrenaud, or use the hashtag #fridayfoodfight.

Friday Food Fight: White Bean Chicken Chili or Squash Coconut Curry?

Welcome to Friday Food Fight, where two recipes duke it out to become my supper.

This week's contenders:

FFF_March19

WHITE BEAN CHICKEN CHILI WITH KALE: A nice twist on chili. And a good way to reuse that chicken you made last night! If you have any kale left over, you can make some really yummy kale chips as a substitute for you favorite salt & vinegar.

*Mum's tip: buying dried beans in bulk can be a lot cheaper. If you plan on cooking with dried beans, prep them the night before by boiling them in water until they're ready. Just be patient, it does take a bit longer!

Recipe:

  • 5 tablespoons extra virgin olive oil, divided
  • 3 cloves garlic, minced
  • 1″ piece of ginger, peeled and minced
  • 2-3 jalapeño peppers, finely chopped
  • 1 small red or yellow onion, diced
  • 2 cans white beans, drained and rinsed (or use 1 can white beans and 1 can bean medley, as I did)
  • 1.5 cups salsa verde
  • ¾ cup chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cayenne pepper (optional)
  • ½ teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • ½ tablespoon sea salt
  • 2 teaspoon freshly ground black pepper
  • 2 cups cooked chicken, shredded
  • 1 bunch kale, washed, stemmed, and coarsely chopped

Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Once hot, add garlic, ginger, jalapeño, and onion and saute until lightly browned and fragrant, about 3 minutes. Stir in beans, salsa verde, and chicken broth. Reduce heat to low, then mix in cumin, cayenne, cinnamon, oregano, salt, and pepper. Stir in shredded chicken. Cover and let simmer over very low heat for 45 min – 1 hr. (Chili can be kept at a low heat for a few hours if you have the time – this way, the flavours really mingle and the end result is even tastier!) Before serving the chili, heat 2 tablespoons olive oil over medium heat in a large frying or saute pan. Once the oil is hot, add kale and a teaspoon of water to the pan. Saute until kale begins to wilt, about 2 minutes. Season with salt and pepper to taste. Mix kale into chili and divide into serving bowls. Feel free to garnish as desired, you can add avocado, cilantro, feta, scallions, hot sauce, or whatever you prefer!

Recipe courtesy of popartichoke.


SQUASH COCONUT CURRY: I love cooking with coconut milk, and this recipe really brings out all the right flavours! And I think after this crazy week of snowstorms, it would be nice to cook something that really warms you up.

*Mum's tip: if you've cooked a lot of squash and don't know what to do with the rest, add it to an omelette! Fry it up with some cinnamon and add a bit of maple syrup. Delicious!

Recipe:

  • 6 cloves garlic
  • 2 tablespoons minced ginger
  • 2 teaspoons olive oil
  • 1 teaspoon each curry powder and chili powder
  • ½ teaspoon each turmeric and cayenne pepper
  • 5-6 cups peeled, chopped squash (I used kabocha – butternut would be good, too)
  • 1 15-ounce can thick coconut milk
  • 3 tablespoons red curry paste (I used Massaman curry paste)
  • 3 tablespoons creamy peanut butter
  • ½ tablespoon honey
  • 2 15-ounce cans fire roasted diced tomatoes
  • 1¼ cup light bulgur, uncooked cilantro for topping

Cook bulgur according to package directions. Set aside. Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger. Saute for 2-3 minutes, until soft and fragrant. Sprinkle the dry seasonings (curry, chili, turmeric, cayenne) over the squash and toss to combine. Pour the coconut milk into the skillet and whisk the curry, peanut butter, and honey into the coconut milk until smooth. Add the seasoned squash and tomatoes. Cover and simmer for 10-15 minutes or until squash is tender but not mushy. Remove from heat and let stand for 10 minutes (the sauce will thicken). Add the bulgur to the skillet and mix well, or serve the curry over individual servings of bulgur. Add chopped cilantro just before serving.

Recipe courtesy of pinch of yum.


*VERDICT*: I made some roast chicken earlier this week and still have some leftovers, so I'm going to make the White Bean Chili. Also, this is going to be another busy week, so I might as well make something to last me a few days!

What are you making for supper? Tweet me @warriorrenaud, or use the hashtag #fridayfoodfight.

Friday Food Fight: Flatbread Pizza or Halloumi Couscous?

Welcome to Friday Food Fight, where two recipes duke it out to become my supper.

This week's contenders:

PROSCIUTTO AND GRAPE FLATBREAD PIZZA: Making pizzas at home is so great, because you can be really creative! If you haven't had a chance to cook for a few days, and some of your produce or meats don't look like they're going to make it through the week, just try some combinations, you might be pleasantly surprised! *

Mum's tip: you can add some goat cheese to this recipe, it will compliment the tanginess of the grapes. And also, you can never have too much cheese.

Recipe:

  • 1 flatbread or ready-made pizza crust Cream
  • 1 cup shredded mozzarella cheese (and goat cheese if you like)
  • 6 slices prosciutto
  • 1/2 cup red seedless grapes, halved
  • 2 cups fresh arugula leaves

Preheat oven to 415F. Place flatbread on a greased pizza pan. Top flatbread with a splash of cream. Sprinkle shredded mozzarella evenly over crust. Top with prosciutto slices and grapes. Bake for 10 to 15 minutes, or until pizza is lightly browned. Remove pizza from oven and immediately place arugula leaves on top.

Recipe courtesy of Cheap Recipe Blog


HALLOUMI AND APPLE COUSCOUS SALAD: Here is another great meal that let's you be creative. Couscous easily changes its flavour as things are added to it; so don't be afraid to look around at what you already have instead of buying more ingredients.

*Mum's tip: if couscous isn't your thing, try substituting it for some quinoa, it has lots of the same properties and is super good for you!

Recipe

  • 75 gr couscous
  • 1 slice of halloumi
  • 1 stock cube
  • 1-2 tbsp pistachio, roasted and chopped chives
  • 3 tbsp pomegranate seeds
  • 1/2 apple cubed

for the dressing:

  • 2 tbsp orange juice
  • 1 tbsp pomegranate juice
  • olive oil
  • lemon juice
  • salt
  • pepper
  • vinegar

Put the couscous in a bowl and pour over the hot stock. Make sure the couscous is just submerged but do not use too much stock. Cover with a lid and leave to stand for about 4 minutes. Make the dressing by combining the ingredients and whisking them all together. I didn't measure it exactly so just go with your own flavor instinct until it tastes to your liking. Cut the halloumi into cubes and quickly fry them in hot oil. Leave to drain on kitchen paper and try not to eat them all before they go into the salad... Put all the ingredients for the salad into a bowl and mix it together. Add a bit of the dressing, mix and serve the rest of the dressing to the side.

Recipe courtesy of JungleFrog Cooking


*VERDICT*: I'm in a bit of a rush, so I'll try the flatbread recipe for tonight (with goat cheese). I'll try the couscous this weekend perhaps, looks like a thoroughly yummy recipe. Lesson this week: don't be afraid to add fruit and cheese.

What are you making for supper? Tweet me @warriorrenaud, or use the hashtag #fridayfoodfight.

Friday Food Fight: Guinness & Beef Stew or Irish Nachos?

oct 17

Welcome to Friday Food Fight, where two recipes duke it out to become my supper.

This week's contenders:


GUINNESS BEEF STEW: Who doesn't love to cook with beer? Especially Guinness; a bit for the stew, a bit for me...This hearty and delicious meal is perfect for the changing Canadian weather. *Mum's tip: You can add whichever vegetables you want, try potatoes and celery. Cooking the potatoes with the stew will make it a full meal, no need for a side (except for bread and butter, yum). You can also add some chili powder if you want an extra kick!

Recipe: 3 tablespoons olive oil 2 pounds braising beef, excess fat trimmed 1/4 cup flour 2 cups coarsely chopped onion 2 cups coarsely chopped carrots 1 cup coarsely chopped celery 3 garlic cloves, minced 1 11.5-ounce Guinness Stout beer 3-4 sprigs fresh thyme or 1 tablespoon dried thyme 2 teaspoons Worcestershire sauce 2 tablespoons tomato paste 4 cups beef stock (we like to use the Kitchen Basics brand) salt and pepper

Heat oven to 275 degrees F. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. While the oil heats, pat the beef dry, season with 1 teaspoon of salt, and then roll in flour so that all sides are lightly dusted. Working in batches and adding additional oil as needed, add beef in one layer to the hot oil and brown on all sides. Remove with a slotted spoon and reserve for later. Add onions, carrots and celery to the same Dutch oven. Cook, stirring occasionally, for 2-3 minutes until the onion just begin to sweat and soften. Add garlic and cook another minute. Pour in Guinness and use a wooden spoon to scrape the bottom of the pan to get up any brown bits left over from cooking the beef and vegetables. Add the reserved beef, thyme, Worcestershire sauce, tomato paste, beef stock and 1 teaspoon of salt. Stir then cover with lid and place into oven. Cook 1 hour then check on the stew. If the top of the stew is dry, add some extra beef stock or water. Taste for seasoning and add salt/pepper as needed then cover again and cook another 30 minutes to an hour until the beef is tender and can easily be pulled apart with a fork.

Recipe courtesy of inspired taste.


IRISH NACHOS: I was looking around for some fun ways of making nachos, and fell on this recipe. It looked too good not to pass! *Mum's tip: Mum doesn't really make nachos, but maybe this is a good time to get those dips out of the fridge and see what's still good. Right Mum?

Recipe: 1 large russet potato [add a few extra if feeding a crowd] your favorite healthy oil dried parsley, cayenne, red pepper flakes, salt and pepper, to taste and all your favorite nachos toppings! t-rex chefs add some shredded chicken or pork and have at it vegansaurus chefs skip the cheese or add some daiya instead -- this dish is easily veganized and oh-so flavorful either way. You can also make these with butternut squash! [recipe] toppings cheese [I grated two cheddar/mozzarella string cheeses] fresh or pickled jalapeno peppers greek yogurt guacamole ranch salsa tomatoes black beans black olives chopped green onion bell peppers or sweet mini peppers dried parsley, red pepper flakes, salt and pepper, to taste Set your oven to BROIL on high. Wash and peel your potatoes [or leave the skin on for extra nutrients!] and cut into discs. I like mine the same thickness and texture as steak fries. Crunchy, crust-like outside and a fluffy mashed potato-like center. It makes me weak in the knees. Spritz or rub with your favorite oil [olive, coconut, etc...] and sprinkle with cayenne pepper, dried parsley, and a little salt and pepper if you'd like! Lay flat on a wire cooling rack or grilling rack and set atop a reflective baking sheet. This will allow both sides to cook evenly and prevent mushiness.

Recipe courtesy of Peas and Crayons.


*VERDICT*: Not too sure how I ended up with 2 Irish recipes. I know I'm extremely late for St-Patty's day, but hey, Canada is getting cold and these recipes are delicious. Which also means I will have some Irish nacho appetizers before my Guinness Stew. Shucks.

What are you making for supper? Tweet me @warriorrenaud, or use the hashtag #fridayfoodfight.

Friday Food Fight: Mac & Cheese or Salmon?

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Welcome to Friday Food Fight, where two recipes duke it out to become my supper.

This week's contenders:


GOAT CHEESE MAC WITH ROSEMARY: Kraft Dinner should probably not be part of your regular diet...especially when the homemade stuff is almost as easy to make, and tastes so great! *Mum's tip: if this recipe isn't cheesy enough, add some grated aged cheddar on top, and place in the oven on broil for a few minutes until cheese is nicely melted and slightly crispy.

Recipe: 1 c heavy cream 1 c milk 1 clove garlic, minced 1 T finely chopped fresh rosemary 8 oz cavatappi or other shapely pasta 1 tsp canola oil 4 oz goat cheese 1/4 tsp black pepper pinch salt 2 T all-purpose flour (optional)

Place a large pot of salted water over high heat. While the water comes to a boil, place a medium-sized pot over medium heat. Combine cream, milk, garlic, and rosemary in the smaller pot and bring to a boil, then reduce to a simmer. Once the large pot of water is boiling, add pasta and cook to al denté as directed, usually 8-12 minutes. Drain pasta into a colander and allow to sit, covered, while you finish the sauce. Once pasta has been drained, add the goat cheese, pepper, and salt to the cream mixture and stir until cheese is melted. Add drained pasta to the sauce and stir constantly for 2-3 minutes. If the sauce is still too thin to coat pasta, add flour a bit at a time and continue to stir. Serve immediately, garnishing with additional rosemary.

Recipe courtesy 30 Pounds of Apples


SIMPLE SALMON TERIYAKI: Salmon is so good for you, and super flexible! It can be cooked in a variety of ways to cater to the curious taste-buds; as long as you don't mind the smell while it cooks! *Mum's tip: this recipe calls for a simple marinade; for a more adventurous meal, add some lemon juice, a small amount of fish sauce and replace the sugar for maple syrup. So good!

Recipe: 1 pound salmon 1/2 cup soy sauce 2 tablespoons mirin 2 teaspoons sugar 1 tablespoon vegetable oil (optional)

Cut the salmon into 4 portions. In a shallow container large enough to hold the salmon pieces, mix the soy sauce, mirin and sugar until the sugar dissolves. Coat both sides of the salmon with the mixture and arrange pieces skin side up in the container. Refrigerate for 30 minutes to 1 hour. Arrange your oven racks so that the skillet you will be cooking in is as close as possible to the broiler flame. Turn on the broiler. Preheat a cast iron or other ovenproof skillet over high heat on the stove until very hot. Remove the salmon from the marinade and brush both sides with the oil. (If your pan is well-seasoned, you can skip this step.) Place the salmon skin side up in the skillet and transfer the pan to the broiler. Cook for 1-2 minutes and check for doneness. If it isn't done, flip and cook for 1 minute more.

Recipe courtesy The Kitchn


*VERDICT* I'm feeling a bit nostalgic today, and this rainy weather is a perfect accompaniment for the mac & cheese and a good movie.

What are you making for supper? Tweet me @warriorrenaud, or use the hashtag #fridayfoodfight.

Friday Food Fight

Introducing Friday Food Fight, where two recipes duke it out to become my supper.

This week's contenders:

COCONUT CHICKEN CURRY: Indian curries can be a little more complicated to make, but they are always worth the extra effort. The ingredient list might seem longer than usual, but the length is usually attributable to spices, which only need measuring and tossing in. *Mum's tip: while you prep your curry, measure all your spices onto a small plate. It'll be a breeze to just add it in later!

Recipe: 3 Tbsp olive oil or grapeseed oil for the healthy conscious 1 small onion, chopped 2 cloves garlic, minced 2 Tbsp Garam Masala 1 Tbsp cumin powder 1 tsp cinnamon 1 tsp paprika 1 bay leaf 1/2 tsp fresh grated ginger root 1/2 tsp white sugar salt and pepper to taste 2 skinless, boneless chicken breast halves-cut into large bite size 1 Tbsp tomato paste 1 cup plain yogurt 3/4 cup or half a can of coconut milk 1/2 lemon, juiced (you can substitute for apple cider vinegar if you're out of lemons) 1/2 tsp cayenne pepper (optional, if you like to spice things up)

Heat olive oil in a skillet over med. heat. Saute onion 'till lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 min. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat and simmer for 20-25 min. Remove bay leaf, and stir in lemon juice and cayenne. Simmer for 5 more min. Serve with basmati rice.

Recipe courtesy Jules Food, with a few modifications.


GRILLED PORK CHOP: This recipe is a bit easier than the curry. Goes great with some grilled potatoes for a true home-cook, comfort-food meal. *Mum's tip: a trick for amazing oven baked potatoes: after draining boiled potatoes, place lid back on pot and shake it like a polaroid picture. Add olive oil, salt, pepper, your favourite herb and bake!

Recipe: 6 pork loins 4 teaspoons thinly sliced onion 1 teaspoon chili powder 1 clove minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1/8 teaspoon cayenne pepper 1/2 cup bbq sauce (if you have time on your hands, it's always great to make your own sauce. Try this recipe on for size; and if you make extra, just jar it and keep it for next time!) 2 tablespoons lemon juice

Combine onion, chili powder,  garlic, oregano, paprika, and cayenne pepper and rub on both sides of the pork (about 1/2 tsp of rub per side). Mix together the lemon juice and bbq sauce. Place chops on a preheated grill. Grill for 6-8 minutes per side. As one side is cooked and you turn over the chops and give the cooked side a coat of the bbq sauce mixture. Turn again and coat cooked side with bbq sauce mixture. Give each coated side a minute to cook to get the chops nice and saucy.

Recipe courtesy Real Mom Kitchen


*VERDICT* It's only 6PM, and I just found a can of coconut milk in my pantry...Coconut Chicken Curry it is! Let's get some music playing and start cooking.

What are you making for supper? Tweet me @warriorrenaud, or use the hashtag #fridayfoodfight.