Mediterranean Chickpea Salad

• 1 large eggplant, thinly sliced (no more than 1/4 inch in thickness)
• Salt
• oil for frying, preferably olive oil
• 1 cup cooked or canned chickpeas, drained
• 3 tbsp Za'atar spice, divided
• 3 Roma tomatoes, diced
• 1/2 English cucumber, diced
• 1 small red onion, sliced in 1/2 moons
• 1 cup chopped parsley
• 1 cup chopped dill

FOR THE GARLIC VINAIGRETTE:

• 1-2 garlic cloves, minced
• 1 large lime, juice of
• 1/3 cup olive oil
• Salt+Pepper

1. Prepare Eggplant (optional) Place the sliced eggplant on a large tray and sprinkle generously with salt. Let it sit for 30 minutes (the eggplant will "sweat out" its bitterness as it sits.) Now line another large tray or baking sheet with a paper bag topped with paper towel and place it near the stove.
2. Cook Eggplant (optional). Pat the eggplant dry. Heat 4 to 5 tbsp extra virgin olive oil over medium/medium-high heat until shimmering but not smoking. Fry the eggplant in the oil in batches (do this carefully and do not crowd the skillet). When the eggplant slices turn golden brown on one side, turn over and fry on the other side. Remove the eggplant slices with a slotted spatula and arrange them on the paper towel-lined tray to drain and cool.
3. Once cooled, assemble the eggplant on a serving dish. Sprinkle with 1 tbsp of Za'atar.
4. Prepare chickpea salad. In a medium mixing bowl, combine the tomatoes, cucumbers, chickpeas, red onions, parsley and dill. Add the remaining Za'atar, and mix gently.
5. Prepare the dressing. In a small bowl, whisk together the dressing. Drizzle 2 tbsp of the salad dressing over the fried eggplant; pour the remaining dressing over the chickpea salad and mix.
6. Add the chickpea salad to the serving dish with the eggplant.

Crock Pot Pulled Pork

 Crockpot pulled pork

2 - 2.5 lbs. boneless pork loin

1/2 onion sliced

1 Tbsp paprika

1 tsp black pepper

2 tsp salt

1/2 16 oz. bottle BBQ sauce

2 cloves garlic minced or pressed

1/2 cup water

Instructions

• Add all ingredients to the slow cooker.
• Cook on medium for 6 hours or low for 8-10 hours.
• Shred and enjoy!

Rosemary Ranch Chicken

 Rosemary Ranch Chicken (30m marinate time) 

• ½ cup olive oil 
• ½ cup ranch dressing 
• 3 tablespoons Worcestershire sauce 
• 1 tablespoon minced fresh rosemary 
• 2 teaspoons salt 
• 1 teaspoon lemon juice 
• 1 teaspoon white vinegar 
• ¼ teaspoon ground black pepper, or to taste 
• 1 tablespoon white sugar, or to taste (Optional)
• 3-5 skinless, boneless chicken breast halves - cut into 1 inch cubes
  

  Directions

  • Step 1

    In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

  • Step 2

    Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.

  • Step 3

    Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Creamed Corn

 Creamed Corn

2 (10 ounce) packages frozen corn kernels, thawed 

1 cup heavy cream 

1 teaspoon salt 

2 tablespoons granulated sugar 

¼ teaspoon freshly ground black pepper 

2 tablespoons butter 

1 cup whole milk 

2 tablespoons all-purpose flour 

¼ cup freshly grated Parmesan cheese
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Baked Pork Chops

 

• Baked Pork Chops
• 
  
• 1 tablespoon paprika
• 2 teaspoons EACH: onion powder and garlic powder
• 1 teaspoon EACH: salt, pepper, and oregano
• 2 tablespoons olive oil, divided
• 4 – (1 ¼ inch thick) boneless pork chops

INSTRUCTIONS
Turn your oven to 400 degrees Fahrenheit.
In a small bowl, mix together the paprika, onion powder, garlic powder, salt, pepper, and oregano.
Drizzle the 1 tablespoon of the olive oil over both sides of the pork chops. Sprinkle the spice mix evenly over both sides of the pork chops and place them in a baking dish. (see notes) Drizzle them with the remaining tablespoon of olive oil.
Bake the pork chops for 18 minutes, or until they reach an internal temperature of 140 degrees Fahrenheit. Once you remove them from the oven, let them rest in the pan for 5 minutes before serving.

NOTES

Try to choose a baking dish that is just the right size for the pork chops. You don’t want there to be too much room between the chops or the juices will evaporate in the oven.

Bake your pork chops for 7 minutes per ½ inch of thickness. Add an extra minute for each ½ inch if you’re using bone-in pork chops.

Sausage, Potato and kale skillet

Sausage, potato and kale skillet
3 tbspOlive oil
24 ozRed potatoes, cut in half and boiled in salted water until fork tender
Salt & pepper, to taste
2 tspDried thyme
6 Chicken sausage links or 2 packages of kielbasa sausage, 1" sliced 
1Onion, medium, thinly sliced
1 tbsp Garlic, minced
1Bunch curly kale, ribs removed and roughly chopped

1 lemon 

Heat 2 tablespoons olive oil in a large 15-inch skillet over medium-high heat . Add potatoes (cut side down) and cook without stirring until they begin to turn golden brown. Stir and continue cooking until all sides are crispy, about 5-7 minutes. Depending on the size of your pan, you may have to do this in a few batches. Season potatoes with salt, pepper and thyme.
Add another tablespoon of olive oil and the chicken sausage to the potatoes. Cook until all sides of the sausage are crispy, about 4-5 minutes. Once crispy, add onions and cook until just tender, stirring often, about 5 minutes.
Reduce heat to medium and add the garlic, stirring until fragrant, about one minute. Add the kale. Stir often and cooking until the kale is wilted, about 3 minutes.
Squeeze a lemon over the top of the dish and serve.

*If the kale overcrowds the pan, remove the potato sausage mixture and sauté the kale by itself before adding everything back to the skillet.

Favorite Pad Thai

Favorite Pad Thai (serves 4)
8 ounces dry pad thai noodles (rice noodles)
Boiling water to cover noodles
2 large shallots, finely diced ( much better than onion here)
6 chopped garlic cloves
2 teaspoon chopped ginger (optional)
4 eggs, whisked with a fork with a generous 3-finger pinch salt
pound chicken breast or shrimp
salt and pepper to taste
4 tablespoons peanut oil
2 limes


Pad Thai Sauce:

6 tablespoons fish sauce
6 tablespoons brown sugar
6 tablespoons of rice wine vinegar
2 teaspoon soy sauce 

Garnish:lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts

COOK NOODLES: Cook noodles according to package instructions (or place rice noodles in a shallow bowl or baking dish and boil enough water to cover them. Cover with boiling water for 7- 8 minutes, until tender, then drain. They don’t have to be totally soft, just bendy and pliable)
Chop shallot, garlic and ginger and set aside.
Whisk the two eggs in a bowl with a fork and add a generous, 3-finger pinch of salt. Set aside.
Make the Pad Thai Sauce Whisk fish sauce, rice vinegar, brown sugar and soy sauce in a small bowl. Set aside.
Prep and Cook the protein: Chicken: slice chicken into very thin strips and season with salt and pepper. 

Shrimp: Peel and season with salt and pepper. 

COOK:Sear the seasoned chicken or shrimp with hot oil until cooked through over medium-high heat. Set aside, on top of a paper towel, wipe out the pan. Turn heat off.
STIR FRY the PAD THAI: Gather your chopped shallots, whisked eggs, cooked noodles, cooked protein and Pad Thai sauce around the stove. Heat 2 tablespoons oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant.
Make a well in the center of the wok, scooting the shallot mixture to the side of the pan, add the whisked eggs. Scramble them and break them apart into little bits, letting them brown just a little, and incorporate them into the shallots continuing to break them into small bits.

Add the drained, semi-soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes until noodles become soft and pliable.
Add the Pad Thai Sauce and cook 1 minute. It will smell quite fishy at first – turn your fan on – but it will mellow out perfectly. Add the cooked chicken or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.
Toss in the bean sprouts and peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Squeeze with a little lime juice. Taste. Adjust salt, lime and sweetness to your liking adding a pinch of salt, more lime or more a pinch more sugar to taste. Give one more toss and serve immediately.
Garnish as desired.