Tag Archives: carb

Piggy’s Relish Treatment (Delicious Pork N Red Pepper Relish)

Pork w Red Pepper Relish


LOW CARB
2-3 Pork Chops (I used Bone In)
1/2T TO 1T Extra Virgin Olive Oil (Browning meat)

Pork Marinade:
1T Soy Sauce
1/4tsp Dijon Mustard
1T + 1tsp Extra Virgin Olive Oil
1T Lemon Juice
2.5tsp Worcestershire
1/2tsp Garlic Powder
1/4tsp Pepper
1/4tsp Onion Powder

Relish:
1 nice size Red Pepper
1/2c Red Onion (About 1/4 of onion)
2T Sun Dried Tomatoes
1T Pesto
1T+1tsp Capers
1T Lemon Juice
1tsp White Wine Vinegar
3/4tsp Extra Virgin Olive Oil
1/4tsp Cumin
1/4tsp White Sugar
1/4tsp Sea Salt
1/2tsp Garlic Powder
1T Dried Cilantro

Few hours prior to cooking, Roughly Blend Relish Ingredients. Cover and refrigerate til use.
In a bowl mix marinade. Brush ALL the marinade onto meats. Marinade pork about 6 hours. Preheat oven 400. Add 1/2T-1T Extra Virgin Olive Oil to a skillet. MAKE SURE IT’S HOT ENOUGH TO SIZZLE when the meat hits it. Brown each side of pork (About 2-3minutes. DO NOT CONSTANT FLIP! Brown each side once). Spray baking dish, LIGHTLY, with Butter Flavor Cooking Spray, add pork. Top with Relish ingredients, saving a spoon full per chop. Bake covered for about 15-20minutes, or til done. Spoon some of the of the juices from pan over pork. Add an extra spoon of saved relish on top of each pork (So, you have both fresh and cooked relish on each pork.). Serve.
Photo Of Red Pepper Relish:
redpepperrelish

Try Marinading and Grilling. Near end, top with Relish.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Advertisements

5 Alarm Creamy Schrimp-cken Tacos (Creamy Chipotle Chicken and Shrimp Tacos)

chipotleshrimpa

1/2 lb. Shrimp (Small), detailed and deveined, thawed
2 small Chicken Breasts, thawed and cut up
Plump 1/2c Tomatoes (Oregano/Basil kind), drained
Total of 2/3c Heavy Whipping Cream
Corn Shells (Any shell/egg roll, but CORN SHELLS are THE BEST for these!)

Marinade:
1/2 can Chipotle Peppers in ADOBO SAUCE (Sauce included), minced *SEE NOTES
4 good size Garlic Cloves, minced
2T Lime Juice (Fridge Concentrate kind)
2T Brown Sugar
1/8tsp Sea Salt

Sour Cream Mixture:
1c Sour Cream
1/4c Fresh Cilantro, minced
1/8tsp Smoked Garlic Powder
Splash or two of Lime Juice (Fridge Concentrate kind)
1/16 tsp Sea Salt
2c Coleslaw Mix, DON’T ADD NOW.

Mix sour cream mixture, except the coleslaw. Place in fridge till wrap time. Mix marinade. Marinade shrimp and chicken in ziplock bag for 2 hours.
Quickly strain chicken and shrimp. In skillet, sprayed with butter flavored cooking spray, cook shrimp and chicken. Add in tomatoes and 1/3c+1/6c whipping cream. Cook til thick, stirring. At the end, add rest of whipping cream (1/6c). Set aside.
Now add 2c coleslaw mix TO SOUR CREAM MIXTURE. Top egg rolls/shells with chicken and shrimp mixture. Then, layer with sour cream coleslaw mixture. For Soft Shells/ Egg Rolls: Roll/fold. In separate skillet, spray with butter flavored cooking spray, brown each side.
*NOTES Use up to a half of can of Chipotle in Adobo, sauce included. If you can handle spicy, try a whole can of chipotle peppers in adobo sauce, sauce included. Be warned, it’s spicy! The way we like it.
Above picture is of softshell, we already devoured hard shells before remembering picture… But, corn shell/hard shell was best.