Creamy & Savory Niman Ranch Pork Chops

Servings: 4 | Prep: 15 min | Cook: 45 min

INGREDIENTS:

  • 4 Niman Ranch bone-in pork chops, cut to 1 inch thick

  • salt and fresh ground pepper to taste

  • 2 tbsp vegetable oil

  • 2 tbsp unsalted butter

  • 1 sweet onion, cut to 1-inch pieces

  • 1 green pepper, cut to 1-inch pieces

  • 3 celery stalks, cut to 1-inch pieces

  • 3 garlic cloves, minced

  • 3 tbsp all-purpose flour

  • 1 tsp minced fresh thyme

  • 2 1/2 cups chicken broth

  • 1/4 cup heavy cream

PREPARATION:

  1. Season both sides of pork chops with salt and pepper generously. Warm the vegetable oil in a skillet on medium/high heat. Add the chops, searing each sides until browned. Transfer to a plate.

  2. Reduce heat to medium and melt the butter. Add the onion and cook for about 3-5 minutes, stirring occasionally until translucent. Add the green pepper, celery, & garlic. Cover and stir on occasion, until the vegetables are tender. Add thyme and  our to the vegetable mixture and stir. Next gradually stir in the broth and bring to a simmer.

  3. Reduce heat to medium-low & return chops to the skillet. Cover and simmer for about 15-20 mins, turning once. Stir the cream into the gravy in the skillet and bring to a boil and cook for about 4 minutes until thickened or until there is no pink center in the pork & the internal temperature reaches at least 145º. Best served over rice or mashed potatoes!

Roasted Pumpkin Seeds

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Prep: 15 min | Cook: 15 min

INGREDIENTS:

• pumpkin seeds

• dash of olive oil

• choice of seasoning

PREPARATION:

  1. Preheat oven to 350º

  2. Separate seeds from pumpkin guts as much as possible, then toss seeds in a bowl of cold water. Stir seeds around a bit to separate further. Scoop seeds out as they float to the top.

  3. Pat seeds dry with a paper or cloth towel as much as possible. The dryer the better for roasting!

  4. Toss seeds with a dash of olive oil and your favorite blend of LaBonne’s of seasonings.

  5. Next spread the seeds evenly across a lightly greased cookie sheet.

  6. Toast the seeds for 10-15 minutes, tossing every 5 minutes or so, until golden brown. Cool then enjoy!

Autumn Harvest Salad

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Servings: 4-6 | Prep: 15 min

SALAD INGREDIENTS:

  • 3 cups spring mix

  • 1/2 red onion

  • 1/2 cup dried cranberries

  • 3 tbsp. feta cheese

  • 1 granny smith apple

DRESSING INGREDIENTS:

  • 2 tbsp. olive oil

  • 1/2 tbsp. natural maple syrup

  • 1 tbsp. apple cider vinegar

  • salt and pepper to taste

PREPARATION:

  1. Make the dressing by adding all the ingredients to a bowl and whisk together. Set aside, or chill in the fridge until ready to use.

  2. Add the spring mix to a large salad bowl.

  3. Slice the red onion and the granny smith apple thinly and layer on top of salad.

  4. Sprinkle remainder of the ingredients on top.

  5. Drizzle the dressing on top and toss before serving.

The Best Apple Crisp

Servings: 6 | Prep: 20 min | Cook: 30 min

TOPPING INGREDIENTS:

  • 1/2 cup flour

  • 1/2 cup old fashioned Quaker oats

  • 1/2 cup packed light-brown sugar

  • 1/2 tsp baking powder

  • 1/2 tsp ground cinnamon

  • 1/2 tsp salt

  • 1/4 cup (76g) unsalted butter, diced into small cubes

  • 1 Pint Big Dipper vanilla ice cream

APPLE FILLING INGREDIENTS:

  • 5 medium Granny Smith apples,peeled, cored and sliced thinly

  • 2 tbsp unsalted butter,melted

  • 2 tbsp flour

  • 3 tbsp water

  • 1 tsp vanilla extract

  • 1/3 cup light-brown sugar

  • 1 tsp ground cinnamon

  • A pinch salt

PREPARATION:

  1. Preheat oven to 375 degrees and grease an 8 by 8 inch small glass dish

  2. In a medium bowl whisk together 1/2 cup flour,oats, 1/2 cup brown sugar, 1/2 tsp baking powder, 1/2 tsp cinnamon and a pinch of salt.

  3. Add diced butter and rub butter into dry mixture until it comes together and crumbles. Transfer to refrigerator to chill while preparing filling.

  4. In a small bowl, whisk together melted butter and remaining 2 tbsp. of flour until well blended. Mix in water, and vanilla. Stir in 1/3 cup brown sugar, 1 tsp cinnamon, and salt.

  5. Place apples in a large bowl then pour butter mixture over apples and toss to evenly coat, then pour apple mixture into prepared baking dish and spread into an even layer.

  6. Sprinkle topping into crumbles evenly over the apples.

  7. Bake in preheated oven about 30 minutes.

  8. Remove from oven and allow cool before serving.

  9. Serve with Big Dipper vanilla ice cream if desired.

Baked Eggplant Sticks

Total Time: 20 Mins | Servings: 2

INGREDIENTS:

  • 1 small eggplant

  • 1/2 tbsp olive oil

  • 1 tsp kosher salt

  • 1/3 cup breadcrumbs

  • 3 tbsp Parmesan cheese

  • 1 large egg white

  • Cooking spray

  • 1 cup Rao’s Marinara Sauce

PREPARATION:

  1. Preheat the oven to 475°F.

  2. Line two baking sheets with foil and spray with oil.

  3. Chop eggplant into strips and place in a bowl.

  4. Season with olive oil and salt.

  5. In seperate bowl, mix breadcrumbs, cheese, & egg whites.

  6. Dip eggplant into the egg whites, then into breadcrumbs.

  7. Place strips onto baking sheets and spray lightly with oil.

  8. Bake 10 minutes in the middle rack.

  9. Turn over and bake an additional 5 minutes, or until golden.

  10. Serve with Rao’s marinara sauce & enjoy!

 

Creamy Dill Salmon

Total Time: 20 Mins | Servings: 2

Ingredients:

  • 2 salmon fillets

  • 1/2 Cup mayonnaise

  • 2 TBSP fresh chopped dill

  • 2 TSP brown mustard

  • 1 clove garlic finely minced

  • pinch of sea salt

Preparation:

  1. Preheat oven to 450 degrees and line a baking sheet with parchment paper.

  2. Place salmon fillets, skin side down, on the paper. Mix mayo, dill, mustard, garlic, and salt.

  3. Spread mixture evenly over salmon and bake for 8-10 mins, or just until salmon flakes slightly with your fork.

  4. Serve hot with a squeeze of fresh lemon & enjoy!