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The newest recipe is up at Stockpiling Moms – Potato Bacon Pie! This recipe is both gluten-free and dairy-free. It makes a great light dinner or a hearty breakfast. Nicholas absolutely loved it and rated it: 100 Thumbs Up! Please feel free to share your thoughts and comments below.
My latest recipe is up at Stockpiling Moms! This one is for a tasty grill recipe for lemon herb pork chops. Super easy, but packs in a lot of flavor! Nicholas wasn’t too thrilled with it, but that’s because he’s gone on a all-hotdog-all-the-time frenzy ever since I found him some grassfed, organic hotdogs that he can eat. But, my husband said these were fantastic and is standing in for Nicholas on the review this week – happily giving these a 12 thumbs up rating!
My son suddenly declared he didn’t like pork anymore about a year ago, but since my husband and I still like to eat it, I’ve been searching for ways to covertly serve it to him. Since he does like asian food, I thought I’d try a sweet and sour dish with pork. It was a hit! However, we do refer to it as “Sweet & Sour Meat” at our house, as I don’t believe in lying to him. (He hasn’t asked for specifics, so I haven’t offered up any!) This meal is a bit time-consuming the first time you make it, but goes a lot faster in repeat attempts. I tweaked a recipe from an old Betty Crocker Cookbook that I have to make this tasty treat…
GFCF Sweet & Sour Pork (Nick Rating = 8 Thumbs Up!)
2 lbs. pork chops, trimmed of fat
1/2 c GFCF All-Purpose Flour
1/4 c GFCF Cornstarch
1/2 c cold water
1 tsp salt
1 egg
1 can (20 oz) pineapple chunks in their own juice, drained (reserve juice)
1/2 c agave syrup
1/2 c vinegar
1 tsp salt
2 tsp gf tamari (soy) sauce
2 Tbsp gfcf cornstarch
2 Tbsp cold water
2 green peppers, cut into 3/4-inch pieces (or, 1 pepper and 2 carrots, cut diagonally into thin slices)
Heat oven to 200 degrees. Trim excess fat from pork; cut pork into 3/4-inch pieces. Beat flour, 1/4 c cornstarch, 1/2 c cold water, 1 tsp salt, and the egg with a hand beater until smooth. Stir pork into batter until well coated. Heat oil in skillet. Add pork pieces, one at a time to oil. Fry about 15-20 pieces at a time, turning 2-3 times, until golden brown, about 5 minutes; drain and keep warm in oven.
Add enough water to reserved pineapple juice to measure 1 cup. Heat pineapple juice mixture, agave syrup, vinegar, 1 tsp salt, soy sauce, and carrots (if using) in saucepan; reduce heat. Cover and simmer until carrots are crisp-tender, about 6 minutes. If not using carrots, just heat juice mixture until boiling.
Mix 2 Tbsp cornstarch and 2 Tbsp cold water; stir into pineapple juice mixture. Add pork, pineapple and green pepper. Heat to boiling, stirring constantly. Boil and stir one minute. Serve with brown rice. Serves 8.
