Hoisin Glazed Pork Chops
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Succulent glazed pork chops marinated in a homemade Hoisin Sauce! Finger licking good! This sauce can also be used on beef or chicken or it can be spooned over veggies or rice or both!
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Hoisin Glazed Pork Chops
Print Recipe
Succulent glazed pork chops marinated in a homemade Hoisin Sauce! Finger licking good! This sauce can also be used on beef or chicken or it can be spooned over veggies or rice or both!
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Ingredients
Servings: people
Instructions
  1. Rinse your pork chops and pat dry. Season with salt and pepper and set aside.
  2. Peel the garlic and finely chop.
  3. Add the oil to the pan, heat to medium, and add garlic. Stir for about 2 minutes until golden brown. Then add the soy sauce, honey, vinegar, sriracha and tahini and whisk till fully mixed. Cook on the pan on medium heat about 4-6 minutes until the sauce thickens.
  4. Take off the burner and use a salt and pepper grinder and give each grinder about 4-5 grinds.
  5. Take a 1/2 of your mixture and put it in a large gallon ziplock back. Add in the pork chops and zip up the bag, making sure you've laid it flat to get the air out before sealing the bag. Put in the fridge to marinate for at 30 minutes, making sure to turn half way so that both sides of the chops are evenly marinated.
  6. Heat your large skillet and remove the pork chops from the marinade. Place in pan and cook for 1-2 minutes until the chop is golden brown, then flip and cook on the other side for 1-2 minutes and continue this process until your chops are cooked to 135 degrees in the thickest part of the chop.
  7. Remove from heat and pour the remaining 1/2 cup of sauce over the chops so they're covered in sauce. Place your lid on your pan and let sit for 10 minutes so that the pork will come to 145 degrees before serving. Transfer to a plate. I use a large spoon and scoop the sauce and tidbits in the pan over the rice and veggies I serve it with.
Recipe Notes

The cooking time will depend on the size of your chops. If the chops are too thick, have your butcher cut them in half. I always have mine cut down to the size of a boneless chop because they get far too dry and woody when trying to cook a very thick 1" porkchop! Also, pork chops cook quickly, so make sure not to overcook them, as that makes them tough and chewy and you don't want that with this yummy sauce! Enjoy!

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Salmon Bake Tacos
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Baked salmon with onions and bell peppers spooned into heated and crisp corn tortillas! Yum!
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Salmon Bake Tacos
Print Recipe
Baked salmon with onions and bell peppers spooned into heated and crisp corn tortillas! Yum!
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Ingredients
Servings: people
Instructions
  1. Peel and slice the onion into thin strips. Set aside in a bowl.
  2. Cut the tops (stem) off the peppers. Remove the core and seeds and slice thinly just as you did the onions. Add to the onion bowl. Mix together.
  3. In a 9x13 pan, or any casserole dish that will accommodate your salmon (making sure there's about an inch or more around the salmon for you to layer the onions and bell pepper mix), lay the salmon with either the skin on or off (it doesn't matter, just a personal preference for you) in the middle of the dish and add your onions and peppers around it. If you're keeping the skin on it, make sure the skin side is on the bottom of the dish. Once the salmon if fully cooked, the salmon will just slide off of the skin when serving.
  4. Take your blackened seasoning salt and shake all over the salmon until it's covered in the spice.
  5. Take your olive oil and in a quick back and forth motion. pour zig zags of it from one side of the dish to the other. Pop in the oven @375 degrees for 15 minutes. Open the oven after 15 and with a set of tongs, toss the onions and peppers around so that you ensure they evenly cook. Put back in the oven for another 15 minutes. Make sure ALL of the pieces of onion and peppers are evenly coated with olive or avocado oil at the beginning and midway point. This will prevent them from getting scorched tips.
  6. At the 30 minute mark, remove the dish from the oven, pour enough teriyaki sauce over the piece of fish to cover it, and pop back into the oven for an additional 8-10 minutes.
  7. While it's in it's last 8-10 minutes, I heat my tortillas (I use the small slider taco sized ones) over an open flame on the stove and make about a dozen of them, and put the heated and crispy tortillas into my tortilla keeper and put it on the table. Once the salmon is ready to come out, I place the dish on the table along with the tortillas and scoop the salmon into the tortillas, and top with the onion and peppers and a dollop of guacamole (I always have a container ready to go in the fridge) and voila. Baked salmon tacos!
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Better Than The Rose Lamb Burger
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I created this recipe from being a devoted fan of The Rose Cafe in Venice (the old one, not the new one that opened in 2015), where I indulged over the years at least 30x or more with this divine and juicy lamb burger! It's one of my hubby's fav's!
Servings Prep Time
3 people 20 minutes
Cook Time
8-10 minutes
Servings Prep Time
3 people 20 minutes
Cook Time
8-10 minutes
Better Than The Rose Lamb Burger
Print Recipe
I created this recipe from being a devoted fan of The Rose Cafe in Venice (the old one, not the new one that opened in 2015), where I indulged over the years at least 30x or more with this divine and juicy lamb burger! It's one of my hubby's fav's!
Servings Prep Time
3 people 20 minutes
Cook Time
8-10 minutes
Servings Prep Time
3 people 20 minutes
Cook Time
8-10 minutes
Ingredients
Servings: people
Instructions
  1. Add oil to the pan and heat at medium heat. Add enough oil to cook both the shallot and jalapeno pepper together. Peel and dice the shallot finely. Set aside. Cut the top (stem) off the jalapeno and slice it down the middle. Use a spoon and remove ALL of the seeds. Discard the seed and then slice the jalapeno pepper into long strips, line up and then chop and dice so it mimics the size of the shallot. Put both the shallots and the diced jalapeno pepper into the pan and put a lid on it and saute for a few minutes. Lift the lid, stir and continue to do that until both the shallot and the pepper are softer, about 4-5 minutes total.
  2. Turn off the flame and then add in the salt, garlic powder, onion powder, cumin and paprika. Mix all of these together with the peppers and shallots until incorporated.
  3. Take the lamb out of your package and put in a large bowl. Pour this mix of the shallots, peppers and spices on top. Let cool a minute or two before you roll up your sleeves and dig in to hand mix the meat. You can use a large fork, but mixing with your hands is the best. Once fully mixed, I form 3 half-pound patties. You could make 4 burgers if you want smaller patties, but my family loves thick lamb burgers so I typically only make 3.
  4. Then make sure you add another tablespoon of oil to coat the bottom of the pan (there's already oil in your meat mixture since the onions and peppers absorbed the oil when they were sauteed) and turn onto a medium-high heat.
  5. Add the patties when the pan is hot. With lamb, it will taste terrible if overcooked. The middle of the burger should look medium rare for the perfect consistency. Overcooking will make them tasteless and rubbery.
  6. I put the lid on the pan for about 4 minutes before I flip the burger. I like the steam within the lid to help cook the patties. Then remove the lid and flip the burgers. Now I keep the lid off and let them cook for another 4-5 minutes. For your first time you can cut one of them open to see how they're looking, and you may need less time after you flip them depending upon whether you've got a flame, or an electric stove. Cook times may vary. Once you make them the first time, you'll have your timing down for future patties. If you're making 4 burgers, those are thinner patties, so try 4 minutes on the first side, then 3-4 minutes on the flipped side.
  7. When I'm down to the last minute of cooking, I slice the buns and pop them into my toaster on low so they're warm and a bit crispy. Add mayo or whatever condiments you like onto your burger. Assemble, and enjoy!
Recipe Notes

One of the most IMPORTANT ingredients you cannot forget to add is salt. Lamb REQUIRES a lot of salt, and I've made the mistake a few times juggling kid conversations while cooking and forgetting to add the salt and it will make the burger taste not so great. Lamb and salt go hand in hand, so if you want to omit any of the spices, that's fine, but do not omit the 1 1/2 teaspoons of salt. I use Himalayan salt in all of my cooking, but you can use kosher salt or regular table salt.

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