Pork Chops with Roasted Apples and Onions

INGREDIENTS:
2 1/2 tsp canola oil
1 1/2 cups pearl onions
2 cups Gala apple wedges
1 TBL butter
2 tsp fresh thyme leaves
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
4 bone-in center-cut pork loin chops
1/2 cup chicken broth
1/2 tsp all-purpose flour
1 tsp cider vinegar

DIRECTIONS:
Preheat oven to 400. Heat a large ovenproof skillet over med-high heat. Add 1 tsp oil to pan; swirl to coat. Pat onions dry with a paper towel and add them to the pan; cook 2 minutes or until lightly browned, stirring once. Add apple to pan; place in oven. Bake at 400 for 10 minutes or until onions and apple are tender. Stir in 2 tsp butter, thyme, 1/4 tsp salt and 1/4 tsp pepper.
Heat a large skillet over med-high heat. Sprinkle pork with remaining salt and pepper. Add remaining 1 1/2 tsp oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 tsp butter. Serve sauce with pork and apple mixture.

Green Beans with Mustard Vinaigrette

INGREDIENTS:

16 oz green beans, steamed

1 1/2 tsp olive oil

1 1/2 tsp cider vinegar

1 tsp stone-ground mustard

1/4 tsp kosher salt

1/4 tsp freshly ground pepper

DIRECTIONS:

Combine the last 5 ingredients in a small bowl, whisk well. Add to the green beans and toss well to coat. 

Lemony Grilled Shrimp Salad

INGREDIENTS:

2 tsp grated lemon rind

1/2 tsp smoke paprika

1/2 tsp kosher salt

1/2 tsp fresh ground pepper

7 tsp olive oil

24 shrimp- peeled and deveined, tails off

Cooking Spray

6 cups baby arugula

1 avocado, peeled and diced

1 cup peeled jicama, cut into strips (optional)

2 TBL lemon juice

1 TBL white wine vinegar

1/4 tsp sugar

1 oz queso fresco, crumbled

DIRECTIONS:

Combine rind, paprika, 1/4 tsp salt, 1/4 tsp pepper, 1 tsp oil and shrimp in a medium bowl. You can either cook them on a grill (thread them through a skewer) or sauté them in a skillet. Combine the arugula, avocado and jicama in a large bowl and toss gently. Combine the remaining 2 TBL oil, 1/4 tsp salt, 1/4 tsp pepper, lemon juice, vinegar and sugar in a small bowl, stirring with a whisk. Add just mixture to shrimp mixture and toss gently to coat. Divid the salad among 4 plates and sprinkle evenly with queso fresco. 

Black Pepper and Molasses Pulled Chicken Sandwiches with Mango Slaw

I found this great recipe in an old Cooking Light magazine I had! So yummy and easy... I picked up some jalapeno cheese buns from our deli and warmed those up in the oven- perfect! I did make double the sauce to cover the chicken! 

INGREDIENTS:

Rotisserie Chicken, pulled apart

3 TBL ketchup

1 TBL cider vinegar

1 TBL prepared mustard

1 TBL molasses (or honey)

3/4 tsp chili powder

1/2 tsp ground cumin

1/4 tsp freshly ground black pepper

1/8 tsp ginger

Sandwich Rolls

Dill Pickle Chips

DIRECTIONS:

Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low and cover and cook, stirring occasionally about 20 minutes. After warming and pulling apart chicken, fill the buns and top with sauce and pickles!

For the Mango Slaw:

INGREDIENTS:

Package of Cabbage and Carrot Coleslaw

1 cup chopped mango

1/4 cup vertically sliced red onion

1/4 cup canola mayo

1 TBL cider vinegar

1 TBL sugar

1/4 tsp salt

DIRECTIONS:

Combine the last 4 ingredients in a small bowl and stir well to make the dressing. In a larger bowl, combine the coleslaw, mango and red onion and toss well with the dressing. 

Grilled Potatoes

These are SO good- just like fries! I have some purple potatoes because I used a bag of variety- but they all turned out great! Click HERE for the recipe!

Avocado and Grilled Corn Salad

I found this on Pinterest- thought it would be a light, yummy side to our turkey burgers! It was good- click HERE for the recipe.

Turkey Burgers

I found this recipe on Skinnytaste- it was so yummy! We grilled them on the charcoal grill and loved the results- click HERE for the recipe.