French Onion Pork Chops (Whole 30)

Let me introduce you to my pandemic baby, Pepper. He is a parakeet and, although I don’t know his exact age, I can tell he is very young. You can tell because the wavy bars on his head go all the way down to his nares, aka nostrils. Babies have those bars on their head as a form of camouflage. They loose that as they get older.

Pepper has adapted to living with the flock very well but he is still absolutely terrified of me. I have never had a bird adapt so quickly to the other birds in the flock yet be terrified of me. Usually, I am considered a part of the flock by the time the new guy moves in with the other birds and they are okay with me be cause the other birds are okay with me. Honestly, I am at a loss how to make friends with him.

However,  I will keep trying.  I am sure we will reach our happy place together eventually.

French Onion Pork Chop Skillet

Adapted From Cook At Home Mom

8 oz pork chop

1 1/2 TBS olive oil

1 clove garlic, minced

1/2 medium white onion, sliced

3/4 tsp Balsamic vinegar

6 TBS chicken stock

2 TBS coconut cream

Pork Chop Seasoning

1/4 tsp garlic powder

1/4 tsp onion powder

1/8 tsp salt

1/8 tsp black pepper

1/8 tsp crushed red pepper flakes

1/8 tsp oregano

1/8 tsp thyme

In a small bowl, combine all the ingredients for the pork chop seasoning Pat both sides of the pork dry. Season both sides of the pork chop well.

In a frying pan, over medium- high heat,  add the oil.  When hot, add the pork chops.  Don’t move them in the pan.  Allow them to sear for three minutes per side,  turning them once.  Set them aside on a plate.

In the same pan,  add the onions and reduce the heat to low.  Cook the onions for 20-25 minutes, stirring occasionally, until softened completely and starting to brown.

Whisk the coconut cream and broth into the onions and return the seared chops to the pan.  Bring to a simmer and cook everything together for  5-6 minutes or until cooked through.  The exact time will depend on how thick the chops are.  Serve the chops with some of the onions and sauce. 

Air Fryer Chocolate Chip Cookies

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My friend, Christina, posted this recipe for two perfect chocolate chip cookies on her Instagram feed last week.  They sounded so good but with heat in the high 80’s and no air conditioning I wasn’t about to turn on the oven to make them.  After  mourning my cookieless state for a while, I realized I could probably bake these in the air fryer so I tried it and it worked great.

I used a 7 quart Gourmia air fryer for this recipe.  The time and temperate  in the recipe are based on what it takes to get done in that air fryer.  If you have a different size or brand start with the temperature at 350 degrees and check them every 3 minutes until they are done to your liking.

Chocolate Chip Cookies

From Christina Lane’s Dessert For Two Instagram feed

2 TBS butter, melted

3 TBS packed brown sugar

1 egg yolk

1/4 tsp vanilla

1/2 cup flour

1//8 tsp baking soda

1/4 tsp salt

1/4 cup chocolate chips

In a small bowl, combine melted butter, sugar, egg yolk and vanilla, until well combined.

In another small bowl, combine the flour, baking soda and salt, mix well.

Sprinkle the moist ingredients over the dry ingredients and stir until all the dry ingredients are combined.  Divide mixture into two mounds and press to flatten slightly.

Baking in the air fryer: Put the cookie dough in the air fryer basket.   Bake at 350 degrees for 6 to 8 minutes. Let cool for 5 minutes before removing the cookies from the air fryer basket.

Cooking in the oven.   Pre heat oven to 350 degrees. Place the  cookie dough onto a baking sheet. Press slightly to flatten.  Bake 17-18 minutes.  Eat.

Cabbage Hashbrowns (Whole 30)

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Today I had my first, and hopefully last, video class room training. I have so much respect for all the students, teachers, businesses people and other employees who do them on a daily basis. They are quite a challenge.

I tried this recipe because I had all the ingredients and wanted some vegetables with my eggs and bacon one morning. Do the patties really taste like hash browns like all the blogs said? I don’t think so but they are a really tasty way too get some vegetables into your meal.

Cabbage Hashbrowns

From Yummly

2 large eggs

1/2 tsp garlic powder

1/2 tsp salt

Freshly ground black pepper

1/4 large onion, thinly sliced

2 cups cabbage, finely shredded

1 TBS olive oil

In a medium bowl, whisk the eggs, garlic powder,salt, pepper. Add cabbage and onion and mix well. In a large frying pan, over medium heat, add the olive oil. When the oil is hot, use 1/4 cup measure to scoop out the cabbage mixture and drop it into the pan. I only do 2 patties at a time do there is room to flip them. Once you have two mounds of the cabbage mixture in the pan, use a spatula to press each mound flat. This will help the patties stick together. Cook 3 minutes on one side, flip, then cook 3 minutes on the other side.

Hamburger Salad with Mustard Vinaigrette (Whole 30)

Back in October, my friend, ess, rescued this little beared dragon from a very neglectful situation. Reptiles have very specific things they need in their environment to be healthy. He didn’t have them.  He wasn’t being fed properly so he was starving and as a result was severely under weight. He didn’t have anything in his cage to rub on so there were wounds on his body where the shed skin he couldn’t rub off literally tore his skin.

Ess and I took the beared dragon, now named River, to the vet and discovered that River dodged the metabolic problems reptiles get when the don’t have a proper home environment but our little dude was still a sick little guy.  Bearded dragons have a fungus on their scales.  When they are healthy and have the things they need in their environment they  naturally keep this fungus in check.  River wasn’t healthy so the fungus was taking over. When the fungus gets to the stage it was with River it gets in the blood stream and is usually fatal.

Ess decided she wanted to try treating him.  We found out on Monday,  after 8 months of treatment and regular visits to the vet, River is now cured. He is completely healthy.  I could just cry.  I am so happy.

Hamburger Salad With Mustard Vinaigrette

Adapted From Paleo Scaleo

Beef Patties

1/2 lb ground beef

3 TBS lightly beaten egg

1/2 tsp oregano

1/4 tsp mustard powder

1/8 tsp red pepper flakes

1/4 tsp salt

1/4 tsp black pepper

1 TBS almond flour

Salad

4 cups salad greens

2 roma tomatoes, sliced

1/4 small red onion, sliced

Dressing

4 TBS olive oil

1 TBS balsamic vinegar

2 tsp Dijon mustard

pinch salt and pepper

Combine the ground beef, egg and spices in a medium bowl. Using the hands, thoroughly mix the ingredients together. Add the 1 tablespoon of almond flour to the mixture and mix with your hands again. Divide the meat and shape into two patties. Use your thumb to make an dent in the middle of the patties. Place the patties in the fridge. Next, combine all the dressing ingredients in a small bowl and whisk to combine, Place a skillet over medium-heat, once hot, place the patties in the in the pan. Cook 4-5 minutes per side or until the preferred doneness. Divide the greens between two plates. Top with tomatoes and onions, add a burger and drizzle with the mustard vinaigrette.

3 Ingredient Breakfast Skillet (Whole 30)

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I am so excited! Last week I finally got a new computer. I have been blogging from my phone and the computers at the library for over two years while I have saved for a computer. Blogging is so much easier to do from a computer at home in my favorite chair whenever I have time then to find time to go to the library after work while sitting on very uncomfortable chairs. It also lets me work on a project or two I have wanted to do but can’t do from my phone, like rebuild my recipe index here on the blog. I have been working so hard on my projects, I have barely spent anytime in the kitchen.When I do get in the kitchen I am keeping things really simple. Lately my meals follow the random protien, some kind of Primal Palate seasoning and some kind of random vegetable or vegetables template. This has led me to some yummy, quick and easy meals.This recipe doesn’t use Primal Palate seasonings (but it could) but it is yummy, quick and easy so I can get out of the kitchen and back to my computer projects.

3 Ingredient Breakfast Skillet

Adapted From Lexi’s Clean Kitchen

1/2 lb ground beef

1/2 cup salsa

3 eggs

Heat oil in a large skillet over medium heat. Once hot add ground meat and cook, stirring occasionally until no pink remains, about 8 minutes.

Add in salsa and mix to combine, let cook together until heated through, about 3 minutes.

Crack in 6 eggs and cover skillet until the eggs are cooked through to your desired consistency, about 5-8 minutes.