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September 20, 2018October 19, 2023

Pork Chops w/ Caramelized Pear & Ginger Sauce

Hey guys! I’m so excited that Fall is finally here! I absolutely love Summer, but Fall cooking is one of my favorites with all the gorgeous produce, herbs, spices and warm flavors that come along with the season.

I was invited to participate in the Keystone Pantry Allulose Blogger Recipe Challenge this year and decided to make a gorgeous recipe for Pork Chops with Caramelized Pear and Ginger Sauce.

I used some boneless pork chops which were sautéed in a skillet until lightly browned.

Then I made a simple caramel sauce using some Banyuls vinegar and Allulose (in place of regular white sugar) until it was a dark amber caramel color,

and added some white wine and chicken broth to make the base for the sauce.

Next I simmered the sliced pears and ginger in the broth with a dash of cinnamon until they were soft and tender,and stirred in a cornstarch slurry to thicken the sauce and added a few sprigs of thyme for some fresh herb flavors. As a complimentary side dish, I sautéed butternut squash noodles with fresh garlic in some butter with a dash of lemon juice to serve with the pork chops and then drizzled the sauce over the top of the dish. OMG – it was absolutely delicious! (And sugar-free and low-carb to boot!)

So what exactly is Allulose anyways? It is a rare natural sugar found in very small quantities in dates, dried figs, raisins and wheat, and also in other brown caramelized products such as caramel sauce, maple syrup and brown sugar.

It’s better for you than regular sugar and is a very low-calorie natural sweetener that is Non-GMO, Gluten Free, and works with Keto, Low-Carb, Paleo and Vegan diets.

Allulose has the same chemical formula as fructose but because it isn’t metabolized by the body, it does not raise blood sugar or insulin levels (and studies show it can reduce blood sugar levels!) and has zero net carbs and only 21 calories per teaspoon.

It provides a taste and texture similar to sugar, and doesn’t have a bitter aftertaste like most non-sugar sweeteners. But, you will need to use a little more than regular sugar because it isn’t as sweet. It does have the same volume and browning characteristics as white sugar when used in baking, but browns faster than regular sugar so it may require a slightly lower temperature when cooking with it. It also comes in powdered/crystalline forms or as a liquid syrup.

For more inspiration and information about Allulose, check out Lang’s Chocolate and Keystone Pantry products on Facebook, Twitter, Instagram, and Pinterest. #Keystonepantry #Alluloserecipe

Pork Chops w/ Caramelized Pear & Ginger Sauce

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4

Serving Size: 1 pork chop with 1/4 pear ginger sauce

A gorgeous Fall dish of sautéed pork chops in a caramelized pear and ginger sauce is perfect for an easy weeknight dinner. Made with Keystone Pantry Allulose in place of regular sugar, this meal is gluten free, Paleo and low carb/Keto friendly and healthy.

Ingredients

4 (4 ounce) boneless pork chops, 1 inch thick, trimmed
Garlic salt
Freshly ground black pepper
1 tablespoon olive oil
3 tablespoons Banyuls vinegar (or apple cider vinegar)
3 tablespoons Keystone Pantry Allulose
1 cup white wine
1 cup low sodium chicken broth
1 firm ripe pear (Bosc or Anjou), cored and cut into eighths
1/4 cup fresh ginger, peeled and cut into thin julienne strips
1/2 teaspoon ground cinnamon
2 teaspoons cornstarch mixed with 2 teaspoons water (to make slurry)
2 sprigs of fresh thyme, plus extra chopped for garnish

Instructions

Heat olive oil in a large skillet over medium-high heat. Season pork chops with garlic salt and pepper and cook until browned and slightly cooked through, about 3 to 4 minutes per side. Transfer to a plate and keep warm with tented foil.
Add the vinegar and Allulose to the skillet and stir to dissolve. Continue to cook over medium-high heat until a syrup forms and turns a dark caramel amber color, about 10-15 seconds (be careful not to burn!)
Pour in the wine and bring to a simmer, stirring often. Add the chicken broth, pears, ginger and cinnamon and cook uncovered for about 5 minutes at a steady simmer until the pears are soft and tender.
Add the cornstarch slurry mixture and stir, cooking for another few minutes until the sauce starts to thicken. Add the fresh thyme sprigs and reduce to the heat to low.
Return the cooked pork chops to the pan (along with any juices) and toss with the sauce in the pan.
Serve with the pear and ginger sauce on top of the pork chops alongside a vegetable dish and garnish with additional fresh thyme if desired.

https://www.theartfulgourmet.com/2018/09/pork-chops-w-caramelized-pear-ginger-sauce/

January 31, 2017March 8, 2017

Lemon Garlic Shrimp w/ Spaghetti Squash

So we are well into the New Year, and it’s definitely time to up my game and start smashing my fitness and healthy cooking and eating goals for this year.

I’ve joined a new gym, hired a Personal Trainer and committing to doing Yoga, Pilates, Barre and weight training plus lots of walking at least 4 times a week from now on. I’m also focusing on lower carb eating for a while – cutting out sugar, processed foods, carb loaded foods. And drinking more water, getting more rest and taking my vitamins. The list goes on! Gosh, getting healthy and in shape is not easy.

I decided to make a lighter version of Lemon Garlic Shrimp Spaghetti that’s normally loaded. I swapped out healthy spaghetti squash roasted with olive oil, sea salt and pepper instead of pasta to lighten up the carbs and calories.

Then I simply shredded it into spaghetti strands with a fork…

and sautéed some sliced fresh garlic and shrimp in olive oil, butter, red chile pepper, fresh parsley and a big splash of fresh lemon juice. YUM!

It’s so light and delicious i don’t even miss the pasta or bread (truly!) This lovely dish is also low in calories and high in protein – two staples to losing weight. Not to mention staying full and energized without the sugar highs and lows from eating all those heavy carbs.

You can also add more veggies to the dish if you like..try sautéing some mushrooms, zucchini, cherry tomatoes or bell peppers and adding them to the mix. I absolutely love the possibilities of this dish! Who needs pasta when you have delicious buttery strands of squash instead? Please add your comments below on how you would make or alter the dish – creativity is good!

Hope you enjoy the recipe and here’s to happy and healthy New Year to all of you. xx

Yum

Lemon Garlic Shrimp w/ Spaghetti Squash

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: Makes 4-5 cups Spaghetti Squash and approximately 3 cups of Lemon Garlic Shrimp, serving 2.

This light and healthy dish is made with roasted spaghetti squash topped with sautéed shrimp, garlic, olive oil, chile flakes, lemon and parsley. Super easy and tasty and low on the carbs!

Ingredients

Roasted Spaghetti Squash:
1 (3-pound) spaghetti squash
2 tablespoons olive oil
Sea salt and freshly ground black pepper
Lemon Garlic Shrimp:
6 cloves garlic, sliced
1 pound medium shrimp, peeled and deveined (16-20 ct)
2-3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
Pinch of red pepper chile flakes
3 teaspoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves, plus more for garnish
Sea salt and black pepper, to taste
Grated Parmesan cheese, for garnish (optional)

Instructions

Roasted Spaghetti Squash:
Preheat oven to 375 degrees F.
Cut spaghetti squash in half lengthwise and scrape out seeds and inner membranes. Drizzle and rub squash with olive oil, and sprinkle with salt and pepper.
Place the halves, cut side down, in a large baking dish and roast squash for 35-45 minutes until tender.
Remove squash from oven and turn side up, letting it cool for about 10 minutes.
Scrape the inside of the squash with a fork to make spaghetti strands and serve with the Lemon Garlic Shrimp.
Lemon Garlic Shrimp:
Heat oil and butter over medium-high heat in a skillet until shimmering, then add the sliced garlic and cook while stirring constantly, about 1 minute.
Add the shrimp and cook, stirring constantly, until shrimp are slightly cooked through, about 2-3 minutes. Add the lemon juice, red pepper flakes and parsley; toss to combine.
Season to taste with salt and pepper, serve immediately over roasted spaghetti squash.
Garnish with additional fresh parsley and grated parmesan cheese, if desired.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.theartfulgourmet.com/2017/01/lemon-garlic-shrimp-w-spaghetti-squash/

September 30, 2013June 28, 2014

Savory Sauteed Chicken and Veggie Rice

This is a quick and healthy weeknight dish I whipped up the other day with some fresh ingredients I had on hand in the fridge. It’s got some savory and slightly spicy sauteed chicken made with olive oil, garlic and cajun seasonings (I use Tony Chacere’s Creole seasoning which is awesome). I also added a secret ingredient that I absolutely love which gives it a boost of flavor – Sazon seasoning – a type of seasoned salt found in Spanish and Latin markets (you can also find it online or in the international food section of your grocery store.) The seasoning is used on meats, fish, poultry and to add savory flavor to soups and stews. Typical ingredients include coriander, cumin, paprika, cilantro, achiote, garlic, salt. Try the Sazon by Goya Foods or you can make your own seasoning following this recipe.

Now back to my recipe. I cut up some red, yellow and green peppers and broccoli, (you could also add some corn, peas and carrots into the mix if you like), which I then sauteed with minced garlic and olive oil and tossed into the chicken and garlic mixture, served over cooked rice. For leftovers, I heated up some more garlic infused oil back in the pan and reheated the rice, then added the chicken and veggies into the pan and stirred it all together to mix all the savory flavors together into one big yummy rice bowl. It’s healthy, full of flavor and color and has a little kick to it too. Who said cooking tasty food had to be difficult? This dish absolutely ROCKS. x

Savory Sauteed Chicken & Veggie Rice

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 4-6

This is a quick and easy and healthy weeknight dish made with sauteed chicken and veggies with Cajun seasonings served over cooked rice.

Ingredients

For the sauteed veggies:
2 tablespoons olive oil
2 cloves garlic, minced
1 small red pepper, diced
1 small yellow pepper, diced
1 small green pepper, diced
1/2 cup broccoli florets, chopped
1 teaspoon garlic salt
For the sauteed chicken:
2 tablespoons garlic-infused olive oil
2 lbs thin chicken cutlets, cut into strips or chunks
1 tablespoon Cajun seasoning
1/2 packet Sazon season
fresh ground black pepper, to taste
White or saffron/yellow cooked rice, for serving
extra red yellow and green diced peppers for garnish

Instructions

Cook the white or yellow rice in a large pot of boiling water according to package directions and drain, set aside.
Heat oil in a large saute pan over medium and add minced garlic, cook for 1 minute.
Raise heat to medium high and add bell peppers, broccoli and garlic salt; saute for about 5-7 minutes until soft. Remove from heat and set aside in a mixing bowl.
Add an additional 2 tablespoons of garlic-infused olive oil and heat in same saute pan for another minute.
Add chicken (make sure to pat dry after rinsing to remove excess water or the chicken will steam instead of saute) to the pan, add Cajun and Sazon seasonings and saute for about 8 minutes until it starts to brown. Sprinkle with some freshly ground black pepper to taste.
Return sauteed veggies to the pan and turn the heat down to medium-low and saute the ingredients together for another few minutes.
Place rice into individual serving bowls and serve chicken and veggie mixture on top of the rice.
Add additional cajun seasoning or salt and pepper to taste. Garnish with additional red, yellow and green diced peppers if you wish (makes it prettier and more colorful!)

Notes

Chef's Note: this tastes better the next day and is awesome if you saute the chicken and veggies in a pan with the rice. Simply add a few tablespoon of oil and start reheating the rice over medium heat and then add the leftover chicken and veggie mixture, stir together and cover with a lid. Let it reheat for about 5 minutes, stirring occasionally and serve. YUM.

https://www.theartfulgourmet.com/2013/09/cajun-chicken-veggie-rice-bowl/

Other recipes you might enjoy:

Daisy Martinez Arroz Con Pollo

Pioneer Woman’s Mexican Rice Casserole with Grilled Chicken and Avocado

Real Simple Spanish Chicken and Rice

November 23, 2011September 3, 2022

Sinfully Good: Pierogi Casserole

Today is one of those dreary Fall days where it’s cold and rainy and I’m in need of a little pick me up from some classic comfort food. One that involves BACON. And CHEESE. And PASTA. And all those yummy yums that aren’t that good for you. I was looking through some of my family recipes and this one came up that looked perfect for the mood I’m in today. It’s a sinfully good baked Pierogi casserole that my family used to make around the holidays – I remember sitting around the table with my family devouring this tasty dish with absolutely no shame. It’s not fancy. It’s easy to make. Has layers of flavor from the crispy bacon, earthy mushrooms, creamy sauce and tangy sauerkraut. And it’s so darn GOOD.

Traditional Pierogies are like Polish or Ukrainian Ravioli, made with fresh made dough that is filled with potatoes and cheese, meat or sauerkraut, and usually boiled or sauteed in butter with golden brown fried onions. This recipe takes the main ingredients of Pierogi (butter, mushrooms, sauerkraut, bacon, pasta and cheese) and blends them together into a bubbling baked one-pot dish you’re gonna die for. It’s the ultimate comfort food perfect for a chilly dreary day that will keep you coming back for more…trust me.

Sinfully Good: Pierogi Casserole

Yield: 8

Ingredients

1 lb. spiral pasta or Girelle (little spiral tops)
6-8 strips bacon, fried and crumbled
1 large sweet onion (Vidalia), chopped
1 stick (8 ounces) butter, divided
4 oz. fresh mushrooms, chopped
1-14 ounce package sauerkraut, rinsed well
2 cans Cream of Mushroom soup
1 cup 2% milk
1 cup shredded Cheddar cheese
Fresh ground pepper, to taste

Instructions

Preheat oven to 375 degrees.
Boil pasta 7-9 minutes and drain, set aside.
In a large saute pan, fry bacon over medium heat about 6-8 minutes until crispy, drain and crumble, set aside.
Sauté onions in same saute pan with 1/2 stick of butter for another 7-8 minutes until soft and translucent. Remove from pan and set aside.
Add the other 1/2 stick of butter and and sauté mushrooms about 8 minutes until tender.
Stir all ingredients together in large mixing bowl, adding soup and 2% milk, sauerkraut, sautéed onions and mushrooms, shredded cheese, and fresh ground pepper to taste.
Pour mixture over cooked pasta into a greased rectangle casserole dish, mix thoroughly and cover with foil.
Bake at 375 degrees for 45 mins.
Remove foil and turn up oven to 500 degrees, bake for another 5-10 minutes until top gets golden brown.
Let cool before serving.