Olive Oil Marinated Bone In Pork Chops

 This a great dinner recipe, it's super easy and pork chops become moist and juicy 

We will need:

Basil Olive Oil
Garlic Olive Oil

Butter

Galic salt, Black Peper and Dried Jalapeno

if you don't have basil oil, you can use dried basil and olive oil just let basil sit in oil for few hrs before using, also you don't have to use Jalapeno, you can use Cayenne or any other pepper  

3 cloves of garlic

Mix 1/4 cups of oils together with dried spices and spread evenly on your chops

let sit in a fridge for about 3 hrs

Melt Butter in the skillet add smashed garlic and a little bit of vegetable oil 

Brown garlic and add your chops

Cook Chops for about 3 minutes on each side 

Check with thermometer to make sure chops are 160F for medium doneness and let sit for few minutes  =) 

Serve with your favourite side!!! and ENJOY!

3 Large Pork Chops about 1/4 inch thick

Farm style Potatoes with Mushrooms and Onions

This is a Delicious Farm Style Potatoes!

we will need:

5 large Idaho potatoes

1 large onion

2 small cans of mushrooms 

( you can use fresh ones, but I didn't have any or 

eliminate mushrooms completely if you don't like them)

a couple of gloves of garlic

Salt, Pepper, Garlic Salt, Garlic Powder - all to taste

chop onions and start cooking them in the skillet with mushrooms and vegetable oil. ( I use sunflower oil, about 1/4 cup) Cook on high heat

Peel and Slice potatoes. make sure they are even in size

Place potatoes sliced potatoes in water while you are working on the rest of them

Drain potatoes and add them to mushroom/onion mixture

When potatoes are golden brown and almost ready, add minced garlic

Tip #1 don't stir potatoes too ofter or they will break

Tip #2 Make sure you use the largest skillet you have =) 

Tip #3 ALWAYS add garlic at the end or it will turn green and become tart

Garnish with green onion and enjoy!

Potatoes will be ready when they are soft to touch in about 20-25 min.

Tip #4 don't cover with a lid, potatoes will become mushy 

Russian Korean Style Carrot Salad

This is a Russian style Korean Carrot salad. I know it sounds very funny but its a great and healthy way to use up a lot of carrots. Its Vegan/Vegetarian Friendly.

We will Need:

• 3-4 Lbs of carrots peeled
• 4 oz of white vinegar ( I used apple cider vinegar) 
• 3/4 of a cup of sunflower oil
• 6-7 cloves of garlic
• Salt and pepper to taste 

• Slice up carrots as thin as you can ( use mandoline if you have one) 
• Heat up oil on a medium heat ( make sure its not too hot, because once you add vinegar it might flame up) 
• Add vinegar
• Mix well
• Add garlic salt and pepper to carrots
• Add vinegar/oil mixture

• Mix well and let it sit in a fridge to marinate for at least 24 hrs

Enjoy this carrot garlicky goodness!!! 

Baba Ganoush with Lime

Great and easy recipe. Its vegan friendly and makes a great dip for parties 

.We Will need:

• 2 Large eggplants
• 4 tbs of tahini
• 4 cloves of garlic
• Handful of cilantro and parsley
• 1 lime juiced
• Extra virgin olive oil
• Salt and pepper to taste 

• Make holes in eggplant with fork
• Wrap eggplants in foil and put in the oven for 40 min (or until soft to touch) at 375F degrees 
• Peel eggplants add tahini, lime juice, garlic, salt pepper to taste and blend with hand blender or in a regular blender
• Chop up finely cilantro and parsley add to eggplant mixture and mix well

• Let it sit in a fridge for about 2 hrs or until cold
• Garnish with black olives and olive oil
• Serve with pita bread

Garlic Roasted Mashed Cauliflower - Potato

Great idea for easy low- calorie mashed potato lovers. Its vegan and vegetarian friendly.

We Will need:

• 1 large cauliflower head
• 3 tbs of olive oil
• 1 tbs of garlic powder
• 1 tbs of onion powder 
• 1 tbs of dried basil
• 1 tsp of black pepper
• 1 tsp of paprika 
• salt to taste
• foil

• Chop up cauliflower add all the spices and mix well

• Fold foil tight

• Preheat oven to 400F degrees
• Cook for about 35 min
• Take out cauliflower open it, change oven setting to broil and cook till it starts browning up, mix as needed so all the cauliflower gets a chard 

• Meanwhile peel and boil 3 medium size potatoes add salt to taste

• Mix cauliflower and potatoes in a bowl 

• Blend well with hand blender or in a regular blender till likable consistency 

• Serve as a side with brussels sprouts 

Vegan Chinese Eggplant Stew

Great recipe for any kind of eggplants. Very easy and very fast to make.

We Will Need:

• 3 medium size eggplants
• 1 large tomato
• 1 large onion or 2 small ones
• 3 cloves of garlic
• 1/4 bunch of cilantro 
• 1/4 cups of sunflower oil
• Salt and pepper to taste

Dice eggplant and onions

• Preheat oil in a pan and put onions in it

• Cook for about 5 min or until golden brown 

• Add eggplants 

• Cook eggplants for about 15-20 min on low heat until they are reduced in size
• Add diced tomatoes 
• Add salt and pepper 

• Once tomatoes are cooked ( additional 5 min or so) add minced garlic and turn of the heat
• Serve with cilantro warm or cold
• Could be blended and used as spread on toast

White Wine Lemon and Lime Sea Scallops

 

We Will Need

• 10-11 Large Sea Scallops 
• 1/2 Lemon Juiced
• 1/2 Lime Juiced
• 1/3 of medium size jalapeno
• 1/4 of cup of Extra Virgin Olive Oil
• 3 cloves of garlic
• 1 tsp of onion powder
• 1/4 of a cup of white wine (optional, I used chardonnay) 
• 1 tbs of honey 
• Ginger Knuckle 

• Peel and grate ginger 
• Dice jalapeno 
• Mince garlic
• Juice lemon and lime 
• Add Oil
• Mix all together 

• Add scallops and let it sit in fridge for about 2 hrs

• Heat pan with sunflower oil and put scallops in
• Cook for about 3 min on each side 

• Serve with spicy mayo ( 1 part mayo 1/2 parts of sriracha) 
• Enjoy!!!

Lemon Pesto Shrimp

We Will Need:

• 1 lb of cooked shrimp
• 3 tbs of pesto ( if you don't have pesto in a can you can blend basil, oil and garlic and use that mixture) 
• 1/2 of lemon juiced 
• 3 cloves of garlic 
• Salt 
• Pepper

 

• Mix lemon juice, salt, pepper and pesto
• Add Shrimp
• Mix well and let it marinate for at least an hour in the fridge 

• Heat Sunflower oil in a pan and add minced garlic 
• Cook for about a minute till its starts turning golden color 

 

• Add shrimp and cook for about 5 min 

 

• Serve with lemon, bread for dipping or over pasta 
• Enjoy!!!