My Recipe Box - Shrimp Tacos

 April 2026 - Toronto ON

We loved this recipe when we first tried it. John even said, don't forget what you did!

Mazatlan Mexico

Note - this is meant for 4 servings, so adjust as required.

Ingredients

1 ½ lbs shrimp (uncooked, peeled, deveined, tails removed)

1 tablespoon oil (canola or olive oil)

Juice from 1 lime

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon paprika

1 clove garlic minced

¼ teaspoon cayenne optional, for heat

For the Sauce

3/4 cup plain Greek yogurt

1/4 cup olive oil

1/2 tablespoon white vinegar

1 clove garlic minced

½ jalapeño pepper (remove ribs and seeds for mild heat). I used Thai red chili because that's what I had

¼ cup cilantro leaves loosely packed

1/4 teaspoon onion powder

1/2 teaspoon coarse salt

For Topping

2 cups finely shredded cabbage , or use bagged broccoli slaw or coleslaw mix

10-12 small corn tortillas or flour 

Additional topping suggestions: red onions, tomatoes, salsa, avocados, pico de gallo, cotija cheese, chopped cilantro

Personally, we don't like cheese with fish

Instructions

For the Shrimp: Pat the shrimp dry with paper towels. Add to a ziplock bag or bowl with olive oil, lime juice and spices. Toss to coat. Rest for 10 minutes while preparing the shrimp taco sauce, or refrigerate for several hours until ready to use.

Heat a drizzle of oil in a large skillet over medium high heat. Add the shrimp to the hot pan and saute for 2-3 minutes on each side, until pink and cooked through.

For the Shrimp Taco Sauce: Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy. Add about 1/2 a cup of the sauce to the slaw and stir well to coat.

Assemble: Fill tortillas with a few shrimp and a spoonful of slaw. Top with fresh avocado, extra sauce (if desired) and any additional toppings.

Notes

Make ahead Instructions: The shrimp taco sauce can be made up to 3 days ahead of time, stored in the refrigerator. Shrimp taco marinade can also be made a few days ahead and stored in the refrigerator.

Nutrition

Calories: 492kcal | Carbohydrates: 32g | Protein: 43g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 431mg | Sodium: 1665mg | Potassium: 329mg | Fiber: 4g | Sugar: 2g | Vitamin A: 391IU | Vitamin C: 8mg | Calcium: 345mg | Iron: 5mg

Mazatlan Mexico - The Shrimp Ladies

My Recipe Box - Parmesan Roasted Potatoes

 April 2026 - Toronto ON

I tried these and John pronounced them a keeper, so here it is!

I really only eyeballed the ingredients for two of us. As I mention below, I improvised with a russet potato.

I think this would be great with sweet potatoes!

Ingredients

  

¾ pound mini gold potatoes scrubbed and halved. I sliced 1 large russet potato into 5 pieces

1 ½ tablespoons extra-virgin olive oil

¼ teaspoon garlic powder

onion powder

¼ teaspoon kosher salt

⅛ teaspoon ground black pepper

2 ½ ounces Parmesan cheese freshly grated, a heaping 3/4 cup

2 teaspoons truffle oil optional

Instructions

 

Place a rack in the center of your oven and preheat to 400°F. In a large bowl, toss the potatoes with the oil, garlic powder, salt, and pepper.

Line a baking sheet with parchment paper.

Grate the cheese directly over an 8x10-inch or similarly sized baking dish, then spread into a single layer.

Nestle the potatoes tightly beside each other in rows in the baking dish, cut side down, so you have a potato "sheet."

Bake until the Parmesan is deep golden brown, about 50 to 60 minutes, depending upon your dish and oven.

Let cool, until the cheese hardens into a delish crispy layer, about 5 minutes. Drizzle the truffle oil over the top (if using). 

My Recipe Box - Armenian Pizza

 

April 2026

I had a come to Jesus moment and realized we didn't have to miss out on these anymore, we could use tortillas!!! And to my surprise it is highly recommended to do that, even on Turkish/Armenian websites!!!!!!

We found this slice of deliciousness many, many years ago (1980s) in Montreal. My sister introduced us to them and they became a family tradition.

We would buy frozen lahmajoun by the dozen, with a fresh one to snack 

The car would reek of garlic on the way home!

Whether written as lahmajun, lahem bi ajin, lahmacun, or lahmajoun, this thin flatbread with a topping of minced beef, onions, tomatoes, herbs, and, sometimes, red peppers, is traditionally sold in Armenian, Syrian, Turkish, and Lebanese bakeries, reflecting the regions from which it hails.

Lahmacun is typically pronounced "lah-mah-JOON" or "lah-mah-JUN". 

I also found this video - slightly different ingredients, by a Turkish YouTuber, but the same ideas, using tortillas and a food processor.

Ingredients

½ Cup Parsley

14.5 Ounce Can Whole Tomatoes

¼ Cup Tomato Paste

1 Small Yellow Onion, halved

4 Cloves Garlic

1 Teaspoon Kosher Salt

¾ Teaspoon Ground Black Pepper

½ Teaspoon Allspice

1 Teaspoon Paprika

1 Teaspoon Cumin

1 Teaspoon Aleppo Pepper

¼ Teaspoon Cayenne Pepper

1 Pound Lean Ground Beef, I recommend using 85/15 or 90/10 ground beef. Lamb and/or beef could be used.

18 Flour Tortillas, taco-sized

Instructions 

For the Lahmajoun:

To make these Armenian Pizzas, start by preheating your oven to 450 F.

Next, add the parsley, tomatoes, tomato paste, onion, garlic, sea salt, ground black pepper and spices to a food process or blender, and blend/process until it's smooth and liquidy.

Next, transfer the mixture to a large bowl and add in the ground beef/lamb. 

Use clean hands to mix everything together, until the mixture is fully incorporated into the beef.

Next, grab two large baking sheets and line up 3-4 tortillas on each one.

Then, spoon 3-4 tablespoons of the mixture onto each tortilla and use the spoon to spread the meat mixture until it's super thin, leaving the edges uncovered. Repeat until all of the tortillas are covered in the meat mixture.

Place the baking sheets into the oven and bake the lahmajoun for 8 minutes, or until the edges of the tortillas are golden and the meat is cooked through.

Once they're done, remove them from the oven. Garnish with chopped parsley and lemon wedges, then serve and enjoy!

Repeat this process until all of the tortillas are used. See below for storage instructions!

For Storing & Reheating:

To store these Armenian pizzas in the freezer, simply place a small square of parchment paper in between each lahmajoun and transfer them to a large freezer bag. Place them into the freezer, where they will stay fresh for up to two months!

Then, once you're ready to reheat them, simply place them in the microwave for 30-40 seconds – this will produce a softer lahmajoun. If you'd like a crispier one, you can place the lahmajoun in a skillet on the stove, then cover and cook over medium heat until the bottom crisps and the meat is warm (about 3-4 minutes).

 

 

My Recipe Box- Moist Coconut Flour Chocolate Cake with Ganache

March 2026 - Toronto ON

We loved this cake and it is a bonus, that it is gluten free.

I've included/added my changes. 

This recipe particularly annoyed me, as I had to keep flipping up and down the screen for the measurements, so I have added them in the instructions.

I also didn't really care if it was vegan, so made those changes as well.

I have included metric measurements as well, as I prefer metric.

I included the recipe for the chocolate ganache as well, up front, as you should make that first so it has time to cool and thicken.

MAKE FIRST

GANACHE

Servings: 1.5 cups (enough for a single layer 8 or 9-inch cake)

Personally, I think this is too much ganache for one cake! I would divide it in half.

Ingredients

5 ounces (140 g; about 1 cup) coarsely chopped 65-75% bittersweet chocolate or chocolate chips

¾ cup (170 g) full-fat unsweetened canned coconut milk 

1 teaspoon vanilla extract

pinch fine sea salt

Instructions

Make the Ganache

NOTE - don't do what I did the first time, don't add the chocolate into the coconut milk at the same time! This could cause it to split. When I realized my mistake, I just cooked it on a very, very low heat until the chocolate melted.

Place the chopped chocolate in a medium heatproof bowl.

Combine the coconut milk, vanilla, and salt in a small saucepan and set over a medium flame. Heat, swirling occasionally, until the coconut milk is hot and steamy, just below a simmer, 2-3 minutes.

Pour the hot coconut milk mixture over the chopped chocolate. Let sit 1 minute, then whisk gently until the ganache is silky-smooth. Whisk gently so as not to incorporate too many air bubbles into the ganache; they don’t look as pretty as smooth ganache!

Rest the Ganache

Cover the bowl tightly (or pour the ganache into a jar with a lid) and let cool to room temperature, at least 30 minutes and up to 24 hours. If you’re in a hurry, pop the ganache in the fridge for 5 minutes, stir, then repeat once or twice until the ganache is firm enough to hold a soft shape when dropped from a spoon.

To Pour or Swirl

Depending on how firm the ganache is, you can either pour it over your cake if it’s more loose. Or if the ganache is more thick and firm, you can swirl it over your cake.

For Piping

For piping ganache, let it set for several hours and up to 24 hours. Scrape it into a piping bag fitted with a large star tip and squeeze out any air pockets. Pipe it onto your baked goods. If the ganache is cold and hard to squeeze, gently massage the bag in your hands to warm and soften it up.

To add shine

If the ganache looks dull or matte, hold a creme brulee torch 8 or so inches away and wave it over the ganache to make it shiny. Take care not to burn the delicate chocolate.

Storage

Ganache will keep at cool room temperature for an additional day; after that, store it in the fridge to be on the safe side.

CAKE

 Ingredients

Wet Ingredients

2 large eggs (about 100 grams out of the shells)

¼ cup + 2 tablespoons (78 g) neutral oil (grapeseed, sunflower, avocado, or mild olive oil)

¾ cup (240 g) maple syrup (preferably dark colored)

½ cup (115 g) well-combined full-fat canned coconut milk (see note)

2 tablespoons (30 g) water

2 teaspoons vanilla extract

Dry Ingredients

½ cup (50 g) cocoa powder 

¼ cup + 3 tablespoons (46 g) coconut flour

¼ cup (30 g) tapioca flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon fine sea salt

Instructions

Prepare Things

Make the ganache and let it sit at room temperature to thicken while you make the cake, at least 30 minutes and up to 24 hours in advance.

Position a rack in the center of the oven and preheat to 350ºF.

Rub the sides and bottom of an 8-inch round springform pan or cake pan with oil. I used the spray canola oil.

If you don't have an 8-inch round pan, I didn't, you can easily use an 8-inch square pan.

(Note that because the top of the baked cake is a little sticky, it’s easier to remove the cake from a springform pan so that it doesn’t have to be inverted.) Line the bottom of the pan with a round of parchment paper cut to fit. 

Make the Batter

In a large bowl, combine the eggs and oil (¼ cup + 2 tablespoons (78 g)). 

Whisk until smooth and emulsified. Whisk in the maple syrup (¾ cup (240 g)), then the coconut milk (½ cup (115 g)), water (2 tablespoons (30 g)), and vanilla (2 teaspoons).

Place a medium mesh strainer over the bowl (or over a separate bowl if it's easier) and sift in the cocoa powder (½ cup (50 g)), coconut flour (¼ cup + 3 tablespoons (46 g)), and tapioca flour (¼ cup (30 g)) with the baking powder (1 ½ teaspoons), baking soda (¼ teaspoon), and salt.

I just mixed in the dry ingredients, without a mesh strainer.

 Whisk the flours into the wet ingredients until very smooth. If there are some lumps in the batter, let it sit for a minute or two, then whisk again. The batter will start out very thin, but it will thicken up as the flours begin to absorb moisture.

As with all gluten free flours, you need to let it sit for quite some time.

Pour the batter into the prepared cake pan and smooth the top.

Bake

Bake the cake until the top is puffed with some cracks, the edges pull away from the sides of the pan, and a toothpick inserted near the center comes out with moist crumbs, 25-35 minutes.

Place the cake on a wire rack and let cool completely.

In the case of my oven, I baked it for an extra 10 minutes.

Finish

Once the cake has cooled, loosen the edges of the cake from the pan using a small, offset spatula. If you used a springform pan, release the sides of the pan. Use a small offset spatula to pry the cake away from the parchment paper and slide the cake onto a serving plate. If you used a solid cake pan, turn the cake out onto a plate and peel away the parchment, then place the cake right side-up on a large plate or serving board. The top will get funky but we’re going to cover it in ganache so no worries!

Make sure the ganache is cool enough to hold a shape; it should mound softly when dropped from a spoon. Swirl or spread the ganache over the cooled cake. If the ganache is softer, it will pour down the sides of the cake. If it’s more thick, it will hold a soft shape when swirled over the top of the cake. Whatever happens is good!

Serve right away, or chill for 20 minutes or so until ready to serve (it’s easier to cut when the ganache has chilled). For the cleanest slices, cut the cake into wedges using a large, sharp chef's knife dipped in hot water and wiped clean between cuts. The cake is best served at room temperature to soften the ganache.

My Recipe Box - Stuffed Peppers

 Stuffed Peppers

Another old recipe I've made forever, but never wrote the recipe. I originally used the Betty Crocker recipe and added to it over the years.

As I make this for just the two of us, I use 2 green peppers and adjust. You can use any colour pepper, but green happens to be my favourite.

Servings: 4 to 6

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Total Time: 1 Hour 15 Minutes

Ingredients

1 pound 90% lean ground beef OR pork

1¼ teaspoons salt, divided

3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored

3 tablespoons extra-virgin oil

1 medium yellow onion, finely chopped

3 cloves garlic, minced

1½ teaspoons chili powder

½ teaspoon ground cumin

¼ teaspoon dried oregano

1 (8-oz) can tomato sauce

1 cup cooked rice, quinoa, or any grain

1½ cups shredded cheese - cheddar or mozzarella 

Instructions

Preheat the oven to 425°F and set an oven rack in the middle position.

Line a 9x13-inch baking dish with aluminum foil for easy clean-up, if you like. Place the peppers, cut side up, in the baking dish; drizzle with 1 tablespoon of the oil and sprinkle with the remaining ¼ teaspoon salt.

Heat the remaining 2 tablespoons of oil over medium heat in a large nonstick skillet. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the garlic and cook 1 minute more; do not brown. Add the ground beef mixture, chili powder, cumin, and oregano and increase the heat to medium high. Cook, breaking the meat up with a wooden spoon, until the meat is browned and almost cooked through, 4 to 5 minutes.

 Add the tomato sauce and bring to a boil; reduce the heat to medium low and cook, uncovered, until the meat is cooked through, 2 to 3 minutes. Add the cooked rice and ¾ cup of the cheese, and stir until melted. Remove the skillet from the heat.

Remove the peppers from the oven and spoon the meat filling evenly into the peppers. Sprinkle with the remaining ¾ cup cheese and place back in the oven. Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling, and serve.

My Recipe Box - Greek Lemon Potatoes

1 March 2026 - Toronto ON 

This recipe serves 4-6. For the two of us, I use one baking potato and adjust the rest of the ingredients.

My oven tends to be on the slower side for baking.

Greek Lemon Potatoes Recipe

Prep time

10 minutes

Cook time

1 hour - depending on your stove and how crispy you like

Serves

4 to 6

Ingredients

3 cloves garlic

2 medium lemons

1/2 cup low-sodium chicken broth or low-sodium vegetable broth

1/2 cup olive oil

2 teaspoons dried oregano

1 1/4 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

2 pounds Yukon gold potatoes (3 large or 4 medium)

Instructions

Arrange a rack in the middle of the oven and heat the oven to 400℉.

Mince 3 garlic cloves and place in a 9x13-inch baking dish.

 Juice 2 medium lemons until you have 1/3 cup and add to the baking dish. 

Add 1/2 cup low-sodium chicken broth, 1/2 cup olive oil, 2 teaspoons dried oregano, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper. Stir to combine.

Peel 2 pounds Yukon gold potatoes and cut into 1-inch-wide wedges. Add to the baking dish and toss to coat. Spread into an even layer. Cover the baking dish with aluminum foil.

Roast for 30 minutes. Uncover and toss the potatoes. Return the baking dish to the oven and roast uncovered until the potatoes are very tender, 30 to 35 minutes more. If you’d like browned edges, turn the oven to broil and broil until the potatoes are lightly browned, 2 to 4 minutes.

My Recipe Box - Salmon Cakes

 The first thing I remember learning to make in Domestic Science (yikes) was salmon cakes.

It became a Friday (Catholic Irish household) tradition in our house for me to make them.

Personally, I don't add any oil to my non-stick pan, up to you.

ANACORTES WASHINGTON

1 can  213g (7.5 oz) of canned salmon, drained and flaked OR cooked salmon

1/4 cup breadcrumbs (preferably whole wheat for added texture)

1tablespoon mayonnaise

1 tablespoon Dijon mustard

Old Bay seasoning

Finely chopped onions

Finely chopped bell pepper (any color) or celery

1 egg, beaten

Salt and pepper to taste

Olive oil for frying

Feel free to customize with some spices like garlic powder or paprika for an extra kick!

Step-by-Step Instructions

Prepare the Mixture: In a large bowl, combine the drained salmon, breadcrumbs, mayonnaise, and Dijon mustard. Mix well until everything is evenly coated.

Add Veggies: Stir in the chopped onions, bell peppers/celery, into the salmon mixture. Don’t forget to season the mix with salt and pepper to enhance the flavors!

Incorporate Egg: Add the beaten egg, which will help bind the mixture together. Mix until fully combined.

Shape the Cakes: Use your hands to form the mixture into small patties—about 2-3 inches in diameter works perfectly.

Cook: Heat a tablespoon of olive oil in a non-stick frying pan over medium heat. Place the patties into the hot oil, cooking for about 3-4 minutes on each side or until golden brown.

Serve: Plate your crispy salmon cakes warm, perhaps topping them with extra parsley or a simple yogurt sauce for added flavor.

My Recipe Box - Tiramisu

 This is an easy, no-bake tiramisu recipe. No mascarpone or egg yolks involved!

Prep Time 15 minutes

Additional Time 3 hours

Total Time 3 hours 15 minutes

Ingredients

1 ½ cups heavy whipping cream

⅓ cup granulated sugar

1 ½ tsp pure vanilla extract

8 oz cream cheese (room temperature)

1 cup cold espresso or strong black coffee

2 tbsp coffee liqueur (such as Kahlua)

1 8 oz package ladyfinger cookies (12-14 cookies depending on your pan) gluten free

¼ cup cocoa powder for dusting

Instructions

In a stand mixer with the whisk attachment combine the heavy whipping cream, granulated sugar, and vanilla. Whip on medium-high speed until stiff peaks form. (Keep an eye on the mixture being careful not to overbeat.)

Stir or whisk in the cream cheese. Set aside. 

In a large, shallow bowl combine the espresso and liqueur. One by one, dip both sides of the ladyfinger cookies into the mixture and arrange them across the bottom of an 8x8 dish. 

Spread half of the cream cheese mixture on top of the ladyfingers, forming an even layer. 

Repeat both steps a second time; add another layer of dipped ladyfingers followed by the remaining cream cheese mixture. Create and even spread across the top of the pan. 

Dust cocoa powder across the top of the dish, completely covering it with a generous dusting. 

Refrigerate for at least 3 hours or up to a full day. 

My Recipe Box - Classic Palm Springs Date Shake

 February 2026

We fell in love with these shakes last year when we were in Palm Springs and went to a date farm. Shields Date Farm

I made them a dew times last summer, but never posted the recipe. I made them on Valentine's Day 2026.

Classic Palm Springs Date Shake

Makes 1

A more indulgent, dessert-like version often found at roadside stands. 

Ingredients

½ cup Medjool dates, pitted and chopped

½ cup cold milk (dairy or almond milk)

1 ½ cups vanilla bean ice cream or frozen yogurt

Pinch of salt and a dash of cinnamon 

Instructions

Soak: Soak the pitted dates in the milk for about 10 minutes to soften.

Blend: Add the dates, milk, ice cream, salt, and cinnamon to a high-speed blender.

Combine: Blend until smooth, stopping before it becomes too liquidy.

Serve: Garnish with whipped cream or chopped dates. 

My Recipe Box - Scored Potatoes

 February 2026 - Toronto ON

I'm 100% Irish, and I could not live without potatoes, any which way!! My mom's potato cakes, colcannon, fries (never frozen), roast potatoes, patatas bravas, jacket, loaded baked, au gratin, mashed, rosti, poutine, smashed, Jackie's foil, aloo gobi, whatever!

Patatas Bravas in Ho Chi Minh City Vietnam

So I was excited to find a new recipe!

What Are Scored Potatoes?

Scored potatoes are whole or halved potatoes that are lightly cut in a crosshatch pattern on the surface before baking. These shallow cuts allow butter and seasonings to seep deep into the flesh, creating incredible flavor and extra-crispy tops as they roast. It’s a simple technique that transforms humble potatoes into something special—crispy, savory, and completely irresistible.

Ingredients

For the Potatoes:

6–8 small to medium Yukon Gold or red potatoes

3 tablespoons melted butter or olive oil

1 teaspoon garlic powder

1 teaspoon paprika (smoked or sweet)

½ teaspoon onion powder

Salt and freshly cracked black pepper, to taste

2 tablespoons chopped fresh herbs (rosemary, thyme, or parsley)

Optional Additions:

Grated Parmesan cheese (for a golden crust)

Crumbled bacon for topping

Scallions for topping

Sour cream or ranch for dipping

How to Make Simple Sheet Pan Scored Potatoes

1. Preheat the Oven

Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it with oil.

2. Prepare the Potatoes

Wash and scrub the potatoes thoroughly. Cut them in half lengthwise (keep them whole if they’re small).

Place them cut-side up on a cutting board, then using a sharp knife, gently score the flesh in a crisscross pattern about ⅛ inch deep—without cutting all the way through.

3. Season Generously

In a small bowl, mix together the melted butter or olive oil, garlic powder, paprika, onion powder, salt, and pepper.

Brush the mixture generously over the scored surfaces, making sure it seeps into the cuts.

4. Bake to Crispy Perfection

Arrange the potatoes cut-side up on the prepared sheet pan.

Bake for 35–45 minutes, depending on their size, until the tops are golden and crispy and the insides are soft and fluffy. My oven requires an hour.

Halfway through baking, brush them with a little more butter for a richer flavor.

5. Garnish and Serve

Once out of the oven, sprinkle the potatoes with fresh herbs like parsley, thyme, or rosemary.

If desired, add Parmesan or bacon bits while still hot so they melt slightly.

Serve warm as a side dish or appetizer with your favorite dipping sauce.

My Recipe Box - Pulled Pork

February 2026 - Toronto ON

This is my go-to pulled pork recipe, I don't know why I've never published it before!

I typically serve it on toasted hamburger buns with coleslaw.

I looked through my files and notice that I did have an even earlier (2010?) version which only used bottled ingredients!

Another slow cooker recipe is Mexican slow cooker pork served with tortillas.

 Slow Cooker Pulled Pork

This slow cooker pulled pork is coated in a homemade spice rub, then simmered in the crock pot until tender. Shred the meat and add BBQ sauce, then dinner is ready to serve!

Notes - my slow cooker has a browning feature, which cuts down on washing another pot.

Servings 8

Ingredients

1 tablespoon vegetable oil

4 pounds pork shoulder bone in or boneless, can also use country style pork ribs

1/4 cup BBQ rub homemade or store bought - homemade recipe below

salt and pepper to taste

2 cups chicken broth

1 1/2 cups BBQ sauce homemade or store bought

Instructions

Heat the oil in a large pot over medium high heat. Season the pork with salt and pepper to taste.

Brown the pork roast, about 3-4 minutes per side.

Coat the pork in the BBQ rub.

Place the pork in a slow cooker.

Pour the chicken broth into the slow cooker. Cover and cook for 8-10 hours on low, or until pork is very tender.

Drain off the liquid. Shred the pork with two forks. Stir in the BBQ sauce, then serve.

BBQ Rub Recipe

This all purpose BBQ rub is a blend of spices that pairs perfectly with chicken, pork and beef. It's great for grilled, roasted or smoked meats and you can even use it on vegetables and potatoes.

Servings12

Ingredients

1/2 cup brown sugar

2 tablespoons paprika

1 tablespoon smoked paprika

1 tablespoon black pepper

1 tablespoon kosher salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon mustard powder

1/4 teaspoon cayenne pepper

Instructions

Mix all of the ingredients together. Store in an airtight container until ready to use.

Spice rub keeps for up to 3 months when stored in a cool, dry place.

My Recipe Box - Pork Chop Supreme (aka lemon, onion, ketchup)

 I have cooked this for years and never knew it had a name! Pork Chop Supreme!

For some reason, it is a favourite of John's.
This is a recipe, probably found on the side of the Heinz Ketchup bottle in the 50's or 60's as I found out. 

The reason I was even looking it up was because I thought there would be a better way and found a gazillion versions. I usually just put the ketchup and brown sugar on top. Most of the recipes I found mixed the brown sugar and ketchup to form a sauce, a much better idea. I never covered them either!

The ingredient measurements are loose, use your judgement.

Ingredients

2-3 pork loin or rib chops , about 3/4-inch thick

Salt and coarsely ground black pepper to taste

2-3 thin lemon slices, about 1/4-inch thick

2-3 thin slices onion

1/4 cup packed brown sugar

1/2 cup ketchup 

Instructions

Pre-heat oven to 350F

Season pork; place in casserole dish, layered, if necessary

Slice lemons/onions; place one slice each in centre of each chop

Mix ketchup and sugar together; dollop equal amounts on each chop

Bake, covered for 30 minutes; uncover and bake for 20 more minutes, until crispy caramelization starts to happen on the top of the chops.

Serve immediately with mashed potatoes and vegetables.

My Recipe Box - Scones (Variations)

 September 2025 - Toronto ON

I have all kinds of scone recipes but I decided to make the old Irish recipe that my Irish mother used.

I had a copy in an old Irish cookbook that I've had forever.

Traditional Irish buttermilk soda scones used three simple ingredients, flour, baking soda and buttermilk. No eggs, no butter, just a simple dough.

Today buttermilk is made by adding acid to regular milk and the fat content is not as high as the real buttermilk of years gone by. You can overcome this by substituting some heavy whipping cream for buttermilk in most of my baking recipes. I happen to always have heavy whipping cream.

I slightly altered the recipe after reviewing others.

BUTTERMILK SCONES

1 cup buttermilk

2 1/2 cups of flour

2 teasp. of baking powder

Salt

1 teasp baking soda

I added

Raisins and lemon peel

Set oven to 400F.

Dissolve the baking soda in the buttermilk. Mix the flour with baking powder with the buttermilk, add a pinch of salt, and blend until a soft dough forms.

OPTIONS

Cranberries lemon 

Blueberries - BUT I usually use fresh frozen, and they tend to "bleed" into the dough.

Orange

Chocolate chips - but I wouldn't do that

Apple cheddar

Raisins and lemon peel

Dried currants, dried cranberries, orange peel

Savoury

Cheese and herbs

Bacon and cheese jalapeno 

Maple bacon

Hot cross buns - scones

sultanas

chopped dried apricots

cut mixed peel

ground mixed spice

MAPLE RAISIN - SMALL BATCH

October 2025

I came across a small batch scone recipe - it only makes 4!!! Perfect for the two of us.

Ingredients

1 cup (125g) plain flour

1 1/2 tsp baking powder

1/4 tsp salt

3 TBS (43g) butter, cold and cut into bits

1/4 cup (30g) raisins OR whatever you choose

2 1/2 TBS of pure maple syrup, divided

1/2 cup (120ml) heavy cream

3 TBS (25g) icing sugar, sifted

Instructions

Preheat the oven to 375*F. Line a small, rimmed baking sheet with parchment paper. Set aside.

Measure the flour, baking powder and salt into a food processor. Blitz for 10 seconds to combine.

Drop in the cold butter. Pulse 5 or 6 times to cut the butter in. It should resemble coarse cornmeal with a few larger bits. 

TBH it would be easier to just use your fingers to combine and not bother dirtying the food processor. Also my food processor tends to spill the flour everywhere.

Transfer to a mixing bowl. Stir in the raisins.

Whisk the cream and 1 1/2 TBS of the maple syrup together to combine well. The syrup should have dissolved completely into the cream.

Pour this mixture over top of the flour mixture and mix in with a fork until you have a shaggy dough. Gently knead for 5 to 10 seconds until the dough comes together.

Tip out onto a lightly floured surface and gently shape into a round that is 3/4 inch thick, sealing any cracks that might appear.

Using a sharp knife cut into 4 equally sized wedges. Place onto the prepared baking sheet, leaving plenty of space between each wedge. You could make them smaller, and cut into 6.

OR

I like to use a cookie cutter and make 6 round scones. My favourite to use.

AT THIS POINT I freeze them using the method below.

Bake in the preheated oven for 18 to 23 minutes, rotating the sheet pan halfway through the bake time. They are done when golden brown on the edges and bottom.

Transfer to a wire rack and leave to cool for 20 minutes.

OPTIONAL - NOT IF YOU ARE FREEZING!

Whisk the icing sugar and remaining maple syrup together to form a thick glaze. If it is too thick then add a few drops of water to thin.

Drizzle over the scones. 

Let the glaze set completely before serving.

MINI FANCY

Divide the dough into 12 even balls. Place one ball into each cup of the mini muffin tin. Use your floured tool or tart press to gently press a well into the center of each dough ball.

Bake the scone cups for 15 minutes. Remove the tin from the oven and re-press the wells using your floured tool to redefine the centres.

Let the scone cups cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Fill each cup with your favorite jams, jellies, curds, whipped cream, or fresh fruit.

JAM FILLED

Divide your dough in two and flatten each piece out into identical rounds.

To simplify, I like to line an 8″ round cake pan with plastic wrap. Next, pat each dough half into the pan so that each round is the same size. Place one dough round on a prepared baking sheet and smear with a layer of jam of your choice.

Freeze Unbaked Scones 

This method allows you to have "fresh-from-the-oven" scones in about 20-30 minutes. 

Prepare and Shape: Make your scone dough and cut them into your desired shapes (wedges or rounds).

Pre-Freeze: Place the raw, cut scones onto a parchment-lined baking sheet and freeze for about 1 hour until solid.

Store: Transfer the frozen scones into a zip-top freezer bag or airtight container, removing as much air as possible.

Freezer Life: They can stay frozen for up to 3 months.

Baking: Bake directly from frozen. You do not need to thaw them, though you may need to add 2-5 extra minutes to the baking time. 

Small Batch Mini Cheesecakes - Variations

 August 2025

This is currently my favourite cheesecake recipe as it is a small portion serve (8-10 mini) which is perfect just for the two of us. Plus it is much easier than slicing up a pie. It would be easy to double the recipe.

I just had a thought, make a bunch of these and prepare various toppings for a brunch or dinner party.

Another thought, add a curd to the top.

 I had ordered a bunch of gluten-free graham crust pie. They got crushed so I am using them up.

I usually use blueberries as the topping and sometimes ice cream or whipping cream.

There are many other topping ideas.

55 Cheesecake Options

How about mango-lime? Mango - ginger?? Chocolate, Oreo cookie, pumpkin...

Ingredients

For the Graham Cracker Crust - gluten free
⅔ cup Graham Cracker Crumbs
2 tablespoons Butter, melted. Salted or unsalted.
1 tablespoon White Granulated Sugar

Cheesecake Batter

1 8oz block full-fat Cream Cheese, room temperature
¼ cup White Granulated Sugar
¼ cup full-fat Sour Cream, room temperature
½ teaspoon Vanilla Extract
1 teaspoon Lemon Juice
1 egg, room temperature

Instructions

Make the Graham Cracker Crust - Preheat the oven 350F.  Line a muffin pan with paper liners - you'll use 8-10 of the cups. Mix together the graham cracker crumbs, melted butter, and sugar in a medium bowl. The mixture will have the texture of wet sand that can be pressed together. Press the crust mixture into the muffin pan - you'll use about 1.5 tablespoons of crust per muffin cup. Bake in the pre-heated oven for 5 minutes.

Make the Cheesecake Filling - Beat the cream cheese and granulated sugar with a handheld mixer or stand mixer fitted with the paddle or whisk attachment. Mix until smooth and creamy then add the sour cream, vanilla extract, and lemon juice. Beat again until combined and smooth. Finally add the egg and mix until just combined. The batter will be smooth, creamy, and thick. Divide the batter among the pre-bake crusts. You'll use about 3-4 tablespoons of batter per cup.

Bake the Mini Cheesecakes - Bake the mini cheesecakes in the preheated oven until the centers are just set. You can give the pan a jiggle to test. It should take 19 to 21 minutes.

Cool and Serve - Allow the cheesecakes to cool in the pan to room temperature for about 30 minutes then chill in the fridge for an hour or two until fully chilled and set. Top the chilled cheesecakes with fresh berries and serve.

Store leftover mini cheesecakes, covered, in the fridge for up to 5 days.

Nutrition

Serving Size: 1 Mini Cheesecake Calories: 190 Sugar: 9.9 g Sodium: 119 mg Fat: 14.8 g  Carbohydrates: 12.1 g Fiber: 0.2 g Protein: 2.9 g Cholesterol: 63.8 mg

PUMPKIN MINI

Ingredients 

12 Mini Cheesecakes

Crust - or use prepared graham cracker crumbs GF optional

¾ cup graham cracker crumbs
1 tablespoon light brown sugar

2 tablespoons unsalted butter melted
¼ teaspoon ground cinnamon

Filling

8 ounces cream cheese 1 package

½ cup pumpkin puree plus 1 tablespoon

1 large egg room temperature

2 tablespoons sour cream

½ cup granulated sugar

½ teaspoon ground cinnamon

⅛ teaspoon fresh ground nutmeg

pinch of cloves

1 tablespoon all purpose flour OR GF

½ teaspoon vanilla extract

Instructions

Preheat oven to 350°F.

Line a muffin tin with 12 cupcake liners.

Prepare crust by combining crust ingredients in a small bowl. Mix to combine with a fork. Add one rounded tablespoon of moist crust crumbs into each cupcake liner. Use a small bottle (such as a spice bottle, or a shot glass) to press down the crumbs, to form a crust.

¾ cup graham cracker crumbs,1 tablespoon light brown sugar,2 tablespoons unsalted butter,¼ teaspoon ground cinnamon

Prepare the Filling

Beat the cream cheese until smooth. Add pumpkin, eggs, sour cream, sugar and spices. Blend until combined. Add flour and vanilla, and beat until well combined.

8 ounces cream cheese,½ cup pumpkin puree,1 large egg,2 tablespoons sour cream,½ cup granulated sugar,½ teaspoon ground cinnamon,⅛ teaspoon fresh ground nutmeg, pinch of cloves,1 tablespoon all purpose flour,½ teaspoon vanilla extract

Pour filling over prepared crusts. 

Bake mini cheesecakes in pre-heated oven for 20 minutes. Remove from oven and cool about 15 minutes. Cover lightly with plastic wrap and refrigerate for 2 hours minimum.

Top finished cheesecakes with freshly whipped cream or spiced coffee granita with whipped cream.

Notes - Oct 12 2025 - I got 10 cakes

My Recipe Box - Blueberry Crisp

 My recipe is straight from my old Betty Crocker cookbook. It works with any other fruits as well.

My Recipe Box - Granita (Variations)

 

Why have I never made granita before? It is so easy and quick, plus a great way to use up fruit that may not get used?

Sicilian-born granitas fall smack between sorbet and shaved ice. Ingredient-wise, they contain not much more than fruit, sugar, and water — though they can certainly be made with cocoa, coffee, or nuts instead of fruit. Unlike sorbet, granitas are not churned in an ice cream maker, so they're not as dense and don't hold a scooped shape. Rather, they're scraped for a lighter, flakier texture; in Sicily, the coarseness of the ice varies by region. 

So easy, there isn't really a recipe!

Before you get started, clear a space in your freezer for your baking dish to sit flat and level. Your dish needs to have at least a 2-quart capacity, because the granita will double in volume as it freezes and as you fluff up the ice crystals.

Liquids

Water and sugar
Juice and sugar

Cream

Alcohol

Honey

Maple syrup

Flavours

Pineapple - canned ginger and lime
Frozen fruit

Basil and gin 

Coffee and Bailey's or Kahlua

Strawberries and cream

Raspberries and beets

Apples and cinnamon

Use a fork to scrape the ice crystals that are forming around the edge of the mixture back into the center of the dish. Return the dish to the freezer and continue to scrape and stir it with a fork every 1 1/2 hours for the next 8-10 hours. As it freezes and you continue to break up the ice crystals with a fork, the granita will go from liquidy to slushy to light, fluffy and sparkly.

Once the granita is fluffy, you can spoon it into chilled glasses and serve it right away, or leave it in the freezer to serve the next day.

And the ideas!!!

Once the coffee is cold, combine the coffee and cream in your dish. Cover with the lid and freeze for 1 hour.

IDEAS

LIMONCELLO GRANITA

Made August 2025 - delicious!

Ingredients

1 1/2 cups Lemon Simple Syrup, recipe follows

1 cup (8 ounces) mascarpone cheese, at room temperature
1/2 cup limoncello liqueur
Pinch fine sea salt

Lemon Simple Syrup
1 cup sugar
1 cups water
1 lemon, zested and juiced

Directions

Place the simple syrup, mascarpone cheese, limoncello, and salt in a food processor. Process until the mixture is smooth. Pour the mixture into an 8-by-8-inch glass baking dish. Freeze for at least 4 hours or until the mixture is firm.

Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.

Lemon Simple Syrup

Yield: 1 3/4 cups

In a small saucepan, combine the sugar, water, lemon zest, and lemon juice over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.

 You can substitute mascarpone with a combination of cream cheese and heavy cream. Alternatively, Greek yogurt(1:1) or a smooth, high-fat cottage cheese can also be used. The goal is to achieve a creamy, smooth texture similar to mascarpone, while potentially adjusting sweetness due to the different flavours.

COFFEE AND KAHLUA GRANITA
Ingredients
 
4 cups (32 oz) double strength brewed coffee, either regular or decaf
¼ – ¾ cup granulated sugar (use 1/4 cup if you like your coffee barely sweetened, and up to 3/4 cup if you prefer sweet coffee)
2 tsp vanilla extract
½ cup heavy whipping cream (or your favorite non-dairy cream)

Instructions
 
Brew the coffee (or use prepared cold-brew coffee). I like to make my own, though, so I can make it double strength. Stir in the sugar and vanilla, then refrigerate the coffee until well chilled.
Once the coffee is cold, combine the coffee and cream in your dish. Cover with the lid and freeze for 1 hour.
Use a fork to scrape the ice crystals that are forming around the edge of the coffee mixture back into the center of the dish. Return the dish to the freezer and continue to scrape and stir it with a fork every 1 1/2 hours for the next 8-10 hours. As it freezes and you continue to break up the ice crystals with a fork, the granita will go from liquidy to slushy to light, fluffy and sparkly.
Once the granita is fluffy, you can spoon it into chilled glasses and serve it right away, or leave it in the freezer to serve the next day. You can also stop when the granita is slushy, pour it into tall glasses and serve with straws, to drink like a frappuccino or iced coffee.

STRAWBERRY MARGARITA GRANITA

Made August 2025

Ingredients

▢1 lb strawberries stems removed

▢1 cup water

▢¾ cup sugar

▢4 oz silver tequila

▢1.5 oz triple sec

▢3 oz lime juice (fresh squeezed is best but not required)

Instructions

In a large blender, pulse your strawberries until they are pureed. Set aside (you will need the blender again)1 lb strawberries

In a medium saucepan over medium heat, dissolve the sugar into the water, stirring constantly.

¾ cup sugar,1 cup water

Remove from heat and add the tequila, triple sec, and lime juice.

4 oz silver tequila,1.5 oz triple sec,3 oz lime juice

Pour your tequila mix into your strawberries in the blender, and pulse until well-combined.

Pour the mixture into a 13x9 glass dish, cover, and freeze for 1 hour.

Remove at the 1 hour mark and use a fork to stir up the slushied contents of the granita.

Return to freezer and freeze at least 2 more hours, stirring/scraping again with a fork every 30 minutes.

Use a fork to break up the granita again before serving.

*If desired, run a lime around the rim of a glass and dip in sugar (I used turbinado sugar) before serving.

UPDATE  I have substituted the alcohol with orange juice

LEMONY RASPBERRY GRANITA

Ingredients includes HALF PORTION

1 Cup water OR 1/2

2/3 Cup sugar OR 6 tbsp

1/3 Cup lemon juice 

2 Packages Driscoll's Raspberries (6 ounces each) OR 6 oz

 Directions

Bring water, sugar and lemon juice to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat and let cool completely.

Place raspberries and cooled lemon syrup in a blender and puree. Strain raspberry mixture through fine-mesh sieve to remove seeds. Discard seeds.

Pour strained mixture into 13 x 9-inch glass or metal baking pan. Place in freezer and chill about 1 hour or until edges begin to freeze. Using a fork, scrape mixture towards center of pan. Repeat every 30 minutes until mixture is frozen and flaky, about 1 1/2 hours longer. Cover and keep frozen until ready to serve. Granita can be made up to 2 days ahead.

SPICED COFFEE GRANITA WITH WHIPPED CREAM

Perfect in the fall with mini pumpkin cheesecakes

Prep 5 min

Cook 15 min, plus cooling

Freeze 2 hr 30 min+

Serves 4

500ml freshly brewed coffee, or espresso = 1 12 oz and 1 6oz Keurig coffee pod

1 stick cinnamon

3 cloves

75g dark brown sugar

120ml double cream

Pinch of flaky sea salt

Pour the coffee into a small pan, add the cinnamon, cloves and sugar and heat gently until it comes to a simmer. Leave to simmer for five minutes, until the sugar dissolves and the mixture starts smelling fragrant. Take off the heat, leave to cool completely, then strain into a shallow, freezer-friendly container.

Freeze the mixture for an hour, then mix it with a fork and return to the freezer for 20-30 minutes. Mix again to break up the ice crystals, then repeat this process two to three times more, until you have lots of crystals.

Lightly whip the double cream with a pinch of flaky salt. To serve, spoon the granita into small glasses and top each one with a dollop of cream.

My Recipe Box - Beef Bulgugi

 

July 2025 - Toronto ON

A friend suggested this from Costco. I made it from family visitors in July. I did the onions, broccolini and mushrooms in a separate pan. Then browned the meat in a wok.

We all loved it.

For John and I this would easily make 6-8 meals, depending on what else is served with it.

Bulgogi (/bʊlˈɡoʊɡi/ buul-GOH-ghee, UK also /ˈbʊlɡɒɡi/ BUUL-gog-ee, US also /ˈbuːlɡoʊɡi/ BOOL-goh-ghee;Korean: 불고기 [puɭɡoɡi], lit. 'fire meat') is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking.. Bulgogi is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.

Bulgogi came from the Korean word bulgogi (불고기), consisting of bul ("fire") and gogi ("meat"). 

I cooked it again for John and I. This time I made it in one pan. I browned th  before adding the meat. When serving, sprinkle it with scallions and white sesame seeds.

I thought about other variations, in any combination.

Bean sprouts, snow peas, bok choy ✅Aug 13 2025
Rice noodles

Lettuce wraps

Ramen noodles

Pho with beef broth, bean sprouts vegetables dumplings

Thai peppers
Make a more juicy sauce with beef stock, hoisin sauce, oyster sauce

Rice wine, soy sauce, siracha 
Add teriyaki sauce
Peppers mushrooms, bean sprouts  Aug 27 2025 added onions with garlic, ginger and gochujang, served with cilantro and sesame seeds
Crispy green beans
Cilantro sprigs and matchstick carrots

Tacos with coleslaw, jalapeno

Fajitas sauteed peppers, onions, cheese, sour cream, hot sauce, guacamole

Bowl with kale, spinach, cucumber, rice

Frozen Asian vegetables package

Serve with:

Kimchi

Pickled cucumbers, onions, radishes

Jicama

Dumplings

Egg rolls

Onion/scallion pancake

Furikake 

Mango salad

Fried egg

August 25 2025 

Costco isn't carrying it currently. I did find this in a Korean grocery store on Yonge.

September 19 2025 Costco

My Recipe Box - Foil Potatoes

 July 2025

Prince Edward Island Canada

My mom often made this in the summer. I never thought to post it as it is so simple.

Simply combine sliced potatoes with onion, Italian salad dressing, seasonings (onion and garlic powder), salt and pepper, and butter/olive oil for the perfect effortless side dish!

Add any other vegetables such as peppers, mushrooms, squash.

Mix it up with other seasonings such as chili or Montreal steak spice. Drizzle some lemon juice.

You can cook on a grill, over a fire or in the oven (350° 40 - 60 minutes)

Serve with scallions and a dollop of sour cream. You could also add salsa, cheese, jalapenos, bacon bits.

1. Slice potatoes about ¼” inch thick. If adding additional veggies, wash and slice them as well.
2. Place one whole sliced potato and some sliced onions in the center of each foil square and top with Italian dressing, butter and seasonings.
3. Seal, grill and serve!

My Recipe Box - Crème Brûlée

July 2025 - Toronto ON

Photo Barcelona Spain 

We both love crème brûlée ! We order it anytime it is on a menu.

I used this recipe the first time and only time (why???) in February 2024.  Solved that, also made it July 11.

Perfect for two servings. 

Loved the addition of lemon.

I liked that it didn't heat the cream first. 

It only used egg yolks.

It said use glass dish and very hot water.

Lemon Crème Brûlée

Two ramekins of creme brulee.

Prep Time - 5 minutes Cook Time - 40 minutes Total Time - 45 minutes

Ingredients

3 large egg yolks
1/2 cup heavy whipping cream
1/4 cup sugar, plus 2 teaspoons
zest from 1 small lemon

Instructions

In a glass bowl, whisk together egg yolks, cream, 1/4 cup sugar and lemon zest.

Pour into the ramekins. Place the ramekins in a 8 or 9" square glass baking dish. Make a water bath for them to cook in by pouring 2 cups of very hot water into the dish, or enough to come up about 1/2" on the sides of the ramekins.

Bake at 300° for 40-50 minutes. The custards are done when only the middle is slightly jiggly.

Cool the custards in the water bath, then cover them with plastic wrap before moving them to the fridge for at least 8 hours.

When ready to caramelize the sugar with a kitchen torch, sprinkle 1 teaspoon of sugar over each custard. Melt the sugar with the torch until it is browned and hard. Serve immediately.

Don't have a torch?? No worries!

When ready to serve, remove the creme brulee from the refrigerator, discard the plastic wrap, and place on the center of a sheet pan. Let thaw slightly while you preheat the oven.

Position a rack as close to the broiler as possible (preferably, on the top rack of your oven, at least 4 to 6 inches away from the broiler) and preheat on high for 10 minutes.

Sprinkle the sugar evenly on top of the creme brulee. Broil for 5 to 10 minutes, or until the sugar melts completely and most of it caramelizes, rotating the pan occasionally to even the browning. Cool on a wire rack for 1 minute to allow the sugar to harden, then serve immediately.

My Recipe Box - Pork Schnitzel

 June 2025 - Toronto ON

I made this in May from website https://mmmrecipes.com. We loved it! I half this recipe for the two of us.

Ingredients

For the Pork Schnitzel:

4 boneless pork loin chops OR pork butt sliced

1/2 cup all-purpose flour gluten free

2 large eggs, beaten

1 cup breadcrumbs gluten free

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon paprika

2 tablespoons olive oil

2 tablespoons butter

For the Dijon Gravy:

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup chicken broth

1/2 cup heavy cream

2 tablespoons Dijon mustard I also add some whole grain mustard

Salt and pepper, to taste

 

Instructions

Prepare the Pork Schnitzel:

Place each pork chop/sliced pork butt between two sheets of plastic wrap and pound to 1/4-inch thickness.

In a shallow dish, mix the flour, salt, pepper, garlic powder, and paprika. Beat the eggs in a separate bowl, and place breadcrumbs in a third dish.

Dredge each pork chop/sliced pork butt in the flour mixture, dip into the beaten eggs, and then coat with breadcrumbs.

Fry the Schnitzel:

Heat olive oil and butter in a large skillet over medium-high heat.

Fry each pork chop for 3-4 minutes per side, or until golden brown and fully cooked. Transfer to a plate lined with paper towels to drain excess oil.

Make the Dijon Gravy:

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until golden.

Gradually whisk in chicken broth and cook until thickened, about 5 minutes.

Stir in heavy cream and Dijon mustard. Season with salt and pepper to taste.

Serve:

Plate the schnitzel and generously top with the Dijon gravy. Serve hot with your favorite sides. Enjoy!

SIDES

Potato salad and corn

Mashed cauliflower/sprouts potatoes and fennel

Mashed potatoes and broccolini