What's for Dinner Wednesday~One Pan Ranch Pork Chops and Veggies

I love a meal that only requires one pan, and very little prep. Perfect for a night where you don't have a lot of time. This did not disappoint and would be good with chicken breasts as well.

One Pan Ranch Pork Chops and Veggies

Ingredients:
4 (8 oz) pork chops, bone-in, 3/4 inch to 1 inch thick
16 ounces baby red potatoes, halved
16 ounces green beans, trimmed
2 tablespoons olive oil
1 (1 oz) package Ranch Seasoning and Salad Dressing Mix (Hidden Valley is GF)
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves (optional)

Instructions

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. (we lined with parchment paper for easier clean up)

Place pork chops, potatoes, and green beans in a single layer onto the prepared baking sheet.

Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste.

Place into oven and roast until the pork is completely cooked through, reaching an internal temperature of 140 degrees F, about 20-22 minutes. (cooking time varies depending on the size and thickness of the pork chops and potatoes-we cooked for 30 minutes).  Then broil for 2-3 minutes, or until caramelized and slightly charred.

Serve immediately, garnished with parsley, if desired.

Linking up with the ladies for Thoughts of Home on Thursday.

Cravings & Gluten Free Fried Fish and Chips

While meal planning this weekend, I got a craving for fish and chips.  Say what???  Well, I have not had them in over 3 years since going gluten free and when I stumbled upon the recipe on Pinterest it was a done deal. And as luck would have it, Whole Foods had Cod fillets on sale. Score!

So so yummy!!!

Gluten Free Fried Fish and Chips

Ingredients:

2 lbs fish fillet (any white fish, but cod is more authentic)
1 C rice flour (we used our standard Bob's Red Mill GF All Purpose)
2 tsp baking powder
1 tsp salt
1/4 tsp paprika
1/4 tsp garlic powder
1/2 tsp dill weed
3/4 C gluten-free beer (we used Red Bridge, but Omission is a good one too)
2 eggs

Directions:

1. Gently rinse the fish in cold water. Pat fillets dry with paper towel (note:  if you have large fillets, cut the fish into smaller pieces).
2. Mix dry ingredients in a large bowl.  Mix beer and eggs separately and stir in dry ingredients.  Blend ingredients until mixture is smooth.
3. Place fish fillets in batter mixture, making sure to coat the fillets evenly on both sides.
4. Heat oil 350*F. Gently place small batches of fish in oil so that the oil's temperature does not drop.  Fry fillets for 5-8 minutes, or until they are golden brown on both sides.  Be sure to turn the fillets frequently to prevent scorching the batter. (We used our Staub dutch oven and were able to fry all at the same time, it and regulating the gas on the stove keeps an even temp).
5. Remove fish to paper towels to drain excess oil.
6. Serve with hot fries.

We love the Ore Ida Fast Food fries...a little salt, pepper and celery salt and follow the instructions on the bag.

Serve with Tartar Sauce and Ketchup.

Only thing I miss is the Malt Vinegar. Boo :-(

Original recipe can be found here.

Love a Simple, Tasty, Healthy Appetizer & Side Dish~

I am all for easy and delicious when it comes to appetizers and side dishes, and this dish is perfect for either.

The original recipe comes from Chef Savvy.

I've been fighting yet another cold, and was looking for something quick to whip up for a late lunch/snack when I stumbled upon this recipe on Pinterest, of course.

It is so colorful and packed with flavor, and healthy too!  What's not to like?

Mediterranean Salsa

Ingredients:

1 (10.5 ounce can) chickpeas, drained
1 clove garlic, minced
1/2 cup cucumber, diced
1 cup tomato, diced
1/2 cup olives, diced
1/4 cup red onion, diced
1 tablespoon parsley, chopped (I used dried because it was all I had on hand)
1/4 teaspoon, dried oregano
1 tablespoon basil, chopped
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
salt and pepper to taste

Instructions:

1. Add all of the ingredients to a medium bowl.  Toss to combine.
2. Season with salt and pepper to taste.
3 Serve immediately or refrigerate until ready to serve.

As I mentioned, it is perfect alone as a side or serve with tortilla scoops as an appetizer.

Enjoy!!