I hope you’re hungry! I have some easy meal ideas for you. Here are some of the easy recipes I’ve tried in the last few weeks.
Carrot Top Pesto
Cuski has been ordering from SPUD (if you haven’t yet, do it) and our latest delivery included a lot of fresh produce. The bunch of carrots we received had lots of lush carrot tops. I’ve heard of carrot top pesto before so I figured it was a great time to try making it. Pesto is one of the quickest meals you can make. All you need is a blender or food processor. Make sure you use fresh and high quality ingredients to really elevate the flavour. Instead of cashews, I used pine nuts because I had some in my pantry and then kept everything pretty much the same. I am normally a carrot-hater; however, I loved this pesto. There is a distinct carrot top taste but with the rest of the ingredients, it worked really well. I will probably add basil and more garlic next time. Serve with pasta. I used crab ravioli that I bought from Costco with grated fresh parmesan on top.
Smoky Chicken Enchiladas
Normally I don’t eat enchiladas but when you have a craving, you can’t get it out of your head. Instead of heading out to the closest Mexican restaurant, I figured I’ll try to make my own. So I checked my favourite cooking channel on YouTube, Sorted Food, and sure enough, they have an enchilada recipe. Smoky chicken enchiladas were on the menu. I looked through the ingredients and it said I needed Cajun spice. The last thing I needed was another expensive jar of spices so I looked up a recipe for Cajun spice rub. Luckily, it is made of ingredients that I already had in my pantry. After that it was just a matter of frying the chicken, filling the tortillas, and baking the dish. Watch the video below to see how easy it is to make.
Cajun Spice Pork Chops
I had a lot of Cajun spice left from the previous recipe. Since I had pork chops thawing in the fridge, I figured I should put it to good use. I rubbed the chops with the spice mix and pan-fried them. You can use the grill too, I was just too lazy to go outside and use it. Heat up some olive oil on the pan and sear the pork chop all over on high heat. Then lower the heat and cover, continue cooking, flipping as needed until the internal temperature hits between 145 F (medium rare) to 160 F (medium). Lay them on a plate and cover with foil for a few minutes to let it rest. Serve with rice or potatoes and enjoy the very juicy pork chops you just made.
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What recipes have you tried lately? Leave a comment below and share with us your tasty creations.