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Double-Cut Pork Chops with Spiced Agave Mustard Sauce

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Double-Cut Pork Chops with Spiced Agave Mustard Sauce are pan seared and finished in the oven for an extra juicy pork chop.

Double-Cut Pork Chops with Spiced Agave Mustard Sauce are pan seared and finished in the oven for an extra juicy pork chop.

Pan searing for two minutes on each side seals in all the juices and lends to a perfectly cooked pork chop. We all dread the dry, over cooked pork chop. Somehow between the fear of undercooked pink pork lends to an overcooked moisture deprived pork chop. Using double-cut pork chops and the sear and bake method solves this problem. Also, invest in a good in-the-oven thermometer. You definitely won’t regret it.

While the pork chops are resting, make a simple sauce to accentuate the flavor. A combination of Dijon mustard, agave syrup and warm earthy spices like onion, cumin and chipotle powder add the final touch. Adding a splash of heavy cream and butter adds a richness that finishes the sauce. No need for store bought sauce because It’s so easy to whip up a sauce with very few pantry items.

Ingredients in Double-Cut Pork Chops with Spiced Agave Mustard Sauce

  • Double-Cut Pork Chops – Bone in for extra flavor, they are usually around 1 1/2 inches thick.
  • Dijon Mustard – I always keep Dijon mustard on hand for sauces and dressings.
  • Agave Syrup – Sweetener that is the perfect texture for sauces and dressings.
  • Spices – Onion powder, cumin, chipotle powder, salt and pepper.
  • Liquid Smoke – Use caution – a little goes a long way.
  • Heavy Cream – Also known as whipping cream.
  • Butter – Adds a silkiness and finishes the sauce.
Double-Cut Pork Chops with Spiced Agave Mustard Sauce are pan seared and finished in the oven for an extra juicy pork chop.

Double-Cut Pork Chops with Spiced Agave Mustard Sauce

Double-Cut Pork Chops with Spiced Agave Mustard Sauce are pan seared and finished in the oven for an extra juicy pork chop.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Course Dinner
Cuisine Pork
Servings 2

Ingredients
  

  • 2 double-cut bone in pork chops
  • salt and pepper
  • 1 tbsp cooking oil

Spiced Agave Mustard Sauce

  • 1/4 cup Dijon mustard
  • 1/4 cup agave syrup
  • 1 tsp onion powder
  • 1 pinch cumin
  • 1 pinch chipotle powder or cayenne pepper
  • 2-3 drops liquid smoke
  • 1 tbsp. heavy cream
  • 2 tbsp butter

Instructions
 

  • Pre-heat oven to 425 degrees. Place a cast iron or heavy bottom oven safe pan over high heat until very hot.
  • Season each side of pork chops with salt and pepper. Add cooking oil to hot cast iron pan. Place seasoned pork chops in hot pan. Sear for two minutes on each side. Transfer pan to pre-heated oven and continue cooking for 7-10 minutes or until internal temperature reaches 140 degrees. Remove from oven, place on plate to rest. Final temperature should read 145 degrees. (Cooking times may vary depending on the thickness of the pork chops. Always use a kitchen thermometer for best results)

Spiced Agave Mustard Sauce

  • Combine Dijon mustard, agave syrup, onion powder, cumin, chipotle powder and liquid smoke in a small sauce pan over medium heat. When combined, add heavy cream and butter, stirring until melted. Reduce heat to low or place on warmer until pork chops are ready.
Keyword Best Pork Chops, juicy pork chops, Seared Pork Chops

Related Recipes

From sweet and sticky Balsamic & Hot Honey Grilled Pork Chops to all the sides like Shaved Brussels Sprouts Salad and Serrano & Potato Gratin, Out West Food & Lifestyle has the meal plan for you.

Sticky Pumpkin Pecan Cinnamon Rolls

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Sticky Pumpkin Pecan Cinnamon Rolls celebrate fall with pumpkin cream cheese frosting and sticky caramel pecan topping.

Sticky Pumpkin Pecan Cinnamon Rolls celebrate fall with pumpkin cream cheese frosting and sticky caramel pecan topping.

We take The Best Cinnamon Rolls recipe and add pumpkin puree then slather with pumpkin cream cheese frosting. A very creamy, fluffy frosting with pumpkin puree and spices like cinnamon and nutmeg. Taking it a step above is the final layer of sticky caramel pecan topping that drips over the edges and seeks in all the folds. Imagine your favorite sticky bun combined with your favorite cinnamon roll, then add a little fall pumpkin to the mix.

Pro Tip

The caramel topping is great for many uses. Make extra, omit the pecans, and store in a condiment bottle. This sweet caramel sauce can be used in your morning espresso, as a dip for sliced apples and drizzled over just about anything. I like to top pancakes, waffles and my Banana Dutch Baby with caramel sauce.

Ingredients in Sticky Pumpkin Pecan Cinnamon Rolls

  • Pumpkin Puree – Such as Libby’s Pure Pumpkin in a can – or you can make your own using small pumpkins.
  • Pecans – I buy the Costco bag and store in the freezer, as nuts can be expensive.
  • Lemon – Lemon juice or the juice of a fresh lemon.
  • Egg – One preferably farm fresh egg.
  • Spices – Ground cinnamon and nutmeg make for that fall flavor.
  • Pantry Items – Flour, sugar, dark brown sugar, confectioner’s sugar, active dry yeast, vanilla, salt.
  • Dairy Items – Butter, heavy cream, sour cream and cream cheese.
Sticky Pumpkin Pecan Cinnamon Rolls celebrate fall with pumpkin cream cheese frosting and sticky caramel pecan topping.

Related Recipes

Get baking with these other delicious pastries. Sneak in your vegetables with Bright & Citrusy Lemon Zucchini Scones. Try our classic The Best Cinnamon Rolls for buttery, flaky cinnamon rolls and get your fall vibes going with Caramel Apple Scones . All these Out West Food & Lifestyle recipes are perfect for beginning bakers.

Sticky Pumpkin Pecan Cinnamon Rolls celebrate fall with pumpkin cream cheese frosting and sticky caramel pecan topping.

Sticky Pumpkin Pecan Cinnamon Rolls

Sticky Pumpkin Pecan Cinnamon Rolls celebrate fall with pumpkin cream cheese frosting and sticky caramel pecan topping.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 40 mins
Rising Time 2 hrs
Course Breakfast
Cuisine Breakfast
Servings 6

Ingredients
  

  • ¼ oz. package quick rise yeast
  • ½ cup warm water
  • ½ cup warmed milk
  • ¼ cup granulated sugar
  • ½ cup melted butter
  • 1 tsp. salt
  • 1 egg
  • 3 ½ cups flour

Filling:

  • 1 1/4 cup or 3/4 of a 15 oz. can of pumpkin puree
  • ¾ cup granulated sugar
  • ½ cup melted butter
  • 2 tbsp. cinnamon
  • ½ tsp. nutmeg

Pumpkin Frosting:

  • 4 oz. cream cheese room temperature
  • 1/2 cup or 1/4 of a 15 oz. can of pumpkin puree
  • 4 tbsp. butter room temperature
  • 1 cup confectioners sugar
  • 1/2 cup sour cream
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. lemon juice

Caramel Pecans

  • 1 cup pecans rough chopped
  • 4 tbsp. butter
  • 1 cup dark brown sugar
  • 1/2 cup heavy cream
  • 1/4 tsp. vanilla

Instructions
 

  • In a small bowl combine yeast and warm water. Set aside.
  • In a large bowl combine warm milk, sugar, melted butter, salt and egg. Add 2 cups of the flour and combine. Add yeast mixture and slowly add remaining flour until combined enough to knead on lightly floured board. Knead dough for about 10 minutes, then roll out into a rectangle approximately 16 x 10 inches (It doesn’t need to be perfect).
  • In a medium bowl combine all of the filling ingredients. Spread evenly over the rolled out dough.
  • Starting on the long side furthest away from you, roll dough evenly towards you, creating a long roll.
  • Cut into 6 slices and place in a buttered and sugared baking dish.
  • Cover with towel and let rise in a warm place until doubled in size, about 2 hours.
  • Heat oven to 350 degrees and bake until golden brown on edges, about 40 minutes. Remove from oven and let cool.

Pumpkin Frosting

  • Blend all ingredients together until creamy. When cinnamon rolls are cooled, spread frosting over top.

Caramel Pecans

  • Toast pecans on a sheet pan on lowest rack under broil until no longer chewy, about 3 minutes (be careful not to burn).
  • Melt butter in a sauce pan over medium heat. Add dark brown sugar and stir until combined. Add heavy cream and vanilla. Cook for about 5-7 minutes. Remove from heat and add toasted pecans.
  • Pour caramel pecan mixture over frosted cinnamon rolls.
Keyword Fall Baking, Pumpkin Dessert, Pumpkin Recipes

Red Wine Braised Short Ribs

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Red Wine Braised Short Ribs are first seared then cooked low and slow until fork tender with tender mushrooms and herbs in a pool of polenta.

Red Wine Braised Short Ribs are first seared then cooked low and slow until fork tender with tender mushrooms and herbs in a pool of polenta.

One of the simplest restaurant quality recipes to make at home. This dish takes very little effort and produces a beautiful, comforting one pot meal. Meaty beef short ribs seared to seal in all the flavor and slow cooked in a blend of red wine, beef broth and herbs. The short ribs take center stage when served over a creamy pool of polenta.

Cook the polenta according to package directions. When thickened, add a tablespoon of butter and a splash of cream to take it to the next level of creaminess. I love how the polenta makes for a perfect place to let the red wine sauce pool and circle in the bowl. For this recipe, I used Bob’s Red Mill Polenta sold at most grocery stores.

Ingredients in Red Wine Braised Short Ribs

  • Beef Short Ribs – Individually cut beef short ribs, thick and meaty.
  • Cabernet Sauvignon – One full bottle of Cabernet Sauvignon.
  • Mushrooms – An 8 oz. package of whole white or cremini mushrooms.
  • Beef Broth – Better Than Bouillon made with a heavy hand, add a little more to your water mixture.
  • Shallot – A large shallot adds a subtle onion garlic taste.
  • Garlic – I use pre-minced garlic that I keep in my refrigerator.
  • Carrot & Celery– Add carrot and celery for a deep, rich flavor when cooking low and slow.
  • Herbs – Bay leaves, rosemary and thyme, all fresh if possible.
  • Pantry Items – Salt and pepper.
Red Wine Braised Short Ribs are first seared then cooked low and slow until fork tender with tender mushrooms and herbs in a pool of polenta.

Enjoy more comfort food recipes like this. From Classic Cottage Pie with spiced ground beef, tender carrots and peas topped with creamy potato cheese mixture to Out West Cowboy Steak Chili with Fritos and cotija. And that perfectly browned side dish Serrano & Potato Gratin made with creamy red potatoes.

Related Recipes

  • Classic Cottage Pie is made with spiced ground beef, tender carrots and peas. Topped with creamy potato cheese mixture and carrot tops.
  • Out West Cowboy Steak Chili combines tender steak, pinto beans and poblano chili peppers for a hearty meal with a subtle campfire cooked taste.
  • Golden browned red potato gratin with warm and spicy Serrano peppers
Red Wine Braised Short Ribs are first seared then cooked low and slow until fork tender with tender mushrooms and herbs in a pool of polenta.

Red Wine Braised Short Ribs

Red Wine Braised Short Ribs are first seared then cooked low and slow until fork tender with tender mushrooms and herbs in a pool of polenta.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 3 hrs
Course Dinner, Main Course
Cuisine American
Servings 4

Ingredients
  

  • 2 lbs. beef short ribs
  • salt and pepper
  • 1 tbsp. olive oil
  • 1 carrot halved
  • 1 stalk celery halved
  • 1 shallot sliced
  • 1 8 oz. pack white mushrooms whole
  • 1/4 cup minced garlic
  • 1 bottle Cabernet Sauvignon
  • 3 cups strong beef stock
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 1 pinch dried thyme

Instructions
 

  • Heat a large heavy bottomed pan over medium high heat.
  • Season all sides of beef short ribs generously with salt and pepper.
  • Add olive oil to hot pan and start searing seasoned beef short ribs on each side until browned. Drop in carrot, celery, shallot, mushrooms and garlic. Pour in full bottle of Cabernet Sauvignon and the beef stock. Drop in the rosemary, bay leaves and thyme.
  • After the liquid has come to a high simmer, reduce heat to low and cook for about 3 hours, uncovered. Leaving the pan uncovered will result in a reduced red wine sauce, which is what we are looking for.
  • When fork tender, remove and serve over polenta, mashed potatoes or pasta.
Keyword One Pot Meal, short ribs

Caramel Apple Scones

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Caramel Apple Scones are made bakery style with tart granny smith apple and caramel pieces with caramel drizzle.

Caramel Apple Scones are packed with tart granny smith apple and caramel pieces with caramel drizzle.

Kraft Caramel Bits are added together with apples to make these bakery style scones. They taste very similar to an apple fritter with gently sautéed apples in butter, cinnamon and brown sugar. This mixture gets folded into the fluffy scone batter. What really tops them off is the caramel drizzle. Sweet caramel pairs perfectly with tart Granny Smith apples. Sprinkle a few caramel bits on top of the scones right after the caramel drizzle.

The homemade caramel sauce makes extra, so be prepared to store the remaining sauce for another use. I keep condiment bottles on hand to store my sauces in. The extra caramel sauce can be used in a variety of ways, such as in your coffee, drizzled over banana pancakes or as a dip for cut apple slices. Store the caramel sauce in the refrigerator for about a week.

The addition of the apple mixture creates a wetter than normal dough. Make sure to have flour on hand and add a little as you need to make the cut dough transportable to the sheet pan. I like to use my metal kitchen scraper to portion the dough into scones. It also works really well for clean up of all that flour. Just scrape it off.

Ingredients in Caramel Apple Scones

  • Apples – Granny Smith apples are tart and sweet, perfect for baking.
  • Caramel Bits – Kraft Caramel Bits, little caramel chips smaller than the original caramels.
  • Pantry Items – Flour, sugar, brown sugar, baking powder, salt.
  • Vanilla – I like to buy good vanilla or find someone to bring it back from Mexico.
  • Cinnamon – Ground cinnamon, always try to buy the best.
  • Dairy Items – Butter, cream and an egg.
Caramel Apple Scones are packed with tart granny smith apple and caramel pieces with caramel drizzle.

Caramel Apple Scones

Caramel Apple Scones are made bakery style with tart granny smith apple and caramel pieces with caramel drizzle.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Dessert
Cuisine Breakfast
Servings 8

Ingredients
  

Caramel Apple Scones

  • 2 cups flour
  • 1/2 cup sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup butter
  • 1/2 cup cream whipping cream
  • 1 large egg

Apple Mixture

  • 2 cups Granny Smith apples peeled and diced
  • 1 tbsp. butter
  • 1 tbsp. dark brown sugar
  • 1 pinch cinnamon

Caramel Sauce

  • 1/2 cup butter
  • 2 cups dark brown sugar
  • 1 cup cream whipping cream
  • 1/4 cup vanilla

Instructions
 

Caramel Apple Scones

  • Preheat oven to 400 degrees. Prepare a sheet pan by lining with parchment paper.
  • Combine flour, sugar, baking powder and salt. Grate in 1/2 cup butter (1 stick) and crumble together with flour mixture.
  • Add cream and whisked egg, blend until dough forms together.

Apple Mixture

  • In a small pan over medium heat, heat apples in butter, dark brown sugar and cinnamon for about three minutes.
  • Fold apple mixture into dough mixture until evenly distributed. Be careful not to overmix. You may need to add a little more flour if dough is too wet.
  • Form dough on a floured survey into a semi flat circle about the size of a dinner plate. Cut into 8 equal pie shapes. Place on parchment lined sheet pan. Bake for about 20 minutes at 400 degrees. Make caramel sauce while scones bake.
  • Remove from oven and let cool completely. Drizzle with caramel sauce.

Caramel Sauce

  • Melt butter in a small sauce pan over medium heat. Add dark brown sugar and stir until melted with butter. Add cream and vanilla. Continue to stir over medium heat until thickened, about 7-8 minutes. After drizzling scones, remaining caramel can be stored in the refrigerator for about a week.
Keyword Apple Recipes, Fall Baking

Related Recipes

Out West Cowboy Steak Chili

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Out West Cowboy Steak Chili combines tender steak, pinto beans and poblano chili peppers for a hearty meal with a subtle campfire cooked taste.

Big flavor on a budget. Turn that chuck roast, a can of pinto beans and a few produce items into a ‘sink your teeth’ into bowl of delicious chili. And…if you have any – HOLD the TOMATOES- guests, this recipe is for you! There are absolutely no tomatoes in this recipe. Yep, it gets all it’s flavor from chilies, spices and my favorite salsa verde. You can buy the can from the store or make my favorite.

Make it Your Own

  • Top with Lime Zested Sour Cream – Just add a squeeze of lime and a pinch of zest to sour cream.
  • Use Mexican Cotija cheese for a rustic, authentic flavor.
  • Melt Monterrey Jack cheese over the top – Pop it in the microwave for a few seconds for over the top cheesiness.
  • Add chopped cilantro – For color and freshness.
  • Grab the Fritos chips – Pile high on top or use as a scoop.
Out West Cowboy Steak Chili combines tender steak, pinto beans and poblano chili peppers for a hearty meal with a subtle campfire cooked taste.

Ingredients in Out West Cowboy Steak Chili

  • Chuck Roast – Chuck roast cut in cubes, pre-cut stew meat or steak works great in this chili.
  • Poblano Peppers – Poblano peppers may be called Pasilla peppers.
  • Serrano Pepper – Serrano peppers have a deeper depth of flavor than Jalapeno.
  • Onion – Sweet yellow onion.
  • Garlic – Minced garlic. I keep a jar in my refrigerator to save on time.
  • Lard – Lard or leftover bacon grease.
  • Pinto Beans – One can of pinto beans or about 1 1/2 cups pre-soaked dried pinto beans.
  • Beer – Modelo is perfect or any mild beer.
  • Liquid Smoke – Adds that campfire smokiness to this chili, making it cowboy chili.
  • Spices – Tajin Mexican seasoning, smoked paprika, chili powder, cumin, salt and sugar.
  • Salsa Verde – Use my recipe or can sub green enchilada sauce.
  • Corn Tortilla – Small corn tortilla, torn in very small pieces, adds texture and thickness.
Out West Cowboy Steak Chili combines tender steak, pinto beans and poblano chili peppers for a hearty meal with a subtle campfire cooked taste.
Print Pin

Out West Cowboy Steak Chili

Out West Cowboy Steak Chili combines tender steak, pinto beans and poblano chili peppers for a hearty meal with a subtle campfire cooked taste.
Course Main Course, Soup
Cuisine Beef, Soups, Stews, Chowders
Keyword Football Food, One Pot Meal, Steak Chili
Prep Time 20 minutes
Cook Time 2 hours
Servings 6

Ingredients

  • 3 tbsp lard or bacon grease (divided) can use vegetable oil
  • 1 yellow onion cut in half then thin sliced
  • 2 poblano peppers cut in half then thin sliced
  • 1 serrano pepper diced
  • 1 tbsp garlic minced
  • 1 tbsp Tajin Mexican Seasoning
  • 2 lb chuck roast cut in cubes
  • 1 can pinto beans or your favorite beans
  • 2 tsp liquid smoke
  • 1 can beer I used Modelo
  • 1 cup salsa verde aka green enchilada sauce
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1/4 tsp cumin
  • 1 small corn tortilla torn in very small pieces

Instructions

  • In a large soup pot, saute onion, poblano pepper, serrano pepper and garlic in 1 tbsp lard over medium high heat.
  • Remove vegetables to a small bowl and set aside.
  • Season chuck roast cubes with Tajin and sear in pot, working in batches. Making sure to brown all sides.
  • Add vegetables back to pot, along with remaining ingredients, including torn corn tortillas.
  • Simmer for about 2 hours or until beef is tender.

Related Recipes

Caramel Apple Spice Cakes

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Caramel Apple Spice Cakes, sweet, sticky caramel apple topping with a spiced apple cake are the perfect semi-homemade treat for fall.

These semi-homemade Caramel Apple Spice Cakes are an easy way to add a little something special to your box of cake mix.

Apples are the first thing I think of for fall, as I’m not a huge pumpkin spice fan. Located in Washington State where nearly 60% of the U.S. apples are grown, we have our fresh pick for the season. For this recipe I use Gala apples, but any apple will work here. Granny Smith apples are one of my favorites for baking and another great choice.

Caramel Apple Spice Cakes take about 25 minutes from start to finish. Just mix up a box of Betty Crocker Spice Cake Mix or your favorite box mix, add a teaspoon of my caramel apple topping, bake according to package directions and finish with more of my caramel apple topping.

Caramel apple topping comes together in just 5 minutes on your stove top. Diced apples coated in a cinnamon sugar mixture and sauteed in butter with a splash of cream and vanilla makes a sticky sweet topping and let’s you know that fall has arrived.

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Caramel Apple Spice Cakes

Caramel Apple Spice Cakes. sweet, sticky caramel apple topping with a spiced apple cake are perfect for fall.
Course Dessert
Cuisine Dessert
Keyword Apple Desserts, Fall Desserts, Semi-Homemade
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12

Equipment

  • Muffin tins
  • Parchment paper or muffin liners

Ingredients

  • 1 15.25 oz box Spice cake with pudding in the mix
  • 3 cups apple diced (about 4 apples)
  • 1/2 cup granulated sugar
  • 1 tsp cinnamon
  • 1/4 cup butter
  • 1 tbsp cream
  • 1/2 tsp vanilla

Instructions

  • Preheat oven to 350 degrees.
  • Mix together spice cake according to package directions.
  • Toss together diced apple, granulated sugar and cinnamon in a small bowl.
  • Melt butter in a medium sauce pan over medium heat. Add apple mixture and saute for 3-5 minutes until apples are tender. Add cream and vanilla. Remove from heat.
  • Prepare muffin tins with parchment paper or liners. Fill each muffin tin 3/4 full. Add a teaspoon of apple mixture to the top of each.
  • Bake for 15 minutes at 350 degrees, or until cooked though and edges starting to just brown.
  • Let cool, then top each with the remaining caramel apple topping.

A Dash of Cinnamon

The cinnamon sugar mixture that coats the apples in this recipe transform plain old apples into fall flavored apples. Cinnamon comes from the bark of trees in the genus Cinnamomum. It dates back to 2000 BC and has been used to treat coughs, sore throats and arthritis. Today it is known to be an antioxidant and anti-inflammatory and can be found in several different grades ranging in quality. I like to keep my package of cinnamon sticks tightly sealed to maintain the freshness and flavor.

Similar Recipes

  • A perfect twist on the traditional, this Pumpkin Cream Pie with Chili Lime Pepitas combines layers of pumpkin and whipped cream over a graham cracker crust.
  • People wait all year for the fall flavors of pumpkin spice and it’s so easy to turn your favorite cinnamon rolls into pumpkin cinnamon rolls!
  • Peaches coated in apple bourbon glaze in all butter pie crust

Chorizo-Corn Empanadas

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Chorizo-Corn Empanadas are savory hand pies made with a masa harina flour blend and filled with cheese, spicy ground chorizo and sweet corn.

The melty Monterrey Jack cheese pull makes these flavorful empanadas fun to eat. You get the earthy spice of the chorizo, the sweet burst of fresh corn and creamy cheese all packed into a fluffy corn crust. These festive hand held pies are the perfect size for dipping into a creamy cilantro lime sauce.

Let’s talk about chorizo. There are many different kinds of chorizo. This recipe calls for chorizo that has the appearance of the ground beef you would find in the meat department of your grocery store. It’s flavored with a variety of Mexican spices like chilies, oregano, cumin and garlic. My favorite is made by a local company called Hempler’s and can be found at most local grocery stores.

Before I knew much about chorizo, I tried using the kind that comes in a tube. It’s what I thought chorizo was, boy was I wrong. It’s very different from the fresh ground chorizo. After placing the tube contents in my sauté pan, there was not much substance left at all, just a lot of grease. This kind of chorizo will not work in this recipe.

Ingredients in Chorizo-Corn Empanadas

  • Chorizo – Hempler’s Chorizo is my favorite, please don’t buy the greasy chorizo in a tube.
  • Corn – Fresh corn cut off the cob.
  • Cheese – Creamy, Monterrey Jack cheese is perfect for that must have cheese pull.
  • Masa Harina – Masa Harina is similar to corn meal, but finer in texture, providing a fluffy corn crust.
  • Onion – Sweet, yellow onion, like Walla Walla or Vidalia.
  • Lard – I save my bacon grease and use that or you can buy lard at the grocery in the Mexican aisle.
  • Eggs – Always use farm fresh if you can.
  • Pantry Items – Flour, I prefer unbleached, sugar and salt.

Cilantro Lime Crema

These savory empanadas taste delicious when dipped in Cilantro Lime Crema. It’s an easy 3 ingredient sauce that pairs perfectly with the spicy chorizo filling. Mexican crema can be found in most grocery stores and is a little sweeter than sour cream. If you can’t find Mexican crema, just use sour cream.

Related Recipes

Chorizo-Corn Empanadas are savory hand pies made with a masa harina flour blend and filled with cheese, spicy ground chorizo and sweet corn.

Chorizo Corn Empanadas

Chorizo-Corn Empanadas are savory hand pies made with a masa harina flour blend and filled with cheese, spicy ground chorizo and sweet corn.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 10 mins
Course Appetizer, Main Course
Cuisine Mexican
Servings 10 large

Ingredients
  

Empanada Dough

  • 4 cups flour unbleached
  • 1 1/2 cup masa corn flour – masa harina
  • 4 tsp. sugar
  • 1 tsp. salt
  • 4 large eggs
  • 6 tbsp. lard or leftover bacon grease

Empanada Filling

  • 1/2 yellow onion diced
  • 16 oz. chorizo ground
  • 4 ears corn cut off the cob
  • 8 oz. Monterrey Jack cheese grated

Cilantro Lime Crema

  • 1 cup Mexican crema or sour cream
  • 1 lime juiced and zested
  • 1/4 cup cilantro minced

Other

  • avocado oil for frying

Instructions
 

Empanada Dough

  • Combine flour, masa harina, sugar and salt in your stand mixing bowl, add eggs and lard, mix on medium until soft dough forms.
  • Remove dough to a floured surface and form into a ball. Wrap in plastic wrap. Refrigerate while you make the filling.

Empanada Filling

  • Sauté onion in a pan over medium high heat until just softened. Push onion out to side of pan and add ground chorizo. Cook chorizo until browned.
  • Add corn to chorizo mixture and cook an additional 2 minutes. Remove from heat.

Forming the Empanadas

  • Remove empanada dough from the refrigerator. Roll out on a floured surface, about 1/4 inch thickness. Using a small bowl or plate that's about 5 inches in diameter, press down on dough to create small circles. You should get about 10 circles. It's a soft, sticky dough, make sure you have flour on hand.
  • Place a small mound of filling, about a heaping tbsp. plus more if needed and about one tbsp. of cheese in the middle of one half of the circle, leaving room around the edges.
  • Fold dough circle in half, pressing around the edges to seal. Use fork tines on edges to crimp it sealed. Repeat with remaining ingredients. You may have some filling mixture left over, which you can use to serve along side or save for another use.
  • Fill a deep, wide edged frying pan with avocado oil or other high heat oil about 2 to 2 1/2 inches deep and heat at medium high. Test oil temperature by dropping a small piece of leftover dough in and seeing if it sizzles. Fry empanadas, two at a time, flipping once until golden brown on each side. Remove to a wire rack and season with salt.
  • Empanadas can be eaten right away or let cool and place in freezer bags for re-heating later. They re-heat very well in an air fryer.

Cilantro Lime Crema

  • Combine all ingredients together. Serve along side empanadas.
Keyword hand pies, Savory Hand Pies

Bright & Citrusy Lemon Zucchini Scones

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Bright and Citrusy Lemon Zucchini Scones are made bakery style with plenty of shredded zucchini and a sweet lemon zest glaze.

These sweet and savory scones are easy to whip up for breakfast. They are packed full of real lemon and zucchini, but what really makes them special is the lemon zest glaze. A very simple blend of powdered sugar, lemon juice and lemon zest makes for a beautiful glaze and the perfect sweetness.

These scones are a great way to use up the garden fresh zucchini. I know every year I try to plant less and less zucchini plants, but even with only one plant this year, I have an abundance of zucchini. The ever producing plant. I like to use my bigger coarse grater when preparing the zucchini for this recipe. That way there is noticeable zucchini in every bite and the beautiful green color really stands out.

When combining the dough ingredients, try not to over work. You want to mix until just combined. When forming into a flat circle, try to just barely pat it together. This will keep your scones nice and fluffy. No dense hockey pucks here! Let them cool before drizzling on the lemon zest glaze, otherwise it will slide right off.

Ingredients in Bright & Citrusy Lemon Zucchini Scones

  • Zucchini – I like to use a large grate for bigger pieces of zucchini.
  • Lemon – Two fresh, thick skinned lemons for zesting and juice.
  • Cream – Heavy cream also known as whipping cream.
  • Egg – Farm fresh eggs if possible for best flavor.
  • Butter – One stick of real butter straight out of the refrigerator and grated.
  • Pantry Items – Flour, I like unbleached, sugar, baking powder, salt, powdered sugar.

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Bright and Citrusy Lemon Zucchini Scones are made bakery style with plenty of shredded zucchini and a sweet lemon zest glaze.

Bright & Citrusy Lemon Zucchini Scones

Bright and Citrusy Lemon Zucchini Scones are made bakery style with plenty of shredded zucchini and a sweet lemon zest glaze.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine Breakfast
Servings 8

Ingredients
  

Lemon Zucchini Scones

  • 2 cups flour
  • 1/2 cup sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup butter
  • 1 large lemon zested
  • 1 cup zucchini shredded
  • 1/2 cup cream
  • 1 large egg whisked

Lemon Zest Glaze

  • 1 cup powdered sugar
  • 1 large lemon juiced and zested

Instructions
 

Lemon Zucchini Scones

  • Preheat oven to 400 degrees. Prepare a sheet pan by lining with parchment paper.
  • Combine flour, sugar, baking powder and salt. Grate in 1/2 cup butter (1 stick) and crumble together with flour mixture. Using your hands, crumble in lemon zest and zucchini.
  • Add cream and whisked egg, blend until dough forms together.
  • Form dough into a semi flat circle about the size of a dinner plate. Cut into 8 equal pie shapes. Place on parchment lined sheet pan. Bake for about 20 minutes at 400 degrees.
  • Remove from oven and let cool completely. Drizzle with lemon zest glaze.

Lemon Zest Glaze

  • Add a little lemon juice at a time to powdered sugar while stirring with a whisk until creamy. Stir in lemon zest.

Mexican Crab Cakes with Serrano Cream

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Mexican Crab Cakes with Serrano Cream use rich, buttery, Dungeness crab and just enough Panko with a creamy serrano cilantro lime sauce.

Crab cakes are so versatile. Pairing crab with end of summer vegetables like corn and zucchini makes for a seasonal favorite. I tend to pick up on the Mexican inspired flavor with almost every dish I make. I like the bright, colorful ingredients and love the spice.

This recipe calls for Dungeness crab, local to the Pacific Northwest. It’s a rich, buttery, dense meat. I have been known to eat an entire bowl of shelled Dungeness crab all to myself. It’s memories for me. We would spend the weekends crabbing and fishing in the San Juan Islands. Bringing home our catch, there were crab to shell and fish to fillet. My love for seafood started young and continues into my passion for cooking and sharing recipes with you.

Ingredients in Mexican Crab Cakes with Serrano Cream

  • Dungeness Crab – Rich, buttery crab shelled and all juices gently squeezed out.
  • Corn on the Cob – Yellow for color, cut off the cob.
  • Zucchini – Small fresh zucchini.
  • Panko Bread Crumbs – Plain Panko bread crumbs are light and crispy.
  • Red Bell Pepper – Adds that little bit of texture and color.
  • Celery – Fine diced celery adds a fresh flavor.
  • Green Onion – a.k.a. scallions
  • Garlic – I keep a bottle of minced garlic in my refrigerator.
  • Serrano Pepper – Serrano has a similar heat to jalapeno, but more flavor.
  • Sour Cream – Either sour cream or Mexican Crema would work.
  • Cilantro – Fresh cilantro.
  • Lime – Fresh squeezable lime.
  • Avocado – Just ripe and ready to slice.
  • Spices – Chipotle powder, salt and pepper
  • Pantry Items – Agave nectar, mayonnaise, avocado oil
Mexican Crab Cakes with Serrano Cream use rich, buttery, Dungeness crab and just enough Panko with a creamy serrano cilantro lime sauce.

Related Recipes

Mexican Crab Cakes with Serrano Cream use rich, buttery, Dungeness crab and just enough Panko with a creamy serrano cilantro lime sauce.

Mexican Crab Cakes with Serrano Cream

Mexican Crab Cakes with Serrano Cream use rich, buttery, Dungeness crab and just enough Panko with a creamy serrano cilantro lime sauce.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Resting time 1 hr
Course Appetizer, Main Course
Cuisine Mexican, PNW
Servings 4 crab cakes

Ingredients
  

  • 1/2 lb. Dungeness lump crab meat
  • 1/2 cup mayonnaise
  • 1/2 cup Panko bread crumbs
  • 1 tsp green onion minced
  • 1/4 cup red bell pepper diced
  • 1/8 cup celery minced
  • 1/4 tsp minced garlic
  • salt and pepper
  • 1 1/2 tbsp. butter
  • 1 tbsp. avocado oil

Serrano Cream

  • 1/2 cup sour cream
  • 1 serrano pepper diced
  • 1/4 cup fresh cilantro
  • 1 tsp. minced garlic
  • 1 lime juiced and zested
  • 1 tsp. agave nectar

Garnish

  • 1 ear yellow corn cut off the cob
  • 1 cup zucchini diced
  • 1 pinch chipotle or cayenne powder
  • 1/2 tbsp. avocado oil
  • salt and pepper
  • 1 tbsp. fresh cilantro chopped
  • 1/2 avocado sliced

Instructions
 

Crab Cakes

  • Gather lump crab meat in a paper towel and squeeze out excess moisture. Place lump crab meat in a mixing bowl with mayonnaise, Panko bread crumbs and green onion.
  • Sauté red bell pepper, celery and garlic in 1/2 tbsp. butter over medium high heat for about 1 minute, until just softened. Remove from heat and let cool, then add to lump crab mixture. Season with salt and pepper.
  • Gently combine ingredients, making sure not to over mix. You want the lump crab to remain in lump form. When combined, form into 4 even patties. Place on a plate, cover with saran wrap and refrigerate at least an hour, preferably overnight.
  • When ready to cook, pre-heat oven to 350 degrees. Remove crab cakes from refrigerator and let rest while you heat your sauté pan to medium high. Add avocado oil to pan and let warm. Place crab cakes in pan and brown for about 2 1/2 minutes on each side, adding remaining 1 tbsp. butter to pan after flipping to second side. Remove from sauté pan, place on sheet pan and bake in oven for about 5 minutes while you make serrano cream and garnish.

Serrano Cream

  • Add all ingredients to a blender and blend until smooth and creamy.

Garnish

  • Sauté zucchini and corn in avocado oil a small pan over medium high heat for about 1-2 minutes. Remove from heat, season with salt, pepper and chipotle powder. Toss in cilantro.
  • Plate crab cakes over a spoonful of Serrano Cream with garnish of zucchini and corn on top. Place sliced avocado on top of that.
Keyword Crispy Crab Cakes, Dungeness crab, Easy Crab Cakes

Chipotle Cherry Spare Ribs

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Sweet and smoky Chipotle Cherry Spare Ribs are slow cooked with a dry rub, then finished in the most delicious farm fresh cherry sauce.

Spare ribs are meatier than baby back ribs and really hold up to the rich chipotle cherry BBQ sauce.  If you’re looking at the list of ingredients, don’t get discouraged!  Making your own BBQ sauce is really simple and can be saved in your refrigerator for at least a week.

I use fresh picked, dark red cherries from my farm to create a rich, smoky BBQ sauce that’s perfect for slathering over meaty spare ribs. If you don’t have access to farm fresh cherries, just grab a package from the produce section of your grocery or even use frozen cherries that have been thawed. Once you have all the ingredients gathered, this sauce takes only 15 minutes to make and gets its smooth texture from an immersion blender or upright blender.

Ingredients in Chipotle Cherry Spare Ribs

  • Spare Ribs – A little meatier than baby back ribs, make sure to remove the membrane on the back.
  • Dijon Mustard –My ‘secret ingredient’ for making ribs stay nice and juicy.
  • Cherries – Dark red cherries, pitted and stems removed.
  • Chipotle in Adobo Sauce – A little can found in the Mexican aisle of your grocery.
  • Crushed Tomatoes – Cento or any brand using San Marzano tomatoes.
  • Yellow Onion – Sweet yellow onion, like Walla Walla.
  • Spices – Smoked paprika, garlic powder, onion powder, cayenne pepper & dry yellow mustard.
  • Pantry Items – Brown sugar, molasses, minced garlic, Worcestershire sauce, balsamic vinegar, butter, salt and pepper.

Make your meal complete with all the perfect sides. Mexican Street Corn Pasta Salad is packed full of flavor with fresh corn and cherry tomatoes in a zesty mayonnaise dressing. Spicy Dill Pickle Potato Salad with Bacon is a favorite among all the dill pickle lovers out there. Serrano & Potato Gratin is a leading Pinterest recipe and pairs perfect with ribs.

Related Recipes

Sweet and smoky Chipotle Cherry Spare Ribs are slow cooked with a dry rub, then finished in the most delicious farm fresh cherry sauce.

Chipotle Cherry Spare Ribs

Sweet and smoky Chipotle Cherry Spare Ribs are slow cooked with a dry rub, then finished in the most delicious farm fresh cherry sauce.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 3 hrs
Course Dinner, Main Course
Cuisine American, Farm to Table

Ingredients
  

  • 1 large rack spare ribs
  • 6 oz. Dijon mustard
  • 2 tbsp. smoked paprika
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tsp. cayenne pepper
  • 1/2 cup brown sugar
  • 1 tsp. salt
  • 1 tsp. pepper

Chipotle Cherry BBQ Sauce

  • 1 tsp. butter
  • 1/2 cup yellow onion chopped
  • 1 tsp. garlic minced
  • 2 cups dark red cherries pitted
  • 1 cup crushed tomatoes such as Cento
  • 1 tbsp. molasses
  • 1 1/2 cup dark brown sugar
  • 1 tbsp. Worcestershire sauce
  • 1/4 cup balsamic vinegar
  • 1 tbsp. dry yellow mustard
  • 1 tsp. onion powder
  • 1 tbsp. chipotle in adobo sauce

Instructions
 

  • Preheat oven to 450 degrees.
  • Remove membrane from back side of spare ribs.
  • Rub both sides of spare ribs with Dijon mustard.
  • In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, brown sugar, salt and pepper.
  • Rub mixture over both sides of spare ribs.
  • Place spare ribs, meat side up, in a sheet pan. Cover with foil. Place in preheated oven. Reduce heat to 225 degrees. Cook for about 3 hours, more or less depending on the thickness of your spare ribs. Remove from oven, slather Chipotle Cherry BBQ Sauce over spare ribs and broil until bubbly, about 5 minutes. Remove from oven, let rest, then enjoy!

Chipotle Cherry BBQ Sauce

  • Sauté onion and garlic in butter over medium heat.
  • Add remaining ingredients, reduce heat to low and simmer for 15 minutes.
  • Using an immersion blender, blend until smooth.