MOST REQUESTED RECIPES OF ALL TIME | TOP 5 EASY FAVORITES | WHAT’S FOR DINNER?
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1:21 Pork Chops in Skillet Cream Sauce
By Faith and Flour
2 tbs Butter
3-4 Center Cut Pork Chops
2 tbs Orange Marmalade (Peach or Apricot Preserves can be substituted)
1-2 tbs Dijon Mustard
8oz Heavy Cream
Season pork with salt and pepper.
Sauté the pork in butter on med/high heat until browned on both sides. Remove the pork to a plate, lower the heat and add the orange marmalade and mustard to the pan. Stir and scrape up any brown bits. Stir in the cream and mix well. Increase the heat to medium and bring the sauce to a simmer. Return the pork and it’s juices to the pan. Allow the pork to simmer in the sauce for 8-10 minutes or until the pork has reached an internal temperature of 145 degrees F.
Serve over rice and enjoy!

4:33 Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers:

7:49 White Fish with Fire Roasted Tomatoes & Capers
1 large Onion, chopped
1-2 cloves Garlic, minced
1-2 tbsp Capers, drained
1 (14.5oz) can Fire Roasted, chopped Tomatoes
3-4 White Fish Filets (I used Barramundi)
In a large skillet, sauté onion in olive oil or butter until translucent and slightly golden. Add garlic and cook for 1 minute. Add the capers and tomatoes. Stir well to combine and bring to a simmer over medium/high heat. Tuck the fish filets into the sauce, covering and immersing in the sauce to cover as much as possible. Cook over medium heat for 8-10 minutes, turning halfway through or until fish is cooked through. Serve over rice and enjoy!

Gluten Free Flour Blend:
Brown Rice Flour 2 parts (600g)
Potato Starch 2/3 part (200g)
Tapioca Flour 1/3 part (100g)

12:46 Healthy Morning Muffins
(adapted from a Martha Stewart Recipe)
1 1/4 cup gluten-free flour blend
1/2 cup brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 cup gluten free rolled oats
1/2 cup raisins
3 Tbs olive oil
1 egg
2/3 cup whole milk
4 medium carrots, grated (about 2 cups)
1 medium ripe banana
Preheat oven to 400 degrees F. In a large bowl, whisk together the Gluten-Free Flour Blend, brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Stir in the oats and raisins. Add the oil, egg, milk, carrots and banana and stir until combined. Divide batter into 12 muffin cups. Bake for 23-25 minutes. Allow the muffins to cool for 10 minutes.

15:16 Oat & Chip Cookies Recipe
by Faith and Flour
1 cup Butter, softened
1 cup Brown Sugar
1/2 cup Sugar
2 large Eggs
1 tsp Almond Extract
2 cups Rolled Oats (or GF Oats)
2 cups Flour (or GF Flour Blend)
1 tsp Baking Soda
1 tsp Salt
2 cup Dark Chocolate Chips
Preheat oven to 325 degrees F.
With an electric mixer, cream butter and sugars. Add egg and almond extract. Blend until smooth and creamy.
In a separate bowl, combine the oats, flour, baking soda and salt. Stir until well combined.
Add to the butter mixture. Mix until just combined & stir in the chocolate chips.
Drop the batter by rounded tablespoons onto a cookie sheet lined with parchment paper.
Bake for 15 minutes or until cookies are light golden brown.

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