Potato, Cottage cheese, cheese paratha

Minced beef, filled with cheese, wrapped in bacon, covered in bbq sauce

Super yummy and nutritious. Paired with an avocado dressing.

Link : https://www.mydiabeticplate.com/feta-zucchini-fritters/

Turned out so delicate and perfectly balanced, I'm not much of a baker so very proud of this one!

Pan seared sesame seed crusted tuna topped with green onion and tempura crumble, eel sauce,Sriracha, wasabi coulis, pickled ginger, and seaweed salad.

Haven’t really done too much with desserts and wanted to challenge myself.

Cocoa dusted cheesecake paired with raspberry sorbet and whipped cream from scratch. Scattered honey granola and fresh raspberries , garnished with fresh mint.

Gluten free salmon cakes with a homemade sauce, over arugula salad pickled red onions with a fried egg.

Twice baked potatoes and corn on the coo.

Mojo Pork Chops With Fresh Mango Salsa

https://pauliesaucerecipes.com/post/mojo-pork-chops-with-fresh-mango-salsa/

 Ingredients for Mango Salsa

• 2 red bell peppers, chopped
• 3 ripe mangos, diced
• ½–1 red onion, chopped
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• ½ tablespoon extra virgin olive oil
• Salt and pepper, to taste
• 1 jalapeño, deseeded and deveined

Ingredients for Mojo Marinade & Pork

• 1 ½ cups extra virgin olive oil
• Juice of 1 large orange
• 1 large orange, sliced
• 4–5 garlic cloves, minced
• ½ tablespoon Italian herb seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3–4 rosemary sprigs
• 2 bone-in pork chops
  

Directions:

Prepare the Mango Salsa: First, begin by chopping all the salsa ingredients into similar bite-sized pieces. This ensures each spoonful has a balanced mix of flavors. Next, combine bell peppers, mangos, red onion, cilantro, lime juice, olive oil, jalapeño, salt, and pepper in a bowl. Then, mix everything together and refrigerate until serving. The longer the salsa sits, the more vibrant and flavorful it becomes.

Marinate the Pork Chops: Meanwhile, in a large mixing bowl, whisk together olive oil, orange juice, minced garlic, Italian herb seasoning, salt, and pepper. After that, pour the marinade over the pork chops in a shallow dish. Keep in mind, the chops should be covered only halfway with oil—not fully submerged. To add extra flavor, tuck orange slices and rosemary sprigs between the chops. Allow the pork to marinate for 3–6 hours, flipping halfway through to ensure even flavor distribution.

Grill the Pork Chops: When ready to cook, remove the pork chops from the marinade and gently pat them dry with paper towels. Do not scrape them clean—any remaining marinade enhances the flavor. Next, season both sides with a light sprinkle of salt and pepper. Grill the pork chops over medium heat, flipping every 90 seconds, until they reach an internal temperature of 145°F (63°C).

Rest and Serve: Once cooked, transfer the pork chops to a plate and let them rest for 10 minutes. Finally, slice the pork chops and generously spoon the chilled mango salsa on top before serving.

Was delicious, but I am definitely bias!