4 pork loin chops (each 3 oz)
1/4 cup almond flour
1 tbsp tapioca flour
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1 pinch salt
2 tbsps olive oil
Pound each pork chop to about 1/4 inch thickness. Set aside.
Combine the almond flour, tapioca flour, cayenne pepper, oregano and salt in a pie plate. Beat the eggs in another pie plate.
Heat the olive oil in a large skillet over medium heat. Press the pork chops into the almond flour mixture, then dip into eggs. Shake off excess and the dip again in almond flour mixture and beaten eggs.
Place two pork chops in a heated skillet and cook for 2-3 minutes per side or until golden. Transfer to a paper towel-lined plate. Repeat with remaining pork chops.
Divide the schnitzels among plates, garnish with lemon wedgies and serve with your favorite salad.
(1) 15oz can Chick Peas
1 tsp Garlic Powder
½ tsp Cayenne Pepper
1 tsp Chili Powder
¼ tsp Cumin
½ tsp Salt
1 tsp Paprika
2 tbsp Olive Oil
Preheat oven to 400 degrees fahrenheit.
Rinse and drain chick peas throughly.
Lay them out to dry on a towel and gently pat them until they are completely dry.
In a bowl, mix all of the spices together; set aside.
Put the dried chick peas in a bowl and toss with olive oil.
Pour spice mixture over and toss until everything is coated.
Lay out on a baking sheet line with parchment, and bake for about 30-40 mins or until crispy and crunchy.
1 ½ Tbs packed light brown sugar
Rounded ¼ tsp cayenne
Rounded ¼ tsp freshly ground black pepper
1 lb thick-cut bacon (about 12 slices)
Position an oven rack in the middle position, and preheat the oven to 350 degrees Fahrenheit.
In a small bowl, stir together the brown sugar, cayenne, and black pepper.
Arrange the bacon slices in 1 layer—not overlapping—on a rimmed baking sheet lined with aluminum foil.
Bake the bacon for 20 minutes. Turn the slices over, and sprinkle them evenly with the spiced sugar. Continue baking until the bacon is crisp and deep golden, about 20-35 minutes more, checking every 5 minutes. Transfer to paper towels to drain before serving.
4 tablespoons Ancho chili powder
2 tablespoons ground cumin
4 teaspoons cornstarch
4 teaspoons kosher salt
3 teaspoons smoked paprika or sweet paprika
2 teaspoons ground coriander
1 1/2 teaspoons ground cayenne pepper
1/2 teaspoon garlic powder
Combine all ingredients in a jar. Place the lid on the jar and shake to combine. Store in an airtight container in your pantry for up to 6 months.
To Make Tacos:
Brown 1 pound of ground meat, drain grease.
Stir in 2 tablespoons of taco mix, and 1/2 to 1 cup of water. Let simmer 10 minutes.