To My Followers….

Facebook is not allowing business-related posts to its timelines.  I therefore am abandoning this blog and switching to Facebook and Instagram only.  Same attention to healthy foods and recipes!!

So look for me on INSTAGRAM and/or FACEBOOK:  Follow me at RedFox Dinners

(I have pages for foods made for clients, also.)

See you there!!!


Pork Loin Chops with Corn Relish

Looking for a little more protein with your vegetables?  Let’s add some lean meat.  Pork LOIN chops are leaner than skinless chicken thighs. (Surprised me, too!)


So, I don’t think you can beat fresh corn while it’s in season; you’ll see a lot of it here. And roasted or grilled?  YUM!

Grill your corn while you grill your chops, saving time. Or pan-sear the chops while the corn is roasting in the oven at 375 degrees (spray ears with Pam!).

For two people, you will need:

  • 2 pork loin chops, bone-in or out!
  • 1 green tomato
  • 1 large yellow peach (yes, it’s a surprise!), cut into 1/2 inch cubes
  • fresh corn kernels cut from 2 roasted or grilled ears
  • a bit of red bell pepper is nice here, too (optional)
  • salt & pepper
  • 2 TBL. olive oil
  • 1 TBL freshly chopped parsley
  • 2 TBL. red wine vinegar
  • 1 tsp. chopped fresh thyme

As mentioned above, prepare your chops and corn.  While they’re cooking, chop the tomato and toss it together with the peaches, oil, parsley, vinegar, thyme, salt and pepper. Cut the kernels from the ears of corn when cool enough to handle. Add the kernels to the tomato-peach mixture.

Plate your chops and serve with the corn relish on one side.  A pretty plate and full of healthy goodness!

‘Til next time…CHEERS!!!

Marinated Vegetable Salad

Hey, how are you doing with your pre- and probiotics?  I’m finding it challenging–in a good way.  Trying to find recipes to make for my clients that give them the same benefits I want in my meals is a bit of work sometimes.  But I’m feeling and looking better, and my clients love their food!!

(I think you call that a win-win?)


Today’s offering is full of everything good, including protein, pickling probiotics from the olives, and lots of other just plain good veggies!

For a salad for two people you will need:

  • 1 15oz can chickpeas, rinsed and drained
  • 1/2 cup broccoli florets-separate them into small flowers so they go further
  • 1/3 cup red onion, sliced
  • 1/3 cup red bell pepper, diced
  • 1/2 carrot, peeled and sliced
  • about 12 pitted kalamata olives, halved
  • 2 Tbl. crumbled feta cheese

And for the dressing (super!):

  • 2 Tbl. red wine vinegar
  • 2 Tbl. olive oil
  • 1 Tbl. fresh parsley, minced
  • 1/3 Tbl. Dijon mustard
  • 1/2 tsp. dried Italian seasoning (rub it between your fingers to release the oils)
  • 1/8 tsp. granulated garlic
  • 1/8 tsp. kosher salt
  • a good shake of red pepper flakes

—>> Whisk together ingredients for the dressing in a bowl.

Combine chickpeas, vegetables, and olives in a large bowl. Toss to coat with the dressing. Cover and marinate in the refrigerator for 30 minutes to overnight, tossing occasionally. Garnish each serving with the feta cheese.



Asian Black Rice and Veggie Salad with Korean Gochujang Vinaigrette

This salad is a so full of flavor!  And it’s good for your gut! The black forbidden rice is beautiful and the grains don’t stick to each other! The green veggies, including that all-important asparagus, are blanched for about three minutes in boiling water and chilled quickly in ice water. This keeps them green and slightly crunchy! And the vinaigrette has two important ingredients for us to use as often as we can:  vinegar and gochujang (fermented chili paste).  The latter should be available for you in about any grocery store now, since Asian flavors are a booming trend! Just look in the international section.

20180707_105342.jpgFor the salad for two people, you will need:

  • 1/2 cup black rice (often called forbidden rice since it was reserved for the Chinese     emperor to preserve his health)
  • chicken broth instead of the water listed in the package directions
  • 1/2 cup snap peas (be sure to pull the string at the end of each pod to remove the string, which makes it rather difficult to eat!)
  • 1/2 lb. asparagus, cut into 1-inch pieces
  • 2 red radishes, thinly sliced (or try some sliced daikon radish!)
  • 1/2 carrot, julienned or sliced thinly
  • 2 small scallions, thinly sliced
  • 1 Tbl. toasted sesame seeds (c’mon, toast them! The flavor is remarkably different!)

For the gochujang dressing, you will need:

  • 1 large clove garlic, minced and smashed with kosher salt (rub the side of your chef’s knife over the salt and garlic until it is pasty)
  • 2 Tbl. rice vinegar
  • 1/4 tsp. or more of Gochujang paste. try a small amount first, then increase if you wish. It is very powerful.
  • 1Tbl. Asian sesame oil (regular oil here will disappoint you!)
  • 1Tbl. soy sauce
  • 1 tsp honey
  • 1/2 tsp. grated fresh ginger  Taste the dressing here and adjust to your liking.

Pre-cook the rice according to package directions and cool.

Make the dressing by whisking all prepared ingredients together in a bowl.

Blanche the snap peas and asparagus. Cool in ice water. Drain

Slice remaining veggies.

Place all listed ingredients in a bowl and toss with the dressing. Serve in white bowls or plates, if you can–the contrast in colors is stunning! Sprinkle with the toasted sesame seeds and serve!

This salad is great as an entrée, also,  with everything kept room temp or warm and topped with slices of heated rotisserie chicken!

‘Til next time………..CHEERS!!




My daughter’s 4th of July steak salad

20180703_183710 Heidi and I have dinner together on Tuesday evenings, switching . This week it was her turn She served a gem of a healthy steak salad I must say!  I contributed only the Mexican corn.

As you can see from the photo it was a mixture of many wonderful vegetables and strips of seasoned steak:

Red leaf lettuce, radishes, red bell pepper, chunks of avocado, black beans and Mexican-seasoned corn, grape Klamata tomatoes, chopped scallions, feta and parsley.

Then she topped it all off with a homemade red  wine vinaigrette featuring Dijon mustard.

We always have fun exploring new recipes and trying new tastes. This evening was no exception!!


My Daughter’s 4th of July Steak Salad !!


My daughter and I have dinner together on Tuesday evenings, switching kitchens. This week, it was her turn and she turned out a gem of a steak salad dinner! I contributed only the Mexican-seasoned roasted corn.

As you can see from the photo, many wonderful vegetables accompanied the strips of seasoned steak:

red leaf lettuce and radishes

Mexican corn and black beans

chunks of avocado and red bell pepper

feta and parsley.

Then she topped it all off with a homemade red wine vinaigrette featuring Dijon mustard.  You can imagine how that made the steak pop!

We always enjoy trying new tastes and exploring recipes. This evening was no exception!

Thanks, dear daughter!




Chicken Curry over Rice

Today I’m working with a recipe I made for clients last week.  I try to do healthy dishes for those who will have them!!!

IMG_20180626_174821_425 (1)

This is a bright, colorful dish with lots of healthy going on. (Don’t cut off the stalks on the broccoli! The great fiber in there is something your “good bugs” crave!)

And the recipe’s fast: 30 min.

For 2 people, you will need:

  • about 3/4 lb. boneless, skinless chicken thighs (or about 4 medium), cut into 1-inch pieces  (I kept mine whole and it took about 10 minutes longer to realize the dish)
  • 1 tsp. curry powder (or more if you crave the taste!)
  • 1/4 tsp. kosher salt
  • a couple of shakes of cayenne pepper
  • 1 TBL. olive oil
  • 1 medium head of broccoli cut into florets (remember to save the stalks!)
  • 1/2 cup of vertically sliced red onion
  • 1/2 cup each of red and yellow bell peppers, seeded and cut into strips
  • 1 or 2 garlic cloves, minced (amount depends on your taste)
  • 1/2 cup chicken stock
  • 1 TBL, fresh lime juice
  • 1 tsp. soy sauce
  • 1 cup cooked brown rice (I used a black barley-brown rice blend from Wegman’s)

Pre-cook the rice according to the package directions while you are preparing the other ingredients.

Toss together the chicken, curry powder, salt, and cayenne in a bowl.

In a nonstick skillet, heat the oil over medium-high. Add the chicken and cook through for about 6 minutes. With tongs, transfer the chicken to a bowl.

To the skillet, add the broccoli, onions, peppers and garlic. Cook and stir constantly for 2 minutes.

Add chicken stock; cover and cook until broccoli is crisp-tender, about 4 minutes–keep it green!

Add chicken, lime juice, and soy sauce; stir until heated through, about 1 minute.

Place rice onto a plate or bowl, top with chicken mixture and voila: instant healthy! CHEERS!