- pork tenderloin (size of your choice)
- salt 1/2 teaspoon.
- pepper, 1/2 teaspoon.
- chili powder, 1 tablespoon.
- garlic powder, 1/2 teaspoon.
- cumin, 1 teaspoon.
- red pepper flakes, 1 teaspoon.
- paprika, 1 teaspoon.
- guava paste, couple of ounces. (1/5 of the can)
- garlic, one minced clove.
- ketchup, 1 tablespoon.
- water, 1 cup.
- teriyaki sauce or soy sauce, 1 tablespoon.
- worcestershire sauce, dash.
- juice of one lime.
- begin by heating your grill or grill pan to a medium-high temperature.
- pat the pork tenderloin dry. mix the salt, pepper, chili powder, garlic powder, cumin and red pepper flakes together and then rub the mixture onto the pork.
3. oil down the pan or grill with vegetable oil on a paper towel.
4. drop the pork tenderloin on to the grill or grill pan. you want to make sure that you hear a strong sizzle. cook each side of the tenderloin for about 5 minutes.
5.in the meantime, begin heating a small saucepan to medium-high heat.
6. add the minced garlic clove into the sauce pan and let it begin to break down. I used a frozen cube of crushed garlic because it’s easy.
7. after one minute, add guava paste and the water. turn up the heat a little bit to a higher temperature so that it can begin to boil.
8. after the guava paste begins to cook down and liquefy, add the teriyaki sauce, worcestershire sauce, ketchup and lime juice.
9. continue to cook the sauce, stirring with a whisk. let the mixture boil until you can tell it has reached a thick consistency. add salt to the taste
10. once the tenderloin is finished cooking, let the meat rest on a plate and cover with foil. after about 3 minutes, slice the tenderloin on a cutting board. top with the spicy guava sauce.
11. you can add more spice to the sauce if you prefer, but the red pepper flakes on the tenderloin add a pretty nice kick. enjoy! I served mine with pineapple and watermelon to bounce off of the guava in the sauce and some asparagus because it sounded yummy!
after several weeks of traveling non stop, my husband and i are home for a while and it feels great! i love having my kitchen and being able to cook dinner for us. inspired by my mother in law’s amazing ahi tuna, i decided to try making a shrimp ceviche of sorts. however, in my version, the shrimp is cooked. this is a great dish to serve at a party or as an appetizer. it takes just a few minutes and will impress any guest. enjoy!
Ingredients (serves 2)
- 1 cup sour cream.
- 2-3 Serrano peppers with the seeds and insides removed, diced.
- 1 avocado, halved and cubed.
- lime juice.
- few dashes of hot sauce (I used Sontava).
- salt .
- 2-3 cups peeled, deveined shrimp (I used frozen baby shrimp).
- taco seasoning.***
- tortilla chips.
***my homemade taco seasoning consists of chili powder, cumin, paprika, cayenne pepper, oregano, red pepper flakes, salt and pepper.
for the Serrano cream sauce:
- combine 1 cup sour cream, half of an avocado, few dashes of hot sauce, 1 diced Serrano pepper (seeds removed), pinch of salt, pinch of pepper and juice of one lime in a blender and blend until smooth. I use the ninja blender and love it!
- place in a squeeze/ squirt bottle and store in the refrigerator.
ps- we use this sauce on tacos, sandwiches, tostadas, etc. it’s delicious!!
for the shrimp ceviche:
- if the shrimp needs to be thawed, place in a strainer and run water over it for 2 minutes. it should be ready to use by then.
- in a small skillet, begin cooking the peeled, deveined and tailless baby shrimp in a teaspoon of olive oil. I used frozen shrimp because it is easy to store.
- after 1 minute, add a few teaspoons of the homemade taco seasoning to the shrimp. add several teaspoons of water and let the mixture simmer until some of the liquid has evaporated. (about 2-3 minutes)
- remove shrimp from the heat and let it cool down.
- in the meantime, take the other half of the avocado and cube it into small, bite size pieces. Add it to a bowl. to that bowl, add a teaspoon of chopped cilantro, 1 seeded and diced serrano pepper and about a handful of chopped scallions.
- when the shrimp has cooled, quarter each piece and toss into the avocado mix.
- next add several tablespoons of the Serrano cream sauce and stir.
- top with a drizzle of more sauce, a few more scallions and serve with tortilla chips.
my household can’t be without at least one jar of pickled jalapeños in the refrigerator. my husband puts jalapeños on everything. since he eats them so much, we decided it would be fun to make our own. this recipe fills 2 – 8 oz. jars. we cruised some blogs and websites for advice but these are the ingredients we ended up using…
- about 4 cups of sliced jalapeños (enough to fill the jars)
- 1/2 cup of sliced carrots (optional)
- 1/2 cup of white vinegar
- 2 halved garlic cloves
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 teaspoon whole mustard seed
- 1 teaspoon red pepper flakes
- 1 oz patron tequilla
- 1/2 teaspoon salt
here are the steps:
- slice the jalapeños, garlic and carrots and fill the jars.
- pour the water, tequila and both vinegars into a small sauce pan with the mustard seed, red pepper and salt and bring to a boil.
- once the mixture has reached a boil, pour over the jalapeños in the jar.
- let the jars and mixture cool down to room temperature and then cover with lids and put in the fridge.
- refrigerate for at least 3 days. the jalapeños should last several weeks in the fridge.
rotisserie chickens are very common in my home. they’re quick, healthy and affordable. i love when i pick up a rotisserie chicken for dinner and it has a nice crispy skin on top of rich, juicy meat. the only downside is that i usually think about how i could make it better by adding flavors and seasonings. i have roasted lots of chicken in my life but I’ve never attempted to roast a whole chicken… usually just chicken breasts or thighs. i was really excited about this one!
here are the ingredients:
- 3-5 pound chicken
- 1/2 stick of soft butter
- several sprigs of thyme
- 1 lemon
- 1 red onion, sliced or quartered
- 3 carrots, chopped
- 5-10 garlic cloves
- olive oil
- season salt
after you’ve gathered your ingredients, it’s cooking time!
- begin by unwrapping the chicken, washing with water, cleaning out the insides and then pat dry with paper towels.
- stuff the chicken with a few slices of lemon and a few sprigs of thyme.
- lightly salt and pepper the chicken and then begin to coat the chicken with soft butter using your hands. you could use olive oil here instead of butter… but c’mon.
- sprinkle salt, pepper and season salt on the chicken.
- chop 2 of the garlic cloves, mince and sprinkle on top of the chicken.
- slice the carrots and onion and peel the leftover garlic. place all of it onto a plate, add salt, pepper and thyme. then pour some olive oil on it. i think this is an easy way to coat the veggies in olive oil and then easily pop all of the veggies into the roasting pan.
- add the roasting rack and place the chicken on it. add a few sprigs of thyme and a few slices of lemon around the pan.
- roast in a 425 degree oven for an hour and a half.
the chicken was amazing and i was so excited with how it turned out! i will definitely be roasting some more chickens in the future and i already can’t wait to try out new flavor combos. the butter made the skin super crispy which is my favorite part. happy eating!
this is such a yummy salad. similar to panzanella salad but it’s easier to throw together. i love how fresh and light it is. you could use mozzarella but i had ricotta in my fridge. you could add bell peppers, olives or anything else that floats your boat.
- 1 loaf of bread (you can use any kind but i really love to use rosemary focaccia in this salad)
- 4-6 tomatos
- 1/2 cup ricotta
- fresh basil
- 2 garlic cloves, minced
- olive oil
- balsamic vinegar
seasoning mix ingredients:
- seasoned salt
- garlic powder
- tiny bit of cayenne pepper
here are the steps:
- cut the bread into small pieces (like croutons) i like to place a cutting board over a dish towel so that the crumbs can be easily picked up and thrown away.
- coat with bread cubes with olive oil and the seasoning mix i described above.
- bake in a 400 degree oven for 20 minutes or until golden brown.
- dice the tomatoes and toss with the toasted bread cubes.
- slice some fresh basil, mince some garlic and toss with the bread and tomatoes.
- drizzle olive oil and balsamic vinegar over the top of the salad and top with a spoonful of ricotta.
i used this dish as a side but i ended up going back for seconds. it was so fresh and delicious. it will definitely be on my list of fave sides!
today felt like a pasta kind of day. i made ricotta yesterday and wanted to make a yummy pasta to go with it. i’ve divided the ingredients and steps out between the marinara and the ravioli in case you just want to use the marinara sauce for another pasta dish. it’s delicious! here we go!
- 3 carrots, sliced and chopped
- 4 garlic cloves, minced
- 1 small onion, chopped
- 3-4 sprigs of thyme
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon oregano
- 1 teaspoon parsley flakes
- 1 teaspoon tomato paste
- 1/2 teaspoon ground sage
- white wine (optional)
- 1 teaspoon olive oil
- 1- 28oz can diced tomatoes
- 1- 28oz can smashed tomatoes
- 1 can of tomato sauce
- handful of fresh basil
- 1 pound hot italian sausage
- red pepper flakes (optional)
steps for the marinara sauce:
- pour olive oil in a pot over medium heat and add carrots, onion, garlic, thyme, salt, oregano, pepper and parsley flakes. cook for 10 minutes until the onions are translucent.
- add the tomato paste and stir until it is combined and turn up the heat to medium high. the tomato paste will give the sauce a rich color and taste. let it heat up for 2 minutes and then remove the pan from the heat and deglaze with about a 1/4 cup of white wine. make sure to scrape the bottom of the pan to pull up the flavor from the pan. the alcohol in the wine allows you to pick up those flavors that would otherwise be stuck to the pan. yum!
- after stirring the white wine into the mixture, move the pot back to the heat and add the smashed tomatoes, diced tomatoes and the can of tomato sauce.
- chop and add about a half handful of fresh basil.
- let the sauce simmer on medium-high for about an hour. the longer you wait, the richer and thicker the sauce gets.
- when the sauce is almost finished, begin cooking 1 pound of hot italian sausage in a sauce pan with some red pepper flakes. when cooked thoroughly, add it to the marinara sauce. i caved last minute and added a handful of mozzarella cheese to give it a creamy texture. don’t judge me! ta-da!
ingredients for the ravioli:
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon heavy cream
- 1 teaspoon olive oil
- 5 eggs
- 1 cup fresh ricotta
- 1/4 cup of parmesan
- salt and pepper
steps for the ravioli:
- pour the flour on a clean surface and create a well in the center of the flour. sprinkle the salt over the flour.
- add 2 eggs, 2 egg yolks and the heavy cream to the center of the well. begin scrambling the eggs in the middle while gradually adding the flour in. once the flour is completely combined, knead the dough for about 10 minutes until it becomes super elastic. if the dough is too wet, add flour one teaspoon at a time. if it is a little dry, wet your hands with water and continue kneading.
- after 10 minutes of kneading, cut the dough into 4 equal parts and cover with plastic and set aside for 30 minutes at room temperature.
- in the meantime, combine the ricotta, parmesan, salt and pepper. then cover and refrigerate until we stuff the ravioli.
- grab a cookie sheet and pour the olive oil in it and spread it across the pan with a paper towel.
- create and egg wash with water and an egg and scramble.
- after the dough has set for 30 minutes, take one of the quarters and roll it onto the cookie sheet with a rolling pin and then cut the rectangle in half. make sure the dough is pretty thin. if it is too thick, the ravioli will be tough.
- take 8 dollops and evenly space them apart. top with the other half of the dough sheet and press down around the filling.
- using round biscuit cutter, pizza slicer, ravioli stamp or a knife, cut the raviolis into squares or circles. place the raviolis on the oiled cookie sheet.
- in a large pot, start to boil some water and cook the ravioli in small batches. the ravioli should cook for about 3 minutes and they are finished when they float to the top of the pot.
finish the dish by placing some of the ravioli into a plate and top with the marinara, some parmesan and some fresh basil.
this was a super satisfying dish and i am so happy to share it with you! happy eating!
ricotta is a super versatile, creamy cheese. i am planning to make stuffed ravioli pasta in a few days, so i decided to try making the ricotta cheese from scratch. it was surprisingly easy and incredibly smooth. the ingredients are simple and easy to find.
- 8 cups of whole milk (1/2 gallon)
- 1 cup of heavy whipping cream
- 1 teaspoon salt
- 1/4 cup of lemon juice
- 1 teaspoon white vinegar (optional)
the steps are pretty simple. lots of waiting and watching. here we go!
- in a large stock pot or other deep pot, slowly bring the milk and cream to a boil.
- once there is a boil, turn the heat down to a simmer and add the salt. once the salt is stirred in, slowly add the lemon juice. ps- this lemon juice is from costco and is really yummy. my husband and i drink it every morning with a little water for its cleansing qualities and health benefits. that’s a little tip from my father in law!
- cook for 20-30 minutes or until you see curds starting to form on a low boil. if it feels like the curds aren’t forming, add a teaspoon of white vinegar to hurry the process. the vinegar/ citrus is supposed to help separate the curds from the whey. (the whey is the liquid that we will dispose of later when straining.)
- in the meantime, take a large bowl and place a strainer inside it. next, please the cheese cloth on top of the strainer and make sure there is enough room so that you can tie up the cheese cloth later.
- once the mixture has boiled long enough and the curds are forming, pour the mixture over the cheese cloth slowly and let it strain.
- after a few minutes, tie up the bundle of ricotta in the cheese cloth and hang from your sink faucet to drain fully. i like creamier ricotta so i let it hang for about 25 minutes but you could hang for an hour for more dry ricotta. if you like super moist ricotta, hang for as little as 5 minutes.
- after hanging, untie the cheese cloth and pour into a bowl. the cheese will last about 7 days in the fridge.
you could spoon some ricotta onto some toast with honey, use it in a healthy bruschetta snack or add a couple of dollops to marinara sauce. check back soon to see how i use it in ravioli! happy eating