- 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!
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!
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