- 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
it’s starting to get cooler outside so i decided that it was totally and completely necessary for me to start using my slow cooker as much as possible. i decided to kick off the cooler weather with a pot roast. i picked a smaller cut of rump roast since i cook for two people. here it is and boy was it yummy!
for the roast:
- season meat with salt pepper and toss into the crock pot. this is my slow cooker and i love love love it!
- top with a half cup of good red wine…. or a little more- get crazy! i used petite petit by michael david which is one of my favorite wines.
- quarter a few white onions(1-2) , slice up some (4) red potatoes and chop up some carrots (1) and add to the slow cooker.
- add a few teaspoons of worcestershire sauce, a few dashes of seasoned salt and some fresh cracked black pepper over the top.
- pour some beef broth (6 cups) over the top of the roast until mostly covered.
- leave the slow cooker on low for 8 hours or until completely tender. if you are going to be at work all day, leave the slow cooker on “simmer” which is between warm and low on my machine until you get home and then turn up to low for the last hour and a half.
for the potatoes:
- boil 2 (serves 2) peeled and chopped potatoes then drain and add to mixing bowl. my grandpa’s tip for mashed potatoes was to have one medium sized potato per person (and add LOTS of butter).
- add a third stick of butter, a quarter cup of half and half and a few dollops of sour cream or cream cheese and begin to blend in a mixer.
- as the potatoes begin to get creamy, add salt & fresh cracked black pepper.
for the green beans:
- i almost always use fresh veggies but this time, i found a can of green beans in my pantry and decided to cook that. i popped open the can, drained and tossed in a sauce pan.
- add a quarter cup of water and cook the green beans on low for 5-6 minutes or until hot.
- add a few dashes of salt, pepper and serve hot.
don’t forget to spoon the yummy brothy goodness over the meat when served. i hope you enjoy this recipe as well as the wonderful winter weather headed our way for good!
i bought some yummy vegetables from the grocery store and prepped them before i went to spin class so that they would all be ready to grill when i got back. from left to right, i chose zucchini, broccolini, bok choy, asparagus and bell peppers. aren’t they pretty?
i washed them.
i chopped them up and then threw them on the grill pan with some olive oil, salt and pepper.
in the meantime, i seasoned the salmon filets with olive oil, salt and pepper. then i threw them in the oven for 15 minutes on 450f.
next, i took some olive oil, balsamic vinegar and a tiny bit of italian seasoning, stirred it up and drizzled a spoonful over the bok choy before i served it.
this was a super quick, easy and healthy dinner. can’t wait to make it again! ta-da!
this is one of my favorite easy recipes. you can go all out and make your own marinara sauce or you can use a big short cut and buy your favorite jar of store-bought marinara and enhance.
ingredients for the meatballs:
- 1/2 cup finely diced onions (optional- i didn’t use them)
- 2 teaspoons evoo
- 2 crushed & minced garlic cloves
- 1/4 cup parmesan reggiano
- 1 1/2 pounds of ground meat (I used 1/2 pound beef, 1/2 pound veal, 1/2 pound spicy italian sausage)
- 1 cup italian breadcrumbs
- 2-3 tablespoons fresh chopped italian parsley
- 1 tablespoon salt
- 1/2 cup water
- 1 teaspoon red pepper flakes (optional)
directions for meatballs:
- begin by heating up the extra virgin olive oil in a sauce pan. add garlic and the onion. cook until soft.
- preheat oven to 350 f.
- mix the meats, breadcrumbs, parmesan, parsley, salt, water and red pepper flakes.
- sear meatballs for a few minutes in a pan just to brown the outside.
- finish cooking the meatballs in the oven for 15 minutes.
ingredients for assembly:
- cooked rigatoni pasta
- 2 table spoons of evoo
- 1/2 cup mozzarella
- 1 jar of your favorite marinara sauce
- parmesan to taste
- red pepper flakes to taste
- fresh chopped italian parsley to garnish
for the assembly:
- cook rigatoni according to package.
- heat extra virgin olive oil in large sauce pan. my favorite is the le creuset “every day pan.”
- add crushed garlic, salt, italian seasoning and any other spices that you’d like until browned.
- add your favorite jar of marinara sauce and mix together.
- add cooked rigatoni.
- add mozzarella, parmesan, and meatballs. mix together.
- bake in oven for 2 minutes.
- top with italian parsley garnish and serve.
What a fun dinner! This is one of my favorite dishes when we go out for Thai food. My favorite Thai restaurant is Thai Kitchen in Austin on Guadalupe. There I was, sitting in Houston craving Thai Kitchen so I decided to make Tom Kha Gai (I believe it translates to ‘chicken coconut soup’) myself! My mother in law makes this soup during the Christmas holidays and my husband has always loved it. I have looked and combined many recipes to create my own.
- 1 half package of cellophane or vermicelli noodles (or more if you like, it doesn’t matter)
- 2 Thai peppers (or jalapenos) seeded and sliced
- 3 minced cloves of garlic
- Salt to taste
- 6 cups of chicken broth
- 1 teaspoon of ginger, grated
- 1 teaspoon lime zest
- 2 teaspoons lemon zest
- 1/8 cup lemon juice
- 3 tablespoons of fish sauce
- 1-2 cups of sliced white or shitake mushrooms (you can also use any other kind that you have)
- 1 cup of coconut milk
- 1 cup of spinach
- 2 boneless, skinless chicken breats- cut these into skinny strips
- Few teaspoons of chili oil for garnish
- Few tablespoons of chopped coriander for garnish.
Here is my recipe:
- Begin soaking your vermicelli or other cellophane noodles in boiling water for about 10 minutes or until tender, then drain.
- In a medium pot on medium-high, add the grated ginger, lemon juice, lemon and lime zest, salt, garlic, fish sauce and Thai peppers. Cook 2 minutes.
- Add chicken broth slowly and bring to a simmer.
- Add mushrooms. Simmer 3 minutes.
- Add coconut milk and chicken. Cook for about 4 minutes or until the chicken is cooked all the way through. Add the spinach and cook 1 more minute until the spinach is wilted.
- Using tongs, divide the noodles into the bowls and then ladle the soup on top.
- Top with chopped coriander and a few sprinkles of chili oil.
You could also get creative and add in more veggies such as snap peas or top with other garnishes. Ours was delicious and I can’t wait to make it again!