Pork Loin with Mashed Cauliflower

This is one my go-to dinner or meal prep ideas. It is so tasty and fairly healthy! The pork loin is so flavorful and the mashed cauliflower comes out creamy and delicious. I have already written about this pork recipe but I recently started adding the mashed cauliflower and it complements the pork so well!

Ingredients:
Pork Loin Marinade:
1 package of pork loin (usually comes with two)
1/4 cup of olive oil
1/3 cup of soy sauce
1/3 cup of balsamic
1/4 cup of brown sugar
2 tablespoons of thyme
2 springs or tablespoons of rosemary (I prefer fresh)
Dash of salt and pepper

Mashed Cauliflower:
1 head of cauliflower
3 tablespoons of butter
1/3 cup of milk (I use fat free but my mom uses half and half so you can really use anything as substitute here)
2 tablespoons of crushed garlic (I like mine garlicky but you can use less if you want)

Cooking Instructions:
1. Start by making the marinade - combine the olive oil, soy sauce, balsamic, brown sugar, rosemary, thyme, and salt and pepper.

2. Put the marinade into a baggie with the pork loin and let it marinade. I usually let the pork marinade for a minimum of three hours.

3. Once the pork has marinaded and you are ready to eat. Preheat the oven to 375 degrees.

4. To cook the pork, we like to brown the pork loin in a cast iron skillet. This gives the pork a crusty exterior and some color that provides extra flavor.

NOTE: save the marinade - you will want that for later.

5. Cook in the cast iron pan for about 4 four minutes on each side.

6.  Put the marinade into the pan and put the pork in the oven. This will turn the marinade into a sauce.

7. Cook the pork loin in the oven for about 12 minutes. I can usually tell by poking the pork if it is done. If you touch the pork, it should have a little give to it but mostly be firm.

NOTE: If I am unsure if the pork is done, sometimes I will make a small cut in the middle to peak inside to see if it is done.

NOTE: A little pink is okay but you definitely don't want to make sure the pork is cooked all the way through.

8. After the pork is done cooking, let the pork rest for 10 minutes before slicing or the pork will lose its' juices and become tough.

9. While the pork is cooking, start on the cauliflower. Put some water on the stove to boil.

10. I start by rinsing the cauliflower in the sink, Then start to chop the cauliflower - remove the florets from the stem. The sizes of the pieces doesn't really matter - it will just affect the cooking time of the cauliflower.

11. Once the water has come to a boil, put the cauliflower into the water. Cook the cauliflower in the water for about 10 minutes or until the cauliflower feels mushy when you poke it with a fork.

12. After the cauliflower is done, drain the water from the pot. I usually pour the cauliflower into a colander.

13. Return the cauliflower to the pot, then add the milk, butter, and garlic. 

14. I use an immersion hand blender to blend the cauliflower and make it smooth.

NOTE: you can also use a blender if you don't have an immersion blender.



15. Once the cauliflower is smooth. It is time to assemble your plate!!!

16. Start by cutting the pork.

17. Put the cauliflower mash down on the plate. Then put the pork and sauce on top.

18. BON APPETITE!!!!

This dish isn't too much work to make or clean so it is a huge winner in our house!  I hope you guys enjoy it as well!

THE Carmelita Bars

I started making these after a request from a friend for carmelita bars. I have to admit - at first I had no idea what they were. But they have become a baking staple/crowd favorite. My friends LOVE them :)  They are super easy and require few ingredients.

Ingredients:
Two Sticks of Butter
1 Cup of Brown Sugar
1 Tablespoon of Vanilla Extract
1 1/2 Cup of All Purpose Flour
1 1/4 Cup of Whole Old Fashion Oats
1 Teaspoon of Baking Soda
Pinch of salt
 35 Caramel Squares
1/2 Cup of Heavy Cream
1 Cup of Semi Sweet Chocolate Chips

Cooking Instructions:
1. Start by preheating the oven to 350 degrees.

2. I use a casserole dish - i think its an 8x12. You can either just spray it the pan with Pam or you can put down aluminum foil. That way the bars will easily pop out of the pan. The caramel and chocolate can make things messy.

3. Start by melting the butter. I usually cut the butter into chunks and then melt it for 30 seconds or so.

4. Add the brown sugar and vanilla into the bowl with the butter and whisk till all ingredients are incorporated.

5. Then add the flour, oats, pinch of salt, and baking soda. This will create a dough like consistency. The dough should be able to hold everything (i.e. oats) together.

6. Once the dough is ready, place half of the dough in the pan. press the dough down all around the pan - until there is a thin layer across the whole pan.



7. Place the pan in the oven for about 10-15 minutes until the edges of the dough are brown.

8. While the dough is cooking, work on creating your caramel. In a bowl, microwave the caramels in 60 second increments. Make sure to mix in between 60 second cycles. It should take about 4 minutes for the caramels to fully melt. Then add the heavy cream. This caramel sauce can also be made in a pan on medium heat while continuously stirring.

9. Once the dough is brown on the edges. Add the caramel sauce and chocolate chips. It is up to you how much of each you would like to add.

NOTE: you could also add butterscotch chips.

10. After adding the caramel and chocolate chips, sprinkle the remaining dough on top of the bars. There is no real art to this - just try to cover the entire surface.

11. Then place the bars back in the oven for about 15 to 18 minutes or until the top is golden brown. Sometimes you can see the caramel bubbling up through the crust.

12. Once the bars are done cooking. Let them cool for a few hours and then ENJOY :)

TRUST ME everyone will love these!




NOTE: This recipe was inspired by Averie Cooks

BOOMSHAKALA Cinnamon Rolls

This past summer, I held a series of dinner parties with my classmates. Each dinner was a different theme like Italian and Mexican. Most recently, the theme was breakfast for dinner.

I made these cinnamon buns that were to DIE for. It was my first time making them but they were very easy and were divine when warm.

Ingredients:
Dough:
1 Cup of Warm Whole Milk
1/2 Cup of Salted Butter
1/3 Cup of Granulated Sugar
2 1/2 Teaspoons of Dry Active Yeast
2 Large Eggs
4 Cups of All Purpose Flour
2 Teaspoons of Salt

For The Cinnamon Filling:
1 Cup of Brown Sugar
1/2 Cup of Salted Butter, Softened
2 1/2 Tablespoons of Ground Cinnamon
3/4 Teaspoon of Ground Nutmeg

For the Glaze:
1/2 Cup of Cream Cheese, Softened
1/2 Cup of Unsalted Butter, Softened
2 Teaspoons of Vanilla Extract
2 Cups of Powdered Sugar

Cooking Instructions:
1. Start by setting the butter and cream cheese out to soften.

2. Next, heat up the milk. I microwaved it but you also put it on the stove.

3. Using a mixer (the paddle attachment), add the milk to the softened butter. Then mix in the sugar, yeast, and 1/2 cup of flour. You can also mix it in by hand - I was too lazy to get my mixer out and ended up mixing everything by hand.

4. Use the bread hook on the mixer to mix in the remaining flour, eggs, and salt. Let the mixer run for about 10 minutes.

5. Let the dough sit for 60-90 minutes to allow it time to rise (the dough should double in size).

6. While the dough is rising, start on the cinnamon filling.

7. Mix all of the brown sugar, salted butter, ground cinnamon, and ground nutmeg together.

8. Before working with the dough, I laid seran wrap on counter and sprayed it with pam.

NOTE: You can also lay four down on the surface.****

9. Place the dough on the seran wrap and use a rolling pin to roll out the dough. Unfortunately, I didn't have a rolling pin so I just used my fingers.

10. Preheat the oven to 350 degrees.

11. After the dough has been flattened out, add the cinnamon filling. I used a knife to spread the filling out all over the dough.

12. Then roll up the dough.

13. After rolling up the dough, cut the dough into 1 1/2 inch pieces.

14. Place the rolls into a greased 9"x13" baking dish.

15. I let the rolls sit in the baking dish for a while longer (like 20 minutes) and the dough rose even more.

16. Cook the rolls for about 25 minutes or until the edges are golden brown.

17. While the rolls are baking, work on the glaze.

18. Using a mixer, beat the cream cheese, butter, vanilla, and powdered sugar together.

19. As soon as the rolls come out of the oven, spread the glaze over the rolls.

For best results, enjoy while warm :)

They are seriously DELICIOUS!




Recipe from A Spicy Perspective 

Shrimp and Vegetable Quinoa Bowl

Whenever I mention quinoa - I get the same reaction... "I'm not really a fan of quinoa." 

I say FALSE. You just haven't had quinoa prepared the right way (stay tuned for the secret). I promise you this dish is seriously YUMMY. 

Ingredients:

1 Cup of Quinoa (I use the white/tan quinoa)

2 Cups of Chicken Broth

1/2lb of Shrimp 

1 Package of Pre-cut Bella Mushrooms

1 Package of Baby Spinach 

1 Package of Pre-cut Broccoli 

3 Zucchinis 

2 Teaspoons of Garlic Powder

2 Teaspoons of Paprika

1 Teaspoon of Onion Powder

With this recipe, I usually am able to make 4-5 portions

Cooking Instructions:

1. Start by adding the chicken broth to a pot and bring to a boil. 

NOTE: The key to tasty quinoa is the chicken broth. This provides more flavor as quinoa has a generally bland flavor. 

2.  Once the broth has reached a boiling point, add the quinoa. The quinoa should cook for about 20 minutes or until all of the liquid has been absorbed. I would taste the quinoa before serving it just to make sure it is fully cooked. 

IF NOT, add some more chicken broth. 

3. While the quinoa is cooking, cut up the zucchini. 

4. Start pre-heating a pan to cook the vegetables. 

5. I start by adding the vegetables that will need the most cooking time, the broccoli, mushrooms, and zucchini. 

I like my vegetables to be soft so I usually cook my vegetables for at least 10 minutes. 

I add the spinach last. 

6. After all the vegetables have been added, incorporate the spices (garlic powder, onion powder, and paprika).

7. Meanwhile, put on another pan to cook the shrimp. I usually cook them on medium heat for 3 minutes. 

8. Now that all the cooking is complete, it is now time to assemble this totally delicious dish. 

I put the quinoa on the bottom, then the vegetables, and then the shrimp. 

9. ENJOY :))))))) 

This dish is great to bring to work for lunch at work or even have for dinner if you get home late at night as I sometimes do. 

Best part about a dish like this is that you can add any kind of vegetables or protein you like. I have so far stuck to seafood (salmon and shrimp). 

For extra flavor, you could create a marinade for the protein. I have done an asian one (soy sauce, sesame oil, ginger, honey, garlic, rice wine vinegar, and brown sugar). 

Hope you all enjoy this dish as much as I do and now have a love for quinoa! 

Spinach, Artichoke, Cheese, and Pork Ravioli

If you guys could not tell already, I am a HUGE fan of meal prep.

This meal does require a tiny bit of effort but is delicious! This meal can be made in advance and then  stored in the freezer until you are ready to eat them.

Ingredients:
1 Package of Wonton Wrappers
1 Package of Spinach
1 Can of Artichokes
1 Small Container of Ricotta Cheese
1 1/2 Cup of Mozzarella Cheese
1 Can of Tomato Sauce
1/2 lb of Ground Pork
1 Teaspoon of Garlic Powder
1 Teaspoon of Onion Powder
1 Teaspoon of Paprika


Cooking Instructions:
1. Start by placing the spinach and artichokes into the food processor.

2. Once the spinach and the artichokes have been finely chopped - add the mozzarella and the ricotta cheese (add as much or as little cheese as you would like).

3. Once the spinach, artichoke, and cheese mixture is complete - cook the ground pork to the pan. While the pork is cooking, add the onion powder, paprika, and garlic powder.

4. Once the meat is done cooking. It is time to start assembling the ravioli! You will need the wonton wrappers and a small bowl of water.

5. Take one wonton and place some of the spinach, artichoke, and cheese mixture in the middle of the wonton. Then add some pork on top.

6. Once the mixture is on the wonton, use your finger to put water around the edges of the wonton.

7. Then fold the wonton in half and make sure all of the edges are sealed.

8. REPEAT until all of the ravioli has been made.

9. In regards to meal prep, I separate the ravioli into portions. I put about 8 ravioli each in a plastic bag.

10. Store the ravioli in the freezer.

11. Once you are ready to eat the ravioli, start to boil the water in a pot and remove the ravioli from the freezer.

12. After the water has come to a boil, add a tiny bit of olive oil and salt into the water. This will help prevent the ravioli from sticking to each other.

13. Place the ravioli into the hot water. They should only need to cook for 3-4 minutes.

14. While the ravioli is cooking, start heating up the tomato sauce.

15. Once the ravioli is cooked, use a colander to drain the water.

16. Then combine the ravioli and tomato sauce together and top with mozzarella cheese and VOILA RAVIOLI!!!!

COME ON! How good does that look?!

SO YUM!

Cinnamon Sugar Muffins

These seem simple but are moist and SO delicious.

Just ask Mary!

                    

Ingredients:

Muffins: 

1 1/2 Cups of All-Purpose Flour 

1/2 Cup of Brown Sugar 

2 Teaspoons of Baking Powder

1 Teaspoon of Cinnamon 

1/4 Teaspoon of Baking Soda

1/2 Teaspoon of Salt

3/4 Cup of Milk 

1/3 Cup of Canola Oil

2 Large Eggs

Crumb Topping:

1/3 Cup of Brown Sugar 

1/3 Cup of Sugar 

1 Teaspoon of Cinnamon 

1/4 Teaspoon of Salt 

1/2 Cup (1 Stick) of Unsalted Butter, Melted

1 1/2 Cups of All-Purpose Flour

Cooking Instructions:

1. Start by combining all of the dry ingredients together (flour, brown sugar, cinnamon, baking soda, baking powder, and salt). 

2. Start adding all the wet ingredients to the dry ingredients. Then mix them all together.

3. This is an extra step but I separate the egg yolks from the egg whites. Then I whisk the egg whites till they look foamy. This will make the muffins taste light and moist. 

NOTE: If you choose to separate the egg whites - make sure to fold in the egg whites as gently as possible. It is crucial not to over whip the eggs once they have been added to the batter. 

4. Preheat the oven to 375 degrees. 

5. Once the muffin batter has been created. It is time to create the crumb topping. 

6. Start by melting the stick of butter. 

7. Then combine all of the ingredients together.

8. Once the topping has been created, it is time to start putting the batter into the cupcake tins. 

Start with the batter. I use a measuring cup to put the batter into the tins. 

9. Once the batter has been placed in the tins - it is time to add the topping. There isn't really a trick to this - i just sprinkled it on and made it sure it was on different parts of the muffins.

10. Cook for about 9 minutes. Stick a tooth pick in the muffins to make sure they are fully cooked. If they are fully cooked - then the toothpick will come out clean and no batter will be sticking to it. 

11. Let the muffins cool then enjoy!!!