Brown Sugar and Balsamic Glazed Pork Loin

I found this recipe by the wonderful site pintrest. It was so good, there were a few adjustments made, but over all Josh is begging for it again!



Brown Sugar and Balsamic Glazed Pork Loin

1 lb boneless pork loin
1/2 tsp salt
1/4 tsp black pepper
1-2 cloves of garlic, crushed
1 cup water

Glaze

1/2 brown sugar
1 Tbsp cornstarch
1/4 balsamic vinegar
1/2 water
2 Tbsp soy sauce (or 2 of those Chinese food packets you have lying around)


Combine the salt, pepper, and garlic to rub over roast. Place in slow cooker with 1 cup of water. Cook on low for 6-8 hours. About an hour before roast is done combine ingredients for glaze. Heat and stir mixture in saucepan until slightly thickened. Pour small amounts over roast 2-3 times during last hour of cooking. Serve with remaining glaze on the side.





Enjoy!!

My recipe differs from the original post by:

• I did not use sage, simply because I didn't have it.




• I used a 1 lb roast which worked great for 2 people (my boyfriend and I). 2 lbs would probably be better for a family of 4, and/or left overs.




• I used the recommended amount of water (1/2 cup) this time, but it all cooked up and I was left with a burnt bottom of a slow cooker




• I cooked it for about 9 hours (work day + travel time)




• Because I had burnt bottom slow cooker I did the glaze in a Pyrex dish and in the oven at 350 (until my rice and broccoli was done)

With all my "modifications" it still came out amazing!! As I said I served with broccoli and rice.

YUM!!!!

Margarita Cupcakes

So in honor of Cinco de Mayo I decided to make margarita cupcakes adapted from Brown Eyed Baker recipe. They were a huge hit with my friends, and friends' parents. I cheated from the original recipe and modified a box cake mix. I think they still turned out pretty great! These are not kid friendly cupcakes. Adults only! :-)

Margarita Cupcakes:
yields: 24 cupcakes

Cake:
1 box yellow or white cake mix
Juice of 2 1/2 limes (save one Tbsp for frosting); zest of 1 lime
1/2 cup tequila

1. Follow box cake instructions, except with the water portion (depending on what make you get: Duncan Hines usually ask for 1 1/3 cup of water. Pillsbury ask for 1 cup.) Substitute the water with 1/2 cup of tequila and the lime juice. (because the juice of the limes will vary) fill the rest of the water portion with water. Blend the cake mix, oil and eggs together first. Once slightly blended add the tequila and lime mix. Blend together on medium high speed for 2 minutes.

2. Spoon into cupcake pans and bake according to box instructions.

3. Set out to cool for a few minutes. Take 2 tooth picks and poke a bunch of small holes into the tops of the cupcakes. Brush the tops with a small (or large) amount of tequila. (This part is optional).

4. Let cupcakes cool the rest of the way and make frosting.

Frosting:
1 cup butter, at room temperature
2 3/4 cups powder sugar
1 Tbsp lime juice
2 Tbsp tequila
pinch of salt (optional)

If you have a stand mixer with a whisk attachment this will come in handy

1. Whip the butter on medium high speed using the whisk attachment for 3-5 minutes. Reduce the speed to medium low and gradually add the powder sugar in stages. Be sure to shift the powder sugar. Scrap the side of the bowl down and give it a good mix on medium high for about 30 seconds. Add the lime, tequila and salt and mix until incorporated and fluffy. If the frosting appears too soft or runny add a little more powder sugar one spoonful at a time.

2. Spread or pipe the frosting on the cupcakes and garnish with a slice of lime or shot of tequila.

~Enjoy!!

Spiced Pork w/ Sauteed Apples

So I have been MIA lately. I apologize. If you follow my All that Jazz blog about life and my puppers, you may know that I got a new job. I absolutely LOVE this job, but I stare at a computer (soon to be a double screen) all day and the last thing I want to do when I get home is stare at another one. On the flip side of my getting a job, my mom got laid off. She knew it was coming and it was just a ticking time bomb. With that being said she has been flipping trough my magazines and books trying to come up with ideas for dinner. This is the first one she made, and it was amazing! I walked in the door and the delicious smell engulfed me. So without further ado:

Spiced Pork w/ Sauteed Apples

1/2 tsp salt
1/4 tsp ground coriander
1/4 tsp black pepper
1/8 tsp cinnamon
1/8 tsp nutmeg
3-4 boneless pork chops
2 tbsp butter
2 cups Braeburn or Gala apples, thinly sliced
1/3 cup shallots, thinly sliced
1/4 cup apple cider
1 tsp fresh thyme leaves

1. Heat a large cast-iron skillet over medium-high heat. Combine salt, coriander, black pepper, cinnamon & nutmeg in a bowl and evenly coat the pork chops. Coat pan with cooking spray or vegetable oil, add pork to pan; cook 3-5 minutes on each side or until done. Remove pork from pan and keep warm.

2. Melt butter in pan. Add apple slices, shallots, and 1/8 tsp salt; saute for 4 minutes or until the apples start to brown. Add apple cider to pan, and cook for 2 minutes. Stir in thyme leaves. Replace pork in the pan to heat through.

We served this with plain couscous, cooked in chicken broth and brussel sprouts.

I'm thinking of showing mommy how to add to the blog so she can type up what she cooks. We'll see how that goes. But for now hopefully I will take a little initiative and add some recipes.

French Onion Soup

This is delicious soup! If I must say so myself. It was an extremely easy soup as well. I have been on a soup kick lately. In South Fla you don't get many cool days to enjoy a steaming bowl of soup, so when the moment arises I snatch it up.

French Onion Soup

3 Tbsp butter
2 lbs onions, sliced
2 garlic cloves, finely chopped
1/3 cup flour
8 cups beef or chicken stock (I used beef)
1 cup white wine
1 bay leaf
2 thyme sprigs
Stale baguette rounds, sliced
Gruyere cheese, sliced

1. Melt the butter in a large pot and add onions. Cook over medium heat, stirring occasionally, for about 25-30 minutes or until onions are a deep golden brown or slightly caramelized.

2. Add garlic and flour add stir continuously for 2 minutes. Gradually add the stock and the wine, stirring all the time. Bring to a boil. Add the bay leaf and thyme sprig. Cover pan and simmer for 25 minutes, stirring occasionally.

3. Preheat the broiler to high. Toast the baguette rounds on both sides. Place your desired baguette slices into oven safe bowls.

4. Spoon soup over the baguette slices, then top with your desired amount of cheese. Place under broiler until cheese it bubbly and slightly brown.

ENJOY!

We used yellow onions, which were delicious, but while slicing very potent and chased me out the kitchen a few times. If you use yellow onions place them in the freezer for about 30-60 minutes- that will lessen the potency. Sweet onions will work just as well.

I had every intention of taking pictures for the process, but got so excited and concentrated I forgot. If you are anything like me you pick the cook book by the pictures. Next time! :-)

Chicken Broccoli Alfredo

Tuesday night dinner
Chicken Broccoli Alfredo
Garlic Bread
Sauteed zucchini
5- Minute bread pudding

This was an amazingly simple and DELICIOUS dinner. My best friend came over for dinner and she is not a big "Alfredo" fan, but this was great. Its not your typical Alfredo overly creamy sauce. Its the perfect amount. Defiantly a make again dinner and must try.

Chicken Broccoli Alfredo
1 lb boneless, skinless chicken breast-cut in 1 inch cubes
1 lg onions
4 c. broccoli florets
1 can (14.5 ounce) petite diced tomatoes-drained
1/4 c. onion & chive cream cheese
1 Tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp flour

1. Heat large nonstick skillet to medium-high heat with olive oil. Add the chicken chucks and cook until brown. Remove chicken from skillet and set aside.

2. Reduce heat to medium, add a drizzle of olive oil. Add onions and salt and pepper, cook until softened. Add flour to skillet and coo about 1 minute stirring. Add broccoli and 1/2 cup of water to skillet; cover and cook for 5 minutes or until broccoli is crisp-tender.

3. Remove cover add chicken back to pan. Add the canned tomatoes and cream cheese; stir until well blended.

~Enjoy
Happy cooking!

Philly Cheesesteaks

Monday night dinner:
Philly cheese steak
French fries
Cake Ball

Philly Cheese steaks
2 medium onions-thinly sliced
2 large bell peppers-thinly sliced
1 lb top round steak (they sell per cut meat in packages "stir fry" style-works great!)
1 pkg provolone cheese slices
1 pkg hot dog rolls
1 Tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
2 tsp Worcestershire sauce

1. Heat oil in large nonstick skillet over medium-high heat. Add onions and green pepper to pan cook until tender, about 5-7 minutes.

2. Pull onions and green pepper out of pan and into a bowl, set aside. Salt and pepper the meat and add to pan. Cook until medium add the onions and peppers back the the pan. Stir in the Worcestershire sauce cook about 1 minute.

3. Heat broiler to low. Tuck 1 slice of provolone into each roll (makes about 6). Put under broiler until melted and bubbly. Put meat mixture into the rolls.

~Enjoy!
Happy Eating

Curry Chicken Pot Pie

Thursday night dinner:

Curry chicken pot pie

Salad

Sugar cookies

This recipe came form Good Eats with Alton Brown. Let me just say- Alton Brown is my other lover! This recipe of his is no disappointment. The boyfriend is scarfing down my left over from last night right now as I type. Must try this one, its worth it!

Curry Chicken Pot Pie

4 c. frozen veggie mix

1-2 Tbsp vegetable oil

3 Tbsp butter

1 onion-chopped

2 celery stalks-chopped

1 1/2 c. chicken broth

1/2 c. milk

3 Tbsp flour

1 tsp curry powder

2 Tbsp dried parsley

1 tsp salt

1/2 tsp pepper

2 c. chicken-roughly chopped (I used a rotisserie)

1 pkg puff pastry

1. Preheat oven to 400.

2. Toss frozen veggies with vegetable oil & spread evenly on sheet pan. Place in oven and cook until slightly golden brown (toss a few times).

3. In large saute pan over medium heat 1 tbsp of butter and sweat the onion and celery. In another sauce pan, heat the broth and milk.

4. Add 2 more tbsp of butter to the onion/celery mixture. Add the flour and curry and cook for 1-2 minutes. Whisk in the hot milk mixture and cook until slightly thickened. Add the parsley, salt & pepper.

5. Toss in the browned vegetables and chicken, coating all.

6. Pour into a shallow baking dish or terra cotta pot base lined with foil and top with 6-8 rounds of puff pastry. OR Spoon mixture into individual serving dishes and cover the whole top with a puff pastry circle. Place in 400 degree oven and bake until golden brown and bubbly about 25 minutes.

ENJOY!!

Coconut Curry Chicken

Tuesday night's dinner:
Coconut curry chicken
Rice
Green beans with almonds
Moroccan green mint tea

This was a very easy and quick dinner. All the flavors went together well and they were very subtle. My mom isn't a fan of curry and she loved this dish. The mint green tea really pulled it all together nicely and added a nice refresher. We served the chicken over the rice.

Coconut Curry Chicken

3 tsp. olive oil
12 oz. skinless, boneless chicken breast cut into 1 in cubes
1 med. onion thinly sliced
1 red bell pepper thinly sliced
1/2-1 minced jalapeno chile
2 tsp. grated peeled fresh ginger
2 cloves garlic finely chopped
1/2 tsp. curry powder
3/4 c. coconut milk
2 tbsp. cilantro chopped

1. In large skillet heat 2 tsp oil on medium-high heat. Sprinkle chicken chunks with salt and black pepper. Add to skillet and cook 3-4 minutes or until golden brown. Transfer chicken to clean plate.

2. While chicken is cooking. Make your choice of rice according to directions.

3. In same skillet on medium add remaining 1 tsp of oil. Add onion and cook 3 minutes or until soft, stirring occasionally. Stir in bell pepper, jalapeno, ginger and garlic; cook another minute. Stir in curry powder; cook another minute. Stir in coconut milk making sure to scrap any browned bits from the bottom.

4. Return chicken to the skillet and cook another 3-5 minutes to heat through and slightly thicken sauce. Add cilantro and save some for garnish.

Green Bean w/ Almonds

Take a bag of frozen green beans, heat according to directions with a small pad of butter, once heated through stir in sliced almonds.

Moroccan Iced Tea

5 c. water
3 green tea bags
4 Tbsp sugar
1 c. mint leaves

1. Boil the water- once at a boil add tea bags
2. Muddle the mint leaves with the sugar
3. Let the green tea steep for 5 minutes
4. Add all ingredients into 1/2 gallon pitcher and fill remainder up with cool water

Happy eating.

~Enjoy~

Breakfast Cinnamon Bread Pudding

I posted the recipe of "Breakfast with the boyfriend" before I actually made any of the dishes. I did however have the intention of making the bread pudding that day, for breakfast today. It is AWESOME! It came out really well (and I even used some fairly new bread). Although my boyfriends HATES pecans (and i added them in there) he loved it. It is really simple to make and a good crowd pleaser. It kinda tasted like a cinnamon french toast, but less invasive to make.
Defiantly try this one, you wont be disappointed.
~Enjoy~

Buffalo Chicken Quesadillas

Since football season is here this is a great and easy recipe to make while watching the game, and you wont even miss any of it.

Buffalo Chicken Quesadillas

1 store bought rotisserie chicken, shredded
3/4 cup buffalo sauce (Franks is the best to use)
1 1/2 cup shredded monterey jack cheese
12 soft flour tortillas
nonstick spray
blue cheese dressing
celery sticks

In a large bowl, combine chicken with sauce, and stir to evenly coat. Add cheese and toss. Divide mixture on six tortillas and top each with remaining tortillas. Coat a large skillet with cooking spray over medium high heat. Cook quesadillas, one at a time, abut 3-4 minutes per side. Cut into quarters and serve with blue cheese and celery sticks.

Breakfast with the Boyfriend (or Husband)

Cinnamon-swirl breakfast bread pudding

It is said that the Queen of Sheba used cinnamon to mesmerize King Solomon. So it has power. Prepare this bread pudding ahead of time so that in the morning, all you have to do is turn on the oven.

4 eggs
1 1/2 cups milk
3 Tbsp brown sugar
1 tsp vanilla extract
1 tsp cinnamon
1/2 loaf day old bread, cut into cubes
1/2 cup pecans chopped (optional)
nonstick cooking spray
maple syrup

In large bowl, whisk eggs and milk. Add the brown sugar, vanilla extract and cinnamon and whisk until combined. Stir the bread and pecans into the egg mixture. Coat and 8-by-8 inch backing pan with cooking spray. Pour in the bread mixture and cover with foil. Let it sit in the refrigerator at least one hour (overnight would be better). Preheat oven to 350 degrees. Bake covered for 30 minutes, remove foil and bake an additional 10 minutes, until brown. Serve with hot maple syrup.

Berries with honey-lime yogurt sauce

This simple yogurt sauce dresses up everyday berries, and the hint of lime will wake your taste buds

3 cups mixed berries (blackberries, blueberries, raspberries, strawberries)
1 cup plain yogurt
3 Tbsp honey
1/2 tsp lime zest

Place berries in a serving bowl. In a small bowl, combine yogurt, honey and lime zest. serve berries drizzled wit yogurt sauce. Garnish with mint.

Mimosa Sunrise

Bubbles in the morning-not just for the bath. So luxurious!

1/2 ounce grenadine
1 ounce orange juice
3 ounces champagne or sparkling wine
Orange slice for garnish

Pour grenadine into a champagne glass. Add orange juice, the top with champagne. Garnish with orange slice.

Curried Split Pea Soup

So the other night I had the house to myself and I LOVE soup! I decided to make a carrot habanero soup that I've been dying to try... well needless to say (since that is not the title of this blog) It was a major disappointment, it kind of came out like pureed baby food. yuck!
The curried split pea soup is a good one I know I can fall back on (courtesy of Alton Brown).
Disclaimer: I am not a fan of peas what-so-ever, but my boyfriend loves them so I tried this out for him. And the whole family we're the guinea pigs (dad HATES peas and mom likes them). This was going to be a contoversal dinner.
It came out amazing and my dad had 2 bowls. You really don't taste the peas and it is really yummy

Curried Split Pea Soup

2 tbsp unsalted butter
1 cup chopped onion
salt and pepper to taste
1 tbsp mince fresh garlic
12 oz dried green or yellow split peas (rinsed and picked through)
5 cups chicken broth
1 tbsp curry powder

Place the butter in a large pot over medium-low heat. once melted, add onions and a generous pinch of salt and sweat 2-3 minutes. Add garlic and continue to sweat for additional 1-2 minutes, making certain they do NOT brown.

Add the peas, chicken stock and curry powder. increase heat to high and bring to a boil. reduce heat to low and cover. Cook at a simmer until the peas are tender and barely holding their shape (approx: 45-50 min). Taste and adjust seasoning to liking. Using a stick blender, puree soup to desired consistency.

~Enjoy!~

I like adding a little bit of Parmesan cheese on top for extra flavor.

Slushies

Here's a drink recipe I cant believe its taken me this long to put up.
Ever since I can remember going to our lake house with our family friends, Cindy would bring this slushie mix (that was NOT kid friendly). I didn't get my first taste of this slushie until this past summer. It was worth the wait! It is really refreshing!

Cindy's Slushie

1 (12 oz) can concentrated orange juice
1 (6 oz) can concentrated lemonade
1 cup tea (made with 3 tea bags)
1/2 cup sugar
7 cups water
2 cup Seagram's

Put all ingredients in large resealable container and place in freezer. Let sit for at least 48 hours in the freezer. Stir occasionally (2-3 times a day). Fill tall glass 1/2 to 3/4 full of slush, then fill up with 7-up (or sprite). Stir and drink.
~Enjoy~

Its incredibly easy to make, and its a hit with everyone. Just make sure you get a big enough container to hold is all. I have tried to make it in a large bowl and separate it into to seal-able containers, but that didn't work too well. Somehow all the ingredients didn't separate equally.
I got my container i use now from bed bath and beyond and it works wonderfully

Drinking in good company

So not only am I the food junkie. I also make some mean drinks (and not the kid-friendly kind). Usually I try to follow recipes I have, but other times its just "lets throw this, this and that looks good" into a cup. Sometime a good idea, sometimes....not so much.

I have an amazing recipe for Sangria...yes I know what your thinking: "sangria=Spanish, and she's the 'Irish chef' ". Well here's a little background for you. Yes I am Irish (through daddy's side), I am also 1/4 Peruvian (Grandpa on mom's side) and there is a hint of Cherokee Indian tossed in for fun.
Now both sets of grandparents split up. Grandpa from mom remarried a Cuban woman, hence the sangria. (And a bunch of other yumm-o recipes; which are to come)

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A quick side track: Now let me just clear something up real quick. Yes I am a food network junkie, but Rachel Ray is "ok", "sub standard" her little phrase Yumm-o" was stolen. Clarification: "Yumm-o" is from ICE AGE, and quote Sid, the sloth, "Oh yumm-o a dandelion!"

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Sangria

4 peaches
2 pears
1 lg apple
1 gal red wine
1/2 L orange soda
1/2 L lemon lime soda
1/4 L coca-cola
1/3 cup sugar
dash of cinnamon

Dice the fruit and put in large punch bowl. Add 1/2 the wine (or to just cover the fruit) to marinate, leave for 1/2 - 1 hour. Pour the rest of the liquids, sugar and cinnamon.

Mandarin Orange Salad

I promised Twinny some recipes, and this is one of my favorites.

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Dressing:
1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup white sugar
2 tsp dried parsley
1 tsp salt
1 pinch ground black pepper

1. In a jar with a tight lid, combine all ingredents. Cover and shake well. Refrigerate until use

1/2 cup sliced almonds
1/4 cup white sugar
1 head red leaf lettuce or 1 bag of baby spinach
1 red onion, chopped
1 cup chopped celery
2 (11 oz) cans madarin orange segments, drained

2. In a meduim saucepan over meduim heat, cook and stir the sugar until it is melted, then add the almonds and coat. Remove from heat, cool, and break into pieces.
3. In a large bowl, toss the lettuce, celery, oranges, almonds and dressing until evenly coated.
~ENJOY~

P.S. I forgot to mention that this recipe came from my wonderful boyfriend's step-mom, Eve.
Thanks very much to her!