chinese bbq pork

who doesn't love this stuff? who doesn't feel guilty taking the last piece at a party? this recipe allows you to eat it until hearts content...maybe even share some. it may seem a process to make but it is quite simple and will yield pleasurable results for all your hard work.

Step 1 - Marinade
Combine the following and marinate your meat in a gallon ziplock in the fridge for 12-48 hours.

1/4 C brown sugar
1/2 tsp salt
2 Tbsp Hoisin sauce
3/4 tsp chinese 5-spice
1 clove garlic, minced
1 tsp fresh ginger, grated
1/2 C white wine
2 Tbsp soy sauce
5-6 drops red food coloring (optional)
2 1/2lb pork loin, cut into 2x2x7in strips

Step 2 - BBQ
(I use a Weber charcoal grill & charcoal chimney)
Prepare coals until very hot & ready - approx 20min. Divide coals to each side of the grill. Set meat on rack, down the center of the grill, but not directly over any of the coals. Close the lid and allow coals to burn out - approx 1hr. Turn meat ONCE (lifting lid only once) at the 30min mark. At this time, I also close all grill vents.

After meat has slow-cooked for a total of 1 hour, remove from grill and let chill in the fridge.

Step 3 - Eat
Serve with hot chinese mustard, ketchup and sesame seeds.

cran-chili tenderloin with maple vegetables

this is a perfect fall dinner. the house smells amazing and the tenderloin is flavorful and tender. easy, low-cost meal the whole family will love.

1 pkg pork tenderloin
1 onion
2 sm potatoes
2 sm sweet potatoes
3tbsp maple syrup
1/3 can whole berry cranberry sauce
1/3 bottle of sweet chili sauce
ground pepper

pre-heat oven to 375 degrees. grease bottom of 9x11 pan.

chop veggies into large pieces. place on bottom of pan and drizzle with maple syrup.

place pork atop the vegetables and season pork with pepper and salt, if desired. gently spoon cranberry sauce on pork and pour chili sauce on top. bake for 1 hour covered in foil.

for smaller portions, or for freezer ready dinners, distribute pork into ziplocks with the cranberry & chili sauces. Freeze until needed. Thaw and and roast.

tres diablo chocolate

translated from devil's three chocolates, this drink was inspired by the drinking chocolate favored by the aztecs. i created this recipe to mimic the chantico beverage starbucks used to sell. it's sinful. also try it with brandy or peppermint schnapps.

1/4 C milk chocolate chips
1/4 C semi-sweet chocolate chips
2 tbsp cocoa powder
1 tbsp raw sugar
1/4 tsp pure vanilla extract
1/2 C whole milk
1 C nonfat milk
a few grains of seasalt
a slight sprinkle of cinnamon

in a sauce pan on med-high heat, melt chocolate chips with whole milk, whisking to avoid burning. when chocolate is melted, add powder, sugar, vanilla, salt and cinnamon. whisk to combine.

add nonfat milk to chocolate mixture and whisk frequently to avoid scalding the milk. bring to just a boil and remove from heat, pouring over marshmallows, if desired.

a perfect smoothie

it took me awhile to get the perfect smoothie ratio. now that i have it, we whip up this tasty treat often. also great if kids are sick and need some nourishment. they love it and they get some vitamins too!

1 C juice (100% juice is best)
1 container of yogurt
1 banana
1 C frozen berries (or ice)

add all items to a blender with ice/frozen berries on bottom. blend until smooth. serve.
the possibilities of this smoothie are endless. try different juice & yogurt flavor combo or different berries. opt for a healthier version by using plain non-fat yogurt.

chicken parmesan

i love this recipe! easy, quick and a huge crowd pleaser.

chicken tenderloins, thawed
1 egg
seasoned bread crumbs
parmesan cheese, finely shredded
spaghetti sauce
mozzerella cheese

preheat a pan with olive oil. add shredded parm to breadcrumbs.

dredge chicken tenderloins in egg, then roll in breadcrumbs. add chicken to pan and saute for approx 4 min each side.

when chicken is browned on both sides, spoon sauce all around chicken, and top chicken pieces with sliced mozzerella cheese. cover for approx 1 min to allow cheese to melt.

serve with cooked spaghetti.

spinach feta wrap

inspired by starbucks, this is an easy, adaptable recipe.

egg whites
frozen spinach, thawed
feta cheese, crumbled
red bell peppers
minced garlic
South Beach wheat wraps

cook egg in a pan, omlet style.

before removing from the pan, add spinach, sprinkle of cheese, peppers and garlic (to taste). keep in pan long enough to heat throughout.

wrap egg to enclose all ingredients and transfer to the wrap.

fold and cut to serve.

this recipe is intended to be a low cal, low fat breakfast option but can also include salsa, sausage, bacon, etc.

this wrap can also be assembled and frozen for quick morning meal prep. toss in micro wrapped in paper towel for 1 min.

my favorite guacamole

this is a super easy, adaptable recipe full of nutrients. can be used in sandwiches, tacos, or as a side with chips.

1 ripe avocado
1/2 tomato
2 tbsp corn, canned or fresh cut
1 tbsp salsa
cilantro

cut and peel avocado, mash into a bowl.

add tomato, corn, salsa and desired cilantro, mash together.

serve!

bacon sauteed green beans

a great way to use up the season's produce. easy and tasty.

1/2 lb fresh green beans, trimmed
1/3 lb bacon

cut up raw bacon into bite sized pieces.

saute bacon until near done, add cut & trimmed green beans.

saute until beans are tender and bright green in color. serve.

diy marinara

of course you don't have any when you need it. here is a quick recipe i mixed up on the fly.

1 can diced tomato
garlic salt
black pepper
dried thyme
dried oregano

combine all ingredients into a food processor, pulse until smooth. add spices to taste, starting small. you can always add more. also great with fresh or dried basil. red pepper flakes add extra kick.

add garlic and chopped onion if using for spaghetti.

roast chicken with maple vegetables

this is a perfect fall dinner. the house smells amazing and the chicken is most tender. easy, low-cost meal the whole family will love.

1 whole chicken
1 onion
1 apple
2 sm potatoes
2 sm sweet potatoes
1/4 C water
3tbsp maple syrup
ground pepper
2tbsp butter

pre-heat oven to 350 degrees.

chop veggies and apple into large pieces. place on bottom of 9x11 pan. add water and drizzle with maple syrup.

rinse and prep chicken. lift skin from breasts and add butter in small pieces. smooth top of skin to distribute the butter evenly. liberally pepper the skin.

place chicken atop the vegetables and bake for 20min per pound of chicken.

thai chicken with rice sticks

this quick easy thai recipe is so tasty! and you can make the sauce with what you have on hand. yay!

sauce:
1/2 C chicken broth
1/4 C smooth peanut butter
1/4 C finely chopped cilantro
4 cloves crushed garlic
1 tsp red wine vinegar
1 tsp sugar
1 tsp orange juice
crushed red pepper flakes (to taste)

combine in a small sauce pan on low. cook until pb is melted and all combined. remove from heat.

noodle dish:
rice sticks (thai-style pasta)
sliced carrot strips (use potato peeler)
chicken tenderloins
veggies of your choice: broccoli, onion, red bell pepper

boil water, add pasta. cook until done, approx 6 min. add carrot strips in last minute and drain.

saute chicken in oil until cooked through. break into bite sized pieces. add veggies until just cooked through.

combine chicken mix with noodles and sauce, mix to coat. serve with a lime wedge.

chess pie

this is a southern staple in the dessert world. i discovered it when trying to find a use for all the buttermilk i had on hand from another recipe. it originated from a recipe posted online, but made better by yours truly. super quick to make and common ingredients.

1/2 cup butter, slightly melted
1 1/2 cups white sugar
3 tbsp all-purpose flour
3 eggs
1 cup buttermilk*
pinch of cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 (9 inch) unbaked pie crust

preheat oven to 350 degrees.

mix butter and sugar until creamy.

add flour, eggs, buttermilk, cinnamon and vanilla. mix until smooth and pour into pie crust.

bake for 70min. check at 40min and wrap crust with foil to prevent burning.

serve with berries and whipped cream.

*if you don't have buttermilk on hand: add 1 tbsp of vinegar to a 1C measuring cup. fill with milk and let sit approx 5min until starts to clump. ta-da!

seasonal fruit crisp

easiest fruit crisp possible. use any types of fruit combos. my faves are strawberry/rhubarb and apple/blackberry. top with ice cream - of course.

2/3 C of each oats, sugar, flour
1/4 C wheat bran (optional)
1/2 tsp cinnamon (or desired)
1/2 tsp salt
1/4 tsp nutmeg
1 stick of cold butter
approx 6 cups of fruit

mix dry goods. cut in cold butter until crumbles.

grease a 9x13 pan, add desired cut fruit (try apples, peaches, blackberries, strawberry, rhubarb, mixed berries, or any combination).

top with crumble and bake approx 55 min on 375 or until golden.

mongolian chicken stir-fry

this is a very flexible recipe. use any variety of veggies you prefer or have on hand. can also use shrimp instead of chicken.

• 5-6 boneless chicken tenderloins
• 2 pkgs ramen noodles, broken into small chunks
• fresh broccoli, carrots, onions, snap peas
• canned sliced water chestnuts
• ground ginger
• chili pepper flakes
• 2-3 cloves garlic, minced
• teriyaki sauce

saute chicken in olive oil, cutting into bite sized pieces. add hard veggies, like carrots and broccoli.

bring water to boil for ramen noodles and cook until just finished. drain and remove from heat. set aside.

saute until bright and nearly tender. add 1/4 C teriyaki sauce and equal parts water to a simmer. add remaining veggies and water chestnuts.

add minced garlic and continue to saute until veggies are cooked through. sprinkle stir-fry with ginger, pepper flakes and black pepper, as desired, toss to coat. use sparingly and add more if necessary.

finally, add ramen noodles to stir-fry and toss to combine. serve.

chicken in mustard cream sauce

this is adapted from Martha Stewards everyday living cookbook. super easy and surprisingly mild in flavor. great over pasta.

• boneless chicken breasts
• 2 tbsp spicy mustard
• 1/4 C heavy cream
• 2 tbsp white wine, optional

saute breasts in olive oil until golden on each side, cut into bite sized pieces. remove from pan to plates when finished.

using the same pan on med heat, add white wine, if using, and whisk all browned bits with wine. add cream and mustard and whisk until combined. let sauce bubble and thicken approx 5 min, then toss with chicken and serve.

optional: sprinkle with dill.