Caramelized Pork Tacos with Pineapple Salsa

My husband and I aren't really pork eaters. It dries out rather quickly and just doesn't have the flavor that we like from chicken or beef. We love bacon and I eat enough Prosciutto to last a lifetime, but pork meals have never been a favorite.

Until Now.

This pork taco is so tender and juicy. You might want to double the recipe because your family will love it as much as mine.

My Sous Chef for the day :)

• 18 oz boneless, skinless pork, cut into slices
• 1 Tbs EVOO
• 1 shallot
• 1 clove garlic, grated
• 2 tsp oyster sauce
• 2 Tbs sugar
• 2 Tbs water

                   

                         Salsa

• 1 cup pineapple, chopped
• 1/2 avocado, chopped
• 1/2 onion, chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime
• Pinch of salt

                        Tortillas

Start by heating the oil in a large skillet over medium heat.

Add the shallot and garlic and cook for a few minutes until fragrant, about 2 minutes.

Add the pork and oyster sauce. Cook and stir until pork is cooked through.

Sprinkle the sugar and water over the pork. Let the pork caramelize, stirring only a few times.

When the pork is golden brown, remove from heat.

Put all the salsa ingredients into a small bowl or right into the dish you will serve the salsa from.

Heat the tortillas in a hot skillet, if desired. 

Place the pork on the tortilla and top with the pineapple salsa!

Meatloaf Cupcakes

Meatloaf Cupcakes...yes you read that correctly. Not only does this recipe look adorable and taste great. it's super easy and much faster than cooking a regular meatloaf.

It's Monday again and that means another meatloaf recipe. I found this on Pinterest and HAD to try it. One of the biggest compliments I can get as a mother and home cook is when my 3 year old devours his plate and dinnertime...and that's just what he did with these cupcakes.

I used to work as a cake/cupcake decorator for Cold Stone and I still have a bunch of decorating gadgets for when I feel nostalgic. I used a piping bag to add my mashed potatoes, but you can just spoon them on if you don't have a bag.

Well, that's enough about me, let's get to this recipe!!



Meatloaf:
1 lb ground beef
2 carrots, grated
1 onion, chopped very small
2 eggs
1/4 cup Parmesan cheese
1/4 cup panko or bread crumbs (I used almond flour to keep it gluten free)
1/4 cup ketchup
1 tsp garlic powder
1 tsp oregano
1 tsp thyme
1 tsp salt
black pepper

Mashed Potatoes:
2 medium or 4 small potatoes, peeled and chopped small
1 Tbs butter
1/4- 1/2 cup milk
salt and pepper

Garnish:
ketchup
parsley

Preheat the oven to 350 degrees.
Grease a muffin tin with butter or ghee.

Start by grated the carrot right into a medium bowl and then add the chopped onion.
Add all the other meatloaf ingredients into the bowl and mix together with your hands.

Roll into small balls to fit into the muffin cups and press them down.

Bake for 20-25 minutes.

In the meantime, add the potatoes to a pot of water and boil for about 10 minutes.
Mash the potatoes and add in the butter, milk, salt, and pepper.
Let the potatoes cool slightly before adding them to a piping bag. I used a large tip so they would come out easily.

Once the meatloaf cupcakes are done, remove from the tins and add a small circle of ketchup to the top. Then, add your mashed potatoes and watch your family drool over your masterpieces!!

Flatbread Pizza with Caramelized Onions and Goat Cheese

My family and I LOVE pizza. I implemented Pizza Fridays and we make our own pizza. This week was super busy with my husband's work and the kids being sick and we ended up ordering out for pizza...BUT, I made this flatbread pizza today for lunch and it turned out fabulous!!

I used a store bought flatbread, caramelized an onion while my kids ate lunch and then baked according to the package instructions. Super easy and really flavorful.

I cut this recipe in half, so if you're an onion fan you are more than welcome to use 2 onions as the original recipe stated and then double all of the other ingredients.


You Will Need:
1 Tbs EVOO
1 Tbs Butter
1 Onion, sliced thin
1/2 tsp sugar
EVOO for brushing
Salt
Flatbread or whatever dough you use
4 oz goat cheese
Fresh basil, sliced



Start off by heating a large pan over medium-low heat with the oil and butter. Add the onions and cook for about 20 minutes, stirring occasionally.

Sprinkle the onions with the sugar and then caramelize for at least 30 minutes. Stir from time to time to make sure the onions do not burn.

Preheat oven to 400 degrees. (If using a packaged flatbread or dough, follow those directions)

Place parchment paper or aluminum foil on a baking sheet. Put the flatbread on the baking sheet and brush with oil and sprinkle with salt.

Top with the caramelized onions and the goat cheese.

Bake for 12-14 minutes and then sprinkle the basil over top.

Thai Chicken Zoodle Soup

The weather is finally getting colder and feeling like winter here in NJ. With the new year I've devised a new meal planning scheme and Sundays are Soup Sundays!

This soup was even better than I thought it was going to be. The combination of the sweet coconut milk with the slight spice of the green curry paste is just delightful.

I got a spiralizer a few months back and I love using it. Adding the zucchini noddles to this soup is a great way to watch the carbs and calories. You can absolutely add regular noodles if you are not a fan of zucchini, but I urge you to give it a try!

1 Tbs coconut oil

1/2 onion, chopped

1 1/2 Tbs green curry paste

2 cloves garlic

6 cups chicken broth

1 15oz can coconut milk, full fat

1 red pepper, thinly sliced

1 lb chicken (I used boneless, skinless thighs for more flavor), chopped

2 Tbs oyster sauce

2 zucchini

Cilantro

1 Lime

In a large saucepan, heat coconut oil over medium heat. Add the onion and saute for about 5 minutes.

Grate in the garlic and add the green curry paste and stir until fragrant, a minute or two.

Add the chicken broth and coconut milk. Bring to a boil.

Reduce to a simmer and add the red pepper, chicken, and oyster sauce. Simmer until chicken is cooked through, about 5 to 10 minutes.

In the meantime, cut or spiral the zucchini into noodles and set aside.

Once the soup is done, place the "noddles" in the bottom of the bowl and then add the soup to the bowl. Top the soup with cilantro and then squeeze some lime juice over the dish.

Foil Baked Salmon

My family is back on the clean eating wagon!

I made this really tasty, yet simple, salmon recipe. All of the ingredients go into a piece of foil and is baked in the oven for 20 minutes. I made a side of brown rice and the whole dinner was done in 45 minutes!

You Will Need:

1 Tbs EVOO

Salt and Pepper

1 tsp oregano

1 lb salmon, skin removed

1 onion, sliced

1 lemon, sliced

Parsley

Asparagus

Preheat the oven to 400 degrees.

Cut off enough pieces of foil to hold the salmon. Place the asparagus on the foil. Top with the salmon and season with the EVOO, salt,pepper, and oregano.

Place the sliced onion on top of the salmon and then the lemon slices.

Wrap the foil around the salmon and place on a baking sheet.

Bake for 20 minutes. Carefully unwrap the foil and using a spatula, transfer the asparagus and salmon to a serving plate and enjoy!

Sweet Potato and Chicken Hash

Sundays I make a big casserole or hash to last a few days during the week.

This week I made sweet potato and chicken hash with eggs. I am a big fan of hashes. You can pretty much add any protein with sweet potatoes (or regular potatoes) and veggies.


1 Tbs EVOO
1 onion
2-3 sweet potatoes, sliced into cubes
1/2 lb chicken, chopped
Thyme
Garlic powder
Paprika
Eggs
Chives


Heat the olive oil in a large skillet over medium heat and saute the onion.

Add the sweet potatoes and chicken. Cook until chicken is cooked through. You might want to add a splash of water or chicken stock so the sweet potatoes don't burn.

Sprinkle the thyme, garlic powder, and paprika over the hash and stir to combine.

Crack an egg or two into the skillet and cook until the whites are no longer runny, 5 to 10 minutes.

Cinnamon Roll Smoothie

Happy New Year!!

I have to admit that my end of the year eating was really horrible...plus I did something to my hip while running and I haven't been to the gym in a few weeks. Oddly enough, I'm craving the gym and getting back to eating healthy.

2015 was a roller coaster of a year. On Jan 1st, my Dad went into the ER with trouble breathing and he ended up having pneumonia. He was told that he would make a full recovery...but with all of his other health issues, including kidney failure, he passed away July 29th.

I gave birth to my sweet baby girl, Arabella Skye on March 6th. I will never forget talking to my Dad for the first time in months (he had a breathing tube in his throat and since I was super pregnant I was allowed to visit him in the ICU) I burst into tears, it was an amazing surprise.

My husband started a new job in sales with an amazing company called Power Home Remodeling Group (if anyone in the NJ/PA area needs windows, a roof, siding, doors, or gutters, let me know!)

Losing my Dad has been the hardest thing I've ever had to go through. He was sick for years, but the end came sooner than we all thought it would. We were by his side when he took his last breath. I cherish the moments we had together,but they were far too short.



Woah...sorry about the sob-fest for those of you who don't know me personally.

Here's the Cinnamon Roll Smoothie recipe that the headline promised.

I didn't have an bananas and the recipe still was delicious! I have a magic bullet and I used that instead of a regular blender.


1 cup coconut milk (canned, full fat)
1 small apple, chopped
1 banana, peeled and chopped
1 tsp honey
3/4 tsp cinnamon
Ice


Add all ingredients to the blender and blend until smooth!