Apple and Maple Pork Loin

Apple and Maple Pork Loin

by | Favorite Recipes, Meats, Paleo, Pork

Apple and Maple Pork Loin – A Cozy Fall Feast with a Hint of Fancy

Let’s talk about pork loin – it’s the introvert of the meat world. It’s mild, unassuming, and just hangs out in the background, waiting to be dressed up. But throw in some crisp apples, a splash of maple syrup, and a touch of thyme, and suddenly it’s the life of the dinner party. This recipe is like taking your quiet friend to a jazz club – it wakes up all the flavors and makes the whole experience unforgettable.

Ingredients:

For the Pork Loin:

  • 2-3 lb pork loin (boneless or bone-in, your choice)

  • 2 tablespoons olive oil

  • 2 tablespoons maple syrup (the real stuff – not that pancake imposter)

  • 2 teaspoons salt

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon smoked paprika (optional, but it adds a nice depth)

  • 1 tablespoon fresh thyme leaves (plus extra for garnish)

For the Caramelized Apples:

  • 2-3 crisp apples (Honeycrisp, Granny Smith, or Pink Lady), cored and sliced

  • 2 tablespoons butter

  • 1 tablespoon brown sugar (or a drizzle of maple syrup if you’re feeling wild)

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon ground nutmeg (because why not?)

  • 1/4 cup apple cider or apple juice (or a splash of bourbon if it’s that kind of night)

Instructions:

1. Preheat and Prep:

Preheat your oven to 375°F (190°C). Pat the pork loin dry (no one likes soggy pork), and rub it all over with olive oil, maple syrup, salt, pepper, garlic powder, smoked paprika, and fresh thyme. Give it a little massage – pork deserves spa day too.

2. Sear for the Sizzle:

Heat a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides until it’s nicely browned and your kitchen smells like a fancy bistro (about 3-4 minutes per side).

3. Roast to Perfection:

Transfer the skillet to the preheated oven and roast for 20-30 minutes, or until the internal temperature hits 145°F (63°C). Remember, a meat thermometer is your friend – don’t wing it.

4. Caramelize the Apples:

While the pork is roasting, grab another pan (or use the same skillet if you’re into the whole “one-pan wonder” vibe). Melt the butter over medium heat, add the apple slices, and sprinkle in the brown sugar, cinnamon, nutmeg, and a pinch of salt. Sauté until the apples are golden and caramelized, about 5-7 minutes. Add the apple cider (or bourbon – no judgment) and cook for another minute until the liquid reduces to a syrupy glaze.

5. Serve Like a Pro:

Once the pork is done, let it rest for 5-10 minutes (because, again, respect the pork). Slice it into thick, juicy pieces and top with those glorious caramelized apples. Sprinkle with a few more fresh thyme leaves, and serve with your favorite sides – maybe some roasted root vegetables or a creamy mashed potato situation.

6. Bask in the Compliments:

Accept the applause. You just elevated pork loin to rockstar status.

Ginger Sesame Salad Dressing

Ginger Sesame Salad Dressing

by | Salad Dressing, Salads, Vegetables

Whip up this fresh, tangy, and nutty Ginger Sesame Salad Dressing for your next salad! Perfect for drizzling over crisp greens, tossing with cold noodles, or using as a marinade. It’s a simple, homemade way to add a burst of flavor to your dishes!

Ginger Sesame Salad Dressing

Ingredients:

  • 2 tablespoons sesame oil

  • 1/4 cup rice vinegar

  • 2 tablespoons soy sauce (or tamari for gluten-free)

  • 1 tablespoon honey or maple syrup

  • 1 tablespoon freshly grated ginger

  • 1 clove garlic, minced (optional)

  • 1 tablespoon toasted sesame seeds

  • 1/2 teaspoon chili flakes (optional, for a little heat)

  • 1/4 cup neutral oil (like grapeseed or canola)

  • 1 tablespoon fresh lime juice (optional, for a bit of brightness)

Instructions:

  1. In a small bowl or jar, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, and garlic until well combined.

  2. Slowly whisk in the neutral oil to emulsify the dressing.

  3. Stir in the toasted sesame seeds and chili flakes, if using.

  4. Taste and adjust seasoning as needed. Add lime juice if you like a bit more acidity.

  5. Store in an airtight container in the fridge for up to a week. Shake well before using.

Serving Ideas:

  • Drizzle over a crunchy cabbage slaw with carrots, scallions, and cilantro.

  • Use as a marinade for grilled chicken or shrimp.

  • Toss with cold soba noodles and fresh veggies for a quick lunch.

 

Coconut Green Curry Shrimp Soup with Zucchini Noodles

Coconut Green Curry Shrimp Soup with Zucchini Noodles

by | Seafood, Soups

Craving a cozy bowl of tropical magic? Our Coconut Green Curry Shrimp Soup with Zucchini Noodles is like a beach vacation in a bowl — rich, creamy, a little spicy, and packed with fresh veggies and tender shrimp! Ready in under 30 minutes, it’s the perfect mix of healthy comfort food and bold Thai flavors. Grab your spoon (or chopsticks!) and dive in.

#CoconutCurryLove #ShrimpSoup #HealthyComfortFood #QuickAndDelicious #ZoodleRecipes #ThaiFoodInspired #EasyDinnerIdeas

Ingredients:

Base:

•1 tbsp coconut oil (or avocado oil)

•1 small onion, finely chopped

•2–3 garlic cloves, minced

•1 tbsp fresh ginger, grated

•2–3 tbsp green curry paste (adjust to heat preference)

•1 can (13.5 oz) full-fat coconut milk

•2 cups vegetable broth (or chicken broth for a richer flavor)

•1 tbsp fish sauce (optional, but authentic)

•Juice of 1 lime (plus wedges for serving)

Protein & Veggies:

•1 lb raw shrimp (peeled & deveined)

•2 medium zucchini, spiralized into noodles

•1 cup mushrooms (shiitake or cremini), sliced

•1 red bell pepper, thinly sliced

•1 small carrot, julienned or thinly sliced

•1 cup baby spinach or bok choy

Herbs & Garnishes:

•Fresh cilantro, chopped

•Fresh Thai basil (or sweet basil), torn

•Sliced green onions

•Red chili flakes or fresh Thai chili (optional for heat)

⸻

Instructions:

1.Sauté the aromatics:

Heat coconut oil in a large saucepan over medium heat. Add onion and sauté until translucent (3–4 minutes). Stir in garlic and ginger, cooking another minute.

2.Add green curry paste:

Stir in the green curry paste and let it cook for 1–2 minutes until fragrant.

3.Create the broth:

Pour in the coconut milk and broth. Stir well to combine. Add fish sauce and lime juice. Bring to a gentle simmer.

4.Cook the vegetables:

Add mushrooms, carrots, and bell pepper. Simmer for about 5 minutes until just tender.

5.Add shrimp:

Drop in the shrimp and cook for 3–4 minutes until they turn pink and opaque.

6.Zucchini noodles + greens:

Stir in zucchini noodles and spinach/bok choy. Simmer for just 1–2 minutes (don’t overcook zucchini).

7.Finish with herbs:

Remove from heat and stir in fresh cilantro, Thai basil, and green onions.

⸻

To Serve:

Ladle soup into bowls, garnish with extra herbs, lime wedges, and chili flakes. Serve hot and enjoy the aroma and balance of creamy, spicy, and herbaceous elements.

Roasted Chicken with Herbed Butter

Roasted Chicken with Herbed Butter

by | Favorite Recipes, Meats

Roasted Chicken with Herbed Butter

Roasted Chicken with Herbed Butter

One way to achieve a delicious moist roasted chicken is to create a butter mixture, which is easy to make and adds flavor.

With the whole chicken, (usually around 3.5-4 lbs.) I use a large spoon to separate the skin of the chicken from the meat itself. Therefore creating a little pocket to stuff with the herbed butter mix. I gently continued to use my spoon or small spatula to separate the skin from the meat all the way around the breast of the chicken as well as the legs. Once that is done, I add half of the herbed butter mixture into the cavity, and be sure to include the legs. Then use the other half of the mixture to spread on outside of the bird’s skin, so you get an evenly seasoned chicken. Additionally, I sprinkle the outside of the bird with salt.

I created an herb compound butter using fall herbs this time around – sage, thyme and rosemary. However, depending on the flavor you are going for or the time of year it is, you could easily change up those fresh herbs to something else, or add some chopped garlic to the mix! 

Ingredients

  • 1 Organic Whole Roasting Chicken (3.5-4 pounds)
  • 8 tablespoons salted butter, softened
  • 1 tablespoon diced fresh sage
  • 2 teaspoons diced fresh thyme
  • 1 teaspoon diced fresh rosemary
  • 1 lemon cut in half
  • 1 1/2 teaspoons sea salt

Instructions

  1. Preheat oven to 400 degrees F.
  2. Position rack in the middle of the oven.
  3. Place the whole chicken on a cutting board and pat it dry with paper towel. Using your spoon or spatula gently separate skin from the meat on the breast, leg and thighs, being careful not to pop a hole through the skin. 
  4. Use a roasting pan with rack.
  5. Place the chicken breast-side up on wire rack.
  6. In a small bowl, add butter, sage, thyme, and rosemary. Using a fork or spoon mix together until all the ingredients are combined.
  7. Take half of the mixture and rub under the skin.
  8. Be sure to get it all over.
  9. Sprinkle outside of chicken with salt
  10. Place the lemon halves inside the chicken cavity. (Optional – Using cooking twine, tie the legs together.)
  11. Place chicken in the oven and roast for 15 minutes at 400 degrees F. Remove from oven, rub remaining butter mixture all over of the chicken. Reduce over temperature to 350 degrees F. Place the chicken back into the oven and continue roasting for 65 minutes. (Calculate entire cooking time at 20 mins per pound.) 4 lbs. = 80 mins.
  12. Remove from oven. Insert a thermometer into the thickest part of the thigh (the bottom of the chicken.) The chicken will be done when the thigh is 165 degrees F.
  13. Remove roasted chicken from oven. Let the chicken rest for at least 15 minutes before carving.
  14. Serve and enjoy!

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Tomato Sauce

Tomato Sauce

by | Favorite Recipes, Pastas

Tomato Sauce

This homemade tomato sauce was absolutely delicious! I loved the combination of sweet tomatoes and salty spices. The sauce was thick and flavorful, and it had just the right amount of tanginess. The garlic and basil were perfectly balanced and added a wonderful depth of flavor. The texture was spot on and the overall flavor was amazing. I would highly recommend this homemade tomato sauce to anyone looking for a delicious and easy to make sauce.

Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 chopped onion
  • 2 medium-sized chopped garlic cloves 
  • 1 large can crushed tomatoes 28 oz
  • 2 tbsp tomato paste
  • Salt to taste
  • 5 basil leaves for garnish
  • grated parmesan cheese

Using a medium saucepan on medium heat, add olive oil, add the onions and cook for 10 minutes. Add garlic and cook for 2 minutes. Add the can of crushed tomatoes and tomato paste, add in salt to taste. Cook on medium-low heat for 20 minutes, stirring occasionally. It can be covered as well. Then transfer to a food processor and or blender, and blend until smooth. 

Add to zucchini noodles or cooked spaghetti. Add parmesan for taste and garnish with basil leaves. Enjoy!

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Gazpacho

Gazpacho

by | Favorite Recipes

Gazpacho

Tasty summer gazpacho recipe

Gazpacho

 Similar to my Watermelon Gazpacho recipe, this is quick and easy to prepare. 

I married some juicy heirloom tomatoes, with bell peppers, and cucumbers. All of which have a high water content, making it unnecessary to add tomato juice. This recipe was pretty simple even though the list of ingredients seems a bit daunting. As long as you have the right measuring tools it’s quite simple to make. Optional: make a big batch and store in the fridge for up to five days.

Ingredients:

  • 3 cups of diced heirloom tomatoes + 2 tbsp for garnish
  • 1 ½ cups of diced cucumbers – seeded and peeled + 2 tbsp for garnish
  • 1 ½ cups of diced red pepper – seeded + 2 tbsp for garnish
  • 1 cup of diced onions
  • 1 cup of croutons
  • 2 tbsp of tomato paste
  • 2 tbsp olive oil + 1 tsp for drizzle on garnish
  • 1 tbsp of freshly squeezed lemon juice
  • 1 tbsp of balsamic vinegar
  • 1 tsp diced garlic
  • 1 tsp salt

Place all the ingredients into a food processor and blend until smooth. Chill the soup for minimum 4 hours but can be stored in the fridge over night. Mix all the reserved garnishes (tomatoes, cucumbers, and red peppers) with olive and salt. Place a tbsp onto each serving. Serve with a cool cocktail, perhaps a watermelon margarita or mojito.

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