Month: December 2017

Happy Holidays!

Misc. stuff

Sorry I have been MIA. December is a weird time of year for me. Lots of sadness; Lulu died December 10th after having a long battle with Cancer. We always go to Hibachi bc it was her favorite.

Lots of Happiness; Rucks and I were married Dec. 16th 2000, so we celebrated our 17th wedding anniversary. We took the girls to fondue for the first time, and they loved it! We sometimes get random snow in Georgia and the girls can play and make a snowman! We go see Santa at the Mall of Georgia and then go to a different restaurant each year with my parents. Plus, I am off work until Jan. and I get to spend a lot of time with my girls, which is super important to me! My doggie has had some ear troubles this month, so that has not been too fun, but he will have an ear surgery in the new year and allergy meds that will hopefully help him.  Thanks for keeping up with me and my blog! Looking forward to 2018 and seeing what it brings!

Stuffed Shells and an Amazing Appetizer

Pasta

When you are a food blogger, making an amazingly easy stuffed shells with beef cooked with salt and pepper, topped with cheese and tomato sauce, you kinda feel like such a fraud. But then you make a killer appetizer that validates your conscience. 4 chopped tomatoes, 5 crushed minced garlic heads, a bunch of basil that came in to the mix with melted mozzarella with toasted bread added with olive oil on its base. You have to be crazy not to love this bruschetta 😍

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Oven Roasted Pork Loin

Pork

Evening friends! I hope you all had a great weekend! Becca had a chorus concert, my mom had a Christmas party, the girls and I hung out at Main Even with one of our favorite friends, and the DAWGS won! It was a nice way to start out December!

So tonight I made another version for pork loin. This was a thicker cut than normal. When you are cooking any type of meat, you really do need to rely on your thermometer.  Take it out at 145 (med. rare) up to 160 (well done). We like it med. rare, so I take it out between 145-150 and let it rest for about 10-15 minutes. Here is how I did it…

Oven Roasted Pork Loin

Preheat your oven to 400 degrees.
Make a paste with 1/2 cup of olive oil, 2 tablespoons Worcestershire Sauce,  1 1/2 tablespoons of salt, 1 tablespoons pepper, 1/2 tablespoons of onion powder, cumin, chili powder, garlic powder, paprika, and fennel seeds. Mix well.
Rub liberally and massage in to pork loin.
Put your pork in a sprayed shallow roasting dish or oiled cast iron pan.
When the oven reaches 400 degrees, cook your pork fat side up for about 10 minutes.
Then lower your heat to 350 degrees and cook for about 40 more minutes (usually I do 20 minutes per pound)
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Serve with rice/mashed potatoes/polenta and a veggie. See ya real soon 😉 Amy