nothing happened today.
well... almost nothing.
i slipped and fell at the grocery store.
it would have been hilarious if i wasn't the one falling.
since nothing happened today,
i'll give you a couple of delicious recipes.
do you need something quick and easy?
something to put in the crockpot in the morning?
here you go:
Hawaiian Pork Loin
1 pork loin roast
1 red onion, sliced
1 poblano pepper, sliced
1 ea: red bell, orange bell, yellow bell peppers, sliced
1 small can crushed pineapple
1 can mango nectar
1 can peach nectar
(you can find these in the mexican food aisle!)
2 Tbs minced garlic
creole seasoning, salt & pepper, to taste
1. tenderize your pork loin.
-the meat i cook always comes out juicy and tender because of this step that so many overlook! it's worth the few extra minutes, guys.
with a regular fork, poke holes ALL over the pork loin.
ALL over... not kidding. tons of holes.
2. rub with creole seasoning, salt, and pepper.
-coat that bad boy. all the seasoning should sink into the holes you poked, giving flavor to the entire roast, not just the outside.
3. dump everything in your crockpot.
-for reals. just throw it all in! make sure when putting your pork loin in to put it FAT SIDE UP. this will help the flavors from the fat sink into the rest of the meat, also adding moisture!
4. cook on high 4 hours, or low 8 hours.
-make this work for your schedule.
5. when the pork loin is done, pull it out and shred it.
-BE CAREFUL! the meat is extremely hot, ya'll.
easiest way to shred? get 2 dinner forks and pull in opposite directions.
6. put the shredded meat back in the crockpot 30 minutes - 3 hours on low.
-this step helps the pork absorb even more flavor.
the longer you let it sit, the tastier your meal!
what should you serve it with?
instead of cooking the rice with just water, cook it in the broth from the crockpot.
add a bit of your favorite white wine, if you feel like it!
just a dash, though! you don't want it to overpower your dish!
i hate cooking rice in water.
water has no flavor.
so what are you giving your poor rice when you cook it in water?
so dinner is covered!
need a salad to go with?
Spinach Salad & Citrus Vinaigrette:
6 oz. baby spinach leaves
2 oranges, cut into segments
1/2 red onion, thinly sliced
1/4 c extra virgin olive oil
1 Tbs lemon juice
1 Tbs orange juice
1/2 tsp lemon zest
1/2 tsp orange zest
1 tsp honey
1/2 tsp salt
1/2 tsp pepper
1. combine all vinaigrette ingredients in a jar or tight sealing plastic container.
shake to blend.
2. in a large bowl, combine all salad ingredients.
3. drizzle with vinaigrette and toss to combine.
and for dessert (and breakfast the next morning!):
Lemon Berry Bread:
1 1/2 c flour
1 tsp baking powder
1/4 tsp salt
1 c sugar
1/4 c butter, softened
1/4 c applesauce
1/2 c lemon juice
1 egg + 1 egg white
1 Tbs lemon zest
3/4 c berries (blueberries, raspberries, etc. whatever looks best at the store!)
1. preheat oven to 350 f.
2. cream together butter and sugar. add applesauce and mix until fluffy.
3. add egg & egg white. mix well.
4. sift together dry ingredients.
5. add wet ingredients to dry, alternating with the 1/2 c lemon juice. stir until moist.
6. add berries & lemon zest. combine until berries are evenly distributed throughout the batter.
7. pour into greased loaf pan and bake 45-60 minutes.
8. allow bread to cool completely before trying to remove from pan.
if you want an extra treat, when loaf has cooled, top with a lemon glaze.
combine lemon juice and powdered sugar until you have a nice, creamy, glaze-y consistency.
welp, hope this gives you some inspiration.
and hopefully, tomorrow will be a little more eventful!
someone was camera shy tonight.
dowling family, out!