Time to end the year!

Ahh and the time has arrived to make resolutions, party, spend time with family and get ready to welcome a brand new year. Nothing like being able to enjoy the holidays, eat good, and most of all be thankful for all the wonderful things and the lessons learned throughout the year. I am not going to lie to you though, nostalgia often takes over and makes me really sit down and re-evaluate what I have accomplished and what will come next...which is a great thing.

So, what are some of those lessons learned? well let's just say that 2011 brought me many happy moments like obtaining the Magnet Nurse of the Year award at my place of employment, I got to travel to Minnesota, California, Colombia and Washington, we had the largest family reunion in 19 yrs, my mother survived triple bypass surgery and last nut certainly not least...I became a citizen. --Talk about an emotional roller-coaster!

What are you waiting for? Make that bucket list...revise those resolutions and get going..Life is too precious and short to be sitting around waiting for the world to come to you. How about doing a couple of these to make yourself a happier person...A little effort can take you very, very far.

*Volunteer- locally, online, abroad...there are tons of things to do-trust me!
*Olive oil- yes, that's what I said- mentally olive oil yourself before facing a bad co-worker/boss/"friend". In other words, do NOT let them get the best of you
*Enjoy the little things- Stop, look around you...enjoy your surroundings, they are the best gifts the world has to offer
*Travel somewhere- get in your car and drive, hop on a plane to some little town, just go and explore!
*Learn and read- yes, be a nerd! WHO CARES??? read about a place you never heard of, learn how to cook, or a new hobby.

And now...on to the gooey, sticky, wonderful, decadent...ahh well you'll have to make it so you can see what I mean. I know it's another cake recipe but it's new years baby!!!

Caramel Pecan Ring of Sin!

What you need:

1/3 c  Chopped Pecans (Dry pan saute to bring out essential oils)

¾ c   Sugar

4 tsp Cinnamon

2- 11oz packages (12each) refrigerated bread sticks

1/3 c Butter- melted

½ c Caramel  Topping

2 tbsp Maple Syrup

How to make:

Grease 10 inch fluted tube pan. Sprinkle with half of the pecans and set aside. In a small bowl, stir together sugar and cinnamon and set aside. Separate each package of bread stick dough along the perforated lines into 6 spiral pieces, making 12 pieces. DO not unroll. Cut the pieced in half crosswise. Dip each into the melted butter, roll in the sugar mixture to coat. Arrange in the prepared pan. Sprinkle with remaining pecans. In a cup mix the caramel and syrup and drizzle over bread. Bake at 350 for about 35 minutes, covering with foil the last 10 minutes to prevent burning. Let it stand for 1 min, and invert onto dish. Serve warm.

*Make it better: Change the nuts to your liking, add a little pinch of nutmeg for heartier flavor.

Enjoy!!! And Happy Holidays 2011~2012.

Pumpkins Everywhere!

Life comes at you in unexpected ways, and sometimes it is hard to understand why things happen the way they do. On October 20^th, my mother had triple bypass. To this day we are in shock about what happened simply because she is an incredibly healthy woman. Now, on the road to recovery, she is looking at life in a different way. She is no longer caring about doing everything at work at an exact time, she is telling us all to slow down and stop stressing the little things—which is simply great. With that being said, she continues to be an exceptional woman, who is a fighter, full of strength, and most of all- my hero. I cannot begin to tell you how hard this has been, I doubt anyone can understand unless you have lived through such an experience. All I know is that, it made me appreciate even more, my family and all those wonderful moments we share together. THAT is what I am thankful for this thanksgiving month…My family, my supportive friends, my job…What are you thankful for?

Here is a super easy and quick recipe so you can wow at any holiday party-

Super Yummy Moist Pumpkin Cake:

What you will need

1 Can (15Oz) Pumpkin

1 Box yellow cake mix

4 Eggs

½ Cup of sour cream

1/3 Cup of dark rum

How to make

Preheat oven at 350 degrees. Mix all the ingredients and add to baking pan. Bake for 45 minutes or until fork comes out clean.

Make it better:

Add walnuts to the bottom of the pan for extra flavor. You can also frost this with a mix of vanilla frosting and pumpkin spice or you can make a rum glaze.

Rum Glaze:

½ Cup Sugar

¼ Cup Water

¼ Cup Dark Rum

½ Cup Butter

On high heat, allow all the ingredients except the rum to melt and boil for about 5 minutes. Remove from heat and add the rum. Let it sit for a few minutes before drizzling over the cake.

~Enjoy!

Hello Fall!

October has arrived! You know what that means??? Cooler weather here in Miami… (Crossing my fingers) and best of all it just means that we are 2 months away from my favorite month- December. I am also very excited to be on vacation for the next couple weeks and I just cannot wait to share my trip adventures to Washington D.C. with you all. I will be sure to come back with some great ideas to spruce up your everyday meals just like today’s recipe.  Here is the thing about cooking- you cannot be afraid to change ingredients and make it better and to your taste. This is exactly what happened with this potato salad that I am sharing today. I am currently doing weight watchers and I have to get real creative so that I stay within the points required and not get bored.

Like any diet…at the end of the day it is still a diet. However this one actually allows you to cook and eat normal food as opposed to processed bought stuff or dietary supplements. So I had to jump on that, and make small changes in my cooking. Bottom line, I still make the yummy stuff for the family because otherwise they would die! Ha! Pls…PLS try this one…it is quick and can be multiplied to serve tons of people, I guarantee you that you will enjoy it. And remember, IT IS HEALTHY! So, you cannot go wrong with that.

Potato Salad:

What you need-

2 Lbs cubed cooked potatoes

3 Hard Boiled Eggs

4 Tbsp Apple Cider Vinegar

½-2/3 C Plain Greek Yogurt (start with ½, add a little more if you’d like)

¼ C Mayo

4 Tbsp Minced Shallots

1 Tsp Splenda

1 Tbsp Thinly Sliced Scallions

½ Tsp Salt

½ Tsp Pepper

How to make:

For the sauce- Mash 1 of the yolks with the vinegar until smooth and set aside. On a separate bowl mix all the other ingredients except the potatoes, scallions and eggs. To that mix add the vinegar with the egg yolk. Allow the potatoes to cool down. Chop the eggs, add to potatoes and mix with sauce. Garnish with sliced scallions. Serve room temperature.

~Enjoy!

Small kind acts...BIG impact.

There comes a time in life when we really need to look inside and think about all the little things we can do to help others. As I sit back and remember all the projects I have been involved in, it really reminds me how easy it is to bring a smile to someones face. There is one thing I keep telling myself over and over again... "Sometimes the smallest things in life, become the sweetest memories." I hope you all can keep that in your hearts as well.

Today I wanted to share with you guys a small project that I have been trying to promote for a couple of years now. One of the social workers at my current job collects book bags with school supplies for underprivileged kids in Jamaica. Last year, I stuffed 2 book bags so much that I was amazed at how much they weighed...this year I prepared 4. 2 for girls and 2 for boys...All I can say is that I cannot wait to see the pictures of the kids wearing their new bags! Just take a look at the following pictures from last years trip. How can your heart not melt!!!!!

For today's yummy multi-use dish... I bring you these chicken patties.

Chicken Patties

What you need:

2 Chicken Breasts- cooked, torn apart

1 Can Peas and Carrots

2 Hot Dogs- cut into thin slices

½ C Parmesan Cheese

½ C Italian Bread Crumbs

½-1 C Flour

2-4 Eggs

3 Tbsp Guizo (onion and tomato fresh out of the food processor)

2 Tbsp EVOO

~ ½ C Canola Oil

½ Cube of Chicken Bouillon

Salt and Pepper

How to make:

On high heat, add the evoo and the guizo. Once you hear it sizzle, add the crumbled chicken bouillon and the hot dogs. Stir gently for 1 minute. Add the chicken along with the peas and carrots and stir for 3 minutes. Add salt and pepper to taste. Set aside to cool down.

In a separate bowl scramble 2 eggs, 1/3 c of flour, the parmesan cheese, and the bread crumbs. This is where it gets tricky- the consistency should be thick, almost like when you make pancakes. It should also be enough for the amount of the chicken mixture. If it doesn’t look like it is enough, you can add more eggs and flour. Mix both the eggs and chicken mixture well and set aside.

On medium high heat, add the canola oil to a large flat pan. Using a wooden spoon, carefully drop 5 spoonful’s of the mixture. Do not overcrowd the pan because it can lower the temperature of the oil. Allow each side to get golden brown (it will take 2-3 minutes on each side). Place on a tray lined with paper towels to drain excess oil. Serve this with green salad, rice, pasta…or even as a sandwich topping.

~Enjoy!

The almighty PANTRY!

Every time I sit to think about what to make, my mind races and wants to go on a culinary trip all over the world. However, on a rainy day like today in wonderful “sunny” Miami, you have to stay in and make do with what you have in your pantry. Fortunately for a foodie like me, the pantry is like a candy store- full of wonderful ingredients waiting to be used. Your pantry should always have the basics so that you can take a look and come up with a dish on the spot. It is ok to feel little bit intimidated, but with a little risk and practice- anything is possible.

So what in the world do I mean by “the basics?” Here are some items that I believe are a MUST in any pantry:

Pasta- rotini, spaghetti, farfalle, orzo…keep a box of each if you can

Canned peas, carrots and corn

Pasta Sauce- white, red, with mushrooms, vodka flavor, three cheese flavor…they are endless

Italian dressing- super easy to use as a basis in many recipes

Mayo, ketchup, mustard and BBQ sauce- also may be used in many marinades

Rice and couscous- an easy fix for a side dish

Spices: salt, pepper, garlic, basil, cumin, oregano, turmeric, dill, paprika, chili powder, chicken bouillon cubes, cinnamon.

You can really go as crazy as you want, as long as you make a commitment to use these items and have fun in the kitchen!! Now, on to the recipe for today….

Beef Cannelloni with béchamel sauce.

What you need:

2 C milk

2-3 Tbsp flour

2 Tbsp Butter

1 Small can of corn

1 C white button mushrooms, roughly chopped

Basic guizo: 1 tomato, 1 sml onion, processed until no chunks are seen

Salt & Pepper

EVOO

Garlic Powder

Dried Basil

½ C water

1 Lb of top round steak, cut in cubes- must be cooked for 1 hour in pressure cooker, cooled, and pulverized in the food processor

1 ½ Chicken bouillon cubes

1 ½ boxes of Cannelloni shells (about 20 total)

Cooking spray

2 Bags of shredded mozzarella cheese

1 C of Parmesan cheese

How to make:

Mushrooms- in a medium sauté pan, on high heat, put 2 tbsp of evoo, and 2 tbsp of guizo. Once it sizzles, add ½ a cube of chicken bouillon, and a pinch of salt and pepper. Add the mushrooms and stir until it reduces to about half its size. Set aside.

Meat- in medium sauté pan, on high heat, put 4 tblsp of guizo and 3 of evoo. When you hear it sizzle add: a pinch of salt and freshly ground pepper, 1 tsp of garlic powder and ½ tsp of dried basil, 1 crushed chicken bouillon, the water and the meat. Once everything cooks for 2-3 minutes add the corn and the mushrooms and cook for 1 more minute. Set aside.

White sauce aka Béchamel- this one is tricky! Place a sift on top of a bowl, put 2 tbsp of flour on the sift, and add ½ C of the milk- cold. With a spoon, slowly sift the flour and the milk until the flour dissolves completely. Set aside. In a small sauce pot, put remaining milk and on med high heat until a soft boil begins. DO NOT stop stirring; otherwise the milk may stick to the bottom of the pot. Slowly add the milk from the other bowl and add a pinch of salt and 2 of pepper. Stir until it becomes nice and thick. Set aside.

*Note: if the sauce is not thick enough, do the same process with the 3^rd tbsp. of flour and add to the pot.

How to boil the cannelloni shells: In a large pot, fill with water almost to the top and put it on high heat. Once it is boiling, add about your palms worth of salt, and the shells. Make sure you stir gently often otherwise they can stick to each other. Cook for about 7-8 minutes. Drain half the water, and enough cold water to slightly cover the shells. Set aside.

*Note: by adding the cold water, mixed with the left over pasta water, you will be able to handle the shells with your hands, and prevent them from sticking to each other.

Take your largest oven safe dish or pan and spray it with cooking spray. Take each cannelloni and stuff it with the meat and neatly line them up on the dish. Pour the sauce on top, making sure each one is covered fully. Sprinkle both cheeses generously. Put in oven for 8 minutes at 350 degrees, and then switch it to broil for 4 minutes. Serve with a green salad and garlic bread.

Before Cutting...

Christmas in JULY??

July came and passed us but not before leaving a significant mark in my life. I had the pleasure of traveling to my home country Colombia and have the best Christmas party ever...yes I said Christmas! My parents finally got to spend time with almost the whole family after 19 yrs of being apart and honestly I cannot even begin to explain to you the joy and love that we all felt for those few hours. We had not just traditional Colombian Christmas food, but also music, decorations, presents, a tree and tons of decorations....not to mention a live band commonly known as a "chirimia". Friends and family gathered for a night full of dancing, drinking and eating, but most of all sharing such a great moment that has become a permanent memory in all our hearts.

The servers greeted everyone with a small plate with bunuelos, natilla, and hojuelas- a must every December! The bunuelos have cheese and are fried, the hojuelas are similar to phyllo dough, fried and with a touch of sugar, and natilla is made with cinnamon, milk, cane sugar, and a couple other secret ingredients...it can be compared to a cross between flan and panna cotta in terms of consistency, as far as flavor...well that is a different story. The recipes for these will come in December, but take a look at what they look like so that if you ever come across these take the plunge and give them a try!

Despite the fact that I was only there for 3 days, I managed to eat some of my favorite things that cannot be purchased in the States. One of them was a dessert from a bakery called "El Portal", and the main ingredient is tangerine. I also got to have the classic Mimo, which is simply a vanilla cone covered in chocolate- but for some reason it just tastes amazing whenever I eat it there. Another dessert that is a must, are the mini pastries from the bakery "El Astor". I had these frog shaped pieces of heaven since I was a little girl...and each time I take a bite it's like entering a travel machine.

Sometimes we truly have to stop and think about how blessed we are to be able to experience such moments in life. I am convinced that even the very smallest things can make a huge impact in what we do, who we meet and the way we live. I know I owe you guys some recipes, but I wanted to honor this experience for what it was...one to remember FOREVER! Cheers!



Where have I been??

SO...I can truly say that I am very blessed because since the last time I posted I have been to 2 wonderful places and tried really good food. In May I visited Minneapolis for a work conference, but I must say- I think we partied more than scheduled. It is truly a beautiful city with wonderful people and lots to do despite what others may think. If you are ever there, make sure you visit the Dakota Jazz Club- it is well known for all the famous and up coming musicians, not to mention super yummy food like its "deconstructed s'mores". Also, take some time to go to The Local. This bar is a replica of any corner bar you can find in the streets of Ireland...awesome fish and chips and refreshing cider. Also..you HAVE to visit Hell's Kitchen...and try the bison patties for breakfast and their homemade jams and peanut butter-a little piece of heaven! All of these great dishes are pictured bellow:

S'mores @ Dakota Jazz Club

Fish n' Chips @ The Local

                            

Hell's Kitchen Breakfast
















Then came June...and I took off to Los Angeles for a week and I had a fabulous time with my wonderful sister and my cousin- who was a great host in his quaint apartment in Beverly Hills. I must say, not only did I fall in love with the perfect beautiful weather, and the good food, but the mountains really made me feel like I was back in Colombia. So...must eat at places are at almost every corner, but there are a few that I would recommend in a heartbeat. Pinks- ahhh can I tell you how incredibly and ridiculously yummy those hots dogs are??? but here is a tip, go during a weekday right when they open, and yes we had them at 9:30am but it is better than making that 3 blocks long line!! In the mood for dim sum? try BAO, the place is tastefully decorated, the service is great, the cocktails are refreshing and well, the dim sum is awesome! Then you have the Panini Cafe...known for its Mediterranean food and super large portions, everything on that menu will make your belly more than satisfied...I promise!

Pink's- Lord of the Rings



BAO-Dim Sum Heaven!



Lamb Kabob @ Panini Cafe





And so today I bring you a recipe that puts a small twist on your chicken dishes. Being that it is summer here in Miami, I go for the fruits that are in season. Please feel free to play with this recipe, you can make it sweeter or tangier it is completely up to you and what you like.

Chicken with pineapple, orange mustard sauce

What you need:

2/3 C of chopped pineapple with its juice (if you do not have fresh, use canned)

2 Tsp Jack Daniels Honey Dijon mustard

1 Tbsp + 1 Tsp of  mayo

1 Tsp Soy sauce

1 Tsp of cornstarch dissolved in 2 tsp of water

2 Tbsp of freshly squeezed OJ

1 Tbsp of Honey BBQ sauce

About 1/4 tsp of the following: onion powder, garlic powder, pepper

4 Chicken breasts, no skin, cubed

1 Tsp butter

1 Tbsp EVOO

Sauce: in a sauce pan combine the pineapple, OJ, mustard and soy sauce. Bring to a soft boil. Add the cornstarch, and cook for a couple of minutes stirring constantly until the sauce thickens. Lower heat and let simmer for 3 minutes. Remove from heat and add mayo, combine and set aside.

Place chicken cubes in a container, pat dry. Add the remaining ingredients, and use your hands to rub all the spices well into the chicken. Place a skillet on high heat, and add the butter and evoo. When you see the butter fizz, ass the chicken and spread evenly on skillet. DO NOT touch it, let it sizzle for at least 1-2 minutes but DO NOT walk away (since it has BBQ it can burn quickly due to the sugar in the sauce). Toss chicken once browned on one side and let cook for another minute or so. Turn heat down to low and add the sauce. Mix well and let simmer for 2 minutes. May be served with white rice or pasta or...whatever you like! 

Enjoy!!!!

Pica or not???

Sometimes we have to stop and realize the many cultures that surround us. whether we like strong spices, sweet and savory together, animal parts that we did not even know existed...for us it may be unheard of, but to other it may be mom's home cooking! With that in mind, I encourage everyone to be a little courageous and step out their comfort zone. Trying new things and finding out where they come from is a wonderful experience that we have available today.

So, after trying several versions of a simple and family friendly recipe... I have put my own twist to it and the result was just perfect. Warning, please prep the meat just as explained, it lowers the fat content and makes the texture of the beef nice and smooth.

Picadillo!

What you need:

2 Lbs Ground Beef
2-3 C of mixed veggies (any choice- I love corn so for me, it's a must!)
2 Tbsp Powder Adobo
2 Small potatoes, peeled and cut into small cubes, placed in 1 Cup of water
2-3 Tbsp of guizo (1/2 onion, 1 small tomato, minced in a food processor)
1 Chicken flavor Bouillon cube
2-3 Tbsp Ketchup
2 Tbsp Jack Daniels mustard
2 Tbsp EVOO
Salt and Pepper

How to make:

Boil the ground beef on medium heat, for about 45 minutes. Drain, allow to cool and pulse several times in a food processor set aside in a bowl. In a big pot on high heat, add the evoo, the guizo, and the chicken bouillon. Mix well, and when you hear it sizzle add the beef, and the rest of the ingredients....yes, even the water that holds the potatoe. Mix everything, and once you see it begin to boil, turn the heat down to med-low, put a lid on and allow it to cook for about 20 minutes. Caution, if it begins to dry out add a little more water, or if you want it more soupy like then do not let it cook longer than 10 minutes.

The way she taught me!

Many people have tasted my mothers food. Ever since I can remember, she has always gotten wonderful compliments about her "sazon" aka seasoning and not for nothing but I am convinced that it is thanks to her that I am able to cook so well. Despite the fact that I was not able to have a career cooking, I do try to do it as often as possible. As long as mom is around, my goal is to learn all her yummy recipes along with her tips in the kitchen so that maybe perhaps one day, I can pass those on to my children. With that being said...Here is her to die for recipe for "arroz con pollo" aka rice with chicken. OH! I guarantee is not like the usual recipe that everyone seems to know, and it is worth every single step... I promise!

Arroz con Pollo
What you need:
Part 1- For the Rice:
2 Cups of white long grain rice        2 1/2 Cups of water     2-3 Tbsp of Ketchup  1 Tbsp Salt
2 Medium potatoes washed, peeled and in small cubes        1-2 Tbsp of EVOO
2 Tbsp of guizo (blend 1 tomato, 1 small onion= guizo, the base of many dishes, save the rest for the second part of the recipe)
1 Cube of Maggi Chicken flavor bouillon    1/2 Tbsp Yellow food powder

How to make:
In a rice cooker (turned on), put the guizo and sautee gently with the evoo. Add the rice and stir for 2 minutes. Add the water, potato, ketchup, bouillon, yellow food powder and salt. Cover and set to cook. Once cooked do not open! Let it rest for at least 1 hour.

Part 2. The rest yummy goodness!
What you need:
1 Can of peas and carrots mixed              1 Tbsp EVOO
2 Chicken breasts, no skin. Cooked, cooled, shredded.
4 Slices of ham, cut into small cubes        3 Hot dogs, sliced (may omit)
4 Tbsp guizo                                           1-2 Tbsp Soy Sauce


How to make:
In a large pot on high heat, add the evoo, and guizo. When you hear it sizzle, add the ham, hot dogs and chicken. Sautee for at least 3 minutes so all flavors blend. Add this to the rice, mix, and add the peas and carrots. Mix again but do so gently so that they do not break. Lastly, add the soy sauce.

Enjoy!

Operation Baking GALS!

So what do you do when you are searching to do something meaningful?
You pick up a book like "Three Cups of Tea" by Greg Mortenson and David Oliver Relin and get inspired... Now I know no all of us can just drop everything and go build a school in the middle of nowhere but, we can do much right where we live.

In my search for a new project, I came across an organization called "Operation Baking GALS" (Give A Little Support). Thanks to a dear friend Lisa Enfinger, and to Facebook I was able to join this group of home bakers and bring a little joy to many soldiers. This group bakes for all kinds of men and women serving our country here in the States or abroad, and their purpose is simple- give them a taste of home. Since I had never done anything like this, it was perfect! The team chosen -wounded soldiers...I did a little research, and read the discussion boards and off I went on my mission to make some yummy cookies. The end product included basic chocolate chip, oatmeal/chocolate chip and peanut butter/chocolate chip cookies...a total of almost 10 Lbs of total bliss. Please take a moment to look at the site-donate or join..or simply spread the word!

Despite the fact that I do not know how much they are going to like them, my heart is satisfied because like I have said before many many times...To give is better than to receive...ALWAYS! If I hear back from them, I will be sure to post an update here. In the meantime, get baking!

Oatmeal & Chocolate Chip Cookies

What you need:
1 C Softened Butter (2 sticks)
1 1/4 C Brown Sugar
1/2 C White Sugar
2 Eggs
2 Tsp Vanilla
1 3/4 C Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
3 C Oats
2 C Semi-sweet Chocolate Chips

How to make:
Preheat oven at 375. Cream the butter and sugars in a bowl. Beat in on egg a a time. Add vanilla, flour and baking soda in intervals. Stir in oats and chocolate chips. Bake for 12 minutes. Allow to cool before serving.

Peanut Butter Chocolate Chip Cookies

What you need:
1/2 C  Softened Butter
1 1/2 C   Brown Sugar
1/2 C  White Sugar
1/2   Tsp Salt
2 Eggs
2 1/2 C  Flour
2 C Semi-Sweet Chocolate Chips
2/3 C Smooth Peanut Butter
1 1/2 Tsp Vanilla
2 Tsp Baking Soda

How to make:
Preheat oven to 350. Cream together the butter, sugars, salt and peanut butter. Add eggs, flour and baking soda in intervals until mixed well. Stir in chocolate chips. Bake for 12 minutes.

***Make sure you use non-stick cookie sheets, and allow enough space in between each cookie (about 2 inches) so that they can spread. I like to gently flatten with my fingertips each cookie before putting them in the oven.

Enjoy!

The wonders of Coca-Cola...

Picture this: a hot sunny ,humid day that makes you drag and feel like the day will never end....and then, there it is...a nice cold, icy, with a lime, Coke just sitting there waiting for you! Yes I know soda is not the healthiest but I can't help but put in a word on a classic favorite. Even though it is scary to think of all its true uses, I will tell you this much- it rocks in the kitchen! Yes it does and with the following recipes I will show you how to give a different taste to everyday foods that have the potential to wow any crowd.

Coke and Coffee Pork Loin
What you will need: (serves 6)
1 cup warm water, plus 1 cup cold water

1 cup cider vinegar

1/2 cup sugar

2 Tbsp salt

1 (2 1/2 to 3-pound) pork loin

1/4 cup ground coffee beans

3 Tbsp dark brown sugar

2 Tbsp ground pepper

1 Tsp cinnamon

3 Tbsp unsalted butter

3 Tbsp canola or vegetable oil

For the sauce:

1/2 pound bacon, diced

1 package of gravy mix, dissolve in 1 cup water

1 cup red wine

1 cup pineapple juice, from canned pineapple tidbits

1/2 cup pineapple tidbits

1 cup coke (DO NOT USE DIET!)

How to Make:

Preheat your oven to 350 degrees F.
Preparing the pork:

Combine 1 cup of warm water with the vinegar, sugar and salt in a medium bowl, whisking until the sugar and salt are dissolved. Transfer to a large resealable gallon-sized plastic bag or a container that seals well. Add 1 cup of cold water and the pork loin, seal, and refrigerate overnight.
Mix the coffee, brown sugar, pepper, and cinnamon. Remove the pork loin from the brine and pat dry with paper towels. Rub with the spice mix, transfer the pork to a baking sheet and set it aside at room temperature.
In a large skillet melt the butter with the oil over medium-high heat. Add the pork loin and brown for 5 minutes, turning to brown all sides. Place on a baking sheet and roast until the temperature reads 160 degrees F on an instant-read thermometer, about 1 hour. Remove the roast from the oven, cover loosely with aluminum foil, and let it rest for 10 minutes before slicing. (This will help keep the juices inside-resist temptation of cutting it)

Sauce:

In a medium saucepan over medium heat, cook the diced bacon until crispy. Remove any excess fat from the pan and add the gravy, red wine, coke, pineapple juice and pineapple tidbits. Bring back to a simmer over medium-high heat for 10 minutes, until the sauce has reduced by half. Slice the pork loin and serve with the sauce on the side.

Cocktail Sausage Appetizer
What you need:
2 packets of little smokies
1 Cup of Ketchup
1 Cup of Coke

How to make:
In a large saucepan place both packages of smokies on med high heat. Cook for 4-5 minutes. Add the coke and ketchup and lower heat to medium. Let cook for another 5 minutes, stirring occasionally. Serve while hot!

ENJOY!

New year..New everything!

Nothing beats the holidays...and now that they are over and a new year has arrived, it is time to make changes in life. CHANGE IS GOOD and healthy for everyone. So, enough about making unreachable resolutions- go for smaller simpler easier to accomplish things.

Here are some suggestions:
>> Volunteer...at church, at a homeless shelter, at a local school...anywhere! you'd be surprised how many people need a hand and a smile!
>> Speaking of smiles...smile more often!
>> Learn something new... a craft, a sport, a game, useless facts..anything!!
>> Donate...go into your closet and take out everything that you haven't touched in the past 6 months..chances are you are not going to use it so donate it to someone who will
>> GO green!...change the light bulbs, start recycling, grow your own veggies, the list is endless!
>> Become a big brother or big sister...those kids need positive influences, and YOU could be the one.
>> Read...yes yes, I know for some of you this is VERY difficult, but trust me when I tell you this, there is something good to read for everyone out there
>> Travel...even if it's in your car in your state, go somewhere you haven't gone, and meet the locals, learn something new about what they do or where you go
>> Go to a concert, a museum, or an art fair...it's fun. END OF STORY!
>> Throw a party, just for kicks..and make it a theme party...I speak from experience, VERY worth it.

And now for an easy super yummy classic recipe. For you shrimp lovers and pasta lovers... here is my recipe for shrimp scampi. A word on a couple of the ingredients: shallots are baby onions with a softer, milder flavor. You can find them in any grocery store in small packets by the regular onions- just be careful chopping them, since they are small they can be difficult to manage. Chives, are baby scallions. You can find them in most grocery stores, usually in the specialty herb section. They have a nice bite and onion flavor. (also great for scrambled eggs).

What you need:
2 Tbsp Evoo (extra virgin olive oil)
1 Shallot
1/2 Cup grape tomatos
1/2 Lb of shrimp, clean, uncooked
1/4 Cup White wine (one that you would drink!)
2 Tbs Butter
1/2 Lb of angel hair pasta
1 Tbsp Chopped chives
1/2 Tsp Italian flat leave parsley
Lemon zest
Salt & pepper to taste
Red Pepper flakes- optional.

How to  make:
One med high heat, add to saute pan, add everything except the pasta, chives, parsley and lemon zest. Cook pasta separately for 7-8 minutes for "al dente" finish- meaning not too cooked that it disintegrates in your mouth. When the shrimp turn pink (2-3 minutes), add the cooked pasta, and right before serving add the lemon zest, parsley and the chives. If you do not like spicy food, skip the red pepper flakes. Do not overcook the shrimp, it will become rubbery if you leave it on the heat too long. Serve this with a simple salad. You can substitute the angel hair pasta with any other pasta. You can also add other veggies like peas, corn, and mushrooms.

Total time including preparing the ingredients and cooking should be less than 20 minutes! Enjoy!~