Balsamic Marinated Roast Pork Loin  Recipe 3-4 lb pork loin or pork tenderloins 4 Tbsp Balsamic vinegar 4 Tbsp Extra Virgin Olive Oil 6-8 loves of garlic cut in halves and quarters 1 tsp steak spice  (from blog Grilled Spiced Steak or a bottled variety or sea salt) 1 tsp ground pepper 1 tsp fresh chopped rosemary   Remove the silver skin that is on the pork loin with a sharp knife before combining the marinade ingredients.  Slip a sharp thin knife just under this silver membrane and separate it from the muscle tissue, working toward the end of the meat. Repeat this process untilRead More →

You will love this recipe for Chewy Chocolate Chip Cookies.  They have great buttery flavor with nice chocolate chunks, the perfect balance.  When you understand the standard method for cookies, you will be a professional! It is: cream the butter and sugars, add the egg and vanilla, add the flour and dry ingredients, stir in the chips and bake.  Simple! Chewy Chocolate Chip Cookie Recipe 1 C butter, softened 1 C light brown sugar 1 C granulated sugar 2 eggs 1 tsp vanilla 2 1/2 C four 3 tsp baking powder 1 tsp salt 12 oz chocolate chips (I like the jumbo) 1 C choppedRead More →

Mango Triple Berry Smoothy Recipe 1/2 C Non-fat Plain Greek Yogurt 1/2 C fresh Mango cubed 1 C Triple Berry Frozen Fruit mix 1/4 C skim milk 1/4 C apple juice 1/2 Tsp sweetener – non-calorie – honey Put all ingredients in a single serve blender container. You can double this recipe and make enough for two if you want.  Pulse for 20-30 seconds and you are done!  Very simple. The fruit can be exchanged as well as the juices as long as you keep the portions the same.  I often substitute banana or strawberries for the mango.  I also will buy different frozen fruitRead More →

Sweet Bread Dough for Cinnamon Rolls 9/16 C milk 9/16 C water 3 C flour – 3 Tbsp 3 Tbsp gluten powder (Bob’s Red Mill) * 3 Tbsp sugar 3 Tbsp butter 1 tsp salt 4 tsp active dry yeast * Gluten is the protein in Bread flour that makes the long strands between the cell walls in the bread and tender consistency that you just don’t get with regular all purpose flour.  Adding it to all purpose flour or rye flour or whole wheat flour makes the tenderness and consistency change completely.  But, it is the protein that people have difficulty digesting who haveRead More →