5 Ingredient Spicy Pork

Keeping this post quick today because what’s there to show you, really? You shake up 5 ingredients in a jar. That’s basically the recipe.

You will have no problem finding ways to eat this pork, but I recommend it in a fusion burrito with standard rice and bean combo as seen here. But you can use kimchi and rice for a breakfast bowl, with noodles and stir-fried veggies.

5 Ingredient Spicy Pork! A fancy-feeling dinner recipe that actually comes together in snap. Serve it in bowls, stir-fry it with some veggies, or add it to burritos!


5 Ingredient Sauce:

  • 2 tbsp hot chili paste 
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 1-inch piece of ginger, peeled and finely grated
  • 1 garlic clove, finely grated

Other Stuff:

  • 1 1/2 pounds pork tenderloin, very thinly sliced
  • vegetable oil


  • Shake all the sauce ingredients in a jar. Pour the sauce over the pork and allow it to rest for 20 minutes – 1 hour.
  • Heat a good searing skillet (such as cast iron) over high heat. Add just a little bit of vegetable oil.
  • When the oil is hot and shiny, add the pork in a single layer (you may need to do this in batches). Cook, undisturbed, for 1-2 minutes until you are getting that nice caramelized look. Flip and repeat to finish.

Enjoy – see you in the Kitchen!

Quick and Easy Chicken Noodle Soup

Chicken noodle soup is one of the fondest memories I have of my childhood. Classic, comforting, a cure-all for whatever ailed me, and I could taste all the love in it.

However, the version I remember from my childhood took hours and hours. Sometimes I don’t have time to watch a boiling pot for half the day and all the stirring……But this version is super easy, ready in 30-minutes, and has all the comforting qualities you want in classic chicken noodle soup.

To save time, I used store-bought rotisserie chicken or leftover chicken that you have on hand. Of course you can roast or pan sauté chicken if you’re so inclined.

There are quite a few herbs used including thyme, oregano, bay leaves, and parsley. You can certainly use dried herbs, if you don’t have fresh on hand.

Egg noodles can be substituted and you can use whatever noodles are your favorite.

This soup is so classic and the flavors are so ‘homey’. I love that it is ready in a flash and makes enough to stash half in the freezer for a rainy day or for cold and flu season.


  • 2 tbsp olive oil
  • 1 cup carrots, peeled and sliced thin
  • 1 cup celery, sliced thin
  • 1 cup yellow onion, diced small 
  • 2 garlic cloves, minced
  • 64 oz (8 cups) low-sodium chicken broth, plus more if desired
  • 2 bay leaves
  • 1 tsp fresh thyme
  • 1/2 tsp dried oregano
  • 1 tsp pepper
  • 12 oz wide egg noodles (or your favorite noodles or pasta)
  • 2 cups shredded cooked chicken (I used store-bought rotisserie chicken to save time)
  • 4 tbsp fresh flat-leaf parsley leaves, finely chopped


  • To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
  • Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
  • Add the garlic and sauté for another 1 to 2 minutes.
  • Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender. Note – If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth.
  • Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level.
  • Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

Enjoy – see you in the Kitchen!

Brunch is Breakfast without an Alarm Clock

A Sunday well spent brings a week of content!

So you love brunch, too? And you stand in support of cheddar cheese baked into creamy eggs topped with crispy golden toasted bread and salty crispy bacon. All you do is WIN!! Eggs, cheese, bacon and toasted crispy bread.

The BEST Brunch Bake! Cheese, bacon, baked into creamy eggs and topped with a crispy golden toasted bread topping. YUM. OH and don’t forget their friends; beautiful summer fruit and delicious homemade Blueberry Muffins made from those blueberries you just picked up from the farmer’s market.

First up – the Delicious Brunch Bake!!


  • 1 loaf of bread (your favorite), cubed
  • 16 oz shredded cheddar cheese, divided
  • 10 eggs
  • 1/2 tsp garlic salt
  • 1 tsp onion salt
  • 2 cup milk (your favorite)
  • 1/4 cup butter
  • dash of black pepper
  • Meat, optional; bacon, ham, sausage


  • Spray 9×13 pan with non-stick cooking spray
  • Place 1/2 of the cubed bread in pan. Cover with 8 oz. of cheese. Top with remaining cubed bread. Cover with remaining 8 oz. of cheese. (Mix in meat, if desired)
  • In a bowl, combine eggs, garlic, onion salt and milk. Mix well. Pour over cheese and egg mixture
  • Melt butter. Pour over bread and cheese mixture
  • Dust top of casserole with black pepper
  • Bake at 350 degrees for 45 minutes, until top becomes brown and crispy

Make Ahead: Yes, you can make this ahead of time! I like to do steps 1 and 2 the night before, and then everything else day-of. The only part I would not recommend doing ahead of time is letting the croissant pieces soak in the egg mixture overnight.

Now onto the Homemade Blueberry Muffins!!


  • 1 cup almond milk
  • 1 mashed ripe banana
  • 1/3 cup melted butter
  • 1/4 cup maple syrup
  • 4 tsp stevia in the raw
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 1/2 cup all purpose flour
  • 1 cup fresh or frozen blueberries


  • Preheat oven to 400 degrees
  • In a large bowl, mix together banana, milk, vanilla, maple syrup, butter, stevia, baking soda and baking powder
  • Mix in flour until combined. Don’t over mix!! Fold in blueberries gently. Pour the batter into 12 lined muffin cups
  • Bake for 20-25 minutes

Enjoy – see you in the Kitchen!

I use this tool every time I slice fresh fruit. Super Easy!!

Chicken Pitas with Tzatziki Sauce

Sheet Pan Chicken Pitas that are salty-briney-crunchy in all the right ways! Marinated chicken, roasted peppers, feta cheese with an easy homemade tzatziki sauce. Other optional toppings that would be tasty, simply add fresh cucumber and kalamata olives.

It’s comforting, light, creamy and of course filling. But mostly crunchy and fresh.

Pile that on a plate and grab a fork – or grab a piece of warm, soft naan, or pita, or socca (YUM), and get to eating. You’ve got the crunch of the peppers, and the cool-creaminess of the cheese and the puckery-briney of the sauce all happening in one big joyful bite.



  • 1 lb. boneless skinless chicken breasts, cut into very thin strips
  • 3 cloves garlic, grated
  • 1 tablespoon olive oil
  • 1–2 tablespoons lemon juice
  • 1 teaspoon each of cumin, smoked paprika, and kosher salt
  • 1/2 teaspoon curry powder
  • black pepper to taste


  • 2–3 bell peppers, sliced
  • olive oil and salt


  • 3/4 cup full-fat plain Greek yogurt
  • 1/2 cup grated cucumber (about one half of a large cucumber)
  • 1–2 tablespoons lemon juice
  • 1–2 tablespoons olive oil
  • 1 small clove garlic, grated 
  • 1 teaspoon dried dill 
  • 1/2 teaspoon kosher salt
  • pepper to taste

Other optional:

  • diced cucumbers
  • diced red onion
  • kalamata olives
  • feta cheese
  • some kind of flatbread (pita, naan, socca)


  • Preheat the oven to 425 degrees. Mix chicken ingredients in a bowl. Marinate for 30 minutes.
  • Mix all tzatziki ingredients.
  • On a sheet pan, toss the peppers with olive oil and salt. On a second sheet pan, place the chicken pieces. Roast both for 10-15 minutes, until chicken is cooked and peppers are browned.
  • Serve chicken, peppers, sauce, and all the other fixings on a big platter and everyone can build their own pitas / bowls / salads.

Enjoy – see you in the Kitchen!

Guacamole Salsa

This Guacamole Salsa recipe combines salsa verde and guacamole to create an addicting appetizer and salsa for tacos! Made from tomatillos, jalapenos, avocados, cilantro and lime juice.

If salsa verde and guacamole had a baby, you’d get this Guacamole Salsa. It’s the best of both worlds! The tangy and zesty flavor from the tomatillos and the smooth and creamy texture from the avocados – there’s seriously nothing better.


  • 8 tomatillos, husked and washed
  • 2 jalapeños, seeded and deveined
  • 2 avocados, pitted
  • 1/2 cup cilantro
  • 1 teaspoon minced garlic (about 2 cloves)
  • 1/4 cup chopped onions
  • 1 tablespoon lime juice (about 1/2 a large lime)
  • salt, to taste


  • Fill medium pot with water and bring to a boil over medium-high heat. Add in tomatillos and jalapenos. Cook for 10 minutes, until tomatillos and jalapenos have softened.
  • Drain water and place tomatillos and jalapenos in a large blender. Add avocados, cilantro, garlic, onions and lime juice. Blend until smooth.
  • Taste and season with salt.
  • Serve immediately or transfer to an air-tight container to chill in the refrigerator.

Enjoy – see you in the Kitchen!

Coconut Shrimp with Mango Dipping Sauce

Coconut Shrimp with Spicy Mango Dipping Sauce – juicy jumbo shrimp butterflied and breaded in sweetened shredded coconut, fried to a delicious crisp and served with an incredible spicy mango dipping sauce.

This coconut shrimp recipe is a keeper, trust me. The shrimp is juicy with a crispy coconut crust and is the perfect addition to a big appy spread or a pot luck. If you feel the urge to just make these and snack on them all by yourself I certainly won’t try to stop you!


For Shrimp:
  • 1 lb jumbo shrimp tails on
  • 1 cup breadcrumbs
  • 2 eggs
  • 2 cups sweetened coconut shredded
  • salt and pepper to taste

Cooked the Shrimp in this AirFryer

For Spicy Mango Dipping Sauce:
  • 1 mango cubed
  • 1 tbsp honey
  • 1 tbsp sriracha
  • 1/4 tsp curry powder
  • 1/4 tsp salt
  • 1 tbsp lemon juice
  • 1/4 cup cilantro


  • Make the dipping sauce first by adding all the ingredients to a blender and blend for 1 minute or 2 until the sauce is smooth. Refrigerate the sauce until shrimp is ready for serving.
  • Butterfly your shrimp; slicing them down the center. Add the breadcrumbs to one plate, beat the eggs with salt and pepper in another plate and place the shredded coconut in the 3rd plate.
  • Dredge the shrimp through the breadcrumbs first, then dip them in the egg mixture, then finally dredge them through the coconut, making sure enough coconut sticks to them.
  • Place the shrimp on the wire rack of your AirFryer and cook until cooked through.
  • Serve the shrimp along with the spicy mango sauce together.

Enjoy – see you in the Kitchen!

Vegan Crunchwrap Supreme

This vegan crunchwrap is INSANE! You can stuff this bad boy with whatever you like – I made this one with sofritas tofu. SO GOOD! Favorite vegan recipe to date. But you can make this non-vegan! Make it with your favorite meat, make it your OWN!!

Now, I am NOT totally 100% vegan. Every now and then I have a craving for tofu and wanted something spicy to accompany the tofu in this recipe. So here we are!

I loaded this crunchwrap with an obscene amount of browned spicy tofu, black beans, crispy tostada, tomatoes, and cheese. Yummmm…!!!!!


Spicy Sofritas Tofu

  • 3 tablespoons olive oil
  • 16 ounces extra firm tofu
  • 2 tablespoons taco seasoning
  • 2 chipotle peppers, minced
  • 1/2 cup salsa


  • huge burrito-sized flour tortillas
  • something crunchy: tostadas, tortilla chips or, Doritos
  • roasted vegetables
  • black beans
  • avocados
  • fresh stuff: tomatoes, cabbage slaw, lettuce, cilantro
  • salsa


  • Sofritas Tofu: Heat oil over medium high heat in a large nonstick skillet. Add tofu and break apart into crumbles. Add taco seasoning, salt, chipotles, and salsa. Get it all going in the pan, nice and hot. Finish by letting everything sit without stirring for another 10+ minutes (adding oil to prevent sticking as needed) until you get some nice browned, almost-crunchy pieces.
  • Crunch Wrap Time: Lay a large tortilla on a flat surface. Layer: tofu, cheese, crunchy stuff, and any other extras you want in there. Fold in the edges of the tortilla toward the center. Place in a hot oiled skillet, seam side down. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve!

Enjoy – see you in the Kitchen!

Chicken Tortellini with Sun-dried Tomatoes

Today’s Chicken with Creamy Tortellini and Sun-Dried Tomatoes is a recipe made with ingredients we always have on hand: a bag of dry tortellini (either fresh tortellini or frozen), a jar of sun-dried tomatoes, fresh garlic, shallots or onions, Parmesan cheese, heavy cream – and, of course, boneless chicken breasts, and fresh tomato sauce.

The prep for this Chicken Tortellini with Sun-Dried Tomatoes is quick and easy too!  While the pasta cooks, sauté bite-sized pieces of chicken until golden brown in the flavorful oil from a jar of sun-dried tomatoes.  Then make a creamy sauce with the rest of the ingredients and toss at all together to create one fantastic meal!

From start to finish, this Creamy Tortellini and Chicken with Sun-Dried Tomatoes dinner will be on your table in about 40 minutes. (If you use fresh tortellini instead of frozen – it will take even less time!)


  • 8 ounces dry cheese tortellini (or one pound fresh tortellini may be used)
  • 2 tablespoons of the oil from a jar of sun-dried tomatoes
  • 2 pounds skinless boneless chicken breast, cut into bite sized pieces
  • ½ cup shallots, cut into half circles
  • 1½ tablespoons fresh garlic, minced
  • 1½ cups oil packed sun-dried tomatoes drained, coarsely chopped (about one 16-ounce jar)
  • 1 cup heavy cream
  • 1 cup tomato sauce
  • 1 cup Parmesan cheese, grated
  • Optional, croutons/breadcrumbs for topping


  • Bring a large pot of water to a boil and once boiling, add the teaspoon of kosher salt. Then add in the dry tortellini and cook to slightly less than al dente. (it will continue to bake in the oven)
  • In a large skillet, add two tablespoons of the oil from the sun-dried tomato jar. Sauté garlic, shallots, tomatoes. Once hot, add chicken and brown on both sides. Do not cook through. Center should still be pink. Slide all contents from the pan onto a casserole dish including all liquid.
  • In a casserole dish, add chicken, tortellini mix together. Top with cream and tomato sauce, stir again.
  • Top with Parmesan and croutons (it’s a nice crunch, I promise).
  • Bake at 350 degrees, for 15-20 minutes.

Enjoy – see you in the Kitchen!

Homemade Gnocchi with Sausage Bolognese

Homemade Gnocchi takes a lot of time to make, but I am hoping that you will give it a try. This recipe is pretty easy to follow, and once you have plated those delicious pillows of cheesy, goodness it will be ALL WORTH IT.

Lately for me it’s been very therapeutic for me to cook in the kitchen, listening to my favorite Spotify playlist and really put some love in what I am cooking for my husband and I to enjoy together.

Gnocchi is pasta made with potatoes and this homemade version with Sausage Bolognese is so easy!!

Ingredients for Gnocchi:

  • 4 Medium Sized Russet Potatoes
  • 1/3 cup eggs, beaten
  • 1-2 cups All Purpose Flour
  • 2 tbsp Pecorino Romano Cheese, grated
  • 1/2 tsp salt

Ingredients for Bolognese:

  • 1 lb of bulk Italian Sweet Sausage, or 6 links (casings removed)
  • 1 tbsp EVOO
  • 1 scallion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp. fresh basil, chopped
  • 3 c. tomato sauce, homemade or store bought
  • 2/3 c. Parmesan cheese, shredded
  • Salt and pepper to taste


For this recipe, you’ll need Russet potatoes, eggs, all purpose flour, grated Pecorino Romano cheese and Kosher Salt. 

  • Start by boiling the potatoes with the skins on until they are fork tender. Do not cool the potatoes. Remove from the hot water one at a time, peel off the skins (carefully, they’ll be extremely hot!) and using the back of a fork, gently mash the potatoes. Repeat for each potato, add to a bowl, then let cool 10-15 minutes.
  • Form the potatoes into a ball shape, form a well and add the cheese, egg and salt.  Next add 1 cup of the flour and gently keep folding all of the ingredients together with a spoon until it is all incorporated. The dough shouldn’t be too sticky. If it is, gradually add more flour as needed. (It all depends on the actual size of your potatoes). 
  • Cut the dough into ten pieces. Take one of the pieces and turn it onto a floured board. Gently roll lengthwise forming a log shape the thickness of your thumb. From there, cut into eight pieces (about the size of the tip of your thumb to the first joint). Gently using the back of the fork, make an indentation on the top. Repeat for all ten segments of dough.

Next, bring a pot of water to a boil. Gently drop in the Gnocchi. They are done when they start floating, approximately 2-3 minutes. Pull them out using a slotted spoon.

If you aren’t going to cook the gnocchi right away, place them in a single layer on a floured cookie sheet in the refrigerator until you are ready to do so or layer them with parchment paper sprinkled with corn meal and place in the freezer.


To prepare, I recommend boiling your potatoes for the gnocchi first; then while they are cooking, prepare your sauce so you can let it simmer while you roll out the dough.

For this recipe you’ll need 1 lb. Bulk Sweet Italian Sausage (or 6 links with the casings removed), EVOO, scallion, garlic, fresh basil, tomato sauce (homemade or store bought) and shredded Asiago cheese. 

In a large, non-stick frying pan, heat the oil and add the sausage. Break the sausage apart by using the back of a wooden spoon as it cooks. Once sausage has cooked and there is no longer any pink center, add the garlic, scallions, basil, sauce and cheese. Mix well, reduce heat to low and simmer for approximately 30 minutes, stirring occasionally until you’re ready to add it to your gnocchi. 

You can plate this dish any way you really want. If you want to combine the gnocchi into the sauce pan and stir, Go for It! If you want to plate your gnocchi first, then top with sauce, Do It! Either way you enjoy this dish, you will LOVE it!!!! From start to finish it took about 90 minutes to complete this dish. Not ideal for a busy weeknight meal but for a weekend, Sunday Dinner it was perfect. You can alway make your gnocchi first, freeze them and cook ’em up during week when you want.

Enjoy – see you in the Kitchen!

3 Classic BBQ Side Dishes

These 3 classic summer barbecue side dishes are my families summertime favorites. They are always on the menu and always requested.

Be sure to check out all our favorite recipes.

Baked beans – full of sweetness and a bit of tangy-ness.

Jalapeño poppers – served warm, full of crispy, crunchiness and a kick of heat.

Baked Mac and Cheese – loads of cheeses melted over delicious elbow noodles.

Every cookout must have these staples. They reminds me of family time and sharing stories with one another.

Enjoy – see you in the Kitchen!
(or on the back patio)