Category Archives: Food And Drink

Ham & Cheese Sliders with Brown Sugar and Honey Glaze

Recipe for Ham & Cheese Sliders w a Brown Sugar and Honey Glaze


Prep: 2 minutes
Makes: 12 sliders
Cook Time: 15 minutes

Ingredients:

  • 1 12 pack Hawaiian Dinner Rolls
  • 12 oz. of thick ham
  • 4-6 slices swiss cheese or similar
  • 1 tbsp. butter
  • 1 tbsp. brown sugar
  • 1/2 tbsp. honey

Directions:

  • Place dinner rolls on a baking sheet and use a serrated knife to slice them half.
  • Place ham and cheese on the bottom buns and set the top half of the buns over the ham and cheese.
  • In a small bowl melt butter and whisk in the brown sugar and honey.
  • Brush the brown sugar glaze over top of the buns.
  • Bake at 350 degrees for about 15 minutes or until the buns are golden brown and cheese is melted.
  • Cut and serve

Absinthe Cocktail Recipes How To Dance With The Green Fairy

Because of the almost 100-year ban on the drink, the U.S. isn’t exactly brimming with absinthe recipes; expert mixologists are busy making up for the lost time.

Absinthe purists recommend La Louche as the one perfect way to drink absinthe: drip 2-3 ounces of ice-cold water over a sugar cube on a slotted spoon into the beverage until it turns cloudy, and enjoy.

Indeed, that’s the traditional European method of drinking absinthe; but Americans have never really been too enthusiastic about blindly sticking to European traditions. Those of us who can only sit around dreamily puffing Dunhills and misquoting Oscar Wilde for so long want a more “modern” experience. Thus the rebirth of the absinthe cocktail is forcing dancing with the Green Fairy to encompass more than a few new steps.

Absinthe and Fruit Cocktails

Sugary fruits balance the bitter or bittersweet flavor of absinthe without overpowering it. Recipes call for about 1-2 ounces of real absinthe and approximately 2 ounces (or to taste) of chilled fruit juice, limeade, or lemonade. Pour the absinthe into a glass first, add the mixer, and stir or shake vigorously in a cocktail shaker.

A couple of easy beginner absinthe-and-fruit cocktail recipes are as follows:

 Pour 1.5 ounces of clear absinthe, ¾ ounce lemon juice, and ¾ ounce simple sugar syrup into a shaker, and shake vigorously. Strain into a cocktail glass and top off with soda water.

 Shake ½ ounce absinthe with 1.5-2 ounces passionfruit or mango puré e; strain into a champagne flute. 1 ounce dry sparkling wine or Brut Champagne may be added if desired.

Fresh pear nectar, grapefruit, or pomegranate juice are also highly recommended as delicious absinthe mixers.

Combining Absinthe with Other Spirits and Liqueurs

These are for the adventurous, as absinthe is definitely strong enough all by itself. Still, some drinkers will want to experiment and see how absinthe mixes with their other favorite alcohols. Just remember that one of these is almost always enough.

Sean S. Graves from Nantucket’s Brant Point Grill has invented the Green Monster: Shake 1 ounce absinthe with 1 ounce Crème de Menthe and 1 ounce heavy cream. Strain into an ice-filled cocktail glass; garnish with mint.

Champagne lovers may simply combine their favorite bubbly to taste with 1.5 ounces of absinthe in a flute. This potent concoction is from Vieux Carré Absinthe and is appropriately called Death in the Afternoon. A ½ ounce of Crème de Violette and/or some blackberry syrup is sometimes included in variations on this type of recipe, too.

Less gutsy drinkers may wish to start out merely rinsing their glass with absinthe before pouring in the French Champagne or sparkling wine. Simply pour some absinthe into a glass, swirl until the inside is coated with the liquid, and discard the alcohol itself. This imparts a nice anise flavor without overly intoxicating the consumer. Of course, few dashes of absinthe in place of full ounces may also be substituted in any of the above recipes to decrease a drink’s potency.

½ ounce of absinthe may also be added to any standard martini or another favorite cocktail recipe to yield an interesting flavor and powerful punch.

Absinthe and Coffee or Tea: Cocktails with Caffeine

A popular way to drink absinthe involves mixing it with coffee after a meal. Because of absinthe’s bitterness, absinthe-and-coffee drinks are usually sweetened and topped with a dollop of whipped cream. Absinthe contains a stimulant, to begin with, though, so combining it with caffeine is not for everyone.

Green Fairy Coffee combines 1-ounce absinthe with 1 cup of hot black coffee; top with sweetened whipped cream.

Tea aficionados will prefer ¼ oz. Absinthe in a glass of iced green tea with honey to taste; this blend is said to make a particularly refreshing summertime draught. Conversely, true absinthe-lovers note that substituting hot tea for iced will then produce the ideal warming winter’s eve beverage. In other words, for those who really like absinthe, there doesn’t seem to be any wrong way to drink it at all!

Simple Summer Drinks

Summer’s here: What better way to spend the afternoon than with a refreshing drink? Here are four simple cocktail recipes to enjoy – with or without alcohol.

Summer parties, evenings with friends, relaxing on a patio or at the cottage – when the weather warms up, it’s nice to have a sip of something cool. Put your inhibitions aside and let loose with these libations. The best part? You don’t have to be a bartender to master these simple sippers:

The Mimosa

This is a classic, refreshing drink that works any time of day: brunch, lunch, afternoon, or evening. It’s tame and great for those who don’t like the taste of alcohol. Bonus: it’s super simple to make.

In a flute, fill half with cold champagne/sparkling wine and, in the other half, add pulp-free orange juice. To kick it up a bit, play with portions – use three parts champagne to 1 part orange juice. For a fancier look, pour in some grenadine or add some berries. Note: this is a great drink for parties; make it ahead of time in a large pitcher for fast, easy pouring Mimosas.

Alcohol-free version: Swap out the champagne for alcohol-free sparkling wine or soda.

The Strawberry Daquiri

A favorite summertime slush. It’s cold, colorful, and fruity. There are many pre-made daiquiri mixes available at the liquor store, and true, they are delicious, but it’s just as easy to make this drink at home.

While many recipes suggest using frozen strawberries, if fresh berries are available, always use them. For each drink, you’ll need:

 4-5 ice cubes
 5-6 strawberries (remove stem)
 2 ounces of golden rum
 1 tbsp of lime juice
 ½ tsp of sugar
 Optional: add 1 ounce of triple sec

Using a blender or food processor, add all the ingredients together and blend until slushy. Pour into a tall glass and garnish with a strawberry.

Alcohol-free version: Remove all alcohol and replace it with soda or ginger ale.

The Mish Mash

Turn a backyard bash into the Caribbean with this delicious drink. Using a tall glass, fill ¾ with Sprite or 7Up.

Then, add the following ingredients:

 1 ounce of white rum
 1 ounce of coconut rum
 2 ounces of lime juice

A variation of this mish mash includes pineapple juice. Instead of filling the glass up entirely with Sprite/7Up, use two parts Sprite/7Up, 1 part pineapple.

Alcohol-free version: Remove the rum, add pineapple juice. To get the true taste of the Caribbean, you can add a drop of coconut flavoring or syrup.

The Sensational Sangria

This Spanish favorite is a perfect recipe for a party; it’s easy to make in advance, and many people will enjoy it. There are tons of Sangria recipes out there; some use white wine; others use juices. Feel free to substitute ingredients and make your own Sangria signature!

In a large pitcher, pour a whole bottle of red wine. Take ripe berries and toss them into the wine. This is a great time to clear out the fridge. Raspberries and blackberries work really well with this drink as they absorb the alcohol and break up nicely in the pitcher. You can use fresh strawberries as well. Cut two oranges and one lemon into slices, and toss those into the mix. Add 2 ounces of Triple Sec and a splash of lemon juice. Fill the remainder of the pitcher up with Sprite and add about 1 cup of ice.

It’s best to make the Sangria in advance and allow the fruit to sit in the juice. When it’s time to serve, scoop out some fruit for every guest and fill the glass with Sangria.

Alcohol-free version: Replace red wine with cranberry juice. Remove Triple Sec. The drink will have the same look, sans alcohol.


Summer Salad Recipes

Fennel and Blood Oranges, Green Bean, Tomato, and Potato salads are made with fresh summer ingredients. Perfect as a side dish for a picnic or barbeque.

Summer is the season to take advantage of the fresh fruits and vegetables at the farmers’ markets or home vegetable gardens. The recipes for the Fennel and Blood Orange, Green Bean, Tomato, and Potato Salads use fresh vegetables in season. If blood oranges are not available, oranges in season can be substituted.

Summer Salad Recipes

Fennel and Blood Orange Salad Recipe

Ingredients:

 2 medium fennel bulbs
 3 to 4 blood oranges
 4 tbsp extra virgin olive oil
 6 tbsp lemon juice (juice of two lemons)
 Sea salt (to taste)
 Freshly ground black pepper (to taste)
 Parmesan cheese shavings

Method:

  1. Cut off the fronds from the fennel bulbs.
  2. Cut each fennel bulb in half and remove the cores with a sharp knife.
  3. With a sharp knife thinly slice the fennel halves.
  4. Peel the blood oranges and remove the pith. Section the blood oranges.
  5. Place the fennel slices and blood orange sections into a large bowl.

Make the dressing:

Whisk together the extra virgin olive oil, lemon juice, salt, and pepper (to taste) in a small bowl.

Assemble the salad:

  1. Pour dressing over the fennel slices and blood orange slices and toss well. Sprinkle with more salt and freshly ground pepper.
  2. Add Parmesan cheese savings on top of the salad.
  3. Serve immediately.

Green Bean, Tomato and Potato Salad

Green bean, tomato, and potato salad is a family favorite and is a great salad for a barbeque or picnic. It is the most popular salad at the family reunion.

The combination of steamed green beans, with garden-fresh sliced tomatoes, boiled potatoes, and shallots make a hearty vegetable salad. For a complete healthy meal salad, add a protein such as sliced hard-boiled eggs or crumbled feta cheese.

Green Bean, Tomato and Potato Salad Recipe

Ingredients:

 1 lb fresh beans
 2 lb medium size white potatoes
 4 large tomatoes
 4 scallions
 1 tsp oregano
 1/2 tsp sea salt or to taste
 freshly ground pepper to taste
 1/2 cup extra virgin olive oil

Method:

  1. Snip ends of beans and steam until just cooked.
  2. Remove from steamer and let cool in a large salad bowl.
  3. Wash potatoes and place in a saucepan large enough to hold potatoes.
  4. Fill with saucepan with enough water to cover potatoes.
  5. Boil over medium heat until potatoes are cooked.
  6. Strain potatoes and let cool.
  7. Once the potatoes are cooled, peel potatoes and slice in medium size pieces.
  8. Add to the green beans in the salad bowl.
  9. Wash tomatoes and cut in quarter pieces – add to the salad bowl.
  10. Finely chop scallions and add to the salad bowl.
  11. Season with sea salt freshly ground pepper and oregano
  12. Add the 1/2 cup virgin olive oil and toss until the vegetables are well coated.

Serve with fresh crusty bread.

Summer Salads

Summer is salad time. It’s so easy to put a salad together, as part of the meal or even the meal itself. Remember presentation counts, keep the salad simple, and add a splash of color. Use fresh ingredients whenever possible.

Salad Vegetables

Lettuce

Inspect your lettuce before buying, make sure the leaves look healthy, not limp. Always wash the lettuce before use. Invest in a good lettuce spinner. To keep lettuce longer wash, spin, and store wrapped in a paper towel and packed in a zip-lock plastic bag.

 Lettuce: Romaine - crisp, sturdy lettuce, great for robust salads, sandwiches, and wraps.
 Ice Berg or Head or Crisp head lettuce - The two terms are interchangeable. This is a crisp lettuce, perfect for a sturdy salad, or just right in a sandwich or with salsa or in a taco.
 Boston or Butterhead: delicate leaves that need little or no dressing except maybe a squirt of lemon. Be gentle washing it.
 Leaf lettuce: Anywhere from green to bright red. This is a good basis for a salad. I especially like the red leaf lettuce, good color. I like to use this lettuce as a base for a salad.

Other greens:

They can add great flavor, color, and texture to a salad.

 Parsley- usually put it on last.
 Basil - Use Italian.
 Spinach - baby spinach is best.
 Mint

Other vegetables:

A salad shouldn’t just be lettuce; add a bit of color and texture with other vegetables.

A great investment is a mezzaluna knife. Just perfect for chopping and mincing vegetables, but a simple paring knife is also good.

 Cucumber- Usually two kinds are sold in most grocery stores- field and long English. Long English is best for most salads. You don't need to peel it, but you should wash it before use. Field cucumbers are wonderful in Greek salads or salads that don't have lettuce.
 Tomatoes - Cherry, grape, and Roma are great for most salads. For a Greek salad, try a beefeater if you're going to make the salad ahead of time, add the tomatoes last.
 Onions- I like red, especially for Greek salads. Red onions add color and spice to almost any salad. A simple trick if you don't like the sharp taste is to chop the onion, bath it in fresh lime juice, and put it in the refrigerator overnight or for at least four hours. White Spanish onions are wonderful sliced thin.
 Peppers- My favorite pepper is orange. Red is probably best for Mexican, or peel the pepper first, totally optional. I like the peppers sliced thin.
 Carrots - There's the baby carrots that come in spring and early summer, and the bigger kind that a wonderful all summer long. To fancy it up a bit, try peeling the entire carrot, so you get long orange strips. You can curl up the strips.
 Potato salad recipe.
 Nuts and Sunflower seeds nuts add protein. They're a real boon for any vegetarians in your life or if you just don't feel like meat today. I especially like nuts with spinach. Make sure the nuts are well chopped - here are ones I use: cashews, pistachio, and walnuts. Sprinkle sunflowers on top of a completed salad.
 MeatIf you have leftover chicken or ham (never more than a day old and always from the refrigerator), use them in a salad. Please read Summer food safety Salmon, which is wonderful with a bit of mayo, finely chopped celery, and gherkins.
 Olives and Pickles - Perk up a salad, especially a potato salad with olives green, black or purple. I love black olives, especially in a Greek salad. Dill pickles and gherkins are great in a potato or a pasta salad.
 Cheese
 Feta is a wonderful salad cheese, especially in a Greek salad with cucumbers, red bell pepper, chopped beefsteak or Roma tomatoes, red onions, and black olives. But there's no reason why you can't sprinkle on feta over any salad just to give it a bit of zest.
 Cheddar is especially good on crisp lettuce.
 Parmesan is lovely with any kind of Mediterranean salad.
 Mozzarella cut it up in cubes and sprinkle them over leaf lettuce. Create your own summer salad sensation.
 Go ahead, experiment!

How To Prevent Or Cure A Hangover

I’m never drinking again…and this time I mean it! How to ease the hangover blues. The symptoms of a hangover vary from person to person, and the type and amount of alcohol consumed. Avoiding and curing a hangover offer many possibilities depending on the level of planning.

Symptoms

Let’s first explore the realm of hangover symptoms. The most common symptoms of over-consumption are headache and nausea. Diarrhea, lethargy, extreme thirst, and sensitivity to light and noise may also be included in the hangover experience.

Avoidance

Clearly, the most obvious way to avoid a hangover is to simply not drink alcohol. There are many occasions a person may feel compelled to drink due to social or other pressures. The choice to imbibe in the consumption of alcohol should be a personal choice not dictated by any outside influences. Consider yourself a stronger person should you decide to abstain.

What to Drink

Should you choose not to abstain, choose alcoholic beverages that contain less alcohol. Different people react differently to different types of alcohol. Beer and wine contain less alcohol than hard liquor. The downside to wine is the added sulfur in most wines that can create a headache for some people. Draft beer may cause a hangover for some people where bottled beer may not. Even the brand of beer may cause a hangover in some people where other brands may not. Know what your body tolerates best and stick with it.

How to Drink It

If you are consuming hard liquor, add a mixer; water, soda water or tonic is best. Adding sugar-based mixers, such as juice or soda, is a sure-fire way to produce a pounding headache in the morning. Dehydration is the most common symptom of a hangover. A good rule of thumb is to drink one full glass of water with every alcoholic beverage consumed. Do not mix different types of alcohol. If you start the evening with vodka, end the night with vodka.

Last Minute Cure

Taking an over the counter pain medication with a full glass of water before bed can help alleviate the discomfort of a hangover. Be sure to read the warning label to make sure the pain medication is compatible with alcohol.

Do not drink and drive. The worst hangover you can ever have is waking up in the morning with the realization that you have killed another human being.

How to Cure a Hangover

Okay, so you didn’t drink enough water, you accepted the sweet shots, you drank whiskey, vodka, and beer and now you are just trying to figure out how to survive the day.

Hydration

Water is good. Water with electrolytes is better. Choosing a sports drink with as low sugar content as possible is the best alternative. A re-hydrater, like Pedialyte, is another good choice. Pedialyte is found in the baby section in grocery or drug stores.

Food

Foods that are high in protein and carbohydrates are best. I always like to make a breakfast that includes all of the basic food groups for my hung-over guests. Fried potatoes mixed with vegetables and topped with cheese and eggs, bacon on the side. This is not a healthy, everyday meal. This is the occasional hangover recipe.

Move Your Body

It may be very hard to believe that movement will improve matters, but it will. Clean up after last night’s party, do the laundry, take a walk around the block, move your-self around as much as possible while hydrating. Finding the will-power to be productive is much harder than the actual performance.

Do Not Drive

Driving while hung-over can be as bad as driving drunk. If you are feeling the previous evening’s effects, you most likely still have a substantial amount of alcohol in your system. This will affect your judgment and reaction time. Dealing with the” day after” is much easier than dealing with a lifetime of sorrow.

Boxed Cake Remix- Orange Vanilla Cake Header

Orange Vanilla Cake – Boxed Cake Remixed

Add flair to your boxed cakes by adding ingredients into the mix. Check out this boxed cake remixed post for some ideas to uplevel your boxed cake.

Now, if you’ve never thought to do a box cake remixed, you’re not alone. I personally can’t believe of all the things I add extra flair to, I never thought to church up a boxed cake mix.

You see – one thing my husband and I love to do is add different things to pre-packaged items to give it some flair. After hearing Collen Ballinger refer to this practice as “churching it up,” we started doing the same thing.

Remixing or altering recipes adds a little something special to the otherwise status quo.

A common thing we do this with is frozen pizza. We buy the cheapo pizzas and then church them up with extra pepperoni and cheese and whatever else tickles our fancy. Recently though, I learned about churching up boxed cake mix. Say what?!?

Here’s the first boxed cake remix I’m sharing – Orange Vanilla Cake.

I think you will find the additions are damn tasty! I’ll add more ideas to this post as I learn about them

Orange Vanilla Cake – Boxed Cake Remixed

Ingredients

  • 1 box vanilla cake mix
  • 1 cup orange juice
  • 3 eggs
  • 1/3 cup oil
  • 2 boxes vanilla instant pudding (3.5 oz each)
  • 2 cups milk
  • 1 oz Grand Marnier or orange extract
  • 1 8 oz container of Cool Whip – thawed
  • 1 tbsp orange zest

Preparation

  • Preheat oven to 350°F
  • Spray 2 round cake pans with non-sticking spray for baking
  • Mix the cake mix, orange juice, eggs and oil for approx 2 – 3 minutes until thoroughly mixed. You can do this by hand or with a mixer.
  • Pour the cake batter evenly into your cake pans and bake according to box directions.
  • Cool in a wire rack before inverting and removing from pans.

While cakes are baking prepare the frosting.

  • Whisk milk and pudding mix until the pudding begins to get thick. Add the Grand Marnier (or orange extract) and mix.
  • Then fold the Cool Whip and orange orange zest.
  • Place the frosting in the fridge to set for about at least an hour.
  • When the cake has cooled completely, remove the dome of the cakes so they are leveled with a serrated knife, if you would like, this will allow it to sit a bit more level but it is not required.
  • Place one of the cakes on the serving plate or platter. Spread about 1/4 of the frosting on the cake. Make sure it covers all the surface of the cake, add more if needed.
  • Top with the second cake.
  • Use the remaining frosting to coat the top and sides.
  • Decorate with orange slices or strawberries if desired.
  • Keep refrigerated until ready to enjoy.
boxed cake remixed - orange vanilla cake vertical

Additional Ideas for a Boxed Cake Remix

  • Take a plain yellow, chocolate or white cake and add your favorite nuts
  • Add coconut to your frosting
  • Add a splash of your favorite liquor to a yellow, chocolate or white cake mix and then repeat with the frosting.
  • Throw in chocolate chips to your favorite cake mix
  • Get really wild and add nuts and chocolate chips!
Cran-Apple Chicken Salad Appetizer in Hand

Cran-Apple Chicken Salad Appetizer (Gluten-Free!)

While this Cran-Apple Chicken Salad Appetizer post is sponsored by Envy Apples in partnership with Publix Apron's Schools, all opinions are my own. This post may also contain affiliate links.

I LOVE apples. More specifically, I LOVE Envy Apples. That’s why when they reached out and asked me if I had any interest in creating another recipe for a sampling night at Publix Apron’s Schools, I jumped at the chance to do so. Last year in 2018, I shared my Granny Betty’s Mountain Dew Apple Dumplings. This year, instead of a dessert, I wanted to do an appetizer that could easily double as a quick lunch or after workout snack.

I chose to make a Cran-Apple Chicken Salad Appetizer on apple slices. While I often eat chicken salad on a croissant, or hamburger bun, I wanted to make this version low carb and gluten-free so that even if I’m trying to watch my diet, I can indulge in this delicious snack. Here’s how I made it:

Cran-Apple Chicken Salad Appetizer

Ingredients

Cran Apple Chicken Salad Ingredients
– Approximately 1 1/2 cups of rotisserie chicken chopped (I pulled it right off of a Publix rotisserie chicken!)
– 1/4 cup celery chopped into small pieces (I used Dandy pre-washed celery because it has such a great crunch and I don’t have to cut or wash anything. It’s ready right out of the bag!)
– 1/3 cup of mayo*
– 1/3 cup of sour cream*
– 1/4 cup of dried cranberries chopped (I used Craisins)
– 1/4 cup of grapes sliced
– 2 or 3 medium sized apples (I used Envy Apples – highly recommend these because they don’t brown as fast as other brands)
-A handful of crushed walnuts (optional!)

Instructions

Cran-Apple Chicken Salad Appetizer Plated

1. Mix all ingredients except for the apples in a bowl
2. Salt and pepper to taste, mix again, and then chill your chicken salad mix in the fridge for about an hour
3. Wash and dry your apples
4. Cut thin slices of your apples. You want them just thick enough to hold something on them.
5. Lay the slices onto a serving platter
6. Scoop about 2 tbsp of chicken salad mix onto each one of the apple slices
7. Serve and enjoy!

*Recipe note: If you like your chicken salad a little drier, cut the mayo and sour cream back to 1/4 cup each.

This Cran-Apple Chicken Salad Appetizer is perfect for barbecues, baby showers, and all kinds of parties!

The weekend I made these we went to a Memorial Day weekend party and they were a hit! The cold chicken salad on a crisp apple slice was the perfect kickoff to a delicious barbecue. You can make a huge batch of these before any party.

If you won’t be serving them for a while you can soak your apples in a bath of Sprite before hand. Envy Apples already keep their color a long time, but the Sprite adds even more time before browning occurs.

Cran-Apple Chicken Salad Appetizer in Hand

Want to Try a Sample of this Cran-Apple Chicken Salad Appetizer?

Join me at Publix at the Shoppes of Citrus Park on Saturday September 7, 2019 from 2 p.m. to 3 p.m. There I along with some of my Tampa Bay Bloggers will be passing out free samples of our Envy Apple creations, and admission is also free. Get more details about the event here.

If you attend the in-store event, you’ll be givin a special discount promotional code to their upcoming An Evening with EnvyTM Apple Demonstration class on September 28, 2019!

About the Envy Apples I Used in my Cran-Apple Chicken Salad Appetizer
  • Envy TM apples are premium apples with extraordinary crunch and texture and refreshingly sweet
  • Envy TM have naturally higher citric acid content which prevents the ‘browning’ enzyme from activating. This means they are VERY slow to brown, which makes them ideal for kid’s lunches, picnics, salads, charcuterie boards and party platters – they will look great for hours!
  • Envy TM is cross between Braeburn and Royal Gala. They are non-GMO and are grown naturally in Washington State and New Zealand.
  • Envy TM apples can be found nationwide at grocery stores including: Publix, Whole Foods, Walmart, Market 5 one 5, Central Market, Raley’s, King Soopers, IGA, Wegmans and more. For the store nearest you, visit envyapple.com and click on the
    store locator.Cran-Apple Chicken Salad on Apple Slices Appetizer- Pinterest Image-

Healthy Can Be Tasty – Oriental Glazed Pork

If you love pork, you’ll surely love this recipe for oriental glazed pork. This succulent pork in a sweet and tangy fresh-tasting sauce is in a league of its own. It’s like having your favorite pork barbecue only better. Serve this with riced cauliflower, veggie noodles, or stir fried veggies, and you’ll surely be everyone’s best friend.

How To Make Oriental Glazed Pork

This post may contain affiliate links that provides this blog with a small commission if you purchase through them, at no additional cost to you. Thanks for your support!

Ingredients You’ll Need:

• 2 pounds pork with the bone left in (best cuts to use are shoulder or pork legs)
• 1 ounce piece of fresh ginger root, sliced thinly
• ½ cup soy sauce
• 1 tablespoon vegetable oil
• ½ cup vinegar (cane vinegar or white wine vinegar works well)
• 2/3 cup water
• 1/3 cup brown sugar
• 2-3 pieces star anise

Instructions – Let’s Cook Up Some Juicy Glazed Pork!

1. Wash the pork pieces and place in an unheated heavy bottom pan with 1 tablespoon of cooking oil. Turn up the heat to medium-high and sear the pork pieces until some parts are fully browned. This technique gives the finished dish so much flavor!

 

2. Once the pork has been seared, add in the ginger slices and allow the ginger to infuse with the oil for about a minute.

 

3. Then add the soy sauce.

 

4. Followed by the water.

 

5. Next add the vinegar. Cover and cook on medium heat until only about half a cup of the liquid remains.

 

6. Add in the sugar and star anise.

Make sure the sugar gets dissolved in the sauce. Coat the pork pieces with this mixture and then cover.

Simmer for about 2 to 3 minutes until you can really smell the aromatic flavor of the star anise.

 

7. The finished dish will be glossy, delicious, and oh-so-tempting!

 

8. Serve with plenty of vegetables. This dish is good for 4 to 6 generous servings.

If you love pork, you’ll surely love this recipe for oriental glazed pork. This succulent pork in a sweet and tangy fresh-tasting sauce is in a league of its own.

Check out a couple of my other recipes:

This dessert has the consistency and texture of a softer apple pie. Don't be frightened by the name. It's delicious. Click through the image for the recipe!

This Buffalo Chicken Lettuce Wraps are perfect for those busy nights! They came together in minutes, are low carb, and keto friendly!

 

 

 

How To Make a Simple BBQ Chicken Pizza

Don’t you just LOVE BBQ chicken? I mean don’t you just LOVE pizza? Scratch that too…Hmmmm…is there a way to combine the two loves? Well, yes! Yes, there is! Make a BBQ Chicken Pizza and combine these two all-time favorites together. Whether it may be
for a hearty dinner, or for game night, this BBQ chicken pizza is always a grand slam.

Don’t you just LOVE BBQ Chicken Pizzas? When made at home, they can be a heatlhy spin on a delicious treat. Below is how to make it!

Pair it with a delicious salad for even more of a HEALTHY twist!

Simple BBQ Chicken Pizza

This post may contain affiliate links that provides this blog with a small commission if you purchase through them, at no additional cost to you. Thanks for your support!

 

Ingredients You’ll Need:

• 1 medium sized frozen, prepackaged, or homemade pizza crust
• 1 cup of your favorite BBQ sauce
• 1.5 cups cooked grilled or roasted chicken, homemade or from the deli, sliced into cubes
• 1.5 cups shredded smoked mozzarella or regular mozzarella
• 1 large red onion, cut into rings or half rings

Lets Make This Delicious and Simple BBQ Chicken Pizza!

1. Preheat the oven to 200C (about 390F) and gather everything you need.

2. Mix up the sliced chicken with the BBQ sauce.

3. To help the pizza crust not get soggy, bake it in the oven by itself for 5 minutes until it is just starting to be lightly browned. (Note, this step will not be necessary if you are using a pizza crust that is prepackaged – a.k.a. already partially baked)

4. Place the chicken and sauce mixture over the baked pizza crust, making sure to spread everything as evenly as you can..

5. Sprinkle half the mozzarella on top of the chicken and sauce mixture.

6. Load up the red onions.

7. Top with the rest of the cheese.

8. Bake for 8-10 minutes or until the pizza has browned and the cheese has fully melted. Start checking it at about the 7 minute mark however, as oven temperatures may vary and you don’t want a burnt pizza!

9. This simple bbq chicken pizza can easily serve 2-3 people as a full meal. But remember, to give it an even healthier twist, only have one slice and pair it with a large salad!

Enjoy.

Check out a couple of my other recipes:

This dessert has the consistency and texture of a softer apple pie. Don't be frightened by the name. It's delicious. Click through the image for the recipe!

This Buffalo Chicken Lettuce Wraps are perfect for those busy nights! They came together in minutes, are low carb, and keto friendly!