Category Archives: Spices

50+ Classic Thanksgiving Side Dish Recipes

While the turkey is the centerpiece of your Thanksgiving meal, the side dishes can be the ones that steal the show. Everyone has their own personal favorites and traditional dishes that they make, but if you are looking for some new ideas and new ways to make old classics or something different, Food Network has put together over 50 classic Thanksgiving side dishes for you to try. Check it out!


Source: 50+ Classic Thanksgiving Side Dish Recipes


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Things You Should Make, Not Buy – NYT Cooking

Source: Things You Should Make, Not Buy – NYT Cooking

There are so many things today that we take for granted as just being much easier to buy than make ourselves, but the truth is many of these things are easy to make, do not take long at all, taste much better when made at home and cost a lot less to make yourself than to buy. Here are a few items put together by NYT Cooking of items you should be making at home yourself instead of buying. Give a few a try and see how easy it is and how much better things taste when you make it yourself. Check it out!


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27 of Our Greatest Pizza Recipes – NYT Cooking

27 of Our Greatest Pizza Recipes – NYT Cooking.

It wasn’t until the past year or so that I started making my own pizza dough and doing more experimenting with pizzas, but boy am I glad I did. everyone enjoys pizza and trying out different combinations, types of dough, crusts and more can lead to the discovery of all kinds of great flavors. new York Times Cooking has put together 27 great pizza recipes to cover everything you need to make dough and all kinds of pizzas to delight in. Check it out!


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Summer Barbecue Condiment Recipes – Bon Appétit

Summer Barbecue Condiment Recipes – Bon Appétit.

Store-bought condiments can be great and are simple if you are doing a lot of grilling in the summer, but there is nothing quite like having your own homemade ketchup, mustard, mayo, salsa or other condiment. You get to control the ingredients, the freshness and the taste to get just the perfect addition to any meal. Bon Appetit has put together 27 condiment recipes for all of your grilling and summer barbecue parties, dinners, and meals. Check it out!


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Island Flavor with Jerk Pork tenderloin with Spinach and Pineapple Salad

Even though the weather has taken a decidedly chillier turn in the last few days here even though it is spring, I had been in the mood for something a little more tropical, at least as far as dinner. I have actually picked up a bunch of different pieces of pork over the last few days as they were having a sale so I was able to get pork tenderloin, a pork loin roast and some center cut pork chops at a really good price so I wanted to make something that would be a little spicy a different from what we usually have when it comes to pork tenderloin. I had recently seen a recipe in Cook’s Country for a jerk pork tenderloin with arugula and pineapple salad. The recipe sounded quite delicious and the ingredients for pretty basic, though I did not have any arugula in the house but I did happen to have some spinach on hand that I could use as a replacement. So I set about making this recipe for dinner so that we could have a little bit of a Caribbean flair even though it was only 45° outside.

Jerk Pork Tenderloin with Spinach and Pineapple Salad

2 (12-ounce) pork tenderloins, trimmed

3 tablespoons jerk seasoning

2 tablespoons vegetable oil

2 cups 1/2-inch pineapple pieces

1/2 cup finely chopped red onion

1/4 cup orange juice

Pinch cayenne pepper

2 ounces (2 cups) baby spinach

Salt and pepper

Adjust and oven rack to the middle position and heat the oven to 450°. Set a wire rack inside a rimmed baking sheet. Pat the pork tenderloins dry with paper towels and season them with 2 tablespoons of the jerk seasoning. Heat 1 tablespoon of the vegetable oil in a large skillet set over medium-high heat until the oil is just smoking. Cook the pork tenderloins until they are browned on all sides, about 5 to 7 minutes. Transfer the pork tenderloins to the prepared wire rack. Roast the pork until the meat registers 140° on an instant-read thermometer inserted into the thickest part of the tenderloins, about 15 to 17 minutes. Transfer the pork tenderloins to a carving board, tent them loosely with aluminum foil, and allow them to rest for 5 minutes.

Heat the remaining 1 tablespoon vegetable oil in the now-empty skillet set over medium-high heat until the oil is shimmering. Add the pineapple pieces, red onion, orange juice, cayenne pepper, and the remaining 1 tablespoon of the jerk seasoning and cook, scraping up any browned bits, until the onion is just softened, about 3 to 4 minutes. Off the heat, stir in the baby spinach. Season the mixture with salt and pepper to taste. Slice the pork tenderloins, transfer the slices to a platter, and top the pork with the pineapple mixture.

This is another great simple recipe from Cook’s Country that you can have completed in under 30 minutes and with just a few ingredients. The pork had great spice flavor from the jerk seasoning and you can use any seasoning you like to flavor the pork. Personally, I used the Island Jerk Rub that is from Pepper Mary and it had just the right amounts of spice to it and some great heat and it also helped to make a really good crust on the outside of the pork. I really enjoyed the mix of the pineapple with the arugula and it made a nice touch on top of the pork. The sauce that was created from the pineapple and the orange juice was not overly sweet and thickened to a nice consistency. In my opinion, pineapple goes really well with pork so it made a perfect addition to the dish. I think the spinach worked out just as well as the arugula might have and Sean actually enjoyed having the spinach they are instead of the peppery flavor that arugula often has. It is certainly a recipe worth remembering if you want a nice, spicy dish that you can make quickly during the week.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day, and enjoy your meal!spinschandpineapplesalad jerkporktenderloin

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Posted by on April 23, 2015 in Cooking, Dinner, Pork, Salad, Spices


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A Perfect Play on a One Pot Meal – Cook’s Country One-Pan Pork Chop Dinner

One pot meals are the dream of any busy home cook. You love to have a meal that tastes great, gets everything together in one dish and has easy clean up and cooking time. it may not always be as easy as it sounds and I am always on the lookout for different variations on the one pot meal. It is not often you see one involving pork that doesn’t involve a stir fry, so when I saw this recipe listed in the latest issue of Cook’s Country I was intrigued. It roasts the vegetables and the pork chops together, not something you often see because pork chops, even really think ones, do not take the same amount of time to roast as most of your vegetables do. I was wondering just how the chops would get nicely browned without doing them on the stovetop and still have everything roasted together in one pan.

One-Pan Pork Chop Dinner

4 (10-ounce) bone-in center-cut pork chops, 1 to 1 1/4 inches thick, trimmed

1/3 cup extra-virgin olive oil

Kosher salt and black pepper

1 teaspoon paprika

1 teaspoon ground coriander

1 pound Yukon Gold potatoes, unpeeled, halved lengthwise and cut crosswise into 1/2-inch thick slices

1 pound carrots, peeled and cut into 3-inch lengths, thick ends quartered lengthwise

1 fennel bulb, stalks discarded, bulb halved, cored and cut into 1/2-inch thick wedges

10 garlic cloves, peeled

2 teaspoons minced fresh rosemary

2 tablespoons minced fresh parsley

1 small shallot, minced

4 teaspoons red wine vinegar

1/8 teaspoon sugar

Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees.Pat the pork chops dry with paper towels and rub each chop with 1 teaspoon of the olive oil. Combine 2 teaspoons of the kosher salt, 1 teaspoon of black pepper, the paprika and the coriander together in a small bowl. Season the pork chops all over with the spice mixture and set the pork chops aside.

Toss the potatoes, carrots, fennel, garlic cloves, rosemary, 1 tablespoon of the olive oil, 1 1/2 teaspoons of kosher salt and 1/4 teaspoon of the black pepper together in a large bowl until the vegetables are well coated. Spread the vegetables in a single layer on a rimmed baking sheet. Roast the vegetables until they are just tender, about 25 minutes.

Carefully place the pork chop on top of the vegetables and return the baking sheet to the oven. Roast the pork chops until they register 140 degrees on an instant read thermometer inserted into the thickest part of the pork chops and the vegetables are fully tender, about 10 to 15 minutes longer, rotating the baking sheet halfway through the roasting process.

Meanwhile, combine the parsley, shallot, red wine vinegar, sugar, 1/2 teaspoon of kosher salt, 1/4 teaspoon of black pepper and the remaining 1/4 cup of olive oil together in a bowl.Transfer the vegetables and the pork chops to a platter and drizzle with the vinaigrette before serving.

The chops and the vegetables both were nicely browned and had great flavor. the spice run on the chops really helped them to brown nicely and provide just the flavor they needed for the dish and roasting the pork chops on top of the vegetables added some extra flavor to the veggies as well. Since the vegetables were nice and hot when I added the pork they helped to cook the pork nicely as well. The vinaigrette was a nice finish to the dish but I think it tasted great without it as well and we just passed the vinaigrette on the side for those that might want it on their meal. I love roasted carrots and throw in the potatoes, garlic and fennel (I added an onion too to the dish; who doesn’t love roasted onion?)and the flavors were phenomenal. Best of all, of course is that there was only one pan to clean up when dinner was done. It makes for a great weeknight meal in one dish that you can do in under 45 minutes.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!



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Best Chicken Wing Recipes : Buffalo, Honey & More : Cooking Channel

Best Chicken Wing Recipes : Buffalo, Honey & More : Cooking Channel.

It’s Sunday and you know what that means! Fall and Football season means tailgates and get-togethers at home or out at the stadium or a friend’s home to watch the games, so you naturally need some great snacks to go along with the game. I love chicken wings and they are perfect for any party, especially when watching the game. Cooking Channel has put together 21 great chicken wing recipes for you so you can choose from all types and flavors and sauces to suit your wants and needs. Check it out!


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Authentic Autograph Source

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

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