Recipes, Uncategorized

Pineapple Mango Lime Pork Roast…

Last night I created a recipe that turned out great! I love when that happens.

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This pork roast came out so delicious that Hubby didn’t even think to add jalapenos like he does with everything he eats. I added a fresh spinach salad topped with sliced almonds, dried cranberries and some crumbles of queso fresco. For the dressing I used extra virgin olive oil and balsamic vinegar. The tangy vinegar goes perfect with the sweet juices of the pork.

This is an easy, inexpensive, low carb, gluten-free recipe. If there are any leftovers, they can be used in quesadillas, sandwiches, salads or as dinner the next night. I try to make meals that are versatile and can be used for several days.

Here is what I used for the pork:

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The first thing I did was cut some slits in the top of the roast to help the flavors of what i was using soak in.

I rubbed the roast with a mixture of Ground Cumin, Red Chili Powder, Salt and Pepper.

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I topped Hubby’s meat with French’s Crispy Fried Onions for taste and crunch. These fried onions contain wheat so they are not gluten-free, which is why I added them to his meat after making his plate.  I did not want to take a chance on accidentally getting any of these onions into the rest of the meat.

Next I squeezed 1/2 of a fresh lime over the roast and added 1 clove of garlic pressed 9or minced.

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It’s already starting to smell good.

I pour 3/4 of a single serving container of Tropicana Pineapple Mango Juice over the roast.

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Cover with foil and Bake on 375 degrees for approximately 2 hours, checking the roast several times and using the juices for basting. The basting and keeping it covered in the oven helps to hold the juices and flavors in the meat. You can uncover the roast for the last 15 to 20 minutes to brown the meat according to your liking.

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This roast came out so tender and juicy. I spooned some of the juice left in the pan over the meat slices on each plate. Also I had used 2 cloves of garlic last night and thought it was a little too much for my taste.

I come up with recipes from combining ingredients I have already. If I want to use something I do not normally buy, I will substitute whatever is the least expensive and sounds tasty. That is how I ended up with the Tropicana Pineapple Mango Juice. Usually the go-to liquid for pork is orange juice or root beer. I do not buy either one because of Hubby’s diabetes however I saw this small bottle of Tropicana at the grocery and I wanted to experiment.

I have found that taking small chances with ingredients can result in some fantastic flavors. If you are on a tight budget and get tired of cooking the same old thing every night, think outside the box. There are so many different ways you can cook chicken and potatoes and noodles and beans.

I have thought a lot about what I want the Mission of this blog to be. The idea that comes to mind is finding ways to help you create meals and snacks that are inexpensive, easy and delicious along with being low carb and gluten-free. I also want to share ideas about meal presentation. I honestly believe that when food “looks” good it just tastes better. The time we take to fix a plate for ourselves or the people we cook for can beautiful. What do you think about that?

Let me know if you try this recipe or if there is any food you would like ideas to cook differently in the comments below.

Happy Creating,

Robin

Recipes, Uncategorized

My Good Morning Egg Bites…

Good Morning and Happy Tuesday!

Today I want to share my yummy, loaded, breakfast egg bites with you. And they aren’t just for breakfast.

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Here is how I created this batch:

Grease a nonstick muffin tray and add the meat of your choice. I used deli ham slices. If you do not have a muffin pan, no worries. Towards the end, I explain how to make this recipe in a baking dish also.

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In a bowl, mix 8 eggs, veggies of your choice (I had yellow bell pepper and white onion on hand) and a little milk or cream cheese. I didn’t have any regular milk so I used some Philadelphia brand  Neufchatel cheese instead, about 1/4 of the 8oz package. Add salt and pepper to taste or you can use any other seasonings you prefer.

Mix all the ingredients together. Next, pour the egg mixture into the the greased meat-lined muffin pan filling each cup halfway.

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I added Mexican Blend Shredded Cheese to the top of each one this time. I also added jalapeno slices to Hubby’s egg bites.

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Bake for 20-25 minutes at 375 degrees. The egg bites will rise up while cooking.

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Don’t throw away any leftover egg mixture. You can bake it separately if you want or repeat this baking process in the muffin pan.

If you do not have a muffin pan simply grease a baking dish, follow the instructions only add your meat to the egg mixture instead and bake! Either way you make it, each bite is delicious!  Serve and enjoy.

These are the ones without jalapenos.

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Once cooked you can keep them in the fridge and warm them up for a fast delicious snack or meal.

I change my ingredients according to what I have handy which also makes for a great new dish. I add more vegetables like mushrooms, spinach, zucchini…or change up the meat using sausage, bacon, linguica, chorizo even ground beef or turkey. These egg bites are also great without meat.

It’s been said that “necessity is the mother of invention”. I believe that is true. My moto is Necessity if the mother of Creativity! This is why I experiment with what I have. It is a lot of fun and a great way to take my creating into the kitchen.

I mentioned the other day about my mini DIY kitchen project my oldest son is helping me with. Well, it’s still a work-in-progress. Here is the top of the cabinet my son built and I stained and painted. I am loving it!

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Enjoy your day and happy creating!

Robin