Author: Stephanie

Banana Bread French Toast Bake
August 13, 2019

Banana Bread French Toast Bake

French toast.  Who doesn’t love french toast?  It’s freaking delicious people!  It can make everything better, or for me at least.  In a bad mood?  Have some french toast.  Stressed?  Shove french toast in your mouth.  All better!  See what I mean? This Banana Bread…

Brunch/Breakfast, Recipes
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by Stephanie
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Coconut Milk Caramel Sauce
August 8, 2019

Coconut Milk Caramel Sauce

We frequent a brunch place that makes the best banana bread french toast with a caramel sauce.  For months I’ve contemplated trying to recreate a caramel sauce so I could do the same.  A lot of the healthy caramel recipes I’ve seen take forever and…

Recipes, Sauces, Salsas & Things
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by Stephanie
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2 Comments
10 Minute Chili Lime Salmon
August 6, 2019

10 Minute Chili Lime Salmon

I’m a big proponent of trying to eat fish at least once per week.  Luckily, I absolutely love fish…when it’s prepared the correct way, tasty.  This chili lime salmon is quick, spicy, and sweet. It’s so full of flavor and each of those flavors works so well with the fattiness of salmon.

I love a good piece of fish with a nice crust from a good rub, or a juiciness from a sauce.  Whichever way I prepare salmon, I know it needs sweetness.  Salmon loves sugar.  Adding the honey in this recipe sends this salmon over the top.  What I love most about this recipe is you can add more honey if you’re feeling like you want a little more sweetness, or more chili garlic sauce if you’re craving that spice.  Either is delicious and I highly recommend you try it both ways to see which you prefer.

10 Minute Chili Lime Salmon

  • Servings: 4
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Ingredients

  • 1-pound wild salmon cut into 4 equal portions
  • Pink Himalayan salt, to taste
  • Black pepper, to taste
  • 1-2 tablespoons chili garlic sauce
  • 2 tablespoons avocado oil
  • 1 tablespoon honey, maple syrup, or agave
  • 1 lime, juiced and then sliced thin
  • 1 garlic clove, minced
  • ½ teaspoon cumin
  • 1 tablespoon cilantro, finely chopped
  • ½ habanero, thinly sliced, optional

 

Instructions

  1. Set oven to Broil Hi. Dry salmon and season with salt and pepper and place on a prepared baking sheet with thin slices of lime under each portion of salmon.
  2. In a small bowl combine chili garlic sauce, oil, honey, lime juice, garlic, cumin, cilantro. Mix until well combined.
  3. Cover salmon pieces with ½ of the sauce. If using habanero, place a slice on each piece of salmon. Place in oven for 10-12 minutes or until cooked to your liking.
  4. Remove salmon from oven and top with remaining sauce before serving. You can remove the habanero slice before serving.

Main Dishes, Recipes
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by Stephanie
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Mango Avocado Salsa
August 1, 2019

Mango Avocado Salsa

My husband lives for mangoes, and like father like son, my son does as well.  When my mother-in-law brought over mangoes the size of my head, I knew I needed to do something delicious with them. This Mango Avocado Salsa is the perfect way to…

Recipes, Sauces, Salsas & Things
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by Stephanie
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What You Need in Your Hospital Bag for Labor and Delivery
July 31, 2019

What You Need in Your Hospital Bag for Labor and Delivery

I 100% overpacked my bag because you really just don’t know what to expect.  I read other blogs about what to bring and although helpful, I still found that I packed a much larger bag than I needed.  All that did was leave me with…

Lifestyle
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by Stephanie
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Carnitas
July 30, 2019

Carnitas

I must admit I’m not a huge pork eater.  These carnitas though, have me changing my mind!  I remember a friend of my mom’s when I was growing up making carnitas for us and spent all day roasting it in the oven and basting with oranges.  They were absolutely amazing!  I guess they obviously made an impression if I’m still thinking about them 15 years later.  I tried recreating that recipe, but in a much more convenient way…the crockpot.  As much as I would love roasting carnitas in the oven all day, who has the time?

I will admit, my family was eating carnitas for weeks as I tried perfecting this recipe.  We enjoyed them as tacos, carnitas taco bowls, breakfast tacos.  You name it, I tried to switch it up as much as possible so we didn’t grow tired of them during recipe testing.  I was finally able to recreate the oh so yummy carnitas recipe I remember growing up, and thankfully, still love it and I have no doubt you will too! 

Carnitas”

  • Servings: 6-8
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Ingredients

  • 3-pound pork shoulder or pork butt
  • 2 teaspoons pink Himalayan salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ white or red onion, sliced
  • 1 jalapeno, chopped (remove seeds and ribs for less spicy)
  • 3 cloves garlic, minced
  • 2+1/2 cups orange juice (about 3-4 oranges)
  • ½ cup chicken or vegetable stock
  • ¼ cup maple syrup, honey, or coconut sugar (can omit if you want more savory carnitas)

 

Instructions

  1. Dry pork with paper towels and set aside.  Heat a pan over medium-high heat.
  2. In a small bowl combine salt, pepper, oregano, and cumin into a rub.  Rub onto pork making sure to massage into the meat.   Place pork in the hot pan and sear on all sides until golden brown.
  3. Set pork in crockpot and top with onion, jalapeno, and garlic.  Pour orange juice, stock, and sweetener of choice around pork being careful not to remove seasonings.
  4. Cover and cook on low for 8-10 hours or on high for 6-8 hours.  If you notice juices getting low add additional liquid.  Shred with forks.
  5. This step is optional, but highly recommended.  Heat a pan over medium-high heat.  Once hot, add in a single layer of carnitas and some liquid.  Cook without disturbing meat until majority of liquid has cooked off and there is a nice crust on the meat.  Can serve with additional liquid spooned over.

Main Dishes, Recipes
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by Stephanie
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