a little late for last week’s but hey, i am always late. need to work on that.
adapted from Giada De Laurentiis’ Pancetta Wrapped Pork Roast via Foodnetwork
4 large garlic cloves
½ tablespoon finely chopped fresh rosemary leaves
½ tablespoon finely chopped fresh thyme leaves
½ tablespoon olive oil
1 (1.75 to 2-pound) boneless pork loin roast
Salt and freshly ground black pepper
5 ounces thinly sliced pancetta
¾ cups chicken broth
¾ cups dry white wine
Blend the garlic, rosemary, thyme, and oil in a small food processor (or blender), scraping down the sides occasionally, until the garlic is minced.
Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.
Preheat the oven to 400 degrees F.
Pour 1/4 cup of broth and 1/4 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork for about 50 min-1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.
Using a large sharp knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.
adam’s cousin & his gf are having a baby boy. take a look at some of the adorableness from the shower…
LOTS of desserts
the lemon cake pops were crazy good.
i feel like i want to have water like this at my house just cause it’s pretty.
i was one of two ladies that won the button counting in a jar game. i nevvvvver win that kind of thing. adam’s mom won the candy bar poo poo diaper game. ha!
we got to take home one of these…
also on the tables:
we got the little boy a superman shirt. of course. fact: i love to shop for babies!
that’s the mommy & daddy too.
mommy & me
i started a new way of eating. i’m not even going to call it a diet. i found the PCOS Diet Support site and signed up. she has something you need to register through, so i won’t post any recipes from it, but i’ll show you what i ate last week. again, to save money, i ate the same thing until everything ran out instead of changing up each day.
egg & veggie bowl with strawberries
lentil taco “soup”–BOMB. like i crave it
thai poached salmon with brown rice & green beans
if you couldn’t tell, i’m still in instagram mode & learning how to use my phone. it’s fun!
and just for kicks…adam went to a bachelor party in tahoe & ate at this place…
crazy name right?!
january 30th is one of my favorite days of the year. this man was born on that day 20 something years ago. THANK GOD!
the best present you could give him would be to check out his band, In Rotation.
happy birthday to the love of my life!
i went crazy with the cheese, so sue me! i swear there are beans under there.
adapted from The Pioneer Woman’s Tostadas!
at least 6 servings
Beef Brisket Leftovers (recipe below)
1 package Small Corn Tortillas
1 can (16 Oz.) Refried Beans
Hot Tomato Sauce, you won’t need a whole 8 oz can
Pico De Gallo (recipe below)
1 whole Avocado
Heat ½ inch of vegetable oil in a small skillet. When the oil is hot, slide in a corn tortilla. To prevent the tortilla from puffing and browning unevenly, press down the center with tongs or metal spoon. After about twenty seconds, flip it over to the other side and hold down the center again. When golden, remove from skillet and drain on paper towels. Use 2 tortillas per tostada.
In a small bowl, mix the refried beans with just a bit of hot tomato sauce.
Peel and dice an avocado, finely chop some lettuce and get ready to assemble. Grab a crispy tortilla. Now layer beans, cheese, corn tortilla, beans & cheese.
Place this in a 325-degree oven until the cheese melts. Pull it out and layer the top with a helping of shredded brisket, lettuce, pico de gallo, avocado and sour cream.
The Pioneer Woman said she eats it by stabbing the crunchy tortillas to break it up…this worked quite well.
Brisket & Pico De Gallo recipes!
and you’ll have a lot of leftover brisket to do whatever your heart desires. look, this is a 7lb-er! this is pre cut too. it just fell apart.
adapted from The Foodie and the Family’s Grain Free German Apple Pancake:
2 cups almond milk
1/3 cup coconut oil, melted
1 tablespoon vanilla
1 tablespoon maple syrup
1/2 cup coconut flour
1 teaspoon baking soda
1/8 teaspoon nutmeg
2 apples, sliced 1/8″ thick
1 pear, sliced 1/8″ thick
1/4 cup coconut oil
1/4 cup maple syrup
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 425 degrees.
In a large bowl, whisk eggs, almond milk, 1/3 cup coconut oil, vanilla, and 1 tablespoon maple syrup. In a small bowl, stir coconut flour, 1/8 teaspoon nutmeg, and baking soda. Mix dry ingredients into wet ingredients and beat well to combine. Set aside while you prepare the apples and pears.
In a small frying pan, heat 1/4 cup of coconut oil with 1/4 cup maple syrup. Stir in cinnamon and nutmeg; cook for 1 minute. Pour the mixture into a 9×13″ baking pan. Spread apple and pear slices into an even layer in the baking pan. Carefully pour the egg mixture over the apples/pears.
Bake for 20 minutes in preheated oven. Reduce heat to 375 degrees and continue to cook for 20-25 minutes.
Cut into squares & feel free to top with a sprinkle of cinnamon and/or maple syrup.
behind the scenes.
our friends at Everything Darling asked us to be in their vday photo shoot! we said yes.