Harissa Spiced Brussels and Sweet Potato

I’m always looking for new ways to create flavorful veggie dishes for my family. This recipe pairs Brussel sprouts with sweet potatoes! Tossed with some honey and harissa spice for a delicious kick. Harissa mix consists of cumin seed, caraway, chili powder, garlic powder, peppercorns, and cinnamon. With a hint of sweetness and a kick of heat. You can also use it to jazz up your popcorn and fries. My family has used it to roast chickens and fish as well. Don’t be afraid to try brussel sprouts! Delicious and full of vitamin C. This recipe is a keeper for your next get together or weeknight meal!

Harissa Spiced Brussels and Sweet Potato

2 tablespoons honey
1 1/2- 2 tablespoons harissa
2 tablespoons olive oil
1 pounds brussels sprouts, trimmed and halved.
1 pound sweet potatoes, peeled and cubed.
1 small shallot, finely chopped.
Kosher salt and pepper, to taste.

Pre-heat oven to 450 degrees.

In a large bowl add sweets and Brussels.

Toss with olive oil, harissa, and honey.

Spread out evenly on a baking sheet.

Season with salt and pepper to taste.

Roast in the oven for 15-18 minutes or until tender. Turning halfway through.

Perfect as a side or even as a dish on its own!


XO Ayesha

Harvest Sangria

Fri-YAY!! I’m going to take it back and reshare this recipe with you. This one’s for the adults! My very own harvest sangria specialty. It’s filled to the brim with warm fall flavors! So put on a comfy sweater, prop up your feet and enjoy this delicious yet easy to make fall drink!

Recipe (Serves Four):

Cut Apple (I’m Using Honey Crisp Apple) Into Thin Slices
Place in Cocktail Shaker
Add 1/2 Cup Spiced Rum
Muddle Apple and Rum Together in Shaker
Harvest Simple Syrup (Equal Parts Dark Brown Sugar & Water With Cloves)
Place Harvest Simple Syrup in Container
Strain Apple and Rum Mixture in Container with Simple Syrup
Add 12 oz of Crisp Apple Cider (5% Alcohol)
Add 1/2 Cup of Red Wine
Add Pinch of Cinnamon
Mix, Pour Over Ice and Enjoy!

Disclosure: You May Not Taste The Alcohol, Please Drink Responsibly!

Happy Friday!

Xo Ayesha

Sweet Caramelized Pork

In my household, you cannot go wrong with a good pork recipe. This is incredibly easy to make. A deliciously sticky pork recipe that will please the whole family! The brown sugar caramelizes as it cooks and creates this sweet and savory sauce. Let me know if you like it. Also, share some of your favorite go-to pork recipes below!

Sweet Caramelized Pork and Rice

1 lb boneless pork loin
2 tablespoons olive oil
1/2 cup brown sugar
1 teaspoon cayenne
1 tablespoon paprika
Salt and pepper to taste. (I use about 1 teaspoon each.)
2 tablespoons ginger, minced.
2 cloves garlic, minced.
1 small white onion, diced.
1 tablespoon red chili paste (optional)
Green onion, for garnish.

Preheat your oven to 350 degrees.

Mix your brown sugar, cayenne, paprika, salt and pepper in a small bowl.

Sprinkle your pork loin on all sides with half of the dry rub.

Heat one tablespoon of your olive oil in an oven-safe skillet or dutch oven over medium-high heat.

Brown your meat on all sides and remove from heat.

Transfer your oven-safe skillet to your preheated oven. Allow cooking for about 25-30 minutes.

Remove from oven and allow your meat to rest on a cutting board for about 5-10 minutes.

Meanwhile, heat the remaining olive oil over medium-high heat.

Saute your onions, ginger, and garlic for 3-4 minutes until translucent.

Slice your cooled pork thinly.

Add pork to onion mixture along with the remaining brown sugar mixture.

Stir until browned and caramelization has begun.

Serve with rice and garnishments!


Xo Ayesha

Curried Butternut Squash Soup

1 tablespoons olive oil
1 small white onion, sliced
2 garlic cloves, minced
1 butternut squash, 6 cups cubed. (Feel free to use the pre-cubed packaged fresh squash)
2 cups vegetable stock
1 1/2 cups heavy cream (Can substitute half and half or coconut milk)
1 1/2 tablespoons curry powder
2 Tablespoons brown sugar
Pinch cinnamon
2 Tablespoons creme fraiche, plus more for serving. (greek yogurt can be substituted)
Salt and pepper to taste
1 cup pepitas (Optional)

Heat oil in a dutch oven or stockpot over medium heat.

Once the pan is hot add onion and garlic, cook until the onion is softened about 2-3 minutes.

Add in your butternut squash. Stir well and add in seasonings along with a pinch of salt and pepper. You can season some more at the end.

Add in your cream, stock, and sugar. Stir well.

Bring to a boil. Reduce heat to low, cover, and simmer for about 10-15 minutes. Or until your squash is fork tender.

Carefully transfer your soup to a blender. You can also use an immersion blender straight in the pot.

Add in two tablespoons of creme fraiche. Puree until smooth.

Return to pot and adjust your seasonings. Continue to cook over low heat for another 3-4 minutes.

Remove from heat and serve with your desired garnishes!

*Tip* You can also freeze this for up to a month!

Xo Ayesha