Sweet Caramelized Pork

Sweet Carmelized Pork. Flashback this Friday with one of my favorite recipes. Now In my household, you cannot go wrong with a tasty pork recipe. This recipe 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 what you think in the comments below.. Also, share some of your favorite go-to pork recipes below!

Enjoy!

Xo- Ayesha

Sweet Caramelized Pork and Rice

1 lb boneless pork loin
Two tablespoons olive oil
1/2 cup brown sugar
One teaspoon cayenne
One tablespoon paprika
Salt and pepper to taste. (I use about one teaspoon each.)
Two tablespoons ginger, minced.
Two cloves garlic, minced.
One small white onion, diced.
One 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!

 

Creamy Edamame And Avocado Dip

Creamy Edamame And Avocado Dip. Hey everyone! Here is another quick and easy recipe — edamame and avocado dip. I happen to love edamame. So I wanted to create a creamy dip using both edamame and avocado. It transforms into a healthy and tasty dip that will brighten the table at your next gathering. Its fresh flavor is loaded with fresh lime juice, garlic, and cilantro. And the added siracha gives it a nice tangy and spicy kick. You can enjoy this as a dip, healthy snack or sandwich spread!

Enjoy!

Xo– Ayesha

Edamame and Avacado Dip

12oz. Edamame shelled.
One large avocado pitted and cubed.
1/4 cup onion, diced.
1/2 cup cilantro
1-2 garlic cloves
1/4 cup lime juice
1-2 tablespoons sriracha
One teaspoon sea salt
One teaspoon black pepper
2-3 tablespoons olive oil

Heat a large pot of water over medium-high heat. Add frozen edamame and quickly blanch for 2-3 minutes.

 

Place the hot edamame into a blender or food processor. Pulse five or six times until slightly broken up. Add in avocado, onion, cilantro, garlic, lime, and sriracha. Season with salt and pepper. Cover and drizzle in olive oil. Puree until smooth but still chunky. You can adjust the seasonings to taste.

Transfer to a bowl and serve with desired accompaniments. (Cucumber slices, pita, bell pepper, carrot sticks, etc.)

Super Quick Shrimp Pasta

Super Quick Shrimp Pasta. Heres another quick and flavorful meal to make when you are short on time. And as a busy mom of three, I am always looking for a recipe that can be put together in a flash. I made this for my family this week, and it was a hit.  Let me know what you think in the comments below.

Enjoy!

Xo- Ayesha

Super Quick Shrimp Pasta

Super Quick Shrimp Pasta

1lb pasta, spaghetti.
1lb peeled, deveined shrimp
Three tablespoons olive oil
One clove garlic, minced.
1 cup flat leaf parsley, roughly chopped. (about a handful)
One tablespoon lemon pepper seasoning
1/2 stick salted butter (I always buy grass-fed)
1/2 cup white wine (plus more for drinking!)
1/2 cup grated parmesan
1/4 teaspoon black pepper

In a large bowl add shrimp and season with lemon pepper seasoning before carefully tossing to coat.

Heat oil in a skillet over medium-high heat. Add shrimp and cook for 1 minute. Add in garlic and butter and cook for another 1-2 minutes. Deglaze the pan by adding in the white wine. Making sure to get any bits off the bottom of the pan. (That’s flavor!) Season with pepper and add in chopped parsley. Remove from heat. Now add the cooked shrimp mixture to the cooked pasta and top with parmesan. Gently toss to coat. You can add in reserved pasta water if needed to thin out the sauce. Serve hot and garnished with extra parsley and parmesan is desired. Enjoy!

*Tip* reserve about 1 cup of pasta water to stretch the sauce if needed!

 

Warm Green Bean Salad

Warm Green bean salad. There is nothing I love more than a no-fuss recipe. Now everyone knows how much I love to garden and use fresh produce as much as I can. Fresh green beans in the spring are a must. They are loaded with nutrients and fiber. Also, my kids favorite vegetable to prep with me. What kid wouldn’t love snapping off the ends of green beans for you?! When shopping for green beans remember that they should snap when they are fresh not bend. Pancetta, shallot, brown sugar, dijon, vinegar, and other goodies give these tender green beans a slightly sweet and spicy flavor — the perfect side for a weeknight dinner or your upcoming Easter meal. You can even make the sauce and brown the pancetta and shallot the night before to save some time. Let me know what you think in the comments below.

Xo- Ayesha

 

Warm Green bean salad

Warm Green bean salad

One pound fresh green beans, trimmed.
4 ounces pancetta
One shallot, finely minced.
Two tablespoons brown sugar
One tablespoon dijon mustard
Two tablespoons red wine vinegar (You could substitute apple cider vinegar.)
Two teaspoons soy sauce

Pinch black pepper

Pinch red pepper flakes, optional.

In a small bowl, whisk together brown sugar, vinegar, dijon, soy, and seasonings. Mix well and set aside.

Bring a large pot of salted water to a boil. Quickly blanch green beans in boiling water for 2-3 minutes. Or longer if you prefer a more tender green bean.

Cook diced pancetta in a skillet over medium heat until crispy. Remove from the skillet and set aside. Cook shallot in the rendered fat and saute for about 1 minute.

Add drained green beans, pancetta and sauce mixture into the skillet. Toss and coat thoroughly before cooking for 1-2 minutes more and remove from heat. Serve immediately.

Seared Scallop And Teriyaki Bowl

Seared Scallop and Teriyaki Bowl. Who needs takeout when you can whip up a meal in just minutes. And you can use any protein or rice you have on hand. I love the subtly sweet and rich flavor of scallops, and they take little to no time to prepare. You just need to make sure they are completely dry. A wet scallop won’t sear properly. The teriyaki sauce is sweet yet tangy with a little bit of heat from the red pepper flakes. You can use this sauce in so many different dishes. Dinner in a bowl is my kind of meal. I hope that you enjoy it.

Thanks,

Xo- Ayesha

Teriyaki Sauce

1 cup of soy sauce
1 cup of water
1/4 cup dark brown sugar
One tablespoon honey
One tablespoon ginger, minced.
1-2 garlic cloves, finely minced. (Depending on your taste)
Pinch crushed red pepper flake
Slurry to taste.

Heat a small pot at medium-high heat and add all ingredients. Cook until sugar has dissolved.

Slurry-

Two tablespoons cornstarch
Two tablespoons water

Mix until combined.

Combine all of the ingredients in a saucepan on medium heat until the sugar has dissolved. Add slurry a little at a time until you get the desired thickness.

Assemble bowls with cooked rice, protein, vegetables and drizzle with sauce.

Scallops-

Pat dry. Season both sides with salt and pepper.

Heat a large pan with one tablespoon of olive oil and butter at medium-high heat. Sear the scallops on each side for 2-3 minutes per side. You want a golden color with a slightly firm touch. Remove from pan and serve immediately!

Citrus And Thyme Marinated Olives

Hey everyone! Here are my marinated citrus and thyme olives — the perfect way to impress your friends and family at your next gathering. Marinating your olives is so incredibly simple and takes no time to do. You can add them to your cocktails, charcuterie board and more. And most of the ingredients can also be swapped out for whatever you have on hand. I like to use castelvetrano olives because they have a firm and buttery texture that holds up well in any marinade. What’s your favorite type of olive? Comment below.

Enjoy,
Xo- Ayesha

 

Citrus And Thyme Marinated Olives

2 cups olives of your choice. (I used Castelvetrano green olives)
One tablespoon lemon juice, plus two lemon peels.
One tablespoon blood orange juice, plus two orange peels.
1-2 cloves garlic, thinly sliced.
1/2 cup olive oil
Four sprigs thyme
1/2 teaspoon red pepper flakes (Or more if you like heat)
Black pepper to taste
Pinch sea salt

Drain and rinse olives. Now in a large mason jar or container add all of the ingredients. Cover and refrigerate overnight. The longer they stay in the marinade, the more flavorful they will be. Allow coming to room temperature before serving.

They can stay stored in an airtight container in the refrigerator for at least a month.