Tuesday, November 29, 2016

Honey Soy Pork Loin


    This recipe is a recreation of another one I found online . It is the perfect combination of robust flavors for such a tender cut of meat. Pork tenderloin is one of my favorite meats. Perfectly tender, juicy, and full of flavor. This was so easy utilizing the crock pot that as soon as I awoke in the morning I made the sauce in about 2 minutes then placed it all in the pot. The beauty of utilizing a crock pot is just that, quick, simple, and easy. Honey Soy Pork Loin


  • 1-2 lb pork loin
  • 1/2 tbs oregano
  • 1/2 tbs dried basil
  • 1 tsp black pepper
  • 1 tbs minced garlic
  • 1/3 cup honey
  • 1/2 cup soy
  • 1/3 cup Parmesan cheese
  • 1/2 tsp salt

1. In a small bowl combine the oregano, basil, pepper, garlic, honey, soy, Parmesan cheese, and salt into a marinade sort of rub.
2. Place pork loin into a crock pot and pour the mixture over top. Toss to cover the whole loin.
3. Cover and cook on low for 6-8 hours.
Give this crock pot pork loin a try. You will not be disappointed.
Prep Time: 5 minutes
Cook Time: 6-8 hours
Serves: 4+

Tuesday, November 22, 2016

Pumpkin Chocolate Biscotti




    Instead of making the traditional pumpkin pie for this holiday season, why not try a twist on this traditional Italian cookie. This recipe was so easy and full of flavor that you will definitely be making this for your next festive get together with friends and family. The chocolate and hint of pumpkin flavoring make this cookie the best during these upcoming cold days. Just dip this cookie into your favorite cup of joe and any morning will turn out to be the best. Pumpkin Chocolate Biscotti

  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1 stick butter softened
  • 2 eggs
  • 2 spoonful pumpkin puree
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • Chocolate chips

1. In small bowl whisk together flour, baking powder, and salt.

2. In a large bowl blend the sugar and butter together.

3. Slowly blend in the eggs one at a time followed by the pumpkin puree

4. Next mix in the cinnamon, nutmeg, and allspice.

5. Blend in the flour mixture in batches until well incorporated.

6. Form into a rectangle about 1/2 inch thick as pictured below.




7. Bake for 30 minutes in 350 degree oven.

8. Let cool for 30 minutes and cut into 1/2 inch diagonal pieces and lay flat back on baking sheet and bake for another 5 minutes.

9. Melt chocolate over double boiler and drizzle over the cookies as you choose.


Prep Time: 10 minutes
Cook Time: 35 minutes
Inactive Time: 30 minutes
Serves: Makes 15-20 cookies

Tuesday, November 15, 2016

Perfect Naples Pizza Dough!

     Now I have already blogged on here about a great pizza dough recipe, however I have always been not as satisfied with the recipe as I would like to be. I have searched and searched looking for the best way to re-create that perfect true to style traditional Italian pizza. The exact kind you get in the birth place of pizza, Naples, Italy. Well folks it has happened. I have found the best dough recipe out there. I tried it the other week and holy cow it was perfect. Give it a try. The bad part is that it does take a week to set up but perfection is not easy. Naples Pizza Dough


  • 4 cups Italian OO flour
  • 4 tsp salt
  • 2 tsp pizza yeast
  • 13 ounces water

1. Combine flour, yeast, and salt in a bowl and whisk.

2. Pour in water and mix with hands until a ball has formed and all flour is gone.

3. Cover with plastic wrap and let rise for 8-10 hours.

4 Turn out on floured surface and form into 4 balls.

5. Place each ball into a gallon zip lock bag and place in fridge for up to 5 days.

6. When ready to make the pizza's let rise for 2 hours on counter covered with a towel.

7. Kneed out into a perfect circle with your hands and fist. Top and bake in 550 degree oven on a pizza stone that has been heated for at least 20-30 minutes. Cook for about 10 minutes or until crust is nice and brown and bottom has those perfect black marks.

Prep Time: 15 minutes
Inactive Time: 5 days 10 hours
Cook Time: 10 minutes

Tuesday, November 8, 2016

Crunchy Pesto Baked Chicken


     Was another night just like any, I was craving a sort of fried chicken again but wanted something new. My porch has been taken over by all the basil plants that I planted and I wanted to use some of it up. Came up with this great idea to combine a wonderful crispy breading with a fresh twist. So here goes; Crunchy Pesto Baked Chicken.


  • 2-3 chicken pieces
  • 2 cups basil leaves
  • 2 cups cornflake crumbs
  • 1/4 cup Parmesan
  • 2 cloves garlic
  • 2 tbs olive oil
  • Flour
  • Salt/pepper


1. Prepare the pesto by combining the basil, Parmesan, garlic, and olive oil in a food processor.

2. Meanwhile salt and pepper the chicken pieces then dredge in some flower.

3. On a large plate combine the cornflake crumbs and the prepared pesto into a chunky breading.

4. Roll the floured chicken pieces in the crumb mixture and gently place on a baking sheet.

5. Bake in 350 degree oven for 25 minutes.

This chicken was so full of flavor from the combination of the pesto and the crunchy cornflake crumbs. Very delicious and made the dinner a great one.

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 2-3

Tuesday, November 1, 2016

Lemon Blueberry Biscotti




     Here is just another one of my creations to the already perfect Italian cookie. That perfect combination of crunchy but also chewy. These have the great flavor combo of lemon and blueberry. Perfect, refreshing, tart flavor filled cookie to perfectly dunk into your coffee or just eat alone. Hell, if you ask me, I prefer just eating one by itself. Well maybe two or three that is. Lemon Blueberry Biscotti.



  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1 stick softened butter
  • 2 eggs
  • 1 cup dried blueberries
  • Zest from 1 large lemon
  • Juice from half of lemon

Icing (optional)
  • Powdered sugar
  • Milk
  • Zest from 1 lemon
  • Yellow food coloring

1. Preheat oven to 350 degrees.

2. In a large bowl combine flour, baking powder, and salt.

3. In another bowl blend the butter and sugar until creamy.

4. Slowly mix in the eggs one at a time in the sugar butter mixture.

5. Mix in the zest and juice from the lemon.

6. Slowly mix in the flour in batches. Then stir in the blueberries.

7. On a tin foil lined baking sheet spread out the cookie mixture and form into a flatten rectangular log shape.

8. Bake for 30 minutes until edges are golden browned. Let cool for 30 minutes.

9. Slice at an angle into 1/2 inch slices then lay back down on the baking sheet and bake for another 5 minutes.

10. To make icing combine the milk and powdered sugar until a thick icing has formed. Mix in some lemon zest and drizzle over or dip the cookies in once cooled.

     These might have to be one of my favorite flavor combinations for a wonderful biscotti recipe. Enjoy!

Prep Time: 10 minutes
Cook Time: 35 minutes
Inactive Time: 30 minutes
Serves: As many as you want. Makes roughly 15 separate cookies.