Matambre Arrollado Stuffed Flank Steak

January 12, 2020
Matambre Arrollado may be a flavorful Argentinian Stuffed beefsteak that creates a singular and delightful main dish or appetizer.

Matambre Arrollado Stuffed Flank Steak
Matambre Arrollado Stuffed Flank Steak

Matambre may be a cut of beef that's commonly found within the cuisine of Argentina and Uruguay.

It is thought that this thin cut of meat was so named because it cooked quickly on a hot grill, making it the right appetizer to serve while the opposite meat is cooking.

Flank steak may be a lean and flavorful cut of beef taken from the flank, under the loin.

Like matambre, it's a skinny cut that's great for marinating and grilling. this is often the way it's traditionally utilized in Colombian cooking, where it's a really common cut of meat on the menu.

Matambre Arrollado Stuffed Flank Steak

The Night Before:

  • 2 lbs flank steak
  • 1/4 c white vinegar
  • 1 large lime, juiced (roughly ¼ c juice)
  • 2 Tbsp olive oil

Putting It Together:

  • Salt and pepper
  • 3 c fresh spinach, chopped
  • ¼ c fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 carrot, julienned
  • ½ red bell pepper, cut into strips
  • 3 hard boiled eggs, peeled and quartered

The Night Before:

  1. Place the flank steak on a cutting board. With a sharp knife, butterfly the steak by gently slicing it in half through one of the long sides so that you can unfold the steak like a piece of paper that has been folded in half. Leave one side connected, creating one large, flat steak.
  2. Once butterflied, pound the steak with a meat mallet until it is an even thinness throughout.
  3. In a small bowl, combine the vinegar, lime juice, and olive oil.
  4. Place the steak in a large, seal-able container (or Ziploc plastic bag). Pour the marinade over the steak, making sure it is evenly coated. Cover the steak and refrigerate for 6 hours or overnight.

Putting It All Together:

  1. Preheat your oven to 350F.
  2. Remove the steak from the marinade and place it on a flat surface so that the grain of the meat is parallel to you.
  3. Season the steak lightly with salt and pepper.
  4. Evenly distribute the chopped spinach, chopped parsley, and minced garlic over the whole steak, leaving a 1 inch edge (the edge furthest from you) free of filling.
  5. Lay rows of sliced carrots, pepper strips, and quartered eggs parallel to you (with the grain of the meat). Leaving a 2 inch edge at the end the steak.
  6. Carefully, tightly, roll the steak up around the filling, starting with the edge that is closest to you.
  7. Place the roll seam-side down on an aluminum foil lined baking sheet.
  8. Tie the roll in three places with kitchen twine or thread.
  9. Bake the roll at 350F for 1 hour.
  10. Once done, remove the meat from the oven and let it rest for 10 minutes before slicing.
  11. Serve hot or cold with chimichurri sauce (see the recipe below).

Grilled Ginger Sesame Pork Tenderloin

January 12, 2020
Easy grilled tenderloin , marinated in soy , ginger, vegetable oil marinade, and grilled to perfection!

Looking for something quick, easy, and spectacularly delicious to grill? i like to recommend this tenderloin.

Grilled Ginger Sesame Pork Tenderloin
Grilled Ginger Sesame Pork Tenderloin

Tenderloin may be a little finicky, therein you are doing need to concentrate so you don’t overcook it. There’s not much margin for error with this cut.

The tenderloin is first marinated during a soy , ginger, and vegetable oil marinade. Then you sear it on the recent side of the grill and finish it on the cool side.

Drizzle with a touch reserved marinade to serve! Great with rice and greens.

Grilled Ginger Sesame Pork Tenderloin


  • 1 to 1 1/4 pound pork tenderloin, trimmed of silver-skin
  • 1 inch piece peeled ginger root, sliced into coins
  • 3 cloves garlic, peeled
  • 1/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free)
  • 2 teaspoons brown sugar
  • 1/3 cup minced green onions
  • 1/4 cup minced cilantro (including tender stems)
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon toasted sesame oil


  1. Make the marinade: Put the ginger and garlic into a mini-chopper or food processor. Pulse until finely chopped. Remove to a bowl. Add the soy sauce, brown sugar, green onions, cilantro, seasoned rice wine vinegar, olive oil, sesame oil. Stir to combine.
  2. Remove and reserve (for basting) 1/4 cup of this marinade.
  3. Marinate the pork tenderloin: Place pork tenderloin into a marinating bag or bowl and cover with the remaining marinade. Marinate at room temp for an hour, while you prepare your grill.
  4. Prepare the grill: Prepare your grill for both direct and indirect heat. When your grill is ready (you should be able to hold your hand an inch above the grill grates on the hot side for only one second), remove the tenderloin from the marinade and brush the tenderloin with olive oil.
  5. Sear tenderloin on all sides on high direct heat: Place tenderloin on grill on direct high heat. After the tenderloin sears on one side, turn it to sear on another side.
  6. Keep turning until the tenderloin has been nicely browned on all sides. Baste the tenderloin with reserved marinade while you grill it.
  7. Move to cooler side of the grill and cover: Once all side have been nicely browned, move the tenderloin to the cooler side of the grill. Cover and cook for 5 to 10 minutes more until just done.
  8. Remove from grill when the internal temperature of the tenderloin is no more than 140°F.
  9. Tent with foil and let rest: Tent with foil and let rest for 10 to 15 minutes.
  10. Slice and drizzle with reserved marinade to serve: Slice and arrange on a serving plate, drizzle with remaining reserved marinade. Serve with bok choy, rice, asparagus, or snap peas.

Heavenly Blueberries And Cream Angel Food Cake Dessert

January 12, 2020
This heavenly blueberry angel food cake dessert is so light and delicious! It makes the right ending to any meal – everyone always asks for the recipe!

Sweet and tart, it’s a multitude of heaven on a plate. and since it's so light and luscious, this blueberry angel food cake dessert is that the perfect finale to any meal (fantastic for a potluck or for once you have company over for dinner).

Heavenly Blueberries And Cream Angel Food Cake Dessert
Heavenly Blueberries And Cream Angel Food Cake Dessert

And if you're thinking what I’m thinking, YES, this dessert is definitely , easily adaptable to other flavors. inspect the amazing ideas I’ve detailed below!

Shockingly simple to form , this dessert starts first with…yep, you guessed it…angel food cake.

Heavenly Blueberries And Cream Angel Food Cake Dessert


  •  12 ounces fresh or frozen blueberries
  •  2 tablespoons granulated sugar
  •  2 tablespoons cornstarch
  •  1/4 cup cold water
  •  Squeeze of fresh lemon juice (about 1/2 to 1 tablespoon)


  •  1 angel food cake cut into 1-inch cubes (see note)
  •  16 ounces light or regular cream cheese, softened to room temperature
  •  2/3 cup half-and-half or evaporated milk
  •  2/3 cup granulated sugar


  •  1 1/2 cups heavy cream
  •  3 tablespoons powdered sugar


  1. For the blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature.
  2. For the cake and cream layer, in a blender or with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk, and sugar until smooth and creamy, 2-3 minutes.
  3. Transfer the mixture to a bowl if you used a blender. Fold in the angel food cake cubes. Keep in mind (from the note below) that you may not use all the cake cubes, depending on the size of the cake. Add cake cubes until they are all thickly coated with a layer of cream.
  4. For the whipped cream, beat together the heavy cream and powdered sugar until soft peaks form.
  5. To assemble, in a trifle dish, a large glass bowl or a 9X13-inch (or slightly smaller) dish, spread half of the angel food cake mixture. Top with half of the blueberries, dolloping across the top, and then spread half of the sweetened whipped cream on top. Repeat the layers. The layers don't have to be perfect. It's going to be a little haphazard and messy. Don't stress.
  6. Cover and refrigerate at least 2 hours or up to 24 hours.

Easy Sheet Pan Keto Chicken Breast Meal

January 05, 2020
When it involves cooking meals for supper, there’s nothing that i really like quite simplicity. That probably explains why I’m such an enormous fan of this easy sheet pan keto pigeon breast meal recipe.

It only takes about 10 minutes to organize by adding a bunch of tasty ingredients to one sheet pan then it’s an easy matter of tossing it within the oven to cook. Nice and straightforward , just how i prefer my recipes. Don’t let the simplicity fool you though. This recipe makes one truly delicious chicken dinner that your whole family will absolutely love.

Easy Sheet Pan Keto Chicken Breast Meal
Easy Sheet Pan Keto Chicken Breast Meal

This recipe truly does have it all when it involves making a healthy, balanced dinner meal. you'll start by taking your zucchini and quartering it before cutting it into one inch pieces. It’s important to incorporate many healthy green veggies when you’re following a keto diet so as to make sure that you’re getting enough fiber, vitamins, and other minerals.

Zucchini is one among my favorite greens to eat because it’s incredibly versatile and filled with nutritional benefits, as it’s an upscale source of vitamin C and other disease-fighting antioxidants.

Easy Sheet Pan Keto Chicken Breast Meal


  • 4 (6 ounces each) boneless skinless chicken breasts
  • 3 ounces mini mozzarella, sliced
  • 3 ounces cherry tomatoes, sliced
  • 4 tbsp olive oil
  • 2 tbsp fresh pesto (optional)
  • 1 ½ pound zucchini
  • salt, black pepper to taste


  1. Preheat oven to 425°F.
  2. Quarter the zucchini and cut into 1 inch pieces.
  3. Place the zucchini in a bowl, add 3 tablespoon of olive oil, season with salt and black pepper to taste and toss to combine.
  4. Cut slashes into the chicken breasts widthways, about ½ inch apart, slicing almost to the bottom but not all the way through.
  5. Season the chicken with salt and black pepper.
  6. Add slices of mozzarella, and slices of tomato to each cut.
  7. Place the chicken on a baking tray and drizzle with remaining olive oil.
  8. Place the zucchini around the chicken.
  9. Bake in preheated oven for 25-30 minutes.
  10. Remove from the oven, drizzle the chicken with pesto (if using) and serve.

Cranberry Bliss Bars – Low Carb, Keto

January 05, 2020
This delightful keto fall treat is like the famous cranberry bliss bars sold at Starbucks with cranberries, hints of orange and ginger, and cheese icing.

This was one among the very first recipes I blogged back in January of 2016. i used to be blogging as a hobby and using my telephone to takes pics of my creations. a couple of months later I broke out my DSLR and commenced using my photography background for real. I’ve been eager to redo the photos of my cranberry bliss bars ever since.

Cranberry Bliss Bars – Low Carb, Keto
Cranberry Bliss Bars – Low Carb, Keto

Cranberries speak fall to me so as soon as September rolls around I begin craving these. Last fall I had a newborn so I never got an opportunity . a couple of days ago i made a decision to finally redo this past and a frantic cranberry hunt began. It took 4 stores until I found cranberries and even then I could only find frozen ones! I hope they’ll be more readily available as we meet up with to Thanksgiving.

These cranberry bliss bars are on the list of easy desserts. The dough are often made with a wooden spoon or within the kitchen appliance . i exploit my kitchen appliance to cut my cranberries so it is sensible to use it for the dough afterward. then for the cheese icing then .

Cranberry Bliss Bars – Low Carb, Keto


  • 6 tbsp softened butter
  • 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener
  • 1 tsp molasses 
  • pinch salt
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tsp orange extract
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup ground golden flax (or additional almond flour)
  • 1 tsp baking powder
  • 1/4 tsp ginger optional
  • 1 cup fresh cranberries finely chopped by hand or in a food processor and tossed with 1/2 tsp pure stevia or 2 tbsp of my sweetener


  • 4 oz cream cheese softened
  • 1 tbsp butter softened
  • 1/2 cup powdered sweetener
  • 4 drops lemon extract


  1. Preheat oven to 350. Grease an 8x8 baking pan.
  2. Cream together butter and sweetener. Add molasses, salt, eggs, and extracts. Mix thoroughly. Add dry ingredients. Mix well. Fold in the cranberries.
  3. Spread in an 8x8 baking dish. Bake for 30-35 min. until golden brown. Allow to cool for 15 minutes.
  4. Meanwhile, mix together the cream cheese, butter, sweetener, and lemon extract until fluffy.
  5. Spread icing very gently on cooled bars. The bars can crumble if you aren't gentle. The best way to do this is to drop little blobs of icing on slightly warm bars and spread using an offset spatula. Top with chopped fresh cranberries mixed with sweetener or dried cranberries.
  6. Refrigerate until cold and cut into squares.

Goat Cheese & Roasted Red Pepper Quiche Recipe

January 05, 2020
Try this chevre & roasted red pepper quiche recipe for delicious brunch entertaining. It’s an excellent vegetarian option that’s easy to form . This quiche starts with a prepared crust and gets crammed with roasted red peppers, mushrooms, and tangy chevre . Serve it for overnight guests or holiday entertaining.

I’ve been aiming to share this chevre & roasted red pepper quiche recipe with you for therefore long – ever since I served it at this baby shower sip and see! It’s during a ll|one amongst|one in every of"> one among those dishes that’s great for entertaining and packs in tons of flavor without a lot of labor involved. like most quiches, this tastes terrific for brunch, a luncheon, or dinner when entertaining reception or getting to a potluck.

Goat Cheese & Roasted Red Pepper Quiche Recipe
Goat Cheese & Roasted Red Pepper Quiche Recipe

I’ve made this for Easter brunch entertaining and served it with a green and citrus salad, and deviled eggs. Round out the menu with fresh fruit and a few pastries and you've got an entire and balanced hotel plan .

I love this recipe because it's two of my favorite ingredients in it – chevre and roasted red peppers. Here are another quiche recipes for brunch entertaining.

Goat Cheese & Roasted Red Pepper Quiche Recipe


  • 1 deep dish pie shell {I use frozen and let it thaw for 15-20 minutes}
  • 4 eggs
  • 1 cup heavy cream
  • 1 cup chopped roasted red peppers {from a jar; drained and patted dry}
  • 1/4 cup chopped mushrooms {fresh or from a can}
  • 4 oz goat cheese
  • 1 to 1 1/2 cup shredded Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon white pepper


  1. Preheat oven to 350° F.
  2. Using a fork, poke the bottom and sides of crust and pre-bake for 5 minutes. Remove and set aside.
  3. Sprinkle Parmesan cheese, red pepper, and mushrooms into bottom of pie shell. Top with crumbled goat cheese.
  4. Combine cream, beaten eggs, salt, pepper and nutmeg in small bowl until blended. Pour into pie shell.
  5. Bake for 20 minutes; remove from oven and cover edges of crust with aluminum foil to prevent over-browning.
  6. Put back into oven and continue to cook 20-25 minutes or until center looks firm and doesn’t jiggle any longer.
  7. Cool for 5-10 minutes on wire rack before serving.

Pan Seared Mahi Mahi With Honey Lime Coleslaw

January 03, 2020
Pan seared mahi mahi recipe coated with a mix of savory and sweet spices. Each fillet is served with a crunchy and refreshing honey lime coleslaw.

These fillets cook quick counting on the thickness, so once it’s nice and flaky, it’s done. i'm all about blackened dry rub seasoning. I keep my spice cabinet fully stocked a spread of spices. It’s the simplest thanks to add a ridiculous amount of healthy flavor.

Pan Seared Mahi Mahi With Honey Lime Coleslaw
Pan Seared Mahi Mahi With Honey Lime Coleslaw

All of the earthy flavors from the mahi-mahi involves a refreshing salad. Just a couple of chops together with your knife and it’s ready in minutes. I’ve mixed the crunchiest vegetables I could find, bell peppers, cabbage, and carrots. All of these colorful vegetables get tossed during a simple honey-lime dressing. Cool, crisp and satisfying.

Whenever mahi-mahi is out there fresh at the shop , I swoop a couple of pounds. I’ve also used frozen fillets repeatedly and just defrost the day before, or run it under cool water within the sealed package for a couple of minutes right before cooking.

Pan Seared Mahi Mahi With Honey Lime Coleslaw

Mahi Mahi:

  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon dark brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon cumin, ground, McCormick
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon oregano, dried
  • 1 pound Mahi Mahi fillets
  • 1 tablespoon olive oil


  • 1 cup green cabbage, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 1 cup carrots, shredded
  • 1 cup red bell pepper, thinly sliced
  • 1/2 cup green onions, sliced
  • 2 tablespoons lime juice, plus zest of 1 lime
  • 1 tablespoon honey
  • 1/2 clove garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup cilantro leaves, finely chopped

Mahi Mahi:

  1. Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin, chili pepper, black pepper, and oregano in a small bowl.
  2. Sprinkle seasoning evenly over both sides of the fish fillets.
  3. Heat oil in a large cast-iron skillet or sauté pan over medium-high heat.
  4. Add fish to pan; cook 2-3 minutes on each side or until desired degree of doneness.
  5. Transfer cooked fish to a clean plate.


  1. Add cabbage, carrots, bell pepper, and onions in a large bowl.
  2. In a separate medium-sized bowl whisk together dressing ingredients; 2 tablespoons lime juice, lime zest, honey, and garlic.
  3. Slowly add 2 tablespoons olive oil and whisk until combined.
  4. Whisk in cilantro. Season with salt and pepper as needed.
  5. Add dressing to vegetables and toss to combine.

Cauliflower Cashew Mango Curry

January 03, 2020
Use the fresh sweet mangoes in season to form this Cauliflower Cashew Mango Curry!

It’s has the sweetness of mangoes, the creaminess of coconut milk and therefore the crunch from cashews. This might rather be your new favorite curry.

Cauliflower Cashew Mango Curry
Cauliflower Cashew Mango Curry

It’s also vegan and gluten-free and may be made in your Instant Pot or stove-top.

If you're keen on all the moment Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all round the web!

Cauliflower Cashew Mango Curry


  • 2 cups (heaping) cauliflower florets , 1-inch each, from around 1/2 head of a medium size cauliflower
  • 1/4 teaspoon smoked paprika
  • 1/4 + 1/8 teaspoon garam masala, divided
  • 1 tablespoon + 2 teaspoons oil, divided, I used avocado oil
  • 2 tablespoons whole raw cashews
  • 1/2 teaspoon black mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1 inch ginger, finely chopped
  • 1 whole dried red chili, broken
  • 1 green chili, sliced, or add more to taste
  • 8-10 curry leaves
  • 1 cup mango puree, use fresh, from 2 large sweet mangoes
  • 1/2 cup water
  • 1/4 teaspoon red chili powder, or to taste
  • 1/4 teaspoon turmeric powder
  • 1/2-3/4 teaspoon salt, adjust to taste
  • 1 teaspoon sugar, optional, use only if mangoes aren't very sweet
  • pinch cinnamon powder
  • 1 cup coconut milk, I used full fat from can
  • 1 tablespoon chopped cilantro
  • 3-4 teaspoons lemon juice


  1. Toss the cauliflower florets in 1/4 teaspoon smoked paprika and 1/8 teaspoon garam masala. Set aside.
  2. Press the saute button on IP. Once it displays hot, add 1 tablespoon oil and then add the cashews. Roast the cashews for 1-2 minutes until golden brown from both sides. Remove on a plate.
  3. To the same pot now add the cauliflower. Cook for 4 to 5 minutes, stirring often until brown from both sides. Remove on a plate.
  4. To the same pot now add the remaining 2 teaspoons of oil. Add mustard seeds and cumin seeds and let the mustard seeds pop and cumin seeds sizzle.
  5. Make sure there's nothing stuck at the bottom of the pot after sauteing the cauliflower. If there is, first add 1-2 teaspoon water and deglaze the pot. Wipe clean and then add the oil.
  6. Then add the chopped ginger, dried red chili and sliced green chili. Saute for a minute until ginger starts changing color.
  7. Then add the curry leaves and stir. Remember it will splutter a lot when you add the curry leaves so move aside after adding them.
  8. Then add the mango puree. Also add 1/2 cup water along with the mango puree.
  9. Add the garam masala, red chili powder, turmeric, salt, sugar (if using) and cinnamon powder. Stir.
  10. Stir in the coconut milk and mix. Add sauteed cauliflower on top. Don't stir and close the pot with its lid.
  11. Press the manual or pressure cook button. Use the adjust or pressure level button to set pressure to "low". Cook on low pressure for 3 minutes, with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick release.
  12. Open the pot and add the cilantro and the lemon juice and mix.
  13. Transfer cauliflower mango curry into serving bowl, garnish with the roasted cashews and more cilantro. Serve warm with rice, quinoa, couscous. 

Stove-top Instructions:

  1. Heat oil in a pot or pan and roast the cashews first, then remove on a plate. Then saute the cauliflower (which has been tossed with paprika and garam masala) and remove on a plate. Follow rest of the recipe as it is until adding the cauliflower back into the pot. Then lower the heat, cover the pot/pan and let it simmer on low-medium heat for 15 to 20 minutes or until the cauliflower is cooked through. You may need to add little extra water here as the liquid evaporates on stove-top. So adjust to desired consistency.

Honey Butter Pumpkin Dinner Rolls

January 02, 2020
Other than warm, fresh chocolate chip cookies, little or no can top warm, fresh, homemade rolls. And rolls made with pumpkin and honey butter are even better.

The rolls are easy to form and are ready from start to end in under 2 hours. great in the least for a yeast recipe.

Honey Butter Pumpkin Dinner Rolls
Honey Butter Pumpkin Dinner Rolls

They’re soft, slightly chewy, and therefore the pumpkin keeps them moist and adds only enough tooth-sinking density. The scents of pumpkin, spices, honey, and bread baking that waft thorough the house are positively intoxicating.

I purposely designed this recipe for singles, smaller families, or for the typical weeknight dinner once you don’t need dozens and dozens of rolls. I cringe once I see 4 to 7 cup of flour recipes. This has just over 2 cups and serves a family, not a military . Any extras freeze nicely. Not that i feel you’ll have any.

Honey Butter Pumpkin Dinner Rolls


  • 1/3 cup milk
  • 2 tablespoons unsalted butter
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 2 1/4 cups all-purpose flour (bread flour may be substituted; rolls will be firmer and chewier rather than softer and fluffier; you may only need 2 cups bread flour)
  • 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
  • 1 tablespoon granulated sugar
  • 1 tablespoon pumpkin  pie spice
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt, optional and to taste

Honey Butter:

  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • Tip: Combine equal parts softened butter (not melted) and honey, and whisk together until fluffy and combined for serving with the rolls


  1. Dough – Add milk to a 2-cup microwave-safe measuring cup, or microwave-safe bowl.
  2. Add butter and heat on high power to melt butter, about 45 seconds. Stir until butter has melted smoothly into the milk.
  3. Add the egg, pumpkin puree, and whisk to combine.
  4. Return measuring cup to microwave and heat for about 15 seconds to warm mixture up. This will help to activate the yeast; set aside briefly.
  5. To the bowl of a stand mixer fitted with the dough hook or large mixing bowl for hand kneading, add the remaining dough ingredients, thorough optional salt.
  6. Pour wet pumpkin-milk mixture over the dry ingredients.
  7. Turn mixer to low speed, and knead for 5 to 8 minutes, or until dough is smooth and has come together. This is not a sticky dough and if your dough is sticky, tacky, or gloppy, add additional flour, 1 tablespoon at a time, until dough is no longer sticky. I doubt you will need to add any, because I could have made this recipe with 2 cups flour, but went up to 2 1/4. Don’t over-flour your dough because it creates rolls that are dense and heavy.
  8. Turn dough out into a mixing bowl that’s been lightly sprayed with cooking spray. Flip dough over once so both sides are lightly greased, and cover bowl with plasticwrap.
  9. Place bowl in a warm, draft-free environment until dough has nearly doubled in bulk, about 45 to 60 minutes. Do not go by time elapsed on the clock. Wait until dough has nearly doubled in size, and if it takes longer than an hour, that’s fine.
  10. Punch dough down and turn it out onto a nonstick surface. I spray my counter with cooking spray and don’t even need to add flour.
  11. Divide dough into 8 to 12 equally-sized portions, rolling each portion into a ball. I made 8 rolls and they were very generously sized. I would aim for 9 to 10 rolls. They may look skimp now but don’t worry, they rise and swell very nicely.
  12. Place dough balls into a foil-lined and cooking sprayed 9-inch square pan. If you would like to use an overnight or make-ahead option, after you get the rolls into the pan and covered with foil, place pan in fridge. When ready to bake, pick up with the next step below, making sure to allow the dough to come to room temp and rise nicely; it could take longer than the 45 minutes indicated below since dough is coming right out of a cold fridge.
  13. Cover pan with a sheet of foil, place pan in a warm, draft-free environment until dough has nearly doubled in bulk, about 45 minutes. In the last minutes of rising, preheat oven to 375F.
  14. Honey Butter – Melt butter in small microwave-safe bowl, about 45 seconds on high power.
  15. Add the honey and stir to combine.
  16. Before baking, generously brush dough with honey butter; reserve any extra and brush it on after baking.
  17. Bake for 15 to 17 minutes, or until puffed, golden, domed, cooked through, and when tapped, the rolls should sound hollow. Allow rolls to cool in pan until they’re cool enough to handle before serving. Rolls will keep airtight at room temperature for up to 4 days. Heat in microwave for 5 to 10 seconds as necessary to recreate the just-baked taste and to soften. Finished (baked) rolls will keep airtight in the freezer for up to 6 months. I have not tried freezing this dough in the unbaked state but you could likely freeze it after step 12 and upon thawing, pick up with step 13; however I haven’t tried. Nor have I tried doubling the recipe, but I imagine that would be fine. Bake in a 9×13 pan or similar.

Cheesy Garlic Butter Noodles

January 02, 2020
Cheesy spread Noodles are a simple entremots recipe for any night of the week! they are available together in but 20 minutes and make an ideal pair together with your main dish. you'll never beat the combo of garlic, cheese and pasta! These are soon to become a staple on your menu any night of the week.

This little spread noodle entremots was born out of lack of designing , necessity and a craving. you recognize those little packages of noodles by Lipton? I’m not getting to lie I always have one among them in my pantry. I rarely use them, but sometimes i want a fast and straightforward entremots during a hurry that needs little brain power if any brain power in the least .

Cheesy Garlic Butter Noodles
Cheesy Garlic Butter Noodles

Pretty sure these homemade spread Noodles are better and that i never got to return to those little packets of noodles! Isn’t it fun once you do something like this during a panic and it really works out way better within the end anyways?

I’m thinking my niece would love these. She’d be proud of a bowl filled with buttered noodles nightly and a bit of bread . The more carbs the better! Don’t inquire from me how she’s a size 2. i'd be a touch jealous of this since I’m pretty sure I skipped that size altogether!

Cheesy Garlic Butter Noodles


  • 2 1/4 c. shell pasta
  • 2/3 c. shredded mozzarella cheese
  • 2 Tbsp butter melted
  • 2 Tbsp grated Parmesan cheese
  • 2 tsp minced fresh parsley
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/8 tsp pepper


  1. Cook noodles according to package directions; drain.
  2. Add remaining ingredients and mix until cheese is melted.

Pineapple Cucumber Salad Recipes

January 01, 2020
This perfectly refreshing Pineapple Cucumber Salad is wonderfully easy to form and easily delicious! Great for summer BBQs, parties, potlucks and more!

This particular salad is one among my favorites – especially for summer. I took my favorite pineapple salsa recipe, turned down the warmth , made the cucumber and pineapple pieces larger and voila – the foremost refreshing, flavorful salad EVER.

Pineapple Cucumber Salad Recipes
Pineapple Cucumber Salad Recipes

The sweetness of the pineapple is balanced by the acidity of the lime and therefore the crunchiness of the cucumber. This recipe is perfectly simple and may easily be scaled for alittle dinner or to feed a crowd.

This pineapple salad is that the perfect addition to any kind of bbq or cookout you've got planned. It’s also great for those folks who don’t have tons of your time and are craving those fresh, sweet flavors of summer. Enjoy!

Pineapple Cucumber Salad Recipes


  • 1 pineapple chopped
  • 1 English cucumber chopped
  • 2 limes zested and juiced
  • 1/3 cup cilantro roughly chopped
  • salt and pepper optional


  1. Combine all ingredients and toss lightly to distribute the lime juice and zest evenly.
  2. Season with salt and pepper if desired.
  3. Serve immediately or keep chilled until ready to serve.

Spicy Korean Pork Stir Fry

January 01, 2020
An authentic simple Korean marinade is that the star of this spicy, sticky Korean pork fry which will leave you wanting more long after you licked your bowl clean! this needs just half-hour marinating time – which may be skipped if you’re during a hurry!

I made this with pork shoulder (boneless) which may be a really great value cut of meat because it's typically considered to be a tougher cut suited to slow cooking. But actually, if you slice it thinly against the grain, it's wonderful to use for quick cooking purposes like during a fry .

Spicy Korean Pork Stir Fry
Spicy Korean Pork Stir Fry

Gochujang aside, this is often a seriously quick midweek meal. i feel you’ll be quite surprised at how short the ingredient list is – because of Gochujang which provides much of the flavour base – and just half-hour of marinating time.

In fact, I’ve made this without marinating and it still figured out great because the flavour of the glaze is so strong.

I served this with plain polished rice and lightly pickled vegetables (I popped the recipe within the notes below). Typically i might have served this with kimchi which is that the spicy Korean pickled cabbage that's served with practically every dish for each meal in Korea, but I didn’t have any available .

Spicy Korean Pork Stir Fry


  • 1 lb / 500g boneless pork shoulder (excess fat trimmed) (Note 1)


  • 1 small pear , grated (1/2 cup) (or nashi pear OR apple) (Note 2)
  • 1/2 medium onion , grated (1/4 cup) (brown, white or yellow)
  • 1/2 tsp fresh ginger , minced or finely chopped
  • 1 garlic clove , crushed
  • 1 tbsp soy sauce (all purpose or light soy sauce)
  • 2 tbsp brown sugar
  • 2 tsp sesame oil
  • 3 tbsp gochujang (Korean Hot Pepper Paste) OR see Note 3 for substitution


  • 1 tbsp oil
  • 1 garlic , minced
  • 1 onion , halved and sliced (brown, white or yellow)


  • 1 scallion/shallot stalk , sliced
  • Sesame seeds
  • Rice


  1. Cut pork into thin slices. If using pork shoulder, as I did, halve it lengthwise to form two long pieces, then slice the pieces. See photo below.
  2. Combine Marinade ingredients in a bowl. Add pork. Marinate for 30 minutes, or overnight.
  3. To cook, heat oil in a large non stick skillet (Note 4) over high heat. Add garlic and onion, cook for 2 minutes until translucent. Add pork and cook for 5 minutes or until dark golden and caramelised, and just cooked through.
  4. Serve immediately with rice, garnished with sliced shallots and sesame seeds.

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