Roast Pork Loin

A couple Sundays ago, my hubby and I invited his parents over. Whenever we have anyone over, I go into hyperdrive and freak out because I want my food to be perfect. This time was no different.We bought a pork loin and I decided to alter a recipe I had already tried once before.  Pork can turn out very dry if it isn't done right, so I am always scared of making it. However, this recipe manages to always turn out perfectly. The last time I made it, I seasoned it right before putting the roast in the over, but this times, I sealed it and marinated for about 4 hours. the result was a juicy, savory, and leftover-worthy pork roast. I hope you will enjoy this meal as much as we did!

Roast Pork Loin

Ingredients
3 cloves garlic, minced
1 tablespoon rosemary, plus several whole sprigs
juice from 1/2 a lemon
salt & pepper to taste
2 pounds boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine

Directions
1. Preheat oven to 350 degrees Fahrenheit.
2. Crush garlic with rosemary, lemon, salt, and pepper, making a paste.
3. Pierce meat with a sharp knife in several places (I make pretty deep cuts along the length of the roast) and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
4. Place pork loin in the oven, turning and basting with pan liquids. About 45 minutes through, pour in the white wine and stir to loosen the bits of food on the bottom.  Cook until the pork is no longer pink in the center, about 1 hour and 30 minutes. Serve with pan juices.  and garnish with rosemary sprigs.

Enjoy!

Xoxo,

Jen

Summer Bean Dip

Here is a delicious dip that will not make you feel guilty for scarfing down a bag of greasy chips and a tub of sour cream and onion dip at the beach (whilst wearing a bikini, no less).  I first tried this as a store-bought dip, from Costco.  I basically devoured a tub of it and tried to figure out what the heck it contained while I was wolfing it down. I ended up finding the recipe online (don't kill me but I have absolutely no idea where) and decided to make it for Cinco de Mayo. It was a hit, and I've made it a few times since then. :)
It's always a great dip to take to a summer get-together and like I said, you don't feel guilty if you eat too much of it (I can't say the same for the chips).  You can alter it in a few ways to your personal preference, and it is another cook-free recipe - just mix, refrigerate, and serve. I'm pretty sure it would also make a delicious topping for fish, tacos, on a salad, etc.


Summer Bean Dip

Ingredients

1 15.5 oz can of black beans, drained and rinsed
1 15.5 oz can of yellow corn, drained and rinsed
1 red bell pepper, chopped
1 red tomato, chopped
2 tbsp lime juice
2 tbsp balsamic vinegar
1/2 tsp cumin
1/4 tsp salt
1/4 tsp black pepper
1/2 cup packed cilantro, chopped
1/2 bunch of scallions, thinly sliced

Directions


Mix all ingredients together in a bowl and serve with tortilla chips.

Summer Slump? I Wish....

Ok so I know that I have been terrible about posting in the last few... ummm... months.  I'm sorry! It has been absolute chaos! So I'm giving you a little update! I will be posting a recipe or two before I leave on vacation next week (I hope).

First... My grandpa... he's doing great, thank goodness! We had a rough going at first (he couldn't receive chemo due to blood pressure problems), but everything was finally regulated and he is now on a set chemo schedule for a couple months. He is feeling great, has regained his appetite, and is back to being my "viejo". (See previous posts for background info on all this)

Second - I'm a teacher, so there's no possible way I could be so busy at the beginning of summer, right??? WRONG! :/ The end of the school year was absolutely insane! It was nonstop craziness for over a month.  And then, so much for a summer vacation! I decided I would sign up for a three day teaching workshop on my first three days of vaycay (Yes, I'm a masochist!).  So I had a quick little two days off that week, and then the following Monday I began at my annual creative writing enrichment program (more on that in my next entry).  That was last Monday, and I have until this Friday. :)
This weekend is Fourth of July weekend, so we will be at the beach with family, and next week we leave on a 10-day European vacation!  I am ecstatic about going to Spain and Italy and all these fabulous places, but I think I overbooked myself at the beginning of my summer...

But I'm not complaining, because everything has been really fun so far, and because I am blessed to have a job, and great co-workers, and the luxury of going on an incredible trip with my amazing husband!

Thanks for staying true and continuing to follow, even though I've been a terrible blogger! :(
I'll leave you with a couple photos of recent events!

Hubby & I at a Gala. We clean up nice, huh?

Visiting the Liberty Bell... We were in Philadelphia
for my brother-in-law's MBA Graduation. 

XoXo, 

Jen

Pink & Popular

This recipe might actually be the easiest thing you ever prepare - I say prepare because there is not a second of cooking involved. Literally.  I always keep the ingredients for this on hand in case people invite us somewhere at the last minute.   And in trying to keep with a Valentine's theme, this is a pink little dish.  If you have a Valentine's party this weekend (or an "I Hate Valentine's Day" party) - this is a great option. But then again, it's great for anytime!

If you have ever tasted a Cuban pastelito de guayaba y queso and enjoyed it, you will LOVE this. And if you haven't had the aforementioned treat or haven't enjoyed it when you did have it, you will hopefully like this anyway. 

I decided to make this because this is the dish that when people tell me they are having a party or get-together, I ask, "What would you like for me to bring?" 8 out of 10 times, without hesitation, the response is, "Guava dip!"  I think it is so funny, because it is the simplest thing to make, but it is a real crowd pleaser. Everyone loves cream cheese, and while some people may not like guava, I promise that they at least will not spit this out. I always serve it with Tostitos Scoops - I find that the difference between the sweet flavor of the dip and the salty chips goes very nicely. Plus, people get to scoop out a good amount, which they always like. ;)

So here's another pink recipe, one that you can keep in your back pocket for emergencies.  

Guava Dip

Ingredients

1 12 oz tub of whipped cream cheese

1 16 oz jar of guava marmalade

1 bag Tostitos Scoops or desired crackers

Your starring ingredients!

Directions

In a large bowl, empty the contents of the cream cheese jar. 

Use a mixer to smooth out the cream cheese. 

Gradually add in the guava marmalade, mixing the whole time.

Mix until both ingredients are totally incorporated. 

Pour into a serving dish and refrigerate for 1 to 2 hours, until the dip firms up.  

Remove from refrigerator, serve with chips or crackers. 

Enjoy!

*See, I told you it was easy!

xoxo, 

Jen