Gochujang and Thai-Chili Pork Stir Fry

Last year, I was diagnosed with Hashimoto’s Thyroiditis, and was told to eliminate all carbohydrates, processed sugars, and dairy from my diet. The reality of that wasn’t very exciting as you can imagine for a foodie like me, and I found it very challenging when eating out or cooking for my family.

Fast forward to a year later having learned to experiment with my limited ingredients and you get this tasty, healthy stir-fry.

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Ridiculously Easy Home Made Ricotta Cheese

No, you didn’t misread my recipe title. I have honestly found the most ridiculously easy way to make fresh ricotta cheese. In fact, now having made this three ingredient, sweet, creamy delight, I can say without any hesitation that I will never buy pre-made ricotta cheese from the store ever again. EVER! The level of texture and flavor in this ricotta was, well….ridiculous!

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Cajun Chicken and Andouille Fettuccini Alfredo

What do you get when you give a sixteen-year-old girl who loves pasta free reign in your kitchen? You get spicy, flavorful, creamy, luxuriant pasta bliss!

I love cooking with my daughter, and this recipe is great for a young cook. The directions are simple and easy to follow, and cooking the pasta in the liquid uses the starch from the noodles to naturally thicken the sauce. It’s a one pot meal. Brilliant and delicious!

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Thai Beef Sandwich

I’m on a sandwich kick lately so today isn’t about what’s for dinner, it’s all about lunch, specifically Father’s Day lunch because this is a dad sized sandwich.

This recipe is a twist on my husband’s favorite Thai Beef Salad recipe I posted last July. And with all yummy sandwiches, one of the most important ingredients is the bread. I used my favorite Ciabatta bread because I knew it would be the perfect texture and thickness to hold up to the mound of tender roast beef, the layer of spicy, creamy mayonnaise, and the crunchy acidic dressed vegetables.

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Oriental Pork and Habanero Dumplings

Here’s a spicy little appetizer to serve your Valentine this week, and they have everything you want in a dumpling.  The tender, chewy wontons filled with tender pork, spicy habanero pepper, fresh ginger, green onion, and just a touch of sesame oil burst with flavor.

You think a box of chocolates is addictive?  Wait until you try these.

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Penne with Sausage, Fennel, and Mushrooms

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I love making this pasta dish when we have company over because you can prepare the sauce ahead of time and allow the flavors to blend and deepen until you’re ready to warm it back up in time for dinner. I’m also a believer in the rule that you should always cook with the wine you plan to serve with the meal. The peppery, currant, berry flavor of Syrah wine adds a deep richness to the sauce and wonderfully compliments the earthy mushrooms, spicy Italian sausage and bright licorice essence of the fennel.

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Honey-Roasted Pork Loin with Pistachio and Olive Orzo Pasta

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The flavor and texture of a pork loin after it’s been basted with honey and roasted with onions and pears infuses the meat with a tender, smoky sweetness. Served with orzo pasta prepared using briny green and kalamata olives and nutty chopped pistachios, and you have a hearty dinner with a myriad of delicious tastes and textures.

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Garlic and White Habanero Marinated Skirt Steak over Dirty Rice

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This week’s recipe features the small yet mighty white habanero which was a new pepper in my garden this summer. I really enjoyed the garlicky undertones however it was very mild which is why the ratio of garlic to pepper in the ingredients list below is so dramatic.

I first used the marinade as a spicy salad dressing, mixing in some olive oil, minced shallots, honey, salt, and pepper, then, decided to try it as a marinade to tenderize a tough cut of meat like a skirt steak. It was an excellent choice. The meat picked up just enough heat from the marinade to taste, but it was very subtle, and the acid in the vinegar helped to break down the meat’s tissue, allowing the steak to absorb a lot of the liquid, hence making the meat very tender and juicy.

When I considered what to pair with the steak, I wanted something that could stand up to the heat, so I made a dirty rice with more of the white habanero to continue the heat trend. Again it was subtle and tasted delicious with the accompanying tender onions, sweet bell peppers, and crispy bacon.

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