Cream Cheese and Pepper Jelly Stuffed Pork Loin (wrapped in bacon)

Ingredients 2 pork tenderloins 8 oz. Neufchatel cream cheese 4 Tbsp. peppered jelly (I used The Preservatory Raspberry with Merlot and Peppercorn) 10 strips of bacon sprinkle of Nature’s Seasons fresh cracked pepper Directions Butterfly the tenderloins with a super sharp knife. Make sure not to cut through the bottom end. Sprinkle the inside withContinue reading “Cream Cheese and Pepper Jelly Stuffed Pork Loin (wrapped in bacon)”

Italian Wedding Lasagna

Ingredients 2 lbs. ground turkey (ground pork or ground chicken would work too) 5 oz. fresh spinach 5 oz. fresh baby kale 60 oz. ricotta 1 cup shredded mozzarella 1 cup parmesan no boil lasagna noodles (I use Barilla gluten free) 1/2 cup vegetable stock 1/2 tsp. ground fennel seed 1 Tbsp. Dijon mustard 1Continue reading “Italian Wedding Lasagna”

Roasted Squash Soup

Ingredients 1 butternut squash 2 acorn squash 2 honey nut squash 1 yellow onion 1 head of garlic 32 oz. vegetable stock 1 Tbsp. salt 1 tsp. garlic salt 1 tsp. paprika 1 tsp. white pepper 1 Tbsp. olive oil drizzle of crème fresh drizzle of avocado oil cilantro for garnish Directions Cut each squashContinue reading “Roasted Squash Soup”

Homemade Chicken Stock

Ingredients the carcass of one roasted chicken OR a pack of chicken drumsticks (I roasted a chicken a few weeks ago and tossed the picked carcass into the freezer. This is also optional – if you want a vegetable stock, leave out the chicken altogether.) 4-6 carrots 2-3 celery stalks 2-3 whole garlic bulbs 1Continue reading “Homemade Chicken Stock”


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