Slow Cooked Sweet and Sour Honey Garlic Pork

This recipe is a combination of flavours from a sweet-and-sour sauce and a honey-garlic sauce. 

I discovered I had a huge pork tenderloin in the freezer that needed to be used up. We buy pork tenderloin because it tends to be a bit cheaper, but then we don't love it because it is usually so dry and not-so-tender. Instead of cooking the tenderloin whole, I decided to cube it and slow-cook it in a sauce in the oven so the pork would be more tender and not dry. FYI - you can also totally use a slow cooker for this recipe. I just don't have one anymore!

This turned out better than I thought it would, and we will be keeping it close at hand for our next pork tenderloin. 

Slow Cooked Sweet and Sour Honey Garlic Pork

Ingredients

2 lbs pork tenderloin, cubed

1 cup honey

1 tsp sesame oil

2/3 cup soy sauce (low sodium)

1/2 cup ketchup (sugar-free)

1 head garlic, coarsely chopped

Slurry, if needed

1 Tbsp cornstarch

1/4 water 

Garnish

sesame seeds

chopped green onions

Directions

Preheat oven to 275. 

Place cubed pork into a Dutch oven. 

Mix together honey, sesame oil, soy sauce, and ketchup and stir into pork. Lastly, add in the chopped garlic. 

Stir well. 

Place the lid on the Dutch oven and bake in a 275-degree oven for an hour. Remove from heat, increase the temperature to 350 and place back into the oven for another half an hour, until sauce is bubbling. 

Remove from heat and scoop out the pork. Place the Dutch oven on a burner over medium heat. Bring to a boil, stirring often, until sauce thickens. If needed, make a slurry of 1 Tbsp of cornstarch with about 1/4 cup water. Stir it into the bubbling sauce and let it thicken. 

When the sauce has thickened, add the pork back in and serve. 

You can garnish with sesame seeds or green onions, if desired. 

It goes really well served over rice or noodles. 

Add a veggie stir-fry and some gyoza, and you've got a hearty dinner!

This is a super easy recipe to throw together and smells amazing while it is in the oven! Instead of a Dutch oven, you can use a slow cooker if you have one. 

Easy Mexican Shrimp Rice Bowls with Street Corn

 

Okay, okay... I know a lot of recipes have the word "easy" in the title and turn out to be anything but. 

But... hear me out... this one IS easy. I used premade ingredients, and I think it took me about 15 - 20 minutes to put everything together. 

Of course, you can make everything from scratch; it will just take more effort and time. You probably won't notice too much difference in the end result though... just sayin'

Looking for a fancier meal that is full of flavor but doesn't take forever to make? We've got you. 

Easy Mexican Shrimp Rice Bowls with Street Corn

Ingredients

Rice

2 (250 gr) packages of Ben's Original Basmati Rice (or similar) (LINK HERE)

2 Tbsp lime juice

2 Tbsp red onion, very finely diced

3 Tbsp fresh cilantro, finely chopped

Corn

2 cups canned corn (LINK HERE), drained well

2 Tbsp mayo

1 Tbsp lime juice

1/4 tsp chili powder (LINK HERE)

1/8 tsp smoked paprika (LINK HERE)

1/4 tsp salt & pepper

1/4 cup cotija cheese (or feta)

3 Tbsp fresh cilantro, finely chopped

Slaw

2 cups bagged coleslaw mix

2 tbsp mayo

1 Tbsp lime juice

1/4 tsp salt & pepper

Shrimp

1 1b (about ~20ish) large shrimp/prawns

1 tsp smoked paprika 

1 tsp granulated garlic

1/2 tsp chili powder 

1/4 tsp salt & pepper

Garnish

extra cotija (feta)

extra cilantro 

lime slices

Directions

Prepare rice - heat rice in the microwave according to package directions. Remove from heat, place in a bowl, add lime juice, onion, and cilantro and stir well to combine. 

Prepare corn - mix together drained corn, mayo, lime juice, chili powder, smoked paprika, salt & pepper, cotija (or feta), and cilantro. 

Prepare slaw - mix together coleslaw mix with the mayo, lime juice, and salt & pepper. 

Prepare shrimp - toss shrimp with smoked paprika, garlic, chili powder, and salt & pepper. 

I prepped the 4 individual components of this meal and then refrigerated them because I wanted to be able to make the bowls later for dinner. This can be prepped several hours ahead of time. 

When ready to eat - I microwaved the corn and rice while I quickly tossed the shrimp in a frying pan and heated it through. FYI - you can use raw or cooked shrimp. Raw shrimp will simply need to cook a little longer. If your shrimp is already cooked, then it will just need to be heated through. 

To serve - divide rice between 4 bowls, top with slaw, then corn, then shrimp. Garnish with a sprinkle of cheese and cilantro, and a wedge of lime. 

If you prep ahead of time, it takes less than 10 minutes to reheat and plate. If you are making it to serve immediately, it will take less than half an hour. 

So much flavor and the textures go together well. My samplers all agreed it should be added to the weekly rotation. If you like it spicier, feel free to add more chili powder. I would say leave out the cilantro if you don't like it, but unfortunately it would change the entire flavour profile of this dish, and I don't think it would be nearly as good. 

You can make each component from scratch, if you prefer, but it will add a considerable amount of time and effort to this dish. Totally worth it, IMO, but unnecessary. 

We are members of the Amazon Affiliate Program and, as such, may earn a small amount if you purchase something using one of our links. Thank you in advance for your support!

Looking for a pretty dish to serve this meal? Try these gorgeous plates - LINK HERE

Elote Corn Ribs

 

My love and I went out to dinner in Fort St John with his mom. She took us to this lovely Mexican restaurant called Broken Spanish. One of the things on the menu was elote - something I have been dying to try FOREVER. 

The above photo is from the restaurant. Sooooooo good!

 I knew I had to try and recreate it when I got home. 

My version isn't nearly as good as the one from the restaurant BUT I'm still happy with it. I was expecting it to be harder to make. It's pretty easy AND can be prepped ahead of time, which is perfect for dinner parties or family gatherings. 

I'm also going to try it as a corn salad next. :) 

Elote Corn Ribs

Ingredients

3 ears of corn

2 Tbsp mayo

2 Tbsp sour cream

1 Tbsp jalapeño, diced fine

1/2 tsp cumin

1/2 tsp paprika (or smoked paprika)

1/4 tsp chili powder

salt & pepper

2 - 3 Tbsp oil

1/2 cup cotija cheese, crumbled (or feta)

1/3 cup fresh cilantro, chopped

Directions

Preheat oven to 400. Line a cookie sheet with parchment paper. 

Mix together mayo, sour cream, and jalapeño. Set aside. 

Mix spices together in a small bowl. 

Cut corn in half diagonally. Then cut each half in half again, vertically. Place the flat sides down and cut in half again. If your corn is large, cut into thirds instead of halves. (You can do a quick Google search for videos on how to do this safely. It can be a bit tricky if your corn cobs are large!) Each cob should yield 4 - 6 ribs. 

Place each "rib" onto the prepared cookie sheet. Drizzle with a little oil. Sprinkle with about half of the seasonings. 

Bake at 400 for about 20 - 30 minutes, flipping the ribs halfway. 

When they have reached your desired level of doneness, remove from heat and slather the sauce on them. 

Sprinkle the remaining spices on top, then sprinkle generously with the crumbled cheese and cilantro. 

Serve immediately. 

Cotija cheese is the cheese traditionally used for elote. I was unable to find any near me, so I used plain feta. It is a good substitute in a pinch. 

If you don't like cilantro, then you can skip it, but it will change the flavour of the corn. 

Next time I make this, I will definitely add more spices. That was the biggest difference between my version and the restaurant version. Of course, you can adjust the spices to how you like them! Use my recipe as a jumping-off point. 

I am going to try this on a full cob of corn AND as a salad. I love the flavours so I am pretty sure I will like any combo of them. 

Also - you can, of course, cook this on a grill/BBQ. I don't have one otherwise I would have tried it. :)

Caramelized Onion Seafood Pasta

 

I first saw the caramelized onion pasta on Instagram just last week. It is a viral recipe that apparently has been making the rounds for a while now. I am a little late to the game BUT I am glad I stumbled upon it. 

It is super easy, super flavorful, and inexpensive. We added our own twist by putting in some seafood and fresh herbs - the original recipe does not have any meat so feel free to leave it out OR I feel like this would also be delicious with a shredded rotisserie chicken if you want the extra protein.

We used spaghettini, but you can use whichever pasta you prefer. It's a pretty easy recipe to adapt. 

Also - we used the fresh herbs we had available from our garden but you can switch them up for dried or leave them out or change them up to what you have on hand. 

Caramelized Onion Seafood Pasta 

Ingredients

3 large onions, sliced

1 head garlic, top cut off

1 jar of sundried tomatoes, with oil (about 1/2 cup)

2 Tbsp olive oil

1/4 cup fresh basil

1/4 cup fresh parsley

2 Tbsp fresh chives

4 cups cooked pasta

2 cups scallops, cooked

2 cups prawns, cooked

Garnish

parmesan cheese, grated

garlic chili oil (or similar)

Instructions

Preheat oven to 400. 

Place sliced onions in a 9 X 13 pan. Place the head of garlic in the middle of the pan. Spread the sundried tomatoes over the onions, making sure the oil is drizzled evenly. Drizzle the olive oil over the garlic and onions. 

Cover with tin foil and place in 400 degree oven for one hour - stirring half way. 

After an hour, add in the herbs and stir again. Shut oven off and place covered onions back in while you cook the pasta. 

If onions are not caramelized at the one hour mark, add the herbs, remove the tinfoil and place back in oven while you prepare the pasta. Do not shut the oven off. 

Prepare pasta by boiling according to package directions. Drain and set aside. 

Remove onions from oven. Squeeze out the roasted garlic into the onion mixture and stir. 

Toss pasta into the onion mixture. 

Add your cooked seafood or chicken, if using. Toss well. 

Pop back into oven for about 10 minutes to make sure everything is heated through. 

Serve immediately. 

You can enjoy like this...

Or you can top with parmesan cheese or chili garlic oil (or crispy chili oil) if you'd like to spice it up a bit.

I love the addition of fresh herbs like basil and parsley, but they aren't in the original viral recipe, nor is the added protein.  I am adding this to my "make again" list. For how flavorful it is, it is really quite easy to whip up. 

**You can make the pasta ahead of time if you want; it is easy enough to reheat when you toss it with the onions. 

Tortilla Kebabs in the Oven

 

I have a couple of different accounts on Instagram for different things. @joandsue for the blog, @keto_jowolf2 for keto and weight loss related things, @jo_vanderwolf for writing and personal posts, and @thenextadventure123 for travel and couple related things. (Would love it if you follow BTW)

Anyway...

Sonora Tortillas (#CanadianMade) (Website link HERE) contacted my keto account and asked if I'd like to try their zero net tortillas and their protein tortillas. Obviously I said yes (I'm always up to try new keto related products and the fact they are made in Canada is an extra bonus!)

I have been seeing delicious looking tortilla kebabs going viral on Tik Tok and Pinterest and decided I would make my own keto friendly version of them.  FYI, this post is not sponsored by Sonora but they did send me free product to experiment with. All opinions mentioned here are my own. 

Tortilla Kebabs in the Oven

Ingredients

1 pack zero net tortillas (Link HERE for Sonora Brand) 

1 lb lean ground beef (or your favorite ground protein)

1/4 cup onion, finely diced

2 cloves garlic, minced

1 tsp dried cilantro

salt & pepper

Sauce

1 cup of your favorite sauce 

(From BBQ to curry to sweet chili, anything you would baste on a regular kebab would work)

(I used a keto Mango Curry Sauce but you can use any sauce you like)

1 bottle hot sauce, for garnish

(I used True Value toasted chili and garlic sauce)

Fresh cilantro, chopped

Instructions

Preheat oven 350 F. Line a cookie sheet with parchment paper, set aside. 

In a bowl, combine ground meat, onion, garlic, spices. 

Trim the edges of the tortillas so the tortillas are square and not round. Divide the ground beef into 5 pieces and then press them to cover 5 of the 6 tortillas right to the edges. Meat will be spread VERY thin. 

Stack the tortillas on top of one another with the empty tortilla on top. Press down slightly to make sure they are firmly stuck together. Cut the tortillas into 4 even strips. (Yes, I realize the photo below only show 3 cuts. I took the photo before I was finished cutting.)

Turn the strips on their side so the cut side is facing up.

Place skewers al the way through the stack at even intervals - I got 4 kebabs. 

NOTE - photo shows 5 kebabs because the first time I made this I only had short skewers so had to peel off a section from each kebab to make a 5th so they would fit on the skewers. IF you have longer skewers, you will get 4 large kebabs)

Place on prepared cookie sheet and cook at 350 for 2 minutes on each side, rotating with tongs. Meat will cook quickly! After 8 minutes, brush with your favorite sauce, making sure you coat all sides. Place back in oven for about 4 - 5 minutes to ensure crispy edges on the tortillas and that meat is cooked through. 

You can serve as is OR drizzle with a little toasted chili and garlic sauce (or hot sauce, or your favorite sauce), and sprinkle with a little cilantro (or parsley). 

To keep things keto friendly I served it with a green salad but this would also be delicious with fries or nacho chips or rice. 

There are so many ways to change this up:

BBQ sauce to baste it served with a little garlic aioli.

Taco seasoned kebabs with enchilada sauce to baste it and serve with salsa and sour cream.

Teriyaki sauce to baste it and serve with some sweet chili sauce.

Greek spiced kebabs drizzled with tzatziki.

I highly recommend the Sonora Net Zero Tortillas if you are following a low carb or keto eating plan. With 13 grams of fiber, 5 grams of protein, and only 70 calories per tortilla, they are hearty, healthy, and filling way to make these yummy kebabs. You can, of course, use whichever tortillas you like!

These are super fun and surprisingly easy to make . You can use any ground protein you like, any seasonings you prefer, and any sauce you want. You can grill them, air fry them, or cook them in the oven.  

I had one kebab leftover and reheated it the next day - it was still good but definitely softens up a bit when stored in the fridge overnight. These are best eaten the day they are made. 

Smoked Salmon Gnocchi in Shallot Cream

 

Every once in a while a dish comes along that exceeds your expectations.

You know it's going to be good but you don't expect it to be THAT good. 

This was one of those dishes! 

It is so easy to make and the flavor is outstanding. Not to mention all the fabulous textures going on too. Make sure you get a double smoked salmon, if possible, it makes the dish even richer. (But regular smoked is fine!!) 

This only takes about 45ish minutes from start to finish, including prep, so it's great for those busy work nights. It's also fancy enough that it will wow your dinner guests at any dinner party. You can serve it with garlic bread or focaccia BUT it is a very rich dish and works as a stand alone as well. 

Smoked Salmon Gnocchi in Shallot Cream Sauce

Ingredients

3 Tbsp butter

3 medium-large shallots, sliced thin

pinch salt and pepper

3 - 4 oz of double (or single) smoked salmon, chopped

1 1/2 cups heavy cream (plus extra, if needed)

1 cup Parmesan Reggiano, shredded 

2 Tbsp fresh parsley, finely chopped

2 Tbsp fresh chives, finely chopped

1 package gnocchi (about 400 - 500 gr) (Link HERE)

Garnish

parsley or chives

Parmesan Reggiano Cheese, grated

salt & pepper

nutmeg, fresh grated

Directions

Prep all of your ingredients first as this dish comes together quickly once you start. Bring water to a boil and leave on simmer while you make the cream sauce. 

Melt butter over medium - high heat. Add in shallots, salt & pepper/ Cook for about 5 minutes, until shallots are translucent. Add in salmon and 1 1/2 cups heavy cream. 

Reduce heat to medium - low and stir for about 5 - 8 minutes. Add in the shredded Parmesan Reggiano cheese and stir until melted. Add in the parsley and chives. 

Reduce heat to low and let simmer while the gnocchi cooks, stirring occasionally.

Place gnocchi in boiling water and cook until it floats to the surface and is tender - about 5 - 7 minutes. 

Drain gnocchi and add into the frying pan with the sauce. If the gnocchi soaks up too much of the sauce, add in a little more cream. 

Cook and stir for a few minutes to combine. Serve hot.

Garnish with extra parsley, chives, salt & pepper, cheese, or grated nutmeg. 

This dish is easy to change up as well. Don't have chives? Leave them out. Love mushroom or spinach? Add them in. Only have Parmesan cheese? That'll work. 

 I've made it several times now and I usually end up adding a little more cream at the end so there is lots of sauce. It might appear to be quite thin in the beginning but it will get thicker and the gnocchi will soak some of it up.

This is a very decadent recipe that will go a long way. Serve it with a salad or focaccia and it will go even further. Perfect for dinner parties and family get togethers. 

Stoneware pasta and gnocchi serving bowls - LINK HERE. 

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Yorkshire Pudding Burrito (Aka Handheld Roast Beef Dinner)

 

Okay. Before anyone wants to complain about it "not being a burrito". 

We know.

We know it's a Yorkshire pudding that is just wrapped up. 

The thing is...it just sounds more intriguing... and fun...

Basically you are making a giant yorkie, filling it with a roast beef dinner, rolling it up and eating it with your hands. 

Is it messy? Yes. 

Is it complicated? No.

Is it delicious? Yes.

Should you try it at least once in your life? Yes. Definitely. 

Also, this is a fabulous way to use up leftovers as it would work for a turkey dinner as well! Just sayin'

The recipe here is for one giant Yorkshire pudding burrito. You will need to double or triple it if you want 2 or 3. One is massive btw, and would easily serve two people. 

Links to purchase pans to make these if you are interested are at the bottom of this post!

Yorkshire Pudding Burrito

Aka Hand Held Roast Beef Dinner

Ingredients

Yorkshire Pudding

3/4 cup flour

1/2 tsp salt

sprinkle of pepper

3 eggs

3/4 cup milk

1/2 cup (scant) oil (for pan)

Filling

1/2 to 1 cup of mashed potatoes

1/2 to 1 cup chopped, cooked roast beef

1/2 to 1 cup cooked peas and carrots

1/2 to 1 cup gravy

Directions

Prepare Yorkshire pudding - Stir together flour, salt & pepper. In a separate bowl, whisk together eggs and milk. Whisk dry ingredients into the wet ingredients until just mixed. Let sit in the fridge for an hour, up to overnight. When ready to cook: preheat oven to 450. Fill a 9" baking pan with the scant 1/2 cup of oil and let heat in the oven until oil is smoking. 

Carefully remove the pan from the oven and pour in the batter. Immediately return to the oven, turn heat down to 425, and let cook for approximately 20 minutes - until puffed, dry looking, and deep golden brown. DO NOT open the oven to peek during the cooking process. Cold air hitting the yorkies can cause them to fall if they are not done. 

The edges may go quite dark but that's okay - you want the center to be cooked through. 

Let the yorkies sit while you heat up your fillings. 

I cooked my fillings ahead of time and then just reheated them when we were ready to eat. You can, of course, make everything and have it sitting on the stove while you cook the Yorkshire puddings. You don't have to make them ahead of time - I just prefer to do so for ease of clean up. 

Place a pudding on a serving plate and fill with the mashed potatoes, veggies, and beef.

About 1/2 cup to 1 cup of each should be plenty. FYI - we learned that we probably should have spread the potatoes on the bottom AND THEN topped with beef and veggies as the potatoes would have helped keep everything sturdier in the wrap. Not necessary but just a tip for you to keep in mind!! 

Then top with a generous amount of gravy - about 1/2 cup to 1 cup. 

Now, you could stop here and just enjoy this amazing roast beef dinner in a giant yorkie. We served it to our mom like this and she was thrilled. She had never seen a Yorkshire pudding that big so she loved it! 

You COULD... but you should probably try the burrito version.

Who doesn't want to have a hand held roast beef dinner? Crazy people, that's who.

Lay a piece of parchment paper (or paper towel) that is bigger than the yorkie down on a flat surface. Place the Yorkshire pudding on the paper and gently fold the sides together, overlapping one another. Wrap the paper around the wrap to help hold it together. 

Don't fill your pudding too full or you won't be able to wrap it up.

FYI - it's messy, the gravy is going to drip. This makes it taste better. 

#science

I have to say; after food blogging for over 16 years there aren't a lot of recipes or food trends that get me excited. When I saw a version of this on Instagram I knew I wanted to try it. 

I love Yorkshire puddings so taking them from a small dinner accompaniment to make them the star of the show.... I was sold. This is so much fun. Oh, and yes, delicious. 

I hope you try it! Use up your leftovers OR make a special dinner so you can do it. You won't regret it! 

*Reminder - the recipe, as written, is for one giant wrap. You will need to double or triple it to make 2 or 3. Filling amounts are estimated and you can put in less or more as per your preference*

Need a pan to try this in? Try this one - 9" pan LINK , you can also use a cast iron pan link this one - 9" cast iron LINK

*We are members of the Amazon Affiliate Program and, as such, receive a small commission if you buy products using links we share. Thank you for your support*