Tuesday, January 17, 2017

Mango Peach Salsa Pork

Salsa isn't just for dipping chips in.  It's adds a great flavor to chicken or pork and adding it to your crockpot with your favorite meat seals the deal.

I am by no means an expert in cooking or baking but I have no problem experimenting with foods.  If it sounds like a good combination I'll play with it in a recipe.  This one was a no brainier

I had plans to go out for the day and I also had pork chops I had bought and not froze as well as a bottle of salsa.  Mango Peach no less.  Love both.  So I quickly seared my pork chops in a bit of olive oil, a pinch of salt and pepper and into my crockpot with the salsa on low.  I was gone for 5 hours and yes it was ready when I returned.

My pork chops were on the thinner side but I'm sure it will work even better with thick style pork chops and if you are working and will be gone all day, setting your crockpot to low it will assure a great meal when you get home.

I made a potato in the microwave and cut it in cubes and put the cooked pork and salsa over it.

It was so yummy..  Enjoy and sure try it with chicken if you don't care for pork.


1 cup salsa or more
1/4 cup water

4 to 6 boneless pork chops
pinch salt and pepper

5 to 8 hours on low depending on thickness of pork chops.

Happy Crockpot Cooking from my kitchen to yours,

Friday, January 13, 2017

Crockpot Balsamic Pork Tenderloin

Mashed potatoes and fresh homegrown tomato with red onion.  YUM

I had lots to do today and it was a day I didn't want to take the time to fuss so yep it was a crockpot kind of day.

Off to an appointment in the a.m. and then to help with a project at our clubhouse so this was the ideal time to try a new recipe.  Quite honestly I don't know where it came from but I did have another recipe that I made ages ago so this one is different.  The other recipe you used cranberry sauce in it.  This one you do not.

First  Putting the rub was no trouble at all since I had all the necessary spices and had got a good deal on pork tenderloin (buy one get one free). Can't beat that.  Two tenderloins in a package and the recipe called for 2 lbs. of pork tenderloin so I was good to go!

The pork was prepped in literately 3 minutes and into the crockpot to cook for 3 hours on high.

Here is the recipe for you to enjoy!  I adapted it slightly to what I had available as far as spices and it was delicious.  I served it warm but no problem making a cold sandwich with this.  It is perfect!

1 tsp. dried thyme
1tsp. pepper
1 tsp. salt
3 T dried minced onion
1 T olive oil
1/2 cup balsamic vinegar divided
2 cloves minced garlic
2 lb. pork tenderloin

Mix the first five ingredients together in a bowl.  Rub or roll the tenderloin or tenderloins in the dry mixture.

In a large pan place oil, 1/4 cup balsamic vinegar and garlic.  Heat over medium heat until starts to sizzle.  Add pork to pan and sear on each side to brown.

Lower heat.  Transfer pork to crockpot.

Pour remaining balsamic into pan and continue to stir for a few minutes to de-glaze pan.  Pour juices over tenderloin in crockpot.

Cook on high for approximately 3 hours.  Mine was done in that time and perfect.

I took the pork out of the crockpot and let rest for five to ten minutes so that it will slice easily.  I use a serrated knife.

Serve or return slices to crockpot where you can keep the pork warm in the juices. Lots of juice or if not enough, add a little water and stir.  I drizzed some over my potatoes....YUMMY


Wednesday, January 11, 2017

Thinly sliced Roast Beef! One of our family favorites

For those who love beef you can't go wrong with this easy recipe. 


A good choice for a family dinner and nothing makes slicing easier than an electric knife! If you like your roasts sliced thin this is the way to go and it makes a great gift.  I love mine!

  I love my electric knife!  How many can say that?  If you don't have one it is a must!

For those of us who can't seem to get that roast cut thin enough this is a must have tool.  I have had mine for years and from Biscotti to Roasts this tool works wonders and slices perfectly. 

3 # or more bottom round or eye round roast

Slice thin
Happy Baking and Cooking from my kitchen to yours,


3 lb.(approx.) bottom round or eye round roast(Sear on top of stove for richer gravy color.
1- 32 oz. container beef broth or stock ( I use Swanson)
canola oil
salt and pepper

Brown roast  in oil on top of stove with a few T of oil  adding pinch of salt and pepper.

After you have seared/browned your roast, add broth, cover and bake in  350 degree oven for approx. 2 1/2 hours or until meat thermometer reaches desired temperature.  Remove from oven . Take roast from pan and cool slightly. It will slice better when it has rested a bit.

 ** Gravy: In the pan that has the drippings, skim any fat and add enough cold water to equal 2 cups. (if you have more drippings you will have to adjust flour amount). Whisk together while adding 5 T. Wondra quick mixing flour.  Place on medium heat and stir constantly until thickened and bring to a boil for approx. 1 minute.

Crockpot easy!  Follow recipe above(eliminate canola oil).  Place roast in a crockpot after seasoning, add broth/stock and depending on how long you will be out either set on high for 3 to 4 hours or low for 6+ hours.

Remove from crockpot, thinly slice and serve Au jus with sides of choice.

10/29/12 original 

Tuesday, January 10, 2017


This is a post from last year.  I started the WW program years ago  and bought the cookbook.  I still have managed to stay close to my original goal. Off by 4 lbs. That's ok though. 

 I'm not working at it but do work at staying focused on what I eat.  I eat everything but know my food weaknesses so try to moderate the amount when I eat them.  I buy small bags of chips which I like and candy.  Eat snacks by one handful.....that's it.  I don't go back for more like I used to. I keep to this promise and have since 2001.

I don't exercise which I should by just walking a few days a week or doing some weights so if you want to stay toned doing something like Curves worked for me.  I did it for 5 years and I definitely felt better.  I had a exercise program that worked for me.  You have to have one that works for you!

I intend to get weighed in next week when I feel better so I'll let you know how I did.  I am a lifetime member which also helps keep me on track.  In 2001 I lost over 30 lbs. and have kept it off.  I have gone up as much as 10 lbs. but give myself a pep talk lol  when that happens and I get myself back on track.

I do have many WW recipes on my blog.  This is one. Remember that it's the portion you eat and that keeps you in control.  Be aware of what goes in your mouth because every extra spoonful counts.  It's not easy but it can be done.  Keep in mind that most of all you want to be healthy...............It's the most important reason to keep at a healthy weight.

I didn't mean to go on with this post but there must have been a reason to give a pep talk....not intentional but sincere.. xo

P.S. Please note this is not a WW or Curves advertisement. As you know I don't post advertisements.  These two worked for me because I was ready to do something to make me healthier.

Love and stuff,M.j.

Another Coconut Macaroon Recipe

Once again I am trying to put together a copykat recipe for macaroons.  Unfortunately as good as these are and as good as all my recipes for macaroons have been (ALL FIVE) I just can't seem to nail my original recipe.  I'll keep working on it until I have exhausted all my avenues.  I will not give up!  I am looking for a light macaroon type cookie.  Lightly sweetened and soft.  


  • 2/3 cup flour
  • 5 1/4 cups shredded sweetened coconut
  • 1/2 teaspoon salt
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract ( I didn't add any almond extract but would have but I was out of it)
  • 4 ounces white or semi-sweet baking chocolate or a combination of both (or almond bark)


  1. Preheat oven to 350°F. Line cookie sheets with parchment paper
  2. Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined.
  3. Drop 2 tablespoon balls of dough onto the prepared cookie sheets. These do not spread so you can crowd them close together. Wet your hands slightly and push down any sticking up or out single pieces of coconut as these might burn.
  4. Bake for about 11 minutes, until the bottoms are golden and the tops start to turn the tiniest bit golden. Cool completely before eating or dipping.
  5. To dip: melt chocolate according to package directions. I like to melt my chocolate on 50% power in 30 second increments, stirring after each, until it’s melted and smooth. Add a teaspoon of vegetable oil or crisco if needed to get it to melt smoother. Dip the bottoms or tops of each macaroon in chocolate. Let dry. Tip: don’t refrigerate or you’ll get the condensation marks!

I did not coat these macaroons with chocolate.

Less fuss still yummy!

Happy Baking from my kitchen to yours,