When you want to impress without stressing, this Orange-Glazed Pork Loin with Eggplant and Herb Salad is a total showstopper. The pork is juicy, tender, and full of flavor, marinated with garlic, paprika, and coriander, then roasted to perfection and brushed with a rich, sticky orange-soy glaze. Served alongside a bright eggplant and herb salad, this dish strikes that beautiful balance between hearty and fresh, sweet and savory. It’s an elegant yet approachable recipe that’s perfect for special dinners or just to elevate your weekend meal.

Full Recipe

Ingredients

For the Pork Loin:

• 1.7–1.9 pounds (800–900 g) pork loin

• Salt – to taste

• Ground black pepper – to taste

• 1 tsp ground coriander

• 1 tsp paprika

• 2 tbsp olive oil

• 3 cloves garlic, crushed and finely chopped

• 2 onions, cut into half rings

For the Glaze:

• Juice of 1 orange

• 2 tbsp brown sugar

• 50 ml (1.6 fl oz) soy sauce

For the Salad:

• 1–2 eggplants, sliced

• Salt – to taste

• Olive oil – for frying and dressing

• 10–12 cherry tomatoes, chopped

• 2 cloves garlic, finely chopped

• 1 bunch coriander, chopped

• 1 bunch parsley, chopped

• Ground black pepper – to taste

Read more

Mexican Carne Asada Marinade Recipe: A Flavorful Feast for Your Grill
Carne Asada is a beloved Mexican classic—juicy, smoky grilled steak bursting with bold, vibrant flavors. At the heart of this dish is the marinade, a masterful blend of citrus, herbs, spices, and umami-rich ingredients that tenderize the meat while infusing it with a complex, irresistible taste. Whether you’re firing up the grill for a weekend cookout or preparing a festive family dinner, this Mexican Carne Asada Marinade will elevate your skirt steak to mouthwatering perfection.

Why You’ll Love This Carne Asada Marinade
Authentic Mexican flavor with fresh herbs, citrus, and smoky spices.
Tenderizes the meat naturally with lime juice and orange juice.
Versatile for grilling or pan-searing — perfect for tacos, burritos, or plates.
Easy to make ahead—marinate overnight for maximum taste.
Balanced heat level with optional crushed red pepper flakes for spice lovers.
Ingredients You’ll Need
3 pounds skirt steak (or flank steak as a substitute)
⅓ cup olive oil (adds richness and helps tenderize)
¼ cup soy sauce (provides salty, umami depth)
Juice of 1 lime or lemon (for brightness and acidity)
2 tablespoons freshly squeezed orange juice (adds a hint of citrus sweetness)
2 tablespoons red wine vinegar (enhances tangy profile)
½ cup onion, diced (for aromatic depth)
¼ cup fresh cilantro, chopped (adds fresh herbal notes)
4 cloves garlic, crushed (for bold, savory flavor)
1 Serrano pepper, diced (for a touch of heat)
2 teaspoons salt (balances and enhances flavors)
2 teaspoons chili powder (adds smoky kick)
1 teaspoon black pepper (for subtle bite)
1 teaspoon crushed red pepper flakes (optional, for extra heat)
Step-by-Step Instructions

Read more

Salt and ground black pepper
One 3-5 pound chuck roast (same as beef blade roast)
2-3 tbsp olive oil
2 whole onions, peeled and halved
6-8 whole carrots, peeled and cut into 2-inch pieces
1 cup red wine (doesn’t need to be anything fancy)
3 cups beef broth
2-3 sprigs fresh rosemary
2-3 sprigs fresh thyme
2-3 potatoes, peeled and cut into pieces
Preheat oven to 275˚F.
Generously salt and pepper the roast.

NEXT PAGE 2
Heat the olive oil in a large fry pan or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same fry pan or Dutch oven and toss them around a bit until slightly browned. Set aside the carrots with the onions.
If needed, add a bit more olive oil to the fry pan or Dutch oven. Place the meat in the fry pan or Dutch oven and sear it for about a minute on all sides, until it is nice and brown all over. Remove the roast to a plate.
With the burner still on medium-high, use either red wine or beef broth (about one cup) to deglaze the frying pan or Dutch oven, scraping the bottom with a whisk. Put the roast back into the Dutch oven (or deep, covered roasting pan) and add enough beef broth to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs. Add potatoes, too (optional).
Put the lid on, then roast it.
The original recipe says to roast a three-pound roast for three hours or a four-to-five-pound roast for four hours. I personally don’t think this is nearly time enough. When I cooked two two-pound roasts in a single roaster at once, it took six-and-a-half hours to cook. The roast is ready when it’s fall-apart tender. I think the longer you cook it, the more tender it gets. It’s hard to screw this up unless you undercook it.
Enjoy
Peut être une image de aliment

Read more

My boyfriends exact words after his first recipe bite, “Oh my god, Swetty, this is fantastic!
This recipe recreates the popular Outback Steakhouse chicken dish, known for its savory flavors and melty cheese.

Ingredients:
Ingredient Quantity
Boneless, skinless chicken breasts 1 pound
Sliced mushrooms 1 cup
Chopped fresh parsley 2 teaspoons
McCormick Season All seasoning ½ teaspoon
Shredded Colby Jack cheese 3 cups
Bacon strips, fried and halved 6
Cooking oil As needed
For the Sauce:

Ingredient Quantity

Read more

Southern Sausage Biscuits
These Southern sausage biscuits deliver everything you love about down-home breakfast cooking in one satisfying package. The fluffy buttermilk biscuits split open to reveal savory sausage patties that are perfectly seasoned and juicy, creating that classic combination that has fueled Southern mornings for generations. What makes this recipe particularly valuable is how it transforms simple ingredients into something that tastes like it came from a beloved grandmother’s kitchen, using techniques that guarantee tender biscuits every single time.

Ingredients:
→ Buttermilk Biscuits
01 – 2 cups all-purpose flour
02 – 1 tablespoon baking powder
03 – ½ teaspoon baking soda
04 – 1 teaspoon salt
05 – 6 tablespoons cold butter, cubed
06 – ¾ cup cold buttermilk
→ Sausage and Assembly
07 – 1 lb breakfast sausage
08 – Sliced cheddar or American cheese (optional)

How to Make Southern Sausage Biscuits

Read more