Princess Punch

  • Princess Punch photo
    • 1 (46 oz.) can pineapple juice
    • 1 (6 oz.) can frozen pink lemonade
    • 2 1/2 c. water
    • 3 (28 oz.) bottles ginger ale
    • 1 qt. strawberry ice cream

Caramelized Italian Pork Chops with Sweet Onion Jam

4 boneless pork loin chops
sliced about an inch thick
2 Sweet Yellow Onions (or any
onion, really)
Salt + Pepper
Onion Powder
Garlic Powder 
Italian Seasoning
Herbs de
Fat of Your Choice (I actually just use coconut oil)
Balsamic Vinegar


Heat a pan over medium high and add your choice of fat (I used coconut oil here). Liberally Season both sides of your chops with salt, pepper, onion powder, garlic powder, and Italian seasoning. Drop them in the pan.

Allow them to develop a nice brown crust (for about 5-7 minutes) then flip and repeat on the other side.  Don’t worry about them cooking all the way through, we are going for crispness and color here.
When they are dark and gorgeous, drop 1/8 cup of water in the center of the pan to do a little deglazing of all of those bits.  Then quickly cover and allow them to steam for 3-4 more minutes just until they are cooked through.  They will be crispy on the outside but still juicy on the inside.

For the Onion Jam:
 Peel onion, cut in half, then thinly slice and throw into a pan heated on medium with a fat of your choice.
Toss them around and let them get nice and golden.  Patience is a virtue here.
When they get a little color on them toss in some salt, pepper and Herbs de Provence
Once the onions begin to really caramelize (about 25-30 minutes in) drop in a
tablespoon or two of balsamic vinegar. No need to measure, you can’t screw this
part up.
Allow the vinegar to
reduce a bit (3-5 minutes) to make your onions nice and jammy. 

Top your chops with the jam and serve along your favorite vegetables.  Tons of delicious
flavors, beautiful presentation, weeknight simplicity.  

I stole ALL of this from Holly Would if She Could. Great healthy blog. She’s awesome. I literally pretty much copy/pasted this from her blog, so please visit and follow her blog for more great recipes.

Strawberry Shortcake Martini

Strawberry Shortcake Martini looks yummy!    Strawberry Puree (enough for 5 martinis):  16 ounces frozen whole strawberries  1/2 cup water  1/2 cup sugar  2 tablespoons lemon juice    For the Strawberry Shortcake Martini:  2 ounces cake flavored vodka  3 ounces of strawberry puree  fresh whipped cream, for garnish (optional)


This is not a healthy, modified, or diet friendly recipe, it just sounds freakin delicious and appropriate right now…


Strawberry Puree (enough for 5 martinis):
16 ounces frozen whole strawberries
1/2 cup water
1/2 cup sugar
2 tablespoons lemon juice

For the Strawberry Shortcake Martini:
2 ounces cake flavored vodka
3 ounces of strawberry puree
fresh whipped cream, for garnish (optional)

Vanilla Bean Caramel Sauce

Photo credit: Life and Kitchen

Holy crap…. Lindsay is a magical woman for creating this…


1 cup sugar
1¼ cups heavy cream
1 vanilla bean, split lengthwise
¼ tsp.
coarse salt
½ tsp. vanilla extract

Spread the sugar in a layer over the bottom of a large saucepan.  Place over medium-low heat, and watch carefully.  When the sugar begins to liquefy around the edges, use a heatproof spoon to gently stir it towards the center.  Continue stirring gently until all the sugar is melted.

Once the caramel reaches a deep amber color, immediately remove the sauce pan from the heat.

Measure out the heavy cream into a bowl and scrape the seeds from the vanilla bean and add to the bowl with the cream in it.  Microwave for about 30 seconds to warm up (this is to try and keep it from seizing up the caramel when you add it).

Carefully whisk into the caramel half of the heavy cream mixture.  The mixture will steam and bubble continuously.  Stir until the cream is well incorporated, then whisk in the remaining cream.  If the caramel seizes and gets hards, stir over low heat until the hard parts melt and combine with the liquid.  Stir in the salt and the vanilla.

Store in an airtight container in the fridge.  Reheat on low heat in a saucepan if desired.

Courtesy of Life and Kitchen

Slow-Cooker Sweet Island Pork

Okay, this is the most ridiculous amazing recipe of all time. I’ve had SO many requests for this one so here it is. First and foremost I would like to give credit to Meaningful Eats, which is a gluten free recipe blog, this woman deserves some sort of Nobel Peace Prize or something because this will just blow your mind. It is so sweet, so flavorful, SO juicy… oh my god… this is my husbands favorite meal of all time and its still equally as awesome as a sandwich the next day. I use Hawaiian bread for him. 😉 I also STRONGLY suggest fresh mango as a side in addition to coconut rice. You will die immediately from not being able to handle how delicious this is. Scouts honor.
2 pounds of pork tenderloin
2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 tablespoons olive oil
1/2 cup water
1 cup brown sugar, not packed – just a loose 1 cup (or coconut palm sugar)
2 tablespoons chopped garlic
Variation:  add 1 tablespoon Tabasco sauce if that’s you’re thing
1. Mix the salt, pepper, cumin, chili powder, and cinnamon together in a small bowl. Coat the pork tenderloin in the rub. Meanwhile heat the olive oil in a skillet over medium-high heat. Add the pork tenderloin and sear on all sides until golden, about 4-5 minutes per side.
2. Combine the water, brown sugar, garlic, and Tabasco sauce in the slow-cooker. Add the seared pork tenderloins and cook on low for 4-6 hours.
3. Pull the pork apart and mix with the sauce. Serve with chopped mangos, pineapple, lime wedges, and rice if desired.

Garlic Roasted Broccoli


This is the broccoli of all broccoli’s. I could eat this all day everyday. My favorite thing about it is that it doesn’t “taste healthy” if you know what I mean… Super flavorful, great texture, just awesome. I’ve never measured this one out, but it can vary anyway considering your preference.

Garlic (I use one clove per 2 servings)
Olive oil (about a tablespoon)
Salt & Pepper (to taste)
Parmesan cheese (in whatever form you prefer)

Preheat oven to 400
Grab a good sized handful of broccoli per serving toss with olive oil and minced garlic (again, I use about a clove for every 2 servings), salt and pepper to taste. It really doesn’t need much of either, throw it in the oven for 15-20 min. Flipping, tossing, or moving around halfway through. When it comes to the Parmesan I used both grated and shredded. I lightly sprinkle the grated on about 5 minutes before its done cooking, because I like the little crusting it does then I top with shredded Parmesan immediately after I pull it out.

Squirting some lemon juice on the broccoli right after it comes out of the oven is very popular with this dish, not my thing, but I get it. Also, garnishing with basil! Yum!