Never, ever would I have thought that Sriracha would be something I crave. Hot things were never a go-to flavor for me. That is until I married Tim. He love, love, loves spicy things. He uses Sriracha for ketchup, I don’t go that far but, I really like the flavor it brings to dishes. Continue reading “Sriracha Marmalade Wings”
Sometimes in the blog world you need a little help from your friends. Sriracha Orange Glazed Green Beans was a recipe I found over at Simply Recipes.
So, I after visit to a local produce cart and purchased some really nice green beans, I needed a recipe. But, with my mind on school lunch, it was hard to focus on anything other than chicken nuggets, and school pizza. I really needed a recipe!
Blanch the green beans, which takes only minutes, once the water boils…..oh hum!
Give the cooked beans a quick dip in some icy water to stop the cooking process. This method gives them a beautiful green color, and a crisp snap.
In a small bowl the “dressing” is 3 simple ingredients, orange marmalade, soy sauce, and Tim’s favorite Sriracha. Spicy ketchup. It adds a little kick to the recipe.
Drain the beans and toss with the sauce……lol, I’m a poet!!
Serve at room temperature. They are the perfect side for anything grilled, or would be a nice on a Crudite Platter. Fancy French word for veggie tray.
A big thanks to Simply Recipes for giving my over worked blog brain a rest so I could focus on the busy business of feeding the future leaders of the world a nutritious breakfast and lunch!
Have some green beans to use? Try Sriracha Orange Glazed Green Beans.
- ¾ pound to 1 pound of green beans, snipped
- ⅓ cup sweet orange marmalade
- 1½ teaspoons soy sauce
- ½ teaspoon sriracha
- Blanch beans in boiling water to which you added 2 teaspoons of salt. Cook for 3-5 minutes, or until the green beans are just tender.
- Place cooked beans into a bowl of ice water to quick cool them. Drain and place in a large bowl.
- In a small bowl mix the orange marmalade, soy sauce, and Sriracha
- You can adjust the spice to your taste.
- Add the orange sauce to the cooked green beans and toss to coat.
- Serve immediately.
Cranberry Orange Pork Roast……cranberries, with a whisper of orange……..the prettiest little pork roast you will ever see….or serve!!
When fall is here and the temperature starts to drop, I think back to Sunday dinners with my family. First off, let me just say that my family is one in a million. As kids my cousins and I spent many a happy Sunday at someones house and there was alway a big Sunday meal. It was usually at noon…….just after church and so us kids could get home and get ready for bed…..school on Monday you know!
Now, when I was growing up, crockpots we not the norm. I remember my Grandmother and Aunts cooking up a storm in their kitchens, and the smells that came from those kitchens…..well nothing else can quite compare.
So, in honor of fall and my family… Cranberry Orange Pork Roast. The prep for this is very simple and using the crockpot makes a “start it and forget it” main dish.
A nice boneless pork loin roast, seasoned with salt and pepper and browned in just a bit of coconut oil. Browning the meat seals in the flavor and gives the meat a beautiful brown caramel color. Then into the crockpot.
Next in a small bowl, some dried cranberries… deep red, tart and slightly sweet, orange marmalade… bright, sweet, and bursting with citrus flavor. A bit of balsamic vinegar (fermented wine grapes barrel-aged for many years) for its rich, dark brown, sweet-sour flavor and brown sugar for an extra touch of sweetness.
All of this poured over the browned roast and cooked for 3-4 hours on low in the crockpot.
I knew the flavors of this dish would work and taste great, but I was not prepared for how really pretty it was……the cranberries reconstituted and looked like they were fresh. The sauce was sweet tart and a dark umber color with little flecks of orange peel…..beautiful!
I did add a cornstarch slurry to thicken the sauce, but only because Tim and I like a thicker sauce.
Cranberry Orange Pork Roast with some new potatoes or rice, and some nice fresh green beans…….a beautiful Sunday family dinner!
- 1 boneless pork loin roast (3 to 4 pounds)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon coconut oil
- ¾ cup orange marmalade
- ½ cup dried cranberries
- ⅓ cup balsamic vinegar
- ¼ cup packed brown sugar
- Sprinkle roast with salt and pepper. In a large skillet, heat coconut oil over medium-high heat. Brown roast on all sides.Transfer browned roast to a 6-qt. crock pot.
- In a small bowl, mix marmalade, cranberries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low 3-4 hours or until tender and the internal temperature should read at least 145°.
- Remove roast from crock pot. Let stand covered with foil for about15 minutes before slicing to allow juice to stay in the meat when sliced.
- Remove fat from cooking juices. Serve pork with sauce