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  • How to Make Crispy and Flavorful Chicken Taquitos at Home (Baked, Not Fried) | Gluten-Free Kid-Friendly Weeknight Dinners

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    This is a healthy Mexican recipe that I love. It’s really easy to make especially if you have already shredded chicken in the fridge.

    Here’s a meal prep tip: I like to boil chicken breast the day before and shred it. Usually I’ll make chicken soup the first day. Then, I’ll shred the remaining chicken and use it for this recipe. I don’t use much seasoning, just some salt, onion and garlic in the broth. The chicken is pretty plain. The flavor from this recipe comes from the slaw and the salsa.

    Note: If you’re short on time, you can buy a rotisserie chicken and shred it.

    How to Make Baked Chicken Taquitos

    Ingredients (for 4):

    • 2 boneless chicken breasts, boiled and shredded*
    • 1/2 cup salsa
    • 1/2 cup shredded cabbage
    • ½ avocado
    • 1 lime
    • 8-10 small corn tortillas
    • Cooking spray

    *To boil chicken: In a large pot over medium-high heat, add chicken. Pour water over chicken just to cover and season generously with salt and pepper. Bring to a boil, then cover and reduce heat to medium. Let simmer until chicken is cooked through, 10 minutes. Remove from pan and let rest 10 minutes. Shred chicken with two forks and use as desired. 

    Instructions:

    1. Preheat the oven to 400°F (205°C).(see below for air fryer directions)
    2. Warm the tortillas in the microwave for about 20 seconds to make them pliable or on the stovetop.
    3. Spoon about 2 tablespoons of the chicken onto each tortilla and roll tightly.
    4. Place the rolled tortillas seam side down on a baking sheet lined with parchment paper.
    5. Spray the taquitos with cooking spray, making sure to coat them evenly.
    6. Bake the taquitos for 20 minutes, or until the tortillas are crispy and lightly browned.
    7. Top with cabbage, avocado and salsa. Squeeze lime over it if desired.

    Here’s a recipe for a good slaw and salsa if you want to take it up a notch.

    Alternative method using an air fryer:

    1. Preheat your air fryer to 400°F (205°C).
    2. Follow the steps 2-4 above to prepare the taquitos.
    3. Lightly spray the taquitos with cooking spray.
    4. Place the taquitos in the air fryer basket in a single layer, making sure they are not touching.
    5. Cook the taquitos for 8-10 minutes, or until the tortillas are crispy and lightly browned.
    6. Serve with your favorite toppings, such as sour cream, guacamole, or pico de gallo.

    How to Make Baked Chicken Taquitos

    This is a healthy Mexican recipe that I love. It’s really easy to make especially if you have already shredded chicken in the fridge.
    The chicken is pretty plain. The flavor from this recipe comes from the slaw and the salsa.

    Ingredients
      

    • 2 boneless chicken breasts boiled and shredded*
    • 1/2 cup salsa
    • 1/2 cup shredded cabbage
    • ½ avocado
    • 1 lime
    • 8-10 small corn tortillas
    • Cooking spray

    Instructions
     

    • Preheat the oven to 400°F (205°C).(see below for air fryer directions)
    • Warm the tortillas in the microwave for about 20 seconds to make them pliable or on the stovetop.
    • Spoon about 2 tablespoons of the chicken onto each tortilla and roll tightly.
    • Place the rolled tortillas seam side down on a baking sheet lined with parchment paper.
    • Spray the taquitos with cooking spray, making sure to coat them evenly.
    • Bake the taquitos for 20 minutes, or until the tortillas are crispy and lightly browned.
    • Top with cabbage, avocado and salsa. Squeeze lime over it if desired.

    Alternative method using an air fryer:

    • Preheat your air fryer to 400°F (205°C).
    • Follow the steps 2-4 above to prepare the taquitos.
    • Lightly spray the taquitos with cooking spray.
    • Place the taquitos in the air fryer basket in a single layer, making sure they are not touching.
    • Cook the taquitos for 8-10 minutes, or until the tortillas are crispy and lightly browned.
    • Serve with your favorite toppings, such as sour cream, guacamole, or pico de gallo.

    Notes

    *To boil chicken: In a large pot over medium-high heat, add chicken. Pour water over chicken just to cover and season generously with salt and pepper. Bring to a boil, then cover and reduce heat to medium. Let simmer until chicken is cooked through, 10 minutes. Remove from pan and let rest 10 minutes. Shred chicken with two forks and use as desired. 
  • Say Goodbye to Boring Breakfasts: 7 Creative and Delicious Ideas for the Health-Conscious Foodie

    Pumpkin Pancakes with Granola and Berries

    If you’re a breakfast person like me, if you go without it, you get irritable and groggy. But sometimes you just don’t know what to eat and it is so boring to have avocado toast AGAIN.

    So here are a few tips to keep it fresh and healthy so you can wake up excited to eat breakfast!

    In this blog post, I’ll share with you some easy, healthy eating tips for breakfast planning:

    1.Plan your breakfast the night before

    One of the easiest ways to ensure that you have a healthy breakfast is to plan it the night before. This can be as simple as setting out your ingredients or preparing a smoothie bowl that you can just grab and go in the morning. Overnight oats is another great option. This way, you won’t be tempted to reach for unhealthy options when you’re in a rush.

    2. Include a variety of nutrients

    Your breakfast should include a variety of nutrients to help you feel satisfied and energized. Make sure to include protein, healthy fats, and fiber in your breakfast. For example, you could have a veggie omelet with avocado and a slice of gluten-free toast.

    3. Avoid processed foods

    Processed foods are often high in sugar and unhealthy fats, and they can leave you feeling sluggish and tired. Instead of processed cereals, opt for whole, unprocessed foods like fresh fruits, vegetables, and whole grains (like oats). These foods will give you the energy you need to power through your day.

    4. Make a smoothie

    Smoothies are a great way to pack in a lot of nutrients in one meal. You can mix and match your favorite fruits, vegetables, and protein sources to create a delicious and healthy breakfast. Plus, they’re easy to take on the go. Cut up frozen banana and keep it in the freezer to make quick smoothies.

    5. Don’t skip breakfast

    Skipping breakfast can lead to overeating later in the day, as well as low energy levels and difficulty focusing. Even if you’re not a morning person, try to make time for a healthy breakfast each day. On busy mornings, try apple slices with some peanut butter and cinnamon.

    6. Use weekends to prep

    Preparing healthy grab-and-go breakfasts can be done on the weekends. Foods like homemade granola, trail mix, healthy breakfast muffins, and parfaits will keep for at least 4 days in the fridge. These are great to have for busy mornings.

    7. Try new healthy breakfast ideas

    Don’t be afraid to try new healthy breakfast ideas. You might be surprised at how much you enjoy something you’ve never tried before. Plus, trying new things keeps your breakfast routine interesting and fun. For example, have you tried Sweet Potato Toast?

    Now that you have some healthy eating tips for breakfast planning, let’s dive into 7 healthy breakfast recipes for beginners:

    1. Scrambled Eggs with Peppers and Avocado
    2. Apple Cinnamon Oatmeal with Flaxseed and Nuts
    3. Mixed Berry Smoothie with Banana
    4. Vegetable Omelette with Mushrooms and Spinach
    5. Almond Butter Banana Toast
    6. Spinach Frittata with Sun-Dried Tomatoes
    7. Pumpkin Pancakes topped with Granola and Berries

    All of these recipes are easy to make and packed with nutrients. They also include gluten-free alternatives and are perfect for those looking to lose weight.

    If you’re interested in learning more about healthy eating and meal planning, I invite you to check out my online course. It’s packed with helpful tips and tricks to make healthy eating easy and enjoyable. Thanks for reading, and happy cooking!

    View course details here 👇🏻:

    Happy Cooking!

    Joanna

  • 5 Easy Steps to Make Pasta Amatriciana in Under 30 Minutes | Spicy Bacon and Fresno Chile Pasta Recipe

    Bucatini all’ Amatriciana in Rome
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    Hey there, are you looking for a simple yet delicious pasta recipe that you can whip up with minimal ingredients?

    Look no further than this twist on the classic Italian dish, Pasta Amatriciana. It’s perfect for busy weeknights or when you want a satisfying meal that won’t take up too much of your time.

    So what’s the secret ingredient in my version?

    Instead of Italian pancetta and red pepper flakes, we’ve used bacon and fresh Fresno chile to add a little bit of heat.

    And if you’re like me and always looking for ways to save time in the kitchen, you’ll love this chef tip: Keep cooked bacon in the freezer and using it to crumble directly into the sauce.

    See a quick how-to video at the bottom of this post. 👇🏻


    Pasta Amatriciana

    Ingredients (for 2):

    • Linguini or spaghetti Pasta for 2 (I use a pasta measure)
    • 1 Tbsp. Olive oil
    • ½ red Fresno chile, diced
    • 2 cloves garlic, minced
    • ¼ red onion, diced small
    • 4 slices bacon, cooked crumbled (I cook batches and keep them in the freezer)
    • ½ small jar marinara sauce (I like Rao’s)
    • ¼ cup chopped parsley
    • Grated Parmesan (optional)

    Directions:

    1. Bring a large pot of water to boil to cook the pasta. Make the sauce while you wait for it to boil.

    2. In a large sauté pan or cast iron, place oil, Fresno chile, and garlic. Heat just until garlic turns golden. Then add onion, crumbled bacon and sauce.

    3. Keep on a low heat and stir occasionally until pasta is ready.

    4. Cook pasta according to package directions.

    5. When ready, use tongs to grab pasta and put it directly into the pan with the sauce. Stir just to coat. Mix parsley in right before serving.

    Top with Parmesan if desired.

    Pasta Amatriciana! Spicy Bacon and Fresno Chile Pasta Recipe

    This is an American spin on the classic Pasta Amatriciana with pancetta and red pepper flakes. Perfect for a weeknight dinner.

    Ingredients
      

    • Linguini or spaghetti Pasta for 2 I use a pasta measure
    • 1 Tbsp. Olive oil
    • ½ red Fresno chile diced
    • 2 cloves garlic minced
    • ¼ red onion diced small
    • 4 slices bacon cooked crumbled (I cook batches and keep them in the freezer)
    • ½ small jar marinara sauce I like Rao’s
    • ¼ cup chopped parsley
    • Grated Parmesan optional

    Instructions
     

    • Bring a large pot of water to boil to cook the pasta. Make the sauce while you wait for it to boil.
    • In a large sauté pan or cast iron, place oil, Fresno chile, and garlic. Heat just until garlic turns golden. Then add onion, crumbled bacon and sauce.
    • Keep on a low heat and stir occasionally until pasta is ready.
    • Cook pasta according to package directions.
    • When ready, use tongs to grab pasta and put it directly into the pan with the sauce. Stir just to coat. Mix parsley in right before serving.

    Notes

    Top with Parmesan if desired.
  • Healthy Whole Wheat Carrot Muffins

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    Breakfast for the week

    These were so delicious my boyfriend ate three right when they came out the oven.

    This week, I’ve been eating them for breakfast with some yogurt and berries (Pictured above).

    I like to drizzle a little maple syrup over the yogurt and muffin since the muffin isn’t too sweet.

    It’s a nice healthy indulgence.

    Be sure to get whole wheat pastry flour to get a light fluffy texture.

    Hope you enjoy them like I did!

    Why You’ll love ’em:

    • It’s a whole breakfast in a muffin!
    • Made with 3 carrots
    • You get healthy protein from the walnuts and yogurt
    • No refined sugars so won’t get sugar crash from them

    The original recipe is from Cookie and Kate

    Healthy Whole Wheat Carrot Muffins

    Yield: 12 muffins

    Ingredients: 

    Dry ingredients:

    • 1 ¾ cups whole wheat pastry flour
    • 1 ½ teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg

    Wet ingredients:

    • ⅓ cup extra-virgin olive oil or melted coconut oil
    • ½ cup maple syrup or honey
    • 2 eggs,
    • 1 cup plain Greek yogurt
    • 1 teaspoon vanilla extract
    • 2 cups peeled and grated carrots (from ¾ pound carrots—about 3 large or up to 6 small/medium)
    • ½ cup roughly chopped walnuts
    • ½ cup raisins (I like golden raisins)

    INSTRUCTIONS

    1. Preheat oven to 425 degrees Fahrenheit. Grease all 12 cups on your muffin tin with butter or non-stick cooking spray.
    2. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk.
    3. In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don’t stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine
    4. In a separate medium mixing bowl, combine the oil, maple syrup, and eggs and beat well. Then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
    5. Mix the carrots, chopped walnuts, and raisins into the wet ingredients and mix to evenly disperse everything.
    6. Then, pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok).
    7. Divide the batter evenly between the 12 muffin cups. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
    Mix dry ingredients first and whisk
    In a separate bowl, mix wet ingredients
    What the batter should look like

    Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

    Healthy Whole Wheat Carrot Muffins

    A whole, healthy breakfast in a muffin. Make them for the week like I did. Packed with carrots, walnuts, raisins, and yogurt for a balanced breakfast.

    Ingredients
      

    Dry ingredients:

    • 1 ¾ cups whole wheat pastry flour
    • 1 ½ teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg

    Wet ingredients:

    • cup extra-virgin olive oil or melted coconut oil
    • ½ cup maple syrup or honey
    • 2 eggs
    • 1 cup plain Greek yogurt
    • 1 teaspoon vanilla extract

    Add-ins:

    • 2 cups peeled and grated carrots from ¾ pound carrots—about 3 large or up to 6 small/medium
    • ½ cup roughly chopped walnuts
    • ½ cup raisins I like golden raisins

    Instructions
     

    • Preheat oven to 425 degrees Fahrenheit. Grease all 12 cups on your muffin tin with butter or non-stick cooking spray.
    • In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk.
    • In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don’t stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine
    • In a separate medium mixing bowl, combine the oil, maple syrup, and eggs and beat well. Then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
    • Mix the carrots, chopped walnuts, and raisins into the wet ingredients and mix to evenly disperse everything.
    • Then, pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok).
    • Divide the batter evenly between the 12 muffin cups. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  • Sheet Pan Dinner | portobello mushrooms, zucchini and chicken

    Weeknight vegetarian: Shirazi salad, roasted veggies, cilantro lime rice and hummus
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    This week, I told myself I would eat cleaner Monday to Thursday.

    To me, that means no meat, and little to no sugar.

    So I made this meal half vegetarian, and half chicken for my boyfriend. (Ladies out there, you hear me? 😂)

    I love that I could cook this all in the oven.

    I made some Cilantro-Lime Rice on the stovetop while everything was cooking. In about 30 minutes, dinner was done.

    Hope you give it a try and can add another easy dinner to your weeknight dinner rotation.

    Sheet Pan Dinner | Portobello Mushrooms, Zucchini and Chicken

    Ingredients (for 2):

    • 2 portobello mushrooms, sliced
    • 2 zucchini, quartered and sliced lengthwise
    • ½ lb. Chicken breast, cut into small pieces
    • Sprinkle of shish kabob seasoning or your favorite chicken seasoning
    • Drizzle of soy sauce (about 2 Tbsp.)
    • Sprinkle of salt and pepper
    • Drizzle of olive oil
    • Squeeze of lime

    Directions:

    1. Preheat oven to 400 F.
    2. Place all ingredients on sheet pan like pictured below. Separate them to control their cooking easier. Drizzle over a little olive oil. Season each with a tiny amount of salt, pepper, and splash of soy sauce. Season the chicken with your favorite seasoning. Toss them briefly.
    3. Place in the oven for 15-20 minutes or until chicken is cooked through and no longer pink inside.
    4. Before serving, squeeze fresh lime over the chicken.

    Serve with rice, pita and hummus if desired. Highly recommend serving with this salad Salad Shirazi

    Prep to cook
    Cooked

    Sheet Pan Dinner | Portobello Mushrooms, Zucchini and Chicken

    An easy weeknight dinner that’s complete with chicken and roasted vegetables. Serve with cilantro-lime rice for a nice gluten-free dinner.

    Ingredients
      

    • 2 portobello mushrooms sliced
    • 2 zucchini quartered and sliced lengthwise
    • ½ lb. Chicken breast cut into small pieces
    • Sprinkle of shish kabob seasoning or your favorite chicken seasoning
    • Drizzle of soy sauce about 2 Tbsp.
    • Sprinkle of salt and pepper
    • Drizzle of olive oil
    • Squeeze of lime

    Instructions
     

    • Preheat oven to 400 F.
    • Place all ingredients on sheet pan like pictured below. Separate them to control their cooking easier. Drizzle over a little olive oil. Season each with a tiny amount of salt, pepper, and splash of soy sauce. Season the chicken with your favorite seasoning. Toss them briefly.
    • Place in the oven for 15-20 minutes or until chicken is cooked through and no longer pink inside.
    • Before serving, squeeze fresh lime over the chicken.
    • Serve with rice, pita and hummus if desired. Highly recommend serving with this salad Salad Shirazi
  • The BEST Salad Shirazi | Cucumber, Tomato, Onion Salad with Mint | Mediterranean Diet | #CookforIran

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    I learned about something called the #Cookforiran project, and it warmed my heart. 

    Layla Yarjani started it to tell people about what’s happening in Iran.

    She thinks cooking can help people understand and want to help.

    What’s great is that she’s putting recipes on Instagram, so it’s easy to take part in. Just make this delicious salad and hastag #cookforIran on Instagram.

    Yarjani is using food as a way to humanize the women and people in Iran. If we can glimpse into the culture through food, maybe we can be more open to supporting the people of Iran.

    This salad is one of the recipes, and its the most delicious, addicting thing I’ve made in a while.

    It was the first time I used dried mint, but I love the special flavor it gives. If you can’t get dried mint, using fresh will do.

    If you love all things Mediterranean food and Mediterranean Diet like me, you will love this salad.

    One of the best things is that it holds really well in the fridge. It can be a quick snack or a meal with some hummus and pita.

    Hope you enjoy it as much as I did!

    Salad Shirazi

    Ingredients (for 4):

    • 5 large Persian cucumbers. Skin on. Small diced
    • 2 extra large or 3 medium Roma tomatoes small diced
    • 1/2 small red onion small diced
    • 4-4.5 tablespoons extra virgin olive oil
    • Juice of 1 med lime (if not juicy, use a lime and a half)
    • 1 to 1.5 teaspoons salt (according to taste)
    • 3/4 teaspoon fine ground black pepper
    • 1 heaping tablespoon dried mint
    • few springs of fresh mint chopped

    Directions:

    • Combine ingredients in order listed above. Adjust salt & pepper to taste.

    See the original post here: Salad Shirazi

    Don’t forget to hashtag #cookforIran

    Served with cilantro-lime rice, hummus, and roasted veggies

    Salad Shirazi

    Ingredients
      

    Ingredients (for 4):

    • 5 large Persian cucumbers. Skin on. Small diced
    • 2 extra large or 3 medium Roma tomatoes small diced
    • 1/2 small red onion small diced
    • 4-4.5 tablespoons extra virgin olive oil
    • Juice of 1 med lime if not juicy, use a lime and a half
    • 1 to 1.5 teaspoons salt according to taste
    • 3/4 teaspoon fine ground black pepper
    • 1 heaping tablespoon dried mint
    • few springs of fresh mint chopped

    Instructions
     

    Directions:

    • Combine ingredients in order listed above. Adjust salt & pepper to taste.

    Notes

    See the original post here: Salad Shirazi
    Don’t forget to hashtag #cookforIran
  • Half recipe Mexican Rice (vegan)

    Jump to Recipe

    I follow my mom’s recipe for Mexican rice because it’s the best. But, the recipe makes portions for a family of five or six.

    Now I have to make it for two, so I halved the recipe.

    I also made it vegan, omitting the chicken broth and replacing it with water instead.

    The results were perfect and just as delicious.

    Half recipe Mexican Rice (vegan)

    Ingredients (for 3-4 servings)

    • ¾ cup rice (I use Mahatma)
    • 1 garlic clove, peeled
    • 1 tsp. Oil
    • 1 ½ cups water
    • 1 tsp. Salt
    • 1 tomato, halved
    • ¼ onion, chopped

    Directions:

    1. In a small pot with lid, heat oil. Then add garlic clove and rice. Toast for about 5 minutes moving the rice frequently.

    2. Meanwhile blend tomato, onion, salt and half of the water.

    3. When the rice begins to look and smell toasted (a couple minutes), stand back and add the blended tomato mixture. (Careful it will splash). Add the reming water and stir.

    4. Turn heat to high and bring to a boil. Once boiling place lid on top and lower it to a simmer. Cook for 25 minutes at a simmer and do not open or disturb it.

    5. After 25 minutes, let it sit 5 minutes after you’ve turned it off. Then fluff and serve.

    Half recipe Mexican Rice (vegan)

    Ingredients
      

    Ingredients (for 3-4 servings)

    • ¾ cup rice I use Mahatma
    • 1 garlic clove peeled
    • 1 tsp. Oil
    • 1 ½ cups water
    • 1 tsp. Salt
    • 1 tomato halved
    • ¼ onion chopped

    Instructions
     

    Directions:

    • In a small pot with lid, heat oil. Then add garlic clove and rice. Toast for about 5 minutes moving the rice frequently.
    • Meanwhile blend tomato, onion, salt and half of the water.
    • When the rice begins to look and smell toasted (a couple minutes), stand back and add the blended tomato mixture. (Careful it will splash). Add the reming water and stir.
    • Turn heat to high and bring to a boil. Once boiling place lid on top and lower it to a simmer. Cook for 25 minutes at a simmer and do not open or disturb it.
    • After 25 minutes, let it sit 5 minutes after you’ve turned it off. Then fluff and serve.
  • Don’t Throw Out Your Teapot! | How to Clean a Teapot made of Stainless Steel | Clean Naturally Non-toxic

    Does anything in your kitchen look so greasy that you want to buy a new one?

    Don’t Do It!!!

    I thought I had to buy a new one, but I tried this new trick.

    And it worked so well it looks brand new!

    (Mine looks even better than this before and after picture)

    My shiny teapot. You can even see me taking the picture it’s so clean!

    How To Do It:

    1. Get a pot large enough to fit the tea kettle. 
    2. Fill it with water, and add a couple tablespoons of each: baking soda, white wine vinegar, and dish soap. 
    3. Fill the tea kettle with water to weigh it down. Put the tea kettle in the pot. 
    4. Bring the pot to a boil, and lower to a simmer for an hour or so. 
    5. When it’s cool to touch, gently scrub away the grease. It should come right off!

    You can also try this on small greasy pans that are made of stainless steel too.

    Adding the Baking Soda, Vinegar and Soap
    Boiling it
    Shiny as new!

    For more information on my work and meal prep service, please visit www.chefjoannas.com

    To your wholesome & healthy life, 

    Joanna

    Did you try this tip? 

    Tag me on Instagram! I’d love to see it! @chefjoannas

  • Easy Hack to Shine Silverware Like New | How to Clean the Kitchen Naturally, Non-toxic

    Do you have any silverware with water spots?

    Here’s an easy trick I learned to make it…

    ✨✨ SHINE BRIGHT LIKE A DIAMOND ✨✨

    1. Mix 1/3 parts white wine vinegar : 2/3 parts warm water
    2. Use a microfiber cloth and dip it in the solution
    3. Polish your utensils with the cloth

    They should shine like new!

    Keep Cookin’!

    Chef Joanna

    P.S. I’m making a plant based course for beginners. If you’re interested you can check it out here 👉 healthy stuff beware 😅

  • Oven Roasted Garlic-Herb Pork Tenderloin | Easy & Healthy Weeknight Dinners

    Jump to Recipe

    I don’t usually make pork so when this came out amazing, I was so happy. I liked it so much it’s going to be part of my weeknight dinner rotation.

    The best part is that there’s no major preparation involved- you just season it and throw it in the oven.

    No need for frying it in a pan and dirtying the stovetop.

    Easy clean up, yay!

    I made it as a healthy dinner for a meal prep client.

    Pork tenderloin is just as lean as chicken breast so it’s a healthy choice. I served this baked pork roast with smashed fingerling potatoes and sautéed zucchini and onions.

    Pork tenderloin is a really lean piece of meat. It’s important to not overcook it. It can go from tender to over cooked really fast.

    So, this 1lb. tenderloin took only 35 minutes to cook.

    I use a thermometer for pork and I made sure the internal temperature reached 145 F.

    I’d really recommend investing in a thermometer if you don’t have one so you don’t end up with dry, overcooked pork.

    Hope you fall in love with pork tenderloin like I did.

    Garlic-Herb Pork Tenderloin

    Ingredients (serves 3-4 people):

    • 1 lb. Pork tenderloin
    • 2 garlic cloves, minced
    • 1 tsp. Salt
    • 2 Tbsp. Unsalted butter
    • 1 Tbsp. Olive oil
    • ¼ tsp. Black pepper
    • ½ tsp. each dried basil, oregano, thyme, parsley
    • ¼ tsp. dried sage
    • 3 sprigs fresh rosemary (optional)

    Directions:

    1. Preheat oven to 375 F.

    2. In a small bowl combine butter, oil, garlic, salt and spices. Mix with your fingers.

    3. Place tenderloin in a baking dish or baking tray. Smear butter-herb mixture all over the tenderloin. Tuck the fresh Rosemary sprigs underneath the pork, if using.

    4. Place in the oven for 25-35 minutes or until the internal temperature of the thickest part of the tenderloin reaches 145 F. Immediately remove from the oven and let it rest at least 5 minutes before slicing.

    Keeps in fridge for up to 3 days.

    NOTES

    Pork tenderloin might look pink in middle – if thermometer reads 145 degrees in center of tenderloin, it is fully cooked, regardless of color.

    Garlic-Herb Pork Tenderloin

    Prep Time 10 mins
    Cook Time 35 mins
    Course Main Course
    Cuisine American
    Servings 3

    Ingredients
      

    • 1 lb. Pork tenderloin
    • 2 garlic cloves minced
    • 1 tsp. Salt
    • 2 Tbsp. Unsalted butter
    • 1 Tbsp. Olive oil
    • ¼ tsp. Black pepper
    • ½ tsp. each dried basil oregano, thyme, parsley
    • ¼ tsp. dried sage
    • 3 sprigs fresh rosemary optional

    Instructions
     

    • Preheat oven to 375 F.
    • In a small bowl combine butter, oil, garlic, salt and spices. Mix with your fingers.
    • Place tenderloin in a baking dish or baking tray. Smear butter-herb mixture all over the tenderloin. Tuck the fresh Rosemary sprigs underneath the pork, if using.
    • Place in the oven for 25-35 minutes or until the internal temperature of the thickest part of the tenderloin reaches 145 F. Immediately remove from the oven and let it rest at least 5 minutes before slicing.
    • Keeps in fridge for up to 3 days.

    Notes

    Pork tenderloin might look pink in middle – if thermometer reads 145 degrees in center of tenderloin, it is fully cooked, regardless of color.

    For more information on my work and meal prep service, please visit www.chefjoannas.com

    To your wholesome & healthy life, 

    Joanna

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