Doin’ Fine on Cloud Swine

If you’re not shopping at The Costco for your meats…then I don’t know what to tell you. Baby-sis and I are still profiting from the pork loin we got at the beginning of the year. I had been wanting to stuff SOMETHING, anything with produce and what better option than a portion of tenderloin. Thanks to my nana’s obsession with ALL THINGS QVC & HSN she had an abundance of Deni Freshlock Sealers and gifted me one sometime back. Well the time was right to actually use the thing, so I cut the loin into portions and proceeded to seal and freeze. Now I will say this is NOT the best sealer by any means, in fact I don’t recommend it at all, but the idea is solid and I’m sure someone has made a better product. But I digress…

Start with  a pre-heated oven at 400, then butterfly your pork loin. This means cutting it 1/4 – 1/2 inch from the bottom, it should open like a book. Coat both sides with EVOO and sprinkle with salt and pepper.

In a separate bowl I mixed in chopped kale, broccoli and feta cheese. From there mix in 2 tbsp of EVOO and your seasonings. I used – ground basil, oregano, and sweet ginger garlic seasoning by Simply Asia. After you’ve mixed together all the ingredients layer them on top of the loin. Afterward take your time rolling the loin up. I suggest pre-cutting your twine and laying it under the loin to make the tying easier. Cook for 35-40mins and let sit for 10mins for everything to settle. I put this over peas and beans and my belly had a ball!


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Food Can Be Such Fun!

Winter storm ‘Hercules’ followed by the “Polar Vortex” (what the hell is that anyway?) had my sister and I hungrier than orphans. No shade. By Sunday we had to bite the bullet and remove all the snow that blanketed the car. Thankfully the bit of rain we had 2 days prior didn’t leave much work for us to do. We had to go over to The Costco and get our bi-monthly food staples. You know: oatmeal, cereal, snacks…etc. My favorite part though was getting to the meat section. I had been wanting to make a pork loin for a while and when I saw those babies in the meat department I had visions of meals for days!

On Thursday I planned on making the loin in my trusty crock-pot. However in my haste of taking it down, the lid slid off and shattered into a 1000 pieces. I am still finding glass in my living room. Le sigh. But thanks to ole’ google, I find that ole’ Sears sells the lids separately.

Which makes me wonder how many people have shattered their crock-pot lids to the point where Sears even has this option available. lol But I digress…

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I prepared the rub with 2tbsp of: black pepper, ground rosemary, basil, parsley and oregano, followed by 1/4 tsp of salt, 1/4 tsp of garlic powder, 1 tbsp of soy sauce, and 1 tbsp of honey. Mix well and rub onto meat.

I placed the loin over a bed of spanish onions and placed it in a shallow dish in a pre-heated oven at 425 and roasted for 1hr and 15 min. You don’t want to over cook the loin, it should be slightly pink in the middle. Let it sit for 10 mins after removing from the oven for everything to settle, then slice and serve.

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Nothing short of amazing!!! I paired the loin with steamed broccoli and leftover baked brown rice, the best way to make brown rice IMO and we ate as usual like small hogs!

Earlier in the week I decided to make some chicken breast and use the last of our sun-dried tomatoes. A simple baked chicken with garlic and sun-dried tomatoes over baked brown rice. Geesh, what will I come up with next?

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Sign, Sealed, Delivered…

Back in NYC, the year is 2014 and today I picked up…


Had me feeling like…

Its been a world-wind month and its only the 8th of January. It started with me ridding myself of my car that I had for over 10 years and learning all the ins & outs of the “selling” process. I have also been working on finishing my acting reel and unfortunately its STILL INCOMPLETE. The most important lesson I’ve learned since pursuing acting is that PATIENCE is indeed a virtue. I swear even when I have all the ducks lined up and am ready to rock & roll God has his own time schedule that’s filled with delays, drama, grace and mercy at the SAME DAMN TIME!


I have had such a wonderful time these last few months as I’ve been navigating my acting career. My scene study class last month really got me clear on creating a technique for cold read auditions, and I got great feedback from my instructor at our final evaluations. I am working diligently to take my career to the next level. I had been casual, now I’m committed. I start a commercial acting class next month and I am really looking forward to it. If it all goes well not only will I get good feedback, but possibly an agent! That’s what 2014 is all about for me, financial re$ults! I have been attending business and goal setting seminars since the new year started, which I will blog about and I was gifted some great acting books by not only my parents but also my neighbor who is an actor as well!

Get in line with God’s will, have faith, and the provision will be provided.

I am living this quote:

Once you make a decision, the universe conspires to make it happen.” Ralph Waldo Emerson

Now, of course I’ve been cooking and eating like a small hog. I had a ball over the holidays making “holiday” Quiche’s and stuffing Cornish hens. I even made a brisket for my family back home in MD, though I didn’t get to eat any, because my sister and I had to head back to New York that same morning.  What I do know is that muthasucka was good because the aroma coming from that crock-pot around 2am was speaking to my soul, stirred me right outta my sleep!


This Quiche is filled with spinach, sun-dried tomatoes and fresh thyme, mix in  5 eggs, season to taste and bake for 45min at 350. This is a really simple and fun breakfast alternative. The good thing is that it can be eaten any time of the day. Add a side salad, sweet potatoes, or pair with chicken you’ve got options and meals galore!

On to the stuffed Cornish hens that I paired with Gala apples and brussels sprouts…

Yes I do have twine in my kitchen! It gets real in Bedstuy!




I filled these beauties with fresh thyme, spinach, feta cheese and baked at 400 for  1hr and 25min, or until juice near thigh runs clear. For the sides, I roughly chopped the apples and brussels sprouts, mixed them with about 2 tbsp of EVOO and put them in the oven for about 40mins or until tender.

This week I’ve made everything from pan seared Mahi Mahi to a penne soup filled with carrots, spanish onions, and both red & purple kale! Tomorrow I am trying my hand at a pork tenderloin!

Stay tuned!

What’s In The Fridge

Those that know me personally know that I am a foodie. Since I was a child and able to cook without supervision I was always cooking something. My go to dishes were baked salmon, deviled eggs, rice pudding…all kinds of goodies. Since  last week was my official 1st week pursuing acting full-time I’ve had a lot of time on my hands to cook. I thought I’d take today to share some of my dishes.

This week alone I’ve made tuna cakes, ribs via the crock-pot (my secret weapon),  mini pot pies, a spinach Quiche, and today penne pasta w/ sautéed mushrooms, garlic and spanish onions topped with Asiago cheese. 

I’ll start with the ribs, I marinated them overnight in garlic, mustard, and spices and then cooked them on high for 4 hours in the crock-pot (almost to falling off the bone). After-which I lathered them in BBQ sauce and baked them at 375 for  20 mins. Below are pics from start to finish. For the sides I sautéed string beans and made 2 kinds of deviled eggs – garlic / parmesan & peas, carrots, and chia seed

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Next up Tuna Cakes, which I’d never made. I was always a Salmon Cake girl but my sister insisted I use Tuna. I made the cakes w/ spinach, scallions and shredded carrots. I paired them with hash-browns & topped them with rosemary.

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Later in the week I decided I wanted eggs…and somehow it transitioned into a spinach Quiche, I paired it with a fabulous loose leaf tea called 6 Chakra that I got some Sun’s Organic Tea  shop in Chinatown, apparently after drinking the tea you’re supposed to sit and meditate. If I remember correctly I meditated via a nap.

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Next up, mini pot pies!! Now I must admit I was inspired by the commercial Pillsbury (I think) did on these, using their biscuits as the shell . I made a few ingredient variations such as using canned chicken, spinach, spices and topping them with Asiago cheese and voila!

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Today for lunch I did a quick penne pasta, my sister and I have YET to make it to the grocery store, however I had a few things available and I used what I had, I decided to forgo the carrots though.

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Until next time…I’ll leave you with this

There is no sincerer love than the love of food.” -George Bernard Shaw