Friday, March 24, 2017

pumpkin yeast bread

The first day I made my bread. I put together 1/2 cup of warm milk and 2 tbsp of active dry yeast and let it become active. Then in the mixer bowl I put 2 eggs, 1 1/2 cups of canned pureed pumpkin, 2 tbsp vegetable oil, 1/2 cup brown sugar, 2 1/2 tsp salt, 1/2 tsp ground ginger, and 1/2 tsp cardamom. Once the yeast was active I put that I the bowl as well. Once the dough is starting to thicken I put on the hook accessory. Once it is not that sticky and stays together well I take it out and kneed it a little. Then I cut it in two pieces and do the procedure as told by Mrs. Cummings. Then let it rise for a day. The next day I set the oven to 375 degrees. And cook the bread for 40 minutes.

This bread wasn't that pumpkin tasting like. I could have been cooked a little bit longer. It's really only good for the first time it is warm right after it's cooked. It may have been good with some butter. 

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raw fruit

To start off my smoothie I cut up 2 ripe bananas and a cup of strawberries. Then I put in 1/2 cup of milk. 
This smoothie was very thick and it tasted too bananaie. It could of had more milk and less banana or more strawberry. 

Cooked fruit

First i preheated my oven to 400 degrees. Then I cut 2 peaches in half and took the seed in the middle out. I then mixed together 8 tsp of brown sugar and a pinch of cinnamon. I sprinkled the brown sugar mix onto a pan and put a 1/2 tbsp of butter in the middle of the circle and put the peach on top of it. I put it in the oven for about 17 minutes and served.

This recipe was not very good. The taste of warm peaches are not appealing to me. You can have ice cream on it, but I didn't and it probably would have been way better with ice cream.

Tuesday, March 21, 2017

Fruit Salad

The first thing I did was rinse and cut up my strawberries, grapes, and apples. I then put them in a bowl and added sugar, brown sugar, and fruit preserves. Then I put them in the fridge to let them chill while I made the chips. Next I took my tortillas and covered one side with butter flavored cooking spray then cut them into triangles. I then took my tortillas and set them on a baking sheet. Finally I sprinkled cinnamon sugar on them and sprayed more cooking spray on top of that. I then baked them in the oven for 10min then let them cool for 15 min. This recipe was just an amazing one. I added a little more sugar to it than intended, but it made it a hundred times better. It was a very sugary and fruity flavor that I love. The strawberries gave it a softer feel to it while the apples gave it more of a crunchy texture. It was filled with a raspberry and strawberry juiciness that I enjoyed.  I got this recipe from

Roasted Strawberries

First I took the strawberries and washed them off and cut them. I then separated them out on a baking sheet and put them in the oven for 45 min at 225 degrees. After that time was up I took them out and sprinkled sugar, salt, and pepper on them to give them more flavor. Then I put them back in the oven for another 30min to get more of the juices from it. Finally I took them out and let them cool so they can release more juice and then they are ready to serve warm or put them in the fridge to cool. The strawberries were not the greatest when they were hot because they didn’t have a strong flavor to them. You couldn’t taste the sugary taste until they were colder. The strawberries were very mushy from being in the oven. I thought they would be more like the strawberries that the school gives us, but they weren’t as sugary. I got this recipe from

Cinnamon Swirl Bread

I started off by dissolving the yeast in water. Then I mixed in milk, eggs, butter, salt, and flour.  I beat that in my kitchen aid until it was smooth. Then I mixed in the remaining flour until it formed into a nonstick dough. I then took the dough out of the bowl and kneaded it on the counter for 6min. Then in a oiled bowl put the dough in it and let it sit over night until it has doubled in size. Next I took the dough back out on the counter and rolled it into a rectangle. I sprinkled the cinnamon sugar on top of the bread and rolled it into loaf. I then put it in a greased pan and baked it for 30min at 350 degrees. This bread was not that great. It didn't have much flavor to it. It needed more cinnamon. I didn't cook that well either and was still a little doughy in the middle even though the rest of it was well done. It tasted a lot like normal bread with just a hint of cinnamon. I got this recipe from

Monday, March 20, 2017

Perfect Summer Fruit Salad

Perfect Summer Fruit Salad

Perfect Summer Fruit Salad

  • Prep
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Recipe By:Nicole Graham Holley
"The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy."


  • 2/3 cup fresh orange juice
  • 1/3 cup fresh lemon juice
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups cubed fresh pineapple
  • 2 cups strawberries, hulled and sliced
  • 3 kiwi fruit, peeled and sliced
  • 3 bananas, sliced
  • 2 oranges, peeled and sectioned
  • 1 cup seedless grapes
  • 2 cups blueberries


  1. Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
  2. Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Friday, March 17, 2017

Cooked vegetable

First off I preheated the oven to 350 degrees. Then I cut up 2 zucchinis quartered lengthwise. Then I combined a small bowl, 1/2 c Parmesan, 1/2 tsp thyme, 1/2 tsp oregano, 1/2 tsp basil, 1/4 tsp garlic powder, and salt and pepper. I then put the zucchini on a pan and drizzles olive oil over them and put on the mixture I made before. I cooked the zucchini for about 15 minutes or until it was tender and brownish.

My zucchini was kinda mushy. And I didn't really like it so I don't have much to say about that.

"Raw" Vegetable

First off I started to boil water for my noodles. And while the water was heating up I cut 1 zucchini into bite size, 3 c chopped broccoli, 2 bell peppers, 1 c cherry tomatoes, 1/2 a red onion, and 3 garlic cloves. Once I had all the vegetables cut up I put them in a saute pan with 1 tbsp of oil and cooked them. And once the water started to boil for the noodles I put 12 oz in and when they were done I had t run them under cold water so the pasta wasn't hot. When everything was cooked I put it in a large bowl and stirred it together with an addition of salt, pepper, and 1/2 c balsamic vinegar. But, I used more noodles than I was suppose to so I had to add more balsamic vinegar.

This was a VERY DELICIOUS pasta. The balsamic vinegar made it taste very good. The zucchini could have maybe been cooked  little longer but it was very good.  Displaying IMG_4607.JPG

Fish Tacos

First off you mix 1/4 cup of sour scream, 2 tbsp of lemon juice, and season that with salt and pepper. Reserve half of that for a dressing on your tacos later. Mince half a jalapeno pepper, and save the other half for later. Toss 2 1/2 cups of shredded cabbage, 4 green onions and the minced jalapeno into half of the sour cream mixture and mix well. Heat 2 tbsp of oil and the other half of the jalapeno into a skillet. Season tilapia fillets with salt and pepper. Fry the fish until golden brown. After all tilapia is cooked discard the jalapeno. Heat tortillas in microwave for 20 secs and serve.

I didn't like the coleslaw. It was very dry. But the taste of my fish was very good and moist. All of it together was not good, I had too much tortilla and the coleslaw as too dry. Displaying IMG_4523.JPG Displaying IMG_4524.JPG

Spinach and Tofu

First off I had to combine 1/2 inch cubes of tofu, 1/2 tsp tumeric, 1/2 tsp black pepper, and 1/4 tsp salt. Toss that in a bowl and set aside. Heat 2 tbsp of oil in a skillet, add 3 scallion whites until soft. Add the tofu mixture and cook until tofu is lightly brown and resembles scrambled eggs. Next add 5 ounces of spinach, 2 tsp of lemon juice, and 1/2 tsp of salt. Cook until spinach is wilted. Add 1 cup of grape tomatoes and add 1/2 cup fresh basil. Season with salt and pepper.

The taste of this meal was absolutely disgusting. It was mushy and had a strong taste. The texture is what got me on this one.
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Cinnamon Swirl Bread

Cinnamon Swirl Bread

For the ingredients I used 2 packages active dry yeast, 1/3 cup warm water, 1 cup warm milk, 1 cup sugar, divided, 2 eggs, lightly beaten, 6 tablespoons butter, softened, 1- ½ teaspoon salt, 5 ½ to 6 cups flour, 2 tablespoon ground cinnamon. For the directions: In a large bowl, dissolve yeast in water. Add the milk, ½ cup sugar, eggs, butter, salt, and 2 ½ cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6- 8 minutes. Place in a greased bowl. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each half into an 18-in. x 8-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over the dough. Roll up each rectangle from a short side; pinch seam to seal. Place seam down into greased loaf pans. Cover and let rise until doubled, about 1 ½ hours. Bake at 350 for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks. The taste of the bread was little but doughy but perfectly golden brown.

Strawberry Banana Smoothie

Strawberry Banana Smoothie

I used 1 banana, 2 cups of strawberries, I yogurt smoothie okios, and little bit of milk. Then I put it all in the blender and take out and put in a cup. I loved the taste of how soupy it was and strawberry.

Sautéed Apples

For ingredients I used ¼ cup butter, 4 large tart apples sliced ¼ inch thick, 2 teaspoons cornstarch, ½ cup cold water, ½ cup brown sugar, ½ teaspoon ground cinnamon. For the directions: In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm. The taste was very warm and cinnamon. I used red delicious apples and was supposed to use tart apples. 

Broccoli Salad

For ingredients I used one packet of bacon bites, 3 cups raw broccoli diced, 3 cups raw cauliflower diced, 1 small red onion finely chopped, 1/3 cup sunflower seeds, 1 cup mayonnaise, ½ cup sugar, 2 tablespoons white vinegar. For instructions in a large mixing bowl, add broccoli, cauliflower, bacon, and sunflower seeds. Stir. In a smaller bowl, add mayonnaise, sugar and white vinegar. Stir until well combined. Add mayonnaise dressing to broccoli mixture. Stir until well combined. Keep covered in refrigerator when not serving. The taste of the veggie salad tasted exactly how my mom makes it. It was very sweet and crunchy from vegetables.

cooked cauliflower

Preheat oven to 450 degrees. The ingredients I used was 1 head of cauliflower, ¼ cup extra- virgin olive oil, 5 cloves garlic, roughly chopped, ¼ teaspoon crushed red pepper, 2 teaspoon salt. Toss the cauliflower with the olive, garlic, and red pepper on a baking sheet; sprinkle with the salt and toss again. Roast until golden and tender, about 20 minutes. Transfer to bowl and serve. The taste had too much oil in it but it had a good garlic taste.

Tuesday, March 14, 2017

Broccoli Salad

I started off by combining 1 cup mayonnaise, 4Tbs white sugar, and 3 Tbs white vinegar in a bowl. In a separate bowl I then combined 5 cups broccoli, ½ med sized red onion, 2 cups bacon bits, 1 cup cheddar cheese, and 1 cup broccoli slaw. Finally I poured the mayonnaise mixture onto the broccoli mixture. This recipe was not the best considering I’m not a big fan of vegetables. It seemed like a good recipe though and has a very vinegary taste to it. So if you like broccoli with a vinegar like dressing on it this is a recipe I would very much recommend. It is also very crunchy and has a little bit of a sweetness from the bacon bits. I got this recipe from my stepmom Linda.

Roasted Cauliflower

First I started by cut up and rinsed my cauliflower and put it in a bowl. I then took olive oil and coated the cauliflower with it. Next I added salt and pepper to taste then transferred them onto a cookie sheet. Lastly I baked them in the oven for 30-45 min. Until they were caramelized and tender. This recipe was filled with spectacular flavor. I could really taste the saltiness of the cauliflower. The cauliflower was nice and tender and wasn’t too hard or soft.  I got this recipe from

Ham Tetrazzini

6 ounces spaghetti
3 quarts water
1 teaspoon salt
1 tablespoon butter
2 tablespoons chopped onion
1 can condensed cream of mushroom soup
1/2 cup water
1/2 cup shredded cheddar cheese
1 cup diced ham
2 tablespoons chopped fresh parsley
2 tablespoons chopped pimiento peppers

First I had to lightly salt the 3 quarts of water and bring that water to a boil in a large pot. Then add the spaghetti and cook 8-10 minutes until cooked or al dente and then drain the spaghetti. While the spaghetti was cooking I had to melt the butter in a saucepan over medium heat. Then Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Then I had to stir in the cream of mushroom soup and the 1/2 cup of water and the shredded cheese. I then had to heat the mixture until the cheese melts while stirring often. Then mix in the ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir to combine. Cook until mixture is heated through, then serve. Overall I liked the taste of this dish, it had a lot of good flavor, the pimientos I think added some salt to the dish which is good.

Seafood Piccata

1 (16 ounce) package medium seashell pasta
6 tablespoons olive oil
1 cup fresh mushrooms, sliced
3/4 cup minced green onion
2 tablespoons minced garlic
1 pound medium shrimp, peeled and deveined
1 pound bay scallops
1 pound crabmeat
2 cups dry white wine
6 tablespoons fresh lemon juice
1/2 cup butter
1/4 cup chopped fresh parsley

First I had to put about 3 quarts of water into a large pot and lightly salt the water and bring that water to a boil. Then I had to add the pasta shells and cook for about 8-10 minutes or until al dente, then drain the pasta. Next I had to Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crab meat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through. Overall the taste of this dish was okay, I didn't really like the flavor of it. I don't know if it was the white wine or what, it just had an awkward taste to it. My parents did enjoy it so they ate most of it.
Mongolian Beef
1/4 c. vegetable oil, plus 1 tbsp.
2 garlic cloves, minced
1 tbsp. minced fresh ginger
3/4 c. soy sauce
1/2 c. water
1/2 c. brown sugar
1 lb. flank steak, sliced against the grain
1/4 c. corn starch
4 scallions, sliced into quarters, plus 1 sliced scallion for garnish
Butter lettuce, for serving
So the first thing I had to do was heat 1 tablespoon of vegetable oil in a saucepan. Once that was all heated up I added the garlic and the ginger. I had to cook it for about 2 minutes or until fragrant, which means until it has a strong smell to it. Next I had to add the soy sauce, water, and brown sugar. I had to stir that together until the brown sugar was all dissolved. Then I brought it to a boil and then I had to bring it to a simmer and reduce it by half, which is reducing the liquid by half by cooking it. And let that cook for about 10-12 minutes. The next thing I had to do was bring the 1/4 Cup of vegetable oil into a large skillet over medium heat. Next in a large bowl I tossed together the cut up flank steak and the cornstarch until the steak was fully covered. Then I had to put the steak into the skillet and cook until crispy, which is about 3 minutes per side. Then I added the sauce to the skillet and tossed to combine and let it simmer a few minutes more.
So the overall taste of my dish was okay. My flank steak turned out a little chewy and me and my family thought that the sauce was a little salty and it added a lot more salt to the dish.

First thing that I did was cut up all the vegetables and the meat.

Sweet Potato Hash with Caramelized Onions & Eggs

First I peeled and cut up the onions then put them in a skillet to caramelize them. I cooked them until they were a dark brown color. While they were cooking I peeled and cut the sweet potatoes into cubes. I put them into a bowl and combined onions, garlic, rosemary leaves, olive oil, salt, and peeper in with them. I then spread out the potatoes on the baking sheet and let them bake in the oven at 425 for 45 minutes. After they are done baking put them into a cake pan and break open some eggs over the top of them. Then put them back into the oven for 10min for the eggs to cook. This recipe was not very good to me at least. The rosemary and garlic mix was just too strong for me and over powered the potatoes. My stepmom on the other hand said that they tasted very good, but to not put eggs in with them because they get to a rubbery consistency that doesn't taste good. I got this recipe from and it is one that I would make again for my family, but not for me. 

Monday, March 13, 2017

Crab Cakes

First I started with mixing together crabmeat, bread crumbs, parsley, salt, and pepper. I then beat together an egg, mayonnaise, and mustard. I then added that to the crabmeat mix. The next step was to form them into patties, but the mix was a little too liquidy so I put in some more bread crumbs. Lastly I put them into the oven and broiled them for about 15min. I have never had crab cakes before I made them so I was excited to try them. They didn't have much flavor to them and need more salt or some kind of seasoning. There was way too much bread crumbs in them and thats all they really tasted like was bread crumbs with a little bit of crab taste, but not much. I got this recipe from and it is one that I probably won't try again unless I had fresh crab meat. 


Pork Meatballs

First I soaked the bread crumbs in milk while I prepared the other ingredients. I then put the pork, onion, butter, eggs, parsley, salt, and pepper in a bowl and mixed them with my hands. Next I took the bread crumbs and milk and poured them in with the rest of the ingredients. Once that was all mixed together I formed the meat into small round balls. I then put oil in the skillet and cooked the meatballs in the skillet. I cooked them until they where no longer pink in the middle. Cutting open one of the meatballs to check for doneness. The meatballs tasted juicy and filled with flavor. I could really taste the parsley and pork. I should have put in a little more salt for taste. I should have also cut the onions a little smaller or used a food processor to chop them up. I got this recipe from and it is one that I will most likely try again.

Friday, March 10, 2017

Veggie Soup

Vegetable Soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: About 7 servings
  • 2 1/2 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 2 cups peeled and chopped carrots (about 4)
  • 1 1/4 cups chopped celery (about 3)
  • 4 cloves garlic, minced
  • 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
  • 2 (14.5 oz) cans diced tomatoes (undrained)
  • 3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
  • 1/3 cup chopped fresh parsley
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper
  • 1 1/2 cups chopped frozen or fresh green beans
  • 1 1/4 cups frozen or fresh corn
  • 1 cup frozen or fresh peas
  • Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and saute 3 - 4 minutes then add garlic and saute 30 seconds longer. Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste (if you want a really flavorful soup you can add in more dried herbs, I prefer to let the flavors of the vegetables shine though and not overdue it). Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 - 30 minutes, then add corn and peas and cook 5 minutes longer. Serve warm.

Thursday, March 9, 2017

Tuna Corn Bread Cakes

1 (6.oz) package buttermilk corn bread mix
2/3 cup milk
2 tablespoons mayonnaise
3 green onions, thinly sliced 
3 large eggs lightly beaten 
2 tablespoons chopped fresh parsley 
1/8 teaspoon black pepper
1 teaspoon Worcestershire sauce
2 (5.oz) aluminum foil pouches herb and garlic flavored light tuna chunks
3 tablespoons butter
3 tablespoons vegtable oil

1. Preheat oven to 425 degrees F. Stir together cornbread mix and 2/3 cup of milk.
2. Pour batter into a lightly greased 8 inch square pan.
3. Bake at 425 degrees F for 15 minutes or until golden brown. Cool on a wire rack for 5 minutes.
4. Stir together mayo and the next 5 ingredients in a large bowl.
5. Crumble cornbread into 2 equal cups. Reserve remaining corn bread for another use. Fold cornbread and tuna chunks into mayo mixture until well blended. shape mixture into 8 patties.
6. Melt 3 tablespoons butter with vegtable oil in a large skillet over medium high heat. Add tuna patties and cook in batches, 2 to 3 minutes on each side or until golden brown, drain on paper towels and enjoy about 5 minutes after cooling it down.

Wednesday, March 8, 2017

Black Bean Salad

For the dressing the ingredients I used is 1 clove garlic, 2 teaspoon salt, 3 tablespoons lime juice, 1/4 teaspoon chili powder, 1/4 cup olive oil. For the salad 1 cup fresh corn kernels, 1 orange bell pepper diced, 1/2 red onion finely chopped, 1 tablespoon olive oil, 1 can black beans, 1 cup cherry tomatoes, halved.
Make the dressing: smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in tomatoes.

Shrimp Alfredo

For the Alfredo sauce I used 1/2 cup butter, 1 package of cream cheese, 2 teaspoon garlic powder, 2 cups milk, 6 ounces grated Parmesan cheese, 1/8 teaspoon ground black pepper. First you melt butter in a medium, non- stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked to long. Toss with hot pasta and serve.
With the shrimp heat a large skillet over medium hear, and add 2 tablespoon of butter. When the butter melts, raise the hot put shrimp in and cook until the underside is pink, without moving them, cook again for 1- 2 minutes. Finally transfer the shrimp to a bowl.

Thursday, March 2, 2017

Bacon Wrapped Pork Chops With BBQ Sauce

4 boneless pork chops (about 1 inch thick)
1/2 cup BBQ Sauce
8 slices of bacon
4 sprigs fresh rosemary
Salt and Black pepper

1. Preheat oven to 400 degrees F
2. On work surface layer slices of bacon side by side
3. Place each chop on 2 pieces of bacon ( 2 slices of bacon as the upright part of an H, and the pork chops as the cross section.) 
4. Season the chops with salt and black pepper on both sides. (I did about a pinch of both of them)
5. Slather the chops with BBQ sauce, flip the chops and slather the other side as well, until the BBQ sauce is used up on all the chops.
6. Lay a sprig of rosemary on each chop (letting the ends hang over the edge for easy removal before serving.)
7. Wrap bacon slices tightly around each chop.
8. Prepare broiler pan by spraying surface with cooking spray.
9. Bake for 30-35 minutes until a meat thermometer is inserted in the thickest part of the meat, the thermometer should register about 150 degrees F
10. Let the chops rest for a few minutes. Remove rosemary sprigs before serving.
If desired, serve with additional warmed BBQ sauce.

Wednesday, March 1, 2017

Pork chops and cauliflower

First off I set my oven to 425 degrees. I got out a pan and put some olive oil on it to make it so my food doesn't stick. I got out my head a cauliflower and cut half of it into little pieces. I then mixed together 1/4 teaspoon of black pepper, salt, and ground red peppers and 3 tablespoons of olive oil. I then tossed all that in a bowl and mixed my cauliflower in and spreaded it on to a pan. I roasted the cauliflower for 20 minutes until brown. Then I made another batch of the glaze to rub the pork chops in and add 1 tablespoon of thyme and 1/2 teaspoon of chopped rosemary leaves. After that I took out the brown cauliflower and put it in a bowl and put the pork chops on the pan until the temp reached to 145 degrees.

My pork chops were very juicy. If you like spicy things they were for you, but if not you would most likely not like them. Some pieces of cauliflower were VERY peppery because the  pepper would get stuck in the cracks of the vegetable.

Balsamic- honey glaze pork

Preheat oven to 350 degrees. The ingredients I used was 4 cloves garlic, chopped, 1 tablespoon chopped fresh rosemary, 1/2 cup balsamic vinegar, 3 tablespoons honey, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, and salt and pepper. For the pork two pounds pork tenderloin, and oil. To make the glaze I put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine. For the pork: slice the tenderloin into 1 inch thick rounds. Cover the bottom of a medium skillet with a like film canola oil and heat over medium- high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and stir for 1 minute, until lightly brown. Transfer the slices in 1 layer to a shallow baking dish. Pour the glaze over the slices and turn them to coat. Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F. Remove from the oven and keep warm.
The overall taste was mustardy and vinegary. I don't like mustard in the first place. The pork was very moist and had a good flavor to them.