8oz Sirloin with Jalapeno Blackberry glaze and a Potato Skillet

Hey there how is everyone out there today? I can’t complain, life is going pretty well. In the last week or so I have had some real serious thoughts about the food I am eating, making, buying. Thoughts such as the best cuts of meat to buy, the best place to get my produce and how much food actually costs, along with so many other thoughts. So last night I went to the kitchen to make dinner with a whole different mind set. I went in there with the idea that “Ok, I am making dinner for someone who has never eaten my food before, what will I make for them?” and the constant repeat in my head of “make restaurant style food here at home”.

After those little thoughts made their way into my brain, they were stuck. I took out the steak I had been marinating and took a look in my fridge and cupboards and told myself that I can do this, I can make delicious restaurant style food right here at home *NO PRESSURE*. Now I dont know if all of you reading this know what I mean by ‘restaurant style food’ so let me explain. Do you ever go out to dinner and have the most incredible meal you have ever eaten and think to yourself “I can make that at home” and so you get everything at the store, go home and try to replicate what you had that one night? But it turns out NOTHING like what you had eaten at the restaurant……well that is what I mean. I have been striving to make every meal like I am in my own restaurant making a meal for someone who has never been in before and are going to be eating what I have to offer for the first time……

This is where the idea for this recipe, I am about to share with you, came from. It was the spark of a thought and the desire to create something out of this world delicious. This will take sometime so please read the whole recipe before you begin……and now if you are ready to begin……lets

This recipe is made for 2 (since there are only 2 of us in house) but you can make this for as many as you would like.  I did not add instructions for side dish besides the potatoes (we had stuffing) but green beans or brussel sprouts or corn on the cob would pair nicely along with a garden or caesar salad.

Let us begin with the marinade for the steak, I suggest marinating steak overnight, but I had forgotten so 4-6 hours is ok and don’t forget to take the steak out of the fridge 30 minutes to 1 hour before cooking.

  1. Take your steak (Sirloin in my case) and salt and pepper both sides. Now in the bowl you want to use to marinate add 1/4 cup Apple Cider Vinegar, 1/4 cup Lemon Juice, 1/2 cup BBQ sauce. Add the steaks to the marinade and let them sit for 4-6 hours and take out 30 mins to 1 hour before cooking.

Now that you steak has sat the required amount of time, take them out of the fridge and prepare the rest of the meal.


  • 2-4(16 ounces)  Medium yellow potatoes–cubed (you can use russet I just like yellow, and size will vary.)
  • 4 slices Bacon–diced
  • 4 Garlic Cloves–diced
  • 2 Tablespoons Olive oil
  • Salt and pepper to taste
  • dash of paprika and ginger
  • Steaks
  • 2 Jalapenos–diced
  • 1/2 cup Blackberries–mashed
  • 1 Lemon–fresh squeezed juice
  • 3 tablespoons granulated sugar


  1. Begin with chopping all ingredients first. When the potatoes have been cubed put them into a bowl and toss them with 1/2 TBSP olive oil and sea salt.
  2. Take out a large skillet and add 1 TBSP olive oil and heat on high heat. Once the oil has heated turn the burner from high heat to medium heat and add the potatoes. **While the oil is heating, you can take the jalapenos and blackberries and 1/2 of a lemon and dice together in a food processor (or in my case a mini food chopper) set aside for later. **
  3. Cook the potatoes for about 4 minutes, then add the bacon. Cook that for another 2 minutes and then add the garlic.
  4. Keep the skillet at a medium heat and don’t forget to stir the potato mixture around until the potatoes start to brown on each side.
  5. When the potatoes have reached a nice semi-golden color add the steaks to the center of the skillet.
  6. Cook each steak approx. 7 minutes on each side flip and cook another 7 minutes on the other side. *Don’t forget to turn the potatoes so they don’t burn*
  7. In a small sauce pan combine the juice of the other 1/2 lemon and the sugar. Heat on a medium-high heat and mix together until the sugar has dissolved. Add the jalapeno/blackberry mixture and heat until it cooks into a nice glaze sauce. (once all the moisture has evaporated out)
  8. Once the steak is cooked (to your liking) reduce the skillet heat to low. Take 2 pieces of tin-foil (1 for each steak) and lay about 2 teaspoons of the glaze on the foil. Next lay the steak onto the glaze. Then cover the top of the steaks with the rest of the glaze and let them rest for about 2 minutes.
  9.  Add the salt and pepper and paprika and ginger to the potatoes at this point. Mix up and keep them in the skillet on warm until you are ready to serve

Now it is time to serve.

Turn off the skillet. Take your steaks out of the foil and place on your plate. Take the potatoes and dish them up next to the steak. Add whatever other side dish you would like to pair with.

There you have it. I know it seems like a ton of work, but in all (without the marinating time) took about 45 minutes to an hour to complete from prep to plate.


I hope you all enjoy and let me know what you think after you have tried this. Chao!



Savory Sirloins with a Potato Hash

Alright guys I have another one for you today. I did not take any pictures of this one because at first I wasn’t sure  think I was going to post it, then after a long hard thought about it, it was almost too good not to! Now I live in an apartment and so I dont have the luxury of getting to grill my steak (which is such a shame) so I cook mine in a skillet on the stove. The first thing I had to learn was the right temperature setting (on an electric stove even). I found out (after a couple fails) that medium-high heat is perfect for me. I also let my meat marinate overnight in the fridge before I cook it.

Here is my basic marinade recipe (varies for how many steaks you will be marinating) I do not measure out my marinade ingredients (I know I probably should) but here ya go if you don’t have a decent marinade recipe. ** Soy sauce, Worcestershire sauce, red pepper flakes, garlic and onion powder, salt and pepper and sometimes, but not always, Teriyaki sauce.**  I also salt and pepper my meat on both sides before I add it to the marinade.  

Like I stated before, let the steak sit in the marinade for at least 24 hours, in the fridge, to soak up all the juices. And about a half hour before you get ready to cook, take it out of the fridge and let it get to room temperature.

     Now that the longest part is out of the way lets get going on that potato hash. I looked online at a couple recipes before I came up with the one I am going to share with you today. Most of them called for either regular potatoes or sweet potatoes. So I decided to use both. So the ingredients used in the hash are  *2 regular potatoes, 2 sweet potatoes skinned and cut into halves then those halves are sliced. Olive oil, 2 cloves of diced garlic  1-2 Tbsp cinnamon, 1-2 Tbsp ground ginger, 1-2 Tbsp honey.* 

**Start the potatoes right before you decide to heat the oil for the steak**

What you are going to do is heat the olive oil in a skillet, once hot add the garlic. Let that saute for about 3 minutes and then add the potatoes. Saute the potatoes until they are tender and golden brown. While the potatoes are sauteing take the honey, ginger and cinnamon and mix them together. Once the potatoes are done pour the honey mixture over all of the potatoes and let them sit on a very low heat mixing only once or twice. That is how you make the potato hash.

Hopefully now your steaks have sat out and are ready to cook, heat some olive oil on medium-high heat in the skillet you are going to cook the steak in. Let the oil get hot then throw the steaks on (now if you are using a grill these instructions you can leave out). Cook the steaks about 7-9 minutes on each side or until you have yours to the temperature you like. I personally like my steak with a bit of red, so medium.

Alright now you can make whatever greens or veggies you want to pair with your steak and potatoes, or eat just those.

I hope you all enjoy this one and please let me know how it turns out for you. Also if you have any questions or just want to let me know what you think please leave a comment below!

Thank you all —Whitness


Honey Mustard Pork-chop sliders

Sliders, a favorite appetizer or small meal that can be made for lunch or dinner. This came about one day at lunch. If you have a bit of time during the afternoon, like I do, than this makes a great decent sized lunch, you could probably make it for yourself and pack it for lunch at work but I am not sure how it would taste heated up in a microwave (toaster oven it’s a whole other story), so if you don’t have a lot of time during the lunch hour because you are stuck at the office I would make this for a summer bbq, small get together or even dinner. This recipe makes 6 total sliders.  

We are going to start by taking sometime to talk about the pork. I used thin cut pork-chops that I bought at a small local grocery store that has the best meat in my area (well besides the butchers). I am a really picky person when it comes to the meat that I buy and well this store has it all. I originally wanted the normal cut chops, but they didn’t have any so thin cut will have to do.

Next we will talk about the honey-mustard that I use. It is as close to homemade (from scratch)as I was getting. Ingredients used for it were 1/2 cup of mayo, 1/4 honey, 1/4 cup yellow mustard, a dash of cayenne pepper and salt and 1 Tbsp vinegar (optional for more of a salad dressing). Mix all those together and wa-la magically delicious honey mustard.

Ok now that I have gotten that out of the way let us begin with making these awesome little sliders…..so what all are you going to need?


  • 2 Hoagie buns–purchased at the deli/bakery (I cut one into thirds. I also use hoagies instead of a slider bun because 1. that is all i had and 2. i like the taste better)
  • 2 thin cut pork chops, cut into thirds
  • lettuce, enough for 6 sliders
  • honey mustard (made or store bought)
  • sliced cheese (whatever kind you like, I used a pepperjack made with ghost peppers)
  • egg + 2 Tbsp water + 2 Tbsp hot sauce  (for egg wash)
  • 2 Tbsp cornstarch + 1/4 cup flour + salt and pepper + garlic, onion powder + 1/2 cup water (for batter)
  • oil for frying


  1. Take your cut pork chops and throw them into the egg wash, let them sit for about 5-10 minutes. Once they have soaked in the egg wash throw them into the batter and let them sit for about the same amount of time.**Mix up the chops at least one time during each of  the soaking periods** During this time heat the oil for frying and cut the hoagies (if you haven’t already done that) also get the cheese and lettuce ready.
  2. When your oil is ready for frying, take the pork and put into oil. Fry them on each side for approximately 7 minutes or until golden brown.
  3. While you are frying, turn your oven (or toaster oven) to broil. Take the hoagies on a baking sheet and add the sliced cheese. Put into broiler and broil just until the cheese starts to melt.
  4. Once the pork is done, let them drain any excess oil off on a paper towel and then put together your slider with the broiled hoagie and cheese, then the honey mustard and lettuce and then the pork.

And that is it. A delicious little treat that will have your mouth watering (even while you cook) and begging you for more when they are all devoured! And if you make this for a summer bbq or whatever kind of party you end up having, your guests will be begging for this recipe!

*I did take pictures of these little sliders, but they accidently got deleted, so the next time I make these, I will update you all with pictures!*

Thanks for reading and I do hope you try this one out and let me know what you think about it. Until next time. CHAO!     —-Whitness

Meat-Loaf Garlic Mashed Potato Casserole

Alright guys here today we have a recipe from thisisnotdietfood.com

It is a super easy recipe that the whole family will like so we are going to get right into it since it is pretty self explanatory.


  • 1 lb ground beef
  • potatos
  • 2 Tbsp butter
  • bacon
  • cheddar cheese….shredded
  • bread crumbs….Italian if you don’t want to add your own spices
  • egg
  • oregano
  • basil
  • 2-3 cloves garlic diced
  • ketchup


  1. Preheat oven to 350. Boil water for potatoes
  2. Cut potatoes into cubes and put into boiling water with 1-1 1/2 cloves garlic diced. Boil until soft and can be mashed.
  3. Combine the ground hamburger, egg, bread crumbs, oregano, basil and about 1-1 1/2 cloves diced garlic. Mix together like you are making meatloaf
  4. Take a casserole dish and press the meat mixture to the bottom of the dish until it is evenly spread out.
  5. Dice and cook the bacon until done.
  6. Once the potatoes are mashed add them to the top of the meat in the dish.
  7. Add the cheddar cheese and bacon (that should be cooked) onto the top and bake at 350 degrees for about 40 minutes, or until meat is cooked thoroughly.

There ya go…..super easy, super delicious the whole family will love it! (pictures soon to come forgot to take this time around….but will when I make again)

Sweet and Spicy Chicken with Ginger Garlic White Rice

Hey there everyone…..I’ve got another new recipe today! I really hope you all are enjoying my recipes. Now this was originally going to be bang bang chicken, but I couldn’t find the right ingredients to make a chili sauce, so I took a sweet and sour sauce and combined it with some spice and it made a very nice sweet and spicy sauce. The rice ( I used white this time but will try with brown next time), now that was something new I had wanted to try and I honestly did not know how it was going to turn out ( I honestly didn’t know how all of it would turn out)…….well it was far better than expected……so good that my husband ate 3rds!

This will take a bit of time to make to make, but is very well worth it. This recipe makes enough for 2-4 people and can be easily doubled and modified for anyone’s liking. So let us get started.


  • 2 chicken breasts
  • 1 egg + 1-2 Tbsp water (egg wash)
  • 1-2 Tbsp + 1/2 cup chili sauce (or hot sauce………or in my case sweet and sour sauce & hot sauce mixed together)
  • 2 Tbsp butter (margarine)
  • 1 cup white rice ( or however much rice you will need)
  • 1/2 cup cornstarch
  • 2 Tbsp flour
  • 3-5 cups water (will be splitting up)
  • 1 cup chicken broth (or beef)
  • Olive Oil (or any oil to fry in)
  • 3-4 Tsp red pepper flakes (or cayenne)
  • 1-2 Tsp ground ginger
  • 1-2 Tsp cumin
  • 1-2 Tsp turmeric
  • 1-2 Tsp garlic powder
  • 1-3 cloves fresh garlic, diced
  • 1-2 Tsp onion powder
  • 1-2 Tsp salt
  • 1-2 Tsp pepper


  1.  The first thing you are going to do is take your egg and 1-2 Tbsp water plus the 1-2 Tbsp chili sauce (or hot sauce) and whisk together in a bowl to make your egg wash. Next measure out the cornstarch, flour and the spices and mix together in another bowl.
  2. Cut the chicken breasts into cube pieces. Once that is cut place the chicken pieces into the egg wash and let them sit while you prepare the rice.
  3. In a small pot take the 2 Tbsp butter and melt it down, next add the FRESH diced garlic, let that heat up for about 2 minutes. Next add 1 cup rice. Sautee the rice for about 3 minutes or until it starts to get a bit golden. Once it is golden-ish, add the 1 cup broth and let that simmer until the rice is tender ( you probably will have to add water as you simmer, I added about 1 1/2 – 2 cups until my rice reached the desired tenderness). Now don’t forget about the rice while you do everything else, just be sure to keep checking on it, stirring it, and adding as much liquid as you need until done.
  4. Heat your oil in a skillet (or fryer)
  5. Take the dry ingredients mixture and add about 1 cup water (you may need more), whisk together until all is mixed up and smooth. You will want a semi-thick consistency (making a fry batter). Take the chicken out of the egg wash and put into the batter. Let sit while your oil heats up (or about 7 minutes). Pre-heat the oven to 350 degrees.
  6. Once your oil is hot enough to start frying, give the chicken that has been sitting in batter a good mix up and take some pieces and place in the oil. Fry until golden brown ( I do mine on the stove in a skillet, so I flip till each side is golden brown about 5-7 minutes each side). Place on plate with paper towel to drain oil off.
  7. While you are frying your chicken, you can take the chili sauce (mor hot sauce) and put into a bowl, add some red pepper flakes (or cayenne) and a little bit of ginger. Mix up.
  8. Once the chicken is all fried up, toss it in the bowl with the chili sauce and mix it around till each piece is nice and glazed. Throw them onto a baking sheet ( I use tin foil on mine for easy clean-up) and place that into the oven for about 10 minutes or until the sauce thickens and darkens up. Now at this point the rice should be done and cooling.

Take the chicken out of the oven and all is done!  Dish up  your garlic ginger rice and sweet and spicy chicken and enjoy!

Please let me know what you thought about this one guys! Thanks for reading

Our Time pt. 1

       What is a journey and how do we know it has begun? A journey is defined as ‘the act of traveling from one place to another’, meaning that if you travel from point A, say your house, to point B, work or the grocery store and back to point A, that is a journey. Does that really feel like a journey……..traveling to work or the store and back home? For me it seems hard to believe a real journey is a quick trip from point A to point B, it just feels like there should be so much more to the very word JOURNEY.

One day I was sitting in my house thinking about where humans came from and what is our purpose. I know, that same old question about where we came from and what were doing and all that nonsense. Where are all the answers to these questions and how do we obtain it, if they really do exist?

Maybe the answer (or answers) are not that hard to find. Maybe they lie within our own selves. In the way we interact on this planet to ourselves, to others around us. To each and every creature that has taken life upon our beautifully breathtaking planet.

Our expedition as humans has been one of a very short time. And in the amount of time given thus far, look at all we have done. We have came and destroyed the beauty in the world. We have taken the planet and everything on it for granted. We have lost sight in our true journey.


Today is the day that I become woman.

Today is the day that women are blessed.

Today is the day that women are righteous.

Today is the day that men are proud.

In the day that women are women, the men sit in wonder…….

Today is the day……….


A wooly world….the next adventure

From sheep to camel, from mohair to alpaca. There are many types of wool. Most people buy products already made from wool. But would you know how to make something from that wool if it was sheered right in front of you? Probably not.

I am a crocheter, and wool is a very nice yarn product that can make many beautiful items. Lately I have been wondering how much cheaper would it be to spin my own yarn? What products would i need? What fibers can i use? Where do i get those materials? And so today, I have spent my time researching these things.

A dear friend of mine is getting ready to sheer her sheep and so I thought this would be the perfect time to learn. So this I have decided to write so that anyone of you who wants to follow me in this adventure can. Or for those of you who want to learn yourself can. ****most of this information will be based on sheep wool****

The basic thing that I learned today was…….

  1. That wool has a natural oil called Lanolin
  2. That the amount of Lanolin in the wool is the definition of fine to coarse
  3. That some sheep (since sheep is where mine is coming from) have many varieties of wool. Some have a very thick wool, while others have a mix between hair and wool. (my fleece is coming from dorper sheep)
  4. I will need a hand or drum carder, a spindle or spinning wheel, wool or fleece detergent and possibly a niddy noody (used in making skeins of yarn)
  5. Scouring fleece is a fancier way of saying cleaning the fleece
  6. And lastly that prepping (and the proper prepping based on fiber) is one of the most important steps

Now with that, I hope you join me in this adventure of spinning yarn and i hope that it will interest you as much as it does me. I also hope that you will learn from this as well.