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I wanted pizza for dinner but had no pizza sauce. This makes a robust flavorful sauce that holds up well with homemade pizza crust. It is also a thick sauce that doesn't make the crust soggy while baking.
Ingredients:
1can15 ounces diced tomatoes (drained) 1 small can tomato paste 1tablespoonolive oil ( I used a Tuscan infused oil) 2clovesgarlic 2  teaspoonsItalian seasoning 1 teaspoon sugar (optional)
1 tablespoon basil 

Drain the canned tomatoes, saving the juice to thin the sauce if you desire. Combine all the ingredients in your food processor and pulse until you have a thick sauce. If the sauce is too thick for your liking, add some juice a tablespoon at a time until you are happy with the consistency.  Add the sauce to your favorite pizza crust, bake and enjoy.

My wife is on WW. She has lots a lot of weight and looks great. This is a great pizza dough that needs no rise time. It is a sticky dough, so be warned.

Ingredients:
1 cup nonfat plain greek yogurt
1 1/4 cup AP flour
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons olive oil

In a stand mixer mix all ingredients using a dough hook. Blend for about 8 minutes or until the dough pulls away from the sides of the bowl. If it doesn't pull away, add more flour a tablespoon at a time until it does. Form dough into a circle about 12 inches in diameter and top with your favorite toppings. Bake in a 450 degree preheated oven for 8 to 10 minutes or until crust is lightly browned.

Living in Florida, we miss out on local produce from other states. This is the case for Hatch chilis.
A couple of years ago I was able to get a few pounds at a local store in Orlando, but since then I haven't had any luck in fresh peppers. My wife was visiting family in New Mexico and brought me back a case of canned peppers.

 Carnitas
Ingredients: 1 pound pork tenderloin 1/2 teaspoon seasoning  salt 1/4 teaspoon garlic powder 1/2 teaspoon  onion powder 1 teaspoon cumin 1/2 teaspoon chili powder 1/4 teaspoon smoked paprika 1/2 teaspoon oregano 1 teaspoon brown sugar 1/2 teaspoon lime juice 1 tablespoon olive oil 1 teaspoon white balsamic vinegar

Begin by making the marinade for the pork. Combine all the spices, olive oil, lime juice and balsamic vinegar in a small bowl. Cut the pork into 1/2 inch cubes and place meat in a ziplock bag.
Add the spice mixture and let meat rest in the refrigerator for at least an hour.
Preheat a cast iron pan over medium heat and add meat mixture sti…

We try and eat healthy around our house. We stay away from a lot of processed food. Sometimes, however, I get a craving for a roast beef sandwich. This is a great recipe that makes a delicious roast beef, perfect for sandwiches.

Ingredients:
2 - 3 pound top or bottom roast
1/2 teaspoon garlic
1/4 teaspoon rosemary
1/2 teaspoon salt

 Remove beef from package, rinse, and pat dry. Rub all sides with salt and spices. Place bag in a vacuum bag and seal. Set your sous vide cooker to 130 degrees and place beef in water bath for 3 hours.
When time is up, preheat a cast iron pan over medium heat. Remove beef and place it in pan searing all sides for about 2 minutes each side.
Allow to cool. Wrap beef tightly in plastic wrap and refrigerate for several hours. When thoroughly cooled remove and slice thinly across the grain of the meat. I have a meat slicer, but I also have done it by hand. Enjoy.

We love burnt ends. Being confined to home due to the virus, it's not practical to smoke a full brisket for just the two of us. This recipe is a great substitute.
Begin by making the rub. This is my standard rub for pork. It makes more than you will need, but stores well in an air tight container. It's great for ribs, pulled pork, and even pork chops, so you will love having the extra for future use.

Rub Ingredients:
1/4 cup brown sugar 1/4 cup white sugar 1 tablespoon garlic powder 1 tablespoon onion powder 1 1/2 teaspoons paprika 1 1/2 teaspoons smoked paprika 2 tablespoons Lawrey's seasoned salt 2 tablespoons mustard powder 1 tablespoon chili powder  or for more heat, 1 teaspoon chili powder and 2 teaspoons chipotle powder 1/4 teaspoon red pepper 1 teaspoon black pepper
Begin by cutting two pound of pork belly into one and a half inch cubes. Although this seems large , they will shrink as they render out fat. Place cubes into a disposable aluminum pan. Cover pan and pl…

My wife and I love the Food and Wine festival at Epcot. Every year, we head straight to the Brazilian booth for pork belly and black beans. This is my version of the dish.
I have a huge selection of spices. This uses Florida Sunshine Blend and Pirates Bite from St Augustine Spice and Tea Exchange. Also Blood Orange Olive oil from the Galley in New Smyrna Beach. If you have an olive oil and vinegar store near you, stop in, you won't be disappointed. We have a large inventory of oils and vinegars here at the house and we use them a lot.

Ingredients:
1/2 teaspoon Florida Sunshine Blend
2 grinds Pirates' Bite
zest of one lime
juice of one lime
2 teaspoons low salt taco seasoning
1/2 teaspoon dried cilantro (or1 teaspoon fresh cilantro chopped finely)
1 tablespoon blood orange olive oil
1 pound pork belly sliced 1/2 to 3/8 inches thick

Begin by slicing the pork belly into thick slices. Think thick sliced bacon and cut the slices about three times as thick.
Place seasoning and pork…