Posts

Ingredients needed Pork chops. I used bone-in pork chops with a bit of a fat cap. Boneless pork chops can be used but the cooking time will need to be reduced slightly. Extra-virgin olive oil. Salt and black pepper. Butter. Whole garlic cloves. Fresh thyme. Other fresh herbs like rosemary, sage, parsley or oregano are all delicious with pork and can be substituted for the thyme. How to pan sear pork chops Pat the pork chops dry with paper towels and heat a large cast iron skillet over medium-high heat....

Updated March 26, 2019 On Monday, I posted a back to school recipe, but I am not ready to say goodbye to summer just yet. I am excited for back to school season, but I am hanging on to every last bit of summer too. I can’t make up my mind what I want. That is pretty typical of me, I am the worst decision maker ever, just ask Josh:) I do know that I am loving this Peach, Corn, and Avocado Salsa....

Juuuuust the right amount of kale to your morning smoothie is quite the slippery slope. Like you add one square inch too much and you’re DONE FOR. Say goodbye to the twenty dollars worth of localorganicvegan ingredients you just pulverized. You killed it with kale and now it tastes like wet dirt. You know how much I adore my blueberry chocolate green smoothie and it’s not like I want to be in a relationship with a different smoothie, but sometimes I want something less creamy and decadent and more refreshing in the a....

What is Espetada? Espetada is a Portuguese dish where food is cooked on skewers. All kinds of meat and fish can be used. Ingredients needed Full recipe + amounts can be found in the recipe card below. Chicken thighs. I used boneless skinless chicken thighs but you could also use skin-on boneless chicken thighs. Peri-peri sauce. I used my homemade peri-peri sauce but bottled sauce will also work. Olive oil....

Updated January 15, 2021 Spicy, soft, and moist persimmon cookies with raisins and a sweet orange glaze. This persimmon cookie recipe uses ripe Hachiya persimmons. Josh’s mom had to show me what to do with a persimmon. I was clueless:) I guess there are two kinds of persimmons, Fuyu and Hachiyas, we used Hachiyas persimmons, which are better for baking. Make sure your persimmons are nice and ripe. We scooped out the pulp from the fruit to use in our cookies....

Updated March 26, 2019 If you follow us on Instagram, you know that we were in New York City earlier this month to celebrate National Grilled Cheese Month with Arla Dofino. I am always up for a trip to the Big Apple, but add in grilled cheese…best trip ever! We had so much fun! Today, I am sharing a few highlights from our trip, which includes a recipe for a Pesto, Artichoke, and Havarti Grilled Cheese....

Phool Makhana a.k.a Fox nuts are nothing but puffed lotus seeds from lotus roots offering incredible health benefits. A simmering, spicy and sumptuous curry prepared with these fox nuts is something you cannot afford to miss in Indian cuisine. I agree to be sent email. Phool makhana is especially beneficial for people with high blood pressure, heart disease, and diabetes. The high-fiber, low-calorie, zero-cholesterol, and no-fat seeds are best tasting when they are roasted over a low flame setting before adding it to any curry or stir fry....

Updated June 02, 2020 Last week Josh woke up early and asked me what I wanted for breakfast-his treat. I voted for pancakes, but told him I didn’t care what variety. He came back in the room and asked if he could make our sinful Cinnamon Streusel Pancakes. I said sure, I was going to enjoy my final week of being pregnant and indulge:) As he turned to leave the room, I had an idea....

You know those nights you have zero energy or inspiration to cook but you/your family needs to eat? Yep, I’ve been having a few of those lately. That is exactly how this quick and easy vegetable fried rice came about. I was standing in front of a fridge full of vegetables and knew that I couldn’t stand to be in the kitchen for longer than 20 minutes. Luckily for me, we also had a substantial amount of leftover rice from the previous day and I decided to knock together a pan-full of quick, healthy fried rice....

Updated March 26, 2019 Being pregnant during the summer is not fun. Ok, being pregnant is never “fun,” but it is worth it. It’s a good thing a cute little baby is my prize at the end of all of this:) I was pregnant with Caleb during the summer, so I knew what was coming, but this time around it seems more miserable. It is hot outside and I am constantly looking for ways to cool down....

Updated April 28, 2011 He decided to use cut up chicken breasts for the “wings.” He didn’t want any bones to get in the way. He wanted the wings to be nice and meaty! After rolling them in a flour mixture, he carefully dropped them into the sizzling oil! Luckily, he did this outside so the house didn’t stink! After they were golden and crispy, he added the hot sauce he created....

Updated April 28, 2011 To be honest, I really wasn’t sure what I was doing when I started this recipe. I was just playing around and hoping for a good outcome. I added in hazelnut extract and Nutella to a pretty basic recipe. I also baked them in a round 9 inch cake pan. I was going for brownie wedges, but after tasting them I decided brownie mini squares would be more appropriate....

Updated May 16, 2011 I mix in whatever vegetables I have on hand. Some of my favorites are: artichokes, tomatoes, peppers, cucumbers, olives, etc. I then toss everything with a fat free Italian dressing and Italian seasoning. The salad is best if the flavors have time to simmer, so I usually chill it for a couple of hours and then serve it over a bed of fresh spinach. I usually top it off with fresh Parmesan too!...

This honey roasted butternut soup is a constant feature during the colder months because it’s warm and comforting (I’m not joking when I say it’s like a hug in a bowl) and I can easily make a big pot in one go, ensuring we have a delicious, healthy and warming meal at the ready at all times. And who doesn’t love a big pot of soup? I always serve butternut squash or pumpkin soup with a swirl of cream but you can use yogurt or coconut cream if you’d prefer something dairy-free....

Updated March 26, 2019 Our garden is still going strong which means our meals are veggie strong! Well, our meals are always veggie strong, but the veggies taste better when they are hand picked from our garden. Caleb loves running out to the garden to pick vegetables. We try to help him pick the ripe vegetables, but sometimes he gets a little too excited and picks green tomatoes or tiny peppers....

Updated March 26, 2019 Salmon for Tacos Caleb is obsessed with salmon right now. He puts it on his little meal chart every week and makes sure we remember to buy it at the store. Caleb is also a big fan of Taco Tuesdays so last week we combined salmon night and Taco Tuesday and made Honey Lime Salmon Tacos. It was Caleb’s dream dinner! Salmon Fish Taco Glaze Don’t be scared of salmon, it is so easy to prepare and so easy to cook....

Seafood is something I’ve always adored. If I have the option to eat shrimp, fish, or any shellfish, I always go for it. This seafood chow mein takes all your favorite elements and puts them together in one pan for a simple and delicious meal, with easy cleanup too. Chow mein noodles are a popular menu item at Chinese restaurants everywhere. Seafood chow mein is something your local Chinese takeout place might offer (sometimes it’s just shrimp chow mein), but if you follow the steps below, you’ll have your own version that tastes even better....

Sichuan dry fried green beans, or Gan Bian Si Ji Dou (干煸四季豆), is a famous traditional Sichuan dish. The fresh green beans are roasted in a pan until blistered and beautifully charred, then tossed with ground pork, pickled mustard greens, ginger, garlic, chili peppers, Sichuan peppercorns, soy sauce, and wine for a rich and fragrant taste. It is one of my favorite ways to cook green beans because it gives them a heavenly texture and a rich taste that goes so well with rice....

What is Singapore noodle Singapore noodles, or Singapore mei fun, is a very popular dish in the US. It is made with thin rice noodles stir fried with a rich savory curry sauce and loaded with vegetables, meat and seafood. It is a matter of debate where this dish really originated. Some sources say it’s from Hong Kong, while others say Malaysia. It’s definitely not from Singapore, I’ve been told. Back in China, this is a must-have dish on the menus of all the Cantonese restaurants....

There is no cake I love as much as lemon cake. And this sour cream lemony wonder is the easy lemon cake of my dreams. Not only does it only take one bowl to make the batter (yes please!), the combination of zest and juice means this cake is full of lemony flavor. The simple glaze is punchy and perfectly acidic. The best way to finish off this beauty. Served on its own it makes a fantastic tea-time treat and served with a scoop of vanilla ice cream, becomes a simple but glorious dessert....