Thursday, July 31, 2014

Orange-Mustard Glazed Pork Chops

I'm all about a quick, easy and delicious dinner.  I was cleaning out the fridge and noticed a half jar of orange marmalade so I went on the ever-knowledgeable Pinterest and found this delicious recipe using the marmalade and mustard.  It was brilliant!

Orange-Mustard Glazed Pork Chops
 {Orange-Mustard Glazed Pork Chops}

Orange-Mustard Glazed Pork Chops cooking
 {Pork chops seared and ready for the oven}

Orange-Mustard Glazed Pork Chops finished
 {Pork chops finished and ready to eat!}

Orange-Mustard Glazed Pork Chops
 {Serve with steamed broccoli for an easy weeknight meal!}

One year ago:  Brined Pork Chops

Orange-Mustard Glazed Pork Chops
adapted from Cooking Light

Makes 4 servings

1 tablespoon canola oil
4 (6-ounce) bone-in pork loin chops (1 inch thick)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoons orange marmalade
2 tablespoon whole-grain mustard
1 teaspoon dried thyme
1 medium onion, cut into 1/2-inch wedges
2 tablespoons fresh lime juice
  1. Preheat oven to 425°.
  2. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. 
  3. Mix marmalade, mustard, thyme, and lime juice together.
  4. Sprinkle pork with salt and pepper. 
  5. Add pork to pan; cook 5 minutes or until browned. 
  6. Turn pork; add onion to pan.
  7. Pour orange-mustard mixture over pork; bake at 425° for 20 minutes or until a thermometer registers 140°. 
  8. Serve pork with a spoonful of syrupy glaze and onions. 
 Pinterest saves the day!  Woohoo!  Do you use Pinterest?  If so, follow me for all the latest recipes and an archive of past recipes to browse and save your day!

PS--Don't forget to enter the giveaway which ends Sunday!

Pin It

Wednesday, July 30, 2014

White Wine and Herb Chicken

Who doesn't like a white wine, herb, and garlic dish with chicken and Parmesan rice?  I thought so!  I practically drank this sauce from a glass and inhaled the chicken.  Leftovers?  Claimed by me!

White Wine and Herb Chicken
 {White Wine and Herb Chicken}

White Wine and Herb Chicken
 {top view}

White Wine and Herb Chicken

Makes 4 servings

1 tablespoon olive oil
2 pounds chicken thighs, boneless and skinless
Salt and pepper
3/4 cup white wine
1 small onion, diced
6 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
3 tablespoons butter
3 tablespoons flour
2 cups cooked rice
1/2 cup Parmesan cheese
  1. Heat oil in a large saute pan.
  2. Sprinkle salt and pepper on chicken.
  3. Sear chicken until golden brown on one side; place in crock-pot.
  4. Add wine to hot pan and scrap the bottom to get the bits that are stuck.
  5. Add wine, onions, garlic, and herbs to crock-pot.
  6. Cook on low 6-8 hours or until chicken is done.
  7. Remove all liquid from the crock-pot and turn it off.
  8. Heat butter in a pan and add flour to make a roux.  Add chicken liquid and cook until thickened.
  9. Heat rice in a pan and add Parmesan cheese.
  10. Serve chicken over rice.
I had to make this twice (darn right?) because I completely forgot to take pictures the first time.  I sacrificed myself, and it was completely worth it!

PS--Don't forget to enter the giveaway which ends Sunday!

Pin It

Tuesday, July 29, 2014

Pot Roast Paprikash

I've heard so much about a dish called paprikash, but to be honest, all that paprika scared me.  I took the plunge and made it last week.  This dish is probably one of my favorites of all time!  The paprika gave this dish a bit of a spice, but mostly smokiness which made it seem I smoked this rather than cooked it in a crock-pot!

Pot Roast Paprikash
 {Pot Roast Paprikash}

covering pot roast with paprika
 {Coat pot roast with paprika--yeah it's a scary amount, but it's okay I promise!}

Adding remaining ingredients and cooking
 {Adding remaining ingredients and cooking}

Pot Roast Paprikash
 {Pot Roast Paprikash top view}

Pot Roast Paprikash
from Better Homes and Gardens

2 pound beef rump roast
2 tablespoons smoked paprika
1-14 1/2 ounce can diced tomatoes, undrained
8 oz beef broth
3 medium onions, halved and cut into 1/2-inch slices
3 large carrots, coarsely chopped
12 ounce jar roasted red sweet peppers, drained and cut into 1/2-inch-wide strips
2 tablespoons cornstarch
8 oz sour cream
1/3 cup snipped parsley 
Buttered noodles
  1. Place meat in a 4- to 5-quart slow cooker; sprinkle paprika over beef. 
  2. Top with tomatoes, broth, onions, carrots, and sweet peppers.
  3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  4. Using tongs, transfer meat to a cutting board. Use two forks to pull meat apart into coarse shreds. Stir meat back into cooker. 
  5. Remove about 2 cups of liquid from crock-pot and place in a saucepan.  
  6. In a small bowl whisk together the 1 oz broth and cornstarch. Stir cornstarch mixture into mixture in saucepan. Cover and cook until thickened. Stir in sour cream. Season to taste with salt and black pepper.
  7. Add sauce back into crock-pot and stir to combine.
  8. Serve meat mixture over noodles. Sprinkle with parsley.
Have you ever tried something that you weren't too sure about?  Did you end up liking it?  I'd love to hear!

PS--Don't forget to enter the giveaway which ends Sunday!
Pin It

Monday, July 28, 2014

Pyrex Mixing Bowl Set Giveaway!

Whew!  This last week off has flown by!  I needed a break and enjoyed my time off.  I was going to do some blogging stuff, but I didn't get around to it (again--where did the time go?!).
 {Clockwise from left to right, Cumberland Falls, meadow by our campsite, and cooking corn over a campfire}

What did I do during my time off?  The hubby and I went camping at Cumberland Falls with our niece.  We went horseback riding, saw the massive Cumberland Falls (Niagara of the South--it's so incredible and LOUD!), and went white water rafting on the Cumberland River via Sheltowee Trace Outfitters (seriously the BEST white water rafting experience with Class 2-4 rapids--depending on the water level).  We are planning to go again later this year to see the Moonbow!

 What better way to come back than to host a giveaway?  I didn't think much either!

{My Pyrex mixing bowl set minus the middle bowl which is currently being used to thaw some meat}

I love my Pyrex mixing bowls.  Not only can they handle hot or cold mixing, but they come with lids for easy storage.  Although the set I am giving away isn't exactly mine (because mine are about 6 years old), they are still beautiful!

 {New Pryex mixing bowl set!}

The contest ends on Sunday, August 3, and the winner will be announced on Monday, August 4.  Contest is only open to residents in US states/territories.

a Rafflecopter giveaway

Good luck and thanks for reading!  I hope that you had a great week!
  Pin It

Thursday, July 17, 2014

Lemony Marinated Chicken Skewers

My favorite Mediterranean food blogger, Tori Avey, posted this recipe, and I was game because I could live on that cuisine for the rest of my life and be completely happy!  My mom invited me over for dinner on a spur of the moment, and I provide this lovely recipe which was fabulous and so easy!

lemony marinated chicken skewers
 {Lemony Marinated Chicken Skewers}

lemony marinated chicken skewers marinating
 {chicken marinating}

lemony marinated chicken skewers grilling
 {Chicken getting ready to grill}

eating healthy
 {Yes, we eat this healthy MOST of the time!}

One year ago:  Tikka Masala
Two years ago:  Hummus

Lemony Marinated Chicken Skewers
from Tori Avey

Makes 4 servings

2 lbs. boneless skinless chicken thighs
1/4 cup extra virgin olive oil
1/4 cup lemon juice
3 tbsp fresh minced cilantro
4 garlic cloves, minced
1 tsp paprika
1 tsp salt
1/2 tsp cumin
1/4 tsp turmeric
1/4 tsp cayenne pepper
  1. Cut the chicken into 1 ½ inch strips for skewering. 
  2. In a small bowl, whisk together the olive oil, lemon juice, cilantro, garlic, paprika, salt, cumin, turmeric and cayenne pepper. 
  3. Place the chicken pieces in a glass dish. 
  4. Pour the marinade over the chicken and stir to coat. Cover with plastic wrap. 
  5. Place in the refrigerator and let the chicken marinate for 20 minutes. 
  6. If using wooden skewers, soak them in water while the chicken is marinating.
  7. Generously grease the grill and heat over medium. 
  8. Skewer the chicken, evenly divided between 6-8 skewers.
  9. Cook for 10-15 minutes or until done.
  10. Serve alone or with tzatziki.
Who doesn't like meat on a stick that grills in about 10 minutes?  Exactly!

I'll be taking next week off from the blogging world!  So follow me on Instagram for some specials throughout the week!

I hope that you have a lovely weekend and next week!

Pin It

Wednesday, July 16, 2014

Marinated Vegetable Salad

Summer is all about fresh produce so when I stumbled across this marinated vegetable salad, I knew I had to try it.  I made this salad completely from produce at the farmer's market.  It was a hit with the hubby and my mom.

Marinated Vegetable Salad
 {Marinated Vegetable Salad}

making Marinated Vegetable Salad
 {Mixing up the salad; I stirred it about 2-3 times in the first 24 hours}

Marinated Vegetable Salad
 {Marinated Vegetable Salad side view}

One year ago:  Spice Rubbed Pork Chops

Marinated Vegetable Salad
from Paula Dean

Serves 8

1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon Dijon mustard
1 tablespoon minced garlic
1/4 teaspoon salt
1/2 teaspoon ground black pepper
3 cups cauliflower florets
2 cups cherry tomatoes
1 cup bottled cherry peppers, halved
3 medium zucchini, cut into bite-size pieces
3 carrots, peeled and cut into bite-size pieces
1 small onion, thinly sliced
  1. In a small bowl, whisk together the olive oil, vinegar, oregano, thyme, Dijon mustard, garlic, salt, and pepper. 
  2. In a large bowl, combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots, and onion.
  3. Pour the dressing mixture over the vegetables, tossing gently to coat. 
  4. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally. 
  5. Serve with a slotted spoon. 
I mean--look at that salad!  It's so beautiful and colorful!  The dressing really allows the vegetables to shine, and it's light and refreshing.  How could you NOT want to make it and eat it all summer?  This salad was gone within 24 hours at my house!

Do you have a go-to summer salad with fresh produce?

Pin It

Tuesday, July 15, 2014

Summer Pasta

This recipe was not only delicious, but it was also fast and easy!  Originally this recipe was vegetarian, but my hubby has to have meat so I added some chicken at the beginning.  I'd have eaten this without the chicken!  I used ingredients from my local farmer's market (yay!  we finally have tomatoes and all kinds of other produce!).  I got a load of produce from my in-laws over the weekend so the hubby and I are up to our ears in fresh vegetables, not that I'm complaining!

Summer Pasta
 {Summer Pasta}

Summer Pasta cooking
 {A one pot meal?  No brainer!}

Summer Pasta finished
 {Love that the pasta starch essentially makes its own creamy sauce!}

Summer Pasta no garnish
 {Summer Pasta no garnish}

One year ago:  Garlic and Parmesan Roasted Cauliflower

Summer Pasta
adapted from Barefeet in the Kitchen

Makes 4 servings

2 tablespoons olive oil
1 pound chicken (optional)
1 large onion, chopped
6 cloves garlic, minced
2 cups cherry tomatoes, halved
8 oz pasta (spaghetti, fettuccine, or linguine)
4 cups broth
1/4 teaspoon chili flakes
1/4 teaspoon ground black pepper
1/2 cup fresh basil, chopped
Parmesan cheese (optional)
  1. Heat olive oil in a large pot; if using chicken then add it and cook through.
  2. Add remaining except basil and cheese to pot.
  3. Cook until pasta is al dente; the pasta should let off some starch to make the sauce thick!
  4. Add basil right before service.
  5. Serve with cheese.
 If you haven't yet, head over to your local farmer's market and take a look around!  I dare you to not walk out of there with something!  It's really cheap too!  I can get produce and flowers for $40 a week (and the flowers last two weeks)!  Have I mentioned lately that I LOVE the farmer's market?

Pin It

Monday, July 14, 2014

Crank and Boom

Originally posted on!

For National Ice Cream Month, I decided to check out a local ice creamery that popped up at the Farmer's Market over the last year or so.  Its name is Crank and Boom.  The owner, Toa Green, is the daughter of another famous Lexington restaurant couple (Taste of Thai which I have been eyeballing for a while to try out), and she grew up here in the beautiful Bluegrass state!
Crank and Boom stand at the Farmer's Market
 {Crank and Boom stand at the Farmer's Market}

I try to be VERY picky about what I eat.  I rarely buy anything pre-made or pre-packaged from the store to avoid preservatives and other unnatural chemicals added to food.  That is a HUGE reason I was so drawn to this ice cream.  Crank and Boom makes their ice cream with simple ingredients--milk, cream, sugar, and other natural flavorings.  No preservatives!  You do pay for it in the price ($8 at farmer's market or $9.27 at Hamburg Liquor Barn), but I am a firm believer in quality over quantity (and supporting locals!).  I selected five flavors to test: chocolate fudge brownie, dark chocolate truffle, vanilla, coffee stout, and blackberry and buttermilk.  I also tried the bourbon honey and at the farmer's market (they didn't have pints for sale when I went to the store!).

Now on to what you are here for--the review!

Crank and Boom ice creamCrank and Boom ice cream
 {The hubby and I had a blast trying these out!}

Coffee Stout Crank and BoomCoffee Stout Crank and Boom

Coffee Stout--A spoonful of this is like taking a shot of espresso!  WOW!!!  I've had coffee flavored ice cream before, and this ice cream blew them out of the water.  If you love coffee, this is definitely one for you.  My mom also loved this the best, and she loves herself a great cup of coffee!

Dark Chocolate Truffle Crank and BoomDark Chocolate Truffle Crank and Boom

Dark Chocolate Truffle--Being a chocolate lover, I found this chocolate ice cream delicious!  It has a ribbon of chocolate throughout that is crunchy when you bite into it making it an extra little chocolate surprise. 

KY Blackberry and Buttermilk Crank and BoomKY Blackberry and Buttermilk Crank and Boom

KY Blackberry and Buttermilk--Although this sounds completely strange, it was fantastic!  This ice cream has sweetness from the blackberries but tang from the buttermilk.  It's light and refreshing which I prefer in my desserts!

Bourbon and Honey Crank and BoomBourbon and Honey Crank and Boom

Bourbon and Honey-- WOW!  This has a definite bourbon kick with none of the alcohol effects.  Crank and Boom use Buffalo Trace bourbon in this delicious ice cream!  It's got the hint of bourbon with the sweetness of honey, and I can't lie when I say I bought peaches just to grill them and have them with this ice cream (it was FABULOUS if you are wondering!)!!!

Vanilla Bean Crank and BoomVanilla Bean Crank and Boom

Vanilla Bean--My philosophy is that if you can't get the basics right, then there is little hope for the rest of the line.  This vanilla was the perfect vanilla--light and refreshing with just a slight sweetness.

Chocolate Fudge Brownie Crank and BoomChocolate Fudge Brownie Crank and Boom

Chocolate Fudge Brownie--It's flavor is only slightly chocolatey compared with the dark chocolate truffle.  In it's defense, it's made with milk chocolate not dark chocolate.  After further digging (more than the picture above) the brownie bits did make up for the lack in chocolate flavor.  The hubby said that maybe we got the last of a batch or something. 

The hubby and I ranked them according to our preferences, and the results are below:

  1. Coffee Stout
  2. Dark Chocolate Truffle
  3. Bourbon and Honey
  4. KY Blackberry and Buttermilk
  5. Vanilla Bean
  6. Chocolate Fudge Brownie
  1. KY Blackberry and Buttermilk/Bourbon and Honey
  2. The rest--what can I say?  I LOVE ICE CREAM!!!!!  Sometimes I'm in a dark chocolate mood and others a vanilla mood--as long as it's good ice cream, I don't care!
Overall, I would highly recommend this ice cream company to my fellow Lexington dwellers!  For me, a few bites satisfied because the flavor is so intense and delicious.  I can't wait to try some of their other flavors like coconut and strawberry!  It'll be my ice cream of choice from now on!

Pin It

Friday, July 11, 2014

Food for Thought

Follow my blog with Bloglovin

 ~Milan Kundera
Pin It

Thursday, July 10, 2014

Grilled Potato Packs

The hubby loves potatoes any way he can get them.  Growing up, in the summer, my mom would make these potato packs with onions, garlic, butter, and Mrs. Dash seasoning and serve it with anything grilled.  It was one of my favorites growing up so I introduced it to the hubby, and he embraced it with open arms and fork at the ready!

{Grilled Potato Packs}

the bacon, jalapeno, onion, garlic and cheese combo
 {Hubby favors the bacon, jalapeno, onion, garlic and cheese combo}

Cooked potato packs
 {Cooked potato packs}

Place potatoes in a bowl, add cheese, stir, and serve
 {Place potatoes in a bowl, add cheese, stir, and serve}

 {Or keep potatoes plain and add a sauce like tzatziki or quark (my favorite way!}

One year ago:  Chickpea and Roasted Pepper Salad

Grilled Potato Packs

Serves 6

2 pounds red skin potatoes, washed and diced into 1/4 inch cubes
6 tablespoons butter
Toppings of your choice--bacon, onions, jalapenos, peppers, garlic, spices, cheese (after it's done grilling), sauces like tzatziki, quark, or A1, etc
  1. Tear two 2 foot sections of foil off and spray one side with non-stick spray.
  2. Evenly place potatoes on the greased side of foil pieces.
  3. Add any toppings except cheese and sauce.
  4. Top with three tablespoons of butter per piece of foil.
  5. Tear another two 2 foot sections of foil and spray one side with non-stick spray.
  6. Top potatoes with second foil and rolls ends together to form a pouch.
  7. Grill for about 15-20 minutes or until potatoes are done.
  8. Open packs VERY CAREFULLY and add cheese or sauces.
  9. Serve.
I can see why she made these packs so often--my dad would grill them, and there was no clean-up!  Plus, you can have so many different options with these potatoes making it extremely versatile.

Pin It

Wednesday, July 9, 2014

Jalapeno Cheese Stuffed Chicken

Jalapenos + cheese + bacon + chicken = winning combination and two thumbs up in the hubby's eyes.  I must say, he might not come up with the healthiest recipes in this world, but he does make being bad taste so good!

Jalapeno Cheese Stuffed Chicken
 {Jalapeno Cheese Stuffed Chicken}

Chicken wrapped and ready for the oven
 {Chicken wrapped and ready for the oven!}

Jalapeno Cheese Stuffed Chicken
 {Jalapeno Cheese Stuffed Chicken top view}

Jalapeno Cheese Stuffed Chicken

Serves 6

1-8 oz package of cream cheese, softened
2 jalapenos, finely diced (scoop the seeds out of one to reduce the heat if you want)
3 cloves garlic, minced
2 pounds chicken thighs, boneless and skinless
1 pound bacon
  1. Preheat oven to 450.
  2. Mix jalapeno, cream cheese, and garlic together until well combined; season to taste with salt and pepper.
  3. Take each chicken thigh and lay it out.
  4. Evenly divide the jalapeno cream cheese mixture amongst the chicken thighs.
  5. Roll up the chicken thighs around the cheese and wrap with 3 slices of bacon; secure with a toothpick.
  6. Place chicken in a greased baking dish.
  7. Bake for 30-40 minutes or until chicken is done (at 160 degrees) and bacon is crispy. 
Does your spouse help with cooking and/or coming up with recipes?

Pin It