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Cranberry Balsamic Pork Tenderloin

Monday, August 21, 2017


This is one of my very favorite meals to make. The flavors of the cranberry balsamic sauce over the pork tenderloin is fantastic. The woodsy rosemary, the tart cranberry and the sweet balsamic...heaven. This would make a great meal for holiday guests, and it is easy enough for a weeknight meal as well. I usually serve this pork with maple pecan sweet potatoes. Any type of sweet potatoes will do for this recipe. The potatoes really compliment the flavors of the pork.

Cranberry Balsamic Pork Tenderloin
Ingredients
1 1/2 tablespoons butter
1 pork tenderloin
1/2 cup chopped onions
1 tablespoon chopped fresh rosemary
1/2 cup chicken broth
1/3 cup canned whole-berry cranberry sauce
1 tablespoon balsamic vinegar
Directions
Preheat oven to 450°F.
Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.
Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes.
Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes.
Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes. Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture.
Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.
Season with salt and pepper.
Slice pork and serve with sauce.
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Old Fashioned Sloppy Joes

Wednesday, August 16, 2017







In my opinion,you can't get more kid friendly than sloppy joes. My husband and sons love these things.I have a few recipes that I use,but this one gets the most compliments from them.The perfect tangy ,tomato-y sandwich. This recipe used sweet relish,which I love in my sloppy joes. I double the recipe and there is enough for lunches the next day. ** The longer it simmers to meld the flavors,the better.

Old Fashioned Sloppy Joes

  • 2 lbs ground chuck
  • 1 medium onion, chopped
  • 1 cup ketchup
  • 6 tablespoons sweet pickle relish
  • 2 tablespoon light brown sugar
  • 2 tablespoons prepared mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 hamburger buns, toasted
  1. Brown ground chuck and onion in a large nonstick skillet, stirring until meat crumbles; drain.
  2. Stir in ketchup and next 5 ingredients.
  3. Bring to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally.
  4. Spoon meat mixture over bottom halves of buns; top with remaining halves.

Beef & Broccoli

Wednesday, August 9, 2017




Summer is winding down , the kids have started football practice in the afternoons and school starts in a few short weeks. Which for me means slow cooker meals.  Fortunately  both kids are in the same school this year, so they will both be home at the same time, which will make dinner a whole lot easier than when they were home in shifts. I tend to rely on slow cooker meals to feed them a few nights a week. This beef and broccoli has been a staple dinner for us for years. Chinese food always gets smiles from them and this recipe is no exception. If my older boys are home I will double this recipe and use my large oval slow cooker, but now that there are just 4 of us at home, one recipe seems to work for us if I also make a salad and bread.
For the broccoli, I buy a bag of steamable broccoli and microwave it  for half the time it states  (you don't want the broccoli too mushy) and put the broccoli into the slow cooker the last 30 to 45 minutes of cooking.  If you do not have fresh ginger , just use ginger powder. A few shakes to your taste. Or you can leave out the ginger altogether,  but I always use it. It makes the sauce super flavorful. Serve the beef over steamed rice and you have a great weeknight meal.

Beef & Broccoli

Ingredients
1 1/2 lbs flank steak, sliced
1/2 onion, sliced
3 cloves garlic,minced
1 tsp fresh grated ginger
1 cup beef broth
1/2 cup soy sauce
1/3 brown sugar, packed
1 T sesame oil
1/2 tsp crushed red pepper flakes
2 T cornstarch
4 cups broccoli, steamed
White rice, prepared

Directions

1.In a slow cooker, add strips of flank steak, onions, garlic and ginger.

2. In a medium bowl, stir together beef broth, soy sauce, brown sugar, sesame oil and red pepper flakes until the sugar has dissolved. Pour sauce over the steak in the slow cooker.

3. Cook on low 3 to 4 hours. After 4 hours, remove about 1/4 cup of the liquid from the slow cooker and whisk in 2 T of cornstarch until smooth. Add back to the crockpot and stir.

4. Add the steamed broccoli and stir well. Cook for another 30 minutes and serve the beef and broccoli over rice.

Fire and Ice Pickles

Tuesday, August 1, 2017



You guys!  have no idea why I haven't shared this recipe with you before. I have made these yummy pickles for years and every time I do, I fall in love with them all over again. These pickles are so easy to make . Just mix, let sit and refrigerate. No canning involved. I promise these things are addictive. They are sweet and crunchy when you first taste them. But then the hot kicks in from the Tabasco and red chili pepper flakes. And oh man! You just can't  eat just one.  These make great hostess gifts and Christmas gifts for teachers and neighbors.

* note * use hamburger chips , not kosher dill slices. The kosher dills leave a weird aftertaste. I find the 32oz jars of hamburger pickles at Aldi . They are perfect for this recipe.

Fire & Ice Pickles
Ingredients
32 oz jar sliced dill pickles ( I use hamburger chips)
2 c sugar
1 T Tabasco Sauce ( or other hot sauce)
1/4 tsp red pepper flakes ( I use a bit more. I like the heat)
1 clove garlic, whole

Directions
1. In a medium bowl, add all ingredients and mix well.
2. Cover the pickles and let them stand for two hours.
3. Stir the pickles well and transfer all ( pickles and juice) to a jar.
4.Store in the refrigerator. Will keep for a few weeks .

Liz

Slow Cooker Chicken Stroganoff

Monday, July 31, 2017


This is one  of those go-to recipes I use when I really do not want to cook, but  I know that I will be  even more inclined not to cook as the day goes on. Every now and then I am a total sucker for convenience foods. In fact, I always make sure I have packets of italian salad dressing mix and a can or two of Healthy Choice reduced fat cream of chicken soup on hand so I can make this meal on days like today.  I first had this chicken stroganoff almost 12   years ago when our youngest child was born. A friend from our church brought us over   chicken stroganoff ,and my  husband and older sons loved it. So it became a favorite meal very quickly. I love that it is so versatile.You can add mushrooms ,onions,  or even broccoli florets.You could also use sour cream instead of the cream cheese. Or use  both to make it super rich. It can easily be doubled for a larger family. I use reduced  fat  cream of chicken soup  and cream cheese. Who doesn't love a tasty, kid friendly meal that cooks in the crock pot all day?



Slow Cooker Chicken Stroganoff


Ingredients

4 skinless, boneless chicken breast halves - cubed

 2 T butter

1 (.7 ounce) package dry Italian-style salad dressing mix

1 (8 ounce) package  reduced fat cream cheese (or you can use sour cream)

1 (10.75 ounce) can reduced fat condensed cream of chicken soup


Directions


Put chicken, butter and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.

In a bowl, whisk together the cream cheese and soup. Pour over the chicken and cook on high for another 1/2 hour or until heated through and warm.


Serve  with rice ,egg noodles or  pasta of your choice.


Pineapple Ginger Shredded Pork

Thursday, July 20, 2017



As a mom of boys, one thing I figured out early on in the madness that is motherhood, is that if I put dinner in a taco or tortilla, it will be eaten. It is just one of those meals that I know that they will eat. This shredded pork is no exception. It is slow cooked all day in a slow cooker, yielding perfectly tender meat that stands out in flavor. It really packs a punch. It has a hawaiian/ pacific islands type taste to it, but I use it as my staple shredded pork. It tastes so good with cilantro and pickled onions on tacos as well as piled onto a sweet hawaiian bun or even atop a bed of coconut rice to make a quick meal.
We always have leftovers of this meat and the sauce, and the next day I  make grilled naan pizza with the shredded meat. I thicken up the leftover sauce in a saucepan over medium high heat and a bit of cornstarch to thicken it up a bit to spread over the naan. Then I pile on the meat, add fresh pineapple , red onion and cilantro, topping it all off with fresh buffalo mozzarella cheese. Heaven !
This pork is a good idea for weeknight meals , especially during the school year. It has become a favorite in our rotation. I hope you enjoy it as much as we do.

PINEAPPLE GINGER PULLED PORK

Ingredients
3.5 lb boneless pork shoulder (or butt)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
2 1/2 cups pineapple juice
2 tsp ginger
2 cloves garlic, minced
1/2 cup brown sugar
2/3 cup low sodium soy sauce
2/3 cup ketchup
1/4 c rice vinegar
1-2 T Sriracha sauce

DIRECTIONS
1.In a small bowl, mix together the salt, pepper and garlic powder. Sprinkle evenly all over the pork shoulder.
2. Place the pork shoulder in the slow cooker. With a sharp knife, stab the meat a few times. (This helps absorb the sauce)
3. In a medium bowl, whisk together the pineapple juice, ginger, garlic,brown sugar,soy sauce, ketchup, rice vinegar and sriracha sauce.
4. Pour 1/2 of the sauce over the pork, reserving  the rest.
5. Cook on low. for 6 -7 hours.
6. Shred the pork and add the reserved sauce to your liking .


Easy Weeknight Korean Beef

Tuesday, July 18, 2017


This is a tried and true recipe that everyone in my household loves. Korean Beef. This is not authentic korean beef. But the flavors arw close , eveb with it being Americanized. Sweet, spicy carmelized ground beef over steamed rice. So good. And it is so quick to put together. And inexpensive to make. You can always add steamed veggies to the meat to make it more substantial. If I have fresh broccoli or cauliflower , I will usually serve it on the side. But it is just as good without the veggies. 1/4 c of brown sugar is enough for us ( and a scant one at that) , but you can add up to 1/2 c if you like the meat a bit sweeter. And you can sub  the Sriracha sauce for crushed red pepper. I usually use the crushed red pepper, but my husband prefers the Sriracha. There are never any leftovers with this one.



Weeknight Korean Beef
Ingredients
1 lb lean ground beef
1 T vegetable oil
3 T brown sugar
1/3 c low sodium soy sauce
3 garlic cloves, minced
1 tsp fresh ginger, minced
1/2 tsp black pepper
1/2 to 1 tsp crushed red pepper (or Sriracha sauce,to taste)
1 bunch green onions

Directions
1.Heat the sesame oil in a large skillet over medium heat. Add the ground beef and garlic. Brown an drain off the fat.
2.Add the brown sugar, soy sauce, ginger, black pepper and crushed red pepper ( or sriracha sauce). Simmer for a few minutes to heat through, stirring well.
3. Serve overrice and top with sliced green onions.


Liz

Slow Cooker Italian Sausage Florentine Pasta Sauce

Monday, July 17, 2017


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Ladies and gentlemen, you have been warned! This is a recipe that you will go back to and make for years to come! I have a few spaghetti sauces in my arsenal, like this one that my nana made in humongous batches when I was growing up. I make both of these sauces quite frequently , but this one is a quick, no fuss recipe that is perfect for weeknight meals. It is just that easy to whip up and not have to worry about dinner.Just brown the sausage and dump the ingredients into a slow cooker to simmer all day. Add it to your favorite pasta, pop in a loaf of garlic bread to crisp up in the oven and toss a quick salad and dinner is done.  The spinach in it is awesome! And...if you have picky eaters who eat by sight and you think that the spinach with deter them.... it cooks down and turns dark , so it blends in with the sausage and the tomato sauce. They won't be able to pick out the green stuff! Score one for mom !!!! Woot woot! (Just don't let them watch you drain the spinach and put it in the pot. ;) * You can sub the hot italian sausage with sweet sausage or a milder version. We like the hot variety. Whatever works for you. Happy Eating!!!!~Liz

Slow Cooker Italian Sausage Florentine Pasta
2 lbs ground hot italian sausage
2 jars your favorite pasta sauce ( I use Classico brand  )
1 10oz frozen package spinach, thawed,drained and squeezed dry
1 box pasta , cooked al dente
grated parmesan cheese , optional
In a medium skillet, cook the sausage until cooked through and crumbly (drain fat if needed
Place cooked sausage in the slow cooker and add the two jars of pasta sauce.
After you thaw the spinach, squeeze it a few times to drain the juice and then place between paper towels to dry it out. Then add the spinach to the sauce and meat in the slow cooker.
Stir well to combine and cook on low 5-6 hours or high 2-4.
Spoon sauce over cooked pasta and sprinkle on grated parmesan cheese. (optional)
Serve immediately.

Smokey Mountain Chicken



This is one of those oh so easy chicken recipes that my family loves. Gooey cheese, barbecue sauce and spices...who wouldn't love it! The chicken comes out moist and flavorful every time. You can use any barbecue sauce , we prefer Sweet Baby Ray's. And I have used thick sliced colby jack and sharp cheddar and they both are awesome. I actually prefer the sharp cheddar, but the kids prefer the colby jack. Easy weeknight meal that is good enough to serve guests.  *note- the recipe calls for chopped tomato as well as green onion for garnish. I forgot to buy a fresh tomato for this meal, so I skipped it. But on any other day, it would be on top!

Smokey Mountain Chicken
Ingredients:
4 skinless, boneless chicken breasts
ground black pepper to taste
1 teaspoon garlic powder
1 teaspoon Italian-style seasoning
1 (18 ounce) bottle barbecue sauce
12 slices bacon
4 slices Colby Jack cheese
1/8 cup chopped green onion for topping
1/4 cup chopped tomatoes, for garnish
Directions:
1. Preheat oven to 350 degrees F.
2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Season with pepper, garlic powder and Italian seasoning to taste. Bake seasoned chicken in the preheated oven for 20 to 30 minutes or until cooked through and juices run clear.
3. When chicken is done, remove from oven and pour on barbecue sauce. Layer each breast with 3 slices of bacon  , then a slice of cheese. Return to oven and continue to bake for 5 minutes or until cheese has melted. Remove from oven and top with chopped green onions and tomatoes.


{ Summer Squash Bread }

Wednesday, July 12, 2017

 I  made 6 loaves of this yummy bread to freeze and two to eat for the next few days. I love this bread. Very like zucchini bread, but so pretty with yellow specks throughout! It freezes so well and is good toasted and buttered for breakfast. Great way  to use yellow squash!

Summer Squash Bread
2 eggs
1 cup canola oil
2 cups sugar
2 cups yellow summer squash, peeled and grated
1 tsp vanilla
3 cups flour
3 tsp baking powder
1 tsp salt
1 tsp ground cinnamon

Preheat oven to 325 degrees. Grease and flour two loaf pans.In a large bowl, beat the eggs well.Add the oil, sugar, squash and vanilla. Cream all together until incorporated.
In a separate bowl, sift together the flour, baking powder, salt and cinnamon.Add the dry mixture to the wet mixture and beat until well blended. Pour batter into two loaf pans. Bake at 325 for 1 hour, or until the center comes out clean with a toothpick.

Grilled Sausage & Shrimp Foil Packets

Monday, July 10, 2017


It has been so hot in the afternoons here in WV . Summer is definitely in full swing. Yesterday was one of those lazy days when all my husband wanted to do was lay around, catch up on sleep and not even worry about dinner. He suggested we make these foil packets for the grill so we wouldn't have to heat up the kitchen. We make these often , but usually just with salt and pepper for seasoning. He added creole seasoning before we closed up the packets for grilling, and they were perfect. And the cleanup, super easy. My kind of dinner.

                                         Grilled Sausage & Shrimp Foil Packets

                                                                    Ingredients
4 corn on the cob, each cut into thirds
8 -10 potatoes, washed and cut into fourths
1 lb raw shrimp, peeled and deveined
1 lb andouille sausage , cut into 1" rounds
1/4 c chicken broth
4 T butter, divided
creole seasoning , to taste ( I used Zatarin's brand)
salt and pepper, to taste

                                                                   Directions
1. Preheat grill.
2. cut 4 pieces of heavy duty aluminum foil into 12"x 18" and lay each on a flat surface.
3. Evenly distribute the corn, potatoes, shrimp and sausage between the 4 squares. Dot each packet with 1 T butter , a drizzle or two of chicken broth, and salt, pepper and creole seasoning to taste.
4. Tightly fold up and seal the packets.
5. Grill for about 30-35 minutes, until the potatoes are tender and the sausage and shrimp are cooked through.
* Be careful opening the packets. steam will escape and it will be very hot!

Chicken with Broccoli & Mushrooms

Friday, July 7, 2017




I try to make my weekly dinner menu a bit diverse so that we don't get bored with the same dozen or so meals over and over. My kids , thankfully, are open to new foods , so I try to mix it up for us a few times a month. One of our favorites is Chinese food. We do not have a very good choice of Chinese take out in the town where we live, so I make as many dishes as I can at home to satisfy our cravings. This Chicken with Broccoli and Mushrooms is a great meal that tastes great and is kid friendly. No strong flavors  to weird them out. I always make rice ahead of time and prep the ingredients and the sauce before I start cooking, and it is really easy to put together and get on the table. As always, I double the recipe to feed my house of boys.


                                                 Chicken with Broccoli & Mushrooms
                                 
                                                                    Ingredients

1 lb boneless, skinless chicken breast, trimmed and cut into chunks
2 T canola oil, divided
2 c broccoli, cut up
1 c mushrooms, sliced
2 tsp minced fresh ginger
1 tsp garlic, minced
1/4 c hoisin sauce
1/4 c chicken broth
1 tsp sugar
1 tsp toasted sesame oil
1 tsp soy sauce
1 tsp cornstarch
1/4 c water
salt and pepper to taste

                                                                Directions

1.In a large saute pan, add 1 T canola ( or vegetable) oil and heat to medium high.
2.Add broccoli and mushrooms and cook in the oil for about 4 to 5 minutes, until they begin to soften. Transfer to a bowl.
3.Add the second T of oil to the pan. Season the chicken with salt and pepper and cook until no longer pink. Add the vegetables back to the pan and cook for an additional two minutes.
4.In a bowl, whisk together ginger, garlic, hoisin sauce, chicken broth, sugar , sesame oil and soy sauce. In a separate bowl, mix together the water and cornstarch until smooth.
5. Add the hoisin sauce mixture to the pan and cook on medium high for about 2 minutes, stirring. Add the cornstarch slurry and bring to a boil. Cook  and stir frequently until the sauce thickens, about  1 minute.
6. Serve hot over rice.

Philly Cheesesteak Sloppy Joes

Thursday, July 6, 2017



I am forever  looking for creative recipes using ground beef. Especially when it is on sale . Usually, ground beef recipes are a life saver for me on busy weeknights. It doesn't take long to cook and you can add so many different sauces to make pasta, casseroles or sloppy joes. My kids love sloppy joes. I make them often, knowing they will be eaten with happy faces around the dinner table . You can check out my Homemade Sloppy Joes recipe HERE and Buffalo Chicken Sloppy Joes HERE . These sloppy joes are reminiscent of Philly cheesesteaks, although I do not use provolone cheese . I know, I know. Everyone knows philly cheesesteaks use provolone. But after making these for many years and trial and error. I like the combo of mozzarella and gouda. And I even used mozzarella and parmesan once when that was all I had and it worked beautifully. Basically,  use any cheese that you  want. This recipe makes a bunch. But I have a houseful of teenage boys, so I make huge amounts of food anyway. So cut the recipe in half if you have a smaller family to feed. 

Philly Cheesecake Sloppy Joes

Ingredients
2 lbs ground beef
4 T butter
1 yellow onion, diced small
1 green pepper, diced small
4 oz white mushrooms, minced
4 T ketchup
2 T worcestershire sauce
1 tsp salt
1 tsp black pepper
1 T plus 1 tsp cornstarch
1 1/2 c beef broth
2 slices gouda cheese, diced small
1 cup mozzarella cheese, shredded
8-12 buns

Directions
1. In a medium to large skillet, brown the ground beef until cooked through. Remove beef to a bowl and keep warm.
2.In the same skillet, add the butter, onions, green peppers and mushrooms. Cook on medium heat until the vegetables are soft, about 2 minutes.
3. Add beef back to the skillet. Stir.
4. In a measuring cup add the beef broth and cornstarch and stir until you have a light brown slurry.
5. Add the ketchup, Worcestershire sauce, salt, pepper and beef broth/cornstarch mixture.
6. Cook for about 4 minutes, stirring occasionally until the liquid is reduced and the sloppy joes thicken up a bit.
7. Turn off the heat and add the gouda and mozzarella cheese. Stir well until all of the cheese is melted .
8. Serve hot on buns.

Blueberry Sweet Corn Salad



I get so excited when I think I am being creative in my food. Like I am on to the next big thing. Well, last night I had a bit of everything in the refrigerator, yet not enough of any of it to make a complete meal. I had half a pint of blueberries, a bag of corn, tomatoes, cucumbers. I made a tomato cucumber salad.That was a given. What to do with the blueberries and corn? While my husband was grilling chipotle chicken , I got a hairbrained idea to add the corn and blueberries together. I added fresh basil, salt , pepper, olive oil, a pinch of garlic salt and a bit of white wine vinegar. No measuring, just threw it together. I let it sit in the fridge for a bit to meld the flavors.My husband and kids looked at it when I put it on the dinner table and turned their noses up. But I made each of them , (hubby too) try it. And they all said it was good. And ate it all. I have to admit the flavors really did go great together. The slight tartness of the blueberries, the sweet corn, the basil. I loved it and instantly wished I had made more. So I snapped a pic and had these huge plans to reveal my great recipe to the masses this morning. But I googled. And quickly realized I was not on to anything . It has been done before. Sure, some corn blueberry salads have more ingredients. Some not. Some use roasted corn, some use small Maine blueberries. But, all in all I am not original....this time. But here is my version of the salad, nonetheless. Oh, and I learned something else last night. After so many years of marriage, I found out my husband does not like raw blueberries. In muffins, cakes and sweets, they are ok. But just popped in a salad or eaten from the fridge, not so much. Huh? Why has he never said anything? Men. But he ate the salad . And said it was good. I like to think he wouldn't tell a little white lie to make me happy. Or would he? ;)

Blueberry Corn Basil Salad

2 cups corn
1 cup blueberries
4-6 leaves of basil, cut into thin strips
salt and pepper to taste
pinch of garlic salt
2 T olive oil
1 tsp white wine vinegar

Mix all ingredients together . Refrigerate to meld flavors. Serve cold.

Grilled BBQ Bacon Chicken Kabobs

Wednesday, July 5, 2017




We do a lot of grilling in the summer  months. For obvious reasons. Quick, easy meals that do not heat up the house. This particular chicken recipe was a huge hit with my husband and my boys. There was not a single piece left and they all said I can make this again and soon. My husband wants to try to rub on pork next time he uses his smoker. All you do is make the rub in a food processor and coat the chicken , thread them on skewers and grill. The fat from the bacon in the rub keeps it moist. Seriously good ! I was going to baste the chicken with bbq sauce at the end of the cooking time, but one of my kids would not eat it with the sauce , so I decided to serve the sauce on the side, for dipping.  I used Sweet Baby Rays BBQ sauce. For the bacon. I used the prepackaged ready made bacon .  It is already cooked and it makes the rub perfect!  These would be good as appetizers too. Yum!

Grilled BBQ Bacon Chicken Kabobs

Ingredients
1 lb boneless, skinless chicken, cubed for kabobs
3 T brown sugar
2 T smoked paprika
2 tsp kosher salt
1 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
6 pieces ready cooked bacon 
1 cup bbq sauce, for serving

Directions
1. Preheat grill.
2. In a food processor , add the brown sugar, paprika, salt,pepper ,garlic powder, onion powder and  ready cooked bacon . Pulse all ingredients until you have a rub. about 15 seconds.
3. Place the rub in a bowl and dredge each piece of chicken in the rub, then thread on skewers.
4. Grill until the chicken is cooked, about 4 -5 minutes on each side.
5. Serve with bbq sauce for dipping.

I am linking up this week to The Dedicated House and Stone Gable Blog  and  Eighteen25  and  A Stroll Through Life and   My Uncommon Life in Suburbia    linky parties. Head on over to see some great ideas !


Summer Avocado Corn Salad

Saturday, July 1, 2017





This salad has become a staple on our summer dinner table. It is one of those salads that are super quick to put together and the longer it sits the better it gets. And you really can add or delete the ingredients to your liking. You can add fresh sweet tomatoes , jalapeno pepper instead of the poblano. Even give it a mexican twist by adding diced jicama and black beans. See, it is a great recipe! I use fresh corn, but you can definitely use canned corn in this when fresh is not available. Canned sweet white corn is my favorite in a pinch.





Summer Avocado Corn Salad


Ingredients


2 cups fresh corn kernels


1 poblano pepper, small dice


2 avocados, diced


1/2 cup purple onion, diced


1 T sugar


1 T white balsamic vinegar


1/2 tsp salt


1/4 tsp pepper





Directions


In a medium bowl, mix all of the ingredients. Mix well. Refrigerate for a few hours to meld the flavors.

Slow Cooker Pepperoncini Roast Beef Sandwiches

Thursday, June 29, 2017




I cannot believe that I have not posted this recipe before. It is a wonderful, full-flavored slow cooker recipe that everyone in my family devours. And it is super easy. I serve it on big hoagie rolls with melted provolone cheese. There is a bit of a kick to it, but the boys  do not seem to mind. Especially with the melted cheese.
*****NOTE- you do not have to use the beer. I use it only if I have some in the house, and the meat still tastes great.

Slow Cooker Pepperoncini Roast Beef

Ingredients
1 boneless beef roast (3-4 lbs)
1 jar (12 oz) pepperoncini
1 can beef broth
1 can beer
1 package (1 oz) Italian dressing mix (dry)
hoagie rolls
provolone cheese

Directions
Place roast in the slow cooker. Drain the peppers and remove and discard the stems . 
Add peppers, broth, beer, and dressing mix to the slow cooker. Do not stir. Cover and cook 8-10 hours on Low .Take the meat out and shred. Return the shredded beef to the slow cooker and mix well. Serve on hoagies with provolone cheese.

Chicken Marsala


This chicken dish is a great, classic marsala recipe that my family loves. It is one of the only recipes with mushrooms as an ingredient that my kids will eat. It is very easy to make for a weeknight dinner. Pair it with mashed potatoes and roasted green beans and you have a complete meal!

Chicken Marsala

Ingredients

  • 1 tablespoon oil
  • 4 small chicken breasts, pounded thin and seasoned with salt and pepper
  • 1 tablespoon butter
  • 8 ounces mushrooms, sliced
  • 1 medium shallot, finely diced
  • 1 clove garlic, chopped
  • 1/2 cup marsala wine
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon parsley, chopped

  • Directions
    1. Heat the oil in a large pan over medium-high heat, add the chicken and cook until browned,  2-3 minutes per side . Set aside.
    2. Add the butter and mushrooms . Saute until browned on both sides, about 7-8 minutes.
    3. Add the shallot and saute for 1 minute 
    4. Add the garlic and saute for 30 seconds.
    5. Add the marsala, deglaze the pan, add the chicken broth and lemon juice, bring to a boil and let simmer until reduced by half, about 5-7 minutes.
    6. Season with salt and pepper, mix in the butter and return the chicken to the pan and cook for 2-3 minutes.
    7. Sprinkle with parsley

    Dark Chocolate Cherry Ice Cream

    Wednesday, June 28, 2017



    I have really been getting my moneys worth of use out of my ice cream maker. A few years ago I purchased a Cuisinart ice cream maker and , like always when I purchase a new kitchen appliance , I had grandiose plans for homemade ice cream all summer long. Well, after a few uses I put it in the closet and forgot about it. This spring I was cleaning out said closet of small appliances  like a panini maker, an ebelskiver pan ( really, Liz!)  and a cake pop maker ( seriously, box never even opened) and I just could not bear to part with the ice cream maker.I really didn't want to get rid of it, so I plopped it on the kitchen counter, put the cylinder in the freezer to freeze up and the rest is history. We have had lots of homemade ice cream already this summer and have plans to make much ,much more. I made this dark chocolate cherry ice cream with a bit of the fresh cherries we picked last weekend and it is my favorite so far!  I used mini dark chocolate chips and they were perfect.

    Dark Chocolate Cherry Ice Cream

    Ingredients

    2 c sweet cherries, pitted  and rough chopped, divided
    3/4 c whole milk
    1 3/4 c heavy cream ( or half and half)
    1/2 c sugar
    pinch of salt
    1/2 c mini dark chocolate chips

    Directions

    1. In a large bowl, combine 1 1/2 c cherries, milk, cream, sugar and salt. Stir until the sugar is dissolved. 
    2. Using an immersion blender, puree until smooth. You will have small bits of cherry , which is what you want. 
    3. Place bowl in the refrigerator for about 30 minutes to chill .
    4. Freeze according to the directions on your ice cream maker.
    5. Fold in the remaining cherries and the chocolate chips.
    6. Transfer the ice cream to a freezer safe container. Freeze overnight.

    Cherry Butter



    I am about to bombard my blog with recipes using fresh cherries. Sorry, not sorry! My bestie and I wrangled up our husbands and kids this weekend and headed to our local orchard and picked an insane amount of cherries. It was so fun and hopefully we will do it again next year. I swear I didn't think we picked so many, but when I got home and had to pit 18 lbs of cherries, then yeah, we picked so many dang cherries. But I had a folder full of recipes for them, so I have spent the last few days knee deep in cherries. I made cherry pie filling , cherry crisp, cherry cheesecake popsicles, dark chocolate cherry ice cream ( recipes to follow ) and this cherry butter. I have never made cherry butter before, and after tasting the final product I am so glad I did. It is basically apple butter, but with cherries. Slow cooked cherries with sugar and spices ! This recipe made 4 small jars full. I highly recommend trying this recipe. Smooth, velvety cherry butter to slather on biscuits, or over ice cream or spooned into oatmeal. So many possibilities.

    CHERRY BUTTER

    Ingredients
    6 cups sweet cherries, pitted and roughly chopped
    1.5 - 2 c sugar
    1/4 tsp ground cinnamon
    1/8 (scant) ground allspice
    1 lemon, zested and juiced

    Directions
    1. In a large saucepan, combine the cherries, sugar, cinnamon, allspice and lemon juice and zest . Mix well and bring the cherries to a simmer.
    2. Stir the cherries and reduce the heat to a simmer. Let it slowly reduce, while stirring every 5 minutes or so. It will need to  cook for about an hour to thicken up.
    3. Take the saucepan off of the heat and use an immersion blender to puree the fruit to a smooth consistency. 
    4. Ladle the butter into prepared jam jars. Seal and process in a hot water bath for 15 minutes.
    5.If you do not want to can  , just keep the jars refrigerated and eat within 3 to 4 weeks.

    Juanita's Baked Chicken Leg Quarters with Red Pepper Vinegar Sauce

    Thursday, June 22, 2017


    I spend my quiet time, usually at night when my husband and sons are sleeping, developing recipes. Most of the time they are of foods I remember growing up on in NC. This one I created based on my Grandma Juanita's  bbq chicken. I have never tasted anything like it except when we would gather at her house in the summer. She made it a bit different than I do, using a huge pot and lots of chicken . I think there may have been broiling involved. I adapted the recipe from what I remember it tasting like. Trial and error. I ended up using chicken leg quarters . They are inexpensive and I have a house of hungry boys who can eat. No exaggeration when I say they are eating me out of house and home. This recipe I used 4 chicken leg quarters. the sauce can be doubled or tripled depending on how much you need. The sauce has a vinegar tang with a bit of heat from the crushed red pepper. I added extra pepper for my husband and I . We like hot. I also kept the skin on the chicken and roasted it. I prefer it that way. It cooks up crispy and when the sauce is poured over it, the flavor is incredible. I serve the chicken with roasted potatoes and asparagus.

    Juanita's Baked Chicken Leg Quarters with Red Pepper Vinegar Sauce

    Ingredients
    4 chicken leg quarters
    1/2 tsp salt
    1/2 tsp pepper
    1/2 tsp garlic powder
    1/4 c melted butter
    1/4 c white distilled vinegar
    1/4 tsp red pepper flakes ( or more if you like it hot)

    Directions
    1.Preheat oven to 425 degrees.  Lightly grease a 9x13 glass dish.
    2. Place the chicken quarters in the dish. Sprinkle evenly with the salt, pepper and garlic powder.
    3. In a medium bowl, mix together the melted butter, vinegar and red pepper. Using a brush, brush the chicken with the sauce. an even layer will do. Reserve the rest of the sauce.
    4. Place the chicken in the oven and bake for 40-45 minutes or until the chicken is cooked through, basting once after 20 minutes. 
    5. When the chicken is done, pour the rest of the sauce over the chicken and let it rest for a few minutes. Serve .

    Grilled Tequila Lime Chicken

    Tuesday, June 20, 2017



    As  you have probably figured out by now, we grill often in the warmer months. It is so easy to marinate chicken, beef or seafood during the afternoon and grill it after  a  long day. This a simple marinade that  uses ingredients that I usually have on hand. I used large chicken tenders for this recipe (12 count) and it worked perfect. I have used chicken thighs and shrimp before and it has been wonderful with both. I have also left out the tequila (once) when there was none here, and it still turned out so yummy. Why not make a few extra pieces of chicken to toss on a salad or add to brown rice and black beans for a tasty lunch the next day.


    Grilled Tequila Lime Chicken

    Ingredients
    4 boneless skinless chicken breasts (or tenders)
    3 tablespoons olive oil
    2 tablespoons green onions, minced
    1 garlic cloves, minced
    4 tablespoons fresh lime juice
    1/2 cup tequila
    1 tablespoon chili powder
    1 tablespoon fresh cilantro, chopped
    2 teaspoons cumin
    salt and pepper, to taste

    Directions
    Combine all ingredients except chicken in a large zipper bag. Shake to combine. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours.
    Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear.

    Panzanella



    One of the joys of summer to me is the fresh produce. I am always making quick salads for our lunches and snacks throughout the week. This panzanella, or bread salad, is a favorite of mine. The vinaigrette is so simple, but so full of flavor. And it is a great way to use up leftover bread!

    Panzanella

    Ingredients

    1/2 c extra virgin olive oil
    1 1/2 T red wine vinegar
    1 garlic clove, minced
    salt and pepper to taste
    2 c sourdough bread, diced
    1 c cherry tomatoes, halved
    1/2 cucumber, seeded and diced
    1/2 small red onion, diced
    2 oz shaved parmesan cheese
    1/4 c chopped fresh basil

    Directions

    In a small bowl, whisk together the olive oil, red Wine vinegar, minced garlic and salt and pepper. Set aside.
    In a serving bowl, Toss together the remaining ingredients. Whisk the vinaigrette again and pour it over the salad.Gently mix all together and let it sit 10 to 15 minutes to let the bread absorb the vinaigrette. Garnish with fresh basil.



    Rustic Peach Tart

    Monday, June 19, 2017


    This rustic peach tart is so easy to make. It is a perfect summer dessert when you use fresh peaches. You can make your own pie crust, but I cheat and use a premade one. If you do not have heavy cream, I would use an egg wash and not regular milk. It will seep into the dough and make it soggy.

    RUSTIC PEACH TART

    Ingredients
    9" pie crust
    5 peaches,  sliced
    1 T lemon juice
    1 tsp vanilla extract
    1/4 c light brown sugar
    1/2 tsp cinnamon
    1/2 tsp nutmeg
    1/2 tsp kosher salt
    1/4 tsp black pepper
    2 T cornstarch
    2 T heavy cream
    2 T coarse sugar

    Directions
    1. Preheat oven to 375 degrees. Line a sheet pan with parchment and roll out the pie crust. Set aside  in the refrigerator to stay cold while you make he filling.
    2. In a large bowl, toss together peaches, lemon juice, vanilla extract, brown sugar, cinnamon, nutmeg, salt, pepper and cornstarch. Mix well.
    3. Take the sheet pan out of the refrigerator and pile the peaches and juices into the middle.
    4. Fold and pleat the crust over the peaches.
    5. Brush the crust with the cream and sprinkle with the coarse sugar.
    6. Bake 40-45 minutes or until peaches are tender and the crust is golden.





    Mexican Stuffed Shells




    This is one of those recipes that take a short amount of time to make, yet it has the flavors that most everyone enjoys. Especially kids. Think taco pasta cups. The thing I love about this particular recipe is that I can make the individual toppings that make both kids and parents happy. Usually my kids load their shells with lots of cheese and sour cream. But I always dice a red onion and let it sit in lime juice for about 15 minutes, chop up a small bunch of cilantro and avocado for the adults. I served these shells with a cumin spiced black bean and corn salad, which I added to my shells before adding the sour cream. Super yummy meal to make on a weeknight.

    Mexican Stuffed Shells

    Ingredients
    1 box jumbo pasta shells
    1-2 T butter
    1.5 lbs lean ground beef, turkey or chicken
    2T taco seasoning ( I use Penzey's)
    3 oz  cream cheese ( I use reduced fat)
    1 c salsa
    1 c shredded cheddar cheese
    1 c shredded hot pepper jack cheese
    1.5 cups tortilla chips, crushed ( I use tortilla strips)

    Directions
    Preheat oven to 350*. Cook the pasta shells according to the package directions.Drain shells, gently toss in butter and set aside.

    In a large skillet, brown the meat, turkey  or chicken. Season with the 2T taco seasoning. Stir in the cream cheese until well blended. Let the meat mixture simmer on low for about 5 minutes, stirring occasionally.
    Fill each shell with meat mixture and set in a lightly greased casserole dish. (9 x 13 ). Spoon the salsa over the shells and top with the cheese and tortilla chips. Bake in the oven for about 15 minutes, until cheese is melted and the meat is warmed through. Serve with sour cream, onions, lettuce;or any other taco toppings you prefer.

    Root Beer Float Popsicles

    Wednesday, June 14, 2017



    One of the most requested foods at our house in the summertime is homemade popsicles. The boys love them and I try to make them at least every other day so they can enjoy them .  I have made these root beer float pops for years and they are always a hit. Especially with my youngest. They are his favorite flavor. You can use any brand root beer for these. I usually just grab a store brand one when I am out shopping. Super easy to put together. Just two ingredients and you are done. All you have to do is wait for them to freeze. If you guys have any favorite popsicles recipes, please send them my way! I am always looking for new ones to try out!

    Root Beer Float Popsicles 
    makes 6

    Ingredients
    3 cups root beer
    1 cup sweetened condensed milk

    Directions
    In a large bowl, combine the root beer and the sweetened condensed milk. ( I use a whisk to make sure it is combined well)
    Let it sit for a few minutes to let the foam recede.
    Pour into popsicle molds, insert sticks and freeze.



    Liz

    Fresh Peach Cobbler

    Tuesday, June 13, 2017


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    I get excited when the first peaches start arriving in markets in the summer. I love fresh peaches. I usually end up buying so many that we get burnt out on peach related dishes pretty quick. Which is fine, because it just makes us think of fresh peaches until the next year. I can a few quarts of peach pie filling , so we still have peach pie in the cooler months. (Which is awesome when I want a desert on a snowy night) . The first thing I usually make when I get my hands on peaches is a cobbler. Plain, simple peach summer goodness. Topped with vanilla ice cream, and you have an impressive, flavorful ending to  a meal.The sweetness comes from the peaches and a bit of sugar and cinnamon added to those before baking. The batter bubbles up and bakes over the sweet , juicy peaches to perfection! So head on out to your local farmers market and grab yourself fresh peaches. You can thank me later! :)

    Fresh Peach Cobbler
    Ingredients:
    3 cups fresh peaches, peeled , pitted and sliced
    1/2 c sugar ( more or less depending on the sweetness of the peaches)
    1 tsp cornstarch
    1/4 tsp fresh ground nutmeg
    1/2 tsp ground cinnamon
    1/4 tsp fresh lemon zest
    1 c Bisquick
    1 c almond milk
    1/2 c butter, melted
    2 T brown sugar , packed
    2 tsp cinnamon sugar (optional)
    Directions:
    1.Preheat oven to 375 degrees.
    2.In a large bowl, combine the sliced peaches, sugar, cornstarch,nutmeg ,cinnamon and lemon zest. Mix well to incorporate the sugar and spices.
    3.In a separate bowl, mix together the Bisquick,almond milk, butter and brown sugar.
    4. Pour the Bisquick mixture into a 9x9 baking dish.
    5. Pour the peach mixture over the batter. Do not stir.
    6. Sprinkle with cinnamon sugar (optional)
    7. Bake at 375 for 50-60 minutes, or until bubbly and the batter is cooked through.
    8. Serve warm with a side of ice cream or whipped cream (optional)

    Carne Asada Marinade


    One of our favorite foods to eat on busy nights is tacos. We make a lot of ground beef, chicken, fish and shrimp tacos. My favorite are carne asada tacos. This marinade gives the meat a garlic citrus note that is so flavorful. You will want to plan ahead for this recipe. The meat has to marinate for 48 hours. To make the carne asada, just take the met out of the marinade and grill to your desired doneness. We like ours  medium. Then you slice it very thinly and chop the strips into tiny pieces. The best taco meat! Serve on warm corn tortillas with cilantro and onion .

    Carne Asada Marinade

    1/4 c olive oil
    1 c malt vinegar
    1/3 c lime juice
    1/3 c orange juice
    1 c water
    2 T minced garlic
    1 T ground black pepper
    1 T salt
    1 T cumin
    1 T chili powder
    1 T oregano
    1/4 tsp ground cloves
    1 orange, sliced
    1 onion, sliced into half moons
    1/4 bunch cilantro, chopped
    5-6 lb skirt steak

    Combine all ingredients except the skirt steak in a large bowl. Whisk to combine.
    Place the skirt steak in a shallow glass dish. Pour marinade over the meat and cover. Marinate for 48 hours in the refrigerator. Grill meat, slice, chop and serve.

    Baked Parmesan Chicken

    Monday, June 12, 2017


    You guys! Chicken parmesan is one of my very favorite chicken dishes. The breaded chicken, warm marinara and gooey cheese. Yes, please. This recipe is so much healthier than the traditional fried chicken breasts . I use whole wheat bread crumbs, parmesan cheese and a little bit of salt, pepper and garlic powder to bread the chicken. Bake it off and add a generous portion of marinara sauce and low fat mozzarella cheese. Perfection. And you don't miss the calories. So, so good. My boys love this dish as well and clean their plate every time. Serve it with a salad and you have a yummy dinner.

    Baked Parmesan Chicken

    Ingredients
    4 boneless, skinless chicken breasts, cut in half horizontally ( 8 breasts total)
    1 cup breadcrumbs
    1/4 c grated parmesan  cheese
    1 tsp Garlic powder
    1 tsp italian seasoning
    2 T butter
    1 cup shredded mozzarella cheese
    1 c marinara sauce
    basil, shredded (optional)

    Directions
    1.Preheat oven to 450 degrees. Lightly grease a cookie/baking sheet.
    2. In a shallow bowl, combine the breadcrumbs, parmesan cheese, garlic powder, and Italian seasoning. Mix well.
    3.In a second shallow bowl, melt the butter.
    4. Brush the butter on the chicken breasts and dredge in the breadcrumbs. Place chicken on the baking sheet.
    5.Bake chicken for 25 minutes.
    6. Remove chicken from the oven and spoon @1 T marinara sauce on top of each breast. top each with a heaping tablespoon of mozzarella cheese,
    7. Bake 5-7 more minutes  , or until the cheese I melted.
    8. Sprinkle shredded basil over the chicken and serve,

    Fig Balsamic Glazed Steak Kabobs

    Thursday, June 8, 2017


    I am a huge fan of quick, flavorful,  uncomplicated cooking. When the weather gets warmer , I tend to grill almost every night. It is so easy to marinate meat, add a few veggies and maybe a starch, and grill outside. These kabobs are so good. I have been making them on regular rotation for a few years now, just switching up the veggies depending on what I have. Tonight it was just vidalia onions and red peppers, but normally I would have a zucchini or yellow squash to add to the skewers.
    The glaze is super easy to put together and the fig and balsamic marriage is spot on. I tend to gravitate towards jellies to make my glazes. They always give me the consistency I want for a glaze. This one caramelizes the meat and there is a sweet contrast to the tangy balsamic.

    FIG BALSAMIC GLAZED STEAK KABOBS

    Ingredients
    1 lb boneless sirloin steak, 3/4" to 1" thick
    1 onion, cut into 12 pieces
    1 large red pepper, cut into 12 pieces
    1/2 c fig preserves *see note
    2 T balsamic vinegar
    1 T olive oil
    1 tsp minced garlic
    1/2 tsp salt
    1/2 tsp pepper

    * some fig preserves will have chunks of fig . Make sure you chop the figs into small pieces for the glaze.

    Directions
    1. Soak bamboo skewers in water for about 30 minutes  and pre heat your grill.
    2. Cut the sirloin into @16 pieces
    3.Using the skewers, alternately thread the beef, red pepper and onion onto skewers. Set aside.
    4.In a bowl, combine the fig preserves, balsamic vinegar, olive oil, garlic and salt and pepper. Reserve 1/4 for dipping.
    5.Brush the kabobs with the fig sauce.
    6. On a preheated grill. grill the kabobs 8-10 minutes, or until desired doneness, turning and basting with the fig balsamic sauce every 2-3 minutes.
    7. Serve with reserved sauce for dipping.



    Strawberry Pie

    Wednesday, June 7, 2017





    One of my favorite late spring activities is strawberry picking. We take the boys every year and pick enough strawberries to feed a small army. We eat them right out of the fridge, and I make jam, strawberry coulis, muffins, shortcake and our favorite, strawberry pie. I have to say, this is one of my favorite desserts to make . The glossy strawberries and their gorgeous red hue ! Perfection!  This recipe so easy to make. I make the crust with graham cracker crumbs , but you can definitely use a store bought crust. It makes this recipe even easier. Top the pie with whipped cream and  a bit of shaved chocolate and you have a beautiful, tasty dessert to serve to friends and family.

    Strawberry Pie

    Ingredients
    1 9" pie crust or make your own
    1 cup water
    1 cup sugar
    3 T cornstarch
    1/4 cup strawberry gelatin (Jell-O)
    1 pint fresh strawberries, hulled

    Directions
    1.Prebake pie crust and set aside to cool to room temperature .
    2. In a saucepan over medium high heat, stir together water, sugar, cornstarch and the gelatin. Bring to a gentle boil while whisking constantly,
    3. When the mixture comes to a boil, remove it from the heat  and allow the glaze to cool . as it cools, it will set and thicken a bit.
    4. Add your strawberries to the pie crust.
    5. Stir the glaze well and gently pour it over the strawberries, coating all of the berries, and in between them as well.
    6. Chill the pie in the refrigerator or a few hours. serve with whipped cream .

    Grilled Cheerwine BBQ Pork Chops


    These grilled pork chops are so good. Cheerwine is used for the bbq sauce and it creates a nice sauce with a hint of cherry flavor. For those of you not familiar with Cheerwine, it is a cherry soda made in Salisbury, NC. It is very popular and it is beginning to make its way to states  other than NC. I can find it here in WV/VA stores. I have also been known to bring a few 12 packs home with me from NC when I go home to visit my family. If you cannot find Cheerwine, you can use a cherry coke or pepsi, but the flavor will not be the exact same as using Cheerwine.
    This recipe uses a flavorful rub , then the chops are grilled and the bbq sauce is brushed on the meat near the end of grilling. The pork chops come out perfect.You can use any kind of pork chop. I use thick bone in chops. But use what you have. Just adjust the grill time accordingly if you have thin chops. You don't want to over cook them .
     Make sure you save some of the bbq sauce for dipping at the table. I had a bit left over from dinner and I made a bbq ranch dressing with the leftover sauce for grilled chicken salad for lunch the next day. I just mixed in the bbq sauce one tablespoon at a time into homemade ranch dressing until I got the bbq flavor I wanted. I used about 3 T sauce to 1 cup dressing.


    Grilled Cheerwine BBQ Pork Chops

    BBQ Sauce:
    1 T butter
    1 tsp minced garlic
    1 c ketchup
    1 c Cheerwine
    3 T worchestershire sauce
    1/4 tsp cayenne pepper
    1/2 tsp black pepper
    1/2 tsp dry mustard
    2 T white distilled vinegar

    1. Melt butter in a saucepan. Add garlic and cook in the butter, stirring , for about 45 seconds. Stir in all remaining ingredients. Bring to a boil. Reduce heat and simmer for about half an hour.

    Pork :
    6- 8  bone in  pork chops, about 1 1/2 thick
    1 T thyme
    1 T oregano
    1 T paprika
    1 tsp ground cumin
    1 tsp onion powder
    1/2 tsp salt
    1/2 tsp black pepper

    1. Mix all of the rub ingredients together well.Coat the pork , on both sides, with the rub using your fingers to get the rub all over the meat. Place the pork in a large ziploc bag and marinate for 4 hours.

    Grill:
    1.Preheat grill to medium heat. When grill has been heated, place the pork on the grates and grill 6 o 8 minutes.
    2.Turn he pork and grill on the other side  until the meat is cooked through, about 5-6 minutes.
    3.Using 1 cup of sauce ( reserve the rest for serving)  brush the pork with the sauce. Grill for about 2 minutes, then turn the pork and brush the other sides with the sauce and cook another 2 minutes.
    4.Remove the pork from he grill and tent it with aluminum foil for about 5 minutes to le the meat rest.
    5.Serve with reserved bbq sauce.

    I am sharing this recipe over at
    Weekend Potluck

    Bourbon Street Chicken with Coconut Basmati Rice

    Tuesday, June 6, 2017


    This recipe for bourbon chicken is hands down the one recipe I know that my family will inhale when it is put in front of them! It is so good and really easy to put together. Reading the recipe it seems like it would be a drawn out process but if you prep beforehand and have all of the ingredients together before you start, it really is easy to get on the table on a weeknight. I make a large pot of coconut basmati rice and usually serve a green salad with ginger dressing. Try it, I promise you will not be disappointed! * I would recommend doubling the sauce if you like to put more over your rice! I always double it  because 2 of my 3 sons like more sauce for their rice.

    Bourbon Street Chicken

    2 lbs boneless chicken breasts, cut into bite-size pieces
    1-2 tablespoon olive oil
    1 garlic clove, crushed
    1/4 teaspoon ginger
    3/4 teaspoon crushed red pepper flakes
    1/4 cup apple juice
    1/3 cup light brown sugar
    2 tablespoons ketchup
    1 tablespoon cider vinegar
    1/2 cup water
    1/3 cup soy sauce
    1 tsp cornstarch ( more for a thicker sauce)



    Heat oil in a large skillet.
    Add chicken pieces and cook until lightly browned.
    Remove chicken.
    Add remaining ingredients, heating over medium heat until well mixed and dissolved.
    Add chicken and bring to a hard boil.
    Reduce heat and simmer for 20 minutes.
    Serve over hot rice


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    Homemade Pimento Cheese

    Tuesday, April 25, 2017



    I can't believe I have never posted this recipe!  Pimento cheese is always in my refrigerator. It is a staple food in our house. I use it to make grilled pimento cheese sandwiches, as a dip for crackers or celery, and in scalloped potatoes. I just use pimento cheese in place of the shredded cheese. Oh.so.good.  My nana always told me to use blocks of cheddar cheese and to grate it myself. The cheese you can buy preshredded doesn't work well . And the sharper cheddar the better :)

             HOMEMADE PIMENTO CHEESE

                               Ingredients
    1 lb sharp cheddar cheese, shredded
    1 4oz jar pimentos
    1 cup mayonnaise (I use Dukes brand)
    1/2 tsp salt
    1/8 tsp cayenne pepper
    1/8 tsp black pepper
    1/8 tsp onion powder
    1/8 tsp garlic powder

                                 Directions
    1. In a large bowl, add all of the ingredients and stir until everything is mixed well.
    2. Refrigerate.