In honor of Charlotte’s favorite book, which I probably read 100 times a day at least, I had a huge hankering for HAM this week. Usually Nick owns the big meat roasting category, but since he has been swamped at work, I decided to attempt my first ham solo, and it was a success! They are actually shockingly easy, and the best part is, you can prep it all ahead of time while the little one naps. Continue reading “Green Eggs and Ham…”
My apologies for the lack of posts this last month. Life kind of caught up to me, and I found myself not having a lot of computer time these last few weeks. I hope everyone is recovering from their Turkey Day food comas. Thanksgiving has always been my favorite holiday and I enter serious sad mode once the day has past. Luckily, I have Black Friday sales to distract me 🙂
Continue reading “Pre Thanksgiving Carbo Load…”
I’m pretty much obsessed with Figs & Dates…if they weren’t so expensive, I would buy a pound a week, but between that and my weekly intake of almonds, cashews, and berries, I have to cut my losses somewhere. Last night however, I decided to make fresh dates the focus (they were cheaper than the figs), while bringing back the usual seared pork chops (boneless this time), with a new twist on our usual roasted cauliflower. I tossed the cauliflower in a easy mustard mix beforehand, and I have to say, I don’t think I will ever look back; it’s mustard from here on out! This dish was great, because the entree was very sweet, but it was paired with a tangy salty vegetable, adding a nice zing! Overall, a fast dish to make, as Char was down by 7pm, and dinner was served by 7:20pm (we put the veggies in to roast around 6:40- and started the pork at 7-to help you plan). Continue reading “Sweet Toppings & Salty Sides…”
I am not going to even act modest, I crushed it last night in the kitchen. We are talking super ripe Pears, reduced in balsamic, cinnamon, and raisins, poured over a thick boneless pork chop. It was basically all my favorite oatmeal toppings mixed with dinner. BAM! Continue reading “Humble Brag…These Chops Rocked…..”
And another taco dish makes the blog! We probably have tacos of some sort at least once a week. They are so quick to make and we keep finding new ways to change them up, with different sauces or toppings. Nick lived in Dallas a few years ago (oh wait, almost a decade now-WOW), but to this day, he STILL talks about these pork tacos with gravy sauce he loved down there. For the last few years, we have been trying to reinvent this gem in Nick’s eye 🙂 I think we nailed it! FYI, the more gravy the better applies here. Continue reading “Dallas Inspired Pork & Gravy Tacos…”
The city is literally boiling this weekend, with temperatures reaching 95 degrees; however, the humidity makes it feel like 110 degrees. Back in the pre-baby days, this made for a great excuse to head to a beer garden to ‘hydrate’ all day, however, with Charlotte in tow, we find ourselves running out of things to do. Yesterday we tried to be brave and face the heat, but found our selves in bed by 8:30 pm, a strong result of the sun sucking every ounce of energy out of us. With that being said, we haven’t wanted to cook too much this weekend, so this pork dish was a perfect refresher. It’s our usual pork with a spicy brine and fresh, cold mango salad on top. You could put this topping on chicken or fish too. We paired it with some simple rice and beans and a VERY chilled white wine 🙂
Charlotte continues to conquer the world by standing on anything she can get her hands on. Last week we tried a few new finger foods, such as baked beans (BIG love), prunes, and when mom got a little lazy, a fresh blueberry muffin (I can’t even tell you the last time I had one of those-WOW delicious). I know I keep saying how fun it is becoming, but seriously each week gets better. She had her 9 month check up, and she is already 2 1/2 feet tall. I think I entered a state of shock, when the doctor closed the door with “See you at her 1 year.” HOW??
Ok, time to go blast the a/c…..Stay cool out there my friends!!!
Ingredients: serves 2-3
- 1 lb of pork tenderloin
- 1 mango; chopped
- 1 bunch of scallions; diced
- 1/4 tea spoon of chili powder
- 1/4 tea spoon of cumin
- t table spoon of kosher salt & pepper
- For the pork brine:
- 2 jalapenos; charred and chopped
- 3 cups of water
- 3 table spoons of salt
- 2 table spoon of lime juice
- 1 table spoon of fennel seeds
- 1 table spoon of pepper
- Combine brine ingredients above in a pot. Bring to a boil, then let simmer for about 5 minutes (until salt dissolves). Let cool to room temperature
- Once cooled, seal in zip lock bag with pork inside for 4-6 hours.
- Take pork out and dry off some with a paper towel. Season generously with salt and pepper on both sides.
- We cook the pork the same way we usually do, just with a different brine. See the steps here….Pork Tenderloin.
- Chop mango into bit size chunks. Sprinkle with cumin, chili powder spices, salt and pepper. Let sit in the refrigerator, sealed for 20 minutes to get it cold.
- Mix chopped scallions into the mango mix right before serving.
One of Nick’s favorite meat dishes is a good hearty pork chop. Usually we use a pretty basic recipe with a ton of spice flavor and salt. However, we stepped it up a bit last night with these lime & garlic rubbed chops. This was super easy to prep ahead of time, so by the time Nick walked in the door all we had to do was put them on the stove top. Usually I am a little timid with lime juice, but I must say adding a little more than usual, with a TON of garlic, really helped bring out a great taste here! We served them with simple green beans, which were steamed then baked in olive oil. Nick’s the king of cooking pork chops, always timing them right to make sure they aren’t over done. A word of advice, trust your thermometer, even if you don’t think the chops look ready yet.
Not much new to report on lil miss Char this week…. She is just loving life motoring around the apartment, climbing up on anything she can get her hands on (especially her crib during nap time). I joke about how I used to be so excited to start solid foods with her, and now I spend majority of my day cleaning up her food mess (aka 3/4 of the finger foods she chooses to throw on the floor, instead of her mouth). I have to admit, this truly has been the most exciting and enjoyable month with her….I feel guilty saying that, like I should almost miss the infant/newborn stage. But honestly, I really think these last few weeks have been so so much fun with her, as she develops her own personality and sense of humor. Below are a few pics from today….
Lime & Garlic Spice Rub Pork Chops: serves 2
- 2 boneless pork chops
- 3 table spoons of olive oil
- 2 table spoons of kosher salt & pepper
- 1 teaspoon of the following spices each:
- chili flakes
- chili powder
- cayenne pepper
- garlic powder
- 1 lime: you will want to use 1/2 lime for juice in the spice rub, as well grate the zest into the rub (about 1 teaspoon)
- 5 garlic cloves; finely chopped
- In a large mixing bowl combine spices, kosher salt, pepper, lime juice & zest, and chopped garlic. Make sure you dice the garlic finely. You could even grind them in a food processor if you feel like it.
- Pre-heat oven to 450.
- Toss pork chops with the mixture in the mixing bowl, making sure both sides are thoroughly covered in spice rub. If not, feel free to add additional spices, lime juice, or salt & pepper. I added some additional salt, pepper, and lime juice at the end.
- Heat oven-proof frying pan over high heat. Once hot, add 1 tsp of butter + 1 tsp olive oil, spreading to cover the pan Add pork chops, allowing to sear ~3 mins (make sure a nice crust has formed). Flip pork chops and sear other side, ~ 3 mins. Put the pork in the oven, allowing to roast for ~10 mins, or until inside of the pork is cooked to medium. Remove from heat, and allow to rest for 5 mins.