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Homemade Greek Yogurt Recipe

This homemade Greek yogurt recipe makes a decadent, creamy yogurt that is a family favorite. We enjoy it plain, topped with fruit or as a base for other delicious recipes.

Homemade Greek Yogurt Recipe

My mother-in-law has been making this scrumptious Greek yogurt that has been handed down for generations in her family since she was a girl. For years I’ve

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Easy Pot Roast Recipe

When it comes to comfort food this easy pot roast recipe is at the top of my list! A savory, hearty, one pot meal that makes suppertime scrumptious.

Easy Pot Roast Recipe

My mom has made this delicious and easy pot roast recipe for as long as I can remember. I have such warm childhood memories of walking in the door after school on a frigid winter day,
welcomed by the intoxicating aroma of pot roast cooking in the oven. I couldn’t wait until suppertime when I would finally get to dig into that delectable meat and tender vegetables. Homework and chores never seemed to get done as fast as they did on those days.

Easy-Pot-Roast-Recipe-2907

Now that I’ve got a family of my own, I’ve carried on the pot roast tradition at my house. I find as much comfort in knowing that dinner is prepared and cooking away as I do in knowing that my girls will walk into a warm and cozy home filled with the glorious smell of supper.

Easy Pot Roast Recipe

Nothing is more comforting than knowing that a warm hearty supper has been made and is waiting just for you to enjoy.

Easy Pot Roast Recipe

Except maybe a warm hug from your mama. And in my opinion, that’s just what a big bowl of delectable pot roast tastes like.

Warm wishes and hugs,

Wenderly

Here’s the delicious recipe ::

Easy Pot Roast Recipe
Recipe Type: dinner
Author: Wendy Hondroulis | Wenderly
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
When it comes to comfort food this easy pot roast recipe is at the top of my list! A savory, hearty, one pot meal that makes suppertime scrumptious.
Ingredients
  • 1 pot roast – 2-2.5 pounds
  • 6 medium carrots cleaned and cut in half
  • 3 potatoes peeled and cut into quarters
  • 1 onion peeled cut into quarters
  • 1 tablespoon canola oil
  • 1-2 tablespoons dried Italian herbs
  • tablespoon of flour to brown the meat with
  • water
  • salt & pepper to taste
Instructions
  1. Preheat oven to 350ª
  2. Heat canola oil (in an oven safe dutch oven) over medium-high heat
  3. Sprinkle flour, salt and pepper on all sides of roast and shake off excess
  4. Brown all sides of the meat until they have a golden crisp crust
  5. Tuck all vegetables around the edges of the meat, fill dutch oven half way with water and sprinkle Italian herbs over top of meat and veggies
  6. Put lid on dutch oven and cook in oven for 4 hours
  7. Shred meat with a fork, serve with veggies
  8. Enjoy
Notes
Be sure to check meat after a couple hours to see if you need to addd more water. If the water disappears entirely, you’ll have dry meat.

 

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4 Fun 4th of July Recipes

watermelon-flag

Since the 4th of July is 4 days away, I’ve rounded up 4 of my favorite user friendly fun-filled easy peasy recipes from 4th of Julys of the past! They’ve all been taste tested and friend and family approved!

Simple, delicious and festive. Perfect for any parade, picnic or patio!

The first of the 4 recipes, is the refreshing Patriotic Watermelon & Feta Flag (as shown above). It takes only minutes to put together and the sweet and salty factor makes it a perfect appetizer or a healthy dessert.

Or how about a Fresh Mozzarella Tomato & Basil Flag to kick off the meal?

final-mozzerella-tomato-flag-3

Fresh and flavorful and fun to eat plain or with a drizzle of balsamic vinegar.

Hot ham & swiss sammies have been a 4th of July tradition since I was a little nipper.

hot-ham-baked

Would you just look at that sweet little sammie? You know that you want indulge in the warm savory poppy butter sauce, melted cheese, sweet salty cooked ham and ever-so-crispy bun, don’t you?

final-hot-ham-2

Your guests will too! They’re so yummy and travel friendly.

Have you ever made 4th of July Marshmallow Pops?

3-4th-july-marshmallow-pops

Three ingredients. No mess. No hot oven to contend with in the blazing summer heat.

Not to mention stinken cute!

group-4th-july-marshmallow-pop-white-plate

The kids will love ’em and the adults will feel like kids again. And to me that’s just what the 4th of July is all about.

Fun, friends and festive food!

Hope I’ve made your entertaining a little easier this year.

Happy Red, White & Blue to you & yours!

~Wenderly

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Tangy Orange-Glazed Grilled Chicken & Giveaway! (Giveaway Closed)

This time of year is bittersweet for me. Summer is winding down, the kids are back to school (my house is painfully quiet) and the days are slowly getting shorter. But you know what? That isn’t going to stop me from savoring summer for one last long weekend! Labor day is coming up and I plan to savor every last glorious drop of summertime by firing up the grill and enjoying some scrumptious food with friends and family! AND I’ve got a fun giveaway to make your Labor Day even more wonderful thanks to the kind folks at Bush’s Beans!

But first I’ve got a mouthwatering recipe that you can put together in minutes! Tangy Orange-Glazed Chicken breasts that will tickle your tastebuds!

It begins with a glaze that is full of fresh flavor. Here are a few of the star ingredients…

Orange juice, garlic, fresh cilantro and a mix of cumin, coriander and paprika. The glaze also includes ketchup, brown sugar and hot sauce (not pictured) for an added sweet & spicy kick.

This glaze smells as glorious as it tastes.

It’s like no other glaze I’ve ever tasted. The hot sauce, brown sugar & ketchup give a deep rich & spicy flavor, while the orange juice & cilantro add a tangy fresh punch and the spices give it a warm finish that just lingers on your palate. My Yanni developed this recipe and I would like to state for the record it’s #3,256 why I love him so.

We paired the Tangy Orange-Glazed chicken with Bush’s® Sweet Mesquite Grillin’ Beans.

I recommend that you do the same. The black beans simmered with pieces of red peppers & onions in a sweet & smoky sauce complimented the chicken in the most beautiful way.

It was a match made in culinary heaven. *insert angels singing*

Here’s wishing you and yours a most wonderful Labor Day weekend filled with fun and glorious food!

And now it’s time for…

WE HAVE A WINNER!!!

You ready???

Drumroll please…

The lucky winner is Cellabella who said…

“I’d make a my signature Rosemary Garlic Flank Steak recipe served with Bush’s Bourbon and Brown Sugar Baked Beans. My flank steak has been my go-to party dish because I marinate it a day before with olive oil, soy sauce, sugar, garlic, rosemary and onion. After a quick grill or broil, the steak is done with the cooked marinade as a sauce. The sweet baked beans complement the saltiness of the steak perfectly!”

Congratulations Cellabella! I’ll be contacting you about your prize details!

The Giveaway!

Now it’s time for the fun giveaway from Bush’s Beans! Wait till you see the great grilling package these wonderful folks put togther for you!

Next time I make Sweet & Spicy Steak Kabobs I need to have some of these gorgeous cast iron skewers from Sur la Table on hand!

The Prize includes:

*Cast Iron Skewers, set of 6
*LED Triple Grill Light
*Barbecue Spatula
*Barbecue Fork
*Barbecue Basting Brush
*Bush’s Grillin’ Beans

 How To enter…

Please submit the name of a grilled chicken, steak or chops recipe and favorite flavor of BUSH’S Grillin’ Beans you’d serve with recipe along with a one sentence description of recipe or one sentence why you chose it (e.g., it is a recipe I’ve served at family cookouts for 10 years) The giveaway begins today Monday, August 27, 2012 and will end on Friday, August 31, 2012 at 6:00 p.m. EST and is open to all U.S. residents. One winner will be randomly selected and announced sometime Friday after 6:00 p.m. EST. Please make sure to leave a valid email address so that we can notify you about prize details! 

Disclaimer: The cookout and giveaway are in partnership with Bush’s Beans. However my opinions, thoughts and photos are 100% my own.

Here’s the recipe!

Tangy Orange-Glazed Chicken

(Serves 6)

Ingredients:

Seasoning:

  • 1 Tbsp Cumin
  • 1 Tsp Coriandor
  • 1 Tsp Paprika
  • 1/4 Cup chopped Cilantro
  • 1/2 Lime’s juice
  • 1/2 Tsp S+P
  • 1/2 Tbsp Olive Oil

Glaze:

  • 1 Cup Orange Juice
  • 1 Garlic Clove
  • 2 Tbsp Ketchup
  • 1/4 Cup Brown Sugar
  • 1 Tbsp Mexican Hot Sauce
  • 2 Tbsp Cumin
  • 1 Tbsp Coriander
  • 1 Tbsp Paprika
  • 1/4 Cup chopped Cilantro
  • 1/2 Tsp S+P
 First prepare the glaze. Finely dice garlic clove, then mix 1 tsp course salt pressing carefully with the knife until the constancy of a paste. Mix all other ingredients in a sauce pan. Let simmer on a low heat stirring frequently until reduced by about 1/2 (about 20-30 min).

As the glaze is reducing, season chicken with Cumin, Coriander ,Paprika, chopped Cilantro, Lime juice, hot sauce, and S+P to taste.  Place on grill on high heat to quickly sear both sides, then turn again, this time glaze chicken at each flip. Cook until internal 165° F (about 20 min depending on heat settings).

When done, baste chicken with glaze one last time then let it rest for 5 min. Serve with additional side of glaze and Bush’s Sweet Mesquite Gillin’ Beans.

Enjoy!

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Fresh Corn and Cucumber Salad on a Hot Summer’s Day

You are just a few fresh vegetables, a cutting board, and knife away from your next scrumptious summer salad. I made the most delightful salad the other day and I just can’t seem to get enough of it. I’ve been consumed with eating fresh corn and cucumber salad lately. If you are like me and you happen to have a little vegetable garden growing in your backyard, then you are probably enjoying a plethora of crunchy little cucumbers about now.

We are gathering about 3-4 cucumbers a day and I can tell by all of the darling little yellow blossoms smattering about, that we will be enjoying bushels more as summer marches on.

A few days ago, as the clock wearily stretched its hands to touch high noon, I stood in front of the fridge gazing upon its contents as I relished in the cold air spilling out onto my body. I was hungry for something cool and crisp, yet savory and satisfying. The stifling hot summer days are a reminder to fuel my body with the gardens’ fresh bounty that leaves me feeling energized and satisfied rather than heavy and sluggish.

My eyes spied the romaine lettuce and I knew a salad was exactly what I needed to escape the blistering heat.

So I grabbed the head of lettuce…

along with a cutting board and a knife…

And I began to slice the cool, crisp lettuce into thin ribbons of celadon green. A calm washed over me as I became aware of the sound of the sharp steel knife cutting through the ridged leaves.

I cleared the cutting board of the ribbons of lettuce and sprinkled them into my beloved grandmother’s white ceramic bowl. A smile spread across my lips as I imagined how many times she prepared her salads while the bowl had residence in her kitchen.

I rinsed a few freshly picked cucumbers under ice cold water and then cut them into thin slices. Before pouring the cucumbers onto the ribbons of lettuce, the sweet, fresh cucumber smell wafted up into my nostrils. For a fleeting moment I considered rubbing the slices onto my neck and wrists as perfume.

I could smell that phenomenal scent all day long.

We had leftover corn on the cob from our supper the night before beckoning to be enjoyed for one meal more.

So I placed an ear on the cutting board and ran my knife tenderly along the cob to release the sweet, juicy kernels.

I used my fingers to gently pop them apart from their tightly snuggled rows as they tumbled into my grandmother’s bowl.

I took a step back to admire the colors and textures that were to become my midday meal. As I turned to the faucet to wash the starchy corn juices that were still clinging to my fingers, I noticed the fresh basil that I have resting in a glass vase beside the sink. I plucked off a couple of emerald green leaves, rolled them up, and ran my knife through the tube, releasing the most intoxicating fragrance.

I stood there, eyes closed, knife in hand, letting the sweet, spicy, aroma intoxicate my senses until I felt almost dizzy.

I then became aware of the ticking of the clock on the wall that pierced the hot silence in a steady tempo. I awakened from my trance and carried on.

It was time for the finishing touches to adorn my fresh summer salad.

First, the simple dressing. I instinctively reached for the olive oil, balsamic vinegar and a Ball glass jar. I poured some gorgeous golden olive oil into the jar…

And then added some rich, smooth, balsamic vinegar.

Sprinkled in a few pinches of coarse salt and freshly ground black pepper…

Then twisted on the metal lid… and shook…

Until the few simple, luscious ingredients emulsified and then, became one.

I twisted the lid counterclockwise and poured the tangy, vibrant dressing onto the fresh salad waiting patiently in my grandmother’s bowl.

Slowly I tossed the vegetables with my favorite bamboo salad spoons.

I gathered the salad up and let it tumble into a bowl.

I admired the colors and textures. I breathed in the fabulous flavors. I pinched a sampling of salad between my fore finger and thumb and dropped it into my mouth.

I decided that a smattering of salty, tomato & basil crumbled feta would be the perfect finishing touch.

Perfection.

My smoldering hot summer day found delicious relief with a simple summer salad that made me swoon.

Wishing you a forkful of summertime goodness.

~Wenderly

Here’s the recipe:

Fresh Corn & Cucumber Salad

(serves 2)

Here’s what you’ll need :

1 head romaine lettuce
1-2 small cucumbers – thinly sliced
1 ear of corn
1/4 cup tomato basil feta – crumbled
4 leaves basil- cut into ribbons

For the dressing:

1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 generous pinches coarse salt
2 generous pinches freshly ground black pepper

Here’s what you’ll do:

Cut romaine lettuce into thin ribbons. Slice cucumbers into thin rounds. Cut corn from cob. Roll basil leaves into a tube and cut into thin ribbons. Place all ingredients into a bowl and toss.

For the dressing:
Pour olive oil & balsamic vinegar into a Ball glass jar (or other container) add salt & pepper and vigorously shake until emulsified. Pour onto salad. Toss again until salad is coated.

Sprinkle on feta.

Enjoy!

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Sweet & Spicy Steak Kabobs

I have finally slipped into a summertime-state-of-mind. With all of the busy 4th of July festivities now but a memory, I find myself yearning to delve into all that summer has to offer. I want to covet the long, lazy, steamy days and saunter through them with a moment by moment mentality. I love to rise with the sun and quietly sip that first exquisite cup of coffee before the rest of the world wakes up. As I move onto my second cup I relish in the ritual of watering my thirsty garden. Watching the cool water bring my beloved flowers back to life I make a mental check list of what I’d like to accomplish in the precious hours that lay patiently before me. More often than not, my mind wanders to food.

What meals will I prepare for my family today?

Nine times out of ten I visualize a meal made for the grill as the perfect way to eventually end the day.

Wouldn’t you agree that grilling is the perfect way to end a summertime day? And in my mind, the less complicated, more flavorful, the better I always say.

Wait until you see how easy these sweet & spicy pepperazzi steak kabobs are to assemble! You’ll need top sirloin steak, hickory smoked bacon, red & yellow jarred pepperazzi peppers, an onion, fresh sage and dried rosemary (and paprika and S & P that didn’t make it into the photo).

You’ll also need some skewers. Can’t make kabobs without skewers. I used wooden hickory smoked skewers for added flavor but you can use whatever you like. (If you decide to use wooden skewers just remember to soak before using). Putting the kabobs together is a breeze. Cut the steak, onions and bacon into 2 inch pieces and pepperazzi peppers in half. Place the steak into a bowl and toss with the herbs, paprika and some salt and pepper. Then assemble the kabobs. Any order will do, however I strongly suggest that you make sure to place the bacon against the steak for extra flavor as the two meld together while grilling. It is magnificent.

Wasn’t that easy? And aren’t they pretty? Just wait until you taste how flavorful they are!

Once assembled, place on the grill and cook (and turn) kabobs until desired temperature.

And while your at it, try throwing some Bush’s Grillin’ Beans into a grill-safe bowl and heat them right beside the steak kabobs on the grill.

I like to take the term “grillin’ beans” literally. And why not? It makes dinner that much easier.

I served Southern Pit Barbecue Grillin’ Beans. The delicious slow-cooked rich barbecue sauce with pieces of red pepper tucked within the beans was a superb compliment for the sweet & spicy steak kabobs.

It was a match made in heaven.

And it was the perfect way to end my summertime state-of-mind kind of day.

Happy grilling!

~Wenderly

Here’s the recipe!

Sweet & Spicy Steak Kabobs

(makes 8 kabobs)

What you’ll need:

1 1/2 pounds top sirloin steak
16 red & yellow jarred pepperazzi peppers
4 slices hickory smoked bacon
1 onion

For the rub:

1 tbsp paprika
1/4 cup dried rosemary – chopped
1/4 cup fresh sage – chopped
salt & pepper to taste

What you’ll do:

If using wooden skewers, soak in water before using.

Cut the steak, onions and bacon into 2 inch pieces and the pepperazzi peppers in half. To make the rub for the meat, mix the herbs, paprika and some salt and pepper and toss with the cubes of steak. Then assemble the kabobs. Any order will do, however I strongly suggest that you make sure to place the bacon against the steak for extra flavor.

Place the kabobs onto a preheated grill and cook until desired temperature. Make sure to turn the kabobs for even cooking.

Enjoy!

Disclaimer: This post was sponsored by Bush’s Beans but as always the opinions stated, photos & recipes are my own.

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Balsamic & Rosemary Chicken

If you’re looking for a mouthwatering recipe to serve your guests this 4th of July, look no further. I’ve got a divine balsamic & rosemary chicken that will make any cookout, picnic or party a CELEBRATION indeed!

My Yanni and I have been grilling up a storm this summer and our new all time favorite has to be this balsamic chicken. It’s just bursting with fragrance and flavor and it’s as easy as can be to make.

You’ll begin with a balsamic vinegar & rosemary reduction.

While the balsamic vinegar, rosemary, brown sugar and smashed garlic are simmering their way into a succulent thick sauce, you can get the chicken breasts washed, trimmed and dried.

When the balsamic reduction has reduced by half, pour it into and a bowl and let cool. Once cooled, whisk in some brown mustard and rice wine vinegar. Slather the eagerly waiting chicken with the heavenly concoction then sprinkle chopped rosemary and S&P to taste.

If you could smell all of the vibrant flavors in my kitchen right now!

Swoon.

Marinade the chicken in the fridge for at least and hour to let all of the gorgeous flavors marry one another. Then grill on medium heat until done.

Is your mouth watering yet? And wasn’t that easy?

To complete the perfect 4th of July celebration, pair the chicken with some delicious grillin’ beans. I mean what could be more all American than serving Bush’s Grillin’ Beans on the 4th of July?

I can’t think of a thing.

I chose to serve the Sweet Mesquite Grillin’ Beans, (my new favorite flavor) alongside the chicken. The black beans are simmered with onions and red peppers in a sweet & smoky sauce. To. Die. For. I tell you. It’s a delicious heat & serve side that packs a big punch. A most perfect compliment to the tangy balsamic & rosemary chicken

So do yourself a flavor …I mean, favor this 4th of July…make your celebrations even more delicious with this easy tasty meal! Your family & friends will thank you!

Have a scrumptious & safe holiday!

~Wenderly

Disclaimer: This post was sponsored by Bush’s Beans but as always the opinions stated, photos & recipes are my own.
Here’s the tasty recipe –

;

Balsamic & Rosemary Chicken

(serves 6)

What you’ll need:

6 chicken breasts
1/2 cup balsamic vinegar
1/4 cup brown sugar
2 cloves garlic
1 tbsp coarse salt
1/4 cup chopped fresh rosemary
1 tbsp brown mustard
1/3 cup rice wine vinegar

What you’ll do:

Press garlic and salt together until makes a paste consistency.
Put balsamic, garlic paste, 1/2 of the rosemary and brown sugar into a pot and simmer until mixture has reduced to about half, then let cool.
Once balsamic reduction has cooled, whisk in brown mustard and rice wine vinegar and pour onto chicken. Sprinkle the rest of the rosemary and let it marinade for at least an hour.
Grill on medium heat until chicken is done.

Enjoy!

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Orange & Aromatic Herbs Marinated Steak

 

Summertime and celebrations just seem to go hand and hand, don’t they? The golden sunshine, gentle breeze filled days are the perfect setting to make just about any occasion a celebration.

But add a birthday to the mix…

and a very large beautifully wrapped box to a warm summer day and you’ve got an occasion to celebrate indeed!

 

Especially when that box happens to be holding a new grill!  My Yanni celebrated his 25 birthday (for the 20th time) this past weekend and boy did we have a ball! After showering him with gifts, cards and plenty of love & adoration all day we were left with no other alternative than to break out the grill and cook up a scrumptious summertime meal.

My Yanni wanted steak so we made a delicious marinade with rosemary, thyme, bay leaves, garlic, fresh squeezed orange juice and salt & pepper.

It’s the perfect yummy summertime marinade. Full of fresh mouthwatering flavors.

We paired the steak with Bush’s Steakhouse Grillin’ Beans. The authentic blend of beans with a hint of sweetness from the brown sugar simmered in a robust steak sauce was the perfect side for the steak. You can check out all of the other delicious Grillin’ Beans flavors by clicking here.

It was a meal made in heaven that took no time at all.

Which left plenty of time for more birthday indulgence.

A day full of family, good food and fun…

That, in of itself, is worth celebration in my book!

Happy celebrating!

~Wenderly

Disclosure: This post was sponsored by Bush’s Beans. However, my opinions, thoughts and photos are 100% my own.

Here’s the recipe!

Orange & Aromatic Herbs Marinated Steak

(Serves 4)

What you’ll need:

• 1 (1 1/2 lb) boneless round steak (or your favorite grilling steak)
• 1/2 cup of freshly squeezed orange juice (or store bought orange juice)
• 1 clove garlic, minced
• 2 tbsp dried rosemary, crushed
• 2 tbsp dried thyme, crushed
• 2 bay leaves
• 1 tbsp kosher salt
• 1 tsp pepper

What you’ll do:

Rinse steak and pat dry with a paper towel.

Place all ingredients except steak in a gallon sized resealable plastic bag and mix by squeezing bag. Add steak and massage meat until all ingredients cover both sides.

Let marinate in refrigerator for at least an hour to overnight. (The longer the better).

Grill steak to desired doneness. Let rest 5-10 minutes. Slice & serve!

Enjoy!

 

 

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Inside-Out Spicy Pork Fajitas

It’s grilling season! And guess what? Memorial Day will be here before you know it. Grilling is an all time favorite activity at our house. We made these Inside-Out Spicy Pork Fajitas recently and they were so fantastic that we plan to make them again for friends and family this Memorial Day. It’s the perfect way to kickoff summer, don’t you think?

This recipe is so festive and easy that I just know it will be one that we will enjoy all summer long. All you’ll need are some pork chops, fresh cilantro, chipotle peppers in Adobo Sauce, sun dried tomatoes, onions, yellow peppers, paprika, fresh lime juice and salt & pepper.

First, pound pork chops to tenderize and flatten to wide shape.  Place pork in large sealable bags and pour in fresh lime juice, olive oil, cilantro, paprika and s & p. Mix ingredients evenly coating the pork then let marinade for about an hour (the longer the better).

Next, place 2-3 pieces each of peppers, onions, sun dried tomatoes and chipotle on the flattened piece of pork then wrap the pork around ingredients securing with a toothpick (be sure toothpick is easy to see to later remove). Place the rolled pork chops on medium heat grill until cooked.  Let rest for 5 min then slice into medallions, sprinkle with some leftover chopped cilantro and serve on a flour tortilla.

We love to serve our Inside-Out Spicy Pork Fajitas with Bush’s Black Bean Fiesta Grillin’ Beans . The easy heat-n-serve black beans simmered in a chipotle sauce with corn and red peppers make the perfect pairing with the spicy fajitas!

It’s a party on your plate as well as in your mouth!

*The giveaway sponsored by Bush’s Grillin’ Beans is now closed*

“Grillin’ Bold this Memorial Day? Bush’s has the beans for it. Come join the cookout with Cookin’ Canuck and Hoosier Homemade sponsored by Bush’s Grillin’ Beans. Stop over to link up your recipe for a chance to win! I’m linking up with these yummy Inside-Out Spicy Pork Fajitas! I can’t wait to see all the deliciousness that you all will come up with!

Happy Grilling!

~Wenderly

Disclosure: This post was sponsored by Bush’s Beans. However, my opinions, thoughts and photos are 100% my own.

Here’s the recipe!

Inside-Out Spicy Pork Fajitas

(serves 6)

What you’ll need:

6 boneless pork loin chops (thinly sliced)
1/2 cup sliced sun dried tomatoes
1/2 small onion (thinly sliced)
1 medium yellow pepper
1/2 cup sliced chipotle peppers in Adobo Sauce
2 Tbsp paprika
1/2 fresh squeezed juice of lime
1/4 cup olive oil
1/2 cup chopped cilantro
S+P to taste

What you’ll do:

Pound pork chops to tenderize and flatten to wide shape.

Place pork in large sealable bags and pour in fresh lime juice, olive oil, cilantro, paprika and s+p. Mix ingredients evenly coating the pork then let marinade for about an hour (the longer the better).
Slice sun dried tomatoes, onions, yellow pepper and chipotle into thin, evenly sized strips about 1/8″ wide and set aside.
After pork is finished marinading, place 2-3 pieces each of peppers, onions, sun dried tomatoes and chipotle on the flattened piece of pork then wrap the pork around ingredients securing with a toothpick (be sure toothpick is easy to see to later remove).
Place on medium heat grill until cooked.  Let rest for 5 min then slice into medallions, sprinkle with some leftover chopped cilantro and serve on a flour tortilla.

Enjoy!

 

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Tasty Tea Cup Eggs

A few years back while flipping through one of my beloved magazines I saw eggs cooked in a cup. I remember tucking the image into that part of my brain where I like to store things for future use. And like many of the things I carefully store away in my brain for future use, it has sat there doing nothing ever since. Yesterday after a second cup of coffee I was inspired to finally put this tucked-away-for-another-day idea to some good use.

It was surprisingly simple so I thought that some of you dads out there might want to dazzle your wife or mother this weekend for Mother’s Day with a darling tea cup egg. This could also be a fabulous way to start her day for her birthday or for your Anniversary or just because any ole day. Perhaps you could even buy new tea cups and actually give that special lady a delicious treat and a sweet gift to enjoy for many moments to come. It’s just a thought (you can thank me later).

Here’s all you have to do.

Place four tea cups in a flat pan and spray the inside of each cup with some cooking spray to prevent the eggs from sticking.

Crack one egg in each of the cups.

Sprinkle some red pepper flakes on top of each egg or whatever toppings you like.

Fill the bottom of the pan with about a 1/4 of an inch of water.

Next, you’ll need some wax paper. I opted to use wax paper rather than a lid because the tea cups are a tad taller than the pan and I was worried that they may chip with a lid. Just cut the wax paper  into a circle that covers the pan but make sure not to let any hang over the edge, you don’t want it to accidentally catch on fire.

Place the pan on the stove over a high setting to allow the water to come to a rolling boil then turn down to a gentle simmer.

After about 5 minutes, take a peek and see how the eggs are cooking.

Cook for about 5-8 minutes depending on how you like your eggs to be cooked.

Carefully remove the cups from the pan they will be hot.

Serve the tea cup eggs with some fresh fruit or even a slice of toast would be nice.

Dig in and enjoy the savory spicy goodness.

Tasty tea cup eggs are a perfect treat any time of day.

Think I’ll dig into that tucked away part of my brain more often.

To all of you wonderful moms out there Happy Mother’s Day!

Eat and be merry!

~Wenderly

 

Tea Cup Eggs

(serves 4)

What you’ll need:

4 tea cups
4 large or extra large eggs
sprinkling of red pepper flakes
pinch of salt & pepper
1/4 cup water

What you’ll do:

Place 4 tea cups into a flat pan. Spray cups with non-stick cooking spray. Crack one egg into each cup. Sprinkle eggs with red pepper flakes. Put 1/4 inch of water into bottom of pan. Cover top of pan and cups with wax paper cut to fit over top without hanging over the sides. Place pan onto high setting and allow to come to a rolling boil then turn down to a bubbling simmer. Cook 5-8 minutes until eggs are cooked to your liking. Sprinkle with some salt & pepper. Carefully take tea cups out of pan with an oven mit, cups will be hot.

Serve with fresh fruit and ENJOY!