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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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Inspire Musings

Meet Oakley Dokley

Meet Oakley.

Or Oakley Dokley as I like to call him.

Oakley is our beloved dog and considered a member of our family. We saved Oakley from the pound two days before Christmas two years ago. We had wanted a dog for some time but wanted to find the perfect fit for our family. After looking into different breeders, dog saving organizations, adopt-a-dog websites, and the Humane Society, My Yanni and I ended up going to the city dog pound on a cold gray December day. I was in no way prepared for what I saw that afternoon. As we walked through the dank cinder block rooms filled with wildly barking dogs in metal cages, I began to break down and cry. Blinded by tears and deafened by the desperate barking of the dogs, I became paralyzed and just stood there sobbing and staring. My Yanni took my hand and began to lead me out of the mayhem. There were so many rooms we got turned around and ended up walking into a smaller room of barking dogs by mistake. As we turned to leave we noticed one sweet little dog who was sitting quietly amidst the chaos and was staring deep into our eyes.

I just couldn’t leave the pound with this subdued sweet soul left in that cage. We found a volunteer to show us the dog. He walked us outside to a grassy area designated for visiting with the dogs. I took the leash to see what the dog they had named “Miller” would do. After milling around for a few minutes I stopped to ask a few questions. “Miller” instantly stopped walking, sat down on my foot and leaned into my legs. He was a *leaner-inner* as I like to call it. The kind gentleman who was helping us laughed and said, “I always say that they pick their owner.”

And that he did.

While signing the paperwork I noticed that “Miller” had been found on Oakley Avenue. In an instant we knew that Oakley would be the perfect name for our most perfect newfound friend.

Oakley has become such a treasured pet and special member of our family clan. I truly don’t know what we would do without him.

He is my daytime companion…

and litter box-cleaner-outer.

He is my gardening partner…

And hosta ponder-er.

He is my vegetable garden protector…

And stop-to-smell-the-flowers-and-herbs sniffer.

He can wear a leaf hanging from his chin with dignity.

and love his little stuffed animal “monkey-monk” like it was his very own.

Oakley is our daily reminder to take the time to appreciate the little things…

and give the underdog a chance to show you just how much a lost little leaner-inner can melt your heart into a puddle of mush in an instant.

We feel so very blessed that Oakley found us that day.

Go find yourself and lost little leaner-inner (littler box cleaner). You’ll be so glad you did.

~Wenderly

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Inspire Musings

Captured Moments

Ever just melt into a moment?

As in be totally aware of just how awesome that very moment happens to be? It’s a delicious, extraordinary feeling isn’t it? Time seems to slow down, dangling in the air in front of you. You can almost touch the minutes as they slip into the next. Your eyes allow you to really see the moments unfolding before you. The glorious present becomes of the utmost importance. You find yourself wrapped in an exquisite awareness of being. The everyday struggles, trials and tribulations just seem to dissolve into the recesses of your mind and all of the things that matter most in your world become crystal clear.

Last weekend I traveled to The Pioneer Woman’s ranch after being invited by Ree to share in a weekend of cooking and time spent with girlfriends.

But it turned out to be much more than that.

For a week now I’ve tried to organize those moments on the ranch spent with a group of extraordinary women and weave them into sentences.

For once I’m at a loss for words.

The beauty that was seen in captured moments…

and felt within the heart,

seem to be almost too beautiful for words…like getting the chance to hug Julie, in real life. *Sniff*

Listening to the lovely and ever-so-witty Rebecca,

as she showed us how to make fresh mozzarella cheese,

delicious braided bread,

and scrumptious roasted red pepper spread,

fed not only our appetites, but our hearts and souls.

Herding cattle on horseback with her lovely family,


(photo by Ree) 

as the blazing hot day slipped into a gorgeous golden hue,

was invigorating,

eye opening,

magical.

 

The experiences we shared,

whilst the sun flared its last stunning rays before slipping into the horizon,

awakened my every sense.

I felt intensely alive,

invigorated,

aware,

and awestruck, by the vast beauty of the open skies.

I was honored to have the opportunity to experience a tiny taste of the hard work, difficult decisions and unforgiving circumstances that come with running a ranch. I was mesmerized by the grace of Ree’s children as they instinctively followed the lead of their father. How effortlessly they did whatever task they where asked to do. Watching them work in tandem with one another gave me a whole new appreciation for family and what it’s meant to be. I was humbled to witness what the past generations of hard workers had produced.

Life just seems so much bigger on the ranch somehow. Deeper. Fuller.

I was so grateful for the opportunity to have these new perspectives.

 

 

And for a chance to be reminded of how important it is, to really… see.

The captured moments shared with these lovely ladies…Bridget, Robyn, SandyAmy , Georgia


(photo by Ree)

 Ree, Meseidy, Stephanie, Julie and Shari, were life changing.

Beautiful hearts, generous souls, beautiful spirits, and a most gracious hostess.

It will indeed be a weekend that will be forever remembered and held close to my heart.

Wishing you the eyes to *see*…the many moments that are waiting to be captured.

~Wenderly

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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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Decorate Eat Inspire

4th Of July Marshmallow Pops

Red, white & blue marshmallow pops make for a fun and festive 4th of July treat! These darling three ingredient, no-bake, sweet treats are a crowd pleaser for sure!

The 4th of July is less than a week away, can you believe it? This is my very favorite time of year. We have all adjusted to the more laid back summer state of mind as July approaches. The days are long and hot and full of plenty of friends, imagination and wondrous adventures which just seem to unfold in the summertime months. My eldest daughter came home from one of these adventures with a bag full of goodies that included the biggest marshmallows I had ever seen. Lickity-split, my mind began whirling with ideas of what I could create with these puffs of fluff the size of my palm. I’ve had cake pops on the brain after making cake pop cards not to mention I’ve been lamenting about how to use the pretty red & white paper straws I picked up recently.

insert sound of fireworks exploding*

And hence, the 4th of July Marshmallow Pops where born.

My girls and their friends OOOoooooh’ed and AAAAaaah’ed as I whipped up a batch the other day, so I knew they’d be my go-to fun treat for all of our 4th of July festivities. Thought I’d share what I did so you could too!

You’ll just need some red & blue candy melts.

Some red & white paper straws. (You could try the plastic ones but I thought that the paper ones seemed more sturdy).

And but of course GINORMOUS marshmallows!

These marshmallows make the straw-to-marshmallow ratio more proportionate than the regular marshmallows. And you know how important straw-to-marshmallow ratio is.

First melt the candy melts according to package instructions.

I experimented with a few different techniques of dipping sequences and I found that pushing the straw (about 3/4 deep) into the marshmallow before dipping it into candy coating was the way to go.

So, first push the straw into the marshmallow and then take the straw out. Next, dip the marshmallow into blue melted coating(and 1/3 of the way) and then tap, tap, tap your hand that is holding the marshmallow to get all of the extra candy coating off. (Learned that trick from Bakerella! Thanks Bakerella!)

Then place the marshmallow on wax paper, dipped side up…

BUT before the coating is dry, insert the straws back into their original hole and let them sit until candy coating is totally dry.

This way there will be no candy-coating-cracking going on, not to mention this helps the straw stay secure.

Once the blue coating has dried all the way,

…it’s time to dip them into the red melted candy coating. I found that holding the marshmallow from the marshmallow rather than the straw worked the best. Then stand the marshmallow pops in a sturdy glass until dry.

I never knew that patriotic could look so cute.

Make sure to taste one just to make sure that they are edible for all of your friends and family.

I know, I know. The sacrifices that we have to make.

This is the perfect fun & festive sweet treat. Three ingredients. No mess. No hot oven to contend with in the blazing summer heat.

I’m in.

Happy Red, White & Blue!

~Wenderly

4th of July Marshmallow Pops
Serves: 20
A perfect fun & festive sweet treat on a stick!
Ingredients
  • 1 bag of red candy melts
  • 1 bag of blue candy melts
  • 20 large marshmallows
  • 20 red & white striped paper straws
Instructions
  1. Melt red & blue candy melts in separate bowls according to package instructions.
  2. Insert a straw 3/4 deep into each marshmallow and take out again. This will leave the hole where the straw will go after dipping marshmallows.
  3. Dip the side of the marshmallow with the hole into the melted blue candy coating. Hold marshmallow over bowl after dipping and tap your hand until excess candy coating has been tapped off of the marshmallow.
  4. Place marshmallow with the dipped side up and insert straw into each hole. Let dry completely.
  5. Once the blue coating is completely dry, hold the marshmallow by the sides (not the straw) and dip into the red melted candy coating. Tap hand to shake off excess candy coating.
  6. Place the marshmallow pop (straw side down) into a heavy glass to dry.

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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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Inspire Musings

Antique Therapy

Have you ever heard the expression, “when the times get tough, the tough get antiquing”? You haven’t? Well…actually…neither have I until it just popped into my head. You see I love to go antiquing. I especially love to go antiquing when I need to unwind. It’s like therapy. Have you ever tried it?

Well if you haven’t you should. And if you have then you totally get what I’m talking about, right?

Antiquing is a playground for the imagination. An escape from the world as you slowly find yourself sauntering down memory lane.

Take these dishes for example…

I grew up eating chicken divan, lasagna, chicken curry and taco dip on these very same dishes. Well not the very same dishes, but dishes just like these. Merely seeing them transports me back to a place where dinner was waiting on the kitchen table as I ran in from whatever carefree-kid-adventure I happened to be enthralled with. It’s amazing how seeing them again can, in an instant, melt away whatever dilemma that happens to be occupying my mind.

Strolling down aisle after aisle my mind continues to swirl with ideas, images and emotion.

These dreamy green glasses would make the perfect vessel for some velvety chocolate pudding…

Or perhaps a refreshingly cold margarita on a hot summer day.

It’s so delightful to dig through these cookbooks and trinkets to find treasures that I never even knew I needed.

Antique glass milk bottles make charming vases or fun glasses to sip pink lemonade through a red striped straw.

Are you having fun yet? Me too.

Oh and then lookie at these little darlings! Perfect for my first cup of coffee or how about some tomato soup?

I think I must indulge in this dear straw hat, dontcha think?

And who doesn’t need and antique laundry detergent container?

Rolled bath towels in there would be precious! Or how about magazines? Or a toy bin? Or a shoe catch-all?

Or.

O.k. I’ll stop now. I just can’t help myself. Once my brain starts whirling there’s just no stopping it.

Now what was I worried about again?

Happy antique therapy!

~Wenderly

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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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Eat Inspire Main Courses

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!