Between the previous pancetta and now the pork chops… I guess you could say I’m on a pig-kick, so I think I’m due for a break from the other white meat for awhile.
Billy mentioned pineapple salsa and it gave me the idea to make a pineapple mango salsa to pair with something a bit more bland. Since I was sick of cooking chicken breast I opted for pork chops (they were also on sale, win!)
They were out of this world!
No, but really… you’re oinkin’ for this recipe… so check it out after the jump…
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If you know me, you love my love for pancakes. I remember having them for dinner as a kid… I always felt like my parents were breaking some parenting rule. Summers in Maine consisted of fresh picked blueberries tossed into the batter. Pancakes for breakfast. Pancakes for lunch. Pancakes for dinner. You get the deal here… if I could marry a pancake, I probably would. They’re such a versatile food in the sense that you can toss almost anything into one and it’d be scrumptious (fruits, nuts, meats).
I borrowed my good friend Caitlyn’s pancake recipe but rather than making banana pancakes like she did, I adapted it a bit to make Apple Walnut Pancakes.
Batters up!
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I didn’t take a picture, sorry! However I did randomly create this meal while on the phone with my grandma… It made me feel like I was on a cooking show. “Brooklyn Cookin’ with Uncanny Annie.” Put that in your juice box and suck it, world wide web!
Last night I was famished and craving some sort of fish for dinner, but I’m poor. So, I ended up making a fishcake with some tuna and a super scrumptious veggie brown rice. It was surprisingly awesome for something I whipped up on my own with whatever I had in the kitchen and I’ll definitely be making this again. I made a bunch of rice so I can enjoy it during the rest of the week.
Veggie Brown Rice
- 2 cups brown rice
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 4 plum tomatoes, chopped
- 1/4 cup crumbled feta
- 2 tbl fresh squeezed lemon juice
- Seasoning of choice (I used Mrs. Dash)
Prepare the rice and set aside. Season the zucchini and squash and saute in a non-stick pan. When browned a bit, toss into rice with tomato and feta. Add the lemon juice and mix together. I wanted to add chopped kalamata olives, but I didn’t have any. Would have been yummy though, right?
Poor Woman’s Fishcake
- 1 can of solid tuna in water
- 1oz (little under 1/4 cup) of spring onions, chopped
- black pepper
- crush red pepper flakes
- 1 egg (I used just the whites, beaten)
- breadcrumbs
- olive oil
Mix the tuna, onions and seasonings and form into a patty. Lightly dip each side in the egg and coat in breadcrumbs. Add about 1 tbl of extra virgin olive oil to a non-stick pan and cook patty for about 5-8 minutes or until golden brown.
Serve over your crazy-delicious veggie brown rice.
The other day I made a copious amount of homemade turkey burgers with onion, garlic, tarragon, black pepper and cayenne pepper. The ground turkey was on sale a few weeks ago and was sitting in the freezer… so I decided to just use ALL of it at once.
It was this afternoon while I was nomming on one for lunch that I realized I’m going to be stuck eating these all week. Great. This turkey overload is enough to hold me over until November.
So I took the bell peppers I had stowed away in the fridge and decided to clean them out and saute them in a pan with some olive oil for a little bit (covered so they’d cook faster). It’s way too hot out to turn the oven on just for 3 bell peppers.
Nuked the burgers in the microwave and mushed them up with some additional seasonings (more cayenne, black pepper, basil, parsley, oregano), pecorino-romano cheese and the leftover brown rice I had.
Shoved this little concoction into said peppers, garnished with some hot sauce and fully enjoyed every second of gobbling (pun!) them up. The rice gave a sweetness to the strong flavors in the turkey and the pepper was still slightly firm so I wasn’t eating mush inside of mush.
Just because you’re on the POV(erty) diet doesn’t mean you have to eat crap all the time! This is a prime example of getting creative with whatever you have!
It’s Christmas in July! I made these as Christmas gifts this past winter and they were highly praised. Apparently they also keep well in the freezer for a few weeks (my grandparents called me near the end of February to say how they were nomming on the cookies). With age comes wisdom!
I’ll be honest: these were not easy to make and not for those who are looking for a simple holiday-themed cookie. They took hours to make but were totally worth it.
I don’t care if it’s July and almost 100 degrees out. Bookmark this and make them when it’s cold again!
So let’s fa la la into the kitchen…
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Look at ‘em… pretty maids all in a row. Simply scrumptious. I made four dozen of these for the trip to Maine and they lasted less than 24 hours after we arrived. What’s great about Chocolate Crinkle cookies is that they’re not only absolutely delicious but they’re extremely easy to make and you can add your own twists to them by swapping out the confectioners sugar for cinnamon-sugar, sprinkles and even cocoa. There’s also something charming about the way they crack open as they bake and create those beautiful contrasted lines against the sugar. Out of the three cookies I made, these were quite the big hit.
So let’s get crinklin’
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