Kicking off the weekend

And so it begins... 

Tottie is made, and broth is on the burner!

Playing this by ear, I put in the following:

Celery, black pepper corn, rosemary stalk, thyme stalk, baby carrots, and water to cover the chicken bones.

Have any of y'all done this before? How has it turned out?

XOXO, the Prep

Weekend Plans!

This coming weekend I'm planning on sticking fairly close to home.

I'm really hoping to get some cleaning and cooking done, and just overall get organized.

I'm by nature an organized person, but that doesn't mean it's like germ-free/sparkling clean.

BF has said he may be coming out to go to a Bike Swap in the area.

He's been all about bikes the last year or so, and this past summer was buying bikes off craigslist to rebuild and resell. 

Although he's not stating it, I get the impression he plans to stock up his working material... meaning less space in his tiny apt to hang out with friends :(.

Anywho, what I'm planning to do, other than cleaning, is cook!

Last Sunday, I hung out with BF's mom who is an amazing, seasoned, instinctual cook.

We specifically were talking about how to make a stock and soup.

Which kind of gave me the itch.

So here's my plan:

I'm going to go shopping tomorrow after work for grocery to make,

1.) Aunt Joan's Chicken Salad (below)

2.) Pot Roast

3.) Homemade Chicken noodle Soup

My hope is two fold. One, that they all come out edible, and two that I can ration and freeze this stuff for meals for the next week or so.

Do y'all have any comfort recipes you enjoy making during these cold winter months or just in general? Please share! I love to cook, but am typically just cooking for myself and stick to simple single serve.

AUNT JOAN'S Chicken Salad

Mix Dressing:        Set aside and pour on salad 1 hour before serving.

2 pkgs of chicken ramean seasoning

3/4 C oil

1/3 C white vinegar

1/4 C Sugar

Salad:

1 12 oz. Broccoli Slaw

2 apples diced

1 C sunflower seeds

1 pkg dried cranberries

1 bunch green onions chopped

1 bell pepper

1 C slivered almonds

1 Rotisserie Chicken cut-up small pieces

2 pkgs noodles crunched up top right before serving.

XOXO, the Prep

Weekend Recap - Holiday Preparations

This past weekend was one for the record books folks!

Friday, I received a special care package from my Padre...

The gift package was my Christmas present from the Fresh Lobster Company.

Meet Lucky (with the yellow rubberbands) & Ricky (in the green).

These beauties arrived at work roughly around 1pm on Friday along with their buddies, the clams. I named them Lucy & Ricky because Ricky kept trying to push Lucy off the table... 'He's got some 'splainin' to do....'

BF came over and we made a fabulous meal. This place sent the whole kit & kaboodle except the wine... literally!

They sent clam chowder, lobster, corn, and clams.

They were extremely tasty, even if they fought back a bit while I tried to eat them (I got some scratches on my hands from the shells)

Saturday morning, BF & I got up early and used my awesome gym. I've been meaning to be better about my work out schedule, but with the holidays, traveling, and work things have just been insane... but that could be me making excuses for not wanting to work out. It's always the same. I hate running and working out. When I was cheering and would do summer boot camps with Paul & Brian at All Star, they'd make us run around the complex and follow in their cars... I hated it, but it made me better, and made me feel better. The only work out I've ever really enjoyed is when I was tumbling. I worked at the gym to pay for my private lessons after our 2-3 hour practices. I miss tumbling... 

Anywho, got side tracked on memory lane.

But after an awesome workout, BF & I geared up for holiday shopping. We had some party gifts and family gifts to get before the holiday rush.

We also went grocery shopping as I needed to stock up to prepare for my little shindig on Wednesday. I'm having some friends over for a little cocktail party and secret Santa. I'll be sure to share a re-cap with recipes!

Saturday afternoon/evening I baked chocolate chip cookies (recipe below) to take into work and to share with my neighbors. I had already made my bourbon balls (recipe below). I just got all sorts of productive and made both a meat & veggie version of J.M.'s lasagna. I guiltily confess, I forgot the mozzarella cheese and was forced to use the sharp cheddar I had. To make the recipe veggie, I just split the sauce and put in artichoke hearts and mushrooms. BF is trying really hard to be 'healthier'. I also managed to get all my cards done for work (as I'm giving my presents out today as most people start their holidays next week).
Sunday, BF and I got up again to work out; it just feels so good to be healthy! After coming home to do laundry, he headed off to deliver his 'Christmas Girdinara' while I made the dough for my candy cane cookies (recipe below) and cleaned. I still need to do some more before my party, but things are shaping up.
Yesterday afternoon, we had BF's dad's family Christmas in Lombard. It was really nice and we watched the Bears game (even though, I don't really care about the sports aspect of spectating and the Bears failed in overtime... sorry BF, I prefer the social aspects :) ). Overall it was a great weekend!

I hope y'all had a great weekend as well! After all this baking, I think I've inspired myself to make Mexican wedding cakes as well.... I'll include that in a later post!

Cookie Recipes

Bourbon Balls

1 cup finely chopped vanilla wafers

1 cup finely chopped pecans

1 cup confections' sugar

2 tablespoons bourbon

1 1/2 tablespoon light corn syrup

2 tablespoon unsweetened cocoa-optional

Combine all, optional roll dough in 1 tablespoon balls through additional confectioners' sugar. Store in air-tight tin.

Candy Cane Cookies

1 cup shortening

1 cup confectioners' sugar

1 egg

1 1/2 teaspoon almond

1 teaspoon vanilla

2 1/2 cup flour

1 teaspoon salt

1 teaspoon red food coloring (keep till end)

Divide dough in 1/2; put red coloring in 1/2; Blend well; place in two pieces of waxed paper; then, chill; after several hours, shape & bake at 350 degrees.

Nestle's Chocolate-Chip Cookies

2 1/4 cup all-purpose flour 

3/4 cup sugar

1 teaspoon baking soda

3/4 cup packed brown sugar

1 teaspoon salt

1 teaspoon vanilla extract

1 cup (2 sticks) butter (softened)

2 large eggs

2 cups (12 oz.) semi-sweet chips

1 cup chopped nuts

Preheat oven to 375 degrees.

Using tablespoon sizes, put on cookie sheet and back for 9-11 mins. Cool 2 mins

Jamie's Lasagna

1 lb. hamburger

1 tablespoon basil

1/2 teaspoon garlic salt

1 1/2 teaspoon salt

16 oz. Tomato Sauce

2 6 oz. cans of Tomato Paste

Brown & drain beef. Add rest of ingredients. Simmer uncovered for 30 mins. Cook & drain 10 lasagna noodles.

You'll need roughly 2 cups mozzarella cheese.

Wet Mix:

2 eggs

1 cup parma cheese

1/2 tablespoon pepper

3 cups cottage cheese

2 tablespoon parsley flakes

Mix above in bowl separately. Then take 4 noodles in 13 x 9 x 2" pan & 1/2 meat mix & 1/2 other mix with 2 cups mozzarella cheese and repeat. Bake for 30-40 mins or until cheese is melted. let stand 10-15 mins before serving.

Fall Recipes! Version 5

Fifth installment of Fall recipes I want to try.

Cheesecake-Stuffed Peaches

ingredients

• 6 peaches, halves and pitted
• 1/4 cup butter, melted
• 3 Tbsp. cinnamon-sugar*
• 1/2 an 8-oz. pkg. cream cheese, softened
• 1/4 cup sugar
• 1 egg yolk
• 1 1/2 tsp. vanilla 

directions

1. Preheat oven to 350°F. Line a 15x10x1-inch baking pan with parchment paper; set aside. Trim a very thin slice from the round side of each peach half so halves stand flat on the baking pan. Dip peach halves in melted butter to coat. Arrange peach halves, cut sides up, in prepared pan. Sprinkle cut sides of peaches with cinnamon-sugar; set aside.
2. In a medium mixing bowl beat cream cheese with a mixer on medium speed until smooth. Add sugar, egg yolk, and vanilla. Beat until combined. Spoon cream cheese mixture into peach centers.
3. Bake, uncovered, about 30 minutes or until lightly browned and softened. Serve warm or at room temperature.

Do you have any recipes I should try? PLEASE LET ME KNOW!

Fall Recipes! Version 4

Entry Numbero Quatro on Fall recipes I want to try to make!

Pumpkin Mac & Cheese

ingredients

• 2 cups dried elbo macaroni (8 ounces)
• 2 Tbsp. butter
• 2 Tbsp. all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 cup whipping cream
• 1 cup whole milk
• 4 oz. Fontina cheese, shredded (1 cup)
• 1 15-oz. can pumpkin
• 1 Tbsp. snipped fresh sage or 1/2 tsp. dried leaf sage, crushed
• 1/2 cup soft bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/3 cup chopped walnuts
• 1 Tbsp. olive oil
• Sage leaves (optional)

directions

1. Preheat oven to 350°F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.
3. In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.

Do you have any recipes I should try? PLEASE LET ME KNOW!

Fall Recipes! Version 3

Per my first entry, I love to cook... and I'm easily swayed by seemingly easy recipes and pretty pictures. Throughout this fall season, I have fallen on a couple different recipes that look AMAZING!. Here is the next one on my fall cooking plans:

The idea is you make one... and make the other with left overs! GENIUS for cooking individual portions!

Chicken Soup - to - Chicken Pot Pie

Ingredients

• 8 cup(s) water
• 4 medium carrots, cut into 1/4-inch slices
• 4 medium stalks celery, cut into 1/4-inch slices
• 1 small onion, chopped
• 2  bay leaves
• 1/2 teaspoon(s) dried thyme
• Salt
• Ground black pepper
• 1 whole(s) (3 1/2-pound) chicken
• 3 cup(s) egg noodles, uncooked

Directions

1. In 4 1/2- to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper. Place whole chicken on top of vegetables. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours.
2. Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker bowl; cover with lid and cook (on low or high) 20 minutes.
3. While noodles cook, remove and discard skin, fat, and bones from chicken; shred meat.
4. Skim fat from soup and discard. Return chicken to soup to serve.

Chicken Pot Pie (typed because I couldn't find the one I had in the magazine :( )

Preheat oven to 425 F

Transfer 1/2 c. potatoes from reserved vegetable mixture to lg. bowl. With potato masher, mash until crushed. Stir in 1/3 c. heavy cream and mash until well combined.

Remove meat from reserved chicken, shred into lg. chunks, and add to potato mixture. Add reserved vegetables; 1 c. frozen peas, thawed; 1/2 tsp. freshly grated lemon peel; 1/4 tsp. salt; and 1/4 tsp. freshly ground black pepper. Stir until well mixed.

Spread mixture, in even layer, into 9 1/2-in (2 1/2-qt) deep-dish pie plate. Center 1 refrigerated piecrust (from 14-oz pkg.) on top. Fold dough overhang under to make edge flush with rim of pie plate. Gently press edge against pie plate. Cut 5 slits on top.

Bake 25 minutes. Cover rim of dough with foil, then bake 5 to 10 minutes longer or until crust is golden brown on top. Serves 4.

Do you have any recipes I should try? PLEASE LET ME KNOW!

Weekend Recap - Oktoberfest (Chicago Style)

This past weekend, BF found a groupon for 1/2 off the local Oktoberfest being hosted just blocks north of him in Lincoln Park. 

Nothing better illustrates Chicago than Oktoberfest (celebration of beer) at a Catholic Church. Churches host the best street festivals and alcoholic endeavors. It's slightly ironic.

Anywho, the groupon got us entry for 3 days, a cool glass stein, and $21 in food/drink tickets. Pretty baller! We only ended up going on Saturday evening which worked out fine. Sixteen Candles (a local Chicago 80's cover band) was playing which was pretty spiffy.

 

 

Got to hang with my SHC girls!

 I even ran into a gentleman I was planning on interviewing next month for a new brand profile here in the Chicago area... completely random and awesome! Can't wait to learn more about the Chicago Belt Company!

A big group of us then made our way to Uncle Julio's for some late night grub, as one of BF's fraternity brother's works there. I'd never been before and was kind of excited. I had managed to wave down a cab to fit like 10 people... apparently that didn't go over well with the cabbie, and BF and I ended up in a rickshaw, which wasn't necessarily a bad thing. It was such a nice night out and didn't even start drizzling till we were almost home after grabbing some clutch Mexican at the restaurant.

But I skipped ahead:

BF came out to the burbs on Friday night in the hopes of dropping his car off at the auto center to get looked at (that pesky 'check engine' light has been on... for a while...). Sadly the 'Taurus-guy' (ps how much would it suck to be known as that) wasn't in, so we had to bring in back on Monday. But I had made dinner....

I made BF mini- vegetarian pot-pies 

 and myself a standard home-made chicken pot pie.

I kind of made the recipe from scratch:

- 1 Bag frozen peas

1 Bag frozen corn

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup milk

1 can chicken broth

1 small bag new potatoes

generous dusting of pepper and salt

VEGETARIAN SERVINGS: Separate out small portion and add in vegetarian chicken substitute cubed. Stir and place in small bowls. slice sliver of butter and put on top. Bake at 425 degrees for 25 mins, then place 2 Pillsbury rolls on top and bake for another 10 mins. 

MEAT SERVINGS: Take remaining portion and shred cooked chicken (I used one whole roasted chicken from the grocery store) and stir. Take a greased pie pan and place one pie crust in it. Fill with bowl contents. Sliver butter sporadically on top. Cover with pie crust and slit for air. Bake at 425 degrees for 40-50 mins, until crust is golden brown.

The above content made 2 pies (I froze one) and 4 small pies.

It was super easy, fast and delicious.

Flash forward to Sunday:

BF and I spent a lazy day watching football before heading back to the burbs to make dinner and do laundry. 

All in all, it was a great weekend!

It's finally starting to feel like fall.

Have you tried any new recipes yet? Care to share?

Fall Recipes! Version 2

I recently came across the below recipe on Tumblr (duh). I just couldn't resist! 

Bourbon Pumpkin Milkshake

makes 2 shakes
2 cups vanilla ice cream
1/2 cup milk
1/4 cup cream or half and half
1 tablespoon vanilla extract
2/3 cup pureed pumpkin
1/2 tablespoon pumpkin pie spice
1/3 cup graham cracker crumbs
2-3 ounces of bourbon
frosting + sprinkles (or cinnamon sugar) for glasses
Add all ingredients to a blender and mix until combined. Rim glasses with a light coating of frosting then dip in sprinkles. Pour in shake and sprinkle cinnamon on top. Top with whipped cream if desired. Serve!

The Pumpkin Pie Spice recipe:

Homemade Pumpkin Pie Spice

4 teaspoons cinnamon

1 1/2 teaspoons ginger

3/4 teaspoon ground cloves

3/4 teaspoon nutmeg

a pinch of cardamom

Combine all spices together and mix thoroughly. Store in an airtight container.

The milkshake was pretty good. You can't really taste the alcohol (which is fine, because Pumpkin Pie is so tasty), but I will warn not to add too much of the Pumpkin pie spice or as much cardamom as it's easy to over power everything. I'd recommend using 1/4 tablespoon instead of a half.

Additionally, I made coffee this morning and thought to myself... mmm this would be amazing to have a pumpkin spice coffee (less the calories). So I added about a 1/2 teaspoon into a mug of regular medium blend coffee and my usual 2-3 tablespoons half & half... TASTY!! Highly recommend!

Do you have any recipes I should be trying this fall?? DO SHARE!

Fall Recipes! Version 1

With all the Fall stuff going around, I've come across a bunch of new recipes I really want to try! I'll post them one at a time... and this is the first!

Roasted Sweets & Greens

ingredients

• 1/4 cup cider vinegar
• 1 1/2 to 2 lb. sweet potatoes, scrubbed
• 1 Tbsp. olive oil
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 2 garlic cloves, minced
• 1/4 cup chopped hazelnuts
• 2 cups arugula

directions 1. Preheat oven to 400°F. Cut sweet potatoes in half lengthwise, then cut in wedges. Place on a large rimmed baking sheet. Toss with oil and season with salt and pepper.
2. Roast sweet potatoes for 15 minutes,. Toss, then roast 15 minutes longer or until tender. Sprinkle with chopped garlic and hazelnuts, then return to oven for 4 to 5 minutes, until nuts are toasted and garlic is softened. Remove from oven; sprinkle with arugula and vinegar.

nutrition facts

Servings Per Recipe 4 servings
Calories236
Total Fat (g)9
Saturated Fat (g)1,
Monounsaturated Fat (g)6,
Polyunsaturated Fat (g)1,
Sodium (mg)387,
Carbohydrate (g)37,
Total Sugar (g)8,
Fiber (g)6,
Protein (g)4,
Vitamin C (DV%)10,
Calcium (DV%)7,
Iron (DV%)9,
Percent Daily Values are based on a 2,000 calorie diet

Do you have any recipes I should try? PLEASE LET ME KNOW!

Derby Party SET- now to PLAN!

Menu Ideas:

Every year I do a pulled chicken BBQ. It's super easy, especially since it's in a crock pot!
I'm including the recipe below for your use and enjoyment!

1 8-oz can tomato sauce
1 4-oz can chopped green chilies, drained
3 tbsp cider vinegar
2 tbsp honey
2 1/2 lbs boneless/skinless chicken thighs (key as it tends to be easier to 'pull' than standard chicken breast)
1 tbsp sweet or smoked paprika
1 tbsp tomato paste
1 small onion, finely chopped
1 tbsp Worcestershire sauce
2 tbsp dry mustard
1 clove garlic, minced
1 tsp ground chipotle chili
1/2 tsp salt

Add all to crockpot and cook at least 5 hrs. Take each thigh and shred on cutting board between two forks. Add shredded chicken back to pot and stir until all chicken is shredded.

When i moved out of my parents place, I may or may not have 'borrowed' this Mint Julep book.

Secret.... "it's in the Sauce!" (YAY, Fried Green Tomato quote!) Seriously though, depending on how much syrup you need (I typically use double so that i have plenty depending on how many mint julep/bourbon fans I have). Last year I had to make another batch in the middle of the party. Basically, you take 1 cup water and 1 cup granulated sugar and boil, stirring constantly until sugar is dissolved. I keep mine in a pitcher in the fridge. It keeps it fresh and away from bugs. Additionally, I was surprised to learn it never solidifies again, and keeps for up to 2 weeks. If you want to add more minty ness you can boil mint leaves when stirring in sugar, just be sure to drain. It's vital that you get the mint juleps right. (followed closely by having good music, and extra food for 'late night')
Another recipe I recently fell upon that might be added to the mix is a Mint Julep Cupcake:

MINT JULEP CUPCAKES
{adapted from Cooking and Booking}
Ingredients:
Cupcakes
1 cup butter
2 cups sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon mint extract
4 eggs
2 3/4 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup bourbon (or whiskey)
1/2 cup Creme de Menthe
Icing
3 cups sifted powdered sugar
1/2 teaspoon salt
1 teaspoon mint extract
2 teaspoons vanilla extract
1 stick unsalted butter, melted
milk
*****
Directions:
Cupcakes
Preheat the oven to 350º F, and grease or line 30 cupcake cups.
Combine salt, baking powder, and 1 3/4 cups of the flour. Beat butter, sugar, eggs, and extracts in a large mixing bowl until creamy. Gradually beat in the flour mixture. Add the milk and liquors to the batter, then the rest of the flour (1 cup). Mix as little as possible, just until the batter comes together. Divide the batter evenly among the cupcake cups. Bake for 25-30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
Icing
Combine the powdered sugar, salt, extracts and melted butter and beat until creamy. Gradually add milk until the texture is right for piping. When the cupcakes are completely cool, pipe or spread the icing on top. Garnish with cake sparkles or sprinkles, a straw (trimmed to size), and mint leaves.

I'll let you know how it turns out. Additionally, if you have ANY suggestions, please let me know! I love to cook and try new recipes!

PS: Lucky guests won't be subjected to yet another Alpha Xi Delta party cheese ball... it never gets completely eaten and let's face it, there's just something creepy about shaped cheese...

Are you having a Derby Party?

Valentine's Day Celebrations

What are you doing for the Annual Holiday?

If I had the time, I would totally have planned a party. Along those lines, I have some ideas below:

Such a beautiful setting especially with the red wine glasses!

An easy centerpiece of red carnations & Hot Tamales :)

 

Generally fun decorations... but I love the Pink Flamingo decorations

To go along with some of these great ideas I have some great recipes I've found!

For Brunch:

Strawberry Mascarpone Crepes

• 8 Servings
• Prep: 45 min. + standing Cook: 20 min.

Ingredients

• 
  BATTER:
• 3 eggs
• 3/4 cup plus 2 tablespoons milk
• 3/4 cup all-purpose flour
• 5 teaspoons butter, melted
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 
  FILLING:
• 1 cup (8 ounces) Mascarpone cheese
• 2 tablespoons confectioners' sugar
• 3 to 4 teaspoons minced fresh basil
• 1 teaspoon lemon juice
• 1-1/2 cups sliced fresh strawberries
• 
  STRAWBERRY TOPPING:
• 2 cups sliced fresh strawberries
• 1/2 cup sugar
• 2 tablespoons orange juice
• 1 teaspoon strawberry or vanilla extract
• Dash salt
• 4 teaspoons butter, divided

Directions

• In a blender, combine the batter ingredients; cover and process until smooth. Cover and refrigerate for 1 hour.
• Meanwhile, for filling, in a small bowl, combine the cheese, confectioners' sugar, basil and lemon juice. Gently fold in strawberries. Cover and refrigerate for at least 30 minutes.
• For topping, in a small bowl, combine the strawberries, sugar, orange juice, extract and salt. Let stand for 30 minutes.
• Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour about 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
• Spoon filling over crepes; roll up. Serve with strawberry topping. Yield: 8 crepes.

Appetizer

Wonton Kisses Recipes

• 24 Servings
• Prep/Total Time: 25 min.

Ingredients

• 24 milk chocolate kisses
• 24 wonton wrappers
• Oil for frying
• Confectioners' sugar

Directions

• Place a chocolate kiss in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners together over candy kiss and press to seal. Repeat.
• In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until golden brown, turning once. Drain on paper towels. Dust with confectioners' sugar. Yield: 2 dozen.

ENTREE

Apple-Cherry Pork Chops

• 2 Servings
• Prep/Total Time: 30 min.

Ingredients

• 2 boneless pork loin chops (1/2 inch thick and 5 ounces each)
• 1/4 teaspoon dried thyme
• 1/8 teaspoon salt
• 1 tablespoon olive oil
• 2/3 cup apple juice
• 1 small red apple, sliced
• 2 tablespoons dried cherries or cranberries
• 2 tablespoons chopped onion
• 1 teaspoon cornstarch
• 1 tablespoon cold water

Directions

• Sprinkle pork chops with thyme and salt. In a large skillet, cook pork in oil for 3-4 minutes on each side or until juices run clear. Remove and keep warm.
• In the same skillet, combine the apple juice, apple, cherries and onion. Bring to a boil. In a small bowl, combine cornstarch and water until smooth; stir into skillet. Cook and stir for 1-2 minutes or until thickened. Spoon over pork chops. Yield: 2 servings.

I do have to admit though, that right now I have a bag of Heart shaped pasta from World Market and a bottle of Cupcake wine... I know... I'm getting older... but that doesn't mean my budget and time constrains allow for all these amazing dishes ;). Hopefully... one day...

XoXo

Captain Rodney’s Cheese Bake

Some of our good Family friends stopped by for some Christmas Eve festivities last week, and brought along this DELICIOUS concoction! We have since ordered at least 5 bottles of the Captain Rodney's Boucan Glaze to be completely stocked for New Years as well as my Alpha Xi game night, birthday/Super Bowl party, etc. THAT'S.JUST.HOW.GOOD.IT.IS! I have copied the recipe from their website below. If you click on the "Purchase Online", the glaze is on the second page. I believe it's made out of Tennessee, but I don't know what stores sell it, so online was my best bet. Enjoy!

Captain Rodney’s Cheese Bake

• 1/2 cup mayonnaise
• One 8 oz pack cream cheese
• 2 cups grated cheddar cheese
• 2 green onions (chopped)
• 6 Ritz crackers (crushed)
• 8 slices bacon (cooked and crumbled)
• 1/2 cup of any Captain Rodney’s Glaze

Mix mayonnaise, cream cheese, cheddar and onions in greased quiche pan. Top with crackers and bake at 350 degrees for 15 minutes. Top with bacon and Captain Rodney’s Pepper Glaze. Serve with crackers.