Pantry Pork Chops

I had a couple different names for this one but my dad chose pantry pork chops and I'll explain why. I am POOR right now y'all. Like the kind of poor when you have $50 until payday (which is next week) and you need gas in your car and bills need to be paid! Ahhh! Oh well! I had a lot of ideas about making stuffed pork chops with all these yummy ingredients but this girls bank account had other thoughts. So after staring at the fridge, closing it, walking away, going back and continuing to rifle through as if all of the sudden a secret garden would show up I pulled this together. I was not disappointed! This marinade is one of my absolute favorites, you know because I love balsamic. These pork chops were huge and so cheap! I have had them in the freezer for a little while when I got them for a ridiculously cheap price. They are such a great alternative to the standard chicken breast, although this recipe would be equally fabulous with it. You can still eat well on a budget!!! (Side note: This recipe was for 1 (sad face) so adjust for your serving size.)

Dijon & Balsamic Pork chops
2 tbsp. dijon mustard
1 tbsp. balsamic vinegar
1 tbsp. olive oil
1/2 tsp. minced garlic (or 1 clove)
Sprinkle of salt and pepper to taste
1 thick cut pork loin chop, butterflied
1 tbsp. fresh parsley to garnish

Mushroom Sauce Ingredients
1 cup sliced portobello mushrooms
1 tbsp. butter
1-2 tsp. olive oil
1/2 tsp. garlic
1/4 cup white wine
1/2 tsp. cornstarch
Salt and Pepper to taste

Combine the marinade ingredients and coat the pork chop in the marinade. Allow it to marinade for about 30 minutes, the longer the better. I like to save some marinade on the side for drizzling on the finished product.

My HUGE pork chop! Already butterflied!

Marinating isn't pretty but it's worth it!

Preheat the grill over high heat then lower to medium high and add the chops. Grill about 4-5 minutes per side depending on the thickness of the chop. Pork is very lean and can still have  some pink, unlike chicken. You want it to be juicy, not dry, so keep an eye on it. You can also bake these or use an indoor grill pan.

While the chops are grilling make the mushroom "sauce". Heat a large skill and add butter, garlic, and olive oil. Over medium low heat add the mushrooms and let them slowly brown and soften. 

When the mushrooms begin to brown season with salt and pepper to taste. Add the wine to deglaze the pan and reduce to a sauce. Once the wine reduces add the cornstarch to thicken and let it simmer over low heat until the pork chops are ready to serve. 

Remove the pork from the grill and spoon the mushroom sauce over top. Garnish with chopped fresh parsley (directly from my garden, so it's FREE!). I use the leftover marinade for dipping and drizzling because I love it that much!! Here's the finished meal made solely from what's on hand. It's all about using what you have and not spending a fortune for a delicious meal. I love that feeling!

With some extra sauce :)

Eggplant Involtini

Say what!!!! No carb lovers rejoice! It's like manicotti sans pasta. I am delirious right now...woah! Back working at the preschool plus starting the day with a run and the craziest spin class I have ever taken has made me a little loopy. Seriously, half the class quit in the middle. I really thought I would pass out after 45 minutes, but I made it! And I can't stop eating now. I made this recipe yesterday, I won't even get into the randomness of what I ate tonight. It was not "blogworthy". I'm also really excited to post this because I GOT A NEW CAMERA! I ordered it from QVC which is one of my secret behaviors. It's so bad I know but I can't help it. B was about to kill me when I told him but I am beyond thrilled with my purchase! As you probably know by now I make what I have on hand and what is on sale so this recipe was perfect after making my Grilled Veggie Sandwich and Homemade Marinara. I had half an eggplant left hanging out in the fridge and saw this recipe in a recent issue of Cooking Light. I adjusted the recipe to my taste and what I had but it is still super healthy and tasty! Perfect for your next Meatless Monday :)

Ingredients
6 thin slices of eggplant (about 1/2 small eggplant)
2 tsp. extra virgin olive oil
Salt and Pepper to taste
1/2 tsp. garlic powder
1/2 cup part skim ricotta
1 egg
1/2 lemon, juiced
1/4 cup shredded mozzarella, extra to garnish
1 tsp. or 1 clove minced garlic
2 tbsp. shredded parmesan cheese
1/2 cup marinara sauce
2-3 leaves of fresh basil, chopped or 2 tsp. dried basil

Preheat your broiler to its highest setting, mine is 500. Slice the eggplant vertically (about 1/8 inch thick). Place the slices onto a foil lined baking sheet and drizzle eggplant on both sides with olive oil, salt, pepper, and garlic powder. Bake for 4-5 minutes per side, depending on thickness.

Allow the slices to cool until they can be handled, about 10 minutes. In a food processor (or mixing bowl if you don't have one) combine ricotta, mozzarella, parmesan, garlic, lemon, and egg until smooth. 

Fill the eggplant with the ricotta mixture and roll up to look like manicotti. 

Place the rolls seam side down in a baking dish with a layer of marinara. 

Add all the rolls and cover with marinara sauce. Sprinkle extra mozzarella and/or parmesan and bake in a 375 degree over for 20-25 minutes.

Garnish with fresh basil and extra parmesan (if you LOVE cheese like me). Tell me you miss the pasta and carbs. You don't and don't you lie! This is coming from a carb lover to the core!!!

The perfect bite!

First Try Homemade Marinara

Sunday, Sunday, Sunday! Ok it's Tuesday but I made this on Sunday. I was Suzy homemaker on Sunday (mainly because I was bored) and tried out homemade marinara as part of my make from scratch obsession. It was easyyyyy. For someone who doesn't eat a ton of pasta and only buys sauce when it's on sale and have a coupon (obvs), it always seemed easier to buy than slave over the stove but let me tell 'ya...I was wrong! This is so easy to make as long as you have the time to let it simmer. It's basically a throw it together and wait kind of recipe and who doesn't love that? Now I am not an Italian grandmother (obvs again) but I think this is pret-tay good! Just the right texture, salt, and spice to make the perfect pizza or pasta. Mangia!


Ingredients
1 24 ounce can crushed tomatoes
2 tbsp. olive oil
4-5 cloves of garlic, minced
1/2 white onion, minced
1 tsp. salt (season to taste as it simmers)
1 tsp. pepper
1/2 tsp. red pepper flake
2 tsp. dried basil
1-2 tsp. dried oregano

To start the sauce heat a large saucepan over medium heat. Chop the onions and garlic until you feel like your eyes are going to fall out (maybe that's just me). I even tried wearing sunglasses, cool look in the kitchen BTW. Coat the bottom of the hot saucepan with olive oil and saute the onions and garlic until they are soft and translucent.

Here's where it gets difficult. Add the tomatoes and...everything else and turn down the heat. Let it simmer for about 2 hours. Taste as you go and season to your liking. 

Not exactly chemistry, right? You can do it! Once it has finished cooking let it sit in the fridge overnight so the flavors can mingle and develop. Did I say this was easy or did I say this was easy? 

I should work for Ball Mason Jars :)

Grilled Balsamic Vegetable Sandwich

I am feeling so blessed and excited about this blog right now! I have gotten so much positive feedback and love from everyone that it brings tears to my eyes. This blog has become an amazing way for me to positively channel my feelings and ideas and also distract me from the stress of a long distance relationship. Getting a call from one of my favorite people tonight who was making one of my meals truly made my day. I can't begin to tell you how inspired I feel when I hear from friends and family about my recipes! This blog has become so much more to me then just food. I feel reconnected, reenergized, and motivated again. I wanted to share this affirmation I found that conveys how I am feeling today.

"I am ready to meet life's challenges. I choose to face each day with an open mind and a happy heart. I will not allow others to dictate my mood or my direction. I choose joy and success for my life. I love who I am and know I am getting better day by day."

Now that I have gotten the sappy stuff out of the way onto the food and witty banter. I'm watching one of my favorite trashy, guilty pleasures...Mob Wives. Oh em geeee it cracks me up. After last night's nacho fiesta of fat I decided to go a little lighter with dinner today and stick with veggies. As a former self proclaimed veggie hater for the majority of my life I can say I never would have thought I would taste, much less make and enjoy this sandwich! This recipe is versatile to whatever is seasonal and local and you can always add meat (or tofu) if you are looking for something more substantial. For tonight this was more than enough to make me feel full and healthy. Use whatever you have on hand or looks good at your farmer's market or grocery store. Told you I wasn't a complete carnivore :)

Ingredients (1 large sub)

1/2 zucchini, sliced thin, lengthwise

1/4 eggplant, sliced thin, lengthwise

1 large portobello mushroom cap, sliced thin

1/2 tomato, sliced thin

1/2 cup light balsamic vinaigrette (I used Ken's)

1/2 small whole wheat baguette

2-3 thin slices of fresh mozzarella

Salt and pepper to taste

Slice the zucchini, eggplant, and tomato vertically into thin, even slices. I use a mandoline to ensure consistent slices and even cooking times. Remove the gills of the portobello (brown underside of the mushroom) and slice into strips. 

Marinate the veggies for at least 30 minutes in the vinaigrette of your choice. I marinate the tomatoes separately because they are so delicate and I don't grill the tomatoes with the rest of the veggies. 

I grilled the veggies (minus the tomatoes) on the outdoor grill but this could also be done on a grill pan or under the broiler. I grilled over medium heat for a few minutes per side but this will depend on the thickness of your slices. Keep an eye on them because they will burn fast if they are thin.

Yeah that's right boys, I can grill with the best of 'em!

When the veggies are good and grilled remove them and throw the bread on there to get it good and charred. Once it gets slightly browned add the mozzarella and lower the heat and let it go until it starts to melt. 

 Now to put it all together! Add the grilled veggies to the bread.

Top with the fresh tomatoes and drizzle with balsamic glaze (which is just balsamic reduced with brown sugar to a syrupy consistency). I used 1 cup balsamic vinegar to 2 tbsp. brown sugar. 

Top it, slice it and eat it! This pairs well with my favorite wine ever....Cupcake Sauvignon Blanc! It's fruity, crisp, and light to accompany a fresh sandwich. Who knew a vegetable sandwich could be so satisfying!?

Veggie lovers rejoice! Veggies haters...try it!

Container Garden Week 2

I cannot believe how much my garden is flourishing! It has already doubled, if not tripled, in one week! I am having so much fun with my new hobby. I wanted to share an update of my planties each week and encourage everyone to try out container gardening (or regular gardening if you have a yard). I am really enjoying watching them grow everyday and keeping up with them. I am already using my herbs in my recipes and cannot wait to have fresh, homegrown veggies to try out. Love it!

Jalapeno, Serrano, Eggplant, and Cucumber

Peyton guarding his babies!

Tomato, Parsley, and Zucchini

Lemon Thyme and Dill

Cinco de Mayo Nachos!

Oh man this is unhealthy. So so very unhealthy. But it's Cinco de Mayo and I didn't go out so it all evens out (especially after a gym session tomorrow). Sometimes you just have to be bad. I actually wasn't planning on making anything tonight because I spent the day at the beach and was exhausted but I started missing B and decided to distract myself in the kitchen and on the blog. I am watching the UFC fight and drinking Sauvignon Blanc with the pup as I write this so I am laughing at myself the whole way. Don't hate. Back to business, I LOVE nachos. If they are on the menu I will try them. They are hard to mess up and can be dressed up a million ways. I also LOVE jalapenos. I love a lot of things I guess. But jalapenos are in every part of this recipe  so be prepared. Think of this more as a guideline for delicious nachos that you can make your own. Get creative and add what you love...pulled pork, shrimp, crab, steak, veggies, oh my I just got hungry all over again!

Cheese Sauce Ingredients
1 tbsp. butter
1 tbsp. all purpose flour
1/2 cup milk
1 1/2 cups cheddar cheese
1 tbsp. pickled jalapeno juice (just the juice from the jar of pickled jalapeno)
1/2 fresh jalapeno, diced, keep seeds for heat (or just use diced, pickled jalapeno, whatever you have on hand)
Salt and Pepper to taste


Nacho Assembly Ingredients
1 grilled chicken breast, diced
Corn tortilla chips
2 tbsp. buffalo wing or hot sauce
1/2 tomato, seeded and diced
Jalapeno, diced (to taste, I use a lot because I love them!)
Lettuce
Diced Onion
Sour Cream
Guacamole (recipe below)

Quick Guacamole 
1 ripe avocado
1/2 lime, juiced
Salt and Pepper to taste
Couple dashes of hot sauce
Diced fresh jalapeno to taste
1 clove of garlic, minced
1 tbsp. minced fresh parsley (or cilantro if you are into that)
1 tsp. pickled jalapeno juice (told you I LOVED jalapenos!!)

To start this craziness of fat and flavor you need to make the cheese sauce. It starts with a basic rue of flour and butter. Combine the flour and butter until melted and light brown. Add the milk and slowly whisk in cheese 1/2 cup at a time. Once the cheese has melted add the jalapeno juice, salt, pepper, and diced jalapeno. Adjust seasoning to your tastes. Allow the cheese to simmer on low while you prep all the ingredients.

Preheat the oven to 400 degrees. On a foil lined baking sheet (standard for those like me who don't do dishes) spread tortilla chips in a single layer and cover with nacho cheese. Add the diced chicken and drizzle with buffalo or hot sauce. Put in the oven until chips begin to brown and the sauce is bubbly. 

Hellooooo gorgeous! Once the nachos are bubbly and ready to eat top with whatever your little heart desires. I use lettuce, tomato, onion, and jalapeno because that's what I had on hand and what I like on my nachos. Add a dollop of sour cream and guacamole (and probably some extra on the side). Also delicious with Chipotle Salsa to spice it up even more.  Now to what matters...the fat kid pics.

Baked Pork Egg Rolls

Oh Thursday night, how I love you! Especially since the semester ended yesterday, woohooo! Had a kick booty spin class today followed by going back to work at preschool (love those kids), and trying a new recipe and a new wine! Simple pleasures of life. Egg rolls are kind of a mystery to me. I didn't grow up eating a lot of chinese food and I have a serious aversion to rice (it's a texture thing, I know it's weird) so I didn't experience many egg rolls. B loves chinese food, or should I say sesame chicken, and he got me...intrigued. I was wandering around the gro' sto' as I like to call it and I saw egg roll wrappers and impulse bought. Then I had a coupon for ground pork and it went on sale and here we are now. That's how decisions are made in my life. Side note: I have turned into my mom. There was a $2 off coupon on the ground pork that the cashier forgot to pull off. I went back to Harris Teeter with my receipt today and the coupon and got that $2!!! Every dollar counts!

Egg Roll Ingredients
1 package egg roll wrappers (usually in the produce section)
1 lb ground pork
1 tbsp. olive oil
2 garlic cloves, minced
1 tbsp. ginger, minced
1 tbsp. shallot, minced
Salt & Pepper to taste
1/8 cup low sodium soy sauce
1/2 cup shredded carrot
1/2 cup mushrooms, chopped
2 cups shredded cabbage
1 tbsp. minced chives, extra for garnish

Spicy Dipping Sauce Ingredients
1/8 cup low sodium soy sauce
1/8 cup teriyaki sauce (I use Lawry's)
1 tsp. Japanese White Sauce
1-2 tbsp. prepared wasabi (depending on taste)
1 tsp. mined garlic


Preheat a nonstick skillet over medium heat. Add olive oil, and saute garlic, ginger, and shallot until soft. Add ground pork and cook until it's no longer pink. Season with salt, pepper, and soy sauce. Add the mushrooms and allow to cook for 1-2 minutes to soften. Add the carrots, cabbage, and chives, and warm through.

Allow the mixture to cool for a few minutes before wrapping. Preheat the oven to 400 degrees.

To make the egg rolls place one wrapper diagonal on the cutting board and spoon in about 2 tbsp. of the mixture. I used a wooden spoon full. Add the mixture to the center of the wrapper.

The rest I will describe in pictures. Because I am lazy.

Fold the bottom to meet the center.

Bring in the sides. Wet the ends of the top triangle to seal the egg roll as your roll it over. Spray a foil lined baking sheet and drizzle the egg rolls with olive oil. Bake for 12 minutes or until lightly browned.

Assemble the dipping sauce by combining the above ingredients. This recipe will make a ton of eggrolls. I didn't even use all the filling. Way too many for one person. Invite some friends over or freeze for later or just gorge yourself. Whatever works for ya! I got photo happy :)

Yep that's my electric yellow nails!