Panko-Crusted Pork Chops

To celebrate a long, treacherous work week being over, I felt in the mood to make something really, really good.  I didn’t have too much in the fridge, so I did what I do best … whip something up on the fly with what I had – pork chops and a little arugula.  Luckily, that made for a pretty delicious meal. Ingredients: 4 thin boneless pork chops Salt & pepper 1/4 extra virgin olive oil Regular olive oil (just to coat the pan) 1 cup panko bread crumbs (may need more depending on how big the pork chops are) 1

Kobe Beef Burger with Caramelized Onions & Guacamole

Now that the weather is FINALLY getting nicer, we’re excited to get back to grilling!  And every once in a while, there’s just nothing like a good burger, right? Stew Leonard’s sells amazing Kobe beef burgers.  They are super lean, but juicy and delicious.  The quality of the meat is excellent!  So I buy them often because they’re just so good and I don’t have to feel guilty about eating fatty red meat. Ingredients: 2 Kobe beef patties (we recommend the Stew Leonard’s brand) 1 medium onion 1 medium avocado Olive oil Salt & pepper Crushed red pepper 2 whole

Spaghetti Squash and Crumbled Pork

Hi everyone!  This is another “what do I have in the fridge” recipe that I threw together the other day.  I had 2 main ingredients – ground pork and a medium sized spaghetti squash.  One of my favorite challenges in the kitchen is how to make flavors work together to make a really unique dish.  And a challenge that I always accept!  So here’s what I did… Ingredients: 3 chopped green onions (scallions) 1 small or medium spaghetti squash 1 pound ground pork Olive oil Salt & pepper 1 handful chopped parsley (I used dill, but only because that’s what

Filet Mignon with Creamy Rosemary Polenta

It’s been a while since we have had the courage to go out to the grill.  Last weekend, I braved the icy tundra to grill up a couple great steaks with a little taste of Tuscany on the side.  This was certainly a great easy meal to put together.   Here’s what you’ll need: For the Filet Mignon: 2 – 8 oz. filets Spice rub (black pepper, sea salt, sesame seeds, cayenne pepper, lemon zest, wasabi powder, and ginger) For the Polenta: 1 cup of yellow corn meal 2 cups of boiling water 1 cup of chicken stock salt to

Tequila Stewed Chicken & Brown Basmati Rice

During this “Polar Vortex” we have been enduring over the past week or two, I have had to be creative with what we had around the house.  We always have chicken in the freezer and apparently, we also happen to have a stockpile of tequila….I decided to slow cook the chicken until it was so tender, it fell apart.  In order to soak up the great juice, I made some brown basmati rice to serve the chicken over. Here’s a great recipe for a cold winter night! Ingredients: (Serves two) For the chicken: 1 pound of chicken breasts or tenderloins

Garlic Cauliflower Mash

Cauliflower is kind of a hit or miss vegetable for us.  I don’t mind it, but Jeff does’t really love it.  We do like it at Indian restaurants because of all the great spices, but it’s usually just BLAH. I happened to see the massive heads of cauliflower at Stew Leonard’s, so I figured I’d give it a shot.  I had no idea how I would cook it, but I decided to go for it anyway.  I chose orange vs. white just because.  I learned later that the orange kind contains 25% more Vitamin A than regular white.  Did you

Quick & Healthy Pita Pizza

I guess I’m a weirdo because I’m not a huge pizza person.  Never have, never will.  But once in a while, I can definitely go for it!  One week night, I was really craving it. Since there’s no way we’d have time to make pizzas the way we usually like to, I decided to get creative. Whelp, it doesn’t get much easier than this.  And they came out AWESOME! Ingredients: 4 whole wheat pita pockets Fresh mozzarella, sliced thinly Extra virgin olive oil Salt & pepper Crushed red pepper Rao’s marinara sauce (jar) Fresh basil Directions:  Preheat the oven to

Healthy Stuffed Acorn Squash

I’m so excited to share with you my latest fall masterpiece – Stuffed Acorn Squash!  This is a perfect addition to your Thanksgiving meal repertoire.  It’s healthy and delicious … but best of all, it’s not difficult! Acorn squash is a winter squash that’s also called “pepper squash” or “Des Moines squash”.  Although it’s considered a winter squash, it belongs to the same species as summer squash.  Interesting… It’s not as rich in beta-carotene as other winter squashes, but it’s a great source of dietary fiber & potassium.  It’s also got a bit of vitamins B, C, magnesium, and manganese.

Light Apple Crisp

There’s very few fall desserts better than Apple Crisp!  There are so many ways you can make it, but I like to just wing it so I can make a healthier version.  I guess you can call it “guilt-free” because I still use some regular sugar and light brown sugar, but I just use much less of it.  I also skip the flour.  I just don’t feel it’s necessary in a healthy dessert. Oh, and I try to take it easy on the butter, too! Ingredients: (serves 2 to 3 people) 3 apples, cored and skinless (I recommend a mix

Fresh Tomato & Chickpea Bruschetta

Appetizers are fun to make!  This past Memorial Day, I decided to make a fresh brushetta app using cherry tomatoes, red onion, chickpeas, and fresh basil. Ingredients: -2 packages of cherry tomatoes, chopped in small halves -5 leaves of fresh basil -1/2 red onion, chopped -1 can chickpeas -Olive oil -Salt & pepper -Crushed red pepper -Ciabatta baguette Directions: Chop up the cherry tomatoes into small halves.  If they are too big, they will fall off the toasts and be messy.  Next, chop up the fresh basil and a 1/2 of a red onion into small chunks.  Put all the

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