I love pork chops. I typically prepare them in the oven, breaded and baked with some applesauce – but I’ve been craving a change. My mother always made them in a skillet with brown onion gravy and some stuffing (which I’ve always loved), but after a long day of teaching (and then hitting up the gym) this takes too much effort. I’m exhausted by the time I get home. I needed a no-fuss solution to my pork chop problem. I’ve been looking for a good way to prepare them in the crockpot to save me some time – and I think I’ve finally figured it out.
My husband makes the best guacamole I’ve ever tasted. It has the perfect blend of acidity, spice, and creaminess. Whenever we have ripe avocados in the house, he goes straight for the mortar and pestle.
Unfortunately, he thinks its hilarious that his concoction is so good. As a result, he never, EVER, tells me how he makes it. It remains his “secret recipe,” and he often uses it as ammunition to try to prove that he is a better cook than I am (yeah right!)
Whatever, I’ll take this loss. I’ll remain in the dark when it comes to making a fabulous guacamole. I don’t care, as long as I still get to eat it. It’s addictive when paired with some tortilla chips, but it’s absolutely amazing on tacos, burritos, or my favorite – chili.
My mother always says I’m like my grandmother because I have a sweet tooth and a knack for making killer salads. She was known for eating a pack of kitkat bars for dinner, but could seriously jazz up any entrée with an amazing salad.
Sure, salads aren’t a difficult thing to make. Many of them don’t even require cooking of any sort. But when one is composed of the perfect combination of veggies, a tangy dressing, and spices that brighten up the dish – it can truly be something wonderful.
September is drawing near a close, and the first full month of school is almost over. The mornings and evenings are becoming more brisk, and soon enough we will have true autumn weather.
Autumn is definitely my favorite season. I love the colors of all the leaves, the cooler (but not too cold) weather, apple and pumpkin picking, hot apple cider – the list can go on and on. But the BEST thing about the weather getting cooler is eating hearty, stick-to-your-ribs comfort food. That’s right – the warmer weather is on its way out, and its time for me to start turning the oven on once more.
This dish is the perfect segue between light summery meals and autumn comfort. You still get to eat a low-carb meal that incorporates beautiful peppers and a good deal of tex-mex heat, while the filling is hearty and cheesy.
I love a good hamburger from the grill, but lately I’ve been getting bored by the standard burger. I’ve been switching things up a bit – occasionally I’ll make chicken burgers instead of beef, I’ll experiment with different cheeses, and I’ve done pretty well with trying a variety of toppings. I’ve gone from the staples of lettuce, tomato, and pickles to pulled pork, hot peppers, and fried eggs.
The other day I found sweet Italian sausage patties in the grocery store and I just had to grab them. It’s been a long time since I’ve had sausage & peppers (one of my favorite comfort foods), and I was determined to turn one of my favorites into a burger. I decided to kick things up a notch by giving my burgers some classic garlic bread buns.