Pork

I was reading Nicole’s blog the other day and she made a potato crusted quiche.  What?!  You know I am the queen of crustless quiche.  Without a crust I can add more cheese. 😀  Her question of the day was what is your favorite quiche.  Hands down mine is spinach and goat cheese.  The biggest problem with ordering quiche in a restaurant?  The damn onions!...

I had totally forgotten that I had tried to make baked paczki (“poonch-kee”) two years ago, until I saw that post got 100 hits yesterday!  They were just okay, but I may have to try them again next year. 😀 Since I didn’t do anything traditional for fat Tuesday, I had to drool over my friend Jacky’s shrimp etouffee – holy cow does it look...

I’ve been trying new recipes in an effort to use up some of our fresh herbs.  Thyme is one herb I don’t use fresh on a regular basis, but I am loving it.  A little goes a long way though! I found a recipe in Bon Appetit Every-Night Cooking Cookbook I have that called for braising the pork chops in a lemon-thyme sauce.  I do...

Yesterday’s lunch was so good!  You’ll have to wait to see my breakfast though! 😀 Breakfast was a zucchini frittata – the bottom layer being sliced canned potatoes, then 4 ounces of shredded zucchini, topped with1 egg, 1/2 cup of egg whites and 1/4 cup reduced fat Colby cheese.  I put it in an oven safe frying pan and baked it for 30 minutes at...

My plan was to make a cauliflower gratin as my side dish, but I had SLIM pickens for cheese – I need to fix that pronto!!   I was on tastespotting, and saw someone made fried zucchini, and I was sold.  I did use whole wheat bread crumbs though! 😀 I had to laugh when I saw a comment on my previous post about colored pens...

Lunch didn’t hold me until dinner, so around 3:30 I snacked on these: I am slowly getting used to these unsalted, not roasted almonds – although I do prefer the salty ones! 😀 Hannah was my soux chef, fixing the dry rub while I got the cheese sauce going for the cauliflower.  No real recipe here, just a little of this, little of that. this...

The glaze (really more of a mop!) couldn’t have been easier: While the roast seared on the hot side of the grill, I put the asparagus on the cold side for a slow cook. My cheese ends that I bought came with a delicious piece of Parmesan cheese: While I had time while the roast cooked, I ended up making both my lunch and dinner...