Wednesday, August 14, 2013

Slow Cooked Pineapple Pulled Pork Tacos

So a great friend, we'll call her "Ish" has been telling me to put some of my recipes online. So after a very long hiatus, I am going to find the time to post my recipes. I love to cook, I love feeding people - so it only makes since I dust off the old blog!

 I made up these tacos last night, then posted the final product on instagram. I was amazed how many people wanted my recipe! So I immediately typed it up and emailed away.. I hope you guys love them as much as [we] did last night. I will be making these again very soon, perhaps next week!

Pork Pineapple Tacos

4 large cut bone- out pork chops – you can probably use an cut you want! I love Whole Foods chops, they are really lean and thick cut
Cinnamon – I used Vietnamese

Coat both sides pork with cinnamon and place in crockpot

Sauce for Pork:
2 large handfuls of cilantro
4 garlic gloves
½ cup apple cider vinegar
1 serrano pepper or jalapeno
4 tablespoons of coconut oil (melted)
1 ½ tablespoon of raw honey
1 lime squeezed
*Chicken Broth – After all above ingredients are combined

Combine all ingredients in a food processor (not broth). I added a little less than 2 cups of chicken broth to the mixture after I processed. Pour over pork

I cooked on high for 3 hrs then pulled it all apart and sprinkled a little more cinnamon over it, mixed and let sit on warm as I prepared everything else. You could prob cook on low for 6 hours.. maybe more

¼ Pineapple (add more id it doesn’t look like enough)
½ Red Pepper
¼ Red Onion

Dice Pineapple and finely chop onion + pepper. Toss together and refrigerate for about an hour

Cilantro Crema:
1 individual container of 0% Greek Yogurt
Large handful of cilantro
3 cloves of garlic
Pinch of red pepper flakes (optional)
Pinch of cayenne pepper (optional)
Half a lime (squeezed)
Salt + Pepper

Combine all ingredients in a food processor or blender then refrigerate. If you like spicy add extra red pepper flakes and cayenne!
I served this with collard green wraps (large leaves cut in half). I’m sure lettuce is good too! Or normal tortillas, of course!


Tuesday, February 8, 2011

My Top 10 Kitchen Gadgets.

I was reading one of my favorite blogs, Do It Delicious. Jessica Seinfeld posted on her top 10 kitchen gadgets. It inspired me to share mine! I feel like this list is going to change often, since I love browsing Williams Sonoma, neighborhood cooking stores and trying new things. Acutely, these are my top 10...

The mister's mom introduced me to this. Now I don't know what I would do without it! It's the easiest way to chop/mince garlic.

I got this as a gift this past Christmas from the mister's mom. It's amazing! I have a small city apartment so this is a HUGE space saver while prepping. It's so convenient washing/prepping right over the sink.

My stepmom gave these to me years ago- pretty awesome knife set

4.  Crate and Barrel Slate Cheese Board
I just realized.. my family knows me so well - this was a Christmas gift this year from my parents. I love cheese and entertaining. How cute is it to serve the cheese and write on the board? Love it

I actually don't have one of these.. a girl can dream, right?

6. Potato Ricer
I took a gnocchi cooking class last year, I had no idea you need this little guy to prep the potato. I've  made gnocchi with and without this.. with is SO much better! It really makes the gnocchi fluffy.

I eat alot of avocado. This helps create the perfect slice

I have been wanting a food processor forever. The mister got me this for Christmas and it's amazing! Every kitchen needs a food processor!

9. Hamilton Beach Digital Slow Cooker
I started to really want one of these after moving up north. It's great in the winter! Also great for making a large stew and having the leftovers all week for lunch!

10. Vacu Vin Wine Saver
There is a wine store across the street from my apartment, I wandered in one day and just had to leave with something- such a cute store. I the owner talked me into the Vacu Vin. I drink alot of wine and needed to get out of the habit of 'having' to finish the bottle after opening it (only in the weekdays) This is the perfect solution! Works great!

What's your favorite Kitchen Gadget/Accessory?

Sunday, February 6, 2011

Mini Crescent Cocktail Wieners.

This was a special request from my friend John, who affectionately calls these 'wankerdoodles'.  I couldn't argue about serving these- what's better than mini weiners? They are delish!

Mini Crescent Cocktail Wieners.


1 package of cocktails wieners

1 can of Pillsbury Crescent Dinner Rolls

  • Heat oven to 375°F. Unroll can of the dough; separate into triangles. Cut each triangle lengthwise into 3 narrow triangles.
  •  Place wieners on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on greased cookie sheets.
  • Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

Creamy Spinach + Artichoke Dip

Spinach + Artichoke is a party staple, I love the flavors of this dip- the cream cheese and sour cream are not overbearing and  really allows you to taste the spinach and artichoke.

Creamy Spinach + Artichoke Dip


  • 1 10-ounce box frozen cut or chopped spinach, thawed
  • 1 12-ounce jar artichoke hearts, drained and roughly chopped
  • 1/2 cup whipped cream cheese (I used light)
  • 3/4 cup sour cream (I used light
  • 1 cup grated Cheddar
  • salt + pepper TT
  • pita chips, tortilla chips, or sliced French bread
  1. Heat oven to 400° F.
  2. Squeeze the spinach between paper towels to remove excess moisture. In a medium bowl, combine the spinach, artichokes, cream cheese, sour cream, and Cheddar. Season with the salt and pepper.
  3. Scrape the mixture into a small oven-safe baking dish.

  • Bake until lightly golden and heated through, about 15 minutes.  stir and serve warm with the chips or bread

Tangy Cocktail Meatballs.

I love entertaining and feeding people. When the mister decided to have a small gathering for the Superbowl, I instantly started planning the menu. I tried not to go overboard, since at times I tend to make too much. The next few posts are my Superbowl appetizers. GO PACK GO!

Tangy Cocktail Meatballs


1 lb ground beef
1/2 cup onion, chopped fine
2 tablespoon parsley
1/2 cup breadcrumbs
1 egg
salt&pepper TT

1 can jellied cranberry sauce
1 cup chili sauce
1 tablespoon brown sugar

Preheat oven to 350

Combine all ingredients for the meatballs in a medium bowl and mix well with your hands. Roll into small 1" balls and place on a greased baking sheet.

Bake for 23 minutes, turning once

Meanwhile combine the ingredients for the sauce in a medium sauce pan and mix well - simmer on low. After meatballs are done in the oven add them to the sauce and simmer for an hour.

Serve warm


Friday, February 4, 2011


Yes, I love to cook. Like most girls I have another love- fashion. My dear friend, Jamie in Florida has an amazing fashion blog I read everyday.  I get alot of awesome ideas on how to 'work my closet'!

My parents usually send me care packages (which I LOVE) for every little holiday, this go around for Valentine's they included this super cute tunic. So I looked to Jamie's blog for some 'outfit inspiration'. I guess I did a pretty good job since I made the cut and am featured on WYC!

Check out 'Work Your Closet'! --> Here
Have a great weekend!

Thursday, January 27, 2011

On a Whim Baked Spicy Dill French Fries.

Last night (Nick) made burgers and asked me to make a side. At the boys house there are some slim pickins'. I rummaged through the fridge and found a bag of potatoes.. so baked french fries?
This side has minimal ingredients and you can use any type of spice you desire. I chose dill+crushed red pepper. Feel free to experiment!

Baked Spicy Dill French Fries.


  • 4-5 small Yukon Gold potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon dill
  • pinch crushed red pepper
  • salt and pepper to taste
Preheat oven to 425 + place baking rack closest to the top. Spray baking pan with nonstick spray

Wash and slice potatoes into thin strips

Place potatoes into a large bowl and run under cold water. Swish around until the water is cloudy. Drain and repeat a few times until the water runs clear. Doing this washes away a lot of the surface starch and will make your fries crispier.
Place potatoes in a colander and dab of excess water.

In a large bowl toss the potatoes in olive oil until well coated then add spices. Toss a few times so the spices are spread evenly on the potatoes.

Place potatoes in the baking dish. Bake for 20 minutes. Flip and bake for 20 minutes more.