Where you are always allowed to play with your food!
The summer farmer’s market is here!!!! They also had “Arts in the Park” and a bunch of food trucks. The girls and I had a fun morning and lots of yummy food! I bought a lot of goodies, the girls had ice pops and corn dogs, and I had one of the best Cuban sandwiches EVER! Tonight will be filled with excitement…Katie is having her birthday sleepover with lots of friends, so a pretty busy and exciting day! Here is some fun pics I took of us and our purchases…
Oh, hello! I know it has been a while. I have been cooking up a storm this weekend and have a lot of good items on the menu for this week.
So happy it is spring and summer is right around the corner! Looking forward to the farmer’s markets and vacation time!
Weekend of Eggs…
Saturday was Sandwich night. Always a big hit! Delicious French bread toasted with chicken, bacon, provolone, lettuce, and tomato. I wanted to add some avocado, but it was rotten =(
Made this last night for dinner… Super yummy as always!
Tonight is Meatloaf and Mashed Potatoes (new recipe)
Tuesday- Dim Sum Night (raided the freezer section for dumplings, shui mai, and spring rolls)
Wednesday- Out
Thursday- Pork Tenderloin- Maybe a new recipe or maybe like this
Friday- Chicken and Broccoli Pasta Alfredo
Happy Eating! ❤
Salmon
Upstream swim to mate
Fighting the Current and Bears
You taste really good
This time smothered in Emeril’s Cajun seasoning and cooked on medium heat on each side about 4 minutes (for medium rare).
I made this once before but never blogged about it, because I didn’t quite feel like I had the right proportions for the ingredients. So I did a little research and read lots of recipes. I decided to use Giada’s recipe for Penne with Vodka sauce. It did not fail!
I used my sauce recipe instead of hers, which you can find here (minus the meat).
Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.
I added 2 shredded chicken breasts to the mix for a little extra protein. Next time I might throw in some broccoli or other veggies for a nice vegetarian version.
SO GOOD!!!!
This pork is my best yet. Really it is all thanks to my spice blend rub and beer. I am sharing to make this world a better place =)
Spice Rub- 3 tablespoons olive oil, 1 tablespoon Worcestershire sauce, 1 tablespoon white cider vinegar, 1 tablespoon each of chili powder, cumin, onion powder, garlic powder, fennel seeds, salt and pepper.
I massaged the pork all over with the rub and let sit for about 30 minutes (the longer the better). I heated up my dutch oven on high and added a few tablespoons of olive oil. Then I browned all sided of the pork shoulder. After that, I added in 2 beers and 1 small container of beef broth. I turned the heat down to medium low and let cook for 6 hours. This would be awesome in a crockpot as a weekday meal!
First meal was BBQ Sandwiches. Success!
Meal 2- Pork enchiladas You can never go wrong with enchiladas!
Fun Foodie Family 