Where you are always allowed to play with your food!
So easy it is ridiculous…
1. SMOKING HOT PAN!
2. Salt and Pepper some bone in thick cut pork chops.
3. Coat them with olive oil.
4. Put in the pan and cook on first side for about 12 minutes.
5. Turn over and cook until internal temperature reaches 150. Take out and let rest at least 10 minutes. It will continue to cook (carry over cooking) until close to 160. It will be super safe to eat! Super moist and juicy.
Easy summer breakfast! I toasted an English Muffin, put a smear of mayo on each side, added some fresh heirloom tomato, and topped it with 2 over easy eggs. A bit messy, but totally yummy!
Love this summer cocktail! Ever since we have been home from the beach, I get it out almost every time we go to dinner. It is my new favorite! So I have made it my mission to perfect the Mojito at home. I may or may not have gone through an entire bottle of rum. Just the sacrifice I am willing to make for you guys!
Ingredients- serves 2- but I drink both because the hubby doesn’t do rum 😉
6 large strawberries, sliced
10 fresh mint leaves
2 shots of your favorite white rum
2 tablespoon fresh lime juice
2 tablespoons simple syrup – equal parts water and sugar, boiled until combined, then cooled…I make a batch and keep it in the fridge.
1/4 cup club soda (or sprite/7up tastes awesome in there as well)
***For a non-alcoholic version, you can simply omit the rum and add a bit more soda
Directions
In a glass, muddle the simple syrup, strawberries, and fresh mint leaves. That smell is glorious! Add a handful of ice to your glass and pour in the white rum, lime juice, and club soda. Carefully combine together, garnish with a sprig of mint, and enjoy!
Do you have a favorite summer cocktail? Share in the comments section, please!!
If you have a Chenin Blanc, Champagne, or even a Prosecco, you could sub that for the soda 😉 No judgments here! Cheers!
Afternoon friends! I hope you all are having a great day. Last night I made steak fajitas for the family. Fajitas are always a favorite, and I usually stick to the same combination of flavors to marinate the meat (you can find it here). But I decided to change things up when I spied this lovely bottle of Chimichurri sauce in the fridge.
Chimichurri is a green sauce used for grilled meat, originally from Argentina. It is made of finely-chopped parsley, minced garlic, vegetable oil, oregano, and white vinegar. You could easily make our own, but I received this bottle in my Argentina Try the Word food box. If you have never heard of Try the World and you are an adventurous eater who likes to try new flavors, I would highly recommend getting a subscription!
I added salt, pepper, a couple tablespoons of Worcestershire sauce, and about a half a cup of the Chimichurri sauce to a large zip top bag. I added the meat and let marinate for about 30 minutes.
I grilled each side, about 6-8 minutes per side for medium rare. Then I let the steak rest about 10 minutes before carving. I had my husband cut the steak across the grain into thin diagonal slices. 
I also cooked up some veggies (peppers, onions, and mushrooms) to add to the fajitas. I added a bit of salt, pepper, and 1 tablespoon of Worcestershire sauce to the veggies as they sauteed, about 15 minutes. 
While the meat rested, I warmed up some small tortillas. With the steak and veggies, I added some tomatoes, cheese, lettuce, sour cream, and a bit of hot sauce. Delicious!
With so much sadness over the past few days, let there be some light…post a make up free selfie today and Rodan+Fields will donate $5 to Build On. Just add the hash tag #RFGoNaked
Fun Foodie Family 