- 1 (46 oz.) can pineapple juice
- 1 (6 oz.) can frozen pink lemonade
- 2 1/2 c. water
- 3 (28 oz.) bottles ginger ale
- 1 qt. strawberry ice cream
4 boneless pork loin chops
sliced about an inch thick
2 Sweet Yellow Onions (or any
Salt + Pepper
Fat of Your Choice (I actually just use coconut oil)
When they get a little color on them toss in some salt, pepper and Herbs de Provence.
tablespoon or two of balsamic vinegar. No need to measure, you can’t screw this
reduce a bit (3-5 minutes) to make your onions nice and jammy.
Top your chops with the jam and serve along your favorite vegetables. Tons of delicious
flavors, beautiful presentation, weeknight simplicity.
This is not a healthy, modified, or diet friendly recipe, it just sounds freakin delicious and appropriate right now…
Strawberry Puree (enough for 5 martinis):
16 ounces frozen whole strawberries
1/2 cup water
1/2 cup sugar
2 tablespoons lemon juice
For the Strawberry Shortcake Martini:
2 ounces cake flavored vodka
3 ounces of strawberry puree
fresh whipped cream, for garnish (optional)
Photo credit: Life and Kitchen
Holy crap…. Lindsay is a magical woman for creating this…
1 cup sugar
1¼ cups heavy cream
1 vanilla bean, split lengthwise
½ tsp. vanilla extract
Spread the sugar in a layer over the bottom of a large saucepan. Place over medium-low heat, and watch carefully. When the sugar begins to liquefy around the edges, use a heatproof spoon to gently stir it towards the center. Continue stirring gently until all the sugar is melted.
Once the caramel reaches a deep amber color, immediately remove the sauce pan from the heat.
Measure out the heavy cream into a bowl and scrape the seeds from the vanilla bean and add to the bowl with the cream in it. Microwave for about 30 seconds to warm up (this is to try and keep it from seizing up the caramel when you add it).
Carefully whisk into the caramel half of the heavy cream mixture. The mixture will steam and bubble continuously. Stir until the cream is well incorporated, then whisk in the remaining cream. If the caramel seizes and gets hards, stir over low heat until the hard parts melt and combine with the liquid. Stir in the salt and the vanilla.
Store in an airtight container in the fridge. Reheat on low heat in a saucepan if desired.
Courtesy of Life and Kitchen
This is the broccoli of all broccoli’s. I could eat this all day everyday. My favorite thing about it is that it doesn’t “taste healthy” if you know what I mean… Super flavorful, great texture, just awesome. I’ve never measured this one out, but it can vary anyway considering your preference.
Garlic (I use one clove per 2 servings)
Olive oil (about a tablespoon)
Salt & Pepper (to taste)
Parmesan cheese (in whatever form you prefer)
Preheat oven to 400
Grab a good sized handful of broccoli per serving toss with olive oil and minced garlic (again, I use about a clove for every 2 servings), salt and pepper to taste. It really doesn’t need much of either, throw it in the oven for 15-20 min. Flipping, tossing, or moving around halfway through. When it comes to the Parmesan I used both grated and shredded. I lightly sprinkle the grated on about 5 minutes before its done cooking, because I like the little crusting it does then I top with shredded Parmesan immediately after I pull it out.
Squirting some lemon juice on the broccoli right after it comes out of the oven is very popular with this dish, not my thing, but I get it. Also, garnishing with basil! Yum!