Wednesday, July 31, 2013

Jerk pork with mango-avocado salsa


All year round, I love meals in the slow cooker - they save so much time and provide such a welcoming scent when you get home from work. It's so nice to walk in the door and feel like your dinner is almost ready to eat (it's almost as if someone else has cooked for you!) I saw this recipe from Skinnytaste via Pinterest and decided I wanted to make something similar. I made my own jerk seasoning and changed up quite a few things, but I included the pork, salsa, and served it with rice. This meal was really flavorful and super easy to make. The pork was sweet and spicy and paired nicely with the fresh salsa and white rice. This is a lovely summertime meal and this recipe was scaled down to feed about three to four people because the pork roast I has was only about 1.5 pounds. Since it's just my husband and I, I almost always try to make a meal that will make four servings - two for dinner and two to take to work the next day!

Tuesday, July 23, 2013

Pepper jack and zucchini cornbread


Oh, zucchini season... Once the zucchinis start to arrive, it's like we try to add them to everything. Grated zucchini in this and grated zucchini in that. But, in all honestly, that is OK by me. I love zucchini and enjoy finding different ways to use it. I was inspired to make this cornbread by this recipe which I modified a bit as seen below. The weather has become more bearable for using the oven, so it was the perfect time to give this cornbread a try. We just happened to have some leftover chili to eat up over the weekend and needed a side to go with it. I really love cornbread -- especially ones with cheese in them and/or a little kick from chiles. This cornbread is very savory and not sweet like many recipes that contain a lot of sugar. This was also the first time I tried sprouted wheat flour, but feel free to use all-purpose and/or some whole wheat flour.

Monday, July 15, 2013

Chocolate mint chocolate chip ice cream


It's really been heating up around here and that means ice cream and, um, more ice cream. When it's hot out, I really don't like to cook as much as I usually do, but churning up some fresh ice cream is another story. After using fresh basil and lavender in previous ice creams I've made, I was inspired to incorporate another herb -- this time choosing mint -- which I have in my herb garden. Mint is perfect for ice cream because it's so refreshing, especially when it's cold. Rather than making mint chocolate chip ice cream (which I love), I decided to make the ice cream chocolate and mint. It was a great choice! We loved this ice cream and I'll definitely be making more of it as the summer continues. 

Monday, July 8, 2013

Broccoli salad with cheddar, cranberries, and sunflower seeds


My husband and I just enjoyed a few days in Wisconsin. We went there to see the Aldo Leopold Foundation. Since my husband and I both work in the environmental field, we've both wanted to visit this place for some time. While our ultimate goal was to see the natural areas, of course we made time for some foodie-related destinations. We visited a brewery, the National Mustard Museum, and, of course, a cheese shop. The Madison area is full of local foods and we loved it. When I got home from our 11ish hour drive though, it took a couple days to recover and get back into a cooking mood.