Skillet Seared Honey Mustard and Balsamic Pork Chops

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Golden Blossom Honey recently sent me a sample of their 100% American honey, and I was so anxious to try it out! It was delicious right out of the bottle, so I knew it would be a winner in a recipe. I usually only have honey in tea or sweet treats, but their website is full of delicious savory recipes that use their brand. I opted to try this pork chop recipe for dinner, and I'm so glad I did!

This was incredibly simple to make so I didn't have to spend the whole night over the stove top. I spruced up the original recipe a little by adding some red pepper flakes and garlic powder, and the end result was a perfectly moist, sweet and tangy pork chop. Enjoy!

Printable Recipe

Ingredients
Serves 4

• 6 tbsp. honey
• 5 tbsp. balsamic vinegar
• 3 tsp. dry mustard
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. red pepper flakes
• 1 tsp. garlic powder
• 4 (1-inch thick) boneless pork chops
• 1 tbsp. olive oil

Preheat oven to 450 degrees F.

Combine honey, vinegar, mustard, salt, pepper, red pepper flakes and garlic powder in a small bowl. Place marinade and pork chops in a large ziplock bag. Allow to marinate in the refrigerator for at least 1 hour. Remove from refrigerator and remove chops from bag. Allow to sit at room temperature for 15 minutes.

Heat oil in an ovenproof skillet over a high heat. Once hot (not smoking), add chops and sear for 2 minutes or until chops are well browned on the bottom. Turn meat over and place skillet in oven for about 10 minutes, until chops are no longer pink inside.

Source: Adapted from Golden Blossom Honey

Egg Salad Sandwich

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Forewarning: Don't attempt to make this when you are expecting company. Boiling and peeling eggs kind of masks the house with a foul smell for a couple hours. No one really appreciates that. And they might look at you funny. 

But if you aren't having company, give this sandwich a go. This is my mom's recipe which is pretty simple, straight-forward, and delicious. If you want to spruce it up a bit, you could add diced celery or green onions. I prefer to use light mayonnaise since I'm trying to eat healthy, but make sure you don't use Miracle Whip or one of those fat-free brands that tends to be a little sweeter. It completely changes the flavor. Enjoy!

Printable Recipe

Ingredients

• 12 large hard-boiled eggs
• 3/4 cup light mayonnaise
• 1 tsp. pepper
• 1 tsp. salt
• 1 tsp. mustard powder

Peel each egg and roughly chop. 

Place the chopped eggs in a bowl, and stir in the mayonnaise, salt, pepper and mustard powder. Stir and refrigerate. Allow to chill for at least 2 hours. Serve on a sandwich with lettuce.

Source: My Mom

How To: Boil the Perfect Hard-Boiled Egg

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I love having hard-boiled eggs on hand in our refrigerator. They make a great protein-filled snack and give your body a little boost. I usually dip mine in some light mayonnaise with a sprinkle of pepper. Or else I can easily whip up some egg salad or chop them up and put them on top of a salad. I found that it's best to use eggs that are a few days old. Sometimes eggs get that green ring around the yolk, turn out runny or are hard to peel, but this method has worked perfectly every time for me. Enjoy!

Printable Recipe

Ingredients

• 12 large eggs, preferably at least 3 days old
• Cold water

Gently place eggs in an even layer on the bottom of a large saucepan. Fill with cold water so that the eggs are covered by an inch of water.

Put the saucepan on the stove and turn the heat on medium-high. Bring to a boil and remove the pan from the heat. Cover tightly with a lid.

Allow the eggs to stand for 12 minutes for large eggs (or 9 minutes for medium eggs or 15 minutes for extra large eggs).

Once done, strain the eggs. Either put the eggs in an ice bath until they are chilled, or fill up the empty saucepan with ice cold water and keep emptying and refilling until eggs are cold.

Store in the refrigerator for up to five days.

Tip: The easiest way I have found to peel an egg is to gently tap the bottom of the egg (the wider end where the air bubble usually is) against the counter. Then, under running cold water, start to peel the egg where you cracked it. It should easily come off!

Source: SK Original

Impossible Broccoli Pie

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My parents often volunteer to babysit Bradley so Chris and I can enjoy a night to ourselves every once in a while (also because they just can't get enough of their newest grandchild!). A couple Fridays ago, they graciously watched him while we went out on a much-needed dinner date. She had prepared this broccoli pie for her and my dad to have for dinner since it's Lent and they can't eat meat. She gave me and Chris some to take home, and I'm so glad she did! It's super cheesy and the broccoli gives the pie some crunch. I really loved this and I will definitely be making it in the near future--Lenten season or not!

Printable Recipe

Ingredients

• 2 (10 oz.) packages frozen chopped broccoli
• 3 cups Cheddar cheese, shredded, divided
• 2/3 cup onion, chopped
• 1 1/3 cups milk
• 3 eggs
• 3/4 cup buttermilk baking mix
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1 tomato, sliced (optional)

Heat oven to 400 degrees F. Grease a 10.5" pie plate and set aside.

Rinse broccoli under running water to thaw. Drain thoroughly.

Mix 2 cups of the cheese and the chopped onion with the broccoli in the prepared pie plate. 

Beat milk, eggs, baking mix, salt and pepper for 15 seconds in a blender or 1 minute with a hand beater, or until smooth. Pour into pie plate.

Bake until knife inserted in center comes out clean, about 25-35 minutes. Top with remaining 1 cup cheese. Bake just until cheese is melted, about 1-2 minutes longer. 

Let stand 5 minutes. Garnish with tomato slices, if desired.

Source: Adapted from Betty Crocker

{Tiny Tot Tuesdays} Homemade Organic Baby Peas

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Bradley loved peas!! Which is somewhat surprising. They are much less sweet than the sweet potatoes, so I figured he would be hesitant to eat them after having something so delicious. But not my little guy. So far his appetite is great. He definitely takes after his parents!

Printable Recipe

Ingredients

• 16 oz. plain organic peas, nothing added
• 1/2 cup purified water

Add water to a saucepan and bring to a boil. Add peas and allow water to return to a boil. Once boiling, cover and lower heat. Cook for 5-7 minutes, or until tender.

Add peas with water to a food processor or blender. Puree until it reaches your desired consistency, adding more water if necessary.

Allow to cool then serve to your baby with a spoon. I recommend adding some breast milk or formula to the pureed peas as well...this thins out the peas and adds a flavor they already know and enjoy.

If saving for a later date, pour it into storage cups to freeze or refrigerate. You can refrigerate up to 3 days or freeze for 30 days. Make sure you label your peas! Once you are ready to serve, heat the refrigerated or frozen peas up in the microwave and allow to cool to just warmer than room temperature. Add breast milk or formula to thin it out.

*Consult your pediatrician before feeding your baby solid foods and to see what amount/type of food you should give your child.

Source: SK Original

Roasted Shallot Dip

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Dips are kind of my weakness. Anything that I can dunk chips or vegetables in is just heaven on earth in my book. Especially if the dip contains onions, garlic and cheese. Which this one does. It's like the ultimate trifecta of foods-that-are-so-darn-good-but-will-have-your-breath-smelling-terrible-afterwards. So worth it.

Lisa is the author behind the blog Authentic Suburban Gourmet and the creator of this fabulous dip. I immediately chose this recipe for this month's Secret Recipe Club assignment because it contains roasted onions and garlic. What more could I ask for? Lisa has a fun thing on her blog called Friday Night Bites, where she showcases fun little appetizers and finger foods that would be perfect on a Friday night. Or for any type of get together. You definitely need to check it out! And try this dip while you're at it. It's a winner!

Printable Recipe

Ingredients

• 8 large shallots
• 1 small head of garlic
• 3 tbsp. olive oil, divided
• 1 (8 oz.) container Mascarpone cheese
• 1 (8 oz.) container light sour cream
• 1/2 cup scallions, thinly sliced (white and green parts)
• 1 tbsp. fresh lemon juice 
• 2 tsp. Dijon mustard
• 3/4 tsp. salt
• 1 tsp. pepper
• 2-3 dashes of hot sauce
• Crispy crumbled bacon and chopped scallions, for garnish

Preheat oven to 425 degrees F. Toss shallots together with 2 tbsp. olive oil. Cut off the top of the garlic head and place on top of a piece of aluminum foil. Drizzle remaining 1 tbsp. olive oil over garlic and wrap in tin foil. 

Lay the shallots and the wrapped garlic head on to a jelly roll pan. Bake for 45 to 50 minutes or until shallots are light brown and skins are charred. Cool for 30 minutes. Remove skins from shallots and coarsely chop. Squeeze the garlic cloves out of their skins and mash with a fork. Mix garlic with shallots.

In a bowl, stir together the sour cream and the next 7 ingredients. Fold the shallot mixture into the dip. Taste and then add additional salt and pepper if needed. Cover and chill for 4 to 48 hours. Stir before serving. Add garnish before serving. Great with potato chips or veggies.

Source: Adapted from Authentic Suburban Gourmet

An InLinkz Link-up

Lighter Cream of Mushroom Soup

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'Tis the season to not eat meat on Fridays. That's when recipes like this Mushroom Soup come in handy. It's delicious, easy and meatless. It also warms up your insides on these cold winter nights. Wasn't yesterday the first day of spring? It will be here soon, right? Please just humor me and say yes.

My mom has been making this soup for a few years now, but I know it's going to become a staple in my house as well. The original recipe calls for chicken broth, but you can substitute vegetable broth if you're observing Lent. She also adds a lot more mushrooms than called for in the recipe, so feel free to do that as well. Enjoy this soup, guys! Here's to warmer weather!

Printable Recipe

Ingredients

• 8 oz. mushrooms
• 4 tbsp. butter, divided
• 1 medium onion, chopped
• 1/4 cup flour
• 1 tsp. salt
• 1/4 tsp. white pepper
• 1 1/4 cups water
• 1 (10.75 oz.) can condensed chicken broth (or vegetable broth)
• 1 tsp. Worcestershire (optional)
• 1 cup fat-free half-and-half

Slice the mushrooms to measure 1 cup. Chop remaining mushrooms into small pieces.

In 3-quart saucepan, melt 2 tbsp. butter over medium heat. Cook the sliced mushrooms in butter about 10 minutes, stirring occasionally, until mushrooms are golden brown. Remove mushrooms with slotted spoon.

Add remaining 2 tbsp. butter to the saucepan. Cook and stir chopped mushrooms and onion until onion is tender. Sprinkle with flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.

Stir in water, broth and Worcestershire. Heat to boiling, stirring constantly. Boil 1 minute. Stir in half-and-half and sliced mushrooms. Heat just until hot (do not boil).
Source: Adapted from Betty Crocker

Teriyaki Burger

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Apparently when Chris was younger, he used to put Teriyaki sauce on everything. Like everything. He actually still whips it out when we go to his parents' house and sometimes douses his mom's delicious cooking in it. I mean I get that the stuff is good, but...huh? I just don't get it. I don't even think I knew they even sold bottled Teriyaki sauce in the stores until I met Chris. Whoopsies!

So just for my husband, I decided to whip up Teriyaki Burgers. I put a good amount of the prepared sauce in the actual beef mixture, which made the burgers so tender and juicy. I also dipped the patties into the sauce before cooking them, which gave them some extra flavor. But it wasn't too overdone. There was a slight Teriyaki flavor, which was just enough. I really enjoyed these as well!

Printable Recipe

Ingredients
Makes 4 burgers

• 1.25 lbs. ground beef
• 3 tbsp. plus 1/4 cup Teriyaki sauce, divided
• 1/2 tsp. garlic powder
• 1/2 tsp. parsley flakes
• 1/2 tsp. dried minced onion
• 1 cup Mexican blend cheese, shredded
• 2 tbsp. oil

Mix beef, 3 tbsp. Teriyaki sauce, garlic powder, parsley flakes and dried onion in a bowl. Form into burgers. 

Heat oil in a large frying pan over medium-high heat. Pour remaining 1/4 cup Teriyaki sauce into a bowl. Dip burgers in sauce then immediately place into the frying pan. Cook 4 minutes per side. 

Once done, top with cheese. Cover and cook 1-2 more minutes until cheese is melted.

Source: SK Original

{Tiny Tot Tuesdays} Homemade Organic Baby Sweet Potatoes

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There are three different ways to make pureed sweet potatoes for your baby. All of them are effective and do the job, but I personally like baking them the best. This way they retain their sweetness and I can just pop them in the oven and let them be. You can also boil or microwave them if you prefer either of those methods (I've included instructions for all three ways below). 

Bradley absolutely LOVED these. See for yourself :) I promise he actually got some in his mouth, too! I keep a batch in the freezer since he likes them so much. That way just in case he tries something he doesn't favor, we have a quick back-up. It's super handy, so I highly recommend doing it yourself. 

Printable Recipe

Ingredients

• 2 large sweet potatoes
• 1/2 cup purified water

Wash and scrub potatoes well. 

There are three different ways to cook the sweet potatoes:

1. Preheat oven to 425 degrees F. Prick sweet potatoes all over with a fork. Place on a baking sheet and bake for 50 minutes or until fork tender. Remove from oven and allow to cool slightly. Remove skin.
2. Peel sweet potatoes and cut into bite-size pieces. Place potatoes in a saucepan and cover with water. Heat to boiling and continue cooking for 20 minutes or until fork tender.
3. Prick potatoes all over with a fork. Wrap with a paper towel and place on a microwave-safe dish. Microwave for 6-7 minutes, turning over halfway through. Continue cooking, 1 minute at a time, until fork tender. Remove from microwave and allow to cool slightly. Remove skin.

Add your peeled, cooked potatoes to a food processor or blender with water. Puree until it reaches your desired consistency, adding more water if necessary.

Allow to cool then serve to your baby with a spoon. I recommend adding some breast milk or formula to the pureed potatoes as well...this thins out the potatoes and adds a flavor they already know and enjoy.

If saving for a later date, pour it into storage cups to freeze or refrigerate. You can refrigerate up to 3 days or freeze for 30 days. Make sure you label your potatoes! Once you are ready to serve, heat the refrigerated or frozen potatoes up in the microwave and allow to cool to just warmer than room temperature. Add breast milk or formula to thin it out.

*Consult your pediatrician before feeding your baby solid foods and to see what amount/type of food you should give your child.

Source: SK Original

Chocolate Stout Cupcakes

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Happy St. Patrick's Day!! I hope you all are wearing green today so you don't get pinched ;) Tonight my parents and Chris' parents are coming over for some Slow Cooker Drunken Irish Beef Stew. Well, weather pending (yes, we are STILL expecting snow...it's never going to end). And for dessert? These little babies right here.

I usually don't love cream cheese frosting on chocolate cake, but somehow it works on these cupcakes. I think because the cream cheese flavor isn't too overpowering, and neither is the chocolate flavor. Guinness is in the cupcake (obviously...it IS St. Patrick's Day), which helps make the cake extra moist. Enjoy and have a great holiday! We'll be here shoveling ourselves out of the house if you need us!

Printable Recipe

Ingredients

• 3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
• 2 cups sugar
• 2 cups all-purpose flour
• 1 tsp. baking soda
• Pinch fine salt
• 1 (12 oz.) bottle stout beer (recommended: Guinness), room temperature
• 1 stick butter, melted
• 1 tbsp. vanilla extract
• 3 large eggs
• 3/4 cup sour cream
• 1 (8 oz.) package cream cheese, softened at room temperature
• 3/4 to 1 cup heavy cream
• 1 (1 lb.) box confectioners' sugar
• Sprinkles, for decorating (optional)

Preheat oven to 350 degrees F. Lightly grease 24 muffin tins or line with baking cups.

In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.

In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

To make the icing:In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.

Top each cupcake with a heap of frosting and dust with cocoa or sprinkles, if desired.

Source: Adapted from Food Network

Lighter Banana Pudding Pie

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It's Pie Day! Or PI Day. Here, let me break it down for you:

March 14 = 3-14 = 3.14 = Pi

Get it? I love a good play on words. 

So in honor of Pi Day, I'm sharing a pie version of one of my favorite desserts. Banana pudding is a hit in my household and with my friends, but it gets sort of lame making the same type of dessert over and over again. I decided to switch up this classic into a pie form, and boy did it deliver!

I used the vanilla wafers to make a crust, and then filled it with a layer of bananas, a layer of vanilla pudding and then topped it with Cool Whip. I let it set in the refrigerator for a solid 2 hours to let it firm up, which also made it easier to slice into pieces. So yummy. Enjoy!

Printable Recipe

Ingredients

• 3 cups mini vanilla wafers
• 4 tbsp. light butter, melted
• 2 large bananas, sliced
• 3 cups prepared sugar-free vanilla pudding, made with reduced-fat milk
• 2 cups light Cool Whip
• Extra mini vanilla wafers, for decorating (optional)

Preheat oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray and set aside.

In a food processor, blend vanilla wafers to make crumbs. Mix crumbs with melted butter. Press in the bottom and up the sides of the pie plate. Bake for 10 minutes or until lightly brown. Remove from oven and allow to cool.

Once pie crust is cool, layer banana slices in an even layer on the bottom. Top with vanilla pudding. Spread Cool Whip over top, leaving some of the vanilla pudding showing around the edges. Decorate with extra mini vanilla wafers.

Refrigerate for at least 2 hours before serving.

Source: SK Original

Cafe Rio Sweet Pork

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Versatile recipes are great for your cooking repertoire since they can be used over and over again in different ways. And the super easy ones that are done in a slow cooker? Well, that's just an added bonus.

 Take this pork, for instance. You can have it over rice. You can roll it up in a tortilla. You can add it to a quesadilla. You can have it cold on a sandwich. Or maybe on top of a salad? So. Many. Possibilities. It's slightly sweet so it's a different flavor than your typical pulled pork, but it's just as good. Enjoy!

Printable Recipe

Ingredients

Step 1:

• 2 lbs. pork loin
• 3/4 cup coke
• 1/4 cup brown sugar

Step 2:

• 1 cup coke
• 1/4 cup water
• 1/2 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. salt
• 1/4 tsp. chili powder

Step 3:

• 1/2 cup coke
• 3/4 cup brown sugar
• 1/4 tsp. chili powder
• 1 (4-oz.) can diced green chiles
• 1 (10-oz.) can mild red enchilada sauce

Step 1: Place pork in a zip lock bag. Add coke and brown sugar and seal bag. Chill at least 1 hour or overnight.

Step 2: Add pork to slow cooker and discard marinade. Add coke, water, garlic salt, onion salt, and chili powder. Cover and cook on high 3 hours. Remove pork and discard juices. Shred the pork with two forks, and return shredded pork to slow cooker.

Step 3: Blend coke, brown sugar, chili powder, green chills, and enchilada sauce together in blender. Pour sauce into slow cooker. Cook 30 minutes longer. Serve with rice if desired.

Source: Adapted from Creme de la Crumb

{Tiny Tot Tuesdays} Homemade Organic Baby Oatmeal

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The second food we gave Bradley was oatmeal. It was very runny, which was good since it's still so new to him. I definitely think he liked it more than the rice cereal, but I can tell he's still just feeling out the whole process. At least it's getting him used to eating with a spoon and eating solid foods! I actually think he likes to chew on the spoon more than anything :) This is made using the same process I used for the rice cereal. Feel free to grind up extra oats and put them in a airtight container for later use!

Printable Recipe

Ingredients
Makes about 6 servings

• 1/4 cup organic quick-cooking oats
• 2 cups of water

In a food processor or Baby Bullet (or anything that has a milling blade), add oats and grind to a fine powder. It usually takes about 5 minutes in a food processor.

Add the oat powder to a pot with the water. Whisk so it doesn't clump. Cook until it boils, then cover and turn the heat to low. Cook for 20 minutes or until it reaches the consistency you want (should be a little thinner than applesauce). If it clumps, use an immersion blender to thin it out.

Pour the cooked oatmeal through a sieve to remove any lumps or chunks.

Allow to cool then serve to your baby with a spoon. I recommend adding some breast milk or formula to the cooked oatmeal as well...this thins out the oatmeal and adds a flavor they already know and enjoy.

If saving for a later date, pour it into storage cups to freeze or refrigerate. You can refrigerate up to 3 days or freeze for 30 days. Make sure you label your oatmeal! Once you are ready to serve, heat the refrigerated or frozen oatmeal up in the microwave and allow to cool to just warmer than room temperature. Add breast milk or formula to thin it out.

Tip: You can grind up extra oats and store it in an airtight container for future use. 

*Consult your pediatrician before feeding your baby solid foods and to see what amount/type of food you should give your child.

Source: SK Original (although heavily adapted from doctor's recommendations)

Homemade Breakfast Sausage Patties

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One of my favorite childhood memories is Christmas morning with my family. The four kids would sit on the steps leading down to the family room to take a group picture. (By the way--looking back on these pictures present day is hilarious. It's a tradition I highly recommend doing with your own family!) Then we'd go down the steps, turn the corner, and be delighted by all the presents Santa brought us. After we were done playing with our new toys, we would enjoy a nice, big family breakfast. These breakfasts always included my Dad's Sausage McMuffins. They were (and still are) my favorite.

He would use packaged sausage to make his breakfast sandwiches, but this is an easy and healthy alternative to using already prepared sausage. I had some leftover ground pork in my refrigerator, so I simply added some sage, thyme and a few other seasonings to turn these into breakfast patties. These are great on their own or dipped in maple syrup. They would be great on a breakfast sandwich as well. Enjoy!

Printable Recipe

Ingredients

• 1 lb. ground pork
• 1/2 tbsp. dried thyme
• 1/2 tbsp. dried sage
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 1/4 tsp. red pepper flakes
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1 tbsp. canola oil

In a medium bowl, combine pork, thyme, sage, pepper, salt, red pepper flakes, garlic powder and onion powder. 

Take 2 tbsp. of the pork mixture and roll into a ball. Flatten so it is about 1/4-inch thick. Repeat with remaining mixture.

Heat oil in a skillet over medium-high heat. Add patties to skillet and cook for 4-5 minutes per side. 

Serve with maple syrup. 

Tip: You can make the patties ahead of time and freeze them before the cooking stage for later use. When ready to cook, cook while frozen and add 2-3 minutes onto the cook time. You can also freeze already cooked patties and zap them in the microwave to reheat.

Source: SK Original

Red Quinoa with Toasted Pine Nuts and Shrimp (Gluten-Free)

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Since my mom is retired and I'm now a stay-at-home-mom, my mom and I typically get together at least 1-2 times per week. She loves spending time with her grandson (and her daughter!) and we love it as well. She also gives me some free time to do things around the house or run errands that can be difficult to do with an almost 6-month-old, so her visits are very much appreciated!

She usually brings over lunch, which often makes me feel guilty. If she's coming over, I should give her lunch, right? Sometimes we just do something easy like peanut butter and jelly sandwiches. But this past time I decided to make something a little more fun. This lunch was light and healthy, plus easy enough to make with Bradley in the background. It's a perfect girls snack since it's not too heavy, yet still enough to satisfy our appetites. Enjoy!

Printable Recipe

Ingredients

• 1 cup uncooked red quinoa
• 1/2 tbsp. plus 1 tsp. olive oil, divided
• 1/2 small onion, diced
• 1 tbsp. garlic, minced
• 1 1/4 cups unsalted beef broth, heated
• 1/4 tsp. salt
• 1/4 cup pine nuts
• 1/4 lb. shrimp, peeled and deveined
• 1 tsp. dried parsley
• 1/4 cup scallions, chopped
• 1/4 teaspoon freshly ground black pepper
• Extra olive oil, for serving

Rinse and drain quinoa. 

Heat a large saucepan over medium-high heat. Add 1/2 tbsp. olive oil to pan. Add onions and cook for 2 minutes, until tender. Add garlic and cook for 1 minute. Add quinoa and cook for 1-2 minutes to lightly toast. Add warm beef broth stock and salt and bring to a boil. Cover, reduce heat, and simmer for 25 minutes or until liquid is absorbed and quinoa is tender.

While quinoa cooks, heat a large nonstick skillet over medium heat. Add pine nuts to pan. Cook 4-5 minutes or until lightly browned, stirring frequently. Remove from pan and set aside.

After nuts are done, add 1 tsp. olive oil to the same pan. Season shrimp with salt and pepper. Add shrimp and cook for 2 minutes per side, until pink. Remove and set aside.

Once quinoa is done, add pine nuts, parsley, scallions, pepper and shrimp. Stir to combine. Drizzle olive oil over the top. Serve warm or at room temperature.

Source: SK Original

Mom's Amazing Eggplant Parmigiana

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If I were to tell you my mom's Eggplant Parmesan is the best, I'm sure you would think I was lying. Everyone titles their favorite foods as "the best" or "amazing" or "the world's greatest." But this time is different, guys. Her Eggplant Parmesan really is the best and amazing and the world's greatest. It's requested over and over again in our family for that very reason. It takes some time to prepare so it's sort of a delicacy around our house. She makes it for special occasions like birthdays and holidays, and anytime in between is just pure luck on our behalf!

She crisps up the eggplant, then layers it with her even more famous marinara sauce and lots and lots of cheese. Everything in the recipe is as the Italians say, "quanto basta," or as much as you need. If you need more breadcrumbs, use them. More cheese? Why not. The recipe below is a basic guideline, but don't be afraid to use more or less as you see necessary. But most of all enjoy this deliciousness because with other people around, I guarantee it will be gone before you know it. Oh, and it's even better the next day right out of the refrigerator! :)

Printable Recipe

Ingredients

• 3-4 large eggplants, peeled and cut into 1/4-inch slices 
• 1-2 cups canola oil, for frying 
• 3-4 eggs, beaten 
• 3-4 tbsp. water
• 3-4 cups Italian seasoned bread crumbs 
• 4+ cups marinara sauce, homemade or store-bought
• 1 1/2 cups Romano or Parmesan cheese, grated
• 4 cups Mozzarella cheese, shredded

Spray 10x13" pan and set aside. 

Crack eggs in a bowl and whisk them with the water. Put the breadcrumbs in a separate bowl. Dip each slice of eggplant in egg then breadcrumbs, shaking off the excess. 

Add canola oil to a pan over medium-high heat, making sure it generously covers the bottom. Fry until soft (some may be crispy on outside and soft on inside and that’s fine). Drain eggplant on a paper towel-lined dish. Repeat with remaining eggplant, adding more oil if necessary.

Preheat oven to 350 degrees F.

Spread 1 cup of sauce on the bottom of the prepared pan to prevent the eggplant from sticking. Layer eggplant on top of sauce, then cover with 1 cup sauce, 1/2 cup grated cheese and 1 cup Mozzarella. Repeat, starting with the eggplant, so you have 3-4 layers, ending with cheese on top.

Bake 1 hour or until cheese is melted and sauce bubbly.

Source: My Mom

{Tiny Tot Tuesdays} Homemade Organic Baby Rice Cereal

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Welcome to my first installment of Tiny Tot Tuesdays! Since I have a baby in the house and will be making a lot of homemade food for the foreseeable future, I figured I would share all of my recipes in case anyone is interested! So be on the lookout on Tuesdays to see if I have any new Tiny Tots recipes to share :)

I can't believe our baby boy will be 6 months in two weeks! Everyone asks me if time is flying by, and I'm always torn. The days seem to last longer than usual, but time as a whole is definitely going by too fast. It seems like just yesterday he was being taken home from the hospital.

Although I miss our little 6 pound baby, I'm having so much fun with him hitting a ton of new milestones. Holding up his head, giggling, playing with new toys, standing and sitting with support...it's all so exciting! And now we're on to a new phase: solid foods!! We started with homemade organic brown rice cereal and he definitely enjoyed it. Please consult with your pediatrician before feeding your baby any solids, though! Up next: oats!

Printable Recipe

Ingredients
Makes about 6 servings

• 1/4 cup organic brown rice
• 2 cups of water

In a food processor or Baby Bullet (or anything that has a milling blade), add rice and grind to a fine powder. It usually takes about 5 minutes in a food processor.

Add the rice powder to a pot with the water. Whisk so it doesn't clump. Cook until it boils, then cover and turn the heat to low. Cook for 20 minutes or until it reaches the consistency you want (should be a little thinner than applesauce). If it clumps, use an immersion blender to thin it out.

Pour the cooked cereal through a sieve to remove any lumps or chunks of rice.

Allow to cool then serve to your baby with a spoon. I recommend adding some breast milk or formula to the cooked cereal as well...this thins out the cereal and adds a flavor they already know and enjoy.

If saving for a later date, pour it into storage cups to freeze or refrigerate. You can refrigerate up to 3 days or freeze for 30 days. Make sure you label your cereal! Once you are ready to serve, heat the refrigerated or frozen cereal up in the microwave and allow to cool to just warmer than room temperature. Add breast milk or formula to thin it out.

Tip: You can grind up extra rice and store it in an airtight container for future use. 

*Consult your pediatrician before feeding your baby solid foods and to see what amount/type of food you should give your child.

Source: SK Original (although heavily adapted from doctor's recommendations)

Mardi Gras Kings Cake

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How did you guys spend your Sunday? Searching all over for a little plastic baby for your Kings Cake? I didn't think so. But that's what I was doing. Ash Wednesday is this week, which means tomorrow is Fat Tuesday. Time to eat up before the Lenten season begins! And that means Kings Cake!

The dough in this cake is so sweet and, besides the rising time, doesn't take too long to make. I love the filling combination of brown sugar, pecans and raisins. It kind of reminds me of a cinnamon bun or a sweet breakfast pastry. The cake is decorated in sugars of traditional Mardi Gras colors: yellow, purple and green. And of course, the plastic baby inside. Whoever finds it is guaranteed good luck for a year! So you bet your butt I was putting one of those things inside. My cute little niece was the recipient of this year's plastic baby, and it was so fun to watch everyone search their individual piece. I bet your family will have fun with this one, too. Enjoy!

Printable Recipe

Ingredients
Makes 2 cakes

Pastry:

• 1 cup milk
• 1/4 cup butter
• 2 (.25 oz.) packages active dry yeast
• 2/3 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup white sugar
• 2 eggs
• 1 1/2 tsp. salt
• 1/2 tsp. freshly grated nutmeg
• 5 1/2 cups all-purpose flour

Filling:

• 1 cup packed brown sugar
• 1 tbsp. ground cinnamon
• 2/3 cup chopped pecans
• 1/2 cup all-purpose flour
• 1/2 cup raisins
• 1/2 cup melted butter

Frosting:

• 1 cup confectioners' sugar
• 1 tbsp. water

Additional:

• Plastic baby, for inside (optional)
• Yellow, green and purple sugar, for decorating (optional)

Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.

When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.

Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.

To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.

Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.

Bake in preheated oven for 30 minutes. Push the plastic baby into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water. Sprinkle on purple, green and yellow sugar in 1-inch sections for decoration.

Source: All Recipes