Pasta in Pesto Cream with Chicken and Tomatoes

The Food Floozie is inspiring.  She inspires me to keep meals simple and yet flavorful.  And you know what, it can be done more times than not, trust me.  I think we all get so caught up in making wonderful, delicious meals that we forget some of the most simplest ideas can be even more amazing.... and it means less time in the kitchen and more time to ourselves or with our loved ones.  And that is one the most important things in life!

This recipe just proves that you don't always have to "go all out" to get a great dinner on the table in no time.  I cheated a bit and used pre-made pesto... it worked perfectly, actually.  It not only brought a lot of flavor to dish but it created a ton less work and clean up.  Gotta love that!!  Thanks for the great recipe, Mary!

Pasta in Pesto Cream with Chicken and Tomatoes
Slightly adapted from Mary, Food Floozie
Printable Recipe 
Ingredients:
10-12 oz penne pasta
1 teaspoon olive oil
2 small boneless, skinless chicken breasts, cut into bite size chunks
16 cherry tomatoes, quartered
1/4 cup prepared pesto (or try this homemade version)
1/4 cup heavy cream
salt and pepper to taste

Directions:
Cook pasta according to package directions; drain - reserving 1/2 cup pasta water.  Set aside.

Meanwhile, in a skillet, over medium heat, add the oil.  Add the chicken and cook until no longer pink, about 8 minutes.  Add the tomatoes and cook another 3 minutes.  Stir in the pesto and cook another 2 minutes.  Slowly add the cream and let simmer another minute or two, or until everything is heated through.  Season with salt and pepper as needed.  If pasta is too dry, add a little of the reserved pasta water.  Serve immediately and enjoy!

One Year Ago:  Pasta Primavera with Tuna
Two Years Ago:  Grilled Sriracha Glazed Chicken

Spice Crusted Tilapia

You've heard me say it before... there are just so many recipe ideas out there and so little time to make them all.  Some days, as I sit at my desk, I wish all I had to do all day was try new recipes!  Ahhhhh.. wouldn't that be the life??

Anyway, I stumbled across this recipe awhile back on Angie's Recipes.  If you have never been to Angie's site, I recommend taking a few minutes to check it out.  She uses exotic ingredients to make some of the most amazing dishes I've see out there on the web.  Her photos are amazing and I'm envious of her blog every time I see it!  And, of course, I'm so glad I finally got to try this recipe... it was DE-LIC-OUS!!!  (psst, and guess what, I made a sauce to go with it too.. bet you are surprised, aren't you???)

Spice Crusted Tilapia
Adapted from Angie's Recipes
- Serves 2 -
Printable Recipe 
Ingredients:
1 teaspoon coriander
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 Tilapia fillets
For the Sauce -
1/4 cup mayonnaise
1 Tablespoon lemon juice
3/4 Tablespoons champagne vinegar
1/2 teaspoon reserved spice mixture

Directions:
In a small bowl, mix together the coriander, cumin, paprika, garlic salt, pepper, and cayenne.  Remove 1/2 teaspoon for the sauce and set aside.

Preheat grill to 350 degrees F.  Prepare two foil squares large enough to form a packet around the fish with non-stick cooking spray.  Rinse fish and pat dry.  Place on prepared foil.  Drizzle a little olive oil on the fish and sprinkle evenly with the remaining spice mixture.  Bring the short ends of the foil together and fold twice to seal; fold in the other sides and seal, leaving room for steam.  Place the foil packets on the grill and allow to grill for 12-15 minutes or until the fish flakes evenly with a fork (rotate the packets halfway through the grilling process).  Carefully remove from grill and allow to rest.  Be careful when opening the foil packet, it will release a lot of steam.  Serve with sauce and enjoy!

For the sauce - Mix together all ingredients until well combined.  Cover and refrigerate until ready to use.  Can be made three days in advance.

One Year Ago:  Cedar Plank Grilled Trout - 2 Ways 
Two Years Ago:  White Chocolate Chip Cookies with Key Lime Glaze

Tender Grilled Pork Chops

Simple and damn near perfect, this pork chop recipe is one to keep on hand for those times where you just don't want to put too much effort into what you are making for dinner.  Yet, everyone who tries it will think you preformed magic on it!  Don't worry... I'll never tell!

Tender Grilled Pork Chops
Adapted from Mel's Kitchen Cafe
- Serves 2 -
Printable Recipe 
Ingredients:
2 boneless pork loin chops
1/4 cup olive oil
2 Tablespoons soy sauce
1 teaspoon steak seasoning (to follow)
For steak seasoning -
1 teaspoon paprika
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dill
1/2 teaspoon red pepper flakes

Directions:
Mix together all the ingredients for the steak seasoning until well combined.

Rinse the pork and pat dry with paper towel.  Place in resealable bag.  Mix together the olive oil, soy, and 1 teaspoon of the steak seasoning until well combined.  Pour over pork, seal bag, and place in refrigerator for 2-4 hours.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Remove pork from bad and discard marinade.  Place the pork over the fire and allow to grill 4-6 minutes on each side or until the pork registers 140-145 degrees F.  Remove from grill, cover with foil, and allow to rest for 5 minutes.  Serve with optional sauce.  Enjoy!

Optional sauce - mix together 1/4 cup mayonnaise, 1 teaspoon champagne vinegar, 2 teaspoons hot sauce (I used Cholula), and 1 teaspoon of steak seasoning - stir to combine.

One Year Ago:  Balsamic Steaks with Roasted Jalapeno Aioli
Two Years Ago:  Thai Peanut Tilapia

Memorial Day Ideas

I'm sure almost everyone out there has their weekend meal ideas all planned out - but in case you are looking for those last minute ideas - here are a few of our favorites:

Cocoa and Chili Rubbed Pork Chops

Grilled Buffalo Chicken Sliders

Grilled New York Strip with Balsamic Steak Sauce

Grilled Romaine Lettuce with Creamy Herb Dressing

Grilled Parmesan Green Beans

Grilled Shrimp and Mini Sweet Peppers with Benihana Sauce

Grilled Shrimp with Wasabi Mayo Sauce

The Witch's Marinated Chicken with White Wine and Parsley Aioli

Happy Grilling!!

One Year Ago:  A Small Break

Herbed Goat Cheese Topped Grilled Chicken

Remember last week when I told you I adored goat cheese?  Well, I couldn't let the rest of the cheese go to waste, so I just HAD to figure out another way to incorporate it into one of our meals.  I was sort of inspired by the Jalapeno Popper Topped Chicken I made a few weeks ago - I just used herbs instead of jalapenos :)

Herbed Goat Cheese Topped Grilled Chicken
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
Ingredients:
1/4 cup olive oil
1 Tablespoon lemon juice
1 teaspoon Mrs. Dash (original)
2 boneless, skinless chicken breasts
3 oz goat cheese
1 Tablespoons chives, chopped
1 teaspoon fresh parsley, chopped
salt and pepper to taste

Directions:
Mix together the olive oil, lemon juice, and Mrs. Dash.  Rinse chicken and pat dry.  Place in resealable bag and pour in the marinade.  Seal and place in refrigerator for 1 hour.

Meanwhile, mix together the goat cheese, chives and parsley.  Season with salt and pepper.  Cover and place in refrigerator until ready to use.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Remove chicken from bag and discard marinade.  Place over the fire and grill for 8 minutes.  Flip the chicken and grill another 7 minutes.  Spoon cheese/herb mixture evenly over each piece of chicken, close grill lid and allow to grill another 2-3 minutes or until the cheese starts to soften.  Remove and allow to cool for a few minutes before serving.  Enjoy!

One Year Ago:  Greek Penne
Two Years Ago:  Penne alla Vodka

Penne with Pork Sugo

Sugo .. ever heard of it?  If not, Sugo actually means juice or gravy... so this is just a fancy name for a pork gravy.  And, gravy, if you don't know, is what a lot of Italian's call pasta sauce.  I think Sugo is so much more exotic than sauce or gravy, don't you agree?

When I went to the store, I could not find pork shoulder... it might sound strange, but I'm serious.  I thought I must have stepped into a time warp or something because they ALWAYS have pork shoulder.  But, sure enough, it was true... and the recipe called for pork shoulder.. what the heck was I going to do?  I scoured the pork choices and noticed a package of boneless pork sirloin - I grabbed it and hoped for the best.  I don't know how the pork shoulder would have been like, but trust me, my choice was perfect.  The meat was melt in your mouth perfect to be exact!  Actually, I think you could use just about any cut of pork... it simmers in the sauce for a couple hours so it's bound to get tender and melt in your mouth good!

Penne with Pork Sugo
Adapted from Food and Wine
Printable Recipe 
Ingredients:
2 teaspoons olive oil
1 carrot, chopped
1/2 sweet onion, chopped
1 jalapeno, chopped
2 garlic cloves, finely minced
1 lbs boneless pork sirloin roast, cut into bite size chunks
28oz can tomato puree
1 cup chicken broth (plus more to thin sauce if needed)
4 thyme sprigs
1/4  cup dry red wine
2 teaspoons dried parsley
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
pinch of sugar
salt and pepper to taste
10-12oz Penne pasta (or pasta of your choice)

Directions:
In a Dutch oven, over medium heat, heat the oil.  Add the carrot and onion and saute for 5.  Add the jalapeno and saute another 2 minutes.  Add the garlic and saute one more minute.  Add the pork and cook until brown, another 5-8 minutes.  Slowly stir in the tomato puree and chicken broth.  Add the wine, thyme sprigs, parsley, oregano, red pepper flakes, and sugar.  Stir to combine.  Season with salt and pepper.  Reduce heat to simmer and cover.  Simmer on low for 3 hours or until the pork is melt in your mouth tender.

Meanwhile, cook the pasta according to the package directions; drain.  Toss the pasta with the sugo and serve immediately.  Enjoy!

One Year Ago:  Spicy Stir Fried Pork with Garlic and Chiles
Two Years Ago:  Grilled Island Chicken

Grilled Chicken with Mustard Sauce

I have made a few mustard sauces since I started blogging - but this is just different enough that it needs to be shared.

And, in all honesty, can you really have too many mustard sauce recipes?

This girl thinks not!

Grilled Chicken with Mustard Sauce
Adapted from Big Oven
- Serves 2 -
Printable Recipe 
Ingredients:
1/4 cup olive oil
2 Tablespoons lemon juice
1 Tablespoon Dijon mustard
1 garlic clove, minced
2 boneless, skinless chicken breasts
For the sauce -
3 Tablespoon mayonnaise
1 1/2 Tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
2-3 dashes of hot sauce

Directions:
Mix together the olive oil, lemon juice, 1 Tablespoon Dijon and the garlic clove until well combined.  Rinse the chicken and pat dry.  Place in resealable bag and pour the marinade over the chicken.  Seal and place in refrigerator for 1 hour.

Meanwhile, mix all the ingredients together for the sauce.  Cover and refrigerate until ready for use.

Preheat grill to 375 degrees F.  Remove chicken from bag and discard marinade. Place the chicken directly over the fire and grill for 6-8 minutes per side or until the chicken registers 160 degrees F.  Remove and allow to rest for 3 minutes.  Serve with mustard sauce and enjoy!

One Year Ago:  Bacon, Lettuce and Tomato Pasta
Two Years Ago:  Honey & Hoisin Grilled Trout with Orzo Pasta, Zucchini and Peppers 

Creole Mayo Sauce

Last month, after I posted the recipe for Creole Shrimp Pasta, I received a nasty scolding wonderful email from Chris' brother-in-law (who is also named Chris).  In the email, I was told that if I wanted to dabble in true Creole cooking, I needed to follow certain rules - the most important one of them being:  Consult with Chris (not my Chris, Chris the brother-in-law).  I guess I really don't know what true Creole cooking is and Chris made sure that I understood that.  You see, he's from the Creole capital of the world and knows a thing or two (or three or four) about true Creole cooking.  Unfortunately, I don't follow instruction very well because I saw this recipe for a Creole Mayo Sauce and threw it together without even thinking about consulting the Creole King.  I'm sure a new email will be waiting for me tonight when I get home from work :)

But that's ok.. I'm prepared.  This wasn't the greatest sauce I've ever made anyway.  And you know what, anyone out there that told me they thought the Creole seasoning was what made the Creole Shrimp Pasta dish over salty...well, you were right.  Whew... This sauce was a bit on the salty side for me.  I guess I learned my lesson on this one.  Listen to Chris (the brother-in-law) and listen to all of you amazingly smart bloggers out there.

Live and learn is what I always say....

Creole Mayo Sauce
Adapted from Cooking Light
Printable Recipe 
Ingredients:
1/4 cup mayonnaise
2 teaspoons hot sauce
1 teaspoon lemon juice
1/2 teaspoon Creole seasoning

Directions:
In a bowl, mix together all the ingredients until well combined.  Cover and refrigerate until ready to use.  Can be made up to 3 days in advance.  Serve on sandwiches or as a dipping sauce for shrimp, fish, or chicken.  Enjoy!

One Year Ago:  Lemon Habanero Tarter Sauce
Two Years Ago:  Tequila Garlic Lime Steaks


 

Photo Friday - The Champs!

Over the weekend, my nephew's baseball team had a tournament.  Guess who won?  WOOHOO!!  After the game, they took a moment to take photos of, not only the trophy, but of all the mom's too!

That lovely looking blonde on the far left in the front row is my sister...and that cute little boy monumental looking young man (hey, he just turned 13, he's definitely not a little boy anymore!!) next to her (#5) is my nephew.  I would tell you who everyone else was if I could remember.. sorry!  :)

Way to go Lincoln Legends!

(PS-if you want a closer look, click on the picture for a larger image)

One Year Ago:  Heath Bar Ice Cream
Two Years Ago:  Homemade Steak Sauce

 

Wasabi Coleslaw

Ok, ok...so I'm not over my wasabi kick, just yet!  About a week ago, I was getting ready to make some coleslaw to go with our burgers, when I realized I was bored with the same old coleslaw.  The same old coleslaw in this house is the Sriracha coleslaw I made a while back.  We love it.  But I was a bit bored with it, so I decided to keep on the spicy Asian flavored theme and throw some wasabi in there instead.  I mean, it was sitting there in the refrigerator just calling me, how could I say no?

Wasabi Coleslaw
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1/4 cup mayonnaise
2 teaspoon champagne vinegar (you could use white wine or rice vinegar too)
3 teaspoons wasabi paste
pinch of sugar
salt and pepper to taste
12oz cabbage coleslaw mix

Directions:
In a large bowl add the mayonnaise, vinegar, wasabi and sugar, stir to combine.  Add the coleslaw mix and toss to coat.  Cover and let rest in refrigerator until time to use - can make up to a day in advance.  Enjoy!

One Year Ago:  Spaghetti with Red Pepper Almond Pesto and Grilled Chicken
Two Years Ago:  Pasta Carbonara

Chicken and Goat Cheese Pasta

I adore goat cheese.  I could eat it all day, every day.  I love it on pizza, on sandwiches, on crackers, on meat, in meat... the list goes on and on.  So, it was no wonder I created a pasta recipe using it.  I think you all know my love for pasta at this point, so it just seemed like the logical thing to do. :)

Chicken and Goat Cheese Pasta
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1 teaspoon olive oil
3/4 lbs chicken tenders, cut into bite size chunks
1 red pepper, thinly sliced
2 garlic cloves, minced
1 teaspoon Italian herb mix
1/2 teaspoon red pepper flakes
3 oz goat cheese
1/4 - 1/2 cup white wine or chicken broth
12 oz penne pasta
salt and pepper

Directions:
Cook pasta according to package directions.  Drain, reserving 1/2 cup of the pasta water.

Meanwhile, heat the oil in a skillet over medium heat.  Add the chicken and cook until no longer pink, about 5-8 minutes.  Add the pepper and cook another 3 minutes, stirring occasionally.  Add the garlic and cook 1 minute.  Stir in the Italian herb mix, pepper flakes, and white wine/chicken broth.  Let everything simmer for 2-3 minutes and then stir in the goat cheese.  Toss in drained pasta.  If the pasta is to dry, stir in pasta water, a little at a time.  Season to taste with salt and pepper.  Serve and enjoy! 

One Year Ago:  General Tso's Chicken - My Way
Two Years Ago:  Pork Chops with Carolina Rub

Honey Tabasco Grilled Pork Chops

Well, I'm back.... I'm back and refreshed and ready to face whatever life has to throw at me.  And while I'm waiting for that.... I thought I would share this simple, delicious and a little bit spicy recipe with you.  This quick marinade/glaze would work on chicken and beef too... I mean, come on, it's Tabasco and honey, it can pretty much go with anything!

Honey Tabasco Grilled Pork Chops
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
3 cups water
2 teaspoons kosher salt
2 teaspoons sugar
1 garlic clove, minced
1 teaspoon red pepper flakes
2 boneless pork loin chops
2 Tablespoons honey
2 teaspoons Tabasco
2 garlic cloves, finely minced

Directions:
In a large measuring cup, add the water, salt, sugar, garlic and red pepper flakes.  Stir until salt and sugar and dissolved.  Place the pork in a resealable bag in a bowl or shallow dish and pour brine mixture over them.  Seal bag and place in fridge for 2 hours.  Remove pork from brine and rinse thoroughly with cool water.  Pat dry and set aside.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  In a small bowl, mix together the honey, Tabasco and garlic.  Brush both sides of the pork with mixture and place directly over the fire.  Grill 4 minutes, brush and flip pork.  Brush the grilled side with mixture and grill another 4 minutes or until the pork reaches an internal temperature of 140-145 degrees F.  Brush with remaining mixture and remove from grill.  Allow to cook for 4 minutes.  Serve and enjoy!

One Year Ago:  Chinese Barbecued Pork
Two Years Ago:  Vanilla Ice Cream 

Pasta with Ground Pork and Rosemary Sauce

 

Well, it's finally happening - I'm taking a couple days off!!  (YAY)  I think they are very much needed at this point, too.  Working 11-12 hour days has a tendency to drag a person down from time to time.  So it's time.. time to take some time for me.  But don't worry, I'll be back on Tuesday, so it's not goodbye, it's just see ya in a few days!

Of course, I couldn't leave you with just a 'see ya later'.. nope, I would feel like a schmuck if I didn't leave with a tasty little concoction that quickly became a favorite in our house.  We are lovers of rosemary.  It is one herb Chris and I definitely agree on... even our cats love it.  Heck, Lexi acts like it's cat nip.  Hence, why I try and use it whenever I can.

This is a very flavorful sauce.  A bit different than the standard everyday red sauce, but one I would make once a week if I could :)  Just a note though, the rosemary can be a bit over powering.  It's fresh and full of lots of woods-y flavor, so add a little at a time and taste as you go.  The only other note... TRY IT!!!

See you next week everyone!

Pasta with Ground Pork and Rosemary Sauce
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1 teaspoon olive oil
1/2 sweet onion, finely chopped
3/4 lbs ground pork
1 garlic clove, minced
1/4 teaspoon ground fennel seed
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon red pepper flakes
1 1/2 cup beef broth
2 Tablespoons tomato paste
1 Tablespoons fresh rosemary, chopped
10 oz cherry tomatoes, quartered
salt and pepper
10-12 oz penne pasta

Directions:
In a deep skillet or Dutch oven, heat the olive oil over medium heat.  Add the onions and saute until tender, about 8 minutes.  Add the ground pork, breaking it up with a wooden spoon.  Allow to cook for 4 minutes, stirring occasionally.  Stir in the garlic and cook 1 minute.  Add the fennel, oregano, parsley and red pepper flakes.  Stir to combine.  Slowly stir in the tomato paste and then the beef broth.  Reduce heat to simmer and cover.  Simmer sauce for 30 minutes.  Stir in the fresh rosemary and cherry tomatoes and simmer until sauce has thickened, about another 10 minutes, stirring occasionally.  Season to taste with salt and pepper.

Meanwhile, cook penne according to package directions.  Drain pasta.  Add to sauce and toss to coat.  Serve with warm crusty bread and enjoy!

One Year Ago:  Mustard and Herb Rubbed Sirloin Tip Roast
Two Years Ago:  Bloody Mary Steaks

Grilled Chicken with Rosemary Lemon Aioli

Summer has reached us here in the Arizona desert.  I think we may have had our last "cool" down until this season is over.  With temperatures reaching into the 100's already, you will find me, on most nights, standing by my grill out in the back yard.  People think that it's crazy to be grilling when it's 100 degrees, but I think it's crazy to heat up your house even more by turning on the oven when it's 100 degrees.  Plus, I think most of you know my love for the grill no matter what the weather is like.  This dish....well, this dish will make sure that you don't have a spend a lot of time out by that grill no matter what the temp is!

Grilled Chicken with Rosemary Lemon Aioli
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
Ingredients:
2 Tablespoons lemon juice
1/4 cup olive oil
1 teaspoon Dijon mustard
3 sprigs fresh rosemary
2 boneless, skinless chicken breasts
For the aioli -
5 Tablespoons mayonnaise
1 teaspoon lemon juice
2 1/2 teaspoons fresh rosemary, finely chopped
1 garlic clove, finely minced

Directions:
Mix together the lemon juice, olive oil and Dijon together until well combined.  Rinse the chicken and pat dry.  Place in a resealable bag and pour the marinade over it.  Drop the rosemary sprigs into the bag and seal.  Place in refrigerator for 1 hour.

Meanwhile, mix together all the ingredients for the aioli until well combined.  Cover and place in fridge until ready to use.  (Can be made up 3 days in advance)

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Remove chicken from bag and discard the marinade.  Place the chicken directly over the fire and grill 7-10 minutes per side or until the chicken registers 165 degrees F internally.  (be careful when you put the chicken on the grill, the oil can cause flare ups)  Remove from grill and allow to rest 3-4 minutes.  Serve with aioli.  Enjoy!

One Year Ago:  Orange Honey Grilled Chicken
Two Years Ago:  Grilled Potato Rounds

Jalapeno Popper Inspired Grilled Pizza

After I made the grilled jalapeno popper topped chicken, I was thinking about how I could use that topping on other things.... and wouldn't you know it?  A pizza was inspired.  But not just any pizza... Nope, this is a pizza with cream cheese and jalapenos and even more cheese.... mmmmmmmmm.... I wish there was still some leftovers.....

Now I did do something a tad bit different from a jalapeno popper - I used ground pork in place of bacon.  Yes, yes, bacon probably would have been better, but I had to use up some ground pork and it was a pretty awesome substitute, let me tell ya!

Jalapeno Popper Inspired Grilled Pizza
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1/2 lbs ground pork
3 jalapeno, chopped
1/4 teaspoon garlic powder
1/4 teaspoon ground fennel seed
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon red pepper flakes
3 Tablespoons cream cheese
1 ball of pizza dough
3/4 cup pizza sauce
2 cups jalapeno jack cheese
olive oil

Directions:
In a non-stick skillet, over medium heat, add the ground pork, breaking it up with a wooden spoon.  Allow to cook for 8-10 minutes or until the pork is no longer pink.  Stir in the garlic powder, fennel seed, oregano, parsley, and red pepper flakes.  Add the jalapeno and cook for 3 minutes.  Stir in the cream cheese until melted and everything is combined.  Remove from heat.

Preheat your grill to 350 degrees F.  Spray a large square of aluminum foil with non stick spray.  Spread out your dough and brush both sides with olive oil.  Using a baking sheet, transfer the foil with the dough on it to the grill.  Close the lid and allow to cook for 4-5 minutes or until the bottom turns a golden brown.  Remove from grill and flip over.  Spread sauce over browned side of dough and top with the pork.  Top with the cheese and return to the grill.  Grill until the bottom is golden brown and the cheese is melted and bubbly, about 5-8 minutes longer.  Carefully remove from heat and allow to cool before cutting.  Enjoy!

One Year Ago:  Guest Blogger - Smoked Tri Tip and Brisket
Two Years Ago:  Penne with Beef & Bell Pepper

Grilled Shrimp with Wasabi Mayo Sauce

My love affair for Wasabi continues!!  I've been trying to figure out new ways to incorporate it into our meals.... and of course, I could not leave out a delicious Wasabi Mayo Sauce :)  You could use this sauce with chicken or even beef....  It's just that good.  It worked really nicely with the shrimp, though... the perfect dipping sauce if you ask me!!

Grilled Shrimp with Wasabi Mayo Sauce
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
Ingredients:
1/2 lbs large shrimp, peeled, deveined and tails removed
1 teaspoon olive oil
garlic salt
pepper
For the wasabi mayo sauce -
5 Tablespoons mayonnaise
2-3 teaspoons wasabi
1/8 teaspoon ground ginger
1/2 teaspoon soy sauce
pinch of sugar

Directions:
Toss the shrimp with olive oil and season with salt and pepper.  Preheat grill to 350 degrees F.  Clean and oil grill grates.  Thread the shrimp on skewers or prepare a grill sheet by spraying with non-stick spray.

To make the sauce - mix together all ingredients until well combined; set aside.

Place the shrimp on the grill and grill for 3 minutes per side or until the shrimp turns pink.  Remove from grill and serve with sauce.  Enjoy!

One Year Ago:  Sweet and Sour Grilled Chicken
Two Years Ago:  Hoisin Barbecued Chicken

Hoisin Wasabi Grilled Chicken

This perfect and wonderfully delicious marinade would also work as a dipping sauce or as a sauce for a stir fry (doubling, if not quadrupling the amounts, of course).  It is spicy and sweet and delicious.  Simple and easy to prepare... life doesn't get much better than that!

Hoisin Wasabi Grilled Chicken
Created by Jenn's Food Journey
- Serves 2 - 
Printable Recipe 
Ingredients:
1 Tablespoon hoisin sauce
2 teaspoons prepared wasabi
1/2 teaspoon soy sauce
2 boneless, skinless chicken breasts

Directions:
Mix together the hoisin, wasabi, and soy sauce until well combined.  Place chicken in a resealable bag or shallow dish and pour marinade over it.  Cover/seal and place in refrigerator for 2-4 hours.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Remove chicken from bag and discard marinade.  Place chicken directly over the fire and grill for 6-10 minutes per side or until the chicken registers 160-165 degrees F internally.  Remove from grill and allow to rest for 4-5 minutes before serving.  Enjoy!

One Year Ago:  Hummus Topped Tilapia
Two Years Ago:  Creamy Pesto Dip

Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas

Here's another great recipe from Caparelli Olive Oil.  And remember to drop by their website to get your $1 off coupon on any Caparelli Extra Virgin Olive Oil 17oz or larger.

Off to a conference today for work - don't know how I feel about it actually, just know I wish the day was over already :)

Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas 

- The tiny Peruvian seed known as quinoa has a mild, nutty flavor that's the perfect backdrop for spring vegetables. This versatile dish plays up the delicate flavors of leeks, artichokes, and sugar snap peas – and cooks in about ten minutes.

Recipe courtesy CaparelliUSA.com

Printable Recipe 
Ingredients:

2 tablespoons Carapelli Extra Virgin Olive Oil

1 large leek, white and light green parts thinly sliced

1-3/4 cups reduced sodium chicken or vegetable broth

1 cup quinoa, rinsed and drained (if quinoa is prewashed omit this step)

1 cup diagonally halved sugar snap peas or shelled fresh peas

1 (6.5 ounce) jar marinated artichoke hearts, drained, coarsely chopped

3 tablespoons pine nuts, toasted

2 tablespoons grated Parmigiano-Reggiano cheese

1/4 teaspoon freshly ground black pepper

Directions:

Heat oil in a large saucepan over medium heat. Add leek; cook 5 minutes, stirring occasionally. Stir in broth and quinoa; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 7 minutes. Stir in sugar snap peas; cover and continue to simmer 6 to 8 minutes or until most of broth is absorbed. Stir in artichoke hearts; heat through. Top with pine nuts, cheese and pepper.  Serves 4.

One Year Ago:  Soy and Honey Glazed Chicken

Two Years Ago: Lemon Pepper Chicken

Stove Top Tuna Mac and Cheese

I took the picture of this while it was still really really hot - so the cheese looks a bit soupy, BUT, don't let that fool you - this is one of the best mac and cheese recipes I've made - at least according to Chris!

I think you all know my love for mac and cheese at this point.  I'm hooked on using the evaporated milk instead of regular milk, too.  It just tends to give the mac and cheese an even creamier texture.  No chance of it getting gritty, which can happen if you let a milk/cheese combo boil.  This is definitely not a healthy meal...but sometimes you need to throw healthy out the window for one night!!

Stove Top Tuna Mac and Cheese
Adapted from Alton Brown, The Food Network
Printable Recipe 
Ingredients:
2 cups elbow macaroni
2 eggs
6 oz evaporated milk
1 teaspoon Cholula hot sauce (you can use your favorite hot sauce)
1 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon dry mustard
2 cups shredded white cheddar cheese
1 jalapeno, finely diced
1/2 sweet pepper, finely diced
1 5oz can Albacore tuna, drained

Directions:
Cook the pasta according to package directions; drain.

Meanwhile, whisk together the eggs, evap milk, hot sauce, salt, pepper and mustard.  Slowly stir into the pasta and add the cheese and peppers.  Over low heat, continue to stir until it becomes creamy, about 3 minutes.  Stir in the tuna.  Serve and enjoy!

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