The big day and a little news....

Thank you everyone for the wonderful love you gave when you found out Chris and I were married last week.  We had a perfect day and were surrounded by family and a small group of friends, who made us feel amazingly special.  And of course, as I promised, I wanted to share a few photos with you... 

Before, I do, though I want to thank our friend Sara (Precious Pixels), who took all these lovely photos.  She did an amazing job at capturing the happiness we felt on our wedding day!!

 The waiting is the hardest part, right? :)

My Dad and I

The Kiss!

Mr. and Mrs. Canterbury....The VERY happy couple!

Chris and I with my family

Chris and I and just a tiny, tiny portion of his family

Chris and I with our parents

Chris with his sister Beth and niece Jess
 

My sister Tracy and I

Me and my parents

 

Chris and his parents

 

 

YAY!!!

There are truly a hundred other pictures I would love to share with you, but for now, this will have to do :)

Now, from the title of my post, you can see I have a little news for you too...So here goes..... I am pregnant!!!  WOOHOO!!!  Hence, the reason for moving our wedding date from May of next year to October of this year... the baby is due on April 4th, so we wanted to get the wedding out of the way so we could prepare for our new arrival.  Chris and I are extremely happy and excited about the new addition to our lives... a little scared too, but that probably comes to all new parents at some point.  So, as you can see, a lot has been happening around our little home... and we couldn't be any happier!!!

Applebee's Honey Mustard Dressing

If I go to Applebee's, I usually am known to order their Oriental Chicken Salad. It's one of my favorites... at least up until recently, that is.  The last few times I have had it, the salad consisted mainly of cabbage and chow mein noddles.  Now, don't get me wrong, I love cabbage and I love chow mein noddles, but when I order a salad, I expect it to be full of lettuce first and foremost.  Now that is just me, some people may not feel the same... and that's okay, I'm just expressing my opinion here :)

Despite the lack of lettuce, I still really like the salad and of course, one of my favorite things about it, is the honey mustard dressing.  Now this replica is not exact, but I think it's a pretty close second.  And what's great, you can use the dressing on any type of salad you want.  Heck, you can even use it as the dressing for your next chicken salad sandwich... now that would be really good!!!

P.s.. I have some photos I'll be sharing this week of the wedding.. probably either Wednesday or Thursday, depending on how fast I can get the post ready... so don't forget to stop back by later this week to get a peak at our perfect day!!

Applebee's Honey Mustard Dressing
Adapted from ecookbooks.net
Printable Recipe 
Ingredients:
2 Tablespoons mayonnaise
1 1/4 Tablespoons honey
2-3 teaspoons Dijon mustard
1/2 teaspoon rice wine vinegar
drop of sesame oil

Directions:
In a measuring cup, mix together all ingredients until well combined.  Cover and refrigerate until ready to use.  Can be made up to 3 days in advance.  Serve over your favorite salad or use for a dipping sauce.  Enjoy!

One Year Ago:  Grilled Fish Tacos with Chipotle Cream
Two Years Ago:  Grilled Parmesan Green Beans
Three Years Ago:  There was a man...

Seasoned Ground Pork and Veggie Pizza

So it was quite the busy weekend around our house :)  Not only did Chris and I get hitched, but I turned 40 on Sunday!  Feels strange to actually say that out loud, but I'm not freaked out about it at all.  To me, age is nothing but a number... my number gets a little higher each year... but so does yours :)  I'll talk more about the wedding and even show you some pictures in a post next week (or whenever I get the actual pictures) - so hang tight and you'll be a part of our special weekend soon enough!

As for this pizza.. it was just one of those things I threw together.  There was no real recipe, I just had some ground pork and veggies I needed to use up and so... this was born.  And you know what, it turned out pretty darn good if I do say so myself!!!

Seasoned Ground Pork and Veggie Pizza
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1/4 lbs ground pork
1-2 Tablespoons homemade taco seasoning (depending on taste)
1/2 red bell pepper, chopped
1/2 zucchini, chopped
1/4 sweet onion, chopped
1 Mama Mia's thin pizza crust (or 1 ball of homemade pizza dough)
1/2 cup pizza sauce
1-2 cups shredded mozzarella cheese

Directions:
In a skillet, over medium heat, add 1 teaspoon of olive oil and the sweet onion.  Cook 5 minutes and add the pork.  Cook another 5-8 minutes or until the pork is no longer pink.  Add the taco seasoning, a little at a time, until you reach the desired flavor, stirring to combine.  Add the pepper and zucchini and cook another 2 minutes.  Remove from heat.

Preheat grill to 400 degrees.  Brush olive oil over both sides of the crust and place on grill.  Grill for 4 minutes and carefully remove.  Flip the crust over and spread the sauce over the cooked side of the crust.  Add the pork and veggies and top with cheese.  Place back on the grill and continue to grill for another 4 minutes or until the cheese has melted.  (you might have to move the pizza to indirect heat to make sure the crust does not burn)  Carefully remove from grill and slice.  Serve and Enjoy!!

One Year Ago:  Chicken Caesar Pasta
Two Years Ago:  A Cook's Book for Cooks
Three Years Ago:  Sour Cream Corn Muffins

Monday...

Hi Everyone!!

It's Monday and I do not have a post ready, BUT, I do have a good excuse as to why that is....  Chris and I were married on Saturday!  It was a very small, very intimate wedding with family.... Exactly the way we wanted it.  I will share more details and photos with you in the next coming weeks, I promise.  For now, just know that the day was perfect and was filled with tons of love and joy.

Just wanted you all to know I hadn't fallen off the face of the earth and I will be back to posting on Wednesday.  Until then, happy cooking!!

Much love,
Jenn


 

Grilled Souvlaki Chicken

Have you ever had Souvlaki?  If not, I highly recommend next time you are in a Greek restaurant to order it.  It's usually pretty darn good.  Normally, Souvlaki consists of small bites of meat and veggies and placed on a skewer and served with pitas and of course a delicious little sauce, but I didn't want to deal with cutting up the chicken... and.... well.... our veggies were in a form of a nice big side salad.  So, I guess you can say I simplified things :)  And who doesn't like that??

Grilled Souvlaki Chicken
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
Ingredients:
1 Tablespoon mayonnaise
2 Tablespoon olive oil
1 Tablespoon lemon juice
2 garlic cloves, quartered
2 teaspoons Italian seasoning
1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon pepper
2 boneless, skinless chicken breasts
For the sauce -
1/4 cup mayonnaise
1 Tablespoon lemon juice
1/4 teaspoon dill
1/4 teaspoon Italian seasoning
1/8 teaspoon garlic powder
salt and pepper to taste

Directions:
In a food processor, add the first 8 ingredients.  Process until smooth.  Rinse chicken and pat dry with a paper towel.  Place in a resealable plastic bag and pour the marinade over.  Seal and place in refrigerator for at least 2 hours, but you could go as long as overnight.

Meanwhile, in a small bowl, mix together all the ingredients for the sauce until well combined.  Taste and season with salt and pepper.  Cover and refrigerate until ready to use.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Remove chicken from bag and discard marinade.  Place the chicken over direct heat and grill 6-9 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill and allow to rest for 3-5 minutes before serving.  Serve with sauce and enjoy!

One Year Ago:  Last Minute Idea Pasta
Two Years Ago:  Lemony Shrimp Pasta
Three Years Ago:  Smoked Beef Tri-Tip

Pizza Hut's Creamy Italian Dressing

One day, when Chris and I were talking food, he mentioned that his dad LOVED Pizza Hut's creamy Italian dressing.  They used to buy it by the bottle when he was a kid (not sure if they still sell it that way or not).  I even remember a friend of mine loving it so much and doing the same thing.  A few days later, while on the internet looking for something totally unrelated, I stumbled across a copycat recipe for ... you guessed it... Pizza Hut's Creamy Italian Dressing.  So, of course, I had to try it and see if I could get it as close to what Chris remembered.  Unfortunately, it did not live up to that hype.  It was good, but as Chris said, not quite what he remembered.  So if you have never had their dressing, try this, because it's really good.  If you have, I still encourage you try it, but don't be disappointed when it doesn't take you completely back to those long lost days :)

Pizza Hut's Creamy Italian Dressing
Adapted from Recipe Goldmine
Printable Recipe 
Ingredients:
3 Tablespoons mayonnaise
1 Tablespoon red wine vinegar
1/2 Tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons olive oil
1-2 Tablespoons grated parmesan cheese

Directions:
Add the mayo, vinegar and lemon juice to a small bowl or measuring cup.  Stir until combined.  Crumble in the oregano, basil, thyme, rosemary, salt and pepper.  Stir to combine.  Whisk in the olive oil and parmesan cheese.  Cover or transfer to a jar with a tight lid and store in refrigerator until ready to use.  Shake well before using.  Can be made up to 1 week in advance.  Enjoy!

One Year Ago:  Asian Barbecue Chicken
Two Years Ago:  Big Red Chili
Three Years Ago:  Ancho Chili Spiced Tilapia w/Chipotle Remoulade

Basil Jalapeno Aioli

When I saw this recipe on We are not Martha, I saved it and knew I would have to try it immediately!!  (I bet that surprises, none of you by now!) And boy, oh boy, was I glad I did!  With all the sauces I have made, I can't believe I have never put these two flavors together.  But, as I always like to say.. better late than never!!  You can use this as a dipping sauce or put it on a sandwich as Sues did... either way, you're definitely going to want to try this!

Basil Jalapeno Aioli
Slightly adapted from Sues, We are not Martha
Printable Recipe 
Ingredients:
1/4 cup mayonnaise
1 jalapeno, seeds and stem removed and roughly chopped
1/8 teaspoon garlic powder
8-10 small to medium sized fresh basil leaves

Directions:
Place the jalapeno in a small food processor and pulse until finely chopped.  Add the basil and mayo and pulse again until mixture is well blended.  Pour into a small bowl and serve with chicken, fish or on sandwiches.  Enjoy!

One Year Ago:  Caesar Salad with Spicy Grilled Shrimp
Two Years Ago:  Cholula Chicken Pizza
Three Yeas Ago:  Grilled Chicken with Mustard Tarragon Sauce

Mustard Glazed Pork Chops

With simple being the theme of last week's posts, I thought I might stay with that theme this week too :)  I mean who doesn't like simple?  Okay, maybe not everyone, but most people I know do.  Actually, I love to hear that there are so many people like me that feel, by the time they get home from work, that they just really don't want to make dinner.  Around here, it's not a must that I make dinner, but if don't, we'll just eat junk, so I make sure to do something so we don't eat ice cream and chips every night!!  And, or course, what simple meal would be complete without a simple and delicious little sauce to go along side it?

Mustard Glazed Pork Chops
Created by Jenn's Food Journey
- Serves  2 -
Printable Recipe 
Ingredients:
2 boneless pork loin chops
2 Tablespoons Dijon mustard
2 Tablespoons apple juice
1/2 teaspoon dried thyme
For the sauce -
2 Tablespoons mayonnaise
1 Tablespoon sour cream
2 Tablespoon Dijon mustard
1 Tablespoon lemon juice

Directions:
Mix together the dijon, apple juice and thyme.  Place the pork in a resealable bag and pour the marinade over it.  Seal and place in refrigerator for 2-4 hours.

Meanwhile, mix all the ingredients for the sauce in a small bowl until well combined.  Cover and refrigerate until ready to use.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place the pork over direct heat and grill 4-6 minutes per side or until they reach an internal temperature of 145 degrees.  Remove from grill and allow to rest 3-5 minutes.  Serve with sauce and enjoy!

One Year Ago:  Spicy Grilled Tilapia Sandwiches w/Chimichurri Mayo
Two Years Ago:  Beef Short Ribs with Grilled Baby Bok Choy
Three Years Ago:  Oven Baked Fish and Chips

Grilled Salmon

Since Monday's theme was all about simple recipes, I figured I would stick with that through the week.  This is another very easy recipe and if you leave out the sauce (although I don't know why you would) it only uses three ingredients.  Okay, okay, I lied, because you have many more ingredients in the seafood dry rub, BUT, if you made that in advance when using it on it's on in another mean.. AND, you have some leftover, it truly is only one ingredient :)  And let's say you don't have the dry rub or don't want to use it... that's perfectly okay.  Use your favorite seasoning on this and viola!  A simple dinner is created!

Grilled Salmon
Inspired by Larry, Big Dude's Eclectic Ramblings
- Serves 1 -
Printable Recipe 
Ingredients:
1 6oz piece of salmon
1/2 - 1 teaspoon homemade seafood dry rub
1 1/2 Tablespoons mayonnaise
For the sauce -
2 Tablespoons mayonnaise
1 teaspoon lemon juice
1/4 teaspoon dill
1/4 teaspoon Italian seasoning
salt and pepper, to taste

Directions:
Preheat grill to 350 degrees F.  Tear a large piece of aluminum foil and spray with non-stick cooking spray.  Place the salmon on the foil skin side down.  Sprinkle the dry rub evenly over the fish and then smear on mayonnaise.  Fold sides of foil together forming a packet around the fish.  Grill 10-15 minutes or until the fish flakes evenly with a fork.  You'll want to rotate the packet at least once during the cooking time.  Carefully remove from grill and allow to rest 3 minutes.

Mix all the ingredients for the sauce together in a small bowl.  Season with salt and pepper.  Serve along side salmon and enjoy!

One Year Ago:  Grilled Tilapia with Chimichurri Mayo
Two Years Ago:  Grilled Shrimp and Mini Peppers with Benihana Sauce
Three Years Ago:  Lemon and Oregano Rubbed Grilled Chicken