• creamy tomato basil pasta
    Dinner

    Creamy Tomato-Basil Pasta

    This is one of those recipes that basically came about on accident. Rob and I were brain storming how to best use some of the stuff we had bought. There were a few things we knew we wanted which was it would have chicken and a cream sauce. We originally started with a creamy pesto pasta, but I wasn’t feeling that. I wanted something a little bit different. That was about when I remembered the package of small tomatoes we had picked up. We decided to roast them up to really break them down and make them tasty. This then led to the next key ingredient decision which was to…

  • peach bourbon pork chop
    Dinner,  Uncategorized

    Rob’s Date Night: Peach-Bourbon Pork Chops

    This is Rob for this post, with my first official Date Night recipe: Peach-Bourbon Pork Chops!! Pork chops are probably not the first thing people would go with on a date night. But if you really want to impress, make a really well cooked pork chop. Plus pork pairs perfectly with the classic Southern flavors I used for this recipe. I view the combination of Peach and Bourbon to be classic. Plus with spring and summer right around the corner now, perfect as the weather warms up. To me peaches have a refreshing sweetness that makes me think of a backyard cookout. And, well, bourbon is pretty much perfect all…

  • chicken mole enchiladas
    Dinner

    Chicken Mole Enchiladas

    Rob and I have been nibbling around the edges (no pun intended, lol) of making a Mole sauce for a while. There is something very intimidating about very traditional recipes, like Mole, that has caused us to hold back for a while. I find that many Asian recipes are very similar. There is something in the techniques and proportions that is not always intuitive; you sometimes need a level of tradition and taste from growing up with it. So anyways, we set out to try and tackle Mole. Turns out that, while very traditional, its pretty simple to get right. There are a few key elements that you need, but…

  • bacon wrapped meatloaf
    Dinner

    Bacon Wrapped Meatloaf

    Is there anything more classically American than a meatloaf (aside from maybe lemonade)? Well, what if you wrap that in bacon!! We stocked up on a bunch of ground meat for dinner options and we had bought a pack of bacon as a breakfast option. We were trying to figure out what to do with it all because we wanted to get that used up sooner. After bouncing around a few ideas that mostly focused on rendering the bacon, bacon wrapped meatloaf popped into our head. Rob had wanted to make meatloaf from the start since it makes for a good make ahead lunch, so this flowed nicely from that.…

  • orange sriracha pork
    Dinner

    Orange-Sriracha Pork

    This Orange Sriracha Pork recipe is inspired by an old favorite that seemed perfect to bring back. Given what’s going on right now, I also think this is a great recipe for using pantry ingredients. This recipe actually started as a braised chicken thigh dish. I love this recipe since its super flavorful, but braising chicken thighs can be pretty slow and requires a lot of back and forth. So I took the basic formula and decided to morph it into a pan sauce. This makes it faster and in my opinion a little more approachable. Sriracha gives a really great spicy kick to anything while having a nice balance…

  • Pork Chop
    Dinner,  Side Dish

    Pork Chop with Shallot-Mustard Sauce

    Pork chops are definitely one of those ingredients that can be hit or miss. A well cooked pork chop in a nice sauce can be delicious, while a poorly cooked one pretty much always sucks. The key is to keep the pork chop moist. How you do that can take several forms, but this one is pretty easy and I highly recommend it. The concept for this recipe was inspired by a segment I saw on “The Kitchen” on the Food Network. The recipe basically called for searing the pork, making a sauce, and then finishing with a braise. It looked like a decent technique, if not a little bland.…

  • Schnitzel
    Dinner

    Pork Schnitzel

    With Social Distancing now seemingly in full swing, I want to give everyone a few recipes you can likely do with the ingredients you stocked up on or already have in your pantry anyways. First up is one of Rob’s favorites: Schnitzel. He orders it almost any time he sees it on a menu. This one is a good use for pork chops or chicken breasts and eggs (based on what I’ve seen chicken and eggs are likely in you fridge/freezer). It’s a pretty basic recipe when you think about it, but it can be a little tricky to get just right. We originally tried making it with panko and…

  • Life Update
    Travel & Culture

    Life Update

    Hey everyone, its Amy! I hope everyone is staying safe and healthy during these uncertain times. I figured some effectively forced time at home was a good driver to get the blog going again. So, this post serves as a bit of a catch-up and reintroduction of sorts. I have taken a bit of a hiatus from blogging since around October last year. Things got pretty hectic, there were some big changes, and we shifted priorities for a time away from blogging. I think this time away has helped me in a number of ways. To be honest, keeping up the blog had been a bit tiring. We had been…

  • chicken parm
    Dinner

    Elevated Chicken Parm

    Chicken Parm is not a recipe that Rob and I are particular huge fans of. We knew some people in college who were very passionate about how they are made. On the flip side, Rob almost never ate it growing up. So, we decided to make an attempt at elevating chicken parm with a lot of homemade, custom elements. To start things off, we made a custom breadcrumb mix. Its a mix of ground parmesan, herbs, lemon, olive oil, and plain breadcrumbs. I have found that I like to add the olive oil to breadcrumb mixes. It makes it a little stickier which allows for a better crust. The other…

  • Elote
    Side Dish

    Elote (Street Corn) Salad

    This is the last of my California-related food posts for now. Elote is basically a creamy corn salad dish that was all over the place in Sonoma. We had it at least twice and its was great both times. It also turns out that it is super versatile; we had it for breakfast and dinner! You can really make the dish in a few different ways to give it different flavors. The first step is deciding how you want to cook the corn. You can roast it or grill it; if you have access to a grill I would go that way. Grilling gives the great addition of the charred…

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