Anyone else dream about what their outdoor dream kitchen would look like if time and space and money were no issue? 🙋🏻♀️No, that is not a picture of my outdoor kitchen but I wouldn't complain if someone would like to build this in my backyard. 😉 Four days in a row with no rain, has me in the mood to cook outside again. ☀️It also has me thinking about what my ideal outdoor kitchen would look like. A Big Green Egg and a giant outdoor fire place crafted out of beautiful large stones are absolute must haves. Lots of counter space and oversized cabinets would be great. Oh, and I would be remiss if I didn't include a smoker so I can infuse all of my meats and cheeses with deep, smoky flavor. Dream big. Am I right? My current outdoor cooking space includes a Big Green Egg. Period. I do ALL of my grilling, smoking and barbecuing on the "Egg". I don't have a lot of space on my deck so I had to choose the most efficient piece of outdoor equipment that I could find. Hello Big Green Egg. It really does it all. And until I get my dream outdoor kitchen with a fire pit and a designated smoker, I'll be using my "Egg" to give my meats that smoky flavor. Grill Smoked Pork Chops are one of the easiest things to cook on the Big Green Egg. The marinade gets reused as a glaze for the pork and it's the most delicious thing that you can imagine. Pair these pork chops with a simple salad and a vegetable and you've got yourself a beautiful Fall feast. Grill Smoked Pork Chops 1 cup brown sugar 6 Tablespoons kosher salt 4 one inch thick pork chops 3/4 cup cider vinegar 8 sprigs fresh thyme 3 bay leaves 1/2 teaspoon pepper
Transfer chops to a platter to rest. Return sauce to a simmer and drizzle over chops.
Hey Georgia friends - today is the day to get outside and fire up your grills. Rain is in the forecast for the next 7 days so take advantage of this dry Monday and get out there. I'll be outside grilling my meats for the entire week today. Ciao!
0 Comments
We joined the empty nesters club 3 years ago which means I've had to learn how to cook for two. I hear people say that cooking for two people really isn't worth the effort and I'll be the first to admit that I've had my fair share of days that those thoughts have run through my mind. I'll admit that it took some getting used to, but over the last 3 years, I've learned to actually embrace cooking small meals. If you're cooking for one or two these days - don't throw in the (kitchen) towel just yet. When you think about it, there are actually advantages to cooking for two. I don’t have to worry about catering (literally) to everyone else’s cravings - I can cook whatever my little heart desires. I can experiment with new dishes and if the recipe goes down in flames (hopefully not literally) I don't have to worry about ruining everyone else's dinner. We order a pizza and chalk the dinner fail up to a learning exercise. AND if nobody is here to witness the epic flop - I don't have to disclose that it happened if I don't want to. 😉 So the bottom line is this - embrace small meal cooking and have fun with it. Don't take it too seriously. You have less of an investment in ingredients than you would when you cook for a family of 4, 5 or 6 so if it fails - toss it out and try again tomorrow. Experiment with new recipes, ingredients and cuisines - you never know what you might discover about yourself. I stumbled upon this recipe for Chickpea and Poblano quesadillas one evening when I was avoiding a trip to the grocery store so I challenged myself to make dinner out of things that I had in the pantry. This was a dinner experiment that went completely RIGHT. Chickpea and Poblano Quesadillas 2 ripe avocados 3 Tablespoons water 1 Tablespoon lime juice 3/4 teaspoon salt 1 Tablespoon fresh cilantro, chopped 15 ounce can chick peas 8 ounces Monterey Jack cheese, shredded 1 poblano chili, seeded and chopped fine 3 scallions, sliced thin 1/4 teaspoon pepper 4 flour tortillas 2 Tablespoons canola oil
Cut into wedges. This recipe is great for couples but it's also a great recipe for college students (wink wink) and anyone who loves quesadillas.
Ciao! Bring on the salt! — And before you go all ballistic and start sending me your comments - I know about the negative effects that too much salt can have on my body. I've done my research and I know how much NaCl I should be eating and when I've consumed it in excess. I also know that it's okay to indulge in salty snacks every once in a while. Moderation, am I right? After all, I'm not suggesting that you eat Salt Crusted Potatoes on a daily basis. Most of the time, if given a choice, I would choose a sweet snack over salty one. I love potato chips as much as the next girl but my sweet tooth usually trumps my salty cravings. Baking days are the exception. After a long day of breathing in sugar, I crave salty foods. 😂 I know that potato side dishes aren't exactly the most exciting thing to see pop up on my blog, especially after that Red Velvet Cake Roll from last month. But I also know that sometimes you just need a really simple and delicious potato side dish to accompany a great main dish like Tuscan Turkey or Slow Cooker Pot Roast. I got your back. These little potatoes with salty skins and creamy centers are absolutely divine. Salt Crusted Potatoes 3 pounds small potatoes 2 3/4 cups kosher salt 1 Tablespoon fennel seeds Bring 2 quarts water to a boil. Add potatoes, salt and fennel. Cook at a gentle simmer until fork tender. (25-30 minutes) Drain potatoes and spread on a wire rack over a baking sheet to let dry until a salt skin forms. I feel a little silly about posting a 3 ingredient boiled potato recipe but ... I had to share. These are amazing. Simple...but amazing. Amy's Tip of the Day: Put your potatoes in a bigger pan than I chose. My salty water spattered all over the pan AND the stove. Oops. Some lessons are learned the hard way. 💁🏻♀️
Ciao! There are no places on Earth quite like Ireland, and I consider myself extremely lucky to have been able to explore the seemingly untouched landscape that is home to some of the greatest people and places in the world. In the land of endless, rolling green hills and countless sheep, one thing is certain. Ireland is a place full of places, people and experiences that I will not soon forget. One evening in an Irish pub was all it took to convince me that Ireland has the friendliest people in the world. We were embraced with the same warmth and hospitality of a local. Everyone that we met was polite and kind and downright hilarious. They were even merciful to a couple of crazy American tourists who decided to rent an unusually tiny manual car and drive it on the opposite side of the most narrow of country roads. 😬🚙 Navigationally challenged would be an accurate way to describe our travels through Ireland. Getting lost actually led us to some pretty great adventures though. Abandoned castles, quaint towns, breathtaking scenery and roads barricaded by sheep were a just a few of the things that we would have missed if we have not unintentionally strayed from our intended route. I honestly didn't know what kind of food to expect in Ireland. We travelled from the North of the island to the South, and we had some great meals along the way. We ate most of our meals in local pubs and I was blown away by the quality and menu selection. A far cry from traditional American bar food. Freshly farmed mussels in Irish cream sauce and fresh caught salmon with lemon dill sauce were stand outs. And much to my surprise, they were even able to honor my request for decaf Irish coffee to end my meal. And judging by the bewildered look on their faces, a request that I'm sure they don't get very often. ☕️ Even though we didn't see a single potato farm on our drives through Ireland, it's very common to be served potatoes as a side dish with every meal. Needless to say, it was a glorious few days of carbohydrate consumption. Whipped, mashed, roasted, fried, hash browned and baked - I saw them served in every way possible. Is it possible that I actually got addicted to the humble spud in less than a week? I've been back home for less two weeks and I'm still craving potatoes, all day long! A batch of these twice baked potatoes ought to satisfy my craving. To be honest though, I think I'm missing Ireland more than the potatoes. These will have to do until I can make another trip though. Twice Baked Potatoes 4 russet potatoes 1/4 teaspoon salt 4 slices bacon 5 Tablespoons melted butter 1/4 cup sour cream 1/4 teaspoon pepper 3/4 cup shredded cheddar cheese 4 scallions, sliced thin
Check back on the blog on St. Patrick's Day for more pictures of our adventures through Ireland. Giving myself a deadline for getting my photographs organized is helping me stay focused. 📷😂
Ciao! |
Like my page on facebook.
Follow me on Instagram
Categories
All
Archives
April 2024
|