If you caught my last recipe post, you already know I’ve been tricking myself to eat fish by throwing it in a taco and adding excessive toppings, like a parent hiding veggies in their kid’s mac and cheese. It’s sad but true. Of course, grilling fish makes it a little more palatable, plus nothing beats grilling in the summer (even if it is fish…). Fresh. Fast. Flavorful. And so darn pretty.
I’ve been trying to learn to like fish ever since my dad brought home walleye cheeks that first time, fresh from Lake Erie, and my sisters oohed and aahed over how delicious they were. I wanted in. I desperately wanted to like fish. Every bite though… just left something lacking. It’s the texture that gets me, I think. And the fishy taste. So basically, I dislike every aspect of fish. Except, of course, for the fact that it’s good for you. So, in an effort to trick myself into liking fish, I’ve been making fish tacos all the time. They’re super simple to throw together, and if you add enough toppings, you can’t even taste the fish. I’ll consider that a WIN.
Did you catch me talking sausage toppings on WBTV this morning? Check out the video link below!
Here we are, in the height of backyard barbecue season, with literally dozens of ketchup and mustard covered hot dogs under our belts, and I.am.bored. Don’t get me wrong, I love that classic combo, but sometimes I crave to shake things up a bit. Get a little spicy, a little saucy, a little something like THIS:
TOPPING REMIX #1: a Mexican-inspired sandwich using Johnsonville Chorizo Sausage topped with some of my homemade guacamole and fresh pico de gallo. Incredible flavor, practically impossible to eat just one.
Growing up, pork chops were one of my least favorite family dinners. Coated in Shake n Bake and cooked, and cooked until they were so firm a steak knife would bow as you sawed through them, it was one of the few meals I wouldn’t fight my brother for seconds on. They ranked only slightly higher than hobo dinners, yet, just like those horrid foil packets of sliced kielbasa and mushy vegetables I dreaded, the chops required a vat of Ranch dressing to make them swallowable. Of course, this was before the USDA revised the temperature guidelines for cooking pork. The new rule-of-thumb is 145 degrees and 3 minutes resting time, which results in one juicy, tender chop. Voilà:
Speaking of revisions, did you know pork cuts recently underwent a renaming process? I had no idea, until I started searching for this month’s North Carolina Pork Council Blog Network featured cut of pork: the Porterhouse Chop, formerly known as the pork loin chop. I found this handy reference image on the Pork Be Inspired website:
For these chops, I was shooting for big, bold flavors and juicy meat — something a wee bit crazy to put the chops of my childhood to shame. (more…)
Back in 2010, I made a personal vow to focus on healthy eating (read all about it here). This was a challenge for me, the girl who considers bread, brie, and wine a square meal, so I started with small things, like packing a homemade lunch each day, instead of relying on Lean Cuisines and fast food. Slowly, I established a routine of making healthy choices whenever I was the one in control of the preparation (well, MOST of the time, anyway), which lets me enjoy eating at restaurants without worrying quite so much about all the salt and the butter and delightful carbohydrates I’m consuming.
One of my healthy eating goals for 2014 is to incorporate more kale into my diet, as part of the Kale Up campaign. Kale is a green I’ve shied away from in the past, other than occasionally tossing a few handfuls into a nice bean soup. Kale is a very hearty green — you don’t have to worry about it going limp or getting soggy. I often find kale salads are even better when the kale has a bit of time to “marinate” in the dressing.