Pork Chops with Sauteed Peaches

Ok!  So here is my very first post with my new camera!  Now keep in mind, I had a pretty busy weekend so I wasn't able to do all the practicing I wanted to do AND we had thunderstorms tonight so I didn't have any good natural light.

Sigh...

Regardless, I did the best I could with the little experience I had and voila!  It may not be Foodgawker worthy but it's much better than my trusty little iPhone!

I'm not a fan of the yellowish/orange hue it gives off, but after 75081387509 tries I realized the boyfriend was hungry and dinner was getting cold. 

I also tried another photo subject and this was the result...

He could really use a haircut, but isn't he just so cute?? 

Ok back to the food.  I got this recipe from my Cooking Light magazine (June 2011 issue) and fell in love with the ingredients right away.  What could be better than peaches, white wine and honey?!  Ok...so there are many things just as good, but trust me it was a tasty combination!  This dish gave a very fresh taste and was super quick to make.  Unfortunately the store didn't have any fresh thyme so I substituted some rosemary I had at home, but I'm going to give you the recipe using thyme because I think it will taste MUCH better!  Pair this with some couscous or some roasted red potatoes and you'll have a new favorite dinner!

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Servings: 4

Serving Size: 1 pork chop with 4 peach wedges

Calories: 235

Fat: 8 g

Carbs: 13.6 g

Fiber: 1.1 g

Protein: 26.2 g

Old Points: 5.1 pts

Points+: 6 pts

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Here are your ingredients:

4 (4 oz) center-cut boneless pork loin chops, trimmed

2 tsp. olive oil

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

2 Tbsp thinly sliced shallots

2 tsp. chopped fresh thyme

2 peaches, each cut into 8 wedges

1/2 cup dry white wine

1/2 cup fat-free, low-sodium chicken broth

2 tsp. honey

2 tsp. light butter

Heat a large skillet over medium-high heat.  Add oil to pan and swirl to coat.  Sprinkle chops evenly with salt and pepper.  Add chops to pan and cook for 3 minutes on each side or until done.  Remove chops from pan, and keep warm. 

Add shallots, thyme, and peaches to pain and cook for 2 minutes.  Stir in wine, scraping pan to loosen browned bits; bring to a boil.  Cook until reduced to 1/3 cup (about 2 minutes).  Stir in broth and honey and bring to a boil.  Cook until reduced to 1/3 cup (about 2 minutes).  Remove from heat and stir in butter.  Spoon sauce over chops and serve.

Click here for a printable version of this recipe

Hmm...wonder what it could be??

Sooo with it being my birthday this weekend (woo hoo!!), I recently returned home from work to THIS being in my kitchen.  Hmm I wonder what it ever could be??  Shoes?  No, I already have too many pairs of those.  Clothes?  Nah not the right size box.  I was stumped....

Annnnd to my wonderful surprise....THIS is what was inside!!  Weeeeeeeeee!!!

I FINALLY have my brand new DSLR camera!!  It's a Nikon D3000 and so far I've heard such great things about this camera, especially for first time users :)  I know I've got a lot of learning ahead of me, but I have a feeling this is going to become my newest obsession.  I plan on getting a tripod along with a 50 mm lens, you know to get those blurred backgrounds and clear photos so my dishes can hopefully (one day) make it on to Foodgawker or Tastespotting!!  Ohh the goals I have in life :)

Anyway I know this post is super short and my blog is currently in the middle of being redesigned (yay!) so I've been holding out on posting recipes, but I just HAD to share this with you guys!!  Hopefully my new site will be up and ready by next week, complete with my own domain name and my first giveaway!!  Want a sneak peek??  Well here you go!

I'm bursting at the seams right now because I have so many ideas and plans for this little blog and I'm so thankful for all the things I've learned and the inspiration I've received from so many incredible blogs out there (and of course the amazing people behind them).  I can't wait to show you all the final product and hope you have an amazing weekend! 

I know I will :)

   

Gold Cup and a Blog Award!

Let the races begin!

We had soo much fun at Gold Cup this weekend!  The weather was perfect, the food was amazing and, well, the hats were INCREDIBLE!!  I think that's my favorite aspect about the horse races.....the hats.  Big ones, small ones, large ones, crazy ones.  Reminded me of the Royal Wedding, minus Prince William of course.....sigh.  I especially loved my hat I must say, it was hot PINK (yes my favorite color) and was just floppy enough to be super fun :)  Here check it out!

Yes I know.  Amazing.

Oh yeah and that's my BFF Kristen, isn't she so pretty?

Let's not forget that I was surrounded by great friends and faaaaabulous cocktails.  I love any excuse to get all dolled up and hang out with friends.  It was really cool seeing all the tables, people really went all out!  Huge centerpieces of floral arrangements, themed out tents and of course....having drinks with the Capitals.

Ok, so we didn't exactly hang out with them, but we definitely ran into them and took pictures!

See?!

Yes that would be John Carlson, defender for the Washington Capitals, and of course my sweet boyfriend Chris.  He was so nice and a cutie, huh??

I also had tons of fun with good friends.

And there were horses.

Oh yes and did I mention I made cake pops?? 

Delish.

All in all it was a fantastic weekend and a perfect way to kick off Spring!  One of these days I'm going to make it to the Kentucky Derby and wear the craziest hat imaginable!  No really I am, it's on my bucket list :)  Hope you all had an enjoyable weekend as well!  Now onto some blog awards....

I'd like to thank Kimberli from What's Cooking? and Anne from From My Sweet Heart for this Versatile Blogger Award!  I'm sooo unbelievably flattered to receive such a sweet award from some fabulous bloggers!  If you haven't already, go check out their pages and comment on how fantastic their recipes are!  No really, go now!

So as with tradition, when receiving this award I must now tell you 7 things about myself that you didn't already know and then pass this onto 15 other amazing blogs.....lets go!

1.  I love watching the Jersey Shore!  It's kind of an obsession.

2.  I'm deathly afraid of heights, but I really want to go sky diving one day.  I'm thinking it will finally help me get over my fear......or just make it worse, who knows.

3.  I love eating healthy but I can't resist Reeses peanut butter cups!  Pretty sure I'm obsessed.

4.  I love to bargain shop!  It's so fun going through racks of clothes picking out random pieces of clothing to create fun and flirty outfits :)

5.  I'm a horrible skier.  I mean AWFUL!!  I tried once and refuse to attempt again.

6.  I'm soooo in love with my boyfriend, he completes me <3

7.  Last, but not least, I'm allergic to mulch.  Who is allergic to mulch???  Weirdest thing ever.

So now I must pass this lovely award onto 15 other fabulous bloggers!  Congratulations to:

• Tiffany I Don't Cook But My Boyfriend Does!
• Emily Life on Food
• Christina This Woman Cooks!
• Amy Fragrant Vanilla Cake
• Kaitlin I Can Cook That
• Amy Amy's Cooking Adventures
• Jen The Baked Life
• Rachel Rachel B. Cooks
• Mamoru From Our Kitchen to Yours
• Sarah Baking Serendipity
• Sandie Sandie's Bitchin Kitchen
• Lauren Lauren and Her Life
• Krissy Sweet Veg-E
• Haley The Girly Girl Cooks
• Melissa Melissa Likes to Eat 

Congratulations ladies, you deserve it!  Now go share the love with others!

xoxo

Mexican Corn Dip

So to keep up with the theme of Cinco de Mayo this week I made up some of my FAVORITE corn dip.  I got this recipe from my Aunt Suzy who is an amaaaazing cook and I must warn you, this is very addicting!  It's so quick and easy to make, takes less than 10 minutes and is perfect for any party, tailgate or gathering you might have.  I did lighten this up a bit using light sour cream and mayo, but it does call for more cheese than I wish it had.  But just remember to eat everything in moderation! :)  Try this with some baked Tostitos, Fritos (which are MY favorite) or even some pita bread, it's great with anything!  I hope you all are enjoying the festivities of Cinco de Mayo, I know I am!  Cheers!!

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Servings: 16
Serving size: 1/2 cup
Calories: 99
Fat: 8.4 g
Carbs: 4.6 g
Fiber: 0.7 g
Protein: 2 g
Old Points: 2.5 pts
Points+: 3 pts
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Here are your ingredients:

3 (11 oz) cans of Mexican corn (or sweet corn would work too)

1 (4 oz) can diced green chilis, drained

5 green onions, chopped

1 (8oz) container of light sour cream

1 jalapeno pepper, chopped (feel free to add more jalapenos if you want it more spicy)

3/4 cup light mayonnaise

10 oz. shredded cheddar cheese

In a medium-size mixing bowl, combine all ingredients.  Mix well. Cover and refrigerate for at least two hours.

Click here for a printable version of this recipe

Fiesta Lime Rice

Happy Cindo de Mayo everyone!!  So in honor of the festivities this week, I've been trying to do some fun Mexican dishes that taste great without all the guilt.  I found this rice dish from Gina's Skinny Recipes (umm did I mention I LOVE her??) and it turned out perfect!  My boyfriend had the awesome idea of grilling up some chicken and making fajitas out of it and ohh it did not disappoint :)  Watch out Chipotle!  Your burrito bowl doesn't stand a chance! 

.....ok, so Chipotle is kind of amazing, but this dish still rocked!

 If you're not in the mood for fajitas, grill up some chicken with southwestern seasoning and dig in!  This makes great leftovers and goes with anything!  Stuff this into red peppers or serve with carnitas, either way you'll enjoy this colorful dish.  Hope you enjoy it!
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Servings: 4
Serving Size: 1 cup
Calories: 152.8
Fat: 0.8 g
Carbs: 33.7 g
Fiber: 4 g
Protein: 5.7 g
Old Points: 2 pts
Points+: 4 pts
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Here are your ingredients:
Recipe adapted from Gina's Skinny Recipes

1 1/2 cups cooked long grain rice

3/4 cup canned black beans, rinsed and heated

3/4 cup cooked corn, heated

1 large tomato, diced

1 large scallion, diced fine

2-4 Tbsp chopped cilantro (to your liking)

1 Tbsp fresh squeezed lime juice

Salt to taste

In a large bowl, combine hot rice, heated corn, heated beans, tomato, scallion, cilantro, lime juice and salt if needed.  Toss and serve.

Feel free to pair this with my Skinny Margarita and you'll have a party in your mouth!  HAPPY CINCO DE MAYO!! :)

Click here for a printable version of this recipe

Southwest Pasta Salad

Soo I love pasta salad and lately I feel like anytime I make it, I always revert back to what I know and what I'm used to making which is usually basic Italian.  We were in the mood for a light pasta salad to go with our chicken tonight and I found the most amazing recipe from the fabulous ladies over at Our Best Bites.  This recipe is infused with all sorts of flavors, yummy veggies and the tossed cilantro-lime vinaigrette dressing is the best I've ever had!  This would be the perfect addition to any cookout or serve it for dinner for a completely satisfying meal.  I promise it won't disappoint!  The great thing is this was so easy and quick to make and ended up yielding lots of leftovers.....if you can resist going back for seconds and thirds ;)  Hope you guys like it!
 

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Servings: 12

Serving Size: 1 cup

Calories: 265

Fat: 13 g

Carbs: 26 g

Fiber: 3.5 g

Protein: 7 g

Old Points: 5.7 pts

Points+: 7 pts

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Here are your ingredients:

1 box bowtie pasta (Barilla Plus Pasta)

1 (14 oz) can black beans, drained and rinsed

2 roma tomatoes, diced or about 3/4 cup halved cherry tomatoes

1 large red, yellow or orange bell pepper, diced

1/2 cup sliced green onions

1/2 cup frozen fresh corn

zest from 2 limes

optional: 8 oz. diced cooked chicken

Dressing:

6 Tbsp fresh lime juice (about 3 juicy limes)

1/4 cup white wine or light rice vinegar

4-5 cloves garlic, roughly chopped

1 1/2 tsp. chili powder

1 tsp. cumin

1/2 tsp. coriander

1/2 tsp. kosher or sea salt

2 tsp. sugar (add a touch more if your limes are extra sour/bitter)

3/4 cup canola oil

1/2 cup roughly chopped cilantro

Begin by cooking pasta per box directions.  While water is boiling, prepare dressing.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender.  (Basically everything except the cilantro and oil)  Process until smooth.  With the motor running slowly, add the oil in a steady stream until incorporated.  Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact. 

When pasta is done cooking, drain and rinse immediately with cold water to cool.  Place the pasta in a large salad bowl and toss with lime zest.  Add black beans, tomatoes, diced peppers, green onions, corn (no need to thaw corn), and chicken if desired.  Toss with dressing.  Taste, and additional salt and pepper to taste.  For best results, chill for one hour before serving.  Serve with extra lime wedges if desired.

Click here for a printable version of this recipe