March 27, 2011

I am coming back soon...

Please forgive my absence, March is my craziest month of the year.  Unfortunately it has been consumed by financial statements and tax returns, but April 18th is just around the corner.  I am blessed with a wonderful place to work and co-workers who make the passing hours enjoyable, that or we are all delirious.  Outside of very long days I have done a few fun things this month...
2011 Potted Herb Garden
I planted out potted herb garden - I learned the hard way with boy pups - the higher the herbs, the safer they are.
My Surprise Party
I celebrated my 34th birthday.  Of course I spent the entire day working, but came home to a wonderful party. My husband can be very sneaky.  I thought the gorgeous pink tulips were the big surprise, well he fooled me!
Sinful White Chocolate Cake

And last, but definitely not least, we added to our family...
Mademoiselle Eloise "Louise" Knight
Isn't she gorgeous!!!  I thought we had lost our minds with the 3 Musketeers we already share our home with, but Ms. Louise proved us wrong.  There are so many coincidences that brought her into our lives, it was simply meant to be.
Alexander, Tad & Beauregard
No longer the "boys only" club....

March 1, 2011

Grilled Jalapeno Porkchops with Pineapple Salsa

Hello March!  I don't think I have ever been as ready for Spring as I am right now.  I have seen enough snow & blizzards to last at least a year.   I love grilling out on a nice spring evening.  This is one of our favorite dishes for this season.  The flavors are amazing. Hope you enjoy!

Grilled Jalapeno Pork Chops with Pineapple Salsa
Adapted from the Neelys on The Food Network

4 boneless pork chops
3 Tbs Hot Mustard Sauce
3 tsps diced jalapenos
1 tsp Worcestershire sauce
2 tablespoons minced red onions
Salt & Pepper

Season the chops with the salt and pepper, add chops and all other ingredients to a large ziplock bag.  Ensuring the bag is sealed toss bag a few times to ensure chops are coated.  Refrigerate for at least 3 hours or even better 24 hours.  30 minutes before grilling allow bag to rest at room temperature.  Grill chops for 5 to 8 minutes per side. Remove from grill and lightly tent for 10 minutes before serving. Serve with a drizzle of hot mustard and scoop of pineapple salsa (below).

Pineapple Salsa
1 cup of pineapple chunks, diced
1 tomato, seeded and diced
2 Tbs diced jalapenos
Juice of 1 lime
1/2 red onion, diced

Mix all together and allow it to marinade as long as the pork.  Can keep in a sealed container for a week.  It is wonderful on white fish and chicken.  I served it with baked sweet potatoes and grilled broccoli.
Spring's Promise camellia in full bloom