Orange-Sesame Pork with Napa Slaw

Skip take out and make this orange-sesame pork with napa slaw.  It’s the perfect weeknight dinner that will be on the table in under 30 minutes.

First things first, prep your brown rice.  Rice can take a little while to make but once it’s cooked, it will stay hot for quite a while.  If you don’t want to spend the time making rice (though it’s a money saver), feel free to sub in precooked rice in a pouch (like Uncle Ben’s).

Next prep your slaw – though I must note that you can do this up to a day in advance.  I actually made the slaw the morning that I was going to be making this dinner.  The slaw is a mix of napa cabbage, green onions, orange sections plus the juice of the orange, sesame oil, rice wine vinegar, soy sauce and red pepper flakes.  Simply toss and set aside.

Slice the pork chops into 1/4-inch slices (I used center cut pork chops).  Toss the pork with the cornstarch, a little soy sauce and pepper.  Finally, make the sauce.  The sauce is a mixture of orange juice, oyster sauce (mine had unfortunately gone bad so I simply used a little more soy sauce), red pepper flakes and sesame oil.

Stir fry the pork in a little canola oil until browned (about 6 minutes).  Add in the sauce mixture and cook until bubbly and thickened.  Serve the pork over a pile of rice with some of the slaw on the side.


The leftovers held up really well and I thought the pork actually got better with time.  I think it really soaked up the flavors from the sauce.

What’s on your dinner menu tonight?


Chardonnay-Herb Marinated Chicken Kebobs

Sunday (and this week, too) was the most perfect grilling weather.  It wasn’t too hot.  It wasn’t too windy.  It wasn’t too humid.  It was perfect.

To go along with our goat cheese pasta salad, we marinated and grilled chicken kebobs.  This recipe couldn’t be easier.  The chicken can marinate for 3-8 hours so simply prep in the morning and grill that evening.

I cut up about 2 pounds of boneless, chicken thighs and marinated them in a mixture of chardonnay, olive oil, garlic, parsley, basil, thyme, dijon, sugar, salt and pepper.  After the chicken has marinated, remove from the marinade and discard the remaining liquid.  Give the chicken a good “pat” to remove excess marinade.  Once they are on the skewers, brush with canola oil and season with a little more salt and pepper before grilling.

I love grilling with chicken thighs because there’s less of a chance of over cooking and drying them out.  Marinating the chicken for a few hours also helps prevent this from happening.


The chicken was perfectly tender and I loved the flavors from the marinade.

Sunday was seriously full of Summer eats.

Creamy Goat Cheese and Arugula Pasta Salad

Happy Monday, friends.  Can you believe it’s the last week of June?  This past weekend we spent some time at the pool, went on a couple of long walks, enjoyed sushi, and cooked some epic summer dinners.

I honestly can’t remember the last time I made a pasta salad but this goat cheese pasta salad has been on my brain since Memorial Day weekend and I finally made it last night for dinner.  The verdict:  my new favorite pasta salad.

The goat cheese adds so much creaminess and tang to the entire salad and the olive oil + lemon juice “dressing” adds a little zip that I adored.  The salad is studded with sweet, homegrown tomatoes as well as briny olives (perhaps my favorite part).  Peppery arugula adds just the right amount of spice and green to the dish.  This dish is best served warm or at room temperature but you can totally reheat in the microwave.


Big Guy and I both adored this summery pasta salad.

Buttered Rosemary Smashed Potatoes with Burrata

Also known as my new favorite way to eat potatoes.

Let’s rewind one more time to the weekend, okay?  On Sunday night Big Guy really wanted steaks.  And instead of grilling steaks, we decided to try reverse seared steaks.  Basically the steak cooks over low heat in the oven before being seared for under a minute on each side on the stovetop.  The end result is a beautifully cooked steak with the best “crust” on the outside from the sear.  We served the steaks with a garlic herb butter that tasted so sinful.

On the side, these perfect smashed potatoes that are topped with creamy burrata.  These potatoes are evvvvverything.  You start by boiling the potatoes until fork tender.  Place the cooked potatoes on a baking pan with some EVOO.  Smash the potatoes ones with a fork so that they flatten out a bit.  Drizzle a little more EVOO over the potatoes and sprinkle with salt, pepper, and garlic powder.  Bake at 450 degrees until the potatoes are browned and crispy, about 25-30 minutes.  Once baked, spoon the rosemary butter over the potatoes (yes!) and then top with torn burrata (more YES!).


I cannot even explain the deliciousness of these potato bites.  They’re rich and butter, smooth and creamy, and herbaceous.

Basically the perfect potato.  And then we proceeded to watch a chick-flick on the couch as we were in a potato and steak coma.



Cheesy Fontina, Caramelized Onion, Chorizo and Artichoke Pizza + Peach and Prosciutto Pizza

Whenever my brother, Taylor, and I get together we seem to find a way to make pizza.  And this past weekend was no different.  On Friday evening, after arriving at the beach, we got to work on two totally different pizzas.

Taylor was in charge of prepping the dough in advance and I made sure we had all the necessary ingredients.

On the first pizza:

Layer of the best marinara sauce you can get your hands on
Caramelized onions
Cooked chorizo, garlic and chilies in adobo
Marinated artichokes

And on the second pizza:

Fresh mozzarella
Juicy, sliced peaches
Balsamic reduction


And while both pizzas were incredibly delicious, my favorite was the sweet peach and salty prosciutto combination.  SO YUM.

But seriously, Taylor and I joke about opening up a pizza joint one day…






Waffled Crab Cakes

Hey friends!  I hope everyone is having a lovely Tuesday.  We spent the weekend at Ocean Isle Beach and it was glorious.  My brother + SIL + baby nephew were down with us and we enjoyed lots of sunshine, baby snuggles and delicious eats.  Yesterday as we were leaving the beach to head back home we made a pit stop at our favorite seafood “shack.”  I’ve been craving crab cakes ever since I saw waffled crab cakes on the SkinnyTaste website.  We grabbed a pound of crab to go and last night we devoured these tasty cakes.

Using the waffle iron is a fun way to make crab cakes and the best part is the crispy little edges.  These crab cakes are loaded with crab and very little “filler.”  Flavor is added with Old Bay seasoning, lots of chives and parsley, paprika and a little tabasco sauce.  And they are kept tender and moist with a little mayo (always Duke’s), mustard and egg + egg white.

The crab cakes take only about 3 minutes to cook in the waffle iron and I kept the warm in the oven while I made all the cakes.  I doubled the recipe to make sure we had leftovers for tonight.


I served our crab cakes with a squeeze of lemon and sliced up avocado on top.

I’ve never been more excited to eat leftovers for dinner.