Tuesday, July 24, 2012

Pinning and Winning - Recipes

Like everyone else, Pinterest has consumed my evenings! I could spend all night looking for house ideas, recipes, fashion inspiration, etc. Here are two recipes I found on Pinterest and made. I recommend them both!

For a 4th of July party I made Red, White and Blue sangria. I think it was the star shaped pineapple that reeled me in. It was super easy to make and was DELISH!

Red, White and Blue Sangria

  • Strawberries, sliced
  • Blueberries
  • Pineapple, cut into star shapes
  • 2 bottles dry white wine
  • 1 cup Triple Sec
  • 1/2 Cup berry-flavored vodka
  • 1/2 cup fresh lemon juice
  • 1/2 cup simple syrup
Combine the ingredients in a large pitcher and stir. Chill in the refridgerator for at least four hours.

This past Sunday we decided to make grilled pork chops. I had Pinned this recipe from the website, A Spicy Perspective for Firecracker Pork Chops with Pineapple Kiwi Salsa a while back and thought it would be the perfect meal to grill on a summer night. It was easy to make and it was delicious.


For the Pork Chops:
  • 4 boneless pork chops, 3/4 – 1 inch thick (1-1.5 lbs)
  • 4 Cups soy sauce
  • 2 tsp. mesquite liquid smoke
  • 1 Tb. sriracha hot sauce
  • 3 Tb. honey
For the Salsa:
  • 1 cup fresh diced pineapple
  • 1 cup diced red bell pepper
  • 1 cup diced kiwi (about 4)
  • 1/4 cup diced red onion
  • 2 Tb. chopped cilantro
  • 1 Tb. olive oil
  • 1/2 tsp. sriracha hot sauce
  • Salt and Pepper


  1. Pour the soy sauce, liquid smoke, hot sauce and honey in a large zip bag. Shake to mix, then add the pork chops. Marinate for at least thirty minutes.
  2. Preheat the grill to high heat.
  3. For the pineapple salsa, mix all ingredients in a medium bowl and toss. Salt and pepper to taste. Refrigerate until ready to serve.
  4. Once the grill is hot, grill the pork chops for 3-4 minutes per side. You want the pork chops to be slightly pink or just barely cook through, but not dry.
  5. Cover the chops with foil and allow them to rest at least 5 minutes before serving.
  6. Serve warm with fresh salsa piled over the top.

Preparation time: 30 minute(s)
Cooking time: 8 minute(s)
Number of servings (yield): 4

I hope you all enjoy!

Thursday, July 12, 2012

Asian Noodle Salad

Last night I made this easy and really tasty Asian Noodle Salad which I found on the website, For the Love of Cooking. It is the perfect summer pasta salad. I forgot to pick up peanuts, so I didn't add them, but it is still just as delicious!

  • 1/2 cup of seasoned rice vinegar
  • 2 tbsp olive oil
  • 1 tsp sesame oil
  • 3 cloves of garlic, minced
  • 2 tsp soy sauce
  • 2 tsp sugar
Combine all ingredients thoroughly. Let sit for at least 1 hour to let the flavors combine.

  • 1 handful of cilantro leaves, chopped
  • 1 handful of basil leaves, chopped
  • 2 green onions, diced finely
  • 1/2 red bell pepper, julienned
  • 1/2 yellow bell pepper, julienned
  • 1 cup of shredded carrots
  • 1/2 cup of toasted peanuts
  • 1/2 lb spaghetti noodles, cooked per instructions
Prepare all the vegetables, set aside. Once the spaghetti has cooked per instructions, rinse with cold water and drain. Once the noodles are cool, add the vegetables and peanuts. Mix the dressing again thoroughly then add to the noodles and vegetables. Stir until well combined and serve. Enjoy.

Photo via