Wednesday, September 16, 2015

Summer's Not Over Yet! Pineapple Coconut Martini Recipe

Oh hey friends, remember that time I made a total career 180 and was so busy I didn't have time to blog?  Yeah me too.  Woah.  Anyways, I had been meaning to post this summer martini recipe and didn't get around to it. BUT with the beautiful warm temps post Labor Day I think its still worth sharing!

As I've told you before, my go-to cookbook this summer was Endless Summer by Katie Lee.  This cocktail is adapted from this book as well, it's super light and very refreshing.  I also wholeheartedly believe that because it contains coconut water that it could be categorized as a health drink.  Skip green juice, getcha a Pineapple Coconut Martini instead. 

Pineapple Coconut Martinis
- 1 part pineapple infused vodka
- 1 part unsweetened coconut water
- splash simple syrup (in my opinion, this really could be omitted if you don't have it around)

For pineapple infused vodka:
-Soak fresh peeled and cored pineapple in plain vodka for at least 3 days.  Store in a cool dry place.
-Discard pineapple and store infused vodka in sealed container.

For martini:
- Pour all ingredients in a cocktail shaker with ice.
- Shake well and strain into a martini glass.
- Enjoy!
- For best results: sip in your favorite sunning spot.

Well I'd love to say that I'll be back with new recipes and fun soon but it's a busy busy time at work so we will see!  Thanks to those who have stuck with me through the content droughts, hoping to get back to a normal schedule here soon!


Tuesday, June 9, 2015

Grilled Pork Chops with Blackberry Balsamic Sauce

Happy Tuesday pals!  Do me a favor, go get your grocery list and a pen/pencil/writing utensil of sort.  Go ahead, I'll wait.....(insert Jeopardy music here)....still waiting....ok got them?  Great!  Now put these ingredients on it ASAP.  This fabulously light and summer friendly pork chop recipe is so delish it must be made right away!

This is adapted from my FAVORITE of the moment cookbook Endless Summer by Katie Lee.  All of the recipes we've tried in it so far have been really yummy, utilize fresh summer ingredients and aren't too fussy or advanced. Not to brag but this cookbook author and co-host of The Kitchen is a Miami grad, making her superior to other Food Network folks (sorry GZ!).  Because she's one of the many awesome Miami alumni doing big things she came back to campus this spring for the Women in Leadership Symposium and signed this fabulous little cookbook for me :)  Like I said, not bragging, just saying.  Anyways, back to the pork chops.      

Grilled Pork Chops with Blackberry Balsamic Sauce
- 4 bone in pork chops, I used center cut about a half inch thick each (about 1 2/3 lbs. total)
- 1 qt. blackberries
- 1 c. balsamic vinegar
- 1 Tbsp. chili powder
- 1 1/2 tsp. ground coriander
- 1 tsp.  ground cumin
- 1 tsp. dry mustard

- Reduce balsamic by half in a nonreactive saucepan over high heat.  Should take 7ish minutes once you get it up to a full boil.
- Carefully add the blackberries, occasionally give them a gentle stir until they are just softened, 2ish minutes.
- Use a slotted spoon to transfer the berries to a separate bowl. 
- Continue to boil the balsamic until it has reduced to about 1/3 cup, about 3ish minutes.
- Carefully pour any juice that has accumulated in the bottom of the berry bowl back in to the pan, let simmer for another 30 seconds or so.
- Season with salt and pepper then pour over the berries in the bowl, you may want a spatula to scrape out every last bit of sauce.  Set sauce aside.

- Heat your grill (or grill pan) to medium (keep in mind pork is typically a low and slow kind of meat).
- In a small bowl mix together chili powder, coriander, cumin and mustard. 
- Season pork chops with salt, pepper and the spice mixture.  Give it a little rub so the spices really stick to it!
- Place chops on the grill and cover.  Cook for 2 and a half minutes (if your chops are thicker you'll need more time on each side).
-Flip the chops, cover grill and cook for another 2 and a half minutes. 
- Flip, cover and cook for a minute and a half.
- Flip, cover and cook for another minute and a half.
- Remove chops from the grill, tent with foil and let stand for 4 to 5 minutes.
Grilling credit: my husband

- Serve chops with blackberry balsamic sauce drizzled over top.
- Enjoy!

These pork chops are super flavorful with the spice rub on them but then the blackberry balsamic sauce really makes them sing.  So even if you didn't write the ingredients down and plan to make them tomorrow I hope you put them on your "to make" list soon!

Next up, it's time for some summer cocktails, stay tuned!


Monday, June 1, 2015

Monday Musings: First Day of June

Soooo it's the first day of June, it's 55 degrees and rainy out and I haven't blogged since April, sheesh!  But there's some changes in life that have had me hoppin.  So today's post is just catching up and recovering from a wonderful weekend celebrating a beautiful couple's wedding!  Chris and I had the honor of being part of their big day and couldn't be more happy for them!