White Bean and Ham Soup

I love soup!  They're easy, tasty and usually healthy for you!  

serves 6-8

2 cans great northern beans
8 cups chicken broth
2 cups cubed smoked ham
2-3 carrots chopped
2 celery stalks chopped
1 large onion chopped
fresh thyme sprigs
salt and pepper




Brown the celery, onion and carrots in 1-2 TB olive oil in dutch oven on medium heat about 10 minutes.  Add broth, ham, beans and a small hand full of fresh thyme sprigs.  Simmer on low for at least 30 minutes before serving.  Enjoy with fresh baguette.  

Bacon and Leek Stuffing

What would you serve with pork tenderloins?  A bacon and leek stuffing, of course! YUM!

Ready to Serve!

I adapted my recipe from Williams Sonoma.  I did not use green onion and I added 2 celery stalks.  I also used some of the bacon fat to saute the leeks, carrots and celery...why not, right?!

Before baking in the oven!

Pecan Crusted Pork Tenderloin

PORK, PORK, and more PORK!  Tonight we had family over for dinner and I made and served pecan crusted pork tenderloins with a Carolina style BBQ sauce, bacon and leek stuffing and apple sauce.   We also had fabulous collard greens with cured bacon (I did not make them...but went great with the meal and would highly recommend them for pairing with this meal!)



Carolina Sauce:
1/2 cup yellow mustard
1 tablespoon dijon mustard
1/2 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
2 tablespoons apple cider vinegar

Pork: 

3 tenderloins; serves 10-12

2-3 cups  crushed pecans

Preheat oven  to 375 degrees

rub 1/2 the sauce over the pork loins

roll loins in pecans

Bake for 45 minutes (will be a little pink)

Glazed Balsamic-Orange Chicken

I am keeping my promise and am on a great start to actually using my cookbooks for some great meals!  Here is one of the first of the year from Cooking New American! Love this cook book!  So many easy tasty meals!  Making another one this week!

Here is the recipe below!  I did use chicken breasts instead and also added another tablespoon of balsamic than it called for.  Turned out delish!  I also used the glaze to top the orzo and broccoli.

*paired with orzo with garlic, O.V.O.O., and a splash of the glaze and broccoli

Crab Cakes

Happy New Year!  Welcome 2015!

This new year we kept it low key with family and fabulous food!  I made some yummy crab cakes for the main course.  I would definitely make these again!  Here is the recipe I used from food and wine....YUM!

*Paired with roasted brussel sprouts and fresh greens with tomatoes, onion and St. Pete's Blue Cheese

I'm Back!!!!!

It has been nearly 2 YEARS since I last posted.  During my pregnancy and my daughters first year I was very busy and tired, however I did make my own baby food....but am sure that's not what you may be looking for, HA!  This school year I started a new job (that I LOVE), which allows me to stay home more with my beautiful, sassy baby girl and make delicious healthy food again for my family.  My girl is a very good eater and loves to be in the kitchen with her mama!  Thank goodness!

My News Years Resolution (a few weeks early) is to get my cook books out, wipe off the dust and be inspired to create new dishes and make new dishes from the millions of recipes I have stored in the cupboard.  

The last few weeks, I have been taking pictures of some of my creations (I will share and hopefully remember how I made them!)...let the cooking begin...again!  

WELCOME, 2015!

Asparagus Risotto with Shrimp in a Sherry Parsley Sauce

Eggnog Cookies!  Thank you Pinterest....great recipe!

Pizza with Butternut Squash Sauce, sausage caramelized onions topped with fresh local farmers cheese!  So good!

Roasted chicken thighs with carrots, fennel, celery and potatoes.