“Brinified” Rack of Pork with Onion Mushroom Pan Gravy

It’s the moment of truth.  My first time ever cooking up a rack of pork.  Was it a success?  My answer is a resounding YES.  Followed promptly by a “why the heck haven’t I tried brining pork before?”  I honestly believe that this was the best piece of swine I have ever put my mouth too.  It was tender enough to cut with a butter knife and the flavor.  Well, let me just say that all three kids were practically begging for seconds and even thirds.  Drew, my youngest, kept saying “more chicken!” despite my efforts to educate him on the cut of meat before him.  He even cleared his plate of broccoli after I told him it was the only way to get a third helping.  Alex gave it not one, not two, but one hundred thumbs up (who knew kids had so many thumbs?).  And all three kids let out a whoop and a holler when I told them we would be having a repeat of the same dinner the next night (5 pounds of pork is enough to feed an army let alone a family of five.)

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Tomatillo Chicken and Black Bean Quesadillas

Less than a week until Halloween.  My kids are practically busting at the seams with excitement.  Nick, my oldest, plans to be Luke Skywalker, Drew is going to be a pumpkin, and  my five year old?  Well, he’s made the decision to be a marble.  But not just any marble mind you – a rainbow marble.  I’m sure you’re wondering how I’m going to achieve this feat.  That’s good because I’m wondering a bit myself.  I’ve come up with an idea to paper mache a rather large balloon, cut out a few holes for appendages and hope for the best.

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