Slow Cooker Pork Loin and...Another Woman

If you have been following this blog for any amount of time, you know that we have had four women in our house...me, two daughters and Princess Brinkley, our 18 month old Labrador....and now...Alexa!

This year for Christmas I got my girls and husband all their own Alexa.  I knew the girls could use theirs as a speaker in their rooms.  I got one for my husband because quite honestly I could not think of one more golf item that he "needed".  If you asked him though, there are plenty of golf items that he "needed", that I could have gotten him.  I thought he could use a friend to talk to in the house...and get to play his music...and ask a million questions...about everything!

I am actually starting to feel sorry for my husband.  It hasn't been bad enough that four women in the house (including Brinkley) don't listen to him, but now even Alexa doesn't listen to him.  He will ask her a question....silence.  He asks again....silence.  He then gets me to ask...and of course she answers me.  I keep telling him he doesn't know how to talk to her (or any of the other women in our house).

The one time though that she does actually listen to him, I just about fell off my chair.  Here's how it went down....

(Husband) "Alexa, do you know how to fart?"

(Alexa) Proceeds to make the loudest, longest farting noise I have ever heard.

(Husband) "Alexa, what does a fart sound like?"

(Alexa) Again proceeds with a newer, louder, different tone of a farting noise.

(Daughter) "Oh my gosh dad, how did you get her to do that?"

(Wife) "Because he is a five year old, that's how"

Next Christmas...golf gear!

This dish comes from Trisha Yearwood.  I was trying to watch her show one morning (while my husband was getting Alexa to make noises)! Trisha would be welcomed to come over and cook with me and dine at our table any day...of course, I would have to unplug Alexa (and my husband) before she came over!  I give this meal five stars...it was beyond awesome!

Slow Cooker Pork Loin
Courtesy of Trisha Yearwood

(1) 3-1/2 to 4 pound pork loin
1/2 tsp garlic powder
1/4 tsp ground ginger
1/8 tsp dried thyme
salt and freshly ground black pepper
1 Tbl cooking oil
2 cust chicken broth
2 Tbl fresh lemon juice
1 Tbl soy cause
3 Tbl cornstarch

In a small bowl, combine the garlic powder, ginger, thyme and 1/4 teaspoon pepper.  Rub the spice mixture over the entire surface of the loin.

In a large skillet, heat the oil over medium to medium-high heat and brown the loin slowly on all sides.  Drain off the fat.  Transfer the loin to the slow cooker.  Combine the chicken broth, lemon juice and soy sauce in a small bowl;  pour over the loin.  Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.  When the roast is done, transfer the meat to a serving platter and cover to keep warm.

To make the gravy, pour the juices from the slow cooker into a glass measuring cup.  Skim off the fat.  Measure 2 cups of liquid, adding water to the juices if necessary to make 2 cups.  Transfer the juices to a saucepan, reserving 1/2 cup.  Stir the cornstarch in the reserved 1/2 cup of juices until dissolved, then stir into the juices in the saucepan.  Heat over medium heat, stirring frequently, until the gravy is thickened and bubbly, 2 to 3 minutes.  Cook and stir 2 minutes more.  Season the gravy to taste with salt and pepper.  Slice the roast and serve it with gravy.

Serve with Trisha's Mushroom, Asparagus and Pea Risotto ...amazing!

One Year Ago: One Year Older
Two Years Ago: Mexican Grilled Shrimp Caesar Salad
Three Years Ago: Lemon Drop Martini
Four Years Ago: Marinara Meatball Sliders

Princess Brinkley

Yes, (because I know you are asking yourself this)...my husband also asks Alexa to bark like a dog, because it drives Brinkley nuts.

New Year, New You...and a Potato, Bacon, Mushroom and Gorgonzola Pizzette

Happy New Year to you and yours....and yes, I am still here.

I know....it's been three months since you heard from me.  Thank you so much to my very sweet friends and family who have reached out asking, "Are you okay, I haven't seen anything on your blog for awhile".  One very dear friend said, "I've missed your blog, it was almost like getting to visit with you for a minute".  That touched my heart more than she will ever know.

So, that being said...we have a lot to catch up on.  Sit back, get comfortable and pour yourself a hot cup of tea (or glass of wine, whichever moves you)....here's what's been happening at Front Range Fork and Cork.

When we last "visited", it was the end of September.  After I recuperated from my whirlwind weekend with Felicia I received a great surprise.  My other very dear friend from Alaska, Toni (from A Taste of Alaska) was traveling for business and stopped in town to visit and have dinner with me.  It was so good to see her again, even for just those few hours.  It was like old home week for me in September getting to revisit with dear friends again.

After my visiting schedule settled down, I noticed how very quiet my life got.  My girls became so busy with their college, careers and club volleyball coaching, that I started seeing less and less of them.  It was starting to happen....Last year a few months before the girls graduated high school I made the mistake of reading too much.  I found myself getting drawn into these post high school websites and blogs for parents who were about to become "empty nesters".

They all kept chanting the same thing...now that your children have left the nest, what are you going to do?  Do you remember who you were before you had children?  What are you going to do with yourself now that you children no longer need you in their everyday lives?....and I had never been so depressed.  I don't know if I was in denial or if I just couldn't take reading about it and the reminder of it everyday.  I came to my senses and "unsubscribed" to the sites, literally and figuratively.  I was so proud of both of them and everything they were accomplishing.  They were doing and experiencing more than I ever could have imagined when I was their age.  Enough of feeling sorry for myself, I had to get it together and figure out what I was going to do now with this new life and times..."a new you", I figured.

October came and I started up the month long assisting for an annual fundraiser I help with (Dancing With The Silver Creek Stars), for the girls former high school.  Super fun event full of amazing prizes, dinner, and entertainment.  I look forward to it every year.  Our house always looks like a wedding shower with more cellophane wrapped baskets that I can count, when I am working on the silent auction items.

October also brought a few major changes in my life.  After over twenty years in the residential design/construction industry it was time to take a hard look at my future and I knew a career change was inevitable.  So after much reflection, prayer and thought, I took a leap of faith.  Not the kind of leap that takes you over a small puddle, but more of a leap out of an airplane....praying that your chute is going to open at the correct time.  Like they say....timing is everything.

The opportunity presented itself at absolutely the perfect time.  I am now working in the world of law.  It is like nothing I can explain or have ever experienced.  It has brought me to new avenues and challenges me everyday more than I could have ever prepared for.  It is fast paced and stressful at times...not like a I am going to lose my mind stress....more of a high energy exhilarating kind of stress.  When one of the partners called me for the offer, she said not to bring my lunch on my first day.  They have a tradition at their firm...her philosophy is, "everyone always remembers their first day of work".  In that tradition, the new person picks what they want for lunch (on their first day), they have it catered in for the whole staff and everyone eats together your first day, so you can all get to know each other.  I have never heard of a company doing this, and she was right....I will never forget that first day.

So, now I had a new job and you know what that meant...new hair!

I grew my hair out for over a year and now needed a "new you change".  Once again I have learned a life lesson, just because I can do something, doesn't mean I should.  I just cannot pull of the long hair like others my age.  It works beautifully for some, but not this girl, and I am okay with that.  I referred to my style mentor Kathrine Banning (a.k.a. Renee Russo from Thomas Crowne Affair) and told my new best friend Selena at Inspire Salon, "let's do this"!

The downside of Katherine Banning is now I have an addiction of Michael Kors and Calvin Klein.  All I can say is thank God for vintage clothiers and discount retail stores (you know me, never pay full price for fabulous)!....and speaking of shopping, is it me, or has Old Navy completely stepped up their game, super cute styles there now.  As I was shopping on Black Friday for the girls' Christmas gifts, I ended up walking out of there with more clothes for me, than them (for my new work wardrobe, of course).  Sorry girls...(not sorry).

In November, I had a very special opportunity present itself .  At Mass one Sunday, I was reading their bulletin.  There was an announcement looking for Adoration volunteers for one hour every week.  It said, "It will be the best hour of your week you will look forward to".  I thought, I certainly have an hour, one night a week to give.  I signed up.  They were so right....I look forward to this one hour every single week.  I plan my schedules around it.  It is one hour of complete silence, reflection, mediation and prayer.  There are no distractions, electronics or conversation...just you, your thoughts and special quiet time.

As my new job has a bit of a commute for me, I discovered the RTD bus line.  On those days I don't need my car at work, I am now a bus commuter...and I love it.  It is so relaxing in the morning to do reading or creative writing and the rides home, gives me 45 minutes of down time to regenerate.  Last year I read an article "10 books you must read before they hit the big screen".  I have already read 3 of them during my commutes and now have become a fan of reading again.

During these commutes and my off time, I am also working on other fun.  I have been volunteering for some friends with their start-up company "The GaterTop", with their creative department.  You have to check out this amazing outdoor, recreational table that goes anywhere and everywhere.  Super versatile and easy to use.  You can also check them out on Facebook and Twitter.

That brings us to December.  You all know how interesting December can be for me....husband's birthday, two weeks later Christmas, three days later, twins birthday, three days later New Years.  This year I hacked my husband's phone and threw him a surprise birthday party at our house with a few of his golf buddies and our neighbors.

I had to keep coming up with excuses why we couldn't decorate for Christmas and buy our tree.  (He didn't know that I needed that space for the birthday party drink bar).  He thought I had gone completely "Ba humbug" and was losing it.  Well, the downside to waiting so long to purchase our tree, was there wasn't much to choose from at that point.  It was so bad that I ended up finding one at one of the "big box stores" (without the top).  I negotiated them down on the price (you know me), and my husband had to "McGyver up" a piece of 2x4 to hold up our sweet angel, so she could watch over us.

The end of December I had to say good-bye to a very long tradition.  The past twelve years I have made a family calendar with all the goings on of our family's previous year.  It always had milestones, school portraits, Halloween costumes, and vacation photos.  Since the girls graduated this past May, there were no more "first day of school" pictures.  They made me promise not to take a picture of them on their first day of college, I understood and agreed.  So, no more family calendars (and no more feeling sorry for myself).  They are all great memories to look through and treasure for years to come.  Oh, don't worry, I am still taking pictures of them and driving them crazy though...I am still a mom, after all!

A lasting memory also came at the end of December.  After twenty-five years, I was reunited with a couple of my college friends.  Strange how things happen...out of nowhere, I find out one of them was in town for a couple days...then I found out two others live only 45 minutes from me.  At the last minute, we were able to coordinate and have dinner together.  Other than a few extra pounds and wrinkles I have acquired, it truly felt like not a day had passed...it was like we were back in the dorm halls one more time.  So much fun to visit with them, get caught up on their families and where their lives have taken them...and so many great laughs.  Truly, a great gift to end the year....thank you ladies!

One last measure with my new you attitude and time, I decided to start a Bunco group.  I played in a fundraiser last year and forgot how much fun the game was.  I was in a group about ten years ago and loved it.  I decided to reach out to some other ladies that I knew from the girls' friends and school and see where it goes.  Our first monthly get together is in a couple weeks and I am so excited.  Stay tuned for those stories and photos...it should be very interesting!  Women , wine, dice and prizes at stake...always makes for a great evening.

Well, that is the past three months...I'm sure there is more and when I remember them during one of my 2 am insomnia episodes or commuting bus rides, I will be sure to blog about it.  Until then, may you have a very blessed 2018 full of health and happiness...(and maybe even new hair for you too).  Cheers!


Potato, Bacon, Mushroom and Gorgonzola Pizzette
(Inspired by too many leftovers one weekend)

1 - Stonefire Artisan Flatbread
1 - 8 ounce container Aloutte, Spinach and Artichoke spread
8 sliced baby bella mushrooms
6 slices, cooked, crumbled bacon
1 cup of roasted red, yellow and purple fingerling potatoes, sliced
1 small shallot, thinly sliced and sauteed
1 - 4 ounce container, Gorgonzola cheese crumbles

Preheat oven to 350 degrees.

Schmear (yes, that is a technical term), the Aloutte spread all over the flatbread.

Add a layer of potatoes, shallot, mushrooms and bacon.  Sprinkle the crumbled Gorgonzola cheese all over.

Bake on a parchment lined cookies sheet for approximately 20 minutes (or until cheese starts to melt).  Cut into appetizer sized squares and enjoy with a chilled, buttery Chardonnay or Prosecco.

One Year Ago: One Year Older
Two Years Ago:Mexican Grilled Shrimp Caesar Salad
Three Years Ago: Crepes
Four Years Ago: Roasted Shrimp

  Maybe my new Bunco gals would like this one?

Raspberry Peach Cobbler and The Rockies

We wrapped up Felicia's visit to a Colorado Rockies baseball game.  Her first live and in person MLB game and I was all too happy to take her (after our purple manicure/pedicure session, of course).    Beautiful Colorado evening and thank goodness the rain stayed away for our night.

It did get a little chilly for us, so we had to purchase the inevitable souvenir fan blanket each.  Good thing because after playing tourist with Felicia for three days...I need a serious nap (with my new blankie!)

Before my shut eye though...dessert!

Raspberry Peach Cobbler

For Filling:

1/4 cup apple juice

2 Tbl cornstarch

1 Tbl fresh lemon juice

4 cups frozen peaches

2 cups frozen raspberries

1 cup sugar

pinch salt

1 tsp. vanilla extract

For Topping:

1 box shortbread cookies, crushed

1/2 cup sugar

1/2 tsp salt

8 Tbl cold butter, cut into cubes

Preheat oven to 400 degrees.  Line a baking sheet with foil or parchment paper.

Whisk together apple juice, cornstarch, and lemon juice in a saucepan until cornstarch dissolves.  Add peaches, raspberries, sugar and pinch of salt.  Stir to combine and bring to a boil over medium heat until thickens.  Remove from heat and stir in vanilla extract.  Pour filling into a cast iron skillet and place on prepared baking sheet.

Stir together crushed cookies, sugar, and salt in a large bowl.  Cut in butter with a pastry blender until mixture resembles coarse meal.  Drop dough evenly over filling. 

Bake cobbler until filling is bubbly and topping is brown, about 25 minutes.  Cool cobbler on rack for 1 hour. Serve with vanilla bean ice cream.

One Year Ago: Mexican Pizzas
Two Years Ago: Chicken Lettuce Wraps
Three Years Ago: Garlic Parmesan Filet Mignon
Four Years Ago: Sunday Night Pot Roast

Grilled Mini Sweet Peppers with Goat Cheese, Sipping and Painting

The greatest part of having friends and family come to Colorado, is I get to play tourist right along side them...it's my favorite part of living here!

This week, my long time high school friend Felicia came to visit from Alaska.  She was only here for two days but we packed in so much at so many places she called it her "Fast and Furious Weekend"!

I booked a painting session at Dabble Paint and Sip, here in Longmont.  It is positively my new favorite place now...I became an instant fan and we had the best night ever!  I cannot wait to go back with my girls!  If you have the chance to take in a painting class at any "paint and sip" place, it is a must go!  Plus, an added bonus, I went home with my new masterpiece artwork for my house.

(No photo shop accents were done...we actually painted these beautiful canvas creations!)

Since Felicia is a vegetarian, I try to ramp up new recipes for her when she visits.  Unfortunately, we were on the go so much, I didn't get to serve her my new repertoire.  These little pepper bites are so awesome...guess she'll have to come back to try them out...

Grilled Mini Sweet Peppers with Goat Cheese

Courtesy of The Pioneer Woman

1 pound Mini Sweet Peppers

1/2 Tbl Olive Oil

Kosher Salt and Freshly Ground Black Pepper

1 Log (4 oz. size) Goat Cheese

Minced Fresh Rosemary

Minced Fresh Thyme

Maldon Smoked Sea Salt Flakes

Heath grill to medium to medium-high heat.  Make sure grates are scrubbed clean and then oiled.

Cut stems off peppers, then slice peppers in half lengthwise and remove inner ribs and seeds.  Place halved peppers on large rimmed baking sheet and drizzle with olive oil, folding to coat evenly.  Sprinkle with a bit of kosher salt and freshly ground black pepper.  Fold and repeat.

Place peppers cut-side down on hot grill grates.  Once the peppers are charred to your liking, flip to grill the other side of the peppers.  Each side should only take a minute or two.  When peppers are done, remove them to the rimmed baking pan, cut-side up or to a platter.  Using a small knife or spoon, remove a bit of goat cheese from the log and add it to the center of a grilled pepper half.  Repeat until all goat cheese is used.

Sprinkle peppers with fresh rosemary and thyme, plus a nice amount of Maldon smoked sea salt flakes.  Some of the salt flakes can be rather large, so lightly crunch them between your finger tips as you sprinkle, if desired.  Serve warm.

One Year Ago; Mexican Pizzas
Two Years Ago: Chicken Lettuce Wraps

Three Years Ago: Rosemary Lemon Grilled Shrimp with Marinated Tomato and Polenta Stacks

Four Years Ago: Quick Candy Cookies

Felicia even got in some "sipping" time in at the Celestial Seasonings Tour Center

and the most amazing Gift Shop.  I could buy this entire set of dish and serving ware!

Berry Tartlets and Weekend Tasks

This past weekend I had it all planned out (to the half hour).  I have been building my "to do" list for my friend Felicia's upcoming visit to Colorado.  As you know...I'm a planner, to a fault.  I'm not going to show you the list because A). I'm embarrassed as to how extensive it is and B). I don't want Felicia to read this and ruin her upcoming surprises...

At any rate, my husband and I were debriefing Friday night and discussing our weekend plans.  I don't know about him...but I certainly had my tasks planned out...(or so I thought).  He proceeds to tell me about a large office building they are getting ready to demo and that the previous tenant left all their office furniture there.  Everything there was available and free to pick up before demo day.  He saw a couple desks that he thought I would like and wanted to know if I could go with him Saturday morning to look at them and possibly bring home.  Sure, I can squeeze that in first thing....no problem.

Saturday morning, we get to the office building...really more of an office "city".  It was 2 stories and I actually don't know how many tens of thousands of square feet...a giant maze of offices!!  I look around and I think I have gone to furniture heaven!  It was like someone placed me in the middle of Furniture Town, U.S.A (if there is such a place). and said to me, "have fun shopping...you're welcome"!

Well, to make a very, very long story, as short as I can.  2 days and 3 trips to the office later, we end up in a full blown basement remodel.  I know by the end of the first day my husband was thinking "why did I open my mouth".  Not only did we get the most beautiful desks with upper hutches (for each of us), we also walked away with a large craft table and chair, console table, coffee table, 2 rolling carts, a large french bakers rack and 2 lounge/casual chairs.  Such a gift!

So, the end of the story is...nothing got done on my to-do task list, however (thanks to re-purposing of lamps, fabric and artwork), I now have the most serene, meditating, quiet, "she shack" niche for me.  Good thing, because I am so stressed about not being on schedule for Felicia's visit, I'm going to need a moment in my new special area to breathe and relax.

I did however, squeeze in enough time to make these quick, delicious tartlets for breakfast. Delicious I tell you!!  I think next weekend I'll make another batch and hide in my new niche with them and my coffee!

Berry Tartlets

For Tartlets:

1 sheet (1/2 pound puff pastry)

1 egg, beaten well with fork

1/4 pound fresh raspberries

1/4 pound fresh strawberries

2 Tbl granulated sugar

1 Tbl all-purpose flour

1/4 tsp cinnamon

1/4 tsp vanilla extract

1/2 tsp lemon zest

1/4 cup sliced almonds

For Glaze:

1/2 cup powdered sugar

1/2 tsp vanilla extract

1 Tbl milk

Preheat oven to 400 degrees.  Thaw pastry 30 minutes at room temp, or until you can unfold the pastry.  Cut into 9 equal sized squares and place on parchment lined baking sheet, spacing 1-inch apart.

Beat 1 egg in a small bowl with 1 Tbl of water and set aside.

Slice strawberries and place in a medium mixing bowl with the raspberries.  Sprinkle with 2 Tbl sugar, 1 Tbl flour, 1/4 tsp cinnamon, 1/2 tsp lemon zest, and 1/4 tsp vanilla and gently fold together with a spatula.

Layer berries over the center of each pastry square.  Brush pastry edges generously with beaten egg.  Sprinkle with sliced almonds.

Bake on the center oven rack at 400 degrees for 17-19 minutes or until puffed and golden at the edges, turning the sheet halfway through baking.  ** Keep an eye on it to not over bake, it browns quickly at the end.  Remove from oven and let cool on the pan for 10 minutes.

While pastries cool, make the glaze.  In a small bowl, stir together 1/2 cup powdered sugar, 1/2 tsp vanilla extract and 1 Tbl milk.  Drizzle over warm pastries and serve.

One Year Ago: Mexican Pizzas

Two Years Ago: Chicken Lettuce Wraps

Three Years Ago: Grilled Halloumi Cheese and Tomato Sandwich

Four Years Ago: Nutella Cookies

Traeger Beef Tenderloin Steaks and Date Nights

I think I speak for many when I say that sometimes the best date nights are the ones at home and executed at the very last minute without any planning.

We recently found ourselves home alone as both our girls were working their jobs late.  It had been a long weekend day of chores and errands and we were both wiped out.  The next thing I knew, it was 6pm and I hadn't even thought of dinner.  To make matters worse, I had already been at the grocery store twice that day and never thought of dinner.  We looked at each other and didn't have a clue what to eat.

Off to the store we went...for the 3rd time...to get inspired.  He suggested one thing and I would turn it down...I suggested something and he would turn it down.  This went on for a few rounds (and aisles), as nothing sounded good or appetizing.

Our back patio with bistro lights, fountain, tiki torches and firepit sets the ambiance.

Finally, we stopped at the butcher counter.  I must have stared at it for 10 minutes...gazing left, then right, then left again...like watching the U.S. Open Tennis.  I looked down again and saw beautiful beef tenderloin steaks...on sale nonetheless!

That's it, I decided...we are treating ourselves to a beautiful steak night dinner date on the patio (trying to take full advantage of our wonderful nights outside before winter hits).  After a 5 minute drive home, we were back in business.  Forty minutes later, a perfect candlelight dinner outside, complete with a salad, rice and Bearnaise sauce! Our steaks were cooked to perfection and melted like butter on our palettes.

Beef Tenderloin Steaks

Courtesy of Traeger Grills

4 Beef Tenderloin Steaks, 1-1/4 to 1-1/2 inches thick

Olive Oil

Prime Rib or Steak Seasoning (for rub)

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Brush the outside of the steaks with olive oil and season with your favorite rub/spice blend.

Arrange the steaks directly on the grill grate and smoke for 30 minutes.

Transfer the steaks to a plate or platter.  Increase the temperature to 450 degrees and preheat, lid closed for 10 to 15 minutes.

Return the smoked steaks to the grill grate and finish cooking to the desired degree of doneness, turning once with tongs.

Remove from the grill and top with your favorite butter compound, sauce, blue cheese/gorgonzola cheese or sauteed mushrooms.

**If you don't have a Traeger or smoker, you can prepare these on a grill, charcoal BBQ or even grill pan on your cooktop...however you like to prepare your steaks.

One Year Ago: One Pot Cajun Shrimp Pasta

Two Years Ago: Chicken Lettuce Wraps

Three Years Ago: Gorgonzola Grilled Chicken Salad

Four Years Ago: Nutella Cookies

Croissant French Toast and "The Change"

Not only are we seeing a change of seasons around here...I am also seeing "changes".  I'm sure that may be sharing too much information (TMI) with all of you, but there is much humor in all of it...or at least I'm trying to convince myself anyway.

It started with just a little bit of perspiration on my forehead.  It was however 97 degrees out, so I just chalked it up to really hot weather.  Then the 2:00 am insomniatic wake up call that lasts until 4 am (every night) as I spin around over and over like a Costco Rotisserie Chicken. Followed up with the massive headaches and the laugh/cry/laugh/cry (all in one hour) episodes....add those clues all up and a "change" is a coming!  It's life, it's inevitable and there is nothing that can be done about it except a lot of electric fans, patience and a careful family ( I actually feel really bad for them).

How it feels when my hot flash and night sweats hit...

pure spontaneous combustion at any given moment!
(There's truly no other way to describe it...a picture is worth a thousand words)

(Photo courtesy of Iron Man 3)

I have a ceiling fan blowing on me at night and another large box fan in the window and yet...it's still not enough during "sleep".  My husband is now up to three blankets on him at night, as I won't be satisfied until I wake up with icicles on my eyelashes.  However by the phenomenon and marvels of modern space technology, I discovered a cooling pillow case that was worth every penny!  It actually stays at a comfortable chilled temperature all night long. This miracle fiber that some amazing genious invented (whom I am thoroughly convinced deserves the Nobel Peace Prize for it) is better than sticking my head in any ice bath before I lay me down to sleep.

On those nights that I spend more time sweating than sleeping, I wake up really cranky and hangry! (remember I am burning about 2300 calories a night during my "rotisserie spinning").  I recently treated myself to Croissant French Toast to cheer me up and which made me very happy (as well as my daughter who loves my French Toast...and mom making her breakfast).

There's no secret recipe or ingredients...instead of using your normal bread routine, just cut up mini croissants horizontally...dip and saute away.  Serve with maple sausage links and your favorite eggs (you know, to balance out that buttered slice of Heaven!) and if a little Prosecco accidentally ends up in your orange juice, I won't tell anyone.  Stay "cool" ladies!

One Year Ago: One Pot Cajun Shrimp Pasta

Two Years Ago: Pear Cake

Three Years Ago: Lemon Spaghetti with Jumbo Shrimp

Four Years Ago: A Comfort Food Morning

Monterrey Tapenade Chicken and My Torture

During last weekend's extended holiday time off, I went into refrigerator mode.  Refrigerator mode is when there is so much Tupperware, Pyrex and Corning Ware, that you can no longer see the sides or back of refrigerator due to all the leftovers.  It was time to toss or get creative and re-purpose for some breakfast, lunch and dinner options.

It is inevitable when this happens, every pot, spatula, scraper, skillet, and whisk come out...which means many dirty dishes and the kitchen looks like I just finished making Thanksgiving dinner for thirty people!

It was on this day of course, that the dishwasher decides to break down...and I'm not talking about my husband the dishwasher.  I'm referring to the one that my world revolves around.  I could not get one of the special or standard cycles to work.  It revved up...and then stops...and then I go into mass hysteria looking at my piles of dirty dishes that I just conjured up.

You see if the washer and dryer break, no problem...you just load all your dirty laundry in the car, head to your nearest, safest, laundromat and three hours later you come home with beautiful, clean and warm clothes. However, when the dishwasher breaks...you have nowhere to take all your ingredient induced dishes....nowhere!!!

So, after (a bottle of Pinot Noir) a bottle of Ajax grapefruit scented dish washing liquid, 108 degree scalding hot water, 7 dish drying towels and 3 beach towels (for staging the clean, wet, dishes on deck waiting to be dried), we are now at our 6th sink load of hand washing dishes.  This Monday, the dish washer repair man will be at my house...I may even hug and kiss him.  Until then...paper plates, plastic forks and bbq outdoors!

In my creative leftover efforts, I came across a recipe for Monterrey Chicken.  Monterrey Chicken, typically has a Mexican seasoning ingredient flair and always...always includes cilantro.  If anyone wanted to kidnap me and torture me, they would feed me cilantro!  I could be on a deserted island and if the only thing that kept me alive was cilantro...I'm sorry to say, I would miss you all terribly, as that would be my demise.

Even though my husband thinks I am just being picky, I am not the only one that feels so strongly about the subject this way either...my sister-in-law (who is a fellow Pisces) also concurs with me, as does The Barefoot Contessa.  So there you have it...I am in good company and authoritative on this!

Thankfully I changed it up the recipe and gave it an Italian spin with my leftover tomatoes, olive oil and green olive tapenade that I had in one of the floundering Tupperware bowls.


Monterrey Tapenade Chicken

1/2 cup canola oil
2 Tbl apple cider vinegar
2 Tbl water
2 Tbl chicken grilling seasoning (like Lawry's)
2 Tbl Dijon mustard
2 Tbl brown sugar
2 Tbl Worcestershire sauce
salt
pepper
3 boneless, skinless chicken breasts, sliced in half horizontally
6 slices, applewood smoked bacon, cooked and crumbled
2 cups Monterrey Jack cheese, shredded
1 Roma tomato, diced
1 cup green olive tapenade

For the chicken, whisk together the canola oil, apple cider vinegar, water, chicken grilling seasoning, Dijon mustard, brown sugar, Worcestershire sauce, salt and pepper.  Add marinade to a large plastic sealable bag.  Add the chicken breasts.  Toss to coat and refrigerate for 30 minutes (up to 8 hours).

In a separate small bowl, toss the cooked bacon crumbles and shredded cheese.  Refrigerate until ready to serve.

In another small bowl, combine the diced tomatoes and green olive tapenade.  Cover and refrigerate until ready to serve.

Heat a grill pan or grill over medium.  Brush pan with non-stick spray.  Remove chicken from marinade, letting excess drip off.  Discard marinade.  Cook chicken covered until the thickest part of chicken registers 165 degrees with a meat thermometer.  (Approximately 5 minutes per side).

Top chicken with bacon-cheese mixture, cover and cook until cheese is melted, 1 minute more.

Serve with tomato and green olive tapenade topping.

One Year Ago: One Pot Cajun Shrimp Pasta
Two Years Ago: Eggplant, Green Olive and Provolone Pizza
Three Years Ago: Lemon Spaghetti with Jumbo Shrimp
Four Years Ago: Hot Chili Mamma Salsa

Thank goodness I had for forethought to use parchment paper....no dirty baking sheets!!