Pork Banh Mi Egg Rolls

As a food blogger, there’s nothing I love more than a culinary challenge!  Recently, I was invited to participate in a recipe contest for JSL Foods.  I was sent Wonton & Egg Roll Wrappers and asked to use culinary creativity to come up with my own recipe.  So, I gave it a lot of thought…so many options!  I wanted it to be original, something I hadn’t seen, made or tried before.  A real good old fashioned challenge, Game On!  Upon much deliberation, I decided to make Pork Banh Mi Egg Rolls.  All of the amazing flavor-packed ingredients of a Banh Mi Sandwich wrapped in an Egg Roll Wrapper and quickly fried to crispy perfection.

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Sausage & Chestnut Stuffing


Every year, without fail, I visit Williams-Sonoma for a few items to make our Thanksgiving dinner extra special!  Pretty sure I have tried all of their goodies but I definitely have a few favorites.  This Sausage & Chestnut Stuffing is a winner and I make it every year.  From my family to yours, Happy Thanksgiving, I hope you enjoy it!

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Skillet Chicken Marsala & Orzo

One skillet dinners are so popular and with good reason!  Easy, quick perfect for weeknights and elevated enough to serve family-syle over the weekend!  I developed this recipe with all of my favorite flavors in one place.  It’s not Chicken Marsala in the traditional sense, but this Skillet Chicken Marsala & Orzo incorporates all of the traditional flavors that you know and love!  Serving it over orzo is a perfect way to soak up all of the delicious juices.

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Huli-Huli Chicken Skewers

I spent 7 years of my childhood growing up in Hawaii…so, it will always hold a very special place in my heart.  Every time we visit, I look forward to the beach, the warm island breezes, beautiful sunsets, the calming music…Oh’ and let’s not forget the amazing food!  These Huli-Huli Chicken Skewers are sweet and savory, spicy and sticky goodness…Ono!

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Braised Short Ribs

Braised Short Ribs is one of my all time favorite comfort meals!  This is a dish that I’ve made for years during the fall and winter months.  It definitely calls for some time, so your best bet is to tackle it on a weekend afternoon. Prepare to be in awe from the wonderful smells that will fill your house!

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Cider-Brined Pork Tenderloin

Cider-Brined Pork Tenderloin is an easy way to take a basic cut of pork and launch you out of the stratosphere, yet easy enough to whip together on a weeknight!  It’s the end of August, our kids started back to school and summer seemed to come to a screeching halt.  I’m not going to lie, I love every second of summer but fall is my absolute favorite season, hands down!  I love the cool mornings and evenings, the way the sun casts those “fall” shadows on the ground and I am inspired culinarily.  Soups, stews, football on t.v….oh’ man, don’t even get me started, it just makes me all warm and fuzzy inside.

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Chicken Paillard

Chicken Paillard is the perfect quick, tasty weeknight meal your family will love! The chicken turns out perfectly crispy on the outside and juicy on the inside.  I finish it off with a squeeze of fresh lemon and a sprinkle of fleur de sel to add brightness to the dish.  Pile on some fresh greens and you’ve got yourself a delicious dinner!

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Salsa Verde Chicken Enchiladas

Salsa Verde Chicken Enchiladas are the perfect weeknight meal and packed with great flavor!  Our kids love Taco Tuesday!  In fact, they rarely will let a Tuesday go by without asking for tacos.  Since tacos can get ho-hum (at least for some of us), I love to shake things up on Tuesday’s with another Mexican food idea.

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Deconstructed Pot Roast

I have been making Pot Roast for years. I think it’s one of the first home cooked meals I mastered without having to look at a recipe.  Along the way, I have made so many adjustments, as is the same with so many recipes.  I’m always trying to find ways to elevate them, or make them even better.  And so, my Deconstructed Pot Roast was born…

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Sous Vide Eggs Benedict

 

I am a huge fan of sous vide cooking…I use mine at least 3 times a week in my own kitchen.  Every year, it’s a tradition at our house to make a big brunch on Christmas morning after our families come over and we always have Eggs Benedict.  I use sous vide cooking for almost every protein known to man (or woman), but I hadn’t tried eggs yet.  To be honest, I was a little unsure if they would actually turn out superior to the traditional poaching method.  Boy, was I mistaken…Sous Vide Eggs Benedict is the way to go!

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