Thursday, November 28, 2013
Thanks and Giving
Happy Thanksgiving everyone! I hope you're all stuffing your faces and spending time with those you love!
Tuesday, November 26, 2013
Weekend Recap
T and I had a great time in Clemson at the Clemson vs. Citadel game this Saturday. I love the campus this time of year. The leaves are changing and the campus is beautiful. We really lucked up on weather, too. The high was in the 60's, and no rain. The sun even decided to peek out later that afternoon.
The game started at noon, and we planned to tailgate beforehand. Noon games always throw me for a loop; I never know whether to bring breakfast food or lunch food. So in attempt to combine the two, I brought these Sausage and Cream Cheese Crescent Rolls which were a hit.
The game started at noon, and we planned to tailgate beforehand. Noon games always throw me for a loop; I never know whether to bring breakfast food or lunch food. So in attempt to combine the two, I brought these Sausage and Cream Cheese Crescent Rolls which were a hit.
After the game we made our way down to the Esso club to celebrate our win with some friends. If you're not familiar with Clemson, The Esso Club is the town's oldest bar. It started as a service station in the mid 30's and has been there ever since. The bar is iconic to the town of Clemson and has received a lot of national attention recently.
It was so great to be back in my college town, but it was also so weird to look around and barely know a soul. Amazing what can change in just three years. We sat outside at a table with friends listening to Doug McCormick, a fellow Clemson grad and country music singer. After a few drinks we headed back to Greenville for the remainder of the night.
On Sunday, T and I woke up and headed to Charlotte for my sister April's gender reveal party. We had a great time with family while we were there, and we are SO excited that we will have a NIECE in just a few months!
Hope y'all have a great {short} workweek!
Thursday, November 21, 2013
Sushi Murasaki
One of my biggest pet peeves is when I get to a restaurant and know there are menu items that I love, but can't remember exactly which items those are. I get so frustrated knowing there's something there that I'm going to love, but can't recall what it is.
I think I've shared my weird restaurant notes method that I keep in my phone
with y'all already, but just in case I didn't here's what I do.
Every favorite restaurant gets its own notes page. For example, T and I went to Sushi Murasaki this weekend. Here's my notes page that I pulled up before we ordered.
This time we opted for no nigiri, and just went for the Poinsett (left) and the Rainbow (right) rolls. Both were good as expected. And the wine was glorious.
Sushi Murasaki is one of our favorite sushi places, mainly because of the atmosphere and location; it's right on Main Street. We typically grab a seat at the bar instead of having a table. They're always playing great music and the lighting is really cool in there- as you can see from my picture. It's the kind of place that makes you feel cool just being in there. While the sushi isn't the very best we've had in Greenville, their wine is always cold and the sake is always hot- and that alone keeps us coming back!
Every favorite restaurant gets its own notes page. For example, T and I went to Sushi Murasaki this weekend. Here's my notes page that I pulled up before we ordered.
This time we opted for no nigiri, and just went for the Poinsett (left) and the Rainbow (right) rolls. Both were good as expected. And the wine was glorious.
Sushi Murasaki is one of our favorite sushi places, mainly because of the atmosphere and location; it's right on Main Street. We typically grab a seat at the bar instead of having a table. They're always playing great music and the lighting is really cool in there- as you can see from my picture. It's the kind of place that makes you feel cool just being in there. While the sushi isn't the very best we've had in Greenville, their wine is always cold and the sake is always hot- and that alone keeps us coming back!
Wednesday, November 20, 2013
Monday, November 18, 2013
Our Weekend in Pictures of Food
I was just looking back at the iPhone pictures I took this weekend, and realized that not one of them had a person in it. Every picture I took was of food. Every. Single. One. And man did we eat well!
Friday: Lunch at Thoroughfare Food Truck
Saturday: Appetizers at home and dinner at Sushi Murasaki
Sunday: Chicken Enchilada Soup
I think I may need to plan on eating salads for the rest of the week, a little detox is in order after the amount I consumed this weekend. Y'all have a great week!
Friday: Lunch at Thoroughfare Food Truck
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| Meatloaf Sandwich with grilled onions and balsamic ketchup on ciabatta |
Saturday: Appetizers at home and dinner at Sushi Murasaki
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| Brie with Raspberry Preserves- Pepperoni, Pepperoncini and Goat Cheese Bites- Red Grapes |
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| Two of our favorite Rolls, Poinsett and Rainbow |
Sunday: Chicken Enchilada Soup
I think I may need to plan on eating salads for the rest of the week, a little detox is in order after the amount I consumed this weekend. Y'all have a great week!
Sunday, November 17, 2013
Sunday Meal Planning #3
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| Honey Teriyaki Hot Wings by damndelicous.net |
This week on the menu:
Sunday: Slow Cooker Chicken Enchilada Soup
Monday: Left overs
Tuesday: Roasted Sausage and Grapes with Southwestern Rainbow Carrots
Wednesday: Honey Teriyaki Hot Wings, edamame, and Japanese sticky rice
Thursday: Left Overs
Friday: Takeout
Thursday, November 14, 2013
The Other White Meat
Last night T and I tried a new pork dish that we loved. If you had a chance to read my Sunday Meal Planning post from this week, you may have seen it; Sauteed Garlic Lemon Pork Chops with Mushrooms and Onion. T's been asking for pork chops a lot recently. I cook chicken all the time, and I think we are both ready for something different. I was really pleased with how the recipe turned out, and I thought I'd share.
Sauteed Garlic Lemon Pork Chops with Mushrooms and Onion
Adapted from Savoring the Thyme
Ingredients:
2 tablespoons olive oil
1 tablespoon unsalted butter
4 boneless pork chops 1/4 to 1/2 inch thick
A few pinches of salt and pepper
1/4 cup flour
1 lemon
4 oz sliced mushrooms
1/3 sliced sweet onion
3 cloves of garlic
1/2 cup low-sodium chicken broth
Directions:
1. In a large skillet, heat the olive oil and butter over medium-high heat.
2. Season the pork chops with salt and pepper. On a plate, place the flour and then zest the lemon right over the flour and place the lemon aside. Coat each pork chop with the flour-zest mixture on both sides and place into the skillet and cover with a splatter screen. Cook for about 2-3 minutes depending on thickness. Repeat on the other side and then place the chops on a plate.
3. Reduce heat to medium-low and allow the pan to cool a minute. Add the mushrooms to the pan and saute for 2 minutes. Add the onion, saute for one minute and then add the garlic and cook about 30 seconds.
4. Increase the heat to medium and add the chicken broth and scrape the bottom of the pan. When the liquid is reduced by about half, add the pork back into the pan. (if you're having trouble reducing the liquid, add some flour into it and whisk to combine) Cut the lemon in half, juice half of the lemon and add the juice to the pan. Cut the remaining half of the lemon into slices, toss them into the pan and cook for another couple of minutes. Serves 4.
Do y'all have any pork recipes you like? I'd love to add some more into my recipe file!
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| via |
Adapted from Savoring the Thyme
Ingredients:
2 tablespoons olive oil
1 tablespoon unsalted butter
4 boneless pork chops 1/4 to 1/2 inch thick
A few pinches of salt and pepper
1/4 cup flour
1 lemon
4 oz sliced mushrooms
1/3 sliced sweet onion
3 cloves of garlic
1/2 cup low-sodium chicken broth
Directions:
1. In a large skillet, heat the olive oil and butter over medium-high heat.
2. Season the pork chops with salt and pepper. On a plate, place the flour and then zest the lemon right over the flour and place the lemon aside. Coat each pork chop with the flour-zest mixture on both sides and place into the skillet and cover with a splatter screen. Cook for about 2-3 minutes depending on thickness. Repeat on the other side and then place the chops on a plate.
3. Reduce heat to medium-low and allow the pan to cool a minute. Add the mushrooms to the pan and saute for 2 minutes. Add the onion, saute for one minute and then add the garlic and cook about 30 seconds.
4. Increase the heat to medium and add the chicken broth and scrape the bottom of the pan. When the liquid is reduced by about half, add the pork back into the pan. (if you're having trouble reducing the liquid, add some flour into it and whisk to combine) Cut the lemon in half, juice half of the lemon and add the juice to the pan. Cut the remaining half of the lemon into slices, toss them into the pan and cook for another couple of minutes. Serves 4.
Do y'all have any pork recipes you like? I'd love to add some more into my recipe file!
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