Chipotle Pulled Pork Tacos


So… I forgot to post on Mexican Monday yesterday…

As a result, you get the more popularly known Taco Tuesday.

Stuart picked out this recipe off of foodgawker to have on one of our Mexican Mondays, but I altered it by taking advantage of my slow cooker and using pork instead as it was on sale and chicken was not.

On this particular Monday we both had a long day at the office (due to the fact that we carpool), so the decision to use the slow cooker was even more clutch! And because we got home late and were very hungry, photos were not taken. I did think enough to snap a photo with the trusty iPhone. Please accept my apologies for the sorry photograph.

Chipotle Pulled Pork Tacos


  • 2 lb boneless pork roast
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 oz) diced tomatoes
  • 3 chipotle peppers in adobo, chopped
  • lime


  1. Place pork in slow cooker, fat side up. Trim some of the fat if desired.
  2. Top pork with onions, garlic, tomatoes, and chipotle peppers.
  3. Cook on LOW 4-5 hours.
  4. Shred the pork and return to the sauce and squeeze with the lime. Keep warm until ready to assemble tacos.

Chipotle Pulled Pork Tacos

CIC: Lemons & Peeps


This month’s Crazy Ingredient Challenge reveal day falls on Easter so our host Dawn of Spatulas on Parade picked the ever popular Easter candy Peeps to be paired up with Lemons!

If you’re wondering where last month’s edition of CIC was, I posted instead my first #BundtBakers recipe on March 20th.

But back to April’s CIC post. The biggest challenge with this month was using an already finished product.

Leave it to the preggo to come up with a cocktail! (Please don’t call child services, but I did taste a sip so I could validate that the recipe works!) I present to you the perfect cocktail for your Easter Sunday – Marshmallow Peeps Lemon Drop Martini. This is definitely what adults want in their Easter basket. If we can’t hunt for eggs, then we might as well sip on something fun!

Marshmallow Peeps Lemon Drop Martini


  • 3 yellow peeps (any color will do, but a yellow lemon cocktail looks best)
  • 3/4 C vodka
  • 1/2 C sugar
  • 1/2 C water
  • 3/4 C lemon juice
  • sprinkles (optional)


  1. In a jar soak peeps in vodka for at least 4 days. Remove Peeps from vodka (strain if they’ve fallen apart).
  2. In a small saucepan dissolve sugar in water over medium-high heat. Allow to cool.
  3. Place sprinkles on a flat plate. Run a slice of lemon along the rim of the martini glass and gently twist the glass in the sprinkles.
  4. In a cocktail shaker with ice combine equal parts lemon juice, simple syrup, and Peeps vodka. Pour into martini glasses.

Marshmallow Peep Lemon Drop Martini

Marshmallow Peep Lemon Drop MartiniMarshmallow Peep Lemon Drop Martini











To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

#BundtBakers: Easter


This is my second month as a member of #BundtBakers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is Easter and our lovely host is Tara from Noshing with the Nolands.

My first bundt was one of my grandmother’s recipes. This month’s bundt is as well.

With a theme of Easter there wasn’t any question in my mind as to what I would make. Busia would always make her pound cake and bake it in a Lamb or Chick cake mold and it would always be decorated with jelly beans. My mom has the chick cake mold but unfortunately we haven’t been able to find the lamb. I might just have to order a Spring Lamb 3-D Cake Mold off of Amazon. The first year I made this recipe we were having a group of friends over for Easter and I thought it’d be fun to serve cupcakes, and I decorated them with jelly beans to create a cute spring landscape.

2011 Easter Cupcake Landscape

2011 Easter Cupcake Landscape

As I think is the norm for pound cake I made the recipe in a loaf pan. But I always had problems with the top cracking, and I have issues when it comes to frosting cakes so it was never pretty.

2012 Loaf Pan Pound Cake

2012 Easter Pound Cake

Given that this blogging group is called #BundtBakers, this year I used my bundt pan to make my most beautiful Easter cake yet! Because the top of the cake becomes the bottom of the cake I didn’t need to worry about frosting uneven cake. The mold of the cake pan created a beautiful smooth surface that even my novice frosting abilities could handle. I decorated the cake in “Easter egg” style striping with jelly beans.

2014 Easter Pound Bundt

2014 Easter Bundt

Easter Pound Cake

Ingredients:Original Recipe

  • 5 eggs, at room temperature
  • 2 sticks butter, at room temperature
  • 1 2/3 C sugar
  • 1 tbsp lemon extract
  • 1/2 tsp almond extract
  • 2 C cake flour
  • 1/2 tsp salt


  1. Preheat oven to 325 degrees F. Grease cake pan.
  2. In the bowl of a stand mixer beat eggs and butter until smooth. Add in eggs one at a time until incorporated. Add in the sugar. Once combined add the lemon and almond extracts. Add the salt and flour in batches until batter is smooth. Pour into greased cake pan and bake 50-55 minutes, until a knife comes out clean.
  3. Allow cake to cool before frosting with cream cheese frosting. (Recipe below)

Cream Cheese Frosting


  • 5 tbsp butter, at room temperature
  • 5 tbsp cream cheese, at room temperature
  • 3 – 3 1/2 C powdered sugar
  • 1 1/2 tsp vanilla extract
  • milk, as needed


  1. In the bowl of a stand mixer beat together butter and cream cheese until combined.
  2. Add sugar a few tablespoons at a time. Also, add vanilla 1/2 tsp at at time. Once all vanilla and 3 C of sugar have been added taste the frosting. Add more sugar to taste. Only add milk if needed to balance flavors or smooth out the icing. (I used very little more than 3 C of sugar and needed no milk.)

Easter Bundt Cake

If you are a food blogger and would like to join us, send an email to Stacy at or ask to join our private Facebook group. This is a purely administrative group. All recipes and photographs can be found on our individual blogs or on our Pinterest board.

And don’t forget to take a peek at what other talented bakers have baked this month:

Strawberry Poppy Seed Cake by Renee at Magnolia Days

Babka with Bittersweet Chocolate Chunks by Laura at The Spiced Life

Bursting-with-Berries Lemon Curd Bundt Cake by Felice at All That is Left is The Crumbs

Lemon Coconut Bundt Cake by Kathya at Basic N Delicious

Easter Bunny Bundt by Jane at Jane’s Adventures in Dinner

Bunny Nest Carrot Mini Bundts by Stacy at Food Lust People Love

Colorful Spring Bundt Cake by Varada at Varada’s Kitchen

Mini Lemon Spring Bundts by Tara at Noshing With The Nolands

Pineapple Pale Ale Bundt Cake with Brown Sugar Glaze by Melanie at Melanie Makes

Carrot Tea Cake by Veronica at My Catholic Kitchen

Hot Cross Mini Bundts by Kelly at Passion Kneaded

Easter Egg Cake by Margaret at Tea and Scones

Lemon and Elderflower Bundt Cake by Maria at Box of Stolen Socks

Strawberry Lemon Bundt Cake by Lauren From Gate to Plate

Eating the Bible: A Return to Eden

This entry is my final entry of my Lenten assignment to cook recipes from Rena Rosser’s Eating the Bible: Over 50 Delicious Recipes to Feed Your Body and Nourish Your Soul. (However, this won’t be the last thing I make from Rena’s cookbook!)

I thought it only fitting to cook the last recipe in the book!

This last entry references Deuteronomy 33:28 “And Israel shall dwell securely alone, Jacob’s blessing, in a land of grain and wine, and the heavens with drip dew.”

Rena titled this Bible study section “A Return to Eden” because it is up to the new residents of Israel to “restore [it] to its original Eden status.” The people are expected to bless the land, rather than the land bless them.

Easter Sunday marks the end of Lent, but that doesn’t mean a halt has to be put on your spiritual education until next year. Continue to live your life so that it blesses those around you.

As much as I would have liked to keep Rena’s recipe true to itself (Red Wine and Barley Salad) for this final blog post, I am allergic to barley so I substituted Israeli Couscous. Publix was out of red bell pepper so I bought a green one (I love the pop of color it brings to the salad though). After changing a few things I then changed even more to suit my personal preferences – I omitted the almonds, feta, and grapes. Having tasted the salad, grapes would be delicious in here – but the grapes in my fridge were questionable and thought it safest to leave them out. I absolutely love the dressing she created and actually tripled it to use as a marinade for grilled chicken to serve along side the couscous.

This recipe would be fantastic to add to your next potluck picnic as an alternate pasta salad!

Red Wine Israeli Couscous Salad


  • 1 1/4 C water
  • 1 C Israeli Couscous
  • 1/2 C diced red onion
  • 1/2 C diced bell pepper
  • 1 C quartered grape tomatoes
  • 1/3 C olive oil
  • 1/4 C red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp parsley paste (use fresh parsley if you have it)


  1.  Bring water to a boil. Add in the couscous and cook covered over low heat for 8-10 minutes, stirring occasionally, until all water is absorbed.
  2. In a bowl combine couscous with onion, pepper, and tomatoes.
  3. In a small bowl whisk together olive oil, vinegar, mustard, and parsley paste. Note: If you are using fresh parsley do not mix it with the dressing. Season to taste with salt and pepper.
  4. Toss couscous salad with dressing.

*This recipe is modified from Eating the Bible by Rena Rossner*

Red Wine Israeli Couscous Salad

Vanilla Honey Roasted Pecans

April 14th is National Pecan Day.

I’ve been wanting to try using the honey we brought back from Hawaii and after a trip to the Marietta Square farmer’s market in Atlanta where we inhaled Angel Pecans from Ye Olde Christmas and Candy Shoppe I knew that roasted nuts in honey would be a great way to utilize the Hawaiian honey. But first, I needed to do test runs with cheaper products.

National Pecan Day was an excellent excuse to try it out. I already had pecans in the pantry and my friend Tara of Tara’s Multicultural Table gave us vanilla bean infused honey for Christmas. I happily used that, roasted the pecans in the oven, and tossed with a little powdered sugar.

Vanilla Honey Roasted Pecans


  • 1/3 C vanilla bean infused honey
  • 1 1/2 C pecan halves
  • 1/8 – 1/4 C powdered sugar


  1. Preheat oven to 350 degrees F.
  2. Place honey in a microwave safe dish and microwave for 20 seconds.
  3. Toss pecans in honey. Place pecans in a single layer on a greased baking sheet and bake for 20 minutes, stirring halfway through.
  4. Remove pecans from baking sheet and allow to cool in a single layer. Toss in powdered sugar, to taste.

Honey Roasted Pecans

For other nut recipes, check out my Sugar and Spiced Nuts, Pecan Pie, or Pecan Crusted Salmon.

Eating the Bible: Journey On

Today I am taking a very liberal response to my Lenten call to cook through Eating the Bible: Over 50 Delicious Recipes to Feed Your Body and Nourish Your Soul.

I saw that Rena had a recipe for Trail Mix to accompany her study of Numbers 33:1-2 during which the journey from Egypt to Israel is detailed.

Today, Palm Sunday or Passion Sunday, marks the start of Holy Week in the Catholic Church. On Palm Sunday we celebrate Jesus’s entry into Jerusalem the week before his crucifixion. According to the Bible He was greeted by crowds placing palm branches along his path.

I thought that her Trail Mix would be a fun way to prepare for the journey of holy week ahead. During this week we celebrate Holy Thursday, the Last Supper, Good Friday, the Crucifixion of the Lord, and of course Easter Sunday, the day Jesus rose from the dead.

This week is also the last to survive without chocolate, or whatever other vice you gave up for Lent. So, make a healthy snack and power through!

Instead of Rena’s trail mix I made these Cinnamon Raisin Energy Balls – a healthier way to get your sweet tooth fix and a natural boost of energy.

Cinnamon Raisin Energy Balls


  • 3/4 C peanut butter
  • 1/2 C honey
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/4 C instant oats
  • 1/4 C golden flaxseed meal
  • 1/2 C raisins


  1. In a microwave safe bowl combine peanut butter and honey. Microwave for twenty seconds.
  2. Add remaining ingredients and mix until combined.
  3. Place in refrigerator for 30 minutes.
  4. Form into balls.

*This recipe is adapted from Miss Candiquick at*

Cinnamon Raisin Energy Balls

Scalloped Potatoes

If you are looking for a comforting side dish look no further. The perfect potato side dish made it’s way into my inbox on March 20th via Food Network’s Recipe of the Day email.

It’s rare when the Recipe of the Day is one that perfectly fits my menu or pantry items but this one arrived just in time to use up the bag of potatoes that were starting to get questionable.

And I got to break out the mandolin I got for Christmas! While I peeled potatoes Stuart slice away – he loved how quick and easy it was.

Scalloped Potatoes


  • 2 1/2 lb red potatoes
  • 2 C half-and-half
  • 1 tbsp kosher salt
  • 1 clove garlic, smashed
  • 2 tbsp unsalted butter
  • black pepper, to taste


  1. Preheat oven to 350 degrees F. Grease an 8×8″ casserole dish.
  2. Peel and slice potatoes to 1/8″ thick slices. This is easily done with a mandolin but if you don’t have one slice as thinly as you can.
  3. In a large pot combine potatoes with the remaining ingredients. Bring to a boil and reduce the heat to medium. Cook, stirring, until mixture has thickened.
  4. Pull out the garlic clove and pour into prepared casserole dish. Give it a shake so the potatoes settle evenly.
  5. Bake for 1 hour until bubbly and golden on top. Allow to rest for 10 minutes before cutting into it – if you don’t it’ll still taste fabulous but won’t look as beautiful.

*This recipe is modified from Food Network Kitchens*

Scalloped Potatoes


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