I have been eating well lately! And here's the proof:

This Bulgogi pork is another recipe I found from my favorite food blog- jocooks.com.  Seriously check it out if you haven't already.  I got her daily email with this recipe in it and instantly knew that I needed to try it.  Bulgogi is traditionally a Korean dish made of thinly sliced marinated beef and then grilled.  This recipe, however, uses similar marinating techniques, but with a pork tenderloin instead.  The best part of this was how easy it is to make.  Keep in mind however, that you do have to let your meat marinate for some time.  I have made this multiple times now and usually marinate the pork in the morning until it is time to cook it for dinner that night.  You can marinate it for less time, but that is just what works for me.  The marinade include a shredded pear, which brings a distinct delicious sweetness and red chili flakes, which brings the heat.  This is quite a spicy dish- so leave out the red chili flakes if you don't like spice.  I can't get over how good this was and am kind of craving it right now... :) Go check out the recipe here!

Now this next meal is my ULTIMATE go to meal.  My mother first taught me to make this when I was a young girl and I have been making it ever since.  I absolutely love chicken parmesan and it is a crazy good comfort food for me.  I especially love making it because I don't need a recipe.  I have made it enough to have it memorized.  I will still share my go to meal with you- it's very quick and easy! 

You will need: 

Chicken tenderloins (or thinly pounded breasts)

 an egg

Italian style bread crumbs

parmesan cheese (the shake kind)

olive oil

 tomato basil spaghetti sauce (whatever brand you like- I use the Aldi brand and love it)

 mozzarella cheese 

spaghetti

The amount needed of the above ingredients all depends on how many people you are feeding.  I typically do 2 tenderloins per person or one breast.  Cook the spaghetti according to the package and you can do as much or as little as you like.  Get two bowls.  Fill the first one with a beaten egg and the second one with equal parts of bread crumbs and parmesan cheese.  For my husband and I (4 tenderloins), I would say use half a cup of each.  Mix it together.  Heat a pan on the oven with olive oil on medium high heat.  Dip the chicken in the egg and then coat it in the bread crumb mixture and then pan fry them.  Leave them on one side until theres only a strip of pink on the top and then flip for 2 or 3 minutes to finish off.  While still in the pan, pour the spaghetti sauce over the chicken breasts (for 4 tenderloins, I use about half of a regular sized bottle) and then top with mozzarella cheese.  Cover the pan for a few minutes until the sauce is warmed through and the cheese is melted.  Once the cheese is melted, removed from heat and put the chicken on top of a pile of spaghetti.  Then enjoy!

I threw a baby shower a few weekends ago and decided to do quiche for the main food.  I got this recipe for a ham and asparagus quich here. With quiche, however, you just need a basic recipe and then can go wild with what you put in it.  For the crusts, I just used pre-made pie crusts.  I have made my own crusts before and it was delicious.  This time around, however, I was more on a time crunch and went with the pre-made pie crusts. This particular recipe pictured is very good because it has cream cheese in it- which I had never used in a quiche before.  And it was very good! But use your imagination- if you don't have asparagus, use broccoli, or peppers or any veggie really.  And you can use bacon or sausage instead of ham.  Really just use what you think would be good!

I had these amazing barbeque nachos (not the ones I mentioned 2 posts ago, although those were also good) around Halloween of last year and I have been thinking of them ever since.  I finally decided to just go ahead and make my own! And I was very pleased with the result.  And nothing is easier than nachos, right? I used the crock pot to make my BBQ pork- which was simply a pork tenderloin cooked in barbeque sauce.  Then I topped the nachos with white cheddar cheese, the BBQ pork, baked beans (say what?! I had never thought to do this until the nachos I had around Halloween.  Game changer!), an extra drizzle of BBQ sauce, cilantro, and green onions.  Then you just bake until the cheese is melted.  Also here is a tasty little secret.  Double layer your nachos.  Seriously.  Chips, cheese, the goods, and then another layer of chips, cheese and the goods.  This will prevent you from eating all of the yummy stuff off of the top and then having naked chips left over.  We topped it with sour cream afterwards as well.  Other tasty additions could be tomatoes or avocado/guacamole.  They are sooo good. Hope you get to enjoy them soon, and if you do, let me know!

It's been awesome cooking and eating these creations! As always, I'd love to hear whenever you try something out or have a recipe in mind for me to try.  

Love,

Grace