Pork Sandwich with {Homemade} Lemon-Tarragon Mayo

This sandwich reminds me of something you might find at a French Bristro, but by making it homemade it makes it just a little more special and the from-scratch mayo makes it even more French and fancy.  This sandwich can be super simple or, with a little prep at the beginning of the week, you can have it on some gluten free {Homemade} Sandwich Bread.  Serve it with a yummy French inspired soup like Creamy Saffron Soup. Thin center cut pork chops, one per sandwich 1 tbsp. olive oil Salt and pepper gruyere cheese, sliced Sliced bread Tomatoes, sliced lettuce, rinsed and dried On the plate put some of Grandmas Homemade Sweet Dill Pickles In a skillet heat olive oil.  Salt and pepper chops or use your favorite seasoning.  Cook chops until both sides are a golden brown and the inside is not longer pink. {Homemade} Lemon-Tarragon Mayo (Yes there is raw egg so if you're pregnant just add the lemon zest and tarragon to your favorite store bought brand.) 1 egg yolk 1 teaspoon prepared Dijon mustard 1 teaspoon white wine vinegar good pinch of salt pinch of pepper dash sugar 1 cup olive oil 1 tsp. freshly grated lemon zest 2 sprigs tarragon leaves, roughly chopped

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Thai Coconut Curry with Shrimp

I think I may be on a bit of a Thai food kick, but can you blame me?  It's so stinking good!! This dish is so delicious I just can't make enough of it.  And making it {homemade} means you can have seconds and leftovers (assuming it doesn't all get eaten in one sitting) for way cheaper than you could get it at your favorite Thai restaurant.

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Root Vegetable Beef Stew

You've gotta love quick and simple Crockpot meals that are as healthy as they are delicious. This dinner is especially good on a day when you've got one million and three things to do and you were already exhausted before you even got up this morning.  Maybe knowing that you've got a healthy dinner waiting at home for you and your family will help you get through the day and check one thing off your to do list... one million and two :)

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Chicken Pad Thai

I had my first taste of Pad Thai years ago and ever since, every now and then I get this NEED to have some!  This remake of the Pad Thai favorite is made with a sauce inspired by a traditional Pad Thai recipe , but that is so simple without all the specific Asian foods that I just don't have hanging around my house all the time. Make this meal gluten free by using gluten free rice noodles. Prepare noodles according to package directions. 1 lb. boneless, skinless chicken breast or tenders 2 tbsp. sesame seed oil couple pinches red pepper flakes 3 garlic cloves, minced 1/2 tsp. grated ginger 1 leek, rinsed and chopped Cut up chicken into bit sized chunks.  Heat oil in large wok or skillet along with the red pepper flakes, garlic and ginger.  Cook chicken until cooked through and beginning to brown on the outside. Remove from pan, set aside and add leek.  Saute for a few minutes while you prepare sauce, stirring occasionally. In a bowl whisk together: 1/2 cup chicken broth 3 tbsp. rice vinegar 1 tbsp. lime juice 2-3 tbsp. honey 2 tbsp. gluten free soy sauce Pour sauce over leeks and cook for another few minutes, until leeks are tender.  Add chicken and noodles back into the skillet and toss together.  Remove noodles to serving bowls and top with: grated carrots raw unsalted peanuts, roughly chopped chopped green onions (opt.)

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Quinoa Risotto Stuffed Vegetables

Alright, if you haven't noticed I like stuffed vegetable anything.  This yummy and healthy side or appetizer is so fun, easy and so good for you.  It will definitely be a hit!

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Autumn Greens with Roasted Sweet Potatoes & Pears

The leaves in the mountain just above my house are an explosion of beautiful fiery reds and oranges. It's official...it's FALL!!!! I love this time of year.  There are many wonderful things about fall such as: kids are in school, the windows stay open and let in cool night breezes and I get to light my pumpkin spice candle.  And one of the best parts is the food.  I try to cook and eat what's in season and this time of year there are so many yummy, colorful things to eat.  Just look at what's in this warm side salad.  This is fancy enough for entertaining with a balsamic vinegar reduction drizzled over top.  Plus you can grill up some chicken and toss in with it to make it a light dinner.

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{Homemade} Salsa

So I'm not as much of a "Holly Homemaker"  as my mom and, therefore this latest {homemade} is a small victory for me since I did it all on my own! Woot woot! Maybe for some of you bottling your own fruits and veggies is no biggie, but for me I was always worried I would mess up and ruin a lot of produce.  After watching my mom in action and reading lots of how-to's I finally got up the nerve to try it myself.  And I am so glad I did.  This salsa turned out AMAZING (If I do say so myself :) and wasn't as scary or as hard as I'd imagined.  So be brave my friends because having the skill to bottle your own food will liberate you and open up lots of money saving possibilities for  food storage. This doesn't make a huge batch btw.  It yields about 5 pints which to me is way better to do small batches every now and then instead of one blitz salsa making weekend.  If you prefer the blitz then go ahead and double or quadruple the recipe.Here's what you do:1 1/2 quarts fresh tomatoes.  Core tomatoes then cut in half or in fourths.  If your tomatoes are really juicy you'll want to scoop out most of the seeds and excess juice. Sprinkle with salt and pepper and lay on a baking sheet.  Drizzle with 1/4 cup balsamic vinegar. Preheat boiler.  Place sheet of tomatoes under broiler until tomato skins begin to wrinkle and blacken. About 3 minutes. Pull them out and let them cool down enough to touch.  Now peel the tomato and chop it into small pieces.Dump all the chopped tomatoes and vinegar-tomato liquid into a large cooking pot. Now combine remaining ingredients.1 1/2 cups chopped onions1 1/2 cups green or red bell peppers, chopped2 garlic cloves, mined1 - 12 oz. can tomato paste or tomato sauce if you don't want it as thick1/4 cup balsamic vinegar1/2 cup freshly squeezed lime juice1/2 tbsp. salt1/2 tbsp. sugar1 tbsp. fresh oregano leaves, chopped2-4 tbsp. fresh cilantro leaves, chopped6 jalapeno peppers, finely chopped(Here's a quick F.Y.I on the jalapeno peppers.  The number of peppers will determine how hot your salsa is, but that's all dependent on how hot your peppers are to start with.  Usually you'll know their heat when you first cut into them by the burning sensation in your throat. If they're hot just to look at then you may want to use 4 and remove the seeds.  But if they're like the one's I picked from my parents garden, about as hot as a bell pepper, then you'll need to add more, seeds and all. Use your best judgement)Bring the pot of salsa to boil, reduce the heat and simmer for about 30 minutes to blend the flavors.  Ladle salsa into 5 sanitized pint jars.  (To sanitize jars just run them through the dish washer.  Don't open the door until you're ready to use them.)  Leave about a half and inch of space at the top and screw the lid on nice and tight. Place in a large cooking pot of water that is deep enough to have an inch of water over the jars. Put a lid on it and bring to a boil.  Boil for 20 minutes.  Remove from pot and let cool on the counter.  Store for 1 year in a cool dark room.That's it!  Pretty painless and so worth it when you get a hanker'n for {homemade} salsa!

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Mint Lime Pork Chops with Creole Sweet Potato Chips

 

As mom's everywhere give a collective sigh of relief (mixed with anxiety) as we send the kiddos back to school it's a perfect time to get all that summer cooking out of your system before the cold weather sets in. This dish is perfect for the final days of summer.  These tangy, fresh yet savory chops will help you hold onto summer even as the leaves start to change and paired up with {Homemade} spicy, Cajun style sweet potatoes you'll feel warm and toasty even on a cool day.For the Chops:2 tbsp. olive oil1 yellow onion, chopped1 clove garlic, minced1 jalapeno, seeded and mincedSalt and pepperIn a large skillet heat olive oil.  Add onion, garlic, jalapeno, salt and pepper.  Saute until onions are translucent and caramelized.  While they are working in the skillet, in a separate bowl combine:5 mint leafs, chopped1 tbsp. olive oiljuice of 1 lime + zestWhen the onion and friends are done scoop them into the bowl along with the mint and lime.  Stir to combine.  Set aside while you prep the chops.4 boneless pork chops, rinsed and patted drysalt and peppercoconut flour, enough to dredge the chops through2-3 tbsp. olive oil1/2 cup chicken brothSalt and pepper both sides of the pork chops.  Coat the chops with the coconut flour that's been dumped onto a plate or pie pan.  Heat olive oil in the same skillet you cooked the onions in.  Place the chops in the skillet.  Brown on both sides.  Now pour in the broth and scrape up all the yummy bits stuck to the bottom of the pan. (P.S. the coconut flour from the chops will help to thicken the broth as it simmers).  Add the mint, lime and onion combo making sure to stir it around.  Allow to simmer until chops are moist, tender and no longer pink.For the Sweet Potatoes:sweet potatoes (yams), peeled and thinly slicedcreole seasoning to tasteolive oilPreheat the boiler while you peel and slice sweet potatoes.  Drizzle enough olive oil to coat taters.  Sprinkle as liberally as you like with creole seasoning.  Lay taters out on a baking sheet.  Try not to overlap too much,  you want all your taters to get a tan.  Broil for 3-5 minutes or until they turn a golden brown.  Turn over and broil for another 3-5 minutes.Serve with a simple side salad.

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"Good Morning!" Green Smoothie

 

They say breakfast is the most important meal of the day.  Now that summer is coming to a close and school is gearing up to start it's the perfect time to power you're little learners and yourself with a power smoothie.  My dad is a religious green smoothie maker and since we recently moved closer, he's got me and my kids hooked on green smoothies too.  Yes, my kids LOVE this and look forward to their green smoothie every morning.  Even my 2 year old asks for her "dreen smoovie".   My dad likes to add carrots, broccoli and dried cranberries to his. Make yours with as many veggies and fruit as you like, but this is how I put mine together for a nice smooth smoothie...

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Quinoa with Roasted Balsamic Tomatoes

I can't believe I haven't put this recipe on my blog sooner.  I love quinoa, but especially with tomatoes roasted in balsamic vinegar, olive oil and Herbs De Provence. This warm salad is a perfect side to something grilled or by itself as a light meat free dinner.  Eat it right away while it's nice and warm or munch after it's cool. Either way it's filling, healthy and oh so yummy!

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Dijon Chicken & Rice with Italian Crookneck Squash

Having my brother's family over for dinner is always eventful, especially when I have to consider food allergies and picky eaters.  So I came up with a dinner that took care of everyone.  This Dijon Chicken & Rice doesn't require a whole lot of fuss and won't cause much fuss even from the pickiest eaters.  Then my mom suggested some Italian Crookneck Squash to round things off.  I think it was a success :)

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Watermelon-Pineapple Sorbet

Since my Watermelon lemonade was such a big hit I decided to take advantage of some more watermelon goodness while summer is still going strong.  Sorbet's are so yummy, easy and healthy which makes them good to eat whenever, but especially when you have fresh juicy watermelon and fresh pineapple!  This is so easy and is a great healthy replacement for what the ice cream man brings.All you need is a sweet, juicy seedless watermelon, cubed. (Seedless makes it easy unless of course you got a watermelon like my "seedless" one which had plenty of seeds to pick out.)Now cut up your fresh and yummy pineapple.  Start by cutting the top off, then standing it up and run your knife from the top to bottom cutting all the tough outer skins off, leaving only the yellow pineapple. Now, starting at the top again, cut the soft pineapple meat off from the hard fibrous center.  Cut into cubes.Place your watermelon and pineapple chunks in a plastic container or plastic freezer bag and pop it in the freezer overnight.  The next day when you're ready for sorbet, just add as many watermelon and pineapple as you like.  Pull out your blender, like a Vitamix CIA Professional Blender Blend until your sorbet is smooth. Return to the freezer for 30 minutes before eating.  Enjoy your cool treat right away or store in the freeze for later.  If you freeze some for later just remember to pull it out of the freezer and let sit at room temperature for about 10-15 minutes before serving.  

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Zucchini Lasagna

What do you do when you have lots of fresh from the garden zucchini? Make zucchini lasagna!  I made this classic Italian dinner using sliced zucchini instead of noodles.  I had lots of fun experimenting to come up with this delicious little number.  It's perfect for late summer and early fall when zucchini are plentiful and even more fun if you're like me and have some deer hunter's in the family.  For this savory and filling meal of gluten free and, if you opt for no cheese, dairy free dinner I used deer burger seasoned to taste like a lean Italian sausage.   Or if you're fresh out of wild game you can just go ahead and use hamburger. The fun part about cooking from scratch is you can make it as involved or as simple as you like.  I love that this dish is so packed with flavor yet is so healthy too!  In my opinion, that's the only way to eat :) Hamburger Sausage:1 lb. organic hamburger2 tbsp. Italian seasoning mix1/2 tsp. garlic powder1/2 tsp. sea salt1/2 tsp. fennel seeds1/2 tsp. bay leaf flakes1/2 - 1 tsp. roasted red pepper flakesCombine all ingredients in a bowl.  Cook in large skillet until browned and cooked through.  Remove to a separate bowl. Preheat oven to 425. Now back into your hot skillet add:Lasagna2 medium zucchini, sliced length wise 1 tbsp. olive oil1 yellow onion, diced1 clove garlic1 heart of celery, chopped1 carrot, diced1/2 carton fresh mushrooms, sliced (about 6)salt and pepperSaute onions and garlic in olive oil until caramelized then add remaining veggies (except zucchini), salt and pepper and saute some more.  Turn heat off, return meat to the skillet, put a lid on and keep it warm. Since we're using zucchini in place of noodles we'll need something to hold our creation together.  So I decided to make a crust for the bottom of the pan as a foundation for this saucy lasagna.  Crust:2 cups cauliflower "rice"2 egg1 tsp. sea salt

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Tilapia Tacos

Here's a little something to mix it up for Tuesday taco night.  These fish tacos are spicy, moist and super healthy for you.  And the best part about taco night is you get to mix and match the toppings to make it your own.

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Oatmeal Pancakes with Maple Peach Puree

Nothing says breakfast like steaming hot pancakes and making them healthy pancakes does nothing but make them taste even better.  Then top them with Maple Peach puree and you've got light, fluffy, sweet goodness to start your day off with. Makes 6-8 pancakes.

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Sprouted Indian Bean Soup

  

Once a week I try to do a meat free meal, and with kids it can be difficult to come up with something they'll eat.  So I was pleasantly surprised when I made this protein, fiber and vitamin packed simple bean soup...and they liked it! They scarfed it down and weren't asking for snacks before bed because it filled them up and kept them full.  Yay!

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Mug Muffins

Busy. Despite the more laid back schedules that seem to accompany summer...or winter, spring, or fall for that matter...it's still so busy! Whatever makes your life busy here's a quick, simple and healthy muffin for breakfast or snack with no need to even turn on the oven.

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583 Hits
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"Beet That" Coleslaw

The other day I was given a couple beets and a large jicama (the j is pronounced as an h).  After rummaging through the pantry and fridge I found just the thing.  A small head of cabbage I'd nearly forgotten about.  Perfect!  This bright magenta pink coleslaw is the perfect side to something grilled.  

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501 Hits
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Watermelon Lemonade

Big juicy slices of watermelon and lemonade stands are more than just reminiscent of summer, these things are woven through nearly every summer memory.  So, I thought to myself, why not combine the two? Good idea :)Watermelon, juiced to make 1 quarts1 cup strawberries4-6 lemons, juiced1 lime, juicedenough water to fill pitcher to the 2 quarthoney or stevia to taste

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465 Hits
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{Homemade} Mango Salsa

I love mango salsa. I love mango anything really. So why not make your own homemade mango salsa. 

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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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