My dad loves pork chops. I can’t even tell you how often we ate pork chops as a kid - to the point where I never wanted to eat pork chops again. But then I became an adult and gained a new appreciation for pork chops - especially in the fall. For some reason pork just seems like a fall. And when you cook it with apples and herbs it’s the ultimate fall dinner.

Here’s the secret to the best version of this recipe ever - really good apple cider. Don’t skimp and buy the cheesy kind that’s around all year long. The kind that’s only available in the fall from fresh apples, that’s the cider you want.

Apple Cider Pork Chops

Serves 4

4 bone in- pork chops

1 yellow onion, sliced

2 apples, sliced

4 sprigs fresh thyme, divided

2 cloves garlic, smashed

1 cup pure apple cider

1 tbs Dijon mustard

6 tbs butter

2 sprigs fresh sage

8 oz egg noodles

salt & Pepper

STEP 1

Place pork chops in a pan and sear 3 minutes on each side until crispy and browned.  Remove from pan and cover with foil.

STEP 2

Add 2 tbs butter to the pan and toss in onions, apples, garlic and 2 sprigs of thyme.  Cook until onions are soft. 

STEP 3

Pour cider into pan, whisk in mustard and return pork chops to the pan.  Cover and cook until pork is cooked through and cider is reduced. 

STEP 4

Bring a pot of water to a boil.  Add egg noodles and cook to package instructions.  Drain.  In a saucepan, melt remaining butter with sage and thyme.  Add noodles to the pan and toss to coat. 

STEP 5

Serve pork and apples over buttered noodles.

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In the spring I planted ONE cucumber plant. I am now drowning in cucumbers. There are so many on the plant I don’t even know what to do with all of them! I have already made pickles out of some but I always feel guilty when I immediately can the fresh produce.

This is a super simple summer dinner involves a little ground pork (or chicken) and topped with a fresh summer cucumber salsa using everything growing in your garden right now!

Ginger Pork with Cucumber Salsa

Serves 4

2 lb ground pork

2 tbs soy sauce

1 teaspoon fresh ginger

2 cloves garlic

1 tbs brown sugar

½ tsp red pepper flakes

2 green onions, sliced

2 large cucumbers

½ cup basil, chopped

¼ cup chopped mint

2 tbs Rice wine vinegar

Salt

4 green onions, sliced

1 ½ cups rice

3 cups water

STEP 1

Mix the pork with the soy sauce, ginger, garlic, brown sugar, red pepper flakes, and 2 of the onions.  Set aside.

STEP 2

In a stock pot, pour in rice and top with water. Bring to a boil and reduce heat to a simmer.  Cook, covered for 20 minutes.  

STEP 3

Chop together cucumbers, remaining onions, and herbs.  Top with rice vinegar and season with salt.  Set aside and let rest.  

STEP 3

Cook the pork over high heat in a skillet.  

STEP 4

Fluff the rice with a fork. Serve the pork on top of the rice with a scoop of cucumber salsa.

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Words cannot express how much I love this soup.

I have found that if I put food on a kabob my kids will eat it.  So when I find flavors that I love, I put them on a stick so we don't have to argue about how many bites we have to eat before I lose my mind.

These Hawaiian Kabobs with pineapple and bell pepper and a delicious teriyaki sauce on top are the perfect "trip on a plate" dinner.  Make a mai tai, grab fake leis for the kids and do a little hula.  At my house, we'd also have to screen Forgetting Sarah Marshall after the kids were in bed.  That part's optional, but HIGHLY recommended.  

HAWAIIAN KABOB

serves 4

STEP 1

Preheat oven to 425 degrees.  Mix together soy, lime juice and zest, sesame oil, and pineapple juice from the can.

STEP 2

Combine cubes of pork with half of the pineapple sauce.  Let rest.

STEP 3

In a sauce pan, combine 3 cups water with rice.  Bring to a boil then reduce heat and cover until cooked – about 20 minutes. 

STEP 4

Thread pork, bell pepper, pineapple, jalapeno rings, and onion on a skewer.  Place skewers on a lined baking sheet.  Bake 10 minutes until pork is cooked through.

STEP 5

Whisk cornstarch into remaining pineapple sauce and heat in microwave for three minutes at one minute intervals whisking between each minute. 

STEP 6

Serve skewers over rice and pour the thickened pineapple sauce on the skewers.

1.5 lb boneless pork chops, cubed

1 can pineapple chunks

1 jalapeno, sliced

1 red bell pepper, sliced

1 onion, sliced

2 tbs soy sauce

1 lime zested & juiced

2 tbs sesame oil

½ cup pineapple juice, drained from the can

1 ½ cups rice

1 tbs cornstarch

The best brunch I know is the Huevos Rancheros at Norma's in Palm Springs.  You can read everything I like to do with my family on this blog post here.  If you aren't planning a trip to the desert soon, then make these Huevos Rancheros at home - they were inspired by Norma's but I added a boat load of sausage to jazz things up.  

SKILLET HUEVOS RANCHEROS

serves 4

STEP 1

Cook onion and chorizo together in a skillet until chorizo is cooked through and onion is soft.  Stir in black beans.

STEP 2

Lay one tortilla in a large skillet and top with sliced cheese.  Add the other tortilla on top of the cheese and cook 2-3 minutes over high heat until tortilla is crispy on the bottom.  Remove from heat.

STEP 3

Pour chorizo mixture over top the tortilla sprinkle tomato over top and create four small ‘wells’ in the toppings.  Crack and egg into each of the wells. 

STEP 4

Bake at 400 degrees for 10-15 minutes until egg whites have set completely but yolks are still tender.  Top with sour cream, avocado, and cilantro to serve.  Add some hot sauce too!

2 large ‘burrito style’ tortillas

8 oz jack cheese, thinly sliced

1 can black beans, drained

1 lb chorizo

½ yellow onion, sliced

2 large tomatoes, chopped

4 eggs

1 avocado

½ cup sour cream

½ cup cilantro, chopped

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Before I had children I hosted a Chinese New Year dinner every year!  I loved it.  It's a great excuse for a party and not one that most people in Seattle seem to think of.  Or we remember the day of because the kids come home from their assembly super excited about dragons and envelops with coins inside.  

I don't entirely know why I stopped.  Probably being overwhelmed by three kids did it.  But I'm determined to bring it back.  Even if it's just for the five of us - I will bring it back.  If you are more ambitious (or if I get more ambitious?) host a few friends and enjoy.

This dinner is one of the simplest dinners you can make - and it's so good.  Like addictive good.  If you need to scale the recipe, download Weeknight Society and you can adjust to as many as 12 servings within the app.  

CHINESE CHICKEN WRAPS

serves 4

STEP 1

Cook chicken with garlic and onion until chicken is browned. 

STEP 2

Mix hoisin, soy, vinegar, honey, ginger, chili oil, and stock in a bowl.

STEP 3

Add chestnuts, scallions, zucchini, and bell pepper to the pan then pour over the sauce.

STEP 4

Cook until veggies are softened. 

STEP 5

Serve on butter lettuce

2 lb ground chicken

2 cloves garlic

1 onion

¼ cup hoisin

2 tbs soy sauce

1 tbs rice vinegar

1 tbs grated ginger

2 tbs honey

1 tbs chili oil

¼ cup chicken stock

1 can water chestnuts, chopped

4 scallions, chopped

1 zucchini, chopped

1 bell pepper, chopped

1 head butter lettuce

Shop the gear

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These puffs are a perfect brunch, lunch, dinner or - if made a little smaller - appetizer!  They are so easy and so good.  The puff pastry is the secret.  It does the heavy lifting making these puffs flaky and - well - puffy.  

I brought these to my girlfriend this week for a family dinner.  They're great for delivering to someone because they are just as good at room temperature as they are warm.  Which means... you can make these earlier in the afternoon and have them for dinner!  Even take them with you to soccer practice or a basketball game!  

HAM & CHEESE PUFFS

serves 4

STEP 1

Preheat oven to 350.  Roll out puff pastry and cut each sheet into 4 pieces

STEP 2

Divide ham and cheese on top of the pastry. 

STEP 3

Beat the egg yolk and milk together and brush the edges of the pastry with the egg yolk mixture.

STEP 4

Bring up the pastry corners and pinch them together.  Pinch down the sides where the egg wash is painted on. 

STEP 5

Brush the tops of the pastry with beaten egg yolk.  Bake 10 mins until cheese is bubbly

STEP 6

In a jar or a small bowl combine mustard, honey, olive oil, vinegar, and parsley.  Shake vigorously. 

½ lb ham, cut into cubes

8 oz gruyere cheese, cut into cubes

2 sheets puff pastry, defrosted

1 egg yolk, beaten

2 tbs milk

4 cups mixed greens

1 teaspoon Dijon mustard

1 teaspoon honey

¼ cup red wine vinegar

1 tablespoon chopped parsley

½ cup olive oil

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This is the time of year when my attempt at healthy eating has evaporated.  I usually start out great in the morning with granola and coconut milk.  I plan a lunch to take with me that's generally filled with vegetables.  But after that, it takes a nose dive.  The remaining Halloween candy beckons me.  Then a cocktail.  Then tacos.

This week I'm reigning it back in with a version of tacos that's way healthier.  Here's why

- I swapped out ground beef for ground chicken.

- Instead of traditional taco shells, I used lettuce.

- Eliminated cheese and added more vegetables 

my photographer hates photos of raw meat, so I use them a lot.

The great thing with these wraps is that they are generally family friendly.  My kids eat them.  The youngest still prefers a traditional tortilla instead of the lettuce, but everyone else is on board with the lettuce thing.  I've been known to add rice to this dinner too in the event my kids seem like they need extra carbs.  They are all so athletic, they need carbs way more often than I do.  

Thai Chicken Wraps

serves 4

2 lb ground chicken

1 tbs sriracha

1 lime – zested and juiced

1 tbs rice vinegar

1 clove garlic

1 tbs ginger

2 tbs soy

1 carrot

1 bell pepper

1 cucumber

1 cup basil

1 head butter lettuce

½ cup mayo

1 tsp sriracha

1 tsp cilantro

1 tsp honey

STEP 1

Mix the chicken with 1 tbs sriracha, the juice of ½ lime and the lime zest, rice vinegar, garlic, ginger, and soy sauce. Let it sit for a few minutes.  (5 mins)

STEP 2

Mix together mayo, 1 tsp sriracha, 1 tsp chopped cilantro, 1 tsp honey, the juice of ½ lime.  (5 mins)

STEP 3

Cook the meat over high heat until browned.  (10 mins)

STEP 4

Serve in butter lettuce cups with vegetables on top + dressing on the side.