My number 1 goal for the summer was to go to the aquarium. I’ve been putting it off because it’s in Denver and Denver feels so far away. When in reality, it’s only 40 minutes. And after surviving the Epic Summer Roadtrip of 2014, I decided that a 40 minute drive was doable.

So we did the aquarium yesterday and it was awesome.

While we were standing in line to buy tickets, I noticed that the lady in front of me had a Trader Joe’s tote bag and I did the loudest internal scream. TRADER JOE’S! I’ve never even seen one!

Obviously we went there after the aquarium.

You guys, I was so underwhelmed when we got there. It’s like the size of a Walgreens.

But I quickly learned that they jam so much goodness into that little Walgreens-sized building. I bought so much meat and so many coconut products. And that pretty much sums up my diet.

That really has nothing to do with these chicken thighs but I wanted to share because I’m super excited that A) I went to Trader Joe’s! And B) I now realize that it’s only 40 minutes away and it’s totally worth it to make the drive once a month or so.

These chicken thighs are my current favorite protein. I’ve gotten into a ground turkey rut the past few months – that’s pretty much all I’ve been putting on my salads – and I was desperate to switch things up. So I started cooking these thighs once a week and then using the meat on my salads or just as a quick snack or meal. I use the Newman’s Own Lite Honey Mustard every day of my life and these are SO GOOD with it. And they’re super simple: just a quick brown on the stove and then baked for 20 minutes!

Seriously easy and seriously good.

Click for the full recipe


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We had a chicken nugget at my house last night! Saturdays are usually football day in my house – well, let’s be real Thursday – Monday are all usually football days in my house but Saturday is the most important. But anyway, both of our teams were off so instead of watching all the games like we usually, we decided to have a movie day. Since no movie day is complete without fun food, I ran out to Walmart for the new Tyson chicken nuggets – Spicy and Cheesy! – and whipped up some sauces for dipping.

The new nuggets are so flavorful that they really don’t even need dipping sauces but it’s always fun to dip nuggets, right?

The Cheesy nuggets are so delicious and as the name says, they are super cheesy! They have little cheese pockets throughout the nugget – the kind that oozes out during baking and turns extra yummy. I won’t lie, I cooked up the few nuggets we had left after the kids were in bed so I wouldn’t have to share.

The Spicy ones were also fantastic. My husband has been obsessed with the Tyson Buffalo Chicken Strips for months now so I knew these would be something he loved. And he did. They are spicy but not so spicy that the kids and I can’t handle them.

I served them with my favorite smiley face fries because… well, you never need an excuse for smiley face fries!

This was such a fun and easy dinner! The kids loved having two different nuggets to choose from and 3 sauces.

And speaking of sauces, I used a couple of my favorite fast food chicken nugget sauces as inspiration. The first is hot mustard which is pretty much just like it sounds: a spicy mustard. It is SO good and perfect on chicken nuggets!

The second one is Honey Roasted BBQ which might be my all time favorite sauce for chicken nuggets. It’s a sweet barbecue sauce and it was awesome with the Tyson Cheesy Chicken Nuggets! It is a little more involved but it is so worth it!

If you are like me and always on the hunt for quick dinner ideas that satisfies everyone in your family, make sure you check out the Tyson Spicy and Cheesy Chicken Nuggets! Walmart will be having a demo of the Cheesy nuggets on November 15 so if you want to try them before you buy, make sure you head to your local Walmart next week!

You can also follow Tyson on Twitter or Facebook to keep up with all their products.



Part of the reason I haven’t been blogging is that I haven’t really been baking. And y’all know my blog has always been primarily fatty, sugary, sprinkled goodness. Most meals I make aren’t even blogworthy. A piece of meat and a couple different veggies is my go-to these days. I’m only “allowed” to make something carby and/or cheesy once a week (the night before my husband has to ruck) so yeah, food has been pretty boring lately.

I do occasionally sneak in meals like this. Ones that seem healthy at first – until you realize the sauce on top is mainly heavy cream. Whoops. To be fair though, you really only need a little bit of the sauce to get that fantastic Marsala flavor.

Marsala is definitely one of my favorite flavors ever and in this, it’s mixed with another of my favorites: dijon mustard. It’s so good! I seriously could have drank it. And pork is always good. It’s inexpensive and a nice change from the usual chicken.

One year ago: Butter Pecan Ice Cream
Two years ago: New York Style Coffee Cake
Three years ago: Stewed Chicken with Tomatoes, Cinnamon, and Preserved Lemons
Four years ago: Baked Brie

Pork with Dijon Marsala Cream Sauce
adapted from AllRecipes
  • 1 pork tenderloin
  • 2 tablespoons dijon mustard
  • 1 teaspoon olive oil
  • 1 tablespoon butter
  • 2 shallots minced
  • 1 cup Marsala wine
  • 1 tablespoon dijon mustard
  • 1 cup heavy cream
  1. Preheat oven to 350F. Spray a baking dish with oil.
  2. Rub the pork tenderloin with 2 tablespoons of dijon mustard.
  3. Heat 1 tablespoon of olive oil over medium-high heat. Brown the pork tenderloin on all sides and then transfer to the prepared baking dish.
  4. Bake in preheated oven for 20 minutes. Turn and continue cooking for another 20 minutes or until done.
  5. A few minutes before the pork is done, melt the butter over medium heat. Cook the shallots in the butter until soft. Stir in the Marsala, 1 tablespoon dijon mustard, and heavy cream. Bring to a simmer and cook until the liquid is reduced by about half.
  6. Slice pork and serve with the sauce.