We’ve almost made it through the week, guys! We’re almost done!
Let’s make tacos and put Pineapple Salsa on them.
Taco Thursday could be a thing, right?
Also, do you want to talk about how I’ve had Taco Bell breakfast TWICE this week? It’s a problem. I won’t even snapchat it (follow me!: amandalivesay) because I’m so ashamed of myself.
I made this carnitas recipe earlier in the week and have been serving it on corn tortillas with a ton of pineapple salsa on top and it is so beyond perfect.
If you’ve never made salsa, it’s so easy you won’t even believe this. You don’t even have to find your blender for this one.
It’s just fresh pineapple, cilantro, red onion, and jalapeno tossed with fresh lime juice and a tiny bit of salt. You can throw it together in just a few minutes. Serve it with tortilla chips, put it on tacos, make burrito bowls, do whatever! It will be delicious with pretty much anything.
Unrelated: who’s your Survivor winner pick? Mine is Cydney. I almost always choose a woman (last season being the exception – I love Fishbach!) and I hope to be Cydney when I grow up.
DOLE Canned Fruit is naturally fat free, cholesterol free, and contains very little sodium. They are also rich in vitamins A and C. I am forever using the DOLE Canned Fruit varieties in fruit salad because they are so convenient. It’s perfect for all your summer desserts or for healthy snacks. Mandarin oranges mixed into cottage cheese is a one of my favorite snacks! DOLE Canned Fruit is available at your local grocery store or super center in the canned fruit aisle. For more information on the DOLE Canned Fruit and to see all the varieties they offer, visit DOLE.com.
This cake stays so moist thanks to the crushed pineapple and it is absolutely delicious. The cream cheese frosting and the toasted coconut is perfect on top.
And remember, it totally counts as breakfast food.
This morning I’m headed out on a 10 hour roadtrip with 3 kids and 2 dogs. And I’m pretty excited about it.
I love a roadtrip. I always thought everyone loved roadtrips because my parents always seemed chipper at 5 am on Christmas morning when we’d get up to make the drive to New Orleans but I’ve learned in recent years that not everyone loves them.
My husband hates them which is really a shame because he’s so good at keeping me entertained on a roadtrip. I’m sure he’s grateful that he has to stay behind for work this time around.
As much as I love a roadtrip, a drink is always required at the end. Because stopping to pee every hour is only fun for the first… well, it’s really not fun at all.
I’ve made SO many sangrias this summer and I think this Tropical Sangria may be my favorite. It’s fresh squeezed orange juice and white wine with fresh pineapple, mango, and limes thrown in. And then right before you serve it, you add in some sparkling water. This is going to sound crazy but something happens to the mango once you add the sparking water – it’s almost like it becomes bubbly. It’s so yummy.
You have to make this before summer ends! I promise you won’t regret it!
Grilled Ginger-Sesame Pork Chops with Pineapple and Scallions – pork chops marinated in a ginger sesame citrus marinade and grilled with pineapple and green onions.
Happy Monday! I hope your weekend was fabulous and if you’re a mother (to a human, dog, cat, ferret, whatever), I hope your Mother’s Day was amazing and filled with yummy food.
Mine was great – we tried another Mexican restaurant because we still haven’t found one we love here and then since it was my day, I forced all the boys to go to Petsmart with me to play with all the homeless cats.
I have to tell you about what happened to me on Saturday though!
I took a couple of the kids with me to check out the mall and then we went grocery shopping. Okay so $300 worth of groceries later, I try to go home.
And the guy at the gate – who I literally see everyday of my life and have Jeep conversations with everyday of my life – says, “I’m sorry ma’am, I can’t let you on post since you don’t have a decal.”
I was all, “I have temp tags. I live here. You know me.”
And then he just stared at me.
Eventually, one of the guys explained that the terror alert was raised and that even though I had my lease in the car showing that I live ON POST, he couldn’t let me through.
So me and the two kids and the car full of groceries and a lawn chair had to go to the visitor’s center and wait in line for two hours to get a temporary visitor’s pass. And then the jerk that did my pass only gave me a 3 day pass WITH THE WRONG TAG NUMBER ON IT. Which means I’m officially not going anywhere until we can get a real tag.
And who knows when that will.
Let me tell you, don’t ever buy a car right before you move out of state. We had a Colorado temp tag, now we have a Texas temp tag, and we still can’t get ahold of the person that needs to fax whatever document we need over to our new county.
Anyway, we did eventually made it home and salvaged what we could of the groceries. And then I had a monster glass of wine while my husband grilled this delicious meal for us. Pork chops on the grill are my favorite!
These are really quickly marinated (the pineapple and scallions are marinated too!) and then they grill up in about 10 minutes!
How To Make Grilled Ginger-Sesame Pork Chops with Pineapple and Scallions
Make marinade by whisking lime juice, sesame oil, soy sauce, ginger, orange juice, rice vinegar, olive oil, brown sugar, and orange zest together
Pour 1/2 the marinade over pork chops
In a separate bowl, pour remaining marinade over sliced pineapple and scallions
Marinade 30 – 45 minutes in refrigerator
Grill pork chops over medium-high heat for 3 – 4 minutes depending on the thickness of your chops
Grill pineapple for about 2 – 3 minutes per side
Grill scallions for about 1 minute per side, until grill marks form
How Long Are Grilled Pork Chops Good For?
These pork chops will stay good for up to 3 – 4 days in the refrigerator. Make sure you cover them tightly.
1 pineapple, peeled, cut into 1/2-inch-thick rings, and cored
1 bunch scallions, cleaned and trimmed
In a small bowl, whisk the lime juice, sesame oil, soy sauce, ginger, orange juice, rice vinegar, olive oil, brown sugar and orange zest together.
Place the pork chops in a single layer in a large baking dish and pour about 1/2 of the marinade over them. Add the pineapple rings and scallions to the bowl containing the remaining marinade and toss to coat. Place the pork and pineapple/scallion in the refrigerator and allow to marinated for 30-45 minutes, flipping the the ingredients occasionally.
While everything is marinating, preheat your grill to medium-high heat.
Remove the pork, pineapple, and scallions from their marinades. Season the pork on both sides with salt and pepper. Grill the pork chops for about 3-4 minutes per side (more or less depending on thickness if yours aren’t 3/4-inch thick). Grill the pineapple for about 2-3 minutes per side and the scallions for about 1 minute per side, or until grill marks form.