Pinterest Recipe Tryout #4 – Herb Crusted Pork Chops



I just made this recipe last night, with creamy potatoes and peas…and let me tell you omg, there is no freaking way this recipe could be any better. No seriously, I love pork and this recipe just adds to the flavors of the meat. The recipe was crazy easy to make and very good. I will keep this as a top recipe to make for my family. Also, it is not very fattening, its a recipe designed for those who would want something light on fats and etc.



Easy to make (10 minutes of cooking…what?? love it)

Juicy and crunchy


Do not allow the pork to over cook on the skillet, takes the taste of the ingredients away

Make sure not to add too much salt, it can truly over power

Herb Crusted Pork Chops
Yield: 4 servings

4 boneless pork chops, fat trimmed
2 Tbsp Dijon mustard
1/2 cup whole wheat Panko breadcrumbs
1 Tbsp fresh thyme, chopped
1 Tbsp fresh parsley, minced
1/8 tsp. sea salt
1/8 tsp. pepper
1 Tbsp olive oil


Preheat oven to 450 degrees F.
Rub mustard evenly over pork chops. Combine panko, thyme, parsley, salt and pepper in a large bowl and dredge pork chops in panko mixture.Heat a large ovenproof skillet over medium-high heat. Add oil to pan and swirl to coat. Add pork chops, saute for 2 minutes or until golden brown.Turn pork over and place skillet in oven for about 8 minutes or until pork reaches 145 degrees in the center.


Recipe link:

Pinterest Recipe Tryout #3 – Teriyaki Chicken



Alright, so my husband decided he wanted teriyaki chicken for dinner. One, thing was that I did not have a recipe that was quick and easy to make what he wanted. And I was in need of a recipe that I already had ingredients for, because I just didn’t want to walk to the store (lazy I know). Anyways, as I was researching I came across the recipe posted on and it seemed really easy. Let’s just say it was amazing! I loved how it only had 5 ingredients and did not take long to make at all. The flavor of the teriyaki was really good too. This dish is a must have, especially if your looking for easy; yet, really good.


Ingredients were easily ready in my pantry

Teriyaki was sweet and added so much flavor to the chicken


I truly can’t think of any


1 (3 pound) whole chicken, cut in half

3/4 cup granulated sugar

3/4 cup soy sauce

1 tablespoon grated fresh ginger

2 cloves garlic, minced


Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9×13 inch baking dish. In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.
Preheat oven to 350 degrees F (175 degrees C). Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.

Recipe Link:

Pinterest Recipe Tryout #2 – Lasagna Soup



So as I have said I am trying out multiple recipes that I have pinned from Pinterest, and I have tried another. I made this Lasagna Soup, from a blogger, and it seemed right to make it since, here in Colorado…its freezing already. I was pretty excited from the pictures that the blogger gave and the multiple great reviews. My family and I are big soup people, especially because it lasts us a long time to get through it. The Lasagna Soup, was really good. However, it is definitely one of those recipes that one should make every once in a while, there was soo much flavor. I am one of those who likes to pin-point what I taste, but in this soup my mouth was just everywhere in flavor. This can be good and bad; and I feel that the soup was on the good side of it.


A great soup

Spicy yet mild

Easy to make


Lots of flavor

Takes a lot of ingredients

I am still on the bench, if I shall make it again or not. But, it is a great dish, something I feel everyone should still try and give their opinion on.

Lasagna Soup
Yield: 8 servings


for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
additional cheesy yum:
2 c. shredded mozzarella cheese


Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Recipe Link: