Honey Dijon Rice

Honey Dijon Rice

On today’s menu is a quick and tasty rice. I love to experiment with different flavor combinations. So when I made some pork chops seasoned with honey and dijon, I decided to carry those flavors over in the rice dish that accompanied the meal. Sweet and salty at the same time. Yummy! I’ll share the Honey Dijon Pork Chops on FridayContinue reading

Jerk-Spiced Pork Chops & Jerk-Spiced Rice

Jerk-Spiced Pork Chops

Great minds think alike! Heidi shared a great pork tenderloin recipe yesterday and pork is on the menu again today. It’s a healthy alternative to beef!

I really like Jerk seasoning and haven’t made it in a while…with this meal I decided to not only marinate the pork chops in the jerk seasoning but to also make a rice with the same marinade. It turned out great! Here’s another addition to the Pork Night Repertoire!

Note: My mom recently came to visit me for a few days and she brought along with her some lovely linens…she wanted me to use them for our blog! She’s such a sweetie…so Mom, here’s the pink one…Thank you for giving me such lovely linens!!    Continue reading

Chicken Rice Soup

Chicken Rice Soup

This rainy Northeast weather brings the opportunity to make hearty soups. Recently Heidi served her family a Creamy Pumpkin Soup, a Creamy Mushroom, Sherry & Goat Cheese Soup and a Hearty Chicken & Ham Soup and I served my family Sopa de Carne. Well this week, one of my sons was really not feeling well, and as it’s a well known fact that Chicken Soup is the cure-all for everything, I decided to make him a hearty healing pot of soup. It was the perfect antidote! He’s back up and running and we all got to enjoy this delicious soup right along with him. These are some really great soups to warm you up on these early winter days… Continue reading

Arroz con Pollo


Arroz con Pollo was the first Latin meal I ever tried. Many years ago, I was visiting my husband’s family in Panama and was served this simply delicious meal. I tried recreating it when we got home. After many years of tweaking the recipe, and although it may not be made the same way as they make it in Panama, I believe that the end result is perfection! Allowing the chicken to braise in its own juices for an hour tenderizes it and adds tons of flavor. I hope you’ll give it a go… Continue reading