Sunday Supper

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Brown Sugar and Balsamic Glazed Pork Chops #SundaySupper

(All posts may contain affiliate links or sponsored content. Please see my disclosure policy)

We love pork chops in our house, but it can sometimes be challenging fInding new ways to prepare them. I was so excited to have the opportunity to come up with a new recipe that combines sweet and sour flours into one perfect bite. Brown Sugar and Balsamic Glazed Pork Chops are sure to be your family’s new favorite! My boys licked their plates clean and my husband told me that these were the best pork chops he had ever eaten. I’d say they are a winner!

This week the #SundaySupper Tastemakers are bringing you Easy Pork Chop recipes that will make your mouth water! A big thank you goes out to our amazing host Shelby from Grumpy’s Honeybunch who helped to make this event happen!

Ingredients:

4 large size boneless pork chops

1/4 cup balsamic glaze (You can make your own, but I found the most delicious pre-made variety at the store that I have been loving)

3 tablespoons brown sugar

1 tablespoon honey

2 tablespoons butter

1/2 teaspoon oregano

1/2 teaspoon mediterranean spiced sea salt

2 cloves minced garlic

salt/pepper to taste

Directions:

1. Preheat your oven to 350 degrees.

2. Add the 2 tablespoons of butter to an oven safe skillet and let it melt. Add the pork chops and let them brown on both sides. Be sure to season both sides of the pork chops with salt and pepper as you turn them to sear.

3. Place the pork chops in the oven and let them cook for around 10 minutes.

4. While the pork chops are cooking you can prepare your glaze. Add your prepared balsamic mixture, brown sugar, honey, oregano, minced garlic, pinch of pepper (you could even use pepper flakes if you like really spicy) and mediterranean spiced sea salt to a bowl and mix well. The mixture should be nice and thick.

5. Start spooning your prepared glaze onto to the chops during the remainder of the cooking process. You can do this as many times as you prefer. I would suggest at least 2 times for a delicious flavor and to ensure that the garlic in the glaze is cooked.

6. Continue cooking the pork chops until they are completely cooked through. You can check with a meat thermometer to make sure that your chops are at least 145 degrees F.

7. Serve with your favorite veggies or sides and enjoy! These are so moist and delicious!

Want even more pork chop recipes? Check out these delicious offerings from the Sunday Supper tastemakers!

Pork Chops

Pork Chops

And More Pork Chops

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest boardWould you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Mini Caprese Bites With Balsamic Drizzle #SundaySupper

(All posts may contain affiliate links or sponsored content. Please see my disclosure policy)

One of my favorite appetizers that I turn to again and again when we dine out is Caprese Salad! There is something to be said for the ooey gooey mozarella paired with the sweet tomato, basil and balsamic glaze! Caprese Salad servings can sometimes be on the larger side, so wouldn’t it be fun to make them into small bites that you can pop into your mouth when you are having a party or social function?

This week the #SundaySupper Tastemakers are bringing you some delicious Fancy Appetizers that will be perfect for your next party or social function. A big thank you goes out to our amazing host Wendy of Wholistic Woman who helped to make this event happen!

This past Christmas Eve I was at my friend Charity’s house and we made these Mini Caprese Bites With Balsamic Drizzle that are to die for! They are the perfect taste of a Caprese Salad but in bite size. Shhh….don’t tell anyone, but I can down 5-6 of these in 1 sitting. Oh, and did I mention that they are guilt-free eating? How can you wrong with Basil, Tomato, Mozarella and Balsamic?

Not only are these Mini Caprese Bites With Balsamic Drizzle delicious, they are also super easy to make! You are sure to reach for this Fancy Appetizer again and again! People will think that you slaved over this fancy appetizer all day long, but you can whip it up in no time flat!

Ingredients:

Cherry Tomatoes

Fresh Basil

Mozzarella Balls (I found these in the specialty case at my local grocery store)

Balsamic Glaze (you can make your own, but I found the most delicious pre-made variety)

Salt/Pepper to Taste (optional)

Toothpicks

Directions:

Take the Cherry tomatoes and cut off the bottom to form a “foot” so that they can stand up on their own. Take a mozzarella ball and place on top of the tomato followed by a fresh basil leaf. After you have assembled the plate with all of the bites, drizzle the balsamic glaze over the top. You may also sprinkle with salt and pepper if you prefer. Serve and enjoy!

Here are some more delicious Fancy Appetizers from my #SundaySupper Tastemaker friends for you to enjoy!

Finger Foods

Hors d’oeuvres

Seafood

Sweets

Veggies

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest boardWould you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

A Berry-licious Weekend With #FLStrawberry! #SundaySupper

Disclosure: I was provided with a media trip from #FLStrawberry and #SundaySupper. All thoughts and opinions are my own. Please see my disclosure policy)

Photo Credit

I recently had the amazing opportunity along with other Sunday Supper tastemakers and social media influencers to attend a Berry-licious weekend at the Guy Harvey Outpost, A Tradewind Islands Resort on beautiful St. Pete Beach, FL. The weekend was packed full of learning about the gorgeous and tasty Florida Strawberry!

I was super excited on our drive over to Plant City, Florida to the Florida Strawberry Grower’s Association as I knew that we were going to be learning about all things Florida Strawberry! Our drive over was so much fun too, and it was a great time to chat and meet the other bloggers and influencers.

When we arrived at the Florida Strawberry Grower’s Association, we were greeted by Strawberry Sue and her amazing staff. They had the most adorable spread of drinks and refreshments for us! It was nice to relax for awhile  and to meet everyone and learn about what responsibilities they have at the Florida Strawberry Grower’s Association.

After our time of refreshments it was back to the bus and on the to the Strawberry Fields (Strawberry Station) in Plant City! I must say that I felt like a giddy high school girl out in the glorious Strawberry fields! Let me just tell you, Florida Strawberries are unlike anything that you have ever seen or eaten before. To eat a big plump juicy Florida Strawberry right from the plant is unbelievable! These gorgeous red gems are so sweet and juicy! Look at the size of the strawberry that I found! I was so excited to have found it and I gobbled down every bite!

While at the Florida Strawberry Fields, Mark Harrell, Strawberry Sue’s husband, shared with us about his Strawberry fields and how the process of growing Florida Strawberries works. It is an amazing process! The weather is a huge factor in how the strawberries grow and the crop that is produced. And, a little trivia for you. Did you know that the average strawberry has around 200 seeds? Amazing!

After our time at Strawberry Station it was on to Grimes Produce Company. It is here where we learned about how the gorgeous Florida Strawberry is packaged and refrigerated before it is sent to your local grocery store. The Florida Strawberry is actually picked right on the fields and placed into special clamshell packaging. I find this fascinating! They are then rushed to Grimes Produce Company where they are cooled and sent to the grocey store. The strawberries are usually sent from the cooling company directly to the store on the same day.

After a delicious lunch at Old Towne Pizzeria in Plant City, it was on to my favorite part of the day! We headed to the University of Florida Research and Education Center where Dr. Vance Whitaker explained in great detail to us about the science and research that goes behind the Florida Strawberry. There is so much more to the Florida Strawberry than just what you see on the strawberry fields. Since 2009, Dr. Whitaker has lead the strawberry breeding program at the University of Florida. He explained to us about strawberry breeding and how selection is enhanced by the genetic characterization of traits. I will never look at a Florida Strawberry the same way again. It was all so intriguing and very eye-opening to say the least.

After our visit to the University of Florida Research and Education Center, we headed back to the bus and it was time to head on to Tampa for our berry-licious dinner at Oggi Restaurant. Along the way, we had to make a stop at Goodson Farms. This is a locally renowned produce market that offers fresh produce, desserts and sandwiches. I picked up a jar of fresh strawberry salsa and jam as well as a bottle of strawberry syrup. We were told that that have the best Strawberry Shortcake in the area so Strawberry Sue ordered one for everyone! They were huge! The base was a moist shortcake that was piled high with Florida Strawberries, Whipped Cream and delicious vanilla ice cream. Yum!

Our day ended with a delicious dinner at Oggi in Tampa. If you are local to the Tampa Bay area, I highly recommend it! The food was absolutely amazing and the staff was so courteous and caring. Becuase of our large group, we were served family style with a menu that was prepared just for us! Our meal started off with the most delicious appetizers that include Strawberry Caprese Salad, a Mozzarella Wheel with Arugala and of courses, delicious Florida strawberries! For the entrees, we had Pistachio Crusted Chicken cutlets, Chicken Parmesan with spaghetti, a yummy chicken dish with blood oranges and potatoes, Chicken with Balsamic Berry reduction, delicious homemade meatballs with pasta and Rigatoni with mushroom cream sauce. There was also dessert! Yummy grilled pineapple with a special cream and Cannolis. The entire meal at Oggi’s was superb and I can’t wait to take my hubby back for a date night! It has the cutest atmosphere that reminds me of being in the heart of Italy!

After the delicious meal, we headed back to the Guy Harvey Outpost and called it a day. When I arrived back to my room, I found the most decadent Chocolate and Candy covered strawberries waiting for me in the refrigerator. Oh yes, I had one and it was amazing! It was then time to get some beauty rest for our next day which was sure to be filled with more food, fun and learning about the Florida Strawberry.

Sunday morning we headed over to the conference room at Tradewinds Resort for a day of learning sessions. Chef Aaron from RumFish Grill showed us how to make a Key West Shrimp and Strawberry Ceviche. Oh. my. word. This bite of food was the most delicious thing that I put in my mouth all weekend! In fact, I have not stopped thinking about this delectable dish and can’t wait to try and make it at home!

After our cooking session with Chef Aaron it was on to a berry-filled lunch at Bermuda’s. There were so many delicious choices! We started the meal with a fresh watermelon, strawberry and feta salad that was to die for! I could eat it over and over again. So fresh and light yet so fulfilling to the palate. I then had a yummy Grilled Chicken sandwich on gluten free bread. There was a side of strawberry basil compote and sweet potato fries! Delicious! Dessert was Strawberry Zabaglione, but I was too full to eat it!

The afternoon was filled with RumFish Grill mixologist, Anthony teaching us a few tips and tricks and a Photograph and Instagram session with Jeremiah Khokar. It was then time for a fun Facebook LIVE with Strawberry Sue. I thoroughly enjoyed this time with her as she showed us how make the cutest Football Strawberries for game day! I am definitely making them with my boys for the Super Bowl this weekend!

We ended our fun day with a gorgeous sunset and Strawberry S’mores at the beach. It was then time to head over to RumFish Grill for our LIVE #SundaySupper Twitter party. I had such a great time with the fellow Sunday Supper Tastemakers and it was a blast tweeting live!

After our Twitter party, it was time for dinner at RumFish Grill. This restaurant is gorgeous! It features a huge fish aquarium that takes up the entire back wall! It makes for a fun atmosphere while dining! My dinner was the most amazing shrimp and grits I have ever eaten. So creamy and delicious. It was seriously to die for and I ate every bite! I was way too full for the dessert which was of course, HUGE Strawberry Cobblers made with fresh Florida Strawberries.

I am so thankful for the amazing opportunity that I had to be with my fellow Sunday Supper Tastemakers and to learn about the amazing and oh-so delicious Florida Strawberry. I will never forget this special weekend and the wonderful friendships that were made. I also gained so much knowledge from each of the special people that I met and I will treasure that forever!

Would you like to visit the Florida Strawberry fields? See how you can win a trip for you and your family HERE.

Strawberry Pound Cake Kabobs With Chocolate Drizzle #SundaySupper #FLStrawberry

This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

I don’t know about you, but as soon as Florida strawberry season is here, I can’t help but do a little strawberry dance! These red gems of juicy goodness are the perfect portable bite and they can be eaten anytime anyplace. Just wash and eat!

You may not know this, but Florida strawberries are actually harvested in the winter.  Yep, it is true! These beauties are available from November through April so we can enjoy them regardless of the weather outside!

If you don’t see Florida strawberries carried at your local grocery store, be sure to ask your produce or store manager. You will be glad you did. There is nothing like a Florida strawberry!

Not only are Florida strawberries delicious, they are also packed full of nutritional benefits. Strawberries are virtually fat free, have no cholesterol, and did you know that just 8 medium strawberries contain more Vitamin C than one orange? Click here for more nutritional info.

When I bought my first pound of Florida strawberries this year I was torn what to do with them. They were so sweet! I made a few smoothies, dipped some in chocolate and of course just ate them by themselves! I knew that I wanted to create an extra special treat with these beauties so I decided to make Strawberry Pound Cake Kabobs With Chocolate Drizzle. This is such a fun and easy recipe and a great use of strawberries! With Valentine’s Day just around the corner these would be the perfect nutrient-packed treat that anyone is sure to love! 

Strawberry Pound Kabobs With Chocolate Drizzle

Ingredients:

Pound cake cut into small cubes. I made my own, but you can use store bought as well.

Florida Strawberries washed and cut into half-sized pieces

Melting chocolates

Kabob or skewer sticks

Directions: 

Place a piece of strawberry on a skewer, then a cube of pound cake. Alternate back and forth until you have done this several times per each skewer.

Melt your favorite chocolate in the microwave and drizzle over the finished skewers.

Serve and enjoy! You won’t be able to eat just one! The juice from the Florida strawberries mixed with the pound cake and chocolate is oh-so amazing! 

Additionally, you can enter the #FLStrawberryCapContest for your own Strawberry Cap and you could win a Florida getaway with your family at the gorgeous Trade Winds Islands Resorts on St. Pete Beach! How much fun would that be? You can see all of the details to the contest HERE.

Need more Florida winter strawberry inspiration? Visit Strawberry Sue or follow Strawberry Sue on You Tube or Twitter. Florida Strawberry can be found on Facebook, Twitter, Instagram, Google +and Pinterest.

What is your favorite way to use Florida Strawberries? I would love to hear!

Appetizers

Side Dishes

Main Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest boardWould you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

#IdahoPotatoCutsClass With Famous Idaho Potatoes & #SundaySupper! (+ Roasted Garlic and Chive Au Gratin Idaho Potatoes)

Disclosure: I was invited to the Famous Idaho Potatoes VIP event and provided with promotional items. All thoughts and opinions are my own. Please see my disclosure policy)

I recently had the amazing opportunity to attend a VIP Blogger event -#IdahoPotatoCutsClass at the Epicurean Hotel Autograph Collection in Tampa with Famous Idaho Potatoes and #SundaySupper. I cannot begin to tell you the knowledge that I gained at this event and the royal treatment that we were given as social media influencers was beyond amazing!

 

One of the first things on the agenda was to learn proper knife cutting techniques from Chef Christopher Koetke. We were given Beautiful Boos Cutting Boards and chef knives from WÜSTHOF to practice with. What better way to learn than with these state-of-the-art items. I have to tell you, proper kitchen tools make all the difference in the world when you are in the kitchen. I have always heard remarkable things about both the Boos and WÜSTHOF brands, but when you use these items in person and see the results that you get while using them, you will be so amazed! AND, we got to keep the items!

When you are using a Cutting Board, make sure to always add a damp paper towel underneath to keep it steady and from slipping. This also ensures that your knife will not get away from you.

Chef Chris then taught us how to correctly dice, chop and slice. You will want to practice correct form when using your chef’s knife so that there are no accidents in the kitchen. One of the key things that I learned, “Remember that your chef’s knife is like an extension of your hand.

Chef Dave Woolley prepared some amazing dishes for us to try! On the menu was Idaho® Potato Scalloped Au Gratin, Roasted Idaho® Potato Fingerling Salad, Idaho® Potato Risotto, and Buffalo Hasselback Idaho® Potato. If you would like to try these delicious recipes for yourself you can see them HERE. I actually made the Roasted Garlic and Chive Au Gratin Idaho® Potatoes tonight for dinner (pictured below) and they turned out Amazing! These are definitely going on my Thanksgiving Menu this year!

One of my favorite things at the end of the day was the #Hashed Competition. We were able to put to practice all of the knowledge that we learned during the day. We were placed in teams of 3-5 people and had to make a Idaho® Potato Salad Recipe with secret ingredients from the pantry. So much fun! I was teamed up with Wanda from My Sweet Zepol and Christina from Go Epicurista. We opted to make a Sexy Cuban Idaho Potato Salad and it Won First Place! Our prize was tickets to next year’s Food and Wine Conference and $100 Gift card!

I cannot begin to tell you how much fun that this day was for me. I made new friendships and walked away with tons of knowledge that will not only help me in the kitchen but also as a blogger!

(Photo Credit: My Sweet Zepol Instagram)