Honey Key Lime Pork Chops

I went to the store this week, and they had guava AND key limes. I thought, “What could I make with both of these ingredients?”

And here we are. You have to buy a small bag of them, so I wanted to use the limes as much as possible. I also have an explosion of parsley in my garden, so I’ve been adding it to everything.

You certainly don’t have to make the guava sauce. A honey/lime glaze, salsa, or nothing at all would do just as well!

Honey Lime Pork Chops


6 cups water
6 tablespoons salt
1 tablespoon chipotle chili pepper
1 tablespoon Penzey’s Salsa & Pico seasoning
*If you don’t own this seasoning, some type of mix with cumin and garlic will do.
fresh parsley
fresh cilantro
1/2 cup sugar
1/2 cup honey
juice of 5 key limes (or 1-2 regular limes)
6 pork chops

Brining Directions

Dump all the seasoning, sugar, honey, lime juice, cilantro, & parsley into a large bowl. Pour in 6 cups of very hot water. Stir to help the salt dissolve. Bring the mixture to room temperature once it’s dissolved (I throw in some ice cubes to help it along). Completely cover the pork chops with the brine.

Cover and brine in the refrigerator for 1-2 days.

Cooking Directions

Preheat oven to 450 degrees.
Rinse pork chops and pat dry.
Bake for 15-20 minutes until the pork chops reach an internal temperature of 160 degrees.

Green Beans


fresh parsley
fresh cilantro
1 tablespoon of key lime juice (about 2 limes)
1 clove of minced garlic


Mix together the fresh herbs, lime juice, and garlic, and set aside.

Boil water with 1 teaspoon of salt, and add the green beans. Cook for 3 minutes.

Blanch green beans.

Heat oil in a skillet. Add green beans, and cook for another 3 minutes over medium-high heat, stirring so they don’t burn or become too brown. Salt & pepper to taste.

Toss with lime juice mixture.

Guava Sauce


2 cups guavas
2 cups water
3/4 cup sugar
juice from 1 lemon
juice from 4 key limes
1 teaspoon salt


Bring ingredients to boil in a dutch oven. Simmer for 30 minutes (med-low heat).

Remove from heat and let cool. Run through fine sieve to remove seeds.

Return mixture to dutch oven. Bring to a boil. Reduce heat to med-low and cook for another 30 minutes.

Let cool.

The Guava recipe is adapted from:


**It probably would have turned into jelly if I had a) cooked it longer and b) used a different pan.


-If you hate cilantro, no problem. Just leave it out!

-This would be delicious served with rice…especially a cilantro lime rice. I’m lime crazy.


Quiche with Sriracha Sausage, Ricotta, & Bacon

Quiche with Sriracha Sausage, Ricotta, & Bacon


  • 3 eggs
  • 1 cup of half n half
  • salt & pepper
  • 1 pound of sriracha sausage (cut out of casing)
  • 6 tablespoons of ricotta
  • 6 strips of crispy bacon
  • store bought pie crust


Preheat the oven to 350 degrees.

Thaw the pie crust (while cooking the sausage and bacon).

Brown and cook sausage completely through. Cook the bacon until crispy. Drain both, then crumble the bacon.

Slightly beat the 3 eggs, and whisk in the half and half.

Layer the sausage and the bacon in the pie pan. Pour in the egg mixture. Season with salt and pepper. Evenly place dollops of ricotta on top of the egg. Bake at 350 degrees for 40-50 minutes. Let rest for another 5 minutes before serving.

Pumpkin Chili

I don’t care what you say. There’s never a time when you should or should not eat pumpkin. It’s a year round food that I adore. This recipe is easy and crazy good.

Pumpkin Chili


  • 1 can of pumpkin puree
  • 1 can of coconut milk
  • 1 box of unsalted chicken stock
  • 1 can of diced tomatoes
  • 1 can of corn
  • 1 onion
  • 1.5 pounds of kolbossy
  • 2 tablespoons of garlic (I love garlic)
  • 1 teaspoon of green curry paste
  • cinnamon, chili spice, smoked paprika, pepper, garam masala, and adobo (whatever you think; just don’t make it too salty) (I add quite a bit of cinnamon because I love it)


Chop the onions, and sautee with the garlic until soft.

Chop the kolbossy into bite sized pieces and add to the onions and garlic.

Dump in everything else.

Bring to a boil, and let simmer for 15 minutes.

Serve over prepared rice; make cornbread to go with it, if you feel like it.

Rakott Krumpli

I attended the Hungarian Picnic this past weekend, and I wanted to make something Hungarian that I could bring. I chose this dish because who doesn’t like sausage and potatoes?

Rakott Krumpli (layered potato casserole)

Based off of this recipe: http://www.sbs.com.au/food/recipes/layered-potato-casserole-rakott-krumpli

I added more or less of some ingredients, added paprika, and adjusted the measurements ūüôā


  • 3 pounds of potatoes
  • 2 pounds of sausage (I used our delicious, homemade Hungarian Smoked Sausage) *
  • 8 boiled eggs (omit if you don’t like them; I don’t think they make or break this dish)
  • 1/2 cup of bread crumbs
  • 1 stick of butter (melted)
  • Salt & pepper + paprika
  • Sour cream (enough to cover 2 layers; get the big tub)


Fill a pot with enough water to cover the potatoes. Salt the water and bring to a boil. Cover and cook on low for 40 minutes. Drain, and let the potatoes cool enough so that you are able to handle them.

Cut the sausage into bite sized pieces, and fry until cooked through.

Preheat the oven to 390 degrees. Grease a 9 X 13 pan with some of the melted butter.

Thickly slice the potatoes, and evenly layer them in the pan. Cover this layer with sausage, then cover the sausage with an even layer of the eggs (slice the eggs as well). Season with salt, pepper, and paprika. Cover liberally with sour cream.

Layer with the remaining potatoes, season again, and liberally cover with sour cream.

Sprinkle the top with bread crumbs, and pour the rest of the butter over the bread crumbs.

Bake for 30 minutes; if the top isn’t crispy enough, bake it at a higher heat for another 10 minutes.

*This would be so good with the cheddar kolbossy too!

Spicy Chicken Sausage in Thai Coconut Sauce

I suppose I should mention this isn’t traditional. I put my own spin on it!

Spicy Chicken Sausage in Thai Coconut Sauce


  • 3 bell peppers of any color (I bought the tricolor bag)
  • 1 onion
  • 1.5 pounds of spicy jalapeno chicken sausage (the maple would be good too)
  • 2 cans of coconut milk
  • 1 tablespoon of lime juice
  • 2 tablespoons of peanut butter
  • 4 tablespoons of fish sauce
  • 1 teaspoon of ground ginger
  • 1/2 tablespoon of minced garlic
  • 1 teaspoon of red curry powder
  • 1 tablespoon of sriracha
  • 1/2 tablespoon of turmeric
  • 1 tablespoon of green curry sauce
  • 1/2 bag of Thai rice noodles (I bought the fat kind that looks like alfredo) OR rice


Cut up the onion and bell peppers. Sautee for 5-10 minutes.

In another pan, brown the chicken sausage.

Add the sausage, onion, and peppers to one pan (doesn’t matter which).

Add all your other ingredients. Cook for about 10-15 minutes over medium heat, stirring frequently. This should reduce the sauce.

Serve over rice or noodles.

Steak Marinade

Steak Marinade


  • garlic powder – 1 tbsp
  • onion powder – 1 tbsp
  • rice wine vinegar – 2 tbsp
  • soy sauce – 1/4 cup
  • spicy mustard – 1/4 cup
  • olive oil – 3 tbsp
  • 3 ribeyes

*These measurements are not exact.

**The mustard I used is a sweet and spicy homemade kind from a friend of ours.

Combine the ingredients with a fork or whisk.

Marinate the ribeyes for at least 4 hours.

Bring the ribeyes to room temperature before cooking. Sprinkle with salt and pepper.

I grilled mine…and it was delicious.

Meaty Egg Bake

Meaty Egg Bake


  • 8 thin ham slices (I used Superior EZ Carve)
  • 2 pounds of loose¬†Mild Hot Sausage
  • 8 slices of thin mozzarella cheese
  • 8 eggs
  • Salt & pepper
  • 1 bag of Oreda hashbrowns (or make your own…this was just for convenience’s sake)


Preheat the oven to 425 degrees.

Thaw your hashbrowns in a skillet over medium heat.

While the hashbrowns are thawing, brown your sausage. Set aside to drain.

Melt butter in a giant foil pan (just place it in the oven for about a minute), and layer your hashbrowns on top. Bake in the oven for about 15-20 minutes until the edges get crispy.

Lower the oven temperature to 350 degrees.

Whisk the eggs in a bowl with salt & pepper.

Layer your ham slices on top of the hashbrowns; layer your loose sausage on top of the ham slices. Pour the eggs evenly. Bake for 35 minutes.

Pull out the pan, and layer the mozzarella over the eggs. Bake for another 2 minutes.


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Crispy, Glazed Chicken Wings

I have never marinated chicken wings before. The smart thing to do would be to Google some recipes, and check and see what other people do. I did none of these things. I made up my own marinade with no measuring and no plan.

Can you even bake marinated wings? Will they get crispy enough? I knew I was going to find out. I’m lucky though…Because these wings turned out DELICIOUS.

Crispy, Glazed Chicken Wings

Ingredients for the Marinade

  • Rice wine vinegar (1/4 cup)
  • Soy sauce (1/2 cup)
  • Sriracha (1 tbsp, more if you like it hot)
  • Brown sugar (2 tbsp)
  • Curry paste (1 tbsp)
  • Crushed or chopped garlic (1 tbsp)

*This doesn’t have to be exact.

Ingredients for Baking

  • Jumbo cut chicken wings (I used 2 pounds)
  • Olive oil (enough to brush on each wing, maybe 2 tbsp)

Ingredients for Glaze

  • 1/4 cup of water
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sriracha
  • 2 tablespoons of chopped/crushed garlic
  • 1/4 cup of honey

Directions (marinade)

Mix all your ingredients together in a large Ziplock bag. Add your wings. Let sit overnight (or for at least 2 hours before cooking).

Directions (Glaze)

Bring all the ingredients to a boil, and stir it frequently to dissolve the honey. Turn it down to low, let it simmer, and cook for about 8 minutes.

Strain (to remove the garlic). Set aside and let thicken.

Directions (baking)

Preheat the oven to 400 degrees.

Pat your wings dry. This will take quite a few paper towels, but it’s worth it.

Brush your wings with olive oil. Bake (on a roasting pan-this is the key to crispy wings) for 45-50 minutes.

Brush your wings with the glaze, and bake for another 10 minutes.

*I don’t have a roasting pan…But I do have cooling racks that you use for baking. I made my own roasting pan using a brownie pan and the cooling racks!

**Special shoutout to the Facebook users that assured me you can, in fact, marinate wings!



Jalapeno Cheddar Bread Grilled Cheese with Potato Soup

On Sundays, I work at Yorkville Bakery in Yorkville, OH. Let me tell YOU: their bread is delicious.  They make a Jalapeno Cheddar bread that I just HAD to make grilled cheese out of. I think stuffing will be my next project.

Jalapeno Cheddar Bread Grilled Cheese


  • 1 # of sliced bacon cut into pieces (I used Indiana Kitchen Thick Cut Bacon)
  • Sliced American (I used Land O’ Lakes brand) – 2 pieces for each sandwich
  • Jalapeno Cheddar Bread
  • Butter


Slice your bread to the desired size. I cut it length wise and then cut it in half for each sandwich. Put aside.

Preheat your oven to 170 degrees.

Fully cook your bacon and set aside to drain.

While the bacon is cooking, ¬†create your sandwiches so they’re ready to go. Layer 1 slice of bread, 1 slice of cheese, 1 layer of bacon, 1 slice of cheese, and then another layer of bread on top of one another.

Melt a pat of butter, and cook your grilled cheese so that the outside is nice and crispy and the cheese is melted. If you’re doing these in batches for a large group of people (like I usually am), wrap the finished sandwiches individually in foil, and then place them in the oven to stay warm.

Potato Soup


  • Leftover broth from chicken and dumplings (I had a 5 # bucket full)
  • 4 cups of water
  • 7 potatoes (peeled and cubed)


Heat up your broth and water (mine was frozen so I had to thaw it). Dump in your cubed potatoes. Bring it to a boil, and then reduce the heat to medium. Cook for about 10 minutes. Serve with extra cheese and bacon from the grilled cheese.

Serve with the grilled cheese.

*It was delicious.

**You might not need the 4 cups of water if you have plenty of broth.







One of the guys has a birthday this week, so I made some brownies to celebrate. I know it’s not particularly meat related (we sell eggs though), but I wanted to share!

I got the original recipe from the NY Times, but I switched it up a bit. I chose this recipe because it looked easy and had simple ingredients.



  • ¬Ĺ cup cocoa
  • 1 stick butter
  • 2 eggs
  • 1 cup sugar
  • ¬ľ cup flour
  • Pinch of cinnamon
  • Pinch of nutmeg
  • 1 teaspoon vanilla
  • pinch of salt
  • 1 cup of chocolate chips


Preheat oven to 325 degrees.

Melt butter in a saucepan with cocoa, cinnamon, and nutmeg and stir until smooth. Remove the pan from the heat and allow to cool for a few minutes. Whisk in eggs, one at a time. Stir in the vanilla.

In another bowl, mix together the sugar, flour, chocolate chips, and salt.

Add to the cocoa mixture. Stir until just combined.

Pour into a greased 8×8 square pan. Bake 40 minutes. Let it cool completely before cutting into squares. Enjoy!