Dinner Tonight


The above was tonight’s dinner.

Marinated pork chops grilled on a soaked plank (seriously the most tender, flavorful, juicy pork chops I’ve ever had)

Prosciutto wrapped asparagus filled with farm fresh cheese (also plank grilled)

Wild Mushroom Risotto

Sooo delicious

And you know what?

I took no part in the planning or preparation of the meal.

I have awesome parents.

For realz.

Best thing you have eaten this weekend?

Blog Updates

Happy Monday!

I just wanted to stop in and let you know that I added a Blog Roll. I also updated my About Me tab and added an Important Posts tab. Be sure to check it all out!!

Also, I have a question for y’all. I’m thinking about going vegan for a week sometime this summer and I was just wondering, What is your favorite vegan dinner? (feel free to leave breakfast, lunch, and dessert suggestions too, but I am specifically looking for dinner ideas).

Overflowing Portabellos, either made with Daiya or no cheese is one of mine!



~Ann Claire

Ode to Mushrooms

Happy Wednesday My Friends!

How is the week treating you? My week is going by fast; not having school Monday sure sped the week along!

A while back I saw a list of the foods most commonly disliked by adults. Guess what was #1 on the list? Mushrooms! Heartbreaking, no? I really love mushrooms. They are so tasty and versatile and have a certain heartiness uncommonly found in non-meat foods. It just so happens that it has been a mushroom-y week in my household.

Monday night’s dinner was this….

Overflowing Portobellos

Recipe from Clean Eating Magazine

4 large Portobello mushrooms

1 tsp olive oil

1 zucchini, chopped

1/2 Spanish onion, chopped

1 tbsp fresh minced garlic

1 tbsp balsamic vinegar

1 medium tomato, chopped

2 roasted red peppers, chopped

Handful fresh basil leaves, chopped

1/2 cup whole wheat bread crumbs

1/2 cup Parmesan or Romano cheese*

Sea salt and ground black pepper, to taste


  • preheat oven to 375 degrees.
  • Remove stems from mushrooms and set aside. Clean mushroom tops and set upside down on work surface.
  • Heat oil in a medium skilled. Chop mushrooms stems and add to skillet with zucchini, onion, garlic, and vinegar. Saute for about 5 to 7 minutes, until onion and zucchini start to soften. Add tomato and roasted peppers and heat through, about 2 minutes. Remove mixture from heat and transfer to a bowl. Stir in basil, bread crumbs, and cheese (if using). Season with salt and pepper
  • Fill mushrooms tops with vegetable mixture and bake for 15 minutes or until mushrooms look tender and cheese is slightly melted. Enjoy!

*I used a sprinkle of Daiya in place of the cheese; however, it was totally unnecessary as these would be great with the cheese omitted, and totally vegan too!

And Tonight’s dinner…

    On one of my favorite platters!


Wild Mushroom, Flank Steak, and Poblano Tacos. Recipe via Cooking Light Magazine.

Served up on a white corn tortilla and topped with salsa. Yum! Served alongside salad with my standard dressing which is olive oil, honey, lemon juice, and beau monde, but this time I added Chipotle Tabasco and dried cilantro to give it a little Spanish flare.

I actually have another recipe involving mushrooms that I can’t wait to share with you, but it’s something I developed myself so I don’t yet have exact measurements. After I make it again, I’ll totally share it with you guys!

Do you like mushrooms?

Where is your favorite sources to find recipes?

I love finding recipes via other food bloggers, whether ones that bloggers came up with themeselves or have just tried. That way I know at least someone recommends it! Of course, these two awesome recipes came from magazines. My sister actually suggested we make both of these. (Thanks Sara!)

Have a great rest of the week!

~Ann Claire