at home with ann

I'm often saying that I made a new recipe and Colin gobbled it up.  He is a good eater, which is great for his little growing person, and because I love to cook.  He certainly has his favorites (salmon, smoothies, and don't get between him and a muffin), but he is willing to give most anything a try.  That being said, he did not love these, and I cleaned a fair amount of spinach and artichoke off of the floor.  Jon and I, on the other hand, enjoyed them quite a bit.  More for us.   These were delicious as a vegetarian entree, but could also be made with little crimini mushrooms as an appetizer.  Spinach and Artichoke Stuffed Portobello Mushrooms 6 portobello mushroom caps, cleaned and stems and gills removed Olive oil 1 garlic clove, chopped 1 can artichoke hearts, chopped 10 oz. frozen spinach, thawed 2 oz. cream cheese 1/4 cup greek yogurt Parmesan cheese, for topping Preheat oven to 375 degrees. In a pan, heat olive oil over medium. ...

We received some boneless pork loin chops along with a Christmas gift from Omaha Steaks.  My first attempt at cooking the pork yielded tasteless, dry hockey pucks, so the remaining two pieces stayed in the freezer for several months while I mustered the courage to try again.  Then one day while watching Giada, everyone's favorite perky Italian, she made sandwiches with grilled pork loin chops and they looked delicious.  Even so, I wasn't all that excited about this meal, but it turned out very well.  Jon was the grill master, and I handled the toppings.  Also, can we go ahead and ignore the ice cubes floating in my wine glass?  The wine wasn't chilled, and I'm not so secretly an 80 year old woman.   Grilled Pork Sandwich with Lemon Basil Mayo  original recipe from Giada De Laurentiis 2 boneless pork loin chops Kosher salt and freshly ground black pepper 2 teaspoons herbes de Provence 1/2 cup mayonnaise 1/4 cup packe...

At Home With Ann has been on a bit of a hiatus this summer.  We've been taking full advantage of the warm weather, and have been lucky to spend most of our days at the beach, playground, or running around in the yard.  I haven't been making too many new recipes, but here's a peek of a few things that have filled our plates.  This pesto, eggplant, cherry tomato and bacon pizza was amazing.  In the summer, our weekly pizza nights often make way for grilled burgers, but this one was well worth cranking up the oven.  Our CSA farm share has been chock full of tomatoes since the calender turned to August.  We've been having caprese salads nightly, and I've made a tomato sandwich for lunch every day for the past two weeks.   This past weekend some of my extended family gathered at the beach house for the weekend.  It was great to see them, even though my aunt made it clear in no uncertain terms that if I didn't update my blog from pars...