Love What You Eat: Seared Double Cut Pork Chops with Parsnip Puree and Fennel Apple Slaw

I read something today that completely consumed my attention and of course I immediately thought of Sunday Suppers. It said:

"Love What You Eat".  

It was on the side of a paper bag from Whole Foods on a list of healthy tips. Seems simple enough right? But how often have you eaten something that was less than amazing. How many meals do you consume weekly that are sub-par? If you were to add that number up over a year, you may be surprised at how many times we settle. No, they don't have to be extravagant or expensive they just have to be something that you love and healthy for you. Today's meal is something that I truly love.

We have had some goofy weather recently making it difficult to plan a menu. One day it's 90 degrees and the next day it's 52. On the chillier days, I tend to crave semi-hearty and savory food which inspired today's dish. It has bright spring vegetables that are seasoned perfectly without making it too heavy. Parsnips are a root vegetable; a cousin per se of the carrot family. Prior to the popularity of the potato, parsnips were the go-to starch. For some, this may be your first introduction to parsnips to others a reintroduction. Either way, I trust that you will enjoy this and where ever you are, I hope that your weather cooperates.

What You Need
Fennel (reserving some of the fronds)
Apples
Parsnips
Bone in Center cut Pork chops  ***Disclaimer: These are not for the weak at heart. These bad daddies are for pork enthusiasts only.
Spring Onion
carrots
fresh celery leaf
serrano
honey
1 c. 2% milk
5 T. butter
salt
Steve's Saving Grace Pepper (No, this isn't a real thing. We ran out of pepper but Dad saved the day by giving us a new S & P set. Thanks Dad!)
Garlic powder
onion powder
chili powder
cayenne
Old Bay (As funny as this may seem, it really heightened the flavor and brought out the celery in the dish)
Olive oil
verjus
Dijon

What You Do
Peel and cut parsnips into equal sized pieces. Place in in a large pot and bring water to a boil. boil until fork tender approximately 20-30 minutes. Drain parsnips and place in a food processor. Add 1 c. 2% milk, 1 T. honey and 3. T butter and puree. Season with Salt and Pepper to taste. Return puree to the pot, cover and turn the heat to simmer.

Prepare your carrots by par boiling for 5 minutes. Drain and add to a medium sized pan with celery leaves and 1 T. butter over medium heat. Pan sear slowly while preparing the rest of your meal.

On a mandolin, adjust the setting to very thin and sliver spring onion, serrano chili, fennel and combine in a small glass mixing bowl. Wait to sliver the apple until prior to serving to keep it from browning. Mix in 1 T. verjus and a dab (1/2 t.) of Dijon, 1 t. honey, drizzle of olive oil, salt and pepper. Refrigerate until ready to serve.

Preheat the oven to 325 degrees. Season the pork chops on one side with a light sprinkle of garlic powder, onion powder, chili powder, a touch of Old Bay and of course salt and pepper. Flip and season the second side with only salt and pepper. Go easy on the salt not to overwhelm. Heat a large oven safe pan on the stove top with 1 T. olive oil over medium-high heat. When it comes to temp, add the pork chops seasoned side to create a nice brown crust. Allow to cook for 3 minutes. Flip and sear the other side for 2-3 minutes. Add 1 oz. of white wine, 1 oz. water and 1 T. butter to the pan and place in the oven. Depending on the thickness of the chop, bake for 10-20 minutes ensuring not to over cook. We had double cuts and we baked them for 18 minutes.

With five minutes left on your pork, sliver the apples and combine in the slaw. Stir to incorporate. Plate parsnip puree and carrots. Remove pork from the oven and plate on top of the parsnip puree. Equally distribute the slaw on top of the chops. Sprinkle fennel fronds over the parsnips and the slaw. Serve with a Pinot Noir.

No More Raccoon Eyes: Clinique's Bottom Lash Mascara

I am in love.

A trusted fashionista let me in on a little secret. Clinique's Bottom Lash Mascara. It is designed for those little bitty tiny little eyelashes on your lower lid. The brush is on so tiny and so is the price.

For $10, you can buy yourself a little piece of mind. Who said that money can't buy love? They clearly don't wear make-up.

It is offered in black and brown shades and is smear resistant making it one of my top picks in beauty products on the market.

L.O.V.E.

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OUT-standing: ShoeGlamm's Melly Kimberlee's Pick of The Week

I make it no secret in my writing, gossiping with my circle of girlfriends or to those unfortunate souls that can hear me walking the hallway at 50 paces, that I adore and covet a striking stiletto and relish the opportunity to score a pair that not only make me stand a mile high but also add a major wow factor to my strut.  Details, my friends, are everything when it comes to an amazing shoe.

Having recently discovered the likes of ShoeGlamm, as you may have read several weeks ago, I happened upon this stunning little gem while shopping my VIP accessed Glamm Room.  Her name is Melly, and she is utterly divine.  I adore both a pop of color, and a bit of texture in a pump, and Miss Melly has both.  A stunning shade of fuchsia covers the shoe in a glistening patent finish with a very retro teeny white dotted pattern throughout.  The heel, however, is what struck me in my fashion spot over and over like a bit of sky falling on my head, forcing my hand in making the purchase.  It is covered in faux suede that is dripping with a deep wine hue, and rocks a not to be missed zipper detail from the tip of the stiletto heel to the top of the heel.

She fits like a glove, is true to size, quality structure and surprisingly comfortable to walk in.  Not a stitch out of place, not a flaw to be seen.  My toes feel spoiled with all of this personal attention, as well they should.
Also available in jet black, less the white polka dots, but every bit as breathtaking.

Out-standing.  Literally.


This is a link to the shoe:
http://shoeglamm.com/product/product_details/Melly/105

 This is a link to sign up for VIP access, in order to view the shoes that are in the Glamm Room.  When you enter your information to become a VIP, you will be instantly emailed a coupon for $5 off of your next purchase!
http://shoeglamm.com/user/signup/MTEyI21pc3NraW1iZXJsZWVAaG90bWFpbC5jb20=

Health and Wellness: Home Remedies to Fight off Bad Breath Naturally

We have all dealt with this a time or two in our lives and it can be embarrassing needless to say. Here are a few simple and quick tips to improve your breath without the use of gum or mouthwash.

Regular Oral Care
Proper oral hygiene is critical to maintaining a beautiful smile and fresh breath. Odor causing bacteria builds up on your tongue and in between your teeth so brushing and flossing daily are the first steps in preventing bad breath. According to Julie Kwon, D.D.S of Kwon & Jabbour General & Cosmetic Dentistry, patients should have their teeth professionally cleaned every six months.

Want more tips on how to care for your teeth? Click here!

• How To Brush

• How To Floss

• Caring for Sensitive Teeth

Brush Your Tongue
This is where you will find odor causing bacteria so don't forget to sweep across it with your toothbrush.

Fresh Mint or Parsley
Chew on a sprig of fresh mint in lieu of gum. Gum contains chemicals that can cause headaches and isn't all that good for you. You will get the same mint boost without the chemicals. Parsley contains chlorophyll, a known breath deodorizer.

Reach for the Lemon not the Sugar
Squeeze fresh lemon into your water after a garlic laden lunch. I find that I seek something sweet after eating garlic not because I want the sugar but to remove the garlic taste from my mouth. The acid from the lemon reduces the garlic taste and smell.

Drink More Water
Often times bad breath is due to dehydration. Drink water regularly to reduce bacteria buildup and reduce your intake of coffee, wine and alcohol.

Sunday Supper Seasonal Fare: Spring Surf & Turf with Scallops

I hope everyone had a wonderful weekend and Mother's day. We made a delicious play on a traditional surf & turf dish by using scallops and pancetta to celebrate all of the beautiful Mother's in our lives. We used almost all seasonal ingredients from the local farmer's market making it taste even better. It is simple and clean making it a great introduction to spring fare.

What You Need: 
large globe artichokes (1 per person)
scallops (6 per person) 
thick cut pancetta ( at least a finger width wide)
fresh English peas
shitake mushrooms
1 garlic clove per person
1 lemon
olive oil
mayonnaise
verjus (optional)
salt & pepper

For the Aioli 
Begin by making the aioli first. Whisk the following together in a small bowl. 
1T. olive oil
1 minced small garlic clove
juice from half of a lemon
1 t. of verjus
salt & pepper
1/4c. mayonnaise


What to Do
Preheat oven to 325 degrees. In a large stock pot, begin boiling water to steam artichokes. You will need to fill the pot at least half full. Monitor the water levels throughout the cooking process to ensure that it doesn't evaporate. Rinse artichokes and trim the top by slicing off the top tips. Cut off the stem close to the base creating a flat surface. Mince a garlic clove over each artichoke sprinkle with salt and pepper then drizzle with olive oil and place in strainer over the boiling water. Cover and cook for 45 minutes. Cut pancetta into 1/2 inch cubes. Place on a baking sheet and bake in a low heat oven for 25 minutes. Wipe the caps of the shitakes and remove stems. Cut each cap in half and slice into pieces and set aside. Shell your peas and place in a bowl.

Prep scallops by removing knuckles and rinsing. Blot off excess water with a paper towel. Place on a cutting board and sprinkle with pepper. Lightly season with salt if you'd like keeping in mind that the pancetta is pretty salty. Over med-high heat in a large pan, add 2 T. of butter and allow for it to brown. Prepare a second smaller pan with a T. of olive oil over medium heat to saute your mushrooms and peas in. Add both to small pan stirring occasionally. Add pancetta to the pan to reheat and combine flavors.

Your scallops will only take 4 minutes to cook so it's important to make sure that everything else is almost ready to go before dropping your scallops. When large pan comes to temp, add the scallops and allow to cook for 1-2 minutes per side until they have a nice brown butter crust on them. Toss in the peas, shitakes and pancetta to the pan and serve immediately. Place an empty bowl on the table for your guests to discard their artichoke leaves. Serve with individual aioli dishes. We paired this with a delicious sauvignon blanc.