Paulo’s Easy BBQ Souvlaki Porkchops

Dinner’s at our house is something my family members look forward to, provided hubby is the one cooking! He is the chef in our house and I am the baker. Being one of those people who doesn’t need to follow recipes he comes up with ingredients to use in his head and it always ends up unbelievably tasty.

Family members have been asking for his recipes for years, so I’ve now resorted to following him around in the kitchen writing down ingredients, snapping pictures, documenting what he does and probably being a royal pain in the butt!

Last night we had BBQ Souvlaki pork chops that did not disappoint.

Paulo’s BBQ Souvlaki Pork chops

souvlaki pork chops

4 – 5oz pork chops
1/2 cup olive oil
1/4 cup lemon juice
2 tbsp Italian seasoning


Mix all ingredients together in a bowl.

Place in a meat marinade container or you leave it in the bowl.

Put in fridge for approx 4 hours (out of fridge if pork chops are frozen).

BBQ on medium high for approx 20 minutes or until fully cooked.

Serve and enjoy!


You’re So Vain….

You probably think this post is about you, Don’t you? Don’t you? Every time I sit down at  my new bedroom vanity I received for my 40th birthday last December, this oldie but goodie song by Carly Simon manages to pop in my head.

bedroom vanity

Like I manage to do with just about everything I find myself analyzing why this happens. Is it possible that after 40 years I’ve suddenly become vain or is it because I like to associate music to almost everything in my life or maybe the vanity has aided me in finally finding the confidence in my own beauty?

I have always wanted my own vanity since being a little girl and now I wish I would have invested in one sooner in life. Something about sitting in front of a vanity with the mirror and lights getting myself ready empowers my self-confidence.

Vanity table (Ikea) = $120.00
Lights (Ikea)= 19.99 each- $39.98
Chair and cover $20.00

Boost in my self-confidence = PRICELESS

1950’s Sweet Corn Relish & My Morning Coffee.

If you open the fridge in our house you will most likely see it stocked full of condiments, more so than food itself. My husband has a humongous obsession liking for condiments on just about everything he can put in his mouth. Now you may think this is a good thing because who doesn’t like a bit of variety with their food,but having to shuffle through the fridge and remove 10 things carefully trying not to knock anything else over in the process  just to get to my milk for my coffee becomes overall challenging.

Admittingly, I have muttered to myself “All I want is my !@## milk “ a few times in the wee early mornings as I attempt the daily obstacle course inside my fridge to the milk. Common sense would say well move the milk to the front of the fridge. Tried that, but yet somehow mysteriously or better known as “It wasn’t me”  it always ends up at the back of the fridge.

This has resulted in my attempt to eliminate some of the condiments in my fridge with canning so I can store them in little mason jars on pantry shelf and take as needed. Although canning is not as convenient these days as grabbing something at the grocery store, it is healthier, tastier and in this case allows me to have my first cup of coffee in the morning stress free.  I’m pretty confident in the 1950’s having a cup of coffee was a lot more simple!

One of the canning recipes I have made is a delicious Sweet Corn Relish which my family absolutely loves it, especially with pork chops. The recipe used I found at Karen Solomon’s website here . She has a lot of great recipes on there so make sure to stop by and have a look!



What you’ll need:
1 tablespoon vegetable oil
3 3/4 cups diced red bell pepper (3 or 4 peppers)
1 tablespoon kosher salt
4 cups fresh or thawed frozen corn kernels
1 3/4 cups diced red onion (1 very large onion)
1 1/2 cups apple cider vinegar
1 1/2 cups sugar
1/2 teaspoon ground turmeric


Heat the oil in a larger preserving pot, over medium heat. Add the peppers and salt and saute for about 12 minutes or until caramelized. You will begin to see the peppers get soft and take on a brownish coloring. Add the corn, and cook for about 3-4 minutes longer until the corn is heated throughout. Turn the heat off and add the onion to the pan. Stir well and keep covered.

For the preserving liquid, combine the vinegar, sugar, and turmeric over medium heat. Bring to a boil, stirring occasionally until all the sugar has dissolved.

Pack your corn mixture into your jars until it reaches about ¾ inch of head space. Cover with preserving liquid until it reaches ¼ inch head space, making sure your corn is covered completely. Process in a hot water bath canner for 15 minutes, remove and let cool undisturbed for 12 hours before storing.


If you decide not to can this recipe, you can fridge it for up to 6 months

Makes approx 6 half pint jars