I am so delighted to be in Miami this weekend for the amazing BlogHer Food ’14 conference and even though I have been blogging for over six yeas, this is my first conference. In my mind, I still have a hard time believing that people besides my Mom want to check out what I have to say and share. It is a bit astounding that this fun little hobby of mine has become a business.
I was extra motivated to come to the conference this year and take advantage of the networking opportunity and learn from all the attendees. You see, beginning this August and for the first time in 20 years, I will have three days a week with absolutely no little ones at home because Jones Baby #6 starts preschool!
As a momma, that reality makes me surprisingly sad and sentimental. However as a blogger, it makes me quite excited to tackle a whole new level of this blog adventure that I didn’t have time to do until now. There was no doubt in my mind that I needed to get to this conference to get my mind working and my creative muscles warmed up.
Knowing how much amazing food I would be consuming this weekend, I’ve been sticking to a lower carb diet in preparation. I wanted to be able to indulge and still have my clothes fit afterward 🙂 My family was quick to declare this marinade as the best marinade for the grill in my repertoire! Since we adore Thai food in our family (i.e. Thai Chicken Salad with Spicy Peanut Sauce), I have tried other Thai marinades in the past but I have been generally disappointed. I decided it was time to rely on my own culinary prowess and the result was outstanding! Exactly what I was looking for: spicy, sweet, salty and sour.
Combine the marinade in a large bowl. Add the cut pork and marinade in the refrigerator for 4-8 hours.
Preheat grill to high heat for 8-10 minutes until very hot. Place the pork on skewers and grill for 5 minutes, flip and grill for another 3-5 minutes depending on the thickness of your pork pieces.
Author:Carole Jones
Nutrition
Serving Size:1/10th
Calories:341
Sugar:4g
Sodium:1323mg
Fat:21g
Saturated Fat:4g
Unsaturated Fat:12g
Trans Fat:0g
Carbohydrates:6g
Fiber:1g
Protein:39g
Cholesterol:72mg
Carole Jones
Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.
The air is getting cooler and the leaves are turning which means it is time to break out those fall recipes and start cooking with apples, pumpkin, squash, sweet potatoes, and cabbage. I have put together...
Here is another quick, easy and delicious recipe to use carnitas in. These crispy carnitas and onion quesadillas are perfect for a weeknight dinner or weekend lunch. The combination of rich...
When I make carnitas I always make a large batch. It always makes sense to do so and there are so many great dishes you can make from the carnitas (Mexican pulled pork). This carnitas enchilada recipe...
Enchiladas are one of my favorite dishes and a go-to weeknight dinner for our family. Whenever I make them, I usually will use a store bought canned sauce. I always say I want to make the sauce myself...
When it comes to Mexican cuisine, few dishes tantalize the taste buds quite like carnitas. These succulent, tender shreds of pork, infused with traditional spices, have been a staple of Mexican culinary...
Tater Tot Casserole is a must-have, kid-friendly recipe in my kitchen. This easy dinner recipe is simply the best because it is jam-packed with ground beef, corn, cheese, and crispy tater tots. When...
4 comments
Your picture links seem broken.
Thanks Skeeter! All fixed now -Carole
Enjoyed this.
Glad to hear it Marden!