Honey Mustard Grilled Pork Chops

Honey Mustard Grilled Pork Chops

This weekend is another one of those precious summer long weekends and the perfect chance to do some out doors grilling with these quick, easy and tasty honey mustard grilled pork chops. These pork chops could not be easier to make! You simply marinate the pork chops in the honey and mustard sauce and then throw them on the grill! The marinade is just packed with flavour with the amazing sweet and tangy honey and mustard combo with a touch of garlic (and feel free to throw in some hot sauce if you like!). Since you’ve got the grill out already make it a complete meal with some grilled veggies and throw in a side of fruit like watermelon for dessert!

Read the recipe »


I’m in a Talkative Mood This Morning by Ree

Good morning! I’m in a talkative mood this morning, I’ll just warn you.

grammieWhich reminds me of my sweet mother-in-law, Nan. If you want to talk to her about anything, make sure you call her before 11:00 a.m., and even then, make sure you have time for a nice, long phone call. By her own admission, she uses all her words for the day before noon. After that, you’ll have to wait until tomorrow if you want to have any sort of meaningful conversation.


PW - Olive Cheese Bread - WideI totally get it! I’m shooting some more recipe videos today at the Lodge (videos like this one), and I stopped just short of asking the guy who is helping me with them if we can get started at 6:00 am. I feel I’m at my freshest when the sun is just coming up! After about 8:00 am, it’s a rapid descent to worthlessness for me.

Country living will do that to ya.



Oh, man. I have so much to tell you, and I’ll try to stay organized with my thoughts. Never mind, no I won’t.

First, opening date! We still don’t have a locked-in date, but feel comfortable that it will be the beginning to middle of September. August has sort of been the working date for the past few months, but I have been telling people “August, which probably means September,” and that’s pretty much falling into line. I think. Ha.

Second, I want to take this opportunity to say how very excited I am about The Merc! I’ve referred to it as a labor of love for a long time, but it really, really is. We love that old building and what it represents, and while on paper, it’s sort of a crazy (insane) idea to open a big deli, mercantile store, bakery, and (now) online store/warehouse in a small town in northeastern Oklahoma, the fact that it is in our small town is what makes it so fun.


IMG_4906Okay, so now that I have waxed poetic about The Merc, I’ll turn the tables and list just a few of the things we’ve been working on, in no particular order: built-ins for the store, built-ins for the deli, lighting plans, plumbing, return air, electric, floors, restaurant equipment, restaurant ventilation, deli cases, products for the store, staffing for the store, deli, coffee, and bakery (we haven’t started hiring, but will in a month to six weeks, probably!), warehouse shelving, unpacking goods, photographing products for the online store, deli menu, bakery menu, coffee menu, coffee machines, espresso machines, tables, chairs, uniforms, and (okay, now we’re getting into the fun part)…


IMG_4839Dishes! See? There I was listing the myriad things we’re having to make decisions about and I tried and tried to sound overwhelmed and overloaded…then I said the word “dishes” and all was instantly right with the world! I have been looking over the restaurantware choices for the deli (life’s too short for paper plates, man) and all I can tell you is that I have a new reason for living. Of course, nothing matches. Of course, everything is old fashioned. Of course, everything is making my skirt fly up. And I don’t wear skirts, but still.

I promise to wear a skirt one day before I die.

I sure hope I don’t die anytime soon because I’m just really feeling jeans at this point in my life.

While plenty of construction and progress is happening at the Merc itself, the activity at the warehouse (we’ve been calling it Merc West; haha) has been very exciting. The warehouse is the storage building for excess store inventory, but it will also be the hub for the online store-and we’ve been the summer job spot for a few of our favorite high school and college students in town. They blast music, unpack boxes, organize shelves, and stay out of the Oklahoma heat. It’s been fun to have those whippersnappers around!

Which brings me to the last point of this post: the URL/web address for the online store. I’m going to be including some of my favorite goods from The Merc in the online store, and I’m excited that folks who can’t come to The Merc will still get to experience some of the fun. But the web address is a sticking point for me, and I’d love to get your input! In the grand scheme of life, this is such a minor issue. In the grand scheme of a website, though, it can seem like a bit issue because there’s no going back.

The name of the establishment is The Pioneer Woman Mercantile. The two choices for the web address are:




I won’t tell you my preference, because…well, I don’t have a preference, I go back and forth because I see the benefits to both. Would love for you to weigh in and decide for me! What rolls off the tongue (fingers) more?

Take Our Poll

(function(d,c,j){if(!d.getElementById(j)){var pd=d.createElement(c),s;pd.id=j;pd.src=’http://s1.wp.com/wp-content/mu-plugins/shortcodes/js/polldaddy-shortcode.js’;s=d.getElementsByTagName(c)[0];s.parentNode.insertBefore(pd,s);} else if(typeof jQuery !==’undefined’)jQuery(d.body).trigger(‘pd-script-load’);}(document,’script’,’pd-polldaddy-loader’));

Thank you, friends!


P-Diddle-Diddy-Widdy (I think that might be a new one.)

Grilled Chicken Satay with Spicy Peanut Sauce

These flavorful chicken skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce for dipping.

These flavorful chicken skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce for dipping. Anytime we go out for Thai food, we ALWAYS order the satay! My husband is obsessed with coconut milk and peanut sauce, so I thought I’d surprise him with his favorite appetizer, and serve it as a main dish instead.

These flavorful chicken skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce for dipping.

He gave these the thumbs up, so I will def be making them again. The chicken marinade I adapted from a recipe I found on the Food Network, but I used my tried and true peanut sauce recipe that never fails me. To lighten it I used Better N Peanut Butter which I really love in sauces (they carry at Trader Joe’s) but regular peanut butter would also work. To make it a main dish, we served it with rice and sliced cucumbers. These would also make a great appetizer if you’re entertaining outdoors this summer!

To prevent the sticks from burning, I recommend soaking them at least one hour while the chicken marinates.

Grilled Chicken Satay with Spicy Peanut Sauce-3

Grilled Chicken Satay with Spicy Peanut Sauce

These flavorful chicken skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce for dipping.


  • 1/2 cup light coconut milk
  • 1 tablespoon Asian fish sauce
  • 2 teaspoons red curry paste
  • 1 teaspoon brown sugar
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon ground turmeric
  • 1/2 tsp kosher salt
  • freshly ground black pepper, to taste
  • 1 -1/4 pounds thin sliced boneless, skinless chicken cutlets
  • 16 large Bamboo skewers, soaked in cold water
  • lime wedges, for garnish
  • 1 tbsp chopped cilantro, for garnish
  • 1 tbsp chopped peanuts, for garnish (optional)


For the Peanut Sauce (makes 1/2 cup):

  • 1/3 cup low sodium chicken broth
  • 2 tbsp Better’n peanut butter
  • 1 tbsp reduced sodium soy sauce (Tamari for gluten-free)
  • 2 tsp honey
  • 1 tsp Sriracha chili sauce
  • 1 tsp freshly grated ginger
  • 1 small clove garlic, minced


  1. In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.
  2. Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.
  3. Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.

Nutrition Information

Yield: 4 Servings, Serving Size: 4 skewers

  • Amount Per Serving:
  • Smart Points: 6
  • Points +: 7
  • Calories: 297
  • Total Fat: 8g
  • Saturated Fat: 2.5g
  • Cholesterol: 104mg
  • Sodium: 998mg
  • Carbohydrates: 16g
  • Fiber: 2g
  • Sugar: 6.5g
  • Protein: 36.5g

These flavorful chicken skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce for dipping.

These flavorful chicken skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce for dipping.

Lemon Poppy Seed Ricotta Scones with Strawberry Sauce

Lemon Poppy Seed Ricotta Scones with Strawberry Sauce

Today I have a summery breakfast recipe for you, some light and fluffy lemon and poppy seed ricotta scones with strawberry sauce! These scones could not be easier to make, you simply pulse the dry ingredients with the butter, mix in the wet ingredients, form a dough and bake until perfectly golden brown and good! All said and done these scones take less than 20 minutes to make so you can even make them on busy weekday morning, but weekend brunches are also fantastic! The ricotta cheese helps keep these scones nice and moist and the lemon juice and zest makes the so fresh and bright and summery! To add even more of that summer touch, I like to serve these scones topped with a fresh homemade strawberry sauce!

Read the recipe »

When the Camera Rolls by Ree

drummondkidsWe’re all finished filming this block of Food Network shows, and one of the last scenes that was shot involved the three younger Drummond kids (the oldest Drummond kid is being a camp counselor right now!) in the kitchen by themselves.


IMG_4805Todd was attempting to peel a hardboiled egg on camera, which is an impossible feat. You could have thirty hardboiled egg that peel perfectly on the first try off camera, then the second the camera starts rolling, the 31st hardboiled egg holds onto its shell like there’s no tomorrow.

Weird things happen when the camera rolls! Here are a few:

1. I have two little bunches of hair that start migrating forward on my neck the second the cameras roll. I think they are trying to strangle me so I will quit blow drying and curling it every day.

2. My eye makeup disappears. No matter how much I have on! It’s a redhead thing.

3. I forget all the quantities of what I’m about to make. It’s lens-induced amnesia.

4. Charlie starts snoring and we have to stop and roll him over because it interrupts the sound.

5. Then Walter starts snoring and we have to stop and roll him over because it interrupts the sound across the globe.

Anyway, we’re finished filming until August and I think you’ll enjoy the shows we just shot! I’m in full PW Mercantile mode now, and I’ll be posting pics and updates this week.

Happy Monday!



Skinnytaste Dinner Plan (Week 34)

Skinnytaste Dinner Plan Week 34

Skinnytaste Dinner Plan Week 34.  I’m in Boston this weekend with some blogger friends, what a great city! Great people, great food and we are having perfect weather. Now it’s time to get ready for BBQ’s, beaches and fireworks!

Skinnytaste Dinner Plan Week 34

Pictured above is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here


Skinnytaste Dinner Plan (Week 34)

Monday: Mediterranean Quinoa Salad with grilled Romaine and pita

Tuesday: Grilled Steak Lettuce Tacos with Mexican Cauliflower Rice

Wednesday: Crock Pot Bolognese Sauce with whole wheat pasta

Thursday: Baked Eggplant Parmesan Boats with Sausage

Friday: Leftovers

Saturday: Dinner Out

Sunday: Party


Summer Recipes

Summer Recipes

This week marked the first official day of summer and that got me thinking about all of my favourite summer recipes! Summer has to be the best time of the year as it’s just packed full of fresh produce and of course the weather is perfect for outdoor activities like grilling and picnics! My weekly trek down to the farmers market is like an adventure where I get to see what new and wonderful things arrived and I often have a difficult time choosing just what to get! Below you will find a collection of some of my favourite summer recipes including those using some of summers bounty and some for outdoor cooking and eating!

Read the recipe »

Creamy Dilled Cucumber Salad

Creamy Cucumber Salad

With summer here I thought that it was the perfect time to pull out one of my favourite summer recipes, this creamy dilled cucumber salad! This salad could not be easier, it’s pretty much just slice up some cucumber and onions and toss them in a creamy mixture of yogurt (or sour cream or mayo), lemon juice and garlic and you’re good to go! In addition to being super easy to make you really can’t go wrong with a cool and juicy cucumber salad on hot summer days! The cucumbers are just bursting with juices and this creamy dilled cucumber salad is sure to keep you nice and cool and hydrated this summer, especially when served chilled from the fridge!

Read the recipe »