Gluten Free Schwartz Season-All Pork Loins with Fast Gravy Recipe

A sprinkle of perfectly blended herbs and spices and a fast gravy transform this week night meal into one worthy of a special occasion!

Feeds 2 adults; 1 toddler

Have you ever tried pork loin steaks? They're basically boneless pork chops that are lean and are trimmed of most of their fat. When I'm in a rush or don't want to spend ages in the kitchen, I'll opt for this cut of pork as it cooks quite quickly and is juicy, too.

This recipe is one of those perfect, midweek meals that taste like it took hours to prepare. And you only need four ingredients to make the pork steaks and gravy! I was really impressed with the Schwartz Season-All Herb and Spice Blend that I used to make these. The combination of herbs and spices is perfectly balanced and really quite flavorful. I was worried about it being reduced salt, but I didn't need to add salt at all!

You can tell from my herb and spice rack that I love Schwartz's products,especially their spices as they tend to have a longer shelf life than shop brands. So I expected to be pleased with this blend and knew the level of quality to expect. On all accounts, I was satisfied.

I finished the dish off with a quick gravy that really helps to elevate everything and tie it all together. Plus, by using more of the herb and spice blend in the gravy, everything tastes complete and moreish. And it doesn't take ages to prepare! What more could you want for a weeknight meal?

Disclaimer: I was compensated for this post by getting to use and keep the herbs and spice blends I received. Even with my full belly, all opinions are mine and were not bought, bribed or beaten out of me.

Gluten Free Crockpot Pumpkin Pie Pudding

Pumpkin pie gets a hands-off makeover with this easy, slow cooker dessert that will get you in the mood for autumn!

Feeds  6

Today, I'm so excited to be wrapping up Slowcooker Week with a recipe from the Slowcooker Queen herself, Kelly from Mostly Homemade Mom! If you've never visited Kelly's blog, I'm sure this post is going to drive you right over! She's full of good idea and great looking food. Welcome, Kelly!

Well hello everyone and a huge Happy Fall to you! My name is Kelly and I'm lady behind the scenes at Mostly Homemade Mom. I have a "thing" for shortcut recipes, but I guess more specifically, shortcut recipes that look like you slaved away in the kitchen all day. Yep, I'm a big faker. :P   On top of that, I might have a *slight* obsession with my Crockpot. Most slow cooker recipes require 15 minutes or less of prep time, then you just dump it in and turn it on. Then at the end of the day you come home wondering what the hay you're going to make for dinner, you walk through that door, and you remember that you rock. I love that feeling.   Today, though, I'm bringing you something a bit different - a Crockpot dessert. If you haven't tried making desserts in the Crockpot, I'm here to help you get on board! To be honest with you, something magical happens when you mix these ingredients together and cook them low and slow. It literally tastes like a pumpkin pie in the Crockpot, it's pretty close to amazing. I'm thinking this would be an amazing dessert for Thanksgiving - have it cook away on it's own while you get the rest of the dinner ready. Whatever you do, don't skip the whipped cream. There's something about the warm pumpkin pie pudding with the cold, creamy whipped cream that just takes it over the top. Yum!  

Gluten Free Slow Cooker Jerk Chicken, Rice and Peas and Roasted Lime

A twist on classic Caribbean Jerk Chicken slow cooked in a sweet and fiery Jerk glaze before crisping up in the grill. Served with roasted limes and authentic rice and peas, this recipe is a solid family favorite!

Feeds 2 adults; 1 toddler with leftovers

This isn't your authentic Jerk Chicken recipe, well not fully. The term jerk refers to both the spices that are used and to the technique applied to the protein. We've got the spices down, so in that sense of the recipe, we're on point. I didn't bother with the technique, though. Instead of jerking the chicken around to tenderize it and coax it to break down, I've allowed the slow cooker to do all the hard work. The crock pot tenderizes and cooks the meat and I just finish off with an extra drizzle of the sweet and hot glaze before letting it crisp up in the grill/broiler. It's a you scratch my back, I'll scratch yours kind of relationship and I completely dig that.

I was born on a US military base in the Caribbean. While none of my immediate family are Caribbean, I believe location plays an important role in a person's make up and I consistently find myself inspired by and enthralled with Caribbean food. We only lived in the Caribbean for about 2 years and I don't remember much about it (other than what I see on slightly embarrassing home videos) but food from the region resonates with me.

I love how easy this dish is and how much flavor you can really pack into that glaze. I stored the leftover glaze (that wasn't contaminated by raw chicken) in a jar in the fridge for two weeks and used it like you would barbecue sauce. Unbelievable.

#GetHimFed 10

Welcome to #GetHimFed with Jess from Hungry Harps and me! :)

We have all heard the saying, “The way to a man’s heart is through his stomach.” It’s true – and any good woman knows it! Not only do men love to satisfy their hunger with something delightful on the palate, they are also in love with the fact that their meals are made, with love, by the women in their life. Sometimes they are even eager to please back after tasting a recipe that was whipped up for them – and those are the ones we are looking for at #GetHimFed!

No Follow vs Follow Links

Written by: Anyonita Green on 9/26/2103

Welcome to the Blogging Crash Course! 

Helping you grow your blog into the powerhouse you know it can be!

Whether you blog for money or just for fun, you want your blog to be read by others. Even if we're not ready to openly admit it, all bloggers with public blogs seek some type of validation from their readers. It's why we write publicly in the first place! 

Personal feelings about Google's Big Brother cum watch dog mentality aside, it's important to follow some of the guidelines they give in Webmaster Tools. After all, people use search engines to find blogs (most people use Google) and adhering to Webmaster Tools guidelines means you're in good stead to have your blog searched, indexed and eventually accessed. 

One of the trickiest technical bits about blogging is those pesky follow and no follow links. What are they? When do you use them? Do they matter? Don't you want everyone to follow all the links you share? Isn't that the point of a link? 

I'm glad you've asked (and many of you have asked! Those questions are pulled straight from my emails with you!). Let's find out the answers.

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Gluten Free Crock Pot Lamb Shanks with Homemade Pappardelle Recipe

Rich and tender lamb shanks get slow cooked with sweet carrots and tomatoes and served on a bed of soft, buttery freshly made pappardelle noodles in this comforting dish perfect for autumn!

 Feeds 2 adults; 1 toddler with leftovers

This recipe is one of those perfect bung it all in the slow cooker and forget bout it dishes. While I served my lamb shanks with homemade pasta, you wouldn't have to. Shop-bought pappardelle would suffice. I only used one lamb shank to make this entire pot. Granted, it was a fairly large shank, but it fed three of us, twice. If you only want to use one, just bulk up the dish with a few more vegetables and you'll get away with it.

I love lamb when it's been cooked low and slow and falls apart in your mouth. It has such a richness to it, it teeters on the verge of tasting slightly gamey but with a welcomed sweetness that saves it from the harsh metallic taste of venison. I'm still new to lamb, having only tried it back in 2008 when I first moved to Manchester. A group of friends and I were on our way down to London and had stopped at a motorway services (think rest area like they were in the good ol' days with restaurants and people milling about) for lunch. One of the girls in the group, an Aussie named Kate, bought a big serving of lamb shanks and proceeded to educate me on its taste. I was hooked.

Growing up in the American South, lamb wasn't something that we ate. The proteins on loop in my mom's kitchen were beef, pork, chicken and shrimp and the occasional catfish. Not to perpetuate any stereotypes, but in the 70s 80s and 90s in the States, a certain type of person ate lamb. Mostly the Brady Bunch and families of a similar ilk on telly were seen slicing into dainty chops while they schemed or plotted or laughed over some late shenanigan. I certainly didn't know anyone who'd ever eaten it. It's a shame, too, because I've been missing out!

36 Best Ever Slow Cooker Recipes

36 Best Ever Slowcooker Recipes! You guys really delivered last week from the slow cooker prompt! Enjoy the feature!

This list has been expanded and is available on Pinterest:

View 36 Best Ever Slow Cooker Recipes

Slow Cooker/Crock Pot Week on Anyonita Nibbles

It's officially Fall! In our house, Autumn is when the slow cooker starts earning its keep. It gets used 2 or 3 times a week during the colder months because warming comfort food is what everybody craves this time of year. {It might also be because in Fall and Winter, my kitchen feels like an iceberg!}

How to Preserve Fruit for Winter without Canning

As summer winds down, it's time to take advantage of seasonal fruit and stockpile for the winter! Check out these failproof tips for enjoying summer fruit year round.

Makes as much fruit as you have space for

There's not much better in the world than a juicy, ripe piece of fruit. During the summer months, I engorge myself with fresh summer fruit: plump strawberries, luscious mango, tart raspberries and sinisterly sweet blackberries. As winter approaches and the vibrant displays fade from the markets, I begin to crave the burst of juicy sunshine of a fresh summer berry.

One of the most common ways to preserve fruit is to can it, but this isn't a method I find very fun. The thought of sterilizing jars is pretty unappealing. Plus, in my compact kitchen with only 6 cupboards (5 accessible at all times)  and 5 drawers, space is a valuable commodity. Taking into account my disdain for the multi-level process of canning, the lack of storage and my general impatience and affinity for ease over fuss, I'm a fruit freezer. All the way.

How to Autoschedule Your Pins on Pinterest + Free Autumn Printable

How to Autoschedule Your Pins on Pinterest

Written by: Anyonita Green on 9/19/2103

Welcome to the Blogging Crash Course! 

Helping you grow your blog into the powerhouse you know it can be!

Ever since Pinterest became a key marketing tool for companies and bloggers, people have been yearning for a way to schedule pins to post automatically. 

Scheduled status updates on Facebook, and tweets on Twitter allow bloggers a bit of space to breathe without losing the momentum they've built up on social media sites. 

As much as we love blogging and social media, we can't devote 100% of our time to it. Many of us have day jobs, mouths to feed and other hobbies to tend to. The masses have spoken repeatedly, "Give us a way to autoschedule our pins!" and one company, Pinwoot, has come to the rescue! But is autoscheduling pins everything it seems? In this tutorial, I'll show you how to autoschedule your pins in 7 steps as well as look at the pros and cons of Pinwoot.

Update: This freebie is no longer available for download. 

But before we get to autoscheduling your pins, I have a free printable for you, just in time for Fall! 

Want that snazzy printable? Download it now! Print it & frame it!

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