Look at this darling mama!! Isn’t she just beautiful?!!! She really is beautiful on the inside and the outside. Sharon is my daughter -in-law’s sister and from the first time I met her, I was so impressed with her. She is one of the most grateful women that I have met and her beautiful girls are just as polite. That is one great little mama! I’ve been hearing what a great cook Sharon is and so I’m really excited for her to share with us today. Thanks so much for sharing with us today. So here’s Sharon!!!

Growing up my sisters and I would spend summers in Mexico with our grandparents. I enjoyed spending time in the kitchen with my grandma which is where my interest in cooking began. I was always coming up with new recipe creations for my family to try. Needless to say, some were very interesting and not appetizing at all! To this day I like using recipes as a guide verses a step by step instruction (which is why I am not a very good baker). I enjoy looking through recipe books, meal planning, and cooking for our family of four. Things are busy with two toddlers and cooking meals, though crazy at times, is where I get a little of me time. This recipe originates from the Clean Eats cookbook.

Grilled Lemon Chicken Burgers

1# of ground chicken

1 small onion diced

1 garlic minced

1/4 cup fresh parsley

1 teaspoon of thyme

1 teaspoon of salt

Juice of 1 lemon

Combine herbs and seasoning into a bowl.

Then add the juice of one lemon and ground chicken. Mix together with your hands.

Form into four equal size burgers. I use burger molds.

Grill over medium/high heat 5-6 minutes per side. Insure the internal temperature of the chicken burgers is 165 degrees. Serve with any of the suggested toppings, customize as you would like, on your favorite bun.
Suggested Toppings:
caramelized red onions

sliced tomatoes

baby spinach


thousand island dressing

Primal Kitchen avocado oil mayo


Another Fav–Slow Cooker Brown Sugar and Balsamic Glazed Pork Loin

You know those recipes that when you think of them, your saliva glands just go crazy?  Well, this one is definitely one of those and anything that has balsamic vinegar in is an A+ in my book. This recipe is probably my very favorite–it has the sweet but also the savory. 

Slow Cooker Brown Sugar and Balsamic Glazed Pork Loin 

(2 pound) boneless pork tenderloin (or regular pork loin)  
1 1/2 teaspoons ground sage  

1 teaspoon salt  

1⁄2 teaspoon pepper  

3 cloves garlic crushed

1⁄2 cup water  

First, trim that nasty silver-skin off the pork tenderloin. Ewwww.  Combine sage, salt, pepper and garlic. Rub over tenderloin. 

Place in slow cooker with 1/2 cup water. Cook on low for 6 hours.

GLAZE (put on the last hour of cooking)

1 cup brown sugar  

2 tablespoon cornstarch  

1⁄2 cup balsamic vinegar  

1 cup water  

4 tablespoons soy sauce  

About 1 hour before pork is done, combine ingredients for glaze in a glass bowl. 

Put in the microwave on high for 2 1/2 min, stir it, and then 2 1/2 more min until it’s thickened.  

Shred meat and pour on glaze the last hour of cooking. 




Today my guest post is from our oldest AMAZING daughter, Brianne Sherwood. Bri is a darling wife and mom to my ADORABLE twin grandsons. Being a mom to twins deserves some serious kudos and she really rocks at it. She is also a registered dietician and works part-time and is really, really incredible at making vegetarian meals. She is going to share another post with us soon about “Intuitive Eating,” so watch for that one soon too. 🙂 I’m so excited for her post today!! Thanks so much for sharing with us today. Love you to the moon and back❤️.  Here’s Bri……..

Hello! My name is Brianne Sherwood and I’m amazing Peg’s daughter. I’ve picked up her habit of cooking although I’m usually a stick to the recipe kind of gal. I’m not quite to the level of my mom but I hope to be one day! I’m married to my wonderful husband, Joe, and we have twin boys, Isaac and Miles. They’re two years old, talking up a storm, and mischief making everywhere they go but boy are they sweet. We live in Portland right now. Joe is finishing up school at Portland State University and I’m working at a hospital as a clinical dietitian part time and raising up these two boys of mine full time. 🙂
I picked up my recipe from one of my favorite professors when I was going to school in dietetics at Utah State University, Tamara Steinitz. She brought a loaf for the class to try and I could not believe she didn’t pick it up at the local bakery! Crisp crust, soft and airy inside. It was delicious. I held on to the recipe for 5 years until I got a Dutch oven I could bake it in (you do need some sort of large oven-safe cooking pot that has a lid). I basically bought the Dutch oven so I could make this bread. Ha! I’m a big fan… of both the Dutch oven and the bread. It makes one large loaf and is delicious for grilled sandwiches or French toast. Also good just slathered in butter. It takes 15-22 hours total to make, BUT hands on time is like 15 minutes. It takes some coordinating but very little attention. I always start it the night before then finish it in time for dinner. If I can make it with two 2 year old boys running around, you can too. Trust me.

 First you mix in a large bowl:

6 C unbleached flour (1 cup or more can be replaced with oats, cornmeal, or other grains or whole grain flour)

1 T salt

½ tsp rapid rise yeast (not to be confused with active dry yeast)

  Stir in 3C cold water until the mixture is blended.

Then add more flour so you have a dough that is hard to stir but no loose flour remaining. I always have to add at least a cup more. (Maybe it has something to do with the altitude? This recipe was developed in Logan, UT and now I live at near sea level so I wonder…). This dough needs more flour added. 

Cover the bowl with plastic wrap and let the dough rise at room temperature 12-19 hours – the longer the more flavor develops. This is my favorite part. See the yeast do its work! Beautiful!

Oil (or spray with non stick spray) a rubber spatula and loosen the dough from the edge of the bowl, folding the dough towards the middle. Repeat all around the edges, oiling the spatula as necessary. This prepares the dough for another rising while ensuring that the dough will release easily from the bowl at baking time.

Cover again with plastic wrap and allow to rise until doubled, about 2-3 hours.

At least a half hour before the dough has finished rising, adjust the oven rack so that the bread will bake slightly above the middle of the oven. Place a 5-6 quart Dutch oven with a lid in the oven and preheat the oven to 450 degrees F. When the oven and pot are thoroughly heated, remove the pot from the oven and carefully invert the dough from the bowl into the Dutch oven. Shake the pot gently to distribute the dough evenly. Sprinkle some cornmeal or poppy seeds if desired.

Replace lid and bake for 45 minutes. Remove lid and bake another 10 minutes or until the top is golden and the loaf sounds hollow when tapped.

 Remove from pan and cool completely on a rack before slicing.




-recipe adapted by Tamara Steinitz and TI’m Proffitt from a variety of recipes/methods for no-knead bread


Luscious Leftovers–Asian Pork Tenderloin Stir Fry 

You know the yummy Asian Pork Tenderloin recipe that I shared yesterday? I had the leftover meat from that and also the peanut sauce. I created a delicious stir fry with some fried rice. 

Here’s the scoop:


4 — 5 C. broccoli

1/3 small bag of slivered carrots

2 eggs

Left over peanut sauce

Leftover pork Tenderloin 

A little butter


Okay, let’s get real here……… I love Diet Coke but I didn’t put it in this recipe. LOL. Maybe someday I will. Oh, and if you don’t own this glass snapwear that Costco sells,  you’re missing out. It’s seriously my favorite for storing leftovers. 

Cut the leftover pork into chunks. I like them kind of bigger, but you can cut them however you please. 

First, I steamed my broccoli for 5 min and threw the carrots in after about 3 min. You can either do it this way or you can add olive oil to the pan and stir fry the broccoli and carrots. I steamed them to make it a bit faster. I was HUNGRY!!

Add the veggies to the pork and heat. Thin the peanut sauce with a few tablespoons of water, stir, and add to broccoli stir fry and heat on medium high until hot. 

Put the rice in a nonstick pan and push it to one side. Put a dab of butter in the pan and add two whisked eggs in pan. I like to let the eggs set on medium high heat until they kind of look a bit solid, but don’t burn them. Turn them and break into chunks. It’s okay if a bit of rice gets in the raw egg mixture, just cook it in with the eggs. 

Yum!! Now let’s put it together. 

Top with peanuts. Enjoy!! 

Grilled Asian Pork Tenderloin with Peanut Sauce

When asking my husband what dinner he wanted for Father’s Day, his answer was “pork tenderloin with the peanut sauce,” and I have to be honest–I was pretty excited for this meal myself. I hadn’t made this for a long time, and I was once again reminded that it’s definitely in my book of favs.  Here’s the recipe:

Grilled Asian Pork Tenderloin with Peanut Sauce (adapted from Fine Cooking Magazine)

For the marinade:

1 cup light coconut milk  

1⁄2 cup smooth peanut butter preferably a natural variety

1⁄4 cup soy sauce  

3 Tbs. fresh lime juice  

3 Tbs. dark brown sugar  

2 large cloves garlic minced 2-1/2 tsp.

2 tsp. ground coriander  

1 Tbs. chili garlic sauce 

2 small pork tenderloins (about 2 lb. total), cut silver skin from tenderloin 

Vegetable oil for the grill  

In a large bowl, whisk the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic, chili garlic and coriander to make a smooth sauce.

Trim the pork of excess fat and silverskin. Butterfly the tenderloins by splitting each one lengthwise almost but not quite all the way through, so the halves remain attached.

Open each tenderloin like a book, cover with plastic wrap, and pound to an even 1/2-inch thickness with a meat mallet or the bottom of a small skillet. Put the pork tenderloins in the bowl with the marinade and turn to coat. Let marinate for 10 to 20 minutes (or up to several hours in the refrigerator).

While the pork marinates, heat a gas grill with all burners on high. Clean and oil the grate. Remove the tenderloins from the marinade, letting excess marinade drip back into the bowl (don’t discard the marinade). Grill the tenderloins, covered, turning once, until just cooked through, 5 to 7 minutes total (cut into one to check). Transfer to a carving board and let rest for 5 minutes.

Meanwhile, pour the marinade into a small saucepan and add 2 Tbs. water; bring to a boil, reduce the heat, and simmer for 3 minutes. Remove from the heat. If the sauce seems too thick, thin it with 1 or 2 tsp. water. Slice the pork and serve with the sauce on the side.

Friend Friday Guest — Dr. Tyler Nelson 

My Friend Friday guest today is our friend, Tyler Nelson. Tyler is married to my dear friend, Kristen, who I love!! She and Tyler are incredible people and their children are growing up to be just as amazing. I’m so grateful to Tyler for taking the time to share one of his amazing recipes with us.  Trust me, everything he makes is DELICIOUS!! Here’s Tyler…….

I was born and raised in Southern California. After high school, I served a mission in Mexico City and attended Brigham Young University where I met my wife Kristen. We moved to Los Angeles for medical school and later to San Diego for a residency in anesthesiology. We came to St. George 12 years ago to join the Mountain West Anesthesia anesthesia group. We have five children ranging in age from 7 – 19.

I enjoy biking, both road and mountain, and I surf whenever I can get to the ocean. That being said, I can be talked into almost any activity outdoors. I love music and I run a small DJ business with my kids. My baking hobby started a few years ago. I learned quickly that nothing makes friends like freshly baked treats.


1 cup water

1 cup sugar

1 teaspoon vanilla

1/2 cup honey

1 pound chopped nuts (I use pecans, but some prefer pistachios, almonds, or a combination)

1 teaspoon cinnamon

1 16 oz. package phyllo dough

1 cup butter

Boil sugar and water until sugar is melted.

Add vanilla and honey. Simmer for about 20 minutes.

Then cool to room temp.

Preheat oven to 300 degrees. Butter the bottom and sides of 9 x 13 inch pan.

Chop nuts and toss with cinnamon. Set aside.

Unroll phyllo dough. Cover dough with dampened cloth to keep from drying out as you work.

Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered.

Sprinkle 2 – 3 tablespoons of nut mixtures on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be 6 – 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. Bake for 75 minutes until baklava is golden and crisp.

Remove baklava from oven and

immediately spoon sauce evenly over it. Let cool. .

Leave uncovered while cooling.


A Family Fav– Pork Medallions in Creamy Marsala Mushroom Sauce served with Garlic Parsley Smashed Potatoes

When my kids were living at home and had a birthday, I would let them choose the menu for the Sunday after their birthday since that was the day that the family would definitely all be there for the meal. Pork Medallions in Marsala sauce has always been a fav around here so I thought I would share :).

FOR THE POTATOES (recipe adapted from the Harmon’s Cooking School):

Yukon Gold Potatoes, washed throughly –one for each person eating plus one extra just in case. These are GOOD!

1/4 c. Butter, melted

1/4 C. Olive oil

I always do an equal ratio of butter to olive oil so if you want to scale this down, you know.

1-2 T. Kosher salt and pepper

Mix together in one bowl.  Preheat oven to 425 degrees.


Poke potatoes with a fork (we don’t want these babies exploding on us 🙂

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Rub each potato throughly with the butter mixture in the bowl. Put in oven and bake for 40-45 min. You’ll know when it’s done if you poke it with a fork and it slides in easy.

When potatoes are almost done cooking melt:

1/2 c. butter

1 tea. Kosher salt

1 clove of garlic

1 T. Parsley

When potatoes are done cooking, let them set for about 10 min and then smash them with a flat bottomed glass cup.

After smashing them drizzle each potato with hot butter mixture that has melted.

Return potatoes to oven and cook for approximately 20 min or until potatoes look nice and crisp.

I like to prepare ingredients for the pork BEFORE cooking the potatoes.

For the Pork (a tried and true recipe from Fine Cooking Magazine)


2 lb. pork tenderloin, about 2 tenderloins

Kosher salt and freshly ground black pepper

3 Tbs. extra-virgin olive oil

3 Tbs. unsalted butter

2 medium shallots, finely diced

1 package baby Bella mushrooms

1 package of shiitake mushrooms

1 cup dry Marsala (real Marsala, from the liqueur store if you’re in Utah :). haha

2 cups homemade or low-salt chicken broth

3 Tbs. heavy cream

1⁄4 cup chopped fresh flat-leaf parsley

Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 1 1/2 -inch-thick medallions.

Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly.

Season the meat with 3/4 tsp. salt and 1/4 tsp. black pepper.

Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min.

Transfer to a plate and repeat with the remaining pork.

Melt the remaining 2 Tbs. butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 min. Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala.

Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 min. Stir in the cream and parsley.

Return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until its firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Taste for salt and pepper and serve.


Enjoy!!  My mouth is watering just thinking about this meal :).  Please email me at when you make the delicious meal and let me know what you think :).


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Meet my dear friend, Crystal Boren!!  Crystal is crazy amazing!!  She is an awesome mom who adores her 5 kids, she is an incredible massage therapist (trust me, I know) and is so knowledgable about injuries and the body.  I love running with her and chatting.  She makes the time fly by because its so enjoyable to be with her.  She is such an awesome cook and baker and makes some really, really awesome food.  AND………..

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SHE IS A CRAZY AWESOME RUNNER!!!  She set a 3:17 PR at Mount Charleston Marathon and is now tackling ultra-marathons.  Yikes!  And look at that smile :).  Everyone who knows Crystal LOVES her :).  She is sharing two recipes with us today :).  SOOOOOO HERE’S CRYSTAL……….

I grew up in Orderville…I am a runner, mom of 5, and massage therapist. I love being outside more than anything else and enjoying getting lost and really long trail runs. I also love rock climbing, canyoneering, kayaking, and mountain biking. And I love running with Friends like YOU. Ha! Love ya!

This first recipe is from my husband and these potatoes are the biggest reason I will never leave him. I can’t make them as good, no matter how hard I try,  and they are so so so delicious! 😋
The second is my pancake recipe I make and eat almost every single day! They aren’t the tastiest things you will ever eat but they are pretty dang good and stick with you for a long time and they are super healthy!

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So here is our Breakfast potatoes:
4-5 potatoes (different varieties) I use sweet potatoes, red, and yellow.
5 cups of whatever other veggies you have in the fridge
My favorites are brussels sprouts, mushrooms, peppers, onions, and squash.
5-6 cloves of garlic, minced
Olive oil
Rosemary (fresh or dried)
Chili pepper lime seasoning
I have used a lot of different combinations of seasonings and it’s really up to you and your tastes at this point.

Dice all the potatoes and veggies into small cubes.

Toss everything in a bowl with seasonings and 1/4 cup olive oil.

Pan fry the veggies and potatoes until they are slightly soft and have some color.

Transfer potatoes and veggies onto a sheet pan lined with foil and sprayed with cooking spray.

Bake at 390 degrees until the mixture is browning and caramelized. Usually takes about 30 minutes.

And here is my Trail-mix Protein Pancakes :
Mix together 1/3 cup of freshly ground seeds of your choice. I always use chia, flax, sesame, sunflower, and hemp.

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I use a cuisinart nut/seed grinder for this and it works like magic! It takes me about 30 seconds to grind up that many seeds. 😊

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Add 1/3 cup of raw nuts mixed with dried fruit. I use organic dried bing cherries with sprouted pecans and walnuts. I break the nuts slightly but I like the big chunks.

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Add 1/3 cup of protein powder. I try to eat a plant based diet so I use vegan protein but you can just as easily use whey.

This should all equal 1 cup of dry ingredients. Add 3/4 cup of almond milk (or milk of your choice) if you want extra protein you could also add an egg white but I usually don’t. Sprinkle in a teaspoon of cinnamon and a half teaspoon of baking powder.


Stir it up and fry ( with cooking spray or coconut oil) into pancakes. Keep the heat pretty low and cook for 5-8 minutes on each side. I almost always top these with papaya but today I had blueberries. I’ve also used bananas and they are super yummy. You can add oats to this recipe if you want more carbs and they still work great, just add more liquid. And if you really wanna get crazy, add syrup! 😵


Ham and Havarti Panini with Bosc Pear

One day while talking with my dear friend, Heather, at the gym, she suggested to me to put a pear on my panini and my reaction was, “WHAT?????”………… and then I tried it and it was oh, so very good.  I did not doubt my friend knew what she was talking about, but it just sounded ………. different, but I soon found out that this was going to be one of my favorites and paninis are such a quick fix!

Here is what I love on my panini, but use whatever meat and cheese you like, and use pear slices :). I hope you love it as much as I do. 

I love Boars Head ham and Havari cheese on my panini and, of course, a little bit of mayo :). 

Put mayo, ham and cheese on your favorite bread (some of my favorites are Great Harvest Dakota, Dave’s Organic Good Seed, and Kneaders 12 Grain Hazelnut bread). Spread a little butter on both sides of the bread and put it on the panini maker or when I didn’t have one, I put it in a fry pan, cover it with a lid and cook it on medium heat. Turn and cook on the other side.

Remove from heat and add pear slices.  I added some iceberg lettuce to mine but it’s great with just the pear.  And that’s it! Dinner is ready in about 10 min!!  Enjoy 🙂 and don’t forget the pear 🙂


Mary Jensen is such an amazing neighbor and friend. We were neighbors for years and had children the same age.  She was always the fun mom 🙂 of the neighborhood and my kids loved her.  Rumor has it that she’s an AWESOME teacher and she enjoys baking. I am so excited for Mary to share the recipe for her famous brownies!! Who doesn’t love a good brownie recipe!!  YUM!! Thanks so much for sharing with us today, Mary! Can’t wait to try these!! Sooooo I’ll let Mary take it away……..

I am the mother of 3 adult children. Jessica is married and the mother of three; Kacie is in SLC; and Andrew just got out of 9 years in the Navy.
I was widowed at age 30 when my kids were 5, 3, and 1.  I moved to St. George in the fall of 1993, and began going to Dixie College in August 1994.  My goal was to get a teaching degree to provide for my family.  I have a BS in History and English, and a Masters in Education.  I’ve been teaching for over 18 years in Washington County.

Baking is such a fun thing to do.  I love it more than cooking, but I do love to cook a good solid meal.  Opening up a bakery is not on my agenda because I want to be free to visit my grandkids and go play with my friends! 

MARY’S FAMOUS BROWNIES (original recipe from Betty Crocker with a few of Mary’s tweeks 🙂
In a large stock pot, melt 1 cup butter (2 cubes) and 1 package unsweetened chocolate – Bakers is preferred, 4 oz size. Melt on medium heat until all melted, but do not let it boil. Remove from heat.

Add 2 cups white sugar. Stir until smooth.

Add 4 eggs. Stir until smooth.

Add 1 tsp vanilla, 1 tsp baking soda. Stir together.

Add 1 cup of flour, a little overflowing. Stir.

At this point you can add chocolate chips or nuts.

Pour into 9 x 13 glass pan, non-stick sprayed.

Bake at 350 for 30 minutes.

The center will look a little sunken. Take a sharp knife and loosen the edges all around the pan. Let it sit for about 20 minutes.

I love to add homemade chocolate frosting, but my kids would rather eat it without.