Connie in Minnesota

@connieinminne

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Connie in Minnesota@connieinminne· Jul 11

This is what I think my dad would absolutely love on a Sunday. He loves when I make steak bites for appetizers. I think if I feel adventurous this coming week I will make this for him. It looked too good to not share! https://grillnationbbq.com/2025/07/23/grilled-steak-bite-loaded-baked-potatoes/

Loaded smoked baked potatoes with fillet mignon steak bites and cheese.

Connie in Minnesota@connieinminne· Jul 11

On Wednesday night I made a wonderful meal. I had picked up some good okra and some tomatoes and thawed my shrimpies…… it was delicious! I am going to make it a point to keep trying new recipes. I am going to add some pancetta when I make it again this weekend.

$Ingredients * Scale & Convert 1 pound (21 to 30 count) peeled and deveined shrimp (tails on) 2 tablespoons dried oregano ½ tablespoon smoked paprika Salt and black pepper ¼ cup olive oil 1 pound small to medium okra, trimmed 1 pint cherry tomatoes Lemon wedges, for serving Roasted Shrimp with Okra and Tomatoes ***** Cuisine, NYT Cooking, Source cooking.nytimes.com Servings Yield: 4 servings Description In the South, okra and tomatoes are the crown jewels of the summer. Frying is the most common preparation for okra but roasting also brings the best out of these two favorites; tomatoes become sweeter and okra softens, developing a deeper savoriness brought forward by a simple seasoning of salt and pepper. Shrimp brings the dish to a new level: The smoked paprika and oregano are a perfect foil to the shrimp's own natural, delicate flavor, and, swirled together with the olive oil and tomato juice in the pan, the result is a meal with the makings of a stew with a fraction of the time and effort. It truly tastes like a warm, summer, Sunday evening. When choosing okra, go for the smaller to medium sized pods. The bigger the okra, the more likely it is to be stringy and tough. Serve with cooked rice or atop angel hair pasta. Directions Heat the oven to 450 degrees and line a sheet pan with aluminum foil. In a medium bowl, combine the shrimp, oregano, smoked paprika, a few pinches of salt and 2 tablespoons of olive oil. Mix well and set aside. Add the okra and tomatoes to the pan, season with salt and several cracks of black pepper, then drizzle the remaining 2 tablespoons of oil over top. Mix well, spread evenly then place on the top rack of the oven. Roast until the okra is softened and the tomatoes are soft and have released their juices, about 15 minutes. Take the pan out of the oven, put the tomatoes and okra in a large bowl, then spread the shrimp evenly on the same pan and toss to coat in the pan juices. Return the pan to the oven and roast until the shrimp are cooked through, 4 to 5 minutes. Remove the shrimp from the oven, then toss with the okra and tomatoes, along with any pan juices. Taste for salt. Serve on a large platter and finish with a squeeze of lemon.$

This is the photo the NYT Cooking gave. lemon wedges in a small bowl, green okra and cherry tomatoes.

Connie in Minnesota@connieinminne· Jul 5

Today we had brunch in Spicer, MN at the Tasting Grove — so good. I srongly reccomend the hang over cure.

Woman in white shirt, and her husband in his tshirt and another man in a hawaiian shirt at a table

Connie in Minnesota@connieinminne· Jul 2

We call him “Fab” as in “Frabrizio the Furbulous Pride Furby” He loves his toys. He sleeps with his yellow drill, big aligátor, chuck it, and Fab. Thank you for helping me name him. I try to show my parent pride flag — and Fab is one way I did it.

Connie in Minnesota@connieinminne· Jul 2

I decided to get a bixie (bob and pixie cross over) and went platinum. Why? Well my mom said the gray stripe in the front makes me look like Cruella De Ville. 🤨 today I used the Malibu C at home for hard water and it REALLY did an amazing job on getting the rust out.

Malibu C hard water shampoo and conditioner bottles

Connie in Minnesota@connieinminne· Jun 30

He’s going the distance — he’s going for speed! HA! Today I brought the dogs swimming on the dock for the afternoon walk. Its a gift I can work from home and can still have fun with the boys on the dock. #yorkie s RULE!

Small yorkie living his best life making a tight corner on the dock.

Connie in Minnesota@connieinminne· Jun 29

Busy day at the office with Archie 🫶🏻

Connie in Minnesota@connieinminne· Jun 20

The boys got their hair cut today and our groomer sent me these cute pictures. I love keeping their hair short in the summer so we dry off quick after our swims.

Connie in Minnesota@connieinminne· Jun 19

My parents celebrated their 54th wedding anniversary yesterday at Jimmy Ps in Willmar. Fantastic menu, service and staff!

Connie in Minnesota@connieinminne· Jun 15

I’m making my parents a tuna salad as I wanted it myself and I can send it home with them for meals this week. Anyone have a favorite summer salad?

Connie in Minnesota@connieinminne· Jun 14

Today I had brunch with my Aunt Linda (a favorite person of mine) at the Tasting Room in Spicer. They have a fantastic brunch — and bring out a breakfast tray and we nibble. <3

tasting grove in Spicer MN, breakfast board “Hang over Cure” Waffle bites, quiche lorraine, giant cinnamon roll, waffle bites, sausage links, frosting, suryp and fresh fruit

Connie in Minnesota@connieinminne· Jun 14

I love that I can take a tray of chicken breast, a lemon (cut wheels) plus rosemary sprigs (from the plant) and vaccu seal it with some salt and pepper and olive oil.

Chicken breast plus lemon and rosemary for suis vide

Connie in Minnesota@connieinminne· Jun 14

Tonight I have made “The Perfect Pork Chop” — the recipe was nice and easy. I finished the pork chop with a pan sear and then used the juices from the suis vide bag and made a apple juice based glaze that carmelized right up.

Suis vide set up with my pork chop, olive oil and the pork rub

Connie in Minnesota@connieinminne· Jun 8

I am so happy to report that my pork tenderloin wrapped in bacon topped with a cherry bourbon glaze was a huge success. I had baby potatoes with a brown butter and garlic top. I steamed green beans and added a creamy cucumber salad. For dessert we had ice cream treats.

Bacon wrapped pork tenderloin with cherry bourbon glaze

My first smoker success- bacon wrapped pork tenderloin on my grandmas china

Meater screen showing how much time left on my smoke and temperatures

Bacon wrapped pork tenderloin with cherry bourbon glaze and thyme on top.

Connie in Minnesota@connieinminne· Jun 7

Upside down pork loin with thermometer in it

Connie in Minnesota@connieinminne· Jun 7

Little Archie doesn’t look much different on Saturdays running errands after the visit to the Willmar dog park. This trip was slightly different — we hit Menards vs Home Depot before going to Lulu’s.

Small Yorkie watching People in the parking lot

Connie in Minnesota@connieinminne· Jun 7

Tonight my parents are coming over for dinner and I am going to attempt to smoke a bacon wrapped Pork tenderloin. I am rethinking my sides…. Wild rice and baby carrots?

Bacon braided next to some cherry bourbon glaze

Seasoned pork tenderloin atop bacon and bourbon cherry glaze

Braided bacon wrapped Pork tenderloin ready for the smoker.

Connie in Minnesota@connieinminne· Jun 7

Alright — I made myself a fantastic dinner! I steamed some frozen green beans. I added some lemon zest finishing salt and some butter on them. I’m rather impressed that with minimal effort you can have some $1.97 veggies. The fillet was perfect— I vaccusealed with butter, salt and pepper.

Medium rare fillet with steamed green beans

Green beans with a fillet mignon covered with a creamy garlic bourbon sauce.

A close up of my fillet with just the perfect amount of creamy garlic sauce.

Green beans with butter and lemon zest finishing salt.

Connie in Minnesota@connieinminne· Jun 6

Since I was messing with bourbon glaze I figured I should give this bourbon garlic cream sauce a try. I am using the anova to suis vide my steak. I will finish it on the grill and then steak some steamed green beans.

Steak with Haunted
Bourbon Garlic Cream
Sauce
You will need
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 pound steak (such as ribeye or New York strip)
• Salt and pepper, to taste
• 1/4 cup bourbon
• 1 cup heavy cream
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/4 cup grated Parmesan cheese
• Fresh parsley, for garnish

Connie in Minnesota@connieinminne· Jun 6

This afternoon we decided to bring the dogs out for a good ol swim to wear them out. Now I have big snoozy puppers to hang around until its time for me to start making my dinner.

Big Ollie on the dock with what is left of his tossing toy

Connie in Minnesota@connieinminne· Jun 6

Makers mark!

Connie in Minnesota@connieinminne· Jun 6

Bourbon glaze? So glad you asked this is what I am going for.

• Pork Tenderloin (1 to 1.5 pounds / 450 to 680 grams): Trimmed of silver skin
for tenderness.
• Olive Oil (2 tablespoons / 30 ml): For coating the pork to keep it moist and
help seasonings stick.
• Salt and Freshly Ground Black Pepper: Essential for seasoning the pork evenly.
• Garlic Powder (1 teaspoon / 2 grams): Adds a subtle savory depth.
• Smoked Paprika (1 teaspoon / 2 grams): For a hint of smoky warmth that
complements grilling.
• Cherry Bourbon Glaze:
• Frozen or Fresh Cherries (1 cup / 150 grams): If using fresh, pick ripe, dark
cherries for best flavor.
• Bourbon Whiskey (1/4 cup / 60 ml): | prefer Maker's Mark for a smooth
finish, but any good-quality bourbon works.
• Brown Sugar (1/4 cup / 50 grams): Balances the tartness of cherries.
• Apple Cider Vinegar (1 tablespoon / 15 ml): Adds brightness and cuts
through sweetness.
• Dijon Mustard (1 teaspoon / 5 grams): Gives a subtle tang and helps
emulsify the glaze.
• Fresh Thyme (1 teaspoon / 1 gram): Optional, but adds herbal notes that
pair beautifully with pork.
• Red Pepper Flakes (a pinch): For a whisper of heat—skip if you prefer mild.

Connie in Minnesota@connieinminne· Jun 6

Tomorrow I am going to have my parents over for dinner. I am going to smoke a bacon wrapped pork tenderloin and make this cherry bourbon glaze for it. I am going to pair some baby potatoes and steamed green beans to have along with it. For dessert?

Pork tenderloin with cherry bourbon glaze

1. Trim and Season the Pork: Remove silver skin from the pork tenderloin using a
sharp knife. Pat dry with paper towels. Rub olive oil evenly over the pork, then
season generously with salt, pepper, garlic powder, and smoked paprika. Let it
rest at room temperature for 15-20 minutes before grilling; this helps it cook
evenly.
2. Prepare the Cherry Bourbon Glaze: In a medium saucepan, combine cherries,
bourbon, brown sugar, apple cider vinegar, Dijon mustard, fresh thyme, and red
pepper flakes. Bring to a gentle boil over medium heat, then reduce to a simmer.
Let it cook, stirring occasionally, for about 15 minutes until the cherries soften
and the glaze thickens slightly. Use a spoon to mash some cherries for texture.
Remove thyme sprigs before glazing.
3. Preheat the Grill: Heat your grill to medium-high (around 400°F / 200°C). Oil
the grates lightly to prevent sticking.
4. Grill the Pork Tenderloin: Place the pork on the grill and cook for about 4-5
minutes per side, turning to get even grill marks. After the first 8-10 minutes,
start brushing the cherry bourbon glaze onto the pork every 2-3 minutes. Keep
turning and glazing until the internal temperature reaches 145°F (63°C) for
medium-rare or 160°F (71°C) for medium-this usually takes around 15-20
minutes total.
5. Rest the Meat: Remove the pork from the grill, tent loosely with foil, and let it
rest for 5-7 minutes. Resting lets the juices redistribute so the pork stays juicy
when you slice it.
6. Slice and Serve: Cut the tenderloin into 1/2-inch (1.3 cm) slices. Arrange on a
platter and drizzle any leftover glaze on top. Garnish with fresh thyme if desired.

Connie in Minnesota@connieinminne· Jun 6

My sister sent me a cute pix of her dog and asked for a picture of my boys. Ollie refused… kept turning around and doing downward dog. :/ So today I was going to get a candid shot. GUESS what he does. Rolls in the mud every time I say “sit”.

Large labradoodle rolling in a wet spot at the dog park.

“Yeah I am ready to go” says the labradoodle on his way out of the park.

Stressed middle aged lady with her dog who is muddy “as fuck” who is going to demand to go into grandma’s hosue when we drop off breakfast. This large white labradoodle can be a real asshole.

Connie in Minnesota@connieinminne· Jun 3

Happy to have friends in the right places. I was able to snag a new Royal Pop (white) but I have to wait a few weeks until my colleague is back stateside.

Connie in Minnesota@connieinminne· Jun 2

My goofball loves his new toys from Chewy! He plays hard then falls asleep 😴

Connie in Minnesota@connieinminne· Jun 1

Archie got a new friend and they need a new name. Any suggestions for this rainbow 🌈 furby? My little one loves beating on it.

Connie in Minnesota@connieinminne· May 29

Tonight I was at Lincoln’s in Brooten, Mn and had the fillet mignon and lobster. 🦞 it’s a fantastic little place!

Connie in Minnesota@connieinminne· May 29

Today’s lunch munchies because I’m going to a nice dinner. I’ve got some Italian meats paired with some rye crisps, sour dough crisps and havarti and goat cheese with fig jam.

Charcuterie spread. Goat cheese rye crisps and sour dough with havarti and Italian meats

Connie in Minnesota@connieinminne· May 29

Decided to make some strawberry cupcakes. Nothing fancy just the box stuff — with sprinkles on top.