Another family classic from my mother in law. Her original recipe calls for a big 4 pound pork loin roast, but I've adapted it for a pork tenderloin, which cooks a lot faster and is perfect for a weeknight. The sweet and tart cranberry glaze pairs perfectly with the savory pork, and it makes the whole house smell like the holidays.
I heard about this salad from someone once, and decided to try it out. I was surprised by how much I enjoyed it, because it's not your average salad. No lettuce, but instead quinoa and chickpeas. The feta makes it feel like a Greek salad, but with more substance. I then simply store it in the fridge and it is good for a quick lunch for the next few days.
Sometimes I don't want to think much about getting a steak ready. For instance, if I'm going to make a prime rib or a NY Strip, I always feel the need to dry brine it in the fridge for 24 hours, then reverse sear it, and sous vide it, yada yada. Instead, I just want to buy a simple and somewhat inexpensive cut of meat, prepare a simple marinade and cook it up. This is what I've found! We will usually just make mashed potatoes and broccoli on the side, but this meat could be the foundation of your next fajita or taco night! You'll want to marinade for at least 30 minutes before cooking the steak, and up to 24 hours.
This delicacy is only cooked 3 times a year; Christmas, Thanksgiving and Easter. This amazingly sweet side is packed with butter, sugar, and everything else to put a smile on your face and make you feel content for hours after you eat it.
Gone fishing? Cook up your catch with a delicious beer batter that is surprisingly easy to make!
Looking for a tasty green appetize or side dish? This versatile green only needs a few simple ingredients and a nice char to add some unique flavor to any dish.
Hosting a party? Give them a taste of the south with this classic Ro-Tel dip. You'll be surprised how tasty this is and how quickly it will disappear from your crock pot!
A quick dinner that packs a lot of flavor - I'm talking garlic, butter and lemon! I recently paired it with some frozen vegetables and crescent rolls for a somewhat balanced dinner. What makes it really great is dipping your rolls in the left over sauce.
Every time a bunch of bananas starts turning brown on the counter, my kids know what's coming. These banana chocolate chip muffins are a huge hit in our house - the kids grab them for breakfast and snacks, and my parents ask for a batch whenever they visit. Best of all, they're the perfect way to use up those old bananas that nobody wants to eat anymore. The riper (and uglier) the bananas, the better!
The same batter makes either a loaf of banana bread or a batch of muffins. Only the pan, the oven temperature, and the bake time change.
A special valentines day breakfast for that special someone or a cozy snow-day at home.
