You know when the all the stars align and your seemingly straightforward dinner wows you? This was that moment. I knew it was going to be good, and a nicely balanced meal, and pretty easy, but I didn’t really anticipate how much we’d all LOVE IT.
Excuse me while I pull out the ole soapbox. Get yourself a meat thermometer. Do not cook meat (especially pork!) without one. If you think you don’t love pork tenderloin then it miiiight be that you’ve only had it severely overcooked. Then it’s bland, boring, tough, and yuck.
Mr. J marinated the pork for flavors of honey and lime. Then while he grilled it to perfection, I made some rice with
peaches nectarines, lime juice, peach jam, red onion.
1 pork tenderloin
1/2 cup lime juice + 1 tablespoon
1/4 cup honey
1/2 teaspoon garlic powder
1 cup rice
1/4 red onion
~ 1 cup cilantro (1/2 bunch)
1/4 cup peach preserves
Marinade the pork in 1/2 cup lime juice, honey, & garlic powder for 4 hours refrigerated.
Get the rice cooking.
Grill flipping to cook each side. Grill to at least 145 degrees. Let it sit about 5 minutes after removing from the heat.
Chop the onion, nectarine, and cilantro and add into the cooked rice.
Add in 1 tablespoon lime juice and peach preserves. Mix well.
Slice the pork and serve with a sprinkle of cilantro over a bed of the rice.
We really did love this. I was so into the peaches with the pork with the onion. The babe couldn’t get enough pork. He had so much and just kept asking for more! Though, he wasn’t into it the next day as leftovers. He liked the rice being kind of sticky…it was much easier for him to spoon from his bowl.
Every veggie can benefit from some prosciutto! I loved the hands-off-ness of this side for a fresh & salty side. They’re just so easy and could easily pop onto the grill. I baked them since they were going with some seared scallops which were cooking inside anyway.
Asparagus spears (I doubled them per prosciutto slice)
Trim the ends of the asparagus and preheat the oven to 375-degrees.
Wrap the asparagus in prosciutto at an angle. (I doubled the asparagus per prosciutto slice).
Bring the balsamic to a low boil in a small pan for about 5-8 minutes until it gets thicker.
Bake for 15 minutes, turning halfway. Cook until the asparagus gets tender and the prosciutto crisps.
Remove the balsamic from the heat and allow to cool to room temp where it will become syrupy.
Drizzle with balsamic reduction & enjoy!
It isn’t really asparagus season but I was wanting this and it was great. The little one gobbled some and had scallops for the first time!
There are so many breakfasts to share with you! This one is a few weeks old but I was trying to spread them out (there’s still another to post!)! For Dad’s bday I made sausage gravy with biscuit cups. They were so fun and there’s very little cooking involved! I made mini ones to join the many other brunch items being served. They were tasty and just so cute! Make the biscuits in advance and the sausage can be made ahead too!
Ingredients: Makes 20 mini biscuit cups
1 package of 10 biscuit Juniors
1 package of breakfast sausage, with the casing removed
1 package country gravy
(milk according to the gravy)
1 cup coffee
Preheat the oven to 350-degrees. Flip a mini muffin tin upside down and spray with non-stick spray.
Pop the biscuits open and carefully divide each in half. Lay each half of a raw biscuit onto an inverted muffin well and skip every-other one so they don’t run together.
Bake for 4-5 minutes in two batches.
Pan fry the sausage. Cook through and drain the grease.
Prepare the gravy according to the package in the pan from the sausage. Reduce the milk called for by 1/4 and substitute with coffee. Add in lots of cracked black pepper then the sausage.
Serve and enjoy!
They were really cute! I liked the gravy to get spiced up a bit since I didn’t make it from scratch. Keep an eye on those biscuits! As halfsies they cook quickly. They’d work well with jumbo ones on a regular size muffin pan too.
I made this root beer barbecue sauce and made it very heavy on the root beer. Seriously root-beer-y. I think it jazzed up a weeknight, and definitely woke up these pork chops.
1 yellow onion, finely diced
2 tablespoons minced garlic
1 1/2 cup ketchup
2 teaspoons dijon mustard
1/4 cup molasses
1/2 cup brown sugar
1 tablespoon liquid smoke
1 teaspoon Worcestershire sauce
2 tablespoons cider vinegar
salt & pepper
2 cups root beer, and 1/2 cup reserved
In a heavy pot, saute onion in a little olive oil over medium heat. Cook for about 5-minutes, until softened and translucent.
Add in garlic, ketchup, mustard, molasses, mustard, brown sugar, liquid smoke, Worcestershire sauce, and vinegar.
Add in pepper, salt, and root beer. Stir well and simmer for 45 minutes.
Add in the last of the root beer and remove from the heat.
Allow to cool, and enjoy!
I loved this! I think it had the root beer flavor, especially the sauce that we added after the cooking. We served it with our fav raw broccoli salad with raisins. I’m not so into cream soda, but I can see that being a hit in this too with a few tweaks.
I head to the grocery store with my meal plans in mind. “Plans” might sound intense, but one of those could include a sandwich or something easy though one of my last trips still had a hole needing another meal. I saw these nifty packages in the meat department of pork cutlets with capers, sundried tomatoes, and some sort of finishing sauce. I almost grabbed it and then I cheap-ed out. The price definitely included the convenience so I decided I could replicate on my own, for wayyy cheaper.
I grabbed some thin-cut boneless pork chops and remembered a jar of sundried tomato pesto in the fridge. I skipped the capers. Couscous cooks in 5 minutes + some salad. Yay for dinner!
4-6 boneless thin cut pork chops
1 cup flour
1 tablespoons garlic powder
salt & pepper
1/2 cup chicken broth
2 tablespoons of sundried tomato pesto, or diced sundried tomatoes
2 tablespoons minced garlic
1/4 cup red wine
2 tablespoons fresh oregano (optional)
Preheat a large skillet to medium heat with a few generous glugs of olive oil…about 1/4 cup.
Season the flour with garlic powder, salt, and pepper then dredge the pork into the flour and add to the pan.
Cook about 4 minutes before flipping to cook another 4 minutes. Remove from the heat and finish searing all the pork.
Drain the oil and discard.
Deglaze with the chicken broth scraping the brown bits off the bottom of the pan then add in the garlic, sundried tomato pesto, salt, pepper, and a glug or two of red wine, and chopped oregano. Cook for two minutes on medium heat.
Then add the pork back into the pan. Flip each one to cover in sauce. Reduce heat and cook for 5 minutes.
Serve over couscous, rice, beans, pasta, or however you choose. Enjoy!
I liked jazzing up some ready-made sauce to make it a bit more interesting. I don’t use sundried tomatoes all the time so it was nice to have flavors we don’t eat weekly. The sauce is a little bit oily but tasty. The pork cooks quickly and using the same pan is totally the savior for this!
While I was searing the pork, our new & nifty Nest smoke alarms were notifying us on our phones that there was smoke accumulating. I hadn’t noticed my phone but Mr. J was able to quiet it from his phone, while tub-side with the little one. Phew! The last thing we needed during the bewitching hours was Mr. J having to get T out of the tub all soapy, while dinner burned, while I got the dogs to ease their panic. I guess these things are worth it!
I’m always ready for a new pizza. I ran through Delish’s unconventional pizzas and was so ready for kielbasa, sweet potato, and red onion and I added a buttery mustard sauce. It was so great. I’ll always love pizza dough but using naan is just so much faster on a weeknight.
2 naan breads
1 sweet potato
1/2 turkey kielbasa
1 cup Monterey jack cheese
3 tbs butter
3 tbs dijon or grain mustard
1/4 cup red onion
Preheat the oven to 400-degrees and preheat pizza stone if using one.
Cook the sweet potato either baking it, pealing & boiling it, or microwaving it.
Heat a skillet to medium heat.
Melt the butter and add the mustard. Mix well, add some salt & pepper, and spoon onto the naan.
Bake for 10 minutes to toast the bottoms a bit.
Add the sliced kielbasa to the pan to warm through and caramelize the edges.
Slice or chop the sweet potato and the red onion.
Remove the naans from the oven, top with cheese, kielbasa, sweet potato, and red onion.
Bake for 15 minutes until the crust crisps and cheese melts.
I loved this. The mustardy sauce with the kielbasa was so spot on. Naans are the perfect individual serving. They are doughy and get a bit crisped. The baby loves sweet potato so we were all too happy to have half a leftover sweet potato.
I do exist! The last two weeks were a mad-rush to get ready for our trip, then 5 lovely days in Florida, and a busy return. I opted for some sleep and a return to reality instead of blogging. I’m sure you can imagine.
Post-Easter, I used some leftover ham for crepes with swiss cheese and a little creamy marsala mushroom sauce. It was so good! This was leftover that wouldn’t ever even seem like leftovers.
1/2 cup milk
1/4 cup water
1/2 cup wheat flour
2 tbs butter, melted
2-3 slices of ham, chopped
1/2 cup shredded swiss
1 1/2 cup baby portabella mushrooms
1/2 cup chicken broth
2 tbs Marsala wine
1 tbs worcestershire sauce
1 tbs cream cheese
Add crepe batter to a blender: egg, milk, water, flour, and melted butter. Blend for 15 seconds. Then refrigerate while prepping the filling.
In a large skillet, saute the onion in a drizzle of olive oil until soft and translucent over medium heat.
Add in the ham and cook for about 5 minutes to continue to caramelize the onion while warming the ham through. Then remove from the heat.
Slice the mushrooms and add to the still-hot pan with the broth, marsala, worcestershire, and cream cheese. Bring to high for a few minutes and then lower the heat to thicken a bit.
Cook the crepes in very thin pancakes in a large skillet, sprayed with non-stick spray, or with an electric crepe maker. Cook each crepes for about 3 minutes.
Assemble the crepes with some ham & onion filling, a sprinkle of cheese, and marsala mushrooms.
Fold the edges over themselves. Serve and enjoy!
I loved these. I haven’t made crepes in forever and they’re such great vehicles for any filling! I loved the ham cooked like lardons with onions and mushrooms! The babe ate his a bit deconstructed. He was very into the ham…for several meals!
I should be a salesperson for pressure cookers. I am ready to get rid of the slow cooker and go all pressure cooker, all the time. I made a honey-garlic chicken crockpot thing a few weeks ago that really wasn’t very good. The leftovers were OK as tacos, but I wasn’t impressed. Why didn’t I make it in the pressure cooker?!?!? Anywho, pork tenderloin can be tough, dry, and flavorless. Enter the pressure cooker! 20 minutes and we had amazing and juicy pork that we all loved. The little one included! I was SUCH a proud Mama. Baby T ate pork, potato, and asparagus with us. My heart almost burst. On weeknights we don’t get to all eat dinner together. The babe eats the minute he and I get home and then we all sit together while Mr. J and I eat since he’s almost ready to sleep at that point.
2 cups broth (I used chicken & my fav is Better Than Bouillion, or swap the broth with red wine)
1/2 cup balsamic vinegar
1 cup frozen whole cherries
Sprinkle salt & pepper over the pork, on both sides.
(See below if you’re not using a pressure cooker) On the brown or sear setting on the pressure cooker, sear it on all sides for some brown coloring.
Add in the broth, vinegar, and cherries.
Set to high pressure for 15-20 minutes. (I cooked it for 20 minutes but a little less would have been OK too.)
Quick release the pressure, let sit for ~3 minutes, then slice.
Serve with lots of cherries or reduce some liquid for a sauce. Enjoy!
(If you’re not using a pressure cooker, brown the meat on all sides for 3-5 minutes. Then in an oven-safe dutch oven, bake for 30-35 minutes in a 350-degree preheated oven. Be sure the middle is cooked to at least 145-degrees. Use that meat thermometer!)
I can’t even tell you how juicy this pork is. The flavors are great. Tang from the vinegar with the gentle sweetness of the cherries was perfect. I referred to this pressure cooker pork with peach salsa for the timing. I kept going back for more cherries. I wanted a cherry with each bite! The leftovers were great too. The pork was buy one get one free so I’m thrilled that I have another in the freezer!
Some of my pizzas just can’t leave well enough alone with toppings that are really out there (uhh, like this one or this one). I haven’t made a traditional-ish pizza in such a while but this one was soooo good and the little touch of crunchy breadcrumbs became the best part. About a year ago Mr. J got a sausage & ricotta pizza from a place down the street. Since then, he hasn’t been able to have it since! They’ve been out of ricotta! Foiled! Making it at home was long overdue.
2 links Italian sausage
1-1 1/2 cup tomato sauce
1 cup shredded mozzarella
1 cup ricotta
1 cup panko breadcrumbs
1 tsp butter
1 tsp truffle oil
Preheat the oven and pizza stone if using one to 500-degrees.
Sear the sausages in a skillet over medium heat turning to cook through.
Spread the pizza dough out onto the pizza stone or pan and bake for about 10 minutes, until cooked a bit and beginning to brown. Then remove from the heat and cut into slices.
Top the dough with sauce, mozzarella, dollops of ricotta and slices of sausage.
Bake for 5 minutes until the cheese melts and ricotta warms through.
While pizza is baking, melt butter in a small skillet over medium low heat and add in the panko. Drizzle in the truffle oil and cook for 3-5 minutes to toast the breadcumbs lightly.
Remove pizza from the oven. Sprinkle the breadcrumbs over the top of the pizza.
Slice and enjoy!
The pizza itself was SO good. I used more dough than usual and cooked it a bit more to get it really crunchy. I really love the flavorful sausage with creamy ricotta. I feel like a Project Runway contestant saying my design needed hard and soft.
The truffle breadcrumbs MAKE this pizza from so one I liked to an amazing pizza. I’ve added truffle breadcrumbs to top pasta. Truffle breadcrumbs for everyone!