Category Archives: Dinner
This is my go-to turkey burger recipe. The spinach and feta add moisture, while the oats provide texture and bind everything together. I promise it will convert you!
One of my favorite things about this recipe is how dang simple it is. Six ingredients, y’all: ground turkey breast, frozen chopped spinach, old fashioned oats, feta, chopped onion, and 2 eggs.
POSTED IN: burgers, dinner, freezer-friendly, grilling, ground turkey, healthy, turkey burgers
Salsa. Tortillas. Chicken. Cheese. Repeat.
That’s essentially what we’re doing today. Can you dig it?
Boy is studying for the Georgia Bar at the moment, so our apartment is a bundle of excitement and joy.
Oh, sorry, I misspelled “stress” and “nerves.”
Needless to say, he has plenty on his plate right now without worrying about what to eat. So I have been stocking the freezer with his favorite foods that he can reheat when I’m out of town (or feeling lazy). We’ve got meat sauce, pizza, and slow-cooked vegan chili. And now, chicken enchilada casserole.
When I want to cook something healthy without feeling like I’m on a diet, I always turn to stir fries. Healthy? Check. Flavorful? Check. Versatile? Totes check. Oh, and they only require one skillet. Hooray for easy cleanup!
This quick and easy stir fry features chicken, broccoli, cashews, and a sweet Asian sauce. Of course, you could use any veggies you like, and I suspect it would be fantastic with other meats as well (shrimp, pork, steak…anything!). I just happened to have these on-hand, and they’re some of my absolute favorites.
Guys. Guys. Guys.
I did it! I DID IT!
I conquered pork tenderloin!
Thank you for your matched enthusiasm. Official announcements will be sent out on Thursday.
I can’t tell you how many times I’ve tried (and failed) to cook pork tenderloin like this. Sure, I’ve cooked it all day in a crock pot and shredded it for tacos. But any jerk can do that.
No. These delicate slices of medium rare perfection have always eluded me. I’ve overcooked it. I’ve under-cooked it. I’ve somehow pissed off the pork gods and earned myself some bad pork juju.
But this time….this time, I cracked the code.
Today is a pizza kind of day. Do you agree? Of course you do.
We have a fantastic local place that is walking-distance from our apartment (Galla’s — holler!), and we often turn to them to satisfy our pizza cravings. But sometimes, we like to make our own. And sometimes, they turn out perfect.
Today is one of those days. Buckle up, people.
There is nothing sexy about lentil soup. I know that. You know that. We aren’t kidding ourselves here.
But I have to tell you, when I made this soup one blistery winter evening, Boy scarfed it down and went back for seconds before I even sat down.
And today, in the midst of one of Georgia’s hottest summers, we enjoyed some surprisingly delightful weather. So I decided to celebrate by whipping up this pot of goodness.
We cook a fair amount of vegetarian dishes in my house, and this is one of our favorites by far. We make it for Meatless Monday (it’s vegetarian), for company (it seems impressive), or just for us (it’s delicious).
It’s also a great dish to make over the weekend, when you have a little more time on your hands, because there are a few steps involved. It keeps great in the freezer!
Who doesn’t love some ‘yaki? We’re big fans in our house.
Boy has chicken teriyaki for lunch almost once a week, since there is a delicious little joint near his law school. So the fact that he loves this recipe is a testament to how awesome it is.
The first time I made this chicken teriyaki was for a movie night with Boy and one of his dudes. The flick was Frozen. It was not my choice. #feminism
I’ll be the first to admit that salads are not always a huge hit in my house.
But this salad? This one lasts approximately 3.6 seconds on the dinner table.
I think it’s the diversity of the ingredients. The ginger brings a fresh Asian flavor, and the peach glaze provides a subtle sweetness. As you dig in, some pistachios fall away from the pork and become part of the salad, adding a delicious crunch.
It’s just a masterpiece. I don’t know what else to say.
“What are you cooking? It smells amazing!”
I have heard those words every time I have made this dish. Literally. Every. Single. Time.
So it is out of the goodness of my heart, dear readers, that I bring you the advanced, highly technical recipe for Balsamic Pork Tenderloin.