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.
Not to brag or anything, but my dad’s chili is pretty famous in Franklin, TN. It has won countless awards at the First United Methodist Church’s annual chili cook-off (an accomplishment that requires no further embellishing), and I recently took first place at my company’s chili cook-off with his recipe. Every time he cooks it, he makes a massive batch to share with family and friends. Everyone looks forward to chili season and seeing my daddy at their door.
I guess you can say I’m the daughter of a celebrity.
Cauliflower is all the rage these days. I see it scattered across my Pinterest feed, used in place of potatoes, flour, and — in this case — rice!
I’ve always been a cauliflower fan, so I’m happy to use it any way I can. Boy, on the other hand, has a weird aversion to the stuff. He doesn’t hate it, but it’s one of the last veggies he would request for a side dish. I think it has something to do with the fact that his father hates cauliflower. Boys and their daddies.
Aka, the best side dish ever.
Honestly, this isn’t much of a recipe. It’s really just a reminder that it’s always a good idea to throw a whole bunch of chopped vegetables together and roast them.