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Chinese Pork Tenderloin {with Garlic Sauced Noodles}
Pork. The other white meat. I absolutely loved this Chinese Pork Tenderloin with Garlic Sauced Noodles. I’m still loving it, reheated the following day. There’s something really special to me about being able to prepare Asian food at home. As much as I LOVE Chinese restaurants, I’m not crazy about the way I feel after consuming MSG and sodium laden dishes. By making recipes at home you control the freshness and the ingredients.
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Brazilian Feijoada {Pork, Beef & Black Bean Stew}
Brazilian Feijoada {Pork, Beef & Black Bean Stew} The word Feijoada (pronounced fay-ZWAH-da) comes from the Portuguese word feijão which means “beans” and is the national dish of Brazil. This stew is made up of rich cuts of assorted pork and beef that are slow cooked with black beans, onions and garlic. It’s then served over rice with orange wedges which provide just the right flavor balance.
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Plum Pork Tenderloin {Slow Cooker Version}
Plum Pork Tenderloin. More and more I hear friends and coworkers grumbling about deciding ‘What’s for Dinner.’ It seems to stem mostly from lack of time to prepare and/or lack of inspiration. On occasion Lemony Thyme finds herself in a similar predicament. That’s exactly what sent me to Cooking Light in search of slow cooker recipes, where I found this Plum Pork Tenderloin recipe.
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Baked Broccoli Bacon Cheddar Bites {…of love!}
Baked Broccoli Bacon Cheddar Bites I asked Shelby for some recipe inspiration. Perhaps something she had enjoyed recently in a restaurant that she’d like to see recreated. Just so happens she had visited her local watering hole the night before and apparently the Broccoli Cheddar Bites hit the spot. That was good enough for me to begin some recipe research.
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Parmesan Crusted Homemade Fish Sticks
Parmesan Crusted Homemade Fish Sticks I grew up in a very small New England town in southern New Hampshire. There was a large Catholic population which meant every Friday night was fish night in most households. And while some of my friends grumbled, I begged to be invited for dinner in hopes they’d be serving fish sticks and French fries. Loved them. Please tell me I’m not alone on this one.
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Baked Sweet Potato Fries {Cajun Herb Seasoned}
Baked Sweet Potato Fries are almost a staple for us. There’s something so addicting about the sweet heat that comes from the sweetness of the potato combined with the Cajun herb seasoning. Any time we’re having burgers or anything else that pairs well with fries, we’ll likely turn to these.
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Provençal Chicken {Slow Cooker Version}
Provençal Chicken is a wonderful weeknight meal. It’s light and full of flavor. Did I mention all you do is add the ingredients into your slow cooker, set it on low and go out the door and start your day. When you and your family arrive home 8 hours later….well let’s just say you’ll move up a notch on your way to rock star status.
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Mushroom Thyme Haricot Verts
Mushroom Thyme Haricot Verts. Haricot Verts, French for “green beans” are so wonderfully tender. They are absent of the strings that can make preparing green beans a chore and are easily recognized by their long slender shape. It’s such a treat to find these at the Farmers Markets and when I do I can’t help but buy pounds of them. Be prepared for a series of recipe posts incorporating my favorite of the green bean varieties.
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Blueberry Goat Cheese Crostini {with Honey & Lemon}
Blueberry Goat Cheese Crostini {with Honey & Lemon} There something really wholesome about a beautiful bowl of fresh spinach and mixed greens sprinkled with the fruit of summer. That’s exactly how I’ve been enjoying my salads lately…with assorted berries, nuts & cheeses. Last week when I got to the end of several of my salad ingredients I was left with spinach, blueberries, and a bit of goat cheese. I drizzled that with balsamic vinaigrette and discovered my favorite salad of the summer.
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Shelby’s Yummus Hummus {Roasted Garlic & Herb}
Shelby’s Yummus Hummus {Roasted Garlic & Herb} If my kid had a signature recipe it would have to be her Yummus Hummus. She started making it several years ago as she discovered a new passion for ‘real’ food. This recipe was something she could make completely from scratch. She actually took great pride in soaking the garbanzo beans overnight and getting up in the morning to make a batch before heading off to work. I remember always hoping she would leave a little behind for mom.
