Honey Balsamic Pork Tenderloin ~ tender, juicy, flavorful pork goes from stove to table in just 20 minutes for a delicious, easy, any night meal.
I love a good fake-out meal; ones that look and taste like you’ve spent hours on them, but can be whipped up quickly. This juicy, tender Honey Balsamic Pork Tenderloin is the ticket we need for this time of year when we’re all short on time because it goes from stove to table in just 20 minutes, less time than it takes to have a pizza delivered, but tastes better. Way, way better.
That’s why it seemed like the perfect time to update the photos and reshare this recipe. I’m not kidding one bit if you make it once, you’ll have it on repeat the whole year.
Blackened Shrimp Pasta ~ Cajun seasoned shrimp and linguine in a zesty, flavorful tomato sauce. A simple, weeknight meal elevated for entertaining too.
Between shopping, baking, wrapping, holiday parties and the actual holiday gatherings are meals we need to eat and prepare for our families and some out of town guests that *may* be staying a tad too long. That’s where Blackened Shrimp Pasta comes in.
Most times, but especially this crazy, chaotic fun time of year, there are certain food items I keep in my pantry ~ cans of diced tomatoes and dry pasta are a couple of them. There are so many things you can make with them and when you’re hungry, tired and short on time you can work actual magic with them. A good dry Cajun spice doesn’t hurt the cause either.
In the freezer, I like to keep shrimp and from there, well ~ you can probably guess where I’m going with this.
One Pan Cheesy Taco Pasta ~ easy, cheesy, delicious meal perfect for midweek. Everything cooks in one pan including the pasta in under 30 minutes. Like Hamburger Help, but better. Way better.
I haven’t made Hamburger Helper in, oh about 100 years. Seriously. Then the other day at the grocery store I whipped around the next aisle and ran smack into a large Hamburger Helper display in the aisle. Thankfully there’s nothing breakable in those boxes.
One Pan Cheesy Taco Pasta is ideal for those nights you need a good meal on the table quickly, where everything cooks in one pot (including the pasta) so there’s less cleanup and *most* of the family will enjoy ~ maybe even your picky eater. It’s like the Hamburger Helper of your childhood, but better. Way better.
Classic Pot Roast ~ slow-cooked, melt-in-your-mouth roast beef, braised potatoes and bright colored carrots in a rich 5-star gravy.
When the seasons change, so does our menu. Grilled burgers are replaced with comfort meals like Baked Mostaccioli and Classic Pot Roast ~ slow roasted in the oven, fuzzy slipper wearing, football game on, Sunday fare. Oh man ~ this season of food is my jam.
This Crispy Potato Pancakes post was sponsored by Blue Sky Family Farms. From breakfast to dinner ~ savory to sweet, eggs are the right choice, especially when they’re Blue Sky Family Farm 100% pasture and range raised. I received compensation for this post, but my opinions are my own. (updated)
When Blue Sky Family Farms sent me their brown free-range eggs and brown organic pasture-raised eggs to try, it didn’t take any arm twisting.
We’re already an egg-loving family and routinely eat eggs in many dishes starting with Sundays and my husband’s “Big Breakfast“, a tradition since Ronald Reagan was president. Bacon, ham or sausage, eggs made to order, hand-shredded hash browns, toast with jam and steaming coffee. Along with the Sunday paper it’s a great way to start the day ~ especially since he usually does dishes afterward, too.
We first tried the “ethical eggs for the humane race” one Sunday morning and continued until they were gone in several other meals in the days that followed, including Crispy Potato Pancakes and found that happy chickens really do produce better tasting eggs.
Honey Teriyaki Salmon is simple, fake-out fancy made incredibly delicious with a 4-ingredient glaze that brings all the flavor.
My freezer is currently packed — and I do mean packed with salmon. You could say I’m up to my gills in salmon. I couldn’t resist.
Mexican Stuffed Peppers ~ seasoned ground beef, rice and black beans topped with cheese and baked in colorful bell peppers.
Would you believe until recently I had never eaten a stuffed pepper? It’s true. I’ve been making and eating stuffed cabbage (a favorite comfort dish I’ll be sharing soon) for what feels like 100 years, but I had never made or stuffed a pepper. What on earth was I waiting for?
The inspiration for these Mexican Stuffed Peppers came from our garden, which is running over with tomatoes and bell peppers right now. If you aren’t a gardener farm stands and markets have a variety of beautifully colored bell peppers and of course they’re also as close as your nearest grocery store.
I opted for a Mexican version today because we love the spicy flavors of Mexican cuisine. I save the classic flavors for the cabbage.
If mac and cheese is on the menu, changes are good I’ll order it, especially if it’s a specialty type, like Truffle, Buffalo Chicken Mac and Cheese or Chicken Pesto Mac and Cheese. In fact, I still eat mac and cheese from the blue box like a 5-year-old because anyway you serve it, it combines two all-time favorites, cheese and pasta.
Warning: This Baked Mostaccioli is not your sports banquet mostaccioli. This pasta is blanketed in layers of robust tomato flavor, mozzarella, parmesan and ricotta cheese and it is utterly delicious.
I’ve been like a kid on summer vacation the last few weeks. Sleeping in, reading books from my local library, boating, two weekends away and alas, not tackling chores I should have, including routinely updating my blog with new recipes.
It’s been a good summer, but Labor Day has passed, the school buses are rolling again and it’s officially time I stop slacking and start remembering what day of the week it is. That calls for an especially good, practically unforgettable recipe and Baked Mostaccioli covers all the bases.
Roasted Tomato Marinara ~ homemade tomato sauce from fresh roasted tomatoes is easier and tastier than you think. Use over your favorite pasta or add milk or cream for a comforting bowl of tomato soup.
Am I the only one wondering where the summer has gone? I can’t believe it’s almost Labor Day weekend, but I know it is because here in the Midwest we’re picking baskets of tomatoes daily. If you’re in the same boat or can’t pass a farm stand without buying a bushel of these red beauties, this recipe is for you.
Roasted Tomato Marinara Sauce is one of life’s simplest pleasures and roasting tomatoes intensifies their already delicious flavor. Isn’t it time you started hitting the sauce?