If you look through my blog you will see that pork tenderloin is a favorite cut of meat, grilling is often the method of cooking and I love different marinades that give the pork a totally different taste experience. This recipe was exceptional; it began with just opening the jars of these aromatic seeds and … Continue reading
Pork tenderloin is a favorite cut of meat whether I roast it in the oven or grill it. I especially like the many sauces/marinades you can use to flavor it. Cooking it with veggies sheet pan style and serving it with a gravy makes for a complete meal. For more recipes just search “pork tenderloin”.
Sheet pan recipes are so convenient and actually fun to make. Pork tenderloin, or “Gentlmen’s Cut” is a great candidate for this type of cooking as well as the three veggies I’ve used (technically, potatoes are a stem vegetable) Then I also love, love balsamic vinegar and rosemary! Great combination and all on one pan! … Continue reading
A pork tenderloin is my favorite cut of pork as it is lower in fat and lends itself very well to all kinds of recipes. The number of recipes I have in my blog testifies to the fact that I love this meat. This old recipe is adapted from Chef Bruce Aidell, originator of the … Continue reading
This yummy recipe comes from a fellow blogger whose site I have been enjoying for some time. “Enjoy the island flavors of tropical fruits, spices and rum” says Karen@ Back Road Journal. This immediately caught my eye and after reviewing her recipe I knew I had to make this – it had so many ingredients … Continue reading
After taking a Chinese cooking class last year I was introduced to different kinds of noodles. Usually if a recipe called for some kind of noodle I liked to use linguine, spaghetti and so on. So, I decided to try rice noodles that were called for in this recipe from Eating Well Magazine that I … Continue reading
How about cooking these pork medallions for Valentines Day in heart-shaped parchment paper? This method of cooking keeps this dish so moist and tender and is a Weight Watcher’s recipe worth 5 points per serving.
I originally saw this recipe a long time ago in a Martha Stewart cookbook and we have enjoyed it ever since. The sauce with the fresh thyme is very tasty!
This Chinese dish has always been a favorite treat for me and one that I have made occasionally since my earliest cooking class with Christine Liu many years ago. It was not a favorite of Gene’s so I did not make it often. I have changed it from the original recipe as the sauce was too … Continue reading
I make this every year when my herbs such as sage are growing. I grow two varieties; regular and varigated. It is a pretty herb that I grow on the south side of my home which overwinters marvelously. This is an adaptation of “saltimbocca”. Oregano and varigated sage… Chives and regular sage…