Garlic and Herb Pork Tenderloin is one of my favorite back-pocket recipes. It only takes a few minutes to get it into the oven or grill, and then it cooks really quickly. It’s fabulous for stress-free entertaining or just a regular Monday. It’s really lean meat, lickably delicious, super fragrant, and couldn’t be easier. I got it into the oven post-workout, and let the oven do the work while I showered. Lunch was ready when I was! I made two of them. We had the first for lunch with garlic and dill roasted carrots, and saved the other for lunch the next day. I’ll show you what I did with it!Continue reading “Jen’s Cuban Stacks with Melon”
Grilled maple mustard chicken. Spiced acorn squash is perfect with it. I love how the smoky flavor compliments it so beautifully. Hope you love it!Continue reading “Jen’s Grilled Maple Mustard Chicken and Spiced Acorn Squash”
I love lamb. I was in a meatball mood, but wanted to keep dinner grain-free. Almond flour worked beautifully with both the texture and flavor. I hope you love it! If you’re strict Whole30 or Paleo, leave out the feta.Continue reading “Jen’s Grilled Grain-Free Lamb Meatballs with Eggplant and Tomatoes”
#constantlyvariedgear @constantlyvariedgear #cvgarmy @cvgarmy
I’m so excited! I won a pair of skull food leggings from my favorite activewear company, Constantly Varied Gear, for healthy recipe contributions! I love these things! Perfect for CrossFit, chillaxing, and they’ll be my Animal Kingdom outfit the next time we go for a Dole Whip. Disney ready!
Pork tenderloin is a super lean cut that grills really fast. This tastes and smells wonderful. If you don’t have a grill, don’t let that stop you! Roast it at 425 degrees F to til the internal temp is 145. I’ve roasted it in the oven for a holiday dinner when I was entertaining before. It’s always a winner and silly easy! Hope you love it!Continue reading “Jen’s Grilled Garlicky Herb Pork Tenderloin with Fennel and Orange Salad”
We love sweet heat, the combination of tropical fruit and chile peppers. If you’re not a big spicy fan, totally reduce or completely omit the jalapeno! If you don’t have a grill, no problem! Just use a big skillet over medium high for the same time! Hope you love it!Continue reading “Jen’s Grilled Garlicky Fajita Shrimp Over Tropical Salad”
I love the combination of grilled chicken with a little fontina, pesto, asparagus, and tomatoes. Pesto’s traditionally made with pine nuts, but walnuts are cheaper and more nutritious, so I’m going that route. Hope you love it!Continue reading “Jen’s Grilled Chicken and Asparagus with Pesto, Tomatoes, and Fontina”
#MattMoore @MattMoore #SerialGriller @SerialGriller #hmhco @hmhco
I loved Matt’s book, the South’s Best Butts, so I was psyched to see he had a new book out! First of all, I can’t even with that name!!! 😀 Serial Griller is a fabulous book, with great versions of the tried-and-true dishes you know and love, and some really creative ones to let you flex your grilling muscles! Terrific range. Continue reading “East Nashville Hot Chicken and Debris Po’Boy Recipes and cookbook review: Serial Griller”
#StevenRaichlen @StevenRaichlen #WorkmanPub @WorkmanPub #BrisketChronicles @BrisketChronicles #HorizonSmokers @HorizonSmokers
Steven Raichlen’s got a new book coming out tomorrow (April 30th), The Brisket Chronicles, and it is wonderful! I’m in love with this book and wish I’d gone with the hardcover already, as it is sure to be oh-so-very well used. He’s got everything in here from barbecue brisket favorites to his family’s holiday braised briskets and even brisket dessert. Like his other books, this has that same welcoming tone and desire to teach you how to get everything just right. His instructions are casual, yet really thorough. If you want to become the brisket master, he’ll help get you there. I was delighted to see that Steven smokes on the exact same smoker that I do, a Horizon RD Marshal that I lovingly refer to as Billy Bob. Spoiler alert – No, he never tells us what he’s named his smoker.
A huge thanks to Workman Publishing for letting me share the recipe for Real Deal Holyfield Brisket Breakfast Tacos with you! I’ll tell you all about the rest of the book afterwards!Continue reading “Real Deal Holyfield Brisket Breakfast Tacos recipe and cookbook review: The Brisket Chronicles by Steven Raichlen”
#morrowcooks #joannagaines #magnoliatable
Joanna and Chip Gaines fan? My husband bought me her cookbook, Magnolia Table, for Mother’s Day, and I wasn’t sure what to expect. I was very pleasantly surprised. I *love* this book! How is she so skinny?! Thank you to William Morrow Cookbooks for letting me share her recipe for Mom’s Bulgogi with Cucumber Kimchi Salad with you. If you haven’t made bulgogi before, it’s a really flavorful Korean beef dish. The beef is sliced nice and thin and then it sits in a delicious marinade while you go about your day. I love hers because you quickly grill it and pick up that gorgeous smokiness from the coal/wood instead of a skillet. The cucumber kimchi doesn’t require any fermentation, just a quick spicy pickling with rice vinegar, sugar, sesame oil, chili flakes, etc., and hangs out in the fridge while you grill. I’ll get to the review of the book afterwards – and you have to try the burgers with tomato bacon jam and that blueberry, buttermilk, croissant bread pudding – but first, let’s get that bulgogi going! Continue reading “Joanna Gaines’ Mom’s Bulgogi with Cucumber Kimchi Salad recipe (no fermentation!) and Cookbook review: Magnolia Table”
#CiderMillPress #ElizabethOrsini #FromGardentoGrill
Summer grilling season has arrived! I’ve been playing in a great produce-centered grilling book, From Garden to Grill: Over 250 Vegetable-based Recipes for Every Grill Master. My review of the book is below, but first I wanted to share a terrific grilled teriyaki tofu and broccoli dinner with you. This recipe is vegan, but the book itself is vegetarian with a lot of suggestions of how to make recipes vegan, paleo, gluten-free, or how to add meat. It’s delicious and super filling, so no side dishes are required. Perfect dinner on the patio. You just need a few string lights overhead and icy Pellegrino, lemon cucumber water, or lovely white wine to go with it.
If you’re new to tofu, a nice dish is all about the drain. Cut it into chunks as the recipe instructs, wrap it in a lot of paper towel, set a plate on it, and set a big can on that and let it sit for 15-30 minutes. Or, I sometimes cheat, and just stick it in my panini press for the same amount of time. Saves, paper, too. Niiice. In this recipe, I threaded the tofu on soaked skewers, so I’d have less to turn on the grill.