This excellent recipe adapted from
AllRecipes perfectly compliments sausage, chicken, or nearly any main meat dish!
1/2 head green cabbage, chopped
6 slices of bacon, cooked and crumbled
2 garlic cloves, minced
1 small yellow onion, diced
1 tbsp salt
1 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
pinch of paprika
olive oil (not pictured)
Continue reading Roasted cabbage with bacon
This one was going around the internet for a minute – I tried it so you don’t have to. Except that you should.
1 pork tenderloin
1 cup baby carrots
1 cup baby potatoes
3 garlic cloves, minced
3 tbsp honey
2 tbsp soy sauce
1 tbsp Dijon mustard
1 tbsp balsamic vinegar
1 tsp cinnamon
salt and pepper, to taste
*I used Cortland, because I didn’t want something super-sweet, but definitely didn’t want tart either. Cortland is on the sweeter side, but not too much so.
I halved the amount of meat from the
original recipe – and apples, carrots, and potatoes – but kept the same amount of sauce. The sauce is really good and you will want more of it.
Continue reading Slow cooker pork loin with apples
Do you consider white chocolate to be chocolate? Many do not.
As I researched this one, I found myself on the fence until the very end. But I have now landed on a particular side – come and join me.
Continue reading White chocolate: chocolate, or no?
Goulash! I like to make this on Sundays and use it for lunch during the week.
MyIncredibleRecipes.com for this one.
2 pounds ground beef
3 tsp minced garlic
1 large yellow onion, diced
1/3 cup olive oil
2 1/2 cups water
1/2 cup beef broth
2 (15 oz) cans tomato sauce
2 (15 oz) cans diced tomatoes
1 tbsp Italian seasoning
adobo seasoning 3 bay leaves
1 tbsp salt (or seasoned salt of your choice)
1/2 tbsp black pepper
2 cups elbow macaroni, uncooked
1/2 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
Continue reading Classic goulash
Need some more flavor in your kitchen? If you’ve got these three seasoning blends on hand you can’t go wrong.
Use this for, well, tacos, or anything taco-like. Beef or chicken.
1/4 cup chili powder
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 1/2 tsp cumin
1 1/2 tsp oregano
1 tsp salt
1 tsp black pepper
Cajun seasoning for chicken, vegetables, or anything where you want a nice kick of flavor.
2 1/2 tbsp paprika
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp oregano
1 tbsp thyme
This is my favorite of the three. The absolute perfect compliment to chicken.
1/2 tsp salt
1 1/2 tsp chili powder
1 1/2 tsp onion powder
2 tsp garlic powder
1/4 tsp cayenne pepper
If you have all three of these made and ready to go, you can easily throw together a last minute dinner when you otherwise had nothing prepared.
If you’re looking for a classic macaroni salad, check out
this recipe from Better Homes and Gardens.
If you want to veer of the beaten path a little bit, I discovered this one a few weeks ago from
ASpicyPerspective.com and have made it twice with rave reviews.
16 oz dried macaroni
1 1/2 cups mayonnaise
3 tbsp apple cider vinegar
1 tbsp sugar
1 tbsp hot sauce
1 garlic clove, minced
1 tsp salt
1/2 tsp black pepper
1 (12 oz) jar roasted red peppers, drained and chopped
3/4 cup finely chopped kale
6 slices bacon, cooked and crumbled
1/2 cup sweet pickle relish
1 bunch scallions, finely chopped
Continue reading Macaroni salad version 2.0
Memorial Day, the Fourth of July, Labor Day, and random days in October when you’re just so thrilled the weather is still warm – it’s time for backyard cookouts.
As close as it gets to a backyard cookout at my place. (We can’t have a grill.)
Continue reading Food history: backyard cookouts
Okay folks, small blog update before I get into this one.
I started a new job this week.
I’ve transitioned from being a freelance writer on the side, to being an actual, full-time, writer and editor for a well known marketing company. This is awesome.
In lieu of the big changes happening in my life, I thought it was time to take a gander at the
Difference Between category on this blog – the one I post in the most frequently.
I started this blog in April of 2013. (Three year anniversary!) My first Difference Between post was in July of 2013, on
Russian dressing and Thousand Island dressing. I’ve done a Difference Between post once a week, with few exceptions, for two years and nine months.
And I think it’s time to switch it up.
I have an idea of what I want to take my once-a-week post place, but I’m not sure enough to announce it just yet.
In the meantime! Feel free to continue emailing me with Difference Between post ideas, because I’ll probably pick it up at some point.
Here’s the last Difference Between post for awhile: coffee versus decaf coffee.
Continue reading Difference between: coffee and decaf coffee
Grapes! They’re great for snacking, good for salads, and can be made into jams, jellies, raisins, and wine.
What’s the difference between red grapes and green grapes?
As in turns out, not too much – this will be one of our quicker Difference Betweens.
Continue reading Difference between: red and green grapes
For today’s Difference Between, I thought we’d check out the varieties of carbonated water available – specifically seltzer water and tonic water, but we’ll delve into club soda as well.
Continue reading Difference between: seltzer and tonic water