My grandpa was a great cook. In fact a few of my recipes are inspired by his dishes he created. One thing though, that doesn’t ever stray is his Hoppin’ John recipe. We only make it once a year, for the New Year obviously lol. It is sooo good and one of the meals I always look forward to making for my family. And even though it has beans, which we usually don’t eat, it is one of our family traditions and traditions trump!!
You know what should be under everyone’s tree this year…..this pork tenderloin with pomegranate sauce. Okay, okay, that may be a little weird; “here’s a big piece of meat mom! Merry Christmas!” So perhaps you should just make it for Christmas dinner. You probably even have most of what this recipe calls for already at your house. If you don’t have any pork (or maybe you don’t eat pork) this is great on chicken and even salmon!
Do you have leftover pumpkins from Halloween that you or your kids never carved?!? Well, we did, and they have been eyeing me everyday to get cooked. There are a couple things that make pumpkins so great. One….they last friggin’ forever. And two….once roasted, they freeze like a boss. If you have little babies just starting to eat, pureed pumpkin is a great 1st food for them! Just freeze in little ice cube trays and pop one out for them. Easy peasy.
Anyway, this post isn’t about the things you can do with pumpkin, it’s about the delicious, easy recipe that will make your heart go pitter patter. Like so good, my kids had 3rds! THIRDS!! (Anything squashy or pumpkiny they aren’t big fans of, so this is definitely a winner)
Fall has to be my favorite season. The weather finally is getting a bit cooler and the best part….it’s apple season!! Everyone always raves about pumpkins, but lets be real, apples are WAY cooler than pumpkin!! There is just so much more you can do with apples.
The other week I was out with some friends and we passed by these caramel apples that looked sooooo good. Like jaw dropping good, and I have a soft spot for caramel apples, I mean don’t we all! I ended up passing on getting one, but making my own caramel sauce at home has been on my mind ever since! You can slice apples or bananas and just straight up dip them in this sauce or you can bake the apples (which I highly suggest) and drizzle the sauce all over them. You could even make little caramel apple pies that would be perfect for the upcoming holidays!
About a month ago I made this gumbo-esque slash German potato Salad. It turned out to be a delightful fusion of two very different styles. I couldn’t think of a name for the recipe, so I turned to Instagram and asked people to name the recipe for me. There were some awesome ones from the simple “German Gumbo” or the “Germbo” to the classy “Creole Patate Salat” and then to the funny “sausage fest” and “OktoberGras”. It was super hard to choose, as everyone’s suggestions were so great, but I finally decided on “DAS GUMBOTATOR”
Poor little parsnips. I feel like they get the shaft when it comes to using them in recipes.
I’ve used them in stew before and we all loved it, so I figured why not try it as a mash. The consistency was a dead ringer to regular mashed potatoes!
Parsnips taste like a mix between carrot, parsley, and potato. The smaller ones are more sweet and tender.
I need to come clean about something….I don’t like green beans. Never have. However, after making this for whole30 instagram I have changed my mind. Probably cause there is bacon in it. You know what else is great about this….its so damn delicious, if you made this for your family come Thanksgiving or Christmas, they would never know that it’s whole30 approved!
If you want to take it up a notch or two, I highly suggest crumbling pork skin (yah thats right, these bad boys are pure clouds of heaven) over the top. It will take the place of bread crumbs forever and ever. Amen!
We have been super into brussel sprouts this year and my go to brussel sprout recipes usually have bacon in it, because, BACON!! I wanted to do something a little different this time, especially for people who are looking for a meatless dish and this mixture just kind of landed in my lap. I had a bunch of fuyu persimmons from a friend and I really wanted to use them in a dish.
You seriously will want to face plant into these brussel sprouts. It’s that good. Remember to get fuyu persimmons. The pointed bottom persimmons will taste like caca in this dish. #nolie
Thanksgiving is right around the corner which means my face will soon be planted into a dish of goodness!
I’ve seen and done probably every method there is; deep fry, roasting, BBQ…(I’m actually not sure if there is any other way other than those 3!!) Anyway, this year I had the privilege to guest blog over on whole30’s instagram, which meant I HAD to come up with the perfect turkey. Guys! I did and you will never, ever make your turkey any differently after this.
I love fall drinks, especially with booze in them! This drink is simple, delicious, and screams fall!!