Roasted Mushroom Barley Risotto is one of those cozy, fall dishes that takes very little effort but has a huge payoff in flavor. And even though this dish and dishes like this are typically called “risotto” it’s made with barley rather than rice. Call me Miss Obvious, lol! 🙂
Roasted Mushroom Barley Risotto with Simple Roasted Onions
I call these Simple Roasted Onions because they’re so easy to make, but the fact is that the taste is anything but simple! They’re rich, caramelized, cooked until they’re just about melty, and absolutely fabulous! It doesn’t hurt to toss in a few garlic cloves like I do (optional) right along with the onions and let them do their thing, too!
Simple Roasted Onions
East meets West in the restaurant version of Chinese Black Pepper Steak. There’s no doubt that this dish is a popular restaurant item and for good reason. First of all, it’s all about the beef with only an accent of familiar veggies for balance. That gives it a great appeal for many diners.
Chinese Black Pepper Steak
It’s so hot here in Georgia, it’s hard to believe fall is coming – but one thing that signals fall, beyond the weather? Great prices on pork and plenty of apples showing up at the store. That’s what inspired this Apple & Sausage Stuffed Pork Tenderloin!
Apple & Sausage Stuffed Pork Tenderloin
First of all, a confession! It’s been quite a while since I’m made this Georgia Peach Glazed Salmon. Almost a year. And I’m craving it again, although these days canned tuna is more our style, and we’ve been eating a LOT of my daughter’s Cheesy Tuna Noodle Casserole with Green Olives.
Georgia Peach Glazed Salmon