These Roasted Sweet Potatoes & Brussels Sprouts are pretty special. Roasted to perfection, they’re gorgeous as is, but you’ll want to take these one step further: Finish them off with a sweet, tart White Balsamic Vinaigrette.
I always make my salad dressings. Oh, I may have an “emergency” bottle in the fridge but I just pretty much ignore it.
Here’s a recipe to fall in love with – Chicken Tacos with Cherry Chipotle Salsa.
So a few days ago I posted the most marvelous Peach Glazed Pork Tenderloin. It was a huge hit at our house. What wasn’t a hit was the Watermelon and Tomato Salad. So I tinkered (and after the tinkering) loved it. And I made it again, today, just to be sure.
Do you make your own dressings? They’re one thing that I love to whip up at home. And one of my favorite dressings is a good Balsamic Vinaigrette. This one’s very simple, the kind of dressing that can be tossed together as an afterthought.
As summer morphs into fall, it’s fun to make recipes that still take advantage of the abundance of tomatoes out there (yes, it’s me again – the tomato lady, lol!) but to give them a heartier twist. And when that twist includes easy boneless-chicken breast and a simple balsamic vinegar reduction? Well, count me in.
We all have those recipes we make over and over again, right? The ones we just about crave? The ones we pull out for an occasion. Birthdays, Company? Tuesday? This Bacon, Dried Cherry & Caramelized Onion Stuffed Tenderloin is one of those. If you’re like me, you’ll just look for an excuse. And you’ll double the recipe and make two!
It wasn’t too long ago that Bacon Jam came on my radar – I can tell you when – the week we featured it on Throwback Thursday, back in July. Well, the recipe looked marvelous, and I used it for inspiration! Thank you, Chef Julianna of Foodie on Board! (You’ve ruined me, btw!!) If you’re cooking burgers or brats on Labor Day, think about serving up this condiment! The best condiment, evah!