Admittedly, I’ve been preparing pork tenderloins every other week for dinner. And, yes, I have been using the pre-marinated ones to save a step since I’m cooking every single night, but this past week we made a bodacious Costco order and scored a fair price on two beautiful, un-marinated, pork tenderloins. The part about getting a plain old piece of meat or fish is that you can play with flavors and seasoning, the scary part about that is now the cook has a responsibility to come up with a marinade.
Read MoreA few weeks ago I prepared a Butternut Squash, Caramelized Onion, Crispy Kale & Cheddar Quiche along with this Bacon, Spinach, Caramelized Onion, Smoked Gouda Quiche. I made two quiches at once because I knew I wanted to have a spare for a quick dinner that would require nothing more than a reheat and preparing a salad. You know, some days you just don’t feel like cooking — so having a quiche in the freezer can be clutch on those nights. Well, that and they’re great for breakfast reheats, lunches and when you get an unexpected meal guest.
Read More