Pad Thai Marinated Pork Tenderloin

  {a twist on a Thai favorite}

Lately, I have been interested in learning how to cook ethnic foods.  One of my favorite go-to recipes is my Shrimp Pad Thai (recipe post to come soon).  Pork tenderloin was on sale at Kroger so I snagged a large 2 pound piece.  When I opened it up there were two 1 lb pieces inside so another pork recipe will be posted again soon.  I had a taste for my Pad Thai so I decided to experiment with a Pad Thai marinade.  I prepared the marinade before work so the pork was able to absorb all the yummy flavors throughout the day.  The kitchen smelled amazing just while making the marinade!

Due to our surprisingly mild fall weather, it was a great night to bring out the grill.  When i came home from work Bryan had the charcoal grill fired up and ready to throw on my yummy pork.  Since the meat was already soaking all day, preparation for our Thai-inspired meal did not take long at all.  I boiled some long grain brown rice and steamed some edamame to go with the pork.  The marinade was reduced to a delicious glaze to pour over the meat.  Overall, I had some happy praises for my new creation.  It will definitely be a regular dish in our house.

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{Click here for the recipe}

Strawberry Banana Green Smoothie

{my green goddess}

On nights without Chase, Bryan and I either have things we know he wouldn’t like or we just have a “whatever” night.  Yes, we have coined these nights “whatever”.  Aka eat whatever you can find in the house.  I had a delicious salad from the salad bar at Whole Foods today so I wasn’t really starved for dinner tonight.  One of my go-tos is a smoothie.  I love adding kale and/or spinach to them for an added boost of nutrients.  Although I love the taste of kales and spinach for those who don’t this is a great way to eat them.  The sweetness of the fruit takes away from the taste of the veggies.  The smoothie is pretty filling so it serves as a great dinner replacement.  It also is great for breakfast!  I hope you enjoy 🙂

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{Click here for the recipe}

Spinach Salad with Warm Bacon Vinaigrette

{a little bit doughie salad}

To celebrate Adam’s *belated* birthday and watch the Tiger’s playoff game, we had some people over to grill out and chill out.  The TV was hooked up in the garage and the grill (once again) fired up.  Adam & Brooke brought over fresh made brauts & hoagie rolls.  We grilled sliced onions and peppers to go on top & Bryan created a beer/mustard sauce.  I was in charge of the side.  We always are big on snacks and chips before dinner so I wanted to make something light(er) to go with the grilled sausages.  Rather than just a plain chopped salad, I decided to go a bit more doughie and make bacon the center of my spinach salad.  The vinaigrette can be served warm or chilled over the salad.  Feel free to combine any of your favorite nuts, veggies, and fruits – I just thought this combination paired well together.  Enjoy & happy eats 🙂

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{Click here for the recipe}

Quick & Simple Spinach Manicotti

{a weeknight meal}

Now that my parsnip & carrot soup was gone (no one else wanted to eat it) I decided to get back into the kitchen.  Weeknights always go by so fast.  My 45-minute commute causes me to get home at 6:45pm (with mild traffic, heavy traffic well that just makes me crabby).  When Chase is with us I try to cook each night.  It is a time when the three of us can sit together at the dinner table and time can, hopefully, slow down for a minute.  On nights with Chase, I try to come up with quick dinners so that not so much time is spent in the kitchen, but together.  The kid has a pretty large palate for an 8 year old so I’m not serving “kid foods” which is great.  I think it is important to grow up being adventurous with food and to expose kids to all types of flavors.  I especially encourage lots of veggies and minimal fat.

Tonight I decided to create my quick and easy spinach stuffed manicotti.  The “semi-homemade” meal is very easy and simple Italian weeknight meal.  The manicotti shells were served with a slice of garlic bread – made by Bryan 🙂  I typically serve a vegetable with all meals, but the shells were stuffed with a ton of spinach, which my family loves.  The weather outside was perfectly crisp, but still warm.  Bryan suggested eating outside on our balcony and so Chase gathered the candles.  We enjoyed our romantic dinner for three outside on this beautiful night.  Enjoy!

MAINS

{Click here for the recipe}

Roasted Parsnip & Carrot Soup

{a pilot post}   Pin It Button

Hello!  Welcome to my very beginner blog.  It has been a long time coming, but I have been told by so many people to start one and post my food adventures / my writing.  Throughout my posts, you will learn about my life, family, friends, inspirations, goals, ideas, dreams, and more.  Most importantly, I look forward to being able to share my recipes.  My family will all get a good chuckle about the name of my blog.  Ever since I can remember I have been called Doughie.  When I was little I was a bit, well, doughie.  I think you get the idea where the nickname originated.  Every family event since I can remember is centered on a meal.  Growing up with a family who loves to eat, celebrate, and cook I have naturally developed a love for the kitchen.  In lieu of the dreary fall weather today, I decided to prepare a very autumn soup.  The sweetness of the parsnips paired with the fresh carrots creates a very light and flavorful soup.  I hope you enjoy 🙂

Roasted Parsnip & Carrot Soup

 

{Click here for the recipe: Roasted Parsnip & Carrot Soup}

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