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Main Courses

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Main Courses Recipes

Chicken Ortega Casserole

One of my favorite meals is any meal I grew up eating. That feeling of nostalgia as you take that first bite, it takes you back to when you were a kid. I always spent summers at my Grandma Nonny’s house. I can remember cooking and baking with her, playing cards in bed, sitting on the porch and looking out on the lake below. Some of my best childhood memories took place with my Nonny and some of my favorite…

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Main Courses Recipes

Balsamic Glazed Pork Tenderloin

Pork tenderloins have become one of my new favorite things to cook, especially for a weeknight meal. They are quick to cook and still pack a ton of flavor. I have always enjoyed stuffing pork tenderloins, but haven’t spent a ton of time just cooking them to slice and enjoy.  I decided to cook these pork tenderloins on our Green Mountain pellet grill, which by the way, I absolutely adore. The Butcher Man, my dad, gifted us the grill as…

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Appetizers Main Courses Recipes

Pulled Pork Nachos with Chipotle Slaw and Pineapple Salsa

When we were in Hawaii, we enjoyed some amazing nachos that were plum full of pulled pork, great homemade bbq sauce, a pineapple pico style salsa, and some coleslaw to top it off. We split a plate amongst friends with some beers and then ended up having to order another plate because they were just THAT good. I have been wanting to recreate them ever since we got back, but I just haven’t.  Last week I had some pulled pork…

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Main Courses Pressure Cooking Recipes

Instant Pot Carnitas

I have shared my intense love/obsession with authentic and traditional tasting Mexican food on this blog over and over again. I could honestly eat Mexican food 3 times a week and be happy as a clam! Being that I no longer live in the mecca of good Mexican food, I have to figure out ways to recreate my own.  Carnitas are hands down one of my favorite items I will order off of any good Mexican food menu. I have…

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Main Courses Recipes

Mexican Lasagna Casserole

It is a pretty regular occurrence that whenever my dad and I talk, we spent quite a bit of time talking about what we are cooking or what we have cooked. I have fond memories of sitting at our snack bar as a kid and watching him cook. I honestly believed growing up that my dad was like magic, he could build, cook, and create anything from scratch. And he regularly did. And to this day, I get a lot of inspiration…

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Main Courses Recipes

Pork Belly Bao Buns

Bao buns have become the latest craze in the Americanized Asian food world. Delicate little buns steamed until fluffy and served with a variety of toppings. Think the Asian version of a taco!  We first tried these delicious buns while in California eating at our new favorite ramen house. And immediately I knew we needed to recreate them. Of course, I used one of the most savory of cuts of meat, pork belly! I paired the savory pork belly with…

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Main Courses Recipes Thirty Days of Food

Chicken Broccoli and Barley Casserole featuring Alaska Flour Company

Barley is a great versatile grain that can be utilized much like rice or quinoa. With my pressure cooker, I’ve enjoyed a quick and simple way to cook grains. Grains like barley, lentils, and even wheat are great ways to add fiber and protein into any dish. Today we get to hear an amazing story of entrepreneurship from out of Alaska. Alaska Flour Company formed in 2012 as a way t0 increase food security in the state.  You’ll love their…

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Main Courses Recipes Thirty Days of Food

Turkey Cranberry Melt featuring Daniel French

If you are needing a recipe to utilize that leftover turkey and cranberry sauce from Thanksgiving, this is a great one to try. It is simple but packed full of flavor. And the best part, most of the ingredients you’ll already have on hand from Thanksgiving! We’ve got Daniel of 37 Acres joining us today to talk raising turkeys.  DANIEL FRENCH Camden, Ohio When did you start farming? What brought you into farming? 2016 has been our first year on the…

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Main Courses Recipes Thirty Days of Food

Pan Fried Steak featuring Natalie Heim

Usually the hubby and I grill our steaks, but we’ve always wanted to try our hand at the steakhouse style of pan frying steaks. Unlike grilling, pan fried steaks form a crunchy outer crust, but remain tender and perfectly cooked inside. Natalie Heim joins us today to talk raising cattle and being married to a farmer in North Central Oklahoma.  NATALIE HEIM North Central Oklahoma When did you start farming? What brought you into farming? I married into the farm…

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Main Courses Recipes Thirty Days of Food

Pork Burgers featuring Janae Mogler of Pig Hill Farms

Being that I didn’t grow up a Midwesterner, pork burgers weren’t something I was ever exposed to. I know, my Iowa friends are thinking I am crazy! My first attempt at pork burgers was during my first ever Thirty Days of Food where I made sour apple pork burgers. They were delicious, but highly involved. I decided to try a more classic, everyday pork burger. And to go along with this pork burger feature, I have another Iowa pork producer:…

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