Category Archives: Cooking

Tuna Pasta Salad Niçoise

Tuna Pasta Salad NicoiseAre you looking for a simple weeknight dinner you can make for your family – or maybe a great party dish that is colorful, tasty and can be made in advance? If so, try my easy Tuna Pasta Salad Niçoise! It’s a French twist on a classic pasta salad with canned tuna fish. This salad is bright, light and fresh in flavor and likely features many pantry staples you’ll have on hand at any time.

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Easy Ground Pork Chili

An Easy Chili Recipe Using Ground Pork and Beans

Easy Ground Pork ChiliGround pork is perfect as the base for a hearty and satisfying chili that cooks up quickly and can easily feed a crowd. It’s a great dish for parties, too – something you can make in advance and everyone can top their chili however they like it: with shredded cheese, salsa, onions, tortilla chips, you name it! There are no fancy or unusual ingredients in this recipe either, so you will likely have everything you need on hand already in your kitchen pantry or fridge. So why not give this Easy Ground Pork Chili a try?

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Skillet “Pot Pie”

A Delicious Stove Top to Oven “Pot Pie”

skillet pot pieWhat to do with leftover turkey, chicken or ham?

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Chicken, Mushroom and Sage Pasta

A Delicious and Hearty Pasta Dinner

Chicken Mushroom and Sage PastaChicken, mushrooms and pasta: they are a classic combination of flavors that just speak of comfort food and soothing home cooking. But often those flavors are drowned out with a heavy dose of cream or cheese to add richness, which doesn’t have to be the case. Fresh herbs and quality dried mushrooms can create a wonderful flavor that is lighter yet also completely satisfying.

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Pork Tenderloin Pasta in a Creamy Tomato Sauce

An addictive and tasty pasta dish with pork, mushrooms, and eggplant

pork tenderloin pastaTenderloin is perhaps one of the most popular cuts of pork, next to chops and bacon. Tenderloin is often praised because it’s one of the leanest cuts of pork available, but I would say that most pork tenderloin – at least as sold in supermarkets today – is cut and sold too lean. It’s very easy to overcook and have it come out too dry and flavorless unless you marinade it for a long time, flash cook it in a wok, or stuff it before roasting.

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