Tag Archives: summer

Pork Tenderloin with Cucumber-Mango Salad

10 May

I’m just going to start by saying that my husband is a grilling genius. While, this recipe technically said to cook the pork loin in the oven, we went grill-style and man it was AWESOME! Seth seared the outside of the meat over some super hot coals, then moved it to the other side of the grill and cooked it the rest of the way with indirect heat. This stuff was so juicy and tender… probably some of the best pork loin I’ve ever had!

As far as the cucumber mango salad, it was good too… a little different. I’m glad I cut back a little on the onions as it had quite a bit. It was a nice summery complement to the pork and we inhaled every bit!

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Golden Summer Squash Soup

27 Aug

I know. Who in the hell makes soup in the summer? Me apparently. But it uses summery ingredients and tastes delicious so it’s ok. Trust me.

This stuff really didn’t look super appetizing as I was making it. Chunks of squash floating in chicken broth don’t exactly please the eye. BUT, after it was pureed and some thyme, corn, and goat cheese were added, this soup looked like a gourmet meal. And it was. I’m sure there are many of you out there with loads of yellow squash on your hands. This is a great way to use a little of it. This made two bowls of soup, so enough for the main course for two people. If you’re cooking for the family, you’ll definitely want to at least double the recipe. Heating up the stove is worth it for this one. I promise.

p.s. This soup could easily be made vegetarian by using vegetable broth instead of chicken broth.

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Thai Lemonade

28 Jul

Last night I wanted a non-alcoholic, Asian inspired, summery drink to go with my Chinese Chicken Salad. I thought finding this specific of a request would be nearly impossible. But somehow I lucked out and found this gem. I didn’t have all the exact ingredients on hand, so I just improvised with what I had. I just happened to have a nearly full jug of Simply Lemonade in the fridge, to which I added 5 large leaves of basil (torn) and about 1 teaspoon of fresh ground ginger. I originally put all this stuff in the lemonade jug and shook it up. But, the flavors didn’t mix as well as I hoped, so I put it in the blender and gave it a whirl. This allowed the flavors to meld much better and gave the lemonade a beautiful light green tint. I don’t know that I would do this if you’re using carbonated water as called for in the recipe, but I would definitely recommend this method otherwise.

Anyway, I’ll get to the point. This lemonade was awesome. Not too sweet and not as boring as regular lemonade. And it really didn’t taste as crazy as it sounds. I definitely recommend this one!

p.s. I don’t know if this is actually authentic Thai lemonade. I just gave it that name because it sounded good. Also, taking pictures of beverages is really hard.

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