Recipe Blog, Healthy Since We Cooked It
We went to Iron Hill Brewery back in the fall and ate outside. Taylor had the NERVE to order a grilled shrimp Cesar salad, an off-the-menu type of order. While I was concerned about the pending up-charge, she was enjoying the hell out of her salad. It inspired me to make a better one at half the cost, and that is where this recipe comes from.
Pork tenderloin is cheap, and if cooked right can hold a lot of flavor. This is one of my favorite meals, and I always pick up a pack of tenderloins when I go to the grocery store. It took me about 8 times to finally get the cook on this right, and even now I still over cook it occasionally. For purposes of this post, this one was perfect. Of course.
Salmon is my favorite fish. It is perfectly meaty, and if cooked right, tastes amazing. Most people, in my opinion, overcook their salmon. This may be the reason salmon gets a bad-rep locally. I always try to do something new with salmon, and this is the easiest go-to recipe I use. Anyone can “grill” this one.
I love soup. It is always so cheap to make. I was tired of buying chicken broth AND a rotisserie chicken every time I wanted chicken noodle soup. What a hassle. I wanted a way to have stock on hands at all times, without having to run to the store to get store-bought stuff for each meal.
London broil, or “beef round top,” is hands-down my favorite cut for a steak. It’s cheap reliable. I will defend it until the day I can no longer cook. Something about its simplicity and its unpredictability, make this particular cut very appealing. I plan to have many different London broil tribute posts, so stay tuned.
The sun was shining, I had a few ingredients left in my fridge, and it was the perfect day to flip on the grill. Every once in a while, I pick up a pair of “flatbread” crusts that are wedged between the cheese and bread aisles at most grocery stores. This is a little trick to make a quick flatbread in a pinch that I learned from my parents. Of course, I made them a little more fun.
