Creamy Taco Mac

If you browse food blogs at all then there is a good chance you’ve seen this (or a version of this) before. Why has it graced so many food blogs? In short, because it’s amazing. Not amazing in a fine dining kind of way, but in a homey, comforting kind of way. It’s the from-scratch cook’s answer to Hamburger Helper. You can easily throw this meal together on a busy weeknight, but more importantly you can feel good about serving this to your family.

Jesse, bless his heart, has actually been known to request Hamburger Helper from time to time. In order to do my best to indulge him, I’ve made several homemade versions. He says they are all good but this one is the clear winner.


Looking for more easy, weeknight dinners? Check these out-

Shells and Cheese with Kielbasa and Peas
Mexican Lasagna
Sloppy Joes
Creamy Shrimp Pasta


Barbeque Pork Tenderloin Wraps

Years and years ago my family would go to an annual wine festival in Ohio. I was a little too young to sample the wine, but there were other fun festival type things to keep my occupied. And there was the food. Not your typical FRY EVERYTHING festival food, but good food!

One of the wine festival foods that really stuck with my family were the pork tenderloin wraps. Sweet goodness these are filling and fresh. Juicy tender pork with lettuce, tomatoes, onions, cheddar cheese, barbeque sauce, and ranch dressing, all wrapped in a warm fresh tortilla. Yes, you read that right, barbeque sauce AND ranch dressing. Don’t be scared. It sounds weird, but it works.

My family loved these wraps so much that they became a regular at summertime family gatherings. In fact, these wraps were sort of a pork game changer for me. At one point in my life I didn’t think I liked pork. Then we started having these regularly and I couldn’t wait for my mom to say we were going to my aunt’s house for pork tenderloin wraps. I still love them and I hope you will too!

P.S. These tortillas were homemade, too! Recipe coming soon!


Here are a few of my other favorite pork recipes!

Island Pork Tenderloin
Garlic and Herb Crusted Pork Loin
Shanghai Stir-Fried Pork and Cabbage
Coffee Chipotle Pulled Pork

Greek Turkey Meatballs with Tzatziki Sauce

Despite the fact that the last 4 recipes I have posted have all been desserts, we are actually eating real food too! In fact we’ve had quite a few good meals lately. Unfortunately for the blog we’ve been eating when it’s already dark and my attempts at photographing food with an external flash have come up a little short lately. The good news is that one of our delicious dinners made for pretty delicious lunch leftovers, and I finally was able to get a decent photo. The sun is starting to stay out a little later so hopefully this won’t be an issue for too much longer!

These are flavorful and good-for-you meatballs. On the first night, I served them with roasted potatoes and asparagus (probably not Greek…). For lunch, I laid them on a bed of lettuce, onions, bell pepper, and tomatoes, and served them with (homemade!) pita bread. It was delicious both ways. I actually loved the way the roasted potatoes and asparagus tasted when dipped in the tzatziki sauce. But I also really loved the way the pita bread tasted with the tzatziki sauce. Win win situation if you ask me!

Note: I found the turkey meatball recipe over on Skinny Taste and she also had a tzatziki sauce recipe, but I’m a huge fan of  Elly’s recipe so I stuck with that. Below both recipes are listed as I made them.



Chunky Beef Stew

I know that I am not going to get any sympathy from northern blog readers, but it’s been darn right cold in San Diego. It’s actually even been raining quite a bit. But to be perfectly honest, I kind of like it. There is something kind of nice about staying in to avoid the cold, wet weather and making the inside of my house warm and comforting. It also gives me a great excuse to break out one of my favorite cookbooks –  The Ski House Cookbook. Yeah I know, 50 degrees outside (it feels colder with the ocean breeze!) isn’t exactly snow ski weather, but it’s as close as I’ll get in San Diego!

This beef stew is a recipe that I have come back to every year since my aunt gave me this cookbook. One thing that sets it apart is the cooking of the vegetables and stew separately but at the same time. This helps to avoid mushy vegetables or having to keep an eye on the clock to add the vegetables at just the right time to cook them without overcooking them. You’re going to want a fork AND a spoon for this stew so you don’t miss any of the chunky vegetables/meat or delicious gravy.