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M.I.A

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   I know I have been missing in action for the last month.  Rex is doing a great job keeping up with his  blogging while I am finishing in second right now.   I have been cooking, I promise.   I just have a two year old that learned how to climb out of a crib, realized mom and dads bed is way more fun and napping is optional.   I'm not making excuses but just trying to explain myself without sounding like a slacker.  I know its not working.  So this is going to be my ketchup post. (Yes I have a few bad food jokes)
  Sweet Pepper Pasta with Sausage.  I'm not really a pasta guy but I will eat this any day of the week.  I got the recipe out of the May 2017 issue of Southern Living.  It calls for orecchiette pasta, hot Italian sausage and sweet baby bell peppers.  My advice for this meal is to use a really good Italian sausage.  

   Next on the list is Grilled Sirloin Tacos.  This recipe came from the May- June issue of Martha Stewarts Living.  The recipe calls for marinading sirloin and letting the marinade carry the flavor of your tacos.  This meal was just alright.  It was missing something.  My wife and I ate the first few tacos as intended but then we added cheese, sour cream and franks hot sauce to the rest of them.   
     The meal that I may have to blog about in a future date was a Balsamic Roast Pork Tenderloin.  The recipe came from Keviniscooking.com.  I don't know Kevin but this meal is a winner or as Rex and I like to say " It would make a puppy pull a freight train".  This meal looks like you have slaved all day on it but in all actuality it took less then 40 minutes to prepare.  The secret as Kevin says in his post "its all about the pan sauce".   You add Balsamic vinegar and beef stock to your pan drippings to make a very flavorful dressing.   I also sautéed green beens in olive oil to add some color to the plate but they worked very well with the pork. 


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