The poor McRib. For such a fanatic following (that is completely lost on me), it sure gets beat up a lot.
One of the biggest abominations of the fast food industry, this sandwich horrifies us. Seeing this thing in the flesh, if that’s what you can call it, doesn’t make it any more appetizing.
A McDonald’s employee sent this stealth shot to a friend who shared it on imgur, and now we all get to feast our eyes on the pre-sauced McRib.
Under that frozen, pre-formed, meat-like brick is a laundry list of unappetizing ingredients. The McRib sandwich has more in common with a yoga mat than it probably does the pig from which it is supposedly derived. Azodicarbonamide, one of the sandwich’s SEVENTY ingredients, is a chemical also used to produce yoga mats, shoes, foam plastic, and gym flooring. You know – food-like stuff. Read Full Post >
Today, I’m not just giving you the entree, I’m giving you the side to go with it. Because otherwise, this meal would be like giving you the macaroni without the cheese, or the Thanksgiving turkey without the stuffing; they are just meant to be together!
No where near as complicated as it may sound, after this Rosemary and Balsamic Grilled Pork Tenderloin you aren’t going to want to eat anything else ever again. But when you pair a bite of the tenderloin with a bite of the Honey Thyme Mashed Sweet Potatoes, you will reach a level of mouth-feel, flavor euphoria you didn’t even know possible. Food shouldn’t make us happy, but this will.
I love cooking with pork tenderloins. This cut of meat cooks quickly, has tons of flavor, and makes plenty of leftovers. At least in our house with a family of three, one tenderloin will cover dinner and a few lunches, too! One added bonus, the tenderloin is leaner than a skinless chicken breast! For real. A three-ounce serving of pork tenderloin has 120 calories compared to 139 calories in the same serving of chicken breast. The chicken has .1 grams more fat than the pork, and 11 grams more cholesterol than the pork.
And tender. Oh me, oh my, oh mama. It’s right there in the name, and it’s not a misnomer. Read Full Post >
Grills across the country will fire up this weekend for the unofficial start of summer. Memorial Day is the the most popular day for beef consumption in the U.S., followed by Fourth of July and Labor Day (according to Purdue). No real surprise there, but did you know it’s also one of the highest-calorie meats we grill?
We’re not telling anyone how they should eat this weekend. After all, Memorial Day is a celebration. We are making a few suggestions, though, for enjoying this food-focused weekend without having to beat the bloat come Tuesday morning. Read Full Post >
The other night my husband and I were knee deep into one of our favorite sitcoms on Hulu when a commercial interrupted our program. This is usually the opportune time for me to take a bathroom or wine break since I’m generally put off by commercials. They all tend to be a bit on the cheesy side, altogether irrelevant, or completely disconnected from reality. I blame it on the overdone drug commercials, but they’re all pretty bad if you ask me.
But this commercial by Kraft Foods struck a different chord with me and caught me by surprise with its message of cooking real food. Quite the revolutionary idea, isn’t it?
From what I gather, Kraft is about real food and that’s a principle they’ve modeled most of their products after. I’m not saying they’re all perfect, some containingingredients I’m not 100 percent on board with. But I appreciate that they’re trying to create more wholesome products that can be used in conjunction with fresh fruits, vegetables, whole grains and lean proteins to help their customers create healthy, satisfying meals for the whole family. Any time someone is in the kitchen instead of in a restaurant, that’s progress to me. Read Full Post >
I spent a week in Portland, Oregon with my husband this fall. We fell in love with the city instantly and felt right at home with its laid back vibe. We hiked Mt. Hood, explored Hawthorne, did wine tastings straight from the barrel, I took a pole dancing class, and coveted the Portland Farmer’s Market.
It was just the getaway we needed – a lot of time outdoors, a lot of good wine, and a lot of even better food. The first meal we had came within an hour of stepping off the plane and it was a Banh Mi sandwich. It’s a Vietnamese sandwich that has become quite the trend recently, and I feel like we got treated to one of the best around.
The small bakery cafe served up the best French bread I have ever tasted. Stuffed inside, like any traditional Banh Mi, was pork, vegetables, and a dressing. Before I’d finished the first bite I knew I’d found something spectacular.
So good, in fact, I knew I’d have to create my own, especially after I learned that a standard Banh Mi can hit 600 calories with the pork, bread, and dressing! With simple ingredients like pork and vegetables, why couldn’t I make one that was better?
I got my chance when a holiday party needed something more substantial than cookies and champagne. Inspired by a true Banh Mi, I turned this traditional recipe into sliders and shaved off a few hundred calories in the process. Each of these sliders has only 181 calories! Read Full Post >