Succulent Roast Pork Loin with Fruit Conserves is an elegant entrée that works well all year around. And, both the roast and the conserves can easily be prepared completely ahead of time and served at room temperature! I love cooking both pork tenderloin and pork loin – yes, there is a difference! Pork tenderloin is… Read more »
This Creamy Arugula Salad Dressing is a variation of a traditional green goddess dressing, adding baby arugula to the original recipe. I have always loved green goddess salad dressing – a delectable mixture of mayonnaise, sour cream, green onion, garlic, lemon juice, vinegar, anchovy, tarragon and sometimes chives. In my Arugula Salad Dressing, I amp… Read more »
Two of my favorite ingredients are combined together in this flavorful Parmesan-Mustard Sauce. I think that both dijon mustard and Parmesan cheese are the perfect complement to almost any vegetable. So, one night when I wanted to jazz up my Roasted Root Vegetables a bit, I created this sauce. A delicious combination of thickened… Read more »
Cilantro Pesto is a Southwestern twist on the traditional Italian pesto sauce – adding in cilantro, Serrano pepper, lime juice and sugar. As with so many of my recipes, this Cilantro Pesto was born out of a desire to use up an ingredient leftover from making another dish. I had purchased more cilantro than… Read more »
Take your Mexican dishes up to the next level with our flavorful homemade Mexican Seasoning! With a father who grew up in Arizona, my family frequently enjoyed Mexican food for dinner – and I still love it today. There are several of our family favorites in A Well-Seasoned Kitchen®. I have found that I… Read more »
I found this recipe from mom’s friend Anne Reed in mom’s recipe box after she passed away. On the back of the card, Ann wrote: “Delicious with ribs, beef, ham or chicken. I have been making this for 20 years and it is special in our house.” It’s very easy to make, with just the right balance of spice and… Read more »
This recipe is my all time favorite pesto. It is adapted from the wonderful author and syndicated columnist Diane Rossen Worthington’s recipe in her cookbook, A Taste of Summer. It is delicious on pasta, in our Smoked Salmon Chopped Salad, on pizza, and in a goat cheese torte.