Cream Cheese and Pepper Jelly Stuffed Pork Loin (wrapped in bacon)

Ingredients 2 pork tenderloins 8 oz. Neufchatel cream cheese 4 Tbsp. peppered jelly (I used The Preservatory Raspberry with Merlot and Peppercorn) 10 strips of bacon sprinkle of Nature’s Seasons fresh cracked pepper Directions Butterfly the tenderloins with a super sharp knife. Make sure not to cut through the bottom end. Sprinkle the inside withContinue reading “Cream Cheese and Pepper Jelly Stuffed Pork Loin (wrapped in bacon)”

Brunch Game Strong – Episode 2

Mixed Berry Smoothie Bowl Ingredients and Directions 1 cup frozen berries (I use the mix with blackberries, raspberries, blueberries, and strawberries – this particular bowl has an abundance of blackberries and blueberries, hence the dark purple hue) 1 banana 1 cup almond milk 1/3 cup granola (my current fave is the KIND Almond Butter Clusters)Continue reading “Brunch Game Strong – Episode 2”

Halloween Candy and Wine Pairings

Happy spooky season! I’ve seen wine suggestions with candy before, but they haven’t been specific. I’ve done the leg work for you. Specific candy. Specific wines. And I apologize in advance for the lack of options that include peanuts, aka your Snickers, Reese’s, etc. The only thing that goes with those for me is aContinue reading “Halloween Candy and Wine Pairings”

Macaroni Stuffed Acorn Squash

Ingredients 2 acorn squash 1 box macaroni and cheese (I used Annie’s Gluten Free Rich and Creamy) 1 can lentils 2 cups fresh spinach 2 tsp. Morton Season All 1 Tbsp. olive oil parmesan to preference Directions Preheat oven to 350 degrees. Cut acorn squash in half and scoop out the seeds and stringy bits.Continue reading “Macaroni Stuffed Acorn Squash”