One of my favorite parts of the summer is the fresh berries. Berries for breakfast, berries for lunch, berries for dinner. All of them. However, I tend to make a LOT of sweets with said berries, so I thought I’d make a savory dinner dish to use them, so here is the Pork Tenderloin with Raspberry Chipotle Sauce.
And just like that, late berry season became “all the berries at once” season! This means everything I’m making for the next month will have berries in it. Not mad. First stop, is of course some donuts! These Raspberry-Thyme Baked Mini Donuts are perfect for summer and bite size for maximum enjoyment.
I’ve always tried to live relatively frugally, so that means I usually cook pork or chicken, or cheaper cuts of beef and make them as tasty as possible. Buying seafood to cook at home has always seemed like a splurge for some reason. (Maybe it’s because getting seafood in Hawaii at restaurants was easier/tastier/just as cheap) Anyway, one dinner-for-one feast that’s I’ve loved whipping up was shrimp three ways. I would get a pound of shrimp and cook 1/3 of it in butter and garlic, 1/3 would be cajun shrimp, and the final third would be these easy baked coconut shrimp.
I wouldn’t say I’m a peanut butter fiend. It’s not something I really LOVE, but I do enjoy it. But somehow, throughout my life, peanut butter cookies have sort of been my thing. But this go around, I decided to try something different – I left out the flour. And then I covered them in dark chocolate. The result, are these absolutely divine Flourless Peanut Butter Cookies with Dark Chocolate.
One of my favorite things about summer is making salsa. Pico de gallo, tomatillo, black bean, watermelon (I promise it’s amazing!), and mango salsas just to name a few. Many times in my life I have made a salsa bar for dinner where fresh salsas and chips were all that were eaten. And to this day, those were some of my favorite meals. So, to get you started on your own summery salsa kick, I whipped up this Mango Jalapeno Salsa.