Mexican Turkey Polenta Pizza

Mexican Turkey Polenta Pizza // Vivian & Me

Gluten-Free + Dairy-Free Mexican Turkey Polenta Pizza // Vivian & Me

Well hello again. Long time no talk, huh?

Life caught me, and it caught me hard. Classes have started again, jobs are moving along, exciting events are happening (check back next Monday!), and a nasty head cold took me down earlier this week. So I’ll apologize for my absence, and then give you a delicious recipe to make up for it! Sound good? Will you forgive me? ;) Pretty please?

I introduce to you layers upon layers of tasty mexicano flavorful mildly spicy (or not, there’s options) turkey polenta pizza. [Read more…]

Balsamic Cranberry Pork Tenderloin + Vivian Takes London!

Cranberry Pork Tenderloin and Creamy [Dairy-Free] Mashed Potatoes

The Best Cranberry Pork Tenderloin that puts all those leftover Thanksgiving cranberries to good use!

I bet you’re looking in your refrigerator at all those leftover cranberries that you didn’t use last week, wondering what you could do with them, really not wanting to throw them away.

Oh boy do I have a surprise for you ;)

This balsamic cranberry pork tenderloin is another winner from Hunter Davis over at the Dish and the Spoon. Make sure to schedule your spring break meals with him now because he will fill up! Popular guy right there.

He’s a vegetarian that knows how to cook some great meat. Example A, this pork tenderloin. It’s juicy and tender and the flavor between the pork and tangy balsamic cranberry sauce is unparalleled. It just melts in your mouth.

I really really love cranberry sauce on Thanksgiving, so I always have cranberries leftover and this will be my new staple for the week after Thanksgiving. Make some more of those creamy mashed potatoes and you’ll be ready to go with a delicious dinner for the family.

I’m sure the men in your house won’t mind one bit, more big meals for them. Yippee Yay!

Cranberry Pork Tenderloin -- Thanksgiving Leftover's Meal!

Little jet setter Vivian is off adventuring through London for the next 7 weeks!

I’m so excited for her and her family as they get to have an unforgettable experience!

But I sure am missing them already!

Here’s a picture of the girls when they first arrived:

Vivian Takes London!

Also, Vivian’s older sis Anne Margaret is doing vlogs while they are away! Make sure to check out their vlog channel called With Love From London. They’ll be keeping all of us updated and informed of all the cool stuff they’re doing and seeing! Vivian has already found a great vegan ice cream and truffles store called Booja Booja!

Who knows, we might even get a blog post or two out of Viv from some of her favorite allergy-friendly restaurants in London! (hint, hint, Viv!)

Cranberry Pork Tenderloin and Creamy [Dairy-Free] Mashed Potatoes

So while Vivian is having the time of her life, I’m going to cosy up with some yummy cranberry pork tenderloin and mashed potatoes and watch her new vlog!

Cranberry Pork Tenderloin + Vivian Takes London!
Author: 
 
Ingredients
  • 2 pork tenderloins
  • 1 cup (5 ounces) fresh cranberries
  • 1 can (14 ounces) whole berry jellied cranberry sauce
  • ¼ cup balsamic vingar
  • 1 tablespoon salt
  • 1 teaspoon pepper
Instructions
  1. Preheat oven to 425 degrees F.
  2. Place the fresh cranberries, cranberry sauce, and balsamic vinegar in a saucepan, mix together, and then bring to a boil over medium-high heat. Then, reduce to a simmer to cook down for 5 minutes. Using a spoon, mash the fresh cranberries. Set aside.
  3. Heat up a greased skillet over medium heat with 1 tablespoon olive oil. Place the pork in the skillet, top with salt and pepper and sear both sides until brown.
  4. Grease a 9x13 baking dish. Add the pork and then top with the cranberry mixture. Place in the oven for 25 - 30 minutes, or until the pork is cooked through.
  5. Serve with creamy mashed potatoes.

 

The Best Ever Skillet Cornbread Dressing

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The Best Ever Skillet Cornbread Dressing

Thanksgiving is tomorrow! Thanksgiving is tomorrow! Do the happy dance. Oh yeah. I’m sooo excited! The official wintery holiday times are kicking off TOMORROW, TOMORROW, I LOVE YA TOMORROW (someone please name that movie in the comments…) and then I can finally start singing Christmas carols, drink hot apple cider, sit by the fire place in my pajamas, and string lights all throughout my room for my next favorite month of the whole year.

But in the meantime, I am totally going to cook this incredible cornbread dressing for my Thanksgiving meal. Seriously guys, this dressing is the bomb. The recipe is from Vivian’s great grandmother (it’s a classic) and it was made by her awesome sis Anne Margaret and her mom, Mrs. Mara, so that we can share the top secret amazing recipe with youuuu.

So huddle in, and find out all you need to know about this goodness of a dressing.

Speaking of dressing, AM told me that you call it dressing if you make it on it’s own, and stuffing if it was cooked inside the turkey. Never knew that.

Fun fact on the daily.

The best ever skillet cornbread dressing -- perfect for Thanksgiving!

[Read more…]

Creamy Butternut Squash Pasta with Turkey Sausage

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Say hello to a big ole’ bowl of comfort. Right in your face. Hi there.

Fall is my favorite time to get those skills, whatever skills I think I have, cooking and find my niche in the fall (COMFORT) food arena. Yah. I think this pasta might become a staple in my small list of approved recipes. It was even approved by one of my picky eater friends.

When he likes something I make, it feels like I’ve just ran through the finish line of the longest and hardest race of my life.

I have crossed the finish line twice this week.

I think that’s a record.

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Soo. I’m avoiding talking about something not so fun that you can totally relate to. I had a run-in. With cheese. And not just any cheese. That huge stringy creamy mexican cheese. I’m trying to laugh so I don’t keep crying. For me, my allergy has a delay rate of about two days. I feel major anxiety and have panic attacks immediately following, and then the bathroom visits begin. I won’t even go into the whole story of the “incident” but it ended with me bawling my eyes out and chugging the biggest water bottle of my life.

Now I’m hoping, wishing, and praying that it’ll go through my system as quick as possible.

Fingers crossed. [Read more…]

Beef & Polenta Cannelloni + The Pyrenees Mountains

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Polenta? In canneloni? You say whaaat?

Ignore those internal forces of yours questioning what on earth you’re doing and just do it (swoosh). Put the polenta in the meat.

Vivian-Loves-Canneloni

While I was traveling this summer with my family and Vivian’s family, we were super lucky to be able to stay in some beautiful homes, which is a change for us. But, considering that I needed to cook for all you people on the interwebs, it was a welcomed and exciting adventure. We rented this beautiful house in the literal middle of nowhere: aka an hour from Lourdes, a large skiing town at the edge of the Pyrenees Mountains.

We were there for a friend’s wedding and decided to stay in a little farmhouse outside of town instead of one of the hotels, and what an experience we had.

[Read more…]

Creamy Salsa Verde Chicken Enchiladas

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Hello chicken ench. How gorgeous do you look today?

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I kind of go through phases with food. For weeks on end I’ll crave only chicken tortilla soup and enchiladas, then I’ll switch to tagliatelle with tomato sauce and chicken fingers (random, I know) and finally I’ll settle on french fries and vegan banana pancakes, my usual go-to cravings.

As you can tell though, I am currently in the enchilada phase.

Like any person who has an allergy will understand, you’re always searching for that “creaminess” in food, something that you very rarely have. When I eat out, I order salsa verde chicken enchiladas a lot, and they are beautifully tender and flavorful and delicious. But it’s always missing the creamy, melt-in-your-mouth taste that queso gives you.

And then I found this vegan queso recipe from Side of Sneakers blog, and it basically changed my vegan queso craving little life. I thought about adjusting the recipe to make it my own, but sometimes you just gotta let someone else have it. And she’s got it.

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[Read more…]

4th of July Orange Pork Sliders with Homemade Buns

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Heyo! Happy 4th of July Week!

This is an interesting holiday for me considering that I’ve only actually spent a handful of 4th of July’s in the United States. My family is like the super-travel family. My mom’s birthday is July 5th, and her favorite thing in the whole wide world is to travel. So most of our 4th of July’s have been spent looking out the window of an airplane at the fireworks as we fly out of JFK or Hartsfield-Jackson airport. And this year will be no different. We will be celebrating the 4th of July in Paris!

How patriotic of us! Ha!

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[Read more…]

Peach & Prosciutto Pizza

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Buonjourno!

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So hey. FROM ITALY! I’ve just spent my entire morning slaving over a hot wood burning oven to bring you this delicious pizza straight from the streets of Florence.

Just kidding. Kind of.

I really am in Italy, but I might have made this pizza before I left.

That doesn’t mean that it isn’t totally knock your socks off good as Florence pizza though, because it really is (totally knock your socks off good as Florence, in case you were questioning it).

[Read more…]

Roasted Brussels Sprouts with Tangy White Sauce

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Come on, I see that face.

And this is not the time for it.

I honestly don’t understand the whole “ew brussels sprouts” thing.

I remember watching an episode of Franklin the Turtle when I was like 5, and I remember the episode being about brussels sprouts. Franklin’s mom made them for dinner and he thought they were the grossest thing ever, but I think at the end he ended up trying them and loving them.

[Read more…]

The Disney Experience with an Allergy: Hollywood Studios

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I mean, is she the cutest or what?

Vivian

Vivian and I are in Disney World with our families for a week-long vacation! While we are here, we are writing about some of our favorite places to eat, tips when dining in Disney, and the overall experience of being at the Most Magical Place on Earth with an allergy!

This is part 2 of a 4 part post series all about Disney, Disney, Disney! Read our first post about Epcot here.

Like I said in our previous post, the Disney cast members, chefs, and anyone who works for Disney World does an excellent job of being well informed about our allergy and taking all the precautions necessary to allow Viv and me to enjoy our trip to the fullest without any worries of a reaction. I even think I forgot that I had an allergy a few times, and for someone who deals with an allergy, you know that we never get a break from checking every little thing that we eat, so it was very nice!

I recommend making reservations for everywhere you’d like to eat because it gives the restaurant time to prepare for your arrival. And, when you are going to a restaurant with special requests it’s courteous to let the establishment know ahead of time, but I also just showed up at a few places (especially for lunch) and the service was the same. I also emailed Disney at special.diets@disneyworld.com a few days before our trip (they ask you to email them at least two weeks ahead of when you are going if you have multiple allergies or more than one person in your party with allergies) and they emailed me an awesome list of most of the restaurants and parks on property and what they might have that is dairy-free. It was the perfect go-to when deciding where to eat and I often referred to it when ordering dessert. If I knew that a restaurant had Enjoy Life cookies on the list, then I would specifically ask for them for dessert.

In this blog post, we have decided to share our experience at Hollywood Studios (or MGM, as I will always call it in my heart). This is the movie park, centered around all the big Hollywood films, and also home to two of Disney’s biggest thrill-seeking rides: Rock N’ Roller Coaster and Tower of Terror.

My personal favorite things to do at this park are The Great Movie Ride, Walt Disney: One Man’s Dream exhibit, and Lights, Motors, Action!

[Read more…]