Month: March 2026

Air Fryer Pork Tenderloin
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Air Fryer Pork Tenderloin

It’s the juiciest pork tenderloin you’ll ever make!

I’ve wanted to try cooking in air fryer, and this popped up.  I decided to try something different, so I did a search and Pioneer Women recipe. I was kind of BBQ tasting next time I might use smoked paprika.

Ingredients

  • 1 1/2 lb. pork tenderloin Note: mine was a smaller piece so I did not have to cut in half
  • 2 tsp. kosher salt
  • 2 tsp. light brown sugar
  • 1 tsp. ground black pepper
  • 1 tsp. dried thyme
  • 1 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1 Tbsp. olive oil

Directions

Remove the pork tenderloin from the refrigerator and pat very dry. Cut in half so that it will fit into the basket of a 6-quart air fryer.

In a small bowl, combine the salt, brown sugar, pepper, thyme, paprika, and garlic powder. Brush or rub the olive all over the pork tenderloin. Sprinkle the spice mixture all over, pressing it in to the pork tenderloin to adhere.

Place the two pieces in the basket of the air fryer with space between. Cook at 400°F for 10 minutes. Flip the pork tenderloin and continue cooking at 350°F for 10 to 15 minutes more, or until the internal temperature in each piece reaches at least 145°F.

Transfer the pork to a cutting board and let rest for 5 minutes before slicing and serving.

Potato, Pepper & Broccoli Frittata
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Potato, Pepper & Broccoli Frittata

This is a great anytime meal see recipe link below.

Lyn grabbed a piece before I got a picture of the whole

Potato, Pepper & Broccoli frittata
Walnut and Breadcrumb Spaghetti (No Anchovy)
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Walnut and Breadcrumb Spaghetti (No Anchovy)

Want a quick meal that tastes great with or without the anchovy. I saw similar on Milk Street so I decided to give it a try but I had no anchovy. The pasta was the longest cooking in this recipe.

Ingredients

  • 1 lb (500g) Spaghetti or Linguine
  • ½ cup to 1 cup walnuts, roughly chopped
  • ½ cup panko or rustic breadcrumbs (fresh is best)
  • ½ cup extra virgin olive oil, divided
  • 1-6 garlic cloves, minced
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ -½ tsp red pepper flakes (optional, for heat)
  • ½ lemon, zested and juiced (optional)
  • ½ cup grated Parmesan or Pecorino Romano cheese
  • A few chopped sun dried tomatoes (I soaked in the lemon juice)
  • Salt and black pepper to taste
  • Top with some more fresh grated cheese

Instructions

  1. Toast the Walnuts and Breadcrumbs: In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium heat. Add the breadcrumbs and chopped walnuts. Toast, stirring frequently, until the breadcrumbs are golden brown and the walnuts are fragrant (about 3-4 minutes). Remove from the pan and set aside in a small bowl.
  • Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente (usually 1-2 minutes less than the package says).
  • Create the Sauce: In the same skillet used for the nuts, add the remaining olive oil, minced garlic, and red pepper flakes. Sauté over low-medium heat for about 1 minute until the garlic is fragrant but not browned.
  • Combine: Before draining the pasta, reserve about 1 cup of the starchy pasta water. Add the cooked spaghetti directly to the skillet with the garlic oil.
  • Finish the Dish: Add half of the walnut-breadcrumb mixture, the lemon zest/juice (if using), and a splash of pasta water. Toss everything over medium heat, allowing the water and oil to emulsify into a light sauce that coats the pasta. Add more pasta water if it seems dry.
  • Serve: Turn off the heat and stir in the parsley and Parmesan cheese. Top with the remaining toasted walnut-breadcrumb mixture for extra crunch.

Serve: Turn off the heat and stir in the parsley and Parmesan cheese. Top with the remaining toasted walnut-breadcrumb mixture for extra crunch.