Eat The Love - Recipes, Photographs and Stories about Desserts, Baked Goods and Food in general, with a healthy dose of humor and happiness for the food obsessed

Pork Tenderloin Sandwich

This surprisingly easy-to-make midwest pork tenderloin sandwich is succulent, tender and super crispy due to the buttermilk soak, breading and quick frying.

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Pork tenderloin sandwich with a pretzel bun on a plate with onion rings.

My partner AJ was born, raised and went to school in Indiana. And as such, he is QUITE particular about his fried pork tenderloin sandwiches. And though you can find the pork tenderloin sandwich in Iowa, southern Illinois and other parts of the Midwest, for me the sandwich is strictly an indigenous Hoosier dish. I’ve share various version of fried meat on this blog (my easy fried chicken, my Taiwanese popcorn chicken and my Japanese karaage) but I haven’t shared what my partner dubbed “the best pork tenderloin sandwich I’ve ever had.” High praise from AJ!

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Queso Recipe

This homemade queso recipe is made from scratch, using cheeses like Cheddar and Colby Jack, along with aromatic spices like garlic, onion and cumin, creating the best queso!

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A chip being dipped into some homemade queso cheese dip.

Even though I have a recipe for beer cheese dip on this site, I’ve been working on a different sort of cheese dip recipe for awhile now, queso dip! I’ve long been obsessed with the best queso recipe ever since I had some at a chain Mexican restaurant in my formative high school years.

Local chain restaurants were the only exposure I had to Mexican food growing up in the suburbs of a mid-sized Midwest city. And though that meant most of the Mexican food was pretty middle-of-the-road, one thing they did fairly well was appetizers, specifically Mexican-American style appetizers like queso dip.

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Minestrone Soup, the classic pantry recipe [Sponsored Post]

Find out how to make the best minestrone, an Italian bean and tomato soup, with just common ingredients found in your kitchen pantry and refrigerator!

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Minestrone soup in a bowl next to some bread and fresh basil.

I’ve shared my go-to recipe for Summer minestrone here on my blog before. But what’s great about minestrone soup is that you can basically make it with simple pantry ingredients and it’s infinitely variable. It’s the ultimate pantry-staple recipe that works with fresh veggies, frozen veggies or vegetables that have been lingering in the back of your fridge that need to be used up. I teamed up with Safeway to show you how to make minestrone recipe using basic pantry ingredients, as well as how to take it to the next level if you’re making a trip Safeway and want to up your game a bit for this soup!

This post was sponsored by Safeway. I was compensated for this post and for developing the recipe. However, all opinions below are completely my own. You can get all the products featured in this recipe at your local Safeway!

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Sourdough Onion Rings

Make the crispiest, crunchiest, tastiest onion rings you’ve ever had, with the perfect amount of coating, by using sourdough starter discard!

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Onion Rings coated with sourdough discard piled up on a sheet pan.

If you’ve gone down the rabbit hole of sourdough baking, you know that the one thing that is a guarantee reliable fact in a world of inconsistent and occasionally unreliable sourdough baking is you will have sourdough starter discard. A LOT of sourdough discard. And that often means you are trying to figure out what to do with it. Sure, you could make my sourdough banana bread or sourdough crackers. But when you’re tired of baking, and you want something to serve next to your cheeseburger on pretzel buns (that isn’t my super crispy oven roasted potato wedges) you should make the best, crispest, crunchiest sourdough onion rings you’ve ever had with the discard!

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Sourdough Banana Bread (with dark chocolate chunks and cacao nib crumb topping)

This banana bread uses sourdough starter discard, the leftover stuff that you have when you feed your starter, for an easy-to-make yet sophisticated treat.

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Sourdough banana bread on a cooling rack, surrounded by the ingredients for the recipe.

The nation seems OBSESSED with both banana bread and sourdough bread at the moment. They’re everyone’s comfort food. And I certainly understand. I have my sourdough starter bubbling away on my counter, slightly neglected (I’m the worst sourdough parent). And I also have neglected bananas sitting next to it as well (are you sensing a pattern?). So it only made sense that I make a Sourdough Banana Bread! And since I’m obsessed with both crumb topping (like on my pumpkin latte bread) as well as chocolate chunks in my quick bread (like in my zucchini bread) I knew I had to add those into the mix as well!

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Easy Pizza Dough

This easy pizza dough recipe makes enough dough for 2 pizzas and can be ready in just over an hour using common pantry ingredients.

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Easy pizza dough that is ready in a little over an hour on a pizza peel.

I have time-intensive pizza doughs that I often make when I am planning ahead. But those doughs, like my pizzeria-style pizza dough or my sourdough pizza dough take more time as they have a pre-fermented dough or a sour dough starter, as well as a slow delay proof in the fridge. Sometimes I JUST DON’T THINK AHEAD and really want to make pizza TODAY, not three days from now. So my solution is this everyday easy pizza dough! I can use it to make my double olive pizza or really any pizza I want. Make the dough, then prep the sauce and ingredients while it rises. By the time everything is ready, I can stretch out the dough and bake away. Pizza from scratch has never been easier.

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