So since we bought the house, Jorge and I come up with new things we are excited about every day. I’m excited to get out of our rental house kitchen and into the gourmet gas kitchen. I swear I say it a hundred times a day.
Not to mention all my little quips while I’m cooking/baking… “This pan will heat up in half the time!” “My new ovens will bake my cookies so much more evenly!” “Jorge! We will have a dishwasher that actually — gasp — washes dishes!”
We do this about other places too. Like the new shower (with two shower heads!!), instead of our tiny shower now. Or that I won’t have to take food upstairs to photograph it anymore, because my office will finally be located right off the kitchen. Yahoo!
It is going to be a very long 2 – 3 months until we are in the new house. So to distract myself, I have been trying out some new recipes to use up leftovers. Whenever Jorge and I eat a Pork Tenderloin we always end up with leftover pork — not that it’s a bad thing, but I do like to dress up our leftovers when possible.
Last night we had a Smithfield Pork Tenderloin (Teriyaki flavor) for dinner with mashed potatoes and broccoli. It was delicious and so easy to just pop into the oven. But when it came to the leftovers, I was kind of stumped. I started thinking of flavors that would go with Teriyaki and thought of mango slaw.
Perfection! Jorge took his first bite said “It’s like a tropical pork fiesta in my mouth!”. The man is totally cheesy — it’s one of the main reasons I married him. 😉
This post is sponsored by Smithfield Foods. However as always, all opinions are my own.