Last winter I shared a recipe for this amazing Balsamic Glazed Pork Tenderloin, and every time I make it, this is the rice side dish I serve. I think I accidentally bought multiple bottles of balsamic vinegar and was trying to come up with different ways to use it, and both these recipes ended up being home runs and feel like warm, satisfying comfort food during the cold weather months.

If you’re not a fan of mushrooms, wild rice is a delicious side all on its own. It’s earthy and nutty and so good served with any kind of meat. But the balsamic marinated mushrooms really make this recipe pop, adding a savory tang and really bulking up the dish to make it super satisfying. I hope you enjoy the recipe!

Wild Rice with Balsamic Marinated Mushrooms

 

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Author: Liz Fourez

INGREDIENTS

• 16 ounces fresh mushrooms (I use white button mushrooms)
• 1 cup wild rice (I like Lundberg brand or Rice Select Royal Blend)
• 1½ cups chicken broth (or amount of liquid specified on rice package)
• 1 tablespoon unsalted butter
• ½ teaspoon salt
• 
  
• Marinade:
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon soy sauce
• ½ tsp salt
• ¼ tsp pepper
• 
  

INSTRUCTIONS

1. Preheat the oven to 375 and line a baking pan with foil lightly sprayed with cooking spray.
2. Prepare the mushrooms by wiping them clean with a damp paper towel. Slice the mushrooms in half or large mushrooms into quarters. Place in a large bowl and add olive oil, balsamic vinegar, soy sauce, ½ teaspoon salt and ¼ teaspoon pepper. Gently toss until all mushrooms are well coated and allow to marinate for 15 minutes.
3. Transfer the mushrooms to the lined baking pan and roast in the oven for 20 minutes.
4. Meanwhile, add chicken broth to a large pot and bring to a boil. Add wild rice, butter and ½ teaspoon salt to the broth and stir to combine. Reduce heat to low and cover with a lid, cooking the rice for 15 minutes. Remove the pot from heat and allow to rest for 5 more minutes with the lid on to finish cooking.
5. Add the roasted mushrooms and any liquid on the baking pan to the wild rice and stir to combine. Season with salt and pepper to taste.

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The post Wild Rice with Balsamic Marinated Mushrooms appeared first on Love Grows Wild.

Breakfast burritos are so easy to make and endlessly customizable. You could use a different meat like ham, chorizo or bacon. You could add a bunch of veggies like bell pepper, mushrooms, tomato, or spinach. Whatever your taste buds desire, you can put in these breakfast wraps.

If you are watching your carbs, you could use low-carb tortillas like I do, or if you’re watching your fat intake, use turkey instead of pork sausage and look for a reduced fat cheese. 

TO STORE:

Wrap each individual burrito in foil and refrigerate until ready to use. 

TO REHEAT:

You can reheat the burritos in the oven at 350ºF or in the microwave for 1-2 minutes (remove the foil first). But my favorite method is reheating in the air fryer, which is quick and crisps up the tortilla so it isn’t soggy after sitting in the fridge!

TOPPINGS:

The burritos are delicious as is, but if you want to add some extra flavor or freshness, here are a few ideas:

• avocado
• hot sauce
• salsa
• cilantro

Healthy Sausage and Egg Breakfast Burritos

 

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Recipe type: Breakfast

Serves: 8

INGREDIENTS

• 1 lb. lean ground turkey sausage
• 6 large eggs
• 16 oz. egg whites
• 1 ½ teaspoon garlic powder
• 1 ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon pepper
• 8 flour tortillas – I use low carb tortillas
• 4 laughing cow light cheese wedges

INSTRUCTIONS

1. Add the turkey sausage to a large skillet over medium heat, and cook, breaking the sausage into crumbles as you go, until browned. Remove the sausage from the pan, drain fat if needed, and set aside.
2. In a large bowl, combine the whole eggs, egg whites, garlic powder, Italian season, salt and pepper and whisk until well combined. Place the same pan back over medium-low heat and cook the eggs, stirring constantly, until cooked through and scrambled.
3. Spread half a cheese wedge on one side of each tortilla, and divide the sausage and eggs evenly between all 8 tortillas. Roll each tortilla into a burrito, then wrap each burrito in foil. Store the breakfast burritos in the refrigerator up to 5-7 days. To reheat, unwrap the burrito and place in the microwave or air fryer until warmed through.

NOTES

For higher calories/macros: use all whole eggs instead of egg whites, regular tortillas, cheddar cheese, and pork sausage

For lower calories/macros: use a combination of whole eggs and egg whites or all egg whites, low-carb tortillas, reduced-fat cheese, and turkey sausage

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More Breakfast Ideas:

• Maple Pumpkin Pecan Baked Oatmeal
• Biscuits and Gravy
• Overnight Baked French Toast
• Sausage and Cheese Breakfast Casserole
• Cinnamon and Sugar Pumpkin Muffins
• Peanut Butter Banana Baked Oatmeal

SHARING IS CARING! IF YOU MAKE THIS RECIPE, TAG @LIZLOVEGROWSWILD ON INSTAGRAM!

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The post Healthy Sausage and Egg Breakfast Burritos appeared first on Love Grows Wild.

For years while dating Oscar, I attended dozens and dozens of birthday parties, holidays, and family gatherings and ate some of the most amazing authentic Mexican food I’ve ever tasted. No matter what was on the menu, this staple rice dish was always served and often made by Oscar’s mom, Juanita. 

On numerous occasions, I tried to replicate her rice at home when I would cook for Oscar, but it never was the same. Shortly before he passed, I finally discovered the “secret” ingredient and bought a huge container that has now sat in my pantry for months unused.

In an effort to work through my grief every time I open the pantry and see that bottle, I texted his mom recently and asked for some advice on how she makes her rice that is always so fluffy and flavorful. 

While I can’t say that this recipe is exactly the way she makes it – most really good cooks rarely follow a recipe or use exact measurements. I do think this is pretty darn close, and I can’t help but imagine Oscar looking down smiling with pride.

And I hope every time you make this recipe, you think of Oscar and his big, beautiful Mexican family. I’m so grateful to have been “adopted” by them.

Top tips for the perfect fluffy (not sticky) rice: 

• Rinse your rice in cold water before cooking to remove some of the starch. 
• Sauté the uncooked rice in a little olive oil to lightly toast before adding the liquid. Stir frequently to make sure the rice doesn’t burn.
• Once you add the liquid and seasonings, give it a good stir once to combine all the ingredients. Put the lid on the pot, and do not stir it again until it is finished cooking. 

Mexican Rice

 

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Author: Liz Fourez

Recipe type: Side Dish

Serves: 2-4

INGREDIENTS

• 1 tablespoon olive oil
• 1 cup long-grain white rice
• 2 ½ cups water or vegetable/chicken broth
• 1 ½ tablespoons Caldo de Tomate (tomato bouillon with chicken flavor) – I use this brand
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

INSTRUCTIONS

1. Rinse the rice in cold water in a fine mesh strainer and set aside.
2. Heat oil in a large saucepan over medium-high heat. Add rice and stir frequently until the rice is lightly toasted, about 5-10 minutes.
3. Add the water or broth, tomato bouillon, garlic powder, and onion powder, and stir to combine.
4. Bring to a boil, then reduce heat to low and cover. Simmer for 20 minutes, or until all the liquid is absorbed.
5. Remove from heat and fluff with a fork.

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SHARING IS CARING! IF YOU MAKE THIS RECIPE, TAG @LIZLOVEGROWSWILD ON INSTAGRAM!

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The post Mexican Rice appeared first on Love Grows Wild.

If you’ve never heard of Tajin before, don’t worry – I hadn’t either until I started dating a Mexican man whose family makes the most amazing Mexican food. Tajin is a seasoning blend of mild chili peppers, lime, and sea salt. It’s tangy and salty with just the slightest amount of heat. Other favorite Tajin uses: rimming a margarita glass or sprinkled on watermelon – it sounds weird, but trust me. Tajin is so good on fresh fruit.

Fresh citrus juice in the marinade helps tenderize the chicken, and the olive oil creates the perfect golden brown char from the grill. Tajin is the secret weapon of this easy recipe, and a little cilantro is all you need for a garnish. 

Enjoy! 

Grilled Tajin Chicken

 

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Author: Liz Fourez

Recipe type: Main

Serves: 4-6

INGREDIENTS

• ¼ cup fresh squeezed orange juice
• ¼ cup fresh squeezed lime juice
• 2 tablespoons olive oil
• 2 tablespoons Tajin seasoning
• 1 ½ teaspoons salt
• ½ teaspoon pepper
• 1 ½ - 2 lbs boneless skinless chicken breast
• cilantro – for garnish

INSTRUCTIONS

1. In a medium bowl, add orange juice, lime juice, olive oil, Tajin, salt, and pepper and whisk vigorously to combine. Set aside.
2. Add the chicken to a large shallow baking dish (a gallon size zip-top bag will work too) and pour the marinade over the chicken, making sure all the meat is well coated. Cover with plastic wrap and refrigerate for at least 1 hour or up to 6 hours.
3. Preheat grill to medium-high heat. Remove chicken from the marinade and place on the grill. Cook for 5-10 minutes on each side until the internal temperature reaches 165 degrees. Remove chicken from the grill and allow to rest 5 minutes before serving. Garnish with cilantro and lime wedges, if desired.

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Sharing is caring! If you make this recipe, tag @lizlovegrowswild on Instagram!

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Easy oven roasted pork tenderloin topped with the most delicious homemade balsamic glaze. Perfect for a simple weeknight dinner, and great for meal prepping and leftovers!

Years ago I started a tradition with my family to bring us all together for a meal and reconnect after a busy week. I would cook a good meal – the kind you usually don’t have the time or energy to mess with on weeknights. We would always have dessert – in the summer I’d take them out for ice cream, and in the winter I’d bake something at home. We’d sit together talking about our week, our highs and lows, plans for the days ahead. Sometimes we’d watch football after the table is cleared, and other times napped on the couch with full bellies while attempting to watch a movie. 

The boys started calling our weekly tradition Sunday Supper, and it became something they looked forward to every week. Our little party of 3 has grown over the years with significant others, friends and extended family often joining us. I’m not sure I realized back then how meaningful this little dinner tradition would end up becoming as the kids grew older and our lives shifted and changed. But it’s genuinely changed our family dynamic and bond, and no matter how exhausted I am by the end of the week, I wouldn’t give up our Sunday Supper for the world. 

And now I want to invite YOU to join our Sunday Supper. I want to share this tradition and the recipes we make so you can share them with your own family. Once a week, once a month – whatever works best for you. I hope you’ll join me on this journey, and I can’t wait to hear about the special memories you begin to create. 

And now on to the recipe…

I’m always looking for ways to cook a simple, delicious, lean protein that isn’t dry and flavorless. Slicing into this tenderloin is so satisfying when you see just how tender and juicy the meat is, and it really is not complicated at all. I like to make the balsamic glaze first because it does require some attention and frequent stirring to make sure it doesn’t burn or boil over. Once that’s done, you season the meat well, sear it in a hot pan for just a few minutes, and pop it in the oven. 

The glaze gets brushed onto the pork before, during, and after cooking to keep the meat moist and add a ton of flavor. After it comes out of the oven and rests a few minutes, slice it up and drizzle some extra glaze on top. Tip: It tastes amazing on top of veggies! Such a yummy dinner to feed the whole family, and it is fantastic for leftovers or meal prepping too. I hope you enjoy this recipe!

Balsamic Glazed Pork Tenderloin

 

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Recipe type: Main

Serves: 4-6

INGREDIENTS

• For the tenderloin:
• 1-2 pork tenderloins (2-3 pounds total)
• 1 tablespoons olive oil
• 1½ teaspoons dried Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• For the glaze:
• ½ cup brown sugar
• ½ cup chicken broth (or water)
• ¼ cup balsamic vinegar
• 2 tablespoons soy sauce
• 1 tablespoons corn starch + 2 tablespoons cold water

INSTRUCTIONS

1. In a small saucepan combine brown sugar, chicken broth, balsamic vinegar and soy sauce. In a small bowl, combine cornstarch with 2 tablespoons cold water and pour into the saucepan. Cook over medium heat 4-6 minutes, stirring constantly and watching closely so the mixture doesn’t burn or boil over. As soon as the glaze thickens and starts to bubble, remove from heat and set aside.
2. Preheat the oven to 375 degrees and line a baking pan with foil lightly coated with nonstick cooking spray.
3. Combine Italian seasoning, garlic powder, salt and pepper in a small bowl and rub mixture all over the pork tenderloin. Note: If the pork is wet when you remove it from the package, dry it with a paper towel first to help the seasoning stick to the meat better.
4. Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add pork to the skillet, searing all sides for 1-2 minutes each. Transfer to the prepared baking pan and brush all sides with the balsamic glaze.
5. Bake for 15 minutes, then remove from the oven and brush with the balsamic glaze again. Continue cooking for another 10-15 minutes (depending on the size of your tenderloin) or until a thermometer inserted into the center reads 145-150 degrees.
6. Remove from the oven and lightly tent with foil. Allow to rest for 5-10 minutes before slicing. Serve with additional glaze on top of the pork or on the side.

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If you try this recipe, please share! I would love to see what you made and hear your thoughts. It helps me know what to share next! Be sure to tag me @lizlovegrowswild on your Instagram stories so I can see. xoxo Liz

MORE RECIPES TO TRY:

Perfect Beer Brats

Easy One Pot Lasagna

Quick, Easy Beef Stroganoff

Chicken Pot Pie

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The post Balsamic Glazed Pork Tenderloin appeared first on Love Grows Wild.