Happy New Year!! Chow Down Seattle is Back!!

 

Happy New Year!! Chow Down Seattle is back!! It's been over two years since my last blog post, and over seven years since I posted on a regular basis. I have missed food blogging over the years, and one of my New Year's resolutions is to start food blogging again. I'm looking forward to blogging again. I have been using social media over the years to post about my food adventures, but I truly missed blogging. I know nowadays people would rather go to social media to get their news, food inspiration and daily distractions, but I'm hoping there are still a few of us out there that like to actually read blogs.

Another one of my New Year's resolutions is to cook at home more often. I figured the best way to do this would be to cook my way through one of my cookbooks. I know it's been done a thousand times, but I figured it would be a good way for me to stay motivated, try some new recipes and hopefully learn how to make some delicious food.

The cookbook I will be cooking through is Tieghan Gerard's Half Baked Harvest Super Simple. Tieghan's food looks so delicious and her food photography is amazing! I can't wait to start cooking my way through her recipes. You can check out the Half Baked Harvest website here.

So check back often as I cook my way through one of my favorite cookbooks!

Cheers!

Pork Tenderloin

Tonight my boyfriend surprised me with an amazing Pork Tenderloin dinner. Pork Tenderloin is one of my favorite meals. Below is a picture of the Tenderloin and peppers after coming out of the oven.

The Tenderloin was seared on both sides with some paprika and mesquite seasoning and then placed in the oven to cook through fully.

Here is a picture of the Pork Tenderloin plated with the peppers, rosemary roasted potatoes and steamed broccoli. The dinner was delicious. Everything tasted so great.

We had some Dunham Cellars Three Legged Red wine with our Pork Tenderloin. This was my first time tasting this wine and it was very good. It was the perfect wine for this great meal. Here is a description of the wine from the Dunham Cellars website. Tasting Notes: Each year, Dunham Cellars blends a portion of its wines into this red table wine. Using fruit from some of Washington’s finest vineyards and using the same barrels in which our finest Cabernet, Merlots and Syrahs are aged, we are able to maintain the consistent high quality of our top wine, as well as create a great everyday wine that is price-friendly.