Sara Reads Things

  WEEKLY MENU Monday Herb Baked Chicken Kids - Chicken and Fries   Tuesday Ground Chicken Taco Bowls Kids - Cheese Quesadillas   Wednesday Ground Chicken Bolognese Kids - Buttered Noodles   Thursday Cheesy Broccoli Potatoes Kids - Cheese Fries   Friday Grilled Flat Iron Steak Kids - Chicken and Mashed Potatoes   Saturday Honey Garlic Pork Tenderloin Kids - Chicken and Rice   Sunday Family Dinner Spaghetti Night

  Sunday Confessions #362 ~ Weekly Menu #665 And The Book Of The Week ~ What I Read Last Week - June 22nd Weekly Menu #666 And The Book Of The Week ~ June 2026 Wrap Up ~ What I Read Last Week - June 29th ~ Sunday Confessions #364 173/250 2026 Reading Challenge ~ 153/214 in my Star Wars Legends challenge ~ 40/102 2025 Goodreads Nominees Reading Challenge

  Ingredients 2½ –3 lb pork loin not tenderloin 1 tsp salt ½ tsp black pepper 1 tsp paprika ½ tsp dried thyme ½ tsp dried rosemary optional 1 tbsp olive oil Honey Garlic Sauce ⅓ cup honey ¼ cup low-sodium soy sauce 4 cloves garlic minced 1 tbsp apple cider vinegar 1 tbsp Dijon mustard ½ tsp red pepper flakes optional, for heat Instructions Preheat oven to 375°F (190°C). Lightly grease a baking dish or roasting pan. Season the pork loin Pat pork dry with paper towels. Season all sides evenly with salt, pepper, paprika, thyme, and rosemary. Sear for flavor Heat olive oil in a large skillet over medium-high heat. Sear pork loin for 2–3 minutes per side until nicely browned. Transfer to the prepared baking dish. Make the honey garlic sauce In a small bowl, whisk together honey, soy sauce, garlic, apple cider vinegar, Dijon mustard, and red pepper flakes. Bake Pour the sauce over the pork loin. Cover loosely with foil and bake for 35 minutes. Uncover & g...

  Ingredients For the steak: 2 ribeye or New York strip steaks, about 1.5 inches thick 2 tbsp olive oil Salt and freshly ground black pepper, to taste Mashed Potatoes Instructions Remove steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature. This helps them cook evenly. Pat the steaks dry with a paper towel to remove any surface moisture. This helps create a good sear. Generously season both sides with salt and freshly ground black pepper, pressing the seasoning into the meat. Place a cast-iron skillet or grill pan over high heat. Let it heat up for 3-5 minutes or until very hot. Add 2 tablespoons of olive oil and swirl the pan to coat it evenly. The oil should shimmer but not smoke excessively. Carefully place the steaks in the hot pan. Sear without moving for 3-4 minutes on the first side or until a deep, golden-brown crust forms. Flip the steaks and cook for another 3-4 minutes on the other side for medium-rare. Adjust the cooking time to...

  Ingredients 1 ½ pounds 93% lean ground chicken 2 medium carrots , diced 1 stalk celery , diced 1 medium yellow onion , diced 6 cloves garlic , finely chopped or grated one 28 -ounce can whole peeled San Marzano tomatoes 2 tablespoons olive oil ¼ cup tomato paste 1 cup dry, unoaked white wine , such as Pinot Grigio 2 sprigs fresh rosemary 8 – 10 sprigs fresh thyme 2 dried bay leaves optional: 1 parmesan rind ½ cup chicken broth/stock or water ½ cup half & half ½ cup grated parmesan or pecorino romano 16 ounces bucatini or pasta of choice kosher salt & ground black pepper , to season for serving, as desired: grated parmesan or pecorino romano, finely chopped fresh parsley or fresh basil leaves, crushed red pepper flakes, etc. Instructions Prep: Bring a large pot of salted water to a boil. Prep the veggies, dicing the carrot, celery, & onion, & finely chopping the garlic. To roughly chop the San Marzano tomatoes, transfer them & their juice...