So for a bonus of some sort Gus was given a lot of pork. A LOT of pork, like 40 pounds. We gave 30 pounds away and kept 10. I just now thawed out the massive hunk of tenderloin overnight last night and separated it this morning. I decided to bake up some yum yums and this is what I got.
I marinated the pork in soy sauce and brown sugar for two hours (I just poored some soy sauce into the foil tin and kind of rolled the pork in it and then rubbed brown sugar all over it), then browned the outsides of the pork, and then baked the pork for 40 minutes at 325 (every 10 minutes I drizzled some marinade over the pork).
I cooked up some mashed potatoes and put ’em on the side. The juices and the taters together were pretty good.
I kept seeing recipes for lasagna roll ups online so I decided to do my own.
8 lasagna noodles, boiled
1 jar red sauce
1 lb. ground beef
8 oz. ricotta cheese
2 spoonfuls sour cream
handful shredded cheese (whatever you feel like using – I used cheddar jack)
Oregano, garlic powder, salt & pepper to your liking
Mozzerella cheese to top it off
I boiled the noodles, they don’t have to be full cooked – baking it will solve that problem. Mixed the cheeses (threw in some oregano, garlic powder, salt & pepper) and browned the ground beef. Then drained the beef and mixed it with the sauce in a frying pan. While that was going on I put a large spoonful of the cheese mix on each noodle and rolled it up, placing them side by side in a glass pan. After that I poored some sauce on top of the noodles and all around. Covered it with foil and baked for 30 minutes. I took off the foil and put some cheese on top and baked it for an extra 10 minutes.
It was delicious.
I have spent the passed few years looking for a decent recipe for that awesome chicken you get at your local Chinese restaurant. A few months ago I found it. This recipe is incredible and I recommend that everyone tries it. It’s easy enough to do with no real difficult steps and ingredients that I always have in my cabinets.
Sweet and Sour Chicken, I always put it over white rice and occasionally splash on some extra soy sauce depending on how I feel that day. The only thing I do differently from the recipe is add just a touch of ground ginger and a little bit of honey. Also, after letting it bake for about 20 minutes I take it out to poor the sauce over the chicken and throw some flour in and stir it up. It really helps the sauce stick to the chicken.
Shrimp bisque is hearty. Great for a cozy day in the kitchen, slow cooking with the t.v. on in the background.
I slow cooked the soup without the shrimp. Add shrimp towards end, when your soup is the consistency you want.
Just let the shrimp warm up in it, otherwise they will turn tough on you.
6c chicken broth
3c chopped carrots
2c chopped celery
Start with the the chicken broth and the chopped carrots and celery. Let those slow cook until tender. Or if you want to speed it up, saute them first in a little olive oil.
2c instant rice ( I didn’t think instant rice would work, but it did!)
Whisk in about a cup of flour in small batches. You decide the consistency you want.
6oz tomato paste. I thought it added nice color and texture.
1 recipe Seafood seasoning https://3kitchenninjas.wordpress.com/2013/12/21/seafood-seasoning-for-bisque/
1 1/2 lb cooked shrimp. Take tails off of course. Duh. If you’re worried about them stinking up the trash, just put them in a plastic bag.
Image Posted on Updated on
From Linda Larsen at About.com ( replica of Old Bay Seasoning )
I omitted the white pepper and cardamom.
2 tsp celery salt
1 1/2 tsp ground mustard
1 1/2 tsp ground black pepper
1 tsp sweet paprika
1 tsp ground celery seeds
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp crushed red pepper
1/8 tsp ground cloves
1/8 tsp allspice