What is your favorite recipe and are you willing to share it?!
What is your favorite recipe and are you willing to share it?
I am looking for something different to cook tonight because I have the night off. If anyone has any good recipes and would like to share them, could you please?
Answers: Baked Pork Chops
Ingredients: Pork chops - can be boneless, bone-in, any thickness
Hot& Spicy-flavored pork rinds
Butter
Note: amount of ingredients will depend on how many pork-chops you will be making.
How To Prepare: Pre-heat oven to 375
Crush pork rinds (I do this in a sealed bag with a soup can or other blunt object), then spread crushed mixture onto plate.
Generously cover pork with melted butter on both sides. Roll pork in crushed pork rinds until fully covered. Put a spot of butter on top!
Serve with fresh green beans or asparagus! Yum! Asian Inspired Noodles. Takes about 10 mins to Prep and 15 mins to cook. Fast and Delicious.
Ingredients:
1 Packet Rice noodles-cooked to instructions.
2 cups of mixed vegetables cut into thin strips (Carrots, Cabbage, Babycorn)
1 T Fresh ginger root cut into thin sticks
1 T sesame seeds
? T sliced garlic
2 green chillies-julienned
2 red chillies-crushed
1 ? T dark soy sauce
1 T vinegar
Salt to taste (adjust according to saltiness of soysauce )
1 T sesame oil / vegetable oil
1 T finely chopped fresh coriander
Method:
Put a clean, big wok on high flame. Heat the oil in the wok. Once heated, add the sesame seeds, ginger, garlic and chillies. Saute for 30 seconds.
Add the vegetables and salt- stir around on high flame for 3-4 minutes.
Add the soy sauce, vinegar, 5-spice powder, cooked noodles, toss with a light hand.
Once thoroughly mixed, remove into a big bowl and garnish with chopped coriander. Sierra Chicken Bundles
2 cups prepared brown or wild rice
1/4 cup thinly sliced green onions
1/2 teaspoon pepper
4 whole boneless skinless chicken breasts
1/2 cup unseasoned whole-wheat (or your choice) dry breadcrumbs
1/4 cup grated parmesan cheese
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 cup butter, melted
In medium bowl, combine prepared rice, green onions, and pepper. Pound chicken breasts between 2 sheets of waxed paper to 1/4-inch thickness. Place about 1/3 cup rice mixture in the center of each chicken breast; roll and tuck ends under and secure with wooden skewers. In pie plate, combine remaining ingredients except butter; blend well. Roll chicken bundles in butter, then in crumb mixture. Place seam-side down in 12x8x2-inch baking dish. Bake, uncovered, in 400 F. oven 15 to 20 minutes or until chicken is cooked through. Remove skewers before serving. ok a tablespoon of oil ( or so)
one package of rice or two if ya have 2-3 ppl
one pound of chicken or so
4 tablespoons of some teryaki sauce
packaeg of some vegetables
1 LARGE WOK
!) cook chicken
2)boil rice in pot
3)add veggies to chicken
4)add rice
5) and a tad of hot sauce if ya want
there ya go Curried Rice Salad
1 package of yellow rice (I use Vigo brand: you want the kind that comes with the seasonings in it. You can also use the Uncle Ben's Rice for Chicken)
2 (6 ounce) jars marinated artichokes; drain and reserve marinade
4 green onions, both white and green parts sliced
1/2 bell pepper chopped (I actually use a whole red one for the color)
12 pimento stuffed olives, sliced (I'm lazy and use about 1/2 jar of chopped stuffed olives. Just drain them well)
3/4 teas. curry powder (I usually use a bit more)
1/2 c. mayonnaise
1. Cook rice as directed on package.
2. Cool it in large bowl (OK, I don't cool it, because I'm always running late, and besides, when it's still warm the dressing absorbs better).
3. Add green onions, bell pepper and olives.
4. Drain artichoke hearts, and combine reserved marinade with the mayonnaise and curry powder. Whisk dressing until smooth.
5. Add artichoke hearts to salad. (I usually chop the artichoke hearts into smaller pieces)
6. Toss with dressing.
7. Chill (I rarely chill it, as I kind of prefer it room temperature).
You can also add chicken or shrimp to this and it makes more of a main dish kinda salad. 1/2 cup butter, melted
1 cup chicken breast meat, cut into strips
30 (21/25 count) shrimp, peeled and deveined with tails removed
1/2 cup sliced andouille sausage
1/3 cup sliced yellow onion
1/4 cup sliced red bell pepper
1/3 cup sliced green bell pepper
1/3 cup sliced zucchini
1/3 cup sliced yellow squash
1 cup diced Roma tomatoes
1 quart Andouille Cream Sauce, recipe follows
4 cups cavatappi pasta
8 tablespoons sliced green onion
1/2 teaspoon chopped parsley leaves
Heat butter in a large saute pan. Add chicken, shrimp, crawfish, sausage, onion, and bell peppers. Saute to cook shrimp and chicken, over medium heat. Add zucchini, squash, and tomatoes, and cook 2 minutes. Add Andouille Cream Sauce, toss well and bring to a boil. Cook cavatappi in boiling water until al dente, drain well. Pour pan contents over pasta, and toss with the sauce, pull shrimp, chicken and crawfish to the top. Evenly sprinkle green onion over pasta. Sprinkle parsley around rim of bowl and serve.
Andouille Cream Sauce:
1 teaspoon canola oil
1 1/2 ounces yellow onion, diced
2 tablespoons chopped fresh garlic
3 ounces andouille sausage, casing removed (recommended: Sysco brand)
2/3 cup crushed tomatoes (recommended: Machacado's)
2/3 cup cold water
1/3 ounce chicken base
2 teaspoons cornstarch
1 cup heavy cream
2 teaspoons blackening seasoning
1/4 teaspoon cayenne pepper
1/5 ounces jalapeno jack cheese, grated
Add the oil into a saucepan and place over moderate heat. Add the diced onion and saute for 3 to 4 minutes. Add the garlic, mix well and continue to saute 2 additional minutes. Add the andouille sausage to the pan and saute for 2 minutes. Add the crushed tomatoes and mix well to thoroughly combine. In a mixing bowl using a wire whisk, combine the water, chicken base, cornstarch and heavy cream. Add the liquid to the onion mixture. Bring to a boil, reduce the heat and allow to simmer for 8 to10 minutes over moderate heat. Add the dry seasoning and mix well to incorporate into the sauce. Add the grated cheese to the sauce and blend well. Allow the sauce to simmer for 2 additional minutes or until all the cheese has melted. London Broil
1 lb. thick cut beef flank steak
1/4 tsp. salt
1/4 tsp. pepper
2 T vegetable oil
2 cloves of garlic, crushed
2 medium onions, thinly sliced
1 T butter, melted
1 tsp. lemon juice
Cut both sides of steak into diamond pattern making slices about 1/8 inch deep. Put steak in ziplock with melted butter, onions, 1/4 tsp. salt, pepper, vegetable oil, garlic and lemon juice. Let marinate for about 3 hours. If using broiler to cook set broiler to 550 degrees. Broil beef 2-3 inches from heat until brown, about 5 minutes. Turn beef; brush with remaining marinade and broil 5 minutes longer. This is even better on the barbecue . Cook for 10 minutes on each side. To serve cut beef across the grain at slanted angle into thin slices. Pork Loin
Marinade:
2 tablespoons Maple Syrup
1 tablespoon wine (optional)
1 tablespoon whole ground mustard
1 teaspoon fresh ground pepper/seasoned pepper
1 teaspoon salt (kosher is best)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Mix thoroughly
1 porkloin (trimmed of fat and sinewy stuff)
Marinade the porkloin up to 48 hours, but only a couple of hours are good too. Make sure to poke holes in it so that the marinade goes throughout the meat.
Pre-heat oven to 375 F
2/3 pound of bacon
Lay the bacon strips on a cookie sheet (the ones with the ridges all the way around) so that they are overlapping just a tiny bit, and so that they are as long as the porkloin is. place the porkloin after it's been marinaded at the top of the strips, and roll downward so that the loin is completely wrapped up. adjust it so that the bacon ends are on the bottom. Put in the preheated oven for about an hour, or until the pink in the middle is gone.
Cut into slices to serve.
Devour!!!
The bacon keeps it moist, and adds a little of it's own flavor to the porkloin, and it gets a little crisp and adds a little bit of a crunch. My boyfriend is a REALLY picky eater, and he loves this recipe.