Skip to main content

M.I.A

By


   I know I have been missing in action for the last month.  Rex is doing a great job keeping up with his  blogging while I am finishing in second right now.   I have been cooking, I promise.   I just have a two year old that learned how to climb out of a crib, realized mom and dads bed is way more fun and napping is optional.   I'm not making excuses but just trying to explain myself without sounding like a slacker.  I know its not working.  So this is going to be my ketchup post. (Yes I have a few bad food jokes)
  Sweet Pepper Pasta with Sausage.  I'm not really a pasta guy but I will eat this any day of the week.  I got the recipe out of the May 2017 issue of Southern Living.  It calls for orecchiette pasta, hot Italian sausage and sweet baby bell peppers.  My advice for this meal is to use a really good Italian sausage.  

   Next on the list is Grilled Sirloin Tacos.  This recipe came from the May- June issue of Martha Stewarts Living.  The recipe calls for marinading sirloin and letting the marinade carry the flavor of your tacos.  This meal was just alright.  It was missing something.  My wife and I ate the first few tacos as intended but then we added cheese, sour cream and franks hot sauce to the rest of them.   
     The meal that I may have to blog about in a future date was a Balsamic Roast Pork Tenderloin.  The recipe came from Keviniscooking.com.  I don't know Kevin but this meal is a winner or as Rex and I like to say " It would make a puppy pull a freight train".  This meal looks like you have slaved all day on it but in all actuality it took less then 40 minutes to prepare.  The secret as Kevin says in his post "its all about the pan sauce".   You add Balsamic vinegar and beef stock to your pan drippings to make a very flavorful dressing.   I also sautéed green beens in olive oil to add some color to the plate but they worked very well with the pork. 


Comments

Post a Comment

Popular posts from this blog

It was just a platter !

By
    There was a platter in some of my grandmothers things that my father had brought home years ago. There is a picture of a turkey on the face of the platter. It is still in fair condition considering that I am sure grandma used it a lot. We celebrated every holiday and lots of Sundays eating at her house. And since she didn't have a lot of "stuff" stored around in her small house, I'm sure I have seen it setting on the table with hams, turkeys or meat loafs to be served.      It wasn't until I turned it over that the true value of this platter was revealed to me! No it wasn't a makers mark from a fine china company in Japan or Germany. Nothing to convince me that this was valuable fine china. It was a piece of adhesive tape right in the middle of the back. Written in grandma's hand writing was a note. It read, From Mary Kathryn and Robert Lee, 1953. It was a gift to her from my parents in the year that I was born. Priceless!     The first thing I d...
2 comments
Read more

Cooking at 7200

By
     I recently I drove to Laramie Wyoming to visit my son and daughter in law. As usual, when we get together we cook. We try new techniques  and recipes that we think will compete or beat restaurant meals. I believe that we were successful with our attempts this time. Although it took me awhile to adjust to cooking at a high altitude. It takes a longer time or hotter temp to complete your dish. First up, Ty.     Ty was anxious to show me a new technique. He used a Sous Vide to cook a Prime Rib Roast. A Sous Vide device brings your dish to a perfect temperature in a vacuum sealed bag in water and holds it there until you are ready. In this case it was a rib roast. After reaching the assigned temp he then seasoned the roast and seared all sides to finish. For a beef eater this was outstanding. I can see a Sous Vide device in my kitchen soon.     I had a Cooks Country magazine from Feb/Mar 2020 with me to try some new recipes. I made their It...
3 comments
Read more

Home School: Home Ec (Guest Blogger, Lilyanna)

By
     Dang it! Every restaurant is closed due to the Coronavirus pandemic, and I really wanted some Mexican style chips and salsa. I told papa about this conundrum and his solution was to go online and find a recipe to make our own.      We found a recipe on YouTube from Laura Vitale, called Restaurant Style Salsa . We added Jalapeno and Serrano peppers instead of just Jalapeno peppers. I was worried that the extra peppers would be too spicy, especially for my mom. We also used lemon instead of lime. I was nervous that the lemon would change the flavor for the worse but that changed quickly after I tried the salsa.      After I served the salsa to the whole family, my papa, Rex, told me that I was going to write a guest blog! I was thrilled as I had asked before if I could do one but never actually made anything. Me being a seventh grader I was worried that nobody would want to read it or it wouldn't be good enough for the blog.   ...
2 comments
Read more