Wednesday, January 25, 2012

Tonights Menu: Steamed and Nasty!!!

Sometimes recipes are just better off left in a book for no one to ever taste or see...or they look better in a picture!!!

I made two recipes tonight, one that was so yummy (mom's carrot recipe) and Slow-cooked chinese pork tenderloin (YUCK!!!) Whatever a crock pot does to pork, I won't be adding any more!!! This recipe started at 5 today and ended at 9, and I didn't even finish it! (and no my husband hasn't tasted it!)

So I had to wait to finish this blog for Hubby to get home, I started writing at 9pm it's now 10:15. While I did not like dinner one bit, minus the carrots, Mike loved each part of it, and he hates carrots but loves mom's recipe, go figure!!!

So for the carrots you need baby carrots, brown sugar and mustard. I forgot to add the salt, but I don't think that it made a difference. I don't like to measure exactly, I know that you are supposed to when you follow a recipe, but sometimes I need to edit it. I guess you could say in the world of cooks I am a "Rachael Ray" rather than a "Paula Dean". My Mom and BFF are both Paula's and I "eyeball the EVOO" as Rach would say!!! So not only did I make these two recipes for dinner but I made my wedding soup for my grandparents and mom for lunch.

Mike doesn't like my wedding soup, so I have to make it for someone other than him, haha!!

Now here are two recipes that you really need to try:

Mustard-Glazed Carrots (Joyce's)
1/2 teaspoon salt
2 lbs of Carrots (baby)
3 tablespoons of butter (I eyeballed it)
3 tablespoons of Dijon Mustard
1/2 cup of brown sugar
2 tablespoons chopped parsley

Fill half a sauce pan with water, add the salt and bring to a boil. Cook carrots for 15 to 20 minutes, or until tender and drain. In a skillet melt butter. Stir in the mustard and brown sugar until well blended. Add the carrots and heat until warm. (I cooked them a little longer, kindof fried). Sprinkle with parsley (I cooked the parsley down so that the taste wasn't as Strong) .

Italian Wedding Soup (Crystal Style)

Either a package of Johnsonville Hot Italian Sausage Links, of entire package on non.
Two boxes of Chicken Broth (the box keeps better)
Half a box of the little circle pasta
1 onion
1 tablespoon of Oragino ( Can't spell that)
1 tablespoon or more of Italian Seasoning

Make the Sausage into small meat balls bake in the oven at 350 for five minutes then turn, bake another five minutes.
Chop all veggies
Combine all ingredients and two cups of water and cook for an hour or more.

Now if you want to try this one be for-warned in my house it is a 50/50 split:

Slow-Cooked Chinese Pork Tenderloin

2 pork tenderloins (about 2lbs total) cut into 1-inch cubes
1 green bell pepper, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 onion, thinly sliced
2 carrots, thinly sliced
1 jar (15 ounce) sweet and Sour Sauce
1 tablespoon soy sauce
1/2 teaspoon hot pepper sauce
Hot cooked rice
Fresh Parsley or Cilantro

1:Place pork in 5-6 quart slow cooker. Add bell peppers, onion, carrots, sweet and sour sauce, soy sauce and hot pepper sauce; stir to combine

2: Cover; cook on LOW for 6-7 hours or on HIGH for 4-5 hours. Stir just before serving. Serve over rice; garnish with parsley, if desired.

Let me know what you think!!!

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