Mar 042015
 

Pork & Veggie Croquettes

Not to make any of our Northern friends jealous, but I’m about ready to go put on a pair of shorts because it’s sooooo hot today; P.S., that did it, now in shorts!!!! This past weekend, we had a rip roaring fire going in the fireplace, today it’s hotter than Hades and by Friday we’ll be back to having a fire; VERY weird winter for all of us!
With just Kenny and I, left-over meat is not a rarity at all! It’s funny how the older you get, it takes less food to fill up the old tummies! Sagging, shrinking and sleeping, my three S’s for growing old, ha ha! I have more abbreviations like AB’s TTTC, TOD’s, etc., I’ll let you figure them out, and let me know if you think of what the hell they mean! But really, your bodies change so much after a certain age it’s hard to get use to.
These croquettes are kind of like a version of Chinese egg rolls, something I need to get my butt in the kitchen to make real soon as my freezer and husband are both screaming at me for those tasty little tidbits we enjoy so well. However this go around, I really didn’t have enough pork to get the egg rolls made even though I could have added some chicken to the mix and got ‘er done, Oh well! So with that, let’s get going…………

 

Very tasty and crunchy...

Very tasty and crunchy…

Pork & Veggie Croquettes
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Ingredients
  • ¼ cup of butter
  • ¼ cup of flour
  • 1 cup of milk
  • ¼ teas sea salt
  • ⅛ teas white pepper
  • ½ teas dry mustard powder
  • 1 small egg, beaten
  • 1 cup finely diced cooked pork tenderloin (or any left-over pork, chicken or ham)
  • 1 cup cold cooked rice
  • 2-1/2 tbsp finely chopped scallion with tops or any onion of your choice
  • 2-1/2 tbsp finely chopped bell pepper
  • 1 to 2 tbsp grated fresh ginger root
  • 1 large egg + 1 tbsp water whisked together
  • Bread crumbs for coating
Instructions
  1. Prepare croquettes early enough to refrigerate to get cold and easy to handle.
  2. Melt butter in a saucepan and whisk in the flour until smooth; gradually whisk in the milk stirring until smooth.
  3. Whisk in the salt, pepper and mustard.
  4. Bring to a boil, turn heat down and simmer for about 5 minutes; remove from heat and quickly whisk in the egg.
  5. Return to heat and simmer for another 2 minutes; let cool.
  6. Stir in the pork, rice, onion, pepper and ginger; place in the frig to get cold.
  7. When ready to cook, shape meat mixture into patties or croquettes, roll or pat into bread crumbs, dip in egg mixture and roll or pat into the bread crumbs again.
  8. Deep fry in 365 degree oil until nicely browned. I made patties and fried mine in a cast iron frying pan with heated oil and flipped when browned on one side to brown other side.

We’ve really enjoyed getting a lot of new faces on Facebook and hope to see many more………….. Hope you all enjoy!

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Feb 252015
 

Honey Sweet Corn Muffins

With yet another appointment this week to the doc’s office, I can hardly concentrate on cooking, so bare with me as I at least make an attempt to get something in for you to try at home……………
Wanted to try this and compare it to the Country Corn Bread recipe we posted back in 2011; WOW where does the time go? These little puppies were pretty up there on our taster scale and I did like the fact of using honey for the sweetness although the basic mix that you use to make them, already contains sugar; double the sweet tooth pleasure without going overboard, yum. However, I will make them again and next time I think I’ll add a tad bit of diced jalepeno pepper to the batter to do the sweet and hot approach to compliment a nice ham steak or maybe just some good old fried chicken; good thing I had a big lunch today or I’d be running to the kitchen right now and munching on something or t’other!!!!

Nice slab of butter..and you are there!!!

Nice slab of butter..and you are there!!!

Honey Sweet Corn Muffins
Print
Ingredients
  • For the basic mix:
  • 12 cups of all-purpose flour
  • 4 tbsp baking powder
  • 1 tbsp baking soda
  • 2 teas salt
  • 4-1/2 cups sugar
  • AND
  • For the muffins:
  • 2 large eggs at room temperature
  • 1 cup of buttermilk
  • ⅓ cup vegetable oil
  • ½ cup honey (I only used locally produced honey)
  • 2 cups of the basic mix
  • 1 cup yellow or white corn meal
Instructions
  1. Combine all the liquid ingredients in a mixing bowl and stir until well combined.
  2. Add the dry ingredients and stir just until combined.
  3. Fill muffin cups that have been greased or paper lined, ⅔ full.
  4. Bake in a 400 degree oven for 16 to 20 minutes or until golden brown.

The basic mix will last for awhile in an airtight container in your pantry for up to 3-4 months for you!
Hope you enjoy…………..

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Feb 212015
 

Baked Shredded Carrots And Zucchini

Heart Friendly too!!

Heart Friendly too!!

With way, way too many trips to doctors this week, not much cooking was done but I did manage to get this one in. I was dying to try my belated Christmas gift from Granddaughter who got me one of those Veggetti gadgets. You know how hooked I am on trying all those things they advertise on the boob tube and I find that some of them are great and others, well you know! I did find that this little gizmo was not very fond of carrots at all and for this recipe, I had to resort to my old grater instead, but the zucchini did come out beautiful just like the ad claims with one little snag. When the zucchini got down past the top of the Veggetti it left a stub that I had to shred by hand, no big deal as I had my old grater already out………

buttermilk cake 007 carrots2

Baked Shredded Carrots And Zucchini
Print
Ingredients
  • 2 tbsp butter
  • ⅓ cup minced onions
  • 1 cup shredded carrots
  • 1 cup shredded zucchini
  • Salt and pepper to taste
  • 3 tbsp evaporated milk
  • Grated Swiss cheese (I used about ⅓ to ½ cup)
Instructions
  1. Melt butter in skillet and saute onions until transparent in color.
  2. Stir in the carrots and zucchini along with desired amount of salt and pepper.
  3. Turn into a well greased baking dish, add the evaporated milk and cover.
  4. Bake in a 375 degree oven for about 30 minutes.
  5. About 5 minutes before done, uncover and sprinkle with the Swiss cheese.

 

Hope you enjoy this and the rest of your weekend!

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