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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
  • 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
  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!

And don’t forget to like us on Facebook  and Twitter or join our Saturday news letter to keep up with the latest recipes.

Oct 102014

Pasta With Asiago Cheese Sauce

Having ham for dinner last night, I thought this dish would be a nice compliment to old Porky and a great way to use some of our Asiago cheese  we received from Italy! With a few changes to a pasta recipe I found in a Better Homes & Gardens cookbook, I have to admit it came out pretty awesome. Oh yea… One thing to add, while grating the aged Asiago Cheese…It kinda got away from me…As you can see! Of course< Kenny had to be the man and take over the grating. Macho dude he is!  ;-)

Cheese every where!! Oh my!

Cheese every where!! Oh my!

Kenny really loved the pasta and it went so well with the fresh green beans I had picked up at the flea market this week. We had a little cheese on everything (literately) including our crescent rolls! Although I could not finish off my whole plate (you know, eyes bigger than your stomach thing), husband had no problem helping me. I am really looking forward to using all of this wonderful tasting cheese in more delicious recipes in the near future.

The chilled Sangria went perfect with this meal.

The chilled Sangria went perfect with this meal.


Pasta With Asiago Cheese Sauce
  • 4 oz thin spaghetti
  • 4 tbsp unsalted butter at room temperature, divided
  • Garlic powder to taste
  • 4 oz cream cheese at room temperature
  • 1 tbsp parsley flakes
  • 1-1/2 teas oregano flakes
  • ½ teas basil flakes
  • ⅓ cup boiling water
  • ½ cup Asiago cheese
  1. Cook spaghetti according to package directions; drain.
  2. Add 2 tablespoons of the butter to the hot pasta along with desired amount of garlic; keep warm.
  3. Blend together the cream cheese and remaining butter along with the parsley, oregano and basil; stir in the boiling water and mix well.
  4. Add the Asiago cheese to the cream cheese mixture and toss with the buttered noodles.


Like I said, I also had green beans and we sprinkled them with some extra grated real Asiago Cheese and before I rolled up my crescent rolls, they too got a little cheese with a little dash of garlic…… Hope you enjoy and have a nice weekend!

And don’t forget to like us on Facebook or join our news letter to keep up with the latest recipes. You can find Asiago Cheese at #AsiagoCheeseUSA and check out their site here..http://www.asiagocheese.it/en/.

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