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Apr 082016
 

Twice Cooked Scalloped Potatoes

When my daughter brought home a gigantic ham for our Easter celebration, I thought to myself, OK I know we have some guys in the family that aren’t bashful when it comes to eating, including great grandson Ulric, but this seemed a little extreme…….. So I asked her “What’s up with the huge ham?” and she replied, “scalloped potatoes and ham Mom, duh!” Now I have to say that I have had my days with these potatoes, some better, some worse but honestly this plea from her seemed to put a hex on me! I did everything as I normally would do, you know the potatoes, ham, onions and cheese, and an ample amount of milk for the moisture. Then I cooked them as per usual only to check them and find the potatoes still only crisp tender! Kept them in the oven for much longer than I usually do and finally with everyone hungry, took them out and we had CRUNCHY scalloped taters!!

sandwich spread burnttaters 003
Okay, so now with leftovers in the frig, I’m trying to figure out what the hell to do with them as they had a great flavor but we wanted them softer, what to do, what to do…. Here was a solution we all agreed on, put them in my cast iron frying pan, add some water and see if we could steam them off a little. Again the potatoes would not soften up, OMG! By now I was pulling out my hair, not smart at my age, and ready to feed them to the chickens, but no did not want to waste them. Now it was time to add some oil to the pan and try frying them and ta-da, finally got them to soften up and get cooked to perfection and the next time we have some leftover they will be fried this way and served up at breakfast time with eggs and more ham!!!!!!

Well it’s Friday night, 5 o’clock somewhere as Jimmy Buffet would say and tomorrow we are off to the Air Force Air Show here in Lake City, Florida. We’ve had our tickets for over a month now and have been anticipating this event with bated breath as our grandson, Gunnar is in the Air Force and Kenny’s dad also served our country in the same branch of the military. My brother Wayne made a career with the Navy and even served on the USS Bennington back in the days of the Viet Nam War. He was a teacher, training pilots the instrument panel on their jets. One time when I was young and visiting him at his base in Maryland, he actually got me onto a jet simulator as a pilot and all I could do was CRASH & BURN, it was not a pretty picture but I will never forget the experience! If any of our friends on Cooking With Mama will be there tomorrow, drop us an e/mail and maybe we could get to meet in person, that would be a hoot to actually meet some of our followers, WOW! Gotta go, have a great weekend and will drop a line next week with pics and maybe a whole new story to share………

 

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Feb 272016
 

Marinated Pork Tenderloin Chinese Style

moon and pork 005

I have no clue what’s going on with this recipe, but this is the second time I have wanted to put it in! The first time, I come to find out that husband didn’t get any pictures of it and it got devoured in just two days; today my computer is giving me fits as we have a weak connection with our internet making typing a pain in the you know what…. Bah Humbug

Now as I said, this is my second stab at entering this tenderloin delight and after tasting it the first time, all I wanted to do was to make some homemade egg rolls with the leftovers or even maybe some stir-fried rice as the flavor was just so perfect for either recipe.

But no, not to be and so it was off to the kitchen to bake off another one so I did it shortly after the first one hoping everyone would be tired of it and wouldn’t gobble it down on me! So on Monday with enough left, maybe I can actually whip up a batch of egg rolls, all I can do is pray and make sure no one finds out where I stashed it in our frig, ha ha!

Marinated Pork Tenderloin Chinese Style
 
Author:
Ingredients
  • 1-1/2 lb pork tenderloin
  • 2 tbsp oil
  • ¼ cup vinegar
  • ½ teas Worcestershire sauce
  • 1-1/2 teas soy sauce
  • 1-1/2 teas oyster sauce
  • 2 tbsp light brown sugar
  • ½ teas ground ginger
  • ¼ teas salt
  • 1 clove garlic peeled and sliced
Instructions
  1. Heat oil and vinegar over low heat.
  2. Remove from heat and add the remaining ingredients, stirring until well combined and sugar is dissolved.
  3. Place tenderloin that has been forked for maximum flavor absorption in a resealable bag, pour marinade over and seal.
  4. Refrigerate overnight for best results, turning bag every so often.
  5. Place tenderloin in a shallow roasting pan with the marinade, basting occasionally.
  6. Cook in a 325 degree oven for about 1 hour and 15 minutes.

Can’t wait for those homemade egg rolls coming up on Monday, WOW…………. Hope you enjoy and have a nice weekend!

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