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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
 
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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Jul 212014
 

Yuengling Lager Beer Marinade

With some family over for a BBQ this weekend, I wanted to do kebobs for something different and a dish we had not had in awhile! Grandson in-law’s mom also joined us and she is not much of a meat eater so I figured on having plenty of veggies grilled along with the meat. In addition to doing the grilling, I turned the marinade recipe for the meat over to husband as I had enough to do! The end results were pretty funny as everyone loved his concoction except him and he told me to throw away what he wrote down as he would not make it again! Of course, the peppers and onions I marinated in Italian dressing and basted the squash and tomatoes as they were cooking on the grill.

What will you have? Chicken - Pork or Sausage?

What will you have? Chicken – Pork or Sausage?

I got my Comet rice cooker out to make the rice and I asked everyone if they knew what it was and Jan (Andy’s mom) had no clue nor did anyone else for that matter!  After tasting and seeing how the rice turned out, my granddaughter said she had to have one of those gadgets. I told her good luck as she would have to find one on-line as they haven’t been made in many moons! They were also surprised at how we fix the kebobs as I always skewer the meats separately from the veggies as they all take different times to cook and if there is anything I abhor is when my veggies are burnt to a crisp! Well apparently everyone liked the manner in which they were cooked because there was not a piece left when everyone left the table except a few measly pieces of pork, and I thought I had made more than enough, there I go thinking again!

kabobs 007

Don’t forget the rice!

 

5.0 from 1 reviews
Yuengling Lager Beer Marinade
 
Ingredients
  • ½ cup Yuengling beer (after husband's post on his potatoes, I'm sure you know where the rest of the bottle went!!!)
  • 1 tbls Worcestershire sauce (or as Kenny had written down, Worcestire, it's that spelling like you say it thing he has!)
  • ¼ tbls Seminole Swamp seasoning (he uses this stuff in everything including his omelets!)
  • ½ tbls garlic powder
  • 1 teas lemon juice
  • 1 teas parsley flakes
  • Salt and pepper to taste
Instructions
  1. Cut meat into desired size cubes and marinate for a minimum of five hours or over night, we used chicken breasts and boneless center cut pork chops.
  2. Skewer chicken and pork separately and grill meat until done over medium coals.
  3. We did not marinade the kielbasa, just the pork and chicken.

 

And then we topped it off with a homemade Key Lime Pie…………enjoy!

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