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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!

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Aug 132014

Steamed Cole Slaw Au Gratin

This might not be what your thinking it is! I had some cabbage that I needed to use up and I have seen many recipe for casseroles that include cabbage and cheese and I didn’t want to turn on the oven as it was so gosh darn hot. So I took the veggies that I would use to make cole slaw, steamed them off and mixed them with a cheesy white sauce and we loved it! It’s a no-brainer recipe that is so simple but very tasty and you can mix and match other vegetables to your liking. The same goes for the cheese, as you can use any cheese that tickles your fancy but we really enjoyed the taste of the Swiss with the cabbage!

Tasty and easy! What more could you want?

Tasty and easy! What more could you want?


A funny little story about the cheese sauce. Before I added the veggies, husband came into the kitchen and stuck his finger in the sauce that had cooled of a little so it had thickened up quite a bit, and he said, good mashed potatoes! I burst into laughter as I told him he was cut off for the rest of the night and then proceeded to tell him that it was cheese sauce NOT mashed potatoes. Must have been one of those senior moments I guess!!!!!

Steamed Cole Slaw Au Gratin
  • 2 cups shredded cabbage
  • ¾ cup coarsely shredded carrots
  • ½ cup chopped onion
  • 2 tbsp butter
  • 3 tbsp flour
  • 1 teas dry mustard
  • Salt and pepper to taste
  • 1 cup milk
  • 1 cup shredded Swiss cheese (or cheese of your liking)
  1. Steam cabbage, carrots and onion until crisp-tender; drain and keep warm.
  2. Melt butter in a medium saucepan, whisk in the flour, dry mustard, salt and pepper.
  3. Slowly whisk in the milk and cook over low heat until thickened, stirring constantly; stir in the grated cheese.
  4. Add veggies to the sauce to reheat and serve.


This dish is an excellent compliment with a nice ham steak or pork chops on the grill or fried! Hope you enjoy…………..

Oops! I forgot to say that you can always fry up some bacon and sprinkle it over the top!!!

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