Weekly Recipes For Your Inbox!

Powered by
Easy Automatic Newsletter Lite v2.7.2
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!

Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes!

 

Apr 142015
 

                                                     Broccoli Custard Casserole

Easter2015 005

This was a big hit with the family unlike the corn pudding disaster on Easter! Oops, I forgot to mention, we did have one slight problem with this one. As clean up began and granddaughter was putting food away in the frig, she managed to drop the container with the left-over broccoli and sure enough, it went all over the floor! She couldn’t spill the corn dish, NO, it had to be the broccoli. You see I can’t say too much as I have always been a klutz and when Kenny met me, he could not understand how I could manage being a waitress and work in the restaurant field with such a talent for dropping things which leaves me to another story for another time……
This is a very versatile recipe where you can use your choice of creamed soup and your choice of vegetable or a combo of two or more. The next time I make it.. I think I will use broccoli, cauliflower and carrots as this combination is one Kenny and I often steam off together and serve it atop cooked egg noodles and then smothered in a creamy cheese sauce; um, I’m getting a craving and it’s way tooooo early to think about eating! Matter of fact, if I keep feeding Kenny like I am to get his weight back up, I’m going to have to go shopping for some new clothes, ha ha……….. So on that note, let me continue with the recipe!

Broccoli Custard Casserole
 
Author:
Ingredients
  • 1 fresh bunch of broccoli or half a bunch of broccoli and half of a medium head of cauliflower
  • 3 tbsp unsalted butter
  • 1 cup grated sharp cheddar cheese; Swiss or American may also be used, it's your choice
  • 3 eggs, well beaten
  • 1 can cream of celery soup; cream of mushroom or chicken may be used instead
  • ⅓ cup of milk
  • ½ cup chopped onion
  • Salt and freshly ground pepper to taste
  • 1-1/2 teas Worcestershire sauce
  • ½ cup fresh French or Italian bread crumbs
Instructions
  1. Trim broccoli and/or combination of veggies, cut up into bite size pieces ; steam until barely tender, drain.
  2. Place veggies in a greased 1-1/2 quart baking dish.
  3. Combine half the cheese, eggs, soup, milk and seasonings; pour over the veggies.
  4. Sprinkle with the remaining cheese and top with the bread crumbs.
  5. Set dish in a shallow pan of water and bake in a 350 degree oven for 45 minutes or until custard is set.

Hope you enjoy, don’t be afraid to mix up the veggies and have fun……Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes.

Related Posts Plugin for WordPress, Blogger...