"Everybody didn't get a letter."

During the end of the school year and there are many recitals and programs and end of year celebrations going on.  There was the orchestra recital, the “smart people party”, and the orchestra year end field trip.  B comes home with her letter inviting all of the parents to the awards ceremony at the high school.  I tell B that this is great that they are moving the ceremonies to the high school to accommodate all of the award recipients and families.  Plus, the kids will get to see their future high school!

B: “Well everybody didn’t get a letter.”

Me: “What do you mean?”

B: “Well, this is not elementary school Ma.  You don’t get an award for just showing up. You get rewarded for hard work.” 

My kid has NEVER been a fan of receiving ‘I Showed Up’ awards.  When she first started playing sports we placed her in a league that wasn’t competitive so she could learn the rules of the game, learn how to play on a team, etc.  That did not last long AT ALL!  When she found out they didn’t keep score she was done!  She did not see the point! When we finally placed her in competitive sports she had a bunch of little sayings about winning and being first place:  “Only winners win”, “If you’re not first you’re last” “Second place doesn’t count. It just means you didn’t work hard enough for first place.”  She was so serious y’all!

To that end she has always cared about her grades and always works really hard at school.  Remind me to tell y’all about the time in 3^rd grade she got a B on her report card, cried all weekend and then petitioned the teacher (I am sure I still have the letter) to make it right.  While she knows that getting good grades is her job and doesn’t warrant a reward, we like to show her how proud we are of her with a special end of school year gift and dinner.  We always offer dinner out but it never fails that she’d rather I cook for her.

Her latest favorite is Mongolian Pork, or rather any Asian inspired meal.   This is a recipe that is fairly easy to put together and packs really great flavor.  The most time consuming part is slicing and frying the pork pieces!

Mongolian Pork (or Beef or Chicken!)

What you need:

• 1 Tablespoon vegetable oil
• 1 Tablespoon garlic, finely chopped
• ¾ cup soy sauce
• ½-¾ cup water
• ½-¾ cup dark brown sugar
• ½ teaspoon ground ginger
• Vegetable oil for frying, you want enough to fry but not deep fry your pork
• 1 lb. sliced pork (I used sliced pork steak)
• ½-¾ cup cornstarch
• Chopped green onions for garnish

What to do:

Make the sauce:

• In a medium sauce pan over medium heat add the vegetable oil
• Add the garlic, soy sauce and water. Let this warm up for about a minute
• Add the brown sugar and the ginger, whisking to dissolve the sugar
• Bring the sauce to a boil for 3-5 minutes, sauce should slightly thicken
• Remove from the heat until ready to fry pork

Fry the pork:

• Lightly coat the pork with the cornstarch. Allow the pork to rest for a few minutes to allow the cornstarch to stick 
• While the pork is resting turn the sauce back on under low heat
• Heat the oil for the pork in a skillet over medium heat. You want the skillet hot but not smoking
• Add the pork to the oil and cook until browned on both sides, 5-7 minutes.  Use a large slotted spoon to take the meat out and drain onto paper towels
• Add the crispy pork to the simmering sauce. Stir to make sure you get an even coating of sauce on the meat.
• Serve over rice or Asian noodles, top with green onions

Breakfast Sausage Spice Mix

I have been using this sausage spice blend for several years now.  It all started when the brand of breakfast sausage that I bought for E that was MSG free, all natural, blah blah blah increased in price to $7 a roll! A. ROLL.

Um. No.

I knew I could create a blend that was TRULY all natural, with no chemicals and full of delicious flavor in addition to being inexpensive!  The really great thing about these, as with all of my spice mixes, is that you can adjust and experiment to find a flavor combination that fits your family's tastes.

Sausage Spice Blend

What you need:

• T Tbs each sage and granulated garlic
• 1 tsp each granulated onion, fennel seed, salt and pepper
• 1 pound fresh ground pork
• 1 egg white
• 2-3 Tbs oil, plus enough oil to fry the sausage

What to do:

• In a small bowl mix the spices
• Add the pork to a medium bowl 
• Sprinkle about 2 Tbs of the spice mixture over the pork
• Add the egg white and oil to the pork and mix well*
• Form the pork into patties, you should be able to form about 6 patties
• In a pan with about 2 Tbs of oil over medium heat, add the patties and cook until done. About 5-7 minutes per side depending on thickness

*Wet your hands with water to prevent the pork from sticking to your hands

You may also like:

Taco/Chili Seasoning Mix

Homemade Seasoning Salt

Tandoori Spice Mix

Jerk Pork Chops

These were really as good as they looked!

I was in the grocers over the weekend and these 

chops looked so amazing I had to get them! 

They were calling me!

This jerk marinade is one I use for chicken, shrimp and now pork! 

The marinade is really easy to put together 

and the chops takes no time to cook!When I grill them, 

I reserve some of the marinade (before putting the 

raw meat/seafood in it) and brush it over as it cooks.

Jerk Pork Chops

What you need:

• 1 jalapeno pepper, seeded and coarsely chopped
• Zest and juice of one lime 
• 2-3 large cloves garlic, coarsely chopped
• 2 Tbs. powdered ginger
• 2 Tbs. dried thyme
• 3/4 tsp. ground allspice
• 3/4 tsp. ground cinnamon
• 1 small onion chopped
• 1/4 cup soy sauce (I used low sodium)
• 1-2 Tbs. brown sugar
• 4 Tbs. extra-virgin olive oil
• 4 bone-in center-cut pork chops, 3/4 inch thick
• salt and pepper to taste

What to do:

• In a blender or food processor, puree all of the ingredients except the pork chops, salt and pepper. Adjust flavor to your liking. The marinade will be a little thick
• Pour all of the marinade over the chops
• Marinate for at least 1 hour and up to 24 hours
• Preheat your oven to 450 degrees
• Remove chops from marinade and place on a shallow baking sheet. Sprinkle chops with salt and pepper (I always line my baking sheets with aluminum foil for easy cleanup!)
• Roast chops for about 7 minutes per side or until cooked through and lightly browned.
• Allow the chops to rest for several minutes before cutting

 

Spicy Italian Sausage and Tequila Pappardelle

This super easy pasta dish is packed with flavor and given a little kick with a hit of tequila! This was a great meal to round out our easy going weekend! The leftovers weren't too shabby either!

What you need:

• 2 teaspoons olive oil
• 1 pound spicy Italian sausage, casings removed (See note)
• 1 cup large onion, sliced (about half of a large onion)
• ½-1 cup EACH red, yellow and orange bell peppers
• 3 garlic cloves diced
• 1 tsp. thyme
• 1 tsp. oregano
• 1 tsp. red pepper flakes, or to taste
• 1 cup tequila (See note)
• 1 16 ounce can of diced tomatoes
• Salt and pepper to taste
• Handful of fresh basil cut into ribbons
• 8-12 ounces of pappardelle or any wide pasta noodle (orecchiette would also be really good)
• Romano or Parmesan cheese for serving

What to do:

• Start the water for your pasta
• In a separate large pan over medium heat, add the olive oil and Italian sausage. With a potato masher, mash the sausage into chunks. Cook through.
• Remove the cooked sausage from the pan and add the onions. Cook the onions until they begin to lightly brown, about 5-7 minutes
• Add the bell peppers and cook for another 2-3 minutes
• Add the garlic, thyme, oregano and red pepper flakes if using. Give the mixture a good stir
• Deglaze the pan with the tequila making sure to scrap up all the browned bits from the bottom of the pan. The liquid should reduce by about half
• Add the diced tomatoes and the sausage to the pan, stir the mixture and check seasonings
• Reduce the heat to low and let the sauce simmer while you prepare the pasta
• Prepare pasta according to directions on the package. Drain REALLY well and add pasta directly to the sauce pan once cooked. Remove from heat, stir in fresh basil, top with freshly grated cheese and serve hot!

*Notes – if you prefer using Italian turkey sausage use a touch more oil to cook the sausage as turkey sausages typically have less fat than traditional pork Italian sausage.  Also, if you prefer to not use tequila, deglaze with chicken or vegetable stock*

 

Citrus and Tequila Chops

A couple of years ago I did a tasting of new recipes at a friend's house.  It was a Mexican food themed event. I made orange pork tacos with a fresh orange pico de gallo. They were a hit!  

For these chops, I upped the marinade flavor by adding, not only fresh orange juice, but lemon and lime juices as well.   

What you need:

• Juice of one lime, one lemon and two oranges
• 1/4 cup oil
• 1 Tbs oregano
• 2 garlic cloves crushed
• 1 tsp chili powder
• 1/4 cup tequila
• 1 Tbs cilantro roughly chopped
• 4-6 thick cut pork chops
• Tsp each: salt, pepper, garlic powder

What to do:

• Mix all the ingredients in a zip lock bag or bowl, except salt pepper and garlic powder
• Add pork chops and marinate for at least four and up to 24 hours
• Preheat oven to 350 degrees
• Remove chops from marinade and discard marinade
• Sprinkle chops with salt pepper and garlic powder
• Spray a grill pan or oven proof skillet with non-stick spray.
• Over high heat, seer the pork chops for three to five minutes on each side. DO NOT press chops down on the skillet or constantly flip the chops. Place them on the skillet and let them get a good seer
• Finish chops in the oven for 10-15 minutes or until juices run clear
• Let the chops rest for 5-10 minutes before cutting into them

Andouille Stuffed Pastry

 On a recent shopping excursion to Whol.e Foo.ds I came across some andouille sausage. Know why this sausage made me do a double take, the sausage was not encased. The sausage I usually purchase I use for gumbo so this was a real treat. I loved that I could see spices and herbs, throw in that it is organic too #WIN!

 

 

Oh and y’all already know I LOVE ME SOME puff pastry.

 

So I decided to make “fancy hot pockets” as Babe called them! This dish is a definite Weeknight Winner™. I plan on trying this as a two bite appetizer in the future using mini phyllo cups with a spicy sauce of some sort.

 

 One note of caution, be sure to drain as much oil as possible from the meat mixture or the bottom part of the “pocket” will be greasy. Also, you can use shredded cheese but I prefer slices.

 What You Need:

• 1 tablespoon cooking oil
• 1/4 cup each celery, onions, bell peppers, diced
• ½ lb Andouille Sausage (or any seasoned ground beef or pork)
• 1/4 cup sliced mushrooms
• 1 puff pastry sheet, thawed according to package directions
• 1 cup shredded cheese or 3-4 slices of cheese
• Egg wash (1 egg mixed with two tablespoons water)

 

What To Do:

• Preheat oven to 400 degrees
• In a medium skillet over medium heat add oil celery, onions and bell peppers. Cook until soft, 5-7 minutes
• To the skillet, add sausage and cook until done, about 10 minutes
• Add mushrooms and cook for another 5 minutes
• Drain the heck out of the sausage mixture. Set aside
• On a lightly floured surface unfold the puff pastry
• On one end of the pastry, layer the cheese.  Place the sausage mixture atop the cheese
• Carefully fold the pastry over the sausage cheese mixture
• Seal the pastry closed on each side with the tins of a fork
• Lightly brush the pastry with the egg wash
• Place in 400 degree oven for 20 minutes or until the pastry is browned and puffed. Serve immediately

 

 

Cook.EAT.Repeat.

 

 

Originally posted May 2011

Italian Sausage Ragu

So day two of Cook Something New has me once again turning to my most favorite cooking mag - Cuisine at Home! Although I made this the day before, this is a definite Weeknight Winner. Chunky, fresh and super good! I served this over penne but any pasta will do.

Italian Sausage Ragu

Adapted from Cuisine at Home, Issue #65, October 2007



What you need:

• 8 oz penne pasta 


• 1 lb Italian sausage casings removed


• 1/2 yellow bell pepper, diced


• 1/2 onion, diced


• 2 tsp tomato paste


• 2 tsp garlic, minced


• 1/2 cup good dry white wine


• 14 oz can diced tomatoes


• 1 tsp sugar


• 1 pinch red pepper flakes


• 1/4 cup chopped parsley, fresh or dried


• Grated Parmesan cheese, optional

What to do:

• Bring a large pot of salted water to a boil for the penne.


• Cook pasta according to package directions; drain and set aside.


• Brown sausage in a large saute pan over medium-high heat for 5 minutes, crushing it into small pieces using a potato masher.


• Add the bell pepper and onion; cook 5 minutes or until sausage is cooked through.


• Stir in tomato paste and garlic. Saute 2 minutes, stirring frequently.


• Deglaze with wine, then increase heat to high and cook until liquid is nearly evaporated.


• Add tomatoes, sugar, and pepper flakes; bring to a simmer and cook 5-8 minutes, or until thickened.


• Season stir in parsley, and serve over penne. Garnish with Parmesan.

Originally posted August 2011

Thai Style Ribs

Ever on the quest to find new meals for the family I pinned this gem on one of my Pinterest boards. I am a sucker for a pretty picture and this one was beautiful. I am always apprehensive about sharing with my family the yumminess that enjoy but baybey, my family LOVED these. They were looking at me sideways when they were all gone! LOL

Thai Styled Ribs
Original recipe can be found here

What you need:

• 6 pounds of meaty ribs cut into 2-rib portions
• Boiling water
• 1 Tbs lemongrass paste
• 1/2 cup tamari soy sauce
• 1/2 cup brown sugar
• 1/2 cup dry Sherry
• 2 Tbs peanut sauce
• 2 Tbs sesame oil
• 4 garlic cloves, diced
• 2 tsp ginger powder
• 3/4 cup canned UNSWEETENED coconut milk

What to do:

• Preheat oven to 350 degrees. Arrange ribs in a single layer in a large roasting pan. Add just enough boiling water to cover ribs.
• Cover pan with foil and oven braise ribs until tender, about 1.5 hours.
• Remove ribs from oven.  Let the ribs cool, still covered, for about 30 minutes.
• Increase oven temp to 375 degrees
• In a blender place all of the remaining ingredients and blend until smooth.
• Transfer ribs to heavy-duty 2-gallon resealable plastic bag; discard braising liquid.
• Pour marinade into the bag with the ribs. Seal top and turn several times to coat ribs evenly
• Using tongs, arrange ribs in single layer on rimmed baking sheet.
• Spoon marinade from bag over ribs.
• Roast uncovered until ribs are very tender, basting often with marinade, about 30 minutes.