Tag: easy

Potatoes, Cabbage, and Onion Sauteed in Pork Drippings

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Side dishes are made to compliment and contrast the main dish. This dish I made to compliment the Pork Chops I posted about yesterday. This recipe I started right after I removed the pork chops and placed them in the oven. The cabbage and potatoes take the longest to cook, so you will want to get them on the heat as quickly as possible. Otherwise, just follow the steps below. You can also delay putting the pork into the oven until you have this dish cooking for about 10 minutes. This side goes perfectly with pork chops, ham, or chicken. The potato won’t cook through completely this way, so it has a bit of structure to it still, the cabbage is soft, but still crunchy in the veins. The onion is perfectly sweet with no additional color, and it is all tied together with a savory and salty oil. You will want to salt and pepper to taste, and if you desire, you can also add other herbs you may have used on your protein. The recipe as written makes 5-7 adult sized side portions.

Potatoes, Cabbage, and Onion Sauteed in Pork Drippings Recipe CardDownload

What You Will Need

  • 1 Large Sided Frying Pan
  • Pork Drippings
  • 1 Medium Onion, Rough chopped
  • 1 1/2 Cup Cabbage, Rough chopped
  • 5 Medium Potatoes, Cleaned and Large Diced
  • 2 Tbsp Butter
  • 1/3 Cup Oil
  • 2 Cups Water
  • Thongs and Wooden Spoon

Directions

  1. Heat your frying pan over medium high heat until hot. Once hot, add pork drippings, oil, potatoes, and cabbage. Cook for 5 minutes, stirring constantly, until everything is coated and cabbage has begun to change color. Add water and onion. Cook for 15 minutes stirring occasionally.

2. Most liquid should have evaporated. Stir constantly to keep from sticking. Add butter and continue to cook until potatoes are fork tender, another 3-5 minutes. Remove from heat, plate and serve.

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Pan Seared Pork Chop

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Pan seared pork is easy to make and doesn’t take long. This is a simple recipe to make a beautiful and tasty dish. I chose to not add much flavor to these pork chops except butter. If you would like to add more flavor, simply season before cooking, or add your seasoning when I added my butter. You can cook these pork chops entirely on the stove by cooking 8-10 minutes per side, based on the thickness of your slices. I just wanted to add a nice crust, then finish my side in the pork renderings. For the recipe for my accompanying side, come back for tomorrow’s post. I only cooked 2 pork chops, but you could repeat the cooking process for as many chops as you need. 1 bone in pork chop is enough to serve 1 adult.

Pan Seared Pork Chop Recipe CardDownload

What You Will Need

  • Large Sided Frying Pan
  • Thongs
  • 2+ Bone in Pork Chops, Thawed and Separated
  • 2 Tbsp Butter
  • A Spoon
  • 1 Tbsp Olive Oil
  • Baking Sheet

Directions

  1. Heat oven to 350 F. Heat your frying pan over medium high heat until hot. Once hot, add oil and pork chops. Let cook on first side 4 minutes undisturbed.

2. Flip your pork chops and cook another 4 minutes on second side. Once flipped, immediately add butter and start melting. 3 minutes into cooking on second side, begin spooning butter over pork chops.

3. Once the second side cooked, transfer to a baking sheet and bake for 10-15 minutes or until internal temp of 170 F is reached. During that time, you can prepare other sides. Let rest 10 minutes before serving.

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Shrimp Stock

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Shrimp stock is easy to make and versatile in many recipes. Shrimp stock can be used in soups, sauces, and additional flavoring in many recipes. First, stock should be seasoned to your liking. I added some of my seasoning to the recipe below, but I also added additional garlic powder and salt to taste once strained. Second, if you are using a finer shell for your stock, you could also strain through a cheese cloth and I would recommend that. I froze my stock. I froze about 2 cups in a larger container, and I froze another 4 cups as cubes. You can boil your broth longer to boil off more liquid which will make a stronger broth. I also didn’t strain off any fat/oil from my stock. If that is a concern of yours, you can remove your oils before preserving. This recipe makes about 5-7 cups of stock.

Shrimp Stock Recipe Card Without Preservation MethodsDownload

What You Will Need

  • 1/2 to 1 cup Shrimp Tails/Shells
  • 1 Medium Onion, halved
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Butter
  • 9 Cups Water
  • Large Sided Frying Pan / Dutch Oven and Lid
  • Strainer
  • Freezer containers/Freezer Bags/Canning Jars

Directions

  1. Heat a frying pan/dutch oven over medium high heat. Add butter and shrimp shell together, and cook for 1-2 minutes or until butter begins to brown. Add Onion and 1/2 of water. Bring to a high boil. Once boiling, reduce heat to medium, add remaining water, and return to a simmer. Once simmering, reduce heat to low and cover. Cook for 3 hours stirring occasionally.

2. Once cooked, place strainer over another container and strain out your stock. Discard shells and onion. Use right away, or let cool for 1 hour.

3. Once cooled, you reach the preservation stage. You could place it in the fridge, pressure can it, or freeze it. If you plan to keep it in the fridge, move the stock to several Quart Jars and store for no more than 4 days. If you choose to freeze, there are many approaches. You can freeze in 2-3 cup increments in glad containers, freeze your broth in glass jars with the lid off then add the lid when it’s fully frozen, and/or freeze your broth in ice cubes trays then transfer them to a freezer bag. There are many different choices, but these are the most common I’ve seen.

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Shrimp Lo Mein

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I am always in the mood for Chinese food. Their cuisine is so rich in savory flavors with vegetables and carbs. Lo mein is one of my favorite easy Chinese recipes. The only thing you will need is fish oil and oyster sauce, then you can make any kind of lo mein there is! For this recipe, I used zucchini as my green vegetable. You could also use a spinach, a bok choy, or some broccoli, to name a few. I also added about 2 teaspoons of red pepper flakes for a subtle hint of heat to the dish. I would recommend adding some for more depth of flavor, or more if you’d like some extra spice in your dish! This recipe makes 5-6 adult sized servings.

Shrimp Lo Mein Recipe CardDownload

What You Will Need

  • Wok/Large Dutch Oven
  • 1/3 Cup Oil
  • 1 Medium Onion, sliced
  • 1 Green Vegetable
  • 12 Oz Frozen shrimp
  • 12 Oz Vermicelli/spaghetti
  • 2 Tbsp Oyster Sauce
  • 1 1/2 Tbsp Fish Oil
  • 2 Tbsp Soy Sauce
  • 1/2 Tbsp Garlic powder
  • 1/2 Tbsp Ground Ginger
  • (Optional) 1/4+ tsp Red Pepper Flakes

Directions

  1. Add your oil to your pan and heat over medium heat until hot. Also begin boiling your spaghetti, cook until al dente, then strain.

2. Add your onion and green vegetable to the oil and cook until onion is translucent. Add your oyster sauce, fish oil, soy sauce, and spices. Stir until combined.

3. Place frozen shrimp into luke warm water. Let sit for 2-3 minutes. Remove tails if applicable. Add shrimp and pasta to wok/dutch oven, stir over medium heat until thoroughly mixed.

4. Remove from heat. Let cool 5 minutes and serve.

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Slow Cooker Ziti

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Slow cooker meals are convenient and an important option as the fall busyness begins. Slow cooker ziti is one of my favorite recipes. This recipe makes lots of servings and is very filling! This recipe makes 10-12 adult sized servings. When I made this dish, I cooked everything in the slow cooker, and I cooked everything on high. Once I added the noodles and broth, my slow cooker only needed to cook for 20 minutes before the noodles were Al dente. And, once I added the cheese and let it melt for about 5 minutes, the noodles were perfectly done. You can easily make this recipe vegetarian by adding eggplant instead of meat, veggie broth or water instead of beef broth, and a cheese substitute instead of mozzarella.

Slow Cooker Ziti Recipe CardDownload

What You Will Need

  • 1 Lb Ground Beef
  • 1 Diced Onion (1 Cup)
  • 1 Tbsp Garlic Powder
  • 1/2 Tbsp Basil
  • 1/2 Tbsp Oregano
  • 1 Jar Spaghetti Sauce
  • 1 can (14.5 oz) of Diced Tomatoes
  • 1 Box (16 oz) of Ziti or Penne Pasta
  • 2 1/2 Cups Beef Broth
  • 1 Cup Shredded Mozzarella
  • Large Slow Cooker

Directions

  1. Brown your burger quickly in a skillet, or by placing in your slow cooker on high and stirring occasionally for 30 minutes. Place in slow cooker. Add onion, spices, spaghetti sauce, and diced tomatoes.
  2. Cook on low for 4-6 hours, or on high for 2-3 hours.
  3. Add beef broth and pasta about 30 minutes before serving. Make pasta as submerged as possible and cook on high. Taste pasta firmness after 15 minutes, and again every 5 minutes until desired texture is reached. Top with cheese and cover for 5 minutes to melt the cheese. Serve, but wait 10 minutes before eating, very hot!
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