Pork Loin with Sweet and Sour Sauce

This recipe is easy and delicious. The sweet and sour sauce has a bit of red pepper in it, but with the added pineapple, it was barely noticeable. I poured the sauce over my plated food and it was very good. I would recommend it. You can make as much of this as you need for your occasion. Since it was just a dinner for two, we made the sauce, and sliced up one thick slice from the pork loin. We also made about 4 cups of rice, and all of that gave us 3 servings. There was tons of sauce left over, enough for 10+ servings, so any extra sauce will be frozen. I also topped the dish with a bit of chives for some color.

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What You’ll Need

Sliced Pork Loin Roast, or Sliced Pork Chops
1 Bottle La Choy Sweet and Sour sauce
1 Can Pineapple Tidbits in Juice
Rice, Cooked
Small Saucepan
Large Frying Pan

Directions

Add bottle of sauce into the small saucepan. Add 3/4 the can of pineapple and place over low heat. Add sliced pork to the frying pan over medium heat. Cook for 10 minutes flipping often. Plate pork over rice, serve sauce on the side of over top.

February 24, 2021 0

Venison Stroganoff Over Noodles

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Stroganoff is always a warming dinner option and it’s so easy to make. This isn’t the first time I’ve posted a stroganoff recipe but every time it’s something new! This time, I cubed a venison tenderloin. The trick with this recipe is making sure everything gets hot while also trying not to over cook your meat. The easiest way to do that is to just keep moving forward with the steps; don’t waste all your time on step one when there is still step two. I also used the leftover onions and mushrooms from my ramen, so I didn’t need to cook them long or add much seasoning since it also included some of the ramen flavoring and garlic. This recipe made 4 adult sized servings.

Venison Stroganoff Over Noodles Recipe Card Download

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What You Will Need

1/2 lb Cubed Beef/Venison
1/2 Sliced Onion
1 Can Sliced Mushrooms
1 Cup Water with 2 Beef Bouillons
2 Tbsp Worcestershire
1/2 Cup Milk
1/2 Tbsp Corn Starch
1/2 Tbsp White Wine Vinegar
16 Oz Cooked Egg Noodles

Directions

Heat a frying pan over medium high heat, until hot. Add 2 Tbsp oil and cubed meat. Cook until browned. Add mushrooms and onion, and cook until warm. Add water and bouillon, and worcestershire and cook until broth begins to simmer.

2. Remove pan from heat, add milk and corn starch. Return to heat and gently heat, do not boil, and heat for 3-4 minutes until sauce is hot. Add vinegar, and remove from heat. Plate pasta and top with stroganoff.

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February 12, 2021 0

Bacon Wrapped Chicken Breast with Ranch Pasta

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Chicken, bacon, and ranch is a very popular flavor combination right now, and I’m also a huge fan of the flavor combination. Sandwiches, salads, or casseroles, that were all good options, but I decided to do a special meal and made bacon wrapped butterflied chicken breast with a homemade ranch pasta side. This meal won’t serve a huge family the way a casserole will, but if you are looking for a special meal that is also very easy to make, this is a great option. This recipe has very little active cooking since most of the time is baking. Also, if you want your chicken to be a bit more brown, broil your chicken breasts for 30 seconds to 1 minute watching carefully to prevent burning! This recipe made 4 adult sized servings.

Bacon Wrapped Chicken Breast with Ranch Pasta Recipe Card Download

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What You Will Need

1 Large Chicken Breast, Butterflied in Half
4 Thick Slices of Bacon
1 Lb Rotini, or Pasta of Your Choice
1/2 Cup Ranch Dressing
1/4 Cup Mayo
1 Tbsp Parsley
1 Tbsp Chives
Baking Pan
Aluminum Foil
Large Sauce Pan
Colander
Medium Serving Bowl

Directions

Fill large sauce pan 3/4 with water and place over high heat. Heat oven to 375 F. Line baking pan with aluminum foil. Wrap each half of chicken breast with 2 pieces of bacon and place in baking pan. Bake chicken for 30 minutes or until internal temp of at least 165 F is reached.

2. Once water is boiling, add pasta and cook as directed on the box. Strain, and rinse with cold water before transferring to the serving bowl. Add ranch dressing, mayo, parsley, and chives to serving bowl and stir everything together. Once chicken is cooked, remove from oven and let rest for 5 minutes before serving. Serve chicken over noodles, or dice chicken and stir together. Serve hot or cold.

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February 5, 2021 1

Smash Burgers with Quick Fondant Potatoes and Acorn Squash

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Smash burgers are a classic form of burger that doesn’t need any altering. You simply form balls, place them onto a hot skillet or flat top, smash them thin with your spatula, then season with salt and pepper and cook one minute per side. These burgers are always delicious and are super easy to make. You can also make a lot with only a little bit of meat, which is another huge plus! Beyond that, I also made fondant potatoes and squash to go with these burgers. Fondant potatoes usually take a while to make since you cut your potatoes into large patties then cook them covered for almost an hour. This recipe makes it all so much easier, and adds a different flavor and texture with added squash. The savory broth adds amazing flavor to these potatoes and makes fondant potatoes one of my very favorite forms of potatoes. We also served this meal with a side of sliced dill pickles, and they were delicious! This recipe makes 8 burgers, which is 8 adult servings, and 5 servings of the fondant potato and squash side.

Smash Burgers with Quick Fondant Potatoes and Acorn Squash Recipe Card Download

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What You Will Need

4 Potatoes, Peeled and Roughly Cubed
1/2 Acorn Squash, Cored, Peeled, and Cubed
2 Tbsp Oil
1 1/2 Cup Chicken Broth
1 1/2 Lb Burger
2 Tbsp A1
Medium Mixing Bowl
Salt and Pepper
Sliced Onion, Ketchup, Mustard, and A1 to Serve
8 Burger Buns
2 Large Frying Pans

Directions

1. Place potatoes and squash in one frying pan. Add oil and place over medium heat. Cook for 10 minutes stirring regularly. Begin heating second frying pan over medium heat.

2. Mix together Burger and A1 in a medium bowl. Form into 8 equal sized patties. Add broth to potatoes and squash, and boil until most/all liquid is gone.

3. Begin by adding 2 balls of meat into second pan, and smash into a very thin patty. Add salt and pepper and cook for 1 minute, then flip. Salt and pepper the second side, cook for another minute, then remove patties from heat and place on serving plate. Repeat for remaining burgers.

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February 2, 2021 0

Cocktail Sauce Meatloaf

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This meatloaf is a different experience from any other meatloaf you may have tried. The horseradish in the cocktail sauce is so potent, every bite has it’s flavor! This zesty meatloaf isn’t your mother’s meatloaf, it’s a different experience with more flavor and more textures. This meatloaf also doesn’t need any other sauce when you serve it since it has all the seasoning it could need. I made my own cocktail sauce for this recipe that was two parts ketchup to one part horseradish. If you make this yourself, start low on horseradish then adjust after. Also, letting the meatloaf rest is important if you want your slices to come out even partially intact. Finally, this recipe made 3 adult servings of meatloaf.

Cocktail Sauce Meatloaf Recipe Card Download

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What You Will Need

2 Slices of Bread, Finely Broken Up
1 Cup White Rice
1/2 Onion, Diced
2 Tbsp A1
1 Tbsp Worcestershire
3 Tbsp Cocktail Sauce
1 lb Ground Beef/Venison
2 Tbsp Each A1 and Ketchup Mixed, as Topping
1 Glass Baking Pan

Directions

1. Heat oven to 350F. Mix together in your metal pan, bread, rice, onion, A1, worcestershire, cocktail sauce, and beef. Once fully mixed, Form into a loaf, and bake for 60 minutes.