I like to make home made sweet and sour pork/chicken
Ingredients:
1 pound pork butt, cut into 1 inch cubes
1 teaspoon salt
¼ teaspoon white sugar
1 teaspoon soy sauce
1 egg white
2 medium (4-1/8" long)s green onions, chopped
1 quart vegetable oil for frying
½ cup cornstarch
1 tablespoon vegetable oil
3 stalks celery, cut into 1/2 inch pieces
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
white sugar to taste
salt to taste
1 cup water
¼ teaspoon salt
¾ cup white sugar
⅓ cup apple cider vinegar
¼ cup ketchup
½ teaspoon soy sauce
1 (8 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
¼ cup water
How to make it all come together:
Step 1
Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
Step 2
Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
Step 3
Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
Step 4
Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
Step 5
In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.
The meals are honestly pretty good. I used the stuffing and turkey recipes from them for Thanksgiving every year, and it comes out looking gorgeous everytime.
I always plan meals in my household around having leftovers for lunch, etc. I box up leftovers into meal-size rectangular pyrex dishes, which I keep a stack of in the fridge.
It’s great to see what others like to prepare. I enjoy cooking. l tend to meal prep. Which works out great when I do not feel like cooking. I just need to pull put something I’ve made.
Last week, I made a large batch of fettuccine noodles. The herbs that were added to the noodles came from our garden. Tomorrow I’ll be making homemade pizza and baked bread.
check out Pressure Luck youtube channel. his IP Stroganoff is awesome!
i dont do anything special for WoW or anything, but i have a smoker and love it! i still need to do another brisket. i got a 6lb boneless turkey breast in the freezer that i just saw a bacon wrapped smoked turkey breast that im going to have to try making before it gets too cold outside…
smoked italian sausages, even brats… so good… but my favorite on the smoker is pork tenderloin. generous rub i make so that it crusts up and locks all the juices in while smoking… mmmmm
I learned that one of the secrets to making a really good burger is not only using your own meat grinder, with the freshest, best beef you can get your hands on but also, while grinding the meat, incorporating frozen chunks of butter into the grinder along with the meat. Hope that makes sense.
You want the butter to be frozen so it doesn’t melt before you cook it and it’s easier get it mixed in so you can form your patties. This should be done quickly right before you’re about to cook them.
The key to making just about anything better, is mo butta.
Bonus : These are the best damn mashed potatoes I’ve ever had and they cook in the microwave! Follow the recipe and be amazed.
since others have done a recipe, ill do my Instant Pot Sausage n Cabbage Soup. i love this stuff! i use the whole 8qt of my IP, so adjust as you see fit.
need:
1 head of cabbage
about 2lbs of a polish sausage/kelbasa
vegies of your choice, i do about 2 cups each of onion, celery, carrot and sometimes cauliflower
about 2 tablespoons of cajun seasoning (this can be changed to your taste, i probably use more)
2 tablespoons olive oil
1/4 stick butter
about 8 cups broth. can be whatever you like, i use better than boullion, either chicken or garlic.
instructions:
set your IP to sautee, add the olive oil and butter. when it starts to bubble, add your veggies and sautee till the onions are translucent.
cut the sausage into disks and throw in and sautee them with the veggies to get a little color on them. add in your cajun seasoning.
cut the cabbage up into little strands and throw that in the pot. add in the broth.
set the IP to manual, and go for 10 minutes. make sure lids on properly and all that. when done, just stir it up good and serve.
Personally I love my crock pot, last week I made a very tasty chicken stew in it. Recipe as follows…
3 boneless skinless chicken breasts
2 medium potatoes, chunked
3 small cooking onions, chunked
1 (16 ounce) bag baby carrots
3 stalks celery, chunked
2 tablespoons prepared low-fat Italian salad dressing
29 ounces low sodium chicken broth
1 (3 ounce) package chicken-flavored ramen noodles
2
tablespoons seasoned flour, seasoned with
salt and pepper
1 teaspoon garlic powder
2 teaspoons italian seasoning
salt and pepper
Put chicken breasts with Italian dressing in a large zip bag to marinate over-night.
Layer potato, celery, carrots and onion in crock-pot.
Dredge marinated chicken breasts in seasoned flour and set them on top of vegetables.
Add the garlic powder, Italian seasoning and salt-n-pepper to taste.
Pour chicken broth over-all, and cook 8-10 hours on low.
During the last 5-10 min of cooking time, add package of ramen noodle dinner with
seasoning, giving it a stir.
I’m really good at cakes but I’ll share a really simple french pork chop meal.
Cover both sides of your pork chop entirely in black pepper. It should have enough pepper to be spicy, so you’ll want a lot.
Fry the porkchop in a little bit of oil until it’s well cooked and let it sit (you usually have to flip it once-- 4 mins for each side is usually enough but this can vary depending on thickness).
In a sauce pan, simmer one diced peach, a table spoon of brown sugar, a teaspoon of rosemary, and half a cup of white wine.
Once the sauce is thick from reduction, cover your porkchop with it.
Serve with your favorite sides. I personally like garlic broccoli or lemon asparagus.
Don’t fry chicken at home. Just don’t. It’s so time intensive and laborious and even dangerous, and the result will never be as good as what a professional kitchen can make.
It may be fun to try just to try but if you want the Popeye’s sandwich…go get the Popeye’s sandwich, man. You can’t do it like they can because you don’t have the equipment or ingredients they do.
Adam Ragusea did a video on this recently, that you shouldn’t fry chicken (or most things, really) at home because it’s so much effort for results that don’t compare to a restaurant. Go to your local mom and pop and get some of their fried chicken.
I’ve been going on a bender of working on sides rather than mains, so looking for 100 different ways to cook potato or mushrooms or veggies. When you’re doing lazy cooking at home these are often the blandest part of the plate and some nice twice-baked potatoes or sizzling garlic mushrooms can often make a dull steak+stuff into a fancy meal without much fuss.
Hmm … I’ll probably make a big, 'ol pot of Chili with all the fixens and a side or cornbread. Good for chilidogs, too! I use the 2Alarm Texas Chili kit, 2lbs beef, 1 can of Rotel, 1 can tomato sauce, and (optional) 1 can of kidney beans.
1/2 c. thinly sliced green onions, plus more for serving
4 cloves garlic, minced
1/3 c. low-sodium soy sauce
2 tbsp. chili garlic sauce
1 tbsp. of packed brown sugar
1/2 tbsp. of lime juice
Pinch of red pepper flakes (optional)
Cook noodles according to package instructions. Drain.
In a large skillet over medium-high heat, heat oil. Add shallots and season with salt. Cook until golden and crispy, about 5 minutes. Transfer shallots to a paper towel-lined plate.
Add sesame oil to skillet. When sesame oil is fragrant, stir in green onions and garlic and cook for one minute. Add soy sauce, chili garlic sauce, lime juice, brown sugar, and red pepper flakes (if using). Simmer until sauce has reduced slightly, 3 to 5 minutes.
Add cooked noodles and toss to combine. Garnish with crispy shallots and more green onions. Serve immediately.
Sous Vide cooker. If you don’t have one of these you are missing out on the best way to cook meat.
Large pot or tub filled with water.
8 lamb chops (Costco has the best chops but can use loin or rib if you get them somewhere else)
1 tablespoon minced garlic (about 3 cloves)
2 teaspoons chopped fresh rosemary (plus a few more sprigs for searing)
kosher salt to taste (I used 1 teaspoon salt)
ground black pepper to taste (I used 1/2 teaspoon pepper)
1 tablespoon lemon juice
2 tablespoons olive oil (divided)
Mix the garlic, rosemary, lemon juice, salt, 1-tbsp of olive oil, and pepper.
Marinade the chops in the mix and throw them into a plastic bag (vacuum seal the bag or use a quart or gallon ziplock bag and place the marinaded lamb inside and remove all the air by partially submerging the bag in water leaving the zipper above the water. Seal the bag.
Submerge the bag in the pot/tub and turn on your Sous Vide cooker to 133 degrees for 1.5 hours. Gets you medium rare. 124-132 for rare.
Remove the bag afterwards, cut open and remove the lamb.
Pat the lamb dry with a paper towel. Wipe away any thick spots of leftover marinade. It may burn in the next step.
Heat up a cast iron skillet, using the other 1-tbsp of olive oil, heat up the oil. Once to temp, sear the lamb chops for 2 min a side. 1 min for any fat caps on the side of the chop.
Let sit for 5 minutes.
Serve and ask yourself how you lived this long without a Sous Vide machine.
