Month: April 2025

Cherry Bourbon Smash

April 2, 2025 / / 0 Comments

Ingredients:

  • Hand full of cherrys
  • 3/4 fresh lime juice
  • 3 oz bourbon ( suggested Buffalo Trace )
  • 1tsp cherry syrup
  • Top off with Coke. cherry coke if possible
  • Garnish with lime wheel

How to make :

  • Put cherries and lime juice in the cup
  • Muddle the cherries and juice
  • Pour in bourbon and chery syup
  • Shake well
  • Put ice in glass and top off with coke
  • Add lime wheel

Asian Pork Lettuce Wraps

April 2, 2025 / / 0 Comments

Ingredients

  • 1.5 lbs ground pork
  • 1 small zuccini or cucumber – diced ( your choice )
  • 1/2 white or yellow onion – diced
  • 1/2 cup shredded carrots
  • 2 tablespoons sesame oil
  • 1/3 cup soy sauce
  • 1/4 cup hoisin sauce
  • 1 tablespoon fish sauce – optional but highly recommended
  • 1 tablespoon minced garlic
  • 1 tablespoon lemongrass paste – optional but recommended
  • 2 teaspoons ginger paste or 1/2 teaspoon gound ginger
  • 2 teaspoons sriacha sauce
  • 1/4 teaspoon crushed red pepper flakes
  • chopped green onions – optional for garnish
  • 1 head iceburg lettuce – at HEB i get the better crunch since theyre boat like
  • White or brown rice.

Instructions

  • Start the rice. I usually use a rice cooker as it should finish about the same time as this takes.
  • Whisk together soy sauce, hoisin sauce, fish sauce, garlic , lemongrass, ginger, sriacha, and red pepper flakes. Set aside once done.
  • Drizzle sesame seed oil into a large skillet over medium heat
  • Add pork and brown. Break apart with a spoon or spatula as it cooks. Should take about 5 mins
  • Add vegetables. saute for about 5-7 mins or until tender
  • Stir in sauce. Reduce heat to low. let simmer for 5-10 mins for the sauce to absorb into the meal.
  • Put riceon top of the lettuce boats, then put the pork on top.

EZ PZ Steak and Potatoes

April 2, 2025 / / 0 Comments

Ingredients

  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter divided (½ stick)
  • 1 pound Yukon Gold potatoes diced into ½-inch cubes
  • 4 cloves garlic minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 1½ pounds sirloin steak cut into 1-inch cubes
  • Freshly chopped parsley optional, for garnish

Prep

  • Heat cast iron skillet over medium heat. Add olive oil and 2 tablespoons of butter

Cook

  • Add the cut potatoes, garlic, rosemary, oregano salt, and pepper. Cook for approximately 4 minutes without disturbing. Stir and cook an additional 3-4 minutes, or until fork tender. Remove the potatoes from the pan and set aside in a bowl.
  • Return the skillet to the stove and increase the heat to high. Add 2 tablespoons of butter and stir to melt. Add the steak bites in a single layer and cook for 1 minute. Flip or stir the steak for another 1-2 minutes, or until desired doneness. Remove the skillet from the heat.
  • Add the cooked potatoes back to the skillet and toss together. Add additional salt and pepper if desired.
  • Top with fresh chopped parsley (optional). Serve and enjoy!

Nutrition Information

Calories: 455kcal
Carbohydrates: 21g
Protein: 40g
Fat: 23g
Saturated Fat: 11g
Cholesterol: 134mg
Sodium: 495mg
Potassium: 1071mg
Fiber: 3g
Sugar: 1g
Vitamin A: 350IU
Vitamin C: 23mg
Calcium: 78mg
Iron: 4mg

Bad Lauterberg, Germany-Snitzel

April 1, 2025 / / 0 Comments

Ingredients

1 pork shoulder or thin cut pork cutlets
1-2 large egg
1c Progresso Regular Breadcrumbs
Salt and Pepper
Margarine (can sub for butter but margarine has a lower smoke point so it is usually better)
1 gal sized Zip-loc
1 packet Pioneer brand brown gravy mix

Prep

3 plates. 1 for breadcrumbs and 1 for beaten egg(s). Last plate for once drenched and breaded.
Slice pork shoulder into thin 1/2″ slices if using, to make cutlets.
Place cutlet into Zip-Loc and flatten with flat side of meat hammer repeat on opposite side, then swap to tenderizer size and repeat for all cutlets.

Cook

Heat margarine in large skillet around medium or medium low.
Place in beaten egg, transfer to breadcrumbs, then place on last plate.
Place in skillet, going counter-clockwise.
Once bottom side has formed a light brown crust, then flip. Approx: 3-4min
Cook on this side until a slightly darker color. Approx: 4-6min
Flip back to first side until color matches second side. Approx: 1-2min.
Once on last couple cutlets, follow directions on gravy mix packet to make gravy.

Notes: Best served with mashed potatoes and warmed red cabbage.




Tater Tot Casserole

April 1, 2025 / / 0 Comments

Ingredients

1lb cooked ground beef
Garlic salt
Pepper
Onion Powder
Garlic Powder
1 Onion
1 can of mushroom soup
1c shedded cheddar
1 bag frozen tatertots
Additional cheese to top dish

1 lb cooked ground beef (I season with garlic salt, pepper, onion, and garlic powder) mixed with a sautéed onion. Mix with 1 can of cream of mushroom soup and one cup of shredded cheddar. Transfer to casserole dish. Top with more cheese and then tatertots. Cook according to instructions on tater tot package, adding more cheese to cover the top with 5 minutes left.

Optional: Add frozen corn or diced bell peppers to the meat and onion mixture.serve with Louisiana hot sauce

Crockpot Tender Beef Tip Stroganoff

April 1, 2025 / / 0 Comments

Ingredients

2.5 lbs stew meat
3 cans mushroom soup
1-1.5c sour cream
1 packet of beefy onion mix
1 package of cream cheese
Egg Noodles or Rice

(Served approx. 4-6)

Appx 2.5 pounds stew meat. Mix 3 cans mushroom soup, appx a cup to cup and a half of sour cream, 1 packet of beefy onion (or something similar) dry soup mix and then pour over and mix with stew meat in a crockpot. Add one packet of cream cheese. Put on low before you leave for work and it will be ready by the time you come home or put on high for 3-4 hours.  Use crockpot liner for easy cleanup. Serve over egg noodles (my preferred method) or rice.

Creamy Sausage and Peppers Pasta

April 1, 2025 / / 0 Comments

Ingredients

  • 8 ounces uncooked pasta I used bucatini
  • 1 pound Italian sausage see note
  • 1 tablespoon olive oil
  • 1/2 medium onion chopped
  • 1 medium red bell pepper chopped
  • 1 medium yellow bell pepper chopped
  • 1 tablespoon butter
  • 2-3 cloves garlic minced
  • 1 teaspoon flour
  • 1 cup heavy/whipping cream
  • 1/2 teaspoon Dijon mustard
  • 2 cups (packed) fresh baby spinach
  • Salt & pepper to taste
  • Freshly grated parmesan cheese optional, to taste

Instructions

  • Boil a large, salted pot of water and cook the pasta al dente according to package directions.
  • Meanwhile, brown the sausage meat in a skillet over medium-high heat, breaking it up as you go along (about 8-10 minutes). Once it’s cooked through, transfer it to a paper towel lined plate.
  • Add the oil to the skillet, along with the onion and chopped bell peppers. Cook until the onion is lightly browned and the peppers have softened up (about 7-8 minutes).
  • Reduce the heat to medium. Add the butter and garlic to the skillet, and once the butter melts, sprinkle in the flour and cook for about a minute, stirring well.
  • Stir in the cream and Dijon mustard (ensure there’s no lumps from the flour). The sauce should thicken quite quickly, so don’t let it cook for more than a minute or so before moving on to the next step.
  • Add the cooked sausage and spinach to the skillet and stir/toss.
  • Before draining the pasta, add in a splash (a couple tablespoons or so) of the hot pasta water to the skillet, then drain the pasta and add it to the skillet. Toss until the spinach has wilted and the pasta is coated with the sauce. Serve immediately with salt & pepper as needed and some freshly grated parmesan cheese.

Notes

  • Use either ground sausage meat or buy sausages and take the meat out of the casings.

Nutrition

Calories: 890kcal | Carbohydrates: 51g | Protein: 27g | Fat: 64g | Saturated Fat: 29g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 161mg | Sodium: 892mg | Potassium: 708mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3360IU | Vitamin C: 101mg | Calcium: 99mg | Iron: 3mg

Sheet Pan Honey Lemon Sheet Pan Salmon and Broccolini

April 1, 2025 / / 0 Comments

Ingredients

  • 4 5 oz salmon filets note 1
  • 12 oz broccolini
  • olive oil
  • salt & pepper

Honey Lemon Sauce

  • ¼ cup honey
  • ¼ cup water
  • 1 lemon lemon juiced
  • 2 cloves garlic minced
  • 2 tablespoons soy sauce I prefer reduced sodium; note 2
  • 1 tablespoon sesame oil
  • 2 teaspoons cornstarch

Garnish

  • sesame seeds
  • green onions

Instructions

  • Prepare – Heat oven to 425°F. Arrange salmon and broccolini on a sheet pan. Brush the salmon with olive oil, and toss the broccolini to coat. Season with salt and pepper.
  • Bake – for 10 minutes.
  • Sauce – While salmon is baking, shake up the sauce ingredients until no clumps remain.Drizzle the salmon and broccolini with the sauce, return to the oven and set to broil.
  • Broil – for 2-5 minutes, rotateing half way. Keep an eye on it as all broilers are different and you don’t want to burn it!When the sauce has thickened, remove from oven and drizzle over salmon and broccolini. 
  • Serve – over rice with sesame seeds and green onion.

Notes

  1. make sure you cut your salmon into similar-sized pieces so that it cooks through evenly; I like to use a kitchen scale to weigh out 5 oz portions. Recipe was tested with 1.5 inch thick fillets; for thinner portions, you’ll need to reduce the cook time.
  2. for a gluten-free variation, replace the soy sauce with bragg’s liquid aminos, tamari, or coconut aminos
  3. nutritional information excludes garnishes and rice.

Tip – Make sure to wash the sheet pan quickly after eating; it becomes difficult to clean after it sits for awhile.

Storage

  • Fridge – let cool completely, then portion out salmon with rice and broccolini in 2 cup glass meal prep containers in the fridge for up to 4 days
  • Reheat – in the oven at 350°F for 10 minutes, or in the microwave until steaming hot.

Nutrition

Serving: 1/4 batch (note 3) | Calories: 345kcal | Carbohydrates: 27g | Protein: 34g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 81mg | Sodium: 355mg | Potassium: 344mg | Fiber: 1g | Sugar: 20g

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