Name-Dropping Pork Tenderloin Roast

Beer, Pickles & Onion Pork Loin Roast

2¼ lb. center cut pork loin

2 tbsp. olive oil

2 cups beer

1 large onion

1 cup mustard pickles

1 tbsp. kosher salt

1 tbsp. fresh ground pepper

1 tbsp. minced dry onion

Power Pressure Cooker XL directions:

One day, Eric Theiss and I will have a cook-off and may the better chef win <wink>.

Rub the pork with the salt, pepper and minced dry onions. Add olive oil to the inner pot.  Press the chicken/meat button. Sear the pork loin on all sides.  Remove pork and set aside.  Add onions and a little more oil if needed, stir and sauté.  Add the remaining ingredients and the pork back to the pot.  Place the lid on the cooker, lock the lid and switch the release valve to close. Press the cancel button to reset.  Press the chicken/meat button then adjust the time to 20 minutes.  Once the time reaches -0- it will automatically switch to the “keep warm” mode.  Press the cancel button, release the steam, remove lid and serve.  Fastest loin you’ll ever cook. 

For oven directions:

Rub the pork with the salt, pepper and minced dry onions. Add olive oil to a Dutch oven. Sear the pork loin on all sides. Remove the pork and set aside.  Add onions and a little more oil if needed, stir and sauté.  Add the remaining ingredients, reducing beer to one cup, and the pork back to the pot.  Cover and bake in preheated 365º oven for 1½-2¼ hours.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

MEATLOAF

1½ lb. ground beef
¼ cup Italian style bread crumbs
¼ cup rolled oats
2 eggs
1 pkg. onion soup mix                                                            

½ tsp. tarragon leaves
½ tsp. marjoram leaves
½ tsp. thyme
1 tbsp. Worcestershire sauce
1 small onion, chopped
¼ cup green pepper, chopped

1 can of spam (optional for Annie Wilkes Meatloaf)

Combine all ingredients and mix well. Shape into loaf in baking dish. 

Also can be made into meatballs and thrown into a Marinara Sauce. 

Top with Piquant Sauce if desired.

3 tbsp. brown sugar
¼ cup ketchup
¼ tsp. nutmeg
1 tsp. dry mustard

Mix together and spread over top prior to baking.

Feel free to play with your food and decorate accordingly:  {Tail = green bean, eyes = two small green tomatoes with stems, whiskers = parsley stems and nose = cherry tomato cut in half} Bake at 375º for 45-55 minutes or until internal temperature is 165 º.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

 

Cheers,

Lucky Cake

Why do I call it Lucky Cake?  Because the way I figure it, is if you are eating cake, you are lucky! ☺ 

CHOCOLATE CAKE with PEANUT BUTTER FROSTING

¾ cup butter or butter flavored Crisco

4 eggs

2 cups flour

¾ cup unsweetened cocoa powder

1 tsp. baking soda

¾ tsp. baking powder

¼ tsp. salt

2 cups sugar

1 tbsp. vanilla

1½ cups milk  

Preheat oven to 350°. Grease and flour 13x9x2 inch baking pan. Combine all dry ingredients except sugar in one bowl. In large bowl cream Crisco and sugar together.  Add eggs one at a time and beat well after each addition.  Add vanilla. Alternately beat in flour mixture and milk until all combined.  Beat medium high for two minutes. Spread into 13x9x2 inch baking pan and bake at 350° for 40 minutes or until toothpick inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes; remove from pan to cool completely. Frost with peanut butter frosting and decorate if desired.

PEANUT BUTTER FROSTING

2 cups confectioner’s sugar
1 cup creamy peanut butter
4 tbsp. unsalted butter, softened

Cream together until spreading consistency and spread over cooled cake.

FOOD FOR THOUGHT:

~Fun Facts about Cakes~

⥴Modern layered cakes are made of flour, sugar, eggs, and butter or oil, milk and water, leavening agents and flavor ingredients. 

⥵Cakes are the most common dessert of choice for meals at ceremonial occasions. 

⥴The term 'cake' originated from the Norse word "kaka". 

⥴January 27 is observed at the National Chocolate Cake Day in the United States. 

⥴The wedding cake is a tradition that began back in the Roman Empire. 

⥴In the 17th century England, people believed that keeping fruitcakes under the pillow of those who are unmarried will give them sweet dreams about their fiancé. 

⥴Icing is the addition of a creamy and delicious mixture to a dessert. 

⥴The first icings were usually a boiled composition of the finest available sugar, egg whites and flavorings. 

⥴Tiered cakes, usually used in weddings, originated after 1870.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Kimchi

1 head Napa cabbage

A few radishes

1-2 carrots

1-2 leeks

4-5 cloves garlic

5 hot chili peppers

3 tbsp. fresh grated gingerroot

➧Combine 4 cups water and 4 tbsp. sea salt.  Stir to dissolve.

➧Coarsely chop cabbage, slice radish, carrots and leeks.  

➧Soak in brine for a few hours to overnight.  Weight them down with a dish and cover with a cloth. 

➧Feel free to add other vegetables to the brine, (snow peas, seaweeds, artichokes, etc.)

➧Prepare spice paste by mincing the garlic, finely chopping the chili peppers and mix with grated gingerroot.  Kimchi can absorb a lot of spice, so if you like it hot, add more.

➧Drain off brine, reserving liquid.  If the vegetables are too salty, rinse, if not salty enough, add more.  Mix spice paste into vegetables and stuff into a clean quart size jar pressing down until brine rises.  You may need to add more of the reserved brine.  

➧Cover the jar to keep the flies away. Do not screw a cover on tightly as the fermentation process needs to breathe. 

➧Ferment in your kitchen or other warm place (not direct sunlight).  

➧Taste the Kimchi every day. Press the vegetables down daily to keep under the brine. 

➧After about a week of fermentation when it tastes good and ripe, move to refrigerator.

Side note:  Fruit Kimchi is prepared in the same manner but instead of salt water brine, use the juice from a lemon. The longer the fruit Kimchi ages, the more it develops an alcoholic flavor…be careful.  

Food for thought:

KIMCHI: a spicy Korean pickle created by fermentation.  Check out  Wild Fermentation by Sandor Ellix Katz who found that fermentation can be done with just about anything. If you are into preparing your own homegrown, home processed food, you won’t want to be without this excellent fundamental tutorial on your bookshelf.

Kimchi recipes call for soaking the cabbage and other vegetables in a salty brine for several hours. It is similar to making homemade sauerkraut, except with more vegetables and spices. It also takes less time to ferment, and therefore ready to eat sooner.

The health benefits of consuming fermented foods are incredible. Our ancestors used techniques such as fermentation to store foods from harvest season to consume later in the year, when gardening was not in season. Fermentation preserves nutrients and breaks them down into more digestible forms. It is also high in several vitamins as the vegetables go through the life cycle of fermenting. Some ferments even function as antioxidants, and everyone knows how good those are for our health.

Most of the live cultured food you find in the grocery store, such as yogurt, and even sauerkraut, have gone through a pasteurization process that heats the food to a point where it kills the rewarding bacteria. If you want the live culture fermented food you have to go to a specialty store or make them yourself. If you have a garden and love to cook, get fermenting. You will love the benefits!

Fermentation is nutritious and delicious.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Jelly Jamming and Jalapeños

Jelly Jamming and Jalapeños

Bread Machines are not just for bread!

3½ cups fresh berries, such as strawberries, blueberries, cranberries (shown above)  slightly crushed but not mashed.

*Sidenote: All of the berries work well.  I want to try finely chopped jalapeños - let me know how it works if you do!

1- 2 oz. pkg. powdered pectin

3 tbsp. lemon juice

1 cup sugar

Put all ingredients in the bread machine and press the jam cycle. Pour hot jam into freezer safe containers, leaving ½” at top. Cover tightly to store in freezer or refrigerator. Jam will thicken upon cooling.

Food for Thought:

Fun Facts about Jalapeños

• Cooking reduces the heat of jalapeño peppers. While it would be rare to eat a whole jalapeño pepper, sliced and diced jalapeños make a spicy addition to tomato and mango salsas, nachos, black and pinto beans and corn-based dishes.
• If you like your food hot, leave more of the inner white membrane on the chopped pepper, as that is where most of the capsaicin is concentrated. You can also roast jalapeños and other chili peppers, for a smokey flavor.
• Jalapeños are mostly available green, turning red as they mature. Only 4 calories in one pepper.
• Like other peppers, jalapeños are a rich source of vitamin C, with almost 17 milligrams in a small pepper. That is equal to 18 percent of the recommended daily allowance for men and 23 percent for women.
• Vitamin C is an antioxidant that helps prevent damage from free radicals, rogue molecules that can cause cell damage in your body. 
• Jalapeños also supply a good amount of vitamin A, which supports skin and eye health.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Ice Cream

ICE CREAM

1 can fat free sweetened condensed milk (NOT evaporated milk)
2 cups heavy whipping cream
1 tbsp. vanilla extract
1/8 tsp. salt
½ cup preserves, peach, strawberry, pear, or blueberry (optional)

Combine condensed milk, salt, preserves and vanilla in medium bowl. Mix well and set aside. In large bowl (use a large metal bowl that you have chilled in the freezer with the beaters for about 20 minutes) beat heavy cream until stiff peaks form when beaters are lifted out of mixture (about 5 minutes). Gently fold in peach mixture. Pour into a shallow 1½ quart metal pan. Cover with plastic wrap and freeze. After two hours or when edges start to harden, gently stir ice cream; spoon into air tight container and freeze for two – three more hours.  Serve in waffle bowls with your favorite toppings. Keeps in freezer for up to one week…unless you are an ice cream-a-holic.

FOOD FOR THOUGHT:  

1. 87% of Americans have ice cream in their freezer at any given time.
2. An average American eats 48 pints of ice cream in a year.
3. A cow gives enough milk to make 2 gallons of ice cream a day.
4. Vanilla is the number one flavor people choose for ice cream.
5. Sphenopalatine ganglioneuralgia is the real word for "Brain Freeze" which happens when ice cream touches the roof of your mouth which sends messages to your brain that signal heat loss causing the massive headache. Hold your tongue to the roof of your mouth which will warm the sensors and get your brain out of panic mode.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers

Hand-Me-Down Salad

HAND-ME-DOWN LUNCH IN A JAR

1/3 cup red wine vinegar

3 tbsp. extra virgin olive oil

1 tsp. minced garlic

1 tsp. dried oregano

1 cup diced cucumber

1 cup beans or peas*

½ cup chopped red onion

6 cups chopped romaine lettuce

1 cup cooked chicken, diced

1 tomato, diced

4 marinated artichoke hearts, drained, cut into quarters

4 oz. feta cheese

4 16 oz. wide-mouth canning jars, with lids

Whisk the red wine vinegar, olive oil, garlic and oregano together in one of the canning jars. Bottled Greek dressing also works well.  Divide the dressing evenly among the jars. Layer the cucumber, peas, onion, lettuce chicken, tomato, artichoke hearts and feta evenly in the jars in the order given. Cover with lid and refrigerate until serving. To serve, turn out onto a chilled salad plate.

FOOD FOR THOUGHT:

Hand-me-down lunch is just another way to say “left-overs”.  Layer leftover fresh vegetables in a jar with whatever pieces of meat or cheese that is handed down from the last meal.  Just try to layer like food in the order listed above.  Be creative with your leftovers and voila, instant lunch.

*Any kind of beans work well, also frozen green peas are good.  For a tastier garbanzo bean, make your own. It’s easy. Place the following ingredients in a crock pot:

1 cup dry chick peas, 3½ cups water, ¼ tsp. nutmeg, ¼ tsp. pepper, ¼ tsp. chili powder, ¼ tsp. celery seed, ¼ tsp. cayenne pepper, 2 cloves garlic, 1 Bay leaf. Cook on low for 8 hours or high for 4 hours.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,