Tipsy Pork

Servings: 4

Suggested side dishes - Stove Top Stuffing or Kraft Macaroni and Cheese (Told you I was no gourmet chef.)

  • 4 pork chops or 1 inch thick slices of pork loin
  • 1 medium white onion
  • 1/2 tsp garlic powder
  • 14oz can chicken broth
  • 6 oz or 1/2 of a bottle of any brown ale (I used Newcastle 'cause that's what we had.)
  • 2 tbsp vegetable oil
  • salt
  • pepper

Tools: large pot, knife, cutting board, tongs or meat fork, measuring cup and measuring spoons

Intructions: Heat large pot on medium and add 2 tbsp vegatable oil. Season pork with salt and pepper to taste. Cut onion into wedges and cook in oil until slightly carmelized (YUM). Add broth and beer to pot. Stir in garlic powder. Carefully place pork chops in pot laying on top of the onions. Cook on low for 45 minutes or until pork juices run clear.

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Jasmine Rice

Servings: 4

This recipe is here because I forget how to make rice and try to do it my own way and end up catching the microwave on fire. It was NOT a good thing. Rice is easy to make on the stove and this method works.

  • 1 cup jasmine rice
  • 1 and 1/2 cups cold water
  • pinch of salt

Tools: 2 quart pot with lid, large spoon to stir with, measuring cup.

Instructions: Place water, rice and salt into pot, stir. Bring to a boil. Stir. Place lid on pot, turn burner to low and cook for 13 minutes. __________________________________________________________

Rice Pilaf

Servings: 4

I was looking at rice pilaf recipes online and they all seem fairly similar. Brown the uncooked rice in a little fat, add some seasonings and water and cook the rice like normal. I came up with this one to serve with some BBQ pork we had one night.

  • 1 cup jasmine rice
  • 1 and 1/2 cups cold water
  • 1/2 stick of butter (cut in half)
  • 1 tsp chopped dehydrated onion
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 tsp season salt
  • 1/2 tsp dried parsley flakes
  • 1/4 tsp celery seed 
  • 1/2 tsp pepper
  • 1 cup frozen peas

Tools: 2 quart pot with lid, large spoon to stir with, measuring cup, measuring spoons.

Instructions: Melt the 1/4 stick of butter in the pot over medium heat. Add the rice and cook, stirring occassionally until golden brown and nutty smelling. Add all the dried stuff (onion, garlic, parsley, etc.) and other seasonings, stir to combine. Add water, stir and bring to a boil. Stir again, then place lid on pot, turn burner to low and cook for 13 minutes. Once cooked, add frozen peas and the other 1/4 stick of butter. Stir, put the lid back on and cook for another 5 minutes on low to warm up the peas. Done!

 

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These aren't my recipes, but I have made them and enjoyed eating them so I thought I would post links to them here:

Sara Moulton's Baby Egg Rolls with Soy Sesame dipping sauce.

Note: I doubled everything in this recipe except for the bell pepper (expensive) and made these with regular size wonton wrappers and had just the right amount of filling.

Rachel Ray's Hot Buffalo Chicken Sandwiches

Note: I only made 1/2 of the blue cheese sauce (because I only had 1 cup of sourcream) and that was plenty of sauce for 4 sandwiches.

Rachel Ray's Double Stuffed Potatoes with the Works