Sorry to say, but this site has been so depressing for a few days. I thought I'd ask an average, everyday question....to make us all feel a little more normal today.
I made Eggplant Lasagna, and my BIL and SIL are coming for dinner. They leave for Cali tomorrow to see their beautiful grand daughter.
Sorry, sometimes we just need some REGULAR conversation.......or at least THIS caregiver does.
I am giggling now because some people that have more money than God do choose to have themselves frozen. They don’t want to die! The search for immortality! Creepy.
I freeze in individual portions is probably the better way to say it. Sorry about that.
I like to do that in case my hubby and I want something different with our leftovers. We can choose whatever we desire.
Those iron skillets are fantastic, aren’t they? Simplicity can be yummy. Sometimes, it’s all about using the best ingredients, pure and simple with nothing to distract from the flavor of top quality beef. Your sirloin sounds terrific!
Obviously I got it wrong again...
olive oil , salt n pepper on sirloin, both sides,
place them in preheated pan for 6 minutes on each side... let it rest.. eat... enjoy.
sometimes they are thicker so I bake them a couple minutes longer...
simple and good
Hahaha, sounds interesting! You sound very resourceful. 😊
My husband made it. Was yummy!
Honey Dijon Pork Tenderloin
Prep 10 min
Cook 30 min 145 degrees
Calories 250 per serving
8 servings
My husband bought appropriately two lbs of pork tenderloin. It was in two separate roasts. (Whole Foods)
1/4 cup soy or tamari sauce.
3 tablespoons honey
3 tablespoons olive oil
2 tablespoons orange juice
2 tablespoons Dijon mustard
4 cloves garlic (minced)
2 tablespoons dried rosemary or 1 sprig fresh rosemary
Freshly ground pepper to taste
Preheat oven to 375. Bake tenderloins for approximately 30 minutes or until they are 145 degrees.
Whisk together above ingredients in a bowl.
Drizzle bottom of baking dish with olive oil.
Place tenderloins in dish. Cut several deep slits in roasts. Slits should be cut about half way through the tenderloins. Bake roasts uncovered.
Pour sauce on top on tenderloins. Baste roasts every 10 minutes as they are baking.
Spooning the sauce over the top creates a delicious glaze on top and will soak into the slits in the roasts that will flavor the entire roasts.
Do not overcook! Overcooking tenderloins will dry out meat. Thermometer should read 145.
When roasts are done remove from oven and cover with foil. Allow meat to rest for 10 - 15 minutes before slicing. Serve with sauce spooned on top and enjoy!
All this talk of ham. I will get one my next order. Ham and eggs is great for left overs. I usually glaze hams but it is not worth it just for me. But I will simmer it for a while before baking and make pea soup! Maybe I will stick a few cloves in to it. Raisin sauce is great with ham too and can be used with left overs to switch it up.
need - what was the new pork loin recipe? I have several loins in the freezer.
I had to do something with the leftover ham. Yes! Cut your ham up to small bits just like you would with corned beef. I do put the ham in a hot pan to render the fat and crispy it up then turn down the heat! I am sure you will figure it out...your a good cook!)
Your very welcome!🐶
It was yummy!! LOL
Do you prepare it the same as corned beef or roast beef hash?
I freeze stuffed peppers all the time. They do freeze well. If we wouldn’t freeze food there would be too much wasted food. I freeze in individual portions.
My daughter makes stuffing zucchini all the time. I have not tried her recipe yet. I need to. I keep forgetting about it. I guess those could be frozen too. She doesn’t cook a whole lot at one time.
Her boyfriend is a fabulous cook. I think they take turns cooking.
I will have to make your roasted cauliflower! Sounds yummy!😋
I love roasted cauliflower with fennel seed and parmesan cheese.
I think all this will have to wait till tomorrow. My sinus/sore throat is hanging around (no, not that virus, it is something I live with). I have food in the fridge I can heat up for supper.
I have found that I lose all the moisture from my zucchini by freezing it, so I grate it and only use it for bread if I have to freeze it.
You are correct that blanching veggies keeps the texture, color and flavor when freezing. Rice'ing (?) cauliflower is a great way to freeze it.
All of these foods sound so yummy.
I cut up and froze some of the peppers last night. Two of them were over 6" long! I am limited by the number of baking sheets I have for freezing the individual strips before bagging them. I was thinking I would stuff at least two of them. Stuffed peppers freeze well. Good keto food! Getting there!!!! 😊