Archive | March, 2011

POKECHOPS!

31 Mar

I rarely eat pork, but this week I’ve had a craving for some “POKECHOPS”! I haven’t had pork chops in years! Not really sure what brought on this craving, all I know is I wanted them in my belly!  I hit up my friend Tony (who has a recipe for everything) for a recipe. He delivered the recipe for “Tony’s Special Unnamed Poke Chops”. Before cooking Tony’s Special Unnamed Poke Chops I had to marinate it for 24 hours, like so:

Ingredients-1/4 cup soy sauce, 1/4 cup sugar, 1/4 cup oyster sauce, zest from 1 lemon, 3 cloves garlic, chopped, black pepper

 

1.In a large bowl, mix all the ingredients together.  Whisk them for about 1 minute to ensure that the sugar has completely dissolved into the mixture.  As for the pepper…just a couple of sprinkles should do you fine.
2.Put the pork chops in your ziploc bag along with the marinade.  Roll it around to make sure that the pork chops are covered in the marinade.  Put in the fridge for 12 hours.
3. Flip the bag over to marinate the other side of the chops.  Put back in the fridge for another 12 hours.
Time to cook the chops!
4. Cook the chops!  NOM NOM! (but how to cook them!? When I asked Tony, he replied, “cook it however you want…skillet, pan, grill, candle. whatevs ) I cooked them on skillet and then transferred  them to the grill. Why? I was afraid I didn’t cook the pork thoroughly in the skillet.
5. TADA
Guys, I was a little worried about this recipe. I was afraid that I wouldn’t like an asian inspired pork chop. But it was fantastic! The marinade was delicious. I could taste it throughout the whole pork chop. It was sweet with an asian kick. I loved these porkchops and will definitely cook them again and again! Tony invented this recipe on accident. He was trying to recreate pork kalbi (korean dish) and failed. What a yummy accident!
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Cake Batter Krispy Cakes

25 Mar

A couple of weeks ago my roller derby team had a bake sale. Everyone signed up for the things I know how to bake-chocolate chip cookies, sugar cookies…so I decided to find a new recipe. I searched the blog, How Sweet It Is, and found a recipe for Cake Batter Crispy Treats. The pics on her blog looked yummy, the comments confirmed that they were yummy, ad the recipe was pretty simple so I went for it!

 

Ingredients-3 tablespoons butter, 1 10-ounce bag of mini marshmallows, 1/4 cup yellow cake mix, 6 cups rice krispies cereal, 1 1.75-ounce container of sprinkles

 

1.Melt butter in a large saucepan over low heat and add marshmallows.

 

 

2. Stir until they begin to melt, adding in cake mix one spoonful at a time so its combined.

 

3. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix.

4. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting. I find spraying a knife with nonstick spray helps to cut them.

I made 2 batches with 2 different types of sprinkles. After they cooled I individually bagged all of them. They look all awesome, right?

 

I wish they tasted as good as they looked. The bf scarfed these things down, but I was not a fan. I found them hard and the cake batter too, raw? I know cake batter can’t be raw, but it tasted like straight up mix instead of blending well with the marshmallows. I’m sure  I did something wrong. Ah, well. I can’t always win with recipes. ^_^ For my next cooking adventure, I’d like to make a quiche! Anyone have a recipe?

Sausage and Potato Omelet

19 Mar

I recently started using the Epicurious app for my iphone. A collection of over 100,000 recipes for breakfast, lunch, dinner, appetizers-basically everything! One morning I wanted an omelette for breakfast and then I realized, I don’t know how to make an omelette. I whipped out my iphone, got on Epicurious, and found this recipe for sausage and potato omelet.

 

Ingredients– 6 ounces chorizo sausage or spicy Italian sausage, casings removed, 3 teaspoons olive oil, 1 small onion, chopped, 1 small russet potato, peeled, thinly sliced, 1/2 red bell pepper, cut into thin strips, 6 large eggs, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 cup grated mozzarella cheese

1. Sauté sausage in large nonstick broiler proof skillet over medium-high heat until cooked through, crumbling with back of spoon, about 6 minutes. Using slotted spoon, transfer sausage to paper towels.(forgot to take a pic of this. Probably because I was so icked out after removing the casing of the sausage!)

 

2. Add 1 teaspoon oil to skillet. Add onion, potato and bell pepper. Cover; cook until vegetables are tender, stirring occasionally, about 12 minutes. Cool slightly.

3. Preheat broiler. Whisk eggs, salt and pepper in large bowl to blend; add vegetable mixture.

4. Heat remaining 2 teaspoons oil in same skillet over medium-low heat. Pour egg mixture into skillet. Sprinkle with cheese. Cover skillet and cook until eggs are set on bottom and cheese melts, about 10 minutes.

5. Place skillet under broiler and cook just until eggs are set on top and cheese bubbles, about 2 minutes.

 

6. Transfer omelet to platter. Cut into wedges and serve.

 

It was delicious and so easy to make! I had it for breakfast and lunch!