from Erin (as seen on Cooking for Real on Food Network, but I can't find the recipe online)
Into a gallon Ziplock bag put
1/4 cup honey
1 tbsp apple cider vinegar
1 tbsp ground cumin
2 tbsp vegetable oil
some salt and pepper
Add 4 large pork chops and mush around so that they get covered.
Cook after an hour or freeze immediately.
To serve: Thaw on the counter if possible because the meat will cook better if it is room temperature rather than cold from the fridge. The meat will be marinating while it is thawing. Since the marinade has oil in it, it won't stick to your cooking surface, so no need to add any. Either grill, or fry in a hot skillet about 5-6 minutes on one side then flip and cook another 4-5 more, until it's a little brown on the outside and cooked through on the inside.
Wednesday, November 30, 2011
Twice Baked Loaded Potatoes
from Erin, to be a side several nights, or a main once
4 Potatoes
1/3 cup sour cream
2 tbsp butter
1/4 tsp pepper
1/2 tsp salt
1/2 cup cheddar cheese
3 strips of cooked bacon
1 tsp diced chives
olive oil
Preheat oven to 400. Scrub potatoes. Rub down with olive oil. Bake potatoes in hot oven for about an hour or until they give a little when you sqeeze them with a potholder.
Slice the potatoes in half and scoop out the flesh with a spoon into a bowl. Add butter, salt and pepper and mash with a potato masher or fork, add the sour cream and cheese and mash again. Stir in the bacon and chives.
Spoon the mixture back into the potato skin halves. Use your hand or the spoon to mold them back into shape.
To Freeze: Place cooled off loaded potato haves in the freezer for about an hour. Then put in Ziploc bags to freeze the rest of the way.
To Serve: The potatoes can be reheated in the oven or the microwave from frozen or thawed.
In the oven: bake from frozen for about 30 minutes, top with a little extra shredded cheese, then put back into the oven until melted. If they're thawed, just top with cheese and heat them up.
In the microwave, it takes about a minute and a half from frozen to heat up. Top with cheese and go another 15 seconds or so.
You can change the ingredients to suit your family's tastes or what you have on hand. Green onions go well, so does leftover chilli, or broccoli
4 Potatoes
1/3 cup sour cream
2 tbsp butter
1/4 tsp pepper
1/2 tsp salt
1/2 cup cheddar cheese
3 strips of cooked bacon
1 tsp diced chives
olive oil
Preheat oven to 400. Scrub potatoes. Rub down with olive oil. Bake potatoes in hot oven for about an hour or until they give a little when you sqeeze them with a potholder.
Slice the potatoes in half and scoop out the flesh with a spoon into a bowl. Add butter, salt and pepper and mash with a potato masher or fork, add the sour cream and cheese and mash again. Stir in the bacon and chives.
Spoon the mixture back into the potato skin halves. Use your hand or the spoon to mold them back into shape.
To Freeze: Place cooled off loaded potato haves in the freezer for about an hour. Then put in Ziploc bags to freeze the rest of the way.
To Serve: The potatoes can be reheated in the oven or the microwave from frozen or thawed.
In the oven: bake from frozen for about 30 minutes, top with a little extra shredded cheese, then put back into the oven until melted. If they're thawed, just top with cheese and heat them up.
In the microwave, it takes about a minute and a half from frozen to heat up. Top with cheese and go another 15 seconds or so.
You can change the ingredients to suit your family's tastes or what you have on hand. Green onions go well, so does leftover chilli, or broccoli
Subscribe to:
Posts (Atom)