Ground pork and stir fry veggies

I had never used ground pork for an Asian recipe.  Today I did and I am so happy I decided to try a recipe with it.

Tender and so tasty!

I lb. lean ground pork 

I onion chopped

I bag frozen oriental vegetables

Olive oil

Salt and red pepper 

Sauté pork in olive oil . Add chopped onion.  Sauté until slightly crispy.  Drain any drippings into a separate pan.  When pork is browned and slightly crispy add oriental vegetables.  Cover and simmer on low heat until veggies are steamed and tender.

Sauce

Pork drippings plus equal parts  water,  soy sauce to your liking and about 1tsp. to 1 tablespoon corn starch. Whisk constantly over low heat until slightly thickened. Toss with pork and veggies.  Serve over rice. Yummy!

***Note:  if your drippings are not brown enough you can add a little gravy master to give it a rich brown color.

Enjoy!

Pasta with carrots fennel and onion

I finally did it.  I made a meal using Fennel.  I have had fennel in salads but never cooked.  Well, guess what.  I loved it.  I never realized Fennel was so inexpensive either.  This meal was delicious.  I did have to make a few adjustments.  I had not added as much fennel as the recipe called for obvious reasons.  I didn't know if it might overpower the dish.  So note to self.  I'll add fennel using what a recipe calls for.  It's really mild but has a nice slight anise type flavor.  Don't be afraid it is not overpowering at all.  It's delicious.

Here is the easy recipe:

1 lb. pasta cooked according to directions

1 cup sliced fennel

2 sliced carrots

2 cloves diced garlic

1 sliced onion

6 T. extra Virgin olive oil

salt and pepper to taste

3/4 cup grated Parmigiano Reggiano cheese( I think I'd add 1 cup next time.  

1 T chopped fennel fronds

Remove the outer leaves from the fennel and wash well.  Cut in half then slice into thin slices

Peel carrots and cut into thin slices.  Peel and chop garlic, Cut onion into thin strips.

Heat olive oil in a large pan over medium heat.  add onions and allow to cook until translucent.  add garlic and cook for a minute careful not to burn.

Cook pasta in a large pot of salted water reserving 1 cup before draining 

Add fennel to the pan, season with salt and pepper, saute lightly until browned, add 1 cup of the pasta water and cook about 2 minutes or more.

Drain pasta and toss into pan, garnish with parmigiano cheese and fennel fronds.  

Happy Cooking from my kitchen to yours,

Savory Clafoutis

Hi and welcome.

I've been working on getting together a few new recipes I  think would be of interest.

This particular recipe I thought would be very easy and a nice change for you.

We tend to make the same recipes over and over and I am guilty of it.  We know what works for our family and I know my hubby and he will try a new recipe and give his opinion.

He enjoyed this very much and I included hot sausage to give it a punch.

You can use ham, bacon or even prosciutto in it.  It all depends on your taste.

This recipe is similar to an Impossible Pie type dish if you are aware of what that is. It makes its own crust. 

Note:  ONLY use 1 cup of cooked ground sausage.  I used more and it was too thick.  I wanted more of a custard texture with some sausage mingled in it.  Mine was a little too meaty..

 Enjoy!

Here's the recipe for the Savory  Clafouti (Very adaptable, could use bacon, ham, sausage & various cheeses)

 I sauteed in olive oil 1 garlic clove, 1/2 onion, with 1 cup of ground hot sausage.. set aside

In a mixing bowl place 1/2 cup flour.  Add 2 beaten eggs, 3/4 cup cream (or milk) (I used milk),1 tablespoon melted butter, salt & pepper. Whisk well. or you can use your blender to blend it well.

After whisking egg milk mixture add 1 cup grated cream cheese@mozzarella blend,(new blend I saw and bought)and
 1 cup grated sharp cheddar & some finely chopped scallions and parsley. ****Note substitute cheese if you like ( gruyere)cheese can be used as well..

 Fold sausage gently into milk/ cheese mixture and pour into a 9 inch pie plate. Bake for approximately 25 minutes at 425 degrees depending on your oven.   Note:  You will notice the center is set and doesn't jiggle. 

Sticky Chicken chunks

New photos!  ***I used the tomato sauce in today’s recipe  instead of ketscup.  I also doubled recipe.

I saw this recipe posted on Facebook and thought hubby and I would enjoy it.  They were using Chicken Wings and although I like chicken wings I opted to use boneless chicken breasts and adapt it to our liking.

I served it over vegetable rice and the sauce really made this a delicious meal.  Prep time was a matter of minutes and I was able to go from oven to table in approximately 30 minutes.

updated version with added steamed carrots

1 lb. boneless chicken breasts cut in chunks
1 to 2 cloves Fresh Garlic, crushed
4 T Tomato Sauce   *** I used ketscup
3 T Brown Sugar
3 T Honey
4 T Soy Sauce
1 T Vinegar
2 carrots cut in large pieces and steamed(optional)
Cooked Rice
Pinch salt, pepper and or hot sauce

Sauce:

Place garlic, ketscup,brown sugar, soy sauce, honey and vinegar in bowl.  Add salt, pepper and or hot sauce.  Stir.  Add chicken cubes to sauce and coat well.

Note:  Make sure to double sauce recipe if you like lots of sauce. 

 Pre-heat the oven to 400 degrees. Spray with cooking spray a large oven dish. ( I used a disposable aluminum tray).

 Arrange the Saucy Chicken chunks in a single layer.

Bake for approximately 20 minutes.  Turn chicken occasionally with a spatula making sure to scoop  the sauce and spoon mixture onto chicken. Bake approximately 10 minutes more or until sauce is bubbling and inside of chicken is no longer pink in color.  The sauce will have coated the chicken nicely.

Serve over rice.  Enjoy!

   Original 2/2016

Baked Steak!

An old favorite!

There are  many favorite recipes I have locked away,  far back in my head and  have forgotten how great they were until I ask myself the question " why haven't I made this recently"?

The truth be told I just keep going, trying to post a lot of my grandma's and mom's recipes and some new recipes that appeal to me.

  Sometimes I forget a favorite meal I made very long ago and haven't made in ages. This meal was a favorite of my father- in -law."Baked Steak"

 A little history on this recipe. Hubby and I (very early in our marriage) lived in an apartment in the same building his Dad   had his business and he would comment to me that he could smell all the wonderful  dishes I would  be cooking.  When I heard that on a lot of days I'd surprise him and drop off a dish for him.  Gosh it made me feel so good!  Having your father-in-law enjoy your food really made me feel wonderful.  He loved everything I would give him but this dish was his favorite. I made it for him now and then, just cause, he was a special man.  When I make this dish I think of him fondly. <3

  If you like steak, an easy recipe, this is a must for you!  Happy Cooking!

1 lb. approximate round steak (cut in medium pieces) I used already sliced round
canola oil
2 cloves minced garlic
1 can tomato paste
3 cans water
salt and pepper
red pepper (if you like it a bit spicy)
1-can 15 oz. Hunts sauce

My hubby's serving!  Mashed potatoes (drizzled with sauce for sure) baby carrots and peas for the side!

In a large pan cook steak until browned in canola oil.  Season with salt, pepper.

In a bowl combine tomato paste, minced garlic and water. Whisking until somewhat blended. Add tomato sauce

Using a 13 x9 inch baking dish place cooked steak.  Add tomato mixture and seal tightly with aluminum foil .

Bake in preheated oven 350 for approximately 1 to 2 hours until meat is tender..Serve with side of choice.. Eliminate potatoes and substitute a salad for a lower calorie meal!

Note:  You can easily double this recipe to serve more people and leftovers are great.  Also doubling paste or adding 1 can sauce will give you more sauce if you like heavy sauce.  I didn't add any basil, or any other extra seasonings but that is an option to your taste buds!



2/29/12 
9/29/13

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All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.