This is so good you have to make it immediately.
I had leftover boiled shrimp and mixed it with the leftover beau monde dip.
That was it.
I served it over a bed of plain greens and some pepperdew peppers because it didn’t need anything else.
The beau monde dip was blogged a couple of years ago.
I found this recipe in the Store And Shop Free magazine and just changed it a little.
The Magazine is Savory and its the best thing S&S gives away.
One can of 13.6 ounces of lite coconut milk
4 cups water or chicken broth
1/8 to 1/4 cups of Thai red curry paste.
This can be very spicy so start out with 1/8 cup
One pound of fresh baby spinach
One large handful of fresh sugar snap peas
6 heads of diced baby boy chow. Wash it very well.
2 to 3 inches of minced ginger
3 packages of ramen noodles
2 packages of the dry soup from the package.
Save the third package for another use.
Three diced scallions
1/2 cup chopped cilantro
One to two cups broccoli crowns
Pour the coconut milk and water into a large saucepan.
Heat to a boil.
Whisk in the curry paste.
Add the broccoli, spinach, and ginger.
Let the spinach wilt down so add in batches.
Turn heat to simmer.
Add the ramen noodles and flavor packages.
Turn till ramen is cooked. Maybe two or three minutes.
Add the bok choy and pea pods.
I have also added carrots.
Garnish heavily with cilantro and scallions
When I use a lot of vegetables I usually add some of the third flavor packages to taste.
My son and son-in-law love jalapeño peppers so I put a whole pepper in the soup for them.
Use your imagination just buy a bag of frozen Asian vegetables to make this even easier.
This is unbelievable. Give yourself $10.00 for not ordering take out.
Im still trying to lose weight but I need something delicious.
This is my mid-afternoon or late-night treat.
1 10 ounce cup of delicious coffee
1 heaping teaspoon unsweetened cocoa
A lot of whipped cream from the can
And if you need to sweeten your coffee use one stevia. I don’t.
Make your coffee
Pour it into a mug
Add the cocoa
Add the Stevia now if you are using it.
Mix well.
Add the whipped cream.
I love this and that’s why I posted such a simple indulgence.
Around 40 calories and that’s if you are heavy on the whipped cream.
OMG!!!!!
You have to make this.
I just want to drink the sauce.
1 1/2 Tablespoons olive oil
2 pounds of pork tenderloin or chicken. I used pork.
Season the meat with salt and pepper.
One tablespoon butter
One large diced shallot
1/2 cup good dry white wine and a sip for the cook.
1/4 cup cognac or Calvados
1 heaping tablespoon diced rosemary
1 cup chicken broth
1 cup heavy cream
1/2 cup pitted prunes, sliced in half
2 teaspoons Dijon mustard, maybe a little more to taste
1/4 teaspoon ground black pepper
12 ounces mini fusilli
Salt to taste or use powdered chicken broth.
Heat the oil in a nonstick skillet on medium-high
Do not move them until the bottom is brown then turn to brown the other side.
This takes maybe three to four minutes in total.
Remove to a plate.
Add the butter and shallots to the pan and cook for one minute.
Make sure you stir the shallots so they don’t burn.
Add the wine and cognac
Scrape the pan clean.
All those little brown bits are a fabulous flavor.
Add the rosemary, black pepper, chicken broth, heavy cream, and prunes.
Simmer till thickened.
Whisk in the mustard.
Add the pork and all the juices from the plate.
Boil 12 ounces of mini fusilli in water seasoned with bouillon or salt and drain well.
Save one cup of the pasta water just in case the sauce gets too thick.
Add the drained pasta to the pork and sauce.
Toss.
Garnish with fresh ground black pepper.
This is almost too good to have as a weeknight meal.
Definitely a celebration meal.
4 cups tomato or vegetable juice plus 2 more cups
3 large tomatoes plus 2 more diced tomatoes
1 cup diced cucumber plus another cup as an extra diced cucumber
1 cup bell pepper plus the leftover pepper, diced
1/2 cup chopped red onion
1/4 cup red wine vinegar plus 2 tablespoons
3 tablespoons good olive oil
6 cloves garlic
2 teaspoons hot pepper sauce…Franks or whatever else you like
4 diced scallions as an extra add-in
4 tablespoons cilantro
3 tablespoons powdered chicken broth
3 tablespoons honey
the juice of half a lime
Put 2 cups of tomato juice, 2 tomatoes,1/2 the pepper, half the cucumber and all the onion and garlic in a food processor.
Then add the vinegar, oil, chicken broth, honey, and hot pepper sauce.
Process till smooth and then add the diced cilantro
Stir in all the remaining diced vegetables, tomato juice, and diced scallions.
Add the lime juice.
Refrigerate for at least a couple of hours
The reason why I have all the extras is that my processor has a 5 cup capacity.
The soup gets nice and smooth if you only use half the vegetables with the tomato juice.
Plus the extra vegetables make the soup nice and chunky when you add them in after it is processed.
I had three flank steaks and didn’t know what to marinate them in.
So I started looking in my refrigerator and found my balsamic dressing.
Thats was it .
It had every flavor I wanted.
Salt, slightly sweet, pepper, garlic and of corse the wonderful olive oil.
Marinate the meat at least overnight.
Place on a hot grill and sear for only 3 to 5 minutes each side.
Flank steak is pretty thin so do not overcook it.
Slice it against the grain.
This was a great meal with a big salad, corn on the cob and baked potato.
Can’t get any easier than this.
This ended up being so good.
I saw Emeril make it on television
This is my version but thank you Emeril for the idea.
One jumbo muffin or popover pan
Jumbo cupcake liners
Start by generously seasoning a pork shoulder with salt, pepper and garlic powder.
Place it in an aluminum pan for easy clean up.
Add about 3/4 cup apple juice to the bottom of the pan.
Place foil on top of the pork and seal well.
Bake at 325 for about four to six hours or until the pork falls off the bone.
Cool slightly or just so you can start pulling the pork.
Discard all the bones and fat.
Pour some of the pork juices over the meat to keep the it moist.
Set aside.
One 8 ounce corn muffin mix or you can make your favorite recipe.
One cup cooked drained corn
One egg
1/3 cup milk
BBQ sauce for the top of the muffins
Shredded Pepperjack cheese, sliced Jalapeño peppers, sliced sweet onion or sliced avocado for optional toppings
Preheat the oven to 400 degrees
Line the muffin tins with the paper liners
Mix the muffin mix, egg and milk.
Add the corn
Fill the muffin cup about 1/3 up
Add about three generous tablespoons of the pork
Top with about three or four more tablespoons of muffin mix
Do not fill to the top.
Its like making regular muffins, leave some room for them to rise
Bake for about 20 to 25 minutes.
Test to see if they are done. Because of the size and the amount of meat inside it may take a little longer but do not dry out the corn muffin.
I used the BBQ sauce as a frosting.
They looked so pretty.
Use you toppings now or just put them out as options for you family.
These are good size muffins.
