Balsamic Honey Pork with Ginger Jasmine Rice

Just a few weeks ago, my local shoprite had an amazing deal on meat.  5 for $20.  For that, you could choose any combination of ground beef, pork, steak, chicken.  When the average price of hamburger around here is over $6/package, this was too good of a deal to pass up.  So we stocked up.  For $20, I scored about 10 meals worth of food.  I also snagged $5 in "backbucks" to use on my next purchase. 

Now, I know I may not have NEEDED that much meat at the time, but c'mon, if you can prepare a meal for your family, with meat, for about $2 a night--that's worth the jam-packed-refrigerator, right?!

With pork in hand this week, I rummaged through my refrigerator and found some fresh ginger, jasmine rice, red bell peppers and honey.  I also had some white balsamic vinegar dressing that just needs to leave my house since there is a sale on salad dressing next week ($.20 a 22 oz bottle) and I plan to stock up.

I decided to marinate the pork overnight, grill and do a rice side.  Outcome-divided.  The hubbs doesn't so much enjoy dressings of any kind, I love them.  While he might not SAY he liked it (he's stubborn that way), he sure gobbled it up quickly.  The meal is quick and easy-under 30 minutes and around 370 calories.  (400 if you want to be really safe)

Balsamic Honey Pork with Ginger Jasmine Rice

Ingredients:

2 Boneless pork chopes, marinated overnight, in 2 cups dressing and 1/4 cup honey

1/2 cup white onion

1/2 cup red pepper, finely chopped

1/2 fresh ginger, peeled and grated

2 tsp. garlic salt

1 TBS olive oil

Jasmine Rice prepared as directed

Directions:

Heat indoor grill up.  Remove pork from refrigerator and marinade, let rest about 10 minutes before placing on hot grill.  While pork is down on one side, in a large skillet, bring olive oil to heat.  Add onion and peppers, saute until onions are translucent.  Sprinkle with garlic salt and mix. Add ginger, stir once more and remove from heat.  Mix onion/pepper mixture into prepared jasmine rice. Set aside with lid covering to let flavors marry together.

Flip pork, let cook until 145-160 degrees on thermometer.  (Slightly pink, but mostly brown on inside.)  Remove from heat, let rest 2 minutes and serve.  

Vacuum Sealing In Everyday Kitchens

In college I went through a phase that I wanted "space saver bag" EVERYTHING.  It was an obsession.  I bought the bags, filled them up and giggled with joy as they condensed all the crap I had into one tight little package that I stuffed under a bed.  To say I had odd interests in college would be an understatement.  (or, perhaps I've just always been a housewife-ish-girl?)

What's that got to do with cooking you ask?  Well, my friends, apparently my obsession with vacuuming the air out of things doesn't end with pillows and last seasons clothing.  I also have a love for my food-vacuum-saver.

Last Christmas I put this handy little item on my wish list and my oh-so-fabulous mother got it for me.  Let me just say, the first several weeks of this appliance didn't go all that swell.  I found I wasn't using it as often as I thought and frankly, we just didn't have a ton of leftovers.  It just didn't fit into many practical areas of my kitchen.

That is, until I started marinating in it!

Let me tell you-this thing is the wonder-marinater.  Whisk up some marinade, lay the meat in the bag, pour the marinade over it, seal and suck.  Suck with all the might it will allow--and then set it in the refrigerator and walk away for 24 hours.  Take the package out of the refrigerator 30 minutes prior to cooking and let the meat rest--and you're good to go.  This little dream-machine will have marinated your  meat, fish, etc. to a lovely flavor that is deep within every nook of your meal.

Again, I'm obsessed.

Tonight, I had top sirloin steak from Omaha Steaks (which, I have to say, were amazing) and had marinated them overnight in soy sauce, teriyaki sauce and white balsamic vinegar, with just a tad of whole-grain dijon mustard.  Hot-dang were these good steaks from the grill!

I shall never marinade any other way.

So, ladies, if you're in the market for a new "must-have" kitchen gadget, this is the one I'm saying  you need.  It preserves, it marinades, it's compact and its cheap.  Really, an all-around-win.

Omaha Steaks, you have the BEST chicken breasts!

Did you know that Omaha Steak company also sells chicken breast?!  No?  Neither did we!  That is, until I found a super-stellar-savings-deal on meat that just couldn't be passed up.

For just $39.99 we ordered Filets (2), Top Sirloin (2), Chicken Breast (4), Steak Burgers (10), Beef Franks (4) and Stuffed Potatoes (4).   That's 11 meals for us, for under $40.  Can you say, "steal?"

You can find that deal here.  

Armed with my super-cheap, chicken, I decided to see what goodness it had in store for us.  Admittedly, I was a bit hesitant--a few friends of mine didn't rave over their Omaha purchases--but, we bought it, and were committed.

As many of you know, I also planted my first garden this winter--and have been babysitting herbs for the better part of 6 months.  Now that they're growing like mad, it was time to use some of my precious babies.  Chicken and rice it was.

What started as a skeptical dinner, quickly turned into one of the best dinners we've had, literally.  For about 350 calories, we sat back, satisfied and looking forward to the next package of meat we tear into.

Spicy Chicken Breast w/ Jasmine Veggies

Ingredients:
2 Chicken breasts (4 oz each), brined in simple garlic brine for 12 hours
1/2 white cooking onion chopped
2 garlic cloves, roughly minced
2 TBS olive oil
1/2 red pepper, chopped lengthwise
1 tsp season salt plus sprinkle
1 tsp garlic salt plus sprinkle
1 tsp paprika plus sprinkle
Sprinkle of cheese
2 tsp finely chopped parsley, oregano

Jasmine Rice, cooked to directions.

Directions:

Heat indoor grill (or outdoor).  Remove chicken from brine and set aside on counter, let rest about 15 minutes.

In a medium saute pan, bring olive oil to heat.  Stir in garlic and cook down for about 1 minute.  Add onions and cook over medium flame until onions have "sweat" and peppers are fork-tender.  Add season salt, garlic, paprika and stir for about 1 more minute.

Add chicken to grill, let cook on one side for about 3 minutes.  Sprinkle side up with garlic salt, paprika and season salt.  Turn and cook until done.  DO NOT cut into the meat to check doneness.  Use a meat thermometer, it'll save the moistness!

Remove from grill and let rest 1 minute.  Serve along side 1/4 cup jasmine rice, topped with onions and peppers, with a sprinkle of cheese.

Cost and Calories: Your Questions Answered

Today I'm going to address two questions I get daily--that of both cost and calories.  The way people ask is different--but the underlying questions are 1) how do you afford to cook these meals; and 2) I'm watching my diet, I can't cook like that and still manage to lose weight.

I haven't specifically addressed either of these questions, because that's not really what my blog is about, but since I've had SOO many inquiries, I figured it's 'bout that time.  

Cost.  Let me be clear: I'm a cheapster.  My husband and I budget EVERYTHING, down to the last cent.  Really, we do.  I am also a coupon-lady.  (perhaps a Krazy Coupon Lady) We watch what we spend and have a strict food budget that we don't go over.  In fact, our goal in May is to cut our food budget by 1/2.  That means I can only spend $50/week on groceries.  That has to cover 7 breakfasts, 14 lunches, 14 dinners and snacks.  It's a challenge.  Especially since we don't do box foods/prepared meals.    The key, is really to watch for sales and stock up.  For example, we have enough meat in our home to last a month-at least.  Why? Because it was all on sale, at a price that made sense.  It's kind of like the stock market--buy low, sell high, but there's no selling.  We just buy low and wait until we can buy low again.  The second part of watching your budget lends to the transition of calories.

Stop stuffing your face.  

Yes, I said that.  We eat FAR to much as a society.  Look at serving sizes and then calories, I promise you, you'll be in shock over what you're actually consuming.  The excess calories aren't just tough on your body, they are also tough on your budget.  If you start watching serving sizes, you'll start cooking less and ultimately, that will cost less.  I promise you.  A serving of chicken breast is typically 4oz.  Most standard chicken breasts are 8oz.  Normally, you'd probably cook a breast for each person, right?  But, what if you did 1/2 a breast for each person, and filler food that is less expensive?  You'd save on both calories and cost.  

Since the husband and I are both meticulous about counting our calories, I strive to make our all diners under 500 calories, if you've been watching the recipes, you'll have noticed that's generally the case.  Sometimes we go over on Friday Pizza Night, but not normally.  You'll see, cooking fresh is actually pretty healthy!  But going forward, I'll start listing the estimated calories as well--because you asked for it!  

Moving forward, I will be working to talk a bit more about the cost aspect in my blogs--and show you where you can find some savings.  What I will not be offering though, is ANY nutritional advice other than estimated calories.  You know the food pyramid, you can read the FDA website and you should talk to your doctor.  Since I think it's dangerous for people who aren't qualified to talk about nutrition, I'm steering clear.

Ok, that's 2 down.  18 more to go. 

  

Eek, I digress.

Remember me?  Yes, I'm that food-cook-blogger you read that suddenly fell off. 

I apologize.  I promise, though I've been absent from the blog-o-sphere for awhile, I have not been out of the kitchen.  In fact, anything but!  I have actually been oh-so-busy by my oven, cooking, baking and yes, keeping it all fresh.  

Between a crazy job, and life, I just haven't had a free moment to sit down and share with you what I've been creating.  My apologies.

Aside from sharing recipes, the other thing I haven't done lately is respond to readers!  Geesh, I'm terrible.  So, since I've neglected you all for awhile, I thought I'd get to some of the questions first--then, back on the blog-track.

A friend of mine recently asked "what do you suggest for steak?"  Good question, dearest.  Despite my love of flavor, I'm actually quite a food purest when it comes to steak.  My theory: buy the best cut of steak you can afford and let the meat speak for itself.  We prefer a filet in our house, and while we rarely buy, when we do, we splurge.  Go big, or go home, ya know?  Let the meat rest on the counter for about 30 minutes prior to baking/grilling/whatever, then season liberally with salt and pepper.  Make certain the grill is HOT, because the first lay-down of the meat should sear it.  Let it sit on one side for 3-4 minutes, until a good crust forms, then flip.  Whatever you do, DO NOT CUT INTO IT to check it's doneness.  I promise you, that's a terrible mistake.   Get out the thermometer, check the temperature and go by that.  Once the meat is cooked, let it rest another 5 minutes before serving.  

So there you have it, one question down. 20 more to go, literally.

I'm back on track though, so stay tuned.  Much excitement to come, friends!

Meatless Monday's Have Arrived!

No, no, no, no need to worry, or call out the reinforcements--we haven't lost our minds and gone vegan, or vegetarian, or whatever that nonsense is when people don't eat meat.  I'm from the midwest.  I HEART meat.  Nothing tops a big, juicy filet Mignon.  Nothing ever has, nothing ever will.  I promise.

With that said, I've been a bit obsessed with budgets as of late and focused on reducing our food budget by 50%.  One BIG expense is meat--and even though I try and buy it when it's on sale, and use coupons, it still adds up.  With that in mind, I've decided that Monday's in our house will be meatless.  It's good for our wallets, but also good for the environment--since reducing the meat you eat, reduces your carbon footprint. Double win, right?!

So, the dear hubbs is none to thrilled with this change in menu, he believes (and I quote) "it's not a meal without meat."  With that as our starting place, I had to ease into this transition with something he loves: macaroni and cheese!  (I know, he hates cheese, but this and pizza are the exceptions, crazy!)  

But, as with many of things, we are also a house divided.  Mike likes a traditional mac-and-cheese, while I would rather explore the fromage and all the goodness that comes with every stinky cheese known to man.  To satisfy both in our house, I decided to do "individual pots" and made his bland-and-boring and mine fit for a blog.  Happy campers all around our house tonight.

Macaroni and cheese is such an easy dish to play with--because you basically can't screw it up!  Veggies, meat, spices, you name it--it ALL goes together!  Tonight's delight came from a bit of all sorts of goodness I had lingering in the kitchen!

One-Pot-Queso

Ingredients:

2 cups macaroni noodles, cooked al-dente

1/4 cup white onions, chopped

1/4 red pepper, chopped

1 garlic clove, minced

2 Tbs butter (unsalted) 

1/4 cup heavy cream

1/2 cup milk

1 tsp flour

1-2 Tbs white queso

1 1/2 cups Parmesan/reggiano cheese

1-2 tsp paprika

garlic salt, pepper to taste

Directions

In medium sauce pan, melt butter.  Add onions, peppers and garlic.  Saute until tender, about 2 minutes.  Whisk in flour, heavy cream and milk.  Bring to heat--sauce will thicken.  Be careful not to let it thicken too much--you want to be able to add in the cheese--and have it still a bit liquid.  If it's too thick, add a bit more milk.  Remove from heat.  Add queso and parmesan cheese. Stir until melted.  

Gently fold mixture into a bowl with cooked, drained noodles in it and stir until well coated.  Be careful not to add all the cheese sauce just yet--you might not need it all, depending on the consistency you prefer/size of noodles/etc.  You want the sauce to cover the noodles, coat it, be a "little" saucy, but not too much.  Fold mixture into individual baking dish.  Sprinkle with panko crumbs. 

Bake in oven set to 375 degrees for about 20 minutes, or until top is golden.  Because the mixture might bubble over, its a good idea to set the baking dish on a baking pan to protect the oven.  

Serve and enjoy!

Herb crusted, raspberry Glazed Pork

For a week now I've been battling onehellofa cold/sickness and haven't so much as even thought of cooking, let alone trying anything new.  The poor husband has been eating frozen food for over seven days and he was oh-so-happy to see me in the kitchen again this evening.  (forget that I'm feeling better, he's stoked he gets to eat again!)

Tonight I decided to go with a tried and true pork--but spice it up a bit for both of us.  First up, herb-crust, topped with a raspberry glaze/sauce.  While the hubbs hasn't embraced the love of all things sweet with pork, he did give it a "it's good" and I devoured it.  If you like the combination, give it a whirl, its not going to disappoint.

Herb Crusted/Raspberry Glazed Pork


Ingredients
1 pork tenderloin roast (approx 1lb) BRINED
3 tbs extra virgin olive oil
1 tbs dried basil
1 tbs dried oregano
3 cloves minced garlic
2 tsp season salt
1 tsp paprika
1 cup raspberries
2 tsp sugar
3 tbs orange juice
splash soy sauce
1 tsp cider vinegar

Directions:


In a medium mixing bowl, whisk olive oil, oregano, basil, garlic, season salt, paprika and salt/pepper together.  Place pork roast in medium baking pan that's been sprayed with cooking spray.  Rub mixture over entire roast--until fully covered.  Place in 350 degree oven until cooked--about 30 minutes.

Meanwhile, in small saucepan, mash fresh raspberries.  Over LOW heat, whisk in orange juice until a liquid consistency.  Add sugar, cider vinegar and soy sauce.  Whisk together and bring to heat.  Don't boil, remove right before and let sit.

Drizzle over pork.