Catching up...but fortunately there are only a few worth mentioning. One Tues. we had company and I didn't cook and the next Tues. I was not happy with what I cooked sooooo.
The thing I want to tell you about is the "Blooming Baked Potato" It was so good and so easy so here is the recipe:
2 red pot.
1/2 cup olive oil
sea salt or other course salt
4 tbl shredded cheddar cheese
2 tbl. bacon bits (optional)
Preheat toaster over to 425
Try to find two pot that are more flat and round. Cut the tops off and then with a paring knife cut rings all around the inside then flip the pot. over and holding your thumb in the middle cut all around the outside all the way through except where your thumb is. Carefully flip the pot. back over and brush olive oil over them and then sprinkle on the salt. Bake for 30 min and then take them out and put more oil and salt and return to over for 30 min. more. Top with cheese and put back in over just until the cheese melts, add bacon bits if you want them.
These were so good, they are crispy on the outside and soft on the inside!
Served with pan fried fish, canned spinach drained and with a capful of vinegar and topped with a boiled egg.
The thing I want to tell you about is the "Blooming Baked Potato" It was so good and so easy so here is the recipe:
2 red pot.
1/2 cup olive oil
sea salt or other course salt
4 tbl shredded cheddar cheese
2 tbl. bacon bits (optional)
Preheat toaster over to 425
Try to find two pot that are more flat and round. Cut the tops off and then with a paring knife cut rings all around the inside then flip the pot. over and holding your thumb in the middle cut all around the outside all the way through except where your thumb is. Carefully flip the pot. back over and brush olive oil over them and then sprinkle on the salt. Bake for 30 min and then take them out and put more oil and salt and return to over for 30 min. more. Top with cheese and put back in over just until the cheese melts, add bacon bits if you want them.
These were so good, they are crispy on the outside and soft on the inside!
Served with pan fried fish, canned spinach drained and with a capful of vinegar and topped with a boiled egg.
Last night I fixed Pork Medallions with a dijon-dill sauce. It was good but the most important thing about this meal is the planning ahead. I purchased the smallest pork tenderloin I could find and hubby cut off 1/2" in slices for the medallions. You simply press them down with the heel of your hand until they are about 1/4" and them cook them in a non stick skillet until done. You make the sauce (which I thought was too sour) and there you go. Served them with buttered noodles and peas.
Then we cut a few more thin slices which I have frozen for a Pork Ragout recipe I have and then the rest of the tenderloin I will use as a small roast cooked over sauerkraut.
3 comments:
Yum! Those sound really good!
Oh, those potatoes sound yummy!! I love potatoes every way I can think of and would have them at every meal if I could!
i have made potatoes in a similar way, boiled first, then smashed sown with the bottom of a glass or potato masher. they crisp up beautifully, i am a potato lover. everything else sounds yummy. we rarely eat pork and i don't know why. it sounds like you will get several meals from the pork tenderloin!!!
ooooh and buttered noodles, a close second to potatoes!!!
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