Ginger Pork

This recipe is one that my mom taught me when we were visiting for Thanksgiving. It's a quick and easy dish for those nights when you don't have time to cook and don't want to spend the money to eat out.

1 pound of pork tenderloin

1 inch long piece of fresh ginger root

4 tbs of brown sugar

4 tbs of soy sauce

Tip: You don't have to buy a lot of ginger root. Typically, the store sells a huge piece of ginger root. I normally just break off as much as I need

1. Place a pan on the stove and let it heat up. Add a little bit of vegetable oil and let that heat up. You want the pan nice and hot for the meat.

2. While the pan is heating up, cut the tenderloin into thin slices. Throw the meat into the pan and let it cook until it changes color.

3. Mince the ginger root and throw it into the pan with the meat. If you have a zester you can use that to get the ginger into really small bits.

4. Add the soy sauce and brown sugar to the pan and coat the meat in the mixture. You can add more soy sauce and sugar if you want more sauce; just make sure that you keep the ratio of the two ingredients 1 to 1.

5. Let the sauce thicken up a bit and then serve along with rice.

Funnel Cake

A few weeks ago, Kimber and I were visiting Pioche for Lincoln County High School's 100 year anniversary. There was a booth at the football game that was selling funnel cake. There was a long line and we decided that we didn't want to wait in line to get any.

I searched around for a recipe and this is what I found. I'm never going to pay for funnel cake again. This recipe is very simple and delicious.

1 1/2 cups of milk

2 eggs

2 cups all-purpose flour

1 tsp baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

powdered sugar

vegetable oil

funnel

1. Heat the oil in a pot. You want about 1 1/2 of oil in the pot.

2. While the oil is heating up, mix the eggs and milk a large bowl. In a separate bowl, mix all the dry ingredients. Slowly mix the dry ingredients into the egg and milk mixture. Mix until smooth.

3. While covering the opening of a funnel with your finger, pour a cup of the mixture into the funnel. Uncover the opening of the funnel, and pour the batter into the oil by making swirling motions.

4. Let the funnel cake fry until it is golden brown. Turn the funnel cake over and let it fry until it is golden brown on the other side.

5. Place the funnel cake onto paper towels and remove the excess oil. Sprinkle with powered sugar.

Italian Sausage Pasta

It's been awhile since I last posted anything. Between classes, homework, and work the recipe blog has been neglected. Hopefully this recipe makes up for the fact that it's been so long.

If you're looking for a nice, full pasta sauce, look no further. It's full of chunks of meat and veggies.

1 onion, chopped

2 cloves garlic, minced

1/2 red pepper, chopped

1/2 cup carrots, chopped

1 pound Italian sausage (Jimmy Dean works well)

2 (15 oz) cans tomato sauce

1 (28 oz) can crushed tomatoes

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

2 tablespoons white sugar

1 pinch cayenne pepper

Brown the sausage in a pot. Set the sausage aside when browned. Add the chopped onion, carrots, pepper, and garlic to the pot and cook in the grease left by the sausage. Cook for approximately 7-8 minutes.

Add the cans of tomato sauce, crushed tomatoes, and the sausage into the pot and cook over medium heat. Here's the key: After the sauce begins to boil, reduce the heat to low and let the sauce simmer for at least 30 minutes. Simmering the sauce cooks off the extra water that is in the tomato sauce.

Serve over a pasta of your choice and enjoy!

Serves 6-8 people

Caramel-Glazed Apple Cake

So we went down to Pioche this past weekend and stopped by Kimber's grandmother's house. They have an apple tree in their front yard that it about to tip over it has so many apples on it. We picked a few and brought them home with us. there's nothing better than home grown veggies and fruits.

So I got thinking about what I could do with the apples. I came across this recipe the other day and I just tried it last night. I think that it's pretty good. It's not too sweet, but that's good because I don't have much of a sweet tooth.

Cake

1 cup of light brown sugar

1 cup sugar

1 1/2 cups vegetable oil

3 eggs

3 cups all-purpose flour

2 tsp cinnamon

1 tsp baking soda

1/2 tsp nutmeg

1/2 tsp salt

5 Golden Delicious or Granny Smith apples

1 1/4 cups chopped pecans or walnuts

2 1/4 tsp vanilla extract

Caramel Glaze

4 tbs butter

1/4 sugar

1/4 light brown sugar

pinch of salt

1/2 cup heavy cream

Preheat your oven to 325 degrees. Butter and flour a 9x13 cake pan.

Core and peel the apples. Cut the apples into 1/2 inch pieces and set aside. In a mixing bowl, combine the sugars and the oil and blend. Add the eggs one at a time and continue mixing.

Combine the remaining dry ingredients in a bowl. Gradually add the dry mixture to the mixture in the mixing bowl. Stir in the apple pieces, pecans, and vanilla.

Pour the mixture into the pan and bake for 50 to 75 minutes. Bake the cake until you can stick a toothpick or knife into the middle and it comes out clean. Pull the cake out and poke holes into it using a toothpick or fork. Set aside to cool.

While the cake is cooling, melt the butter in a small pan. When the butter has melted, stir in the sugars and salt. Cook over medium-low heat for approximately 2 minutes. Add the heavy cream and stir. The glaze will eventually come to a boil. Continue to stir for another two minutes after the glaze has begun to boil. If you don't stir constantly, the glaze will burn.

Remove the glaze from the heat and pour over the cake. Serve the cake with a nice scoop of ice cream or a dollop of whipped cream.

Memphis Dry Rub

While Kimber and I were waiting for our ribs to finish cooking on the grill this evening, a sister form our ward came up and started talking with us. As we were talking, she mentioned that her husband had bought a ton of pork recently, and she didn't know what to do with it. Here's a dry rub recipe that Kimber and I love.

1 1/2 teaspoons whole black peppercorn

1 1/2 teaspoons mustard seed

1 1/2 teaspoons paprika

1 1/2 teaspoons light brown sugar

1 1/2 teaspoons kosher salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

1/4 teaspoon cayenne pepper

pork chops

Start by adding the peppercorn and mustard seed to a spice grinder. Pulse the spices until they are coarsely ground. If you don't have spice grinder, a plastic baggy and meat tenderizer will do the trick as well (this is a good way to relieve some stress from work, school, children, etc). Add the remaining ingredients and mix well. The spices make enough rub for approximately 6 pork chops.

Lightly oil the pork chops and press the rub onto the meat. You're hands are going to get dirty but that's half the fun. Grill the meat for approximately 8-10 minutes over direct medium heat. Remove the pork from the grill and let it rest for a couple of minutes. Serve the pork with your favorite BBQ sauce.

Rigatoni with Sun-Dried Tomato and Fennel Sauce

Kosher Salt

2 tablespoons extra virgin olive oil

1 cup chopped fennel (about half a medium bulb)

2 medium cloves garlic, coarsely chopped

1 cup heavy cream

1 cup low-salt chicken broth

1/3 cup drained oil-packed sun-dried tomatoes, coarsely chopped

1/4 teaspoon crushed red pepper flakes

1 pound dried rigatoni

Heat the olive oil in a pan over medium heat. Add the fennel and garlic and cook for approximately 5 minutes (I didn't have fennel when I decided to try this and it tasted great. So don't worry if you can't find fennel.). Stir in the cream, chicken broth, sun-dried tomatoes, red pepper flakes, 1 tsp of salt, and 1 cup of water. Bring the mixture to a boil and reduce the heat. Simmer the mixture on low for 15 minutes, or until the tomatoes become plump and soft.

While waiting for the sauce to cook, bring a pot of water to boil and add the pasta noodles. Cook the pasta 1 to 2 minutes less than the package instructions indicate. Drain well and set aside.

When the tomatoes get soft, pull the sauce off of the stove. Let the sauce cool slightly and pour into a blender. Puree the sauce until it becomes smooth. The sauce will become a nice creamy red color. Pour the sauce back into the pan and add the pasta noodles. Cook for a minute or two until the pasta gets covered by the sauce and finishes cooking. Season with salt and pepper to taste.

Welcome!

Growing up my mom would amaze me with the food that she would whip up. For 19 years I was spoiled with great meals every night. Now that I'm married and out on my own I've learned to cook a few dishes. I've grown a love for cooking and I love trying out new recipes. It's always an adventure trying out a new recipe. Sometimes they turn out great; sometimes they don't turn out so great. But it's always fun when you find a recipe and try it for the first time. I want to share that sense of adventure with the rest of you. I plan on posting some of the good recipes that I come across so that you can add something new to your dinner arsenal. Enjoy!