Organic Edamame Spaghetti
Organic Edamame Spaghetti - The DW and my Granddaughters simply love Edamame Beans (Green Soybeans). We get them at Costco and they'll sit down and wolf em down in no time. So it's not surprising that when we saw Organic Edamame Spaghetti at Costco that it quickly found it's way into our basket. Wow!! 25 grams of protein per serving.
Threw together my pork sausage spaghetti sauce and boiled/simmered ½ lb of edamame spaghetti. It only took 4-5 minutes to simmer the pasta. The Edamame spaghetti turned out real good. Didn't taste all that different from regular spaghetti. Have enough raw product left for 3 more meals ... maybe next time I'll see how it pairs up with an Alfredo sauce.
Instant Pot Pork Loin and Vegetables
Instant Pot Pork Loin and Vegetables - What's better than an Instant Pot? Two Instant Pots to use for a recipe!! One for the meat and the other for the sides. The DW bought me these units when they were on sale big time at different times on Amazon. Had a pork loin on hand and decided to figure out a new way to cook it. Learned a lot from this cook which I'll share in a moment. Overall, I think it was a success and I plan on cooking many more meals using one and/or both instant pots.
The Instant Pot on the left is a 6QT 7-in-1 Multi-Functional Pressure Cooker while the on the right is a 6QT 7-in-1 IP-Smart Bluetooth-Enabled Multi-functional Pressure Cooker. I have never used the Bluetooth function and while it's a nice feature I probably will never use the Bluetooth. The functions on both units are the same otherwise.
The pork loin came out a bit dry but I think it was my fault. Most recipes I found on the internet called for the roast to be pressure cooked for 30-35 minutes. One called for 20 minutes. What I did was cook it for 35 minutes but wound up allowing it to stay warm for 20 minutes while the 2nd cooker came up to steam and then steamed the veggies. Learned that it took my vegetable pot 20 minutes to come to pressure and then I cooked the veggies for 10 minutes. Next time, and there will be a next time, I believe I'll cook the pork roast for 25 minutes and use the quick release method. Meanwhile I'll start the veggie cooker a lot earlier so that both will be done at the same time. Like I said, the roast was a bit dry but it was still edible and tender. It reminded me of when pork was cooked to 160ºF.
Seasoned the pork loin and used 2 cups Apple Cider, medium red onion sliced, and 2 apples sliced. Then pressure cooked for 35 minutes ... Used a trivet -> 2 cups of water, 4 large red potatoes quartered, 3 large carrots, 4 stalks celery, half a pound button mushrooms. Pressure cooked for 10 minutes.
Smoked Tri-Tip Roast to Perfection
Smoked Tri-Tip Roast to Perfection - If you're one of those that thinks Tri-Tip roasts smoked to perfection is a difficult task then read on cause it's so simple that you'll be amazed. Your biggest challenge, depending on where you live, could be finding Tri-Tip roasts. Unlike the West Coast there are sections of the Country where these cuts of beef are not only unavailable but some butchers/meat cutters have no real clue as to what a Tri-Tip is. I have read many postings on forums that report they are unable to find these roasts locally.
Fortunately I live on the West Coast near Santa Maria, California which is where a butcher at Safeway in the early 1950s first grilled a Tri-Tip roast rather than grinding it up for hamburger. As they say, The rest is history.
Started with a USDA Prime Peeled Tri-Tip Roast that I picked up at my local Costco. The beauty of a peeled roast is that the fat cap has been trimmed by the butcher. The only thing that remained was to remove any silver skin. Rubbed the Tri-Tip roast with extra virgin olive oil and Pete's Western Rub. Wrapped the seasoned roast with plastic and refrigerated overnight.
Preheated my MAK 2 Star wood pellet smoker-grill with Hickory to 230ºF. Smoked the tri-tip roast for approximately 2 hours until the internal temperature reached 145ºF. Rested the hickory smoked tri-tip roast loosely under a foil tent for 15 minutes before slicing against the grain.
Served with a side of steamed cauliflower and a green bean casserole. Steamed cauliflower is a great alternative for mashed taters if you're watching your carbs.
As I said, smoking a tri-tip roast to perfection is really simple. Season the roast, preheat your wood pellet smoker-grill to 230ºF with your favorite wood pellet flavor for beef, smoke the roast till the internal temperature reaches 145ºF, rest the roast, slice, and enjoy ... Doesn't get any easier than that!!
Mexican Stuffed Chicken Breasts
Mexican Stuffed Chicken Breasts - The DW loves Mexican cuisine so I decided to surprise her with a new recipe - after nearly 45 years of marriage it's not that easy to surprise her. The results were delicious ... I done good!!!! Served with a side of refried beans, rice, guacamole, and a dollop of sour cream.
We have a local Mexican Meat Market which has an exceptional selection to choose from. The Butcher is an artist - he took a couple chicken breasts and provided me with 4 beautiful thin butterflied chicken fillets. The stuffing consisted of: 4 oz softened cream cheese, 1 cup shredded Monterey Jack cheese, 4 oz can of fire roasted diced green chiles, and 1 TBSP taco seasoning.
Rolled the stuffed chicken breasts and secured them with toothpicks. Mixed 2 TBSP olive oil and taco seasoning. Brushed the breasts with the oil mixture. Baked in a preheated 400ºF oven for 25 to 30 minutes until the stuffing reached an IT of 165ºF. Topped chicken breasts with shredded mozzarella and baked an additional 3 minutes until cheese was melted.
Bacon Wrapped Pork Medallions
Bacon Wrapped Pork Medallions - The Money $Shot ... This exquisitely tender, moist bacon wrapped pork tenderloin was as good if not better than the dish the DW enjoyed in Las Vegas. This time I chose to taste and enjoy the pork medallion's full pork flavor without using a sauce but I can see serving it with a sauce in the future. I'm still awed at how tender and delicious this turned out to be. Served it with a side of my Daughter-in-law's macaroni salad and a little green salad. Oddly enough this is the first time I have ever made macaroni salad ...
A while back the DW and I were eating out in a Las Vegas restaurant and she ordered the Pork Medallions with some sort of sauce. It was a stunning dish and I was amazed how tender and moist the Medallions were. So I made it my goal to learn more about Pork Medallions. After reviewing countless pork medallion recipes online I came up with this easy version which involves bacon. After all, everything tastes better with bacon.
First let me say that Pork Medallions are formed by slicing Pork Tenderloins. Having smoked, baked, and roasted pork tenderloins over the years I know how tender, moist, and delicious these cuts can be using all methods of cooking.
Swift Premium Pork Tenderloin I buy at Costco comes 2 in a package. Trimmed silver skin from both Pork Tenderloins. Cut tenderloins crosswise into 12 equal slices (medallions) about 2-inches wide. Lightly rubbed the medallions with roasted garlic extra virgin olive oil and seasoned with Jan's Original Dry Rub.
Placed 2 medallions together and wrapped a bacon slice around both pieces to hold together to make pork "mignons". Secured with toothpicks. This recipe is scrumptious and really easy to prep and cook. There won't be enough cooking time for the bacon to get crispy so I selected thin bacon which I pre-cooked over medium-high heat briefly until lightly browned but still flexible.
Melted butter and olive oil together in a skillet and over medium-high heat seared each bacon wrapped pork medallion for 2 minutes on each side. Transferred the seared pork medallions to my 400ºF pre-heated MAK 2 Star pellet grill. Baked the medallions for about 15-20 minutes until the internal temperature reached 145ºF. Rested the medallions for 5 minutes loosely under a foil tent before serving.