Tag: Freshly

Soy and Garlic Green Beans with Bacon and Caramelized Red Onions

Soy and Garlic Green Beans with Bacon and Caramelized Red Onions

by Pam on July 25, 2013

I found this recipe on Our Best Bites[1] that looked perfect to pair with the Hawaiian Chicken Thighs[2] and Garlic Rice[3] I was serving for dinner. These green beans took only minutes to make and tasted fantastic.  My kids gobbled up their portions and my husband and I each had seconds. Simple side dishes are the best! I will be making these green beans again and again.

Mix the soy sauce and the sugar together in a small bowl and stir well; set aside.

Heat a skillet over medium heat. Add the bacon and cook both sides until crispy. Remove from the pan and place on a paper towel to drain. Crumble the bacon then set aside.

Remove all but 2 teaspoons of bacon grease from the skillet (or use the same amount of olive oil). Add the red onion and cook, stirring often, for 3-4 minutes.

While the onion is cooking, boil some water in a pot then place the green beans into the boiling water. Cook for one minute then drain.

After the onion has cooked for 3-4 minutes, add the garlic to the onion and cook, stirring constantly for 1 minute. Add the cooked green beans to the onions and garlic then cook for 2 minutes, stirring often. Stir the soy and sugar mixture really well then add that to the pan. Stir constantly for 1-2 minutes for the sauce to glaze the veggies; season with freshly cracked pepper to taste.  Add the bacon and mix until well combined. Pour into a serving dish and serve. Enjoy.



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Yield: 4

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.



Ingredients:

1 tbsp soy sauce
2 tsp sugar
2 slices of lean bacon, cooked & crumbled
2 tsp of olive oil (or bacon grease)
1/4 red onion, sliced
1 clove of garlic, minced
1/2 lb of green beans, ends removed & cut in half
Freshly cracked pepper, to taste

Directions:

Heat a skillet over medium heat. Add the bacon and cook both sides until crispy. Remove from the pan and place on a paper towel to drain. Crumble the bacon then set aside. Mix the soy sauce and the sugar together in a small bowl and stir well; set aside.

Remove all but 2 teaspoons of bacon grease from the skillet (or use the same amount of olive oil). Add the red onion and cook, stirring often, for 3-4 minutes.

While the onion is cooking, boil some water in a pot then place the green beans into the boiling water. Cook for one minute then drain.

After the onion has cooked for 3-4 minutes, add the garlic to the onion and cook, stirring constantly for 1 minute. Add the cooked green beans to the onions and garlic then cook for 2 minutes, stirring often. Stir the soy and sugar mixture really well then add that to the pan. Stir constantly for 1-2 minutes for the sauce to glaze the veggies; season with freshly cracked pepper to taste. Add the bacon and mix until well combined. Pour into a serving dish and serve. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Our Best Bites

 

References

  1. ^ Our Best Bites (www.ourbestbites.com)
  2. ^ Hawaiian Chicken Thighs (www.gordon-ramsay-recipe.com)
  3. ^ Garlic Rice (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Indonesian Pork Tenderloin

Indonesian Pork Tenderloin

by Pam on May 7, 2013

I was looking for a recipe for a pork tenderloin that used ingredients I had on hand. I found this recipe on Tide and Thyme[1] that looked perfect and so delicious. I let it marinate for several hours before searing it then baking it in the oven. Because the marinade has sugar in it, the meat has a tendency to burn. While the pork baked in the oven, I turned it often so all sides are evenly browned without being burnt. The pork turned out juicy and tender and so delicious. I boiled the marinade and drizzled it over the pork – it was fabulous! It was so flavorful and delicious. It paired nicely with the Indonesian Cucumber Salad[2] that I served it with.

Combine the apricot preserves, minced garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and freshly cracked black pepper in a bowl; whisk until well combined – make sure to break up the peanut butter.  Remove the silverskin from the pork tenderloin (click here for instructions). Place pork tenderloin in large ziploc bag then pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place into the refrigerator and let marinade for at least a few hours up to 8 hours.[3]

Preheat oven to 425 degrees. Preheat oven to 425 degrees. Heat the vegetable oil in a large OVEN PROOF skillet that has been coated in cooking spray over medium high heat. Add the pork tenderloin, and sear on all sides, until it’s nicely browned, about 5-7 minutes. Place the entire skillet into the preheated oven, and cook until a meat thermometer registers 150 degrees, about 15 minutes. Side Note: Because the marinade has sugar in it, the meat has a tendency to burn. While the pork bakes in the oven, turn it often so all sides are evenly browned without being burnt. Remove from oven and let sit for 10 minutes before slicing.

While the pork is cooking in the oven, pour the marinade into a small saucepan. Bring to a boil over medium high heat, stirring often. Boil for 2 minutes, then turn off heat. Pour sauce over the sliced tenderloin and sprinkle with chopped cilantro. Enjoy!



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Indonesian Pork Tenderloin




Prep Time: 5 min.

Cook Time: 20 min.



Ingredients:

1 lb pork tenderloin, silverskin removed
1/4 cup apricot preserves
2 cloves garlic, minced
1/2 tsp coriander
1/4 cup soy sauce
1 tbsp rice vinegar
2 tbsp peanut butter
1 lime, juiced
1/4 cup orange juice
1/2 tsp crushed red pepper flakes
Freshly cracked pepper, to taste
1 tsp vegetable oil
1 tbsp fresh cilantro, chopped

Directions:

Combine the apricot preserves, minced garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and freshly cracked black pepper in a bowl; whisk until well combined – make sure to break up the peanut butter. Remove the silverskin from the pork tenderloin (click here for instructions). Place pork tenderloin in large ziploc bag then pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place into the refrigerator and let marinade for at least a few hours up to 8 hours.

Preheat oven to 425 degrees. Heat the vegetable oil in a large OVEN PROOF skillet that has been coated in cooking spray over medium high heat. Add the pork tenderloin, and sear on all sides, until it’s nicely browned, about 5-7 minutes. Place the entire skillet into the preheated oven, and cook until a meat thermometer registers 150 degrees, about 15 minutes. Side Note: Because the marinade has sugar in it, the meat has a tendency to burn. While the pork bakes in the oven, turn it often so all sides are evenly browned without being burnt. Remove from oven and let sit for 10 minutes before slicing.

While the pork is cooking in the oven, pour the marinade into a small saucepan. Bring to a boil over medium high heat, stirring often. Boil for 2 minutes, then turn off heat. Pour sauce over the sliced tenderloin and sprinkle with chopped cilantro. Enjoy!



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tide and Thyme

References

  1. ^ Tide and Thyme (tideandthyme.com)
  2. ^ Indonesian Cucumber Salad (www.gordon-ramsay-recipe.com)
  3. ^ (click here for instructions) (www.learninghowtocook.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Baked Baby Back Pork Ribs

Baked Baby Back Pork Ribs

by Pam on February 4, 2013

My daughter absolutely LOVES baby back ribs. She doesn’t care if they are seasoned with a dry rub or slathered in barbecue sauce – either works well for her. Since she has been sick with the flu, I decided to make her favorite dish for her. I rubbed the entire rack with minced garlic then sprinkled some of my favorite dry rub, Snider’s Prime Rib Seasoning, on evenly over both sides of the ribs followed by some freshly cracked black pepper. I wrapped them up in tin foil then baked them for 1 ½ hours before letting them sit under the broiler to caramelize a bit. Side Note: Grilling the ribs after baking makes them even better but in the winter I just broil them. The meat falls off the bone when you slice these ribs and they taste so tender, juicy, and delicious. I served these ribs with Roasted Garlic Mashed Potatoes[1] and Roasted Grape Tomatoes[2] for a tasty dinner to eat while watching the Super  Bowl. My daughter was a happy camper!

Preheat the oven to 350 degrees. Line a baking sheet with tin foil (for easier clean up).

Remove the silverskin membrane from the back of the ribs. See how to do it here[3]. Spread the minced garlic evenly over both sides of the ribs. Season, to taste, with Snider’s rub (or your favorite dry rub) evenly over both sides of the ribs followed by freshly cracked pepper. Place on the baking sheet and into the oven and bake for 1 ½ hours.

Carefully, open the tin foil packed ribs and turn them over so the meat side is up. Turn your oven to broil and place the ribs under for 4-5 minutes to caramelize. Make sure to watch them carefully so they don’t burn. Remove from the oven and place on a cutting board. Let them rest for 5 minutes before slicing them and serving. Enjoy.



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Baked Baby Back Pork Ribs




Prep Time: 10 min.

Cook Time: 95 min.

Total Time: 105 min.



Ingredients:

1 rack of baby back pork ribs
6 cloves of garlic, minced
Snider’s dry rub (or your favorite dry rub), to taste
Freshly cracked black pepper, to taste

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with tin foil (for easier clean up).

Remove the silverskin membrane from the back of the ribs. See link above to learn how to remove the silverskin. Spread the minced garlic evenly over both sides of the ribs. Season, to taste, with Snider’s rub (or your favorite dry rub) evenly over both sides of the ribs followed by freshly cracked pepper. Place the ribs meat side down on a large piece of foil. Place another piece of foil on top and fold all edges so moisture is sealed in. Place on the baking sheet and into the oven and bake for 2 hours.

Carefully, open the tin foil packed ribs and turn them over so the meat side is up. Turn your oven to broil and place the ribs under the broiler for 4-5 minutes to caramelize. Make sure to watch them carefully so they don’t burn. Remove from the oven and place on a cutting board. Let them rest for 5 minutes before slicing them and serving. Enjoy.



Recipe and photo by For the Love of Cooking.net

References

  1. ^ Roasted Garlic Mashed Potatoes (www.gordon-ramsay-recipe.com)
  2. ^ Roasted Grape Tomatoes (www.gordon-ramsay-recipe.com)
  3. ^ here (www.finecooking.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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