While working one day I started thinking about how tired I was of cooking and eating the "same old thing." I asked a few of my co-workers about some different ideas and one of them stuck out for me. A fellow teacher of mine, Kevin Metz, said that I should try some pork loin. Now let me give you a little insight about me if you don't already know. I am a creature of habit and it takes a lot for me to try something new and step out of my comfort zone. I have had Kevin's cooking in the past and I knew to expect something good! The following is the recipe for pork loin that he gave me and it is now a "regular" dish at my house. Thanks, Kevin!
1 center cut pork loin
Cavendar's Greek Seasoning
Kikkoman Teriyaki Sauce
Preheat oven to 350 degrees. Get a pan large enough for the pork loin to fit in. Tear off enough tin foil to wrap the pork loin in. Place the loin in the tin foil and pour enough teriyaki sauce over it to give it a light coating, then dust the loin with the Cavedar's Seasoning. Wrap the loin tightly in the foil and cut a small hole in the top to vent. Place in oven to cook for about an hour and a half to two hours. This is a great meat dish!
Wednesday, August 11, 2010
Sunday, August 8, 2010
Fried Okra
Fried okra was like kryptonite to me when I was a kid. I used to watch my mama cut it up and I was so grossed out because it was so slimy! I thought to myself, "I will never in my life eat that."
Well, I am now a changed woman. I made fried okra the other night for my husband thinking I would just make it for him and I decided to try it for myself.
Here is the recipe I used:
1 pound of okra (cut into thin circles)
1/4 cup self rising cornmeal
1 cup self rising flour
1/4 cup Buttermilk
Preheat grease in deep fryer to 350 degrees. Place cut okra in a bowl with the cut okra and make sure that all pieces are covered well. In a gallon sized ziploc bag, combine cornmeal and flour. Close and shake the bag to make sure everything is mixed up. Put about a cup of okra in the ziploc bag and shake around in flour mixture to coat all of the okra. Take a small handful out of the bag and shake off access flour before placing in the grease. Cook for about 3 min or until golden brown. Once it is done...remove the okra and place on a cooling rack. For best results, place cooling rack on top of some paper towels inside a pan. Salt and pepper okra to taste and enjoy!
Well, I am now a changed woman. I made fried okra the other night for my husband thinking I would just make it for him and I decided to try it for myself.
Here is the recipe I used:
1 pound of okra (cut into thin circles)
1/4 cup self rising cornmeal
1 cup self rising flour
1/4 cup Buttermilk
Preheat grease in deep fryer to 350 degrees. Place cut okra in a bowl with the cut okra and make sure that all pieces are covered well. In a gallon sized ziploc bag, combine cornmeal and flour. Close and shake the bag to make sure everything is mixed up. Put about a cup of okra in the ziploc bag and shake around in flour mixture to coat all of the okra. Take a small handful out of the bag and shake off access flour before placing in the grease. Cook for about 3 min or until golden brown. Once it is done...remove the okra and place on a cooling rack. For best results, place cooling rack on top of some paper towels inside a pan. Salt and pepper okra to taste and enjoy!
Saturday, August 7, 2010
About me...
I am a multi-generation Southern girl who loves all things from the South! Recently I have begun to wonder just what makes people Southern? Well, there are the normal things like our very unique accents, our love of outdoors, our slow paced lifestyle, but most of all...it's our food!
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