Serving This Week 4-27 To 5-1-2020
Come and see what I will be cooking up on Marilyns Treats this week!
This is what I featured the week of 4-27 to 5-1 on my blog. On Tuesday were Sesame Pork Chops with Asian Glaze. Wednesday was Marsala Pork Chops. Thursday was Easy Sweet and Sour Pork. And winding up this Week of Pork is Tip Friday Beating Ehh Whites and How-To Make Condensed Cream Soup Base.
If you missed what I served up last week please click Serving This Week 4-20 to 4-24-20
Asian fare is some of the best foods for you it also tastes great when cooked correctly.
The combinations of the sweet and more sour spices in this dish are what I like the most.
Rice vinegar, ginger, dijon, soy sauce, orange juice, and sesame oil are easy to find in the grocery store.
I used a sugar free brand of brown sugar to reduce the sweetness for dietary reasons.
Start out with a salad topped with poppy seed dressing brings a well balanced alternative to your table.
Adding mashed potatoes, broccoli, and a bit of wine to the meal brings out the texture and flavors of the dish.
Another great side for this dish is brown rice.
Choosing a quality pork chop is a must. Cooking tines and savoring the dish rely on this choice.
I like to use a butterfly chop that is of a thicker cut.
Be sure to use a meat thermometer when cooking pork. You want the internal temperature to reach 145° – 160°.
I love the glaze and one of my favorite ways to present the plate is ladling a bit over my side.
Give your weeknight pork chops a makeover with the comforting flavors of Marsala sauce.
The combination of the garlic, mushrooms, capers, chicken broth and sherry marinate the pork chops to bring out their flavor while keeping them moist and tender.
Add mashed potatoes and fresh cooked seasonal vegetable for a well balanced and healthy meal everyone will enjoy.
If you have a garden full of fresh vegetables, now is the time to use them! Yellow squash or zucchini pairs quite well and gives another layer of textures to the cops.
I have had a marsala sauce that was similar to a gravy.
Even though that style was very good, I like this thinner sauce better.
The flavor of the wine adds a hint sweetness to the pork chop that lets you know this recipe is not just for kids.
Even though the wine is used, the alcohol burns off as your dish is cooked.
For me, since I don’t drink wine, that is definitely a win win situation.
I have also used a bed rice to enhance the dish, placing the chops over it.
Skillet-easy, homemade sweet-and-sour pork can be on your dinner table in less than 30 minutes.
Serving over brown rice adds a bit softer texture and can be very delicious.
You will reduce your caloric intake and substitute Olive oil for vegetable oil.
Add broccoli, sprouts and water chestnuts for additional veggies.
If you can’t find the frozen stir-fry mix, use 3/4 cup bell pepper strips and 3/4 cup thin onion wedges
Easy Sweet and Sour Pork is the perfect answer for a night where you want to serve something warm and fast as well as healthy for your family.
We often choose an Asian fare for dinner to add different types of flavor to our weekly dinners.
My kids especially love if I remember to make egg rolls or spring rolls along with it.
Those I pick up from a local restaurant. I have never been able to do that recipe justice!
I often round out the meal with either Won Ton or Egg Drop Soup.
For fortune cookies they are on their own!!
I know your family will enjoy this Easy Sweet and Sour Pork recipe. You will too!
Beating egg whites properly is the key to creating certain extra light cookies, such as meringues or ladyfingers. Beating eggs is a basic baking skill.
Three things to remember before you start:
- The bowl and beaters must be clean and grease-free. Use a stainless steel, ceramic, or glass bowl, not plastic. Egg whites will whip higher if they’re at room temperature before beating.
- When beating egg whites, at first you’ll have a puddle of clear liquid with some large bubbles in it.
- As you continue beating, the liquid will become opaque as it forms many more, smaller bubbles.
There are also three stages you need for meringue, soufflés and sponge cakes.
If a point forms and then falls over immediately, the egg whites are at a soft peak.
From here, 20 to 25 more strokes with a whisk will bring you to a medium peak,
Add another 15 to 20 strokes to stiff peaks.
I have a few recipes that call for the famous “cream of __”. So many times I have the wrong one.
Between the cream of mushroom, cream of celery and cream of chicken I almost never have the right one. Sometimes you can substitute but why when you can make the starter and then just add the right herbs?
This base recipe is very easy to make. And the ingredients should already be in your spice cabinet.
You never have to worry again about needing the right soup to finish that recipe.
Get started on yours now to ensure it will be on hand when you need it.
Your soup will last 3-4 days in the refrigerator when sealed in an airtight container.
If you freeze your soup starter it will last 3-4 months.
So why wait??