Lunch today.
Smoked Salmon, cream cheese, sliced purple onion, and olives.
I would have had capers with this but realized I was out. Olives were a nice substitute.
Blessings.
Category: Bariatric Surgery – My Story
Pork Tenderloin
Publix had a BOGO (buy one get one) of pork tenderloin the other day. Love BOGO buys.
Anyway, decided to do a crock pot pork loin wrapped in bacon, garlic and brown sugar.
1 pork loin
1/2 package of center cut bacon
1/3 cup brown sugar
2 Tablespoons of garlic
Salt & Pepper
Pat the pork loin dry. Sprinkle with salt and pepper.
Cover (smear) with garlic and brown sugar over top. Wrap bacon (or you could lay it across) around the loin careful not to take off any of the garlic or brown sugar.
Cook on high for 4 to 5 hours in your crock pot. Do not add water, as you want the bacon to crisp.
So it was cooking well in the crock pot but not getting the bacon crispy. So I placed the Pork into a baking dish and placed in the oven at 350 degrees.
Rest for 10 to 15 minutes to allow the juices back into the loin.
Slice in 2-3 inch pieces, and serve warm.
It was good in flavor, although dry due to having to go from the crock pot to the oven. In the future, I would cook this in the oven, covered at first. Then to brown, uncovered for about 30 minutes.
Blessings.
Bratwurst
Weisswurst…bratwurst.
Cravings. I walk around the grocery store thinking about what I haven’t had to eat in a while, and what to cook for the week. I make lists, and follow those, but in general it is cravings that fuel our weekly menu’s.
I haven’t cooked bratwurst in a long time. My family has preferred to have the traditional knockwurst. Different flavors, and to me, a lot more fat.
I found this Dietz & Watson Black Forest Bratwurst, and thought I would cook one or two up for just me. Again, thinking that I would be the only one really wanting to eat it.
I normally cook my bratwurst in beer in a slow simmer. We didn’t have any, but David drinks (on occasion) Smith & Forge Hard Cider. Per their website: Hard cider is a strong, sturdy but not-too-sweet fermented alcoholic beverage built from the juice of apples. And, David said “apples and pork go together. I watch the Food Network.” Yes, they do.
So, we simmered the bratwurst in 3/4 of a can of the cider until evaporated.
Then just seared until golden brown (I like my a little darker – crisp).
I ate mine with a bit of Dijon mustard. It was perfect.
David really enjoyed his, and we both loved the flavor of the apple cider. Will use this again when cooking bratwurst or maybe even kielbasa.
Blessings.
Ghirardelli Double Chocolate Brownies
Chirardelli Double Chocolate Brownie mix is the bomb! Really. I crave chocolate, and having a small bite everyday has helped me not eat the entire pan (that, and I would probably make myself very sick).
I have had cravings for Butterfingers as well. I had some of the Butterfinger baking pieces in the freezer, and decided that these two things would be extra yummy.
Yes! All I did was sprinkle one cup of the Butterfinger candy on top of the brownie mix. Baked, and cooled. Super yummy. Very rich and decadent.
A cheater way to something yummy.
Blessings.
Sushi
In my past life of eating everything, I loved eating sushi. Â All kinds of sushi. Â Well, except Uni. Â Never have liked it.
But, I could and would eat two or three rolls or consume chirshi don (10 different pieces of sashimi on rice) with miso soup and maybe even a seaweed salad. Â Way too much food.
Since my sleeve surgery, I have had sashimi but really no more than 4-5 ounces at a time. Â I have missed the combination of flavors that traditional sushi rolls have. I have been talking about eating sushi with a co-worker who has lots of dislikes when it comes to textures and food. Â She really doesn’t like a lot of fish either. Â So sushi?
Well, all of the talk of what kind of fish to try (if any – hello steak!), made me want some sushi again.
After talking with my long time sushi chef and friend about my cravings, he served me this:
2 pieces of shrimp tempura wrapped in 3Â ounces of yellow tail with spicy mayo and green onions (with a little bit of eel sauce).
Oh my! Â My taste buds were extremely happy, and so was my tummy. Â It brought back the roll flavors I had been missing without any of the rice (yes, the tempura breading is a no-no, but in the grand scheme of things – not so bad).
So thankful. Â And, yes I will be having it again – maybe next time with ahi tuna.
Blessings.
Unstuffed Cabbage Rolls
I was wanting something a bit different…and remembered seeing this post on Facebook a while ago. Â I didn’t get this from Facebook, however, I found a version on Skinny Taste. Â I like this version the most, and decided to give it a try.
A couple of differences:
Ground turkey instead of ground beef, and currants instead of raisins, and I didn’t add in rice (David and Carmen had rice in their dinner but not mine). Â There were some other differences, but I mainly used what we had.
Ground turkey, currants, Italian seasoning, cabbage, smoked paprika, purple onion and garlic.
Shred the cabbage, chop the onion, and chop the garlic.
I browned the ground turkey with black pepper (1 teaspoon). Â Added the onion, garlic, Italian seasoning (2 tablespoons), and smoke paprika (2 teaspoons).
Then added the currents, 1 beef bouillon dissolved in 1 cup of warm water, and 8 ounces of tomato sauce. Â Stir, and simmer for about 10 to 15 minutes.
Add the cabbage and another cup of hot water…let simmer for another fifteen minutes or until the cabbage is wilted.
My salad plate, and no rice. Â I loved it. Â 
David’s plate with heated rice under the cabbage mixture. Â The flavors were savory, sweet, and tangy. Â We will have this again. Â David didn’t add ketchup so I would say it was a win/win. Â Carmen did add Tabasco for a little more of a bite.
Blessings.
Card
I received this card in the mail on Saturday from my surgeon’s office, Baptist Bariatric Center of Excellence.
I had just been questioning my weight loss. It is difficult not to see how far I have come, but how much farther I need to go. Always what else I need to do, not how much I have done. Do you do this? It doesn’t always have to do with weight loss. Oh the tricks that the mind plays.
This simple action, a card with my results in a picture, hit me hard. My arms are by my side, not hanging out. I have an actual neck. I can shop in a normal clothing store. I have lost weight. I am not huge anymore.
It is difficult not to see the fat me, but this helps.
Happy Monday!
Pan Fried Potatoes
We grilled the Cornish Hens the other day, and for a side, I had thought of making foil pocket potatoes. Well, after a very long day, we ended up just making pan fried potatoes (and will do the foil packets another day).
5 pounds Yukon gold potatoes, peeled, and chopped
1 onion – halved and sliced
2 carrots, peeled and chopped
Salt and Pepper to taste
I soaked the potatoes in cold water (then rinsed and drained). 
Added the carrots and onions after the potatoes are partially cooked in the pan.
This was David’s plate and he loved them. I like my potatoes crispy, more of a crunch when you bite into them. These were soft, and favorable, but most certainly not crispy. Everyone has their preferences.
Blessings.
Cornish Hens
Summer memories. Â I have said before that growing up we would BBQ on the weekends. Â I am trying some of the recipes now on my family. Â Strange how I haven’t really cooked any of these in years. Â Too many things going on, I suppose.
You can find Cornish Hens in the freezer section at your grocery store. Â Defrost in salted water (helps draw out blood, and flavors the meat). Â Once defrosted, cut in half with kitchen scissors or a really sharp knife.
Marinate – I tend to use Italian Dressing especially since it has oil, seasoning, and vinegar to break down the tissue of the meat. Â I also add wine. Â Whatever is open. Â Marinate in the refrigerator for about 2 hours. Â Bring out about 45 minutes before the grill is ready. Â You should grill these on direct heat.
Grill, over medium-high heat until cooked through. Â You will want to check the temperature in the thigh portion (since it is the thickest), and it should read 165 degrees or until the juice runs clear (just like a regular chicken).
I sauce at the end with our blended, store bought BBQ sauce. Let rest for about 5-8 minutes under tented foil. Â Serve with your favorite side (we usually do Jasmine rice with BBQ Chicken) this time we made fried potatoes (another post coming soon).
My portion – and yes, I like the wing and drumstick a little charred. 🙂
Enjoy.
Weekly Shots -Update
Last week I saw my Rheumatologist, and we decided to take me off of the Methotrexate shots. I had been experiencing too many of the side affects, and really felt the need to get off it.
Really won’t see the benefit until a couple more weeks go by, but excited that my immune system can recover. I would really like to see how my body is without a lot of immune suppressing drugs. One day.
Again, hopeful.
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