Pork Tenderloin

July 3, 2017June 25, 2017 jachancellor1 Comment

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.

Bariatric Surgery - My Story · German · Recipes · Uncategorized · WLS

Bratwurst

June 30, 2017June 30, 2017 jachancellorLeave a comment

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.

Bariatric Surgery - My Story · Brownies · Butterfinger · chocolate · Ghirardelli Chocolate · Recipes · Uncategorized · WLS

Ghirardelli Double Chocolate Brownies

June 29, 2017June 25, 2017 jachancellor1 Comment

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.

Bariatric Surgery - My Story · Cabbage · Recipes · Turkey · Uncategorized · WLS

Unstuffed Cabbage Rolls

June 20, 2017June 19, 2017 jachancellorLeave a comment

I was wanting something a bit different…and remembered seeing this post on Facebook a while ago. I didn’t get this from Facebook, however, I found a version on Skinny Taste. 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). 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). 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. 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. I loved it.

David’s plate with heated rice under the cabbage mixture. The flavors were savory, sweet, and tangy. We will have this again. David didn’t add ketchup so I would say it was a win/win. Carmen did add Tabasco for a little more of a bite.

Blessings.

Bariatric Surgery - My Story · BBQ · Potato · Recipes · Uncategorized · WLS

Pan Fried Potatoes

June 17, 2017June 17, 2017 jachancellorLeave a comment

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.

Bariatric Surgery - My Story · Chicken · Cornish Hens · Recipes · Uncategorized · WLS

Cornish Hens

June 16, 2017June 16, 2017 jachancellor1 Comment

Summer memories. I have said before that growing up we would BBQ on the weekends. I am trying some of the recipes now on my family. Strange how I haven’t really cooked any of these in years. Too many things going on, I suppose.

You can find Cornish Hens in the freezer section at your grocery store. Defrost in salted water (helps draw out blood, and flavors the meat). 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. I also add wine. Whatever is open. Marinate in the refrigerator for about 2 hours. Bring out about 45 minutes before the grill is ready. You should grill these on direct heat.

Grill, over medium-high heat until cooked through. 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. 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.

FoodTV · Fried Rice · Recipes · Uncategorized

Shrimp Cauliflower Fried Rice

June 15, 2017January 14, 2018 jachancellor1 Comment

Shrimp Cauliflower Fried Rice

The other day, I cooked the Chicken Cauliflower Fried Rice using Katie Lee’s recipe at the Food Network.

So, I was craving it again, but I had shrimp, and sugar snap peas. It turned out just as yummy as the chicken, but I think I like this one better.

The preparation and set up was the same.

I partially cooked the shrimp.

Then processed the garlic, ginger paste, and vegetables like before.

Added the shrimp back in when the vegetables were soft. Also, added the cooked egg.

We still had some egg rolls left, so I served it with those. I really liked the freshness of the shrimp with the sugar snap peas, and carrots.

Everyone gave it yummy reviews.

Blessings.

Bariatric Surgery - My Story · cooking · Recipes · Uncategorized · WLS

Meatball Noodle Bake

May 31, 2017May 31, 2017 jachancellorLeave a comment

I was lazy on Monday, and realized that I needed to fix something for dinner. So I searched in the pantry and found some elbow macaroni pasta, marina sauce, and some Italian meatballs in the freezer.

So I cooked the noodles, and thought of a making a ziti bake but with elbow macaroni. I just did the sauce, meatballs and cheese for myself. Mine without the noodles.

David’s with the noodles. It turned out nice. Dinner.

Blessings.

Bariatric Surgery - My Story · German · German Potato Salad · memories · Recipes · Uncategorized · WLS

Potato Nibble

May 30, 2017May 29, 2017 jachancellorLeave a comment

When my Mom used to make her German Potato Salad, she would make a peel or two have a little more potato on it than she would really like to have. It was a nibble for me.

So I had to do the same when I made the potato salad the other day. Of course, my peels had more potato on them just because I don’t peel potatoes often enough (my Mom would say). Ha.Add some butter and salt…and it is perfect.My portion size…for my tummy. Ha. Not anywhere near the amount I used to have. Thank goodness.

Loved the flavor memories from this simple dish. I loved thinking of my Mom while making the potato salad, but especially loved this nibble. It was something so small, but always a fond memory.

Blessings.

German · German Potato Salad · Mom · Recipes · Uncategorized

German Potato Salad

May 29, 2017May 28, 2017 jachancellor1 Comment

This is the way my Mom would make potato salad. I swear there are as many different variations of potato salads as there are people.

So…

Potatoes – Mom loved Yukon Gold potatoes for her potato salad. So…that it is what I used.

Clean them with cold water, scrubbing the dirt off. Place in a large pot, with cold water and bring to boil. We add salt here (not a lot).

Once fork tender (I think I cooked them about 2 minutes too long. They were a little mushy). So depending on the size of the potatoes, this could take anywhere from 8 – 20 minutes.

Cool on a clean kitchen towel or paper towels. Peeling comes next. I have tried to do this with the potatoes already peeled…it doesn’t taste the same. Really.

While the potatoes are boiling, cook some bacon. I cook mine in the oven (place bacon strips on a cookie sheet covered in foil at 350 degrees for about 20-25 minutes).

So once the potatoes are peeled, and cooled a bit, slice and place in a large bowl. Add salt and pepper. Chop a bunch of green onions, add to the potatoes (reserve some for topping).

I consider this the secret…Beef Bouillon. You can leave this out, but it adds a subtle hint of flavor, and added moisture. Bring a cube with water to boil, and cool. Spoon over warm potatoes (about a 1/4 cup).