I wrote a few notes on this recipe from my old file such as “excellent” “very good gravy” “Gene likes”. I thought it came from one of the (8) Weber Grill Cookbooks I own but I couldn’t find it. This is just the kind of recipe they would make, or so I thought. Anyways, my … Continue reading
A pork tenderloin is my favorite cut of pork as it is lower in fat and lends itself very well to all kinds of recipes. The number of recipes I have in my blog testifies to the fact that I love this meat. This old recipe is adapted from Chef Bruce Aidell, originator of the … Continue reading
Holiday kielbasa is often a part of our seasonal menu. This is usually served on Christmas morning as the main entree of a special brunch. It began many years ago when a co-worker of a sister made this for a company potluck. Plain, simple and delicious! I always thought this recipe originated from my Dad … Continue reading
This yummy recipe comes from a fellow blogger whose site I have been enjoying for some time. “Enjoy the island flavors of tropical fruits, spices and rum” says Karen@ Back Road Journal. This immediately caught my eye and after reviewing her recipe I knew I had to make this – it had so many ingredients … Continue reading
This is one of my favorite Chinese dishes and this low calorie version with a lighter sauce is really good. I have added some more vegetables and changed the directions a little. Pork tenderloin slices do not need so much cooking time as Weight Watcher’s suggests. See also my recipe Sweet and Sour Pork where the pork is fried (you could … Continue reading
It is that time of the year when it starts to get cooler and roasts, chili, stews and such become a part of the weekly menu. This has been a favorite way to cook a pork roast for longer than I care to admit and the gravy is a special treat. I am sure Gene felt … Continue reading
This is a very good dish especially with all of the onions. Weight Watcher’s calls this dish a Southern classic – I call it tasty!
After taking a Chinese cooking class last year I was introduced to different kinds of noodles. Usually if a recipe called for some kind of noodle I liked to use linguine, spaghetti and so on. So, I decided to try rice noodles that were called for in this recipe from Eating Well Magazine that I have slightly changed. … Continue reading
Many of us here in Michigan in mid-February wish we were visiting one of the Caribbean Islands right now. This recipe is very tasty even just marinating the pork for 2 hours as well as up to 2 days. There are 4 points per 3 slices of pork and comes from a new Weight Watcher’s cookbook that has lots of … Continue reading
How about cooking these pork medallions for Valentines Day in heart-shaped parchment paper? This method of cooking keeps this dish so moist and tender and is a Weight Watcher’s recipe worth 5 points per serving.