Azoresgal~Life on an Island

I returned from Lisbon, with a suitcase full of wonderful ingredients that I bought at an Asian Market. I started thinking of ways to use some of them. Lettuce wraps were one of the first things that came to mind. I am so happy I made these. They were loaded with flavor and are the perfect combination of savory, spicy and crunchy that I just love. Plus they’re easy, made in one pan and  require very little cleanup. Little clean up is always a great thing in my books ! The sauce I added from another recipe, it just gave it a little kick. Mr.G and I had these for lunch and the kids had them for dinner. I actually added rice noodles to the leftover pork mixture, the kids loved it, and requested I make them again, real soon ! 2 teaspoons vegetable oil 1 pound ground beef ( I used pork) 2 tsps ginger finely grated 2 scallions, chopped 2 cloves garlic, minced 2 tablespoons soy sauce 1 teaspoon red pepper flakes 1/4 cup hoisin sauce 1/4 cup chopped peanuts ( I...

This is another one of our favorite meals at our house ! It is super easy to make, requires 3 ingredients, and a crock pot ! If you start it in the morning, by the time everyone is coming in the door, dinner will be ready. I have not  added a specific weight for the pork, because that really depends on the size of your crock pot. I like to serve this with coleslaw, and mac and cheese. It  is great in the winter for comfort food, but lovely in the summer, when you don´t want to go near the stove ! Try using a really good BBQ  sauce, as it is the only other ingredient of 3 . If you would prefer to add some spices, go for it, it certainly wouldn't hurt. I hope you give it a try ! Ingredients 1 Pork shoulder roast/ pork loin/ pork tenderloins 1 can of Dr. Pepper/ root beer/ coca cola 2 cups of barbecue sauce, one for now and one for later some splashes of liquid smoke ( if you have some ) Instructions: Place the pork roast in your Crock Pot. Pour Dr. Peppe...

This classic French-Canadian meat pie is a substantial dish, and a pleasant addition to your table for the holiday season. Here is a little bit of history :  The tourtière is a French-Canadian meat pie that originated in the province of Quebec in Canada as early as 1600. Most recipes for tourtière include ground pork and other ground meats.  The tourtière is a traditional part of Christmas and New Year’s celebrations in Quebec, but the pie is also enjoyed at other times and throughout Canada. There is some debate about the origin of the name of the dish. Some believe that the dish is named after the now extinct passenger pigeons, called “tourtes,” that were cooked into the original pies.  Others argue that the pie is named after the deep ceramic baking dish that families used to create the pies.  It is, however, agreed that by 1611, the word tourtière had come to refer to the pastry containing meat or fish that was cooked in this medium-deep, round or rectang...

Yummy breakfast sausage, nicely seasoned, without yucky chemicals and preservatives. The perfect start to any day !  Really, really easy to make, I promise ! 1 1/2 t. salt 1/2 t.  sage 1/2 t. savory 1/8 t. nutmeg 3/4 t. marjoram 1/2 t. black pepper 2 t. brown sugar 1/2 t. red pepper flakes (optional) *t.= teaspoons 500 g. ground pork Combine all ingredients together. Mix thoroughly. Shape into thin patties. ( I like one Tablespoon of mixture ) Fry on medium heat, in a little olive oil, until browned all over. Enjoy !

These meatballs are very delicate and moist. Very easy to make and quick, and the best part is you know exactly what went into them. I get my butcher to grind half beef, half pork, for these. I found these in my Ina Garten cookbook, they are a hit. The sauce is also out of this world. I will post that next !  Meatballs : found here  ( I did not use the dry bread crumbs, or the nutmeg)  Ingredients   500 grams ground beef veal 500 grams ground pork 1 cup fresh white bread crumbs (4 slices, crusts removed) 2 tablespoons chopped fresh flat-leaf parsley 1/2 cup freshly grated Parmesan cheese 2 teaspoons  salt 1/2 teaspoon freshly ground black pepper 1 extra-large egg, beaten 3/4 of a cup warm water Vegetable oil Olive oil In the food processor, pulse the slices of bread, and parsley and garlic gloves. Then pulse the Parmesan cheese.   Place the ground meats,  bread crumbs, parsley, Parmes...

These are so delicious, it's a  dish originating from Austria/Germany. Thin escalopes of pork are crumbed and fried to perfection. My kids just love   I think kids will eat anything with breadcrumbs on it  them. I served them up with some white rice, and a greek salad, and just at the very end, decided to add some fried eggs on top. It was a fantastic meal. Feel free to substitute the pork with  chicken breast, if desired. Ingredients pound pork with a mallet season with salt place flour, and bread crumbs on some wax paper, and beat eggs in a shallow dish dip pork loin in flour, then the eggs, then the bread crumbs repeat till all are done fry in batches in some olive oil serve with some rice and salad and I had to add a fried egg, I am after all portuguese ;) Pork Schnitzel Ingredients 6 boneless boneless pork loin chops (1/2 inch thick, 1 1/2 pounds), trimmed 1/2 teaspoon salt 1/3 cup flour 1/4 cup dried...

As I am writing this post, my stomach is growling. This meal was out of this world. My husband remarked, it felt like it was Christmas Day. I like to cook with pork tenderloin, it is a wonderful cut of meat. Yes it is a little more expensive, but considering, it is a clean piece of meat, with no bones, and you can never mess it up, I would say it's worth the money. This marinade, is simple, and comes together quickly, you could prepare this the night before, or in the morning before you go to work. Then roast or grill them for dinner. I prepared these in the oven, but next time I want to get my wonderful Mr.G to  BBQ them for sure. I served these along side the Stuffed Potimarron, and some rice, the whole family loved it. If you get a chance, give it a try. ingredients, salt,garlic,pepper,balsamic vinegar,olive oil,2 tenderloin into a bowl, mix all you ingredients, add the tenderloin, and let marinate brown the tenderloin in some olive oil (yes it will splatte...

2 tsp. salt 2 tsp. black pepper 2 tsp. garlic powder 1 1/2 tsp. onion powder 1 1/2 tsp. dry mustard 1 1/2 paprika 3 Tblsp. olive oil Mix all spices together. Rub olive oil all over the pork loin. Then rub the spice mixture all over the meat. Roast in a very hot 400ºF oven. Roast uncovered for 1hour and 30 minutes. Let stand 15 minutes before carving/slicing.  Enjoy :)