Category Archives: Beef and Pork

Mommy Ramen

MRI’ve been very intrigued by a newish trend in dining: The Fancy Ramen Bowl. The prices for this delightful dish can range from $10 to $20. But thanks to some really great boxed broth, you can now make your own at home!

Mommy Ramen
1 box Imagine Ramen Broth
8 oz. ramen noodles
6 oz. pork – I used Irish Bacon
Shredded carrots
Sautéed mushrooms
Bean sprouts – the white ones
Chopped green onion
Boiled egg, slice in half

  1. Saute the pork with a little oil. Set aside.
  2. Boil the noodles in the broth.
  3. When the noodles are done, layer the noodles in the bottom of a large bowl. Add some broth.
  4. Add a few slices of the pork, some of the veggies, and two egg halves.
  5. Sprinkle the chopped green onion on top.

The beautiful about this is that it’s so easy to customize. You can have a whole bunch of everyone’s favorite fresh chopped veggies and they can choose what they want.

My Faithful Assistant was pretty happy when I told him I was stopping to get some stuff to use to make ramen. A friend of his had made some recently and he was a little envious. He did have a little feedback, of course. He said he would skip the carrots next time, and more broth, and a different kind of mushroom. We both loved the bean sprouts though!

Our Mommy Ramen was ready very fast, and it certainly didn’t cost $10 a bowl to make. I can’t wait to have it again!


Cornbread and Sausage Stuffing


Original post: November 29, 2013

I had no plan to post a recipe today. However, my faithful assistant saw me preparing our stuffing for dinner and specifically asked me to post it so he can make it when he has his own Thanksgiving. That’s some serious advanced menu planning! How could I turn down his request? It made me so happy that everything I put into preparing our Thanksgiving meal means so much to him.

Yesterday, as I was deboning (boning?) the turkey breast for our Turducken Roll, he wanted to stand by me and watch and learn. I had to shoo him away. I was so nervous about slicing my hand. And he is a chatty little thing!

So I post today for you who are in the midst of last minute meal planning and prep and may want to try something different. And I post as a reminder to myself of my wonderful family for whom I am extremely thankful.

Homemade Cornbread and Sausage Stuffing
2 boxes of Jiffy Corn Muffin mix, prepared as cornbread according to the instructions on the box
4 sausage links – 1/2 lb or more
Half cup chopped onion
2 celery stalks, chopped
2 cups broth
Poultry seasoning
Salt and pepper
3 tbsp melted butter

1. Crumble up the cornbread into a large bowl. Set aside.
2. Cook the sausage, onion and celery in a small amount of olive oil until the sausage is about 75% done. I don’t cook it all the way through so it doesn’t get too dry since it will bake, too.
3. Combine the sausage mixture and cornbread.
4. Stir in the broth and seasoning.
5. Transfer to a 9×9 baking dish prepared with cooking spray.
6. Top with the melted butter.
7. Bake for 35-45 minutes at 375 until the top is golden brown.

Try to make this as close to meal time as possible. It’s so much better fresh out of the oven. If you have to cook in advance, cover it with foil when you reheat it and keep the oven at a fairly low temp. Don’t go higher than 300.

Happy Thanksgiving! Enjoy!

Cast Iron Seared Steak

cissMy griller is away which is a slight problem for My Faithful Assistant and me. I can grill, but I don’t love to. It’s hot and it takes too long to get the coals to the proper temperature. I prefer a nice stove top that heats fast and to the proper temperature just about every time.

Since we will be cooking for two for a little while, I decided we would splurge on some good steak, with the promise from the tiny Sous Chef that he would help me come up with a stove top method to prepare them. He didn’t fail me! He’s a good guy! The method is pretty easy, and quite speedy. Sear, bake, rest, serve. 10 minutes to the finest steak you may ever eat.

Cast Iron Seared Steak
2-6 oz sirloin steaks that are at least 2″ thick
Salt and pepper
1 TBSP oil
2 tsp butter

  1. Preheat the oven to 450.
  2. Put the oil in your cast iron pan and heat to medium high. You can test the heat by sprinkling some water in the pan and watching in sizzle away.
  3. Place your seasoned steaks in the pan and cook for 90 seconds on each side. You should have quite a lovely sear assuming your pan is nice and hot!
  4. Put the pan in the oven and cook for 2 minutes. Turn and cook for another 2 minutes.
  5. Remove from the oven, and let sit for 5 minutes.
  6. Top with butter and serve.

Heart attack special. Yes. Absolutely. Will I make this again next week? Nope. Not even next month. It was very delicious and My Faithful Assistant said it was one of the finest steaks he’s ever had (and this boy LOVES his steak). Even though it was in the 90’s again yesterday, and we are due for temps in the upper 80’s this week, I believe that winter is coming and I needed to find a way to prepare steak without a grill.


Three Irish Recipes


Original Post 3/17/2014 – I admit, I am not Irish. But it’s St. Patrick’s Day so I offer you a few of my favorite Irish inspired recipes. If it’s too late to have them tonight, maybe you can have one or all of them later this week. Or maybe you can just save them for next year.


First off is my Loaded Potato Soup. Potato soup is so great for making in so many varieties. I think you’ll find my version of it nice. I use milk and broth and very little cream so it’s not overly filling. And it’s very fast to make! If you don’t have mashed potatoes on hand, you can chop up some potatoes and cook them for about ten minutes in the microwave. You’ll have dinner ready so fast!

igmpNext is some truly delicious Irish Guinness and Meat Pie. I used ground chicken but you can certainly use whatever meat you like. We have meat pie pretty regularly in our house. I like to grind some veggies into my pies. I will do whatever it takes to get veggies into my boys. They’ve stopped resisting. Resistance is, after all, futile.

bcsLast but far from least is Really Excellent Beer Cheese Soup. I have such fond memories of this soup. My mouth waters when I think about how great it tasted. You have to really like Guinness to appreciate this soup. If you have any doubt that anyone will not like the strong stout flavor of the Guinness, you can use something more like a pale ale. The longer it cooks, the more it mellows and the more the alcohol burns off. Really good stuff! I have no idea if Beer Cheese Soup has any Irish origin but I made it with Irish ingredients, so it’s Irish to me!

The last (and I mean it) snow of the season has been cleared from the driveways and walks. The kids are savoring the last hours of the last snow day, hoping that the aren’t in school until July because of it.

I should throw some Irish ditty in here but I don’t know any. So enjoy the recipes! And Happy St. Patrick’s Day!

Black Beans and Smoked Pork

bbspCheck me out! Two recipes in a week! I’m on fire!!!

Fun day here is Central Maryland. It’s always a joy to get texts from a kid at school, followed by tearful phone calls. My Faithful Assistant was tagged a little hard in PE, and his bony knee collided with a wall. Off for an x-ray! So much for the meeting free, super productive day I had planned for work today!

Three and a half hours later, and no break (yay!), we were home. I managed to get some work done at home, but I felt the need for a cooking victory to make up for all the blech of the rest of the day.

I’ve had some smoked pork in the freezer, and thanks to the recent adventures of a friend who visited Costa Rica over the holidays, I had a craving for beans and rice (her son told me that was all they ate). So…

Black Beans with Smoked Pork
1 onion, chopped
2 or more cloves of crushed garlic
1 can Rotel
3 cups chopped smoked pork (or sausage or ham)

1. Saute the onion and garlic in a little olive oil. I used my cast iron pan.
2. Add the Rotel, pork, and seasonings and cook on low for 30 minutes.
3. Serve over a bed of rice.

Did you notice this was prepared in one pan? Did you further notice that this was ready in just over 30 minutes? And did you even further notice that EVERYONE in my house LOVED THEIR DINNER?!?! Well, no, you wouldn’t know that because you aren’t in my house but I have four empty bowls to prove it.

Of course, you may not have leftover smoked pork in your freezer, but maybe you have leftover ham from the holidays, or some sausage, or some chicken or shrimp of some other such meat. That’s perfectly fine! So is no meat at all. I really liked throwing this all in one pan and having it ready fast. And once again, the well stocked pantry paid off, too.

So a day that started off a little rough has ended okay. Four full bellies and happy faces.