Pork, Southern Fried Rice, and Steamed mixed veggies

• 
  
• Pork Loin
• 1/2 c. olive oil
• 1/3 c. lemon lime soda
• 2 Tbsp minced garlic
• 1 Tbsp granulated garlic
• 2 tsp. powdered ginger
• 1/3 c. soy sauce
• 2 tsp. Dijon mustard
• 1 tsp horseradish
• 3 Tbsp lemon Pepper seasoning
• 2 - 4 lb. pork loin, boneless
• 
  
• Combine all the ingredients, except the pork and whisk together. Add the pork, cover, and refrigerate overnight.

Place a long sheet of tin foil in the bottom of a glass baking dish. Add the pork and the marinate. Pull the tin foil up around the sides and ends of the pork and seal on top. Bake at 350 for 2 hours, remove the tin foil and bake an additional hour until meat thermometer reads 145.

Southern Fried Rice

1 lb. bacon

1/2 medium onion, chopped

1 carrot, grated

1/2 c. peas

2 eggs, very lightly beaten

4 c. cooked rice

Saute bacon in a large skillet until crisp. Remove bacon and reserve drippings. Saute onion in drippings until onion is almost tender, add carrots the last 30 seconds of onions. Add peas and rice. Toss to mix and heat rice. Push rice mixture to the sides creating a well in the middle. Add eggs, scramble until solid. When cooked, chop up fine. Mix with the rest of the rice mixture. Top with crumbled bacon and serve immediately.

Veggies

1 lb fresh asparagus

1 carrot

lemon pepper sprinkle

oil

Peel the carrot, and then use the carrot peeler to make thin ribbons of carrots. Saute the carrots and asparagus for about 3 minutes, add 1/3 c. water. Cover and steam until veggies are tender. Sprinkle with lemon pepper.

Garlic lemon Chicken

I got this recipe from Johns mom, and with minor tweaking here it is. I always make a large batch and then use the chicken without the gravy chopped up in salad.

I alternate what I serve it over, I had been serving it with rice, but I have been really into pasta with tangy lemony sauces over them, so this week I am serving it with pasta and sending it over to Presto Pasta Night hosted by Simona at Briocle

1 tsp. each salt, black pepper, garlic powder

½ tsp. each onion powder, thyme

¼ tsp. each cayenne pepper, paprika

6 chicken breasts, cut into fillets

4 Tbsp butter

1 1/2 c. chicken broth

4 Tbsp. lemon juice

4 tsp. cornstarch

Mix seasonings in a bowl and then evenly sprinkle on both sides of chicken. Heat butter in a skillet on medium high. Sauté chicken until golden brown on each side. Remove chicken and add the lemon juice and chicken broth to pan, whisking to remove browned bits off the bottom. Cook 3 or 4 minutes and then combine cornstarch and enough water to form a thin pasta, add cornstarch to the pan and cook until thickened. Return the chicken to pan, coat in sauce, heat though, and serve.

Squiddy

Those of you who have gotten to hear me complain about "squiddy" on facebook can now see what I was talking about. And you can see what I made for a friends homecoming.

That black streak?? It doesn't go away and you cant see whatever is behind it.

Who doesn't love White Chocolate Raspberry Cheesecake?