Recipes

Okay, let’s talk about something I’ve been experimenting with lately – Hormel pulled pork. You know, the pre-cooked stuff you find in the grocery store? It’s a lifesaver when you’re short on time but still want that delicious, slow-cooked flavor. I’ve tried a few different ways to jazz it up, and I’m excited to share my findings with you guys. First off, I grabbed a package of Hormel’s original pulled pork from the store. I also picked up some apple cider vinegar, brown sugar, onion powder, garlic powder, cumin, smoked…

Alright, folks, gather ’round, because today we’re diving into the world of ground pork pasta. I was in the mood for something hearty and satisfying, but also, let’s be real, I didn’t want to spend hours in the kitchen. I mean, who does, right? So, I grabbed my apron and got to work. First things first, I boiled some water and got my pasta cooking. While that was going on, I heated up some olive oil in a big pan. I tossed in some diced onions and let them sweat…

Okay, let’s talk about my little adventure with gluten-free Instant Pot recipes. So, I’ve been trying to cut down on gluten, you know, for health reasons and all that jazz. But let me tell you, finding tasty gluten-free meals that don’t take forever to cook can be a real pain. That’s where the Instant Pot comes in – a total lifesaver! I dusted off my Instant Pot and started experimenting. Chicken Stew Experiment First up, I tackled a chicken stew. I figured, how can you go wrong with a classic,…

Okay, so today I felt like diving into some French cooking, but I wanted to keep it vegetarian. I’ve always been fascinated by French cuisine, but I don’t eat meat, so I thought, “Why not try making some classic French dishes, veggie-style?” First, I scoured the internet for some inspiration and found a few interesting recipes. I decided to start with something familiar, yet exciting like a ratatouille and savory tarts. Ratatouille I started with the ratatouille, I had seen it in a movie once! I grabbed some eggplant, zucchini,…

Alright, so I’ve been wanting to try some French cooking for a while now, but I also wanted to keep it vegan. Sounds tough, right? But I dove in anyway, and let me tell you, it was quite the adventure. First, I scoured the internet for some recipes that looked good and weren’t too crazy complicated. I stumbled upon this idea of making vegetable croquettes, which sounded pretty delicious and crunchy. I mean, who doesn’t love a good croquette? So, I gathered all my ingredients. Lots of veggies, of course….

Okay, so I’ve been messing around in the kitchen again, and I gotta share what I’ve been up to. I’ve always loved cooking, but lately, I’ve been trying to step up my game. You know, not just throwing stuff together, but actually following recipes and trying to make things, like, properly. So, first off, I went on a bit of a shopping spree. I realized that if I wanted to make good food, I needed good ingredients. No more of that cheap, bottom-shelf stuff. I’m talking fresh veggies, good cuts…

So, I’ve been messing around with essential oils lately, and let me tell you, it’s been quite a ride. I wanted to create some blends that can do different things, like chill me out or give me a boost when I’m feeling sluggish. Here’s how it went down. First, I started with some research online to get basic information. I found that lavender is pretty much the go-to for relaxation, and it apparently mixes well with sweet orange and ylang-ylang. Sounded good to me, so I grabbed those oils from…

Alright, folks, let’s talk about cooking up some elk. Now, I’ve been getting into trying different meats lately, and elk has been a real treat. It’s kind of like beef, but a bit leaner and has this earthy flavor that’s pretty unique. I decided to try making an elk roast, and I want to share how I did it. First things first, I preheated my oven to 350°F (that’s about 175°C for you metric folks). While the oven was heating up, I got the elk roast out and patted it…

Well, lemme tell ya, that elk tenderloin, it’s some good eatin’. Not like that tough old beef sometimes. This here elk, it’s tender, like butter almost. My boy, he’s a hunter, brings it home sometimes. We got some good elk recipes, let me tell ya. Cookin’ That Elk First thing, ya gotta make sure that meat ain’t frozen solid. Let it sit out a spell. Not too long, mind ya, don’t want it goin’ bad. Then, you gotta get it ready for cookin’. Some folks, they like to put all…

Oh, honey, you got some elk backstrap, do ya? That’s good eatin’. My old man used to hunt them things all the time. Now, you listen here, I’m gonna tell you how to cook it up right. Don’t you worry, it ain’t hard. Just gotta know a few tricks, that’s all. We’ll get those elk backstrap recipes all figured out. Best Elk Backstrap Recipes First thing’s first, this elk, it ain’t like that beef you get at the store. This here’s wild meat. Good and lean, you know? You gotta…