Chefs and cooks use an expression in the kitchen … “in the weeds.” It basically means you’re getting slammed left, right and center. Tonight I can totally relate.
I had planned to make this one pork chop recipe, but for reasons best left unmentioned, I had to dump the whole marinade and find a new one. I went to go make rice and found just b-a-r-e-l-y enough because SOMEONE forgot to tell me we needed more. Then I went to make the salad dressing, I find I didn’t have enough mayo to make this homemade dressing recipe I found (forget the fact that I was in the grocery store this morning and got TWO, yes TWO, grocery deliveries yesterday). I quickly find a new recipe, and The Husband fires up the grill and, of course, the chops are done way before the rice is, while I’m trying to juggling the six trays of cookies I decided to make RIGHT THEN and shoo the two dogs (did I mention we’re dogsitting Beau?) out of the kitchen, wrap presents, set the table … and … and … yup, in the weeds it was.
Yesterday was The Stepdaughter’s 12th birthday, and since The Husband took her and Nicholas to Hershey Park this weekend, we celebrated her birthday tonight. She could literally eat rice three times a day for the rest of her life and be very happy, so, of course, rice had to hit the table in some form or fashion. I created a new recipe for it, Sweetnicks’ Tomato Red Rice. It’s very simple to make and has tons of flavor. For the main course, another new recipe, this one I found on AllRecipes, Chinese Pork Chops. I’m not really a big fan of pork chops, to tell you the truth, but The Husband is, and he was very happy with these. I didn’t let them marinate ahead of time and they were still very flavorful, and cooked up in no time on the grill. While I was making dinner, I whipped up a Banana Smoothie for everyone. Nicholas downed two small glasses before coming up for air — guess it’s a winner. Recipes are all down below.
If anyone has a deepfryer and are looking for recipes for it, I just put a few cookbooks up for sale on Amazon, The Fearless Frying Cookbook, The Ultimate Fryer Cookbook and lastly, Fry Light, Fry Right. And if you need a deepfryer, I have one of those available too, first $30 takes it. A Bravetti I bought it last year from QVC, and it’s still in its box, never opened, never used. Drop me a line if you’re interested.
Tune in tomorrow to find out what is going to the office for treats. Until then… if you’re a fan of sriracha, you can check out my latest article over at The Paper Palate.
A year ago today… deja vu.
P.S. Angel Chef: I replied to your question, but in case you didn’t see it, the recipe you’re looking for is here. Hope you like it.
And now the round-up for this weekends’ Weekend Dog Blogging:
The perfectly-poised Nigel from La Mia Cucina:
Two charming newcomers from Acme Instant Food drop by, Janet and Harpo:
Shhh…. be very, very quiet, lest we disturb a napping Simba from Up a Creek without a PatL:
Another newbie, it’s Riley. His owner has him posted up on Dogster. Love the smile!
I figured I’d give Eli a break this weekend and let my parents’ dog, Beau, take the spotlight:
Another sleepy one checks in, it’s Ziggy from Soul Fusion Kitchen:
Bear from Farmgirl Fare enjoys a slurp from Mother Nature’s faucet:
And last, but not least, the tired troop from Dispensing Happiness:
Sweetnicks’ Tomato Red Rice
2 tablespoons vegetable oil
1 small onion, chopped
1/2 green bell pepper, chopped
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup canned diced tomatoes, with a little bit of the liquid included
pinch of salt to taste
Heat oil in a large skillet over medium heat. Stir in onion and pepper, and cook until tender, about 5 minutes. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and canned tomatoes. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed. Serve.
Banana Smoothie
1 cup sliced banana
1 cup ice
1 cup milk
Blend and enjoy.
Chinese Pork Chops
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
6 boneless pork chops
In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours. Preheat the grill for high heat. Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.
{ 3 comments… read them below or add one }
LOL!! Oh, I know what it’s like to be “in the weeds”. Sometimes that happens and I feel like I don’t know how to cook or manage a kitchen at all. And, you made cookies too!!!!!
Sher, I totally wanted to yell “in the weeds!” but I know a) I would have gotten strange looks a la “Mom’s nuts!” and b) no one would know what I was talking about. ;)
I only recently heard the expression “in the weeds” but that doesn’t mean I haven’t lived it many a time myself!
Looks like you done good in spite of everything.
Thanks for sharing