Hi everyone! Hope you’re all having a wonderful start to the week!
I love remaking some of our faves! Since we still couldn’t get over how amazing and super satisfying (and easy!) sesame noodles were, we just had to have it again for date night! And I decided to make pork tonkatsu with some chops I found in the fridge!
I’ve noticed that the more and more I remake a fave, it just tastes better and better the next time! The pork tonkatsu came out perfect! Way better than the first! It was super moist, crunchy, and a beautiful golden color! And much more flavor because I used Lawry’s instead of sea salt. Ahhh Lawry’s makes everything taste better!
And the sesame noodles?! Well, just the best thing ever! This time around, I used whole wheat spaghetti. I do like that fact that it’s wheat but the quality of these noodles were just not that great compared to the Trader Joe’s spaghetti that I used earlier. And look, no scallions!!! A certain unnamed boyfriend used up all the scallions :). But all the flavors were all there (even sans scallions), hehe.
Some of my other favorites that I make over and over again (and great ideas for meals during the weekday) include:
- Paula Deen’s Old-Fashion Meatloaf
- Paula Deen’s Lots O’Meat Lasagna
- Momofuku’s Ginger Scallion Noodles
- DIY Potato Gnocci/DIY Homemade Pasta Noodles (boyfriend’s specialty!)
- Hot+Sweet Sriracha Wings and Baked Buffalo Wings
- Baked Salmon à La Mon Ami
- Betty Crocker’s Ultimate Chocolate Chip Cookies
As you can tell, I’m pretty much Paula and Momofuku obsessed!
What are some of your favorite timeless recipes? Feel free to link below :)
Simple Sesame Noodles (from Pioneer Woman)
- 12 ounces, spaghetti noodles, cooked And drained
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 4 cloves garlic, minced
- 2 tablespoons rice vinegar
- 3 tablespoons toasted sesame oil
- 3 teaspoon hot chili oil
- 4 tablespoons grape seed oil
- 3 whole green onions, sliced thin
- red pepper flakes (optional)
- Whisk all ingredients (except noodles and green onions) together in a bowl.
- Taste and adjust ingredients as needed.
- Pour sauce over warm noodles and toss to coat.
- Sprinkle with green onions and toss.
Pork Tonkatsu (original post here)
- slices of thin boneless pork chops
- flour for dredging (season with salt and pepper)
- two eggs, lightly beaten
- panko bread crumbs (season with salt and pepper)
- oil for frying
- Lawry’s seasoning salt (or salt) + pepper
- Rinse chops and pat dry. Season both sides with salt and pepper.
- Dredge in flour, then dip in egg mixture, and press the panko to coat both sides.
- Heat a large skillet with about 1/2 inch of oil until hot and lay one or two cutlets into the hot oil. Fry for about 3-4 minutes per side.
- Drain the cutlets onto a paper towel and cut into bite-sized strips.
- Garlic Jasmine Rice with Pork Tonkatsu and Tonkatsu Sauce (shecooksandheeats.wordpress.com)
For date night last week, I made pork tonkatsu! I’m very excited to blog about this because I did all the work myself…even THE. FRYING. PART. Simple ingredients, easy to put together…this is just such a great yummy homemade date night food :)
First, rinse the pork chops and pat dry. If the pork is moist and wet, the breading will end up being gunky and soggy.
Since our chops were on the extra thick side, I sliced them in half lengthwise and trimmed off the excess fat. Make sure it’s cut evenly throughout otherwise it won’t be cooking evenly throughout. If it does end up getting a little lopsided, feel free to pound it with a meat tenderizer.
Season both sides liberally with salt and pepper and set aside…
I’m sorry man log, but this is now my Thanksgiving pig… literary. I am speechless. This is a work of art. I will make just for the sake of making. I am in love. Please check it out to see ALL the pics! You will be mesmerized, I promise :)
The roasted pork tenderloin that I’ve been talking about for ages is finally here. Ahhh, I can’t even contain my excitement! Oh my goodness, it feels like I haven’t done a recipe post in so long!
I found this recipe on Kitchen Confidante via Pinterest last weekend and just had to make it for date night. In my opinion, this is the perfect recipe for someone like me that hardly cooks any meat because it’s very simple, the ingredients are basic and accessible, and most importantly…it’s foolproof! You really can’t mess this up, especially if you have a trusty meat thermometer at hand.
Although the meat was perfect in every way, I should of made a gravy… Prior to this, I don’t recall ever having pork tenderloin so I was a bit skeptical when my boyfriend suggested we make a gravy. My words were “really?? gravy…who does that?”, and now I feel like a complete idiot and have to listen to him say “I told you so” (ughh why do those words sound so much better when they’re coming from me? :). Eating a slab of meat without any kind of sauce can start to taste kind of bland halfway through the dinner, you know what I mean? Haha.
Anyways, if you have a love affair with garlic and balsamic vinegar then this must be on your list of must-trys!
KITCHEN TIP: Puncture a few holes into the raw pork tenderloin so that the flavors of the marinade can meld into the meat (courtesy of boyfriend :)