Pinterest couldn’t help me this time

spoons and spices

I’ve collected recipes since I was in junior high.  To practice accuracy and build up my typing speed, I spent hours, that lapsed into days, using a Royal Manual typewriter that put text to paper with a spool of inked, cloth ribbon. Typing my mother’s collection of recipes onto index cards was the ideal project. How many years ago was that? Hmmm .. well, over 50 for sure.

When I mastered 110 words per minute, with 5 errors consistently, I switched to stashing recipes from pages I tore out of magazines or cut out of newspapers. How many years have a relocated and moved that box of bits and pieces of paper? Too many. I didn’t collect many cookbooks. It me too long to remember where I’d seen a recipe I wanted to try. Silly me, I had the same problem with my precious box of culinary delights.

Along came Pinterest and now, I’m ditching all that paper as fast as I can. Today, I encountered a dilemma. I have a recipe for Seasoned Salt that I want to store on-line and can’t find the original source anywhere and no go-to source on my copy. To add a pin, a link to a website is necessary. Lucky for me, I already have one.

Seasoned Salt

Yield: 1 1/3 cups

  • 1 cup salt
  • 2 tsp. sugar
  • 2 tsp. dry mustard
  • 1 1/2 tsp. dried whole oregano
  • 1 1/2 tsp. garlic powder
  • 1 tsp. curry powder
  • 1 tsp. onion powder
  • 1/2 tsp. celery seeds
  • 1/4 tsp. paprika
  • 1/4 tsp. ground thyme
  • 1/8 tsp. ground turmeric

Combine. Shake to blend. Store in airtight container.

 

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☼ It’s a new day ~ Time for Breakfast ☼

I can always count on Pinterest for new recipes. As much as I cherish owning real books with pages I can turn, cookbooks have become extinct in my library. You’ll find some ancient tomes in the center island cabinet at the house if it’s raining and you like reading through cookbooks.

Breakfast-stack

Try Bacon Hash Browns for an easy, hearty breakfast that doesn’t require opening a can and needs only a handful of basic ingredients:

  • 2 tablespoons oil
  • 5 cups frozen hash browns
  • 1/2 cup bell peppers, washed and chopped
  • 3 tablespoons chopped onions
  • 3/4 cup cheddar cheese, shredded
  • 1/2 teaspoon butter
  • 6-8 strips bacon, cooked and drained
  • 1/4 teaspoon salt dash of pepper

Preheat oven to 350°.  Warm oil in a large skillet over medium low heat. Add frozen hash browns and cook about 5 minutes until brown. If you have a small pan, you may have to do this twice (with half the potatoes each time). While hash browns are cooking, grease a 9×13 baking pan with butter. Set aside.

Once the hash browns are lightly browned, remove the pan from heat and spread the hash brown mixture into the greased baking pan. Sprinkle with onion and green onions.

Then add the cheese and bacon by sprinkling on top of the pan. Sprinkle salt and pepper over casserole and bake for 10-12 minutes. Serve with a fried egg on the side or stacked on the hash.

My recommendations: Avoid splatter, cook the bacon with water added to the frying pan. Seasonings would make this dish even better! Garlic or thyme. Perhaps some paprika or chili pepper seeds for some heat.

♪ ♫ Summer … time .. ♫ and the grilling is easy ♪

Food and music make great companions, don’t they?

After a visit to Pinterest for a marinade recipe for pork chops we planned to grill, the melody of Sam Cooke’s famous song “Summer Time” became my earworm. This marinade was so delicious that we won’t be looking for a replacement version for quite a while, if ever.

 

“Best Grilled Porkchops”*

  • 1/2 cup water
  • 1/3 cup light soy sauce
  • 1/4 cup vegetable oil
  • 3 tablespoons lemon pepper seasoning
  • 2 garlic cloves, minced
  • 6 pork loin chops, fat removed

Directions:

1. In deep bowl mix all marinade ingredients.
2. Marinate at least 2 hours.
3. Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done.

Cooking time for second side is shorter by 1-2 minutes. 3/4″ or thinner, 5-6 minutes maximum per side, thicker than 3/4″ 6-7 minutes maximum per side.

NOTE: If overcooked, chops will become tough. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking. Turn over when juices pool on upper surface and meat appears to be cooked half-way through.

Enjoy! *The original recipe appears on Food.com

 http://www.food.com/recipe/best-grilled-pork-chops-27210