Meet my go-to meal of the week, Cornmeal with Pork and Onion with a wonderful gravy.

I call this my “to go” meal because when I do not know what to make for our dinner, this would be it.

My family loves it very much, and yes, there are never ever any leftovers. I serve it with sour cream, which goes so well with this combo.

I love shortcuts, and to be honest, I want my dinner to be done and on the table in less than 30 minutes, if possible.

Most of the time I purchase instant yellow cornmeal that is done in less than 5 minutes.

Check out some of my easy pork recipes.

Anyhow, if you try this comforting meal I know that you will love it. You can serve with any steamed vegetables too.

Also, if you do not eat pork you may use chicken, beef or lamb but the time might vary on how long it cooks. The chicken will cook faster than beef, of course.

Recently, I received this 10″ – 100% Ceramic Skillet with Cover and Silicone Pot Holder from Xtrema Ceramic Cookware and seriously fell in love with it.

It is built to withstand extreme heat and cold, each piece can go directly from oven to freezer.

Whether you want to cook on the stovetop, broiler, grill or microwave, you can do it all with it.

Ceramic pots and pans are incredibly safe and 100% non-toxic.

Made from inorganic minerals and ceramic cooking surfaced that is glazed and fired to a brilliant glossy finish.

You will never have to worry about unwanted elements such as lead or man-made materials leaching into your food.

I hope you try Cornmeal with Pork and Onion soon. As you can see it is super simple yet very tasty.

If y0ou do make it, tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Sandra’s Easy Cooking is an Amazon Affiliate.

Click here to check my Amazon Store

Yield: Serves 4

Cornmeal with Pork and Onion

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Tasty and easy dinner idea Cornmeal with Pork and Onion

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

Cornmeal

• 4 cups 940 ml water (low sodium chicken stock works fine too)
• 1 teaspoon salt
• 1 tbsp. Olive Oil

Pork and Onion

• 2 tbsp. oil
• 1 lb / 500g pork tenderloin,
• 1 onion sliced
• 2 garlic cloves minced
• Salt and ground black pepper to taste
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 4 oz chicken broth (100ml)
• 1-2 tbsp. unsalted butter

Instructions

1. Bring the water to a boil over medium-high heat. Add the salt and oil.
2. Pour slowly the cornmeal into the boiling water. Whisk fast.
3. Continue whisking until cornmeal is thickened, about a minute or two.
4. Turn the heat off the cover with a fitted lid and let it steam until ready to be served.

Topping:

1. Slice pork tenderloin, then make strips. Slice onion and minced garlic.
2. In a skillet or frying pan, add 2 tablespoons of Oil. Allow oil to heat on medium-high temperature.
3. Add onion slices, and allow it to cook for a few minutes.
4. Drop pork sliced into bite-sized pieces.
5. Season with seasoning to taste and herbs. Sear pork on all sides and let it get a bit brownish, then add chopped garlic and stir for 20-30 seconds.
6. Pour chicken broth, mix, and cover. Let it cook for 10 to 12 minutes at medium heat, or until the liquid had thickened.
7. At the very end add a knob of butter, tablespoon or two.
8. Serve it over the cornmeal.

Notes

Some types of cornmeal will cook longer, but regardless you will have to stir often and cook on low temperature, TASTE, and if it’s smooth in texture, if NOT then cover and let it steam, again on LOW temperature.

This cornmeal you do not have to cook for a long time. It cooks really fast and becomes thicker in no time. Please, be careful when you whisk. It will start to form bubbles, that sometimes fly. It ended up ones on my wrist and it was not pleasant as the burns were almost to the bone. I used Martha White, Yellow Cornmeal.

You can add peas or green beans to the pork. It is a very delicious combo.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Hello lovely people, how are you?
A new Adele’s song is already stuck in my head… Without even knowing the full lyrics, I am just saying hello, hello — singing and I are like oil and water, they just don’t mix. 😀

OK! Let me be honest with you, out of the 30 days or 31, I didn’t have the time to make a dinner for at least 10 days. I was so busy that at the end of the day my Nebbs just grabbed us something quick to satisfy our need for warm food. The good thing is though, that he didn’t try to hunt again and grill –when I say that, I mean, off-grid survival style. Don’t ask me –that man could live in the middle of nowhere and still survive.

School and work schedules sometimes are killing me, and it’s only one of me. I am feeling that some of you are nodding and relating to my situation. It’s a damn hard sometimes, even if we are super parents — I am totally praising myself as a Supermom, and no one will tell me otherwise (LOL!)

 

Anyhow, a few weekends ago, finally I got myself a slow cooker. I know… Where have I been, right?
I was always telling myself, I will never need it, nope, but, how wrong was I? It saved me 3 days of cooking meals without even spending the time in my kitchen. Between band practice, soccer conditioning, school parties or events, meetings, etc. I was so tired, and lunch/dinner was nowhere to be found, so this slow cooking, dump and forget thingy really saved my life or our dinner… Whatever!:)

Let’s talk ’bout these D-sticks. They are DA BOMB and takes ONLY 3 things. Did I live under the rock? Seriously, the easiest chicken I’ve ever made… Oh, yeah, babe!
My kids lick that stoneware dish clean. I made with it my Whole Wheat IRISH SODA bread (regular soda bread), and boy was that an amazing combo with these drumsticks, steamed rice, and coleslaw?! It was a killer meal.

So let me show you what I did… You really don’t need a brain power to make it, so I hope you will give it a try… I will have some fun sharing the easiest recipes ever. ALSO, at the very bottom of the post, there will be info about the giveaway.

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SLOW COOKED BBQ CHICKEN DRUMSTICKS

Simple, delicious and easy recipe for slow cooked bbq chicken. 

Prep Time 5 minutes

Servings 4

Ingredients

• 8 Skinless Chicken Drumsticks
• 2 tablespoons Pure Honey
• 1 bottle of BBQ Sauce use your favorite BBQ sauce

Instructions

1. Remove the skin from the chicken drumsticks (if you like the skin, keep it on).
2. Place the drumsticks in the Crockpot.
3. Mix together honey and BBQ sauce, and pour it over the chicken.
4. Mix it, so the chicken could be coated with the sauce.
5. Cover and cook on LOW for 6 hours, or 3 1/2 hours on HIGH.

Recipe Notes

You can use more chicken if you'd like, as well as use chicken wings if you'd like that option better. If your favorite sauce already contains honey, just omit one that is in the recipe. You can use PORK (pork chops, etc.), instead of the chicken.

 

Have a wonderful week!!!
Your friend,
Sandra

I began to write this post in the middle of the week, and, of course, got distracted.

I got distracted by making videos, testing recipes, and editing. Uploading a video took literally forever. It was definitely time for a simple lunch, and I had a pretty delicous one; Thai Peanut Dipping Sauce with Shrimps, Rice and Asparagus.

Click Here for more Asian inspired recipes

There is no mystery that I love Thai cuisine. The mix of different and unique flavors has been always just amazingly delicious and aromatic to me.

This Thai Peanut Dipping Sauce is quite different, and with a sweet side rather than on a spicy. In combination with shrimps and roasted asparagus, this dipping sauce was undoubtedly perfect.

Of course, you can use chicken or even beef, but since I had these fresh shrimps I thought it would be great. The taste of the Thai Peanut Dipping Sauce is absolutely amazing. It is sweet, and a bit citrusy, because I used lime.

Thai Red curry paste gave a unique and unforgettable flavor, too. The thick constituency and texture melt like a bar of chocolate in your mouth.

Now, you can serve it with other vegetables or even noodles if you desire. I just made it as simple as possible. This is dipping sauce so you can seriously dip any poultry or meat. I might make a video on this soon.

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Thai Peanut Dipping Sauce

Slightly adapted from cookbook “Thai Cuisine”

Course DIP

Cuisine Thai

Keyword Asian, Thai, Dip

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 6

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 6 Fl Oz Premium Coconut Milk about 1/2 can premium coconut milk
• 2 Tbsp. Thai Red Curry Paste
• 2/3 cup Creamy Peanut Butter unsweetened/(Organic)
• 1/2 teaspoon Salt
• 1/4 cup Sugar
• 1 Fl oz Lime Juice, 1/8 cup freshly squeezed
• 1/3 – 1/2 cup Water

Instructions

1. Add all the ingredients into a sauce-pan and bring everything to boil over medium heat. Keep mixing continuously.

2. Turn down the heat and allow the sauce to simmer for about 4-5 minutes at the lowest temperature.

3. Take it off the burner, and let the sauce cool down to room temperature before serving.

Recipe Notes

Place Peanut dipping sauce in a container with a fitted lid in the fridge for up to 10 days. This will create a sauce to thicken up, of course. What you will need to do is dilute it out with a small bit of water to desired consistency over low heat before serving. When I serve this meal, I serve it with lime and freshly picked Thai basil. I squeezed lime juice all over my food. It just gives an even better taste.

• Shrimp: Marinate shrimp for about 15 minutes in the juice of 1/2 of lime, 1 tbsp. of soy sauce, 2 garlic cloves -minced and 1 tsp. of ginger. Grill, saute or bake shrimp for 5 minutes on each side. I like shrimp when I saute them.
• Asparagus: Season it with salt, pepper and to go with the rest of the meal squeeze a bit of lime and drizzle with oil. Roast for 15-20 minutes. OR you can boil it for 10 minutes in salted water, then squeeze lime juice when it’s done.
• Rice in the pot: Wash rice 2-3 times, and soak for 10 minutes, drain the water out and refill the pot again -Usually, I measured water by going about the index finger thick (about 1/2-1 inch) above the rice. Add 1/2 teaspoon salt, mix, turn the heat on high, cover the pot. As soon as the water boil, take the lid off, mix the rice, then turn the heat to simmer, put the lid back on. Let the rice simmer for 7 minutes – keep the lid on. Turn the heat off, keep the pot on the “turned off” stove burner and steam for 7 more minutes, keep the lid ON the pot. I like rice the best made that way. After steaming, I add a drizzle of oil, mix it and serve.