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November 2017

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Quick Pork Ramen

I know I am going to get called out on my soup not being a true “ramen” but it has a spicy broth, has noodles, so I am going to call it ramen! 

But first, I have to tell you guys I am working for The Chopping Block on Saturday, December 9!  It’s the One of a Kind Show at the Merchandise Mart and I’ll be working the booth there.  Not sure what we are selling this year – last year we did our signature powdered hot chocolate mix, and jalapeno gold – which is amazing.   The Merchandise Mart is just blocks from my office and I pass near it on my walk to my office from the train station.

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I’ll be spending Friday night downtown so I don’t have to wake up at the crack of dawn on Saturday morning.  Any Chicago peeps want to meet for dinner on Friday, December 8?  Let me know!

My eats were so uneventful yesterday I never even took pics – another hard boiled egg picky plate for breakfast and more chili for lunch.  For some reason though I was STARVING when I got on the train at 6:30, so I picked up this “snack wrap” turkey roll up for the train ride home.

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The secret to this quick ramen is these noodles – they literally cook in about 10 seconds.  I found them on the Asian aisle at my local grocery store.

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I only use half a serving per bowl and that is plenty of noodles.

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I defrosted a 4 ounce pork chop and while my broth simmered, I cooked my pork chop about 80%, because I knew I would be adding the pork back in the hot broth to finish cooking.  Since I used regular chicken broth, I only seasoned the pork chop with this sriracha pepper.  I really need to go back to Walmart and clear the shelves of this pepper, its so good!

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Quick Pork Ramen
Serves 1
A quick and delicious soup that comes together in no time.
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Prep Time
1 min
Cook Time
14 min
Total Time
15 min
Prep Time
1 min
Cook Time
14 min
Total Time
15 min
431 calories
40 g
88 g
12 g
40 g
3 g
877 g
1509 g
6 g
0 g
4 g
Nutrition Facts
Serving Size
877g
Servings
1
Amount Per Serving
Calories 431
Calories from Fat 105
% Daily Value *
Total Fat 12g
18%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 88mg
29%
Sodium 1509mg
63%
Total Carbohydrates 40g
13%
Dietary Fiber 4g
17%
Sugars 6g
Protein 40g
Vitamin A
420%
Vitamin C
75%
Calcium
23%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 ounce pork chop
  2. 1/2 teaspoon sriracha pepper
  3. 2 cups chicken broth
  4. 2 cups baby spinach
  5. 3/4 cup shredded carrots
  6. 1/2 cup bok choy, chopped
  7. 1 teaspoon sriracha
  8. 1 teaspoon vinegar
  9. 1/2 cup cooked rice noodles
  10. 1/2 teaspoon tumeric
Instructions
  1. In a small stock pot, bring the chicken broth to boil with the shredded carrots. Season the pork chop with the sriracha pepper, and cook over medium high heat for about 6-7 minutes. Let rest for a minute, then slice thin - it will still be a bit pink in the middle but it will continue to cook in the broth.
  2. Once the chicken broth comes to a boil, add the noodles, and rest of the ingredients and cook for one additional minute. Serve in a bowl and enjoy!
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calories
431
fat
12g
protein
40g
carbs
40g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/
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We are closing in on the third anniversary of Tony’s death.  Three years ago yesterday we were preparing to bring him home for hospice.  I don’t think I thanked many people at the time about how generous they were about reaching out to me, but I sent a thank you to blog reader Anne, who obviously didn’t know me in person, just through the blog, but she said “if there is anything I can do, just ask!”  

I thanked her via Facebook last night, and she replied with this:

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Thank you Anne!  Now if that isn’t pure proof to Tony that internet friends CAN be friends without seeing each other in person, I don’t know what more proof is needed.

My goal this year is to send handwritten thank you notes, because I am not sure I ever did that – I was in a bit of a fog for several months after he died.  

Happy Thursday – make it a great day!  Let me know if you try this soup 😀

 

BBQ/ Poultry

Perfect Grilled Turkey

I got a lot of direct messages on Instagram on how I grilled my turkey this past Thanksgiving, so I thought I would do a quick post here today to link it to my Instagram pic.  And well, my eats were boring yesterday – I clocked in at 8:50 a.m. and didn’t clock out until 7:00 p.m.  My only breaks were basically going to the bathroom!

But let’s talk turkey!


That was a 12 1/2 pound turkey.  My Mom won it somewhere, I can’t remember where, and it didn’t fit in her freezer then, so she brought it to us.  It’s probably been in my downstairs freezer for six months?  First things first, you need to defrost that bird.  I typically use 5 days prior to cooking to defrost the turkey in my refrigerator.  Even though your turkey may be rock solid frozen, never defrost it in your sink.  

The reason I use five days is because I know it will be defrosted all the way through.  I can’t tell you how many Thanksgivings I “thought” my turkey was defrosted, only to realize I can’t get the neck or giblets out because the inside of the bird is still frozen.

Once I take the turkey out of the package, I set it on my cutting board for about 30 minutes while I light my grill.  I use regular Weber grill.   Next, take a paper towel and remove any excess moisture off the bird.  I used two tablespoons of softened butter with one teaspoon of creole seaoning, and spread that all over the skin.  I filled the cavity with two sliced lemons and rosemary.

Now here is where I may differ from other grillers.  I put my coals on both sides of the grill, leaving the middle empty.  I place the bird in the middle, and cook the turkey for 25 minutes at 450 degrees.  You may be thinking “Biz, that’s too hot!”  But I like how it sears the skin right away.  After 25 minutes, the coals start to cool and the bird continues to cook at around the 300-325 mark, until the turkey hits 170 degrees.

All websites will tell you to cook your turkey to 180, which I agree with, but pulling the turkey at 170, the residual heat will continue to cook the turkey until it reaches 180.  I also don’t cut my turkey for at least AN HOUR before slicing.  Take that into consideration when you grill your next turkey to when you want to sit down and eat.

I grilled that turkey for Hannah and Jacob to take to his grandparents house for Thanksgiving.  Jacob gave it two GIANT thumbs up, and brought the rest home so that he could have leftovers all week.  #bestmotherinlawever 😀

While I am not an expert by any means, hit me up with any grilling questions you have – I’d be happy to answer them.

Another question I got on Instagram was whether or not I’d ever made a deep fried turkey, and Tony and I did that one year and never did it again.  While it was an amazing turkey, we felt we could have gotten a turkey just as delicious either grilled or roasted.  Deep frying outside is a whole other ballgame, because you have to contantly watch for flareups – oil and flame make me nervous!  And sadly that year it was super chilly, and while I was cozy in the kitchen making the sides, Tony froze his ass off outside manning the turkey.

Which would you prefer?  A grilled turkey or a deep fried one?!

Weight Watchers

Back To Work

It’s always difficult to get back in the swing of a regular work week, especially since I had a three day work week two weeks in a row.  I woke up thinking “I’ve got to work five days in a row?!”  I’ll take this weather though!

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I didn’t drink near enough water over the weekend.  At my desk I have no problem keeping my water glass full – that is a 24 ounce Ball jar that I use as my drinking glass and I drank three of those before noon – dehydrated much?!  Lunch was a bagel thin breakfast sammie for 7 points.

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My left knee has been bothering me for about a week.  I have nothing to associate with the knee pain, I didn’t fall or anything like that, but it will wake me up in the middle of the night with pain.  My sister had a bad knee a while back and is going to give me her PT exercises.  So instead of walking around a lot, we walked around the Christkindlmarket at Daley Center.  So many snowmen!

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Some of the stuff is very pricey, but I spent $15 on two really cute snowmen. 

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Um, did I mention the food here?  Spiced wine and beer tent, gourmet stuffed pretzels, sausages, fried cheese, fresh roasted and seasoned nuts.  Oh my!  So much temptation everywhere, but I stuck with the lunch I brought.  But, I will be buying some sauerkraut soon – it smelled so good!

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These pretzels were the size of our heads!

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My lunch was a bean cake with spicy shrimp, rice and spinach – 8 points of deliciousness.  

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I love Chicago at Christmastime – I love all the lights – so pretty!  When I left the office last night at 5:40, it was 51 degrees!

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I didn’t do a full grocery shop because we have tons of food (by the way, if Hannah and Jacob buy their own food, I don’t eat it – however, I did steal some of their cucumbers and grapes for this picky plate!).  I didn’t know what I felt like last night – I could have had another turkey burger, turkey tacos, pasta – but in the end, this is what sounded good – a picky plate!

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Um, someone thought I should share with him – you know, just in case I dropped anything.  

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Next week I have Cooking Club – my favorite of the year because we do heavy appetizers and desserts.  I am on the appetizer list and wondered if you had any suggestions for me?  It has to be something that I can make ahead since I’ll be going straight from work to get there.  I thought shrimp cocktail, but that seems a bit simple, no?!  

In case you need it, here is the perfect way to make shrimp cocktail at home, no matter what size shrimp you use – it’s the only way I make shrimp cocktail.  I can’t believe I posted this in 2009!

Happy Tuesday!  Make it a great day!