There is nothing I like more than feeding my friends and family. Lately, I have been trying to curb my desire to make too much food. I’m getting better. You see, in the last 1.5 years, my husband and I have lost over 120 lbs (that’s together, not individually). Sometimes it is surprising to think about the quantity of food we used to eat.
Now, I make meals, not dishes. Here’s an example.
- 16 oz pulled pork
- 1 Tbsp bacon grease
- 1 cup cheddar cheese (grated)
- 6-7 cloves of garlic
- 7 mushrooms (large, sliced)
- 3 jalapeno’s (2 chopped, 1 sliced)
- 1 cup beef bouillon
- 1/3 cup heavy cream
- 1/4-1/2 tsp cornstarch to thicken
- 6 slices of bacon
I had some homemade pulled pork in the deep freezer. I reheated that in the sous-vide until it reached 195. While that was re-heating, I added a Tbsp of bacon grease to my large cast iron skillet. Then I added about 6 cloves of garlic and 7 large mushrooms and chopped up 2 jalapeno’s. I took the 3rd jalapeno and sliced it to add at the end, as a spicy topper/decoration. Once the mushrooms and jalapeno’s were ready, I added a cup of beef bouillon (for gravy, yum). While that was warming, I mixed the heavy cream with about 1/4 tsp cornstarch and added it that to the pan. I let the gravy continue to cook while I prepared 2 lunches and 2 dinners. Each meal was 4 oz. I topped each one with grated cheddar cheese and cooked it in the oven for about 15 minutes at 375. When it came out, I added gravy, the bacon and the raw jalapeno slices.