Product Review: Costco's Kirkland Organic Mixed Vegetables

 

Costco's Kirkland Organic Mixed Vegetables, (Pictured above with country fried steak and mashed potatoes & gravy), are a cut above the other mixed vegetable options on the market. I have no complaints about this product at all. 

It's a well-balanced mix of green beans, green peas, corn, and carrots. It's good as a side dish, but you can also use it in other dishes like soups or homemade pot pies.

I was never a big fan of mixed vegetables in the past. Costco changed my mind, but now I only want to use their veggie mix. I just can't buy any other brand now. 

Costco: Don't change a thing with these, please! 

My favorite way to make these is to cook them longer than recommended on the package, then drain completely and add a tiny bit of butter plus S&P to your taste. Delicious! 

Kitchen Tip: Sauté Safety - Help Prevent Burns & Flare-ups

This easy tip is actually a tip...or a tilt, if you prefer. When you are frying or sautéing, tilt the pan and let the oil run to the other side when it's time to flip your food. This helps prevent splatter all on the stove and yourself. Especially handy if you are using a spatula to flip, but it also helps for tong or fork flipping.

If you already use this method: Hooray! If not, then give it a shot. Avoiding possible blisters & a messy cooktop that takes extra time to clean are the two best reasons.  

The tenderized steak in the pic above turned into a country fried steak meal with gravy, taters, and Costco mixed veggies. Yum!

Kitchen Tip: Did Your Cake Fall? Here's One Solution

Strawberry "Invisible Trifle" Cake 😆

Just as Frankenfurter said, lol

It was oven betrayal that caused this fall. The lower oven element decided to take a powder. When I checked the cake at 5 minutes left, the batter was not baked enough. So I jiggled the element a bit with a wooden spoon and reset the oven. 

I set the timer for 5 more minutes, but I thought it would take longer. Nope. When I checked, the top was getting too brown & it had fallen in the middle. Not all the way, just about half. 

So it wasn't bad. Too brown, but that could be trimmed. I thought about just doing that and moving on. This was supposed to be the vehicle for some strawberry filling I made from H.E.B. strawberries that had frozen in the fridge. Because I didn't want to take the time and make kolache. 

Well...why not have a little fun then? I cut it in half and used a "whiskey on the rocks" glass to cut the middle out. It was the perfect size. 

I used the strawberry filling to fill the outer circle. In the middle I decided to make a strawberry & whipped cream trifle. By the time I finished with the whipped cream on the outside, you couldn't tell it suffered any damage. 

Yes, I know, I could have made "cake pops." But I don't like those at all. Smoosh cake & frosting into a ball. It's like some kind of "pre-chewed" Charlie's food. I'm sure the smooshing part is a lot of fun though, as long as you're wearing gloves. 😆 

I did end up getting more fresh organic strawberries to chop up and use in the "trifle." I didn't go nuts and decorate with sliced strawberries on the side since we were enjoying this at home, but if I had to take it to a potluck or something, I would have. I would have also frosted it differently too. More polished & professional. Ready for the "runway." 😆

This next photo below is what it looked like after a couple of slices were removed. Not "runway material" at all, but it sure was tasty. So it's just another option to try if you are not a "cake ball" fan. Mini tortes would have been another good option. Maybe next time. 😁

So there you have it. Strawberry Invisible Trifle Cake. I'm sure it has been done thousands of times by many bakers, but for anyone who didn't know about it, now you know. 

Day 1: Yeah, looks like a xenomorph came out of there. 

                                                                                 😂

Day 2: Even tastier than Day 1. 
Still looks like a prop in a Halloween Horror House though. 
😂

The filling was absolutely excellent. A big thank you H.E.B. for such beautiful strawberry offerings! I was determined to use them even though the fridge froze them. (It was a whole pint, so yeah, didn't want them to go to waste.) 

I just tossed them in a saucepan, and added...maybe a teaspoon & a half of sugar. It could have been 2. They didn't need much. We want to taste the strawberries and not the sugar, no? 

They stewed in their own juices. No extra water was used, and no cornstarch for thickening. They thickened enough when they cooled down. Not runny at all. Just start them off on low heat at first, until they start to release juice, then turn it up and let them simmer for a while. Mashed with a potato masher (the one that's good for mashing beans, not the waffle kind.) I'll take a pic of it and add it later. 

The recipe for the sponge: I'll have to post it here. It was lemony, and a perfect complement for the strawberries & cream, though a vanilla version would be good as well. 

Homemade whipped cream. Don't be afraid! It's not a big deal. I rarely even measure it. Just dump about a cup or so in a bowl (double if you need extra), sprinkle in a little granulated sugar (maybe 1/2 Tbsp. or a whole Tbsp., depending on your preference), dump some vanilla in, (if using), and go to town!

But you don't have to go nuts with the mixer right away. I learned from some experts that it is best to start off slowly, then gradually increase the speed of the mixer. It does hold its shape better if you use that method, if you plan on piping. 

I'll be making this one again. It was delicious. 

Any questions? Just drop me a line. 

Recipe: Easy Smothered Creamy Mushroom-Garlic Pork Chops

Yes, a really long title. I might change it. We'll see. Or maybe I'll add one more word with 2 syllables. Then it will be the correct cadence for a song. 😆

How about: "Easy Smothered Creamy Dreamy Mushroom-Garlic Pork Chops?" 😆

This recipe has been in meal rotation here for many, many, many years. It comes up every once in a while. It is not a weekly thing. I can't remember where it came from. I don't remember if it was family related. I know I didn't get it from a cookbook, though it is likely that it's in one (or 10,000) somewhere. And if not, then it should be. 

It's easy, and it can get even easier and still be tasty. The version in the pic above took a little more time, but not that much. This recipe serves 2, if you're planning on each person getting 2 chops (which is always a fair amount, though it is over the recommended amount). And when I say "fair amount," I mean fair as in evenly divided and fair as in a large amount, but not too large (unless you are following the chart re: servings of meat per meal or per day). 

They turned out so tender and lovely. No knife required. Great flavor. 

You'll need: 

4 pork chops (thinly sliced. You can use thicker, but add extra cooking time)

Mushroom soup (canned or equivalent amount of homemade)

Milk (which you won't need if you use homemade mushroom soup)

*****1 med. garlic clove - use fresh if you have it! The powder just doesn't cut it for this one.

S&P

Oil for sautéing (extra virgin olive oil, avocado oil, or whatever you normally use) 

Approx. 3/4 c A/P flour for dredging. 

You can do this in one pan if the pan you are using is oven friendly. Otherwise, a baking dish large enough to hold the chops will be necessary. 

Method: 

• Sprinkle both sides of chops with S&P. The salt should be to your taste, but go heavier on the pepper. (Also, be careful with the salt if you use canned mushroom soup. Some of them have too much salt.)

• Rub the S&P in, then let them sit for a few minutes (this is a short dry brine, but with cuts of meat like this, you don't really need a long one). 

• Mince the garlic clove(s).

• Place the flour in a bowl or whatever you use for dredging. Add 1 tsp. black pepper and mix well.

• Start heating the oil in the frying pan, medium heat. You don't need a lot of oil, just 1/4 inch (or so) depth. 

• Dredge the chops & brown them on both sides, placing them on a plate  or sheet pan until all are browned. 

• Drain off the oil, but leave the good bits in the bottom of the pan (leave the "fond," if you need chef-speak. lol). 

• Dump the mushroom soup in the pan. If you're using canned, fill the can 3/4 of the way up with milk and dump that in too. Stir until well combined.***

• Place chops in pan. Divide minced garlic into fourths & use 1/4 for each chop (sprinkle over each). Spoon some of the mushroom soup over the chops to cover the garlic. 

• Put a lid on the pan and put it in the oven. Set oven to 350 degrees. You can preheat the oven, but it really isn't necessary. 

• Bake for 30-40 minutes. Check for tenderness at the 30 minute mark. They should already be tender. I usually leave them in for another 5 or 10 minutes after that check. (Your oven mileage may vary. 😄)

If you are using a separate baking pan, just put a small amount of the soup on the bottom, then the chops, sprinkle with garlic, then pour the rest of the soup over the top & cover before baking. 

You can also make this dish without sautéing. I have done it more than once in the past when I just didn't have time or energy to brown the chops. It is still really good this way, but it is over the top good if you brown the chops first. Over the top & beyond if you use homemade mushroom soup. 

I'm not sure if I ever posted a good mushroom soup recipe on the blog, but if I haven't, I'll do that real soon. It's pretty easy. The biggest PITA is chopping the shrooms. 😄 Other than that, it's NBD. 

***Alternatively, you can just make a mushroom gravy/sauce  if you toss some sliced shrooms in the pan (4 to 6 oz.) After pulling the chops out, drain the oil until 2-3 Tbsps. remain and sauté until slightly brown. Let most of the liquid evaporate. Then toss in some flour (2-3 Tbsps.). Keep stirring & let flour cook for 3 minutes (still the sweet spot for getting rid of the raw flour taste, as far as I know.) 

Add milk a little at a time until the sauce is thick enough to coat the back of a spoon. You can also use a little water or stock if you don't want to go crazy with the milk. Add a little heavy cream too, if you have any. Maybe 1/4 c or so.

Taste & adjust salt if needed. Then proceed with the rest of the recipe. That amount should be enough for the dish. I'll run a check on it & adjust here if needed (hopefully I won't have to, but it's possible). 

 

Restaurant Review: Bellville Meat Market

If you haven't visited Bellville Meat Market, you should. They have a vast array of fresh meats, meats that are already smoked for your convenience, and many other great items. Cheese, jerky, dried sausage, summer sausage, regular sausage (try the double black pepper! Excellent!), and even some desserts. Butchers are on call at the meat counter to serve you in a prompt and courteous manner. 

But that is not what this blog post is about. We'll save all that wonderful stuff for another day. Today we are covering the "restaurant" portion of the meat market. BBQ plates, sandwiches, and loaded baked potatoes are on the menu.

This is our "go-to" place for brisket in Austin County. The brisket is always moist, tender, and flavorful. No sauce needed. I have never had bad brisket from Bellville Meat Market. You can order it by the pound, which is what we usually do. You can get slices that are lean, or opt for a fattier version. Just ask. 

One day we decided to get a couple of side orders with a pound of brisket. The brisket was wonderful, as always. 

The beans were okay. Could have been better though. 

The bacon Mac & cheese? No. Just no. The processed cheese completely overwhelmed the bacon and macaroni. It was like eating straight processed cheese that had texture. I know there are plenty of people who like the processed cheese (especially Velveeta.) We even use it here for dips on occasion. But it is pretty strong, so you need a good balance. Unfortunately, the Mac & cheese did not have that balance. So avoid it unless you are a dyed-in-the-wool Velveeta lover. One who could just drink the stuff with a straw.

The sauce. Well, just like everywhere else, it could use massive improvement. It's thin and sad. I never use it when we get brisket because their brisket is always so good. It's not bothersome on a sandwich either. But alone...forget it. It is not the "old timey" sauce that's in its own food group. 

Sad Sauce

If you're passing through Bellville and you have a hankerin' for some good brisket, go to Bellville Meat Market. They have tables outside for dining, or you can take it with you. 

Just look at that gorgeous, juicy brisket! I wish I had some right now.