a new fridge!

A few months back, our fridge packed it in – fortunately we had a second fridge and figured that we could get by just using the one fridge. Well, after a few weeks, we decided that one fridge was not enough.
So the research began, and after some shopping around, we decided that we would up the budget a bit and had a new Samsung fridge delivered.  Was able to get a next day delivery, so that evening, I ran a new water line into the kitchen to supply the fridge water & ice dispenser.
All was good until I realized that the fridge was not going to fit through the front door (or any other door) of our older house.
Front view of Samsung fridgeSo the fridge was delivered to the garage – and the next day, after removing all the doors and door fronts from the fridge, and the screen & main doors from the house, the fridge was in the house! Great! Until another Homer moment…. the entrance into the kitchen was too narrow as well!
So, out comes the reciprocating saw, so quick work of the entrance and the fridge was finally in place.  It fit perfectly into space where the old one was – but this new one has way more space – almost 26 cu.ft. in a 30″ opening.
A little more work than anticipated, but  well worth it!  Love the space and functionality that the new fridge gives us.

Mushroom and Apple Stuffed Pork Tenderloin

Mushroom and Apple Stuffed Pork Tenderloin
Recipe Type: Entree
Author: Ray
Prep time:
Cook time:
Total time:
Serves: 6 servings
Tasty, quick, and affordable
Ingredients
  • 1/2 white onion – chopped fine
  • 1 tbsp. olive oil
  • 8 oz. fresh white mushrooms – chooped fine
  • 1 yellow pepper – chopped fine
  • 1 granny smith apple – cored and chopped fine
  • 1/2 tsp. cumin – ground fine
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ground sage
  • 1/2 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/2 tsp. perpper
  • 2 tbsp. brown sugar
  • 2 pork tenderloins
Instructions
  1. Slice temderloins length-wise, without slicing through
  2. Lay flat open, cover with plastic wrap, and pound so that tenderloins are approx. 1/4″ thick
  3. Mix brown sugar, salt and pepper in small bowl
  4. Spread mixture evenly on both sides of tenderloin
  5. Heat olive oil in skillet, and fry onion until translucent
  6. Add cumin, cinnamon, sage and thyme, yellow pepper, apple and mushrooms
  7. Reduce heat and cook til apple is soft
  8. Preheat oven to 400*F
  9. Divide and spread stuffing evenly across length of each tenderloin
  10. Roll up, and tie together.
  11. Add a little more olive oil to skillet, and turn heat up
  12. Sear each tenderloin evenly on all sides
  13. Remove from skillet and place into 9×13 baking dish and place into oven.
  14. When internal temperature reaches 145*F – 150*F, remove from oven (about 40-45 minutes)
  15. Place tenderloins onto carving board, cover with foil, and let rest for 10 minutes

 

Turkey Chipotle Pasta

Felt
like pasta tonight, and had a boneless skinless turkey breast on hand –
so this is what I came up with. Was very tasty – and will definitely
make again – although I think I’ll use a little less chipotle pepper
next time to appease the kids!

Turkey Chipotle Pasta

Recipe Type: Entree
Author: Ray
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 4
Ingredients
  • 1 tbsp. vegetable oil
  • 1/2 a large white onion (quartered and sliced)
  • 1/2 pound of turkey breast (cut into 1/2″ cubes)
  • few sprigs of thyme, some savory leaves, sprig of rosemary
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon coriander seed
  • 1/4 teaspoon ground pepper
  • 1 red pepper – cut into 1/2″ pieces
  • 1/2 small chipotle pepper – cut into fine pieces
  • large can diced tomatoes
  • 1/4 cup sour cream
  • 8-9 basil leaves, sliced
  • 1/2 cup celantro – chopped
Instructions
  1. Heat up saute pan, add vegetable oil. Once oil is heated up, add onions and turkey.
  2. Put garlic, thyme, savory, rosemary, 1/4 tsp salt and pepper into mortar and grind into a well mixed paste.
  3. Once
    turkey is almost cooked through, and the onions are just starting to
    turn brown, add the herb/garlic paste saute pan and stir in thoroughly.
  4. Add red pepper, and chipotle pepper.
  5. Let fry together for a couple minutes, then add can of diced tomatoes and stir.
  6. Once mixture comes to a slow simmer, add sliced basil leaves, stir, and then add sour cream, stirring thoroughly.
  7. Let sauce simmer and thicken. I added a 1/2 tbsp cornstarch stirred into some water to thicken a little more.
  8. Serve over freshly cooked fettucini, and add some fresh grated Parmesan.

Staun Tyre Deflators

Staun Tyre DeflatorsPicked up a set of these Staun Tyre Deflators  –  and looking forward to getting them all set up, and using them for the first time!.  They feel pretty heavy duty – and seem pretty straightforward to set up.  Here are the instructions from the package – more or less ;^)
1. deflate a spare tire to your preferred deflation pressure.
2. with lock ring and adjusting cap wound down, screw your Staun Tyre Deflator onto the valve stem making sure it’s clean and threads are in good condition.
3. Loosen cap (anticlockwise) until deflator pops open, then immediately tighten cap to the position where air stops exhausting.
4. Turn lock ring up to adjusting cap and tighten.
Now that the deflator is set to the preferred deflation pressure, adjustments can be made if necessary at the rate of 3 psi per half turn of the adjusting cap.
If the tire pressure, and the deflator setting is within 8 psi of one another, a manual start of the deflator may be needed. Just pull the center pin up to start things up. Keep the deflators clean and dry, and do not interchange components (I wonder why?).
After tires have been deflated, remove the deflators. Don’t wheel with them on!