Jo Janoski\’s Blog

Writings, Observations, Poetry, Stories

Great Pork Tenderloin Recipe August 26, 2006

Filed under: Cooking/Recipes — jojanoski @ 8:13 am

Pork Tenderloin in Slow Cooker

This one is a winner–an excellent combination of, garlic, soy, soothing but not too strong.

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Pork or Beef in Bourbon – Yes! August 14, 2006

Filed under: Cooking/Recipes — jojanoski @ 8:59 am

This recipe was designed for pork, which is very good. But I decided to use the bourbon marinade on beef. And wow! Wonderful. The bourbon flavor goes wonderfully with beef. I almost hate to share that secret. ;)

Pork Tenderloin in Bourbon OR Beef in Bourbon


1/4 cup soy sauce

1/4 cup bourbon

2 tablespoons brown sugar

2 cloves garlic, halved

3 pounds pork tenderloin or beef (any nice cut will do)


1. Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over meat, cover, and refrigerate at least 2 hours, turning occasionally.

2. Preheat oven to 325 degrees F (165 degrees C). Remove meat from marinade, and place on rack of shallow roasting pan.

3. Bake for 45 minutes or until meat thermometer registers 160 degrees F/71 degrees C.


A Refreshing Slaw August 6, 2006

Filed under: Cooking/Recipes — jojanoski @ 8:30 am

Tired of the same old mayo-type slaw. I tried this one from Mr. Food from Fourth of July weekend (Okay, so I’m running late!) and it was fabulous. The name is perfect because it has pizazz without being overwhelming, thanks to the combination of Italian dressing mellowed by brown sugar. Be sure to put in the celery and peppers because they give a nice crunch and add character to it.

I used fresh cabbage, sliced in shreds, and I chopped the pepper into matchsticks and made the celery very small chunks. So light and refreshing–it lives up to its name:

Mr. Food’s Firecracker Slaw


Cranberry Chicken July 19, 2006

Filed under: Cooking/Recipes — jojanoski @ 4:31 pm

I made this the other night, and it was great! It’s not too sweet because the mustard and vinegar offset the sugary flavor of the cranberries. Using whole-berry sauce gave it a nice mouth feel. The berries popped in your mouth, making for a nice, fresh-tasting experience

Cranberry Chicken


JO’s Lasagna July 9, 2006

Filed under: Cooking/Recipes — jojanoski @ 8:46 pm

I made this lasagna the other night, and it was cheesy, meaty, and saucy.


JO’s Lasagna



8 oz. lasagna noodles

2 cups ricotta or cottage cheese

3 T. grated Parmesan cheese

2 eggs

salt and pepper to taste


1 lb. of ground beef


1 teaspoon olive oil

1 onion, diced

1 (32 ounce) jar spaghetti sauce

1/2 teaspoon Italian seasoning

1 cup shredded mozzarella cheese


1. Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.

2. In a medium bowl, combine ricotta or cottage cheese, Parmesan, eggs, salt and pepper; mix well.

3. In a medium saucepan, heat oil over medium heat. Add the meat and onions and cook until meat is browned and onions start to caramelize. Stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.

4. Spread 1/4 cup of sauce in the bottom of a 9×13 baking dish. Cover with a layer of noodles. Spread half the cheese mixture over noodles and sprinkle with one third of the shredded mozzarella; top with another noodle layer. Pour 3/4 cup of sauce over noodles, then spread the remaining cheese mixture and another third of the shredded mozzarella over the sauce. Top with remaining noodles and sauce and sprinkle remaining mozzarella over all. Cover with greased foil.

5. Bake 45 minutes, or until cheese is bubbly and top is golden. You may uncover for the last 20 minutes to help browning.




Skillet Pork Chops June 15, 2006

Filed under: Cooking/Recipes — jojanoski @ 4:14 pm

I got this recipe from Mr. Food way back in March and finally tried it. Very good! I didn't have time to marinate the chops that long, and it was still good. The ingredients are a nice balance of sweet and sour without being overwhelming. The hint of chili powder is a nice touch.

Mr. Food's Skillet Barbecued Pork Chops


Caramelized Baked Chicken June 2, 2006

Filed under: Cooking/Recipes — jojanoski @ 7:06 am

I tried this recipe the other night, and it's a keeper. It has a wonderful blending of flavors–soy sauce, honey and garlic.

Caramelized Baked Chicken