Jo StarksJanuary 15, 2018
"Working with The Green Team was great. They optimize using an on-line 'Portal' that allowed me to up-load documents from my own computer at any-ol-time that was good for me. They were also accommodating to my needs when I just needed to drop off hard copies to be scanned.
Kamila was very supportive and encouraging when my loan application got complicated. Every Friday afternoon, I could expect to get a call from her to give me updates or answer questions.
Thank you, Matt and Kamila, for your great service."
Anna SearsJune 29, 2018
"Matt and his team are awesome! They are knowledgeable , informative, efficient and very timely. Matt is on top of any situation and keeps everything moving forward to help meet deadlines. He is always quick to respond and always available. I look forward to working with Matt again!"
LablemeinfinityJuly 6, 2018
"Matt Stout and his team were amazing to work with. Matt is very patient and answered every question I had. I like how he sets up road maps for different options and they are presented in a way that are easy to understand. I would highly recommend Matt Stout and his team to anyone looking for financing, especially first time home buyers."
July 8, 2018
"Matt and his team made things seamless, from making sure we knew what was going on weekly to giving us advice on the best options for us. They were not just there for the transaction they were there to make sure you were comfortable with the transaction."
For those that think Tri Tip is too hard, here is an easy Recipe!
- Matt Stout
Easy Tri Tip
- 1 large tri tip (2-3 pounds)
- 1/3 jar beef bullion paste
- 10 cloves sliced garlic
- 1 T onion powder
- 1 T black pepper
Cut slits all over tri tip and insert slices of garlic all over. Rub with 4 T of bullion paste, then dust with onion powder and pepper. Turn grill on high and sear all sides 3 min. Reduce heat to low (190 deg) and cook for 11 min, then turn and cook another 11 min. Wrap in foil and return to grill for 23 min or until internal temperature is 145. Serve as is or make bullion into au jus and slice for French dips. For unique twist use garlic bread for the outsides of the French dips and quickly grill before serving.
These buttery garlic potatoes are tossed with Parmesan goodness and roasted to crisp-tender perfection!
- Matt Stout
Garlic Parmesan Roasted Potatoes
- 3 pounds red potatoes, halved
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/3 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- tablespoons unsalted butter
- 2 tablespoons chopped parsley leaves
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter until melted, about 1 minute. Serve immediately, garnished with parsley, if desired..
Watch out for this one!
- Matt Stout
Hellzapoppin Cheese Rice
- 4 cups rice, cooked
- 4 Eggs
- 2 tablespoons minced onion
- 1 tablespoon Worcestershire sauce
- 1 teaspoon of salt
- 1 package chopped, cooked frozen spinach
- 1 pound grated sharp Cheddar
- Small pinch each of Thyme & Marjoram
- 1 cup milk
- 4 tablespoons melted butter
Beat the eggs till they’re light. The add the
milk and all the seasonings. Fold in the
cheese, spinach and rice, and pour the
whole works into a greased casserole dish.
After pouring the melted butter over it, set it
in a 375 F oven to bake for 35 minutes.
Consumers Financial Mortgage’s own Matt Stout had this to say
“Using your tax refund as a portion of your down payment can be a great idea. While we have purchase options with as little as $500 down, putting more down payment can greatly improve your monthly payment.”
If you or someone you know is considering a home purchase, let them know to give Matt a call. There are many new programs that make the process more attainable. Approval is fast and always free. Call for more information on custom options at 801.599.5363 today or get a Quick Quote today!
This is my mom’s recipe. It's by far my all time favorite, so much so that last year I told her that the only thing I wanted for Christmas was Endless Sweet and Sour Pork!
I hope you enjoy it.
- Matt Stout
Sweet and Sour Pork
- 1 pound pork (such as a pork roast, chops or loin)
- 2 tablespoon soy sauce
- 2 teaspoon minced garlic
- 1 tablespoon grated ginger root
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 2 teaspoon ground black pepper
- 1/2 onion, diced
- 1 green bell pepper, seeded and diced
- 1 can pineapple chunks, well drained (for sauce)
- 1 tomato, cored and roughly chopped
- 1 cup sweet and sour sauce
- Peanut oil for frying (I have also used canola oil)
Sweet and Sour Sauce
- 1 cup malt vinegar
- 1 cup sugar
- 1 tablespoon plus 1 1/2 teaspoon salt
- 1/2 cup orange juice
- 1/2 cup pineapple juice
- 1/2 cup tomato paste
Combine all ingredients and whisk in a sauce pan. Heat over medium-high heat until boiling, stirring occasionally. Reduce heat and simmer 10 minutes. Let cool. Store in a glass jar, covered. DO NOT place in fridge. Will keep 6 months on shelf - make sure you use all of the salt!
Trim fat from pork and cut into cubes. Sprinkle enough soy sauce to lightly soak the meat. Add the garlic, ginger root, salt, brown sugar, and pepper. Stir to combine and marinate, refrigerated for at least an hour or overnight.
Heat a wok with about 2 tablespoons of oil over medium-high heat until a few drops of water start to sizzle. Working in thirds, fry the meat until barely pink inside. Drain on paper towels as you cook the rest of the meat (you will have to add more oil as you work). Add another tablespoon of oil to the pan and when hot, stir in the onion and fry about 3 minutes. Add the pineapple and let brown. Add the green pepper and fry about 1 minute. Return pork to pan and stir to combine. Add sauce and heat through. Add tomato and cook for about 30 seconds.
Serve over rice.
Optional Frying Method
If you like your pork crispy; drain raw, marinated pork on paper towels. Roll in corn starch, dip in beaten egg (you'll need 2 or 3) and then dredge in flour. Fry as above.