Sunday, April 21, 2013

Sweet and Sour Chicken with Fried Rice

This is one of those rare recipes that makes you do a little happy dance when you taste it! I love that it's easy and made with simple ingredients, that most people have in their panrty everyday!

I found this recipe on a food blog called Life as a Lofthouse. The original recipe is called 'Baked Sweet and Sour Chicken', but this really isn't just baked! It's pan fried first, then baked!

This sauce has the perfect balance of sweet and sour! The corn starch and egg dipped chicken pieces, brown up nicely in the frying pan and made a nice coating for the sauce! The sauce in this recipe starts to thicken and caramelize during the last 30 minutes of baking! I kept eating pieces of the chicken while it was baking! I really had to restrain myself from eating all of it before I had a chance to serve it!

I also made the fried rice to go along with the chicken! It's a nice simple fried rice recipe!  They went very well together!
 


Sweet and Sour Chicken

The Chicken Coating:
3 boneless skinless chicken breasts - cut into bite sized pieces
1-2 tsp. kosher salt
1/2 -1 tsp. black pepper
1 cup corn starch
2 large eggs - beaten
1/4 cup corn oil

The Sweet and Sour Sauce:
3/4 cup white sugar
4 tbls. ketchup
1/2 cup distilled white vinegar
1 tbls. soy sauce
1 tsp. kosher salt
1/2 tsp. garlic powder

DIRECTIONS:
Lightly season the chicken pieces with salt and pepper.
Dip the chicken pieces into the corn starch to coat. Then dip into the eggs.
Heat a large frying pan on medium/high with corn oil.
Preheat oven to 325°
Pan fry the chicken pieces until browned on both side, but not cooked through.
Place all the browned chicken pieces in a 9x13" baking dish.
Whisk all the sweet and sour sauce ingredients together in a small bowl and pour evenly over the chicken pieces in the baking dish. Bake for one hour and
stir the chicken pieces every 15 minutes during baking.
Serves 4

FRIED RICE:
3 cups cooked white rice (leftover rice works well)
3 tbls. pure sesame oil
1 cup frozen peas - thawed
1 medium onion - chopped
2 large cloves garlic - minced
2 large eggs, slightly beaten
1/4 cup soy sauce
2 green onions - chopped

Heat a large skillet on medium/high. Add sesame oil. When oil is hot add peas, onions and garlic. Stir constantly and cook until tender, about 2-3 minutes.
Lower the heat to medium/low and push the veggies to one side of the skillet.
Pour in the eggs, cooking and stirring to scramble. Then add the cooked rice and soy sauce.
Stir until thoroughly heated.
Serve warm topped with green onions.

Recipes adapted from Life as a Lofthouse
 

Friday, April 19, 2013

The Tequila Squeeze!

I've been having so much fun trying new drink recipes using Sauza Tequila. They are one of the sponsors this month in the Allrecipes.com Allstar Brand Ambassador Program. Forgive me for not having the proper shaped stemware for these drinks! I used martini glasses, wine glasses and a water goblet! Oh well, it still tastes the same no matter what kind of glass is used!

Sauza sent me and all the other brand ambassadors, this lovely bottle of their 100% Blue Agave tequila to use in their drink recipes! I love the smooth flavor of this tequila! And the aroma when I first opened the bottle was so different from the generic tequilas I usually buy! This Sauza tequila was very herbaceous. It scent and flavor reminded me of fresh chopped thyme! That is just my opinion! I loved it!


I tried the Sauza tequila in two of Sauza's drink recipes! This first drink was called Rosemary - Lemon Margarita And since this tequila already reminded me of fresh thyme, I decided to add it to the drink instead of rosemary! Also I may have mentioned it a few times in other blog posts that I'm not a fan of rosemary! I never thought to use herbs in cocktails before seeing this Sauza recipe, but I will be doing that more often because it just adds a nice little unique taste!


And this next drink is called Merry Mango Sauza-Rita.
                       This drink was tart and fruity with a nice kick!

                                                             

 I truly enjoyed both of these cocktails! They were light, fruity and very refreshing!

Go to the recipes and see how to make them for yourself! You won't be disappointed!

But I wasn't done having fun with Sauza tequila yet! I decided to create my own cocktail! My creation is called 'The Tequila Squeeze'!
 My foodie friend Jennifer Baker gave me that drink name because
I had no idea what to name it!
Jennifer is a brand ambassador and also and a blogger!
Check out what she's been up to on her blog called
House of Frolic and Mirth. Thank you Jennifer for your creative input!


 This drink has a slight sweet almond essence with a little fizz and citrus flavor!
It wasn't a strong drink, but it wasn't wimpy either!
 
The Tequila Squeeze

1 shot Sauza Blue Agave Tequila
1 shot Amaretto almond flavored liqueur
1 shot diet lemon/lime soda
1 squeeze fresh lemon juice - about 2 tsp.
1 lemon slice - garnish

Stir together the tequila, almond liqueur, diet lemon/lime soda and fresh lemon juice.
Fill a cocktail glass half way with crushed ice.
Pour mixture over ice and garnish with the lemon slice.
Sip & Enjoy!



 
 
 

Thursday, April 18, 2013

Easy Creamy Parmesan Basil Sauce

This recipe saved the day for me because my 19 year old daughter and her boyfriend needed something to eat for lunch! I was all out of leftovers and all the cold cuts were gone! Food shopping is on Friday, so the cupboards were getting bare!

I whipped this up in about 15 minutes! Thankfully I had a little help from a can of Progresso Recipe Starters! It was leftover from a brand ambassador assignment I had a while back!

All I did was make a pot of linguine and while that was cooking I browned 2 large cloves of crushed garlic in a skillet with some butter, salt & pepper. Then I added in the can of Progresso Creamy Parmesan Basil Recipe Starter with some fat free half n' half and some grated parmesan cheese! Let it simmer for a few minutes and then poured it over the cooked linguine! Yum and Done!

 I found the recipe on the label of the can, but their recipe included chicken! I didn't have any chicken, but it was still delicious even without it!


Easy Creamy Parmesan Basil Sauce

INGREDIENTS:
8 oz. linguine pasta - uncooked
2 tbls. butter
2 large cloves garlic - crushed
1/2 tsp. kosher salt
1/4 tsp. black pepper
 1 can (18oz.) Progresso Recipe Starters - creamy parmesan basil cooking sauce
1/2 cup grated parmesan cheese
1/2 cup fat free half n' half

DIRECTIONS:
Start cooking the pasta according to package directions.
While the pasta is cooking...
Heat a skillet on medium/high. Add butter and garlic. Saute and stir garlic for about a minute. Add salt & pepper. Then add in the Progresso cooking sauce with the half n' half and grated parmesan cheese. Stir and let simmer for 5 minutes. Pour over cooked linguine and serve warm.
Serves 2-4
 

Wednesday, April 17, 2013

One Pan Mexican Potato Casserole

 
I'm so thrilled at how delicious this potato side dish turned out! Besides the huge flavors...this was so easy and quick to make! I'm loving 'One Pot Wonders' these days because it's been a busy month so far...not much time for fancy cooking or difficult recipes! Everything is mixed together in one casserole dish, then you just pop it in the oven! Stir one time during baking...add the sauce and cheese...stir and continue baking until cheese melts! Done baking in 35 minutes!

This is my second time creating a recipe using Herdez Cooking Sauces! I posted a recipe called One Pot Mexican Chicken and Rice recently that was also another winner with my family!

This potato casserole was so flavorful from the onion, bell peppers, cheddar cheese and of course, the cooking sauce! For this recipe I used the Herdez Red Guajillo Chile sauce! It has the perfect amount of spiciness without being too spicy and I loved the little bit of tang! The bold, fresh chile flavors really come through without being overpowering! Just very good authentic Mexican flavors!


One Pan Mexican Potato Casserole
**Click Here For Recipe**

 







Tuesday, April 16, 2013

One Pot Mexican Chicken and Rice

This is a recipe I created for my assignment with the Allrecipes Allstar Program. This month one of our sponsors is Herdez. This sponsor generously sent all the Allstars this delicious package of their cooking sauces! Also included in the box was a microwave tortilla warmer! I can't wait to use that convenient kitchen gadget!
Check out this video on how the warmer works...
 
For this assignment we were asked to create a recipe using Herdez's new cooking sauces. I love Mexican food so this was such an easy task for me! I knew I wanted to make a hearty, stick to your ribs kind of meal! I think I achieved that in this 'one pot' recipe! My family loved my creation and I loved how easy it was to make! The chicken and rice cook together is the same pot! No need to pre-cook the rice! Less pots and pans to wash always makes me happy! I love to cook but I hate to do dishes! I'll be making a few more recipes using Herdez cooking sauces! The flavors are so fresh and bold, but not overly spicy!
 
One Pot Mexican Chicken and Rice

        3 boneless skinless chicken breasts, thinly sliced into bite sized pieces
                   1 1/2 cups uncooked long grain white rice
                   2 large cloves garlic, minced
                   1 medium sized onion, chopped
                   2 Tbls. olive oil
                   1 Tbls. butter
                   1 tsp. kosher salt
                   1/4 tsp. black pepper
                   2 tsp. chili powder
                   2 tsp. ground cumin
                   12 oz. jar Herdez® Tomatillo Verde Cooking Sauce
                   14.5 oz. can low sodium chicken broth
                   2 cups shredded cheddar cheese
                   1/2 cup sour cream
                   1/4 cup fresh chopped parsley or cilantro
 
Directions
In a small bowl mix together salt, pepper, chili powder and cumin. Sprinkle this mixture over the sliced chicken breasts and toss to coat.
In a very large skillet, melt butter with olive oil over medium heat. Add seasoned chicken pieces along with minced garlic and chopped onion. Saute while stirring until chicken is fairly browned and onions are tender, about 5-10 minutes. Then reduce heat to medium/low.
Add the uncooked rice to the chicken mixture and stir well. Cook for about 1-2 minutes. Then add the Herdez cooking sauce and the chicken broth. Stir well again and bring to a simmer. Then reduce heat to low, cover skillet and let simmer for 20 minutes.
                   Then uncover and sprinkle with shredded cheddar cheese. Top with sour cream and parsley or cilantro before serving.
Serve warm.   Serves 4             

 
 

 

Monday, April 15, 2013

Island Pork Chops with White Wine Cream Sauce

I just love creamy sauces and I just love unique ingredients! This recipe has all that and more! The original recipe called for a pork tenderloin but I just used thick, center cut, boneless pork chops.
 
While these were browning in the skillet, it smelled like I was making french toast! That worried me a bit! But when the dish was complete with the white wine cream sauce, my fears were gone!
 
 There were so many great flavors going on and they all worked perfectly together! The cinnamon with the garlic, brown sugar and hot sauce...yum! And the white wine cream sauce with the fresh tarragon...yum again! Even the couscous was perfect with the cream sauce!
 
I found this recipe **HERE** but I'm posting the recipe with slight ingredient changes. I also simplified the directions which were very confusing to me! I didn't get responses to my questions from the author of the original recipe. So I had to figure it out myself! Oh well...a girls gotta do what a girls gotta do! *Smiles*


 
Island Pork Chops with White Wine Cream Sauce

INGREDIENTS:
4 boneless center-cut pork chops - thick cut 1"
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp kosher salt
1/4 tsp. ground black pepper
2 Tbls. olive oil
1/4 cup light brown granulated sugar
2 cloves garlic - minced
1/2 Tbls. hot sauce

DIRECTIONS:
Preheat oven to 350°
Mix together chili powder, cumin, cinnamon, salt and pepper.
Lightly sprinkle this seasoning over both sides of each pork chop.
Heat olive oil in a large oven safe skillet on medium/high heat.
When skillet is hot add the seasoned pork chops and let brown for about 2-4 minutes per side.
In a small bowl mix together brown sugar, garlic, hot sauce and the dripping from the skillet.
Spoon this mixture evenly over each pork chop. Then bake uncovered for 20 minutes.
After pork chops are baked, remove from skillet, to a platter and keep warm. Reserve the pan juices.
In the same skillet, make the white wine cream sauce below.

WHITE WINE CREAM SAUCE:
1 Tbls. butter
1 large shallot - minced
1 cup heavy cream
1 cup dry white wine - not cooking wine
1 Tbls. corn starch
 pinch of salt & pepper
1 Tbls. fresh chopped tarragon

DIRECTIONS FOR CREAM SAUCE:
Melt butter in the pork chop skillet over medium/low heat.
Add shallots and saute until they become translucent and tender.
Now add the reserved pan juices from pork chops.
Stir to mix well.
Then add white wine and corn starch,
scraping the bottom of the skillet and stirring to dissolve corn starch.
Let simmer for about 5 minutes.
Add salt & pepper.
Then stir in heavy cream and heat through.
Pour this cream sauce over the pork chops, sprinkle with the tarragon and serve.
Perfect served with couscous!

 
 
 

Sunday, April 14, 2013

S'MOreos!

Who would have thought you could make S'mores with Oreo cookies! It's actually a very good idea! But I decided to take it one step further and one step easier! Instead of using regular Oreo's and adding a piece of chocolate, I used chocolate covered Oreo cookies! They're called Oreo Fudge Cremes!  I know, I know...brillant, right?

I found the idea for the S'MOreos **HERE**

I roasted the marshmallows the same way you would roast them over a fire but I roasted mine over my electric stovetop! It worked perfectly! Then I just placed the roasted marshmallows between 2 of the cookies! It was done in less than 5 minutes! And they were eaten in less than 2 minutes! So very good...and messy! But worth every single sticky finger! You may want to double the recipe if you're making these for more than 6 people.

 I think next time I'll add graham cracker cookies with the Oreo Fudge Cremes to really get the full S'Mores effect!

S'MOreos

INGREDIENTS:
1 package Oreo Fudge Cremes cookies
14 marshmallows
wooden skewers

DIRECTIONS:
Place a marshmallow on a wooden skewer.
Roast the marshmallow over a flame or grill,
 until the marshmallow becomes very brown on all sides.
Place the roasted marshmallow between 2 Oreo Fudge Cremes cookies and
 slide it off the skewer.
Eat while the marshmallow is still warm!
Serves 4-6 people


 

Saturday, April 13, 2013

Asian Spaghetti and Meatballs

Yes, I tried another Asian style recipe! I know...I may need an intervention!

I loved the meatballs in this recipe! I was so tempted to add some salt and other seasonings, but after I tasted it, I thought it was perfect! No seasoning needed! These meatballs were so flavorful from the pork, toasted sesame seeds and green onions!
 These meatballs would also be perfect served alone as a cocktail meatball!

I found this recipe on a food blog called Eat Boutique.
 I'm posting the recipe showing my slight changes in red.


Asian Spaghetti and Meatballs

Makes 24 small meatballs
Meatball Ingredients:
1 1/2 pounds ground pork
1/2 cup panko
2 tablespoons sesame seeds - I toasted the seeds
1/2 cup cilantro, roughly chopped - I used fresh parsley w/ 1 tsp. dried cilantro
1/2 cup green onions, thinly sliced
1 egg
Safflower oil - I used corn oil + 2 tsp. pure sesame oil
1 package soba noodles - I used 8 oz. thin spaghetti
Sauce Ingredients:
1/2 cup brown sugar
1/2 cup white wine
1/2 cup soy sauce
1 tablespoon grated fresh ginger - I only used 1/2 tsp.
1 – 2 teaspoons of sriracha (depends on how spicy you like it) I used 2 tsp. and it was mild

Slurry ingredients if sauce is too thin
1 Tbls. cornstarch + 1/4 cup cold water

DIRECTIONS:


  • In a saucepan, over low heat, add the brown sugar, white wine and soy sauce. Stir and cook just until the sugar melts; about 2 minutes. Add the ginger and sriracha; stir and continue to simmer over very low heat, for 10 minutes. Remove from the heat and set aside.
  • In a mixing bowl, add all of the meatball ingredients except the safflower oil (or corn oil with 2 tsp. pure sesame oil) and soba noodles (or thin spaghetti). Using your hands, mix well. Form the mixture into meatballs. I like them to be on the smaller size, but do whatever makes you happy.
  • In a shallow frying pan, add about a 1/4 inch of safflower oil (or corn oil with 2 tsp. pure sesame oil) ; heat until hot, about 2 minutes. Add the meatballs a few at a time. Brown each side. Remove to a paper towel. Repeat the process.
  • Once all the meatballs are browned, wipe out the frying pan with a paper towel (do not rinse or wash), and put the meatball back into the pan. Pour the sauce over the top, and let simmer over very low heat for 15 minutes. Stir occasionally to prevent sticking.
  • Right before serving, cook the noodles (or thin spaghetti) according to the package direction. Drain.
  • Add the meatballs to the noodles. If the sauce is a bit thin, make a slurry with 1 tbls cornstarch and 1/4 cup cold water. Add it to the sauce and stir until thickened.
  •  Pour over the noodles, gently toss.

  • Recipe adapted from Eat Boutique

    Friday, April 12, 2013

    Sweet Taco Snack

    I came up with this recipe because I wanted to use up some leftover flour tortillas...and I
    was looking for something sweet to eat!  

    This was perfect because it was fast and easy! I love the way all the ingredients melted together and was tucked inside the tortilla. But if your lucky like I was, the melted peanut butter will ooze out of the taco and drip down your hand! A taco just isn't a great taco if it's not messy!

    I ended up eating 2 sweet tacos and then had to make 2 more...one for hubby and one for my teen daughter! This is now something she requests often!

    All you need is 2 flour tortillas, creamy peanut butter, one banana, chocolate chips,
     a little butter and a frying pan!
     
    Sweet Tacos

    INGREDIENTS:
    2 soft flour tortillas, 7-8" diameter (I used whole wheat)
    2 Tbls. creamy peanut butter
    1 ripe banana, sliced into 16 thin pieces
    2 Tbls. chocolate chips
    butter for tortillas

    DIRECTIONS:
    Spread 1 Tbls. peanut butter on half the tortilla as shown in photo. Keep it away from the edges.
    Spread out 8 slices of banana on top of the peanut butter.
    Top the banana slices with 1 Tbls. chocolate chips.
    Fold tortilla in half and set aside.
    Repeat this with the second tortilla.
    Butter both sides of the folded tortillas so that they will brown when pan fried.
    Heat frying pan on medium.
    When pan is hot, place one filled and folded tortilla in the pan.
    Fry until nice and golden on bottom. Flip over and brown other side.
    Then remove from pan and fry the second tortilla.
    Serve warm.
     






    Thursday, April 11, 2013

    Blackberry Balsamic Chicken Breasts

    I love how easy and delicious this recipe turned out! The flavor is sweet and slightly tangy! And I just love to pair chicken with fresh thyme! I sliced the chicken breasts in half to make them a little thinner. This helped the chicken to cook quicker. This dish was done in less than 30 minutes! I found this recipe **here** and I'm posting it below using the ingredients suggested in the original recipe such as red wine verses chicken broth and red onion verses shallots.

    Check out more great recipes, from the creator of this recipe,
    on her food blog called Lindy Sez

    Blackberry Balsamic Chicken Breasts

    INGREDIENTS:

    1 Tbls. olive oil
    1 1/2 tsp. fresh thyme, minced
    kosher salt & pepper
    4 boneless skinless chicken breasts
    1 very small red onion, minced
    1/4 cup dry red wine
    1/2 cup seedless blackberry preserves
    2 Tbls. balsamic vinegar

    DIRECTIONS:

    If the chicken breast are thick, slice them in half to make them thinner.
    Sprinkle one side of each chicken breast with the thyme and some salt and pepper.
    Heat oil in a large skillet over medium/high heat.
    When the oil is hot, add the chicken, seasoned side down. Let brown for about 3-5 minutes.
    Then turn over and brown the other side for another 3-5 minutes to cook through.
    Remove the chicken and keep warm. Reduce the heat to medium and add the red onion. Saute the onions for about a minute. Then add the wine, stirring to scrape the bottom of the pan. Now add the blackberry preserves and the balsamic vinegar. Simmer and stir until the preserves melt. Taste and adjust seasoning with salt and pepper if needed.
    Place the chicken breasts back into the skillet and turn to coat each side.
    Serve warm and spoon the sauce over the chicken.

    Recipe adapted from Sosousme @ GroupRecipes.com

    Wednesday, April 10, 2013

    Caramelized Cabbage!

    I came across this recipe about 3 years ago on a cooking site called GroupRecipes. I tucked it away in a folder full of recipes that I wanted to try! Then the other day I found the folder and decided to finally try the recipe! I'm so glad I did because this was so very good! It's basically just cabbage and onions with some seasoning, sauteed until caramelized! I couldn't stop eating this! There almost wasn't enough left for my family! For some reason, the recipe was removed from that site! I'm so glad I printed it out before it was removed! The recipe was posted by a member named Barbie Mensher
    Thank you Barbie...I'll be making this often! I'm posting the recipe the way I made it...

    INGREDIENTS:
     
    1 large green cabbage, cored and sliced thin
    1 large onion, sliced thin
    3 Tbls. olive oil
    1 Tbls. butter
    1 tsp. kosher salt
    1/4 - 1/2 tsp. cayenne pepper, pick the large amount if you like it hot
     
    DIRECTIONS:
     
    In a large skillet, heat oil and butter on med/high.
    Add the cayenne, cabbage and onions and saute until golden while constantly stirring. This may take about 25-35 minutes. Keep scraping the bottom of the pan. And don't worry if the pan is getting brown, just keep scraping and tossing the mixture around. Add the salt after about 15 minutes of sauteeing. Keep browning until the mixture is very nicely browned and tastes sweet.
    When done cooking you will only have about 2 cups of caramelized cabbage because it cooks down alot. This serves about 4 people as a side dish. This is perfect served with any meat or fish.
     Serve warm.
    

    Tuesday, April 9, 2013

    Bacon Wrapped Pretzels!

    When I first saw this recipe I said to myself, "How can this be bad?"...and you know what? It can't be bad...it's absolutely delicious! You just can't go wrong with bacon wrapped around a pretzel rod! And this is not just bacon! It's bacon coated with brown sugar, chili powder and cayenne pepper!

    Ready for the oven
    As the bacon cooks it soaks into the pretzel rod, making it slightly soft! The sugar coating tastes like a really good smokey/sweet barbecue sauce!  This is such a unique, fun, snack! I'll be serving these at my next party!
    
    Bacon Wrapped Pretzels

    INGREDIENTS:

    1 lb. of bacon - not thick sliced
    4 inch pretzel rods - I used unsalted
    2 cups brown sugar
    3-4 Tbls chili powder
    1/4 tsp. cayenne pepper

    DIRECTIONS:

    Cut the bacon slices in half.
    Mix together the brown sugar, chili powder and cayenne pepper
     and then spread it out on a flat dish.
    Coat each strip of bacon on both sides in the sugar mixture.
    Wrap the bacon around each pretzel rod.
    Then place them on a wire rack on top of a parchment lined baking sheet.
    Bake at 375 degrees F for 15 minutes or until bacon appears slightly crisp.

    Recipe from Creative Culinary food blog








     

    
    
    

    

    Monday, April 8, 2013

    Jalapeno Pork with Garlic Sauce

    I've been so happy with the results of all the Asian style recipes I've been trying lately, as I mentioned in this post yesterday on the Dragon Noodles recipe! So delicious!!!
     
    This next recipe was just as delicious and went perfectly with the Dragon Noodles!

    The recipe was one that I found on a food blog called What's Cooking. I made it as written except for some very slight changes. I made it with a little less spiciness because I'm a wimp when it comes to hot food! I loved it...and hubby agreed! The sauce was spicy and garlicky with a hint of sesame flavor. The pork soaked up these flavors very nicely! You can use leftover pork roast or pork chops to make this dish! I didn't have any, so I cooked up some very thin sliced boneless pork chops in a skillet with olive oil and garlic. Then I proceeded with the recipe. I'm posting the recipe the way I made it...

    Jalapeno Pork with Garlic Sauce

    If not using leftover pork follow these instructions:

    3 boneless pork chops - sliced into very thin pieces
    2 large cloves garlic - minced
    salt & pepper to taste
    1 tbls. olive oil

    Heat a large skillet on medium. Saute the garlic and sliced pork in the olive oil until thoroughly cooked.
    Then remove from skillet and set aside.

    INGREDIENTS FOR GARLIC SAUCE:

    4 large cloves garlic, minced
    1 Tbls. white sugar
    2 tsp. pure sesame oil
    1 tsp. corn oil
    3 tsp. rice wine vinegar
    1/4 cup lite soy sauce
    2 tsp. sriracha sauce - use more if you like it spicy
    1 Tbls. red wine vinegar
     
    Mix the above garlic sauce ingredients together in a bowl and set aside.

    1 onion, chopped
    1 jalapeno pepper, seeded and chopped
    1 carrot, julienned
    1 celery rib, sliced
    3 scallions, sliced thin - garnish

    Set aside the 5 above veggies this way they're ready when you start cooking.

    DIRECTIONS:

    Heat a wok or very large skillet on med/high heat with 2 tsp. of corn oil.
    Add the onion, jalapeno, carrot and celery. Cook while stirring for about 2-3 minutes. Add the cooked pork and continue cooking and stirring for 2-3 more minutes.
    Stir the garlic sauce mixture that you set aside in bowl and add it to the pan with the cooked pork and veggies. Stirring again while cooking for another 2-3 minutes.
    If you want the sauce to be thicker, make a slurry with 1 Tbls. cornstarch and 1/4 cup cold water. Add the slurry to the pan and keep stirring until thickened.
    Remove from heat. Garnish with scallions and serve warm.

    Recipe adapted from What's Cooking food blog.






     

    Sunday, April 7, 2013

    Dragon Noodles

    I've been having so much fun trying unique Asian style recipes! When I came across this one, I knew I had to try it because the ingredients were very few and very simple! I found this recipe on a food blog called Budget Bytes. Cute name, right!

    I made the recipe as written except I used linguine pasta instead of lo mein noodles because lo mein noodles are double the price! I made a few other VERY slight changes that I'll mention in the recipe below.

    This was a perfect side dish for my Asian inspired meal! These noodles are buttery, sweet and slightly spicy!...just the way I like them! I love how quick and easy this recipe was also! I served it with a spicy pork dish. I'll post that recipe tomorrow!

    Dragon Noodles

    INGREDIENTS:
     
     4 oz. lo mein noodles - I used 8 oz. linguine pasta
    2 Tbls. butter
     1/4 tsp. crushed red pepper - I used 1/4 tsp. cayenne pepper instead
    1 large egg - I used 2 large eggs
     1 Tbls. brown sugar - I used 2 Tbls. brown sugar
     1 Tbsl. soy sauce - I used 2 Tbls. soy sauce
    1 Tbls. Sriracha (rooster sauce)
    1 sliced green onion - I used 2 sliced green onions
    1 handful fresh cilantro - chopped (optional) I used parsley

    DIRECTIONS:
     
    Cook noodles or linguine according to package.
    While noodles are cooking prepare the sauce by mixing together the brown sugar, soy sauce and sriracha in a small bowl and set aside to be used at the very end.
    In a large skillet melt butter over medium/low heat. Add the crushed red pepper or cayenne pepper to the butter as it melts. Whisk the eggs in a small bowl and then add it to the skillet with the melted butter. Stir and cook as if making scrambled eggs. Then turn off heat.
    When noodles or linguine are done cooking, drain and add to the skillet with the cooked eggs. Also add the prepared sauce mixture. Turn the heat back onto low and stir everything to coat well and evaporate excess liquid.
    Sprinkle with green onions and cilantro or parsley.
    Serve warm.

    Recipe adapted from Budget Bytes food blog