Fried Rice

This is always good if you have just a little leftover chicken or pork.  My daughter Megan showed me a few little tricks with this and so it's even easier and better than I used to make it!

Fried Rice

Make rice - 2 or 3 cups cooked - set aside

Chop meat in small pieces (chicken or pork)

1 cup chopped white onion

1 can of diced water chestnuts

1 bunch of fresh spinach

3 eggs

bunch of green onion

sesame seeds

garlic & soy sauce

In a skillet or wok, heat 2 Tablespoons of sesame oil (or whatever you have) with a 1/2 tsp minced garlic and a few splashes of soy sauce.  Add meat (cook if not already), onion, water chestnuts.  As soon as meat is done or warmed through...set aside. Mix and scramble the eggs in a separate pan - stir and chop until very small pieces of egg.  Chop spinach very small also -about 1 1/2 cups of it.  Chop green onion. Put skillet back on heat and add  rice to meat and veggies.  Stir in spinach, egg, green onion and 2 Tablespoons of sesame seeds.  *Scramble eggs and chop everything while rice is cooking and you can put it all together at once.

Ribs, Purple Cabbage Salad & Cheddar Biscuits

Ribs -

I like baby back ribs and I wait for them to go on sale!
You need a large pan like a deep dish lasagna pan...or I use 2 large disposable tinfoil pans (doubled because they are kind of flimsy - wash and reuse).

Wash 2 racks of rib and cut into pieces.  Place bone side down in pan and add an inch of water in bottom of the pan.  Cover with heavy tinfoil - seal completely!  Put in the oven @ 290 for 3 hours.

When time is up, take ribs out of pan, clean them up a little (any goober looking things) and lay them on a cookie sheet so that you can put sauce on and take them to the grill.  (It's ok to let them sit for a while if you are not ready to grill yet)

I like Stubbs Spicy!  Brush a little on the bone side and place that side down on your HOT grill first.  While that side is cooking, brush sauce on meaty side.  Turn and cook when ready.  They are already done so all you are doing is getting them grilled and sauced.  I don't like a lot of sauce ...but your choice.  Watch your flame because the sauce will burn and you don't want them charred black!

Purple Cabbage Salad

This is a very colorful and crunchy salad that lasts well in the fridge for several days.  This makes a lot - so if you just want it for a meal...half this!

One purple (red) cabbage

1 white onion

1 cucumber

3-4 Roma tomatoes

1 pkg of Good Seasons Italian Dressing

1 can of small black olives (optional)

Cut cabbage into 4 wedges and slice (shave) as thin as you can. 

Cut onion in half and slice thin

Cut cucumber and tomato small
Toss this all together in a large bowl

Mix dressing as package instructs... then pour all of it over mixed salad veggies and toss until well mixed

*Add black olives if you like them

 

                                 

Cheddar Biscuits
( makes 10 )

2 cups Bisquick

2/3 cup finely shredded cheddar cheese

(I like the 4 cheese blend)

2/3 cup milk

*Melt 4 Tablespoons of butter - add 1/4 tsp garlic powder and 1 tsp parsley flakes - set aside

Stir ingredients (except butter) together to form a soft dough and spoon onto a greased cookie sheet.  Bake at 450 for 8-9 minutes until tops are just turning brown.  Brush immediately with melted butter and garlic.  Really fast and easy !

Chicken Salad

Whenever I go to Sam's, I buy a Rotisserie Chicken...cause it smells good and makes me hungy.  One time I bought two...and had leftover chicken.  So I picked off all the skin and bone and made chicken salad.  It was the best!!  So now...it is our standard "baby shower" food...and if you come for the weekend...there will be a batch of it in my fridge.  Eat it on a soft roll or croissant, with crackers, put it on a salad...or just eat it plain out of the bowl! 

Chicken Salad

1 Rotisserie Chicken - basic flavor (picked and cut small )
1/2 cup (or more) diced purple onion
1/2 (or more) cup diced celery
1/2 cup finely chopped pecans (or walnuts)
Approximately 1/2 cup Helman's mayo
Black pepper
*chicken is already salty - so taste before you add more salt
Mix all together - add more mayo if needed.
Simple....and good :-)

Sesame Tuna with Asian Wild Rice - Dinner #10

Sesame Tuna with Asian Wild Rice

1)  Make one cup of "wild rice mix" - melt 1 T butter, add 1 1/2 cup water, 1 T soy sauce, and rice to saucepan.  Bring to boil, stir, reduce heat and cook for 15-20 minutes.  Cover and set aside while you chop...1/2 cup green onion.  Add 1 can of diced water chestnuts, 1/2 cup frozen petite peas and the green onion.  I also added some pine nuts (optional).  Cover and cook your tuna.

2) The tuna cooks very fast and you want it to be pink...just seared.  Put sesame seeds on a plate and coat each side of your tuna.  Heat sesame oil in a skillet...should be hot but don't burn it.  Place tuna in pan until you get a crisp sear (about 2 minutes or less) and then turn over and do the same.  Serve with your choice of wasabi sauce or mustard.