Posted at 1:14 pm , on February 21, 2018
Sweet and sour pork is normally pork that is battered and fried, combined with onions, peppers and pineapple with a rich sweet and tangy sauce. For a healthier version I decided to stir fry the pork which to my surprise turned out really well. The pork was very tender and paired with fresh pineapple rather than from a can made for a very flavorful dish. The recipe comes from The Woks of Life, one of my favorite bloggers for authentic Asian dishes. They have several sweet and sour recipes to choose from but this is my favorite. I love the colors and the flavors of this dish. The sauce is tangy which I think is a better term than sour and the fresh pineapple brings out the sweetness. Ladle over rice for a complete meal that you won’t soon forget.
Posted at 10:26 am , on January 26, 2018
I was cleaning out the pantry recently when I came upon my spiral cutter. It was hidden from sight, forgotten really, until I started removing the clutter. I’ve rarely used it but decided to put it to good use since I had it out. There are so many recipes on pinterest that use spiral cut vegetables to choose from. I decided on a stir fry with peanut sauce. I was surprised at how simple and easy this meal is. You can prep everything ahead of time and stir fry in just a few minutes. In no time you have a great meal, loaded with veggies and flavors to satisfy even the most picky eaters. Joe even commented that the peanut sauce was so good he didn’t mind all the veggies, which he normally would pick over.
Posted at 10:02 am , on January 12, 2018
It’s hard to believe I’ve never posted a recipe for pasta carbonara before now. It has to be one of my top all time favorite pasta dishes. Often referred to as bacon and eggs pasta, it’s traditionally made with bacon or Pancetta, egg yolks whisked with pasta water and a hard cheese such as Parmesan or Romano. When I’m in a pinch for time it’s the perfect recipe because I always have bacon, eggs and cheese on hand. It’s also the perfect recipe to experiment with. I ‘ve found that a few additions to this basic recipe can take it to another level of goodness. My personal favorite is the addition of sun dried tomatoes. You can’t beat the taste of creamy pasta with bits of bacon and sun dried tomatoes. And if you like it spicy, add some red and black pepper. Today I seared shrimp and scallops with blackening seasoning to go on top of the pasta. Oh my gosh, it was so good!
Posted at 9:44 am , on November 28, 2017
These scallops are seasoned with the copycat seasoning that Outback Steakhouse uses for their famous Aussie shrimp. This seasoning is my go to for grilled shrimp and also tastes great on scallops. Seared in butter with lemon and spices, this is simply one of the most succulent and mouthwatering dishes to make. Australia has been on my mind for some time. Over the summer our oldest son Josh announced that he was going to take a year and travel around Australia. He left just over a week ago and is now on his first leg in Melbourne. I am so proud and happy for him, I know his experiences will be life changing. And I hope he will share some new foods that he tastes along the way. He has always shared my love of cooking and good food so this one is for you Josh!
Posted at 9:54 am , on October 27, 2017
I’ve always felt a bit intimidated when it comes to smoking meats. I think it comes from living in Kansas City, known as the barbecue capital of the world. Kansas City is famous for it’s bbq and you will find many restaurants serving up some of the finest barbecue around. And for the serious smokers there is the “American Royal” where hundreds of competitors come from all over the country to show off their best barbecue skills. I live just a few blocks from one of the most famous bbq joints in the country, “Joe’s Kansas City Bar-B-Que” aka “Oklahoma Joe’s”. Yes, they changed their name a few years ago but they will always be “OK Joe’s” to me. Their burnt ends (my personal favorite) are to die for, the most tender and flavorful morsels I have ever tasted. Once I tasted “Joe’s” I’ve never found anything that compares. It’s just that good! We go at least twice a month and it never fails that there is a long line either to the door or out the door and around the building. The original “Joe’s” is located in KCK in a gas station where you can still buy gas and get your bbq to go. Our local “Joe’s” here in Olathe has the Kansas City BBQ store located a few doors down and you can find any and all bbq essentials from wood and smokers to sauce and rubs. Anything you need, they have it. Yes, I’ve always felt a little out of my element when it comes to barbecue but I did my research and felt ready to jump in and see if I could do it myself. I’m really happy with how it came out, maybe it’s not as good as “Joe’s” but pretty darn good, if I do say so myself. And just to make sure it wasn’t beginners luck, I smoked a second batch of ribs. . . Awesome!!
Posted at 9:31 am , on August 15, 2017
Have you ever wondered what to do with those sweet mini peppers that come in assorted colors of red, yellow and orange. They may be small but they pack a lot of flavor, especially when roasted and stuffed full of Monterey Jack and cream cheese. Wrap a thin strip of steak around the stuffed pepper and grill it until the cheeses melt and ooze out like a molten cheese lava. Oh, they are so good!! Some might think they should be served as an appetizer but Joe and I decided they were the main event with a leafy green salad on the side.
Posted at 10:13 am , on July 7, 2017
Josh taped an episode of Food Paradise on The Travel Channel that showcased their top picks for Mexican food. He wasn’t kidding when he said they featured some of the most delectable dishes. This is the first of two that I just had to make. A restaurant in Chicago “Carbon Live Fire Mexican” shared their Stelote burrito made primarily with steak and elotes aka Mexican Street Corn. I have watched that episode more times than I can count and have finally gotten around to making this mouthwatering burrito. Only I pan fried it so technically it’s a chimichanga. Either way you will love it! I grilled the corn along with the steak so they would have those fire roasted flavors. I removed the corn from the cob and added the dressing from my own “Mexican Street Corn” recipe. The steak seemed plain so I added some chimichurri sauce to the mix and wow did that enhance the flavors. Some folks serve rice and beans . . . me . . I just need my guac and salsa to complete this meal!
Posted at 10:15 am , on June 30, 2017
Summer is finally here, yay! I love this time of year when I can go outside and grill. The grill is set up under the shade of my favorite tree and although it can get hot it’s not all that bad. There’s such a satisfaction about cooking outdoors with the heat and aroma filling the air, Everything always tastes so good and the clean-up is easy. I love grilled veggies and make them often during the season. Usually I cook them on a grill pan and meticulously stand over it turning them and grilling in batches. This time I tried wrapping the veggies in aluminum foil where they steamed to perfection. When I opened up the foil packet the veggies were fork tender with bits of char on the bottom. I ladled everything onto a platter and melted some herb butter over top so that every veggie and every bite of steak was slathered with the flavors of buttery herbs, citrus and roasted garlic.
Posted at 3:19 pm , on March 8, 2017
There are so many ways that pork and green chile are paired together. Some of the classics are green chile stew, pork tamales with verde salsa, or green chile posole. With the cold weather sneaking in again before Spring, I was hungry for some comfort food. Searching the freezer for inspiration, I found a pork roast that was very lean. I sliced it into 1/2 inch portions, pounded it into thinner pieces for a very tender chicken fried pork steak. As with all chicken fried dinners you must have cream gravy. It’s a must! But as I made the gravy I added a big scoop of green chile. Let me just say that green chile gravy is the most delicious thing you have ever tasted over chicken fried pork. Call me New Mexican, it’s all about the chile!
Posted at 10:23 am , on January 6, 2017
It’s been awhile since I’ve posted any recipes. My camera was acting up and developed a lens error which prevented me from taking pictures. It took a few weeks to send it off and get it back in working order again. Then the holidays were upon us and I had my hands full with no time to blog. I’m just getting back in my groove and wanted to share one of my favorite pot pies with you. Pot Pie is a favorite of mine, however my hubby Joe doesn’t enjoy my enthusiasm for pot pie. So I compromised and made a pot pie with minimal dough, just a crusty puff pastry dough on top. And I added some spicy chicken and veggies that we both love, roasted corn, green chile and red onion. It had all the flavors of home and it couldn’t have tasted better. They were made in individual ramekins, just the perfect size to heat up for a quick lunch or have for dinner with a side salad.