Stir Fry

For a basic stir fry:

1 lb meat of choice
1 Tb corn starch
1 Tb soy sauce
Cut veggies of choice ( onion, carrots, broccoli, a frozen bag of oriental, etc)
Spices of choice ( ginger, garlic, green onion, sesame seeds, pepper-red or black, etc)
Sauce ( teriyaki, sweet and sour, bottled, orange, etc)

Stir fry meat can always be added plain, but if you want a little extra flavor add 1 Tb corn starch and 1 Tb soy sauce can make a difference.

 Cut up 1 pound chicken, beef or pork into pieces as desired. Sprinkle corn starch and soy sauce over the top.  Stir well.  Heat a small amount of oil (1 Tb) in a frying pan or wok and you are set. Adjust corn starch and soy sauce amounts as necessary for quantity of meat.

Cook meat, remove from the pan. Add spices and brown quickly. Cook vegetables until almost ready. Return meat. Add sauce of choice. Serve over rice or sesame noodles.

Pork Loin Roast

Since one of the less expensive cuts of meat here is pork loin, I've found quite a few ways to use it 

Chalupa pork

Barbecue pork sandwiches

Carnitas

Posole

And traditional roast

I never really loved the roast recipe I used even though it was easy 

Then, I found this one!

Everyone commented on how much they liked it. 

Winner, winner, pork loin dinner!

2-3 pound pork loin

1 envelope dry onion soup mix

2 cups water

1 cup beef broth

3 Tb fresh minced garlic

3 Tb soy sauce

Black pepper to taste

Place pork in crock pot with the soup packet. Pour water, broth and soy sauce over the top. Turn the roast to coat all sides. Spread the garlic over the top leaving as much as possible on the roast. Sprinkle with pepper. Cover and cook on low for 7+ hours.

About 30 minutes before serving, remove the roast to a platter. Stir 1 1/2 Tb of flour into a tiny amount of cold water until it is smooth. Pour this into the liquid in the crock pot and whisk. Replace the roast and cover. Gravy will thicken as it warms. You can skip this step and just serve the thinner sauce as an au jus if preferred.

Deirdra's Breadsticks

I had these for the first time at a ward RS Christmas party.  They are wonderful.  When I heard that they took only an hour to have on the table, I knew I had to have the recipe.  My family loves them!

Ingredients:

 1 tbsp yeast

1 1/2 cups water

2 tbsp sugar

1 tsp salt

3 1/2 - 4 cups flour (use your judgment)

3/4 - 1 stick butter (6 - 8 tbsp)

Dissolve yeast in water, then add sugar, salt and flour and knead for 3 minutes in the mixer.  Let rest for 10-15 minutes.  Melt butter and pour into sheet pan.  Roll dough out on a well-floured surface into a rectangle about 1/2 inch thick.  Cut in to about 12 strips crosswise, then cut in half lengthwise.  I use a pizza cutter to cut the dough.  Take each strip, dip one side of dough in melted butter in sheet pan then flip it over and dip other side.  I twist mine as well after I dip them.  Arrange them in pan.  The dough will fill up the pan so leave space in between.  Sprinkle the breadsticks with garlic salt or whatever other seasoning you would like.  Let rise until fluffy and fat (about 35-40 minutes in a nice warm place, mine is usually a partially warmed oven).  Bake at 350 for about 15 minutes or until just barely golden brown.  Let cool a couple minutes, then remove them from a pan onto a cooling rack or a platter with a dishtowel (they will get soggy if you leave them in the pan or just put them on a plate without a towel.)  Serve asap.  Enjoy!

Blackened Tilapia

I'm always looking for a creative fish recipe.

The basic breaded with lemon, or garlic Parmesan, though yummy, gets old.

I found this on the last package I bought and tried it out.

It is quite spicy, so if you like things a little milder, reduce the cayenne and chili powder.

The left overs made great fish tacos the next day!

1 lb tilapia fillets (about 4-5 depending on size)

1 T chili powder

1 t cayenne

2 tsp black pepper

1 T paprika

1 T onion powder

1/2 T garlic powder

1 t oregano

1 t ground thyme

1 t brown sugar

cooking oil

Combine dry spices together to create a rub.  Completely coat the fillets and allow to sit for 15-20 minutes before cooking.  Heat oil in a large skillet and add fillets.  Cook 2-3 minutes on each side or until cooked through. Serve while hot.

Curried Butternut Squash Soup

I tried this for the first time this month and loved it!

Sadly, the Johnson children did not.

It involved the dreaded ingredient, squash, and they claimed it was more like warm baby food.

Ahhh, the life of a mother.

I still plan to make it again, maybe just for me.

This recipe is to serve 4.

1 butternut squash  (I cheated on this and bought the prepared package in the store.)

1/2 T olive oil

4 T butter

1-2 Granny Smith apples, finely chopped

1 celery stalk, diced

2 carrots, peeled and diced

1/2 yellow onion, diced

1/2 t curry powder

16 oz chicken stock

1/2 c heavy cream

Salt and pepper to taste

If using a whole squash, slice in half and remove seeds.  Place on lined baking sheet and rub with olive oil.  Place cut side up and roast at 350 until tender and slightly browned.  (If you bought the precut package, microwave or bake until tender.)

Melt butter in large pot.  Add apples, celery, carrots, onion and curry powder. Saute until soft.  Add squash and chicken stock to the pot.  Bring to a boil, then reduce heat and simmer 20 minutes.  Remove from heat.  With a potato masher or blender, blend until smooth.  Return to low heat and add cream - just to heat through.  Do not boil.  Season with salt and pepper and serve.

*It is quite thick, so more stock or cream could be added to reach the desired consistency.

Texas Caviar

This is a favorite appetizer from my sister-in-law, Michell.

It makes enough for a party, so if it's for your family only, adjust accordingly.

It is great served with tortilla chips.

1 16 oz zesty Italian dressing

1-2 cans sweet corn, drained

1-2 cans black eyed peas, drained

3 large tomatoes, diced

2 green bell peppers, diced

1 red bell pepper, diced

1/2 bunch green onions, sliced

1/2 bunch cilantro, finely chopped

Combine all ingredients into a large bowl and stir.  Allow to chill before serving so flavors can marry.

Coconut Yams

This recipe is from my sister, Melissa.

If you need a yams dish, try this one out.

6 fresh yams

1 c white sugar

1/2 c milk

1/3 c butter

2 eggs

1 tsp vanilla

1/2 tsp salt

Topping

1 c coconut

1 c chopped pecans

1 c brown sugar

1/3 c flour

1/3 c melted butter

Boil whole yams in water until slightly tender, but still firm in the center.  Cool and peel skin.  Cut into 1 inch slices and layer in 9x13 pan.  Combine white sugar, milk, butter, eggs, vanilla and salt and pour over yams.  Combine all topping ingredients and mix together with a fork.  Spread over the top of the yams.  Bake uncovered at 375 for 35 minutes.