Shrimp & Steak Fried Rice

When I was a kid, Chinese food was a rare thing in our house.  My father did not like it and now it is one of his preferred meals out.  My wife and I do a lot of variations of fried rice, so this just adds to the options.

This was found on Facebook and originally comes from Home Made Recipes.

Ingredients:

• 1 ribeye, cut into bite-sized pieces
• 12-15 raw shrimp, tail off and deveined
• 4 cups day-old cold cooked rice
• 1/2 cup chopped onion
• 1/2 cup chopped carrots
• 3 green onions, sliced
• 3 eggs, lightly beaten
• 3 cloves garlic, minced
• 5 tbsp soy sauce, divided
• 1 tbsp sugar
• 1 tbsp brown sugar, divided
• 4 tbsp oil, divided

Directions:

• Add 1 tbsp soy sauce and 1/2 tbsp brown sugar to the steak.
• Put aside.
• Add 1 tbsp soy sauce and 1/2 tbsp brown sugar to the shrimp.
• Put aside.
• In a large wok or skillet over medium-high heat, add 2 tbsp oil and cook steak for 1 minute per side until browned.
• Remove from the pan.
• Add shrimp to the same pan and cook on each side for about 2-3 minutes until they form a nice C shape.
• Remove from the pan.
• Add the remaining oil to the pan.
• Add carrots and onions, cooking for 3-4 minutes.
• Add garlic and cook for 1 minute.
• Scoot the mixture to one side of the pan.
• On the empty side of the pan, add the beaten eggs and scramble them.
• Once the eggs are cooked, add in the day-old cold rice.
• Use a spatula to break up the rice and add in the remaining soy sauce and sugar.
• Return the shrimp and steak to the pan, then add the green onions.
• Stir everything together and enjoy.

Slow Cooker Pineapple Pork Loin

This recipe jumped out at me because I have a pork loin in the freezer.  It comes from Facebook and is originally from the Recipes Made Easy Page.  Definitely an excellent Sunday supper.

Ingredients:

• 2-3 pounds pork loin
• 1 can (20 oz) crushed pineapple with juice
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon ground ginger
• Salt and pepper, to taste 
• Optional: Fresh cilantro or parsley for garnish.

Directions:

• Rub the pork loin with salt and pepper on all sides. 
• Place it in the slow cooker.
• In a small bowl, combine the crushed pineapple (with juice), brown sugar, soy sauce, minced garlic, Dijon mustard, and ground ginger. 
• Stir until well mixed.
• Pour the pineapple mixture over the pork loin in the slow cooker, making sure the pork is well coated with the sauce.
• Cover the slow cooker and cook on low for 6-8 hours or high for 4-5 hours, until the pork is tender and cooked through.
• Once done, remove the pork loin from the slow cooker and let it rest for 10 minutes before slicing.
• Spoon the pineapple sauce from the slow cooker over the sliced pork. 
• Garnish with fresh cilantro or parsley if desired. 
• Serve with rice or vegetables for a complete meal!

Honey Garlic Shrimp, Sausage & Broccoli

I have started looking at meals that I think are a little more heart smart but still tasty.  I think that means more vegetables and less salt.  This recipe came from Facebook, but I am not 100% sure who posted it originally.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 8 oz smoked sausage, sliced
• 2 cups broccoli florets
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt and pepper to taste

Directions:

• Heat olive oil in a large skillet over medium heat. 
• Add the sliced sausage and cook for 4-5 minutes until browned. 
• Remove and set aside.
• In the same skillet, add the butter and broccoli. 
• Sauté for 3-4 minutes until crisp-tender. 
• Remove and set aside with the sausage.
• Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through.
• In a small bowl, whisk together honey, soy sauce, and minced garlic. 
• Pour the mixture over the shrimp and let it simmer for 2 minutes, allowing the sauce to thicken.
• Return the sausage and broccoli to the skillet, tossing everything in the honey garlic sauce. 
• Serve hot.

Steak And Pineapple

Another Facebook find originally from All Tasty Recipes.  Sounds like a great way to start the weekend as a Friday night dinner.  I would serve it over rice myself.

Ingredients:

Main Dish

• 1 lb. top sirloin cut into bite size strips
• ½ tsp cornstarch
• 1 tbsp soya sauce
• 2 green bell peppers
• 1 large clove garlic
• 1 8 oz can pineapple tidbits (drained)

Sauce

• ½ cup ketchup
• 4 tbsp sugar
• 2 tbsp soy sauce
• 2 tsp Worcestershire sauce

Directions:

Mix sauce and set aside.

Dissolve cornstarch in 1 soya sauce. 

Add beef. 

Toss to coat and set aside

Put garlic and peppers in a skillet with 1/4 cup water. 

Cook on medium until water is gone and set aside. (Peppers may not look done and that’s ok).

Heat 2 tbsp oil.

Brown beef. 

Add peppers, sauce, and pineapple.

Meaty Chili Dog Sauce

Facebook is becoming my new recipe spot.  This was originally posted from Lovesbakesgoodcakes.com.  It is quick and easy to make.

Ingredients:

• 1 lb. lean ground beef
• 1 small onion, finely chopped
• Salt and pepper, to taste
• 2 tsp. Worcestershire sauce
• 2 cloves garlic, minced
• 1 tbsp. chili powder
• 1/2 tsp. ground cumin
• 1 can (8 oz.) tomato sauce
• 1/4 cup water

Directions:

• Place the ground beef and onion in a large skillet. 
• Season with salt and pepper. 
• Brown and crumble the beef over medium-high heat until meat is no longer pink and onion is soft. Drain, if necessary. 
• Add Worcestershire sauce, garlic, chili powder, cumin, tomato sauce and water. 
• Bring mixture to a boil, reduce heat to low. 
• Simmer until chili sauce reaches desired consistency.
• Serve on hot dogs or anywhere else you use chili dog sauce!

Garlic Butter Steak And Potatoes Skillet

Facebook should create a recipe page.  It could be on online recipe box.  Another recipe from Quick Dinner Recipes who are quickly becoming my new Kraft. 

Ingredients:

• 2-4 petite steaks.
• salt and pepper to taste.
• garlic powder to taste
• 1 tbsp olive oil.
• 2-4 pounds baby potatoes - diced.

• 2-6 tbsp salted butter - soft enough to mash with a fork, one tablespoon per steak, plus two tablespoons for the potatoes.
• 2 tsp minced garlic.
• 1 tsp dried Italian herb blend.
• 1 tsp chopped fresh thyme.
• 1 tsp chopped fresh parsley

Directions:

• Preheat oven to 400 degrees.
• In a small bowl combine butter, garlic, and dried herbs and set aside.
• Season steaks generously with salt, pepper, and garlic powder on both sides.
• Place skillet over medium-high heat and drizzle with oil.
• Sear steaks for 2-3 minutes one each side until nice and browned.
• Transfer to a plate and set aside. 
• Add potatoes to the skillet, season generously with salt, pepper, and garlic powder and sauté 3-5 minutes until browned. 
• Push potatoes to one side of the pan and return steaks to the other side of the pan. 
• Transfer to oven and cook for 15-20 minutes until potatoes are fork-tender and steak is cooked to your preferred doneness.
• Immediately after removing from oven, place a dollop of the garlic butter on each steak and the rest on the potatoes and let it melt over the food before stirring the potatoes to coat in butter and then topping with chopped thyme and parsley before serving.

Hamburger Steaks With Onion Gravy

Facebook seems to be my primary source for recipes of late.  This one was originally posted by Quick Dinner Recipes.  I have chosen to include it because it reminds me of meals we had when I was a kid.

Ingredients:

• 1lb. ground beef
• 1 egg
• 1/3 cup bread crumbs
• 1/2 tsp. black pepper
• 1 tsp. salt
• 1/2 tsp. onion powder
• 1 clove garlic minced
• 1tsp. Worcestershire sauce
• 1tbsp. oil
• 1 1/2 cup thinly sliced onion
• 2 tbsp. all-purpose flour
• 1 cup beef broth
• 1/2 tsp. salt

Directions:

• In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce.
• Form into thick patties.
• Heat the oil in a large skillet over medium heat.
• Fry the patties and onion in the oil until patties are nicely browned.
• Remove the beef patties to a plate, and keep warm.
• Sprinkle flour over the onions and drippings in the skillet.
• Stir in flour with a fork, scraping bits of beef off of the bottom as you stir.
• Gradually mix in the beef broth.
• Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens.
• Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. 
• Serve with  mashed potatoes.

Best Pepper Steak Ever

This recipe was posted on Facebook by Recipes for busy Moms.  It originally came from here, but I am not sure of the name of the site.  But who am I to turn down the best pepper steak ever?

Ingredients:

1 tbsp vegetable oil, divided.
1 red bell pepper, de-seeded and sliced.
1 green bell pepper, de-seeded and sliced.
1 1/4 pounds sirloin, thinly sliced.
2 tsp mince garlic.
1 tsp minced ginger.

• salt and pepper.
•  1/4 cup soy sauce.
• 1 1/2 tsp sugar.
• 1 1/2 tsp cornstarch.
• 1/4 cup water.

Instructions:

• Heat 1 tsp vegetable oil in a skillet on medium-high heat.
• Add peppers and cook for 3-4 minutes or until softened, remove and place to the side.
• Add the remaining oil to the skillet.
• Season the steak with salt and pepper to taste.
• Raise the heat to high and cook steak for 5-6 minutes or until lightly browned.
• Add garlic and ginger, then cook for 30 seconds.
• Return peppers to the skillet.
• In a small bowl, whisk together soy sauce, sugar, water, and cornstarch.
• Pour the sauce over the steak mixture and bring to a simmer.
• Simmer 2-3 minutes or until sauce thickens, then serve.

Smothered Pork Roast With Rice

Today's dish comes from Deep South Dishes, although I am not sure if it was from their site or some else's post on Facebook that I shared the recipe from.  

Ingredients:

• 6 or 7 pound boneless pork roast (shoulder or butt)
• Kosher salt and freshly cracked black pepper
• 2 tbsp. canola oil
• 2 onions, halved and sliced thin
• 6 cloves garlic, cut into thin slices
• 1 tsp. fried thyme, crushed
• 1 tsp. dried rosemary, crushed
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all purpose flour
• 1 32 oz. carton chicken broth

Directions:

• Sprinkle the pork roast with salt and pepper and allow it to sit at room temperature for 30 minutes.
• Preheat oven to 275 degrees (F).
• Heat canola oil over medium high heat in the bottom of a cast iron Dutch oven and sear the port on all sides; remove and set aside.
• In the same pot, add the onion and cook until lightly caramelized.
• To the onion, add sliced garlic, a pinch of salt, some freshly cracked black pepper, the thyme, and the rosemary; add a splash of the chicken broth to deglaze the pan.
• Cook and stir another couple of minutes, scraping up any browned bits on the bottom of the pot.
• Remove the onion mixture and set aside.
• In the same pot, melt the butter over medium heat to start a roux.
• Stir in the flour a little at a time until fully incorporated.
• Cook, stirring constantly, until mixture reached a peanut butter color, about 10 minutes.
• Slowly stir in the chicken broth until mixture is fully incorporated, thick, and bubbly.
• Add the onion mixture into the roux and stir.
• Add the seared roast to the pot and ladle some of the gravy over the top of it.
• Cover and cook at 275 degrees (F) for 3 hours, or until meat pulls away easily with a fork, turning the roast about every 30 minutes and basting it with gravy.  Test for a minimum internal temperature of 145 degrees (F).
• Serve as is, or remove the roast, skim off the fat, and simmer gravy until reduced and thickened; use a slurry of cornstarch and water to thicken if desired.
• Serve the roast smothered with a generous amount of gravy and hot rice.

Sauteed Seasoned Shrimp

When I was younger I wasn't much of a seafood fan.  However, as I have gotten older, I have developed a taste for shrimp.

Ingredients:

• 1 pound raw shrimp, peeled and deveined
• 2 tbsp. olive oil
• 1/2 tsp. red pepper flakes
• 1/2 tbsp. rosemary, minced
• 2 garlic cloves, minced
• 1/2 tbsp. lemon juice
• 2 tbsp. fresh parsley, chopped
• Sea salt and black pepper to taste

Directions:

• Clean shrimp and pat dry.
• Lightly sprinkle with a pinch of salt.
• In a medium-sized skillet hear olive oil over medium heat.
• When oil shimmer, Add shrimp.
• Sprinkle in red pepper flakes, rosemary, garlic, lemon juice, parsley, and black pepper.
• Cook 3 - 4 minutes, flip shrimp over, sprinkle another pinch of sea salt, and cook until shrimp are pink and no longer opague.
• Toss shrimp until evenly coated with mixture and serve.

Shrimp Stir-Fry

I have always been a fan of stir-fries.  they are a tasty, fast, and fairly healthy meal.

Ingredients:

• 2 cups lightly salted water
• 1 cup uncooked rice
• 1 pound medium shrimp, peeled and deveined
• 1/4 tsp. ground ginger
• 1/4 tsp. cayenne pepper
• 1 garlic clove, minced
• 2 tbsp. sesame seeds
• 1/4 tsp. black pepper
• 2 tbsp. sesame oil
• 1 red bell pepper, sliced into thin strips
• 3 green onions, sliced
• 3 tbsp. teriyaki sauce
• 1/2 pound sugar snap peas
• 1/4 cup corn starch
• 3/4 cup chicken broth
• 1/4 tsp. salt

Directions:

• In a medium saucepan, bring salted water to a boil, add rice, reduce heat, cover, and simmer for 20 minutes.
• While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds, and black pepper in a large Ziplock bag.
• Allow shrimp to marinate in the refrigerator for at least 20 minutes while rice cooks and you prepare the vegetables.
• Heat sesame oil in a large wok or skillet.
• Add bell pepper and green onions.
• Saute for 3 - 4 minutes to soften slightly.
• Add teriyaki sauce.
• Add peas and shrimp with seasoning.
• Saute for 4 - 5 minutes or until shrimp are pink and no longer opaque.
• Stir cornstarch into chicken broth and add to wok, stirring until mixture boils.
• Sprinkle with salt.
• Spoon shrimp mixture over rice.

Lemon-Herb Baked Chicken

While I much prefer a steak on the BBQ, we live in a part of the country where it gets way to cold to man the BBQ.  So here is a fine alternative, perfect for Sunday dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 lemon, sliced into wedges
• 1/4 cup extra-virgin olive oil
• 5 garlic clothes, minced
• 1/3 cup white cooking wine
• 1 1/2 tbsp. fresh oregano 
• 1 tbsp. fresh parsley
• 1 tsp. fresh thyme
• 1 tbsp. lemon zest
• 2 tbsp. lemon juice
• Sea salt and pepper, to taste

Directions:

•  Preheat oven to 425 degrees.
• Season chicken with salt and pepper on both sides.
• Place chicken in a baking dish.
• Place lemon wedges around chicken.
• In a small saucepan, heat olive oil until warm.
• Stir in minced garlic and stir for approximately 1 minute.
• Remove from heat and add white cooking wine, oregano, parsley, thyme, lemon zest, and lemon juice.
• Pour oil mixture over chicken.
• Place in preheated oven and bake for 25 minutes.
• Let rest for 5 minutes before serving
• Plate the chicken, spoon pout some of the drippings, and pour over chicken.

Slow-Cooked Salsa Chicken

A quick and easy chicken recipe.  Makes a good filling for chicken fajitas or tacos.  Freezes and reheats well.

Ingredients:

• 1 1/2 cups salsa, divided
• 4 chicken breasts
• 2 tbsp. taco seasoning

Directions:

• Spray slow cooker with nonstick cooking spray.
• Place 1/2 cup of salsa in the bottom of the slow cooker, and spread evenly.
• Place chicken breasts in slow cooker and sprinkle with taco seasoning.
• Top chicken with remaining cup of salsa to cover all exposed chicken.
• Cook on high for 3 - 4 hours or low for 7 - 8 hours.
• Once chicken is done, use a hand mixer to shred the chicken to desired consistency.

Slow-Cooked Savory Chicken

This recipe is excellent for making a head and storing in the freezer.  A great go-to when company is coming.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tsp. dries oregano
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 tbsp. butter
• 3 tbsp. lemon juice
• 1/4 cup water
• 2 garlic cloves, minced
• 1 tsp. chicken bouillon
• 1 tsp. fresh parsley, chopped

Directions:

• Pat chicken breasts dry.
• In a small bowl, mix the oregano, salt, and pepper togther.
• Sprinkle on both sides of the chicken breasts and gently pat down to hold in place.
• Melt butter in a skillet over medium heat.
• Once butter is melted, add chicken.
• Cook chicken for 4 - 6 minutes on each side, then transfer chicken into slow cooker.
• Using the same skillet, add the lemon juice, water, garlic, and chicken buillon.
• Bring the mixture to a boil.
• Pour over chicken in slow cooker.
• Cover and cook on low for 6 hours or on high for 3 hours.
• Sprinkle with parsley 15 minutes before serving.

Autumn Rosemary-Cinnamon Slow-Cooked Chicken

The warm taste of autumn lies in this recipe.  The butternut squash paired with layers of cinnamon and rosemary make it quite delicious.  Another option for Thanksgiving dinner.

Ingredients:

• 2 1/2 pounds butternut squash, peeled, seeded, and cut into 1 inch cubes
• 1 medium sweet onion, diced
• 4 chicken breasts
• 1 medium onion
• 1 cup chicken broth
• 1/4 cup plain Greek yogurt
• 1 tbsp. rosemary
• 1 tbsp. sea salt
• 2 tsp. cinnamon
• 1 tbsp. olive oil

Directions:

• Place squash and onion in slow cooker.
• Add chicken on top of onion and squash.
• Pour the broth, yogurt, and spices over ingredients in the slow cooker.
• Set on low and let cook for 8 hours (4 hours on high).
• Stir at least once while cooking to ensure that the yogurt marries with the other ingredients.

Slow Cooker Weiners and Beans

This recipe is one of my wife's favorite meals.  It is quick and easy comfort food.  I altered the recipe slightly when I misread the label of one of the cans (Can you guess which one).

Ingredients:

• 8 - 10 hotdogs, chopped and divided
• 2 cans brown beans in tomato sauce.
• 1 can chili (usually garden vegetable).

Directions:

• Layer 1 can of beans in the slow cooker.
• Add half of the hot dogs.
• Add canned chili.
• Add remaining hot dogs.
• Top with second can of beans.
• Cook on low for 4 hours (I usually give it a stir and mix everything together after 2 hours).

Slow Cooked BBQ Chicken Baked Potatoes

I found this on Facebook and have been looking forward to trying it.  It is so easy that it really isn't a recipe, more of a non-recipe.  I guess we shall see tomorrow when I make it.

Ingredients:

• 6 baking potatoes (Russet)
• 6 boneless chicken breasts
• 1 cup BBQ sauce
• Potato toppings (butter, sour cream, cheese, bacon bits)

Directions:

• Wrap each potato in foil and store in refrigerator.
• Place chicken and BBQ sauce in a large Ziplock bag.
• Zip to seal and squish around to mix.
• Place chicken in slow cooker.
• Cover with foil and place foil wrapped potatoes over chicken.
• Cook on low for 6 hours.
• Shred chicken with forks and serve over potatoes with toppings.

Easy Pork Mole

Combine chocolate, coffee and spices to create a rich mole recipe.  This Easy Pork Mole recipe is great entrée for weeknights or busy weekends.  As always...Kraft recipe, Kraft ingredients.

Ingredients:

• 1/4 cup Kraft Zesty Italian Dressing
• 1 lb. pork tenderloin, cut into bite-size pieces
• 1 yellow onion, chopped
• 1 oz. Baker's Semi-Sweet Chocolate, chopped
• 2 tsp. Maxwell House Instant Coffee Original Roast
• 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 can chili-style diced tomatoes, undrained
• 2 green onions, chopped
• 2-2/3 cups hot cooked long-grain white rice

Directions:

• Heat dressing in large saucepan on medium-high heat. 
• Add meat and yellow onions; cook 10 min. or until meat is evenly browned and onions are crisp-tender, stirring occasionally.
• Add next 4 ingredients; mix well.
• Stir in tomatoes; simmer on low heat 15 min. or until meat is done, stirring occasionally. 
• Top with green onions. 
• Serve over rice.

Parmesan-Turkey Meatloaf

Meatloaf is always a fan favourite, but why not treat your taste buds to something different?  This easy-to-make meatloaf, flavoured with tomatoey ketchup, Parmesan cheese and Italian seasonings, is sure to become a few family favourite.  As always...Kraft recipe, Kraft ingredients.

Ingredients:

• 1 cup Heinz Tomato Ketchup
• 1/2 cup Kraft 100% Parmesan Light Grated Cheese
• 2 Tbsp. tomato paste
• 1-1/2 tsp dried basil leaves
• 1-1/2 tsp dried oregano leaves
• 1-1/2 lb. lean ground turkey
• 1/2 cup fresh bread crumbs
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 tsp. Lea & Perrins Worcestershire Sauce
• 1 egg, beaten

Directions:

• Heat oven to 350°F.
• Mix ketchup, cheese, tomato paste, basil and oregano until blended.
• Spoon half the ketchup mixture into large bowl. 
• Add remaining ingredients; mix just until blended.
• Press turkey mixture into 9x5-inch loaf pan sprayed with cooking spray; top with remaining ketchup mixture.
• Bake 55 min. or until meatloaf is done

Greek Grilled Chicken Tacos

Transport taco night to the Mediterranean with these Greek Grilled Chicken Tacos!  Greek Grilled Chicken Tacos include Greek dressing, crumbled feta, cucumbers and tomatoes.  As always...Kraft recipe, Kraft ingredients.

Ingredients:

• 1/2 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing
• 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
• 8 small flour tortillas
• 1 cup chopped cucumbers
• 1 cup quartered cherry tomatoes
• 3/4 cup plain low fat Greek-style yogurt
• 1/4 cup Cracker Barrel Crumbled Feta Cheese
• 2 Tbsp. chopped fresh mint

Directions:

• Pour dressing over chicken in medium bowl; stir to evenly coat chicken with dressing. 
• Refrigerate 30 min. to marinate.
• Heat barbecue to medium heat. 
• Remove chicken from marinade; discard marinade. 
• Thread chicken onto 4 skewers.
• Grill 6 to 7 min. on each side or until chicken is done, adding tortillas to the barbecue for the last minute to heat just until warmed.
• Transfer tortillas to plate; top with chicken and remaining ingredients.