Tuesday, September 4, 2012

Mexican Stir Fry by Joyce

Slice about 5 medium to large white mushrooms. Slice one large onion thinly and then chop into peices about 1/2 to 3/4" long. Cut Broccoli into small trees for stirfry.

Precook long grain white rice.
Cut skinless boneless chickn breast into smaller slivers and chunks.

In a nonstick wok heat about 2 tbsp on light olive oil. When oil and pan
is hot dump in your raw chicken. Season it with salt, a little pepper and some
Johnnys with garlic. You want it flavorful but not to overpower.
Stirfry until 1/2 done. Dump in your mushrooms, onion and broccoli. Stirfry
until chicken is done, broccoli is tender and mushrooms have colored up some,
and onions are nearly clear.
Salt, pepper and a little Johnnys again. When ready, add 1 tsp of Simply Asia
"sweet ginger garlic" and stir well. Now start adding your white rice, breaking up any
chunks until everything is just slightly brown, evenly integrated and hot. Sprinkly on a
handfull of large grated parmeasean cheese and when well stirred add a couple of handfulls
or more of mozzerella. Pull off the stove when blended enough and just starting to get

I searved this with ensalada and chips, corn on the cob and canteloup.

Summer Saute

Use whatever fresh veggies that sounds good and are freshly available.  I ate this the first time
with summer squash, red pepper, cauliflower, and onion.

Slice, cut into  small trees ( if broccoli) slice on a diagonel with carrots (1/8-3/8s thick),
cut into strips red pepper.
I used small romanesque  zucchini, yellow patty pan types and yellow crookneck, very small
tender stuff, about 2 or 3 carrots, a red pepper and a large white onion.
Place in a hot not stick pan, and when veggies are getting hot pour a 1/4 of a cup of chicken broth
in the pan. I used a light sprinkling of Johnnys with garlic, salt and pepper, and stirred. When the broth started disappearing I added some more and about 2 tbsp of salted butter or margerine. Stir until
veggies are  cooked tender but still firm, the onion will be transparent. Sprinkle I tsp of Simply Asia
"swee ginger garlic" over them, stir and serve hot.

Tuesday, August 7, 2012

Citrus Corn Ensalda

purple cabbage
green cabbage
5-6 green onions
pickeled  jalopena's ( I preferr Deli brand nacho style
sweet cherry tomatos
frozen corn or fresh from cob corn
red pepper
orange juice or orange juice concentrate
seasoned rice vinegar

Sliver and chop equal amounts of red and green cabbage
slice small green onions using green and white parts
about a large palm full of jalopeno slices
two large handfulls of cilantro chop and dice
use a serrated knife and slice cherry tomatos into about 5 or 6 slices and then chop again
clean, sliver and chop red pepper
use about 1/2 to 2/3's frozen corn
Use 1/2 cup orange juice with 2 heaping tbspns of sugar stirred into it.
use 1/4 cup seasoned rice vinegar. ( unseasoned is very bland)
* you can use frozen concentrate oj about 1/3 cup without the sugar.

Prepare and let set while you fix your table and meal.

Very citrusy and fresh.

Pork Tacos

2 lbs boneless country pork ribs
1 lg can of tomato sauce
Dijohn mustartd
Real Bacon Bit
Baby Rays barbeque sauce
sea salt
medium red onion
mcKormicks pork rub
crock pot

salt pork ribs
sprinkley on rub and rub it in.
Turn to the other side and repeat.

Into your crock pot-
pour tomato sauce
Use about 3 generous squeezes of Dijohn mustard
Add about 3 tablespsoons of bacon bits.
Add 3 generous ssqueezes of Baby Rays
Chop /dice onion into the crock pot.
Stir until well blended

Cut your porkinto aobut 1.5" cubes and drop into the crock pot.
Stir just unil well coated.
Cook 6 hours on high.

Can sit for a few on warm cycle.
Dip pork out into manageble piles on chopping board and mash with a open
pronged meat fork when ready to serve.

I used both flour and corn tortillas. The family chose corn. These are Don Panchos
very yellow "corny" brand tortillas.
Served with sour cream, hot salsa, and citrus corn ensalada.