Pork Stir Fry

I was browsing through Cooking Light's website a few months ago and found this recipe for pork stir fry. I love stir fry because it's pretty quick and a great way to fill up on veggies. This spicy stir fry was an instant hit with my husband. I put it on a regular rotation.

Photo Courtesy of Cooking Light

I do not use the green onions or toasted sesame seeds. We are big mushroom fans, so I usually add them. I will say the sesame oil and hoisin sauce were a splurge at the grocery store (for me, I'm a cheap-o) but it was worth it since I make it so often. (My picture did not look as good as this one so I thought I would use it instead.)

Ingredients

• 1  teaspoon  canola oil
• 1/4  cup  hoisin sauce
• 1/4  cup  ketchup
• 1  teaspoon  low-sodium soy sauce
• 1/2  teaspoon  bottled minced garlic
• 1/8  to 1/4 teaspoon ground red pepper
• 1  (1-pound) pork tenderloin, trimmed, cut into 1/2-inch pieces
• 1  teaspoon  black pepper
• 1/4  teaspoon  salt
• 2  teaspoons  dark sesame oil
• 1  cup  presliced zucchini
• 1  cup  presliced red bell pepper
• 1  teaspoon  bottled ground fresh ginger (such as Spice World)
• 1/2  cup  chopped green onions
• 1  teaspoon  toasted sesame seeds

Preparation

Heat canola oil in a large nonstick skillet over medium-high heat. Combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set side. Add pork to pan; sprinkle with black pepper and salt. Cook 3 minutes on each side or until done. Remove from pan. Add sesame oil to pan. Add zucchini, bell pepper, and ginger; stir-fry 4 minutes or until bell pepper is tender. Stir in onions and pork. Add hoisin mixture to pan; toss to coat. Sprinkle with sesame seeds.

Ham, Spinach and Mushroom Frittata

Over the weekend, I made this yummy frittata using a few things we had in the fridge.A frittata is basically quiche without the crust. I love quiche but frittata's are easier to make with on-hand items. I have to apologize, there is no picture with this one. I forgot. We were hungry. I plan to make this again and I will remember to take a picture before we eat.

Ingredients:
4 eggs and 2 egg whites
3 thin slices of ham, chopped (I bought too much lunch meat this week.)
8 ounce package mushrooms, chopped
1 cup chopped spinach (again, bought too much)
1 cup shredded sharp cheese
garlic powder
parsley

Directions:

1. Add one tablespoon Olive Oil to pan and saute mushrooms with garlic powder to taste. Once mushrooms are soft, add chopped spinach. Once spinach wilts, remove pan from heat.
2. In a separate bowl, beat eggs and whites. Add cheese and about 1 tsp parsley.
3. Combine egg mixture, ham, veggies in a 9 inch pie dish.
4. Bake at 375 for about 30-40 minutes.

This can be made for breakfast, brunch or dinner. I have added different veggies according to what we have on hand. Even my 5 year old ate this one and asked for more. 

Barbeque Pork and Cole Slaw

I'm back after a nice long break. And I guess since Christmas is over, I should make real food. Let's cook dinner, shall we?

When we moved to Texas over one year ago, we discovered the barbeque is quite different. Being from Tennessee and Kentucky we like pork bbq. Here, it's beef brisket. Now, I like the brisket--a little. But we love pork and I haven't found a place that sells it. So, I decided to make my own. I used the crock pot so it's easy too. (Just a note about the slaw, it is best if made one day before. )

Ingredients for Pulled Pork:
2.5 lb boneless pork butt/shoulder
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp salt
1/2 water

Directions:
Combine seasonings in a bowl and rub over roast. Place meat in a crock pot and cook on low for about 6 hours or until pork is tender. Move pork to cutting board and let rest for about 10 minutes. I cut chunks of meat and then pulled and shredded it.  Place on bun (toasted, yum!) and serve with your favorite barbeque sauce and fixins. Which brings me to the slaw. This is a family recipe. I am picky about cole slaw but this is good.

Ingredients for Cole Slaw:
1 head of cabbage
1 green pepper
1 cup mayo
1/2 cup granulated sugar
1/4 cup cider or salad vinegar
Morton's Nature Seasoning

Directions:

1. Whisk sugar into mayo until it's smooth. Add vinegar and whisk until well combined and creamy. Add a little seasoning.
2. Chop cabbage and finely dice green pepper. Place in a bowl.
3. Add the dressing and toss. Also add a little more Morton's.
4. **Add the dressing sparingly. As this sits, the cabbage weeps which will thin the dressing. I added enough to make the vegetables wet and then saved the rest to add the next day.

Just the right meal for a little taste of our hometown.