SLOW COOKED PORK AND SAUERKRAUT

SLOW COOKED PORK AND SAUERKRAUT
makes 6-8 servings

2-32 ounce jars of sauerkraut, drained
2 1/2 cups chicken broth
1 package Lipton onion soup mix
3 pound boneless pork loin roast
3 tablespoons brown mustard**

• Combine sauerkraut, chicken broth and Lipton soup mix until well blended.**
• Add pork roast, cutting in half if necessary to avoid over crowding.
• Set on low for 8 hours.

**The original recipe called for water instead of chicken broth and for the mustard which I HAD to eliminate due to allergies (I'd like to live to make another recipe) and we loved it so I don't believe the mustard is necessary, but add it if you like.

GLAZED STUFFED PORK CHOPS

Glazed Stuffed Pork Chops
4 VERY thick pork chops
8 slices oatnut bread
butter
1/2 teaspoon thyme
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/2 cup apricot pineapple jam, room temperature
1 tablespoon peach schnapps
1 large lemon, juiced

• Preheat oven to 350°.
• Slit each pork chop along 2 sides to create a large pocket.
• *Toast each slice of bread well and then lightly butter.
• Cut each piece into small squares.
• Toss with thyme, garlic salt and pepper.
• Stuff each pork chop with 1/3 cup of mixture.
• Whisk together the jam, peach schnapps, red pepper flakes, ginger and lemon juice.
• Place chops in a square greased baking dish.
• Arrange remaining stuffing around the edges.
• Glaze chops and stuffing tops.
• Bake uncovered 30 minutes.
• Turn chops, glaze chops and stuffing again. Bake another 30 minutes.

*If you prefer, prepare 1 box of stove top stuffing instead.
**Tonight I used Lemon Curd and had a distinctively fresh flavor with the same consistency.  Use whatever flavor speaks to you. 

PINEAPPLE PIGGY PIE & ROASTED SPICED CARROTS

It seems like a million years since I've done any serious blogging.  I'm still here and life is starting to settle down (we hope) and I'm anxious to get back to some DIY projects, fun recipes and adventures. At least that's the plan after the holidays.

I've got a back load of recipes and pictures to post, but there will always be tomorrow for the rest of them.  Tonight I'll start with a hubby favorite.

While this is not much to look at, the combination of the two recipes are SERIOUSLY PACKED WITH A FLAVOR PUNCH.  We LOVE this recipe and LOVE having the leftovers to eat.

The original recipe for the now known as Pineapple Piggy Pie was called Ham Stacks and called for sweet potatoes and marshmallows.  Hubs hates sweet potatoes so I converted the recipe to mashed Yukon golds.  It also called for individual stacks on pineapple rings, but I also converted it to a casserole for ease - not to mention it's more "man" friendly than the little stacks.

PINEAPPLE PIGGY PIE & ROASTED SPICED CARROTS
PINEAPPLE PIGGY PIE
1 pound ground ham
1 pound ground pork (I used Jimmy Dean Organic sausage)
1 cup crushed corn flakes
1/4 teaspoon white pepper
2 eggs, beaten
1 cup whole milk
2 cups mashed potatoes
1 large can crushed pineapple, drained VERY well

• Preheat oven to 350˚.
• Combine ham, pork, eggs, corn flakes, milk and pepper until well mixed.
• Spray the bottom of a 9x13 baking dish.
• Layer the pineapple on the bottom.
• Top with Meat mixture.
• Top with mashed potatoes.
• Bake for 1 hour.

ROASTED SPICED CARROTS
1 pound baby carrots
2 tablespoons Avocado oil
2 large cloves garlic, minced
1 tablespoon sugar
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 cup golden raisins
Juice of 1 lemon

• Cut carrots in half and then cut in half again.
• Toss carrots with oil, garlic, sugar, cumin, sea salt and cinnamon.
• Roast 20 minutes or until fork tender.
• Remove from oven.
• Toss with raisins and lemon juice.

CARNITAS

The recipe I was given years ago lacked in flavor so I modified it and we're extremely happy with the outcome. I've been making them this way for years. Originally the roasting was done on a rack with water underneath and just a simple salt and pepper.

Now I use a large onion diced as my natural rack to protect the pork. The onions bake together and become an essential flavor to the dish. I place the pork roast on top of the onion pieces and surround it with a can of diced green chiles and 4-5 cloves of minced garlic. Then I pour a can of salsa verde enchilada sauce on top of the green chiles and onions.  Cover it with foil and bake for 2 hours at 350°.

Then uncover it and bake another hour or until fork tender.  Remove the roast to a cutting board and shred it into bite sized pieces. 

Add the pork pieces back into the onion mixture and coat well.

Serve with your favorite salsa, grated cheese and sour cream. Enjoy!

PEANUT PORK & NOODLES and CHATTING

Seems like a VERY long time since I've sat and chatted here on my blog.  The past 2+ years have been such a jumble of care taking others, the BIG "C", multiple medical appointments, VA red tape and just plain messed up events that it seems life has gone on without me.

Well, I'm here to tell you I'm taking my life back!  I do have one more surgery to get through, but it is trivial in comparison to the past couple years. Fortunately my mom's winter place is empty for the summer and near my doctors so we are here and able to get it spruced up for her before winter while we deal with everything else.  The pool has also been a godsend for me to get some exercise and try to get my strength back.  All the anesthesia has taken a toll on me!  Right now we're painting.  The house is 5 years old and had never been painted other than by the builder so boy is it soaking up the new paint!

If a messy kitchen truly is a sign of happiness, I must be freaking delirious!  We are taking a break tonight and enjoying a new recipe for Peanut Pork and Noodles while we watch the Nascar race.  I hope everyone had a great 4th and long weekend!

PEANUT PORK AND NOODLES

DRESSING

1/4 cup rice wine vinegar

1/4 cup creamy peanut butter

3 tablespoons soy sauce

3 tablespoons water

2 tablespoons honey

1 tablespoon minced garlic

1 tablespoon garlic chili paste

SALAD

1/2 pound boneless pork chops

2-3 ounce bundles ramen noodles

8 ounces snow peas, trimmed and cleaned
1 large green onion sliced

8 ounces bok choy, trimmed, cleaned and sliced

1 sweet red pepper, cored, seeded

1/8 teaspoon salt

3 tablespoons dry roasted unsalted peanuts (optional)

• In a small food processor combine dressing ingredients and blend until smooth.
• In a large ziploc bag combine pork chops and half of the dressing.  Marinade for 15 minutes minimum.

• While chops are grilling bring a pot of water to a boil.
• Add ramen noodles for 2 minutes.
• Add peas and bok choy, boiling for 1 minute more.
• Drain and rinse in cold water.
• Place in large salad bowl.

• Heat grill to medium high.
• Grill chops and red pepper just until done, turning half way through.
• Transfer to a cutting board and thinly slice both chops and pepper.

• Toss salad with remaining dressing and salt.
• Scatter pork and peppers over salad.
• Top with peanuts. (optional)
• Serve immediately.

Leftovers (minus the bok choy) chill well and would make a perfect lunch to go.  Just don't add the bok choy, which in my opinion can be left out and double the peas for my taste.

UPSIDE DOWN APPLE PIE & TOURTIERE du SHACK aka PORK POT PIE- BAKING PARTNERS #6

We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.   In order to achieve the best results, a perfect recipe and the right techniques are required.  We are a small group of home bakers, who love to bake and want to learn more about the tips and secrets of baking and baking well.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.  

This month we had 3 choices and I found the time to make 2 of them.  I also got to pick one that I'd been dying to make, Upside Down Apple Pie.  We LOVED it!! The one thing I am going to do different next time is make them all individual pies - more crust and gooey wonderfulness that way.

UPSIDE DOWN APPLE PIE Yield: 8 servings.
original recipe from Taste of Home

CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening (Crisco stick)
2 tablespoons cold butter
5 to 7 tablespoons orange juice

FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans (or walnuts)
1 cup Imperial Sugar
1/3 cup all-purpose flour (sifted)
1/2 teaspoon rum extract (optional)
1/2 teaspoon maple extract (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)

GLAZE:
1/2 cup confectioners' sugar
2 to 3 teaspoons orange juice

• In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.
• Gradually add orange juice, tossing with a fork until dough forms a ball.
• Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.
• Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.
• Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.
• In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.
• On waxed paper, roll out one ball of pastry to fit pie plate.
• Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.
• Fill with apple mixture.
• Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.
• Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.
• Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).
• Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. 

TOURTIERE du SHACK aka PORK POT PIE

note: I made these as individual pies and they were a HUGE hit.  I also made a few changes based on what I had on hand or available locally.  One of my changes was to hide the mushrooms from hubby.  He swears he hates cooked mushrooms, but I've gotten quite crafty at disguises them visibly while keeping their flavor.

adapted from http://www.bonappetit.com/recipes/2012/01/tourtiere-du-shack

Crust

• 3 1/3 cups all-purpose flour
• 2 cups (4 sticks) chilled unsalted butter, cut into 1/2" cubes
• 1 teaspoon kosher salt

Filling

• 1 1/2 cups low-salt chicken broth
• 1 1/2 medium onions, chopped, divided I used 1 large onion
• 4 garlic cloves, chopped, divided
• 5 whole black peppercorns plus freshly ground black pepper I used Indonesian White pepper
• 5 sprigs thyme I used Penzeys French thyme, 1 teaspoon
• 2 bay leaves I omitted
• 1 1/2 pounds boneless pork shoulder (Boston butt), cut into 2" pieces
• Kosher salt I used Himalayan Pink Sea Salt
  
• 1 tablespoon unsalted butter
• 8 medium button mushrooms, stemmed and finely chopped I used Marx Foods dehydrated Chanterelle rehydrated in the white wine
• I added a celery stalk, sliced and
• I added a large carrot, sliced to disguise the mushrooms from hubby
• 1/2 cup dry white wine I used Savignon Blanc
• 1 1/4 pounds ground pork
• 1/8 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 3/4 cup grated, peeled russet potato I used Yukon Gold
• All-purpose flour (for surface)
• 1 large egg yolk, beaten to blend

SPECIAL EQUIPMENT:

• A 9"-diameter deep-dish glass or ceramic pie dish
• Directions:

Crust

• Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form. Transfer to a medium bowl. Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap disks in plastic wrap and chill for at least 2 hours. DO AHEAD:Dough can be made 2 days ahead. Keep chilled.

Filling

• Preheat oven to 325°. Combine broth, 1/2 chopped onion, 1 chopped garlic clove, whole peppercorns, thyme, and bay leaves in a medium pot. Add pork shoulder; season with salt and pepper. Bring to a simmer over medium heat.
• Cover pot. Transfer to oven; braise until pork shoulder is tender and shreds easily, about 2 hours. Remove from oven; let cool.
• Transfer pork shoulder to a work surface. Shred meat with your fingers and transfer to a medium bowl. Strain pan juices through a fine-mesh sieve; add 1/2 cup juices to pork; discard solids in strainer.
• Melt butter in a large skillet over medium heat. Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5–7 minutes. Add mushrooms; cook, stirring often, until almost all liquid is evaporated, 5–7 minutes. Add wine; stir, scraping up browned bits. Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes.
• Add ground pork, cinnamon, and cloves. Cook, stirring to break up into small pieces, until pork is cooked through, about 5 minutes. Add potato. Cook until potato is soft, about 10 minutes. Remove from heat. Stir in shredded pork with juices. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour.DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
• Roll out 1 dough disk on a lightly floured surface into a 12" round. Transfer to pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10" round. Place dough over meat filling. Fold overhang over top crust and crimp edges. Brush crust with egg yolk. Cut three 2" slits in top crust. Chill for 1 hour.
• Preheat oven to 400°. Bake tourtiere for 30 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbling, 40–50 minutes. Let cool for 20 minutes before serving.

KIWI ORANGE GLAZED CHICKEN with SCALLION RICE PILAF

KIWI ORANGE GLAZED CHICKEN with SCALLION RICE PILAF
1 roasting chicken (6-7 pounds)
3 oranges
1 kiwi
1/4 cup honey
2 cloves garlic, minced
4 green onions, sliced and divided
1 tablespoon safflower oil
1 teaspoon sea salt, divided
1/2 teaspoon ground ginger
1/2 teaspoon roasted corriander, ground
1/2 teaspoon white pepper
1 cup uncooked rice
1/2 cup cashews, chopped
2 tablespoons fresh parsley

• Preheat oven to 350 degrees˚.  
• Quarter 1 orange, set aside.
• Grate 1/2 teaspoon zest and juice remaining oranges to 1/2 cup.
• In a small saucepan bring juice, honey and zest to a slow boil.
• Cook about 5 minutes until slightly thickened.  Remove from heat.

• Thinly slice scallions.
• Place chicken in roasting pan.
• Fill cavity with orange quarters and scallion slices.

• In a small food processor combine oil, 1/2 teaspoon salt, pepper, garlic, ginger and corriander until well blended.
• Rub over chicken.
• Roast 1 hour 45 minutes.
• Brush reserved honey mixture all over chicken.
• Roast another 15-20 minutes or until 180˚.

• Meanwhile prepare rice according to package directions.
• Add remaining salt.
• Stir in sliced scallions, cashews and parsley.

CHICKEN CACCIATORE - THE EASY WAY

CHICKEN CACCIATORE
4 boneless, skinless chicken breasts
1/4 cup flour
1/2 teaspoon sea salt
1/4 teaspoon white pepper
4 tablespoons light olive oil
4 tablespoons butter
1 bunch green onions, chopped
2 teaspoons minced jar garlic
1 cup white Zinfandel wine
1 cup chicken broth
3 tablespoons Classico spicy tomato pesto*
1 teaspoon dried thyme
1 teaspoon basil
1 teaspoon marjoram

*if this is not available use 1 can Contadina Italian tomato paste

Dissolve the tomato paste into the wine and chicken broth. Sift together the flour, salt and pepper. Dredge the chicken breasts in the flour mixture. Heat the butter and oil in a large skillet over a medium-high heat. Brown chicken, turning regularly until browned on both sides, for 5-10 minutes. Add the onion and garlic while browning the chicken. Add the remaining ingredients. Simmer, stirring occasionally until chicken is cooked through and sauce is thickened. Serve over prepared pasta**.

**I prepare the pasta in chicken broth for added flavor.

PEACH BBQ RIBS

3 pounds cut spareribs
1 can Peach Comstock*
1 cup Sweet Baby Ray's hickory smoke BBQ sauce**
Juice of 1 lemon
salt and pepper 
1 tablespoon Frank's hot sauce

• Sprinkle ribs with salt and pepper; rub well. 
• Place in baking dish and top tightly with foil, shiny side in.
• Bake at 400 degrees for 1 hour, reduce heat to 375 degrees for an additional 30 minutes. 
• Pour off any excess liquid. 
  
• In the meantime pour peach Comstock into a food processor and puree.
• Add BBQ sauce, hot sauce and lemon juice. Pulse until well blended.
• Remove from oven, brush meat with sauce, turn, brush sauce on other side. 
• Bake at 375 degrees with foil loose and open 30 minutes.

*Cherry works great too!

**or any other favorite brown sugar based sauce - I'm allergic to mustard so Sweet Baby Ray's is about the only prepared sauce on the market I can use.  I really prepare to make sauce fresh.

BUNLESS BURGER SERIES #1 ~ GOLDEN FUNGUS BURGER

Over at THE Motivation Station I'm going to be doing a series of posts about eating on $1 a day per person.  Trust me it can be done.  One of the awesome things though is that it can be done and make you feel like you're eating like a gourmet while doing it.

This is my first recipe in the BUNLESS BURGER SERIES.  Bread in general is expensive and can be timely to make.  It also doesn't help on my diet so thought I would try going "bunless" and we are soooooooooooooooo glad we did.  With planning to eat the burger with a knife and fork I was able to add so many more ingredients that would have otherwise made the bun mushy and slippery.  I hope you enjoy this as much as we did.

So simple, but oh so yummy too.

GOLDEN FUNGUS BURGER

2 1/3 # burger patties

1/2 large Vidalia onion, sliced thin

4-5 large button mushrooms, sliced thin

1 large Roma tomato or 4 baby Roma tomatoes, sliced thin

1/4 cup Chablis

1/3 cup grated sharp cheddar cheese

• Grill burgers inside or out. I add just a touch of Worcestershire sauce, salt and pepper to the meat and hand form the patties.
• In a large sauce pan melt butter.  
• When sizzling add onions and saute' until translucent.  
• Add mushrooms and saute until tender.
• Add wine and continue sauteing until moisture has sizzled away.
• Add tomatoes until heated through.
• Plate burger.
• Top with onion mixture and then cheese.  I use the pan lid over the plate for a minute to melt the cheese.

CARIBBEAN PORK STEAKS & TOASTED CREAM CHEESE CROUTONS with MIXED GREEN SALAD and GRAM'S VINAIGRETTE & MAGIC MARSHMALLOW CRESCENT PUFFS with a TWIST

I want to make sure you know that this weekend Chris from Nibble Me This is hosting a Valentine's Romance weekend over at OUR KrAzY kitchen and Dave from My Year on the Grill who hosts I CAN COOK THAT! at OUR KrAzY kitchen has been running a Romance series on his regular day where he tells us what men really want for Valentine's Day. Now my hubby would tell you that Dave is so right as far as the dilemma between moink balls and flowers and chocolates. The recipes below are what hubby would prefer I serve for Valentines. Of course LOL he would also prefer it be served in bed by me already naked.

CARIBBEAN PORK STEAKS

Now I had to do these inside with the broiler this time, but they are sooooooooooooo much more impressive with the grill marks from the BBQ, yet it doesn't change the flavor much.

2-3 pounds of pork, 4 chops or 2 steaks
2-3 cloves garlic, finely minced
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon red pepper flakes
1/2 cup pineapple sundae topping*
1 teaspoon Caribbean jerk seasoning
pineapple slices

• In a small bowl whisk together the pineapple topping, red pepper, Caribbean jerk seasoning and garlic. Set aside.
• Salt and pepper the chops on both sides.
• Grill or broil chops until they are no longer pink near the bone.
• Brush with glaze on both sides of pork chops and pineapple slices and return to the grill or broiler until the glaze bubbles and the pineapple is heated through.
• Garnish with grilled pineapple slices.

*apricot pineapple preserves substitutes really well.

TOASTED CREAM CHEESE CROUTONS with MIXED GREEN SALAD

I found the recipe for the croutons in some magazine. It was from Kraft, but fell in love with it and immediately adapted to our favorite salad. You can also make lots of the cream cheese croutons in advance and just pull out as many as you need each meal.

Romaine hearts, chopped

grape tomatoes, halved
1 bunch green onions, sliced thin
English cucumber, sliced & chopped
kiwi, chopped
pomegranate seeds
Philadelphia cream cheese
walnuts, finely chopped (I used my mini food processor)
cream cheese croutons

• Cut the cream cheese into 1/2 inch cubes.
• Coat cream cheese cubes with the walnut pieces.
• Freeze overnight or up to 2 months.

• Preheat oven to 350 degrees.
• Prepare salad.
• Spray cookie sheet with PURE.
• Remove as many cream cheese cubes as you need 5 minutes before baking them.
• Spread out the cream cheese cubes.
• Bake for 5 minutes until golden brown.

• Toss salad with vinaigrette and top with croutons.

2 cloves garlic, minced
1 large green onion, minced
1 tablespoon brown sugar
1 tablespoon white sugar
1/2 teaspoon sea salt
1/3 teaspoon fresh ground pepper
1/2 teaspoon Worcestershire sauce
3 tablespoons champagne vinegar
juice of 1 lemon
juice of 1 lime
3/4 cup olive or peanut oil

• In a dressing bottle combine the garlic and onion. sugars, salt and pepper.
• In a small bowl whisk together the vinegar, lemon juice, lime juice, Worcestershire sauce, oil, sugars, salt and pepper.
• Pour over the garlic and onion.
• Shake well to combine until well blended.

MAGIC MARSHMALLOW CRESCENT PUFFS with a TWIST
The original recipe that won the Pillsbury Grand Prize Winner of $25,000 in 1969 seems to be surfacing everywhere lately. I have finally decided to give it a try by adding my own signature twist.

This recipe was the Pillsbury Grand Prize Winner of $25,000 in 1969 for a very good reason, it really is magical. The cinnamon-sugar marshmallows melt away during the baking, leaving an ooey-gooey caramel center behind. And while they are delicious warm from the oven I defy anyone seeing a baked one for the first time to identify the inigredients that made the whole or to resist even a cold one especially now that they leave an ooey gooey caramel chocolate center behind. The BIG trick is making sure that the marshmallow is wrapped really well inside and sealed tight.

1/4 cup sugar

1 teaspoon cinnamon

2-8 ounce cans Pillsbury Refrigerated Quick Crescent Dinner Rolls

16 large marshmallows

1/4 cup butter, melted

1/4 cup chopped nuts
16 cherry HERSHEY'S KISSES*
crushed walnuts, optional

• Combine sugar with cinnamon.
• Separate crescent dough into 16 triangles.
• Push a cherry Kiss into the center of each marshmallow
• Dip marshmallow in melted butter and then roll in cinnamon-sugar mixture.
• Wrap a dough triangle around each marshmallow, completely covering marshmallow and squeezing edges of dough tightly to seal.
• Dip in melted butter and place in regular sized muffin cups.
• Roll in crushed walnuts.
• Repeat with remaining marshmallows.
• Place pan on foil or on a cookie sheet during baking to guard against spill-overs in the oven.
• Bake puffs at 375 degrees for 10 - 14 minutes until golden brown.
• Wait a minute or two, then remove from pans and drizzle with glaze and sprinkle with chopped nuts if desired.

GLAZE PREP

1/2 cup powdered sugar

1/2 teaspoon vanilla

2-3 teaspoons milk

• combine powdered sugar, vanilla and milk, and mix well.
• drizzle

*Also good with other flavor HERSHEY kisses.

Vegetable Pork Stir Fry & Fried Rice

VEGETABLE PORK STIR FRY
Peanut Oil
egg white (save the yolk for the fried rice)
1 tablespoon cornstarch
3/4 pound thin pork chops (chicken works great too)
1 large bunch green onions, sliced thin
1 cup snow peas
3/4 cup carrots slices
1 cup broccoli florets
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 cup orange juice

• An hour before you plan on cooking slice pork chops into thin strips.
• Whisk together the egg white and cornstarch.
• Coat pork strips in egg mixture and chill for 1 hour.
• Slice the onions, carrots and broccoli to bite size pieces.
• Cut the snow peas in half if they are large or leave whole.
• Heat peanut oil to medium high.
• Stir Fry pork pieces quickly and remove to drain on paper towel.
• Add vegetables and stir fry until tender. Add pork slices back in.
• Whisk together the soy sauce, sesame oil and orange juice.
• Add to the pan and toss to coat.
• Heat through until glaze forms.
• Serve with Fried Rice (recipe follows).

FRIED RICE
2 tablespoons butter
2 cups cooked brown rice
2 eggs + the yolk from the above recipe
2 teaspoon sesame oil
1/8 cup soy sauce
2 green onions, sliced thin
1/4 cup diced broccoli
1/4 cup peas
1/4 cup diced carrots

• Cook rice according to package directions.
• In a small pan scramble the eggs and set aside.
• Melt the butter in a skillet and saute vegetables until tender.
• Add the rice, soy sauce and sesame oil, stirring constantly.
• Just before serving add egg back in and heat through.

♥