I made this for dinner last Thursday, when I had exactly 30 minutes to cook, feed and get all three kiddos to different events...whew! I served it over steamed brown rice and it got raves from the whole family.
1 recipe of Puri-puri oil ( see blog recipe Broc w/puri-puri & key lime ponzu - March 2010), once oil is cooled, strain garlic and discard.
1 recipe Key Lime Ponzu sauce
1 pork whole pork tenderloin, silver skin removed and sliced in to thin strips
1 red bell pepper, cored, seeded & thinly sliced
2 cups brocoloi florets
2 cups sugar snap peas
Heat puri-puri oil in wok over medium high heat. Add pork and stir-fry until no longer pink 2-3 minutes. Add veggies and cook 3 minutes. Add 2/3 cup ponzu sauce (or more to suit your taste), stir to combine and continue cooking 3-5 minutes or until veggies are crisp tender. Serve with steamed rice or over udon noodles...Enjoy!
I keep ponzu sauce ready made in the fridge, it is truly the best stir-fry sauce.
Tuesday, May 24, 2011
Wednesday, May 18, 2011
Turkey Meatball Sammies on Wheat Garlic Bread...Can you say YUM!
I created this recipe this afternoon between loads of laundry...the recipe for the red sauce is here on the blog. My kids devoured these sandwiches...they gave dinner two thumbs up! Creating a meal that all three kids LOVE is challenging. Definitely keeping this one in my rotation :)
Serves 4-6.
3 cups " Simple Red Sauce" (find under August 2010)*
For The Meatballs
1 lb. ground turkey
1 tsp. season salt
1/2 tsp fresh cracked pepper
1/2 tsp garlic powder
1/4 cup ketchup
1/2 cup fresh breadcrumbs*
1 egg, lightly beaten
2 tsp Italian Seasoning
For the garlic toast
1/2 cup butter, softened
1 tsp garlic powder
pinch kosher salt
1/2 tsp Italian Seasoning
Wheat Bollilo Rolls (or your favorite wheat sandwich roll)
Sliced sharp provolone cheese
Preheat oven to 350. In a medium bowl combine all meatball ingredients and using hands gently combine. Spray a baking sheet with PAM or olive oil spray. Shape meat mixture into walnut size balls and arrange on baking sheet. Place in oven and bake 15-17 minutes or until golden brown. While meatballs are baking, heat red sauce over medium heat. Keep sauce at a gentle simmer.
When meatballs are done, remove from oven and set aside. Set oven to broil.
In a small bowl combine garlic butter ingredients. Cut rolls in half and spread halves with some of the garlic butter. Place on baking tray and broil until deep golden brown. Remove from oven.
To serve: Top bottom half of garlic bread on plate and spread a thin layer of red sauce over it and top with 3-4 meatballs. Spoon about 1/4 cup sauce over meatballs. add a slice of provolone & put on top half of garlic bread. Gently press down and serve with remaining red sauce for dipping.
*If you don't have time to make your own red sauce, use your favorite store brand.
** Take one of the bollilo rolls and process to fine crumbs in food processor. Store leftover crumbs in plastic container in freezer.
Serves 4-6.
3 cups " Simple Red Sauce" (find under August 2010)*
For The Meatballs
1 lb. ground turkey
1 tsp. season salt
1/2 tsp fresh cracked pepper
1/2 tsp garlic powder
1/4 cup ketchup
1/2 cup fresh breadcrumbs*
1 egg, lightly beaten
2 tsp Italian Seasoning
For the garlic toast
1/2 cup butter, softened
1 tsp garlic powder
pinch kosher salt
1/2 tsp Italian Seasoning
Wheat Bollilo Rolls (or your favorite wheat sandwich roll)
Sliced sharp provolone cheese
Preheat oven to 350. In a medium bowl combine all meatball ingredients and using hands gently combine. Spray a baking sheet with PAM or olive oil spray. Shape meat mixture into walnut size balls and arrange on baking sheet. Place in oven and bake 15-17 minutes or until golden brown. While meatballs are baking, heat red sauce over medium heat. Keep sauce at a gentle simmer.
When meatballs are done, remove from oven and set aside. Set oven to broil.
In a small bowl combine garlic butter ingredients. Cut rolls in half and spread halves with some of the garlic butter. Place on baking tray and broil until deep golden brown. Remove from oven.
To serve: Top bottom half of garlic bread on plate and spread a thin layer of red sauce over it and top with 3-4 meatballs. Spoon about 1/4 cup sauce over meatballs. add a slice of provolone & put on top half of garlic bread. Gently press down and serve with remaining red sauce for dipping.
*If you don't have time to make your own red sauce, use your favorite store brand.
** Take one of the bollilo rolls and process to fine crumbs in food processor. Store leftover crumbs in plastic container in freezer.
Tuesday, May 17, 2011
Grilled Chicken Remoulade
I took Chris and the kiddos to HEB with my last weeknd to do some "quick" grocery shopping....yeah, I know...what the heck was I thinking?! Besides having to tell the kids and hubby "NO" on all the junk they kept putting in the basket, we had to stop at each and every food sample station!
One of the in-store cooking demo chefs was making a tasty looking pork stirfry...unfortunately, it didn't taste as yummy as it looked. I took the recipe card with me anyway. Fast forward to the other day when I was trying to decide what to cook for dinner. I saw the recipe card on the counter and thought "I really liked some parts of the dish, maybe I can fix it"...so I did. The original recipe was for a pork stirfry with snow peas. The new recipe is what you see here. The sauce is reminiscent of my fave remoulade recipe. I kept the snow peas, just steamed them, drizzled them with garlicky butter and served the brown rice on the side. Even "Mr. Picky Pants" aka my 12 yr old son loved this dish.
6 skinless, boneless chicken breasts
olive oil
3 tbs. Adams Reserve "Kicked Up Chicken" rub*
3/4 cup apricot preserves
1/4 cup yellow mustard
3 tbsp apple juice
1/2 tsp fresh cracked pepper
In a small bowl combine preserves, mustard, juice and pepper. Stir to blend and set aside.
Preheat grill to medium. Spray or lightly brush chicken breasts with olive oil. Sprinkle rub over chicken and gently press into chicken.
Once grill is ready, grill chicken 8 minutes. Flip chicken over and brush (or spoon)glaze over chicken. Let chicken cook 3-5 minutes and glaze again. Grill chicken another 7-8 minutes or unitl chicken is cooked through.
*Can't find Adams brand, no worries. Just use your fave spicy chicken rub.
One of the in-store cooking demo chefs was making a tasty looking pork stirfry...unfortunately, it didn't taste as yummy as it looked. I took the recipe card with me anyway. Fast forward to the other day when I was trying to decide what to cook for dinner. I saw the recipe card on the counter and thought "I really liked some parts of the dish, maybe I can fix it"...so I did. The original recipe was for a pork stirfry with snow peas. The new recipe is what you see here. The sauce is reminiscent of my fave remoulade recipe. I kept the snow peas, just steamed them, drizzled them with garlicky butter and served the brown rice on the side. Even "Mr. Picky Pants" aka my 12 yr old son loved this dish.
6 skinless, boneless chicken breasts
olive oil
3 tbs. Adams Reserve "Kicked Up Chicken" rub*
3/4 cup apricot preserves
1/4 cup yellow mustard
3 tbsp apple juice
1/2 tsp fresh cracked pepper
In a small bowl combine preserves, mustard, juice and pepper. Stir to blend and set aside.
Preheat grill to medium. Spray or lightly brush chicken breasts with olive oil. Sprinkle rub over chicken and gently press into chicken.
Once grill is ready, grill chicken 8 minutes. Flip chicken over and brush (or spoon)glaze over chicken. Let chicken cook 3-5 minutes and glaze again. Grill chicken another 7-8 minutes or unitl chicken is cooked through.
*Can't find Adams brand, no worries. Just use your fave spicy chicken rub.
Summertime Sangrias
You will enjoy sipping this white sangria at the pool, in the backyard, heck...you will enjoy this cocktail anywhere!
1 (750 ml) bottle of your fave Pinot Grigio
3/4 cup Peach Schnapps
1/3 cup frozen lemonade concentrate,thawed
1 lb. frozen peach slices
1 cup red grapes, halved
1 cup sliced strawberries
1 apple, cored and sliced thinly
In a large pitcher, combine all ingredients. Stir to combine. Refrigerate overnight. To serve: Pour sangria in to ice filled glassed and spoon some of the fruit into each glass.
1 (750 ml) bottle of your fave Pinot Grigio
3/4 cup Peach Schnapps
1/3 cup frozen lemonade concentrate,thawed
1 lb. frozen peach slices
1 cup red grapes, halved
1 cup sliced strawberries
1 apple, cored and sliced thinly
In a large pitcher, combine all ingredients. Stir to combine. Refrigerate overnight. To serve: Pour sangria in to ice filled glassed and spoon some of the fruit into each glass.
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