When you have a big family dinner planned it’s hard to give all your dishes your full attention. So take help where you can, and go the semi homade route. This quick recipe is an excellent side dish and if you substitute the chicken stock for vegetable stock it can be vegetarian too.
1/2 stick of butter or 3 tablespoons olive or vegetable oil
1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing mix
Poultry seasoning optional
Pre heat the oven to 350°F degrees.
Heat the butter or oil in a 3 quart sauce pan over medium heat.
Add the apples, celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally.
Add the stock to the saucepan and heat to a boil.
Remove the saucepan from the heat.
Add the stuffing and dried cranberries and mix lightly.
Add additional poultry seasoning to taste. (This is optional, as the stuffing mix is already seasoned.) Spoon the stuffing mixture into a greased 9×13 inch baking dish. Cover the baking dish with foil.
Bake for 30 minutes or until the stuffing mixture is hot. (For crunchier stuffing, bake uncovered.)
Growing up, my parents made Chinese food at least 90% of the time. So you would think my blog would be mostly Chinese food recipes. Nope. Once I moved out and was left to cook on my own I enjoyed trying all sorts of new food types and trying new recipes. If you ask my kids, they will tell you I can eat Mexican food everyday of the week. It’s true. Pork carnitas is one recipe I love as it is not particularly hard to make. And if you get a large pork shoulder, it makes enough for a crowd or you have leftovers for days. This recipe makes at least 12 servings!
1/4 cup vegetable oil
3-4 pounds pork shoulder
3 tablespoons kosher salt
1 white onion, chopped
1 bulb garlic, crushed
3 tablespoons lime juice
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
8 cups low sodium chicken broth
Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes.
Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
Preheat the oven to 400 degrees F (200 degrees C).
Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid.
Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns. (Keep in mind, the objective of the final step is to get slightly crispy outside with a moist, tender inside.)
Serve the carnitas with warm, fresh tortillas and pico de gallo or whatever you like! I like to make mine into tacos.
Who needs take-out when you can make it yourself? I’m always finding myself looking at various dishes at restaurants thinking I could probably make it. And if you have been following my blog, you know I’m all about quick and easy recipes. For my vegetarian friends, just omit the beef and you should have a tasty vegetable stir fry dish.
1 teaspoon vegetable oil
1 teaspoon light soy sauce
1 teaspoon minced garlic
1 teaspoon cornstarch
12 ounce sirloin or flank steak, sliced into thin strips
3 tablespoons vegetable oil for cooking, separated into 2 tablespoons and 1 tablespoon
1 pound of asparagus, sliced in an angle into thirds
cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water)
In a bowl mix together marinade ingredients and add beef strips. Set aside.
In another small bowl prepare the sauce by combining sugar, soy sauce, oyster sauce, sesame oil, and the chicken stock. Mix well. Set aside.
Heat up wok or skillet on high heat. Swirl in 2 tablespoons vegetable oil to coat wok or skillet.
Quickly spread the beef slices around the pan in an even layer. Let it sear for 15-30 seconds without stirring. Then give it a quick stir to sear the other side. The meat should be browned and no sticking should happen if you got the pan hot enough. Take the meat out of the pan and set aside.
Keep the wok/skillet on high heat and add one tablespoon oil.
Add in asparagus, bell peppers, onions and minced garlic.
Stir for about 10 seconds and add the shaoxing wine. Cover, leaving the heat on high. Let it cook for 20 to 30 seconds. Remove the cover. Add the beef back to the pan.
Add the sauce mixture. Stir vigorously and let the liquid bubble up.
Stir up your cornstarch slurry to make sure the starch is dissolved and pour in about half of it. Stir for a few seconds. If the sauce is still thin, add more slurry. If it’s too thick, add a little water or stock.
Okay. I admit it. I am a picky eater. You will not find green bell peppers or yellow onions in my fajitas. I love every type of bell peppers except green. I will always substitute whenever a recipe calls for green bell peppers. As for red onions, they just happen to be my favorite type of onion. I always have them on hand. Don’t get me wrong, I like yellow onions too. But I ALWAYS have red onions. So feel free to substitute your favorite colors of the rainbow for this dish. You can even omit the chicken and use sliced portabella mushrooms and add other vegetables to make a fantastic vegetarian fajita.
1 large onion sliced
1 red bell pepper sliced
1 yellow bell pepper sliced
4 boneless, skinless chicken breasts sliced into strips
4 tablespoons olive oil
4 tablespoons Mexican seasoning (chili powder, crushed red peppers, cumin, garlic powder, oregano and paprika)
1 lime, juiced
tortillas and your favorite fajita sides for serving
lime wedges for garnish
Preheat oven to 400 F degrees.
Place onions, peppers and chicken in 9×13 baking pan or dish.
Drizzle and coat with olive oil. Sprinkle Mexican seasoning over dish. Top with lime juice. Toss to coat.
Bake in the oven for 30-35 minutes, stirring halfway.
Serve with tortillas and your favorite fajita sides. Add lime wedge to each plate for garnish and extra lime juice if wanted.
Everyday is taco day in my house. But how about a little sweet and spicy kick? Tex Mex meets Hawaiian and this is the end result. The slow cooker does most of the work, you get all the credit. Can’t beat that!
4 pounds pork shoulder
1 cup barbecue sauce
1/2 cup brown sugar
6 tablespoons fresh lime juice (3 limes)
1 teaspoon cayenne pepper
2 tablespoons chili powder
2 tablespoons garlic powder
1 can (20 ounces) pineapple chunks or fresh if available
1 small white or red onion, diced
1 jalapeno pepper, seeded and finely diced
2 tomatoes, diced
1 cup cilantro, chopped
1/2 teaspoon crushed red peppers (optional)
1 cup shredded red cabbage
20 small corn tortillas
In a 6 quart slow cooker add pork shoulder.
In a large bowl, add barbecue sauce, brown sugar, lime juice (reserve 1 tablespoon for the pineapple pico de gallo), cayenne pepper, chili powder and garlic powder. Mix together to form a paste and spread evenly over pork shoulder.
Cook on low for 8 to 9 hours; or you can cook on high for 5 to 6 hours. Shred when done cooking.
When your pork is ready, assemble the pineapple pico de gallo.
Slice the pineapple chunks into smaller pieces and place in large bowl. Add the diced onions, jalapeno pepper, tomatoes, cilantro and reserved 1 tablespoon of lime juice. If you can handle the extra heat, add the crushed red peppers to the bowl.
Top your tortillas with pulled pork, pineapple pico de gallo and shredded cabbage.
Garnish with lime wedges.
You can also change this recipe into pulled pork sliders by substituting Hawaiian bread rolls for the corn tortillas.
These were so much fun to make. If you have young children and want to introduce them to cooking I think these would be an ideal beginner’s dish. There are so many different variations you can make depending on what ingredients you like or what you have on hand. I made vegetarian ones and for my son I did a take on a Denver omelette using ham, cheese, bell pepper and green onion.
6 eggs (will make 12 egg cups)
1/2 cup milk
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
FOR VEGETARIAN EGG CUPS:
1/2 small red onion, finely diced
1 Roma tomato, diced
2 large shiitake mushrooms, diced
1/2 red bell pepper, diced
3/4 cup baby spinach, diced
FOR HAM AND CHEESE EGG CUPS:
1/2 cup diced ham
12 tablespoons shredded cheese, divided (I used cheddar and mozzarella mix)
1/2 red bell pepper, diced
2 green onions, diced
Preheat oven to 350 F degrees. Meanwhile, generously spray muffin pans with nonstick cooking spray. Set aside. (For easier clean up, use baking cups instead of cooking spray.)
Break eggs into a large bowl or 4 cup measuring cup. Add milk, salt and pepper. Whisk until ingredients are combined.
Add equal amounts of your vegetables (or ham and cheese) into each cup of your muffin pan.
Pour in egg mixture into each cup about 3/4 of the way up for each.
Bake egg cups for 25 minutes, or until toothpick inserted into center comes up clean.
Let cool for a few minutes before taking egg cups out of pans.
Serve with your favorite condiments or none at all.
You can keep these in an air tight container for up to 4 days. Reheat in the microwave.