Pork Fried Rice and Needlepoint Memories

Along with the happiness this time of year, it also does not go without us missing those that are no longer with us.

Recently my mom sent me an ornament that my Grandmother made many, many years ago.  She has been keeping it stored this whole time and it looks like it was made just yesterday.  It reminds me of the "little white church", as everyone refers to, in my hometown of Fairbanks, Alaska.

I am so happy to have this treasure and little piece of her love with me this year.  I am missing her so much and Grandma's special craft made cards she would send every year.

My Grandma and Aunt would always go out for their special dinner during the holidays for Chinese food.  I just loved that tradition they would do every year.  I guess I have been feeling very nostalgic and thinking of her a lot.  I made this Pork Fried Rice...my first time of conquering fried rice from scratch ever.  I think "GGMa" would have really liked this dish.

Pork Fried Rice

Courtesy of Delish.com

2 Tbl vegetable oil, divided

3 large eggs, lightly beaten

1/2 onion, chopped

1 carrot, peeled and cut into 1/4" pieces

1/2 lb. ground pork

kosher salt

freshly ground black pepper

1 Tbl grated ginger

2 cloves garlic, minced

1 c. frozen peas

4 c. cooked white rice

2 Tbl low-sodium soy sauce

1 Tbl hoisin sauce

3 green onions, thinly sliced

1 tsp sesame oil

In a large skillet over medium heat, heat 1 tablespoon vegetable oil.  Add eggs and let sit for a few minutes before lightly scrambling and folding the egg mixture over itself.  Remove from skillet and set aside.

In the same skillet, heat remaining tablespoon oil then add onion and carrot.  Cook, stirring occasionally, until the vegetables are tender.  Add the ground pork to the skillet and season with salt and pepper, then cook until the pork is no longer pink and is starting to caramelize.  Stir in the ginger, garlic, and peas and cook until fragrant, about 1 minute.

Add the rice then stir in the soy sauce, hoisin, green onions, and sesame oil.  Toss to combine then fold in scrambled eggs.  Serve immediately.

**Served with honey-lime glazed salmon...incredible!

One Year Ago:  Birthday Weekend

Two Years Ago  Chicken in Tarragon Cream Sauce and Bad Children

Three Years Ago: No Post

Four Years Ago:  Mediterranean Flatbread and Defining A Future

Five Years Ago:  Holly Jolly Buckets and Bark

Six Years Ago:  Traeger Salmon and A Taste of Alaska Bacon Jam

Seven Years Ago:  Almond Joy (To The World) Cookies

Savory Sausage and Cheddar Bread Pudding

How is your December going thus far?  Do you have company or family coming for the holidays?  Are you already overloaded on sugar seasonal treats?  This bread pudding will cure all of the above and you will positively want to make this over and over again.

Don't let the name bread pudding sway you.  This dish is not sweet at all.  It has a rich savory taste that is so satisfying.  Not only does it make a beautiful breakfast to enjoy, honestly, I think with a side salad you could equally have this for dinner and love it.

Savory Sausage and Cheddar Bread Pudding

Courtesy of Once Upon A Chef

2 Tbl unsalted butter, divided

1 pound sweet or spicy pork sausage, casings removed

1 medium yellow onion, chopped

1 loaf (18 slices) white sandwich bread, crust removed and cut into 1-inch cubes

2-1/2 cups grated sharp cheddar cheese

1/2 cup chopped fresh parsley

6 large eggs

2 cups half-and-half

Scant teaspoon salt

1/2 tsp freshly ground black pepper

Grease a 9x13 inch baking dish with butter.

In a large saute pan over medium-high heat, melt 1 tablespoon butter.  Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes.  Transfer the sausage to a large mixing bowl, leaving the fat in the pan.

Turn the heat down to medium, then add the onions to the pan along with 1 table spoon of butter.   Cook the onions, stirring constantly, until soft and translucent, about 5 minutes.  Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese and parsley.  Toss well, then spread the mixture evenly into the prepared baking pan.

In a medium bowl, whisk together the eggs, half-and-half, salt, and pepper.

Pour the egg mixture evenly over the bread mixture.  Cover tightly with Saran wrap and refrigerate for at least a few hours or overnight.

Preheat the oven to 350 degrees.  Bake for about one hour, uncovered, until puffed and golden brown.  

Serve immediately.

One Year Ago:  Birthday Weekend

Two Years Ago:  Chicken in Tarragon Cream Sauce and Bad Children

Three Years Ago:  No Post

Four Years Ago:  Olive Oil Cake with Orange Coulis and Pistachio Chantilly

Five Years Ago:  Holly Jolly Buckets and Bark

Six Years Ago:  Traeger Salmon and A Taste of Alaska Bacon Jam

Seven Years Ago:  Topsy-Turvy Apple Pie and Upside Down Cake Martini for the Birthday Boy

Grilled Vegetable and Purple Potato Gratin

Do you have any of those recipes that you either printed out and forgot about, or ripped out of a magazine, set aside somewhere and it was never to be found again.  I do.  In fact, I have way too many of those.  Case and point...Grilled Vegetable and Purple Potato Gratin.

I found this in Alaska Home Magazine...9 years ago!!!  Nine years I have been carting around this page ripped from the magazine waiting and waiting for the right time to make it.  (Don't ask me what I was waiting for, because I honestly don't know).

This gratin will knock your (and your company's) socks off!  It is so complex in layers and flavors and one of the best vegetable dishes I have ever had.  

Save this one for a day off recipe, because you won't want to try to just whip it up after work.  It's not difficult to make, just a lot of prep and steps...but oh so very worth it!  

I hope you enjoy it as much as we did.  I know this will definitely make more appearances in the future (before the next nine years go by again).

Grilled Vegetable & Purple Potato Gratin

Courtesy of Alaska Home Magazine, Fall 2011

6 cups thinly sliced purple potatoes

1 zucchini

1 yellow squash

3 roasted tomatoes

3/4 cups shredded Parmesan

3/4 cup chevre cheese

2 tsp fresh thyme

2 tsp fresh oregano

3/4 cup heavy cream

Preheat the oven to 400 degrees.

Thinly slice zucchini and yellow squash lengthwise, sprinkle with salt and pepper and grill for 2 minutes on each side.  Set aside.

Slice tomatoes into wedges.  Drizzle with olive oil, salt and pepper.  Roast in preheated oven for 12 minutes.  Reserve some for garnish.

Butter a 10x15 inch baking pan.  Combine the chopped fresh herbs and set aside.  Spread a single layer of potatoes over the bottom of the pan.  Drizzle 1/4 cup of heavy cream over the potatoes.  Add 1/4 cup Parmesan, 1/4 cup crumbled chevre, and 2 tsp of the fresh herbs to the potatoes.  Season with salt and pepper.

Spread a single layer of zucchini, yellow squash, roasted tomatoes and purple potatoes.  Season with salt and pepper.  Add 1/4 cup of heavy cream, 1/4 cup of Parmesan, 1/4 cup chevre, and 2 tsp of herbs to the potatoes and repeat the process with the vegetables.

Spread the remaining potatoes over the vegetables.  Add the remaining 1/4 cup of heavy cream, 1/4 cup of Parmesan, 1/4 cup of chevre and remaining fresh herbs.

Cover the pan with aluminum foil and bake for 35 minutes.  Take the pan out of the oven and remove the foil.  Turn on the broiler and place the grain in the oven until the cheese is gold.  

** Do not walk away from broiler, watch carefully, so as to not burn.

Enjoy!

One Year Ago:  Tiramisu Cheesecake

Two Years Ago:  Eggnog Tea Cookies

Three Years Ago: No Post

Four Years Ago:  Pumpkin Gingersnap Cheesecake

Five Years Ago:  Holly Jolly Buckets and Bark

Six Years Ago:  Christmas Muffins and My Elves

Seven Years Ago:  Zensational Chili

 

Rolled Stuffed Chicken

As previously mentioned, our Thanksgiving week was full of amazing meals.  Our foodie in-laws joined in and cooked incredible courses for us.  A fun and creative time was had by all in our kitchen for the vacation time together.

Just when I thought I could not find another new chicken dish for my repertoire, they made these Rolled Stuffed Chicken breasts for us and it was over the top delicious!  I loved them because they can be easy enough for a week night dinner, or elegant enough for company.  You must try these!  

Cheers!

Rolled Stuffed Chicken

Courtesy of Leslie and Steve

4 chicken breasts, pounded evenly

2-3 roasted red peppers

1 bag of fresh spinach

6-8 ounces crumbled fetta cheese

1/2 cup toasted pine nuts

Salt and pepper to taste

Olive oil for brushing

Preheat oven to 350 degrees.

Brush chicken with olive oil then salt and pepper the chicken.  Layer each piece of chicken with roasted peppers, spinach, feta, and pine nuts.

Roll the chicken and tie with kitchen string and secure with toothpicks.

Bake on a cookie sheet for 30-40 minutes, or until done.

Slice into medallions and serve.

Pure perfection served with Cranberry-Pecan Wild Rice and Garden Salad!  We also added caramelized onions over the top of the medallions, which took this to a whole new level!!

One Year Ago: Cheese Stuffed Bacon Wrapped Jalapenos and Cheryl's She-Shed

Two Years Ago:  Blue Flurry for "Grandma Getting Run Over By A Reindeer"

Three Years Ago:  No Post

Four Years Ago:   Monday, December 5, 2016 Olive Garden Zuppa Toscana Copycat Recipe

Five Years Ago:  Holly Jolly Buckets and Bark

Six Years Ago:  Pecan Pie Bites

Seven Years Ago:  World's Best Lasagna and Columbia Winery

Apple Pie Shooters

Today is December 1st and you know what that means...we're off to the races!  Well, not literally, just that this month will be a whirlwind of birthday, Christmas, birthday, and one more birthday.  Squeeze in a little work and travel, and boom...it's January 1st and I for one cannot wait for this year to be oh so done!!

We had a lovely Thanksgiving week with our families and enjoyed so many good times with them.  We ate and drank like royalty, took in what sightseeing we could, and had much needed relaxation...until Sunday came around that is.

Sunday morning brought on a whole new level of stress.  Our Princess Brinkley was not right.  My motherly instinct just knew.  Off to the ER Vet I went because that's what pets do.  They get sick on Sundays...of major holiday weekends.  

So, a few hours later of tests and x-rays, our girl was diagnosed with pneumonia.  I honestly didn't even know dogs could get pneumonia.  Sweet baby needs two weeks of rest, antibiotics and steam room treatments (which entails the two of us going into the guest bath and cranking the shower at its highest temperature until I pass out).  Bonus though...my facial skin looks fabulous and I may sweat off 20 pounds by the time this is all said and done.

 

Apple Pie Shooters

a.k.a. "Deconstructed Apple Pie"

4 medium Granny Smith apples

2 Tbl all-purpose flour

1/2 cup brown sugar

2 tsp ground cinnamon

1 tsp ground nutmeg

1/4 tsp salt

1 Tbl butter

1/2 cup water

1 pre-made refrigerator rolled pie crust

cinnamon-sugar blend

Cool-Whip whipped topping

caramel sauce

For the crust:  

Preheat the oven to 350 degrees.

Unroll the pie crust onto a parchment paper lined baking sheet.

Pierce the crust with a fork and bake until the crust turns light golden brown.  Remove from oven and sprinkle lightly with the cinnamon-sugar blend, while crust is still warm.  Set aside and let cool.

For the apple filling:

Peel and dice the apples and place in a large bowl.

Toss the diced apples with the flour, sugar, cinnamon, nutmeg and salt.

Heat a large pan over medium heat and melt the butter.  Add the apples and cook for 10 minutes over medium-low heat, until the sugar caramelizes.

Add the water and cover the pan with a lid.  Cook the apples until soft and tender, about 20 minutes, stirring every couple of minutes.  If the caramel sauce starts to thicken too quickly or begins to burn, add a little more water.  

Assemble the Apple Pie Shooters:

In a large shot glass or small stemless wine glass, add a large spoonful of the apple pie filling.  Break off a few pieces of the cooled crust and place on top of apples.  Top with a spoon of whipped topping and finish with a drizzle of caramel sauce.

*If you're feeling more "a la mode", then absolutely substitute (or add) a small scoop of vanilla ice cream (I promise not to tell...and let's be honest, after this year, we all deserve a little sweetness).

One Year Ago:  Cheese Stuffed Bacon Wrapped Jalapenos and Cheryl's She-Shed

Two Years Ago:  Blue Flurry for "Grandma Getting Run Over By A Reindeer"

Three Years Ago: No Post

Four Years Ago:  Zucchini Lasagna Roll-Ups and The Ritz Carlton

Five Years Ago:  Holly Jolly Buckets and Bark

Six Years Ago:  Pecan Pie Bites

Seven Years Ago:  World's Best Lasagna and Columbia Winery

Avocado Salad and Gnomes

We are in Thanksgiving week officially and looking forward to food, family, friends...and more food...and most likely wine will be involved.  I am completely okay with all of the above and very much looking forward to it.

This afternoon our brother and sister-in-law arrived to spend the holiday with us.  We have been looking forward to this week with them for months.  My husband's brother is his twin (three years apart), but nonetheless, they are two peas in a pod and this is not an exaggeration.

My sister-in-law (aka my "Cilantro Sister")  is an incredible chef and very talented foodie.  I am excited to cook together this week and learn some new recipes to up my game.  Stay tuned for her Pizza Rustica that we are having tomorrow night...so excited!!!

My sister brought me the sweetest gnome as a gift.  This little guy is as cute as they come...my first gnome.  My head immediately went to Tom Hanks in The Polar Express..."The First Gift of Christmas"!  Classic scene that still brings tears (of course) to my eyes.  This movie will be at the top of my playlist Sunday, as I plan to binge on Christmas movies all day...in my pajamas...no cooking...no cleaning...pure indulgent and relaxation.

I don't know what I am more concerned about, Kylo Zen and Princess Brinklely stealing it, or my daughters.  Either way, I'm happy he has a bell, so I can hear if one of them tries to walk away with it.

If you are looking for a special side dish for your Thanksgiving week, or any other week, you will LOVE this salad!  It's light, but so much complex flavors...this one is without a doubt a keeper and I was so happy to share it with family tonight.  Remember...the greatest gift of all is family and friendship.

May you all have a blessed, healthy, and Happy Thanksgiving.  Cheers!

Avocado Salad 

Inspired by Sweet Heart Winery

Serves 4

8 ounces BelGioioso Fresh Mozzarella Pearls Cheese

1/2 cup sundried tomatoes, diced

1/2 cup Craisins

2 ripe avocados peeled, seeded and chopped

Boston lettuce leaves, removed from core

1/8 cup olive oil

salt and pepper to taste

4 Tbl Balsamic Glaze

Carefully rinse the Boston lettuce leaves and dry.  Set aside.

In a medium size bowl combine the mozzarella pearls, diced sundried tomatoes, Craisins, and chopped avocado.  Add salt and pepper to taste.  Top with olive oil and mix well to evenly coat.

Add 2-3 tablespoons of avocado mixture to a lettuce leaf and drizzle with the balsamic glaze.  

Enjoy with your loved ones!

One Year Ago:  Blueberry Sour Cream Coffee Cake

Two Years Ago:  Mushroom Orzo Pasta and Getting Daughter Pranked

Three Years Ago:  No Post

Four Years Ago:  Happy Thanksgiving (and thankful for) No Boil Slow Cooker Mashed Potatoes

Five Years Ago:  Wassail and Blessings

Six Years Ago:  Apple Pie Martini and Nana's Sippy Cup

Seven Years Ago:  Whipped Feta Crostini and The Other Woman

Thanksgiving Wine Pairings and Sweet Heart Winery

This week we had couples date night with some friends.  I think we were blessed to be able and get one of the last nights out until who knows when and it was wonderful!

I had received an email from Sweet Heart Winery near us that they were having a Thanksgiving Wine Pairing event.  Food and Wine?  I'm there!!!

My only regret was that I did not have my real camera with me (but that would have seemed odd to bring my Canon on date night).  My cell phone camera did not do the evening justice.  Everything was so beautiful from the table settings to the food!!  If you are needing some special wine pairings for your Thanksgiving table, you will not be disappointed.  You can also order Sweet Heart Winery selections online.

Avocado Salad

 2019 Viognier

Shredded Turkey with Gravy on a Cornbread Flatbread with Cranberry Coulis

2016 Zinfandel

Apple Pie Shot

2015 Zinfandel Dessert

No detail left undone, how cute is this "heart" cornbread.

Warm Mulled Wine with Cinnamon and Orange

One Year Ago:  Garlic Brown Sugar Pork Chops and The Chap Stick

Two Years Ago: Mushroom Orzo Pasta and Getting Daughter Pranked

Three Years Ago: No Post
Four Years Ago:  Happy Thanksgiving (and thankful for) No Boil Slow Cooker Mashed Potatoes

Five Years Ago:  Bourbon Glazed Salmon with Savory Roasted Peppers

Six Years Ago:  The Hobbit's Famous French Sandwich

Seven Years Ago:  Cranberry Bliss Bars and Cosmopolitan Martinis

Baked Chicken with Spinach-Artichoke Sauce

We have a couple family members arriving a week from today to celebrate Thanksgiving with us.  We are so excited to see them again and enjoy special time together, cooking, laughing, sight seeing, wine tasting, and some much needed down time.

In preparation for our guests and my pre-Thanksgiving shopping, I am in full refrigerator and pantry clean out mode.  I need to get my shopping done early...like today early!!  I am already hearing and seeing another wave of COVID-panic-wipe out store inventory scuttle going on, not to mention (yet another) blizzard this weekend.  So add Thanksgiving to that fun mix and I really don't want to be anywhere near a store next week.  

As I was foraging through the freezer, I hit the jackpot!  I completely forgot I had purchased a Trader Joe's Spinach & Artichoke Dip last month.  I also had a small bag of frozen mushroom ravioli that needed rescued.  I baked off the last of the remaining chicken with butter, Lawry's garlic salt, and Italian seasoning, in the oven and whipped up the most amazing and luxurious sauce to dress both the chicken and ravioli.  Dinner...done and served!!  

In the words of Col. John "Hannibal" Smith from The A-Team..."I love it when a plan comes together!"

Have a safe and healthy week...keep on sparkling!

Spinach-Artichoke Sauce

1 (8.8 ounce) Trader Joe's Creamy Spinach and Artichoke Dip (found in frozen food section)

* You can use any prepared/frozen brand Spinach and Artichoke Dip, if you don't have a Trader Joe's*

1/4 cup shredded Parmesan cheese, plus more for topping

1/2 cup half & half (or heavy cream)

Cook Spinach and Artichoke dip according to package directions.  Pour prepared dip into a small saucepan.  Add the half & half and Parmesan cheese.  Simmer over low heat and stir until thoroughly combined and sauce has a silky texture.  

Spoon over your favorite pasta and chicken and top with remaining Parmesan cheese.  

Enjoy with a chilled, buttery Chardonnay wine.  Cheers!

One Year Ago:  Bourbon Glazed Salmon, Bagels, and Birthdays

Two Years Ago:  Thanksgiving Pumpkin Trifle and Giving Thanks

Three Years Ago: No Post

Four Years Ago:  Pumpkin Pie Crunch

Five Years Ago:  Bourbon Glazed Salmon with Savory Roasted Peppers

Six Years Ago:   Two Ingredient Pumpkin Muffins

Seven Years Ago:  Churchill Downs Signature Barbecue Shrimp

Jalapeno Popper Wonton Cups

This weekend is the Masters final rounds in Augusta.  A week full of excitement and anticipation...or so I thought.  My two first clues were that it is Friday the 13th and...not one store had jarred pimentos in stock for my annual Pimento Cheese Sandwiches.

The house has been decorated in Augusta green, tables and chairs were picked up from event rentals, flowers had arrived and ready to be made into centerpieces, and all the food was purchased to make our replicated Masters Dinner, which was created by last year's winner, Tiger Woods.

Unfortunately, one by one, couples needed to cancel their attendance.  So, this morning after much thought and discussion, we decided it was best to cancel the dinner.  

It isn't that I am so upset (although I actually am), that we had to cancel the dinner, it's that I have used more white out tape on our calendar this year, more than my entire life.  It has been one cancellation after another and I think it is starting to wear heavily on me.  

Let's just say that my cup which is usually always half full...is starting to look more and more half empty these days.  In the big picture, I fully understand that there are real world problems out there and I do pray for those, but I also know that the struggle is real with others and the lack of socializing that we have all been missing.

So, after I ate my feelings all day today (which my Psychology student-daughter informed me of), I pulled up my big bigger girl pants, took down all the golf decor, returned the tables and chairs, and tried to get my mind on something else for the day and evening.

I asked one of our invited couples to make these Jalapeno Popper Wonton Cups for our appetizer course tomorrow evening.  Since that was not going to happen, I decided to jump in the kitchen and make them for appetizers tonight.  These are absolutely delicious!!

Have a safe, healthy, and sparkly weekend...and keep your glass half full!

Jalapeno Popper Wonton Cups

Adapted from Lemon Tree Dwelling

12 wonton wrappers

4 ounces cream cheese, softened

1/2 cup sour cream

12 ounces bacon, cooked and crumbled (reserve 2 Tbl)

1 cup shredded cheddar cheese (reserve 2 Tbl) (** Pepper Jack cheese also works for extra spice)

2 (large) jalapenos, seeded and chopped (**for more spice, do not remove all the seeds) 

Preheat oven to 350 degrees.

Spray muffin pan with cooking spray.

Place one wonton wrapper in each muffin cup; bake 8 minutes or until just starting to get lightly browned.

Remove from oven and cool slightly.

In a medium-sized mixing bowl, stir together cream cheese, sour cream, bacon, cheddar cheese, and chopped jalapenos.

Spoon filling into wonton cups, then sprinkle with reserved bacon and cheese.

Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.

One Year Ago: Apple-Cider Doughnut Cake and Color Obsessions

Two Years Ago:  Bacon Wrapped Chicken Bites and Really Bad Dog

Three Years Ago: No Post

Four Years Ago:  Surprise Quiche, Silent Auctions and Sad Refrigerator

Five Years Ago:  Cioppino For Those Chilly Nights

Six Years Ago:   Two Ingredient Pumpkin Muffins

Seven Years Ago:  Churchill Downs Signature Barbecue Shrimp

Oven Baked Mississippi Chicken

Today is a big day here in our household.  I am impatiently anxiously awaiting the confirmed menu for tonight's Masters Champions Dinner from Tiger Woods that will be taking place in Augusta, Georgia.

As you (or may not) know, every year, we recreate the featured Champions Dinner and throw a Masters dinner party the weekend of this time honored tournament.  This year, I was actually ready in April, and then...well, you know...

Unfortunately (or fortunately) I have now had 7 months to add to our repertoire and came up with even more surprises for our guests for this weekend.  You'll have to come back and read all about it next Tuesday.

Until then, the "to do" list is being checked off one by one, my post-it notes are everywhere for my reminders of what to still do, make, or purchase, and we are getting more excited by the day for our get together this Saturday night.

Luckily I found the recipe awhile back and loved it!  It is so easy to prepare and bake off while I run around the house getting everything ready this week.

Stay safe and sparkly my friends!

Oven Baked Mississippi Chicken

Courtesy of PlainChicken.com

4 boneless, skinless chicken breasts

1 (1 ounce) packet ranch dressing mix

1 (1 ounce) packet Au Jus Gravy Mix

1/3 cup sliced pepperoncini peppers or banana peppers

1/2 cup butter, sliced

Preheat oven to 425 degrees.  Lightly spray a 9x13 inch pan with cooking spray.

Place chicken in the baking dish.  Sprinkle with dry ranch seasoning and dry au jus gravy mix.

Top the chicken with pepperoncini peppers and top with butter slices.

Bake chicken for 25 to 30 minutes, until chicken reaches an internal temperature of 165 degrees F.

One Year Ago:  Braciole

Two Years Ago: Maple and Rosemary Chicken and Good Fall Books

Three Years Ago: No Post

Four Years Ago:  Surprise Quiche, Silent Auctions and Sad Refrigerator

Five Years Ago:  Cioppino For Those Chilly Nights

Six Years Ago:  Sweet Shrimp and Spicy Sausage Skewers and No Sense

Seven Years Ago:  Pear Tart and Prayers