Pork Fried Rice

I have been inspired by the Pioneer Woman's recipes to make mine more user friendly. So, starting this week, I'm going to try and include more picture with steps!  We'll see how often I have time to do this.  :)

This weeks recipe is really easy and was so good! I have been craving anything Thai, Chinese, Japanese, etc during my pregnancy so I'm excited to have found something that I can cook at home.  If you enjoy any of the kinds of food listed above you'll love this.  And I'm betting that it would be just as good with chicken or shrimp too which makes it very versatile!

Pork Fried Rice

Ingredients:

1 egg, lightly beaten

1 pound boneless pork chops, cut into 1/4" strips

2 scallions, trimmed and sliced (I omitted these)

2 packages (8.8 oz) fully cooked brown rice

1 c Frozen Peas, thawed

1/4 c Soy Sauce

2 t Sesame Oil

Here are the ingredients measured and cut up.

Heat the skillet to medium and fry egg.  You should just leave it until it's together enough to be flipped and then cook through until it's one large piece of egg.  Remove and put on a cutting board.

Replace the egg with the pork chops and turn the heat up to medium/high.  Cook the pork strips until there is no pink remaining.

Once the meat is cooked through add scallions (if you're using them), brown rice and peas.  Cover and cook for an additional two minutes.

Cut up the egg into small pieces.

Stir in egg, soy sauce, and sesame oil and heat through.

Serve warm!

Honey Chicken and Rice

If you haven't guessed we really love chicken at our house. And we really love rice. So any time I can combine the two I'm a happy camper and Jason is even happier. Last night I made a new recipe that I saw in my Real Simple magazine. If you don't get Real Simple I highly recommend it. It's one of my favorite magazines by far! Anyway, this recipe was created for Honey Chicken Skewers on the grille. Well, even though we live in Alabama it's not quite grilling weather. So I modified the recipe to basically make it chicken in the honey sauce and I baked it. I then put it over brown rice. Talk about yummy! And so easy! This recipe only have 5 ingredients! Enjoy!

Honey Chicken and Rice
1/2 c Ketchup
2 T Honey
1 T Worcestershire Sauce
One package of your favorite kind of chicken breasts (I use tenderloins)
Uncle Ben's Brown Rice (ours was in a pouch but you can make it for real if you want)

1. Mix ketchup, honey, and Worcestershire in a medium size mixing bowl.
2. Cut chicken into bite size pieces (approximately 1" square)
3. Place chicken into sauce and coat thoroughly
4. Spoon chicken and mixture into cooking dish
5. Bake on 350 for around 25 minutes
6. Cook rice as directed

Baked Potato Soup

Last week when it was so cold and rainy I decided to try out this soup recipe that I've been saving for a while.  It was so easy because all I had to do was throw it in my crock-pot and let it cook by itself all day!  It turned out so good and so filling! So, if you're looking for soup that will really warm you up, give this a try!

Baked Potato Soup

6 large Russet Potatoes, peeled and cut into 1/2 in cubes

1 large onion, chopped (I just used onion powder instead to keep the consistency the same)

3 14 oz cans Chicken Broth with roasted garlic

1/4 c Butter

2 1/2 t Salt

1 1/4 t Freshly Ground Pepper

1 c Whipping Cream

1 c Shredded Cheddar Cheese

4 slices Bacon, chopped and crumbled (I used 5 pieces but if I was serving for more than just the two of us I would definitely cook more slices)

Shredded Cheddar Cheese

1. Combine potatoes, onion powder, chicken broth, butter, salt, and pepper in slow cooker.

2. Cover and cook on High 4 hours or Low 8 hours.

3. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.  Stir in the whipping cream and the cheese.  

4. Sprinkle with bacon and cheese before serving.

*This recipe is from Southern Living

Upside Down Pizza Casserole

This is a fantastic, easy recipe that I got from my friend Erin!  Jason and I both loved the recipe and I'm betting that kids will love it too!

Upside Down Pizza Casserole

1 1/2 pounds lean ground beef
1 15 oz. can Italian-style tomato sauce
1 1/2 cups shredded mozzerella cheese (6 oz.)
1 10-oz. package refridgerated biscuits (10)

Preheat oven to 400 degrees.  In large skillet cook beef until brown; drain off fat.  Stir in tomato sauce, heat through.  Transfer mixture to a 2-quart rectangular baking dish (I use a 13x9 pan).  Sprinkle with cheese.  Flatten each biscuit with your hands; arrange the biscuits on top of cheese.  Bake about 15 minutes or until biscuits are golden.