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Take a Turn at Teriyaki Pork Stir Fry

When you need a fast and easy dinner it has not to think of making a stir fry. It does not matter what type of protein you have on hand (or none at all if you want a nice vegetable stir fry), all you need is a good sauce to use and some vegetables and you are good to go. I have always found that sir fry dinners work really well with leftover vegetables much like it is when you want to make a hash. At any rate, since Mondays are hectic days around here (although lately they all seem pretty hectic), a stir fry was a very easy way to go for dinner that could be done quickly. I had a pork tenderloin on hand and decided this would be the perfect foil for a nice stir fry meal so I found this recipe at food.com for a simple pork teriyaki stir fry, rounded up my ingredients and went ahead with the recipe.

Teriyaki Pork Stir Fry

2/3 cup soy sauce

1/4 cup brown sugar

1 tablespoon cornstarch

2 teaspoons fresh ginger, grated

2 garlic cloves, minced

1/4 teaspoon red pepper flakes

1 pound boneless pork loin chop or 1 pound pork tenderloin

1 red, yellow or orange pepper, cut into thin 1-inch strips

6 ounces snow peas

4 green onions, chopped

1 teaspoon sesame oil

1 (8-ounce) can bamboo shoots, drained

White or brown rice, for serving

In a medium bowl or large measuring cup, whisk together the soy sauce, brown sugar and cornstarch until the mixture is smooth and well blended. Add the ginger, garlic and red pepper flakes and whisk again to blend the ingredients. Cut the pork into thin strips and add it to the soy sauce mixture. Toss the pork to coat it well in the sauce and cover and refrigerate the pork for at least 15 minutes.

Meanwhile, make the white or brown rice according to the package directions and set the rice aside.

Heat 1/2 teaspoon of the sesame oil in a large skillet or wok over high heat until it is smoking. Remove the pork from the marinade and add the pork strips to the skillet, reserving the marinade for later. Stir fry the pork for 2 to 3 minutes until it is no longer pink. Remove the pork from the skillet with a slotted spoon to a bowl and cover the bowl to keep the pork warm. Add the remaining sesame oil to the skillet. Add the bell pepper, snow peas and green onions and stir fry the vegetables for 2 to 3 minutes until they are crisp-tender. Return the pork to the skillet with the vegetables and stir in the reserved marinade and the bamboo shoots. Bring the mixture to a boil and cook for 1 to 2 minutes or until the sauce has thickened. Remove the stir fry to a large bowl or platter and serve with the warm rice.

Of course the great thing about a stir fry is that you can use any vegetables you have on hand. I had some multi-color peppers so I went with red, yellow and orange and I also had a pack of frozen stir fry vegetables on hand that I added to the vegetables at well to make it a full meal. the sauce was perfect for the pork and the vegetables and everything smelled great and tasted even better. As a matter of fact, there was very little left over from the meal, just enough for Michelle to take for lunch with her. it’s a fast one pot meal (well 2 with the rice) that you can have made in under 30 minutes for any night of the week.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

teriyakiporkstirfry

 

 
 

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Best New Year’s Eve Recipes : Food Network

Best New Year’s Eve Recipes : Food Network.

New Year’s Eve is just two days away and if you are planning a party, big or small, Food Network has some great recipe ideas for you for appetizers, snacks, main courses, cocktails and more so you can ring in the New Year. Check it out!

I will be back with more of my own recipes once the holidays are are all over with so stay tuned for some great, exciting new things to try for the New Year. Thanks for following!

 

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A Sunday Spectacular with New England Pot Roast

Sunday dinners can be a fantastic time to try out new meals that you have wanted to experiment with but don’t have the time during the week, but they can also be the ideal occasion to roll out family favorites and comfort food meals that everyone loves. That’s what I decided on recently when I made some pot roast for dinner. I haven’t made a pot roast in a while since it makes way too much food for just the three of us and frankly the roasts have not been a good buy at the supermarket. However, Sean asked if he could have pot roast as his birthday dinner when we were having family over so I went on a hunt for a roast and found a perfect one that was a great size for a large group of people and had just the right amount of fat to it. I then decided I was going to try out a recipe Geoffrey Zakarian from his new cookbook My Perfect Pantry. It was for a New England pot roast very similar to what I always make with a slight difference in the gravy he makes in the end. It promised to be quite tasty.

New England Pot Roast

One 3-pound beef chuck roast
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
3 stalks celery, cut into 2-inch chunks
2 carrots, cut into 2-inch chunks
2 medium onions, cut into 2-inch chunks
1/4 cup all-purpose flour
3 cloves garlic
3 sprigs fresh thyme
2 dried bay leaves
1 sprig fresh rosemary
1/2 cup dry red wine
6 cups beef stock
1 pound red potatoes, cut into 2-inch chunks
1/4 cup yellow mustard
2 tablespoons prepared horseradish, drained
Chopped fresh parsley, for garnish, optional

Preheat the oven to 350 degrees.

Season the roast with salt and pepper. In a large Dutch oven set over medium-high heat, add the olive oil. When the oil is hot, add the roast and sear it on all sides until the roast is well browned, about 5 minutes. Remove the roast to a plate.

Add the celery, carrots and onions and saute until they are caramelized on the edges, about 5 minutes. Add the flour, garlic, thyme, bay leaves and rosemary. Stir the mixture to incorporate the flour into the oil and cook until the flour smells toasty, about 2 minutes.

Pour in the wine and bring the mixture to a boil. Add the roast back to the pot, along with the beef stock and the potatoes. Bring everything to a rapid simmer and cover the pot tightly. Place the pot in the oven and cook, covered, until the meat is just tender (a knife will slide out easily with no resistance), about 2 hours 30 minutes. Remove the meat to a cutting board and tent it with follow and allow it to rest while you prepare the sauce.

Let the sauce sit for a few minutes, and then spoon off any fat that has risen to the surface (or pour the sauce into a fat-separating measuring cup, pour off the fat and add the sauce back to the pot). Return the sauce to a simmer. Whisk in the mustard and horseradish and season with salt and pepper if necessary. Discard the bay leaves and stir in the parsley, if using.

Carve the meat into 1/2-inch-thick slices against the grain, and serve with the sauce and vegetables.

I di use a much bigger roast than the recipe so I increased the time to 3 1/2 hours instead of 2 1/2 since I had almost a 6 pound roast. I also did not use the red potatoes as Sean wanted mashed potatoes with the meal instead. The meat was cooked perfectly and was very tender, just the way you want it. The sauce had great flavor thanks to the horseradish and I really enjoyed it as a change of pace from the regular gravy we make with a pot roast. I think it was perfect with the rest of the meal and would certainly try it that way again for the flavor.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

NE pot roast

 
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Posted by on December 15, 2014 in Beef, Cookbooks, Cooking, Dinner, Gravy, Sauce

 

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The Lamb Lies Down with Roasted Potatoes

I have had a boneless leg of lamb in the freezer for a few weeks now and we had been waiting for just the right occasion to make it, but it was a pretty large roast so I had to wait until we were having some people over to share it with. It was over five pounds and I had bought it at a really great sale price so it was going to make a nice, elegant meal. For me, one of the best things with lamb is just some simple roasted potatoes and asparagus, which is what I decided to make that day, so I adapted this recipe from  Michael Symon for roasted leg of lamb with potatoes. I had to alter it a bit to fit my particular needs since the recipe is for a 6-pound leg of lamb with the bone in, but I really wanted it more for the marinade than anything else. I just adjusted the spices down a little bit, but here is the original recipe that I used as a basis.

Roasted Leg of Lamb with Roasted Potatoes and Tzatziki Sauce

For the Leg of Lamb:
6 shallots, minced
4 garlic cloves, minced
1/4 cup fresh rosemary
1/4 cup fresh oregano
2 tablespoons sugar
2 tablespoons coriander seeds, toasted and crushed
1 tablespoon crushed red pepper flakes
1 1/2 tablespoon kosher salt
1 6-pound bone-in leg of lamb

For the Roasted Potatoes:
Nonstick vegetable cooking oil spray
4 pounds unpeeled fingerling potatoes, rinsed and halved lengthwise
1/2 cup olive oil
1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
6 tablespoons fresh chopped dill
4 teaspoons finely grated lemon peel
Kosher salt and black pepper

For the Tzatziki Sauce:
2 cups Greek yogurt
1 cucumber
kosher salt
Juice and zest of 2 lemons
2 tablespoons Chopped Fresh Mint
1 tablespoon minced garlic
1 tablespoon minced shallot
Freshly ground black pepper

For the Leg of Lamb: Mix together in a medium bowl the shallots, garlic, rosemary, oregano, sugar, coriander, red pepper flakes, and salt.
Rub the mixture all over the surface of the lamb. Place the lamb in a large baking dish, cover it with plastic wrap, and refrigerate it overnight.
  Remove the lamb from the baking dish, rinse off the seasonings, and pat dry. Let the lamb sit a room temperature for 1 hour.
  Preheat the oven to 375 degrees. Heat a roasting pan or large ovenproof skillet over medium heat. Add the lamb and brown the lamb on all sides, about 7 to 10 minutes.Transfer the lamb, fat side up, to a roasting rack set into a roasting pan. If you have extra rosemary lay the sprigs over the lamb with a drizzle of olive oil over the top. Roast the lamb until the lamb reaches an internal temperature of about 140 degrees, about 1 1/2 hours. Remove the lamb from the pan and set it aside on a cutting board loosely tented with aluminum foil to rest for 20 minutes before slicing.
For the Potatoes: Position a rack in the top third and 1 rack in bottom third of the oven and preheat the oven to 375 degrees.
Spray 2 large rimmed baking sheets with nonstick spray. Toss the potatoes with 1/2 cup of the olive oil in a large bowl. Sprinkle the potatoes generously with salt and freshly ground black pepper. Spread the potatoes in a single layer on the baking sheets, dividing the potatoes equally among the two pans. Roast  the potatoes for 30 minutes.
Meanwhile, whisk extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl to blend for dressing for the potatoes. Reverse the baking sheets in the oven and toss the potatoes and continue to roast them until the potatoes are tender and brown around the edges, about 15 minutes longer.
Toss the roasted potatoes in a large bowl with enough of the remaining dressing to coat them and serve.
For the Tzatziki Sauce: Put the yogurt in a paper towel-lined or cheesecloth-lined strainer and set it over a bowl and let the yogurt drain for 24 hours in the refrigerator. Peel and dice the cucumber, sprinkle it with salt and place the cucumbers in a strainer at room temperature for 2 to 3 hours to drain.
Stir together the yogurt, cucumber, lemon juice and zest, mint, garlic, and shallot in a medium bowl until the mixture is thoroughly combined. Season to taste with salt and pepper.
Naturally, you can roast the potatoes and the lamb together in the oven at the same time or even together in the same roasting pan to save yourself some space. When you take the lamb out to rest, you can then dress the potatoes and continue roasting them until they are roasted the way you like them. The Tzatziki sauce really goes well with the lamb and seems to blend nicely with everything. Don’t worry if your lamb is still pink inside when you roast it to 140 degrees; it really is at its best when it is medium-rare and has the best flavor. Overcooked lamb can be pretty tough and chewy, so this is one of those meals you want to keep an eye for temperature. It takes some prep work ahead of time, but the seasoning for the lamb is great and adds fantastic flavor and crust to the lamb. It is always a family favorite for us and something we don’t have too often, but ut is worth the effort to put in to make it once in a while.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
roastedlamb

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Posted by on June 16, 2014 in Cookbooks, Dinner, Lamb, Potatoes, Sauce, Vegetables

 

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24 Recipes for Lamb, from Chops to Roasts to Kebabs – Bon Appétit

24 Recipes for Lamb, from Chops to Roasts to Kebabs – Bon Appétit.

With Easter this coming Sunday and springtime upon us, now is great time to make some lamb, a classic Spring and Easter meal (and it happens to be on sale this week too around here). Bon Appetit has put together 24 lamb recipes to cover everything you might be interested in when it comes to making lamb to give you some great ideas. Check it out!

 
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Posted by on April 14, 2014 in Cookbooks, Cooking Websites, Holidays, Lamb

 

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Recipes for St. Patrick’s Day – Photo Gallery | SAVEUR

Recipes for St. Patrick’s Day – Photo Gallery | SAVEUR.

If you are looking for something else to make on St. Patrick’s Day besides your standard corned beef and Cabbage, Saveur Magazine has a number of great Irish recipes here that are perfect for you to give a try. Some are quite unique so check them out and see if there’s anything you want cook for yourself this year! I am working today but am hoping to get on later to share some recipes of my own. See you later!

 
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Posted by on March 15, 2014 in Cookbooks, Cooking Websites, Dinner, Holidays

 

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Best Summer & Picnic Side Dish Recipes : Cooking Channel

Best Summer & Picnic Side Dish Recipes : Cooking Channel.

It’s never too late to make some of these great side and picnic dishes. While they are perfect for your summer time events, who says you can’t use some of them all year round? Cooking Channel gives you some great options of things to make for yourself or bring to a party. Check it out!

 

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

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