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A New Take on a Takeout Classic – Chinese Fried Rice

Everyone always has their favorite dish when it comes to getting Chinese food. While some people will always defer to things like egg rolls, beef and broccoli, wonton soup, General Tso’s chicken or Mushu pork, there always seems to be one thing that is consistent with all Chinese food takeout orders – fried rice. The great thing about fried rice is that it goes so well with any of the entrées you might choose for takeout but it can also be an entrée all of its own. There are different varieties available from whatever place you normally get your Chinese food from but fried rice is easy enough where you can make something like this right at home to go with your favorite Asian meal or just to have as the centerpiece of your dinner. I have tried a few different fried rice recipes over the years and recently came across this one at Food.com that promise to have the taste and flavor just like you get from your favorite takeout place.

Chinese Fried Rice

3cup finely chopped onion

2 1tablespoons oil

1 egg, lightly beaten (or more eggs if you like)

3 drops soy sauce

3 drops sesame oil

8 ounces cooked lean boneless pork or 8 ounces chicken, chopped

1cup finely chopped carrot (very small)

1cup frozen peas, thawed

4 cups cold cooked rice, grains separated (preferably medium grain)

4 green onions, chopped

2 cups bean sprouts (optional)

2 tablespoons soy sauce(add more if you like)

Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat; add the chopped onions and stir-fry until the onions turn a nice brown color, about 8-10 minutes; remove the onions from the skillet.

Allow the skillet to cool slightly.

In a small bowl, mix the egg with 3 drops of soy sauce and 3 drops of sesame oil; set the bowl aside.

Add 1/2 tablespoon of the oil to the skillet, swirling to coat the surface; add the egg mixture. Working quickly, swirl the egg until the egg sets against the skillet. When the egg puffs, flip the egg and cook the other side briefly. Remove the egg from the skillet and chop the egg into small pieces. Set the egg aside.

Heat 1 tablespoon of the oil in the skillet. Add the selected meat to the skillet, along with the carrots, peas, and cooked onion. Stir-fry the ingredients for about 2 to 3 minutes.

Add the cooked rice, green onions, and bean sprouts (if using), tossing the ingredients to mix everything well and stir-fry for about 3 minutes.

Add 2 tablespoons of the soy sauce and the chopped egg to the rice mixture and fold them into the rice. Stir-fry everything together for 1 minute more and serve.

As is always the case with fried rice, you can use any type of protein you like with the dish – beef, pork, chicken, shrimp, tofu – or no meat at all and keep everything vegetarian. I did find that this recipe does seem to taste a lot like takeout rice. I am not sure if it is the amount of soy used or just the method, but the taste was really close for me. I served this with the chicken teriyaki I made and it complemented the meal perfectly, but as I said this fried dish could stand on its own as a meal if you want something easy one night and have some leftover protein and vegetables to deal with. I even threw in some leftover asparagus tips into the mix to top ours off.

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!

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A Simple Side Dish for Any Time – Homemade Fried Rice

Most people love getting takeout Chinese food for dinner once in a while. I know we do it about once a month and there are always standard favorites that we like to get with the meal. Egg rolls are always a given and Michelle and Sean love to get wonton soup, but one thing the whole family loves is the fried rice you can get. While I like all of the fried rice I am always partial to pork fried rice myself. There is something about the taste of the rice with the bits of pork that is just perfect for a Chinese food meal. I have made fried rice before at home and while it never quite comes out just like takeout, it gets pretty close. Of course I don’t have a commercial kitchen, stove and overhead vents to do everything they can do, so I have to make do with what I have. When we had some leftover pork from dinner the other night I decided to use a piece and try this fried rice recipe from Sam Sifton at New York Times Cooking. Of course, this recipe doesn’t have any pork in it originally, but it also doesn’t have some of the other vegetables I added to it to make it a well-rounded dish of vegetables and rice.

Homemade Fried Rice

3 tablespoons neutral oil, like canola or grapeseed

1 medium onion, peeled and roughly chopped

1 red bell pepper, stemmed, cored and roughly chopped

2 carrots, peeled and finely minced

1 tablespoon minced garlic, or to taste

1 cup peas (defrost if frozen)

1 tablespoon minced ginger, or to taste

3 to 4 cups cooked white rice, cooled

2 eggs, lightly beaten

¼ cup Shaoxing wine, or water

2 tablespoons soy sauce

1 tablespoon sesame oil

Salt and freshly ground black pepper to taste

½ cup minced cilantro or scallions

Put 1 tablespoon of the oil in a wok or a large skillet, and turn the heat to high. When the oil begins to shimmer, add the onion, pepper and carrots and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 5 to 10 minutes. With a slotted spoon, remove the vegetables to a bowl.

Drain the peas if necessary and add them to skillet; cook, shaking the pan, for about a minute, or until the peas are hot. Remove them to the bowl with the other vegetables.

Put the remaining oil in the skillet, followed by  the garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up any clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble the eggs, then stir them into the rice.

Return the vegetables to the skillet and stir everything together to integrate it all well. Add the wine or water and cook, stirring, for approximately 1 minute. Add the soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off the heat, stir in the cilantro or scallions and serve.

I added some pork into the dish after the vegetables were done and before the rice, cooked to heat it through for 2 or 3 minutes since it was already cooked, and then removed it from the pan and continued the steps. You could just as easily do the same with chicken, beef, shrimp or anything else that you like. I added in some leftover veggies as well like corn and broccoli because it helped to make the side dish one that was then filled with vegetables and rice, meaning I just needed a protein to make the meal. I loved all of the great flavors from the dish with the eggs mixed in and the sesame oil seems to add the perfect touch right at the end to the rice. This is a great way to make use of all of those leftovers you may have in the fridge and just aren’t sure what to do with them. I served this with some steak for a complete meal but really, if you add enough chicken, pork, shrimp or other protein to the rice it can be a one dish dinner all on its own.

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!

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A Fast Dinner on Friday (or Any Day) – Chicken Fried Rice

Sometimes you just want a meal that you know you can pull together in just a few minutes and without much of fuss. Maybe you can even make use of some of those leftover items you have in the fridge for the last few days and don’t really know what to do with them. That is when a meal like this can really come in handy. Making any type of stir fry is always a great way to use items, and having fried rice is always a favorite, but sometimes you would like the flavor without having the extra oil and fat involved in frying the rice itself. This recipe for chicken fried rice is originally from Food Republic, but I did modify it just a little to make it fit better with what I had on hand and what we like. It is still just as easy and tasty.

Chicken Fried Rice

2 cups long-grain riced, cooked and cooled completely

Nonstick vegetable oil spray

4 scallions, finely sliced

1 onion, thinly sliced

1 green pepper, seeded and cut into strips

1 red pepper, seeded and cut into strips

1 carrot, peeled and thinly sliced

4 ounces green beans, cut into 1-inch pieces

1/3 cup frozen peas, defrosted

1 pound boneless, skinless chicken (breast or thigh), diced or cut into thin strips

1 tablespoon light brown sugar

2 tablespoons chicken broth

2 tablespoons soy sauce

2 tablespoons sweet chili sauce

1/2 bunch cilantro, roughly chopped

Preheat the oven to 400 degrees. Line a shallow baking pan with a sheet of parchment paper. Turn the rice out onto the parchment paper, breaking up any lumps, and spray the surface with the nonstick vegetable oil. Place the pan in the oven and cook the rice for 12 minutes, it should be crisp on the surface. Season the rice to taste with salt and freshly ground black pepper and set the pan aside to keep the rice warm.

Meanwhile, in a large, nonstick skillet with a good coating of vegetable or canola oil set over high heat, fry the scallions, green pepper, red pepper, onions, carrot and green beans for about 2 minutes, stirring continuously until the vegetables are crisp-tender. Add the peas and the chicken and fry to give the chicken a little color and cook it through, about 3 to 4 minutes. Sprinkle over the brown sugar and then add the rice, breaking up any lumps along the way. Add the chicken broth, soy sauce and chili sauce and mix to blend everything well. Stir fry everything for about 3 to 4 minutes. Toss in the cilantro and serve.

Of course, as with any stir fry you can add just about any type of vegetable or protein that you like or have on hand. This would work well with shrimp, pork, beef or even just with the vegetables if you like. The rice does  come out nice and crisp without having to deal with all of the frying of it. You do want to make sure that the rice is dry before you put it in the oven so that it doesn’t just steam once it is in there. The whole dish comes together very easily, gives you a great one pot meal and has some great flavor with the chicken stock, chili sauce and soy sauce. This is an easy one you can use anytime.

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!

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Keep it Simple – Pork Stir-Fry with Green Beans and Peanuts

Stir fry is a great weeknight meal. You can plan everything out, make use of any vegetables you may have around, any protein that you want to use or any sauce you want to create. You can really do anything you want with them. I had some pork chops that I wasn’t sure how I wanted to cook so I did some searching and found this recipe from Bon Appetit for a very simple pork stir fry that tasted great.

Pork Stir-Fry with Green Beans and Peanuts

12 ounces pork tenderloin, trimmed, cut into 1-inch strips

4 tablespoons soy sauce

1 1/2 tablespoons honey

2 garlic cloves, minced

1/4 teaspoon dried crushed red pepper

1 pound green beans, trimmed, cut into 1 1/2-inch lengths

1 cup matchstick-size strips peeled carrots (about 2 medium carrots)

2 tablespoons vegetable oil

1 large red bell pepper, cut into 1 1/2-inch strips

1 tablespoon minced peeled fresh ginger

3 green onions, thinly sliced

1/4 cup finely chopped lightly salted dry-roasted peanuts

Mix the pork, 1 tablespoon of the soy sauce, 1 tablespoon of the honey, half of the garlic, and the crushed red pepper in a medium bowl. Mix the remaining 3 tablespoons of soy sauce and the remaining 1/2 tablespoon of honey in a small bowl and set aside.

Cook the green beans in a large saucepan of boiling salted water until they are crisp-tender, about 3 minutes. Add the carrots to the green beans in the water; cook for 1 minute. Drain the carrots and the green beans. Heat 1 tablespoon of the vegetable oil in a large non-stick skillet over high heat.

Add the pork mixture and stir-fry for 1 minute. Transfer the pork to a separate dish. Add the remaining 1 tablespoon of vegetable oil to the skillet; add the red bell pepper and stir-fry for 1 minute. Add the green beans, the carrots, the ginger, and the remaining garlic; stir-fry for 1 minute. Return the pork to the skillet along with the reserved soy sauce-honey mixture. Stir everything well until it is heated through, about 1 minute. Season to taste with salt and pepper. Transfer the stir fry to a bowl. Sprinkle the stir fry with the sliced green onions and the chopped peanuts and serve.

This is very simple to make and you will likely spend more time preparing everything than you actually will cooking. The green beans are nice and crisp and pick up a little bit of the soy sauce and honey flavor from the pork. If you don’t want to add the peanuts or have nut allergies, you can certainly leave them out of the dish altogether.

I made this dish with some homemade fried rice since we had some leftover rice to work with. I used a recipe from America’s Test Kitchen that I have used before and was able to use a lot of leftovers we had like the rice, a leftover pork chop from the other night and some frozen peas. All in all it was a very simple meal that you can make anytime and easily substitute out other ingredients if you wish.

That’s all I have for today. Check back next time to see what other recipes come along. I still have the homemade Shake N’ Bake pork chops and I am planning to make the lemon icebox pie this weekend, so check back for those. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on September 6, 2013 in Cooking, Dinner, Pork, Rice

 

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Open Sesame (Chicken)

Tonight’s dinner is a take on one of my favorite take out dinners, Sesame Chicken. It’s one of my favorite from Chinese takeout and I have tried to duplicate it, but this recipe seems to do it the best. This recipe calls for deep-frying the chicken, but I put it in the oven instead and cook it to try it make it a little healthier. it comes out with just as good results as deep-frying, if you ask me.

Sesame Chicken

2 tablespoons all-purpose flour

2 tablespoons cornstarch

1/4 teaspoon baking soda

1/4 teaspoon baking powder

2 tablespoons low-sodium soy sauce

1 tablespoon dry sherry

2 tablespoons water

1 teaspoon vegetable oil

1 dash sesame oil

1 pound skinless, boneless chicken breast meat – cubed 

1 cup chicken broth

1 cup white sugar

2 tablespoons distilled white vinegar

2 tablespoons soy sauce

2 tablespoons sesame oil

1 teaspoon chile paste

1 clove garlic, minced

1/4 cup cornstarch

1/2 cup water

1 quart oil for frying

2 tablespoons toasted sesame seeds

 Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.

Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.

Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce over top. Sprinkle with toasted sesame seeds to garnish.

If you want to bake the chicken instead of frying, follow all the steps of the recipe except when it comes time to put them in the oil, put them in a baking pan with all the marinade (which made for a nice breading), drizzle 1/4 cup of oil over top, and bake at 375 for 45 minutes.Turn the chicken half way through baking so it crisps up all over.

I am serving this with fried rice, which I have made before and blogged about here. If you would like my method for making fried rice, you can check it out right here. I am also serving steamed broccoli with the meal, since it seems to go well and does come with a lot of Chinese take out meals.

That’s all there is to this meal. The cooking time is a little longer if you want to bake instead of fry, but I didn’t want all the fat from the oil in this meal so it was a good way to go for us. Tomorrow is Friday, so it will be a fish meal tomorrow night. I’ll have to see what looks good at the market in the morning, but I already have a really good idea of what I want to cook. There was a great recipe in the New York Times yesterday for Calamari with Herbs and Polenta, so I think that is what I am going to cook. You’ll have to check back tomorrow to see if that’s what I got. I am also going to show next week’s meal plan if you want to see what I’ll be making next week. If you want to use your own meal plan, you can click family_meal_planner to follow the sheet I use each week. Until then, have a great evening and enjoy your meal!


 
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Posted by on March 1, 2012 in Cooking, Dinner, Poultry, Rice

 

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Serving Up Some Shrimp Stir Fry

Today will be the last meal of the Sean choices for the week. I was a little surprised he opted to go for this one, but he knows that one meal has to be a seafood meal, and he likes shrimp, so he opted to go for this one. Today’s dinner will be Shrimp with Hoisin Sauce and we’ll be having Fried Rice again, but will just be using the leftovers from last night’s stir fry dinner (which was delicious by the way, not much left in the way of leftovers for Michelle’s lunch today. I try to use fresh shrimp as often as I can. You can usually find a sale on it somewhere during the week, so buy it the day of cooking or the day before at the most. If you want to buy frozen, which I do on occasion, buy shrimp that are already deveined and shell split, it will make your life a lot easier as far as cleaning.

Shrimp With Hoisin Sauce

1 pound medium-sized fresh shrimp, shelled and deveined

1/2 cup water

1 tablespoon cornstarch

2 tablespoons soy sauce

1/2 cup hoisin sauce

1/4 cup vegetable oil

2 thin slices of fresh ginger root, peeled and minced

1 clove garlic, crushed 3 scallions,

cut into 1-inch pieces

Mix the water, cornstarch, soy sauce, and hoisin sauce in a bowl and set aside. Heat the oil in a large skillet over medium heat. Add the ginger root and garlic and stir continuously until fragrant, about 30 seconds. Turn the heat up to high, add the shrimp and stir-fry until they turn pink, about 5 minutes. Add the scallions and stir-fry for 1 minute. Add the sauce mixture and coat the shrimp, stirring and mixing; cook for about 2 minutes and serve over rice.

The cooking time for this meal is only about 10 minutes. Remember, don’t cook the shrimp too long (or any fish for that matter) or they will get tough and rubbery. if you’ve never deveined a shrimp before, take the time to do it. Starting at the head of the shrimp, make a shallow cut with a knife all the way down the middle of the back. Hold the shrimp under cold running water to rinse out the dark vein, or just pull it out yourself and rinse the shrimp off when you are all done. if you don’t want to use shrimp, you could scallops or another fleshy fish, or I think chicken would work nicely in this dish as well.

We’ll be using the same fried rice as we had last night, so if you want to check yesterday’s blog recipe for it, please do so, or you can use plain white rice instead. I think either will work well here. While I won’t be making these tonight, Sean came across a recipe for Fortune Cookies that we are going to try one night when we have a group over for dinner. It will be more fun to do the fortunes with other people around, but here is the recipe if anyone wants to try it out.

Fortune Cookies

1 cup margarine, softened

1/2 cup sugar

1 egg

2 1/2 teaspoons vanilla extract

3 1/4 cup all-purpose flour

1/2 teaspoon baking powder

Preheat the oven to 425 degrees. Combine margarine, sugar, egg and vanilla and mix until smooth. Add the flour and baking powder and stir everything together to form a ball of dough. Lightly flour a wooden cutting board or flat counter surface. With a rolling pin, roll half of the dough very thin. Use a circle-shaped cookie cutter or the top of a large glass (about 2 1/2 inches wide) to cut circles in the dough. Put a fortune in each circle, off to one side. Fold the circle in half, and then in half again. Pinch the edges to seal the dough. Re-roll leftover scraps of dough to make more cookies out of them. Then roll and make cookies from the other half of the dough. Bake the cookies for about 10 minutes on a baking sheet in the oven until they are lightly browned. Allow to cool for 10 minutes before serving.

Part of the fun of this, of course, is being creative in making up the fortunes for each cookie. They can be predictions, lottery numbers, old sayings, or just fun, goofy things. You can print out 25 or so fortunes on a piece of printer paper and cut them into strips to use for the cookies. i would suggest about 2 inches long, at the most, so they fit nicely in the cookie.

More easy recipes for the day and that wraps up Sean’s week of dinners. We had a lot fun choosing and cooking everything and they were all quick, easy and tasty meals with little clean up. We haven’t picked next week’s meal plan yet, but that will be tonight’s chore after dinner, so I will post it tomorrow. If you want to print your own meal planner, here’s the document:family_meal_planner We are off to Saranac Lake tomorrow for Winter Carnival, so I won’t be cooking for Friday and Saturday, and most likely Sunday as well since we’ll be getting home Sunday, but i do plan to post some things. I’ll be bringing Chicken Corn Chowder up to Saranac Lake with us, so I will post that recipe on Saturday. if you have any questions, comments or just want to say hello, feel free to leave a comment and I will reply as soon as I can. Enjoy your day today (it actually feels like winter here in New York for a change today) and enjoy your dinner!

 
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Posted by on February 9, 2012 in Cooking, Dinner, Rice, Seafood

 

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Pork, Peppers and Pineapple- Positively Pleasant

It’s day three of the Sean dinner choice week, and so far so good. Sean liked the soup last night, which was very tasty and flavorful. I really think the homemade broth made a difference in this one, so if you can make it yourself, you should. One thing I did notice this morning when I was packing the leftovers for Michelle’s lunch today is that the polenta really set once it was chilled, so if you want to re-heat the leftovers, you may want to add some extra stock or water to it before you heat it up. Anyway, the next to days are 2 more stir fry meals that Sean wanted to try. The first one is Pork, Peppers and Pineapple and we are having fried rice with this one. Actually, I am going to make enough fried rice so we can have it again tomorrow night when we make the next stir fry, saving me some work tomorrow (sometimes it pays to think ahead). Tonight is another good night to make the fried rice since we are using pork in the main dish. We can take some of that pork and re-purpose it into the fried rice as well. Both recipes are very simple and not at all time-consuming. You could easily have both dishes done in 20 minutes if you make the white rice ahead of time or are using extra rice leftover from another night (One good thing about getting Chinese takeout is you often have a little container of white rice leftover. Just add a little warm water to it to loosen it up and it’s good to go for your fried rice recipe).

Pork with Peppers and Pineapple

1 1/3 pounds lean pork (I am using pork loin that could be used for a roast. You could use tenderloin here too)

2 tablespoons soy sauce

2 tablespoons cornstarch

1 tablespoon sugar

1/2 cup pineapple juice (you can use the juice drained from the pineapple chunks, or pineapple juice on its own)

3-4 tablespoons vegetable oil

1 cup chopped peppers (mix up the colors if you like, I am)

1/2 cup thinly sliced carrots

1 cup pineapple chunks

Slice the pork thinly (it’s easier to do if the meat is a little frozen). Combine the soy sauce and 1 tablespoon cornstarch in a bowl. Add the pork to this mixture, stir, and set aside. In a separate bowl, mix the remaining cornstarch with the sugar and 1/2 cup of pineapple juice. Set aside.

heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the pork to the skillet and stir fry for 4 to 7 minutes, or until the pork is white all the way through. Remove 1/3 of the pork from the skillet and set aside (we’re going to use this for the fried rice). Add the pineapple juice mixture to the remaining meat and blend thoroughly. Remove the pork from the skillet and set aside.

If necessary, add up to 2 tablespoons of additional oil to the skillet. Stir fry the peppers, carrots and pineapple chunks for about 3 minutes, until crisp-tender. Add the pork back into the skillet and blend thoroughly for 1 minute. Serve.

If you wanted to use this as a meat-free dish, you can easily adapt it by eliminating the pork and increasing the amounts of peppers, carrots and pineapple, and maybe throwing in some extra vegetables as well. Either way, I think it will go nicely with the fried rice.

Here’s the thing about fried rice. I’ve tried a bunch of recipes, and most of them seem to use either way too much soy sauce, or not enough soy sauce. It’s kind of a personal thing as to which you prefer. This recipe seems to use just the right amount, but I still use low-sodium soy sauce and I think you could probably cut it down a little if you think it’s too much. Also, if you are making this meat-free, simply eliminate the pork from the recipe.

Simple Fried Rice

2 cups white rice, cooked and chilled

3 tablespoons vegetable oil

2 eggs, beaten

2 cloves garlic, chopped

2 inches fresh ginger, minced or grated

1/3 pound cooked pork, diced

1/2 cup shredded carrots

4 scallions, thinly sliced

1/2 cup frozen peas

1/3 cup soy sauce

Heat a large non-stick skillet over high heat. Add 1 tablespoon oil to the pan and swirl. Add the eggs to the hot oil and break into small pieces as it scrambles. When the eggs are scrambled, remove the eggs from the pan and set aside. Wipe the skillet clean, return the skillet to the stove over medium-high heat and add the remainder of the oil. Add the garlic and ginger to the skillet and stir until fragrant, about 30 seconds. Add the pork to the pan and heat through, about 2 minutes. Add the carrots and scallion and quick stir-fry, about 2 minutes. Add the rice to the skillet and combine with the pork and vegetables, mixing thoroughly. Fry the rice for about 2 to 3 minutes. Add the peas to the rice mixture and stir fry 1 minute. Add the soy sauce and stir into the rice for 1 minute. Add the eggs back to the skillet with the rice and mix in thoroughly and heat through, about 1 minute, then serve.

AS is true with just about all stir fries, you can add or subtract whatever you like to either the pork recipe or the fried rice recipe. Using shrimp instead of the pork in the fried rice will make that a meal on its own. if you like. You could easily do the same with chicken or beef, or just use all vegetables, the choice is yours.

Tomorrow’s recipe is another Sean pick, and it is our seafood meal for the week. We’ll be making Shrimp in Hoisin Sauce, and we’ll be having leftover fried rice with it as well. I am hoping we can start picking out meals for next week’s meal plan tonight as well, so I may have that ready to add to the blog tomorrow as well. If you want to start your own meal plan, you can always follow along on the planner I use here:family_meal_planner. As always, any questions, comments, additions or recipes are always welcome and appreciated. You can leave a comment here or send me an email at IguanaFlats@msn.com. Hopefully you all have a pleasant and wonderful day and enjoy whatever your meal is tonight!

 
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Posted by on February 8, 2012 in Cooking, Dinner, Pork, Rice, Vegetables

 

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Jennifer Probst

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Laissez Faire

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