My Announcements and Achievements

Tuesday, November 4, 2014

Cheri's House Fried Rice

Loaded with shrimp, pork, chicken, and veggies, just like in your favorite Chinese restaurant. This 'House' Fried Rice is delicious and an excellent use of leftovers! Feel free to substitute ingredients, depending on what you have on hand. Enjoy Good Food

What you Need:
1 1/2 cups uncooked white rice
3 tablespoons sesame oil
1 small onion, chopped
1 clove garlic, chopped
1 cup small shrimp - peeled and deveined
1/2 cup diced pork
1 cup chopped cooked chicken breast
2 stalks celery, chopped
2 carrots - peeled and diced
1 green bell pepper, chopped
1/2 cup green peas
1 bag frozen veggies(any kind you like in place of some of the veggies here)I add both sometimes
1 egg, beaten
1/4 cup soy sauce

How to Make it:
Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, pork, and chicken. Fry until shrimp is pink and pork is done well.
Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately

Monday, November 3, 2014

Orange Pork

Quick, easy and tasty and makes pork oh so good
Serves 3-4
1 tablespoon olive oil
1 pound boneless pork chops or pork Sirloins
2/3 cup orange juice
1/4 cup soy sauce
1 1/2 tablespoons white sugar
2 teaspoons water
1 teaspoon cornstarch

How to make it
Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.


Macaroni, comfort FOOD and this one has zesty Italian Cheeses blended together for an awesome dish you need to try. This recipe has a nice sharp cheese taste It's Good FOOD

What you Need:
1 pound Macaroni
1 Yellow Onion (finely chopped)
2 Cloves Garlic (minced)
3 Leaves Sage (chopped)
1/4 cup Butter
1/4 cup All-Purpose Flour
1/2 cup White Wine
1 3/4 cups Vegetable Stock
1 1/2 cups Fontina (chopped)
1 1/2 cups Asiago (grated)
1 1/2 cups Parmigiano-Reggiano (grated)
8 ounces Cream Cheese
1 teaspoon Nutmeg (freshly grated)
1/2 cup Mozzarella (shredded)
1 teaspoon Course Black Pepper
Kosher Salt (to taste)

Preheat oven to 450°F.
How to Make it:
Bring a large pot of salted water to a boil. Drop the Ziti into the boiling water and cook for 2 minutes less than the package directions request. Drain and set aside.
Meanwhile melt the Butter in a large Dutch oven over medium heat. Once melted, add the
Onions, Garlic and Sage. Season with Salt and Pepper and sauté until vegetables are translucent (about 5 minutes). Add the Flour, stir to combine, and cook for 2 minutes. Add the Wine and Stock and bring to a simmer. Add the Freshly Grated Nutmeg. Cook for 5 minutes to thicken the sauce and cook off the alcohol. Turn the heat to low and add in all the Cheeses, except the Mozzarella. Stir vigorously to combine until a smooth mixture forms. Remove from heat. Add the reserved Ziti, Butternut Squash, Coarse Black Pepper and Salt to taste. Sprinkle the top with Shredded Mozzarella.
Place in the oven and broil for 2-3 minutes.

I serve this Dish with My Pork Sirloin and Tasty Green Beans
It's dinner Done Right
Good Food is worth the COOKing In The Kitchen