Teriyaki Pork Kebabs with Baked Brown Asian Rice

Did you all have a good Weekend?  I am sooooo tired, but happy with our weekend.

On Friday we helped at Grandparents Day at the kid’s school. They go all out for their special guests!

It was a camping theme, complete with a forest photo booth, tour guide, classroom time,  gorgeous lunch buffet and a singing show.  Destiny had a solo that my mom got on video for me, she did just wonderful!  I hope to get the video uploaded to our 4 little Ferguson’s facebook page by the time you are reading this.   Go listen!  {Proud Mom moment!!!!}  🙂

After we helped set out dessert, we booked it over to the church, because Dale & I were pleased to get to help co-host The Art of Marriage Weekend there with some friends of ours Friday and all day Saturday.

We had just under 20 couples come, some from hours away.  Family Life Today does SUCH a good job making this fun and light-hearted, yet moving.  They offer real stories about hot topics in marriages today and make it easy to facilitate, they walk you through the entire process!

If you find one close to you, please go! Whether your marriage needs a boost out of a rocky place, or is doing just fine, we all can use the encouragement!  And if you love it as much as we did, I bet you will want to bring it to your own church!

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On to the food, because I know you want something NEW for supper, right?!  🙂

  Oh man, this meal was GOOOOD!  I wanted to find a recipe for Asian rice that you baked, in the oven, and when I couldn’t find one, I decided to just make one up using my own recipe for Baked Brown Rice, plus some Asian-ish ingredients added in. 

The result was delicious! And my house smelled amaaaaaazing while it baked. 

  Plus, these marinated pork kebabs were so tender they just fell apart in your mouth!

Teriyaki Pork Kebabs with Baked Brown Asian Rice

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Teriyaki Pork Kebabs

Ingredients

FOR THE MARINADE:

  • ½ cups Soy Sauce
  • ⅓ cups Brown Sugar
  • 1 Tablespoon Finely Chopped, Peeled, Fresh Gingerroot
  • 2 cloves Fresh Garlic, Pressed
  • 3 teaspoons Sesame Oil

FOR THE KEBABS:

  • 2 pounds Of Pork Tenderloin, Cut Into 2 Inch Pieces
  • 1 whole Small Onion
  • 2 whole Peppers, Green And Red
  • 15 pieces Of Fresh Pineapple, Cut Into 2 Inch Squares

FOR THE BAKED BROWN ASIAN RICE:

  • 1-½ cup Brown Rice, Uncooked
  • 2 cups Chicken Broth
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Honey
  • 1 teaspoon Salt And Garlic Powder
  • ½ cups Sliced Green Onion Tops

Preparation Instructions

For marinade, combine soy sauce and brown sugar, finely chopped gingerroot, garlic and sesame oil. Reserve 1/2 cup of liquid in a clean container for serving with your cooked kebabs.
Drizzle remaining marinade over cubed meat, onion, and peppers. Refrigerate and let marinate at least 30 minutes.
For the baked rice, spread uncooked rice into the bottom of a 10 1/2 by 7 or 2 qt. baking dish. Pour in chicken broth, soy sauce, vinegar, honey, salt and garlic powder. Carefully stir and cover with foil. Bake at 350* for 1 hour and 10 minutes. Remove and let set 5 before removing foil and fluffing with fork, then stir in green onions.
While rice bakes, thread onto soaked wood or metal skewers, meat, onion, peppers and pineapple in whatever order you choose and grill 20 minutes or until meat is done. {Next time I want to add mushrooms too.}
Serve skewers over a bed of Asian Rice and drizzle reserved marinade over each serving.
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DELICIOUS!

~T

Teriyaki Kebabs Collage

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Homemade Beef & Cheese Enchiladas

I know everyone knows how to make Beef and Cheese Enchiladas, but I had to share this recipe, because this is by FAR my favorite enchilada sauce recipe! 

Forget buying Enchilada sauce, after you taste homemade and see how easy it is to make, there will be no reason to buy that metallic-tasting canned stuff EVER AGAIN!!!

Homemade Beef & Cheese Enchiladas

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Beef & Chz enchiladas text

Ingredients

  • FOR THE FILLING:
  • 2 pounds Beef
  • 2 whole Medium Onions, Finely Chopped
  • 1 teaspoon Each, Salt And Pepper
  • 2 bags Mexican Cheese Shreds, 6 Cups Total
  • FOR THE SAUCE:
  • 2 cans (15 Ounces Each) Tomato Sauce
  • 2 cans (14 Oz Each) Chicken Broth
  • ¾ cups Oil
  • 6 Tablespoons Flour
  • 6 Tablespoons Chili Powder
  • 1-½ teaspoon Cumin
  • 1-½ teaspoon Garlic Powder
  • 1-½ teaspoon Onion Salt
  • 1 teaspoon Salt
  • 24 whole Tortillas (white Or Wheat Depending On Your Preference)

Brown 2 pounds of hamburger with chopped onions, salt and pepper. Drain and set aside. In a LARGE family skillet or nice sized stock pot, heat oil to medium heat, then whisk in flour and chili powder. Continue to whisk until lightly browned. Add tomato sauce, chicken broth and all remaining seasonings. Stir until smooth, continuing to stir until slightly thickened, about 10 minutes.
Spray 2 – 9×13 pyrex baking dishes and set up assembly line style: Tortillas, sauce, beef and cheese. Dip a tortilla in the enchilada sauce, allowing excess to drip off back into the skillet. Lay on a plate for filling with 3 or so tablespoons of meat and a small handful of cheese. Roll tight and lay in baking dish. Repeat until all 24 tortillas have been filled. Scrape remaining sauce over both pans of enchiladas and top with remaining shredded cheese.
Bake at 350* for 30 minutes each, or freeze the second pan for another day.

*This recipe makes 24 enchiladas and about 8 cups of enchilada sauce.

We served ours with:

Baked Brown Spanish Rice

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AND

7 Layer Tostada Dip

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Ole’!

~T

Smothered Mexican Chicken Roll ups, Baked Brown Spanish Rice & Butterfinger Cake

  It’s not very often I try to tackle 3 new recipes all in one meal, and it’s REALLY rare for us to love all 3 of them!!!!  But it happened!

  So, without further ado, I give you the Mexican supper of your dreams……Ole’!  And yum!  🙂

Smothered Mexican Chicken Roll Ups

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  • 12 Chicken strips, pounded thin
  • 4 ounces Cream Cheese, softened
  • 16 oz. Salsa Verde (Green salsa made with tomatillas), divided
  • 1/2 bunch Cilantro, snipped
  • 1 teaspoon Cumin
  • ½ teaspoons Garlic Powder
  • 3 ounces Fresh Spinach
  • 3 ounces Pepper Jack Cheese, Shredded
  • 6 ounces shredded Mexican cheese
  • 6 ounces Tortilla Chips, Crushed

Flatten out the chicken to about 1/4″ thickness.

001Blend together the cream cheese, half the salsa, cilantro, cumin and garlic powder to form a sauce.

Spread sauce across each breast. 002

Top with both cheeses and a single layer of spinach.

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Roll closed and place in a 9×13 baking dish, seam side down.  Repeat until all 12 chicken roll ups are in place.  Pour remaining half jar of Salsa verde over the chicken and cover in crushed tortilla chips.

Bake at 350ºF covered for 1 hour or until chicken is cooked through.

  YUM!

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Baked Brown Spanish Rice

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2 1/4 cups brown basamati rice

2 cans chicken broth

1 can rotel tomatoes with chilies, drained (you decide how hot you want, we did original)

1 tsp. chili powder (less if you don’t like heat)

1 tsp. cumin

Preheat oven to 350*.  Combine all ingredients in a 2 Qt. oven safe baking dish.  Stir well.  Cover with foil and bake for 80 minutes until the liquid is absorbed and the rice is tender.  Let sit for 10 minutes out of the oven.  Salt and pepper to taste.  Fluff with a fork and serve with Smothered Chicken Roll Ups.

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Time for dessert!  You have probably heard of Health Bar Cake that uses German chocolate cake mix, gooey stuff and of course, crushed Heath bars.  Mmmm, one of our favorites!  This is the Butterfinger version, just as yummy and so easy too!

Butterfinger Cake

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Yellow, white or french vanilla cake mix

1 can sweetened condensed milk

1 jar caramel topping

4 whole Butterfinger candy bars

Small cool whip

Bake the cake mix according to the package direction.  While hot, poke holes all over the cake.  Pour can of sweetened condensed milk and caramel over hot cake.  Crush up 3 Butterfingers and spread on top of gooey layer.  Allow to cool and refrigerate.  Once cooled completely, top with cool whip and last Butterfinger, crushed.  Serve cold. 

Eat within 3 days as it gets soggy otherwise!

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  I still can’t believe we were 3 for 3 with new recipe “Keepers”! My odds aren’t usually that good.

Try ‘em and let me know what your family thinks……..

Happy Cooking & Baking!

~T