Easy Beef Lettuce Wraps

  It’s SUMMERTIME, and that means light and easy suppers around here typically.  We spend as much time as possible outside in the evenings, so I don’t want to have to come in and labor over the hot stove too …

Top 10 Chinese Dishes

    I am all about shopping in the Ethnic section of our local grocery store, that is where I discovered fish sauce and rice noodles, which totally rocked my world.  And boy, was I ever excited to find these:   …

Asian Noodle Stir Fry

I LOOOVE using Authentic flavors and ingredients to create yummy dishes. Like real Mozzarella for Italian, Cotija cheese for Mexican and now?  Rice noodles, fish sauce and curry paste for Stir Fry night.  

OH MY GOODNESS!  It makes ALL the difference!

  Be brave, shop in the unusual sections in your grocery store and prepare to be amazed.  We didn’t have ONE scrap of noodle left from the recipe, not ONE!!!!!!!

*Note that all of the unusual ingredients in this recipe were easily found in my local, small town grocery store.

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Ingredients

• 8-⅞ ounces, weight Box Of Vermicelli Rice Noodles
• 4 Tablespoons Lime Juice
• 1 Tablespoon Brown Sugar
• ½ cups Sesame Oil
• 4 cloves Garlic, Pressed
• 1 pound Cubed Chicken
• 1 Tablespoon & 1 Tsp. Green Curry Paste
• 2 teaspoons Ground Turmeric
• 3 Tablespoons Fish Sauce
• ½ cups Of Raw Broccoli, Cut In Small Pieces
• ½ cups Broccoli/Rainbow Slaw
• ½ cups Shredded Carrots
• 12 ounces, weight Cherry Tomatoes, Cut In Half
• 1 cup Green Onions, Cut
• ½ cups Cilantro

Preparation Instructions

  Soak rice noodles in hot tap water for 1 minute, soak while you cut veggies and prep chicken. Cut noodles in half with kitchen shears.
Combine sugar and lime juice. Set aside.

Heat sesame oil in large skillet or wok, add garlic and cook until soft. Add curry paste and Turmeric.

Stir in chicken cubes and fish sauce and cook until no longer pink. Add lime juice-sugar mixture, broccoli, rainbow slaw and carrots. Stir fry until tender crisp. Add tomatoes and green onions.

  Cook 1 minute before adding drained, cut noodles. Stir fry 1 minute or two longer until noodles are warm and coated.

Sprinkle with cilantro before serving.

  Now go, make this….you can thank me later!  😉

~T

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!

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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.

DELICIOUS!

~T