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Mar 212014
 

Stir Fried Brussels Sprouts

Meet Jingles!

Meet Jingles!

First off, let me tell you a little something about the newest member of our family, “Jingles”! We have been wanting another dog for awhile now and were waiting for just the right one to come along. Yesterday we went to check out a dog I had seen on the internet, who was located at a nearby animal shelter and was just what I thought I was looking for, NOT! Apparently the picture they had posted was when the dog was just a pup and he changed drastically since the picture had been posted. Kind of disappointed, we looked around the kennel and didn’t see anything that jumped right out and said “Take me home!”. Then the guy said to hold on a sec as he said that there was one dog who was a little shy and she hadn’t showed her face to us. We said OK and he proceeded to bring her into a room with us so we could meet. We took her out for a walk and found her to be quite loveable and just the right size for us old fogies to handle. She is said to be part Collie but I see more miniature Dobbie with maybe some Pointer but we don’t really care as she has made herself quite at home here out in the woods with us and she is here to stay! I guess I better get busy and make some of those homemade Doggie Treats that I used to make for our other pooch!

And with that, let me get on with some people food……..

All you need is a fork!

All you need is a fork!

The other day I picked up some nice fresh Brussels Sprouts that were on sale at the local market and wanted to pair them up with the chops we were having. Wanting something a little different I thought about adding a little Asian flare to them and the following is what I did:

Stir Fried Brussels Sprouts
 
Ingredients
  • 6 slices of bacon
  • 2 cups of shredded Brussels sprouts
  • 4 scallions with tops, cut into ¼ inch pieces
  • 1 teas freshly grated ginger root
  • ½ cup of slivered water chestnuts
  • Oyster sauce to taste (I used about 2 tablespoons)
Instructions
  1. Cook bacon until crisp, remove to paper towels to drain then crumble.
  2. Drain off all but about 2-3 tablespoons of the bacon fat and to this add the Brussels Sprouts, scallions and ginger.
  3. Stir-fry until sprouts are crisp-tender.
  4. Add water chestnuts and sauce and heat just until chestnuts are heated through.

 

Just simple and tasty, and great with the chops and a nice serving of fluffy rice. Not a bit leftover on our plates as we really enjoyed them and now it’s your turn………….Enjoy and have a nice weekend! Now it’s off to play with Jingles!

Sep 102013
 

Fried Wontons With Sausage And Shrimp

These are tasty little tidbits that would go great for your next football party, a little time consuming but well worth it! My body is not overly fond of MSG, so I tend to stay away from Chinese restaurants making my own egg rolls, pepper steak and chow mein. About the only thing I use MSG in, is in my sausage gravy for our biscuits and for some reason that doesn’t effect my tummy as some restaurant foods, maybe I don’t use as much as they do to enhance the flavors! This recipe does not call for MSG, so I’m all for it, especially with using our own ground pork!

wontons

 

Fried Wontons With Sausage And Shrimp
 
Ingredients
  • 16 oz pkg wonton wrappers
  • 1 lb ground pork
  • ½ lb fresh shrimp, cleaned and minced
  • 1 large egg
  • 2 tbsp minced scallions with the green
  • 1-1/2 teas salt (optional as I find the soy sauce is enough salt)
  • 1 tbsp white wine
  • 2 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 2 teas ginger powder
  • 1 tbsp cornstarch
  • 6 peeled water chestnuts, chopped small
  • Beaten egg for sealing
  • Oil for frying
Instructions
  1. Combine the ground pork with the next 10 ingredients; mix well, this takes a little time using the ground pork.
  2. Working in batches that will suit your deep fryer without overcrowding, place one teaspoon of the mixture in the middle of each wonton wrapper; lightly moisten edges with beaten egg.
  3. Fold corner to corner to make a triangle and pinch together the widest two bottom corners.
  4. Have oil heated to 375 degrees and deep-fry in batches until golden brown.
  5. Drain on paper towels.
  6. * If you have left-over wrappers, slice them in strips and deep-fry for a crispy treat for salads or chow mein.
  7. ** Left-over water chestnuts can be wrapped in bacon and baked for another delicious treat to enjoy with the wontons.

 

Serve with sweet and sour sauce and enjoy!

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