Looking for a delicious and easy-to-make Chinese dish? What better to try than pork lo mein? This yummy meal combines the stringiness of egg noodles, the crunchiness of bean sprouts, and the savory sweetness of vegetables to make a meal worth making again (and again).
- 1 lb boneless lean pork, cut into thin strips
- 24 oz egg noodles
- 3 tbsp canola oil
- 4 tsp finely chopped garlic
- 2 tsp finely chopped fresh gingerroot
- 2 carrots, cut into short, thin strips
- 8 oz mushrooms, finely sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 tsp salt
- 8 fl oz chicken broth
- 14 oz bean sprouts
- 2 tbsp finely chopped scallions
- 1 1/2 tbsp soy sauce
- dash of sesame oil
- 1/2 tsp black pepper
First, pour the soy sauce and sesame oil into a large plastic bag; add the black pepper. Place the shredded pork into the bag as well, and securely close the bag. Tumble the pork around in the ziploc bag until most of the liquid is absorbed. Set aside.
Prepare the egg noodles as directed on the package. Set this aside as well.
Heat 1 tablespoon of the oil in a pan. Add the pork and stir-fry until it becomes a light brown color. Remove from the heat and set aside.
In a clean deep pan, heat the rest of the oil and stir-fry the garlic and gingerroot for about half a minute (garlic burns very easily, so be careful!). Add in the carrots and cook for a minute or two. Next, add the mushrooms and cook for about a minute before putting in the bell peppers. After a few minutes add the pork, salt, and chicken broth. Cook until at least half of the chicken broth has evaporated.
Toss the pork and vegetable mixture into the eggs noddles and put on medium heat. Stir to combine the ingredients. Add the bean sprouts and then the scallions. Stir until well combined. Serve with soy sauce and enjoy!
*This recipe was adapted from Chinese Cooking: A collection of easy and elegant recipes
Last night for dinner we made these tasty chicken enchiladas! We found the recipe on food network (http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe/index.html) and adjusted it a bit (as usual).
- 3 tbp canola oil
- 1 1/2 pounds skinless and boneless chicken breast
- salt and pepper according to taste
- 2 tsp cumin powder
- 2 tsp garlic powder
- 1 red onion
- 2 garlic cloves
- 1 cup thawed corn
- 28 oz crushed canned tomatoes
- 1/2 tsp all-purpose flour
- corn tortillas (about 20)
- enchilada sauce
- shredded Cheddar cheese
- sour cream
- fresh cilantro
First, season the chicken with salt and pepper; than heat up the canola oil in a pan and add the chicken. When the chicken browns on one side, dust with cumin and garlic powder before turning it over. Once both sides have cooked, remove the chicken from the pan and set aside.
Using the same pan the chicken cooked in, add the onion and garlic and sauté until soft. Add in the corn and, about a minute later, the tomatoes. Shred the chicken breasts by hand and stir into the mixture. Chop up the onion and finely slice the garlic before adding it to the pan. Mix in the flour (this helps the mixture set).
To soften the corn tortillas, place a damp paper towel on a plate and put a corn tortilla on top of it. Add another paper towel and corn tortilla; repeat for about six tortillas. Microwave the tortillas for about 30 seconds. Repeat this process to heat all of the corn tortillas.
Coat the bottom of a baking pan with enchilada sauce. In a separate bowl, lightly dip each corn tortilla in enchilada sauce; place the chicken mixture in it and fold over. Once each tortilla is stuffed and in the baking pan, coat with more enchilada sauce and add the shredded cheese on top.
Bake the enchiladas on 350F for about 20 minutes. For garnish add sour cream and cilantro. Enjoy!
Grilling veggies makes for a great dinner while enjoying the lovely weather!
Try this marinade recipe!
1/4 c olive oil
1/4 c apple cider vinegar
1/4 c water
2 cloves garlic, minced
2 tbsp ground Italian seasoning blend
1/2 tsp salt
1/2 tsp black pepper
What a great meal at McAlister’s Deli! They have the best sweet tea on of the face of the planet! The sandwich on the left is the Four Cheese Griller, and the sandwich on the right is the Italian Submarine sandwich with chips from McAlister’s.
This is my mom’s amazing Tri-tip with grilled veggies. We used the juices from the meat to make au jus sauce. The veggies are just grilled and marinated in a homemade Italian vinaigrette.
What a great dinner! We had grilled vegetables, spinach orzo, and grilled ceasar salad.
Grilled pineapples from last night’s dinner! The pineapple was actually quite good and surprisingly yummy for grilled fruit. The flesh was rubbed with brown sugar before being grilled for five minutes on each side.