Ranch Porkchop

Ingredients: 

6 chops (thin cut--bone in) 

2 T dried ranch seasoning 

1 t Tony Chachere's 

1 t garlic powder 

3 T Italian dressing (I used dressing so I don't have to use oil or butter when I am pan frying) 

Pepper 

Directions: 

In a shallow bowl with a cover.. Mix in your  Italian dressing/dried ranch dressing/garlic powder/Tony/pepper and mix well then coat your chops and cover and put in the refrigerator. 

Marinate the pork chops with the marinate for at least 1 hour in the refrigerator... If you can leave it over night it would taste even better. 

I used a nonstick frying pan.. Turn heat to high and sear both sides then turn heat down to medium-low and cover pan to cook the chops... About 5 minutes on each side. Depending on the thickness of your chops. My pork chops were thin so it only took me around 10 minutes to cook these. 

I sear then at the beginning to get that brown crust. Grilling these pork chops on the grill is even better ;) 

Serve up with white rice and veggies 

Pepperoni Biscuit

This past weekend I needed a quick and easy dish for our brunch for the kids that weren't sweet since I already had donuts and muffins so I made this biscuit dish with pepperoni instead of ham and mix cheese.. I recreated a pizza dish ;) 

1 can pillsbury flaky buttermilk biscuit (cut each biscuit into 4 pieces) 

Preheat oven to 350 

1/2 C milk 

1/2 C shredded mexican blend cheese or mozzarella cheese (preference) 

3 eggs 

1 t garlic powder

1/4 C pepperoni 

Mix all the ingredients together..scramble the eggs.

Pour into a grease baking pan. 

Then lay the biscuit in the mixture ... toss each piece of biscuit  into the mixture.. coating each piece well next lay your pepperoni on top of the biscuit... 

Bake at 350 for 25-30 minutes 

Enjoy 

Korean Beef

5 lb of Korean Beef (I get mines from Sam's meat department)

Marinate:
1 C soy sauce
5 T minced lemongrass ( I get mines at the frozen section at the Asian Market)
5 T honey
3 T oyster sauce
2 T garlic powder
3 T minced garlic
Pepper

Mix all the ingredient together and then
marinate the Korean Beef over night.

Put in on the grill .. If you don't have a grill then you can use baking pan. Just line it with foil and grease the pan with a little oil. Bake @ 350 for 1 hr

Serve with white rice.. On top of salads or just enjoy by itself
Enjoy!!
*** the lemongrass comes in a little container (jar) in the freezer section at the Asian market.. If you are using fresh lemongrass.. then you need to mince it up really well and only use the white part

Salmon -with toast

Ingredients:
1 loaf pepperidge fram very thin bread (cut into little triangle)
1 slab fresh salmon---

For the dip:
1 jar of Hellmann mayonnaise
fresh parsley
1 can anchovy

Seasoning for the salmon:
1 t garlic powder
1/2 t salt

Preheat oven to 350 

Has to be this brand because ...toast needs to be thin 

cut into triangle and place on a baking sheet..NO OIL NEEDED  

 Cut the bread into triangle shape 

Bake @ 350 for 30 minutes...half way into baking...flip the bread so the other side can get toasted 

1 small jar of Hellmann mayo 

1 can of anchovy--FINELY DICED 

1 bunch of fresh parsley--diced really fined 

mix all together....

Pat your salmon dry and grease the baking pan with a little olive oil 

season with garlic powder and salt...this is optional because the mayo spread is salty 

bake for 20 minutes @ 350 ...I like it kinda raw inside 

Garnish with some more chopped parsley 

ENJOY!!!

Fried Rice

• 8 cups cooked rice, preferably several days old 
• 1 cup sausage cut into very small pieces - Chinese sausage, OR regular sausage or salami works too (OPTIONAL)
• 2  cups baby shrimp (frozen is okay - rinse or soak in cool water to thaw)
• 1 cup frozen peas (or 2 C of mix veggies--peas/corn/green beans--I buy a bag from the frozen section) 
• 3 spring (green) onions, sliced
• 3 cloves garlic, finely chopped or minced
• 4 egg (scramble--my kids love egg so I usually add about 6) 
• 1 Tbsp. oyster sauce (I used Kikkoman brand)
• 1 tsp garlic powder
• 1 Tbsp. soy sauce
• 2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
• 2 tsp. sugar
• 1/4 to 1/2 tsp. cayenne pepper (optional ----adjust according to how spicy or mild you want it)
• pepper 
• oil for stir-frying

Preparation:

Rice Tip: For good-quality fried rice, leftover rice is best - anywhere from several days up to 1 week old. The key is to make the rice as dry as possible. If using freshly cooked rice, spread it out in a large bowl and place uncovered in the refrigerator for several hours (or overnight) before frying.

1. Drizzle 2 Tbsp. oil over the rice and gently work it through with your fingers, eliminating any lumps or clumps and separating into individual grains as much as possible. Set aside.
2. Mix all stir-fry sauce ingredients together in a cup. Set aside. Place 2 Tbsp. oil in a wok or large frying pan over medium-high heat. Add the garlic and stir-fry to release the fragrance (1 minute).
3. Add the shrimp, sausage or pork or chicken (any protein)  and stir-fry another 1-3 minutes, or until shrimp and sausage are cooked (you may be using pre-cooked shrimp and sausage, in which case this will only take 1 minute)....if you are using pork or chicken then make sure it is fully cooked..which will take longer than the shrimp 
4. Next add the eggs and scramble ..pushing all the other ingredients to the side ...or you pour it out into a bowl and set aside while you are cooking up your egg
5. Next add your rice and veggies and stir fry them up...mix them up really well..once everything is incorporated really well..pour back in your protein mixture and mix everything up really well...turn heat on high and cook...
6. Remove from  heat and taste..if you like it more saltier..add a little bit more fish sauce...and etc...I like it kinda spicy so I usually add more pepper or chili 
7. garnish with green onion