Kung Pao Pork Chops with Teriyaki Rice & Stir Fry Vegetables

Teriyaki Rice Stir Fry 019I used to work downtown and had the opportunity to choose a different place to eat lunch every day. One of my favorites was eating General Tso’s and Kung Pao Chicken at the Panda Express. So I want to use those flavors in my Asian-inspired Dinners.

One thing that I loved about my Mom’s cooking, was that she was not afraid to try new cuisines. I remember her making an “Asian-style” dinner using La Choy products. “East Meets West, La Choy makes Chinese food – swing American!” This dinner will include the Pork Chops and Teriyaki Rice.Kung Pao Pork Chops 037

RIP: Momma Bear slow cooker. I had 3 different slow cooker sizes to accommodate large, medium and small meals. So Papa Bear, Momma Bear and Baby Bear slow cookers. The Momma Bear slow cooker somehow got grease trapped inside the cooking unit, so she had to be banished to the basement. I was searching for a 4 Quart replacement slow cooker, and came across the Presto Indoor Electric Smoker/Slow Cooker combination. I cannot be trusted with either a gas grill or wood/gas smoker. So I gave my smoker to my brother and had planned to buy an electric one to replace it. They were in the $100.00 range, so I put it on the back burner.20200211_145509 Until, I came across the smoker/slow cooker for less than $60.00. Cool! I can kill two birds with one stone. Found a cheaper smoker and a replacement for the Momma Bear slow cooker.

INGREDIENTS:

  1. Pork Loins, Chop Bone-In Brined Louisiana Style Griller, 3 lbs.
  2. Soy Sauce, recommended: Great Value, 2 teaspoons
  3. Sazón, recommended: Goya, 1 packet
  4. Kung Pao Sauce, recommended: Panda Express, ½ to 1 cup, per your preference **Teriyaki Rice Stir Fry 001
  5. Peanuts, Salted, recommended: Planters, two 1.75 oz. bags
  6. Sriracha Hot Chili Sauce, Recommended: Huy Fong Foods, 1 to 2 teaspoons
  7. Sesame Seed Oil, recommended: Imperial Dragon, 2 teaspoons
  8. Fish Sauce, recommended: Thai Kitchen, ½ teaspoon
  9. Rice Wine Vinegar, Natural & Mellow, recommended: Nakano, 1 to ½ teaspoons, as desired
  10. Liquid Smoke, Applewood, recommended: Wrights, 1 cap
  11. Hickory BBQ Wood Chips, recommended: Western, enough to fill “Charring” cup, or your favorit20200214_182823e brand. The Wood Chips are not required if you only want to pan-grill the pork chops, use a slow cooker or BBQ Grill. This is optional, depending on your preferred cooking method.

INSTRUCTIONS:

  1. Marinade the Pork Chops with the Soy Sauce and Sazón, overnight or up to 30 minutes. I had to freeze the Pork Chops after this marinade, because I was not sure how I was going to cook them yet.20200214_183421
  2. After unthawing the Pork Chops, I added the Fish Sauce and Liquid Smoke to the marinade bag, 30 minutes before cook time.
  3. Preheat a skillet and add the Sesame Seed Oil, then cook the Pork Chops for 2-3 minutes per side. I used a “grill” skillet to get grill marks on them. Add a splash of Rice Wine Vinegar to de-glaze the skillet.
  4. Next, you can use a Slow Cooker to slowly cook for 4 hours on high or 6 hours on low. At this point, you can add enough Kung Pao sauce to your preference. I am going to “smoke” the Pork Chops for 4 hours in the Smoker/Slow Cooker combo.20200214_234106
  5. Then I will put them in the Slow Cooker and cover with the Kung Pao sauce, Peanuts and Sriracha for 2 hours on low.

** You can also make your own Kung Pao (pao = peanuts) sauce using soy sauce, vinegar, sugar, garlic, ginger, scallions and/or dried red peppers. To save money and time, I preferred to use a shortcut by buying pre-made Kung Pao. I have most of those ingredients, but not all of them. So it was cheaper to buy the bottled sauce.

Side Dish: Teriyaki Rice with Stir Fry VegetablesTeriyaki Rice Stir Fry 013

INGREDIENTS:

  1. Teriyaki Rice, recommended: Knorr, 5.4 oz.
  2. Stir Fry Vegetables, frozen, recommended: HyVee, 8 oz.
  3. Chicken Won Ton Soup, recommended: Campbell’s, 10 ½ oz.
  4. Chicken Broth, recommended: That’s Smart, 2 ½ cups, divided
  5. Ponzu Citrus Seasoning Dressing & Sauce, recommended: Kikkoman, ¼ to ½ teaspoon, or use lemon or lime juice to add freshness
  6. Soy Sauce, recommended: Great Value, 2 tablespoons
  7. Stir Fry Oil, recommended: Tsang, ½ teaspoonTeriyaki Rice Stir Fry 007
  8. Butter, 2 tablespoons, divided
  9. Chinese Five Spice, recommended Tone’s, ¼ teaspoon
  10. Wonton Strips, recommended: Great Value, as desired
  11. Sriracha Sauce, recommended: Huy Fong Foods, ½ teaspoon
  12. Kung Pao Pork Chops (leftovers, including the peanuts), optional

INSTRUCTIONS:

  1. Prepare the Stir Fry Vegetables in a separate pot. Melt 1 tablespoon of Butter with Stir Fry Oil and Chinese Five Spice for 2 minutes. Add 1 cup of Chicken Broth and bring to a boil. Add the Stir FryTeriyaki Rice Stir Fry 008 Vegetables and bring to a boil. Season with Soy Sauce and a dash of Ponzu Citrus Dressing. Cover and simmer on low for 5 minutes.
  2. In a separate pot combine Rice, 2 tablespoons of Butter and 2 Cups of Chicken Broth. Bring to a boil, then cover and simmer on low for 7 minutes.
  3. Combine the Chicken Won Ton Soup with the Stir Fry Vegetables and then combine both pots together.
  4. Thinly slice the Kung Pao Pork Chops (or other meat, or keep it meatless). I warmed up the Pork Chops slices for a few minutes and then added the Rice/Vegetable mixture. Heated together for a few minutes.Kung Pao Pork Chops 033
  5. I dressed this All-in-one Bowl with Sriracha Sauce and crunchy Wonton Strips.

Since I have 4 Pork Chops, that will be 4 dinners made in advance. Then combine them with the Rice and Vegetables for the rest of the week.

It was delish and something different for a change. I usually have Salad as my side dish for 4 days out of the week. The Stir Fry Vegetables and Rice will be a great substitute, to get veggies and fiber into my diet on non-salad days.

 

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)Teriyaki Rice Stir Fry 014

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Broccoli Ham Mac & Cheese Casserole

Broccoli Ham Mac and Cheese 069I was planning my meals and had some Rye bread, Black Forest ham, Swiss cheese and mustard for a sandwich. With that, I had the makings of either Mac & Cheese or Broccoli with cheese for the side dish.

But my cat said otherwise. I forgot that I left the Rye bread on the counter. The cat tore into it and so I had to throw it away.

So now what could I do? Why not combine the remaining ingredients into a casserole?

This is even better. Now I have an All-in-One bowl that includes everything but the bread.Broccoli Ham Mac and Cheese 065

INGREDIENTS:

  1. Broccoli Florets, frozen and steamable, recommended: Great Value, two 12 oz. bags
  2. Black Forest Ham slices, recommended: Great Value, 8 oz.
  3. Cubed Ham, recommended: Farmland, 16 oz.
  4. Elbow Macaroni, large, recommended: American Beauty, 16 oz.
  5. Extra Sharp Cheddar Cheese, block, recommended: Great Value, 32 oz.Broccoli Ham Mac and Cheese 007
  6. Baby Swiss Cheese, recommended: Sargento, 9 slices
  7. Seasoning Blend with celery, yellow onion, red bell peppers, green bell peppers, parsley flakes: recommended: Great Value, 10 oz.
  8. Buttermilk, recommended: Hiland, ¾ quart
  9. Eggs, jumbo, 2
  10. Butter, 3 tablespoons, divided
  11. Panko Bread Crumbs, recommended: Great Value, ½ cup
  12. Black Truffle Oil, recommended: Roland ¼ teaspoon
  13. Truffle Zest, recommended: Sabatino, ¼ teaspoon
  14. Porcini Mushroom Rub, recommended: Manitou, ¾ teaspoons, dividedBroccoli Ham Mac and Cheese 024
  15. Ground Mustard, recommended: Tones, ¼ teaspoon
  16. Ham flavored concentrate, recommended: Goya, 1 packet
  17. Cream of Mushroom Soup, recommended: Campbell’s, 10 ½ oz.
  18. Broccoli Cheese Soup, recommended: Campbell’s, 10 ½ oz.
  19. Dijon Mustard, recommended: Grey Poupon, 2 teaspoons
  20. Parmesan Cheese blend, recommended: Kraft, 2 tablespoons
  21. Granulated Garlic, recommended: HyVee, 1 tablespoon
  22. Parsley Flakes, recommended: Spice World, 1 tablespoonBroccoli Ham Mac and Cheese 041
  23. Cornstarch, 1 teaspoon
  24. Oven Bag, recommended: Reynolds Kitchen, 1 Turkey size
  25. Aluminum Foil Sheets, recommended: Reynolds Wrap, 1 to 2

INSTRUCTIONS:

  1. Cut the Cheese block into 8 pieces and freeze 30 minutes before shredding with a food processor (or use pre-shredded cheese). Put the cheese chunks into a gallon bag with the cornstarch (or flour) to keepBroccoli Ham Mac and Cheese 046 it from sticking. Also freeze the Black Forest Ham package.
  2. Melt 1 tablespoon of Butter with the Truffle Oil. To that add the Truffle Zest, Porcini Mushroom Rub ¼ teaspoon and Ground Mustard for 1-2 minutes in a large stock pot.
  3. Add water and bring to a boil.
  4. Add the Macaroni and Ham concentrate packet and boil for 8 minutes. Add the Seasoning Blend and boil an additional 3 to 4 minutes and then drain.
  5. Whisk the Eggs in a large bowl. Add the Buttermilk, Cream of Mushroom Soup, Broccoli Cheese Soup and Dijon Mustard.
  6. Brown the Ham Cubes in a skillet and set aside.Broccoli Ham Mac and Cheese 006
  7. Zap the Steamable frozen Broccoli in the microwave for a few minutes, according to the package. Also, microwave the Black Forest Ham for a few minutes, since it was frozen.
  8. Combine the Macaroni, Broccoli, Ham Cubes and Shredded Cheese into the large bowl with the Egg mixture.
  9. Preheat the oven to 350 degrees.
  10. Cut the oven bag, so that it fits into a casserole baking pan.
  11. The first layer is 1 bag of steamed Broccoli. Top with ¼ of the Porcini Mushroom Rub.
  12. The next layer is 1/3 of cheese.
  13. The next layer is the Macaroni mixture.Broccoli Ham Mac and Cheese 014
  14. Layer half of the Macaroni mixture.
  15. Top with half of the Ham slices (cut into bite-size pieces) and top with 4 Swiss Cheese slices.
  16. Repeat the layers, ending with the 5 Swiss Cheese slices.
  17. Cover with foil sheets and bake for 30 minutes.
  18. Melt the remaining 2 tablespoons of Butter and combine with the Panko bread crumbs, Parmesan Cheese Blend, Parsley Flakes and Granulated Garlic for the final topping.
  19. Bake an additional 10 to 12 minutes.
  20. Remove and rest for 10 minutes, then enjoy your “makeshift” Ham and Cheese sandwich!

Take that kitty cat!Broccoli Ham Mac and Cheese 064

Cooking shows always recommend shredding cheese from a block. And doing that made a big difference in the taste. I love me some “block” cheese. It did have a “sharper” cheddar flavor, compared to using pre-shredded cheese or Velveeta.

But it was way more work, than opening a package of pre-shredded cheese. I had cheese everywhere on my counter, LOL.

But eating the leftover cheese bites, was quite the treat.

Broccoli Ham Mac and Cheese 070The end result was so yummy! This “de-constructed” Macaroni & Cheese was packed with Ham and Cheese flavors.

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

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The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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Beer Bratwurst and Kraut

Cookbook Recipes January 2020 020There was a fast food joint called Der Weinersnitzel back in the day. They had great Chili Cheese Dogs.

This meal reminds me of those good ole’ hot dog days.

INGREDIENTS:

  1. Pork Sausage Cooked Bratwurst Craft Beer, recommended: Silva Sausage, 4
  2. Soft Pretzel Sausage Buns, recommended: Pretzilla, 4
  3. Swiss Cheese Aged, recommended: Sam’s Choice, 4 slicesCookbook Recipes January 2020 010
  4. Sauerkraut, recommended: Frank’s, 8 oz.
  5. Beer, recommended: Bud Light (or your favorite brand), 12 oz.
  6. Three Color Pepper & Onion Strips, frozen, recommended: Pictsweet, ¼ cup
  7. Liquid Smoke, recommended: Wright’s, 1 cap or less
  8. Celery Seeds, recommended: Tones, ¼ teaspoon
  9. Mustard, German/Organic, recommended: 365 Everyday Value, as needed
  10. Butter, Unsalted, ½ teaspoon
  11. Sherry Cooking Wine(or Vinegar), recommended: Holland House, 2 teaspoonsCookbook Recipes January 2020 015

 

INSTRUCTIONS:

  1. Melt Butter with dry Celery seeds for 1 to 2 minutes on low, in medium stock pan.
  2. Score Sausage and then brown for 2 to 3 minutes in butter.
  3. Add 3 Color Pepper and Onion strips and cook for 1 to 2 minutes.Cookbook Recipes January 2020 017
  4. Deglaze with Cooking Sherry (or Vinegar). I remove it from the fire first so there are no scary flames.
  5. Add Liquid Smoke, Drained Sauerkraut and Beer.
  6. Cover and cook on low for 30 minutes
  7. Butter the Buns and toast them.
  8. Add the German Mustard and then melt the Swiss cheese on the buns.
  9. Add the Sausage and top with Sauerkraut, Peppers & Onions
  10. Enjoy your meal! (Guten Appetit!).

Cookbook Recipes January 2020 003

Cookbook Recipes January 2020 002

Cookbook Recipes January 2020 001

Cookbook Recipes January 2020 012

 

PAPERBACK BOOKS BY SHALIMAR ALI:

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The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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