Fried Rice

Don't mind my HUGE serving. I am milking this breast-feeding thing (no pun intended) for all it's worth.

Plus, I had run 6 miles right before this meal and was famished.

Plus, I'm a pig.

1 lb. bacon, sliced into small pieces

1 small white onion

4 eggs

4 cups cooked white rice (or more)

1/2 to 1 bunch green onions, finely chopped

Soy Sauce to taste, or 2 to 4 Tablespoons

Sautee bacon slices and pour out majority of grease. Add the chopped onion to the pan and cook with the bacon until onion is clear. Fry four eggs and cut into small pieces and add to bacon and onion. Add the cooked rice to the bacon, onion and egg. Add soy sauce to taste, mix well. Chop green onions finely, and sprinkle over the top before serving.

Thanks to the Hong family for the delicious recipe!

Hawaiian Pork Chops

Pork Chops are my new favorite thing. I hope you enjoy these recipes as much as we have!

4 pork chops
1 (8 oz) can sliced pineapple in juice
1/2 c. soy sauce
1 clove garlic, minced
Paprika

Drain pineapple and reserve juice. Mix juice with garlic and soy sauce. Pour over chops and let marinade, covered, in refrigerator for 8 hours, turning 2 or 3 times. (A great big ziplock bag is great for this, just place it on a plate in the fridge.) Heat oven to 350*. Place chops in a baking dish, covering each chop with a pineapple slice. Sprinkle with paprika. Cover tightly with foil. Bake for 45 minutes. Uncover and cook for 5 minutes.

You can make another batch of sauce (pineapple juice, garlic, soy sauce) and serve it with rice to compliment this dish.

Honey-Hot Pork Chops

4 pork chops
Salt and Pepper, to taste
6 Tbsp honey
2 Tbsp hot pepper sauce

Mix hot sauce and honey well. Salt and pepper chops then baste with sauce. Grill or broil on low, turning and basting until chops are done (between 10 and 15 minutes).

Ham Bone Soup

I had been wanting to try this recipe, so at Christmas, when we had one of these:I asked my father-in-law for the bone. When I got it home I simply froze the entire bone (w/some meat) in a large ziplock bag until I was ready to make this soup.


you will need:

• 1 ham bone with meat still on (just whatever is leftover after it's been cut away for the ham dinner)
• 8 cups liquid (you can add broth or water)
• 1 onion, chopped
  
• 1 clove garlic, minced
• salt and pepper, to taste
• 1 bay leaf
• 2 cups navy, cannellini or great northern beans (I used great northern and red canned beans)

Put all ingredients except for the beans into a crockpot and cook on high for 4 hours. Then turn the heat down to low and continue to cook for 3 more hours. At this point, the meat should fall off the bone. Remove the meat from the bone and chop it up into bitesize pieces and return everything back to the crockpot. Drain and rinse the beans and add to crockpot and cook for 1 more hour. Discard the bone and enjoy the soup with ketchup, bread and/or crackers. (We saved the bone for my brother's dog)

This was very good. I took it to a family dinner and my dad said it reminded him of what his mother used to make. Probably because this is a grandma-type recipe.

Pork Enchiladas

1lb cooked pork (I buy from cafe rio or just make the cafe rio pork)

flour tortillas

grated cheese

3 c. cooked sticky rice

brown sugar(about 1tsp in each tortilla)

2 cans black beans

Sauce

Mix together

1 large can of enchilada sauce

1 container sour cream

(I use about 1.5 cups of sour cream the more you use the less spicy the sauce will be.)

Pour a little sauce on bottom of pan so they won't stick. Then put a little of each ingredient in each tortilla and then roll up and put in pan. Then pour remaining sauce over the top sprinkle some cheese and bake at 350 for 30 minutes or until bubbly.

Cafe Rio Pork Barbacoa

This is the best copy-cat Cafe Rio recipe I have tried for the pork.



Never had so many brothers and brothers-in-law compliment something I made. You gotta try it!

Total cooking time: 18 hours

5-6 lb. pork roast
1 liter Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6 oz. red taco sauce (I used hot)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper

Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. (I started my Pork Adventure at 6pm on Saturday and everything worked out perfectly for Sunday dinner.) After 12 hours, drain pork. Remove fat if any.

Mix remaining ingredients until sugar dissolves. I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them. I also rinsed out the can with Dr. Pepper for more adobo goodness. My version had a fairly good kick to it, but if you LOVE hotness, then blend everything + 2 or 3 chilies in the blender. (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).

Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.

Take out roast and shred, add back into sauce and cook for 2-4 more hours. At this point the meat was so tender it practically shredded itself.

My sauce had too much liquid (from Dr. Pepper) so I let it cook on low in the crock pot without the lid for about 1 supervised hour to let the extra moisture evaporate.


Yummy!