Easy pork chow mein

I was very lazy today and I had to go out for a while and didn’t know what I’d make for dinner so my easy way when I don’t know what to make for dinner is put the neat in my crockpot and decide later.  This was very good but just as good using a stir fry method.

My version of easy pork chow mein.  I used my crockpot to cook the pork. I seasoned it with salt, pepper and onion powder.  Cooked on low around 4 hours with 1/2 cup water.  You can use chicken or beef broth.

Cooled and shredded it.

I lb pork tenderloin
Salt pepper onion powder.


3 tsp. Oil
diced carrots
Diced Green onion
Diced celery

Cornstarch to thicken
Drained bamboo shoots and any other vegetables of choice. Mushrooms and water chestnuts optional

Instructions:

Later place oil, diced carrots,celery and onions in a large pan and sautéed until tender.  Add shredded pork. I Used drippings from pork and added water to equal 1/2 cup.  Thickened mixture with 2 tablespoons corn starch whisked with enough water to make a soupy thin paste.  Pour into hot mixture stirring constantly.  Add drained bamboo shoots and water chestnuts (optional)while stirring gently.  It will thicken quickly.

Served over hot rice with crunchy chow mein noodles.

Enjoy!

Note;  This recipe can be made quickly with  sliced or chopped pork tenderloin.  Pork stir fries so easily so don’t hesitate to make this recipe using a stir fry method.

 Note: I had carrots, green onions and celery chopped and frozen so not much prep today.  Crockpot saved time (in my opinion) because I wasn’t standing over heat very long.

Nectarine tarts

I was taking a chance on this recipe and quite honestly I didn't know what my results would be once I started.  I used minimal ingredients and the results turned out fantastic.

Grocery shopping a few days ago had resulted in several uneaten nectarines so I didn't feel like eating the four I had I decided why not try a small tart or 6.  My large muffin pan(6) would easily handle this task and fortunately I had one refrigerated pie crust that was eager to be used by me.  I had never attempted to make a pie with nectarines but these were great taste for my taste buds.  I was definitely able to taste the difference between a peach taste and a nectarine taste; similar but different.    

Using a large disk(jar gripper) I easily cut round circles to fit my muffin tin on the roll out sheet of pie crust.  Pretty neat!

4 large nectarines ( remove skin and chop in small pieces)
1/3 cup sugar
1T instant tapioca or flour
1 refrigerated pie crust

Remove crust from wrapper.  Allow crust to rest a  few minutes to soften slightly
Using a 5” round circle ( I used a rubber jar opener) I cut 6 circles.  I made 6 circles in crust. Press firmly in muffin cups and with a fork prick around the edges so crust won't shrink.  Mine could have been better but it worked out fine.

Toss nectarines with sugar and tapioca.    Spoon generously into pie shells.  Top with streusel and bake approximately 12 to 14 minutes.  My nectarines were soft and they baked beautifully to make the perfect tart.  A little whipped cream on top and a nice dessert.  Enjoy!


Streusel Topping
1/4 cup brown sugar
1/4 cup flour
2 T softened butter

In a small bowl place brown sugar, flour and softened butter.  With a fork mix all into crumbs. Sprinkle on top for a delicious topping to compliment the nectarines.

Bake 400 degrees approximately 12 to 14 minutes.  Check at 10 minutes to make sure crust hasn't browned too much. If so cover slightly with foil.

Happy Baking!

9/1/18

No bake Peanut butter and pretzel bars

Hi everyone!

Last night I had a major case of insomnia.  I tried reading, watching tv and browsing the internet so when none of those worked I made myself useful in my kitchen trying to be very quiet not to wake up hubby.  Fortunately I had all the easy ingredients to m

I succeeded!!! I asked him this morning if he heard me and thankfully he did not.  I really hoped I could do this without making a lot of noise.

We just had some for lunch and they certainly are a sweet and delicious snack idea.

I put them in refrigerator overnight and then took them out and allowed to set 10 minutes before cutting them into bar size pieces..  They cut in bars very nicely.

Since it’s very hot here in Pa I’ll refrigerate them until I want to serve them again.  The chocolate melts easily in this very hot weather.

This is a No Bake recipe!  Easy to make anytime.

1 1/2 sticks (12 tablespoons) butter, melted

2 cups pretzel rods, crushed into crumbs 

1 1/2 cups confectioners' sugar 

1 cup plus 1/4 cup smooth peanut butter 

1 1/2 cups milk chocolate chips 

• In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting

Salmon cakes—New recipe Air fryer

Air fryer recipe for Salmon cakes.

The below recipe I didn’t add bacon to because (I )one didn’t have any bacon and (2)two I thought I’d eliminate some fat calories.  Having said that I think the bacon would have given it much more flavor.

We chose to top our salmon cakes with the below toppings.

We did enjoy the salmon cakes but added a topping after removing from air fryer.

Air fryer Setting 380 degrees.. 15 minutes.

**It was suggested to fry them in vegetable oil so you can or like  me use your Air fryer .

Ingredients

2 strips bacon, cooked until crispy, crumbled, bacon fat reserved

**1/4 cup chopped onion ( I did not fry the onions )

1 egg

1/2 cup mayonnaise

2 teaspoons Dijon mustard

1/2 teaspoon sugar

1/2 lemon, zested

1 (14-ounce) can wild salmon, checked for large bones

1 baked or boiled russet potato, peeled, and fluffed with a fork

1/4 cup bread crumbs

2 tablespoons grated Parmesan

Freshly ground black pepper

1/2 cup vegetable oil

Add 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.

1. Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

Enjoy!

2020 Food Network

My Garden plants 2020

Here I am again saying this will be my last year to plant flowers and fuss with all that
Goes with it.  NOT!  This summer has been hot and dry so I can only imagine my water bill!

One more year to add to my love of gardening.

From my Garden to yours,