Pork fried rice is an excellent use of leftover pork. In addition to rice, our recipe includes bean sprouts, green onion, mushrooms, red bell pepper, garlic, eggs, soy sauce, black bean sauce, and sriracha hot sauce. But you can use whatever combination of ingredients you happen to like. The key components here are the leftover pork (you could also use chicken or beef), rice and egg. Continue reading “Pork Fried Rice”
Category: Recipes
Ravioli with Quick Red Sauce
When we were on the Isle of Capri in Italy a few years ago, we had a ravioli dish that consisted of pillow-soft ravioli dressed with a simple tomato sauce. Recently we found high quality pre-made ravioli at our local Central Market, and we served these as a week-night meal with a quick tomato sauce. Eventually, we plan on making homemade ravioli, but in the mean time, this dish was delicious. Continue reading “Ravioli with Quick Red Sauce”
Tortellini in Vodka Sauce
Dan first tried pasta in vodka sauce many years ago at one of his favorite Italian restaurants in Chicago. It has taken him a fairly long time to re-create this rich, creamy, slightly spicy tomato sauce, such that you can make it on a weeknight at home. Our version uses pancetta and half & half, as well as a half cup of vodka. The alcohol in the vodka cooks off in an exciting (to Dan), fiery fashion. Sort of like dinner and a show. Continue reading “Tortellini in Vodka Sauce”
Green Chile Chowder
All hyperbole aside, Green Chile Chowder is — without question — our all-time favorite soup. This is another recipe adapted from the El Paso Junior League cookbook “Seasoned with Sun.” The original recipe calls for several complicated steps, but Dan simplified it into a great weeknight soup that can be prepared in about 40 minutes. It’s also an excellent use of leftover chicken. If you like soup, you won’t be disappointed. Continue reading “Green Chile Chowder”
Rustic Grilled Pizza
A few weeks ago we posted Grilled Veggie Pizza, and I caught some grief for using a pre-made pizza crust – even being accused of “cheating.” So we decided to give homemade pizza dough a try, and we were thrilled at how delicious it was. The end result was not necessarily very photogenic, but by calling this pizza “rustic,” it makes it appear that we intended it to be so mis-shaped. And it tasted amazing, which matters most. Continue reading “Rustic Grilled Pizza”
Roasted Veggies
We adapted this recipe from one of Ina Garten’s wonderful cookbooks, “Barefoot Contessa – Back to Basics.” This dish not only tastes delicious, but it combines the starch and vegetable sides all into one dish, cooked on a single cookie sheet. Through trial and error (probably more error than trial), we determined what we think are the best cooking times for each element of the dish to ensure that the potatoes cook fully and none of the veggies get over-cooked. Continue reading “Roasted Veggies”
Grilled Smoked Tri-Tip
Tri-tip is a cut of beef from the bottom sirloin that became popular as a local specialty in Santa Maria, California (according to Wikipedia). According to us, it is really good, quality steak. We grilled it this night by adapting the recipe “Smoked Santa Maria Tri-Tip” from one of our favorite grilling cookbooks. Adding hickory smoke while the beef grills is a great way to layer another level of flavor to the dish. The garnish of fresh salsa with tomato, green chiles, green onions, cilantro, etc. adds even more flavor. Continue reading “Grilled Smoked Tri-Tip”
Special Occasion Fruit Kabobs (And Balloons!)
We work at an office where people love to celebrate birthdays, usually with food. Someone almost always brings in cake, brownies and/or cookies in honor of their co-worker’s special day. A friend at work got creative for one birthday celebration and brought fruit, artfully arranged on wooden skewers. I have been copying her Fruit Kabob idea ever since.
Continue reading “Special Occasion Fruit Kabobs (And Balloons!)”
Migas (with leftover steak)
Breakfast for dinner can be a creative way to use steak leftover from earlier in the week. On this night, we decided to use our leftover steak to make “migas,” which is Tex-Mex Speak for scrambled eggs with beef, chiles (or peppers) and onion wrapped in a flour tortilla. Continue reading “Migas (with leftover steak)”
Grill-Pan Chicken Tacos
We are big grilling fans here at FoodieLawyer, and in Texas you can easily grill 12 months out of the year. But not everyone has year-round grilling weather, or the space for a full-size outdoor grill, in which case the grill pan can often be an acceptable substitute. For example, you can use a grill pan on the stove to cook chicken tenders flavored with Tex-Mex spices, served on flour tortillas with cheese and a quick pico de gallo. Continue reading “Grill-Pan Chicken Tacos”