Last week I shared a Jalapeno Turkey Burger as part of burger month. Today I am back with another burger. I am loving playing with different flavors, and making different burgers this summer. I also shared a Pesto Chicken Burger earlier this summer. Hopefully you like these fun burgers, because I have another one coming next week! Have you checked out all the other great recipes going on with Burger Month? Kita from Pass the Sushi and Girl Carnivore did a great job gathering up some very talented bloggers to contribute all month long.
I love stir fry. It is one of my go-to meals, when I am not sure what else to make. You can use whatever veggies and meat you have, and the sauce is almost always made of staples I have in the fridge. Most of the time I use pork tenderloin or chicken breasts in my stir fries, because I always have those two in my freezer. But beef and shrimp are great, too. Or you could use tofu, or just lots of veggies for a vegetarian version. Quick, easy and versatile are what I need on busy weeknights.
This particular stir fry is one we have been making for years. This time I was lucky enough to have peas growing in my garden. We moved to this house in July and the garden was empty. But as the summer went on things started to grow. Tomatoes and peas showed up, and grew like crazy! I can’t wait until next year when I can plant all sorts of veggies. I have missed not having a real garden these last two years.
The original recipe for this stir fry called for red bell peppers. I don’t like bell peppers, so I always omit them. They would add great color and flavor to this dish; so if you like them, add them in! If you want to make it even better for you, serve it with brown rice instead of white rice. I just can’t get my family on board with the brown rice. My picky 7-year-old will pick around the veggies and eat the meat out of this. Someday I will get him to just eat it all…
We are slowly getting out for underneath the boxes. Half of our stuff never got unpacked in the townhouse, because we knew we were moving within 9 months. It is nice to find some of this stuff again! My in laws get here in a couple days, so there is still lots that needs to be done.
I made this pizza before we moved. It was a clean out the freezer meal. I froze the leftovers when I made Pork Carnitas. I also had a couple balls of pizza dough in the freezer. I often make a big batch of dough, then wrap up balls of it, and freeze for easy use later. We only moved a couple blocks away, but I still felt the need to clean out the freezer. Not sure why, but just go with me here.
I used the salsa I had in the fridge for the sauce, and kept it pretty basic. Meat, cheese, and sauce. BUT, I topped with guacamole! You really can’t have Mexican food of any kind without guacamole, in my opinion. I could probably find a way to justify avocados with every meal though
Summer is here! Yesterday we even went to the beach. There is a state park about 10 minutes away from where we live that has a nice beach. The kids played in the sand, played on the playground, and enjoyed the water. I am looking forward to more days like this as the summer goes by. Unfortunately, I think they will be few and far between. I can’t believe how full our calendar is this summer. We were supposed to move this weekend, but that has been pushed back a couple weeks. I already had a great line-up of guest posters set up, so for the next couple weeks I will be featuring some of my favorite bloggers.
I am also in the process of setting up a bake sale auction to help raise money for the High Park Fire victims in Fort Collins. The auction will be on July 8th. I have 25+ amazing bloggers donating some great items for you to bid on. I also have some great raffle prizes! Le Creuset, Green Mountain Coffee, Kerrygold Cheese…… Mark your calendars and make sure to come back on the 8th!! If you are interested in donating, let me know, I still have a couple slots left.
I can’t leave you empty handed before I go! I have Pork Carnitas! These are perfect for summer. They are made in the crock pot. You might think that is strange for summer, but think about it. No oven, gives off very little heat, you get to enjoy the beach while dinner cooks? Sounds like a win to me. So go pour yourself a drink, and have these for dinner
A friend sent me this recipe, that she got from a friend, so I have no idea what the source is. You can serve these with whatever toppings you like. I did traditional taco toppings: cheese, tomatoes, lettuce, guacamole etc. I also have plans for the leftovers, so stay tuned.
As much as everyone loves the appetizers on Superbowl Sunday, it is nice to have a main dish too. These pork sandwiches are perfect. They are made in the crock pot, so you can do everything ahead of time. The meat just falls apart, it is so moist and juicy. And, you don’t have to feel guilty eating it! I originally found this recipe in my Light & Tasty 2006 cookbook, and we have been making them ever since. The sauce is tangy and full of flavor. If you wanted to cheat, you could even use bottled sauce. But making your own sauce takes less than 5 minutes, and it tastes so much better! This freezes really well too, if you have leftovers.
I had run out of hamburger buns, and was too lazy to go to the store, so I made my own. These were good, but more of a roll than a hamburger bun. I am going to keep trying with the bun recipes, because I love fresh bread!
Don’t forget to enter my giveaway! If you have recipes all over the place like I do, this program will amaze you!
Hope everyone had a great weekend, and a great Father’s Day! On Saturday we went to pick strawberries. It was a great time, and we came home with almost 13 pounds of them. Stay tuned later in the week for lots of strawberry recipes! I am still trying to come up with something else to make to use up the last pound.
In the mean time, I have a great quick dinner for you. We love stir-fry here. This is a super easy, but really good one. We found this one years ago, and it is still in our rotation! It is super flavorful, and makes great leftovers as well!
- 1 package uncooked Chinese-style noodles
- 1 tablespoon grated peeled fresh ginger
- 1½ Tbls five-spice powder
- 1 (approx 1 lb)pork tenderloin, trimmed and cut into thin strips
- ½ teaspoon salt, divided
- 2 tablespoons canola oil
- ½ cup water
- ½ cup hoisin sauce
- ½ cup chopped green onions
- Cook noodles according to package directions, omitting salt and fat; drain. Place in a large bowl. Snip noodles several times with kitchen scissors.
- Combine ginger, five-spice powder, and pork in a medium bowl; add ¼ teaspoon salt, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat.
- Add pork mixture; saute 2 minutes or until browned. Stir in remaining ¼ teaspoon salt, water, and hoisin sauce; cook 2 minutes or until pork is done. Add pork mixture and green onions to noodles; toss well to combine.
Linked to: “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”
Memorial Day is all about grilling right? So we spent the weekend using our grill as much as we could! Brats, hot dogs, chicken, ribs, potatoes – pretty much every meal! It was great to get out of the “kitchen” and be outside!
Ribs have to be one our favorites, and have been for awhile. But they are a special treat – we probably only make them once or twice a year. Our son used to love them. When he was 2 and thought they were the best. But for the last couple years he wouldn’t touch them. With his new found love of pork chops, I figured I could get these past him. I started by just cutting some meat off the bone and let him eat it like that – fail. Then I turned him on to the novelty of getting dirty and being able to eat it straight from the bone – success! Should have known, 6 year old boy = messy! He must have eaten a whole 1/2 rack of ribs that way. Proud moment for Daddy!
We have been making this recipe for years. I got it off one of those imitation of a restaurant sites. It is supposed to be how Tony Roma’s does their Blue Ridge Smokey Ribs.
This recipe is also linked on It’s a Keeper Thursday
- 2 Full racks of Baby Back Ribs
- 1 cup Ketchup
- 1 cup Red Wine Vinegar
- ½ cup Brown Sugar
- ¼ cup Molasses
- 1½ tsp Liquid Smoke
- ½ tsp salt
- ¼ rounded tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- In a saucepan over medium high heat, whisk together all of the ingredients for the sauce. Bring to a boil. Reduce heat to low, and let simmer for 30-40 minutes.
- Preheat oven to 250 degrees.
- Brush both sides of ribs with sauce. Wrap with foil. Place on a baking sheet, and bake for 2 - 2½ hours (depends on how thick your ribs are).
- Remove from oven, and place on a super hot grill. Baste with additional sauce. Cook for 3-4 minutes per side to caramelize the sauce. You can use your broiler if you don't have a grill.
- Serve with additional sauce.
I had printed this recipe from Cooking Light a LONG time ago, and really really wanted to try it. I finally got around to it. I hate it when your expectations are so high, and it just doesn’t live up to it. I love Asian flavors, and pork – so I thought this would be great. And it kind of was. The flavor on the pork was really good, but serving it the way they suggested just wasn’t good. Basically you marinate pork in a sauce, then use the slow cooker to cook the meat. Then you shred the meat and serve over rice. Sounded good in theory. But just shredded pork over rice? Not so much. I think that marinating the meat is great. Then I think instead of using the slow cooker, you could use it in a stir fry with veggies to serve over rice. Or if you want to shred it, maybe on a bun as a different style pork sandwich? The pork was really good, don’t get me wrong. But the dish needs help! Maybe you can make this better, and share it with me :) Sorry for the lack of pictures on this one, I was in a hurry when I was getting it ready.
Char Siu Pork Roast
From Cooking Light
1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
1 pounds Pork Tenderloin
1/2 cup fat-free, less-sodium chicken broth
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.
Place pork and marinade in an electric slow cooker. Cover and cook on low for 5 hours.
Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.