Pineapple and Pork Fried Rice

     Sometimes one of my new recipes makes me want to shout from a mountain top how delicious it is.  A week or so ago I created Strawberry Rhubarb Crisp and the family went crazy over it.  Last night I did something new with Pork Chops and they we SOOOO good!  I had 3 left over because we also served BBQ Ribs and the kids went for the Ribs instead of the Pork Chops.  So, I put my leftover Asian Pork Chops in the fridge and thought all night about what to do with the leftovers.  Bob bought 2 pineapples last week for $1.00 each.  I cut them up and froze them in individual packages.  I also had some leftover Rice in the fridge.  Unfortunately for me, someone got into the leftover Pork Chops and I only had 1 ½ Chops left.  You might want to double the recipe if you’re feeding a family.

     As I began to cook, my mind started doing its thing, and I had to start taking notes because I wanted kind of a Sweet, Spicy result.  Then once I started cooking, I added additional ingredients.  The end result is plenty spicy with just ½ tsp Sriracha Sauce. Our newest Westover Leftover!

Here’s what I came up with:    

INGREDIENTS:

2 cup cooked long grain rice

3 strips bacon, cooked and crumbled

¼ cup Celery, chopped

1 large Scallion, chopped

1 large clove Garlic, chopped

2 TBSP Olive Oil

2 TBSP Low Sodium Soy Sauce

1 tsp Hoisin

 1 ½ tsp Rice Vinegar

1/8 tsp Ginger Powder Or 3/4 tsp fresh grated Ginger

½ tsp Sriracha Chili Sauce

1 TBSP Sake

1 tsp dried Cilantro Leaves or use fresh is you have it

½ cup +/- Leftover Pork, cubed

2-3 TBSP fresh Pineapple

OPTIONAL:  Mushrooms, Carrots, Peas, Asparagus, Broccoli

     In a large skillet, fry bacon until crisp, crumble and set aside.  Pour off grease, leaving 1 TBSP behind in the pan.

     In the reserved Bacon Grease, sauté Celery, and Scallions for 2 minutes over low heat.  Add Garlic and sauté 1 minute more.  Add Olive Oil, Soy, Hoisin, Rice Vinegar, Ginger Powder, Chili Sauce, and Sake to the Veggies.   Stir over low heat just until everything is well combined.

     Add the Rice and give it a few minutes to crisp up a little.  You may want to turn the heat up.

     Add Cilantro, Pork, and Bacon.  Saute until heated through.  Add Pineapple, stir and serve.

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By Tika for CHEW WANNA EAT? © 2020

This is a double batch!

Asian Pork Chops

ASIAN PORK CHOPS

     I love almost any kind of Meat if it’s prepared Asian-style.  These Pork Chops are knock your socks off delicious!  A little Soy, a little Honey, a little Ginger, Garlic, a few other ingredients, and you won’t believe it!  This recipe can be Baked, Pan Fried, Broiled, or Grilled.  It literally took five minutes of prep.  Prepare and Cook in the same dish!  So simple.

P.S.  Wait until you see what I did with the leftovers!!!  Watch for it.

INGREDIENTS: 

4-6 Boneless Pork Chops

¼ cup Low Sodium Soy Sauce

2 TBSP Hoisin Sauce *

1 TBSP Honey

1 TBSP Brown Sugar (light or dark)

3 cloves Garlic, minced

1 tsp Rice Vinegar

¼ tsp Ginger Powder

½ tsp Black Pepper

PREPARATION:

     In a baking dish, mix all ingredients except Chops.  Stir well with a fork.  Add the Chops.  I poked a few holes in them, but it probably isn’t necessary.  Flip the Chops over.  Cover and marinate for a good hour.  Longer will be better!  *Hoisin can be salty.  Measure exactly.

     Drain the Marinade, but reserve it for basting.  You can Grill, Bake, Broil, or fry in Cast Iron.  Cooking time will vary depending on how you cook it, as well as how thick or thin your chops are.  Best to take its temp.  Don’t overcook, or your Chops will be dry, and no longer tender.  145 is suggested, Please read below:

https://www.pork.org/cooking/pork-temperature/ says:  145° F

The USDA recommends cooking chops, roasts, loins, and tenderloin to an internal temperature of 145° F, followed by a three-minute rest. Ground pork should always be cooked to 160° F.

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By Tika for CHEW WANNA EAT? © 2020

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp, by Tika for Chew Wanna Eat?

     Bob loves Strawberry Rhubarb pie.  I think it’s his very favorite dessert.  I had some frozen Rhubarb and fresh Strawberries.  I thought about making him a pie.  I thought about it long and hard.  Then I decided NO pie.  I don’t like making crusts.  So, Strawberry Rhubarb Crisp it was.  Oh my heavens to Betsy.  It is so delicious.  Here’s how I did it:

FILLING:

3 ½ +/- cups Rhubarb, cut into 1/2” pieces (don’t peel)

3 ½ +/- cups fresh Strawberries, cut in half or quarters

3/4 cup Sugar

3 rounded TBSP quick-cook Tapioca

¼ tsp Nutmeg

½ cup Orange Juice

1 ½ tsp Orange Zest

FILLING PREPARATION:

     Toss the Rhubarb, Strawberries, Sugar, Tapioca, Nutmeg, Orange Zest, Orange Juice in a large bowl.    

     Pour Filling in an ungreased 8” x 13” baking dish.  (Anything close to this size will work fine).

TOPPING:

1/2 cup packed Brown Sugar

¼ Cup Wheat Flour

¼ cup white Flour

¼ cup Butter, chopped

¾ – 1 tsp Cinnamon

2 Dashes of Salt

TOPPING PREPARATION:

     In the same bowl, use a pastry blender or two butter knives to chop topping ingredients until butter is in small pieces and mixture is crumbled.

     Sprinkle topping over Strawberry/Rhubarb mixture

     Bake at 375°  F for 45 – 50 min or until all that deliciousness is bubbling and Topping is browned.

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By Tika for CHEW WANNA EAT? © 2020