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

Whatever Asian Noodles

     Most everyone loves a nice bowl of Asian Noodles.  What’s not to like, right?  A little pasta, a few Asian condiments, and whatever Veggies you like.  Want it hot?  Add some hot Sesame Oil.  Got leftover meat?  Throw it in there.  Shrimp is awesome, too!  On the table in about 15 minutes.  Get out the chop sticks!  Here is another one of my recipes:

INGREDIENTS:  Yields 4 servings

1 ½ cups leftover diced Pork, Chicken, or Beef (cooked Shrimp)

½ package of Pasta or Noodles

Olive Oil

1 cup fresh Mushrooms, sliced

½ cup Onions, sliced from top to bottom

½ cup Carrot, shredded

3-4 cloves Garlic, chopped or minced

½” piece of Ginger Root, peeled and grated

OPTIONAL VEGETABLES:  Peas, Broccoli, Bell Pepper

4-5 TBSP Dark Soy Sauce

2 tsp Oyster Sauce

2 TBSP Brown Sugar

½ tsp Hot Chili Oil*

1 tsp Sesame Oil

2 – 3 TBSP Sake, Dry Sherry, or Rice Wine Vinegar

PREPARATION:

     Cook half a package of Noodles or Spaghetti, or whatever you have in the pantry.  Drain and set aside.    

     While the Noodles are cooking, preheat a 10” or 12” skillet.  Drizzle Olive Oil in bottom.  Add Mushrooms, Onions, Carrot, Garlic, and Ginger Root.  Sautee until fragrant and Onions are soft.

     Add the leftover meat or Shrimp.  (If using raw Shrimp, allow 3 minutes to cook through). 

     Add Dark Soy, Oyster Sauce, Brown Sugar, Hot Chili Oil, Sesame Oil, and Sake.  Simmer for a few minutes.  Taste a piece of meat or Shrimp to see if you need to adjust anything.

     Add the cooked noodles to the pan and stir well.  Garnish with Sesame Seeds or Green Onions if you’d like.  Serve.

*Hot Chili Oil is VERY hot.  A little goes a long way.  Don’t add more than called for without tasting it first.

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By Tika for CHEW WANNA EAT? © 2020

Maple Glazed Pork Tenderloin with Roasted Vegetables

     Bob buys Pork Tenderloins quite often.  There’s so much you can do with them.  I wanted to try something a little different, and decided that a Glaze with real Maple Syrup and a touch of Ginger sounded delicious.  I threw some peeled halved Carrots along the side of the meat and cooked it all in one pan.  As an afterthought, I decided Brussels Sprouts would also be delicious.  All I had was frozen, so I thawed them quickly in warm water and put them with the Carrots about half way through cooking. 

     And then I wanted Baked Potatoes and Sweet Potatoes.  I put them in a small toaster oven sheet right next to everything else.  Such a good idea.  It was a super meal!

INGREDIENTS:  YIELDS 5 – 6 SERVINGS

2 – 3 LB Pork Tenderloin

2 or 3 slices Bacon

Paprika

Garlic Powder

Salt and Pepper

Chicken Broth or Water, ¾ cup +/-

Carrots

Olive Oil

Glaze Ingredients:

4 TBSP Pure Maple Syrup

1 TBSP Butter, melted

1 TBSP Cider Vinegar

A little Salt and Pepper

1 tsp Fresh Ginger Root, peeled and grated

1 clove Garlic, chopped

1 TBSP Low sodium Soy Sauce

PREPARATION:

     In a small electric food processor or chopper, finely chop Bacon.  Sprinkle Paprika, Garlic Powder, Salt and Pepper on the Tenderloin.  Place Tenderloin in a baking dish and spread chopped bacon on top.  Place in 375°  F oven for about an hour. 

     Lay peeled Carrots and Brussels Sprouts around the sides.  You’ll need to pour about 3/4 cup Chicken Broth or Water in the bottom of the pan.  Drizzle a little Olive Oil over the Vegetables and sprinkle with a little Salt and Pepper.  Return to oven. 

     While everything is in the oven, prepare the Glaze and set aside.  About 30 minutes before end of cooking time, use a spoon and drizzle the Glaze over the Pork and the Vegetables.  You should have enough to do it again in 10 minutes.  I usually figure about 2 hours +/-.

     The USDA now recommends that pork be cooked to an internal temperature of 145 degrees Fahrenheit. The federal agency says it is lowering the recommended safe cooking temperature for whole cuts of pork from 160 degrees to 145 degrees and adding a 3-minute rest time. May 25, 2011  

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By Tika for CHEW WANNA EAT? © 2020

Asian Pork and Noodles, a Westover Leftover

Asian Pork and Noodles, a Westover Leftover

     My newest Westover Leftover was quite a challenge. We had been out most of the day and didn’t plan anything for dinner.  I had a teeny little piece of Pork Tenderloin in the refrigerator.  It was probably enough to make one sandwich.  I wanted to do something with it, but I wasn’t sure what, and I had 3 adults to feed.  After pawing around, I saw Broccoli in the Vegetable drawer, I suddenly started yanking things out.  You might have been injured if you stood in my way.  I had Sake, Teriyaki Sauce, the Broccoli, Carrots, Onions, a package of Mushrooms, and plenty of Garlic.  No Snow Peas, but not a problem.  I’d use frozen peas.  (I ended up forgetting them and was mad!)

     Nothing was measured.  I sort of eye-balled everything, so know that the Ingredients listed below are not etched in stone, and are a guideline to get you started.  Change it out however you wish! Hate Broccoli?  No problem.  Add Bean Sprouts instead.  If you love Water Chestnuts, throw some in.  No Sake in the house?  Use White Wine.

     Ugh.  I cooked too many Noodles.  Now I have leftover Noodles.  Ha ha

INGREDIENTS:  YIELDS 3 – 4 SERVINGS

Leftover Pork (I used about ¼ of a Pork Tenderloin, but any leftover Pork will be fine)

1 Carrot, diced, Julienned, or shredded

1 cup or so fresh Broccoli, cut into pieces

2 mini Sweet Peppers, sliced

One 8 oz package Mushrooms (Sliced or quartered)

1 Onion, sliced lengthwise

1 cup Snow Peas (or Sweet Peas, Fresh or frozen)

¾ of a can of chicken broth +/-

¼ cup Sake +/-

¼ cup Teriyaki Sauce

¼ cup Low Sodium Soy Sauce

1 TBSP Corn Starch

Seasonings:  Black Pepper, a few dashes of Five Spice Powder, a few dashes of Ginger Powder

OPTIONAL:  Top with Sesame seeds

PREPARATION:

     Preheat a large skillet, and drizzle some Olive Oil in the bottom.  Add the Vegetables that will take the longest to cook.  I started with Broccoli and diced Carrot.  Sauté for a few minutes, and add the Mushrooms and mini Sweet Peppers.  I drizzled with a bit of Soy Sauce.  Continue cooking, adding the faster cooking Veggies as you go.  The Peas and Onion get added next.  Garlic goes last.  You can start adding Soy, Teriyaki Sauce, and Sake a tablespoon or so at a time.  The same with the Seasonings.  They can be added any time.  Do NOT over do on the Five Spice Powder or Ginger Powder because they can both be overpowering.  Add more at the end after tasting, if you wish.

     When the Veggies are cooked, push them to the side of the pan.  Add your diced or shredded Pork.  I added another few tsp each of Sake, Teriyaki Sauce and Soy Sauce.  Cook until just heated through.  Push to the side.

     I’m sure you recall that if I have leftover chicken or beef broth, I pour it into a baggie and stick it in the freezer for times like this.  I think I had somewhere between ½ and ¾ of a can of chicken broth that I pulled out.  I didn’t even thaw it.  You’ll see in the pictures.  I did allow a teeny bit of it to thaw before I added a bit of Corn Starch.  I stirred just that side of the pan until the Corn Starch was dissolved.  I brought it to a simmer, and then mixed the everything together.  Now you can give it a taste and check the Seasonings.

     Serve over cooked rice or any kind of noodles.

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By Tika for CHEW WANNA EAT? © 2019

A sad little piece of pork

Vegan or Not, Spicy Noodle Soup

This noodle soup was outstanding.  It’s been changed more times than my socks. 

Replacing half of the water with chicken broth adds another layer of flavor.  We ate it as it’s written below the first day.  Leftovers were reheated with leftover chicken.  Excellent!!  We’ll try pork another time.  I’m sure that will be awesome also!

Featured in: Inspired By Stone Soup, But More Delicious. Altered by  Alison Roman, and finally by Gail Westover for Chew Wanna Eat?

INGREDIENTS

8 oz Thai Kitchen Brown Rice Noodles or Spaghetti

1 tablespoon olive oil

1 tablespoon butter

8- 10 garlic cloves, thinly sliced

2 large shallots, thinly sliced

 Kosher salt and ground black pepper

1 ½ pounds mixed mushrooms, such as maitake, oyster, cremini or shiitake, torn into bite-size pieces

½ Serrano hot pepper, thinly sliced (or 3/4 teaspoon red-pepper flakes)

½ cup low-sodium soy sauce, plus more to taste

¼ cup unseasoned rice wine vinegar, plus more to taste

2 cups total of Greens, Cabbage, and/or Snow Peas (just a bit for color and extra nutrition),

4 cups Water and 4 cups Chicken or Vegetable Broth (or 8 cups water for Vegans)

Optional 4 Scallions, sliced

1 – 1 ½ cups leftover shredded chicken or pork (omit if cooking Vegan)

Optional 1-2 total cups herbs such as Cilantro, Mint, Chives, Parsley or a mixture of all

 Sesame seeds for serving (optional)

PREPARATION

1. Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the Serrano, and season with salt and pepper.
2. Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
3. Add 1/2 cup Low Sodium soy sauce, 1/4 cup Rice Wine vinegar and 8 cups of water (I like 4 cups Water, 4 cups chicken broth). Bring to a gentle simmer and season with salt and pepper. Add Scallions and Chicken.  Continue to simmer until the flavors have melded, 15 to 20 minutes. 
4. Cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them finish cooking and soak up all the flavors.
5. To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Top each bowl with herbs, sesame seeds, extra sliced scallions or extra sliced hot peppers.

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By Tika for CHEW WANNA EAT? © 2019

Meatballs in a Cheesy Mushroom Sauce (Made in a Food Processor)

     Meatballs are great as a meal, or served at a party.  It can become tiresome always having meatballs in a red sauce, or grape jelly and chili sauce, or even Swedish meatballs.  I don’t know about you, but I need variety, baby!  What goes better with beef than cheese?  Oh yeah, great idea!  And because I was feeling lazy, I didn’t feel like mixing 2 lbs of meat with a wooden spoon.  (I just can’t get in there with my bare hands).    So . . . Food Processor it was!  It took only about a minute.   I still didn’t want to touch the meat, so I used my 2” cookie scoop to form the balls.  Piece of cake!  Then, since we were leaving, I filled my food processor up with soapy water and let ‘er rip!  Clean as a whistle. 

     We took the meatballs to a neighborhood party today and they disappeared.  Here’s how I made them:

INGREDIENTS:  YIELDS 50 2” Meatballs

1 lb Ground Beef

1 lb Ground Pork

1 cup Onion, Sliced

6-8 cloves Garlic

2 Mini Sweet Peppers, rough chopped

2 Eggs

3-4 TBSP Worcestershire Sauce

2 TBSP Milk

2/3 cup Romano cheese, grated

1 cup Bread Crumbs

½ tsp each of Salt and Pepper

 

CHEESE SAUCE INGREDIENTS:

4 TBSP Butter

2 TBSP AP Flour

¼ cup Chardonnay

1 TBSP Honey Dijon Mustard

½ cup Onion, finely chopped

1 mini Sweet Pepper, finely chopped

1 ¼ cups Milk

1 TBSP Parsley

1 tsp Garlic Powder

Optional:  ½ tsp Chipotle Chili Pepper Powder and 1 scant tsp Tarragon

½ cup Sharp Cheese, grated

1/3 cup Swiss Cheese, Grated

8 oz Velveeta Cheese, cubed

One 8 oz can Mushrooms, drained well

 

PREPARATION:

 

In Food Processor bowl, place all Ingredients except Meat.  Pulse or Blend until well incorporated.  Add Meat in thirds and process again until you end up with a mixture similar to Meatloaf.

Using a 2” Cookie Scoop, place Meatballs on a baking tray.  Bake at 350° F for 25 minutes.

 

SAUCE PREPARATION:

In 3-quart saucepan, melt Butter.  Add Flour and stir for 3-4 minutes over low heat until mixture thickens.

Add Chardonnay and Mustard, stirring to combine.  Add Onion and Pepper, simmer for 5 minutes.  Add Milk and Seasonings.  Bring to a slow boil.

Slowly begin adding Sharp and Swiss Cheeses to barely simmering mixture.  Stir regularly.  Once everything is completely melted, add Velveeta and stir until melted.

Add Mushrooms.  (I use canned Mushrooms because fresh will add unwanted liquid to the Sauce.  If you want to use fresh, cook them first and drain liquid.)

Add the Meatballs to the Cheese Sauce, stir, and serve.

NOTE:  If you fill your food processor about an inch from the top with hot water and a good squirt of dish detergent, it will just about clean itself.

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By Tika for CHEW WANNA EAT? © 2018

 

 

PORK PROVOLONE

Chew Wanna Eat?
Pork Provolone

My friend Mary Roper has contributed another wonderful recipe. Pork Provolone! How awesome does this look???? Mary cooked hers in a 3.4 qt 1500-watt air fryer, but you can easily do it in the oven. Here’s how Mary did it:

INGREDIENTS: YIELDS 2 SERVINGS

2 small boneless pork chops
1 cup Buttermilk
Italian Seasoning and Garlic Powder
3 oz Pork Rinds
½ cup Plain or Seasoned AP Flour
2 slices Provolone Cheese
1 quart Homemade Marinara or a good quality store-bought (Mary used Rao’s)
Cooked Spaghetti
Garnishes: Parmesan Cheese and Basil

PREPARATION:

Pound the pork chops fairly thin. Marinate in buttermilk, Italian Seasoning and Garlic Powder for several hours. Mary puts everything in a zip lock, then into a bowl in case the bag leaks. Flip it around a few times to make sure it got into all of the sides.
Pulverize pork rinds in a food processor (make sure to break down or get rid of any large pieces as they’re very hard and could break a tooth!)

Set up a breading station with your pork in the milk mixture, a container with seasoned or plain flour, and pork rinds.

Allow any excess milk to drip off one piece of pork, place it in the flour to cover, back in the milk and finally in the pork rinds. Push the pork rinds onto all sides of the meat to coat. Cover and allow to sit on a plate in refrigerator for at least 1/2 hour for breading to set.

Place in air fryer basket. Spray lightly to keep crumbs from blowing off and fry at 400 degrees for 9 minutes for the first side, flip, cook another 5, check internal temp to see if it’s at least 140 degrees then add a slice of provolone and cook at a lower temp 1 minute to melt the cheese. *

While pork is cooking make spaghetti and heat up homemade sauce or a jar of good quality marinara (I used Rao’s).

Plate cooked spaghetti in a pasta bowl or on a plate, add some warm sauce, then the pork, a little additional sauce, a sprinkle of Parmesan and fresh basil if you have some and enjoy!

*If you want to bake the pork instead, bake in a 400 degree oven for 15 minutes. Flip and allow to bake for another 15 minutes until internal temperature reaches 140 degrees.

If you have a great original recipe that you’d like to share with our followers, please e-mail photos, ingredients, and preparation instructions to: chewwannaeat@gmail.com

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TENDER BBQ PORK CHOPS

     I’ve been making these pork chops forever. Even the boys liked them when they were little, and they were very picky.  By switching out the bbq sauce to your favorite, you can make them sweet and spicy, hickory flavored, or even use my Bourbon BBQ sauce.  They are incredibly easy, delicious, and fork tender.  Give them a try. 

INGREDIENTS:

5 or 6 pork chops (I usually use boneless, but bone-in would be fine)

4 cloves garlic, chopped

1 ½ cups favorite BBQ sauce

1/3 cup water

Olive oil and butter for the pan

Pepper

 

PREPARATION:

Drizzle a bit of olive oil in bottom of heavy skillet.  Add 1 TBSP butter and the garlic.  Brown chops on both sides (sprinkle with pepper).  Add BBQ sauce and water.  Cover, and simmer until tender.

Simple?  You bet!

NOTE:  I usually add a bit of crushed red pepper cause we like them spicy.  Allow a minimum of 60 minutes to simmer, depending on thickness of chops.   Don’t worry about the water.  It evaporates out while the chops are cooking.  You’ll end up with a nice sauce.

 

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By Tika for CHEW WANNA EAT? © 2017

TERIYAKI MARINATED PORK TENDERLOIN

I have had this recipe for over 45 years. It has NEVER let me down. It works great on just about anything, but my very favorite way to use is marinating shrimp and then skewering them. They cook on the grill in no time at all. Please do try this marinade on beef, chicken, fish or pork.

INGREDIENTS:
¾ cup canola oil
¼ cup low sodium soy sauce
¼ cup local raw honey
2 TBSP cider vinegar
3 TBSP onion, chopped
2-4 cloves garlic, minced
About an inch of fresh ginger root, peeled and chopped (You can use 1 ½ tsp of ginger powder, but fresh root is best).

PREPARATION:
Mix all ingredients in the bowl you will marinate your food in. Add the food, turn it over, cover and chill. Shrimp will marinate in a matter of hours. If you’re doing a roast, it will need at least two days to adequately marinate.

You can bake, fry or grill, but we prefer grilling everything.  The secret to great pork is not overcooking it.  It will dry out and become tough.  Cook only until meat reaches 160° F.

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By Tika for CHEW WANNA EAT? © 2016