Leftover Pork Fried Rice

A few days ago, I made some super delicious, ground breaking, thick cut pork chops (hint* hint* ahhhmazing future pork chop recipe in your near future, you can just call me MS. CLEO ;)  Sometimes.... we TRULY just gotta toot our own horns a bit and be dang proud of the little accomplishments we manage to achieve in a day or overtime! FACT: LIFE ISN'T EASY. Some days ya' just want to throw in that kitchen towel, hulk smash the dirty dishes, run off to Italy, and eat heavy, cheesy carb loaded fresh spaghetti made by a hairy man that you can't understand, while sappy accordion love jams tenderly caress your ears (well it sounds sweet to me anyways, hehe). But then... you snap back to reality, suck it up, and realize you have dinner to make and leftovers to reinvigorate. I took inventory/scoured the pantry and fridge, thinking of how best to incorporate my ONE leftover, lonesome little pork chop.(HMMM, Should I: A. Fight the ol' man to the deaths like a hungry rabid dog?! Nah... it was just the Holidays. B. Pretend le' pork chop never existed and hoard it for myself like a greedy gal? Better not. or C. Make pork fried rice?! If you guessed C you're correct... at least this time) Rice, eggs, soy sauce, veggies, and a soon to not be so lonesome pork chop, CHICKITY CHECK! I suppose....I'll postpone running away to Italy for two more days and instead enjoy some countrified Chinese Cuisine in my sweatpants, which is pretty awesome too!

Lil' Lone Ranger ...Leftover Pork Chop

Whatcha' Need:

• 3 cups precooked, and chilled rice (I used white rice, because it's WAY cheaper to buy in bulk bags than a pretty box + saving $ is nice.)
• 3 large Eggs
• 1 cup chopped, precooked leftover pork (or poultry) 
• 1/3 cup Soy Sauce 
• 2/3 cup water
• 2 TBSP Brown Sugar (honey would be good too) 
• 3 TBSP Lemon Juice (or lime, optional, but it gives the dish a sweet n' sour feel) 
• 2 cups frozen Veggies, thawed (I used 1 cup chopped broccoli (shh, he hates Broccoli, but he loved this dish) and 1 cup peas and carrots)
• 1 TBSP Vinegar 
• 2 TBSP Margarine (or oil, if you prefer)
• 1 TBSP of Minced Onion 
• 1 tsp each Chili Powder & Onion Powder

Optional Additional Seasonings: 1 tsp red pepper flakes, 1 tsp lemon pepper, 1 tsp minced garlic.

I started by precooking my rice according to the bag directions and adding a few of my favorite spices to the water. Then, I cooled it down in the fridge for about 2 hours along with my leftover pork chop marinated in 1 TBSP Soy Sauce, 1 TBSP Lemon Juice & 1/3 cup water. ~This isn't necessary, BUT, building layers of flavors when you have the time is always a nice thang :)

I poured the marinade directly in the bag, squished it around a few times, sealed it , and laid it flat on the bottom shelf of my fridge. Easy Breezy.

Next, in a large frying pan, wok, or sauce pan heat (over medium/high) 2TBSP Butter, thawed veggies, 1/3 cup water, minced onion, and desired recommended spices. Heat about ten minutes or until the veggies are just tender and almost all the liquid is absorbed.

Stir in the precooked chopped pork (or poultry) and heat about 5-10 minutes, stirring regularly. By this time all the liquid should be absorbed and the pan starting to really sizzle.

Push the veggie meat mixture completely over to one side of the pan, until exposing the entire bottom of the other half of the pan. Carefully, crack your eggs into the empty side of the pan and scramble them with back and forth spatula motions. Try to avoid & forget about the other half of the pan (w/out the eggs in it) to prevent veggies from falling into the mixture. It's not a big deal if it does happen, but you want to try and avoid it as much as possible.

~they wanted to mingle~

After about 5 minutes or so the eggs should be fairly scrambled. Now.... WE unify or mix both sides of the pan.

Still keeping the heat on medium-high, we stir in the cold, precooked rice and allow it about 5 minutes to heat up and mingle with the other goodies in the pan.

While that is going down, mix together the soy sauce, brown sugar, vinegar and 2TBSP lemon juice. When the rice is warm, pour that mixture into the pan and toss. Rice is really absorbent so give it sometime to soak in all those delish flavors, but stir the mixture frequently. Cook for about 5-10 more minutes and then brace yourself for awesomeness i.e. turn that beauty off, let it cool a tad, and then take a magical trip to China Town in your mouth without having to leave your house ;) It's these small, but epic little victories that keep me from fleeing to Italy lol!

Side Note: This paired excellently with pineapple chunks! I would've actually added it to the dish, but for the picky dude's sake... I ate it on the side. &&& Despite this being loaded with veggies & containing minimal meat (including broccoli and his nemesis soy sauce muhaha) ....my fella totally dug it and went back for seconds. Yup, totally a fun, cheap dinner winner! I hope you dig it :) Chow for now, I've got leftovers to attend too <3 

Jiffy Corn and Tater' Cakes

It's been a crazy, intense week for me, to say the least. 2015... definitely hasn't started off as well as I would've liked. I originally planned on the whole healthier eating resolution shtuff to have commenced by now, but it's literally freezing around these parts (and a salad doesn't exactly scream warm, cozy comfort food)!!! Like your skin will ACTUALLY start to freeze after 10 minutes outdoors (not even exaggerating, it was stated so on the news this very morn #coldhardMidwestfacts lol) Let's just keep it real folks... a salad is no where near as much fun or as yummy to consume in the winter as it is in the summer. When it's skin freezing degrees outside, you're not looking for refreshing cool eats! Stand outside for 5 minutes and you're plenty refreshed, and in desperate need for something warm that sticks to your ribs. The last thing I want is a cold plate of refreshing veggies when it feels like I'm in an icebox lol! So um yeah, even though I've made a few minor healthy changes, I'm holding off on crazy intense dietary commitments until this polar vortex jazz clears up! These fried beauts right here are anything, BUT "refreshing!" However, they are
freaking delicious, super simple, and perfect for polar vortex munchings. These cakes are a glorious hybrid between hush puppies and hash browns and will def stick to your ribs in all the right (and wrong) ways. Honestly, bikini readiness is really the last thing on my mind right now lol, however.... I did use 1% milk so booyah :)

 Whatcha Need'

2 cups shredded frozen hash browns (thawed)
1 box Jiffy Corn Bread Mix
1 cup shredded cheddar
2 eggs
2 TBS Melted Margarine or butter
1/4 cup milk
1/4 cup vegetable oil (or oil of choice) for frying
1 small onion (shredded, finely chopped or grated, I used my cheese grater)
1 jalapeno pepper seeds and all or (about 1/4 cup chopped peppers from jar) opt

Additional spices seasoned to your preference: 1 tsp each minced garlic, lemon pepper, chili powder, and red pepper flakes

 In a medium sized frying pan heat oil on medium/high heat. Next, mix all the ingredients in a medium sized bowl until well combined (except for the oil your heating up in the pan). Line a plate with a few paper towels and set aside for when the fritters are done.

Test the oil to ensure that it is nice and hot by wetting your finger tips and sprinkling just a dash of water into the oil. If it's ready it will sizzle like crazy. Once the oil is ready to rock n' roll, using an average sized ice cream scoop or small ladle, dollop the batter carefully into the hot oil.

Try not to fidget with the fritters/batter too much when first placing them in the pan: you don't want to disturb them for about 3-4 minutes. At which point, they should be solidified as well as be good and crispy and ready for a flipping. Flip with caution, using a slotted spatula and cook about for 4 more minutes.

Carefully... remove the fritters from the frying pan, place them on the paper towel lined plate, and allow them to cool/drain off excess oil before enjoying their awesomeness! I served mine with a couple fried eggs and low-fat sour cream and ketchup, but these are SERIOUSLY delicious without anything and would accompany just about everything nicely. These gems are definitely worth breaking a few resolutions for :) Hope you dig these easy and filling fritters

(FYI: I was so excited to eat them that I didn't take a fancy final picture of them on the plate lol, Sorry :) but you get the gist)

One Dish Wonder~ Smoked Sausage Potato Alfredo

 How many times in our lifetime have we heard, "he's a meat and potatoes guy?!?" NO BUT, SERIOUSLY?!!! Maybe it's just a Midwest thang, but I've met oodles more "meat and potatoes guys" than not. I see these men on T.V. eating lavish salads and fruit by choice (they must be fictional shows lol), but rarely do I witness this phenomena in live action. The fear of anything green seems to begin fresh out the womb for many dudes and lingers on FOREVER lol! My 3 year old nephew once refused a lime green Popsicle because he "doesn't eat salad!" Such a telling statement about men/boys really lol. Anyways, to be quite honest, I'm a meat and potatoes gal myself (shhh). I love fruits and veggies and nobody has to force them down my throat or sneak them into my meals anymore, but give me a bacon cheeseburger (with lettuce, onion and tomato of coarse, hehe) and some loaded potato skins and I'm down like a rodeo clown! ;) I also love a good Saaausage (in my Mike Ditka voice). Brats, Chicago Dogs, Conney Dogs, Polish Saaaausage, Chili Cheese, Smoked, Fried, in a shoe with a kangaroo, don't even care I'm there!! Sorry about that ;) I got a bit carried away. Point being~ I like meat and potatoes too &&& almost anything covered in creamy Alfredo sauce is DA BOMB!!! MEAT, POTATOES, & ALFREDO....yeah, I dig it. Life's just too dang short not to indulge in these heavenly foods + it's pretty "dude friendly" (my fella even asked if I had blogged this... because according to his pro opinion... ;) I should... even w/ it having the wretched peppers and onions that he "loathes" lol)! So let's dish A'...

 Whatcha' Need:

• 1 jar Alfredo Sauce (or make your own with fattier milk and Parmesan cheese)
• 4-5 med/large Russet or Idaho Potatoes
• 2 Smoked Sausage Links ^ (you could easily lighten it up a tad by using chicken or turkey sausage and it'd still be bomb)
• 1 medium Red Bell Pepper
• 1 medium onion (any variety will do, I used yellow)
• 2/3 cup water 
• 2 tbsp butter or margarine

• recommended optional spices to your taste
• 1/4 tsp lemon pepper
• 1/2 tsp oregano
• 1/2 tsp minced garlic
• 1/2 tsp paprika
• salt

Start by washing the potatoes and peeling off any super knotty or extra gritty looking pieces and bruises or blemishes. (I personally, like potato skins so I try to keep as much of them intact when cooking, rustic, simple and nutritious) Chop the potatoes into similar sized chunks ( about 1/4 inch cubes or so.... this helps to ensure all the potatoes are tenderly united and not some done and some not so much, its okay if they are not exactly the same size, but try to keep them fairly close in size and structure to ensure more even cooking)

Next, place them in a large sauce pan and cover them with a generous amount of water (throw in 1 tsp salt). Bring the potatoes to a boil over medium heat, watching and stirring them regularly to avoid bad happenings.

Allow them to boil until just fork tender, about 15-20 minutes should do ya'. They don't need to be super soft/falling apart aka mush, just tender enough to easily poke with a fork.

~I'm still getting the hang of this awkward food photography thang, so be easy on me folks lol ~

While the potatoes cook, rinse and dice red pepper (omitting the seeds), onion, and sausage. I cut each sausage in half, then slice into nice meaty chunks. 

 Once the potatoes are tender, carefully~ drain them into a strainer and set em' aside to chill for a few minutes. Using that same sauce pan you boiled the taters in, place the chopped sausage, pepper, and onions, 2/3 cup water and desired spices, heat on med/high until the water evaporates and veggies are translucent (about 15 minutes). I like to allow the sausage to crisp and brown  for about 5 minutes after the water has evaporated. It adds a better texture and another layer of flavor to the dish. 

~One of the few things that smells nice when it sweats ^ ~

Next, add the potatoes and butter to the pepper, onions, and sausage and stir. Cook about 15 minutes or so on medium heat, stir it minimally just to prevent charring, but back off a bit and allow them potatoes to really crisp a bit. (yum)

...Last, but not least.... my dearest ALFREDO! Stir in the jar of sauce and heat for about 5-10 more minutes. Shut that operation down and allow it chill for a few mementos to avoid painful mouth scalding.... and to prevent that horrible heartbreak caused by the inability to taste the awesomeness of a dish because you were so eager to chow down on it (the struggle is real people) ;) Sprinkle it with a heavy dash of Parmesan Cheese or a little fresh herbage and ENJOY! #Meat n' Taters, Heck to the Yeah  

DA BOMB   :)

Festive Cranberry Orange Salsa

Certain flavors just seem to scream seasonal joyousness and walk us down memory lane!!! In summertime it's all about that BBQ (no trouble lol), fruity umbrella drinks, a nice crisp salad, watermelon, corn on the cob, and just that laid-back, light, island vibe kind of food. Fall takes us back to the comfort food zone with apple cinnamon and pumpkin flavored everything, chili, noodleee cassaroles, chicken soups, stuffing, mounds of mashed potatoes, and pretty much all the hardy, fatty good stuff that we will worry about eating after the New Year (lol). Ahhh, and Christmas.... the time for pies and cookies galore, peppermint everything, cranberries, oranges, little pasteries, danishes and more. Christmas truly embodies sugar, spice, and everything nice sorta like my Cranberry Orange Salsa! :) It's sweet (but not cavity sweet) and would mesh well with just about anything, yet it's a tad bit naughty, spicey, and packing a little heat, which is a great alternative to the common sugary Christmas flavors! I oringinally served this up with wet turkey burritos (YUMS), but it's great with just a good bag of nacho chips and cheddar cheese too. This recipe will make enough to please a large crowd, (I got about 7pint sized jars worth), it's also super easy to make, quick, tasty, and it won't break the bank! #Winner)

My peppers were WAY hotter than anticipated, so I cut out a pepper and added another orange ;)

  Whatcha' Need:

3 Medium-Large Tomatoes (I used vine tomatoes, but roma, cherry, grape , plum or the sweeter varieties of tomatoes would be great in this salsa, adjust accordingly; if you use a smaller mato add more than three.)

4 Navel Oranges

2 cups whole fresh cranberries

2-3 Medium Jalapenos with seeds (for a milder salsa, discard seeds or use green bell peppers instead) 

1 Large White or Yellow Onion

1 cup pineapple orange juice (or just orange juice, pineapple juice, or even a cranberry blend juice would be tasty as well)

2 tsps lime juice

2 tsp salt

1 tsp garlic or 2 cloves minced

1 tsp chili powder

1tsp red pepper flakes

Start by rinsing off all the produce. Next, place the cranberries into a blender, food processer, or similar fine chopping device if you have one. You could also chop them all by hand as well, but that is a bit time consuming for my liking, so I recomend just pulsing them in the blender on low. Next, coarsely chop the jalapenos and toss them and all the spicey seeds in the blender with the crushed cranberries. Pulse on low until well blended, between pulsing stir the mixture w/ a spoon a few times just to ensure no massive chunks of peppers or seeds are sneaking around the blades that will possibly kick you or your loved ones in the throat later (a little kick is good, but you don't want that heat to feel like a roundhouse kick to the throat from Chuck Norris type of unpleasant heat ;)

Next peel the oranges. Then cut them in half and slice them going against the grain of the orange into bite sized pieces. You want the oranges and all its yummy counterparts to fit comfortably on a tortilla chip. Small enough to get all the yummy stuff in one bite, but not super fine either to where you can't tell what's what.

Orange peels can be used for a variety of neat things so save them peels.

 Next peel and chop the onion and combine all the ingredients into a large sauce pan OR mix all ingredients in a large bowl, cover, chill, and serve as is, like a refreshing pico de gallo. 

For salsa~  combine all ingredients and cook on meduim/low for about 20-30 minutes just to slighlty cook down and soften the fruits and veggies a bit and to allow the flavors to really mingle. Stir frequently throughout heating and season to desired taste. 

I canned some of my salsa because it made way more than I had originally anticipated lol, but if you are making this for a large gathering or potluck, pour the salsa into a large festive dish, cover it with plastic wrap or fitted lid, and allow it to chill for about 2hours before serving. It goes great with cheddar cheese and tortilla chips, but it would also be great with a good cheesy cracker or some cream cheese and triscuits (OR almost ANYTHING/EVERYTHING really lol). I hope you enjoy this fun and easy twist on two classic holiday flavors. Next winter gathering you attend or throw, serve up this spunky salsa and pleasantly surprise guests with a yummy & festive, but refreshing appetizer, that's so simple to make and far from boring! <3 Happy Holidays Lovlies <3  

Turkey & Tuna Dog Cookies

Not to sound super cliché, but my pets are like my family, my friends, my confidants; they truly are very dear to my heart! So on major holidays like Thanksgiving and Christmas, I try to do at least something special for them since they are so special to me. Most of the year my furry buds eat canned meat labeled bacon cheeseburger, stew, or chicken and rice that most likely tastes nothing like any of those things from the smells of it (yikes!!!) along with some dry kibble that most likely tastes like a box soaked in beef bullion (poor dears). For their undying devotion, pure love, and admirable loyalty (among other lovely qualities) dogs deserve something special at Christmas. Why not whip up a batch of these cheap, easy dog cookies that are HONESTLY good enough for people to enjoy? Not even joking... I had a bite and they're yummy, my dogs absolutely loved them too :) You could even bust out a cute cookie cutter and make them into Holiday themed treats (though my dogs didn't seem to care much about their shape or lack thereof lol)




Whatcha' Need:

2 cups of old fashioned rolled oats
~1 cup precooked leftover shredded poultry (I saved a bit of my Thanksgiving Turkey skin and wing meat in the freezer for them) OPTIONAL
1/3 cup frozen peas and carrots (thawed)
1/3 cup creamy peanut butter
1/3 cup water
1 can of tuna in water
2 eggs


Preheat oven to 375 degrees (F) and line a baking sheet with wax paper or spray w/nonstick cooking spray.

While the oven heats, combine all ingredients in a medium sized mixing bowl until well coated.



Spoon mixture onto the prepared cookie sheet about 2 inches apart in the desired size and shape for your dogs. (for smaller dogs make smaller treats, for crispier treats make smaller and bake longer, and so forth)




Bake for about 35- 45 minutes (or even longer if you want a crunchier cookie). It's okay if they are a bit crunchy or even super crispy!! Most dogs love that sort of crunchy factor and they will love these however you dish them up! Just be sure to allow them to cool a bit before handing them out to your eager buddies. (Don't you wish pleasing some people was as easy as pleasing pets lol?!)



These cookies will probably be one of THEE EASIEST, MOST FORGIVING COOKIES you'll ever bake, but your dog will act like it just got served a perfectly cooked prime rib! SERIOUSLY, my bulldog's drool.... was abnormally out of control while begging for another one of these REAL MEATY treats! The only other time he drools like that is when he hears popcorn popping in my microwave, so you know that's a win (well for him anyways lol) :) 

Prissy is pumped and dancing for cookies :)

Happy Holidays to you and your furry fam!