Pork fried rice is a staple of Chinese-American cuisine. It can be found at all buffets, Chinese restaurants and take-out places. No Chinese meal would be complete without fried rice. If you have been following this blog you know I have posted several fried rice recipes, and this is probably the most simplistic of the bunch. It is very simple, and yet delicious. It is very important to use left over rice that is at least one day old. Like fried rice should be, you should add ingredients such a soy sauce and garlic to your taste. You can use fresh garlic instead of garlic powder if you choose. Some other great additions would be a little rice wine and oyster sauce. To save time you can use leftover pork if you desire. Enjoy.

Ingredients:
1 (6 ounce) boneless pork loin chop (cut into small pieces)
¼ cup carrot (finely chopped)
¼ cup frozen peas
2 green onions (chopped)
1 tablespoon butter
1 egg (beaten)
1 cup cold cooked white rice (at least 1 day old)
4 ½ teaspoons soy sauce
1/8 teaspoon garlic powder (or 2 garlic cloves, minced)
1/8 teaspoon ground ginger

Cooking Instructions:

Step 1: In a wok or sauté pan over medium-high heat melt butter. Add pork, carrot, peas and onions and sauté until the pork is no longer pink inside. Remove from the pan and set aside.
Step 2: In the same pan cook and stir egg over medium heat until completely set. Stir in rice, soy sauce, garlic powder, ginger and the pork mixture. Heat through while stir frying for a few minutes.
(Makes 2 Servings)

Its summer and you can never have enough cold salad recipes. Here is the one recipe for seafood salad I have been meaning to post for awhile. This salad is perfect for cook-outs, picnics, and parties. You can use your choice of pre-cooked cold seafood (I went with shrimp). Imitation crab or lobster goes great in this salad as well. Some of the ingredients include bacon, avocados, cheddar cheese, and tomatoes. What I really like about this recipe is red pepper flakes give the salad a nice kick. You can also add additional ingredients such a green onions if you choose. Enjoy.

Ingredients:
1 (16 ounce) package penne pasta
¼ lb bacon (cooked and crumbled)
1lb cooking shrimp (peeled and deveined with tails removed)
2 avocados (peeled, pitted, and diced)
1 cup shredded cheddar cheese
1 cup mayonnaise
¼ cup lemon juice
2 tomatoes (diced)
1 teaspoon crushed red pepper
4 cups shredded lettuce

Cooking Instructions:

Step 1: Bring a pot of salted water to a boil and cook penne pasta according to package directions. Rinse under cold water to cool. While pasta is cooking you can do the prep work, such a dicing tomatoes and avocados.

Step 2: In a large bowl gently toss together pasta, bacon, shrimp, avocados, cheese, mayonnaise, lemon juice, tomatoes and red pepper flakes.
Step 3: Serve over lettuce.
(Makes 6 servings)

I haven’t posted a dessert recipe for awhile and strawberry cheesecake is the perfect recipe to pick things back up. I found this cheesecake had great flavor but I was a little disappointed on how the strawberry swirls turned out. Oh well, I guess I need some practice. I feel the lemon juice adds a nice touch to the flavor of the cheesecake and goes well with the strawberries. The crust is just your classic graham cracker crust. This cheesecake is sure to please almost anyone and is very easy to make. Enjoy.

Ingredients:
1 ¼ cups graham cracker crumbs
¼ cup sugar
1/3 cup butter (melted)
2 (10 ounce) packages frozen sweetened strawberries (thawed)
1 tablespoon cornstarch
3 (8 ounce) packages cream cheese (softened)
1 (14 ounce) can sweetened condensed milk
¼ cup lemon juice
3 eggs

Cooking Instructions:

Step 1: In a medium bowl combine graham cracker crumbs, sugar and butter. Press the mixture onto the bottom of a 9 inch spring form pan. Refrigerate for 30 minutes.
Step 2: In a blender combine strawberries and cornstarch. Cover and blend until smooth. Pour the mixture into a sauce pan and bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup of the strawberry sauce, allow to cool. Cover and refrigerate the remaining sauce before serving.

Step 3: In a large mixing bowl beat cream cheese until light and fluffy. Gradually beat in the sweetened condensed milk. Add lemon juice and mix well. Add eggs one at a time, beating on low speed after each addition. Pour half of the cream cheese mixture over the crust. Drop half of the reserved strawberry mixture over the cream cheese mixture by ½ teaspoonfuls. Carefully spoon the remaining cream cheese mixture on top of that. Drop the remaining strawberry sauce by ½ teaspoonfuls over the top. With a knife cut through the top layer to swirl the strawberry sauce.
Step 4: Place into the oven and bake at 300 degrees for 45-50 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Refrigerate overnight. Serve the cheesecake with the left over strawberry sauce.

If you enjoy grilled chicken I highly recommend trying this lime chicken recipe. It’s the perfect recipe for your outdoor grill this summer. The marinade uses classic Asian flavors with a little kick. Some of the ingredients include soy sauce, garlic and lime juice. Judging by these 3 ingredients alone, you could assume this has amazing flavor. Even though this is somewhat an Asian dish, I like to serve it with Spanish rice. Spanish rice compliments the lime flavor nicely in my opinion. The chicken can be marinated anywhere from a few hours to overnight for maximum flavor. If you prefer not to use chicken breasts, thighs or any type of chicken will work. Enjoy.

Ingredients:
4 chicken breasts
Marinade-
½ cup soy sauce
½ teaspoon mustard
1 tablespoon Worcestershire sauce
¼ cup lime juice
½ teaspoon pepper
½ teaspoon cayenne
2 teaspoons garlic (minced)

Cooking Instructions:

Step 1: In a zip lock bag or large bowl mix all marinade ingredients. Add chicken and marinade for 6 hours to overnight.
Step 2: Grease and heat an outdoor grill. Cook chicken breasts until no longer pink inside and the juices run clear (internal temperature of 165 degrees).
(Makes 4 Servings)

With a dish like this it’s no surprise Italian cuisine is one of the most popular around. Shrimp Carbonara is among my favorite Italian foods. This dish combines shrimp, bacon and onion with noodles and a sauce. The sauce is a combination of whipping cream, eggs, and Romano cheese. Like many of the recipes I post, this dish is very easy and can be on the table in about 30 minutes or less. It’s perfect if you want to make a good impression with little effort. It is a good idea to try and time cooking the noodles along with the shrimp and bacon so the noodles remain fresh.  Enjoy.

Ingredients:
1 1/2lbs large raw shrimp (peeled and deveined with tails removed)
1 ½ cup bacon (diced)
1 cup yellow onion (diced)
1 teaspoon black pepper (or less)
2/3 cup whipping cream
1 ½ lbs spaghetti (cooked and drained)
2 cups freshly grated Romano cheese
¼ cup butter
4 eggs

Cooking Instructions:

Step 1: Cooked pasta according to package directions. Drain, rinse, cover and set aside. In a large skillet over medium-high heat melt butter and sauté bacon and onion until onions become transparent. Add shrimp and cook for 3 to 4 minutes or until shrimp have turned pink (turning once). Season with pepper.
Step 2: In a bowl whisk whipping cream with eggs until blended.
Step 3: Add noodles to the skillet. Add egg and cream mixture. Then add Romano cheese. Toss the noodles with the sauce and turn down the heat. Keep cooking until the sauce slightly thickens. Remove from heat. Divide into serving bowls and garnish with fresh parsley.
(Makes 4 Servings)

If you haven’t guessed already this is a combination of a hamburger and a Cuban sandwich. This is a recipe from the legendary Bobby Flay. This burger uses traditional Cuban sandwich ingredients such as ham, pickles and Swiss cheese. The burgers are topped with garlic mayonnaise and Dijon mustard. Since we are using the grill for this recipe, you know it’s perfect for summer. It is also extremely easy to prepare. The recipe calls for the burgers to be pressed, this is totally optional. Enjoy.

Ingredients:
2 lbs ground chuck
salt and pepper (to taste)
½ cup mayonnaise
3 cloves roasted garlic (smashed or pureed)
¼ cup Dijon mustard
4 hamburger buns
8 slices Swiss cheese
4 slices smoked ham
2 dill pickles (sliced ¼” thick)

Cooking Instructions:

Step 1: Grease and pre-heat an outdoor grill to high heat. Form the ground chuck into 4 patties and season with salt and pepper on both sides. Place burgers onto the grill and grill for 3-4 minutes on each side or until burgers are fully cooked.
Step 2: In a small bowl combine garlic and mayonnaise. Add salt and pepper to taste.
Step 3: To assemble burgers – Spread both of the sides of each bun with mustard and mayonnaise. Place 1 slice of Swiss cheese on the bottom half of each bun. Place the burger on top of the cheese. Top the burger with a slice of ham and then another slice of cheese, and finally add the pickle slices. Place the bun over the pickles.
Step 4: Wrap burgers in aluminum foil and place them on the grill. Using a heavy pan press the burgers down for 30 seconds to 1 minute. Lower the lid on the grill and continue grilling for 1 to 2 minutes or until the cheese has melted.
(Makes 4 Servings)

Spanish rice is a perfect side dish for tacos, fajitas, or enchiladas. It is basically sautéed rice with tomatoes, onion and bell pepper. This recipe can be prepared in about 40 minutes and is very easy to make while cooking your main dish. Chicken broth can be substituted for water if you are looking for a different flavor. Using chicken broth is how it is done traditionally. The rice is first browned and then simmered until all of the liquid is absorbed. This recipe can easily be doubled if you are serving a large crowd. Enjoy.

Ingredients:
2 tablespoons vegetable oil
1 cup uncooked white rice
1 medium onion (chopped)
½ green bell pepper (chopped)
2 cups water (or chicken broth)
1 (10 ounce) can diced tomatoes and green chilies
2 teaspoons chili powder
1 teaspoon salt

Cooking Instructions:

Step 1: In a deep skillet over medium heat add vegetable oil. Add rice, onion and green bell pepper. Sauté until the rice is browned and the onions are tender.
Step 2: Stir in water (or chicken broth) and tomatoes and green chilies. Season with chili powder and salt. Cover and simmer for 30 minutes or until the rice is cooked and the liquid is absorbed.
(Makes 4 Servings)

Jerk chicken originally comes from Jamaica. If you are not familiar with it, it is basically a marinade for chicken or pork. It can also be used for other types of meats as well such as fish and beef. This mixture is a combination of tangy, hot and sweet flavors. The marinade is mixed in a blender to make things very easy. Some of the ingredients in the marinade include soy sauce, vinegar, green onions, jalapeño pepper and various seasonings. If you don’t want to use boneless skinless chicken breasts, any type of chicken would work. I used a whole cut up chicken. This is another summer grilling recipe and is perfect for outdoor cookouts. Enjoy.

Ingredients:
1 1/2lbs boneless skinless chicken breasts
6 green onions (chopped)
1 onion (chopped)
1 jalapeño pepper (seeded and minced)
¾ cup soy sauce
½ cup white vinegar
¼ cup vegetable oil
2 tablespoons brown sugar
1 tablespoons fresh thyme (chopped)
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice

Cooking Instructions:

Step 1: In a food processor combine green onions, onion, jalapeño pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and all spice. Blend for 15 seconds.
Step 2: Place the chicken in a large bowl or sealable bag. Pour the marinade over the chicken. Allow to marinate for at least 4 hours (or overnight for maximum flavor).
Step 3: Lightly oil grill grates. Pre-heat the grill to high heat. Cook chicken until the internal temperature has reached 165 degrees.
(Makes 4 Servings)

An essential part of any summer cookout is a good side dish, and what better of a side dish then a cold salad? This tuna pasta salad is perfect for those warm summer days. This can be made with little effort and is sure to please almost everyone. The dressing is a basic combination of mayonnaise, Italian dressing, sugar and black pepper. You can add additional ingredients such as green onions and cheese if you like. For your next cook-out give this cold salad a try. Enjoy.

Ingredients:
1 (12 ounce) package macaroni
3 tomatoes (seeded and diced)
3 stalks celery (chopped)
1 (12 ounce) can tuna fish (drained)
1 ½ cups light mayonnaise
1 tablespoon creamy Italian salad dressing
1 tablespoon white sugar
1 pinch black pepper

Cooking Instructions:

Step 1: In a large pot of salted water, bring to a boil, add pasta and cook until al dente. Rinse under cold water and drain.
Step 2: In a large bowl combine pasta, tomatoes, celery and tuna. In a medium bowl whisk together mayonnaise, creamy Italian, sugar and pepper.
Step 3: Add to pasta mixture, mix together well and refrigerate for 1 hour.
(Makes 4 Servings)

One dish that is very simple and easy to prepare are shrimp fajitas. There are many different ways to make fajitas but using shrimp adds its own unique flavor. For this recipe you can use either corn or flour tortillas. This recipe can actually be ready to serve within a half hour. It’s great for those nights when you don’t have a lot of time. Some condiments that could be served with this are sour cream, Pico de Gallo, and Guacamole. The shrimp are first marinated in a seasoning mixture and then cooked in the pan. This recipe is also great for summer. Enjoy.

Ingredients:
1 ¼ lbs medium raw shrimp (peeled and deveined)
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon Chile powder
½ teaspoon oregano
¼ teaspoon garlic powder
1 lime (juice of)
8 flour tortillas (warmed)
2 tablespoons vegetable oil
6 green onions (sliced)
2 green bell peppers (sliced)
Shredded Monterey Jack Cheese
1 medium red onion (diced)
Fresh cilantro

Cooking Instructions:

Step 1: In a large bowl or zip lock bag combine shrimp, salt, cumin, chile powder, oregano, garlic powder, and lime juice. Mix well and toss shrimp to coat. Place into the refrigerator and let marinate for 10 minutes.

Step 2: In a large skillet heat vegetable oil. Add green onions and peppers. Cook while stirring for 2 minutes or until vegetables are slightly softened. Add shrimp with the marinade and cook while stirring for 3 minutes or until the shrimp are pink.
Step 3: Spoon shrimp and vegetables into warmed tortillas. Top with cheese, cilantro, and red onions.
(Makes 4 Servings)