Ginger Pork With Cucumber & Herbs

We had this dish for dinner last night, and it was fantastic. It's perfect for busy weeknights, and if you double the recipe like I did you'll have enough for two nights!

 

 

 

Ginger Pork With Cucumber & Herbs

{Better Homes & Gardens magazine}

 

Ingredients

 

1 Tablespoon vegetable oil

6 green onions, finely chopped

3 Tablespoons reduced-sodium soy sauce

2 teaspoons packed brown sugar

1 clove garlic, minced

1 Tablespoon fresh ginger, minced

1 pound ground pork

1 medium cucumber, chopped (I use English cucumbers because they aren't as slimy!)

1/2 cup fresh herbs for garnish (I used cilantro)

Cooked rice

{If desired, crushed red pepper, lime juice, and/or Sriracha.}

 

Directions

 

In a medium bowl stir together half the green onions, the soy sauce, brown sugar, and crushed red pepper (if desired). Set aside.

 

In a large skillet heat 1 Tablespoon vegetable oil over medium-high heat. Add garlic and ginger; cook until fragrant, about 30 seconds. Add pork; stir to break apart then press flat to make one large patty.

 

Cook 3 to 4 minutes without stirring so pork patty gets crisp on the bottom. Once crisp, break up and stir in soy sauce mixture. Cook and stir until pork is cooked through and crumbly, about 2 to 3 minutes.

 

Serve pork mixture over rice (I used basmati), and top with remaining green onions, cucumber, and herbs.

 

I also squeezed a lime over the pork mixture and added some Sriracha to my bowl for some added spice!

 

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Five on Friday

Hey guys! Happy Friday! I got such a good response last week from my Five on Friday post that I thought I'd try it out again.

 

This week has flown by for us. We don't have any big weekend plans, but I'm looking forward to slowing down after a busy week.

 

*Affiliate links are used in this post.*

 

{one}

 

If you know me, you know my love for unicorns runs deep. The girls and I are going to attempt the craft below this weekend. I picked up 3 mini white pumpkins yesterday, so fingers crossed they turn out somewhat like what's pictured. I'll probably alter it a bit and might attempt a horn out of paper rather than the modeling clay she mentions. I'll be sure to share a picture. I'm sure it'll end up being one big Pinterest fail! If you want to check it out yourself, here's the link.

 

 

{two}

 

Hadley had the happiest 4th birthday on Wednesday. I can't believe my baby is 4-years-old. She opened presents before school that morning so she'd have all day to play with them. (Seriously, what's worse than opening presents after dinner and going to bed soon after?!?!) She got some fun surprises and was just filled with joy opening each present. There's not much better.

 

We sent snacks to school that day, complete with dinosaur plates, party hats, and blowers. She also wore some cute dinosaur tights and a dinosaur necklace. My girl loves dinosaurs. Hadley doesn't like cookies and cakes, so she chose potato chips and strawberries for her birthday snack! :)
 

 
 

Rob met us at Chuck E. Cheese after work, and we had pizza and played games. Chuck E. Cheese gives me the hives. Is that place every parents' worst nightmare or what? BUT, all that matters is that my girls were in heaven, and Hadley felt very loved on her birthday.

 

 

 

{three}

 

I saw this cookbook in a recent Southern Living and really want to pick it up sometime. Such a good concept. And I think it'd make the perfect gift for any of your friends who like to cook.

 

What Can I Bring?
 

{four}

 

Speaking of cooking, I made the BEST Shepherd's Pie last week. Rob declared it one of his favorite meals I've made. And the kicker: I doubled the recipe and made two. One to eat; one to freeze. Makes life so much easier.

Speedy Shepherd's Pie
{Cooking Light magazine}

Ingredients:

1 pound lean ground beef
1 cup matchstick-cut carrots, finely chopped
1 cup onion
4 garlic cloves, minced
2 Tablespoons unsalted tomato paste
1 cup unsalted beef stock, divided
2 teaspoons cornstarch
2 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
3/8 teaspoon kosher salt
1 1/2 cups frozen green peas
1 (24-ounce) package prepared mashed potatoes
2 Tablespoons freeze-dried onion
1/2 teaspoon Hungarian sweet paprika

Directions:

Preheat oven to 500 degrees F.

Place beef in a large skillet over high heat; cook 5 minutes or until browned, stirring to crumble. Add carrot, onion, and garlic to pan; cook 2 minutes. Stir in tomato paste; cook 30 seconds. Combine 1/4 cup stock and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture, remaining 3/4 cup stock, Worcestershire, pepper, and salt to pan. Stir in peas. Cook 2 minutes or until slightly thickened.

Place beef mixture in a 2-quart glass or ceramic baking dish. Top evenly with mashed potatoes. Sprinkle freeze-dried onions and paprika over potatoes. Bake at 500 degrees for 5 minutes. (I added the onions and paprika on top after 3 minutes because I'd read reviews that the onions burn after 5 minutes.)

 

{five}

I shared this top on Instagram yesterday and got a lot of positive feedback. It's the coziest shirt ever, and the little tie detail is so cute. Plus it's on sale for 40% off and comes in four other colors! I'm tempted to grab one more!

Tie Front Cozy Fleece Pullover

If you want to follow along on Instagram, you can find me here! :)

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I hope everyone has a great weekend.



One Skillet Sausage & Kale Pasta

I am the absolute WORST at dirtying up the kitchen. And running the dishwasher multiple times a day. So I've been on the hunt for one pot/one pan meals that are tasty and allow for easy clean-up. Enter this One Skillet Sausage & Kale Pasta. Guys, it was so good...and clean-up took me about 2 minutes as opposed to 20. Yay! Y'all try it out, and let me know what you think.

 

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One Skillet Sausage & Kale Pasta

{Two Peas & Their Pod}

 

Ingredients

 

1 Tablespoon olive oil

1 pound sausage links, cut into 1/2-inch slices (I used a sweet Italian sausage that crumbled, as opposed to links)

1/2 medium onion, diced

1 red bell pepper, seeds removed and diced

3 cloves garlic, minced

2 Tablespoons tomato paste

2 cups chopped kale

1 (15 oz.) can diced tomatoes

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon fennel seed

8 ounces uncooked penne pasta

2 cups vegetable or chicken broth

1/2 cup chopped fresh mozzarella cheese

1/4 cup Parmesan cheese

3 Tablespoons chopped, fresh basil (for garnish, if desired)

 

Directions

 

Heat a large skillet over medium heat and add olive oil. Add the sausage, onion, red pepper, and garlic. Cook, stirring often, until the onion and peppers are tender and the sausage is cooked through, about 5 to 7 minutes.

 

Add the tomato paste and stir. Add in the chopped kale, diced tomatoes, basil, oregano, and fennel seed.

 

Add in penne pasta and broth. Stir until combined. Cover with a lid and cook for 8-10 minutes, stirring occasionally, or until pasta is al dente. Remove lid, stir, and add in the fresh mozzarella. Stir and cook until cheese is melted. Top with Parmesan cheese and fresh basil, if desired. Serve warm.

 

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Hope everyone has a happy weekend!

 



Chicken and Wild Rice Casserole

Hope everyone had a great weekend! I made this casserole last week for dinner, and it was a hit. Casseroles get a bad rap, but I unashamedly love them...they're easy to put together; they freeze well; and they're great to take to a neighbor or friend.

 

I especially loved the addition of water chestnuts and almonds in this one. Added some crunch, which I liked. I used a Rotisserie chicken to make things a little easier. Hope you enjoy!

 

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Chicken and Wild Rice Casserole

{Southern Living magazine}

 

1 (2.25 oz.) package sliced almonds

2 (6.2 oz.) boxes fast-cooking long-grain and wild rice mix

1/4 cup butter

4 celery ribs, chopped

2 medium onions, chopped

5 cups chopped cooked chicken

2 (10 3/4 oz.) cans cream of mushroom soup

2 (8 oz.) cans chopped water chestnuts

1 (8 oz.) container sour cream

1 cup milk

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups (16 oz.) shredded Cheddar cheese, divided

2 cups soft, fresh breadcrumbs

 

Preheat oven to 350 degrees F. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.

 

Prepare rice mixes according to package directions.

 

Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.

 

Bake at 350 degrees F for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.

 

Enjoy!

 



Crock Pot Salsa Verde Chicken

Holy smokes, this was probably one of the easiest things I've ever made...and it was so yummy, guys! Rob said it was his new favorite way to have tacos. Winning!

I know everyone and their brother has heard of Skinnytaste, but this was my first time making one of her recipes. I was so impressed and can't wait to try out more of her stuff.

Has anyone made this before? Any other Skinnytaste recipes you love and recommend?

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Crock Pot Salsa Verde Chicken

{Skinnytaste}

1 1/2 pounds raw, skinless chicken tenders

1/4 teaspoon garlic powder

1/8 teaspoon oregano

1/8 teaspoon ground cumin

Salt, to taste

16 oz. Roasted Salsa Verde (I used the Herdez brand)

Season chicken with garlic powder, oregano, cumin, and salt and place in the bottom of a slow cooker. Cover chicken with salsa verde and cook on high for 2 hours. After 2 hours, remove chicken from pot and shred. Remove 2/3 cup of liquid in the pot and discard or set aside. Place shredded chicken back into the crock pot and stir to combine with remaining salsa. Adjust seasoning if needed and keep warm until ready to serve.
 

 

I served our chicken with corn tortillas and a few toppings. I've found the best way to heat corn tortillas is to stack and wrap them in a damp paper towel, then microwave for 30 seconds to 1 minute.

 

Spoon chicken mixture over tortillas. Any other toppings are up to you, but I thought a dollop of sour cream kind of calmed down the spicy chicken. I also added a slice of avocado to each taco, along with cilantro (from our garden!), and a few pickled jalapenos.

 

We're having this again tonight, and I'm honestly counting down the minutes until dinner!

 

And below is a pic of the brand of salsa verde I used. I thought it was great.

 

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Hope y'all have a great day!
 

Tamale Pie Mix-Up

There's no better feeling than finding a recipe that the whole family loves! And there's no worse feeling than cooking something that your kids refuse to even touch. Anybody with me here?

 

I found this recipe in the January issue of Southern Living magazine. I bookmarked it immediately for a night when we needed some comfort food. And guys, it is so good. And the girls loved it too! If you wanted to add some spice I think some jarred jalapenos would go great in the mix. I served ours with a side salad and garnished with cilantro. Enjoy!

 

 

Deb Wise's Tamale Pie Mix-Up

{Southern Living magazine}

 

2 cups whole milk

1 cup plain yellow cornmeal

2 Tablespoons vegetable oil

2 cups chopped yellow onion (about 2 medium onions)

1 Tablespoon minced garlic (about 3 garlic cloves)

1 large green bell pepper, chopped (about 1 cup)

1 pound ground beef

2 cups tomato sauce

1 cup frozen or drained canned corn

1 cup drained canned sliced black olives

2 Tablespoons plus 1 teaspoon chili powder

2 teaspoons kosher salt

1/2 teaspoon black pepper

6 ounces extra-sharp Cheddar cheese, shredded (about 1 1/2 cups)

Sour cream and chopped fresh cilantro for garnish

 

Directions

 

Preheat oven to 350 degrees. Stir together milk and cornmeal and set aside.

 

Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bell pepper; cook, stirring occasionally, until the vegetables begin to soften, about 8 to 9 minutes. Add beef; cook, stirring often, until meat crumbles and is no longer pink, about 7 minutes.

 

Stir beef mixture into cornmeal mixture. Stir in tomato sauce, corn, olives, chili powder, salt, and black pepper. Transfer to a lightly greased 13- x 9-inch glass or ceramic baking dish.

 

Bake in a preheated oven until set and well browned around edges, 55 minutes to 1 hour. Remove from oven; sprinkle with cheese. Return to oven, and bake until cheese melts, 3 to 4 minutes. If desired, top servings with a dollop of sour cream and sprinkle with cilantro.

 

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