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Pork Egg Roll in a Bowl

This is a delicious recipe that my sister-in-law made for us and shared with me. Plus it’s quick and healthy! We love asian food and this is a great way to make some at home. Add some rice and some frozen wontons from Costco and it’s a perfect meal! We made one recipe and it fed 2 of us for 2 nights (so 4 servings). We’ll double it next time so we can stretch it a little longer and for some lunches. See some steps here and get the full recipe below. Enjoy!

Gather your ingredients and do some prep (chopping onion) because none of the steps take long. Please excuse the haphazard ingredient pics!

First sauté the onions and garlic. My husband doesn’t like the white part of green onions, so we left those out but I love them. Just a personal preference!

Add the pork, ginger, salt, pepper, and Sriracha. We used the full tablespoon of Sriracha and it definitely had a kick to it. If you’re afraid of spice, you may want to cut back the first time you make it until you figure out how much you want (if any). Sauté until pork is cooked.

Add the coleslaw mix, soy sauce, and rice vinegar. Sauté until coleslaw is tender.

Serve topped with green onion and sesame seeds if you have it. We didn’t have sesame seeds and I don’t think we lost anything.


Pork Egg Roll in a Bowl

Ingredients

  • 2 Tbsp. sesame oil
  • 3 cloves garlic, minced
  • 1/2 C onion, diced
  • 5 green onions, sliced, white and green parts separated
  • 1 lb. ground pork
  • 1/2 tsp. ground ginger
  • sea salt and black pepper to taste
  • 1 Tbsp. Sriracha
  • 14 oz. bag coleslaw mix
  • 3 Tbsp. soy sauce
  • 1 Tbsp. rice vinegar
  • 2 Tbsp. toasted sesame seeds (optional)

Instructions

  1. Heat sesame oil in large skillet on medium heat.
  2. Add garlic, onions, and white part of the green onions. Sauté until onions are translucent and tender.
  3. Add ground pork, ground ginger, sea salt, black pepper, and Sriracha. Sauté until pork is cooked.
  4. Add coleslaw mix, soy sauce, and rice vinegar. Sauté until coleslaw is tender.
  5. Serve, topping with green onion and sesame seeds.

Find the original recipe here: Peace, Love, & Low Carb


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French Boneless Chicken

I have a wonderful cookbook called Entertaining with Friends and it was made by the Monroe Carell, Jr. Children’s Hospital at Vanderbilt, where I was a patient through college. It was a wonderful place that does great things for kids and families. I think a friend gave me the cookbook but honestly I can’t remember.

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I don’t know about anyone else, but I don’t do a great job of using my cookbooks. I usually have a couple of recipes from it that I make and then it gets put to the side and forgotten about. This is one my go-to recipes from this cookbook that I wanted to share.

It’s a pretty easy recipe and we actually had everything we needed when I thought to make it recently. I remembered to take pictures a little late so they’re not quite as detailed as I usually like for recipe posts but you’ll get the idea!

Start with your ingredients and some prep. Pound and season the chicken. I also cut the breasts in half. Chop the onion and quarter the mushrooms. We accidentally chopped the mushrooms because the recipe right next to this one requires chopped mushrooms. But it’s still mushrooms all the same!

Briefly sauté the chicken then place in a baking dish. Sprinkle the cheese on top of the chicken. Then make the sauce in the same pan, adding each ingredient and letting it cook. First the onion, then mushrooms, then the wine and simmer.

Pour the onion mixture over the chicken and bake!

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We also baked some delicious brussel sprouts with our go to recipe – salt, pepper, olive oil, and balsamic vinegar. Add a salad, bread, rice, whatever other sides you want!

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French Boneless Chicken

Ingredients

  • 4 boneless, skinless chicken pieces
  • Salt & pepper to taste
  • Garlic powder to taste
  • 3 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1 onion, chopped
  • 8 ounces mushrooms, cut into quarters
  • ⅓ to ½ C white wine
  • 1 C (4 oz.) shredded mozzarella cheese

Instructions

  1. Preheat oven to 350⁰
  2. Pound the chicken to a uniform thickness. Sprinkle with salt, pepper, and garlic powder.
  3. Heat 1 ½ Tbsp. olive oil and 1 Tbsp. butter in a skillet. Add the chicken and sauté briefly. Remove to a baking dish.
  4. Melt the remaining 1 ½ Tbsp. olive oil and 1 Tbsp. butter in the same skillet. Add the onion and sauté until tender. Add the mushrooms and sauté until tender. Stir in the wine. Simmer for a few minutes.
  5. Sprinkle cheese on top of the chicken. Top with mushroom mixture.
  6. Bake for 30-45 minutes or until bubbly and the chicken is cooked through.

Yields 4-6 servings

Happy cooking! Print the recipe here: French Boneless Chicken

 


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#26. Dinner Party

Cross off another item – #26 to host a dinner party! It wasn’t a “proper” dinner party – I don’t a big enough table in my apartment for everyone to sit, but it was homemade food and wonderful friends, which is all you need.

The hardest part about hosting dinner? Having all the food cooked and hot at the same time. Luckily, we have so many ways to cook things nowadays that it is a little easier. I made the cake early so it was done. Next you have to use the crock pot (obviously – do you know me?) – I started the roast. Then the sides I made simultaneously closer to dinner time, using the stove and oven.

Now, I consider myself a decent cook and baker. But it seems lately I have more and more kitchen blunders. It’s never anything major – only once has it completely ruined the dish (pumpkin pie on the floor). This time it was burned bacon (apartment filled with smoke, smoke detector beeping, throwing windows open and fans on, the whole nine yards), roast not completely cooking in the time it was supposed to, and cake (the entire thing) sliding off the plate. Luckily I was able to salvage about 5 pieces of bacon to crumble into the side dish, I finished off the roast in the oven while we waited for a couple more people to arrive, and only a small chunk of cake came off and I had extra frosting to mostly repair it! Guess I need to pay better attention and maybe not try new recipes when I cook for others.

Dinner party was great – I’d love to make it a fairly regular thing since I love cooking for people and just spending time with people I love. I’ll post the recipes this week too since they were delicious.

Dinner Party Menu

Appetizer: cheese! stilton w/ blueberries & apple smoked gouda; flat bread crackers

Entreé: pot roast

Sides: roasted brussel sprouts; garlic mashed potatoes

Dessert: flourless chocolate cake w/ strawberry frosting

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pot roast

pot roast

sides

sides

dessert

dessert