Entries Tagged as 'dinner'

Fried Cube Steak

0

15.5.13

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I feel like whenever the weather gets hotter, the less willpower I have to blog. My slowest blogging months are definitely June, July, and August. Maybe the sun just makes me lethargic. Maybe it’s because my DB doesn’t have to study, so we don’t frequent coffee shops for hours in the summer. Maybe because it’s just too darn hot to bake/cook in southern California.

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Did I just say southern California? You betcha. My DB got a summer job at a firm in downtown LA, so we’ve moved back for the next ten weeks. Well, he’s moved back. I’ll be going back and forth between the bay area and LA for work. It’ll be a hectic ten weeks, but it’ll be fun.

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Cube steak is pretty much the poor man’s steak. It’s cheap, tasty, and filling. What more do you need from a meal?

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This recipes comes from The Pioneer Woman. She seriously makes the best recipes. If I could live in someone’s shoes for a day, it’d be her. To live life on a ranch, to cook in a kitchen with every appliance available, and to have all that space? I wouldn’t mind leaving California for a bit to do that. Note that I said a bit, not forever. California is where my heart is.

This meal would go great with any starch side: baked potatoes, mashed potatoes, roasted potatoes… Just make sure that you pat the steaks dry with paper towels to absorb all the excess oil. Also note that cube steak is a bit chewier than normal steak.

Print
Fried Cube Steak

Ingredients

  • 3 pounds Cube Steak (round Steak That's Been Extra Tenderized)
  • 1 cup All-purpose Flour
  • 1 teaspoon Seasoned Salt
  • 3 teaspoons Ground Black Pepper, Or To Taste Salt, For Seasoning Meat
  • 1/2 cup Canola Oil
  • 2 Tablespoons Butter

Directions

  1. Heat oil in a large pan over medium heat.
  2. Mix together flour, seasoned salt, and pepper in a large shallow plate.
  3. Sprinkle both sides of the meat with salt and pepper.
  4. Dunk both sides of each piece of meat into the flour mixture, until well coated.
  5. Add butter to pan right before frying. Once melted, add the meat and cook. Flip when sides are deep golden brown and cook about 1 minute on the other side. Remove to a paper towel-lined plate. Serve immediately.
http://lovintheoven.com/2013/05/fried-cube-steak.html

0 comments categories: beef, dinner

Chicken Fried Rice

6

26.4.13

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What’s worse: going to the doctor or going to the dentist? I think I’m more scared of a dentist now, but as a child, I was TERRIFIED of the doctor’s office. I used to hide behind the couch whenever my pops announced that it was time for my doctor’s appointment in hopes that he wouldn’t find me and I’d miss my appointment. Now, I have to drive myself to my own appointments. Shucks.

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I’ve been going to the doctor’s office a lot lately. I had to be referred to a specialist on my last visit, and it was the worst experience I’ve ever had. You’d think that becoming a doctor would include having social skills and a friendly bedside manner. Nope. Not for this gal. We’ll call her Dr. Cold Hearted.

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Long story short, I’ve had a growing lump on my neck for the past six months and my doctor wanted to have it biopsied because she wasn’t comfortable with the size. It started out as an enlarged lymph node the size of a pea and now, it’s about the size of three fingers across with about three other enlarged lymph nodes surrounding it. It’s been five weeks since it got huge and the lump still hasn’t gone down.

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Weird, right? It’s also a little unsettling because of the size. Anyways, I went to an ENT, Dr. Cold Hearted. I sat in the waiting room for 40 minutes for her to see me for 5 minutes. She felt it, noted that it was a lot larger than a regular lymph node, and then told me she didn’t want to do anything because it didn’t “excite” her just yet. That’s right, she referred to my possible cancer lump as something “exciting.” She wanted me to wait for another month to see what would happen.

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Here’s the kicker. She told me, “Because of your thinner size, the lump stands out a lot more. If you were fatter, you wouldn’t feel anything.” Who says that?! She then told me not to Google anything for the next month because it could freak me out. Obviously, I did that way before I came to see her and saw all the possible things that it could be. When I told Dr. Cold Hearted that the last time I did that, I diagnosed myself with appendicitis, went to the doctor, and had my appendix taken out that night, she was almost pissed off at me for being right that one time. That may have been a once in a blue moon kind of thing for being right, but that’s her job to find out! She didn’t do it, so what am I supposed to do now?

So, back to my doctor I went. And now I have another appointment with a different ENT doctor in a week. Until then, I’ll sit here twiddling my fingers. Ufffffffff. If you’re curious, this is what it looks like (picture on the left is from five weeks ago, the one on the right is current):

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Sorry if that’s kind of gross. It is. Does anyone want to diagnose me? Thanks, internet! Hah. :)

Oh, but hey, make this fried rice. I’ve been making it for as long as I’ve been cooking (which isn’t very long, but still). It’s easy and a great filler.

Print
Chicken Fried Rice

Ingredients

  • 2 chicken breasts, cut into chunks
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1/4 red onion, chopped
  • 4-5 cups cooked rice
  • 2 eggs
  • 2 tablespoons oyster sauce
  • 1 teaspoon garlic salt
  • pepper, to taste
  • chopped cilantro for topping (optional)

Directions

  1. In a large skillet over medium high heat, add in the olive oil, garlic, onion, and chicken until the chicken is thoroughly cooked through.
  2. Add in the cooked rice and toss.
  3. Scramble the eggs in a bowl. Move the rice to the side of the pan and pour the eggs in, mixing constantly.
  4. Once the eggs are cooked, add in the oyster sauce, garlic sauce, and pepper while continuously tossing. Taste and adjust to liking.
  5. Serve with chopped cilantro on top, if using.
http://lovintheoven.com/2013/04/chicken-fried-rice.html

6 comments categories: chicken, dinner

Balsamic Roast Beef and RiceSelect™

192

15.4.13

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Let’s talk about rice for a second. Growing up in a Vietnamese household, I ate rice every. single. day. I didn’t even know that not eating rice for meals was an option. Even if we had a noodle dish prepared for dinner, there was cooked rice waiting just in case any of us wanted to eat it instead. I remember my dad even putting scoopfuls of rice into the broth after he finished eating all the noodles. rice-8

I never paid much attention to the brand or kind of rice we ate at our house. We always had 25 pound bags in our pantry so we’d never run out and my parents always bought the same kind. I guess they already figured out the best brand and became very loyal to it. It was the only rice we knew and loved. As I grew older, I branched out and ate out more. I was introduced to Indian rice, Thai rice, Spanish rice, and my personal favorite: Japanese rice. I saw how it was served with main dishes, in a thick soup such as curry, and even rolled up to make sushi.

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Rice is a versatile grain that comes in many different forms, textures, and tastes. It’s a staple in many cultures. Now that I’ve had to start buying and cooking my own rice, I’ve been open to more types and brands. I’ve also been experimenting more, seeing how I can add rice differently into dishes.

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RiceSelect believes that creating a good meal starts with having the best rice. RiceSelect’s Jasmati® rice is a long grain American grown jasmine rice. It has the same sweet, enticing aroma and subtle nutty flavor of exotic Thai jasmine rice, except it’s softer, more tender, and snowy white.

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How would you use RiceSelect to spice up your cooking? Share your answer in the comments below and you could win a $100 Visa gift card.

This recipe for Balsamic Roast Beef comes from Add a Pinch.

Print
Balsamic Roast Beef

Ingredients

  • 1 3-4 pound boneless roast beef (chuck or round roast)
  • 1 cup beef broth
  • ½ cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • ½ teaspoon red pepper flakes
  • 4 cloves garlic, chopped
  • 3 cups of cooked RiceSelect Jasmati rice

Directions

  1. Place beef at the bottom of your slow cooker.
  2. Mix the rest of the ingredients in a measuring cup. Pour over the beef.
  3. Cook on high for 4-5 hours or low for 6-8 hours.
  4. Once done cooking, shred the beef with two forks and serve with some sauce on top.
  5. Serve with cooked rice.
http://lovintheoven.com/2013/04/balsamic-roast-beef-and-riceselect.html

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192 comments categories: beef, crockpot, dinner, Uncategorized

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