Amazing Fried Rice

Fried Rice

Despite being raised by a Midwestern mother, I’m not always up for meat and potatoes.  Don’t get me wrong, it’s a great combination but every night?  No thanks.  So this is an easy side dish that goes great with steak.  Seriously, there is nothing better than a juicy steak with fried rice.  Don’t believe me?  Try it.

Ingredients:

1/2 cup rice, uncooked
2 1/2 tablespoons butter
1/2 cup onion, chopped
1/2 cup carrot, chopped
1/3 cup green onion, chopped
1 1/2 tablespoons sesame seeds
2 1/2 eggs
2 1/2 tablespoons soy sauce
1/2 to taste salt
1/2 to taste pepper

Directions:

Cook rice according to package directions.
In a large skillet melt butter.
Add onions, carrots and scallions.
Saute until carrots are translucent.
Set aside.

 
Place sesame seeds in a shallow pan.
Bake at 375 until golden brown (10 to 15 minutes), shaking pan occasionally for even color.
In a light greased hot skillet pour beaten eggs in
Cook as you would scrambled eggs.
Combine rice, vegetables, sesame seeds and eggs.
Add soy sauce and stir.
Add salt and pepper to taste.

Grape Salad

Grape salad is one of the *best salads* ever created.  Not only is it delicious but I never have any leftovers.  Ok, so this isn’t exactly a salad per say, but hey no one has ever complained that instead of something leafy green they got this instead.

Ingredients:

2 lbs. red seedless grapes
1 (8oz.) pkg. of cream cheese
1 (8oz.) container of sour cream
1/2 cup of sugar
1/2 tsp. vanilla
Almond slivers (optional)
1/4 cup Brown sugar (optional)


Directions

Mix together cream cheese, sour cream, vanilla and sugar(s) until smooth

Wash grapes and remove stems

Gently fold grapes and almonds into cream cheese mixture

Refrigerate about an hour before serving

Easy Pasta Salad

Easy Pasta Salad

As a child my mom never made pasta salads, so after entering the adult world I was clueless about them.  When it was my turn to bring a pasta salad I always went to the deli and got something ready-made.  After realizing how popular they were (and how much I liked them) I decided it was time to learn how to make pasta salads.  Although it’s easy it’s a classic that everyone is sure to enjoy.

Ingredients:

8 oz of spiral pasta, cooked and drained

2 1/2 cups of assorted blanched vegetables (broccoli, carrots, bell peppers, pea pods, cauliflower, onions, etc) 

Tip: I usually just buy a package of frozen vegetables and cook according to the package

1/2 cup cubed cheddar cheese

1 to 1 1/4 cup of Italian dressing

1/3 cup pitted olives (optional)

Directions:

Combine all ingredients except Italian dressing in a large bowl.

Add dressing and toss well.

Serve chilled or at room temperate

Tip: When serving chilled use 1 1/4 cups of Italian dressing