Jan 12 2014
It has been warmer 40 deg. weather since the deep freeze but
sure doesn’t feel like it. It’s been breezy so it’s a damp cold. I still have
not got back out on my smoker but will tomorrow. Plans over the week-end did
not work for cooking out but getting ready now to put a pork tenderloin in to
brine overnight.
Saturday night the wife and I had leftover creamed chicken
over toast, fried canned potatoes and a veggie, she had peas and I had corn.
Tonight our son had to work so told the daughter in law to come down and we
would have some of the Philippine ladies spring rolls and a stir fry.
I had 4 each of the chicken and pork spring rolls thawed;
some left over yellow rice and a bag of Green Giant baby, peas, snap peas,
carrots and Thai corn for the stir fry. The grandson loves the baby corn. There
was not much prep to do. The first time I fixed some of the Philippine ladies
spring rolls I just did the chicken and deep fried them. I did these on a rack
in the oven at 425 deg. F for 13 minutes and then turned for another 8 minutes.
I did the stir fry while the spring rolls were in.
The stir fry was more like a skillet cook, used left over olive
oil from my poached fish. I did the baby veggies first and then added the rice.
I served it with the Philippine ladies sweet sauce, Mae Ploy’s sweet chili
sauce for the spring rolls and soy sauce for the stir fry. I had the pork
spring rolls with Mae Ploy’s and some soy sauce over the rice and veggies. We
all liked it; I liked the deep fried spring rolls better but the wife said she liked
the baked better.
My Plate
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