Sunday, November 23, 2008

Panko Shrimp & Fried Rice

I found this Panko shrimp recipe on Savory Safari, and while she was daring enough to make her own sweet and sour sauce, we just settled for some yummy red La Choy sauce. So then I needed a fried rice recipe to go with it and found this one from Joelen's Culinary Adventures.

This has quickly become a favorite in our household. It's honestly better than going out to a restaurant.

Fried Rice:
1 cup leftover meats - pork, chicken, beef, seafood (I left this out, but added more veggies than it called for)
1-2 eggs
3-4 cloves minced garlic
1/2 onion finely diced
3-4 tablespoons vegetable oil
1 cup chopped vegetables (fresh or frozen)
salt & pepper to taste
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1-2 tablespoons light or dark soy sauce
1-2 cups prepared rice, cold (or day old)

In a hot skillet or wok, heat oil.
Add garlic and onions & stir.
Add leftover meats of your choice, chopped up in bite sized pieces.
Stir fry meats until you get them a bit crispy.
Push the meats aside and crack eggs into the pan.
Scramble the eggs into the pan until cooked.
Add cold rice over the eggs & meat into the pan, making sure to crumble it in your fingers. (Dumping a large chunk of rice is not going to work here. You need to crumble it so it separates nicely).
Add salt, pepper, onion & garlic powders and soy sauce; toss.
Allow the rice to heat up and absorb the spices and soy sauce, tossing to help it along.
Add the fresh or frozen veggies and toss into the rice.
Continue cooking it all on high heat until rice is heated through and veggies are cooked.

Panko Shrimp:

Canola oil to cook
Salt and black pepper, to taste
12 large shrimp, peeled and deveined
1 cup all-purpose flour, in a shallow dish
2 eggs, beaten, in a shallow dish
1 cup panko, in a shallow dish

1. Season the shrimp with salt and pepper. Dredge shrimp in flour, then egg, then panko.
2. Heat oil until shimmering and a sprinkling of flour sizzles and immediately dissolves. Fry shrimp until golden brown, about 3 to 4 minutes total, turning once. Drain on paper towels.

PW's Cowboy Breakfast Sandwich

So...I haven't updated in forever. No, I have not given up on cooking, but we have been trying to keep our new Coney Island in business. Anyway, stop yelling at me or I'll never update again! Here we go.....

Ok, so I saw Pioneer Woman make this breakfast sandwich, and it looked so good that I stopped on my way home from work to get the ingredients. I couldn't stop thinking about it...and so rather than waiting until morning, I made it for dinner! Then when Carl got home at the end of the week, I made them again for breakfast. We both LOVED them!

4 slices of Texas Toast (I used English Muffins)
2 Eggs
2 slices of Kraft Cheese
2 Breakfast Sausage Patties
Jarred Jalapeños
Mayo (I used Miracle Whip)
A whole lot of butter...mmmm

1. Start to warm up your griddle- either on the oven, or like I use, my stand alone griddle. Fry the sausage patties in a fry pan on the stove, smooshing while you cook them so they flatten a bit. Then set them aside- I put them on a plate and in the microwave so they stay warm. While the sausage is cooking, whisk your eggs with some milk, salt and pepper and set aside.
2. Put some butter on the griddle and fry up the jalapeños, set aside. Coat your griddle with butter again and put your bread or muffins on the griddle. While those are grilling up, pour your egg mixture into the sausage pan...sans sausage of course by now and fold the eggs as they cook. The key is to NOT scramble them but rather create more of an omelet format so you can layer it on the sandwich and it won't fall apart on you.
3. Finally...its time to layer!!! Remove your bread product from the griddle, smear on your Miracle Whip...or if you insist, regular mayo. Then put the sausage patty, layer with egg, top with jalapeños and a slice of good ol Kraft cheese and of course finally another piece of bread. Tada! Delicious breakfast- or if you just can't wait that long, dinner!

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