Happy Monday to you all. We have had a quieter weekend than normal, as the weather was very iffy. We enjoyed our time, however. There is always plenty of things to do and to enjoy just staying at home, as you well know. A friend popped by and brought us holiday fudge! Yum and thank you to that friend for such a delicious treat. We shall be enjoying it from here til Christmas.
A warning for you, our Credit Card Company phoned to let us know that there were two suspicious transactions on our card. One for $600 at Walmart and another for $800 at Best Buy. These two companies were on the ball, as they refused to accept each transaction. I am very thankful not only to our Credit Card Company, but also to Walmart and Best Buy for denying the purchases. I have no idea how someone got our credit card number as we are both very careful about such things, but will be even more diligent from now on. Our old card was immediately cancelled and new ones are on the way. So, word to the wise, please be careful out there and if you have any advice, please let me know in the comment section. I'm sure we would all like to read what you have to say.
I put this post together a couple of weeks ago.
I found today's meal here at Ashley's Cookie Monster Cookies blog. There are some delicious recipes on there for you to look through.
Pineapple Pork Rice
Yield: about 4 to 5 servings.
1 pound (about 3 to 4) boneless pork chops, trimmed and cut into half-inch chunks
3 tablespoons low-sodium soy sauce, divided
1 tablespoon Asian Chili-Garlic Sauce
1-1/2 tablespoons olive oil, divided
6 green onions, thinly sliced
3 large eggs, lightly beaten
1 teaspoon peanut oil
1/4 cup Hoisin Sauce
2 cups cubed fresh pineapple
6 cups cold cooked brown rice
1/2 cup cashew halves
In a small bowl add the pork, 2 tablespoons of the soy sauce and the chili-garlic sauce. Toss to combine.
Set a large skillet over medium high heat. Add in 1 tablespoon of the olive oil. When hot add the pork mixture. Cook, stirring occasionally, for about 4 to 5 minutes, until cooked through. Transfer the pork to a clean medium-sized bowl and set aside.
Add the remaining 1/2 tablespoon olive oil to the skillet. Add in the green onions and cook for 1 minutes. Next, add the eggs. Cook, stirring constantly, until scrambled. Transfer the green onion/egg mixture to the bowl with the pork.
Add the peanut oil, hoisin sauce, pineapple and remaining 1 tablespoon soy sauce to the skillet. Cook for 30 to 45 seconds. Add in the cold rice, breaking up any clumps, and cook until the rice is heated through, about 2 to 3 minutes. Add in the pork mixture and cashews, stirring to combine. Cook for 1 additional minute, until heated through.
What we thought of this dish? Delicious! It has already been added to our favorites folder and we will be making it again and again. Thanks Ashley!
Added note: I have been thinking about this dish and thought instead of meat next time, I will try firm tofu. I bet it goes great with this recipe.