Looking for a twist for dinner tomorrow night? Sweet and Sour Pork (or chicken) may be the answer. My boyfriend and I made this for dinner a little while ago while I was visiting him for the weekend. It’s any easy recipe that is great for a dinner date or dinner for the entire family. A little sweet, a lil spicy and a whole lot of delicious,this dish is sure to have your loved ones asking for seconds. I changed it a little bit by adding some spices (I LOVE cooking with different spices. Different spices bring so many various flavors to dishes it’s wonderful. That is how my mother taught me to cook. Try and taste different things, you never know what which taste profile(s) you will fall for)
Sweet and Sour Pork Skillet
- 1lb. boneless pork (or chicken), cut in ¾” cubes
- Vegetable Oil
- 1 yellow onion chopped into small pieces.
- 1 131/2-oz. can pineapple tidbits (or 2 if you like pineapple, or 1 can cubed pineapple, and a can of crushed = more pineapply flavor)
- ¼ cup vinegar
- 1 – 1½ tsp. salt
- ½ tsp. garlic salt
- ground black pepper to taste
- dash crushed red pepper
- 2 Tb sugar (or a little more to make it sweeter)
- 1 cup of converted rice (Carolina Rice or Jasmine Rice is delicious)
- 2 green pepper, cut into small squares
- Grape or Cherry tomatoes to your liking (quarter them or leave them bigger (or smaller) your choice) – I am not a huge fan of tomatoes unless they are in a gravy that my mom taught me how to make (great over rice and with stews – that recipe soon – but for this recipe if you are not a huge tomato fan don’t add so many.
- Brown onion and pork in vegetable oil in 10” skillet; drain. While the pork and onions are cooking, add a dash of salt, black pepper, and crushed red pepper.
- Drain pineapple tidbits, reserving liquid.
- Add water to liquid to make 3 C. Add liquid (and extra 1-1½ C extra water), vinegar, salt, garlic salt and sugar to pork; stir. Bring to boil. Reduce heat, cover and cook over low heat 20 minutes.
- Remove cover, stir in rice.
- Cover and continue cooking about 20-25 minutes (keep an eye on it and stir occasionally ) until liquid is absorbed and pork is tender. Taste again and add more spice if necessary.
- Stir in pineapple tidbits, green pepper and tomato wedges. Heat through. Makes 4 – 6 servings.
This skillet was delicious and works great with boneless chicken! Try something new for dinner or even a late lunch!
On the second day of Yummy, Kwegyirba gave to me…a chewy gooey recipe! The Oreo may be America’s favorite cookie, but in my opinion, the classic chewy homemade chocolate chip cookie is where it’s at! There is nothing like that fresh out of the oven taste of the perfect chocolate chip cookie. The dough is perfect, the chocolate is melted and extra sweet and the kitchen smells good enough to eat!
Chocolate Chip Gluten-Free Cookie
One of my favorite television chefs is Alton Brown and he has created a wonderful Gluten-Free Chewy Chocolate Chip Cookie recipe seen on FoodNetwork.com. Alton Brown is such a fun chef! If you haven’t checked out his show Good Eats it’s definitely a good show to watch. He doesn’t just cook, he teaches and does a little history all while being quirky and whipping up something delicious each episode.
Did you know that the chocolate chip cookie was an accident? The chocolate chip cookie was accidentally developed by Ruth Graves Wakefield in 1930. She owned the Toll House Inn, in Whitman, Massachusetts, a very popular restaurant that featured home cooking in the 1930s. Her cookbook, Toll House Tried and True Recipes, was published in 1936 by M. Barrows & Company, New York. It included the recipe “Toll House Chocolate Crunch Cookie”, which rapidly became a favorite to be baked in American homes. I say that is one sweet mistake. Thank you Ms. Wakefield!
Enjoy this great recipe! (I tweeked it just a little bit to make it dairy free as well)
The Chewy Gluten Free – Chocolate Chip Cookie
- 8 ounces Earth Balance Natural Buttery Spread
- 11 ounces brown rice flour, approximately 2 cups
- 1 1/4 ounces cornstarch, approximately 1/4 cup
- 1/2-ounce tapioca flour, approximately 2 tablespoons
- 1 teaspoon xanthan gum
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 ounces sugar, approximately 1/4 cup
- 10 ounces light brown sugar, approximately 1 1/4 cups
- 1 whole egg
- 1 egg yolk
- 2 tablespoons rice milk (Rice Dream is my personal choice but use what ever you prefer)
- 1 1/2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
- Preheat the oven to 375 degrees F.
- Melt the Earth Balance Buttery Spread in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
- In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
- Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, rice milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
- Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.
Try these delicious variations to your Chewy Gluten-Free Chocolate Chip Cookies!
- The M&M cookie, or party cookie, replaces the chocolate chips with M&M’s or your favorite (and gluten-free) chocolate candy.
- The chocolate chocolate chip cookie uses a dough that is chocolate flavored by the addition of cocoa or melted chocolate.Variations on this cookie include replacing chocolate chips with white chocolate or peanut butter chips