Perfect side dish or light main meal, this fried rice is quick and easy to make. It uses farmers market fresh veggies, to include broccoli, and even uses the cut stalk pieces of the broccoli. If your broccoli is fresh and tender, the stalk is equally tender and delicious, so don't throw it away, try it here.
RECIPE
Ingredients
4 slices bacon, cut into small pieces
1 stalk celery, diced small
1 large carrot, diced small
1 small onion, diced
1 cup green beans, cut into small pieces
1 medium head broccoli, cut into florets, reserving stalk
2 tbsp soy sauce, or more to taste
2 cups cooked rice
Method
Using a large fry pan, cook bacon pieces until crisp. Remove with a slotted spoon and drain on paper towels. Discard bacon grease reserving 1 tsp. in pan.
Add celery, carrots, green beans and onion, cooking until onions are translucent and vegetables are softening. While this is cooking, cut the broccoli florets from the stalk and cut the stalk into small pieces, discarding the very bottom of the stalk. Add stalk pieces and cook a few minutes. Add broccoli florets last, cooking just a minute or two, or until al dente or crisp tender (not soft and mushy). Stir in soy sauce to taste.
Add cooked rice and bacon pieces and toss until well combined. Serve hot with more soy sauce if desired.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
I have wanted to make this Smoky Bacon Jam for a long time. I would see pictures from time to time, and think "I need to make that."
The one thing that really held me back is it's not shelf-stable. Smoky Bacon Jam must be stored in the refrigerator, so, with that in mind, I wanted to make it at a time I thought we would use it up.
Over the holidays, with my adult kids and grandsons all gathering around, I thought this would be the perfect time to experiment with Smoky Bacon Jam ... oh my goodness, where has this been all my life? It's smoky, sticky, sweet, and baconilcious!
It is the PERFECT jam to serve topped on baked brie, spread on burgers, grilled cheese, crostini, or served with a roasted or grilled pork loin. Heck it's even good slathered on a toasted English muffin.
Delicious and creamy, Butternut Squash Soup is amazing. Baked butternut squash, diced onions, celery, carrots and a few other things come together to make this awesome soup.
Farmers markets are great places to find seasonal ingredients, such as butternut squash, so stop by your favorite market and pick one up. Butternut Squash Soup makes a great cup of soup with a grilled cheese sandwich, or serve it for dinner with a side salad.
I made some Italian Bread Bowls to serve ours in; they are fun to eat out of and bonus, you can eat the bowl!
Cheeseburger Sloppy Joes have all the components of a cheeseburger only in a Sloppy Joe format. Ground beef, diced onions, diced dill pickle, pickle juice, ketchup, mustard, Worcestershire sauce, salt and pepper all come together to make this delicious, easy sandwich.
Hearty enough for dinner, these cheeseburger sloppy joes are quick and easy to make, kid-friendly and delicious. They are also very budget-friendly using just a few everyday ingredients. Serve them on a toasted bun, or they even taste great on white sandwich bread!
RECIPE
Ingredients
1 lb grass-fed ground beef
1 thick slice large onion, diced
1 dill pickle spear, diced
2 tbls dill pickle juice
1/3 cup ketchup
2 tbls yellow mustard
1 tbls Worcestershire sauce
salt and pepper to taste
cheese slices (optional)
Method
In a large saucepan, brown ground beef. Add onions, and cook a few minutes, until onions begin to soften. Add all remaining ingredients, stirring well to blend.
Reduce heat to medium-low and simmer approx. 20-30 minutes, stirring occasionally, until most of the liquid is absorbed. Remove from heat, taste and adjust seasonings if needed.
Serve on toasted buns topped with a cheese slice if desired. Add a dill pickle on the side and some fries or chips for a great meal.
Recipe is easily doubled. Freezes well. Even better the next day.
Yield: 4 servings
Also seen on Meal Plan Monday
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Take your favorite jam, any flavor, and turn it into a vinaigrette. Say what? Oh my gosh, I love this. Since I make so many different jams over the year, this was a fantastic discovery. Who knew?
So easy to do, and very versatile. When you get down to the bottom of the jam jar, make this simple vinaigrette, or don't wait. Just scoop out a heaping tablespoon of your favorite jam anytime.
This also makes a great "sauce" to brighten up grilled chicken, pork, or shrimp. Simply drizzle some on while grilling, and serve more on the side for dipping.
RECIPE
Ingredients
1 heaping tbsp any jam
2 tsp Dijon or spicy brown mustard
2 tbsp vinegar - white wine, red wine, champagne or balsamic
1/4 cup good quality olive oil
Salt and freshly ground black pepper, season to taste
Method
To the bottom of an almost-empty jam or jelly jar, add the other ingredients and shake to combine. Or, whisk together all the ingredients in a small bowl, streaming in the olive oil.
Use immediately to dress your favorite salad.
Cook's note - the recipe makes just enough for one-time use. If you want more, the recipe is easily doubled. Store in refrigerator up to one week.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
