Stir Fry

Or, you can call it Hu-Hot if you want. This is our middle of the line version. We've done it more authentic, but this is a lot easier and simpler to make for a whole family.

Ingredients
chopped carrots
chopped celery
chopped garlic
chopped onion
chopped bell pepper
other options: olives, mushrooms, corn, black beans, broccoli (I highly recommend broccoli. So great in stir fry.)
Chicken, cut in 1-2 inch cubes
*You can really use whatever vegetables you want, and in the quantities you choose. That's the beauty of it.
Cooked rice
*optional: Cooked spaghetti noodles

Sauces: Hoison Sauce, teriyaki sauce, soy sauce, General Tsao's, Black bean and Garlic sauce, hot chili and garlic, any sauce you find in your asian foods section at the store. (You can easily sprinkle flaxseed on your plate, or just add it to your sauces.)

Prepare vegetables and chicken (you can use whatever type of meat you want, or multiple types together.) In one pan, saute the vegetables. In another, begin cooking the meat. When mostly cooked, add your choices of sauce to your meat. It's meant to be saucy, so keep adding! Mix and match, or if you're not familiar with them, try them one at a time. (Meaning, for one meal, use one sauce to get familiar with it. Then when you're more confident, begin making combination sauces.) Let it heat through and combine the sauces if necessary. Then when the vegetables are sauteed to your liking, add it to the meat and sauces and combine thoroughly. I like to go heavy on the vegetables. The flavor is still great, so it's such an easy way to get your veggies. Serve on fresh rice, or with a combo rice and noodles. It's quite good if you've never tried it.

This has easily become a family favorite for us. It's different every time, you use the quantities you want and are comfortable with. You can feel good about it because it's packed full of veggies and it just tastes really good!

Breaded Pork Chops

Another Emeril. This one is pretty easy and I really like it. I really like the technique he uses to bake them. It's handy and I've already used it for other things.

Ingredients
1 5 oz. box plain melba toast (I just use bread crumbs instead)
2 tsp Italian seasoning
2 tbsp plus 2 tsp Baby Bam
1/2 tsp garlic powder
1/4 cup Parmesan cheese
1/4 cup vegetable oil
2 eggs
6 thin center-cut pork chops (about 2 1/4 lbs)

Preheat oven to 400. Line a large rimmed baking sheet with aluminum foil and place a wire rack on top (the kind you cool cookies on.) Place the melba toast in food processor (if using) and pulse to form coarse crumbs. Transfer the crumbs (or bread crumbs) to a large plastic bag and add the italian seasoning, 2 tbsp baby bam, garlic powder, Parmesan cheese, and vegetable oil. Close the bag and shake to combine.

In a medium mixing bowl, beat the eggs and remaining 2 tbsp of baby bam with a fork. Using your hands, dip the pork chops one at a time into the eggs, then place in the bag, close, and shake to coat on both sides, pressing so that the crumbs adhere. Place the chops on the wire wrack in the baking sheet. Bake until the chops are cooked through and the coating is golden brown and crisp, about 20 minutes.

Bacon tip

This isn't anything revolutionary, but something I just realized recently was pretty handy and figure others out there might not've had the revelation yet either. We enjoy bacon with breakfast type meals, but I hate popping bacon grease, and the constant attention that bacon needs on the stove top. I also don't like using up all my Pam doing it in the microwave Dad style. Anyway, I noticed that bacon always has baking directions. On some packages it is even the recommended cooking method. Anyway, I've started baking my bacon in the oven and it has a few perks. No popping grease for one. It also leaves you completely freed to make whatever else you wanted with your meal and the bacon is completely independent to cook without worry. It's really nice.

This is my method. Then if you need the drippings for anything, you can pour them out. (I of course had more than 4 strips on here originally.) Putting them on the drying rack keeps them from getting stuck to the pan and breaking in pieces when you remove them.