Teriyaki Pork loin with Vegetable Stir Fry

Tackled cooking a new cuisine for dinner tonight …Japanese !

I found this Teriyaki Vegetable Stir Fry kit from Taylor Farms at my local Walmart.. It helped me make dinner in a pinch ! Highly recommended.

According it it’s website it says it’s a It includes a vibrant blend of fresh kale, broccoli, brussels sprouts, red cabbage, peas, and carrots paired with a delectable and light teriyaki sauce. I just love these stir-fry kits!

You can add what meat you like or none at all to keep it meat free .. So No rice or noodles is needed, it was that good on its own.

This how I prepared mine tonight

I like to cut the pork loin in strips and sauté it in canola oil, while the veggies are softening in a bit water.

Since there is so much sauce I like to add in just half of it to the meat first until t’s glossy , and and then mix it into the vegetables..

Where did Teriyaki originate from and why we do all love it so much ? Check out the link below to learn more!


Frying up some Fried Green Tomatoes!

Green tomatoes coated with cornmeal and fried! A southern staple!

The theory that everything fried tastes good, holds true to the southern classic fried green tomatoes. This version has no buttermilk or flour but came out just as crunchy and tasty. Until I moved south from New York, I’ve never had this unique dish.

They say that to make fried green tomatoes, be sure to use tomatoes that fit the other definition of green: under-ripe instead. Also, the variety is not as important as the firmness of the tomato, but any good beefsteak will bring good results for sure. The tomatoes are hard, in texture and even acidic in taste when raw but when you dredge them in eggs and cornmeal they are just divine! Traditional recipes say to use buttermilk and flour to but this version does not.

2 green tomatoes
1 cup yellow cornmeal
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 egg
1/8 cup canola oil or vegetable oil

How to Make it

Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat.
Slice the green tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
Coat the tomato slices in the beaten egg, then dredge them in the yellow cornmeal .
Fry as many tomatoes in oil that in sit in the pan in one layer, cook for about 2 minutes a side depending on how thick they are.
Transfer them to paper towel to remove any excess oil. Then repeat until all the tomatoes are cooked.

chef tip! use canola or vegetable not olive for frying because of their high smoke point.


Pan Fried Skillet Potatoes !

These Pan fried potatoes are an old fashioned side dish that are perfect with just about any meal. Love the golden, crispy crust and a tender, buttery interior. It’s a very low fuss dish l with a handful of ingredients. Simple cooking for the win. For this recipe all you need is oil, butter and potatoes!


Wash the potatoes and peal them.

Then slice potatoes super thin on mandolin , but be careful! They should look like potato chips.

Soak the sliced potatoes for 5 to 10 minutes, to remove the starch so they crispy up better. Pat them dry.

Cook in skilled with canola or vegetable oil and butter on medium high heat in a flat layer so they don’t stick. Cook in batch and watch so them closely so don’t burn.

chef tip! I like to use red and gold potatoes because of their low starch content