Shrimp and Asparagus Fried Rice

When rice is on the menu I always steam enough for leftovers so I can make Fried Rice.  (Leftover, cold rice makes the best quality fried rice.)
It's one of my favorite dishes and I usually load it up with healthy things so it is a one bowl meal. Another reason I love it is because it is the perfect opportunity to use up leftovers.
This time I didn't really use leftovers (except the cold rice), as our dear neighbors generously share fresh asparagus from their garden . . . (Thank you P & J!) So I wanted that to be the star of the dish, and I added a few medium size shrimp along with the things I always include in Fried Rice. 
If you've made Fried Rice you know the steps and this never really needs a recipe, but generally I follow this method:
Heat about a tablespoon or so of vegetable oil in a large skillet or wok Yellow or white onion - diced, saute until translucent  Garlic (optional sliced) add when the onions are almost done
Carrots - diced or sliced Celery - diced or sliced (I like lots)
I allow those veggies to saute for just a minute or two  (to retain some crispness)
Next add the remaining ingredients:
Asparagus - or other vegetable (as much or as little as you like), sliced on an angle in small pieces so it cooks quickly Cold rice (may need to add a little more oil to the pan before adding rice) a little salt
Stir the rice until the vegetables are distributed evenly through the rice and all ingredients are hot. 
At this point I push the rice to the side and add a teaspoon or  so of vegetable oil, then add one or two (or more) beaten eggs  to the cleared area of the pan ~ cooking and stirring until the eggs are lightly scrambled,  then stir them into the rice mixture.
Usually if I'm adding shrimp I cook them separately,  (I poach the shrimp in lightly salted water for just one or two minutes until they just turn pink.)
Add the shrimp and fresh or frozen peas, snow peas, or edamame to the rice mixture,  and allow to heat through (usually takes less than a minute.)  If using frozen peas I don't bother cooking or thawing them as the residual heat will do the job.
For best flavor serve the delicious rice up right away  and sprinkle with thinly sliced scallions/green onions-- both white and green parts. 
If desired garnish with cilantro, toasted sliced almond and/or toasted sesame seeds.
Something that you may find surprising?
My Fried Rice is not the usual kind you'll find in most Chinese-American restaurants  - because it isn't cooked with soy sauce.
I learned many years ago from a cooking lesson conducted by a native Chinese woman that authentic Fried Rice is not cooked with soy sauce so I do not add it, but instead pass it at the table for anyone who would like it.  (I usually add some to my bowl at the table because that's the way I grew up eating it.)  ;o)
This is just an outline of how I make  Asparagus- Shrimp Fried Rice,  truly the variety of vegetables and/or protein you can use is enormous.
I usually make some form of Fried Rice about twice a month, many times with brown rice rather than white and we always look forward it. 
Bonus! When you make it yourself, you can be extra generous with the add ins!
If  you give it a try, I hope you love it too.

Do you have favorite version of Fried Rice? I would love to hear about it-- whether you make your own or order it -- I'm always up for new ideas.   
Thank you for stopping by today!
Blessings,  ~Mari

Postcard from the Garden

~ A drizzly Spring day in the garden ~
"Carding Mill" English rose bred by David Austin (UK)
(This rose was named after Carding Mill  "an extremely beautiful valley  in the Long Mynd just to the west of the David Austin  nursery in Shropshire", UK.)

Fresh Lemon Cake with Berry Glaze

A redux post from a couple of years ago . . . It was a special tea party.
I decided to share it again as it is a favorite dessert around here, and I am making this same cake today. 


You can choose almost any fruit topping, (or leave it off entirely), I like the combination of the lemon cake with strawberry topping and that's the way I usually make it.



My mom began making it back in the 1970's, when it was originally called "French Lemon Cake" ~ I'm not sure why "French"... perhaps because it is only one layer?



It's one of those that you can put together VERY quickly as it is mixed in the food processor.



After it is baked sweetened lemon juice is drizzled over the top, intensifying the luscious lemon flavor.



It can be served plain, and it's very good that way ~ but I usually dress it up a bit by adding a thick Strawberry glaze, made with melted Strawberry jam, and then I pipe on, or serve the cake slices with slightly sweetened whipped cream.



So simple to make, but so good!






If you'd like the recipe, a printable copy is available  HERE on my recipe blog.



Click the link below to see all the wonderful recipes for this weeks Foodie Friday hosted by Rattlebridge Farm!

Click HERE.


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Thank you for stopping by for a visit today.
xo~mari

Baked Blueberry French Toast with Blueberry Syrup

Perfect for Mother's Day Brunch!

Everybody I've served this to loves this recipe.
If you like blueberries, this is the one for you ~
it is similar to stuffed french toast as little cream cheese cubes and fresh berries are layered between the cubes of  French bread then the egg-milk custard mixture is poured over all.



It's assembled the night or day before you intend to serve it then refrigerated overnight  and baked the next morning when you're ready.

You can make the Blueberry Syrup a few days ahead if desired, or serve with your favorite syrup.
You'll find the printable recipe over on my recipe blog ... Click HERE.
Please join us for FOODIE FRIDAY (click) where you'll find dozens of fabulous recipes each week!

Happy Mother's Day weekend everyone!

xo~m.

Chile Colorado

One of my favored ways of using my homemade Red Chile Sauce is in Chile Colorado.  Chile Colorado is made with chunks of beef, red chili sauce and just a few other simple ingredients.  Unadulterated, pure form of the dish we know in the United States as Chili.
You can use stew meat cubes from the market, or cut  your own from Chuck Steak or any of the less expensive cuts of beef; those which benefit from a long, slow cooking time.
The method is much the same for making beef stew. (I usually make mine in a pressure cooker, but you can make it in a traditional pot on the stovetop as well.)
Here's the method:
Heat a little vegetable oil in a heavy pot until quite hot, season the meat cubes with salt and pepper and brown in batches (don't crowd or the meat won't brown properly.) Turn occasionally so the cubes of meat are evenly browned on all sides.  Remove the browned meat to a large plate or platter and repeat until all the meat is browned.
Add a large white or yellow onion (diced) to the pan, and cook until translucent, you may add a minced clove of garlic (or two) at the end of cooking time. Place the meat back in the pot, add some of the red chili sauce (a cup or three, depending upon how much meat you have), and add enough water or beef broth to just cover the meat.
Bring to a boil, reduce heat to barely a simmer and place lid on pan (slightly askew so steam can escape), and slowly simmer for 2 hours, stirring occasionally, until beef is almost fall-apart tender. Add more liquid if during the cooking time if it is evaporating too quickly.
At the finish you want enough chili 'gravy' to generously coat the meat, with some extra to serve with rice and tortillas, if desired.


I truly like this better than chile con carne!

I usually serve this with sliced avocados, a few slices of lime, rice and beans; and any other condiments you like.
I always offer pinto beans from the pressure cooker, cookedwith just a chopped onion, a little garlic, salt and pepper and water, cook until tender.


Hope you enjoy!