Pork, Mushroom, and Snow-Pea Stir Fry and White Chocolate Macadamia Nut

Yep, two recipes at once! This is what I made for dinner and dessert tonight. Delish! Be careful with the cookies though, they're so goo I could probably eat a dozen. :) Sorry, I don't have pictures. Please don't hate me.

Pork, Mushroom, and Snow-Pea Stir Fry

Ingredients:

• 1 pound pork tenderloin, trimmed and very thinly sliced crosswise
• 2 teaspoons cornstarch
• 4 tablespoons vegetable oil, divided
• 1/2 pound snow peas, strings removed
• 3 garlic cloves, forced through a garlic press
• 1/2 pound sliced cremini mushrooms
• 3 tablespoons water
• 2 tablespoons teriyaki sauce

• Accompaniment: steamed rice

preparation

Toss pork with cornstarch and 1 teaspoon salt.

Heat 2 tablespoons oil in a wok or 12-inch heavy skillet over medium-high heat until it shimmers. Stir-fry pork until pale golden and almost cooked through, about 4 minutes, then transfer to a plate. Add 1 tablespoon oil to wok and stir-fry snow peas with garlic until crisp-tender, about 1 minute. Transfer to plate.

Add mushrooms to wok with water and remaining tablespoon oil and cook, covered, until softened, about 5 minutes. Add pork, snow peas, and teriyaki sauce and stir-fry until pork is cooked through, about 2 minutes.

(via)

And here's the recipe for the cookies:

Ingredients

• 1/2 cup butter
• 3/4 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces white chocolate, chopped
• 1 (6.5 ounce) jar macadamia nuts, chopped

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

(Via)

Rye Bread

I decided I wanted to try and make some rye bread this week. It is delish! I didn't get around to taking pictures, but here's the recipe anyway. I found it on tablespoon.com

Ingredients

• 2 pkg. active dry yeast
• 1/4 cup warm water (105 to 115°F.)
• 1 tablespoon sugar
• 2 cups Rye Flour
• 1/4 cup sugar
• 1 tablespoon salt
• 1 1/4 cups warm water (105 to 115°F.)
• 1/4 cup molasses
• 2 tablespoons shortening, melted
• 2 3/4 to 3 3/4 cups All Purpose or Unbleached Flour

Directions

1. 1Generously grease two 8x4 or 9x5-inch loaf pans. Dissolve yeast in warm waterand 1 tablespoon sugar. Lightly spoon flour into measuring cup; level off. In large bowl, combine rye flour, 1/4 cup sugar, salt, 1 1/4 cups warm water,molasses and shortening. Stir in dissolved yeast. Gradually add all purposeflour to form a stiff dough. On floured surface, knead in remaining flouruntil smooth, about 5 minutes. Place in greased bowl; cover loosely withplastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) untildoubled in size, about 45 to 75 minutes.
2. 2Punch down dough. Divide into 2 parts; shape into loaves. Place in prepared
3. 3pans; brush tops with additional melted shortening. Cover; let rise in warm
4. 4place until doubled in size, about 45 to 75 minutes. Heat oven to 375°F.
5. 5Bake 25 to 35 minutes or until loaves sound hollow when lightly tapped.
6. 6Remove from pans immediately; cool on wire racks.

(Sorry the formatting is all messed up on here, I just copied and pasted from the website.)

Chicken Fajitas

Sorry I've been absent lately. But here's a yummy dinner we had the other night. It's from marthastewart.com. Enjoy!!!

• Ingredients
• 1 1/2 pounds chicken cutlets (about 8)
• 2 tablespoons vegetable oil, such as safflower
• 1 teaspoon chili powder
• Coarse salt and ground pepper
• 3 bell peppers (ribs and seeds removed), thinly sliced
• 1 medium red onion, halved and thinly sliced
• 4 garlic cloves, thinly sliced
• 8 flour tortillas (6-inch)
• Fresh cilantro leaves, for serving
• 1/2 cup reduced-fat sour cream, for serving
• Lime wedges, for serving

Directions

1. Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
2. On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
3. Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.