So without further ado, Ms. Em!
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Hey y’all,
Emily here- Kim’s lovable lil’ sis!
Last weekend, I decided to make the Austin to Houston trek home to
visit the family. Once greeted, my mother reminded me that my dad and I were
cooking dinner for the whole family. Thank goodness we had one of our favorite
recipes memorized, because well, it’s a scientific fact that this is one of the
best meals ever.
Pork Skewers served over rice with a spicy
peanut sauce.
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| Drooling yet? |
Tired of cooking solo? This is a fun date night
meal to make together!
As you know, first impressions are important. When visiting my
boyfriend’s family in Dallas (shout-out to my boy, Danny!), he insisted that I
share my love for cooking with his family. While I was complimented, I was
beyond nervous, because as they say, the way to a person’s heart is through
their stomach! Thankfully, this recipe ensured his family’s approval of my
cooking.
PORK SKEWER RECIPE
SERVING SIZE: about 8 servings
For the skewers:
2 lbs. Pork Tenderloin (cut into medium chunks)
2 20 oz cans Pineapple
2 8 oz cans of WHOLE Water Chestnuts
2 Red Bell Peppers (de-seeded and cut into medium chunks)
For the peanut sauce:
1/2 cup Chunky Peanut Butter
1/4 cup Soy Sauce
2 Tbsp Hot Water
1 Tbsp Lemon Juice
2 tsp Sugar
1 small Serrano Pepper (de-seeded and minced)
1 clove Garlic
- Cut up the bell peppers and pork tenderloin* into 1&1/2 inch squares (this doesn’t have to be exact- just ensure they’re medium sized chunks)
- Alternate putting the pork, pineapple, bell peppers, and water chestnuts onto your wooden or metal skewers
- Cook the skewers (in the oven on broil OR on the grill for about 10-12 minutes, or until the pork is cooked all the way through)
- While skewers are cooking, put all of the peanut sauce ingredients into a food processor or blender and blend until smooth
- Spoon rice onto your plate, placing the skewers on top with the peanut sauce**
- Enjoy!
*We also tried some skewers with chicken, and that was also pretty
delish if you’re more into poultry. I would HIGHLY suggest trying the pork
first though :)
**If you’re picky like me, soy sauce makes a great alternative if you decide you aren’t in a peanut butter mood
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| Nom nom, amiright? |
Y’all are just going to have to trust me on this one. Run to your
nearest HEB and get all of these ingredients. Your taste buds will thank you
later.
A little background information about me and my life: I love
bread. So naturally, I decided to make a quick bruschetta as an appetizer! I
made this little recipe up, and it’s an easy appetizer that was pretty tasty.
The beauty of bruschetta is that you can add whatever ingredients speak to you,
and it’s almost guaranteed to be delicious!
Caprese Bruschetta
SERVING SIZE: about 12 pieces
1 Petite Baguette
1 Large Tomato (chopped)
1 Avocado (sliced)
Garlic
A Handful of Fresh Basil (sliced)
1 Tbsp of Olive Oil
Balsamic Vinegar (to taste)
Salt & Pepper
Mozzarella Cheese (optional)
- Slice the bread into 1-inch slices
- Spread some garlic on one side of each piece of bread
- Head some olive oil into a pan, and place the slices of bread on the pan- garlic side down
- After the bread is toasted on the bottom (about 2 minutes), flip over and add some mozzarella (optional) to melt over the toasted garlic
- Remove from pan when both sides are toasted
- Place sliced avocado and chopped tomatoes on top. Add some slices of basil on top of this.
- Sprinkle salt, pepper, and a little drizzle of balsamic vinegar (be careful not to add too much- it can be very overpowering!)
- Enjoy!
Thanks for taking the time to read my blog post! Please feel free
to share how your skewer/bruschetta experiences were!
-Emily
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