Tasty Tuesday: Summer Stir Fry

There's a heatwave in full effect right now. It is beyond hot here in the DFW. While on the way home this evening (let's say around 6 or so) the temperature read 111 degrees. Yes, that's right 111 degrees and no matter what my air is set on, if I am not sitting right under the vent, I break out into a sweat - FOR REALS!!! I've been dying to say that for some time now (lol).

Anyhoo, today is Tuesday so this calls for another installment of Tasty Tuesday and with this heat who in their right mind would want to cook? Well, you guessed it - moi! Presenting a quick and easy...

Instead of firing up the oven or slaving over a hot full burning stove, I opted to chop up some veggies and drop them in the wok with 1 pound of pre-sliced skirt steak. In all of 20 minutes this delicious healthy dish was ready to serve over steamed white rice.

Thumbs up from Mr. SpkH!!!

Looking for something healthy and quick, go on, give it a try. Sip a cold glass of white wine with this meal and you're good to go.

Summer StirFry Recipe

Ingredients:


• 3 tablespoons cornstarch

• 1/2 cup water

• 2 tablespoons water

• 1/2 teaspoon garlic powder

• 1 lb boneless round steak cut into thin 3-inch strips

• 2 tablespoons cooking oil, (used evoo here)

• 4 cups broccoli florets

• 1 onion, cut into wedges

• 1 yellow pepper cut into wedges

• 1 red pepper cut into wedges

• 1 bell pepper cut into wedges

• 2 cups sliced mushrooms
• 1 clove of garlic


• 1/3 cup soy sauce

• 2 tablespoons brown sugar

• Cooked/Steamed Rice (brown/white)

Directions:

• In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until

Smooth/no lumps.

• Add beef and toss.

• In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon of oil until beef is cooked to your liking; remove from wok/skillet and keep warm.

• Stir-fry veggies in remaining oil for 4-5 minutes.

• Return beef to pan.

• Combine soy sauce, brown sugar, and remaining cornstarch and water and stir until smooth; add mixture to the wok/skillet.

• Cook and stir for 2 minutes


Enjoy!!!

Tasty Tuesdays: Morton's Lump Crab Cakes

Cooking reminds me of when I was young and I would sit in the kitchen and watch Mama Dear whip up a meal for dinner. She wouldn’t just throw together any ole thing, it would be a nice, healthy, well balanced meal that always included a vegetable. I always thought to myself, when I grow up, I’m going to be standing in my kitchen just like Mama Dear….


So on to today’s post, it’s Tuesday right? Okay so today shall we call it Tasty Tuesday? Yeah I think I like the sound of that..... So what's on the menu, Lump Crab Cakes!!!!

Let me first give you some background. Mr. SPKH and I used to frequent Morton’s Steakhouse here in Dallas (actually before they moved Uptown). It was our go to spot for special occasions. I can’t quite recall the occasion, maybe our birthdays (his one day before mine) but during this particular dinner, Mr. SPKH turned to me and said, “I bet you can make these crab cakes”. I looked up slowly while trying to enjoy the scrumptious bite and thought to myself. "Hummm, maybe I can make these crab cakes". So after swallowing down the best piece of steak ever, I replied, “I shall take on your challenge my dear”.

A few weeks later while sitting and daydreaming of the dinner that was made to perfection, I remembered the challenge. Rushing to my laptop, I began to scour the net trying to find the recipe. After several clicks through the various links that google provided, I hit the jackpot. I found the great Morton’s Lump Crab Cake Recipe!!! I quickly ran out to the grocery store to purchase the goods that would set me on my way to completing the challenge…..

After a following the recipe (with a few modifications here and there), my crab cakes were done. I presented them to Mr. Spkh and guess what, “He loved them….”

Needless to say every now and then I pull out that trusty recipe and have at it.....

Ummm, ummm, good!!! Enjoy!!!