"Everybody didn't get a letter."

During the end of the school year and there are many recitals and programs and end of year celebrations going on.  There was the orchestra recital, the “smart people party”, and the orchestra year end field trip.  B comes home with her letter inviting all of the parents to the awards ceremony at the high school.  I tell B that this is great that they are moving the ceremonies to the high school to accommodate all of the award recipients and families.  Plus, the kids will get to see their future high school!

B: “Well everybody didn’t get a letter.”

Me: “What do you mean?”

B: “Well, this is not elementary school Ma.  You don’t get an award for just showing up. You get rewarded for hard work.” 

My kid has NEVER been a fan of receiving ‘I Showed Up’ awards.  When she first started playing sports we placed her in a league that wasn’t competitive so she could learn the rules of the game, learn how to play on a team, etc.  That did not last long AT ALL!  When she found out they didn’t keep score she was done!  She did not see the point! When we finally placed her in competitive sports she had a bunch of little sayings about winning and being first place:  “Only winners win”, “If you’re not first you’re last” “Second place doesn’t count. It just means you didn’t work hard enough for first place.”  She was so serious y’all!

To that end she has always cared about her grades and always works really hard at school.  Remind me to tell y’all about the time in 3^rd grade she got a B on her report card, cried all weekend and then petitioned the teacher (I am sure I still have the letter) to make it right.  While she knows that getting good grades is her job and doesn’t warrant a reward, we like to show her how proud we are of her with a special end of school year gift and dinner.  We always offer dinner out but it never fails that she’d rather I cook for her.

Her latest favorite is Mongolian Pork, or rather any Asian inspired meal.   This is a recipe that is fairly easy to put together and packs really great flavor.  The most time consuming part is slicing and frying the pork pieces!

Mongolian Pork (or Beef or Chicken!)

What you need:

• 1 Tablespoon vegetable oil
• 1 Tablespoon garlic, finely chopped
• ¾ cup soy sauce
• ½-¾ cup water
• ½-¾ cup dark brown sugar
• ½ teaspoon ground ginger
• Vegetable oil for frying, you want enough to fry but not deep fry your pork
• 1 lb. sliced pork (I used sliced pork steak)
• ½-¾ cup cornstarch
• Chopped green onions for garnish

What to do:

Make the sauce:

• In a medium sauce pan over medium heat add the vegetable oil
• Add the garlic, soy sauce and water. Let this warm up for about a minute
• Add the brown sugar and the ginger, whisking to dissolve the sugar
• Bring the sauce to a boil for 3-5 minutes, sauce should slightly thicken
• Remove from the heat until ready to fry pork

Fry the pork:

• Lightly coat the pork with the cornstarch. Allow the pork to rest for a few minutes to allow the cornstarch to stick 
• While the pork is resting turn the sauce back on under low heat
• Heat the oil for the pork in a skillet over medium heat. You want the skillet hot but not smoking
• Add the pork to the oil and cook until browned on both sides, 5-7 minutes.  Use a large slotted spoon to take the meat out and drain onto paper towels
• Add the crispy pork to the simmering sauce. Stir to make sure you get an even coating of sauce on the meat.
• Serve over rice or Asian noodles, top with green onions

Weeknight Bourbon Chicken

I don't venture out to the mall often.  I mean the crowds, the overpriced merchandise, the crowds. But when I do, I make sure we go around lunch time.  There is this little Asian spot in the food court that serves the best bourbon chicken over vegetable fried rice. Well, the last time I was there I paid nearly ten dollars for this meal and it didn't even come with a drink!!! I was determined to make it at home after that!

The recipe is easy enough to be a weeknight winner. You will spend the most time cutting the chicken into pieces and flash frying it! We like sauce around here so the recipe yields a decent enough amount to serve four people. Be mindful not to overcrowd the pan when frying the chicken pieces.  You want browned and crispy not light and mushy!


Weeknight Bourbon Chicken

What you need:

• 2 lbs boneless and skinless chicken thighs, cut into bite-size pieces
• Several tablespoons of oil (enough to fry, not deep fry, your chicken pieces)
• 3-4 garlic cloves, diced
• 1/2 teaspoon ginger
• 1/4 teaspoon crushed red pepper flakes 
• 1 cup apple juice
• 1/3 cup brown sugar
• 2 Tablespoons ketchup
• 2 Tablespoons bourbon or cider vinegar
• 1 cup low sodium soy sauce
• Green onions for garnish, optional

What to do:

• Heat oil in a large skillet
• Add chicken pieces, in batches, cook until lightly browned. Drain on a paper towel
• After all of the chicken has been cooked, remove all but one tablespoon of the oil
• Add remaining ingredients, heating just until sugar dissolves
• Add chicken back to the pan and bring to a boil for one minute
• Reduce heat to low and simmer for 15 minutes.  Sauce should slightly reduce and thicken
• Serve over rice and enjoy!

Thai Style Ribs

Ever on the quest to find new meals for the family I pinned this gem on one of my Pinterest boards. I am a sucker for a pretty picture and this one was beautiful. I am always apprehensive about sharing with my family the yumminess that enjoy but baybey, my family LOVED these. They were looking at me sideways when they were all gone! LOL

Thai Styled Ribs
Original recipe can be found here

What you need:

• 6 pounds of meaty ribs cut into 2-rib portions
• Boiling water
• 1 Tbs lemongrass paste
• 1/2 cup tamari soy sauce
• 1/2 cup brown sugar
• 1/2 cup dry Sherry
• 2 Tbs peanut sauce
• 2 Tbs sesame oil
• 4 garlic cloves, diced
• 2 tsp ginger powder
• 3/4 cup canned UNSWEETENED coconut milk

What to do:

• Preheat oven to 350 degrees. Arrange ribs in a single layer in a large roasting pan. Add just enough boiling water to cover ribs.
• Cover pan with foil and oven braise ribs until tender, about 1.5 hours.
• Remove ribs from oven.  Let the ribs cool, still covered, for about 30 minutes.
• Increase oven temp to 375 degrees
• In a blender place all of the remaining ingredients and blend until smooth.
• Transfer ribs to heavy-duty 2-gallon resealable plastic bag; discard braising liquid.
• Pour marinade into the bag with the ribs. Seal top and turn several times to coat ribs evenly
• Using tongs, arrange ribs in single layer on rimmed baking sheet.
• Spoon marinade from bag over ribs.
• Roast uncovered until ribs are very tender, basting often with marinade, about 30 minutes.