Stir Fried Beef and Snow Peas

Stir Fried Beef and Snow Peas-5-poppopcooks.com

Stir Fried Beef and Snow Peas-You are going to do it better than take out and faster than home delivery AGAIN!

If you don’t have any pre-cooked rice on hand start a pot of salted water set at high. If you are not using minute rice wait to start the beef until the rice has just started to get pliable when given the nibble test. If you are using minute rice just go ahead with the beef when you put the water on.

Cut the beef into strips or just buy some that are ready and waiting for you in the grocery store. I found them in mine and I’ll bet that yours has them too.

Stir Fried Beef and Snow Peas-8-poppopcooks.com

Put a skillet on at medium high and eyeball just enough olive oil to coat the bottom of the pan. When it gets hot put in the beef. Stir it often as it cooks. As it is cooking chop up the garlic. Add the black pepper, red pepper flakes, sesame seeds, garlic, soy sauce and ginger. No salt! The soy sauce has enough to do the job.

When the beef is well browned all over add the snow peas.

Stir Fried Beef and Snow Peas-2-poppopcooks.com

Stir in the peas and keep stirring often as the peas cook. When they have turned from the pale green that they were when you put them in to a bright green they are done. They won’t take long. Like 3-5 minutes. They are best if crisp, not mushy.

Stir Fried Beef and Snow Peas-4-poppopcooks.com

You are good! Serve up your Stir Fried Beef and Snow Peas! Top it all off with a little more soy sauce and enjoy!

Stir Fried Beef and Snow Peas-6-poppopcooks.com

 

Print Recipe
Stir Fried Beef and Snow Peas BigOven - Save recipe or add to grocery list Yum
Stir Fried Beef and Snow Peas - Quick, Easy and Real Good!
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. If you don't have any pre-cooked rice on hand start a pot of salted water set at high. If you are not using minute rice wait to start the beef until the rice has just started to get pliable when given the nibble test. If you are using minute rice just go ahead with the beef when you put the water on. Cut the beef into strips or just buy some that are ready and waiting for you in the grocery store. I found them in mine and I'll bet that yours has them too.
  2. Put a skillet on at medium high and eyeball just enough olive oil to coat the bottom of the pan. When it gets hot put in the beef. Stir it often as it cooks. As it is cooking chop up the garlic. Add the black pepper, red pepper flakes, sesame seeds, garlic, soy sauce and ginger. No salt! The soy sauce has enough to do the job.
  3. When the beef is well browned all over add the snow peas. Stir in the peas and keep stirring often as the peas cook. When they have turned from the pale green that they were when you put them in to a bright green they are done. They won't take long. Like 3-5 minutes. They are best if crisp, not mushy.
  4. You are good! Serve up your Stir Fried Beef and Snow Peas! Top it all off with a little more soy sauce and enjoy!
    Stir Fried Beef and Snow Peas-5-poppopcooks.com
Recipe Notes

You can use chicken instead of beef. Just cut it into strips and go.

Share this Recipe
Powered by WP Ultimate Recipe

Chicken Quesadillas

Chicken Quesadillas-8

Chicken Quesadillas are great for a quick and easy casual meal.

We always keep a bag of store bought frozen, cooked and already spiced up chicken in the freezer for Quesadillas or as an addition to salad. You can get to the cooked chunks of chicken any way you want, like cutting up chicken tenders or boneless skinless breasts and frying them in a skillet. Using these already cooked and spicy ones just makes it even quicker and easier.

Chicken Quesadillas-poppopcooks.com

 

Put a skillet on at medium high. Two tablespoons of olive oil and add the pieces of chicken. Toss them a few times as they defrost and brown.

Chicken Quesadillas-2-poppopcooks.com

 

Cut up the veggies and add them to the skillet. Tonight we used onions, poblano peppers, canned chipotle peppers and garlic. The basic veggies are onions and green peppers, after that you can use whatever YOU want. Cook everything until the veggies are cooked and the chicken has browned. About five minutes. Toss it all often as it cooks.

Chicken Quesadillas-3-poppopcooks.com

 

As it is cooking put another skillet on at medium and put in about a tablespoon of olive oil and spread it around. Spraying it works good too. When it is hot put a tortilla in and put some of the chicken and veggie mix on it.

Chicken Quesadillas-4-poppopcooks.com

 

Lay some slices of the cheese of your choice on top.

Chicken Quesadillas-5-poppopcooks.com

 

Put another tortilla on top and lay a plate on top of it.

Chicken Quesadillas-7-poppopcooks.com

 

Give it about 2-3 minutes a side or until the tortilla has browned and the cheese has melted. Do two skillets at once or put the done one in the oven set at warm while you prepare the second one. Serve it up with some rice that you multi-tasked or maybe you had some cooked leftover rice in the freezer that you just had to zap in the microwave. A dollop of sour creme for dunking is a must. Also, picking a piece up with your hands, dunking it in the sour creme then the rice and scarfing it down is an accepted way to dine on your Chicken Quesadillas.

Chicken Quesadillas-8

 

Print Recipe
Chicken Quesadillas BigOven - Save recipe or add to grocery list Yum
Pan fried chicken pieces and veggies with cheese between two tortillas and toasted in a skillet.
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. We always keep a bag of store bought frozen, cooked and already spiced up chicken in the freezer for Quesadillas or as an addition to salad. You can get to the cooked chunks of chicken any way you want, like cutting up chicken tenders or boneless skinless breasts and frying them in a skillet. Using these already cooked and spicy ones just makes it even quicker and easier.
  2. Put a skillet on at medium high. Two tablespoons of olive oil and add the pieces of chicken. Toss them a few times as they defrost and brown. Cut up the veggies and add them to the skillet. Tonight we used onions, poblano peppers, canned chipotle peppers and garlic. The basic veggies are onions and green peppers, after that you can use whatever YOU want. Cook everything until the veggies are cooked and the chicken has browned. About five minutes. Toss it all often as it cooks.
  3. As it is cooking put another skillet on at medium and put in about a tablespoon of olive oil and spread it around. Spraying it works good too. When it is hot put a tortilla in and put some of the chicken and veggie mix on it. Lay some slices of the cheese of your choice on top. Put another tortilla on top and lay a plate on top of it.
  4. Give it about 2-3 minutes a side or until the tortilla has browned and the cheese has melted. Do two skillets at once or put the done one in the oven set at warm while you prepare the second one. Serve it up with some rice that you multi-tasked or maybe you had some cooked leftover rice in the freezer that you just had to zap in the microwave. A dollop of sour creme for dunking is a must. Also, picking a piece up with your hands, dunking it in the sour creme then the rice and scarfing it down is an accepted way to dine on your Chicken Quesadillas.
Recipe Notes

Share this Recipe
Powered by WP Ultimate Recipe

Sautéed Peas and Onions

Sautéed Peas and Onions poppopcooks.com

Sautéed Peas and Onions are super simple to make and you can have it a lot of different ways. When you make this make a lot of it and put the leftover in a zip lock in the freezer. You can have it with Chicken Fried Rice or mixed in with Spaghetti or Tortellini or rice like this recipe or just all by itself as real good veggie side dish.

Sautéed Peas and Onions poppopcooks.com

First chop up the onions. Put a frying pan big enough to handle the whole shebang on at medium and add 3 Tbsp. extra virgin olive oil. add 1/2 tsp. salt and 1/4 Tsp. black pepper.

Sautéed Peas and Onions poppopcooks.com

When the onions get translucent add the frozen peas and the leftover rice from the freezer. Push the peas and the onions aside and let the rice thaw in the middle. If you are using rice that is not frozen just go with it.

Sautéed Peas and Onions poppopcooks.com

Toss it all together and when the peas and rice are as warm to the touch as you want them,,

Sautéed Peas and Onions poppopcooks.com

serve it up! There is your carbs and veggies all in one shot and it’s gluten free.

Print Recipe
Sautéed Peas and Onions BigOven - Save recipe or add to grocery list Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 8 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 8 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. First chop up the onions. Put a frying pan big enough to handle the whole shebang on at medium and add 3 Tbsp. extra virgin olive oil. add 1/2 tsp. salt and 1/4 Tsp. black pepper.
  2. When the onions get translucent add the frozen peas and the leftover rice from the freezer. Push the peas and the onions aside and let the rice thaw in the middle. If you are using rice that is not frozen just go with it.
  3. Toss it all together and when the peas and rice are as warm to the touch as you want them,,,serve it up! There are your carbs and veggies all in one shot and it's gluten free.
Share this Recipe
Powered by WP Ultimate Recipe

Sautéed Shrimp Mexican Style

Sautéed Shrimp Mexican Style poppopcooks.com

I just had to do this. I was wondering what to make for supper and it kind of hit me.  There is no recipe for it that I know of so let’s consider this Sautéed Shrimp Mexican Style “a Poppop original”. WOW it turned out real good and Gammy and I cleaned off our plates.

Sautéed Shrimp Mexican Style poppopcooks.com

Defrost (if necessary), peel and devein the shrimp. Put the shrimp back in the bowl you defrosted them in but without the water. Cut a lime in half and squeeze the juice in with the shrimp. Put the lime rinds in the bowl and mix it up. Set it aside while you get the veggies ready.

Sautéed Shrimp Mexican Style poppopcooks.com

A chopping jalapeños tip. Cut it in half lengthwise being sure to cut the stem in half and grab the stem as you scrap out the seeds and the white stuff.  The more you avoid touching the seeds and white ribs the less traces of hot stuff on your hands.
Sautéed Shrimp Mexican Style poppopcooks.com

Cut off the stem end and cut them lengthwise into strips then crossways for chopped.

Sautéed Shrimp Mexican Style poppopcooks.com

Core and seed a Roma tomato or half of a big old regular tomato. Then chop it just like you did the jalapeño.

Sautéed Shrimp Mexican Style poppopcooks.com

Chop about a quarter of a medium size onion, 4 garlic cloves and coarsely chop a big handful of cilantro leaves.

Sautéed Shrimp Mexican Style poppopcooks.com

Put a skillet on at medium. Add about a tbsp. of olive oil and a tbsp. of butter. When the butter stops bubbling add the shrimp all laid out laying on their sides. As soon as the pan side turns pink. Less than a minute. Turn them over and just pink on the other side. Don’t worry about them not cooking all the way through at this point. They are going to finish cooking in the sauce. Take out the shrimp and put them aside in  a plate to catch any drippings.

Sautéed Shrimp Mexican Style poppopcooks.com

Put the heat up to medium high and put another tbsp. of butter in the pan. The jalapeño and the onion are going to take the longest to cook so they go in first. A pinch each of salt and pepper. Mix them up with a wooden spoon scraping the bottom of the pan to get the bits of shrimp mixed in with the butter. As soon as the onion starts to get translucent add the tomato and the garlic. Squeeze the juice from another lime into the mix.

Sautéed Shrimp Mexican Style poppopcooks.com

As soon as the tomato starts to wilt add the cilantro.

Sautéed Shrimp Mexican Style poppopcooks.com

Then about 3/4 cup of white wine and let it get up to a simmer. Put the shrimp and the drippings  back in the pan and let the liquid reduce a little. Stir it up often to get the shrimp a good bath in the sauce.

 

Sautéed Shrimp Mexican Style poppopcooks.com

When the wine has reduced a little turn off the heat and serve it up! With maybe some DOS XX’s or maybe some tequila!

 

Print Recipe
Sautéed Shrimp Mexican Style BigOven - Save recipe or add to grocery list Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Defrost (if necessary), peel and devein the shrimp. Put the shrimp back in the bowl you defrosted them in but without the water. Cut a lime in half and squeeze the juice in with the shrimp. Put the lime rinds in the bowl and mix it up. Set it aside while you get the veggies ready.
  2. A chopping jalapeños tip. Cut it in half lengthwise and grab the stem as you scrap out the seeds and the white stuff. The more you avoid touching the seeds and white ribs the less traces of hot stuff on your hands. Cut off the stem end and cut them lengthwise into strips then crossways for chopped.Core and seed a Roma tomato or half of a big old regular tomato. Then chop it just like you did the jalapeño. Chop about a quarter of a medium size onion, 4 garlic cloves and coarsely chop a big handful of cilantro leaves.
  3. Put a skillet on at medium. Add about a tbsp. of olive oil and a tbsp. of butter. When the butter stops bubbling add the shrimp all laid out laying on their sides. As soon as the pan side turns pink. Less than a minute. Turn them over and just pink on the other side. Don't worry about them not cooking all the way through at this point. They are going to finish cooking in the sauce. Take out the shrimp and put them aside in a plate to catch any drippings.
  4. Put the heat up to medium high and put another tbsp. of butter in the pan. The jalapeño and the onion are going to take the longest to cook so they go in first. A pinch each of salt and pepper. Mix them up with a wooden spoon scraping the bottom of the pan to get the bits of shrimp mixed in with the butter. As soon as the onion starts to get translucent add the tomato and the garlic. Squeeze the juice from another lime in. As soon as the tomato starts to wilt add the cilantro.
  5. Then about 3/4 cup of white wine and let it get up to a simmer. Put the shrimp and the drippings back in the pan and let the liquid reduce a little. Stir it up often to get the shrimp a good bath in the sauce.
  6. When the wine has reduced a little turn off the heat and serve it up! With maybe some DOS XX's or maybe some tequila!
    Sautéed Shrimp Mexican Style poppopcooks.com
Share this Recipe
Powered by WP Ultimate Recipe