Fried Rice

6 slices bacon chopped
8 baby carrots diced
1/2 small onion diced
1 stalk celery thinly sliced
1 cup sliced cabbage
1 large mushroom diced
1 clove garlic minced
1 inch ginger grated
2 Tbsp soy sauce
1 Tbsp sesame oil
3 eggs
2 cups rice
2 Tbsp butter
1 Tbsp olive oil
1/3 cup soy sauce
1/2 cup yoshida sauce

Cook 2 cups rice with 4 cups water and 1 Tbsp butter, set aside.

Cook bacon in frying pan until crispy, set aside reserving fat. Cook carrots, onion, cabbage, mushroom, garlic, & ginger in bacon fat until tender. Add 2 Tbsp soy sauce and 1 Tbsp sesame oil. Set aside.

In large frying pan add 1 Tbsp butter and 1 Tbsp olive oil. Add rice and vegetables. Stir. Add remaining soy sauce and yoshidas sauce to taste. Slide rice mixture to one side of pan. crack eggs into other side of pan and scramble. Mix eggs with rice. Add crispy bacon, stir, and serve.

Broccoli Salad

This one comes courtesy of my dearly departed Aunt Yvette. She was experimental with her cooking, and a lot of the time it didn't turn out well... but this one is a keeper. 

  Broccoli Salad 

 1 bunch of broccoli chopped into very small pieces 

1 bunch of celery chopped into very small pieces 

1 bunch of green onions chopped small 

1/2 cup raisins cut in half 

1 can water chestnuts cut into slivers 

2 cups raw sunflower seeds 

 Dressing: 

1 cup mayonnaise 

1/3 cup sugar 

1/3 cup lemon juice

 Mix dressing in a small bowl, set aside. Mix remaining ingredients together in a large bowl. Add dressing, toss to coat.

Snickers Salad

I got this recipe from Relief Society when I was in college at BYU-Idaho. Good times. This is a great summertime salad, and can be multiplied as many times as you'd like to make as much as you'd like.... it's great that way.

Snickers Salad 

 1 red apple, cubed 

1 green apple, cubed 

1 snickers bar, cubed 

1/2 c whipped cream 

4 Tbsp powdered sugar 

6 oz strawberry yogurt 

 Place cut up apples and snickers bar in a bowl. Whip together remaining ingrediens and then fold into apple mixture. Multiply as desired.

Brussel Sprouts

This is my Mom's favorite recipe, well maybe not .... but it is her favorite way to cook brussel sprouts.

Brussel Sprouts

1 tsp olive oil
1 c chopped red onion (if we don't have red we'll use yellow)
4 cloves garlic, sliced thin (we just use the minced stuff that we have on hand... but fresh is better)
8 c brussel sprouts sliced
1/2 c chicken broth
1 tsp sugar
8 tsp chopped pecans toasted (oven @ 350 for ~5 min)

Heat oil. Saute onion and garlic for 4 minutes until lightly browned. Add brussel spourts and saute 2 minutes. Add chicken broth and sugar, cook 5 minutes stirring frequently. Sprinkle with pecans.