Easy Ham Fried Rice

This is going to be one of the easiest dishes to make. Last night, I decided to make Ham Fried Rice, I normally make it with pork the way my Mother made it but was never like the restaurants. Our Dad, rest his soul would take us once in a while to San Fransico, those dishes just could not be beaten.  I was spoiled in that way.

Thanks to Theantiramen Blog I found a recipe for Chicken Fried rice that came out fairly good and one of the tricks was to cook the rice and let it get cold before using it.  That was a great tip.  I have tried this dish four times so far and I am getting closer. I have tried it with enriched long grain white rice that was washed prior to using and I also tried Minute Rice. That’s right! Minute Rice works like a champ.

Basic ingredients:
1 cup Minute Rice
1 cup water
Follow directions and let cool, ( I did find out with the minute Rice an hour in the fridge works well).

Ham cut into bite size pieces (just enough that is needed).
Soy Sauce
Garlic Salt
Pepper ( White Pepper is suggested)
Three large Grade A eggs

First cook the rice and let it cool.
While the rice is cooling, grab some ham and cut into bite-size pieces and store in fridge until needed.

When your ready and the rice has cooled for at least an hour, crack and scramble the three eggs and set aside, get a large frying pan, set burner to medium and coat with a small amount of Vegetable oil -not much.
Add the ham to pan and stir so ham will not burn, next add the rice and mix together.
For the eggs, I have tried it both ways, poured directly on the rice and ham, or scrambled first then added the eggs to the larger frying pan. Either way works. Once the eggs are added, add two dashes of garlic salt, two to three dashes of the pepper, mix together then add the soy sauce a little bit at a time until you get a light brown color. You don’t want to use too much of the soy sauce because it is a salty beast.

Options: Peas, Carrots, Bamboo shoots
Top with Green onions if you have them.

Ham Fried Rice

Spaghetti with Homemade Tomato Sauce and Meatballs

This post has been long waiting in the queue and felt like forever to get my hands on fresh garden tomatoes, but I finally got them and can now cross this one off the list of to do’s I know NELLIE SHERIDAN WILSON, ON THE SQUARE has been waiting for this post to happen since  2015/07/29 at 4:42 am, the comment: “I cannot wait to read it..hmm..genealogy and homemade sauce..I think I found a new favorite blog! Food is magical in the way in which it evokes memories.”

First, I would like to get one thing out of the way to give a round of applause to my better half, Cheap Trick concertDeb who has become an assistant to me. since the operation on October 3, 2013 that left me with CRPS has limited me to a point where we both have found that certain things I can no longer do like I used to. From shucking corn that made me  jump back as if I got electrocuted by a 220 volt to cutting certain items.


SpicesLet’s get started.




Jared Garlic





Extra Virgin Olive Oil
Garlic Cloves (Can substitute jarred Garlic, which is what I used)
Black Pepper
Kraft Season Grated Parmesan Cheese
A Rent A Chef Seasoning -Reduced Sodium
Onion Powder ( I would have used real onions, but someone here doesn’t like them)
Garlic Salt
Sweet Basil
Himalayan Pink Salt
Italian Seasoning (optional)
22 small to medium tomatoes
3/4 Lbs or slightly less -90% Hamburger

Roasted tomatoes Raise tomatoes, cut core out and score the bottoms with an X, so that the peeling of the skin will be easier. Place the tomatoes on a cooking sheet.

Two options, leave the seeds or remove them. If you prefer to have the seeds removed then remove them at this point. Once the tomatoes are on the sheet, sprinkle two pinches of the Himalayan Pink Salt, then lightly dust Garlic salt over the tomatoes.

Roasted tomatoes Place in oven pre-heated to 425 to 450 depending on oven variances, for 20 minutes and no longer. Remove the roasted tomatoes from the oven and allow to slightly cool about five minutes. Next, gingerly remove the peelings from the tomatoes. Once the peeling are removed, scoop the tomatoes up and place in a bowl, you will see that juice will start to fill in the bowl.

Next grab a sauce pan or pot, lightly coat with the olive oil on medium heat and add about 2 tablespoons of the jarred garlic and saute to a light brown then begin to add the tomatoes to the saucepan, (Do not throw away the juice -I will explain later), once all the tomatoes are in, next lightly break up the tomatoes. Then add about two to three shakes of the onion powder, Tomato sauce mixThree to four shakes of the Basil,  Two to three shakes of Italian seasoning if you desire it. Next add the black pepper just enough to give it a bite but not to heavy. Two tablespoons of granulated sugar. Next ad about two shakes of Accent and stir all together. Reduce heat to medium low and simmer with lid. While that is simmering, Time to prep the meatballs. Grab a plate and dust with the Parmesan cheese and the A Rent A Chef Seasoning, Now we are going to make small meatballs similar to what I did in an earlier post ALBONDIGAS SOUP AKA: HAMBURGER SOUP but with different ingredients. Grab a small portion of the hamburger lightly roll it on the plate with the parmesan cheese and A Rent A Chef season and form into small meatball. Continue the process until all the hamburger is used. Return to the saucepan and you might see that juice has formed over the the mixture. Take some of the juice out, not all just some and add that juice to the bowl that I said not to throw out.

Meatball and sauceNext, add the meatballs to the saucepan and softly stir all together. Reduce heat to medium low and let simmer for 20 minute intervals before stirring, simmer time, 3  and 1/2 to 4 hours.

Spaghetti and meatballsCook your noodles just before serving and enjoy, Top with parmesan cheese if desired.

Now for that Tomato juice in the bowl, Strain it through a stainless steel strainer. This can be used for making a tomato beer. I don’t care for them but someone here does.

I hope you enjoyed this post! 🙂


Homemade Tomato Sauce -Coming!

Homemade Pizza SauceI finally have enough fresh garden tomatoes to make homemade tomato sauce, So tonight for dinner is Spaghetti from scratch. Later I will be posting  photos and supplying the recipe.

A future post will be homemade Pizza, once the weather cools down a bit more. Stay tuned!

Comfort Food

I know, you were most likely looking for another poem and it will come. Today, I will be stuck at the mechanics for a few hours. I will take my notepad and pen with me incase inspiration comes, however being in a testosterone environment -I seriously doubt it.

Now this is not a family dish. I found this one online somewhere and I did make a few changes.

Let;s get started! Serving is for two to three grown people.


1 Lb ground beef 90%, Salt, Black pepper, Garlic salt, Onion powder, Accent, Cilantro, 1 15 oz can Tomato sauce, 1 10 oz can Rotel. Extra wide egg noodles. 1/2 can of water.


On to the rest of the photos.


hamburger, ground beef
Step 1, 1 lb ground beef 90%, in a slightly heated pan add the ground beef season with two dashes of table salt, two dashes of garlic salt, two to three dashes of black pepper, one to two  dashes of Accent. Brown meat.


Ground beef and rotel, meat, rotel
Step 2. Add the Rotel and stir.


tomato sauce, hunts, hyvee, hunts tomato sauce
Step 3. Add the Tomato sauce and stir, Then with the tomato can, fill half the can with water and stir. bring to a slight boil.


Extra wide noodles,noodles, Hy Vee, Sani Food market, Grocery store, hot dish, mexican dish
Step 4. Once it is slightly boiling, add the extra wide egg noodles.


Onion powder, cilantro
Step 5. Add about two to three dashes of Cilantro and two dashes of onion powder. Stir well and let simmer until most of the liquid is absorbed. Don’t let simmer too long or it will dry up on you.


Chesse, Colby jack, mexican cheese, swiss cheese
Step 6. Dish up, top with your favorite cheese or a mixture of cheeses.

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