Stay Connected

Photobucket Photobucket Photobucket


Grab A Button


Search This Blog

Blog Lovin'

Easy Blog Tips!
Powered by Blogger.

Friday, February 24, 2012

Foodie Friday

Happy Friday everyone!  Its Go Texan Day at work so that means I get to wear my boots and jeans and rodeo clothes.  Only in Texas right :)  Im just happy to get to wear jean to work so Im not going to complain.

More good news on this friday...I have a super easy super delicious recipe to share today!  I dont know about you but I used to get the daily recipes from Campbells to try and inspire me to didnt really work but it did give me a huge folder full of Campbells easy recipes.  Today Im going to share one with you.  Its called Pineapple-Picante Stir-Fry Pork and Cabbage, but I used chicken rather than pork, mainly because Im not a huge fan of pork.  I made this the other day and loved it for its simplicity and its also pretty great leftover, which is also important to me too.  Try it out and let me know what you think!

Pineapple-Picante Stir-Fried Pork and Cabbage
(A Campbells Kitchen recipe)

Servings: 4      Prep Time: 20min    Cook Time: 30min      Difficulty: Easy

·         1 cup Pace® Picante Sauce
·         1 tablespoon rice vinegar
·         2 tablespoons minced peeled fresh ginger root I used 1tbsp ground ginger but I dont really like ginger and even that was too much)
·         1 can (8 ounces) pineapple chunks in juice, drained, reserving juice
·         1 tablespoon cornstarch
·         2 tablespoons vegetable oil
·         1 boneless pork tenderloin (about 1 pound), cut into thin strips
·         1 medium head green cabbage, cut in quarters and very thinly sliced
·         1/4 cup water 

Stir the picante sauce, vinegar, ginger root, pineapple juice and cornstarch in a medium bowl.

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.  Add the pork and stir-fry until well browned.  Remove the pork from the skillet.

Heat the remaining oil in the skillet.  Add the cabbage and stir-fry until tender-crisp.  Add the water and cook for 5 minutes, stirring occasionally.  Remove the cabbage from the skillet and keep warm.

Add the picante sauce mixture to the skillet.  Cook and stir over medium heat until the mixture boils and thickens.  Stir in the pineapple chunks.  Return the pork to the skillet and cook until the mixture is hot and bubbling.  Serve the pork mixture over the cabbage.

Pretty easy and tasty too.  You could always use rice rather than cabbage but I think that the cabbage makes a nice change to rice.  Pace really isnt tangy enough but its thickness does well in the sauce.  What variations are you going to try?


  1. Looks and sounds super flavorful. Thanks for sharing.

  2. This looks really good. I would definitely use the rice instead of cabbage. Lol, I could never get hubby to eat the cabbage.:)

  3. This looks amazing!