Chinese Fried Rice with Bacon and Mushrooms

Mom has always loved Chinese food. It seems that any attempt to replicate favorite Chinese restaurant meals at home fails. So when it comes to making Chinese food at home, why try to recreate restaurant meals when you can improve upon them with bacon? The addition of bacon improves many meals. This recipe also calls for bacon drippings, which are delicious, but if you are using leftover bacon and do not have drippings, just use olive oil.

This recipe got me thinking that fried rice can be made with many potential add-ins. While beef fried rice might be a standard, any sort of meat and vegetable could be added to fried rice. I may try this recipe another time with other vegetables, such as carrots and zucchini, along with bacon. I used some leftover white rice from a recent Saturday night at Mom's when we had a delicious dinner from Golden Wok. The next time that I make fried rice, I might use brown rice for a different taste. The good thing about fried rice is that it can handle just about any variation.

Chinese Fried Rice with Bacon and Mushrooms 

• 1 cup celery, diced
• 1/2 cup thinly sliced green onion
• 3 Tbsp. bacon drippings
• 3 cups cooked rice
• 1 cup sliced mushrooms
• 2 Tbsp. soy sauce
• 1 egg, slightly beaten
• 1/2 pound bacon, cooked crisp

Saute the celery and onions in drippings. Stir in rice, mushrooms and soy sauce. Cook on low heat for 10 minutes, stirring frequently. Stir in egg; cook about 2 minutes longer. Mix in bacon. Enjoy!

Best-Ever Brownies

Mom has a lot of brownie recipes in her recipe box. I look forward to trying them all. Mom often made brownies or bar cookies because they are easy and can feed a crowd. The recipe can easily be increased and baked in a larger pan to make more.

The name of this recipe caught my attention. "Best-Ever" is a bold statement. If you prefer cake-style brownies to fudge-style brownies, these brownies might live up to their name. These brownies are more like cake than like fudge, but not quite as light as cake. And they have just the right balance of chocolate and sweetness. Mom's recipe calls for the addition of walnuts, but I left them out. These brownies are delicious as is and do not need frosting. When I brought the brownies to Mom's on Saturday night, they were eaten up by my nieces and nephews. These just might be the best-ever brownies.

Best-Ever Brownies 

• 2 squares unsweetened chocolate
• 1/2 cup butter
• 2 eggs
• 1 cup sugar
• 1 tsp. vanilla
• 1/2 cup flour
• 1/8 tsp. salt
• optional: 3/4 cup nuts

Melt the chocolate and butter in a saucepan over low heat. Allow to cool. Beat eggs in a small bowl with a mixer; gradually beat in sugar until the mixture is fluffy and light. Stir in chocolate and vanilla. Fold in flour and salt until well blended. Stir in nuts. Spread into a greased 8x8 pan. Bake at 350 for about 30 minutes. Allow to cool before cutting. Enjoy!

Chef's Dressing

Lately, I have been making my own salad dressing, particularly vinaigrettes, which are so simple--just oil and vinegar, along with seasonings of your choice. I like adding rosemary to my dressings and trying out different nut oils. The great thing about vinaigrettes is that they can be made with just about any seasonings.

Mom has a number of salad dressing recipes in her recipe box. Of course, Mom's French Village Inn Salad Dressing is her best and most popular salad dressing. For the past few years, MDS and I have hosted Easter dinner, and I decided to give this Chef's Dressing recipe a try this year. It was delicious on the spinach and kale salad. I used olive oil and balsamic vinegar, but you could use other oils or vinegars. I made this dressing a day ahead and stored it in the refrigerated so that the flavors could blend.

Chef's Dressing

• 1/3 cup tomato sauce
• 1/3 cup oil
• 1/4 cup vinegar
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. oregano
• 1/2 tsp. mustard
• 1/4 tsp. soy sauce

Combine all ingredients into a jar and shake well. Yields one cup. Pour over salad. Enjoy!