Tuesday, September 27, 2011

Chicken Fried Rice

I LOVE Chicken Fried Rice. This is a simple and fast recipe!

Here's what you will need:
3-4 eggs
Vegetable oil
4-6 boneless skinless chicken breasts cut into strips
1 teaspoon sesame oil
1 large chopped onion
2 minced garlic cloves
4 cups cold, cooked rice
8 green onions, thinly sliced
2 tablespoons soy sauce
Beat eggs with a whisk in a small bowl and season with salt and pepper. Heat very little oil in a medium size frying pan over medium heat and make an omelette using the beaten eggs. Turn out onto a plate to cool. Fold, coarsely chop, and set aside.
In a bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan and stir-fry chicken until lightly golden, about 3-5 minutes.

Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened.

Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg.

If desired, garnish with additional sliced green onions.

Thursday, September 22, 2011

Asparagus and Lemon Chicken with Rice

We LOVE chicken, AND asparagus!!!! What better way to pair chicken and asparagus than with some Rice, Peppers, and a lemon zest!!! Here is the recipe I cooked today for Asparagus and Lemon Chicken with Rice!

Here's what you will need:

2 tablespoons olive oil
2 boneless skinless chicken breast (1/2 inch cubes)
Salt and pepper
4 minced cloves of garlic
green bell pepper, de-seeded and diced
1/2 lb. asparagus cut into 1/2 inch pieces
1 tablespoon of lemon juice or 1 tsp. of lemon zest
1/2 cup water, white wine or chicken stock
3 cups cooked rice
First, cut up the bell pepper and de-seed and dice it. Next, either start some water to boil or steam the asparagus, or place it in a steamer microwave bag.

After you cut the chicken into pieces, add the oil to a large non-stick skillet over medium to high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5-7 minutes.

Next, Stir in the garlic and bell pepper.

When the asparagus is steamed to where it is almost cooked, put it in with the chicken.

Cook the chicken with the asparagus for a minute then stir in the lemon zest or lemon juice. If you use the lemon zest, add 1/2 cup of water, white wine, or chicken stock and bring to a simmer.

Cover and cook for 3-5 minutes. Serve immediately over hot rice.


Wednesday, September 21, 2011

Dijon Baked Chicken with Rice and Broccoli

At my house, we love chicken. So, I have many recipes to cook chicken. One common theme with these recipes is Rice!!! Chicken and rice just go together!!
Last night, I marinated the chicken and today, I cooked Dijon Baked Chicken with Rice and Broccoli.

It was Delicious and EASY! If you want to try it out, here's what you will need:
2-3 lbs boneless skinless chicken breasts
1 tablespoon curry powder
3 tablespoons chopped onions
1/2 teaspoon crushed red pepper
1/2 cup honey
1/2 cup Dijon Mustard
2 tablespoons soy sauce
1 tablespoon Asian-style hot chili garlic sauce
1 1/2 cups basmati rice
3 cups water
5 cups frozen broccoli florets
1/8 teaspoon cavendars seasoning

You will need to marinate the chicken the night before you cook it. Place the chicken in a pan to marinate. Combine curry powder, red pepper, cavendars, honey, dijon mustard, soy sauce, and hot chili sauce in a bowl and mix. Pour evenly over the chicken and flip the chicken a few times so it's well coated. Cover with foil or plastic wrap and refrigerate overnight.

The next day: Preheat the oven to 350 degrees and start cooking the rice according to the instructions on the bag. Cook the chicken for about 45-50 minutes and halfway through, flip it over.

While the chicken and rice are cooking, you can cook the broccoli. I like to add some cavendar's seasoning to the broccoli and steam it in a pot. However, you can also use a steamer bag in the microwave.

When everything is almost done, add a little cooking spray to a small pan and saute the onions. When the chicken is done, add the extra marinade to the onions and reduce to a glaze. Take the chicken and place it on a bed of rice. 

Add the cooked broccoli on top of the chicken, then cover it with the onion glaze.


Wednesday, September 14, 2011

Chicken Teriyaki with Ginger Rice

One thing I love is cooking chicken on the grill. Especially when it's marinated overnight.
The chicken turns out lightly seared but still juicy. There's one word for it: DELICIOUS!!!!
I tried a new recipe tonight and wanted to share it with y'all! It's Chicken Teriyaki with Ginger Rice.
You will need:
Grilling Pan
Pot with lid to boil rice
Glaze Brush
Large Ziploc Plastic Resealable Bag
Here are the ingredients you will need:
1/2 cup soy sauce
1/4 cup brown sugar
3 tablespoon garlic powder (or you can use chopped, peeled, or grated garlic)

About 3 tsp. of ginger (divided)
5-6 boneless skinless chicken breasts or thighs (about 2-3 lbs)
Canola cooking spray
2 cups conventional wheat or white rice
1 teaspoon salt
4 cups water
2 bunches green onions (or you can use scallions)
In a large bowl add the brown sugar, 2 Tbsp. garlic, soy sauce and ginger and mix until the sugar is dissolved. Put the chicken into a large resealable plastic bag with the marinade. Seal and refrigerate overnight.

Preheat your grill on low and place the grilling pan on it to preheat too!
Remove the chicken from plastic bag and set aside on a plate. Pour the marinade leftover in the bag into a saucepan over medium heat and reduce by half. When the glaze is done, it should look something like this:

With a cooking glove, take the hot grilling pan off the grill and spray it with canola cooking spray. Arrange the chicken on the grilling pan and cook for approximately 5-8 minutes.
Before you flip the chicken, brush the glaze liberally with the marinade. After you flip the chicken, brush the other cooked side with the remaining marinade.

In a medium pot combine the rice, ginger, salt, and water. Bring to a boil over medium heat, then reduce the heat to low and cover. Cook for about 15-20 minutes, then fluff. Turn off the heat and let the rice absorb the rest of the water.
Here is what the chicken will look like when it's done:
After the chicken is done, add a peice of foil to the grilling pan. Cut the ends off the green onions and place them on the foil on the grill.

Cook the green onions until they are wilted, or about 2-4 minutes per side.
Put the rice on a plate and top it with the chicken. Garnish with grilled green onions and serve!


Happy Cooking!!

Tuesday, September 13, 2011

My Perfect Salad

I'm in LOVE with salad! What do you think of when you think of the perfect salad.

I like to start out with spinach! I like spinach better than lettuce or romaine because it has more vitamins, minerals and fiber! And, I just think it tastes much better!!!

Next, I cut up some bell peppers.

And add them to the spinach.

Next, I cut up cucumbers........

And tomatoes...........

And add them to the salad.

Sometimes I even add some olives!

To top it all off, cheese and bacon bits is a MUST!!!

And, of course, I LOVE to add a little ranch.

And, I can't ever just make one salad.

So, it's one for now, 16 for later!!!

I would love to know, What are the ingredients in your perfect salad???