This recipe kind of evolved itself tonight while I was cooking! The original recipe was for noodle bowls. I had rice left over from the Baked Garlic Rice Pilaf and I thought that it would be great in this dish. No to mention, I wouldn't have to throw it away! I loved this bowl because it used some of my favorite stir-fry ingredients: chicken, cabbage and edamame. It also made a ton. I would say this feeds six. Maybe four if you have all grown men in your house :) When Publix had the Cascadian Farms vegetables on sale a few weeks ago I bought a couple of bags of frozen edamame. They're not the cheapest if you don't find them on sale. They could be left out if you don't want to get them, but I really liked them in this. You can buy them shelled or in the pods. Be prepared to spend some time shelling them if you find them in the pods (like I did!). I stood there for over 10 minutes. I guess I should have recruited Ella! All in all I liked this dish. It was simple and hearty. My eyeballs were definitely bigger than my stomach because I was stuffed before I even finished my bowl. I'm looking forward to having lunch this week!
2 chicken breasts, but into thin strips (I used 8 tenders)
1 tablespoon cornstarch
2 tablespoons vegetable oil
3 large eggs
1 small onion, diced or thinly sliced
2 garlic cloves, minced
1/2 cabbage, about 1 pound, thinly sliced
2 cups shelled edamame
2 tablespoons soy sauce
2-3 tablespoons Asian Sesame dressing
2 cups leftover rice (I used Baked Garlic Rice Pilaf)
salt and pepper
Cut chicken breasts into thin strips on a large cutting board. Season with salt and pepper and toss with cornstarch. In a large skillet, heat 1 tablespoon over medium-high heat. Cook chicken until light brown and cooked through, about 6-8 minutes. Transfer to a plate (reserve skillet).
Add remaining tablespoon oil to skillet; add onion and garlic. Cook, stirring frequently, until softened, 1-3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2-4 minutes.
Meanwhile, in a separate small skillet, scramble eggs over medium heat until cooked through. Set aside.
To the skillet with the cabbage, add the edamame, soy sauce, Asian dressing, chicken, rice and scrambled eggs. Season with salt and pepper. Cook, tossing, until rice and edamame are warmed through, 3-5 minutes. Remove from heat and serve in bowls.
Enjoy!
(adapted from Everyday Food)
I love Annie's Eats, and I found this recipe on her blog last week. I read that it took a while in the oven so I tried to prep for that. Well, last night nothing went right in the kitchen. I was trying to fix too many things at once and nothing was going right! I got halfway through this recipe and realized that I didn't have any chicken broth. How did I run out of that? I had to put the prep on hold and wait until Clay could bring some home for me. So the rice didn't even make it into the oven until 7:30 or later. While the rice was cooking I made the Maple-Butter Blondies. After I ground up half of the walnuts I accidentally dumped them out of the floor. That left me with a big mess and no walnuts for the blondies. You can imagine that with everything going wrong and 2 little girls wanting my attention, my patience was running low! Clay also bought us two steaks to put on the grill when he stopped for the chicken broth. The rice was almost done, so I asked Clay to light the grill. Guess what? No propane. Dang! We ended up searing the steaks and finishing them off in the oven. They weren't bad. Pretty good actually. And this rice was really good too. I am definitely going to make this one again. It takes a while, but most of it is inactive time. I may add some toasted slivered almonds next time. A little crunch would have been good!
2 tablespoons butter
3 cloves garlic, minced
1 cup long-grain white rice
2-1/2 cups chicken broth, divided
1/2 teaspoon salt
1/2 teaspoon pepper
Squeeze of lemon juice
Preheat the oven to 375 degrees. Have a small casserole dish ready.
In a saucepan or skillet, melt the butter over medium-high heat. Add the garlic and rice to the pan and cook until both are golden brown, about 3-5 minutes. Stir in 1 cup of the chicken broth, the salt and pepper and bring to a boil. Pour the mixture into the casserole dish, cover (either with a lid or aluminum foil) and bake for 25 minutes. Stir in the remaining 1-1/2 cups chicken broth and bake covered for another 45 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice. The lemon really brightens up the flavor!
A note from Annie's Eats: This recipe can be doubled without increasing the baking time.
*This recipe made plenty of rice for my family of 3. I saved the leftovers and may use it for my Stir-fry later this week instead of serving it over noodles.
Enjoy!
(adapted from Annie's Eats)
Tonight we had my brother and his girlfriend over for dinner. I wasn't sure what was on the Menu when I told them they could come for dinner, but we picked a good one! This turned out better than I expected. The sausage and parmesan cheese gave it so much flavor. I used a mixture of brown and white rice, but you could use what you have on hand. The original recipe called for regular long grain rice, but I had instant so that's what I used and how I wrote the recipe. When you find sausage on sale for a good price stock up and keep it in the freezer. I defrosted mine in cold water in the sink tonight. This made enough for us all to have a bowl, plus I have lunch for tomorrow and Chaz was able to take some home with him. If you have these ingredients give this one a whirl.
1 tablespoon olive oil
1/2 medium onion, finely chopped
1 garlic clove, minced
salt and pepper
1 cup instant brown rice
1/2 cup instant white rice
4 cups chicken broth
1 lb. mild Italian sausage, casings removed
2 zucchini, cut into cubes
3/4 cup grated parmesan cheese
1/2 cup pecans, chopped
In a medium saucepan, cook onion and garlic over medium heat in 1 tablespoon olive oil. Add salt and pepper to taste. Cook, stirring, until golden, about 8 minutes. Stir in the rice and 3 cup chicken broth and bring to a boil. Lower the heat, cover and simmer over low for 5 minutes. Remove from the heat and leave covered an additional 5 minutes.
Meanwhile, in a large skillet, cook the sausage, breaking it up, over medium heat until no longer pink, about 7 minutes. Remove and drain on a plate covered with paper towels. Add the zucchini to the skillet and cook until tender, about 4 minutes. Return the sausage to the skillet, adding the remaining 1 cup chicken broth (1 cup) and cook, stirring, until heated through, about 4 minutes.
Stir in the rice along with 3/4 cup parmesan cheese. Top with extra parmesan cheese and chopped pecans.
Enjoy!
(adapted from Rachael Ray Magazine)
I feel like its been forever since I've posted a recipe! Ella's birthday dinner at her YaYa and PawPaw's was nice. We made the cheeseburgers, but I should have known that I wouldn't have done the pictures. Its simple though: 1 lb. ground beef, 1/2 lb. Jimmy Dean sausage, some small cubes of cheese, seasonings, form into patties and grill! I'll do a post at some point, but that should cure any of your curiosity for the time being! Tonight's dinner was another quick one. Clay was working late and I had some errands to run after work, so I was glad I had planned this. You can see the original recipe HERE that makes it even faster. I used a box of Rice-a-Roni Long Grain Wild Rice. You could use Knorr Rice Sides that are on sale this week at Publix or a box of Uncle Ben's Rice. Use what you have on hand. Chicken and Rice is a method. Now, since this recipe has Stir Fry sauce I wouldn't use a Spanish Rice, but you get the point :) So glad its Friday. I have A LOT of coupons to get organized this weekend. I'm on the fence about getting a binder but I'm just not ready to hop over yet. Enough about me...here's the recipe...
1 box of Long Grain Wild Rice (I used Rice-a-Roni)
3/4 cup frozen peas
2 chicken breasts
1 tablespoon olive oil
1/4 cup stir-fry sauce
1/2 cup pecans, chopped (or almonds)
Cook rice according to package directions. Add peas the last 4 minutes of cooking.
Meanwhile, pound chicken breasts slightly in large zippy bag (to allow them to cook evenly). Season with salt and pepper and saute in 1 tablespoon olive oil over medium heat about 6 minutes per side, or until no longer pink. Remove from heat and allow about 5 minutes for them to rest (this allows the juices to redistribute so the juice doesn't run all over the cutting board as soon as you cut into them). Cut the chicken breasts into chunks.
Combine the chicken and rice mixture . Stir in the stir-fry sauce and heat through. Add in pecans. I served my husband's portion with garlic bread. I consumed enough calories today to leave the bread out of dinner!
Enjoy!
(adapted from Better Homes & Gardens)
This is a great way to jazz up that packaged flavored rice that is always on sale at Publix. Those packages are a great template for flavor. Throw in fresh veggies and you've changed the whole tune. I had the carrots and onion leftover from the Shepherd's Pie, so I decided to add some egg and make fried rice. The zucchini is always my favorite when we go to a Hibachi grill, so that was added for color as well.
1 package Knorr Rice Sides (I used chicken)
3/4 cup diced carrots
1/4 cup diced onion
1 tablespoon soy sauce
1 tablespoon stir fry sauce (Kikkoman)
3 eggs
2 small zucchini, in chunks
chicken broth (optional)
In a large skillet, saute onion and carrot in olive oil for 5 minutes. Add rice packet and 2 cups of water. This is where you can take the opportunity to add more flavor and use chicken broth instead of the water. Cook according to package directions.
Meanwhile, in a smaller skillet saute zucchini in extra virgin olive oil until tender-crisp. About 5 minutes. Put aside and wipe out skillet.
Scramble 3 eggs in same skillet in a touch of butter. Set aside.
When rice is done, add the soy sauce and stir fry sauce. Stir in egg and zucchini right before serving.
You can add chicken or pork with this, or enjoy as a vegetarian main dish. My leftovers are already in the fridge for lunch tomorrow!
Enjoy!
