Chicken and Pineapple Fried Rice

This rice was amazing! It tasted just like a yummy resturant dish! I had pineapple rice at a Thai resturant a while back and this recipe is me recreating it. I was so excteid that it turned out so good! Make this next time you are craving fried rice, you won't be disappointed!!

Ingredients:
1 1/2 cups white rice
3 cups water
3 beaten eggs
2 green onions, sliced
3 tablespoons sesame oil
1/4 cup soy sauce
1/2 cup diced carrots, diced and steamed or boiled for about 8 min.
1 small white onion, chopped
1 cup fresh pineapple, chopped into cubes
teriyaki chicken (I just marinated a couple chiken breasts in
teriyaki sauce and grilled it)

1. First you need to cook your rice hours in advance. I have found that it makes fried rice dishes SO much better if you use cooked and cooled rice. So, cook your rice a couple hours in advance.  Just bring 1 1/2 cups of rice and 3 cups of water to a boil. When it starts to boil, turn in to simmer and cook for 15 minutes with the lid on. After it is done cooking, spread it out into a 9x13 pan. Cover it and put it in the fridge until you are ready to assemble.
2. Alright, this comes together pretty fast so have all your ingredients ready to go! Heat a large pan to medium high heat and add your sesame oil. Toss in your carrots and onions. Let them cook for about 5 minutes to soften and get a bit of color. While the veggies cook, cook and scramble your eggs in a nonstick skillet. When they are cooked just set them off to the side....you will need them in just a minute.
3. After the veggies are soft and cooked add in your rice and soy sauce. Stir to combine and then add in your eggs, green onions, and pineapple. Toss it all together and taste for seasoning.
4. Dish up and top with cooked teriyaki chicken. Serve along side steamed broccoli.

Teriyaki Turkey Burgers

I love burgers. My husband loves burgers. And add some homemade fries, oh man....so good. Every year on my birthday growing up I got to pick what I wanted for dinner. Yep, you guessed it, burgers. So I am always trying out new combos for gourmet burgers and these teriyaki burgers are amazing! Especially when you cook them on the grill. They stay nice and juicy!



Ingredients:

1 lb. ground turkey
2 cloves garlic, minced
1/3 cup teriyaki baste/glaze
2 green onions, chopped
1/2 cup bread crumbs
1/4 teaspoon ground ginger
salt
pepper

Toppings:
crushed pineapple (slightly drained, you want a bit of juice)
cheese
lettuce
grilled/sauteed onion (cut into rings)
tomato
buns
teriyaki mayo: 1/4 cup teriyaki baste and 2 tablespoons mayo whisked together

1. Heat your grill or a non stick pan to medium/high heat. Combine ground turkey, garlic, baste, green onions, bread crumbs, salt, pepper and ginger. Use your hands, it is easier and really insures that all the ingredients are combined.
2. Shape into 4-6 patties. Kinda depending on how big and thick you want you burgers. As I shape my patties I put a bit of olive oil on each side and then place them on a small square of wax paper. Then I put another piece of wax paper on top. Now my next patty won't stick and it makes it really easy to just place them right on the grill.
2. Grill/cook your burgers for about 5 minutes a side. After you have flipped them for the first time, top with the onions and then the cheese. The cheese will melt and keep the onions on your patty. When the burgers are finished cooking, put them on toasted buns slathered in the teriyaki mayo. Then top with juicy crushed pineapple, lettuce, and tomato.
3. Serve with baked fries, watermelon, and root beer! SO GOOD!!

Teriyaki Orange Chicken with Pasta

Perfect fake-out take-out! The oranges and cashews blend perfectly and will become a favorite for sure in your home! It is fast and healthy and only has 6 ingredients too. You will love it!



Ingredients:

1/2 box linguine (more or less depending on how many mouths you are feeding)
3 chicken breasts, cut into bite size pieces
1 1/2 cup frozen or fresh sugar snap peas
3/4 cup teriyaki baste and glaze (asian section of store)
1 medium seedless orange or a small can of mandarin oranges
1/4 chopped cashews

1. Cook pasta to desired doneness as directed. Drain and toss with a bit of olive oil so the pasta doesn't clump together.
2. While the pasta is cooking, spray a non-stick skillet with non-stick spray and heat to medium-high. Cook chicken until brown.
3. Add peas and teriyaki baste and glaze to chicken. Reduce heat to medium. Cook and cover 5-8 minutes or until chicken is no longer pink and peas are tender
4. Meanwhile, grate 1 teaspoon peel from orange and set aside. Remove remaining peel from orange and cut orange into 1 inch pieces. Add grated peel and orange pieces to chicken mixture and mix well. Serve chicken mixture over linguine and sprinkle with cashews. YUM!!
* Add a side of steamed carrots or broccoli and you are good to go! Ok, now go and cook!

Asian Steak and Broccoli

I don't cook with a lot of red meat but every once and a while I find a recipe that looks so good and we have to give it a try. This one is great and seriously took me a whole 20minutes to make. Nice and warm and it hits the spot on a winter night!



Ingredients:

2 cups uncooked instant brown rice
1 3/4 cup water
1 cup beef broth
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon packed brown sugar
1 tablespoon oil
1/4 teaspoon ginger
1 lb. boneless beef round or tip steak, thinly sliced
1 small onion, sliced
salt and pepper
1/2 lb (about 2 cups) bit-size broccoli pieces

1. Cook rice in water as directed on package. Meanwhile, in a small bowl mix broth, cornstarch, soy sauce and brown sugar. Stir until cornstarch is dissolved.
2. IN a nonstick skilled, heat oil over medium high heat. Add beef and onion. Sprinkle with ginger, salt and pepper. Cook for 2-4 minutes, stirring occasionally, until beef is brown. Remove beef mixture from skillet; cover to keep warm.
3.Add broth mixture and broccoli to skillet. Heat to boiling, Reduce heat. Cook 5 to 10 minutes or until sauce thickens and broccoli is tender. ( if sauce gets thick to quick, just add a little water). Return beef to skillet. Cook until hot.
4. Serve over brown rice and steamed carrots if you like! Yum! Enjoy!

Pot Stickers and Fried Rice

This was soooo good! It was fun to try something new too!! It didn't take me 30 minutes, more like 45, but totally worth it! My hubby loved these pot stickers and it is a perfect fake out take out! Try it!

Ingredients:

Pot Stickers:

1/2 lb. ground turkey

1 cup shredded blanched cabbage ( I used green) To blanch: boil some water and add your shredded cabbage to water for 1 minute. Take out with tongs and lay on paper towels to cool.

1/4 cup grated carrots

1 tablespoon soy sauce

1/4 teaspoon ginger powder

salt and pepper

won ton wrappers

Fried Rice:

1 cup instant brown rice

2 scrambled egg whites or eggs

1/4 peas

1/4 cup diced steamed carrots

1. Mix your ground turkey, blanched cabbage, carrots, ginger, soy sauce and salt and pepper. Boil about 3 inches of water in a big pot. Assemble your pot stickers by putting about 1 teaspoon of mixture into the center of won ton wrapper. Wet the edges and fold and press.

2 After your pot stickers are ready place a colander into pot with water. Lay a few large cabbage leaves onto colander. This keeps the pot stickers from sticking to the colander. Lay as many as you can with out over lapping or touching. These babies will stick together and you don't want that :) Place lid on pot and steam for about 10 minutes. Repeat until all you pot stickers are cooked.

3. While your pot stickers are cooking prepare fried rice. Boil 1 cup of water and add 1 chicken bouillon cube to it. When boiling add rice and cook for 10 minutes on med/low. In last couple of minutes add peas and carrots. Right before serving gently fold in scrabbled eggs. Season with salt and pepper. Serve this yummy meal with steamed broccoli or steamed snap peas and this quick dipping sauce!

Sauce: Mix 3 tablespoons soy sauce, 1 teaspoon spicy mustard and 2 teaspoons rice or white vinegar together and dip!

Lemon Apricot Chicken

Lemon Apricot Chicken This is a great easy dinner and your whole family will love it! Rex loves Chinese and this is really good and a fun version of sweet and sour chicken!

Ingredients:
2 egg whites
1 cup bread crumbs
1 tablespoon lemon peel
1/4 teaspoon garlic powder
4 chicken breasts or 8 chicken breast tenders
2/3 cup apricot preserves
2 tablespoons lemon juice
1/2 teaspoon soy sauce
1/4 teaspoon ground ginger
1. Heat oven to 425. Spray cookie sheet with non-stick spray. Beat egg whites until combined. In a small bowl combine bread crumbs, lemon peel, and garlic powder.
2. Dip chicken in egg whites the into crumbs. Place on cookie sheet. Bake for 25 minutes or until cooked through.
3.While chicken is baking, combine the rest of the ingredients in a small sauce pan on the stove and heat on medium until smooth and warm. Cut chicken and drizzle with sauce.
* I serve this with rice and steamed carrots and snap peas. So good, Annie even loves it!