Fried rice

One Pot Chicken Teriyaki Rice Bowls

One Pot Chicken Teriyaki Rice Bowls

Brown the chicken in a few tablespoons of teriyaki sauce.

Add 2 cups rice and 3.5 cups of water.

Add chopped carrots, fresh peas, and chopped scallions.

Add 1/4 cup teriyaki sauce and a few tablespoons of soy sauce.

Bring to a boil. 

Reduce to a simmer and cook for approx. 20 minutes.

Add some fresh broccoli.

Cook for a 5-10 more minutes - until broccoli is "done."

Eat.

Enjoy.

Fajita Rice Bowls

Made a "one pan" - in the oven - Chicken Fajita Rice Bowl.

Rice (cooked on the stove top).

Black Beans (warmed on the stove top).

Chicken; Sliced Red Onion and Sliced Peppers (orange, red and green) -- all on one cookie sheet in the oven. Covered all things on the cookie sheet in oil. Sprinkled veg with salt and pepper. Rubbed the chicken with Penzys Taco Seasoning.

Cooked at 400 degrees for about 25 minutes.

Assembled and ate. 

Delicious.

And, 3 chicken breasts yielded dinner and four lunches for the week.

Crockpot chicken fajita

Pinterest Recipe.

Sliced chicken breasts.

Sliced Onions and Peppers.

1 Can of diced tomatoes.

Cook for a few hours - then pull the chicken apart and replace. Serve over rice or in a wrap. 

Yum.

Seared Chicken & Cous Cous

I love broccoli. I love chicken. I love cous cous. So, what's not to love about this recipe?! The yogurt dressing, very middle eastern, and very delicious. 

Greek Yogurt. Garlic. Lemon Juice (and rind). SUCH A GOOD TASTE!!!! There's nothing like it. So distinct. Tart. Zingy. YUMMMMMM!!!!

Another Blue Apron meal. Very tasty. 

Spicy Shrimp & Korean Rice Cakes

This was another Blue Apron meal. Not my favorite one, but it was still tasty. Actually liked my second day lunch left overs more. :)

Also, I liked the Korean Rice Cakes (even if something that's made from rice also contains wheat, haha).

Spicy Tuna Rice Burger

Spicy Tuna Rice Burger, with Avocado, Sriracha sauce and a seaweed "wrap."

I think I found this recipe on Facebook, one of those "Tasty" videos that go around, and it looked so good I decided to give it a go. Very tasty indeed.

I forgot to get the scallions the recipe called for, so I just left them out ... I imagine they would be delicious in it though, next time.

As you can see, I managed to get it folded, but I don't think I packed the rice tight enough/cooked it long enough because it did not stay tight. But not bad for a first pass. I made a second burger with slightly thinner rice buns, that one didn't fold at all ... but it still tasted awesome! And I made the left overs into a "rice bowl" for my lunch tomorrow. Not bad, if I do say so myself. 

(And gluten free ... not that I need it to be, but I am going to do a 30 day trial of being "gluten free" to see what that does ... nice to know I can make something tasty and filling without gluten.)

Spicy Tuna Rice Burger

Cook white rice.

Mix together:

2 cups tuna (I used 2 cans of albacore tuna)

3 tbsp. mayo (I used what I had left)

1 tbsp. sesame oil

1 1/2 tsp. chili oil

1/2 tsp. white pepper (I didn't have white pepper so I just left if out, though I think you could use any kind of pepper if you wanted too)

1 tbsp lemon juice

2 scallions - chopped

Form a round "bun" out of rice -- do this by placing rice in a small plastic wrap lined ramekin, and press it firmly together.

Remove rice bun and place in a pan with tbsp. of sesame oil and cook (you’ll need 2 of these to make one burger).

Using a pastry brush, brush the side of the rice bun not on the pan with sesame oil, and then with soy sauce ... flip and do the other side with soy sauce (repeat a few times, until it’s “done”).

Remove from pan and place the lower half of one rice buns on the edge of a sheet of seaweed (nori).

Place tuna, a few slices of avocado and some Sriracha sauce on it, and then place the second bun on tope.

Fold the seaweed up and around the bottom half of the burger.

Enjoy.

Stuffed Grape Leaves

Funny story, a few days before Christmas I was out shopping with my mother, and came across grape leaves in a jar - I'd never seen them in a jar before so I thought I'd give them a try -- thinking they were already stuffed. Surprise, they were NOT stuffed! Ha. So, last night, 12/31/16, my niece and I made stuffed grape leaves ... and they were amazing!!! 

I'd never made them before, and though they didn't all stay tightly folded (my sue chef is rather young, and it was my first time), but they were easy to do and they tasted AMAZING!!!

Here's the recipe I used--> 

Ingredients:

2 cups uncooked long-grain rice

1 large onion chopped

1/2 cup fresh dill chopped

1/2 cup fresh mint leaves chopped

2 quarts chicken broth

3/4 cup fresh lemon juice

60 grape leaves drained and rinsed

hot water as needed

1 cup olive oil

How to:

Sautee the rice, chopped onion, dill and mint over medium heat for about 5minutes. Add a quarter of the chicken broth and half of the lemon juice and cook for another 10-15 minutes. Laying the grape leaves (veined side up), place a spoonful of rice mixture in the center of the leave. Fold the sides in and roll the leaf up like a little burrito. Place rolled up grape leave in the pan. Once all are rolled an in the pot, add the rest of the chicken both, lemon juice and olive oil. Cook - simmering, making sure not to boil them (or they will very likely fall apart), for about an hour. Remove, let cool, and then munch away.