Dinner
I just love Chinese food and I especially like Chinese food when I am completely stressed out! With that being said when I am stressed, I don’t usually want to go out for dinner and I also don’t want to pay for the food to be delivered. So I went on a little quest to find some delicious Chinese food I can make at home that does not take All day to make. So you are in for four great recipes. I am starting with this rice recipe as it was so easy, fast and hands down scrumptious! I had five adults that had this rice and it was gone in no time, not one grain to be left! We all loved this. The recipe is supposed to serve eight but the five of us ate it all and could have had more!!! That good!! This recipe does call for already cooked rice. I made this rice in the morning and made the fried rice in the evening and it was perfect!
INGREDIENTS
3 cups COOKED white rice
2 Tablespoons sesame oil
1 small white onion, chopped
1 cup frozen peas and carrots, thawed
2 to 3 Tablespoons of low sodium soy sauce (use to taste)
2 eggs, lightly beaten
2 Tablespoons chopped scallions
DIRECTIONS
Preheat a large skillet or wok to medium heat. Add sesame oil to the hot pan along with the chopped onion, peas and carrots and fry until tender. Slide the vegetables to the side of the pan and add your lightly beaten eggs to the empty side of the pan and cook through. Once cooked mix the eggs with the vegetables. Add the cooked rice to the pan and add the soy sauce and mix until everything is combined and heated through. Add the scallions and serve warm.
Enjoy!
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Th+i+s recipe can be found at www.therecipecritic.com
It’s Fall, the weather is cooling down and football is here!! Ya know what that means at my house? Game day snacks and appetizers! My favorite thing to make is appetizers and we really enjoyed this pizza! We enjoyed it so much I made it the next day too!! This pizza is sweet from the sun dried tomatoes and the salt from the capers, but the best thing about this snack is that it only takes about ten minutes to make!!
Note – The ingredient amounts are per pizza. You can use as many or as little as you would like.
INGREDIENTS
1 flour tortilla
1/3 cup Parmesan cheese
1 Tablespoon tomato sauce
1/2 Tablespoon olive oil
1 Tablespoon sun dried tomatoes
1/2 teaspoon capers
1 clove of garlic, finely minced
1 Tablepoon finely sliced red onion
Salt
Pepper
DIRECTIONS
Preheat oven to 375 degrees. Spread olive oil over tortilla using the back of a spoon. Spread a thin layer of tomato sauce over the olive oil layer and sprinkle with salt and pepper. Add the Parmesan cheese over the sauce followed by the sun dried tomatoes, capers, garlic and onions. Place tortilla directly on the oven rack and bake for 6-8 minutes or until the edges of the tortilla are browned but not burnt. Mine took 6 minutes! Remove from ove, slice and serve warm!
Enjoy!
This recipe can be found at www.daydreamkitchen.com
I came across this recipe a few weeks ago and for the chicken it used a rotisserie chicken, but sadly when I went to the store they did not have any. So I changed things up a bit and used frozen crunchy chicken tenders! We liked the crunch that it brought to the sliders! This recipe comes together quick and would be a great game day item for sure!!
INGREDIENTS
1/2 bag of Tyson crispy chicken tenders
1 stick of unsalted butter, melted
2/3 cup wing sauce, I used Frank’s
A splash of Worcestershire sauce
1 Tablespoon of cornstarch
8 slider rolls
GORGANZOLA SLAW
1/2 bag of shredded coleslaw mix
1 jar of Marie’s Coleslaw Dressing or your favorite slaw dressing
1 green apple, chopped
3/4 cup crumbled Gorgonzola
Pepper to taste
DIRECTIONS
Bake the chicken according to package directions. Melt the stick of butter in a saucepan over medium heat. When the butter is melted, add the hot sauce, Worcestershire sauce and the cornstarch whisking until smooth and the sauce has thickened. When the chicken is cooked, remove it from the oven and dice the chicken into bite size pieces. Add the chicken pieces into the sauce and coat all of the chicken with the buffalo sauce. For the slaw,add all of the ingredients into a bowl mixing until well combined. To put the sliders together simply place some of your chicken on the bottom slider bun, top with slaw and add the top bun and serve!
Enjoy!
This recipe was super easy and comes together in no time. Great for a weeknight dinner. Add a salad and you are done! Robby really enjoyed this dish. He had two servings and later that same evening another portion of leftovers! The next day when Jim went to have more it was all gone! I used medium spiced enchilada sauce, but you can use mild or hot!
INGREDIENTS
1 box of cornbread mix (I used Krusteaz Honey Cornbread Mix) or your favorite cornbread mix that bakes in an 8 x 8 pan.
1 pound ground beef
1 package of low sodium taco seasoning
1 cup red enchilada sauce
1 cup of sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
Pickled jalapeños
OPTIONAL TOPPINGS
Salsa
Sour cream
Guacamole
DIRECTIONS
Preheat your oven according to box directions. Make the cornbread according to package directions in a 8 x 8 pan. While the cornbread is baking, add the ground beef into a skillet and cook over medium heat until cooked through. Drain the fat if needed and add the taco seasoning. Stir until well combined. You can add a slight bit of water if needed. Remove from heat. When the cornbread is done take it out of the oven and turn the oven down to 350 degrees.
Using a fork, poke holes throughout the cornbread, not going all the way to the bottom of the bread. Pour the enchilada sauce over the cornbread letting it seep into the holes of the cornbread. Top with ground beef covering the cornbread. Add both of the cheeses covering the ground beef. Add picked jalapeños . Cover with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes or until cheese is melted. Remove from oven, add any optional ingredients and serve warm.
Enjoy!
This is another recipe I came across on Pinterest! Simple and tasty sums this recipe up! I used a rotisserie chicken to make it that much easier but you can use any leftover chicken you may have as well!
INGREDIENTS
1/2 pound of fettucini pasta
6 Tablespoons of butter
3 tablespoons of flour
1 can or 14.5 ounces of chicken broth
1/2 cup of half and half
1/2 cup grated Parmesan
1 1/2 cups cooked chicken, shredded
1/2 cup packed sun dried tomatoes, drained and sliced
2 slices of bacon, cooked and crumbled.
3 Tablespoons shredded Parmesan cheese for the topping
DIRECTIONS
Preheat the oven to 350 degrees. Spray an 8 x 8 baking dish with non-stick spray. Cook the pasta according to package directions and drain. Melt butter in a saucepan over medium heat, stir in flour, gradually add the broth. Heat to a boil stirring constantly. Remove from heat, stir in half and half and half cup of the Parmesan grated cheese. Stir in chicken, tomatoes and bacon. Add pasta to chicken mixture, toss gently mixing well. Spoon into baking dish and sprinkle with 3 tablespoons of Parmesan cheese. Bake uncovered for 30 minutes or until hot and bubbly.
Serve warm.
Enjoy!
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