Shrimp fried rice my way

Shrimp fried rice my way.

You can easy make this for one or more just increase all ingredients especially vegetable oil and butter.

1 cup minute rice according to directions and set aside as well as 6 extra large shrimp I had defrosted and cut in half.

In a medium saucepan on medium heat adde approximately 4 tablespoons vegetable oil and 2 tablespoons butter.  

When it starts to sizzle I added one chopped scallion, about 1/2 cup frozen peas and carrots, dried parsley,  onion powder and garlic powder.

Cover pan allowing peas and carrots to cook a few minutes.  Then  add the cut shrimp making sure to throughly coat all the shrimp with the butter vegetable oil .  I immediately added the cooked rice stirred thoroughly to mix.

Note:  you can add more scallions and if you want add about 1 tablespoon soy sauce for color if you have them.  I only had one scallion  so I added additional onion powder.  It’s the first time I did this my way and it was so good.

It was ready to eat in less than 15 minutes.

Enjoy!

 

Chicken (Wimpies)

Playing with done Rotisserie chicken today.  ( I used the breast section) as it our favorite area.  Feel free to use all areas you enjoy.

Generous portion of chicken shredded ) about  one whole chicken breast from Rotisserie chicken eat Costco 

1/2  to 1 bottle chili sauce 

1 tsp. Onion powder or a sliced scallion or two 

1/4 cup ketscup 

1/2 tsp. Yellow mustard

1/4 cup chicken broth.

1 tsp. Brown sugar

Pinch of hot sauce 

Salt to taste 

Place chili sauce,ketchup,onion powder and brown sugar and mustard  in a 3 quart sauce pan.  Bring to a slow boil.  Once boiling add shredded chicken.  Lower temperature and cook slowly until blended. Serve on rolls.

I used Costco Artisan rolls toasted for this and served with grapes and black olives.

Enjoy.

Note:  if you have more time this recipe can be made with ground chicken making sure to brown chicken in oil with grated onion first.  Add the remaining ingredients and cook until the juice has reduced.

K

 

Chicken piccata patties

It was on a whim I decided to use ground chicken to make  chicken piccata.

Delicious, tender and an easy meal that is family friendly.

We loved it!

1lb. Ground white meat chicken 

1 tsp. Salt 

1tsp. Dried parsley 

1/2 cup  Panko bread crumbs

1 tsp onion powder 

3/4 cup butter

1/4 cup olive oil

1 can chicken broth

3 tsp. Drained capers

1/2 cup lemon juice

I sliced lemon

Mix top 5 ingredients together.  Refrigerate about 1/2 hour.  Remove from refrigerator and using your hands using a little olive oil on your hands to make the chicken not stick to them make about 6 patties.

In a flat bowl place two eggs, salt and pepper.  Whisk thoroughly.  On a sheet of wax paper place 11/2 cups Panko breadcrumbs.

Dip chicken patties into eggs and immediately into Panko bread crumbs.

After coating patties well on each side place into sizzling butter /oil mixture.  Cook until patties are browned on each side.  

In a large skillet place 3/4 stick of butter and 1/4 cup virgin olive oil , and 3 tsp. Drained capers.  Heat on medium until starting to sizzle. 

After patties are browned remove to a large dish and set aside.

In  the skillet you browned the patties add 14.5 oz can chicken broth scraping bottom of skillet, 1/2 cup lemon juice. Bring to a slow boil.  Add cooked chicken patties and allow to cook slowly while cooking pasta.

Drain pasta, toss with lemon chicken sauce and serve immediately.

Enjoy!

Tuna boats

Lunch today was tuna boats .

An easy recipe that I’m sure avocado would have made those who enjoy it even better.  Unfortunately I do not like avocado but I have listed it in the ingredients. 

I am substituting green and black halved olives in this recipe for the Avocado.

This was so good and I served with some mini naan bread.  Enjoy!

• ***¼ avocado
• ***4 green olives
• 3 black olives
• 1 teaspoon minced garlic
• 2 teaspoons apple cider vinegar
• 1 tablespoon fresh lime juice
• ***1 tablespoon fresh cilantro, chopped
• Pinch black pepper
• Pinch sea salt
• ½ tablespoon water
• ***3 ounces chunk light tuna, canned in water(I used albacore white tuna in water)
• 8 grape tomatoes, quartered
• ¼ cup finely minced yellow onion
• ***½ cup instant brown rice or frozen, precooked, thawed brown rice***I substituted cooked barley because that was all I had.
• 4 outer romaine leaves or other greens

What to do: In a small food processor, puree avocado with garlic, vinegar, lime juice, cilantro, black pepper, sea salt, and water until smooth.

Toss with tuna, tomatoes, onion, and brown rice.

Fill romaine leaves or other greens with mixture, roll up, and enjoy.

Note:  ***my changes o this recipe

I did not use avocado 

I used cooked barley instead of rice 
I used albacore tuna in water and drained the tuna

 I added I/2  tsp. Parsley 

Olives instead of avocado 

Eggplant Veggie Balls

I made eggplant veggie balls today.

These two recipes are from foodies who are excellent cooks.

My recipe uses a combination of both Rose and Barbara’s recipes to create mine.

I will say I thought Barbara’s recipe was simpler.

I removed skin on eggplant before baking/roasting .  Then cut the eggplant in small pieces.  Bake on greased cookie sheet about 25 minutes turning occasionally. Cool before adding egg, basil, parsley, 1/2 tsp. Salt, 1/2 cup of breadcrumbs, and 1/2 cup grated pecorino Romano cheese and 1 can drained and rinsed cannellini beans.

This recipe was easier since my eggplant I was using  (medium eggplant and I wanted a more simplified version. Added my ingredients and in meatball size balls place on greased cookie sheet.

I baked for 20 minutes at 375°.  Cool before storing .  I served with marinara.

You decide which one you would prefer.  Good Luck and enjoy!

Either way I know delicious would be the word of the day,  

 

Barbara’s recipe

 You oven roast eggplant, peel and then chop up the meat. Squish up cannellini beans, Panko, lots of garlic, basil, egg, grated cheese. Bake in the oven - flip to get brown. Serve only with MARINARA - or any "translucent" tomato sauce. 

Rose 

 

Chop eggplant and boil in some salted water for just a few minutes.  Drain and let cool completely.  Squeeze to remove excess water.  Mix eggs, grated parmigiano reggiano, plain breadcrumbs, chopped fresh basil and chopped parsley.  Form into rounds and fry in canola oil.  Mine were a little too wet so I rolled them in some breadcrumbs before frying to hold them together.  They came out nice and crunchy on the outside.

These are Roses specific ingredients 

• ▢ 2 medium eggplants
• ▢ 1 1/2 cups breadcrumbs
• ▢ 3/4 cup Pecorino Romano cheese
• ▢ 2 large eggs
• ▢ 1/2 cup basil leaves
• ▢ 3 cloves garlic
• ▢ 1/4 cup olive oil
• ▢ 1 tsp black pepper
• ▢ 3 ounces water

• Begin by preheating oven to 350f and setting rack to middle level. Cube eggplant into approximately 1" pieces. 
• Crush and make a paste of 3 garlic cloves. Rough chop a 1/2 cup of fresh basil leaves.
• In a large pan on medium-low heat, saute garlic in a 1/4 cup of olive oil. After 2 minutes add the eggplant into the pan and mix thoroughly. Add 3 ounces of water to the pan, cover and let cook for 20 minutes. 
• After 20 minutes, turn off the heat and move softened eggplant to a large mixing bowl. Let the eggplant cool for a few minutes, then add the 1 1/2 cups breadcrumbs, 3/4 cup Pecorino Romano, 1 tsp black pepper, 1/2 cup chopped basil and 2 beaten eggs. Mix well to incorporate the ingredients.
• With wet hands form eggplant meatballs and place on an oiled wire rack or a parchment paper lined sheet pan. Bake the eggplant meatballs for 25-30 minutes until golden brown. Place the eggplant meatballs in your sauce of choice and serve hot. Enjoy!
  Barbara’s from our We like to bake and cook groups recipe.
  You oven roast eggplant, peel and then chop up the meat. Squish up cannellini beans, Panko, lots of garlic, basil, egg, grated cheese. Bake in the oven - flip to get brown. Serve only with MARINARA - or any "translucent" tomato sauce. 
  

Caesar chicken

1. I had saved this recipe from a while ago and while I was grocery shopping yesterday I bought the chicken ,croutons and Caesar dressing( I bought lite Caesar) so after reading the recipe I knew I had to add some ingredient to make it creamy,  FYI I added 1 tsp. Mayonnaise using a whisk to my 1/2 cup lite Caesar dressing and it made it just perfect) .
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4. Fresh green beans, tomato, cucumber and sweet onion with oil and vinegar to complement this meal.  It was delicious!
5. ****The recipe below is from all recipes.com and I made half of this recipe.

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• 1/2 cup Caesar salad croutons, crushed

• 1/2 cup grated Parmesan cheese

• 1 tablespoon butter, melted

  
  

  Crush croutons, add cheese and melted butter in a medium storage bag..  Set aside.

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  4 skinless, boneless chicken breasts (1 1/2 to 2 pounds total)

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon salt

• 1 cup creamy Caesar salad dressing

• 1/3 cup sour cream

• 1 tablespoon all purpose flour

• chopped fresh parsley to taste for garnish

  
  

  If chicken breasts are thick using a mallet pound until desired thickness.

  
  

  Whisk dressing , sour cream and flour together.

  
  

  Coat chicken with dressing mix and place in a sprayed baking dish.

  
  

  Top with crushed croutons and bake in 375° oven uncovered for approximately 25 to 30 minutes depending on thickness of chicken and topping of chicken is browned..  **** chicken should not be pink inside.

  
  

  Note:  if your chicken breasts are larger it may take longer to bake.  *** my chicken breasts are usually pounded thin.

  
  

  An instant read thermometer inserted in center should read 165°.

Adapted from All recipes 

Quick hamburger and potatoes

Quick Hamburger meal!

I’m a no fuss cook  many days and there are only two of us so when I get some good ground sirloin instead of making hamburgers I make this.  Sirloin and onions sauté in a little olive oil.  After it’s on the way to browning I add two sliced potatoes, salt , pepper and paprika (I love adding paprika to a meal like this) and cook until potatoes are just about fork tender.  It’s my in a pinch meal.  Bread maybe but maybe not!

Ingredients;

I+ lb. Ground sirloin or 85% beef chuck

1 medium sweet onion chopped or sliced thin

2 medium potatoes sliced medium

1tsp. Salt 

Generous amount pepper 

1tsp. Paprika 

Olive oil

Place olive oil in your deep frying pan.  Add ground sirloin, onion salt and pepper.  Fry on medium until slightly browned.  Add sliced potatoes, a little more salt and pepper and paprika.  Cover until potatoes start to brown .  Flip potatoes and meat over every so often to allow potatoes to brown slightly.  Serve immediately with a little ketchup and your favorite side.
Enjoy!

 

 

Seasoned Baked Chicken

Ingredients:

2 medium skin on split chicken breasts 

Olive oil

Salt

Pepper

Basil

Thyme

Onion powder

Garlic powder 

Paprika 

I first rubbed very well with olive oil. Then mixed my seasonings and rubbed well so all was loaded with seasoning.  I’m a heavy handed lady lol.

Baked at 350° for 10 minutes without cover then about 40 min covered.  It looked good and lots of drippings.  Removed cover and baked about 10 more minutes.  I put foil back on and allowed it to rest about 10 more.  It fell off the bone.  Delicious!

Dessert!  Cherry crumble over vanilla ice cream.  Yum!

I don’t have exact amounts for the rub so judge it by how much or how little seasoning you like.  Personally this chicken was heavily seasoned , skin on then baked.

Skin on bone -in chicken breasts.  Leave skin on and then add your seasonings. Baking with the skin on will give you a moist chicken breast.

Note:  I rubbed olive oil all over the chicken.  In a dish I placed all spices and then stirred them. Then rub spices thoroughly on chicken breasts. 

Baked 350° 

Homemade potato salad and cucs with scallions, oil and white wine vinegar. Salt and pepper of course!

Enjoy!

Taco Lasagna

Here I go making what looks like a lasagna but is actually a Taco lasagna.

1+ lb. Ground beef

1 medium onion chopped

1tsp. Cumin

1 tsp. Chili powder

1 tsp. Salt

1 tsp. Paprika 

1/2 tsp. Pepper or hot pepper

1 cup taco sauce 

1/2 cup water 

2 Tablespoons flour

1 cup shredded cheddar cheese

1/2 cup +sour cream (save some for topping)

4 oz.  Softened cream cheese

1can red enchilada sauce

1 package Large tortillas 

Brown beef in a slight amount of vegetable oil with chopped onion, salt and pepper.

When browned add chili powder, cumin and paprika and flour. Stir well.

Add sauce and water. Depending on thickness you may have to add a little more water. Cook until all is heated through.  Set aside.

In a medium bowl add softened cream cheese and sour cream.  Mix until blended.  I use a large spoon.

Spray bottom of 13” x 9” baking dish

Place several (2) tortillas cut in pieces on bottom.

Add taco meat, then another layer ,cheese sour cream mixture.  In dollops. Tablespoons then another layer of tortillas and repeat.  Top with remaining sauce and cheddar cheese.

Bake 350° for 30 minutes covered.  Remove cover bake an additional 5 minutes.  

Remove from oven let set for a few minutes and cut in medium size squares

Add lettuce salad ( your favorite)to top or on side and a dollop of sour cream to garnish.

Enjoy!