Dinner with friends! Hooray!
I love having friends over because it means I get to make something "fancy" and y'all know how I like my food to be fancy!
The hubbs is grilling salmon and our friends are bringing tons of fresh veggies from the garden...so, of course I'll be serving a decadent pie!
I usually always make my own pie crust. Today, however, I was running short on time. Not only was I cleaning and preparing for dinner, but it's Day One of Bread Making!
Grandmama gave me her super secret bread starter and recipe...and it's AWESOME. Sorry, but I cannot share it with you ;)
Instead of making the crust today, I bought it from Kroger. If you're using store bought crust, check the ingredients. Find the crust with the least amount of ingredients and trans fats.
The Ingredients:
CRUST
8 T chilled, salted butter, cubed
1/3 C pecan halves
1 1/3 C all purpose flour (you could use Whole Wheat)
1/4 C firmly packed light brown sugar
1/4 tsp. salt
FILLING
12 T salted butter, room temperature
1 C granulated sugar
3 oz. unsweetened chocolate (I actually used semi-sweet for this)
1 1/2 tsp. vanilla
3 large eggs
whipped cream
How To:
CRUST
Preheat the oven to 325 degrees. Butter a 9 inch pie plate and set aside.
Grind pecans (in a food processor).
Combine flour, pecans, sugar, and salt.
Pour all of the mixture into the pie plate and press it firmly into the plate and up the sides.
Bake for 20-25 minutes or until golden brown.
FILLING
Start by creaming the butter and sugar until it is light and fluffy-about 2 minutes.
With the mixer running, gradually add melted chocolate and vanilla.
Add eggs 1 at a time. Beat at medium speed for 5 minutes each.
Pour the filling into the crust.
Refrigerate 4 hours to overnight.
Top with whipped cream and chocolate shavings.
The Result:
Remember, if you're expecting, be careful of the raw eggs. You may want to try another recipe without eggs. I'll try to find one and post it for you :)
I LOVE this pie! I requested that my mama make this for my birthday and I almost ate the whole thing by myself.
It's so light and fluffy, but surprisingly filling. It's REALLY rich too (but totally worth every calorie!)
I'll let you know how my friends like it and post pictures soon!
Tuesday, June 19, 2012
Friday, June 15, 2012
Sushi Sauces
These two sauces go well with pretty much anything. You can dip your Sushi in them or your hibachi meats and veggies. Heck, there have been some days that I've eaten it with a spoon...
Years ago, when I was making Hibachi for my new husband on a weekly basis I tried all kinds of recipes to make the "white sauce" that Americans love so dearly. There was only one recipe that even came close...I'll give it to you...but you have to promise to make it and enjoy it :)
Japanese White Sauce Rocks My World (Hubbs and I named this about 4 years ago)
1 C mayo (you can use light if it makes you feel better)
3 T granulated sugar
1 T honey (for less calories, switch the amounts of honey and sugar)
3 T rice vinegar
2 T melted butter (don't substitute for this...it wouldn't be the same)
3/4 tsp. paprika
3/8 tsp. garlic powder
* Combine all ingredients and mix well. Cover and refrigerate for about an hour, then serve.
Tempura Sushi Sauce
(Japanese Name: Tentsuyu)
3 T Japanese Rice Wine (Mirin)
2 C Japanese Soup Stock (Dashi)
5 T Light colored Soy Sauce (usukuchi shoyu)
1 1/2 T Regular Soy Sauce (Shoyu)
1 1/2 T granulated sugar (or honey instead)
*Most, if not all, of these ingredients will be found in the Ethnic Food Section of your grocery store.
*In a small pot, bring the ingredients to a boil; stir. Remove pot and let contents cool. You can keep this in the fridge for up to 3-5 days, covered. To use, reheat and serve.
* I like to add sesame seeds to this...it gives it another fun texture.
Years ago, when I was making Hibachi for my new husband on a weekly basis I tried all kinds of recipes to make the "white sauce" that Americans love so dearly. There was only one recipe that even came close...I'll give it to you...but you have to promise to make it and enjoy it :)
Japanese White Sauce Rocks My World (Hubbs and I named this about 4 years ago)
(Japanese Name: White Ginger Sauce or Shrimp Sauce)
1 C mayo (you can use light if it makes you feel better)
3 T granulated sugar
1 T honey (for less calories, switch the amounts of honey and sugar)
3 T rice vinegar
2 T melted butter (don't substitute for this...it wouldn't be the same)
3/4 tsp. paprika
3/8 tsp. garlic powder
* Combine all ingredients and mix well. Cover and refrigerate for about an hour, then serve.
Tempura Sushi Sauce
(Japanese Name: Tentsuyu)
3 T Japanese Rice Wine (Mirin)
2 C Japanese Soup Stock (Dashi)
5 T Light colored Soy Sauce (usukuchi shoyu)
1 1/2 T Regular Soy Sauce (Shoyu)
1 1/2 T granulated sugar (or honey instead)
*Most, if not all, of these ingredients will be found in the Ethnic Food Section of your grocery store.
*In a small pot, bring the ingredients to a boil; stir. Remove pot and let contents cool. You can keep this in the fridge for up to 3-5 days, covered. To use, reheat and serve.
* I like to add sesame seeds to this...it gives it another fun texture.
Pregnancy Friendly Sushi
The title does say "Pregnancy Friendly" but this recipe can also be used for the "Raw-Food Squeamish"...which is the majority of my family!
I don't know where I got my eclectic tastes!
One thing that almost deterred me from ever thinking about getting pregnant was the fact that NO SUSHI is allowed...well, no raw fish sushi. And probably not sushi from restaurants, because you don't know what your cooked fish has been rubbing up against ;)
I am a sushi FANatic. Seriously. I crave it ALL THE TIME, and thinking about ever having to go 9 months without it ALMOST made me second guess parent-hood.
This recipe ensures that you can get your sushi fix whenever you have the time to make it, while saving you money in the meantime.
I NEVER said this recipe was healthy, so don't make it if you're looking for a healthy weeknight meal. This dish deserves to be cooked in all of it's full-fat glory and ENJOYED! Maybe with some Sake...or not!
The Ingredients:
3 C Short Grain Japanese Rice (Jasmine is a pretty good brand)
3 1/2 C water
1/3 C Japanese Rice Vinegar
3 T granulated Sugar
1 tsp. salt
1 medium cucumber, sliced into thin, long strips
1 avocado, sliced into thin, long strips
1 package of Nori (Sea Weed Sheets-these can be found in the "ethnic" section of your grocery store)
1/2 lb. uncooked, peeled, and de-veined Shrimp
1 box Tempura batter (can be found near the Nori...usually near the soy sauce, wontons wrappers, etc.)
vegetable oil for frying
How To: (I'll post pictures soon so that the directions are easier to follow)
* You will need Sushi Rolling Mats for this recipe. They can be found in the grocery store near the weird ingredients seen above. If you can't find them there, you can always find them ONLINE!
RICE:
Start by boiling the water in a small pot. When it comes to a boil, add the rice, lower the heat, cover and simmer (follow package instructions for time).
When the rice begins to turn tender, heat vinegar, salt, and sugar in a saucepan over low heat until the sugar has dissolved. Set aside for mixture to cool.
When rice has finished cooking, and it a little sticky to the touch, gently fold in the vinegar mixture. Set aside in a warm place, covered.
SHRIMP:
Pour about 2 inches of vegetable oil into a saucepan and heat on medium-high.
Create the tempura batter according to package instructions.
Peel and de-vein shrimp. Next, dip them into the tempura mixture, making sure that all nooks and crannies are sufficiently covered.
Drop into the hot oil and turn once. Shrimp should cook until the batter is crunchy and golden brown. Remember, shrimp doesn't take long.
Keep your floating scraps of tempura for later :)
ROLLING:
Grab your bamboo sushi rolling mat and lay it on a flat surface.
The shortest side of the mat should be facing your body. (WIDTH)
Spread a thin layer of rice onto the mat, cover it completely.
Next, cover the rice with the 1 piece of NORI (seaweed sheets). Press firmly.
Take a few slices of cucumber and avocado towards the top of the sheet from one long end to the other. (LENGTHWISE)
Place the tempura shrimp from end to end (LENGTHWISE) on top of the cucumber and avocado with the tail pointed away from the center of the mat.
Grab the mat edge closest to you and begin rolling. Tuck your end tightly making sure that no ingredients fall out. If they do, just stuff them back in :)
Try to keep the roll very tight while rolling. When you're finished, remove the mat and place sushi on cutting board.
Cut your sushi into about 1 1/2 inch rolls. You can roll both ends in your left over tempura batter bits if you'd like to add more crunch.
There are several sauces that go well with this:
*Soy Sauce (Low Sodium)
* "White Sauce": look for the recipe in the blog
* Tempura Sauce: in blog
The Results:
AAAAAmazing!!
So worth the time and effort. Seriously, it's a lot of work, but I feel like it's one of those things that when you get the hang of it, it won't be hard at all.
Take your time rolling the Sushi. Remember, if this is your first time, things will probably fall out of your sushi roll and you might make a tremendous mess...but that's all part of the cooking process. That's part of the FUN!
Enjoy yourself!
I don't know where I got my eclectic tastes!
One thing that almost deterred me from ever thinking about getting pregnant was the fact that NO SUSHI is allowed...well, no raw fish sushi. And probably not sushi from restaurants, because you don't know what your cooked fish has been rubbing up against ;)
I am a sushi FANatic. Seriously. I crave it ALL THE TIME, and thinking about ever having to go 9 months without it ALMOST made me second guess parent-hood.
This recipe ensures that you can get your sushi fix whenever you have the time to make it, while saving you money in the meantime.
I NEVER said this recipe was healthy, so don't make it if you're looking for a healthy weeknight meal. This dish deserves to be cooked in all of it's full-fat glory and ENJOYED! Maybe with some Sake...or not!
The Ingredients:
3 C Short Grain Japanese Rice (Jasmine is a pretty good brand)
3 1/2 C water
1/3 C Japanese Rice Vinegar
3 T granulated Sugar
1 tsp. salt
1 medium cucumber, sliced into thin, long strips
1 avocado, sliced into thin, long strips
1 package of Nori (Sea Weed Sheets-these can be found in the "ethnic" section of your grocery store)
1/2 lb. uncooked, peeled, and de-veined Shrimp
1 box Tempura batter (can be found near the Nori...usually near the soy sauce, wontons wrappers, etc.)
vegetable oil for frying
How To: (I'll post pictures soon so that the directions are easier to follow)
* You will need Sushi Rolling Mats for this recipe. They can be found in the grocery store near the weird ingredients seen above. If you can't find them there, you can always find them ONLINE!
RICE:
Start by boiling the water in a small pot. When it comes to a boil, add the rice, lower the heat, cover and simmer (follow package instructions for time).
When the rice begins to turn tender, heat vinegar, salt, and sugar in a saucepan over low heat until the sugar has dissolved. Set aside for mixture to cool.
When rice has finished cooking, and it a little sticky to the touch, gently fold in the vinegar mixture. Set aside in a warm place, covered.
SHRIMP:
Pour about 2 inches of vegetable oil into a saucepan and heat on medium-high.
Create the tempura batter according to package instructions.
Peel and de-vein shrimp. Next, dip them into the tempura mixture, making sure that all nooks and crannies are sufficiently covered.
Drop into the hot oil and turn once. Shrimp should cook until the batter is crunchy and golden brown. Remember, shrimp doesn't take long.
Keep your floating scraps of tempura for later :)
ROLLING:
Grab your bamboo sushi rolling mat and lay it on a flat surface.
The shortest side of the mat should be facing your body. (WIDTH)
Spread a thin layer of rice onto the mat, cover it completely.
Next, cover the rice with the 1 piece of NORI (seaweed sheets). Press firmly.
Take a few slices of cucumber and avocado towards the top of the sheet from one long end to the other. (LENGTHWISE)
Place the tempura shrimp from end to end (LENGTHWISE) on top of the cucumber and avocado with the tail pointed away from the center of the mat.
Grab the mat edge closest to you and begin rolling. Tuck your end tightly making sure that no ingredients fall out. If they do, just stuff them back in :)
Try to keep the roll very tight while rolling. When you're finished, remove the mat and place sushi on cutting board.
Cut your sushi into about 1 1/2 inch rolls. You can roll both ends in your left over tempura batter bits if you'd like to add more crunch.
There are several sauces that go well with this:
*Soy Sauce (Low Sodium)
* "White Sauce": look for the recipe in the blog
* Tempura Sauce: in blog
The Results:
AAAAAmazing!!
So worth the time and effort. Seriously, it's a lot of work, but I feel like it's one of those things that when you get the hang of it, it won't be hard at all.
Take your time rolling the Sushi. Remember, if this is your first time, things will probably fall out of your sushi roll and you might make a tremendous mess...but that's all part of the cooking process. That's part of the FUN!
Enjoy yourself!
One Pot Jambalaya
It's amazing to me how many recipes are available online these days...
Even more so are how in depth many of them are.
Can I please have a meal that only uses 1 pot and doesn't take up half of my evening to make?!
Can I get an AMEN??!!
I've never made Jambalaya before, but thought this recipe sounded pretty awesome. The original recipe came from 100 Days of Real Food, but as usual, has been modified slightly to fit my budget, time constraints, etc.
You literally only need: One large pot (with lid), a cutting board, a good knife, and a wooden spoon. Doesn't that almost sound like Heaven?
The Ingredients:
3/4 lb. peeled and de-veined Shrimp (local is best)
1/2 lb. Andouille sausage
1 large Bell Pepper (any color...mine is green)
3 cloves (or more) garlic
1 large onion (I prefer sweet)
2 Bay leaves
1 T of Cajun/Creole Seasoning
2 Large Tomatoes (or the equivalent of cherry tomatoes)
2 C Chicken broth
1 C water
1 1/2 C Quick Cooking Brown Rice
Salt and Pepper to taste
How To:
Chop all of your veggies and sausage into bite sized pieces. Measure all other ingredients and set to the side for ease of access during cooking.
Start by browning the sausage in a large stock pot. When those are browned on both sides, add the chopped peppers, onions, and garlic.
When the veggies become browned, add the tomatoes, Creole Seasoning, bay leaves, and shrimp.
Stir completely and let sit about a minute.
Next, add the rice, water, and chicken broth. Stir until completely mixed.
Bring to a boil, then cover and simmer for about 15 minutes.
The Results:
My husband walked into the kitchen several times while I was cooking, just to smell the food. He usually doesn't do that, so that should tell you something.
At first, I didn't add enough spice, so you can always add more if you like. I also doubled this recipe and it stored very nicely in my fridge.
I would also maybe add a little less water to this. Mine was kind of runny, but still tasted great! Hubby likes his Jambalaya firm, so you can bet I'll leave out most of the water next time :)
This is fine by itself, but if you're a bread nut like me, a loaf of toasted (and buttered) French bread would top this off.
Tres Magnifique!
Even more so are how in depth many of them are.
Can I please have a meal that only uses 1 pot and doesn't take up half of my evening to make?!
Can I get an AMEN??!!
I've never made Jambalaya before, but thought this recipe sounded pretty awesome. The original recipe came from 100 Days of Real Food, but as usual, has been modified slightly to fit my budget, time constraints, etc.
You literally only need: One large pot (with lid), a cutting board, a good knife, and a wooden spoon. Doesn't that almost sound like Heaven?
The Ingredients:
3/4 lb. peeled and de-veined Shrimp (local is best)
1/2 lb. Andouille sausage
1 large Bell Pepper (any color...mine is green)
3 cloves (or more) garlic
1 large onion (I prefer sweet)
2 Bay leaves
1 T of Cajun/Creole Seasoning
2 Large Tomatoes (or the equivalent of cherry tomatoes)
2 C Chicken broth
1 C water
1 1/2 C Quick Cooking Brown Rice
Salt and Pepper to taste
How To:
Chop all of your veggies and sausage into bite sized pieces. Measure all other ingredients and set to the side for ease of access during cooking.
Start by browning the sausage in a large stock pot. When those are browned on both sides, add the chopped peppers, onions, and garlic.
When the veggies become browned, add the tomatoes, Creole Seasoning, bay leaves, and shrimp.
Stir completely and let sit about a minute.
Next, add the rice, water, and chicken broth. Stir until completely mixed.
Bring to a boil, then cover and simmer for about 15 minutes.
The Results:
My husband walked into the kitchen several times while I was cooking, just to smell the food. He usually doesn't do that, so that should tell you something.
At first, I didn't add enough spice, so you can always add more if you like. I also doubled this recipe and it stored very nicely in my fridge.
I would also maybe add a little less water to this. Mine was kind of runny, but still tasted great! Hubby likes his Jambalaya firm, so you can bet I'll leave out most of the water next time :)
This is fine by itself, but if you're a bread nut like me, a loaf of toasted (and buttered) French bread would top this off.
Tres Magnifique!
Thursday, June 14, 2012
Pimento Cheesy
Last night the hubbs and I, along with one of our friends, decided to throw some burgers on the grill.
This friend of ours lives at what I like to call a "resort-style" apartment complex. It's beautiful, and you can bet that many of my summer afternoons will be spent lounging by the relaxation pool.
Oh, yeah.
My husband LOVE, LOVE, LOVES Pimento Burgers. I headed to the Fresh Market last night to pick up several varieties of their pre-pattied burgers (which are TO DIE FOR!) and a package of pimento cheese.
After being warned several times not to eat all of the pimento cheese, I put it back in the fridge and contemplated.
Hubby wanted a pimento burger. I wanted nothing but the cheese.
GIVE ME SOME CHEESE, MAN!
What's the best way to ensure I always have enough pimento cheese for the two of us? Make my own!
Here's a quick and simple recipe for Southern Style Pimento Cheese. The recipe came from all over and I've added a few things here and there to make it my own. Feel free to do the same.
You can stuff burgers with this cheese, eat it on TRISCUIT crackers (only 2 INGREDIENTS and no TRANS FATS!), or serve with celery. Pretty much any way you eat this will be great!
The Ingredients:
*You can choose how much of all of this you want to put together. I "eyed" it...I did put more cheddar than the other cheeses.
Shredded Cheddar Cheese (you can buy sharp or medium...or mix BOTH!)
Couple of T of mayo (or Miracle Whip)...the Mayo with Olive Oil is pretty good, comparitively
1 small jar of diced Pimentos, drained
1 8 oz. package of low fat cream cheese
Handful or more or Shredded Sharp White Vermont Cheddar
Salt, Pepper, Celery Salt
You can add diced onions and/or horseradish to this. The great thing about Pimento Cheese is that you really can add any type of cheese you want. Gouda and Swiss would make it fancy-schmancy...and you know how I love that :)
How To:
Get out the Food Processor again! I like to use the blade attachment for mixing.
Dump the diced Pimentos, Cream Cheese, and Mayo into the food processor. Pulse until they are mixed.
Slowly add the Cheddar Cheese and Vermont White Cheddar and pulse until mixed.
If you want larger chunks of cheese, add the rest of ingredients by hand and mix with a spoon or spatula.
If you want more creamy, smaller bits of cheese, add the spices and pulse again in the processor.
The Results:
I will chow down on this any time! I actually already have :)
It works really well for a dip and a "stuffer".
Hubby is happy, which makes for a happy cook!
* As I mentioned before, Original Triscuit crackers are really great~they have only 2 INGREDIENTS, which is almost unheard of these days. Like I've said before...the fewer ingredients, the better!
This friend of ours lives at what I like to call a "resort-style" apartment complex. It's beautiful, and you can bet that many of my summer afternoons will be spent lounging by the relaxation pool.
Oh, yeah.
My husband LOVE, LOVE, LOVES Pimento Burgers. I headed to the Fresh Market last night to pick up several varieties of their pre-pattied burgers (which are TO DIE FOR!) and a package of pimento cheese.
After being warned several times not to eat all of the pimento cheese, I put it back in the fridge and contemplated.
Hubby wanted a pimento burger. I wanted nothing but the cheese.
GIVE ME SOME CHEESE, MAN!
What's the best way to ensure I always have enough pimento cheese for the two of us? Make my own!
Here's a quick and simple recipe for Southern Style Pimento Cheese. The recipe came from all over and I've added a few things here and there to make it my own. Feel free to do the same.
You can stuff burgers with this cheese, eat it on TRISCUIT crackers (only 2 INGREDIENTS and no TRANS FATS!), or serve with celery. Pretty much any way you eat this will be great!
The Ingredients:
*You can choose how much of all of this you want to put together. I "eyed" it...I did put more cheddar than the other cheeses.
Shredded Cheddar Cheese (you can buy sharp or medium...or mix BOTH!)
Couple of T of mayo (or Miracle Whip)...the Mayo with Olive Oil is pretty good, comparitively
1 small jar of diced Pimentos, drained
1 8 oz. package of low fat cream cheese
Handful or more or Shredded Sharp White Vermont Cheddar
Salt, Pepper, Celery Salt
You can add diced onions and/or horseradish to this. The great thing about Pimento Cheese is that you really can add any type of cheese you want. Gouda and Swiss would make it fancy-schmancy...and you know how I love that :)
How To:
Get out the Food Processor again! I like to use the blade attachment for mixing.
Dump the diced Pimentos, Cream Cheese, and Mayo into the food processor. Pulse until they are mixed.
Slowly add the Cheddar Cheese and Vermont White Cheddar and pulse until mixed.
If you want larger chunks of cheese, add the rest of ingredients by hand and mix with a spoon or spatula.
If you want more creamy, smaller bits of cheese, add the spices and pulse again in the processor.
The Results:
I will chow down on this any time! I actually already have :)
It works really well for a dip and a "stuffer".
Hubby is happy, which makes for a happy cook!
* As I mentioned before, Original Triscuit crackers are really great~they have only 2 INGREDIENTS, which is almost unheard of these days. Like I've said before...the fewer ingredients, the better!
Tuesday, June 12, 2012
Crock Pot Japanese Style Chicken
The hubbs and I get cravings for Japanese Style Hibachi at least once a week. Sushi cravings occur MORE FREQUENTLY.
There are some days that go by where I think I'll go crazy if I don't eat some sushi.
Although I love cooking the entire Hibachi meal (chicken, rice, veggies, etc), there are days that I just don't have enough time.
I'll post that recipe later. It takes about 6 pots/pans/dishes and at least an hour. Blah.
This recipe is kind of made up, so feel free to make any changes to yours.
The ingredients:
CROCK POT
Boneless, skinless chicken breasts
Low sodium soy sauce
Hibachi Sauce/Teryaki Sauce (be careful of the sugar content in these!)
1 large onion
1 large zucchini (or more)
Mushrooms and/or broccoli
sesame seeds, salt, and pepper
Fried Rice: Whole Grain rice (follow package directions), 1-2 fried eggs, low sodium soy sauce, chopped carrots, onions, and peas. You can make this on your own. If you don't have the time and want to buy it packaged, please be careful of the trans fats, calories, and sodium content. It will ASTOUND you!!
How To:
Start by putting the vegetables into the crock pot. Mix soy sauce and teriyaki sauce together and pour over veggies.
Add the chicken on top. Cover and place on high for 4-6 hours, or on low for 6-8 hours.
When the chicken is almost finished, add the sesame seeds and start making the rice (in a separate pot).
Cook rice as directed on package. When it has finished, add veggies, eggs, and soy sauce. Stir together and let everything get warm.
I like to chop the chicken into bite sized pieces and mix the chicken, veggies, and rice together.
Viola! Finished!
The Result:
Since I didn't spend as much time preparing this as usual, I think I enjoyed the meal more! I wasn't exhausted and sweaty, and I certainly wasn't scouring the kitchen on my hands and knees cleaning up after myself.
Suffice it to say, the meal was devine! The crock pot makes the chicken moist and juicy. The veggies all have a lot of flavor because they've been sitting in the sauce for hours, and the rice was a nice added touch.
This is the easy, weeknight meal recipe. My other one is much more time consuming and produces a delectable feast. If you have a lot of time and want to impress your friends, make the other one.
If you want a nice, quick dinner at home after work, use this recipe.
Hope you enjoy it :)
There are some days that go by where I think I'll go crazy if I don't eat some sushi.
Although I love cooking the entire Hibachi meal (chicken, rice, veggies, etc), there are days that I just don't have enough time.
I'll post that recipe later. It takes about 6 pots/pans/dishes and at least an hour. Blah.
This recipe is kind of made up, so feel free to make any changes to yours.
The ingredients:
CROCK POT
Boneless, skinless chicken breasts
Low sodium soy sauce
Hibachi Sauce/Teryaki Sauce (be careful of the sugar content in these!)
1 large onion
1 large zucchini (or more)
Mushrooms and/or broccoli
sesame seeds, salt, and pepper
Fried Rice: Whole Grain rice (follow package directions), 1-2 fried eggs, low sodium soy sauce, chopped carrots, onions, and peas. You can make this on your own. If you don't have the time and want to buy it packaged, please be careful of the trans fats, calories, and sodium content. It will ASTOUND you!!
How To:
Start by putting the vegetables into the crock pot. Mix soy sauce and teriyaki sauce together and pour over veggies.
Add the chicken on top. Cover and place on high for 4-6 hours, or on low for 6-8 hours.
When the chicken is almost finished, add the sesame seeds and start making the rice (in a separate pot).
Cook rice as directed on package. When it has finished, add veggies, eggs, and soy sauce. Stir together and let everything get warm.
I like to chop the chicken into bite sized pieces and mix the chicken, veggies, and rice together.
Viola! Finished!
The Result:
Since I didn't spend as much time preparing this as usual, I think I enjoyed the meal more! I wasn't exhausted and sweaty, and I certainly wasn't scouring the kitchen on my hands and knees cleaning up after myself.
Suffice it to say, the meal was devine! The crock pot makes the chicken moist and juicy. The veggies all have a lot of flavor because they've been sitting in the sauce for hours, and the rice was a nice added touch.
This is the easy, weeknight meal recipe. My other one is much more time consuming and produces a delectable feast. If you have a lot of time and want to impress your friends, make the other one.
If you want a nice, quick dinner at home after work, use this recipe.
Hope you enjoy it :)
Good Morning Breakfast Bars
I will probably post a lot of make ahead breakfast options for you in this blog because, honestly, I hate making breakfast! I'd rather someone else do it for me :)
But since my hubby hates making breakfast too, there's not much of a chance for that...
However, I know that if I make things ahead of time, I'm more likely to eat better and feel better. I can relax in the mornings instead of slamming cabinets and standing with my head in the fridge for ten minutes at a time thinking "What do I want????"
I shudder at having to go back to school and repeat this process daily!
This recipe was given to me by my grandmother, and although it was delicious the way she made them, I'd like to try to tweak them to be a little more...healthy.
I'll give you the original recipe and my healthier option so you can make the choice yourself. Happy Baking!
The Ingredients: Original Recipe (My Recipe)
1/2 C butter or margarine, softened (1/4 C applesauce)
1 C packed brown sugar (1 C packed light brown sugar)
1/4 C sugar (use a little less sugar and a little more honey)
2 T honey
1/2 tsp vanilla extract (same)
1/2 tsp baking powder (same)
1 1/2 C quick cooking oats (1 1/2 C Whole Grain Oats)
1 1/4 C rice cereal (1 1/4 C Whole Grain Cereal...Kashi has some good options)
1 C dried fruit or chocolate chips (Check the SUGAR content on any of these!)
1 egg (same)
1 C flour (1 C Whole Wheat Flour)
1 tsp cinnamon (same)
1/4 tsp salt (same)
1 C chopped nuts (I love slivered almonds, but walnuts work really well too!)
How To: Both Recipes
In a mixing bowl, cream butter (or applesauce) and sugars. Add honey, vanilla, and egg; mix well.
Combine dry ingredients in another bowl. Add slowly to creamed mixture.
Stir in oats, cereal, and nuts.
Add raisins, berries, or chocolate chips at this time. Fold them into the mixture.
Press the mixture into a 9x12x2 inch baking pan (grease the bottom).
Bake at 350 degrees for 25-30 minutes or until top is slightly browned.
Make about 2 dozen bars.
The Result:
Well, I'll be honest. The fatty, high calorie ones taste pretty darn good. However, if you'd like to treat your body better, make my recipe.
The recipe that I used tasted delicious and I'll be eating these for breakfast for a loooong time to come. They store really well, also. You can put them in a tupperware dish or a freezer safe bag in the freezer for up to a month of more.
But since my hubby hates making breakfast too, there's not much of a chance for that...
However, I know that if I make things ahead of time, I'm more likely to eat better and feel better. I can relax in the mornings instead of slamming cabinets and standing with my head in the fridge for ten minutes at a time thinking "What do I want????"
I shudder at having to go back to school and repeat this process daily!
This recipe was given to me by my grandmother, and although it was delicious the way she made them, I'd like to try to tweak them to be a little more...healthy.
I'll give you the original recipe and my healthier option so you can make the choice yourself. Happy Baking!
The Ingredients: Original Recipe (My Recipe)
1/2 C butter or margarine, softened (1/4 C applesauce)
1 C packed brown sugar (1 C packed light brown sugar)
1/4 C sugar (use a little less sugar and a little more honey)
2 T honey
1/2 tsp vanilla extract (same)
1/2 tsp baking powder (same)
1 1/2 C quick cooking oats (1 1/2 C Whole Grain Oats)
1 1/4 C rice cereal (1 1/4 C Whole Grain Cereal...Kashi has some good options)
1 C dried fruit or chocolate chips (Check the SUGAR content on any of these!)
1 egg (same)
1 C flour (1 C Whole Wheat Flour)
1 tsp cinnamon (same)
1/4 tsp salt (same)
1 C chopped nuts (I love slivered almonds, but walnuts work really well too!)
How To: Both Recipes
In a mixing bowl, cream butter (or applesauce) and sugars. Add honey, vanilla, and egg; mix well.
Combine dry ingredients in another bowl. Add slowly to creamed mixture.
Stir in oats, cereal, and nuts.
Add raisins, berries, or chocolate chips at this time. Fold them into the mixture.
Press the mixture into a 9x12x2 inch baking pan (grease the bottom).
Bake at 350 degrees for 25-30 minutes or until top is slightly browned.
Make about 2 dozen bars.
The Result:
Well, I'll be honest. The fatty, high calorie ones taste pretty darn good. However, if you'd like to treat your body better, make my recipe.
The recipe that I used tasted delicious and I'll be eating these for breakfast for a loooong time to come. They store really well, also. You can put them in a tupperware dish or a freezer safe bag in the freezer for up to a month of more.
Subscribe to:
Posts (Atom)