Amazing Fried Rice

Fried Rice

Despite being raised by a Midwestern mother, I’m not always up for meat and potatoes.  Don’t get me wrong, it’s a great combination but every night?  No thanks.  So this is an easy side dish that goes great with steak.  Seriously, there is nothing better than a juicy steak with fried rice.  Don’t believe me?  Try it.

Ingredients:

1/2 cup rice, uncooked
2 1/2 tablespoons butter
1/2 cup onion, chopped
1/2 cup carrot, chopped
1/3 cup green onion, chopped
1 1/2 tablespoons sesame seeds
2 1/2 eggs
2 1/2 tablespoons soy sauce
1/2 to taste salt
1/2 to taste pepper

Directions:

Cook rice according to package directions.
In a large skillet melt butter.
Add onions, carrots and scallions.
Saute until carrots are translucent.
Set aside.

 
Place sesame seeds in a shallow pan.
Bake at 375 until golden brown (10 to 15 minutes), shaking pan occasionally for even color.
In a light greased hot skillet pour beaten eggs in
Cook as you would scrambled eggs.
Combine rice, vegetables, sesame seeds and eggs.
Add soy sauce and stir.
Add salt and pepper to taste.

Bisquick Chicken

Bisquick Chicken

I don’t like to eat fried chicken.  Well, don’t get me wrong I like the taste of fried chicken, but I don’t like how I feel after I eat it.  All the grease makes me sick afterwards, so this is my alternative to fried chicken (adapted from the official Bisquick recipe).  It’s 1000x healthier than fried chicken and is gluten free (I eat gluten but I know many people don’t).

Ingredients:

3 tablespoons melted butter (margarine)

1/3 cup Bisquick mix

1 to 1 1/2 teaspoon paprika

1/2 teaspoon sea salt

1/4 teaspoon pepper

4 chicken boneless chicken breasts (you can leave a whole breasts or cut into pieces)

Zip-lock bag

Directions:

Grease baking dish (I used a 13x9) with melted butter

Add ingredients to zip-lock bag and shake until the chicken is coated

Bake at 425 for 35 minutes.  Turn chicken and bake for another 15 minutes.

Tip: Don’t put the pieces of chicken too close otherwise it messes up the browning process

Grape Salad

Grape salad is one of the *best salads* ever created.  Not only is it delicious but I never have any leftovers.  Ok, so this isn’t exactly a salad per say, but hey no one has ever complained that instead of something leafy green they got this instead.

Ingredients:

2 lbs. red seedless grapes
1 (8oz.) pkg. of cream cheese
1 (8oz.) container of sour cream
1/2 cup of sugar
1/2 tsp. vanilla
Almond slivers (optional)
1/4 cup Brown sugar (optional)


Directions

Mix together cream cheese, sour cream, vanilla and sugar(s) until smooth

Wash grapes and remove stems

Gently fold grapes and almonds into cream cheese mixture

Refrigerate about an hour before serving

Easy Pasta Salad

Easy Pasta Salad

As a child my mom never made pasta salads, so after entering the adult world I was clueless about them.  When it was my turn to bring a pasta salad I always went to the deli and got something ready-made.  After realizing how popular they were (and how much I liked them) I decided it was time to learn how to make pasta salads.  Although it’s easy it’s a classic that everyone is sure to enjoy.

Ingredients:

8 oz of spiral pasta, cooked and drained

2 1/2 cups of assorted blanched vegetables (broccoli, carrots, bell peppers, pea pods, cauliflower, onions, etc) 

Tip: I usually just buy a package of frozen vegetables and cook according to the package

1/2 cup cubed cheddar cheese

1 to 1 1/4 cup of Italian dressing

1/3 cup pitted olives (optional)

Directions:

Combine all ingredients except Italian dressing in a large bowl.

Add dressing and toss well.

Serve chilled or at room temperate

Tip: When serving chilled use 1 1/4 cups of Italian dressing

Hawaiian BBQ Pulled Chicken

Hawaiian BBQ Pulled Chicken

This is one of my favorite chicken recipes because it really doesn’t taste like chicken.  Like most of my recipes it’s really easy to make and always a hit at pot lucks or get-togethers.  I’m going to give the recipe for the bigger batch, but if you want the smaller one just ask.

Ingredients:

3 lbs of boneless chicken (usually 6-8 chicken breasts)

Tip: Make sure your chicken is completely defrosted.

1 large onion, cut into chunks

1 can (20 oz) Crushed Pineapple, drained

Tip: For a sweet BBQ sauce add no more than ½ cup of pineapple juice

1 bottle (18-20 oz) of your favorite BBQ sauce

*Kaiser rolls, hamburger buns, King's sweet Hawaiian buns, or over white rice 
**I use crock pot liners, which makes clean up a breeze.

Directions:

Place your chicken in the bottom of the crock pot.

Cover the chicken with onions.

Pour the entire bottle of BBQ sauce in.

Then pour over your crushed pineapple.

Cook on LOW for 8-10 hours or HIGH for 4-6.

About an hour before eating shred chicken using 2 forks

Tip: You can take the chicken out of the crock pot if needed

Stir well to combine everything.

*Serve on Kaiser rolls, hamburger buns, King's sweet Hawaiian buns, or over white rice