Fried Rice and Chicken Recipes

Fried Rice

1. In a medium pan, spray/pour EVOO to thinly cover bottom of pan.

2. Sautée:
   Red and yellow bell peppers (1/4 - 1/2" long)
   1/4 sweet Onion
   1-2 gloves of fresh Garlic (diced)
   1/2 jalapeño pepper (diced)
   Salt and pepper  





Note: You only need about 1/4 of each pepper and onion for the rice. Save the rest for the Stir Fry.

3. Cook until well done, break down peppers into smaller pieces with spatula.

4. Use large pot to boil water for Brown Rice.
I use Success Boil-In-Bag Whole Grain Brown Rice because my family always bought it and it only takes 8-10 minutes to cook!

5. Once rice is done, combine in mixing bowl with:
   1 spoonful of butter
   Splash of EVOO
   Garlic Salt
   Teriyaki sauce
   Low-sodium Soy Sauce

6. Fry two eggs, dice and add to mixing bowl

7. Add the vegetable Sautée mixture and Stir - lastly I add some fresh basil!

 

Chicken Stir Fry

1. In a large skillet or wok with EVOO, Sautée stir fry vegetables: Red and Yellow Bell Peppers, Onion, Sugar Snap Peas and Water Chestnuts (Recommend adding broccoli)

TIP: Cook onions and peppers first without cover and then add the rest of the veggies with cover. 

2. Cut Chicken Breast into "Cubes"- Add to medium pan with EVOO, Teriyaki sauce, Low-sodium Soy Sauce, Salt and Pepper.

3. Combine once ingredients are cooked. (Veggies = soft yet crunchy and Chicken = white)

 

Spicy Thai Peanut Chicken and Rice

1-Day prior to cooking...
Marinate Chicken with Trader Joe's Spicy Thai Peanut Sauce in a plastic bag.
Grill and Enjoy!
Served with Fried Rice (above)

 

Summer Salad Sensations

A crisp, fresh salad is my absolute favorite thing to eat during the summertime. Here are a few of my favorites:

The C'ville Market has the best price on local lettuce and vegetables on the week days.

If your looking for a fun, outdoor market experience, visit the City Market on the Downtown Mall every Saturday (April - December) from 7am -noon.

1. Fresh Favorite

• Leafy Green Lettuce
• Cucumbers thinly slices
• Roma Tomatos sliced
• 1/4 Avocado sliced
• Goat Cheese crumbles - +Trader Joe's has a great price and taste!
• Balsamic Dressing
• Cracked pepper and dash of Cayenne pepper

 

2. Watermelon Salad  - Zocalo inspired

Combine below (or use your own vinaigrette dressing)
• 1 Lime, zested and juiced
• 1/2 cup EVOO
• White Wine vinaigrette

 Add

• Watermelon in 1/4 cubes

½ Red onion, sliced super thin

• 1/2 Red Onion - thinly sliced

½ Red onion, sliced super thin

½ Red onion, sliced super thin

• Mint
• Feta Cheese crumbles
• Salt and Pepper
• Serve over or toss with baby Arugula

 

3. Caprese Pops

• Small Cherry Tomatoes 
• Fresh Mozzarella balls
• Fresh Basil leaves
• Balsamic Vinegar, EVOO, Sea Salt & Pepper

Easy Eggplant Parmesan

Ingredients

• 2 large Eggplants
• 2 large Eggs
• 4 cups Italian Breadcrumbs
• 2 packs of Shredded Mozzarella & Parmesan blend
• 6 cups marinara sauce
• Spices: Oregano, thyme, crushed red pepper flakes, caynenne, black pepper, garlic salt (A few dashes of each for flavor)

Pre-heat oven to 350°

Prep:

1. Wash, dry and cut Eggplants into 1/4" slices - set aside
2. Coat two baking sheets with foil - set aside
3. Crack 2 Large eggs into bowl and whisk
4. Pour 4 Cups of Breadcrumbs into a separate bowl and combine with spices
5. Dip your Eggplant slices into the Egg and then into the breadcrumb mixture coating all sides

Bake:

Place breaded eggplant on foiled baking sheets and bake for 5 minutes on each side.

Layer:

In a 9" x 13" glass baking dish layer sauce, then pre-cooked breaded eggplant, then cheeses and repeat.

Bake:

40 minutes or until golden brown.



Top with Fresh basil and let cool for 10 minutes.

Serve and Enjoy!

Sausage & Sage Stuffed Acorn Squash

Thanksgiving last year was the first time we broke tradition with guests and food!
My brother and sister-in-law flew in from California, my dad's parents drove from Pennsylvania and my Aunt Ruth who lives in Cville joined us as well.

Here are a few new recipes that we decided to make in 2012:

- Glazed Parsnips & Carrots
- Maple Mashed Sweet Potatoes
 

 And my favorite....
Acorn Squash with Sausage, Onion, and Sage Corn Bread Stuffing
Find the ingredients you need by clicking above.

How I made it my own: 

1. Bake 2 boxes of corn muffin mix. (My Aunt Ruth brought over her homemade cornbread - not from box.) 
2. Let corn bread cool in pans 10 minutes, then run a thin knife around edges and invert onto wire rack to cool completely. Cut into 3/4-inch cubes.
3. Preheat oven to 375° F. Add EVOO to a large baking pan. 
4. Cut Acorn Squash in halves. Season cavity of squash with salt and pepper. Arrange squash, cavity down, on prepared pan and bake in middle of oven until almost tender, ~25 minutes. Remove pan from oven, carefully turn squash over and let stand while making stuffing. 
   
   
   
5. Cook sausage (use Chicken or Turkey for healthier version) in a large skillet over moderate-high heat, stirring and breaking up sausage, until golden brown and no longer pink ~5mins. Transfer with a slotted spoon to a bowl. 
6. Drain all but 2 Tbsp fat from skillet. Melt 2 Tbsp butter in skillet and add onions, celery, sage, and garlic; cook over moderate heat, stirring, until tender, about 10 minutes. Transfer to large bowl with sausage, add corn bread cubes and toss gently to combine. Season with salt and pepper.
7. Butter a shallow 3-quart glass baking dish. Spoon about 3/4 cup stuffing into each squash half in pan. Spoon remaining stuffing into prepared dish; drizzle with stock and dot with remaining 4 Tbsp butter. Bake stuffing and squash in upper and lower thirds of oven, uncovered, until top is crispy and golden brown, ~30 minutes. Makes 8 servings.  

 Enjoy!!!

Stuffed Eggplant Steaks

First time trying this "Easy Eggplant Recipe" by Rachel Ray.

Prepare to spend over an hour on this meal.

Ingredients

• 2 1 1/2 pounds eggplants, peeled

• Salt and pepper

• 2 5 ounce bags  baby spinach

• 1/4 cup fresh ricotta cheese

• 1/4 cup extra-virgin olive oil

• 4 1/2-inch-thick slices ciabatta bread

• 1 clove garlic, halved lengthwise

• 1 1/2 cups shredded smoked mozzarella cheese (about 6 ounces)

• 3/4 cup chunky marinara sauce, warmed

Step 1: Cut eggplant into a block removing all skin. Cut in half, length wise, and cut a slit in the middle. Add salt and place in a colander for 30 minutes.

Step 2: Wilt spinach, chop and add to mixing bowl with the Ricottta.

Step 3: Pat eggplant dry and brush with 2 tablespoons olive oil. Add to pre-heated grill pan. Cover with foil and cook for 15 mins, turning once halfway. Remove from heat and let cool for 15 minutes.

Step 4: Pre-heat oven to 400° then Toast the ciabatta bread.  

Step 5: Brush the sides olive oil and rub with the halved garlic clove. Cut the bread into 1/2-inch cubes and place in a medium bowl; add the mozzarella and toss. 

Step 6: Line a baking sheet with parchment. Stuff the spinach mixture into the slit of each eggplant steak. 
Spoon the marinara over the stuffed eggplant steaks. Top with the ciabatta-cheese mixture, mounding it with cupped hands. Bake until the cheese is melted and the bread is golden, about 10 minutes.

TIP

I added crushed red pepper in the stuffing and topped with cayenne, but I think the stuffing could use some lemon and rosemary.

Bruschetta

This was probably the most fascinating recipes I've done so far.  

The ingredients are simple, it's the technique... 

Par Boil : to boil briefly as a preliminary or incomplete cooking procedure


I decided to make bruschetta from scratch as an appetizer for Easter Dinner with friends. 

Recipe 

(My version of Simply Recipes Bruschetta with Tomato and Basil Recipe)

• Bring a large pot of water to a rolling boil
• Preheat oven to 450°

Prep a mixing bowl with 1/4 cup EVOO

Mince two cloves of Garlic and add to mixing bowl

[I also added Cayenne and ground black pepper at this time]


Chop 6-8 Basil leaves and set aside.

Slice 6 pieces of (Rosemary and Olive Oil) Bread (found at any Foodlion or Giant bakery) and place on a cookie sheet or baking pan and set aside. 

Remove the pot from the burner and place 6 Large Tomatoes in the pot for one minute. 

The skin should easily slide off the tomato - too cool!!!


Cut in quarters and remove seeds, juices and stems [I actually Diced my tomatoes]

ADD to mixing bowl; add Basil and gently toss ingredients.

Spray your sliced of bread with EVOO and spoon the Bruschetta mixture on the Bread.

Place on in the over (top rack) for 5 minutes. 

Remove and place on a serving plater for your guests and savor the melt-in-your-mouth deliciousness. 

Steak Salad

I'm not a big red meat eater, but when I do I like pairing my steak with a salad.

My typical Fresh Salads include:

• Greens (Spinach, Green/Red Leaf Lettuce or Spring Mix)
• Cucumbers 
• Bell Peppers
• Tomatoes 

Recently, Mike and I decided that we needed to start making new recipes and began looking through his Men's Health recipes App for the iPad.

Asian Beef Salad with Sriracha Honey Dressing - click here for the recipe!
 

This photo is not a representation of the exact recipe, but we liked the dressing so much we made our own version with my Fresh Salad (plus avocado).

I think that Steaks are best cooked on a grill.

However, if you live in an apartment complex (like Mike and I do) then you need to use a Cast Iron Griddle, like this one found at World Market for only $19.99. Or a cast iron skillet (and oven) combination - I have not tried myself.

Last night we cooked a Flat Iron steak.
Mike used Montreal steak seasoning, worchester and black pepper.
I grilled onions with EVOO to top our steak!

On the Griddle it took almost 20 mins for the steak to cook. This is NOT common for outdoor grills, which my dad claims steaks should be cooked only for 5 mins on eat side.

Steak is something I hope to master one-day!