Recipe from my mom
Easy and Tasty!
What you need:
-Chicken (cooked and cut up) I used one really large breast
-Can of mushrooms
-Cream Cheese
-2 tablespoons melted butter
-Biscuits (non flake kind)
-Bread Crumbs
-More melted butter
-Can of Cream of Mushroom soup
- 1/2 cup of sour cream
Mix together chicken, mushrooms, cream cheese and melted butter. Roll out biscuits so they are bigger. Fill half with chicken filling. Pinch sides to keep closed. Roll in butter and bread crumbs. Repeat.
Cook at 375 for 20 min.
Sauce on top of chicken roll ups
Mix together mushroom soup and sour cream. Heat. Serve on top.
Partake in deliciousness!
Wednesday, March 23, 2011
Monday, March 21, 2011
Chicken Parmesan
Going to fix this for dinner tonight! Except I'm going to do a lot of modifications for what ingredients we have. To see what I did and a much easier, simpler version of this scroll down.
Recipe from Favorite Family Recipes
(if you feel really motivated follow this, if you don't see below for my version)
Chicken Parmesan
1/2 tsp salt
dash pepper
4 cloves garlic, finely chopped
1 yellow onion, diced
2 Tbsp. dried basil
1 tsp. dried oregano
2 Tbsp. dried parsley flakes
1/2 tsp. sugar
salt and pepper to taste
1 small can tomato sauce
3 chicken breasts
2 eggs, beaten
3 cloves garlic, chopped
1 c. Panko bread crumbs
1 Tbsp. parsley
1/4 c. Parmesan cheese
salt and pepper to taste6 slices Provolone cheese (or mozzarella, but we had Provolone on hand so that's what we used and it was amazing!)
1 lb. spaghetti
If you are using fresh tomatoes, peel them and mash them with a potato masher in a medium-sized bowl. Add salt and pepper, set aside. Heat a little vegetable oil in a large skillet and saute onion and garlic. When onions are clear, add the smashed tomatoes. Add basil, oregano, parsley, sugar, salt and pepper and bring to a good rolling simmer. Add tomato sauce (to thicken it up a little bit). It still may seem a little watery, but trust me, it thickens up quite a bit after it simmers. Reduce heat a little and simmer uncovered for at least an hour, stirring occasionally.
About 20 minutes prior to serving. Put chicken in a Ziploc bag and add beaten egg and garlic. Smash all the air out of the bag, seal tightly, then work the the chicken around a little bit so it is covered in egg.
On a plate or pie pan, combine bread crumbs, parsley, Parmesan cheese, salt and pepper. Heat some oil on medium heat in another large skillet. Remove chicken from egg mixture and press into the bread crumbs. When covered in bread crumbs, add the chicken to the oil and cook for about 1 minute on each side. Place chicken on a greased cookie sheet and bake in the oven at 375-degrees for about 12 minutes or until no longer pink. In the meantime, cook spaghetti to al dente. Remove chicken from oven, add 2 slices of cheese per chicken breast, then return to the oven for about 2 minutes or until cheese is melted. Layer spaghetti, sauce, and chicken on a plate, garnish with parsley, then serve!
What I did that was so much easier....
Bottle of Marinara Sauce3 chicken breasts
2 eggs, beaten
3 cloves garlic, chopped ( I used a little Garlic Powder instead)
1 c. Panko bread crumbs ( just used some regular bread crumbs)
1/4 c. Parmesan cheese (didn't have any Parmesan cheese turns out...used Mozzarella)
salt and pepper to taste6
slices of Mozzarella Cheese (maybe I should rename this Mozzarella chicken)
1 lb. spaghetti (I used angel hair cause that's what I had, it worked great)
About 20 minutes prior to serving. Put chicken in a Ziploc bag and add beaten egg and garlic. Smash all the air out of the bag, seal tightly, then work the the chicken around a little bit so it is covered in egg.
On a plate or pie pan, combine bread crumbs, parsley, Parmesan cheese, salt and pepper. Heat some oil on medium heat in another large skillet. Remove chicken from egg mixture and press into the bread crumbs. When covered in bread crumbs, add the chicken to the oil and cook for about 1 minute on each side. Place chicken on a greased cookie sheet and bake in the oven at 375-degrees for about 12 minutes (this was more like 30 minutes). or until no longer pink. In the meantime, cook spaghetti to al dente. Remove chicken from oven, add 2 slices of cheese per chicken breast, then return to the oven for about 2 minutes or until cheese is melted. Layer spaghetti, sauce, and chicken on a plate, garnish with parsley, then serve!
Recipe from Favorite Family Recipes
(if you feel really motivated follow this, if you don't see below for my version)
Chicken Parmesan
1/2 tsp salt
dash pepper
4 cloves garlic, finely chopped
1 yellow onion, diced
2 Tbsp. dried basil
1 tsp. dried oregano
2 Tbsp. dried parsley flakes
1/2 tsp. sugar
salt and pepper to taste
1 small can tomato sauce
3 chicken breasts
2 eggs, beaten
3 cloves garlic, chopped
1 c. Panko bread crumbs
1 Tbsp. parsley
1/4 c. Parmesan cheese
salt and pepper to taste6 slices Provolone cheese (or mozzarella, but we had Provolone on hand so that's what we used and it was amazing!)
1 lb. spaghetti
If you are using fresh tomatoes, peel them and mash them with a potato masher in a medium-sized bowl. Add salt and pepper, set aside. Heat a little vegetable oil in a large skillet and saute onion and garlic. When onions are clear, add the smashed tomatoes. Add basil, oregano, parsley, sugar, salt and pepper and bring to a good rolling simmer. Add tomato sauce (to thicken it up a little bit). It still may seem a little watery, but trust me, it thickens up quite a bit after it simmers. Reduce heat a little and simmer uncovered for at least an hour, stirring occasionally.
About 20 minutes prior to serving. Put chicken in a Ziploc bag and add beaten egg and garlic. Smash all the air out of the bag, seal tightly, then work the the chicken around a little bit so it is covered in egg.
On a plate or pie pan, combine bread crumbs, parsley, Parmesan cheese, salt and pepper. Heat some oil on medium heat in another large skillet. Remove chicken from egg mixture and press into the bread crumbs. When covered in bread crumbs, add the chicken to the oil and cook for about 1 minute on each side. Place chicken on a greased cookie sheet and bake in the oven at 375-degrees for about 12 minutes or until no longer pink. In the meantime, cook spaghetti to al dente. Remove chicken from oven, add 2 slices of cheese per chicken breast, then return to the oven for about 2 minutes or until cheese is melted. Layer spaghetti, sauce, and chicken on a plate, garnish with parsley, then serve!
What I did that was so much easier....
Bottle of Marinara Sauce3 chicken breasts
2 eggs, beaten
3 cloves garlic, chopped ( I used a little Garlic Powder instead)
1 c. Panko bread crumbs ( just used some regular bread crumbs)
1/4 c. Parmesan cheese (didn't have any Parmesan cheese turns out...used Mozzarella)
salt and pepper to taste6
slices of Mozzarella Cheese (maybe I should rename this Mozzarella chicken)
1 lb. spaghetti (I used angel hair cause that's what I had, it worked great)
About 20 minutes prior to serving. Put chicken in a Ziploc bag and add beaten egg and garlic. Smash all the air out of the bag, seal tightly, then work the the chicken around a little bit so it is covered in egg.
On a plate or pie pan, combine bread crumbs, parsley, Parmesan cheese, salt and pepper. Heat some oil on medium heat in another large skillet. Remove chicken from egg mixture and press into the bread crumbs. When covered in bread crumbs, add the chicken to the oil and cook for about 1 minute on each side. Place chicken on a greased cookie sheet and bake in the oven at 375-degrees for about 12 minutes (this was more like 30 minutes). or until no longer pink. In the meantime, cook spaghetti to al dente. Remove chicken from oven, add 2 slices of cheese per chicken breast, then return to the oven for about 2 minutes or until cheese is melted. Layer spaghetti, sauce, and chicken on a plate, garnish with parsley, then serve!
Chicken Mushroom Pizza
Okay this pizza is to die for. My very own invention.
What you need:
Pre-made Pizza Crusts (you of course don't have to do this but we really liked the taste of it)
Alfredo sauce
Mushrooms
Chicken (cooked, seasoned, and cut up into small pieces)
Mozzarella Cheese
Mixed Cheese
Garlic Salt
First we covered the crust with Alfredo Sauce. Sprinkle with garlic salt. Then we added thin slices of Mozzarella Cheese. Then add the chicken and mushrooms. Top off with the mixed cheese. Cook for 15-20 min at 400 degrees.
What you need:
Pre-made Pizza Crusts (you of course don't have to do this but we really liked the taste of it)
Alfredo sauce
Mushrooms
Chicken (cooked, seasoned, and cut up into small pieces)
Mozzarella Cheese
Mixed Cheese
Garlic Salt
First we covered the crust with Alfredo Sauce. Sprinkle with garlic salt. Then we added thin slices of Mozzarella Cheese. Then add the chicken and mushrooms. Top off with the mixed cheese. Cook for 15-20 min at 400 degrees.
Tortilla Strips
Tortilla Strips
10-12 corn tortillas
oil for frying
Kosher salt
Cut tortillas into strips using a pizza cutter. You can cut 2-3 at a time pretty easily. Heat oil in a large frying pan. Place strips into hot oil and fry until they become crispy. When nice and crispy, remove from oil and place on a paper towel. Sprinkle with salt after each batch.
10-12 corn tortillas
oil for frying
Kosher salt
Cut tortillas into strips using a pizza cutter. You can cut 2-3 at a time pretty easily. Heat oil in a large frying pan. Place strips into hot oil and fry until they become crispy. When nice and crispy, remove from oil and place on a paper towel. Sprinkle with salt after each batch.
Recipe from favorite family recipes
Cafe Rio Dressing
Recipe from favorite family recipes
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk (we must have used regular milk)
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
juice of 1 lime
Mix all ingredients together in the blender. That's it!
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk (we must have used regular milk)
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
juice of 1 lime
Mix all ingredients together in the blender. That's it!
Cafe Rio Rice
This rice is soooo good! It tasted just like the original.
Recipe from favorite family recipes
CILANTRO-LIME RICE
1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced ( didn't have this)
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
![[Cilantro+Lime+Rice.JPG]](http://3.bp.blogspot.com/_9WfLRtvPml0/SMiLKXYzluI/AAAAAAAAAs4/Xzrb5RoI6fs/s400/Cilantro%2BLime%2BRice.JPG)
Recipe from favorite family recipes
CILANTRO-LIME RICE
1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced ( didn't have this)
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
![[Cilantro+Lime+Rice.JPG]](http://3.bp.blogspot.com/_9WfLRtvPml0/SMiLKXYzluI/AAAAAAAAAs4/Xzrb5RoI6fs/s1600/Cilantro%2BLime%2BRice.JPG)
Cafe Rio Pork
Recipe taken from favorite family recipes
2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet) ( I used Dr. Pepper we liked this a lot better)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce
1 c. brown sugar
Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!
2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet) ( I used Dr. Pepper we liked this a lot better)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce
1 c. brown sugar
Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!
Peanut Butter Cup Cookies
I made these and they were delicious! I used the mini peanut butter cups instead of the full size cause that was cheaper. Worked great and still tasted delicious.
REESES- STUFFED PEANUT BUTTER CHOCOLATE CHIP COOKIES
www.RecipeGirl.com
www.RecipeGirl.com
1/2 cup butter (1 stick), at room temperature
1/2 cup chunky peanut butter
1/2 cup granulated white sugar
1/2 cup brown sugar, packed
1 large egg
1 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup milk chocolate chips (plus a few extra for topping, optional)
12 full-sized Reeses Peanut Butter Cups
1/2 cup chunky peanut butter
1/2 cup granulated white sugar
1/2 cup brown sugar, packed
1 large egg
1 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup milk chocolate chips (plus a few extra for topping, optional)
12 full-sized Reeses Peanut Butter Cups
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat baking mats (or spray with nonstick spray).
2. In a large bowl, use electric mixer to cream together butter, peanut butter and sugars. Add egg and continue to mix until light and fluffy.
3. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add dry mixture to wet mixture. Stir together just until the dry ingredients are incorporated. Stir in 1 cup of chocolate chips.
4. Plan for baking 6 to 8 cookies on a large baking sheet. Scoop out a heaping Tablespoonful of dough and place it on your cookie sheet. Use a sugared fork to make a criss-cross on the dough (to smash it down a bit). Top with a Reeses Peanut Butter Cup. The top with another heaping Tablespoonful of dough (so that the PB Cup is sandwiched between two scoopfuls of dough). Use a sugared fork to criss-cross the top and make sure the dough is covering most of the PB Cup. Stud a few extra chocolate chips on top. Repeat with remaining cookie dough and PB Cups.
5. Bake for about 12 minutes, until cookies are lightly browned and almost set.
Yield: 12 large (4 to 5-inch cookies)
Tips:
*A little tip for measuring peanut butter… spray your measuring cup with nonstick spray first, then scoop the peanut butter in to measure. It’ll slide right out of the cup, without sticking!
*These cookies freeze well. Throw individual cookies in sandwich-sized zip baggies and toss them in the freezer for times when the mood for cookies strikes.
*A little tip for measuring peanut butter… spray your measuring cup with nonstick spray first, then scoop the peanut butter in to measure. It’ll slide right out of the cup, without sticking!
*These cookies freeze well. Throw individual cookies in sandwich-sized zip baggies and toss them in the freezer for times when the mood for cookies strikes.
Read more: http://www.recipegirl.com/2007/02/15/reeses-stuffed-peanut-butter-chocolate-chip-cookies/#ixzz1HHCB8fyB
Smores Brownies
S’MORES BROWNIES
www.RecipeGirl.com
www.RecipeGirl.com
CRUST:
7 Tablespoons unsalted butter, melted
1 1/2 cups graham cracker crumbs (8 or 9 whole graham crackers)
2 Tablespoons granulated sugar
pinch of salt
7 Tablespoons unsalted butter, melted
1 1/2 cups graham cracker crumbs (8 or 9 whole graham crackers)
2 Tablespoons granulated sugar
pinch of salt
BROWNIE:
8 Tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
4 large eggs
1 cup all-purpose flour
8 Tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
4 large eggs
1 cup all-purpose flour
TOPPING:
1 cup semi-sweet chocolate chunks or chips
3 to 4 cups mini marshmallows
about 1/4 cup of graham cracker crumbs (1 whole cracker, crumbled)
1 cup semi-sweet chocolate chunks or chips
3 to 4 cups mini marshmallows
about 1/4 cup of graham cracker crumbs (1 whole cracker, crumbled)
1. Preheat oven to 325 degrees F. Line 8×8-inch pan with foil so it hangs over the edges a bit. Spray with nonstick spray. (You can use 9×9-inch pan, but baking time might need slight decrease and your end result will be a thinner brownie).
2. Prepare crust: In a medium bowl, mix butter with crumbs, sugar and salt. Press crumb mixture into the bottom of the pan. Bake until golden, 15 to 20 minutes.
3. Prepare the brownie: Place butter and chocolate in microwave-safe bowl. Melt for 1 minute; stir. Melt another minute; stir. Keep microwaving at 1 minute intervals until mixture is completely melted. (Alternately, you can melt this mixture in a heatproof bowl set over a pan of simmering water on the stove). Add sugars, vanilla and salt into the melted chocolate and mix together. Add eggs and beat vigorously until you see a thick and glossy batter. Stir in flour and mix just until incorporated. Pour batter over the baked crust. Bake until top is set and toothpick inserted into the middle comes out mostly clean, 35 to 40 minutes (you don’t want to overbake the brownie- a little gooey inside is good).
4. Remove pan from oven. Turn up heat on the oven to broil. Sprinkle chocolate chunks over the baked brownie. Add a nice, thick layer of marshmallows next. Sprinkle graham cracker crumbs on top.
5. Place your pan of brownies back into the oven (they should be 6 to 8 inches away from the heating element). Toast under the broiler until golden- KEEP AN EYE ON IT- it can go from golden to burned in a matter of seconds. 1 to 2 minutes under the broiler should be plenty.
6. Cool for a few minutes, then use foil to remove brownies from the pan and set on a cutting board. Carefully pull the sides of the foil away from the marshmallows and brownies. Cut brownies into 12 squares. Helpful tip: Use a large, WET & SHARP KNIFE to cut the brownies. Slice through the brownie, then clean the knife and slice through again with a clean, wet knife. Keep cleaning off the knife after each cut for the cleanest cuts.
Yield: 12 brownies
Read more: http://www.recipegirl.com/#ixzz1HHBkP3Lm
Snickers Cookies
One of these times I really need to try these :)
SNICKERS BAR COOKIES
www.RecipeGirl.com
www.RecipeGirl.com
1/2 cup (1 stick) butter, at room temperature
1/2 cup chunky peanut butter
1/2 cup light brown sugar
1/2 cup granulated white sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (11.5 ounce) package Snickers Miniatures (or similar amount cut into chunks)
1/2 cup chunky peanut butter
1/2 cup light brown sugar
1/2 cup granulated white sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (11.5 ounce) package Snickers Miniatures (or similar amount cut into chunks)
1. Preheat oven to 350 degrees F. Line cookie sheet or two with parchment paper or silpat mats.
2. In a large bowl, combine butter, peanut butter and sugars using a mixer on medium speed until light and fluffy. Add eggs and vanilla and mix until thoroughly combined. In a separate bowl, whisk together flour, baking soda and salt. Mix flour into peanut butter mixture; mix until just combined. Cover bowl with plastic wrap and chill dough for at least 2 hours.
3. Unwrap Snickers. Shape dough into 1-inch balls (about 1 rounded Tablespoon). Flatten ball in your hand and place a mini Snickers Bar on top. Wrap dough around the candy and place on cookie sheet. Use a sugared fork to criss-cross the top of the cookie and press down slightly. Cut up some extra, smaller chunks of Snickers Bar and place 2 or 3 on top of each cookie. Spread out the cookies so that there are only 6 or 8 per cookie sheet (they’ll spread out a bit).
4. Bake 10 to 12 minutes, or until cookies are set.
Yield: About 20 cookies
Read more: http://www.recipegirl.com/2011/03/09/snickers-bar-cookies/#ixzz1HHBAPIsv
Sunday, March 20, 2011
Rainbow Cake
Rainbow Cake
First I just mixed the cake batter like normal ( I used yellow cake cause one that was all we had that wasn't chocolate and two who doesn't love yellow cake?). Yes it may have made the colors not as vibrant but hey it tasted a whole lot better than plain cake. Then I separated the batter into 4 bowls and then added food coloring.
Then I baked them in round cake pans. I only had two so I had to wait for it to cool and then do the 2nd batch. After they were cooked you layer the cake with frosting in between and there you have it.....rainbow cake!
First I just mixed the cake batter like normal ( I used yellow cake cause one that was all we had that wasn't chocolate and two who doesn't love yellow cake?). Yes it may have made the colors not as vibrant but hey it tasted a whole lot better than plain cake. Then I separated the batter into 4 bowls and then added food coloring.
Then I baked them in round cake pans. I only had two so I had to wait for it to cool and then do the 2nd batch. After they were cooked you layer the cake with frosting in between and there you have it.....rainbow cake!
Island Rice Bowls
Island Rice Bowls (recipe from favorite family recipes)
(This makes 4 large rice bowls)
1 bottle Yoshida's sauce
3 chicken breasts
1 head broccoli, florets only, chopped
1 medium zucchini, diced (didn't put zucchini in ours)
2 carrots, shredded
1/4 c. celery, sliced (optional)
1/4 c. red pepper, finely chopped
1 tsp ginger
1 clove garlic, minced
1-2 tsp red pepper flakes
4 c. white rice, cooked
Place the chicken into a ziploc bag and pour about 1/3 of the bottle of Yoshida's. Squeeze all the air out of the bag, seal, and place on a plate or in a bowl and refrigerate for at least 3 hours. Remove chicken from the fridge and either BBQ or bake (at 425 for about 25 min) until cooked through. After fully cooked, cut up into small cubes (wrap in tin foil to keep warm if needed). In a large skillet, stir fry broccoli, zucchini, carrots, and red pepper (and optional celery) in a little bit of the Yoshida's sauce until all veggies become tender. Pour remaining Yoshida's sauce into a small saucepan. Add ginger, garlic, and red pepper flakes. Bring to a boil, then reduce heat and simmer on low until ready to serve (stirring often). Serve by layering 1 c. of rice in each bowl, 1/4 of the veggies (more or less), 1/4 of the chicken, then about 1/4 c. of sauce (more or less) drizzled over the top of each bowl.
![[Rice+bowl+1.JPG]](http://3.bp.blogspot.com/_9WfLRtvPml0/SRjsl6lxA5I/AAAAAAAAA7o/NOqBOwkqJsQ/s400/Rice%2Bbowl%2B1.JPG)
(This makes 4 large rice bowls)
1 bottle Yoshida's sauce
3 chicken breasts
1 head broccoli, florets only, chopped
1 medium zucchini, diced (didn't put zucchini in ours)
2 carrots, shredded
1/4 c. celery, sliced (optional)
1/4 c. red pepper, finely chopped
1 tsp ginger
1 clove garlic, minced
1-2 tsp red pepper flakes
4 c. white rice, cooked
Place the chicken into a ziploc bag and pour about 1/3 of the bottle of Yoshida's. Squeeze all the air out of the bag, seal, and place on a plate or in a bowl and refrigerate for at least 3 hours. Remove chicken from the fridge and either BBQ or bake (at 425 for about 25 min) until cooked through. After fully cooked, cut up into small cubes (wrap in tin foil to keep warm if needed). In a large skillet, stir fry broccoli, zucchini, carrots, and red pepper (and optional celery) in a little bit of the Yoshida's sauce until all veggies become tender. Pour remaining Yoshida's sauce into a small saucepan. Add ginger, garlic, and red pepper flakes. Bring to a boil, then reduce heat and simmer on low until ready to serve (stirring often). Serve by layering 1 c. of rice in each bowl, 1/4 of the veggies (more or less), 1/4 of the chicken, then about 1/4 c. of sauce (more or less) drizzled over the top of each bowl.
![[Rice+bowl+1.JPG]](http://3.bp.blogspot.com/_9WfLRtvPml0/SRjsl6lxA5I/AAAAAAAAA7o/NOqBOwkqJsQ/s1600/Rice%2Bbowl%2B1.JPG)
Cadbury Egg Cookies
Cadbury Egg Cookies
Recipe By OurBestBites.com
1/2 C Crisco (I use butter flavored)
1/2 C Butter
1 C brown sugar
1 C white sugar
2 Eggs
1 1/2 t vanilla
1 t baking powder
1 t baking soda
1/2 t salt
2 1/2 C flour
6T unsweetened cocoa powder
1 10 oz bag Cadbury Mini-Eggs*
*If it's not Easter, or you (gasp!) don't like Cadbury Eggs, try these cookies with white chocolate or PB chips- they're fantastic!
Preheat oven to 350. You'll need to chop up those Cadbury Eggs. I just put them in a ziplock bag and bang on them with a marble rolling pin until they're sufficiently crumbled.
Cream together the butter, crisco, brown sugar and white sugar. Add in eggs one at at a time and the vanilla. In a separate bowl whisk together the flour, soda, baking powder, salt, and cocoa powder. Add flour mixture to the butter mixture to combine and then mix in the candies.
Drop onto a cookie sheet and cook for about 8-10 minutes. Remove to a cooling rack and try not to stuff them in your face to quickly.
Recipe By OurBestBites.com
1/2 C Crisco (I use butter flavored)
1/2 C Butter
1 C brown sugar
1 C white sugar
2 Eggs
1 1/2 t vanilla
1 t baking powder
1 t baking soda
1/2 t salt
2 1/2 C flour
6T unsweetened cocoa powder
1 10 oz bag Cadbury Mini-Eggs*
*If it's not Easter, or you (gasp!) don't like Cadbury Eggs, try these cookies with white chocolate or PB chips- they're fantastic!
Preheat oven to 350. You'll need to chop up those Cadbury Eggs. I just put them in a ziplock bag and bang on them with a marble rolling pin until they're sufficiently crumbled.
Cream together the butter, crisco, brown sugar and white sugar. Add in eggs one at at a time and the vanilla. In a separate bowl whisk together the flour, soda, baking powder, salt, and cocoa powder. Add flour mixture to the butter mixture to combine and then mix in the candies.
Drop onto a cookie sheet and cook for about 8-10 minutes. Remove to a cooling rack and try not to stuff them in your face to quickly.
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