Chicken Teriyaki Rice Bowls

I found this recipe here, from Real Mom Kitchen.  We loved this dish, even my picky 5 year old cleaned his plate.  This is quick and easy!  I made the sauce and cut up my chicken during the afternoon...and then cooked dinner in a matter of minutes after soccer practice the other day.  Delicious!!

Chicken Teriyaki Bowls

Ingredients:

Oil

1 lb boneless skinless chicken breasts or thighs, cut up into bite sized pieces

3 cups frozen stir-fry vegetables

¼ cup teriyaki sauce (see recipe below)
3 cups of steamed rice
Additional teriyaki sauce, if desired

Directions:  Place a little oil in the bottom of a wok or non-stick skillet over medium heat. Give the oil and pan a minute or two to get hot.  Then add your chicken to the pan and cook for a few minutes.  Add 1-2 Tbsp of teriyaki sauce and for 3 minutes more until the chicken is fully cooked.  Add the frozen veggies to the pan. Cover and cook for 5 to 7 minute more, stirring every couple of minutes, until veggies are heated through.  Add the remaining teriyaki sauce to the mixture and serve over the rice. Serve with additional teriyaki sauce if desired.


Teriyaki Sauce
 
Ingredients:
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup rice vinegar
2 cloves garlic, minced
black pepper to taste

Directions:  In a small saucepan, whisk together the cornstarch and cold water until smooth and no lumps. Then, whisk in the sugar, soy sauce, vinegar, garlic, and ground black pepper.  Bring to a boil over medium heat then reduce it and simmer until thickens. You will end up with about 1 cup of sauce.

Green Chili Grilled Cheese Sandwich

I ordered a 35 lb bag of roasted green chili a few weeks ago. We LOVE green chili at our house. I still have a little green chili in the freezer from last year that I need to get used up. The other night we were having tomato soup and grilled cheese for dinner. I decided to spice up the grilled cheese with some green chili and we loved it!

I'm sure you've all had grilled cheese sandwiches before, so just make them as you would and throw some green chili in-between some cheese and cook these up. I used one slice of provolone and one slice of some cheddar/mozzarella mixed cheese that I had.

Chocolate Chip Cookies with a hint of coconut

So...the other day I started making my favorite chocolate chip cookies. I took out the shortening, and it was rancid...really....I just bought it a week or two earlier. ...and it didn't 'expire' until March 22 2013. I was MAD...I had only used it a couple of times and that stuff is not cheap.


....anyway, I had some coconut oil in the pantry that my Mother-in-law gave us. I decided to use that instead of the shortening. I don't know if I will ever go back to using shortening. These cookies are SO good!! Just a hint of the coconut taste. Even my 11 year old that hates coconut, LOVES these!!

Chocolate Chip Cookies with a hint of coconut

(basically these cookies with coconut oil)

Ingredients:

1/2 cup coconut oil

1/2 cup brown sugar

1 cup sugar

2 eggs

1 teaspoon vanilla

1 teaspoon salt

1 teaspoon baking soda

2 cups all-purpose flour

1 1/2 cups semi-sweet chocolate chips

Directions: Preheat oven to 375. Cream together coconut oil, brown sugar and sugar, eggs and vanilla. Add salt, baking soda, and flour. Stir in chocolate chips. Bake at 375 for 9-10 minutes.

Spicy Grilled Shrimp

This is a quick simple recipe. I found this recipe in the newspaper 'Star Watch'.

Spicy Grilled Shrimp

Ingredients:

1 pound large shrimp, peeled and deveined

1 teaspoon vegetable oil

1/4 teaspoon cayenne pepper

1/8 teaspoon salt

Directions: Prepare grill for direct grilling on medium-high. In a large bowl, toss shrimp with vegetable oil, cayenne and salt to coat. Place shrimp on hot grill. Cook 3 to 5 minutes or until shrimp are opaque throughout, turning once. Transfer shrimp to plate and let cool 5 minutes. Serves 4.

Red Hot Cinnamon Candy Popcorn

My sister told me about this recipe. She found it here at cdkitchen. This popcorn is SO yummy!!

Red Hot Cinnamon Candy Popcorn

Ingredients:

6 quarts popped popcorn
12 oz red cinnamon candies (red hots)
sugar
1 cup butter
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda

Directions: Spread popcorn in a lightly buttered roasting pan; bake at 250 degrees while you prepare the syrup. Pour the cinnamon candies into a 2 cup measuring cup(I used my liquid measuring cup). Fill the remaining space up to two cups with sugar. Place in a heavy pan. Add butter, corn syrup and salt. Bring to a boil; boil for 5 minutes.

Remove from heat; carefully stir in baking soda. Pour over popcorn stirring to coat. Continue to bake at 250 for 1 hour, stirring every 15 minutes. Remove from oven, stir one last time; let cool. Break into pieces; store in an airtight container.