Chicken Teriyaki

I came up with this recipe a few years ago.  I decided to try to make it after I found it on the menu at O’Charley’s and fell in love with it!  A couple of years ago I noticed it wasn’t on their menu anymore which made me appreciate my little recipe even more!

chickenteriyaki

 

20150707_174103Go ahead and get the rice started.

20150707_174404Cube your chicken

20150707_175240Get your veggies sliced.

20150707_175609Now onto your teriyaki mixture.  Add the honey and spices to a bowl.

20150707_175801

Add the teriyaki to that and stir until well mixed.  Go ahead and do a taste test.  It should be sweet, have a little heat but still be able to taste the teriyaki.20150707_175847Add some olive oil to a pan.  Put it on slightly above medium heat.

20150707_180212Now it’s time to add your chicken and their spices.

20150707_180344When the chicken is done on one side stir and then add your onions and green peppers.  Cover and cook for 3 minutes.

20150707_180510By now the rice should be done and ready to remove from the heat.

20150707_180917Add the mushrooms.  Cover and cook for 1 minute.

20150707_181059Put in half of the bag of frozen broccoli.  Cover and cook for 1 minute.

20150707_181403

Add the cooked rice.

20150707_181634And then the teriyaki mixture and stir combining it all.

20150707_182420

Let it simmer for a few minutes then it’s ready to eat!

Full Recipe

Chicken Teriyaki

Ingredients:

  • 2 Chicken Breasts, boneless & skinless, cubed
  • 1 Red Onion, halved and then sliced thin
  • 1 Green Pepper, sliced into thin strips
  • 4 Mushrooms, cut into thin strips
  • 1/2 bag of frozen broccoli florets
  • Freshly ground black pepper to taste
  • Salt to taste
  • 1/4 tsp. garlic powder

Rice

  • 2 Boxes of Uncle Ben’s Chicken & Rice (Do not use the seasoning packets)
  • 1 1/2 tsp. garlic powder
  • 2 c. vegetable broth
  • 1 c. water
  • 1/2 Tbsp. butter

Teriyaki Mixture

  • 1 c. honey
  • 1 Tbsp. garlic powder
  • 1/4 tsp. red pepper flakes (less if you can’t handle spice, more if you like it spicy!)
  • 3/4 c. teriyaki

Start with your rice.  Pour both boxes of rice (throw out the seasoning packets) into a medium sauce pan.  Add the vegetable broth, water and butter.  Cook according to instructions on the box.

Add olive oil to a pan on slightly higher than medium heat.  Add chicken, salt, pepper and garlic powder.

In a bowl, combine honey, garlic powder, red pepper flakes and teriyaki.  Stir until well mixed.  Do a taste test to make sure nothing is overpowering anything else.  It should be sweet, with a little heat but you should still be able to taste the teriyaki.

Go back to the chicken. It should be done on one side.  Flip it over and add the onion and bell pepper.  Cover an ook for 3 minutes.

Add the mushrooms.  Cover and cook for a minute.

Add half the bag of broccoli.  Cover and cook for a minute.

Add rice and then the teriyaki mixture.  Mix well.

Let simmer for five minutes with no lid.

Serve and enjoy!

signature

Nothing Is Better Than Homemade Peach Cobbler

 

peachcobbler

I have deemed today to be Cobbler Day!

Okay, well just for me.

I made a peach cobbler.

And it was delicious.

This is such a dessert staple at my house.  We all love it and it is so easy to throw together.  I always have everything I need on hand to make it.  If you have any left over it does keep good covered in the refrigerator.  I don’t mind to eat it cold straight out of there but a minute or so in the microwave should heat it up just fine.  I’ll be honest…it’s not too bad for breakfast either! 😉

20150707_142844

 

20150707_150046

Flour

I always give this a little whisk to break up any lumps.

20150707_150209

Sugar

I whisk the sugar and flour lightly together.

20150707_150340Milk

20150707_150510

 

Stir until completely combined.20150707_145807Cube the butter.

20150707_150542Add it to the dish you will be baking it in and melt the butter completely.  I just put mine in my microwave on low for a minute or two.  I don’t want it bubbling and splattering everywhere.  I just want it melted.

20150707_150631

Pour the batter directly in with the butter.  DO NOT STIR.  Let the butter float around it.20150707_150657

Pour the peaches directly into the batter/butter.  Once again, DO NOT STIR.20150707_150706

It will look like this before it is baked.  You’ll see the batter, butter and peaches kind of floating together.

Put it in the oven at 350 degrees for 35-40 minutes.

20150707_155915

Here’s the recipe:

Peach Cobbler

Ingredients:

  • 1 c. Self Rising Flour
  • 1 c. White Sugar
  • 1 c. Milk
  • 1 Stick of Butter (You can do margarine…but I’m southern so gimme the butter baby!)
  • 1 can of peaches in syrup

Directions:

  1. Preheat oven 350 degrees.
  2. Cube butter and put in the dish that you will be baking it in.  Melt butter in the microwave on low.
  3. Combine flour, sugar and milk in a bowl.  Mix completely.
  4. Pour into baking dish on top of the melted butter.
  5. Pour peaches directly in the middle of the batter and butter.
  6. Bake for 40 minutes, checking periodically.  Bake until the top is golden.  The top of the cobbler should be cake like while the bottom should be more wet.

Serve plain, with whipped cream or with ice cream.

Enjoy!

signature

My Go To Breakfast

My new go to breakfast.  I have to say though, the berries on the side were Rylan’s.  Mom made some Fruit and Mint salad and that was part of his breakfast.

20150626_093920

Anyway, the smoothie is super simple.  I have two seperate variations on it that I do.

Strawberry Protein Smoothie

  • 1 Scoop Vanilla Chai Protein Powder
  • 1 c. Frozen Strawberries
  •  1/2 c. Unsweetened Almond Milk
  • 1/4 c. Water

158 Calories

This one has more into it and has some more calories but sometimes that’s needed, especially if I’m really working out hard.  Everything in it is super healthy and delicious.

Strawberry Kefir Protein Smoothie

  • 1 Scoop Vanilla Chai Protein Powder
  • 1/2 c. Strawberry Banana Kefir
  • 1 tsp. Chia Seeds
  • 1 c. Frozen Strawberries
  • 1/2 c. Unsweetened Almond Milk
  • 1/4 c. Water

248 Calories

 

This powder is also just fine mixed with unsweetened almond milk, skim milk or even water.  It has a great flavor on it’s own and it mixes extremely well.

signature

 

Chicken Teriyaki

This is my recipe.  I just got in the kitchen one day and began working and tasting and came up with this.  This is something that we love at our house!  It is fairly quick and has plenty of flavor!

Ingredients:

  • 2 Fresh Chicken Breasts
  • 1 tsp. Olive Oil
  • 1 c. Rice (Quick Cook, I prefer Brown)
  • 1 ½ c. Vegetable Broth
  • Frozen Broccoli (I use Green Giant Steamers, half the bag)
  • 1 Red Onion, quartered and pulled apart
  • Mushrooms, roughly chopped (about a cup)
  • 1 c. Teriyaki Sauce
  • ½ c. Honey
  • Crushed Red Pepper (to taste)
  • 1 Tbsp. Garlic Powder for honey
  • ½ tsp. Garlic Powder for rice
  • ½ tsp. Salt
  • ½ tsp. Pepper
  • Sesame Seeds, 1 tsp.

Teriyaki mixture:
Mix teriyaki sauce, honey, 1 tbsp. garlic powder & red pepper flakes to taste.  Whisk together and taste to see if anything needs to be adjusted.  Sit this aside.

Rice:
Add rice, ½ tsp. garlic powder and vegetable broth to a sauce pan and prepare according to rice directions.

Chicken:
Cube chicken breasts.  Add olive oil to pan turn to medium heat.  Add chicken and salt and pepper the chicken to taste.  Brown chicken.

Veggies:
Before chicken is done add the onion so that it can be caramelizing but not burning.  Then add mushrooms and broccoli.  Cover and let it cook for a couple of minutes.  Make sure not to burn anything by stirring occasionally.

Add rice to the chicken and veggies along with teriyaki mixture.  Stir well and cover another couple of minutes.  Sprinkle with sesame seeds.

Serve it up!

signature

So-Easy-It-Is-Ridiculous Potato Soup

Yesterday Jason was at our rental property working on the remodel and I was running around the house doing laundry, wrestling my toddler and trying to get my house in order before the work week began.  It was getting closer to supper time and I needed something that wasn’t really labor intensive but still filling and warm after such a long day.  I decided on potato soup.

I came across this recipe late last year that one of the YouTubers I follow posted.  She used frozen hash browns and cooked it in the Crock-Pot.  I tweaked it to make it my own, cooked it on the stovetop, used my own potatoes and I am so in love with it!  This is my new go-to soup for cold weather.  It is always a hit at my house.  We can usually have this one day and have two days worth of leftovers.  The Husband isn’t big on leftovers but he won’t turn this down!

20150301_183923

Soup

  • 2 Small Onions Chopped
  • 3 Cans Chicken Broth
  • 1 Can Cream of Chicken Soup
  • ¼ tsp.Seasoning Salt
  • ½ tsp. Black Pepper
  • 5 Medium Potatoes
  • 1 Block of Cream Cheese (Full Fat)

 

Garnishing

  • Cheddar Cheese
  • Crispy Bacon

In a large stock pot combine onions, chicken broth, cream of chicken soup, seasoning salt, black pepper and potatoes.  Bring to a boil and then put the heat back down so that it is steadily simmering.  Let it simmer for 20 minutes.

Add cream cheese to soup and let it melt and mix in.  This will probably take 5-10 minutes depending on how cold your cream cheese is.  I always keep extra stored in the freezer just for this soup.  Even though the texture changes if you thaw it and try to use it on a bagel it is just fine for soup.

Garnish and serve!

We really like this with yeast rolls but biscuits or cornbread would be great too.

signature

Spicy Turkey Soft Tacos

This is a recipe that I love to make and freeze.  My husband isn’t much on spicy things.  He likes a little spice but this is too much for him so I just make regular soft tacos for him and these for me.  It works out great.  This recipe makes quite a bit so I always freeze what I’m not eating.

Ingredients:

  • 2 lbs Ground Turkey Breast
  • 1 Can of Chipotle Peppers in Adoboe Sauce (7 oz)
  • 2 Packets of Mild Taco Seasoning
  • 1 small onion, chopped
  • 2 Cans Fat Free Refried Beans
  • Lettuce
  • Tomato, diced
  • Cheddar Cheese, Fat Free
  • Sour Cream, Fat Free
  • Whole Wheat Tortillas
  • 3/4 c. water
  • Cooking Spray

Spray your pan well with cooking spray and heat medium to medium high on your stove.  Add the chopped onion and move them around as the sautee for a minute or two.  Add your ground turkey breast and brown completely.  After it is completely cooked add both packets of taco seasoning, water, beans and the chipotle peppers.  Simmer for 5 minutes stirring and mashing up the peppers, mixing everything very well.

Serve on the whole wheat tortillas with lettuce, diced tomato, cheddar cheese and sour cream.

If you want to freeze, portion out the size that you want and put in freezer bags.  I like to use Ziploc Freezer Bags with the Ziploc Perfect Portions Bags.

 

Easy Vegetable Beef Soup

Brrr….It’s COLD!!!  It is 2pm and it is only 16 degrees…and the temperature is dropping.  We had a dusting of snow last night and the low for tonight is -3 degrees but with the wind chill being miserable.  I almost can’t believe it will be 53 degrees Friday.  Anyway, my Little Man and I have been home all day today staying warm.  I’ve been cleaning and getting everything washed up in case of an electricity outage and he has been playing like a wild man.  When I laid him down for a nap I started to think about what I should make for supper tonight.  There was one thing that popped into my head: soup!  Then I had to narrow it down and I decided on Easy Vegetable Soup.  It really is a perfect day for it!

I use a Dutch oven anytime I do soup, stew, roasts, steaks…a lot of things.  That’s what I used for this soup.  The one I used today is by The Lodge.  It’s an enameled cast iron Dutch oven.  I think it is the 6-quart size but I’m not 100% on that.

Ingredients:

  • 28 oz Crushed Tomatoes,
  • 6 oz Tomato Paste
  • 14oz Can of Beef Broth
  • 1 Onion, Peeled & Cubed
  • 8 – 10oz Steak cut into chunks (Any kind that suits, I happened to have tenderloin)
  • 12 oz. Frozen Mixed Vegetables (Peas, Carrots, Green Beans)
  • 4 Medium Potatoes, Peeled & Cubed
  • Salt
  • Pepper
  • Olive Oil, about 2 Tbsp. give or take
  • 2 Tbsp. Worcestershire Sauce
  • 1 Cup Beef Stock
  • 1 ¾ Cups of Water, more if needed

Prep the food first.  Peel and cube potatoes and onions.  Cut the steak into chunks, salt and pepper liberally.

In my Dutch oven, I put roughly about 2 Tbsp of olive oil and heat till it’s pretty hot, about medium high heat.

Olive OilAdd the onions.

Onions 1Let them sweat a bit…

Onions 2And brown a bit.

Onions 3Take them out and put them to the side.

Onions in BowlAdd the steak.

Sliced SteakLet it brown a bit.

SteakTake it out and set it to the side.

Steak in a BowlThe bottom of the pan should look like this.  All of this is FLAVOR.

Bottom of the PanPour the Beef Stock in to the still hot pan

Beef Stock

Whisk getting all the bits of flavor off of the bottom.

Adding Beef Stock

Put the steak back in…

Add Beef BackFollowed by the onions…

Add Onions BackAnd all the other ingredients…

Frozen Vegetables

Added Frozen Veggies Potatoes

Added PotatoesTomato Paste

Added Tomato PasteCrushed Tomatoes

Added Crushed Tomatoes

Water & Beef Broth

Added WaterStir mixing all the ingredients

Stirred & ready to simmer

Simmer for 3 hours on medium low heat.  Keep a check on it and add more water if needed.

Enjoy!

signature