Korean GROUND BEEF AND RICE BOWLS

Recipe Critic

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 c cooked lentils
• 3 garlic cloves, minced
• ¼ cup packed brown sugar
• ¼ cup reduced-sodium soy sauce
• 2 teaspoons sesame oil
• ¼ teaspoon ground ginger
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon pepper
• 2 cups hot cooked white or brown rice
• sliced green onions and sesame seeds for garnish

Instructions

1. In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
2. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
3. Serve over hot rice and garnish with green onions and sesame seeds.

Mediterranean Rice and Chicken

Rice

1 chopped onion
1/2t garlic powder or garlic clove
1t oregano
1t basil
salt and pepper or seasoned salt or chicken boullion
1t turmeric
1/2t paprika
chopped almonds or cashews or sunflower seeds
1/2c lentils or black beans
2 c leftover cooked rice


Saute onion till soft, add all seasonings and saute and stir. Add chopped almonds till get toasted. Add the lentils and rice. I like to cook the rice on high, so the rice gets a little crusty on the bottom of the pan. To allow the rice to get crusty you need to allow the rice to cook for about 5 minutes before you stir it. Then stir the rice  and repeat that pattern 3 more times.

Its  delicious

I served with a salad, chicken, and a roll.


Chicken

4 boneless, skinless chicken breasts of equal size
2 tbsp minced garlic or garlic paste
Salt and pepper
1 tbsp dried oregano, divided
 olive oil
1 large lemon, juice of
1/2 cup chicken broth
1 cup finely chopped onion
1 1/2 cup small-diced tomatoes
1/4 cup sliced green olives (didnt have)
Handful of fresh parsley, stems removed, chopped
Crumbled feta cheese, optional

(I didnt have white wine)

Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken’s internal temperature should reach 165 degrees F.)
Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

We loved it!!

How To Make Congee Rice Porridge

on the stove top The Kitchn  or In a crockpot

Ingredients

1 cup rice — any kind
6 cups chicken stock, vegetable stock, or water
2 celery stems and onions (chopped and sauteed )
1 (3") piece ginger, thinly sliced
2 garlic cloves, pressed
1 1/2 teaspoons kosher salt
2T chicken boullion
(Optional, for richer congee: leftover cooked chicken wings or bones from a roasted chicken, skin removed)

• When serving add Optional garnishes:
• 
  
• -Soy sauce
• -Sesame oil
• -Thinly sliced green onions
• -Wilted greens
• -Soft- or hard-boiled egg
• -Leftover cooked chicken, pork, or beef
• -Fried garlic
• -Fried shallots
• -Pickled vegetables
• -Cubed avocado, lime wedges, cilantro, fish sauce

• Equipment
• Strainer
• 2- to 4-quart saucepan with lid

Instructions

1. Rinse the rice: Place the rice in a large strainer or colander and rinse it under cool water. The water running through the rice will usually look milky at first, but will then become clearer. It's fine if there's still some haze in the water.
2. Combine the rice and cooking liquid in the saucepan. If you're using any chicken bones, add them to the saucepan now. Or cook in a crockpot for 5-8 hours
3. Bring to a boil, then reduce to a simmer and partially cover.
4. Continue simmering for about 1 1/2 hours: Stir the congee occasionally during cooking — this will make it more creamy. If the porridge is getting a little stiff, or if you'd like a looser porridge, add more cooking liquid. The congee is ready when the rice is as soft and porridgy as you prefer.
5. Remove any bones and shred the meat: If you used any chicken bones, pull them out of the congee. Shred the meat and stir it back into the congee.
6. Serve the congee: Ladle the congee into individual bowls and garnish with whatever toppings you like.

Recipe Notes

Leftover congee can be kept in the refrigerator for up to 5 days. Warm in the microwave or on the stovetop, and stir in a little extra cooking liquid to loosen it up, if needed.

Beef and Broccoli Stir-Fry

1/2 cup low-sodium soy sauce
1/4 cup cornstarch
3 tablespoons sherry
2 tablespoons brown sugar
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 pound flank steak, trimmed of fat and sliced very thin against the grain
3 tablespoons peanut or olive oil
1 pound broccoli florets
1/4 cup beef broth
1/4 cup oyster sauce (or fish sauce)
Salt as needed (use sparingly)
Chow Mein, for serving 

In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of the liquid and set aside.
Heat the oil in a heavy skillet (iron is best) or wok over high heat. Add the broccoli and stir for a minute. Remove to a plate.
Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. Season with salt if needed
Serve over Chow Mein or  Goes really well with Fried Rice

Our Best Bites Fried Rice

Fried Rice
Recipe by Our Best Bites, 

adapted from Disneyworld’s Ohana Restaurant

2 c. white rice + 4 c. water (OR 4 c. cold, leftover rice, which is actually better)
3 Tbsp. butter
1/4 c. minced red onion
2 Tbsp. chopped green onions
1/2 Tbsp. minced garlic
1/4 c. chopped carrots
1/2 c. chopped mushrooms (optional)
8 oz. (1/2 bag) of coleslaw mix
3-4 generous Tbsp. soy sauce

SEASONING:
1 Tbsp. dried onion
1 Tbsp. Kosher salt
1 tsp. garlic powder
1 ½ tsp. black pepper
½ tsp. celery salt
1 ½ tsp. sugar

Boil water and add rice. Reduce heat to low, cover, and cook for 20 minutes. This step can be done even up to 2-3 days in advance (and for some reason, fried rice tastes better when the rice is cold). Heat butter over medium heat and saute onions, carrots, and cabbage until carrots are tender. Add cooked rice, soy sauce, and seasoning to taste (you won’t even come close to using all of it; save the rest for future fried rice or use as you would seasoning salt.)

OPTIONAL ADD-INS:

–Peas, snap peas, or pea pods
–Ham
–Shrimp
–Leftover Fauxtisserie Chicken

Serves well with Beef and Broccoli Stirfry

Teriyaki Grilled Chicken and Veggie Rice Bowls

Cooking Classy

Yield: 4 servings

Ingredients

Teriyaki sauce
• 1/2 cup low-sodium soy sauce
• 1/2 cup water
• 3 Tbsp packed light-brown sugar
• 3 Tbsp honey
• 3 cloves garlic, minced (1 Tbsp)
• 1 Tbsp minced ginger
• 1 Tbsp rice vinegar
• 1 1/2 Tbsp cornstarch
Chicken, veggies and rice
• 3 1/2 Tbsp olive oil, divided, plus more for brushing grill
• 1 1/2 lbs bonless skinless chicken breasts
• Ground black pepper
• 1 medium zucchini, diced into half moons and quartered (1 1/2 cups)
• 1 1/2 cups matchstick carrots
• 2 1/2 cups small diced broccoli florets
• 1 1/2 - 2 cups white or brown rice, cooked according to directions on package (I prefer short grain brown rice)
• Sesame seeds, optional

Directions

• For the teriyaki sauce:
• In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.
• For the chicken:
• Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper (you won't need salt since the teriyaki sauce is plenty salty). Preheat a grill over medium-high heat (to about 425 - 450 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 - 165 degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.
• For the veggies:
• Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli and carrots and saute 4 - 5 minutes until crisp tender.
• To assemble bowls:
• Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops (you'll have extra left over - use it for chicken or salmon the next day), sprinkle with sesame seeds. Serve warm.
• Recipe source: Cooking Classy (teriyaki sauce adapted from my salmon recipe)

Spanish Rice

All Recipes

• 2 tablespoons oil
• 2 tablespoons chopped onion
• 2 cups cooked brown rice
• 1 cup chunky salsa

add diced green & red peppers to the rice you are browning

1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Ham Fried Rice

From- Critic

• 1½ cups- 2 cups chopped ham (I've even used lunch meat and still delicious)
• 3 cups cooked white and wheat rice (leftover rice)
• 2 Tbs sesame oil, or regular oil
• 1/2t garlic powder
• 1 small white onion, chopped
• 1 cup frozen peas and carrots, thawed
• 2-3 Tablespoons soy sauce (more or less to taste)
• 3 eggs, lightly beaten
• 2 Tbsp chopped green onions (optional, usually I don't have this)
• 2-3 stalks of chopped celery- I've used this instead of green onions
• salt and pepper

INSTRUCTIONS

1. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion, chopped ham, peas and carrots and fry until tender.
2. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
3. Add the rice to the veggie, ham and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desire

Amy Loved it!!!!

Baked Creamy Taquitos

From Our Best Bites

6 oz Cream cheese
1/2c salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic, or garlic powder
3 Tablespoon chopped cilantro
2 Tablespoon sliced green onions
2 C shredded cooked leftover chicken (can use shredded pork or beef)
can add a can of black beans
Corn or flour tortillas

I like to cook chicken with seasonings (season salt and Mrs Dash) on broil in oven or on BBQer, makes it tender.

Mix everything, then chop or shred chicken and add to everything.

Roll up mixture into tortillas.

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with salt. Bake 15-20 min

I have cooked the rolled up tortillas on the stove top b/c I didn't want to use the oven, pour in a little oil to saute.

I like to freeze them after they are cooked. But, you Can freeze b4 you cook them.

Serves well with Lime cilantro dressing

Can use leftover rice and put in tortilla or on the side as a Spanish rice


GLUTEN FREE Taquitos
corn tortillas
1 c shredded chicken or turkey
2 T butter
1/4 c almond flour or alternative
garlic powder
paprika
Salt and pepper

Heat up chicken/turkey, butter, flour, garlic powder, paprika, salt and pepper on the stove. Taste it to see if it needs more seasonings. Warm tortillas in a damp napkin in microwave Put 1-2T on a corn tortilla and roll up. Put oil and salt on outside or rolled tortilla. Put on baking sheet baked 15min, turn tortilla around 7min

Breakfast Burritos and Enchiladas

Make additional burritos or enchiladas and put in freezer

Breakfast burritos

Saute onion
Add 4 eggs
Add leftover rice
Add chopped peppers
Add black beans

Add everything to a corn or flour tortilla then roll up and freeze half.  Then the burritos you are going to be eating- lightly saute the outside of tortilla. Love to have guacamole or avocados on top



Enchiladas

1 Can of enchilada sauce (or green chilies pureed)
Refried beans
Leftover rice
Add chopped peppers
Leftover turkey meat
cheese
Flour or corn tortilla

Lightly brown the tortilla in oil to give a crunch to them.  Then add everything to the toritilla and cook on stove top or in oven 350 20 minutes.  Love to have guacamole or avocados on top

Costa vida salad

This blog has the rice, chicken, beans, and  tomatillo dressing. Delicious!!!

Original recipe  Cooking with Mandy

Rice:
4c water
2 cloves of garlic
2t of chicken bouillon
Boil for a minute, then add 2c of brown rice, cook 40 min, then add 1-2t lime juice, 1/2c cilantro

Black Beans:
soak over nite
cook in crockpot for 3-4 hours
Then add 1-2 cloves of garlic, 1t cumin, 1/2c tomatoes/or salsa/or tomato sauce, salt, add right b4 you serve cilantro

I love to make the dressing, beans, and rice in bulk then freeze and pull out when I need it

Tomatillo Salad Dressing
From Mandy

3 fresh quartered tomatillos (or La Victoria-Mild green salsa)
juice of 1 lime
1/2 cup buttermilk
1/2 cup mayonnaise (can subsititute plain yogurt)
1/2 cup sour cream (not totally necessary)
1 pkg. ranch buttermilk dressing mix
1/2 bunch of fresh cilantro
4 green onions, cut into chunks
2 cloves garlic, crushed
1/2 tsp salt
1/4 tsp cayenne pepper
4 tsp sugar

With the lime i like to cut off the peel and cut it in half and put it in the blender.Combine all ingredients in a blender; mix well. Refrigerate for at least an hour before serving.

Serve with Costa Vida Salad or Chicken Taquitos

One blogger said instead of tomatillos you can substitute- Green Salsa, La Victoria-Mild (pictured) is completely mild, whereas Herdez is much more spicy. I prefer La Victoria, as I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce.