yields 4 servings        prep time: 15 minutes       cook time: 20 minutes       total time: 35 minutesteriyaki_grilled_chicken_veggie_rice_bowls3

ingredients
teriyaki sauce
1/2 c low-sodium soy sauce
1/2 c water
3 T packed light-brown sugar
3 T honey
3 cloves garlic, minced (1 T)
1 T minced ginger
1 T rice vinegar
1.5 T cornstarch

chicken, veggies, and rice
3.5 T olive oil
1.5 lbs boneless skinless chicken breasts
ground black pepper
1 medium zucchini, diced into half moons (1.5 c)
1.5 c matchstick carrots
2.5 c diced broccoli florets
2 c rice
sesame seeds, optional

directions

  1. in a small saucepan, whisk together soy sauce, 1/4 c + 2 T of water, brown sugar, honey, garlic, ginger, and rice vinegar. bring mixture to a light boil over medium-high heat. whisk together cornstarch with remaining 2 T water, then add to sauce mixture in saucepan. reduce heat slightly and allow to boil 1 minute, stirring constantly. remove from heat, set aside.
  2. brush both sides of chicken with 1.5 T olive oil and season with pepper. preheat a grill over medium-high heat (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.
  3. heat remaining 2 T olive oil in a saute pan over medium-high heat. add zucchini, broccoli, and carrots and saute 4-5 minutes until crisp tender.
  4. 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. sprinkle with sesame seeds. serve warm.

source

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pearl balls

January 17, 2017

yields: about 24 balls       prep time: 25 minutes      cook time: 20-30 minutes      total time: 45 minutes-1 hourpearl

ingredients
1 lb. ground pork
2 T chopped dried shrimp (soak in water for about 20-30 minutes to soften)
1 egg
1 T chopped scallion
1 tsp chopped ginger
1 T soy sauce
1 T cornstarch
2.5 c glutinous rice
1 tsp wine
pepper

directions

  1. put pork, chopped dry shrimp, chopped scallion, chopped ginger, soy sauce, cornstarch and egg into bowl. mix well until the pork is very sticky.
  2. wash the glutinous rice and soak in cold water for about 30 minutes. drain.
  3. grease tray and put glutinous rice on top.
  4. with the pork mixture, make balls about 1.5 inches in diameter.
  5. roll the balls in the glutinous rice so that it’s covered evenly with rice.
  6. place each meat ball on top of the rice on the tray.
  7. steam for 20-30 minutes over high heat. remove and serve hot.

source – pg. 183

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italian sausage penne

October 21, 2016

prep time: 15 minutes       cook time: 20 minutes      total time: 35 minutes2980020

ingredients
1 package (19 oz.) johnsonville italian sausage (any time of sausage will do – i used kielbasa), cut into 1/2 inch pieces
1 package penne pasta, cooked and drained
1 T olive oil
1 medium green pepper, chopped
1 medium red bell pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 jar  (24 oz.) marinara sauce

directions

  1. cook sausage according to package instructions (probably about 5 minutes); drain and set aside.
  2. in a skillet, heat oil over medium heat and saute peppers, onion and garlic until vegetables are crisp-tender.
  3. add sliced sausage and marinara sauce; saute until warmed through.
  4. add pasta to marinara/sausage/veggie mixture and serve.

source – a johnsonville sausage ad in parents magazine 2016

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tomato florentine soup

January 24, 2016

prep time: 10 minutes       cook time: 40 minutes       total: 50 minutesimg_2853edit

yields 6 servings

ingredients
1 T olive oil
2 c chopped onion
1 c celery, chopped
3 cloves garlic, minced
1 c water
2 cans (14 oz each) chicken broth
1 can (14 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 c small shell pasta, uncooked
2 c fresh spinach
salt & pepper
grated parmesan cheese, for topping

directions

  1. heat oil in large soup pot over medium heat.
  2. add onion & celery; cook for 7 minutes until tender, stirring often.
  3. add garlic, cooking for 1 minute & stirring often.
  4. pour in water, broth, tomatoes, & sauce.
  5. bring to a simmer and cook for about 20 minutes, stirring often.
  6. stir in uncooked pasta and cook for 8 minutes.
  7. add spinach, cooking for a couple of minutes, until leaves wilt and pasta is al dente.
  8. season with pepper and salt.
  9. serve topped with parmesan cheese.

source – kroger, mymagazine, january 2016

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beef stroganoff

January 24, 2016

prep time: 10 mins       cook time: 40 mins       total time: 50 min21f9d9aa-6193-41d3-a5d1-75f06a7bbe99
yields 4-6 servings

ingredients
1 lb lean ground beef
2 (8 oz) packages of sliced button mushrooms
1 (12 oz) can evaporated milk
4 c beef broth
1.5 lb uncooked medium egg noodles
2-3 stalks of green onions, chopped
basil, parsley
1/2 c sour cream

directions

  1. in a large pan or pot, cook beef over high heat, stirring frequently, until brown. drain almost all the fat.
  2. add mushrooms and salt and pepper to taste. cook about 5 minutes or until browned.
  3. add evaporated milk, beef broth, noodles, and green onions. noodles will not be completely covered at first. sprinkle basil and parsley over noodles
  4. heat to boiling over high heat. reduce heat; simmer uncovered 7-8 minutes, stirring frequently, just until noodles are al dente.
  5. remove from heat and then, stir in sour cream.

source

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