Teriyaki Chicken Rice Bowls

This was a tasty and fast weeknight meal.

Ingredients:

– 1 pound boneless, skinless chicken breasts; cut into bite size pieces

– salt and pepper

Sauce

– 1/4 cup brown sugar

– 1/4 cup soy sauce

– 2 tbsp. Rice vinegar or apple cider vinegar

– 1/2 tsp. Ground ginger

– 2 cloves minced garlic

– 1 tbsp. cornstarch

Directions:

Cook rice and steam broccoli about 20 minutes before you start on the chicken.

Season chicken with salt and pepper and add to a nonstick skillet. Cook until no loner pink, stirring often.

In a small bowl, combine the brown sugar, soy sauce, ginger, garlic, vinegar, and cornstarch. Whisk together until there are no cornstarch lumps.

Add sauce to chicken and cook stirring constantly until it thickens into a glaze.

Remove from heat and serve right away with rice and broccoli.

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Lemon Pancakes

These pancakes were incredible! I may never make pancakes the same way again in all honesty! I wager the secret is using fresh squeezed lemon although I’ll have to try bottled lemon juice next time and see how it compares. Either way MAKE. THESE. PANCAKES! Also we served them with blackberry syrup and it was divine!!

Ingredients

1 cup flour

2 tbsp. granulated sugar

1 tsp. baking powder

1/4 tsp. salt

1 tbsp. lemon zest

2 tbsp. melted butter

2 tbsp. fresh squeezed lemon juice

1 egg

1/2 tsp. vanilla

3/4 cup milk ( may need to add more to thin the batter)

Directions

In a small bowl, combine flour, sugar, baking powder, salt, and lemon zest. In a separate bowl, combine butter, lemon juice, egg, vanilla, and the egg. Combine the wet ingredients with the dry ingredients and whisk until combined.

Heat a greased skillet over medium high heat and pour 1/4 cup batter into the pan. Wait until bubbles form and flip when golden brown.

Enjoy with blackberry or other fruit flavored syrups day a large part of butter, YUM!

Note: My only regret with this recipe was that one batch does not equal many pancakes. I would double the recipe for a family of four and even triple or quadruple if making for a large gathering.

Cauliflower Rice Ground Beef Casserole 

I have been very curious about this cauliflower rice business. As a Type 1 Diabetic, I tend to gravitate toward meals with lower carbs so I don’t have to take as much insulin; so this really intrigued me as a rice substitute. Rice is pretty high in carbs and long acting, both of which can spell trouble for Diabetics. When I do decide to eat it, it’s brown rice and in a very small quantity. With that being said, I loved the idea of a rice replacement that is low carb, especially since rice is such a versatile meal component. So I did a lot of research and figured out the method and gave it a whirl! After trying the cauliflower rice, I am proud to say I’m a believer and so is my husband and two young daughters (ages 2 and 5).  The only really negative thing I have to say about it is the smell of grated cauliflower is not great and even worse the next morning, so try and remember to take out your trash that night! Besides, that I really enjoyed it and you can spice it up anyway you want. The first time I made it, I grated the cauliflower with a cheese grater, but the second time, I bought “riced cauliflower” at Trader Joe’s in the produce section. I will probably just buy the bagged version from now on seeing as they’ve done all the work for you without adding any additives, at that! I hope you try it and like it as much as we do! Look for my post on Chicken Stir-Fry with Cauliflower Rice next! 

Ingredients: 

– 1 head of cauliflower, grated with the side you would use to grate cheese OR you can buy the “Riced Cauliflower” at Trader Joe’s. 

– 1 tbsp. Olive oil 

– 1 lb. ground beef 

– onion and garlic powder, salt, pepper, and seasoning salt, to taste 

– Worcestershire sauce, to taste 

– 1- 1 1/2 cups frozen peas 

– 1 cup shredded cheddar cheese 

Directions: 

For the Cauliflower Rice: 

– Begin by grating your head of cauliflower. Once grated move to a large area lined with paper towels and squeeze the water out of the grated cauliflower. 

For the Casserole: 

   Begin by browning your ground beef. Once browned, season the meat with your choice of seasonings. I used worstershire, salt, pepper, onion and garlic powders. Add in the frozen peas and allow the peas to cook through. 

   Next, add the olive oil to a large pan and once heated add the grated cauliflower. Sauté the cauliflower for about 5 minutes and then put a lid on your pan and cook for another 5 minutes, just until the cauliflower is tender. Once it is cooked, add the ground beef and pea mixture and give it a good stir. Top with the shredded cheese and Place the lid back on and allow the cheese to melt. Once the cheese is melted, scoop the casserole onto plates and serve with a side of fresh fruit. 

FYI: you may notice in these pictures, there is a section that does not have cheese. My oldest daughter does not care for cheese so I left it off the top of hers! 

Raspberry Butter 

I initially made this butter to go with some lemon poppyseed muffins, however I wasn’t too thrilled with how the muffins turned out. So I’ll just post the raspberry butter instead. It was really good and we even ate it on pancakes the next day, yum! 

Ingredients: 

– 1/2 cup softened butter 

– 1/2 cup fresh raspberries 

– 1 to 2 tbsp of powdered sugar (to your liking) 

Directions: 

Place all ingredients in a bowl and mash with a spoon. Serve immediately, but can be kept in the refrigerator for a couple of days.  

    
 

My Favorite French Toast 

So everytime I go to make French Toast I always have to google the standard recipe and then tweak it to my liking. Well not anymore! I finally have my recipe perfected and am getting it on here! 

Ingredients: 

– 6 slices of day old bread 

– 2 eggs 

– 2/3 cup heavy whipping cream 

– 1/2 tsp. cinnamon 

– 1/4 tsp. ground nutmeg 

– 1 tsp. vanilla extract 

– salt to taste 

Directions: 

Beat together eggs, cream, salt, spices, and vanilla. 

Heat a nonstick skillet over medium heat for a couple minutes. 

Dunk each slice of bread in the egg mixture, soaking both sides, twice. Place in your heated pan, and cook until golden, flip to the other side and cook until that side is golden too. 

Serve hot with butter and any additional toppings; syrup, powdered sugar, fresh fruit, ect. 

  

Paisley’s Third Birthday 

I can’t believe my baby is three, where has the time gone?! For her birthday this year we went with a strawberry theme. All my ideas came together and it turned out really cute! Because I had a baby two months ago, I didn’t make the cake, but boy did the Publix bakery deliver! 🙂 We went with a chocolate cake with real strawberry filling and pink buttercream, delish! Also, we made the strawberry corn hole board and a friend and I sewed the strawberry bean bags 🙂 It was a great party and day had by all 🙂 
   
                               

Stuffed Green Pepper Casserole

I really enjoy stuffed green peppers, but I find they are a tad of the pain to make and don’t save too well for leftovers. When I stumbled upon this casserole it intrigued me and I figured I would give it a try. I’m really happy that I decided to, because it was great and a perfect alternative to actually stuffing the whole peppers. Yum!

Ingredients:
– 1 pound lean ground beef
– 1/2 cup diced onion
– 2 large green peppers, diced
– 2 cloves garlic, minced
– 14 oz. can diced tomatoes (drained)
– 8 oz. tomato sauce
– 1/2 cup beef broth
– 1/2 cup long grain brown rice
– 3 tsp. Worcestershire sauce
– 1/2 tsp. salt
– 1/4 tsp. pepper
– 1 cup shredded mozzarella or cheddar cheese (I used moz. when I made this, but I think I’ll go with cheddar next time because it’s just so stringy)!

Directions:
In a large skillet, add your ground beef and garlic and cook until browned. Drain fat and return to pan.
Transfer the meat mixture to an 8×11-inch baking dish. Add the rest of your ingredients right to the baking dish (except the cheese) and give it a big stir. Cover with foil and bake for about 1 hour. Check the rice after the hour, I had to cook mine for about an additional 15-20 minutes so the rice would be cooked correctly.
Remove casserole from the oven, sprinkle with cheese and put it back in to bake for about 5 more minutes. Let it firm up for about 10 minutes after removing it from the oven. Serve with warm bread.

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