Very Veggie Fried Rice

Very Veggie Fried Rice



Yield: About 6 servings

Ingredients

  • 3 cups cooked and chilled brown rice*
  • 2 Tbsp canola oil
  • 1 cup diced carrots (dice somewhat thin)
  • 1 cup chopped yellow onions
  • 4 cloves garlic , minced
  • 1 Tbsp peeled and minced fresh ginger
  • 1 1/2 cups small diced broccoli florets
  • 3/4 cup small diced red bell pepper
  • 4 large eggs
  • 3/4 cup frozen petite peas , thawed and drained
  • 3/4 cup frozen petite corn , thawed and drained
  • 3 - 4 Tbsp soy sauce , to taste
  • 1 Tbsp sesame oil


Instructions

  1. Heat oil in a large non-stick wok (or large, deep skillet) over medium-high heat. Add carrots, onions, garlic and ginger and saute 3 minutes. Add broccoli and bell pepper and saute until veggies are soft, about 3 - 4 minutes. Move veggies over to one side of the pan, crack eggs into opposite side and scramble and cook through.
  2. Stir rice, peas, corn, soy sauce and sesame oil and cook and toss 2 minutes. Serve warm.
  3. *I like to cook the brown rice with a little less water than listed on the package so it's not so moist and absorbs the soy sauce and moisture from the veggies better. It also works best if you can prepare the rice a day in advance.


Recipe source: Cooking Classy

Persian One Pot Tomato Rice – Dami Gojeh Farangi

Persian One Pot Tomato Rice – Dami Gojeh Farangi



Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion finely chopped
  • ½ teaspoon turmeric
  • 2 medium sized potatoes diced
  • 5 big tomatoes crushed
  • 1 teaspoons salt
  • ½ teaspoon cayenne
  • 2 cups rice washed and drained
  • 2 to 3 cups water


Instructions

  1. Heat vegetable oil in a pot over medium heat. Once hot, sauté onion until golden. Add in turmeric and stir. Add in diced potatoes, cook for 5 minutes.
  2. Add in crushed tomatoes, salt, cayenne, rice and 2 cups of water. Bring it to boil, turn the heat low and let it simmer until the excess water is almost evaporated. Take out a rice grain and check if it’s cooked. If the rice grain is still hard, add ½ cup water and let it simmer. Wrap the lid in a clean towel and put it on the pot. Let the rice steam for 10 minutes until fully cooked.
  3. Serve warm with yogurt or fresh herbs.


source:http://www.unicornsinthekitchen.com

Honey Mustard BBQ Chicken Wings

Honey Mustard BBQ Chicken Wings



Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12
Author Dinner, then Dessert

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 1/2 pounds chicken wing segments
  • 1 cup barbecue sauce (I love Famous Dave's Sweet and Tangy)
  • 1/4 cup honey
  • 2 teaspoons yellow mustard
  • 1 tablespoon whole grain mustard (I use/love Trader Joe's)
  • canola oil for frying


Instructions

  1. Add the salt,pepper and flour to a large ziploc bag.
  2. Add the chicken pieces and toss.
  3. Refrigerate for a half an hour then shake the bag again.
  4. Refrigerate another half hour.
  5. Heat canola oil to 375 degrees.
  6. Add the chicken about 10 pieces at a time to the hot oil.
  7. Fry for 12-14 minutes.
  8. In a small saucepan add the mustard, honey, bbq sauce and whole grain mustard.
  9. Heat on low and stir until combined and just bubbling.
  10. Toss the wings with the honey mustard bbq sauce and serve immediately.


source:https://dinnerthendessert.com

One-Pot Parmesan Garlic Shrimp Pasta

One-Pot Parmesan Garlic Shrimp Pasta



Prep time 10 mins
Cook time 15 mins
Total time 25 mins
Author: Jenn
Serves: 4

 Ingredients

  • 1 package Marie Callender's Parmesan Garlic dinner mix
  • 2 cups milk
  • ¾ cup water
  • ½ cup heavy creamy
  • 2 tablespoons butter
  • 1 pound frozen cooked jumbo or large shrimp, thawed
  • 1-2 teaspoons fresh lemon zest
  • ½ teaspoon parsley flakes
  • ¼ teaspoon freshly cracked black pepper


Instructions

  1. Add pasta, seasoning mix, milk, water, heavy cream and butter to a large skillet and stir to combine.
  2. Bring mixture to a boil over medium heat.
  3. Cover and reduce heat to a simmer for about 12 minutes until pasta is tender.
  4. Stir in shrimp, lemon zest, parsley flakes and pepper.
  5. Serve warm.


source:http://www.motherthyme.com

Easy Rotini Pasta Salad

Easy Rotini Pasta Salad



Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 20 minutes
Servings 12 servings
Calories 244 kcal

Ingredients

  • 12 ounces Rotini or other small pasta
  • 2 cups bite-sized broccoli florets (from 1 head broccoli)
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1/2 red onion peeled and cut into strips
  • 1 cup grated Parmesan cheese
  • 8 ounces prepared Italian salad dressing or homemade Red Wine Vinaigrette


 Instructions

  1. Bring 4 quarts of water and 1 tablespoon salt to a boil. Add pasta and 1 minute pasta al dente, about 8 minutes. Drain well, rinse with cold water, and drain again.
  2. Meanwhile, combine broccoli florets, bell peppers, and onion in a large bowl. Stir in cold pasta. Add Parmesan cheese and salad dressing and toss until uniformly combined.
  3. Place in a serving bowl and cover with plastic wrap. Chill at least 2 hours before serving.
  4. Stir carefully before serving. Add more salad dressing as needed to keep the pasta from drying out.


source:https://www.culinaryhill.com

BALSAMIC GLAZED SALMON WITH STRAWBERRY SALSA

BALSAMIC GLAZED SALMON WITH STRAWBERRY SALSA



Author: Jessie
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 minutes
Yield: Serves 4

INGREDIENTS
FOR THE SALMON:

  • 1.5 lb. wild salmon fillet
  • 1/4 cup balsamic vinegar

FOR THE STRAWBERRY SALSA:

  • 1.5 cups diced strawberries
  • 1/4 cup cilantro
  • 1 Tbsp. diced jalapeño
  • 2 Tbsp. diced green onion
  • 2 tsp. lime juice
  • salt and pepper to taste


INSTRUCTIONS
FOR THE SALMON:

  1. Heat oven to 375 F.
  2. Place salmon fillet on a baking sheet and use a pastry brush to brush it with a few coats of balsamic vinegar. Reserve the rest of the balsamic for later. Season salmon with a dash of salt and pepper.
  3. Bake salmon for 15-20 minutes until cooked to your desired level of doneness. For well done fish, you may need to add a couple of extra minutes in the oven.
  4. When salmon is cooked, brush a bit of the remaining balsamic vinegar over the top. Top salmon with strawberry salsa and serve immediately.

FOR THE STRAWBERRY SALSA:

  1. Combine strawberries, cilantro, jalapeño, green onion, lime juice in a medium bowl.
  2. Add salt and pepper to taste.
  3. Store salsa in the fridge until you’re ready to serve.


NOTES

  • Cooking time may vary depending on the size/shape of your filet and the level of doneness you like – I like my salmon not quite well done. Start checking your salmon around the 10 minute mark if you’re worried about cook time. I
  • You can easily make this salsa a day or two ahead of time – just store it in the fridge until you’re ready to eat!
  • Use sustainably fished Wild Alaskan Salmon for this recipe – we like King or Sockeye salmon with this salsa!


source:http://www.lifeasastrawberry.com

CREAMY BALSAMIC PASTA

CREAMY BALSAMIC PASTA



Serves 4
Prep Time 5 min
Cook Time 40 min
Total Time 45 min

INGREDIENTS

  • 1 lb. linguine
  • 3 tbsp. butter
  • 2 large shallots, minced
  • 4 cloves garlic, minced
  • ½ cup balsamic vinegar
  • 2 cups heavy cream
  • 3 large handfuls arugula
  • Kosher salt
  • Ground black pepper


INSTRUCTIONS

  1. Cook linguine to al dente according to package instructions. Reserve about ½ cup pasta water.
  2. Melt butter in a large skillet over medium heat. Add shallots and sauté until translucent, about 3-4 minutes. Add garlic and sauté for 1 minute. Add balsamic vinegar and allow to simmer until cooked down to a glaze, about 5 minutes. Add heavy cream and whisk to combine with the balsamic vinegar. Allow to simmer over low heat until the mixture has reduced to about 1 to 1 ¼ cups. It should be thick enough to coat the back of a spoon. Season with salt and pepper to taste.
  3. Once pasta has finished cooking, add directly to skillet with cream sauce. Toss to combine. Add some of the reserved pasta water if it is too thick.


source:http://thecharmingdetroiter.com

CAJUN FRIED PICKLES WITH GARLIC BLUE CHEESE DIP

CAJUN FRIED PICKLES WITH GARLIC BLUE CHEESE DIP



PREP TIME: 15 MINUTES 
COOK TIME: 15 MINUTES 
TOTAL TIME: 30 MINUTES
SERVINGS: 4 SERVINGS 
AUTHOR: THE CHUNKY CHEF

 INGREDIENTS
PICKLES:

  • 1 cup all-purpose flour
  • 1 1/2 tsp Cajun seasoning
  • 3/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 Tbsp hot sauce
  • 1 cup buttermilk
  • 16 oz dill pickle chips drained and dried on paper towels (don't forget this part!)

GARLIC BLUE CHEESE SAUCE:

  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 Tbsp lemon juice (fresh if possible)
  • 1/4 tsp hot sauce
  • 1 clove garlic minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/4 cup fresh parsley leaves
  • 2 Tbsp fresh chives roughly chopped
  • 1/2 cup crumbled blue cheese


 INSTRUCTIONS
GARLIC BLUE CHEESE SAUCE:

  1. Add all ingredients, except for blue cheese, to a blender or food processor. Blend until smooth.
  2. Add blue cheese and pulse until mixed together, but still slightly chunky.
  3. If sauce is too thin for your liking, add a bit more sour cream and mayo (or blue cheese), and blend until incorporated.
  4. Pour into an airtight container and keep refrigerated until ready to serve.

PICKLES:

  1. Drain pickle juice from jar and lay pickle chips out on paper towels to dry.
  2. Line a baking sheet with several paper towels. Place a cooling rack over the top of the baking sheet and set aside.
  3. Heat 2 inches of oil in a big heavy bottomed pot (like an enameled cast iron dutch oven) over MED to MED-HIGH heat until oil is about 385 degrees F.
  4. In a medium mixing bowl, combine flour, Cajun seasoning, garlic powder, salt, black pepper, hot sauce and buttermilk and whisk to combine well. Mixture should be smooth. Mixture should be a thick pancake batter consistency. If too dry, add water a tablespoon at a time, until it reaches desired consistency.
  5. Use a paper towel to blot the tops of the pickle chips to remove any excess moisture on the top.
  6. Place 5-6 pickle chips into the batter, turning to coat all sides. Shake off excess batter, then gently place into the hot oil (place the pickle chips by dropping them about 1 inch from the oil, while moving your hand AWAY from yourself to avoid splashing yourself with hot oil).
  7. Fry pickles about 1-3 minutes per side, until golden brown on both sides.
  8. Carefully remove pickles from oil (I use a spider to do this), and place them on the cooling rack.
  9. This allows the excess oil to drain, while still allowing the pickles to stay crisp.
  10. Repeat with remaining pickles.
  11. Serve with garlic blue cheese sauce.


source:https://www.thechunkychef.com

Sheet Pan BBQ Smoked Sausage Dinner

Sheet Pan BBQ Smoked Sausage Dinner



Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course: Main
Cuisine: American
Servings: 6 people
Calories: 345 kcal
Author: Dee

Ingredients

  • 2 tablespoons olive oil
  • 1 pound small white potatoes, (about 3 cups) washed, and halved or quartered
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 pound smoked sausage (kielbasa) sliced thin
  • 1/4 cup barbecue sauce
  • 2 cups broccoli florets, washed and trimmed
  • 1/4 cup shredded cheddar cheese (optional)


Instructions

  1. Preheat oven to 425 degrees
  2. Line a baking sheet with heavy duty aluminum foil, and add olive oil 
  3. Toss potatoes with the olive oil, and season with sea salt, pepper and garlic powder
  4. Bake for 15 minutes or until tender
  5. While potatoes are baking, slice kielbasa, and toss with barbecue sauce 
  6. Remove sheet pan from oven, and add the kielbasa and broccoli
  7. Bake for about 5 more minutes, or until meat is hot and broccoli is tender. Sprinkle potatoes with cheddar cheese, if using, and serve immediately
  8. Recipe Notes
  9. You can add an extra pinch of sea salt and pepper to the broccoli, if desired. You can also drizzle extra olive oil over broccoli if most of the oil has already been absorbed.


source:https://www.meatloafandmelodrama.com/

Southern Potato Salad

Southern Potato Salad



Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course: Side Dish
Cuisine: Southern
Servings: 8
Author: Christin Mahrlig

 Ingredients

  • 3 pounds medium russet potatoes
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon onion powder
  • 1/4 cup sweet pickle relish
  • 1 stalk celery, chopped
  • 1/2 sweet onion, chopped
  • 4 hard boiled eggs, 3 chopped and 1 sliced
  • paprika


 Instructions

  1. Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool and then peel and discard the skins.
  2. Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.
  3. In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well. 
  4. Add relish, celery, onion, and the chopped eggs. Mix in.
  5. Add salt and pepper to taste.
  6. Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate at least 4 hours.


source:https://spicysouthernkitchen.com
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