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Showing posts with label onion. Show all posts
Showing posts with label onion. Show all posts

Saturday, September 18, 2021

Chicken Teriyaki Fried Rice/#OurDinnerTable

We are talking about rice recipes today, and I have a tasty Chicken Teriyaki Fried Rice recipe to share with you! This rice dish is easy to make, because most of the ingredients are prepped before you start to cook. You can prepare them early in the day, toss them in the fridge, and quickly put it all together before dinner. I used a boil in the bag rice, making this meal simple and quick.



Chicken Teriyaki Fried Rice
(printable recipe at end of page)

1 bag uncooked White Rice
1 pound raw Chicken Breast
Black Pepper
1/2 teaspoon Garlic Powder
1 tablespoon Butter
1 ear Fresh Corn on the Cob
Salt
Pepper
1 stalk Green Onion
1/2 package Fresh Broccoli
1 tablespoon Butter
3 fresh Eggs
Teriyaki Sauce



Cook the rice according to the package directions. Drain and set aside. Rinse the chicken and pat it dry with a paper towel. Filet the chicken by slicing the chicken through the middle from the top to the bottom. You will have two slices of chicken. 

Sprinkle the chicken pieces with black pepper and garlic powder. Chop the chicken into small bite sized pieces. Add the butter to your frying pan and cook the chicken pieces in a frying pan until they are done. 
Butter a corn cob and season with salt and pepper. Place on the grill and cook until kernels are golden brown and caramelized. 

Once the corn has cooled, cut the corn from the cob using a sharp knife. Here's a little hint that I use: Place a corn cob holder on the flat end of the cob. Place your hand on the holder to control the corn while you are cutting the kernels off the cob. Start at the top of the cob and slice down. To keep things clean and neat, place the cob in a large bowl as you cut the kernels off otherwise they tend to fly around the counter and floor. You can also cut a little bit from the tip of the corn to make it stable to cut the bottom of the corn cob off.

Chop a stalk of green onion into little pieces. Set aside.

Chop the broccoli florets from the stalk. Place in a bowl and cover the broccoli with warm water. Cook in the microwave for 2-3 minutes. Check the top of the stalk to test if it is done. If you need additional time, try a minute at a time. A sharp knife should go into the broccoli stalk easily, but you don't want it too soft.

Place a pat of butter in a large skillet. Heat the pan on medium heat.  Add the rice, chicken, corn, green onion, and broccoli to the frying pan. Turn the ingredients around the pan as they are cooking. Add the raw eggs to a small bowl and beat them with a fork or small whisk. Pour the egg mix in with the ingredients. Use a spatula to turn the ingredients over. The goal is to coat the ingredients with the egg as it cooks.

Toss and turn the ingredients in the pan until the eggs are fully cooked. Right before your eggs look done, add the teriyaki sauce.

Spoon the Chicken Teriyaki Fried Rice into a bowl and enjoy!

How to prep the ingredients so this recipe is quick and easy when you want to serve dinner:
~ Boil the rice and cook the chicken breast earlier in the day or even the night before you will use it. 
~Cook the corn on the cob. Cut the kernels off the cob now or right before making your dish.

These are just a couple things you can do ahead to save time on a busy night. 



Thank you for stopping by today! I hope you enjoyed this recipe! Check out all the chicken recipes listed below from my blogging friends! Then scroll down for a printable copy of this family favorite recipe!


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!



Thank you for visiting The Freshman Cook today! I hope you found what you are looking for! If you have any questions, please email me at thefreshmancook@hotmail.com



chicken, dinner, lunch, food for a large group, rice dish, broccoli

dinner, lunch
Japanese
Yield: 3-4
Author: The Freshman Cook
Chicken Teriyaki Fried Rice

Chicken Teriyaki Fried Rice

This tasty dish will make your dinner time decision easy! Full of flavor, start with a chicken breast, add veggies, rice and egg for a bowl full of amazing flavor !

Ingredients

Chicken Teriyaki Fried Rice
  • 1 bag uncooked White Rice
  • 1 pound raw Chicken Breast
  • Black Pepper
  • 1/2 teaspoon Garlic Powder
  • 1 tablespoon Butter
  • 1 ear Fresh Corn on the Cob
  • Salt
  • Pepper
  • 1 stalk Green Onion
  • 1/2 package Fresh Broccoli
  • 1 tablespoon Butter
  • 3 fresh Eggs
  • Teriyaki Sauce

Instructions

  1. Cook the rice according to the package directions. Drain and set aside.
  2. Rinse the chicken and pat it dry with a paper towel. Filet the chicken by slicing the chicken through the middle from the top to the bottom.
  3. You will have two slices of chicken.
  4. Sprinkle the chicken pieces with black pepper and garlic powder. Chop the chicken into small bite sized pieces. Add the butter to your frying pan and cook the chicken pieces in a large frying pan until they are done.
  5. Butter a corn cob and season with salt and pepper. Place on the grill and cook until kernels are golden brown and caramelized.
  6. Once the corn has cooled, cut the corn from the cob using a sharp knife. Here's a little hint that I use: Place a corn cob holder on the flat end of the cob. Place your hand on the holder to control the corn while you are cutting the kernels off the cob. Start at the top of the cob and slice down. To keep things clean and neat, place the cob in a large bowl or on a plate as you cut the kernels off.
  7. Chop a stalk of green onion into little pieces. Set aside.
  8. Chop the broccoli florets from the stalk. Place in a bowl and cover the broccoli with warm water. Cook in the microwave for 2-3 minutes. Check the top of the stalk to test if it is done. If you need additional time, try a minute at a time. A sharp knife should go into the broccoli stalk easily, to make sure the broccoli doesn't overcook.
  9. Place a pat of butter in a large skillet. Add the rice, chicken, corn, green onion, and broccoli to the frying pan. Add the raw eggs to the pan, mixing it in with the ingredients. Heat the pan on medium heat, turning the ingredients. The eggs will cook at this time. Add teriyaki sauce and stir into mix.
  10. Toss and turn the ingredients in the pan until the eggs are fully cooked. Once the eggs are done, your dish is done.
  11. Spoon the Chicken Teriyaki Fried Rice into a bowl and enjoy!
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #ChickenTeriyakiFriedRice

Sunday, August 1, 2021

Fresh Chicken and Veggie Pizza /#FarmersMarketWeek

Welcome to #FarmersMarketWeek! This week I will be sharing 3 recipes that can be made with vegetables and fruits from your local farmers market. There are a lot of possibilities when buying at the Farmers Market, and it was difficult to decide what recipes to share this week. But I narrowed down the possibilities to recipes I think you will love! Todays recipe is a Fresh Chicken & Veggie Pizza! It is full of flavor and tastes amazing!



Building this pizza was fun! I picked all our favorites that we like on our homemade pizzas. This one is topped with store bought pizza sauce, grilled chicken breasts, onion slices, grilled corn, and fresh avocado. I piled it all on a pizza crust that is long and thin, with a light, chewy crust. The flavor and texture is a winner! 

After putting the pizza together, I grilled the pizza instead of using the oven. It gave the pizza an amazing taste that was a bit different, and very tasty! Give it a try!


Fresh Chicken and Veggie Pizza

1 Long Pizza Crust (Trader Joes)
1 jar favorite Pizza Sauce
1  slice of Onion
1 raw 8 oz. Chicken Breast
Black Pepper
Garlic Powder
1 Corn on the cob
Fresh Avocado


Slice the onion into a few slices, then place the onion into a foil square, and top it with a pat of butter. Sprinkle pepper over the onion. Close the foil around the onion slices.

Wrap the corn in foil, after sprinkling it with pepper. Add a butter pat to the packet, then close the foil.

Sprinkle the chicken breast with black pepper and garlic powder. 

Place the chicken and corn on the grill and cook until done.

After the chicken is done and removed from the grill, unwrap the corn and place it on the grill to get brown. If additional butter is needed, cut a pat of butter and roll the butter over the corn as it sits on the grill. Turn as needed until it is as brown as you want it to be.

Remove the corn from the grill, and cut it from the cob.

Place a piece of foil on a cookie sheet. Place the pizza crust on the foil and start covering the crust with the pizza sauce.

Add the cheese to the pizza.

Top the pizza with shredded chicken, corn and onion pieces. The baking sheet is only used to carry the pizza to the grill. Anything sturdy can be used.



Set the grill to high heat. It takes approx. 12 minutes on the grill.

When the pizza is done, return it to the baking sheet. Chop half of the avocado into small bites and place them on the top of the pizza.

Enjoy your pizza!
Thank you so much for stopping by and allowing me to share my pizza recipe with you!


Scroll down just a bit to find a printable recipe for the Fresh Chicken and Veggie Pizza!

Don't forget to check out what everyone else made. There are a lot of tasty recipes to choose from!


Here’s more Farmer’s Market Week Recipes

Starters and Drinks Recipes

Side Dishes Recipes

Main Dish Recipes

Dessert Recipes








Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.


chicken, vegetables, pizza, grilled, Long Pizza Crust (Trader Joes), favorite Pizza Sauce, Onion, Chicken Breast, Corn on cob, Avocado
snack, dinner, kids food, baked, grilled
dinner, snack, lunch, picnics
Yield: 8-10
Author: The Freshman Cook
Fresh Chicken and Veggie Pizza

Fresh Chicken and Veggie Pizza

Fresh Chicken and Veggie Pizza is a recipe everyone will love. Built on a plank of pizza dough, starting with pizza sauce, piled high with chicken breast, corn, cheese, onion and avocado.

Ingredients

  • 1 Long Pizza Crust (Trader Joes)
  • 1 jar favorite Pizza Sauce
  • 1 slice of Onion
  • 1 raw 8 oz. Chicken Breast
  • Black Pepper
  • Garlic Powder
  • 1 Corn on the cob
  • Fresh Avocado

Instructions

  1. Slice the onion into a few slices, then place the onion into a foil square, and top it with a pat of butter. Sprinkle pepper over the onion. Close the foil around the onion slices.
  2. Wrap the corn in foil, after sprinkling it with pepper. Add a butter pat to the packet, then close the foil.
  3. Sprinkle the chicken breast with black pepper and garlic powder.
  4. Place the chicken and corn on the grill and cook until the chicken is done.
  5. After the chicken is done and removed from the grill, unwrap the corn and place it on the grill to get brown. If additional butter is needed, cut a pat of butter and roll the butter over the corn as it sits on the grill. Turn as needed until it is as brown as you want it to be.
  6. Remove the corn from the grill, and cut it from the cob.
  7. Place a piece of foil on a cookie sheet. Place the pizza crust on the foil and start covering the crust with the pizza sauce.
  8. Add the cheese to the pizza. Place pizza on the foil and top the pizza with shredded chicken, corn and onion pieces. The baking sheet is only used to carry the pizza to the grill. Anything sturdy can be used.
  9. Set the grill to high heat. It takes approx. 12 minutes on the grill.
  10. When the pizza is done, return it to the baking sheet. Chop half of the avocado into small bites and place them on the top of the pizza.
  11. Enjoy your pizza!
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Fresh Chicken and Veggie Grilled Pizza

Saturday, July 3, 2021

Grilled Pork Loin / #FromOurDinnerTable



One of my favorite ways to cook in the summer, and occasionally in the winter, is on the grill. Even with the excessive heat, I love to BBQ several times a week. The  aroma of the food on the grill is both comforting and enticing. So, I am excited to be participating with a group of food bloggers to showcase foods that are great for grilling!

Today I made a simple Southwestern Grilled Pork Loin. It is rubbed with a couple spices and a store bought marinade, placed on the grill, and let the grill do it's job! You are going to love it!

Grilled Southwestern Pork Loin Sandwiches

(makes approx 7-8 sandwiches)

(printable recipe at end of page)


4 Pork Tenderloins (approx, 2 lbs each)

Black Pepper-sprinkled liberally 

1 tablespoon Garlic Powder

1/4 cup Carne Asada Marinade

Frozen Corn Niblets

Onion Slices

Buns


Preheat the grill on medium high. Place the pork loins in a bowl. Sprinkle them with garlic powder, black pepper, and marinade. Rub the mix on the pork until they are covered.


Wrap each piece of pork in aluminum foil. Place on the grill. I cooked the pork at 350 degrees, for 7 minutes with the foil left on the pork.



I added a small pouch of frozen corn and some onion slices to the grill. I love onions on almost everything, and I think they always improve the flavor of pork. Drop a medium slice of butter on top.



Close the packet up and add the pouch of corn to the grill. Bring the internal temperature of the pork up to 140 degrees. 


Once the temperature gets to 140 degrees, remove the foil and place the loins back on the grill and continue to cook until they reach 145 degrees.



Remove pork from the grill. You want your pork to be juicy and tender. Let the pork rest on a cutting board or plate for about 15 minutes. The residual heat will continue to cook the loin, helping the juices to settle and creating an amazing, incredible flavor. Slice the pork into thin slices for your sandwiches. 



Drizzle some marinade over the pork slices, and add some onions from your veggie pack. Enjoy this incredibly tasty pork tenderloin sandwich!


Thank you for joining me today! I am so happy that you stopped by. For more ideas for grilled foods, please check out the recipes below from my blogging friends. They all sound amazing!


Get More Great Grilling Recipes:


                                     


grilled food, pork loin, sandwiches, onions, lunch,
lunch, dinner, snacks, holiday food, summer food, picnics, backyard bbq,
BBQ
Yield: 1-100
Author: The Freshman Cook
Grilled Pork Loin Sandwich

Grilled Pork Loin Sandwich

This Grilled Pork Loin Sandwich is easy to make using pork loin and cooking it on the grill. The flavors are amazing, and it comes together quickly.

Ingredients

Grilled Pork Loin Sandwich
  • 4 Pork Tenderloins (approx, 2 lbs each)
  • Black Pepper-sprinkled liberally
  • 1 tablespoon Garlic Powder
  • 1/4 cup Carne Asada Marinade
  • Frozen Corn Niblets
  • Onion Slices
  • Buns

Instructions

  1. Preheat the grill on medium high. Place the pork loins in a bowl. Sprinkle them with garlic powder, black pepper, and marinade. Rub the mix on the pork until they are covered.
  2. Wrap each piece of pork in aluminum foil. Place on the grill. I cooked the pork at 350 degrees, for 7 minutes with the foil left on the pork.
  3. I added a small pouch of frozen corn and some onion slices to the grill. I love onions on almost everything, and I think they always improve the flavor of pork. Drop a medium slice of butter on top.
  4. Close the packet up and add the pouch of corn to the grill. Bring the internal temperature of the pork up to 140 degrees.
  5. Once the temperature gets to 140 degrees, remove the foil and place the loins back on the grill and continue to cook until they reach 145 degrees.
  6. Remove pork from the grill. You want your pork to be juicy and tender. Let the pork rest on a cutting board or plate for about 15 minutes. The residual heat will continue to cook the loin, helping the juices to settle and creating an amazing, incredible flavor. Slice the pork into thin slices for your sandwiches.
  7. Drizzle some marinade over the pork slices, and add some onions from your veggie pack. Enjoy this incredibly tasty pork tenderloin sandwich!
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Grilled Pork Loin Sandwich
Created using The Recipes Generator

























 





















Tuesday, October 25, 2011

Yummy Mummy Calzone!

This weeks entree is a calzone, made to fit perfectly into your Halloween plans. This mummy is not too scary, but he will definitely liven up your buffet or dinner table, and he is pretty tasty for a mummy!
 Yummy Mummy Calzone
(adapted from TOH Holiday and Celebrations 2005)
2~1 pound Frozen Bread Dough
1 1/2 cups shredded Mozzarella Cheese
1/2 cup Pizza Sauce
1/2 cup  chopped Onion
1 slightly beaten Egg
1 piece Sun Dried Tomato
Roll each piece of dough into a triangle shape.
The shape should be 14" at the longest point, and 11"
wide at the bottom. Place the dough on
parchment paper like above.
With a knife, score the edges of a 4" rectangle
in the center of the triangle, 2" from the top and bottom.
Don't cut through the pastry like I did. Just gently mark it.
If you cut through the pastry, just push it back together.
Also, see how my rectangle is off center? No biggie!
Pastry is always an easy fix, but this is fine.
On each long side, cut 1" wide strips at an angle,
from the score line to the end. I used a ruler to measure
the widths because I am a terrible judge of these things!
Leave a triangle at the top, like above.
This will become the head.
Leave the bottom below the score line uncut, also.
See how at the bottom on the left side, it doesn't look even?
Don't worry.
It will all come out in the wash bake!
Place the pizza sauce, chopped onions, and cheese
in the center of the scored area. You can add whatever
you would like to this calzone. Maybe, sausage, pepperoni
slices, ground beef? The decision is yours.
Starting at the head, start folding down the left, and then a right
strip, alternating them until you reach the last strip on each side.
Round the piece for the head into a ball.
 Fold the bottom dough piece over the calzone, then fold the
two strips over the top. Beat your egg up a little, then
brush egg onto the dough. Now, cover the mummy with plastic wrap
and let it rise for 15 minutes.  After it has risen, add the eyes.
You can use several things.
Olives are what the recipe called for, but I didn't want to buy an entire
jar just for the eyes, so I used a piece on sun dried tomato,
cut into a little piece, and rolled into a ball. Insert in the head.
Bake the mummy in the oven for 25-28 minutes.
Here the mummy. Yummy!
Let him sit for 5 minutes before serving.
Here is an inside look at the calzone. I think mummy
might have benefited from a few more minutes
in the oven, but he was delicious.
Slice the mummy at an angle for servings.
Happy Halloween!


Thanks for stopping by today!
Coming asap~Candy Corn Shooters!

I'll be haunting you, back soon!