Sunday, September 6, 2020

Teriyaki Chicken Fried Rice / #OurFamilyTable


When the outside temperature gets "Late Summer Hot", as I like to call it, I look for ways to avoid heating up the kitchen when ever possible. One of the best ways I have found to achieve this, is to substitute pre made ingredients so the meal is quicker to make, spending less time in the kitchen and more time staying cool! 

Today, I am sharing this Teriyaki Chicken Fried Rice recipe. It is easy to make, takes very little time, and it tastes amazing! I know your family and/or friends will love it! I avoided creating a hot kitchen by boiling the rice earlier in the morning. There is no harm in cooking the rice ahead of time. After cooking, let it cool completely. If you spread the cooked rice in a glass dish, it will cool fast on the counter. Then cover it and let it chill in the fridge. For the chicken, I  used a store bought rotisserie chicken from the grocery. Cut or pull your chicken apart into small bite sized pieces and pile it up for the recipe.  I usually pull it apart, but chopping is good too. I prefer to only use the white chicken for this recipe, but if you like dark or a mix, use it. There is always someone around that enjoys the dark meat, so it never goes to waste!

Teriyaki Chicken Fried Rice
(recipe makes 4-5 servings)
(printable recipe at end of page) 


1 Cooked Rotisserie Chicken
2 bags (or 2 cups) of uncooked Rice
1 pat of Butter 
8 Eggs
Black Pepper
1 pat of Butter
1 cup of frozen Corn
1 small Onion, chopped into small pieces
3-4 stalks green Onion, chopped into small slices
Teriyaki Sauce 
Soy Sauce


Start by stripping all the meat you want from the chicken. I have a friend who only likes dark meat, so I make a bag for him at this time in the process. Chop the meat you want to use for the dish into small pieces. Cook the rice and let cool.


Scramble your eggs and set aside with the chopped chicken. Sprinkle the eggs with black pepper.

Melt a pat of butter in a large frying pan. Pour the cooked rice into the pan. Add the corn, pepper, green onion and white onion. Cook on medium to medium high, moving the ingredients around the pan, so they don't burn.

Add chicken and rice into pan. Add teriyaki sauce into pan. Mix it all together. Let it cook, stirring when needed, until everything is hot.

 I know you will love this dish!
 
Thank you for joining me today! I hope you give this recipe a try and let me know what you think!
 
Some of my fellow bloggers are joining me today in celebrating our Favorite Chicken Recipes! I hope you find some new chicken inspiration from this list of yummy meals!

Favorite Chicken Recipes

  • Baked Buffalo Chicken Nuggets by Books n' Cooks
  • Chicken Fajitas by That Recipe
  • Cream Cheese Spinach Stuffed Chicken by Making Miracles
  • Creamy Artichoke Chicken Breast by Art of Natural Living
  • One Skillet Chicken and Noodles. by A Day in the Life on the Farm
  • Oven Fried Chicken Thighs by Cheese Curd In PAradise
  • Panko-Crusted Chicken with White Wine & Thyme Cream Sauce by Sweet Beginnings
  • Pesto Crusted Oven Fried Chicken by A Kitchen Hoor's Adventures
  • Sheet Pan Chicken with Sourdough Croutons and Bacon by Hezzi-D's Books and Cooks
  • Slow Cooker Chicken and Gravy by Blogghetti
  • Tandoori Chicken by Palatable Pastime
  • Teriyaki Chicken Fried Rice by The Freshman Cook

  • 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!

    Teriyaki Chicken Fried Rice
    Print

    Teriyaki Chicken Fried Rice

    Yield: 3-4
    Author: The Freshman Cook

    Ingredients:

    • 1 Cooked Rotisserie Chicken
    • 2 bags or 2 cups of uncooked Rice
    • 1 pat of Butter
    • 8 Eggs
    • Black Pepper
    • 1 pat of Butter
    • 1 cup of Frozen Corn
    • 1 small Onion, chopped into small pieces
    • 3-4 stalks green Onion, chopped into small slices
    • Teriyaki Sauce
    • Soy Sauce

    Instructions:

    1. Start by stripping all the meat you want from the chicken. I have a friend who only likes dark meat, so I make a bag for him at this time in the process. Chop the meat you want to use for the dish into small pieces. Cook the rice and let cool.
    2. Scramble your eggs and set aside with the chopped chicken. Sprinkle the eggs with black pepper.
    3. Melt a pat of butter in a large frying pan. Pour the cooked rice into the pan. Add the corn, pepper, green onion and white onion. Cook on medium to medium high, moving the ingredients around the pan, so they don't burn.
    4. Add chicken and rice into pan. Add teriyaki sauce into pan. Mix it all together. Let it cook, stirring when needed, until everything is hot.
    5. I know you will love this dish!
    chicken, rotisserie chicken, teriyaki chicken,
    dinner, lunch, big meals, buffet, church dinners
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Teriyaki Chicken Fried Rice
    Created using The Recipes Generator
     
     
     
     
     
     
     


     



























     






     

    Sunday, August 23, 2020

    Peach Cream Dessert Sauce / #OurFamily Table

    Today I am joining in with some blogging friends to celebrate and share a special recipe from a favorite cookbook! Sounds like fun doesn't it?! It was great fun because I made a favorite recipe, Peach Cream Sauce! This fave recipe is special because it is incredible tasting and one of my favorite ways to take a "so so" dessert to a "licking the bowl" dessert! You can find this sweet treat sauce in "The Complete Book of Sauces". The author, Sallie Y. Williams, has over 300 sauce and dressing recipes in this book, ranging from the classics to some unique flavor combinations I know you will love!
    I made a few changes to the recipe because although I love the original recipe, which requires the sauce to be smooth, I wanted to change it up a bit and let bigger pieces of the fresh peaches be a part of the sauce this time. I think you will love it! I hope you find this sauce refreshing and full of flavor like I do!

    Peach Cream Sauce
    (makes approx. 2 cups of sauce)
    (printable recipe at end of page)

    4 large Peaches, peeled, stoned, and chopped
    1 cup Water
    1/4 cup Sugar
    Pinch of Ground Cinnamon
    1/2 cup Heavy Cream
    1 tablespoon Butter
    1 teaspoon Almond Extract
    Vanilla Ice Cream
    3 fresh Blueberries for garnish



    I went ahead and used five fresh peaches instead of the four because mine were a little smaller than the large ones that the recipe called for.


    In a large saucepan over medium heat, simmer the peaches, water, sugar, and cinnamon until the peaches are very tender, about 20 minutes.  Transfer the mixture to a blender or food processor and chop until the peaches are in very small pieces, but not pureed. The original recipe is for the peaches to be pureed and become very smooth. I changed this up a bit so that the peaches still had a bit of a bite and are not smooth. If you want the sauce smooth, puree the ingredients. Return the fruit to the saucepan and beat in the cream, butter, and almond extract. Simmer over very low heat until thick, about 5 minutes. Serve hot or cold. Use right away.

    Spoon sauce over a scoop of ice cream. Top with a few fresh blueberries. Enjoy!




    Here are more favorite cookbook recipes from my blogging friends:  

    Favorite Cookbook Recipes


    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!

















    Peach Cream Dessert Sauce
    Print

    Peach Cream Dessert Sauce

    Yield: 5-6
    Author: The Freshman Cook

    Ingredients:

    • 4 large Peaches, peeled, stoned, and chopped
    • 1 cup Water
    • 1/4 cup Sugar
    • Pinch of Ground Cinnamon
    • 1/2 cup Heavy Cream
    • 1 tablespoon Butter
    • 1 teaspoon Almond Extract
    • Vanilla Ice Cream
    • 3 fresh Blueberries

    Instructions:

    1. In a large saucepan over medium heat, simmer the peaches, water, sugar, and cinnamon until the peaches are very tender, about 20 minutes.
    2. Transfer the mixture to a blender or food processor and chop until the peaches are in very small pieces, but not pureed.
    3. The original recipe is for the peaches to be pureed and become very smooth. I changed this up a bit so that the peaches still had a bit of a bite but are not smooth. If you want the sauce smooth, puree the ingredients.
    4. Return the fruit to the saucepan and beat in the cream, butter, and almond extract. Simmer over very low heat until thick, about 5 minutes.
    5. Serve hot or cold. Use right away.
    6. Spoon sauce over a scoop of ice cream. Top with a couple spoonfuls of peach sauce, and garnish with a few fresh blueberries. Enjoy!
    dessert sauce, cream, peaches, easy to make,
    desserts, sauces, toppings
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #dessert sauce
    Created using The Recipes Generator















      

    Tuesday, August 11, 2020

    Southern BBQ TriTip Sandwiches / #feedyourbeast






    Today I am sharing one of my absolutely favorite meats, TriTip, and I am pairing it with some amazingly delicious Carolina Style BBQ Sauce, from Bar-B-Que Beast! If you haven't tried their BBQ Sauces yet, click on the link above to see their yummy web site, and check out their very tasty selection! 
    I am very lucky to have lived in North Carolina for a while, and it takes about a minute to fall in love with the BBQ. But living in the southwest for most of my life, TriTip has always been part of the menu around my house. So, I thought I would put two of my favorites together to make a sandwich you will make again and again! Southern BBQ TriTip Sandwiches!  I hope you enjoy them!


     Southern BBQ Tri Tip Sandwiches 
    (printable recipe at end of page) 
    (Serves 5-7)

    3 pound Tri Tip
    Carolina Style BBQ Sauce
    White Yeast Mini Dinner Rolls


    Cole Slaw
    3/4 cup Mayonnaise
    1tablespoon Apple Cider Vinegar
    1/4 cup Sugar
    1/4 teaspoon Salt
    5 ounces Angel Hair Slaw 



    Make your cole slaw first. It needs time for the sauce to saturate the slaw. Mix together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper in a bowl. Place the angel hair cole slaw in a large bowl. Pour the slaw dressing over the slaw. Mix thoroughly until the slaw is covered. Cover bowl and refrigerate for several hours or overnight. 

     Sprinkle seasoning over both sides of the TriTip.

    Grill the TriTip, turning it over several times as it grills.

     Doesn't this look gorgeous?! Check the internal temperature. Take it off the grill when it hits 145 degrees, for medium rare. 


     Delicious Bar-B-Que Beast Carolina Sauce!



    TriTip can be pulled or chopped to shred it for Bar-B-Que. Place the meat on the bottom of the bun, and pour BBQ sauce onto the TriTip. You can heat the sauce if you would like. It tastes great both ways!

      Don't forget to add the cole slaw!
     

    Enjoy your Southern BBQ TriTip Sandwiches! 



    Bar-b-que beast is running a sale 
    on all their sauces until Saturday, August 15th! 
    Visit their site at Bar-B-Que Beast  
     to get yours!” 

     

    Thank you for stopping by today! I hope you try Bar-B-Que Beast
     Bar-B-Que Sauce. Check out their BarBQueBeast Instagram page.


    Scroll down just a bit and find more great recipes for using BarBQueBeast Sauces!




    Bar-B-Que Beast

    #feedyourbeast

  • On the Bay Bar-B-Cue Crab Dip By Hezzi-D's Books and Cooks

  • Air Fryer Chicken Fingers with BBQ Yogurt dipping sauce By Simple and Savory
  • Bacon-Wrapped BBQ Chicken with BBQ Dipping Sauce By Kate’s Recipe Box





  • Find more info at: Facebook or Instagram




    Southern BBQ TriTip Sandwiches
    Print

    Southern BBQ TriTip Sandwiches

    Yield: 5-7
    Author: The Freshman Cook

    Ingredients:

    • 3 pound Tri Tip
    • Carolina Style BBQ Sauce
    • White Yeast Mini Dinner Rolls
    • Cole Slaw
    • 3/4 cup Mayonnaise
    • 1tablespoon Apple Cider Vinegar
    • 1/4 cup Sugar
    • 1/4 teaspoon Salt
    • 5 ounces Angel Hair Slaw

    Instructions:

    1. Make your cole slaw first. It needs time for the sauce to saturate the slaw. Mix together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper in a bowl. Place the angel hair cole slaw in a large bowl. Pour the slaw dressing over the slaw. Mix thoroughly until the slaw is covered. Cover bowl and refrigerate for several hours or overnight.
    2. Sprinkle seasoning over both sides of the TriTip.
    3. Grill the TriTip, turning it over several times as it grills.
    4. Doesn't this look gorgeous?! Check the internal temperature. Take it off the grill when it hits 145 degrees, for medium rare.
    5. TriTip can be pulled or chopped to shred it for Bar-B-Que. Place the meat on the bottom of the bun, and pour BBQ sauce onto the TriTip. You can heat the sauce if you would like. It tastes great both ways!
    6. Don't forget to add the cole slaw!
    7. Enjoy your Southern BBQ TriTip Sandwiches!
    BarBQue Sauce, TriTip, sandwiches, cole slaw, feedyourbeast,
    lunch, dinner, BBQ, picnics,
    BBQ
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #feedyourbeast
    Created using The Recipes Generator



     
     




    Sunday, August 9, 2020

    Super Easy S'mores Ice Cream Sandwiches / #FromOurDinnerTable

    Is there anything more refreshing on a hot summer day, than an ice cream sandwich? So cold and yummy, with a ton of flavor choices to choose from, they really are the ultimate summer treat, especially in this house! 
    Well, let's go one better, and mix one ultimate summer treat with another, and that's how these S'mores Ice Cream Sandwiches came to be! They are super easy. They don't take very much time, except for the freezing part, and you are ready to serve! 

    S'mores Ice Cream Sandwiches 
    (Makes 5 sandwiches)
    (printable recipe at end of page)


    5 Stuffed Puffs Classic Milk Chocolate filled Marshmallows
    1/2 cup Crushed Graham Crackers
    1 package Famous Chocolate Wafers
    1/2 pint Vanilla Ice Cream
     
     
    Chop the chocolate filled marshmallows into small pieces about the size of mini marshmallows or smaller. If you get them cold before cutting they will be easier to cut.

    Crush the graham crackers in a food processor, or place them in a plastic bag and roll over them with a rolling pin.

    In a medium bowl softly add the chopped marshmallows into the ice cream. Be careful to not over mix. Quickly place the ice cream and marshmallow mix in the freezer for a few minutes.You don't want the ice cream to melt. 


    Place ice cream on top of a chocolate wafer cookie.

    Place cookie top on the ice cream. Use a small spoon to help the ice cream cover the surface of the bottom. Sprinkle sides with the crushed graham cracker pieces.

    Freeze for several hours, or until you can't wait anymore! 



    Enjoy and have fun!


    Some fellow bloggers joined me today with their yummy and refreshing S'mores recipes! Check them out!:



    Scrumptious S'mores Recipes


    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!















    Super Easy S'mores Ice Cream Sandwiches
    Print

    Super Easy S'mores Ice Cream Sandwiches

    Yield: 5 or more
    Author: The Freshman Cook

    Ingredients:

    • 5 Stuffed Puffs Classic Milk Chocolate filled Marshmallows
    • 1/2 cup Crushed Graham Crackers
    • 1 package Famous Chocolate Wafers
    • 1/2 pint Vanilla Ice Cream

    Instructions:

    1. Chop the chocolate filled marshmallows into small pieces about the size of mini marshmallows or smaller. If you get them cold before cutting they will be easier to cut.
    2. Crush the graham crackers in a food processor, or place them in a plastic bag and roll over them with a rolling pin.
    3. In a medium bowl softly add the chopped marshmallows into the ice cream. Be careful to not over mix. Quickly place the ice cream and marshmallow mix in the freezer for a few minutes.You don't want the ice cream to melt.
    4. Place ice cream on top of a chocolate wafer cookie.
    5. Place cookie top on the ice cream. Use a small spoon to help the ice cream cover the surface of the bottom. Sprinkle sides with the crushed graham cracker pieces.
    6. Freeze for several hours, or until you can't wait anymore!
    7. Enjoy and have fun!
    S'mores, ice cream, marshmallows, graham crackers, frozen dessert
    dessert, ice cream, summer treats, chocolate, marshmallows, graham crackers
    dessert, ice cream, ice cream sandwiches
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Scrumptious S'mores Recipes
    Created using The Recipes Generator