Friday, August 28, 2009

Shrimp and Chicken Fried Rice

I didn't post the Spaghetti recipe from the other day, because well - it's spaghetti. And there is nothing special about it.

Here is the Chicken and Shrimp Fried Rice recipe, though.

Usually, in restaurants the dish comes with either chicken or shrimp, but I like both so I make it with both!

You Will Need

3c cooked brown rice

1 boneless, skinless chicken breast

1 bag mini cooked shrimp

1/2c water

2 tbsp soy sauce

2 eggs

2tbsp chopped green onion

Unfortunately, I don't have pictures because it was prepared for me before I got home, but I thought I would post the recipe anyway!

Cook your chicken. I just bake it and then cut it into very small pieces. Like no bigger than an inch pieces. This can be done the night before if you are trying to save time when you get home from work.





In a skillet or wok, sautee the onion. I use a little bit of EVOO.




Add the eggs and scramble them.

Add the shrimp, chicken, rice. Make sure the rice grains all separate from one another.

Add the soy sauce and sautee until it's all mixed in.

This dish should serve about 6 people. Or 4 with leftovers.

Or 2 or 1 with leftovers for that matter!

Baked Potato Bar

So "baked potato bar" night is so easy.
So easy.
It's perfect for a night of the week where you really don't feel like cooking, because you can do your potatoes in your crock pot all day!
I start with my potatoes the night before, getting them all set up and ready to go for the morning! This is a 10lb bag of jumbo russet potatoes from WalMart. I think this whole bag was like 5 bucks.
I was each potato and lay it on a paper towel. Do y'all see my peaches getting ripe back there? Ha!

I wrap each potato in foil. For these big potatoes I just took about 6 inches of foil out for each one.

Then I poke holes in the potatoes so they can release steam while cooking. I prefer not to have exploded potatoes all inside my crock pot.

I use these great crock pot or slow cooker liners. They prevent a ton of clean up and mess in my crockpot.

This is my mom's crock pot, actually. It's old as Methusla, I'm telling you. But mine is in storage so we are using hers! And it's a trooper - it works great after twenty-something years! Anyone see Evan in the background? He's doing his homework! Ha!

I leave the potatoes in the crock pot on the counter overnight. The last thing I do before I leave in the morning is turn the crock pot on low. This means my potatoes will be cooking for about 9 hours, since I don't get home until almost 6.

Choose whatever toppings you like. My family likes sour cream, cheese, chives, salt and pepper, chili....sometimes ranch dressing or thousand island.

The chili really makes you fill up, if you ever had an issue with just eating a baked potato. Just put some chili on there and you have a hearty meal!

What do you like on your baked potatoes?

Thursday, August 6, 2009

Turkey Meatballs

These turkey meatballs are so good and healthy, too because they are baked and not fried. And, as always, they are super easy.
I actually made my meatballs the night before and stored them in the refrigerator. When I got home from work, I baked them while I boiled the noodles and got everything else ready.
You Will Need:
1 lb ground turkey [I get the 93/7 fat ratio]
1/3 c plain breadcrumbs
1/2 c ketchup
1/4 c yellow mustard
2 tsps crushed red pepper

If you are going to fix these right away, preheat the oven to 350 degrees.

Combine the breadcrumbs and crushed red pepper and stir into the ground turkey.

I actually put a little dash of salt and pepper in, too.

Stir in the ketchup and mustard. Make sure it is distributed as evenly as possible.

Roll the meat into ball form and place on a baking sheet. I cover mine with parchment paper first to prevent a mess of a pan. This is where I covered mine and put them in the fridge overnight. You can stick them right in the oven though. Bake them for about 45 minutes. Understand that oven cooking times vary - you must judge for yourself how long it will take your oven.

Here's my finished product! You have to cut these meatballs open to tell if they are done or not. Due to the fact that they do have ketchup in them, it's kind of hard to tell unless you look very closely and make sure your juices are clear.
I served my meatballs with some whole wheat garlic noodles.

I just boiled the noodles as regular, then when they were strained I put them back in the pot with some olive oil and powdered garlic and tossed them around for a few minutes.

These meatballs have a different flavor to them, but they are so good! I already have requests to fix them again - and that's always a good sign!

*Please excuse the appearance of these pictures. My camera was this-close to being dead.

Tuesday, August 4, 2009

Jello Jigglers

So, I'm sure you're thinking. Duh, Whitney - I know how to make Jello Jigglers. Why are you posting this stupid and pointless recipe? And the answer to that would be - it's my blog and I'll post whatever recipes I want.

So there.

But really, some people might not know how fun Jello Jigglers are. And now they do because they read my blog.
Or whatever.

You Will Need:

1 box of preferred Jello flavor

ice cube tray

Prepare Jello as directed. Don't burn your hand on the hot liquid measuring cup like I did, though.

Put Jello into the ice cube tray. You can see I'm using a ladler. It's just easy. Also easy is a turkey baster. But whatever works for you is fine.

Place the ice cube tray into the refrigerator as you would with any other jello recipe.

Please note that it is very important to lightly spray the ice cube tray with veg oil so the jigglers will actually come out of their little compartments without a fight.
Also, you can make jello jigglers into different shapes by preparing the jello as directed, and then pouring the entire mixture onto a cookie sheet so it gels flat. Then, using cookie cutters, cut your jello shapes out. This is fun for kid's birthday parties, kid's projects, etc.