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Recipe: Fried Rice

Make the best fried rice you’ve ever had with things you already have in your fridge!

You’re gonna need:

2 tablespoons high-heat vegetable oil (hemp and olive oils are bad for this recipe!! They burn too easy. Use coconut, avocado, sesame, or canola oil instead!)

3 cups leftover rice (Day old rice makes the best fried rice!)

2 cups frozen veggies (basically anything! I use soybeans, carrots, and peas.)

2 tablespoons soy sauce

2 teaspoons five spice

salt and pepper, to taste

leftover protein (optional! leftover chicken is great for this!)

an egg (also optional!)

Got your stuff? Let’s get started!

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Oyakodon (Chicken & Egg Bowl)

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Get your FoodFfs stuff here

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Cauliflower popcorn _ Break a head of cauliflower into popcorn-like, bite-size florets, then spread them on a baking sheet lined with parchment paper. Spray the cauliflower lightly with butter-flavor cooking spray, then sprinkle lightly with turmeric, freshly ground pepper, and sea salt. Bake 20 to 30 minutes at 425 degrees F or until the cauliflower is slightly browned.) (1 cup = 29 cal., 5 g carb., 0 g fat, 2 g pro.)

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Make Your Own Mini Pizzas Printable Recipe (includes Pizza Dough recipe) Makes 18-20 mini pizzas Ingredients 1 ball refrigerated pizza dough, store bought or homemade (see recipe below) 1 cup pizza sauce or jarred pasta sauce Your desired toppings (see below for ideas) Topping Ideas · Cheese: Mozzarella, Mexican cheese, Asiago, Parmesan, Romano, bleu cheese, feta, provolone · Meat: Chicken, Italian sausage, bacon, ham, beef, chorizo, pepperoni, prosciutto, shrimp · Vegetables: Tomatoes, artichokes, roasted red peppers, onions, green peppers, jalapenos, spinach, cherry tomatoes, olives, mushrooms, banana peppers, squash, sweet corn, peas, avocado · Other: Pineapple chunks, black beans, fresh basil, garlic, sprouts, capers To assemble: Preheat oven to 400° F. Line a large baking sheet with parchment paper or nonstick aluminum foil. Place pizza dough on a well-floured surface, press dough firmly with your fingers to shape, and stretch gently into a 12” x 8” rectangle. With a round cutter, cut dough into 18-20 rounds; place rounds 1 inch apart on baking sheet. Top each with pizza sauce, cheese, and your desired toppings. Bake mini pizzas for 8-10 minutes, or until cheese is melted. Serve immediately. __________________________ Pizza Dough Makes 2 balls pizza dough Ingredients 1 (1/4 oz.) envelope yeast 1 1/3 cups warm water 3 1/2 cups all purpose flour 2 tsp. salt 1 tsp. sugar 2 Tbsp. extra-virgin olive oil Chopped dried herbs, such as basil, oregano or rosemary, optional Directions Add the yeast to warm water in a small bowl, stir and set aside for 5 minutes. Mix together the flour, salt, sugar and olive oil in a large bowl. Add the yeast water. If you’d like, add dried herbs like basil, oregano or rosemary. Mix until everything is combined, and knead with a dough machine or by hand on a well floured board for about 8 minutes. Oil two bowls lightly with olive oil and set aside. Divide the dough into two pieces and roll into balls. Place each ball into the oiled bowls, seam side down, and coat the tops with a little olive oil. Top each bowl with plastic wrap or a clean, dry towel and place the dough in a warm place (I use a turned-off oven). Let rise 2 hours. Once risen, use the dough or wrap in plastic wrap, then a plastic baggie, and freeze or refrigerate.

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This is the best bread recipe, EVER.  I only found this recipe a few days ago, but I have already made it twice.  I cut the recipe in half, which is perfect for just MG and myself.  And, I also brushed the top with olive oil right before I put it in the oven.

Homemade French Bread [Bread Machine]

1 1/2 cups warm water 3/4 tsp salt 4 cups flour 1 package yeast Directions: Place the water, flour, and salt into the bread machine. Make a well, and add the yeast, make sure it doesn’t touch the water. Hit the dough cycle on your bread machine. When the dough cycle is complete, pull out the dough and on a floured surface, shape it into a loaf. Using a knife, make diagonal slashes on the top of the loaf. Let the loaf rize in a warm place until an indentation remains after lightly touching the side of the loaf. Take on egg and a teaspoon of water and whisk them together and brush the top of the loaf. Bake in a preheated 400 degree oven for about 20 minutes. Cool on wire rack.

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Ingredients: 3 Tablespoons Honey 3 Tablespoons Soy Sauce 3 Tablespoons Worchestershire Sauce 1/2 teaspoon minced garlic 1/2 teaspoon salt 4 boneless skinless chicken breasts  1 cup shredded monterey Jack Cheese 8 slices apple-smoked bacon 8 tablespoons barbecue sauce 1. Mix the honey, soy sauce, Worcestershire sauce, garlic and salt together.  I cut my chicken breasts in half making them tenders.  Marinate your chicken breasts in this sauce for at least an hour but can be marinated overnight. 2. Preheat the oven to 350 degrees.  I poured a little of the sauce along the bottom of the pan and placed the chicken on top.  I covered with aluminum foil and cooked for about 30 minutes.  Make sure center is no longer pink and juices run clear. 3. While chicken is cooking, fry up the bacon and set aside. 4.  When chicken is cooked, spread with barbecue sauce (I can’t believe I forgot the BBQ sauce!), top with bacon and cheese.  Broil until cheese is bubbly.  Enjoy!!

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Homemade White Hot Chocolate 

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 Deep Dark Chocolate Cookies

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HEAVY CREAM

If you need heavy cream for a recipe, make your own by combining mix 2/3 cup whole milk with 1/3 cup melted unsalted butter. This will give you 1 cup of heavy cream.

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panda sushi process. 

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Double Crunch Honey Garlic Pork Chops

6 center loin pork chops, well trimmed Sift together: 1 cup flour 2 tsp salt 2 tsp black pepper 1 1/2 tbsp ground ginger 1 tbsp ground nutmeg 1 tsp ground thyme 1 tsp ground sage 1 tbsp paprika 1/2 tsp cayenne pepper Make an egg wash by whisking together: 2 eggs 4 tbsp water Season the pork chops with salt and pepper, then dip the chops in the flour and spice mixture. Dip the chop into the eggwash and then a final time into the flour and spice mix, pressing the mix into the chop to get good contact. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chops do not brown too quickly on the outside before they are fully cooked on the inside. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy. Drain on a wire rack for a couple of minutes before dipping the cooked chops into the Honey Garlic Sauce. Serve with noodles or rice. Honey Garlic Sauce In a medium saucepan add 2 tbsp olive oil 3 – 4 cloves minced garlic Cook over medium heat to soften the garlic but do not let it brown. Add: 1 cup honey ¼ cup soya sauce 1 tsp ground black pepper Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

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Shrimp with Spicy Garlic Sauce

Serves 4

1 1/2 pounds uncooked large shrimp 3 tablespoons soy sauce 2 tablespoons chili oil 2 teaspoons sesame oil 2 teaspoons Chinese rice wine 1 teaspoon sugar 2 tablespoons olive oil 3 gloves garlic, crushed or finely chopped 1 pinch freshly cracked black pepper 1 scallion, thinly sliced

1. Peel the shrimp, leaving the tail segments intact, then devein them. 

2. In a small bowl, mix together the soy sauce, chili oil, sesame oil, rice wine, and sugar and set aside.

3. In a wok or large pan, heat the olive oil over medium-high heat. Stir-fry the garlic until fragrant, about 30 seconds. Add the shrimp and cook until both sides are pink, about 2 minutes on each side. Add the sauce mixture and stir so the shrimp is fully coated. Season with black pepper.

4. Remove from the heat and garnish with chopped scallions. Serve with rice or vegetables.

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Apple Cider Caramels Recipe from Our Best Bites 2 cup high-quality apple cider 1 cup heavy cream or whipping cream, divided 1 tsp ground cinnamon Pinch nutmeg 1/4 tsp allspice 1 1/2 cup sugar 1/3 cup light corn syrup 1/2 cup real butter, cubed - Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. Keep an eye on it…it might try to run away. Set aside to cool. - Line an 8” square pan with parchment paper, making sure to leave about 1” hanging over the edges for easy removal. Coat with a bit of vegetable oil and set aside. - In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside. - In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees. - Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees. - Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. I covered the top of the pan loosely with saran wrap and left it out overnight. You could cut the caramels into 1/2” squares and wrap each caramel in wax paper, but I’m lazy so I cut the caramel into 1/2” logs, which meant that I had exponentially fewer pieces to individually wrap. Store in an airtight container or in the refrigerator for up to 2 weeks, but I can guarantee that they won’t last that long. These things are delicious!

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  Chicken:

4 large chicken breasts

2 sleeves Ritz crackers

1/4 t salt

1/8 t pepper

1/2 C milk

3 C cheddar cheese, grated

1 t dried parsley

Sauce:

1   14 ounce can cream of chicken soup

2 T sour cream

2 T butter

1. Cut each chicken breast into 3 large chunks. 

  2. In a small food processor grind up the ritz crackers. 

  3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

  4. Dip each piece of chicken into the milk…

then the cheese….

and finally the cracker crumbs. 

5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. 

6. Sprinkle the dried parsley over the chicken. 

7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 

8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. 

Enjoy!

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Olive Garden Breadsticks

Dough:

1 1/2 C hot water

2 Tbs sugar

1 Tbs yeast

1 T salt

2 Tbs butter, softened

4-5 C flour

Topping:

3 Tbs butter melted

sea salt

1/4 tsp garlic powder

For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and froth for about 10 minutes. Add salt, butter, and 2 cups of flour. Mix the dough on low. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll those pieces into long snakes. Spray 2 large cookie sheets with cooking spray, and lay the breadsticks out leaving about 2 inches between each one. Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size. Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt. Return them to the oven and heat to 400 degrees. Once it’s preheated to 400 degrees bake them for 12-15 minutes or until golden brown. While they are baking combine the rest of the melted butter with 1/4 t garlic powder. When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.