Chicken Fried Rice

This came out great! I used brown rice instead of white rice and I am not sure what I think about it. I am a white rice kind of person so the brown rice gave it sort of a different taste, but it was still really yummy!

Chicken Fried Rice

3 Chicken Breasts, uncooked and cubed
6 Cups of Cooked and Chilled Rice (Brown or White)
4 Eggs, beaten and scrambled
16oz Bag of Frozen Peas/Carrots
1 Tablespoon Oyster Sauce
1 Tablespoon Sesame Oil
1/4 Cup Soy Sauce
2 Tablespoons Butter
3 Cloves Garlic, Minced
Green Onions, chopped (as many as you want)
Garlic Powder
Onion Powder
Pepper
Salt

Cube chicken up and season with salt, pepper, garlic powder and onion powder to taste, along with 1 tablespoon of Oyster Sauce (you can find this in the international section of the grocery store).

On medium heat, heat up 2 tablespoons of butter with 1 tablespoon of sesame oil, then add 3 cloves of minced garlic along with the chicken. Cooked until no longer pink. In a separate skillet, scramble 4 eggs. Add the 4 scrambled eggs and 16 oz bag of frozen veggies to the chicken and toss. Toss for a few minutes until veggies are thawed out.

Mix in 6 cups of rice (must be cold). Add 1/4 cup of soy sauce and stir fry until light golden brown. Stir in chopped green onions and sprinkle in black pepper to taste.

MY NOTES - I used brown rice with my recipe. I also used canned peas and carrots because I did not have any frozen ones on hand! I also used 1 tablespoon of minced garlic out of the jar instead of garlic cloves. Enjoy!

Bacon Wrapped Chicken

This is a must try recipe that my families LOVES. I have cooked many new things before but this is the first recipe my husband actually told me more than once that he likes it. He also said he knows I will be cooking this again haha.

Bacon Wrapped Chicken

3 Chicken Breasts
Bacon, 10 - 12 pieces
2/3 cup of brown sugar, tightly packed
2 tablespoons of Chili Powder

Pre-heat oven to 350. Cut chicken breasts into 10 - 12 pieces. Wrap each piece with 1 piece of bacon. Mix brown sugar and chili powder together. Dredge each bacon wrapped piece of chicken in the brown sugar/chili powder mixture. Place chicken pieces on broiler grate sprayed with non-stick spray over broiler pan. Bake for 30-35 minutes and then broil for 3-5 minutes to make bacon crispy.

Best Chicken Teriyaki! (Not Crock Pot)

Chicken Teriyaki

3 Chicken Breasts, cut up
1 tbsp. baking powder
Oil for frying
3/4 c. sugar
Dash of garlic salt
Dash of pepper
1 c. flour
1 tsp. salt
3/4 c. soy sauce
Dash of ginger

Place flour, baking powder, salt in large brown paper bag. Shake pieces of chicken in bag. Brown in hot skillet with 5 to 6 tablespoons of oil. In saucepan, stir sugar, spices, soy sauce and bring almost to boiling but do not boil. Dip all browned chicken pieces in sauce and let stand 4 to 5 minutes. Place in 13 x 9 inch pan. Bake at 325 degrees for 45 minutes.

Enchilada Casserole

Enchilada Casserole

1 pound ground beef or turkey
2 clove garlic, finely chopped (I use minced garlic, 2 tablespoons)
1 3/4 cups (16-ounce jar) Salsa
1 3/4 cups (1-pound can) Refried Beans
1 1/4 cups (10-ounce can) Enchilada Sauce
10 (6-inch) corn tortillas, sliced in half, divided
2 cups (8 ounces) Shredded Mild Cheddar Cheese
Green Onion (optional)

COOK beef and garlic in large skillet until beef is browned; drain. Stir in salsa, beans, and enchilada sauce. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 5 to 6 minutes.

LAYER half of corn tortillas on bottom of greased 13 x 9-inch baking dish. Cover with half of meat sauce; sprinkle with 1 cup cheese. Repeat layers. Bake, covered, for 20 minutes. Remove cover; bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with green onions before serving.