Sunday, March 30, 2014

Chicken Fried Rice

I LOVE chicken fried rice from Chinese restaurant's, and this taste like any take-out, maybe even better because its fresh and you know the chicken is chicken ;)


  • 3 cups prepared white rice (I use my rice cooker for this step)
  • 1/2 pound boneless skinless chicken breast, cooked
  • 1 cup frozen mixed peas and carrots
  • 1 white onion, finely chopped
  • 2 cloves of minced garlic
  • 3 eggs
  • 3 tablespoons sesame oil- this is a must have, it gives it that signature taste
  • 1/4 cup soy sauce


Cut chicken into bite size pieces and cook until done with about a tablespoon of soy sauce and set aside on plate. Cook rice as directed to make 3 cups.

Heat the sesame oil in skillet over medium high heat.  Add your onion and garlic.

Add your peas and carrots.

Add your egg into half the pan and scramble.

Add your cooked rice, chicken, and 1/4 cup soy sauce to pan and mix well.

Yum! I'm not a big leftover fan usually, but this makes a good lunch the next day.

Thursday, March 20, 2014

NOT pork chops

Alfredo Balsamic Chicken

This is one of those recipes that's perfect to throw together when you only have 20-30 minutes to get something on the table, or your hungry and the thought of waiting an hour to eat is agonizing, and it's super easy!


-Pasta of choice
-Package of chicken tenderloins
-Bottle of Alfredo sauce (I used Classico's asiago ramona alfredo, and it's light!)
-Dried thyme
-Balsamic Vinegar
-Salt and pepper
-Broccoli and mushrooms or any veggie's that float your boat
and THIS: 

Go ahead and get the pasta started, then season your chicken with the Tony Chachere's, thyme, and salt and pepper and sauté in a pan on both sides until cooked through then set aside.

Pour your alfredo sauce into the pan (I doubled this recipe and used 2 packs of chicken, and 2 jars of sauce), and add mushrooms and broccoli- let cook until veggies are at desired tenderness.

Add your chicken back to the pan,

And serve over pasta :)

Wednesday, March 19, 2014

Buffalo Pork Chops

(Disclaimer: I know posting a second pork chop recipe in a row seems a little ironic since I am such a pig lover- but they DO taste good but I promise I DO feel guilty...sometimes... I was telling my Papa how good the parmesan pork chops were after he had left some pork chops in my fridge, and anytime he hears I like something he keeps a supply coming, so I now have two more packages of pork chops to use.)

I often scroll through Pinterest looking for new recipes to try, I have recently gotten into a rut of cooking the same tried and true favorites over and over and am trying to expand my culinary horizons.  I could seriously probably put Franks RedHot sauce on most anything and love it, but this recipe came out pretty darn yummy so I wanted to share.


Some olive oil
2 tablespoons of butter
Around 3 tablespoons of Frank's RedHot sauce
Slices of mozzarella cheese
Boneless Skinless pork chops
Your favorite seasoning (I used McCormick's montreal steak)

Putting it all together:

Melt your butter, hot sauce, and olive oil all together in a skillet

Season and add your chops and cook on medium high heat on both sides until done (depends on thickness).

I added some more RedHot sauce as they were cooking- cooking the chops in the sauce really seals the flavor inside.  When the chops are done, place on cookie sheet or in dish, drizzle a little more RedHot sauce on top and top with a slice of mozzarella cheese and broil just until cheese is melted.

Served these with sliced potatoes with bacon, cheese and ranch of course!


Wednesday, March 12, 2014

Parmesan crusted pork chops

It's not often that a new recipe I'm trying comes out great the first time without having to tweak it.  Someone posted this pin from Pinterest into Facebook for Parmesan crusted pork chops- and get were so YUMMY!

4 boneless pork chops
1/3 cup grated Parmesan cheese
3 tablespoons of Italian breadcrumbs 
1/8 tsp. paprika
1 tsp. Italian seasoning
1/2 tsp. garlic power 
2 tbl. Olive oil
1/4 tsp. pepper

Preheat oven to 350 degrees.
Mix Parmesan, bread crumbs, paprika, Italian seasoning, and garlic powder in a bowl.
Dip pork chops in mixture, dear in pan with Olive oil on medium high heat, 5 mins each side.
Place in baking dish and cook for 25-30 min if 1/2 inch thick and 45-60 min if inch thick or more. 

Served mine with loaded mashed potatoes, enjoy :)