Red Lobster Cheddar Bay Biscuits

 

My favorite biscuits and Red Lobster is my favorite restaurant!

Source: https://damndelicious.net/2014/02/03/red-lobster-cheddar-bay-biscuits/

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 2 teaspoons garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon cayenne pepper, optional
• 1 cup buttermilk
• ½ cup unsalted butter, melted
• 1 ½ cups shredded sharp cheddar cheese

FOR THE TOPPING

• 3 tablespoons unsalted butter, melted
• 1 tablespoon chopped fresh parsley leaves
• ½ teaspoon garlic powder

Teriyaki Chicken & Rice

 

This is one of those recipes that calls for the cook's judgment in amounts of some of the ingredients.  For example, the chicken.  I would buy a rotisserie chicken and cut up an appropriate amount for the amount of rice you will be making.  

In my opinion, I would not cook everything together.  Cut up rotisserie chicken, make a pot of rice and make the sauce, then assemble all together. 

Just my opinion!  It sounds delicious and I can't wait to make it.

Source: https://www.whilehewasnapping.com/2011/03/20-minute-teriyaki-chicken-rice/

Ingredients:

Pre-cooked Chicken  

Rice

1/4 cup Brown Sugar

1/4 cup Soy Sauce

3 Tbsp of Ketchup

1/4 cup water

Directions:

In a bowl, mix brown sugar, soy sauce, water and ketsup.  Stir until well blended.  Set aside.  

Measure out enough rice to feed your family and measure out the correct amount of liquid for your rice.

  

I should have almost a cup of teriyaki sauce mixed in my bowl.  I will then need approximately 3 more cups of water.  If you want a stronger teriyaki flavor simply increase the amount of sauce you prepare and decrease the extra water accordingly.  

Pour the teriyaki sauce in the rice cooker.  Add the extra water.  

Dice the chicken and dump it in the cooker as well.  Set the cooker to cook and walk away.  Serve when the switch flips from “cook” to “warm”, at least that’s what mine does.  I usually serve it with steamed veggies or mix the veggies right in.  

Super simple and prep time is like ten minutes max.

Classic Fried Rice

 

Another fried rice recipe!

Source:  https://www.tablefortwoblog.com/fried-rice/

Ingredients

• 2 ½ cups (463 g) day old white rice
• ▢4 tablespoons (56 g) butter, divided
• ▢4 large eggs
• ▢1 medium onion, diced
• ▢1 cup (165 g) frozen corn, thawed
• ▢1 cup (140 g) frozen peas and carrots mix, thawed
• ▢½ cup (118 ml) low sodium soy sauce
• ▢Salt and pepper, to taste

Instructions

• Reheat your leftover rice in the microwave for 2 minutes to warm it through so it's easy to break up in the wok. Set aside.
• In a wok, melt 1 tablespoon of butter then cook your eggs (break them apart like scrambled eggs). Remove the scrambled eggs from wok and set aside in a bowl.
• Add 2 tablespoons of butter to the wok then add onion, corn, and peas and carrot mix. Cook until onions are translucent, about 3-4 minutes.
• Add the warmed rice and break it up with your spatula, as needed. Keep folding the rice in with the veggies until well-combined.
• Pour the soy sauce over the rice. You might want to do this slowly in case it gets too salty for you and you can reduce the amount you use. I'd pour it in 1 circle around the skillet at a time and then mix it altogether and taste. Use more or less soy sauce as desired.

• Turn off the heat then add the eggs back in and add in the remaining 1 tablespoon of butter to the rice mixture. Stir until it has melted and incorporated into the rice.

Sesame Chicken Potstickers

 

Love chinese food!  I've never made potstickers and look forward to giving it a try.

This is another recipe that is perfect for making a batch and putting some in the freezer for another meal if you are cooking for one or two.

Source: https://damndelicious.net/2014/08/08/sesame-chicken-potstickers/

Ingredients

• 1 pound ground chicken
• 3 ounces shiitake mushrooms, diced
• 2 cloves garlic, pressed
• 2 green onions, thinly sliced
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon freshly grated ginger
• 1 teaspoon rice vinegar
• ¼ teaspoon white pepper
• 36 wonton wrappers
• 2 tablespoons vegetable oil

Instructions

• In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper.*
• To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
• Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.

NOTES

*The filling in the potstickers does not have to be cooked prior to wrapping.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.