Teriyaki Shrimp and Veggies

1 tbsp butter
1/4 cup diced onions
1 tbsp minced garlic
1 1/2 cup sliced mushrooms
10 oz jumbo shrimp, raw and deveined
1/2 cup sliced bell pepper strips
2 cups broccoli
1/2 cup diced carrots
1 3/4 cup brown rice
3/4 cup teriyaki sauce, divided
4 tsp cornstarch
1 tbsp sriracha
salt, black pepper, chayenne pepper, olive oil, sesame seed

In wok, start melting butter, add onions, minced garlic and bell peppers. (The diced onions and strips of bell peppers came from the frozen section of my supermarket, you may use fresh.) While that starts to saute, start water for rice. Add mushrooms to wok. In separate pan, add olive oil and heat. Make sure shrimp is peeled, add salt, black pepper and chayenne, mix to distribute evenly. Once water is boiling add rice and follow instructions as provide, add shrimp to olive oil pan, be careful! Allow shrimp to pink on both sides, takes about a minute or two, will not take to long, be careful not to over cook. Once shrimp is pink on both sides, set aside cooked shrimp. Next add broccoli and carrots to wok, and 1/4 cup of the teriyaki sauce. In small bowl add remaining sauce, sriracha, and cornstarch, mix well. Add teriyaki slurry and shrimp to wok, turn off heat and stir. Once rice is done, place in bowl and top with teriyaki shrimp and veggies. And as always.....ENJOY!!

Buffalo Chicken Tenders

There seems to be a buffalo chicken theme lately. Well, seeing a sign at work everyday that says Buffalo Chicken Tenders, makes me really crave them!!


2-3 skinless chicken tenders
4 tbsp flour
1 egg - beaten
1/4 cup bread crumbs
2 tbsp unsalted butter
1/8 - 1/4 cup Frank's Red Hot
salt
black pepper
cheyenne pepper
garlic powder
onion powder
olive oil


Preheat oven to 400 degrees. Start to heat a skillet. In separate bowls (make sure the chicken will be able o fit into the bowl), beat one egg, another bowl place bread crumbs, and last bowl place flour, salt, black pepper, cheyenne pepper, garlic powder. Add olive oil to skillet, let it start to heat up. Take each piece of chicken and cover with flour, then cover thoroughly with egg. Lastly cover with bread crumbs, place to the side. When all pieces of chicken are covered, carefully place chicken into skillet. Cook chicken until breading is lightly brown on both sides. Once tenders are brown, place on baking sheet and bake for 15-20 minutes, depending on the size of the tenders. In sauce pan, melt butter. Once all the butter is melted add a pinch of salt, black pepper, cheyenne pepper and onion powder, whisk together. Add Frank's. Once chicken is done, place into large bowl, pour sauce and cover completely.

 Enjoy with favorite dipping sauce!!!!

Buffalo chicken dip

OMG!! Creamy cheesy and with that good ole buffalo sauce tang!!

3 chicken breast

16 oz cream cheese

2 sticks of butter

2 cups shredded mozzarella 

1-1 1/2 cup Frank's red hot

Salt, pepper, Cheyenne pepper, onion powder, garlic powder, olive oil

Heat oven to 350 degrees. In skillet heat olive oil. Butterfly chicken breast to help cook evenly. Salt both sides of the chicken, and place in heated skillet. Cover and cook until done, set aside to rest. While you start to shred the chicken, place 1 stick of butter into skillet,  cream cheese into bowl. Once chicken is shredded, put into skillet, add salt, black pepper, Cheyenne pepper, onion powder and garlic powder. Add second stick of butter into skillet, cook until melted. Add chicken to cream cheese and stir. Place one cup of mozzarella to bottom of 9x13 baking dish. Add chicken cream cheese to dish, add rest of cheese. Bake for 15-30 mins. Enjoy!!

Chicken Portobella Soup

Sorry I haven't posted anything in almost a year. Hoping to get back into a rhythm! So anyways, I was inspired by a soup I occasionally get at work. It's a chicken portobella mushroom soup.



8 oz sliced portobella mushrooms
8 oz chicken breast
16 oz heavy whipping cream
1 cup milk
1/2 cup frozen chopped onions
6 tbsp flour
1/4 cup water
Olive oil
Spices : salt, black pepper, Cayenne pepper, onion powder, garlic powder


Heat skillet for chicken. Sprinkle chicken and rub on olive oil, repeat on other side. Add to hot skillet, cook until done, remove from heat when finished, let rest. In large pot, coat bottom with olive oil, and slowly heat. Add onions, cook until translucent. Add in  mushrooms, add a pinch of salt, black pepper, and garlic powder. Cook mushrooms and onions until fragrant. In small bowl, take water and flour, mix. Add heavy whipping cream and milk into mushrooms. While soup is simmering, cut chicken into cubes, then add to soup. Lastly add in flour water mix, a dash of salt and pepper. Simmer for 10-15 minutes.

Enjoy!!!

Makes about 4-5 servings