Japanese hibachi style fried rice

[wpurp-searchable-recipe]Japanese hibachi style fried rice – After a recent trip to our local Hibachi grill, we realized that copying the food at home wouldn’t be that difficult. So after a quick internet search, we found exactly what we were looking for the fried rice recipe. – White Rice (short-grained, cooked), Green Peas, Carrot (shredded (we ended up using about one and a half small carrots)), eggs, one Onion (diced), bunch of scallions (diced), Butter, Soy Sauce, The Rice: Cook rice according to package directions.; Put in bowl and place in refrigerator to cool while getting the rest of the ingredients together. ; Eggs: Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking. ; When rice has cooled to near room temperature, add peas, shredded carrot, scrambled egg and diced onion to the bowl. ; Dump the bowl of rice into the pan with the eggs. ; Slowly add soy sauce plus a dash of salt and pepper. Mix to combine. ; Cook rice for 6-8 minutes over heat, stirring often. (We actually only cooked it for about another 5. This will depend on the Wok you are using and how hot your stovetop gets.) ; Serve immediately.; – My opinion: I love this rice. It's simple and filling enough to eat as a meal by itself. – Asian – Recipes[/wpurp-searchable-recipe]

Japanese hibachi style fried rice

Ingredients
  

  • 4 cups White Rice short-grained cooked
  • 1 cup Green Peas
  • 2 tbsp Carrot shredded we ended up using about one and a half small carrots
  • 2 eggs
  • one Onion diced
  • bunch of scallions diced
  • 1 1/2 tbsp butter
  • 2 tbsp soy sauce

Instructions
 

  • The Rice: Cook rice according to package directions.
  • Put in bowl and place in the refrigerator to cool while getting the rest of the ingredients together.
  • Eggs: Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.
  • When the rice has cooled to near room temperature, add peas, shredded carrot, scrambled egg and diced onion to the bowl.
  • Dump the bowl of rice into the pan with the eggs.
  • Slowly add the soy sauce plus a dash of salt and pepper. Mix to combine.
  • Cook rice for 6-8 minutes over heat, stirring often. (We actually only cooked it for about another 5. This will depend on the Wok you are using and how hot your stovetop gets.)
  • Serve immediately

Notes

My opinion: I love this rice. It's simple and filling enough to eat as a meal by itself.
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Flourless Banana Muffins

Flourless Banana Muffins

I'm a rather big fan of banana muffins. Mostly because they're just as tasty as banana bread, but cook faster and are easier to transport. Plus, you can add all kinds of things, like blueberries, to them and they're still wonderful. My usual recipe calls for flour, but some how we were out. So I found this recipe from Chase and Em's blog. With a few modifications, I had some super fast, delicious, friend-worthy muffins.
Servings 18 muffins

Ingredients
  

  • 2 cups and 1/2quick cooking oats regular plain old Quaker is what we used
  • 1 cup vanilla yogurt we used HyVee brand. Feel free to use plain. The original recipe called for Greek.
  • 2 eggs
  • 3/4 cup sugar
  • 1 tsp and 1/2baking powder
  • 1/2 tsp baking soda
  • 2 ripe bananas

Instructions
 

  • Preheat oven to 400 degrees.
  • Spray muffin tin with non-stick cooking spray or line with silicone or foil liners.
  • Grind the oatmeal into oatmeal flour (we used our coffee grinder for this, a half cup at a time) and put in a mixing bowl. Mix in the rest of the ingredients, mashing the banana.
  • Pour into the coated or lined muffin tins (ours took about a half cup each) making sure to leave room for the muffins to rise.
  • Bake for 15-25 minutes, or until toothpick comes out clean. Our oven took a little more than 20 minutes. Just set a timer for 15 minutes, check, if necessary add another 5 , check, and then keep a close eye after that.

Notes

Just as easy as the old standby box mix, these muffins were wonderful. We ended up freezing about half and they are just as good warmed up in the microwave for about 30 seconds
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Best Blueberry Muffin Recipe Ever

I love blueberry muffins. My husband loves blueberry muffins. Our preschooler loves blueberry muffins. We make them nearly every Sunday morning and eat them through the week. To be honest, they are usually gone by Tuesday. J has figured out how to use frozen blueberries and keep them from exploding while baking. I consider this nothing short of genius.

 

Best Blueberry Muffin Recipe Ever

Servings 12 muffins

Ingredients
  

  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 stick unsalted butter softened, 1/2 cup
  • 1 cup granulated sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup milk
  • 2-1/4 cups fresh blueberries

Notes

If using frozen blueberries, do not defrost them! Keep them frozen and toss with flour to keep them from exploding in the oven or turning the batter blue.
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Hawaiian Pineapple and Coconut Rice

Hawaiian Pineapple and Coconut Rice

This summer we were looking for a quick and easy dinner that would use up some ham and leftover rice. This was delicious and has earned a place in our regular rotation. Even the preschooler loved it!
Prep Time 10 mins
Cook Time 30 mins
Total Time 45 mins
Cuisine Asian
Servings 6 servings

Ingredients
  

  • 2 cup basmati or jasmine rice
  • 2 cup water
  • 3 tablespoons coconut oil
  • 1 onion
  • 1 teaspoon ginger
  • 2 cloves smashed or minced
  • 1/2 cup ham diced or deli chopped
  • 1/2 cup shredded coconut
  • 2 teaspoon chicken bouillon cubes
  • 1/4 teaspoon white pepper
  • 1 cup pineapple we just use canned
  • macadamia nuts crushed if desired
  • 2 tablespoon green onions

Instructions
 

  • Make two cups of rice using coconut milk and pineapple juice. Allow rice to cool. If you'd like put it in the refrigerator overnight.
  • Toast your coconut in a non-stick skillet until in is toasty brown. Set aside.
  • Place your coconut oil, onions, garlic, ginger in the pan until aromatic. Add the ham and cook quickly until lightly golden. Add your cooked basmati rice, Chicken Soup Base (we like Penzy's) and white pepper and mix quickly in your pan until all of the rice is covered evenly with the coconut oil and seasoning.
  • Add the pineapple, green onions and continue stirring quickly, just until warmed.
  • Serve on plate and top with crushed macademia nuts, toasted coconut and green onions.
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Tandoori Chicken

 

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Tandoori Chicken

Let's be honest. We LOVE British Indian Cuisine. J found an amazing cookbook from The Curry Guy and we cook our way through the book regularly. With a few modifications, even our toddler loves this dish. It's best on a grill but we've made it on the stove and in the oven with similar results. 

Ingredients
  

  • 6-8 boneless skinless chicken thighs or cubed chicken breast
  • Juice of two lemons
  • 1 tablespoon salt
  • 2 cups plain yogurt
  • 2 tablespoons garlic puree
  • 1 tablespoon ginger puree
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon salt
  • 2 leave green jalapeños, finely chopped we leave this out when our toddler is eating with us
  • 1 leaves bunch of cilantrofinely chopped

Instructions
 

  • Using a sharp knife, make three slits in each chicken if leaving whole, if you're going the kabob method, dice up the chicken into 1-inch cubes.
  • Squeeze the lemon juice all over the chicken thighs and sprinkle with the salt and let sit while you make the marinade.
  • Place all the marinade ingredients in a food processor and blend to a fine paste. Cover the chicken pieces with the marinade and rub it with your hands deep into the flesh of the chicken. We often stick the chicken and the marinade into a ziptop bag and let marinate for a few hours up to overnight in the refrigerator. You can let it marinate for up to 48 hours, the longer the better!
  • When ready to cook, either preheat your cast iron skillet or preheat your grill. An important note from the Curry Guy that is good for all things grill related: "You are ready to grill when you can hold your hand two inches above the grill without it being unbearably hot."
  • Cook the tandoori chicken turning occasionally until the chicken is cooked through and the edges are blackened.

Notes

I love this dish and everything else The Curry Guy comes up with. He never lets us down!
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