Portions: 4
Ingredients:
1 lb. shrimp (tail on, unpeeled)
2 cups uncooked white rice
1/4 medium onion (diced)
1 orange bell pepper (sliced)
1 cup teriyaki sauce
2 tbsp. minced garlic
1/3 cup honey
1 tbsp Sriracha
Prep: 15 minutes
1) Peel the shrimp.
2) Combine teriyaki, garlic, honey, and Sriracha. Marinade the shrimp for 45 minutes.
3) Boil 4 cups of water.
Cooking: 30-40 minutes
1) Stir rice into boiling water, reduce heat, and simmer for 20 minutes.
2) Saute onions and bell pepper slices for 15 minutes.
3) Pour shrimp and marinade into a skillet and cook on medium heat for 10-15 minutes.
Plating: 5 minutes
1) Pack 1 cup's worth of rice and flip into a bowl.
2) Surround the rice with 1/4 lb. of shrimp and onions.
3) Pour desired amount of marinade over the rice.
4) Place bell pepper slices on top of rice, and serve!
Showing posts with label teriyaki. Show all posts
Showing posts with label teriyaki. Show all posts
Friday, December 5, 2014
Chicken Bacon Bomb
Portions: 2
Ingredients:
4 tsp. flour
1 egg
Garlic salt
Cayenne pepper
Italian seasoning
2, 1/4-pound boneless chicken thighs
4 strips thin bacon
Pepperjack cheese
6 medium mushrooms (sliced)
Teriyaki sauce
Prep: 10 minutes
1) Begin cooking bacon on medium-low heat for 10 minutes, and preheat the oven to 400 degrees.
2) Crack the egg into a bowl and beat; add flour and seasonings into a gallon-sized bag and shake around.
3) Dip chicken pieces in egg, covering both sides. Then, add pieces to the bag and shake to coat. Repeat step 3.
Cooking: 20-25 minutes
1) Wrap chicken pieces with the semi-cooked bacon pieces; fry both sides of the chicken on medium-high heat for 5 minutes each.
2) Place chicken into a baking dish with just enough teriyaki sauce to cover the bottom of the dish. Insert dish into oven and bake for 10 minutes.
3) Saute the mushrooms in the bacon grease while the chicken bakes in the oven.
4) Add sliced pepperjack to the chicken approximately 1 minute prior to removing the dish from the oven.
5) Plate the chicken and add the mushrooms on top for an explosion of flavor; serve with your favorite side (recommended: alfredo pasta or fried potatoes)
Ingredients:
4 tsp. flour
1 egg
Garlic salt
Cayenne pepper
Italian seasoning
2, 1/4-pound boneless chicken thighs
4 strips thin bacon
Pepperjack cheese
6 medium mushrooms (sliced)
Teriyaki sauce
Prep: 10 minutes
1) Begin cooking bacon on medium-low heat for 10 minutes, and preheat the oven to 400 degrees.
2) Crack the egg into a bowl and beat; add flour and seasonings into a gallon-sized bag and shake around.
3) Dip chicken pieces in egg, covering both sides. Then, add pieces to the bag and shake to coat. Repeat step 3.
Cooking: 20-25 minutes
1) Wrap chicken pieces with the semi-cooked bacon pieces; fry both sides of the chicken on medium-high heat for 5 minutes each.
2) Place chicken into a baking dish with just enough teriyaki sauce to cover the bottom of the dish. Insert dish into oven and bake for 10 minutes.
3) Saute the mushrooms in the bacon grease while the chicken bakes in the oven.
4) Add sliced pepperjack to the chicken approximately 1 minute prior to removing the dish from the oven.
5) Plate the chicken and add the mushrooms on top for an explosion of flavor; serve with your favorite side (recommended: alfredo pasta or fried potatoes)
Subscribe to:
Posts (Atom)