June Meal Prep: Hibachi-Style Bayou Chicken Fried Rice

 

I fell behind on posting the various meal preparations we've done over the Summer.  So, here's the first one.  This was fantastic.  I made it in a skillet then froze the leftovers.   I didn't do any substitutions but did not use the green onions.  I still have our avocado oil so I used it instead of the vegetable oil.

Ingredients:

• 3 Tbsp vegetable oil, divided
• 1 1/2 lbs boneless skinless chicken breasts, cubed
• 4 c assorted veggies of choice (carrots, peppers, broccoli, zucchini, mushrooms, peas, etc)
• 4 c cold cooked long-grain white rice
• 1/2 c Bayou Bourbon Glaze
• 
  3 green onions, sliced

Directions:

1.  In large skillet, heat 2 tablespoons oil over medium-high heat.

2.  Add chicken; stir fry 1-2 minutes.  Add veggies of choice; salt and pepper as desired.  Stir fry 2-3 minutes.

3.  Add rice and remaining 1 tablespoon oil.  Sir fry 1-2 minutes.  Add Bayou Bourbon Glaze and green onions; continue stir-frying until well coated and heated through.  Remove from heat.

Makes 6 servings

if desired, serve topped with a fried egg, if desired.

Tip:  Using cold or leftover rice is the key to great fried rice.  If you don't have leftover rice, spread cooked rice onto a baking sheet and place in a freezer until completely cooled.

Bayou Pork Fried Rice

 Another delicious dinner prepared in about 30 minutes.  Of course, I did some modifications.  That's the neat thing about our Tastefully Simple recipes, they can be modified to meet your own tastebuds!

The original recipe is on our website.  My modifications include:

• 
  using our Avocado Oil instead of the vegetable oil
• using liquid eggs instead of whole eggs
• using Madagascar Pink rice instead of white or brown rice (note:  this takes longer to cook)
• eliminating the green onions

I also didn't use salt and pepper as the directions indicated.  I didn't use as much of the Bayou Bourbon Glaze or broth (actually used half the amount called for as I had ran out of the Bayou Bourbon Glaze).

Scrambled the eggs while waiting for the rice to cook.

browned the pork that was cut into strips.  I screwed up and bought chops that had bones instead of the boneless.  So didn't have as much meat as the recipe called for.

added the rice and frozen veggies.

added the sauce then the scrambled eggs.

This makes 6 servings.  Because I didn't fix another vegetable to go with it, we ended up having a second helping.  I froze the remainder to have at a later date.

Bayou Chicken Lettuce Wraps

This made a great topping for baked potatoes, which is how we had it.  I also used our Avocado Oil  instead of the vegetable oil.  

Ingredients:

1 Tbsp vegetable oil
1 1/2 lbs ground chicken or turkey
1 (8 oz) pkg fresh button mushrooms, chopped
1 c shredded carrots
1 1/2 Tbsp Onion Onion Seasoning
1/4 c Bayou Bourbon Glaze
1 Tbsp cornstarch
18-24 green leaf lettuce leaves
chopped green onions, chopped peanuts, chopped cilantro

Instructions:

1.  In large skillet, heat oil over medium-high heat.  add chicken, mushrooms, carrots and Onion Onion Seasoning.  Salt and pepper as desired.

2.  Cook and crumble until chicken is cooked through and no longer pink, about 5-6 minutes.  Stir in Bayou Bourbon Glaze and cornstarch.  Cook 1-2 minutes.

3.  Serve chicken in lettuce leaves topped with green onions, peanuts and cilantro.

Makes 6 servings. 

Serve with Simple Bayou Noodles.

Make Ahead & Freeze:  Combine chicken, mushrooms, carrots and Onion Onion Seasoning in a gallon freezer bag.  Place Bayou Bourbon Glaze in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1. 

Pork & Apple Burgers

It's grilling time . . . how about a variation on your burgers?  This was very good.  We didn't have it as a sandwich as we try not to eat very much breads.  We also didn't have the onions.  I used ground turkey instead of pork.  I also used our Avocado Oil instead of the vegetable oil.  Love the fact that we can modify our recipes to meet our dietary needs.


Ingredients:

1 1/2 lbs ground pork
1 small Granny Smith apple, cored and grated
1 c shredded Cheddar cheese
3 Tbsp Bayou Bourbon Glaze
1 Tbsp Onion Onion Seasoning
1 Tbsp vegetable oil
1 large onion, thinly sliced
6 hamburger buns, toasted
6 Tbsp Vidalia Onion Dressing

Instructions:


1.  In large bowl, combine first 5 ingredients; salt and pepper as desired.  Form into 6 patties.

2.  Prepare grill or large skillet to medium heat.  Place patties on grill or in skillet; cook, turning once, until internal temperature reaches 165 degrees on an instant read food thermometer (about 10-12 minutes).


3.  Meanwhile, in large skillet, heat oil over medium heat.  Add onions; salt and pepper as desired.  Saute until lightly golden (about 8-10 minutes) or until desired doneness.

4.  Place burgers on toasted buns and top with sauteed onions and drizzle with Vidalia Onion Dressing. 

Makes 6 servings.  Serve with a cucumber & tomato salad.

Make Ahead & Freeze:  Prepare burgers through step 1.  Place patties in a gallon freezer bag between sheets of wax paper.  Seal well, label and freeze.  Thaw completely.  Continue with step 2. 

Sauteed Bayou Chicken

We love our chicken.  We use the leftovers as protein in our salads for lunches on weekdays.  Only substitution would be egg substitute for the eggs. Oh, used Avocado Oil instead of the olive oil.  As you can tell from the photo, we had fresh green beans instead of the frozen California-Blend suggested below.

Ingredients:

1 1/2 lbs boneless skinless chicken breasts, cut into 6 pieces
2 large eggs, beaten
1 Tbsp Onion Onion Seasoning, divided
1 c plain panko bread crumbs
1/2 c grated Parmesan cheese
2-3 Tbsp olive oil
1/3 c Bayou Bourbon Glaze
1/4 c reduced sodium chicken broth or water
3 Tbsp Vidalia Onion Dressing

Instructions:

1.  Pound chicken breasts to 1/2-inch thick.  Place in a gallon freezer bag with beaten eggs, 1/2 tablespoon Onion Onion Seasoning, 1 teaspoon salt and 1/2 teaspoon black pepper.  Seal; toss to coat.  In another gallon freezer bag, combine bread crumbs, Parmesan cheese and remaining 1/2 tablespoon Onion Onion Seasoning.

2.  In large skillet, heat 2 tablespoons oil over medium heat.  Remove chicken from bag, one at a time, and place in breading bag.  Toss to coat.  Remove and place in skillet.  Repeat with remaining chicken.

3.  Saute chicken, turning over halfway and adding remaining 1 tablespoon oil, if needed, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.

4.  Meanwhile, in a microwave safe bowl, combine Bayou Bourbon Glaze, chicken broth and Vidalia Onion Dressing.  Microwave on high 1-2 minutes.  Stir.  Drizzle over chicken with sauce or serve as a dipping sauce.

Makes 6 servings.  Serve with steamed California-blend vegetables.

Make Ahead  & Freeze:  Prepare step 1.  Place step 4 ingredients in a quart freezer bag.  Place all bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Bayou Bourbon Pork Stir-Fry - Fix it Fast Meal Collection #5

I love our Fix it Fast collection . . . great for those weekdays when I've been working 9 hours and have to come home to cook a meal.  Do you have days like that?  Well, this is perfect!.  You can substitute other meats for the pork.  You can use fresh vegetables instead of frozen.  I used Tastefully Simple's Garlic Pepper Seasoning instead of the salt & pepper and I used their Avocado Oil instead of the olive oil.


Ingredients:

2 Tbsp olive oil
1 1/2 lbs pork tenderloin, thinly sliced, seasoned with salt and pepper
1 Tbsp Onion Onion Seasoning
1 (16oz) pkg frozen California blend vegetables
1/2-3/4 C Bayou Bourbon Glaze, divided
3 C cooked white or brown rice
3 green onions, thinly sliced
1/2 c peanuts

Instructions:

1.  In large skillet, heat oil over medium-high heat; add pork and Onion Onion Seasoning.


2.  Stir-fry until no longer pink, about 4-5 minutes; remove from skillet.  Add vegetables to skillet; stir-fry 3-4 minutes or until crisp-tender.  Stir in 1/2 cup Bayou Bourbon Glaze and pork.  Simmer 3-5 minutes.

3.  Serve over rice; drizzle remaining 1/4 cup Bayou Bourbon Glaze over pork and rice, if desired.  Garnish with green onions and peanuts.

Makes 6 servings.  Serve with crusty bread.

Variation:  serve over cooked egg noodles.

Make Ahead & Freeze:  Combine step 1 ingredients in a gallon freezer bag.  Place Bayou Bourbon Glaze in a quart freezer bag.  Seal well, label and freeze with vegetables.  Thaw completely, leaving frozen vegetables in freezer until ready to use.  Continue with step 2.

Bayou Bourbon Green Beans - Simple Side Dish

We love our green beans and it is hard to find different ways to fix it when you have it several times a week.  This was very delicious and doesn't take long to make.  This is a perfect side dish for any entree.  I didn't boil the beans but steamed them instead.

Ingredients:


1 1/2 lbs fresh green beans, trimmed
1 Tbsp butter
1/3 c Bayou Bourbon Glaze
1/2 c sliced almonds

Instructions:

1.  In large saucepan with cover, bring about 1 inch of water to a boil.  Add green beans; cover and cook 5-7 minutes.  Drain; rinse with cold water or place in a bowl of ice and water.  Drain well.


2.  In large skillet, melt butter over medium-high heat.  Add green beans, tossing to coat.

3.  Drizzle with Bayou Bourbon Glaze; saute 2-4 minutes or until warmed through.  Salt and pepper as desired.  Garnish with sliced almonds before serving.

Makes 4-6 servings.

Bayou Bourbon Turkey Sloppy Joes - Fix it Fast Solution #7

Another delicious meal from last month (yes, I'm a little bit behind - good thing I don't fix these every night).  Of course, any ingredient you don't care for, please feel free to substitute.  That is the neat thing about these meal collections from Tastefully Simple - you can modify to meet your tastebuds.

I wasn't able to find sloppy joe sauce so I just used tomato sauce.

Ingredients:


1 Tbsp Avocado Oil
1 1/2 lbs lean ground turkey
1 Tbsp Onion Onion Seasoning
1 15 oz can sloppy joe sauce
1 150 oz can pinto beans, rinsed & drained
1/3 c Bayou Bourbon Glaze
1/4 - 1/2 tsp cayenne pepper, optional
12 hamburger buns
1 2.8 oz canister French-fried onions, toasted if desired

Instructions:

1.  In large skillet, heat Avocado Oil over medium-high heat.  add turkey and Onion Onion Seasoning; cook and crumble until no longer pink.  Drain.

2.  Add sloppy joe sauce, pinto beans, Bayou Bourbon Glaze and cayenne, if desired.  Bring to a boil; reduce heat and simmer 7-10 minutes, stirring occasionally.

3.  Serve in buns, topped with French-fried onions.

Makes 6 servings.  Serve with Vidalia Onioin Broccoli Slaw (recipe online at www.tastefullysimple.com/web/mbelles1). 

Make Ahead & Freeze:  Combine turkey and Onion Onion Seasoning in a gallon resealable freezer bag.  Combine step 2 in a quart resealable freezer bag.  Place both bags in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Prepare as directed above.

Bayou Burgers - Fix it Fast Meal Solution #6

I couldn't make up my mind how I wanted to fix this.  We were tired of burger patties.  So, I thought, let's make it a meatloaf.  Then the temperatures turned hot and I didn't want to turn on the oven.  So, they ended up being meatballs.  YUMMY!  I used ground turkey instead of beef.

Ingredients:

1 lb lean ground beef
1/2 lb ground chorizo sausage
3 Tbsp Bayou Bourbon Glaze, divided
2 tsp Onion Onion Seasoning
1/3 c mayonnaise
1 (2.8 oz) canister French-fried onions, toasted if desired
6 hamburger buns
lettuce leaves and tomato slices, optional

Instructions:


1.  Prepare grill to medium heat.  In medium bowl, combine ground beef, chorizo, 1 Tbsp Bayou Bourbon Glaze and Onion Onion Seasoning.  Form into 6 patties

2.  Place patties on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.  Meanwhile, in small bowl, combine mayonnaise and remaining 2 tbsp Bayou Bourbon Glaze.


3.  Spread buns with Bayou Bourbon mayonnaise, top with lettuce and tomato, if desired, burgers and French-fried onions.

Makes 6 burgers.  Serve with Bayou Glazed & Grilled Potatoes (recipe later).

Make Ahead & Freeze:  Prepare patties through step 1.  Place patties in a gallon resealable freezer bag between layers of wax paper.  Place remaining 2 Tbsp Bayou Bourbon Glaze in a quart resealable freezer bag.  Place both bags in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Pork & Apple Burgers with Sweet & Spicy Bayou Beans - Fix it Fast Meal Solution #1

We are now starting on a new solution kit and I've already done two recipes and were they quick and tasty.

This recipe has a bonus recipe with it - the side dish.  Both items were great!   We didn't eat the burgers as a sandwich but served the beans over the top of the patty (as shown in my picture).

I substituted ground turkey for the ground pork and a can of red kidney beans for the chili beans.  I also left off the onions.

Ingredients (Pork & Apple Burgers):

1 1/2 lbs ground pork
1 small Granny Smith apple, cored & grated
1 C shredded Cheddar cheese
3 Tbsp Bayou Bourbon Glaze
1 Tbsp Onion Onion seasoning
1 Tbsp Avocado oil
1 large onion, thinly sliced 
6 hamburger buns, toasted
6 Tbsp Vidalia Onion Dressing

Instructions:  

Prepare grill to medium heat.  In large bowl, combine first 5 ingredients; salt and pepper to taste.  Form into 6 patties.


Place patties on grill.  Grill, turning once, until internal temperature reaches 165 degrees on an instant-read food thermometer, about 10-12 minutes.

Meanwhile, in large skillet, heat Avocado Oil over medium heat.  Add onions; salt and pepper to taste.  Saute until lightly golden, about 8-10 minutes, or until desired doneness.

Place burgers on toasted buns and top with sauteed onions and drizzle with Vidalia Onion Dressing.

Makes 6 burgers.  Serve with Sweet & Spicy Bayou Beans (recipe below).

Make Ahead & Freeze:  Prepare patties and place in a gallon resealable freezer bag between layers of wax paper.  Seal well, label and freeze.  Thaw completely.  Prepare as directed above.


Sweet & Spicy Bayou Beans Ingredients:

1/2 lb bacon, chopped
1 15 oz can chili beans, undrained 
1 15 oz can pinto beans, rinsed & drained
1 15 oz can black beans, rinsed & drained
1/4 c Bayou Bourbon Glaze
1 Tbsp Onion Onion Seasoning
1 tsp Dijon mustard
1/4 tsp cayenne pepper, optional

Instructions:

In large saucepan over medium-high heat, saute bacon until crisp; remove to paper towels.  Drain off drippings.


Add remaining ingredients to pan.  Bring to a simmer.  Simmer 10 minutes, stirring occasionally.

Remove from heat.  Stir in bacon.

Makes 8  (1/2 cup) servings.