Tag Archives: Mommy’s Kitchen

Stealing from other’s menus-Teriyaki Chicken Bowls

I am signed up for several different blogs/sites to send me their daily/weekly recipes & one of my favorites is Mommy’s Kitchen. The recipes usually meet my 3 goals:
Cheap
Easy
Tasty
I also use the monthly menu plans & various recipes to inspire our meals & get fresh ideas. In a way this could be considered stealing but then again that’s what they are meant for, so that sort of undermines the whole concept of stealing…you can’t “steal” what someone is giving you, eh?

Okay, so we recently tried:
Teriyaki Chicken Noodle Bowls & man were they good! I had gotten a huge pack of chicken leg quarters for $4, resigning myself to de-skinning/fatting/boning it all myself in order to save a few bucks (the prices on the packs of boneless skinless chicken are ridiculous!). Because of this, it took me awhile to make this but if you choose the easy route it shouldn’t take too long. This recipe is also versatile, which I like a lot; you can interchange the vegetables and/or pasta to whatever your favs are or whatever you have on hand. You can even switch out the noodles for quinoa or rice if you prefer. And let me just say…the leftovers the next day are delish! After the teriyaki sauce has had time to sink in?? Mmm-mmm! Click the Teriyaki Chicken link above (which takes you to another recipe site, not Mommy’s Kitchen, which you should still make sure to check out) for the full recipe with step-by-step instructions. Then, after you get your belly full, be sure to stop back by here & let me know your thoughts!!

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My meat prep.
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Look at that freshly deskinned shhhicken! 😉
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Saute the mushrooms & onions; what an amazing smell!
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Make sure to chop your veggies on the small side for easy eating.
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My teriyaki sauce as it is cooking.
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Almost finished!

I’m too much of a pig (& I’m compelled to eat when it’s hot) to remember to get photos of finished recipes, which is something I strive to remember but never fail to forget. No-finished-product-photo aside, just plop your noodles (or rice) in a bowl & top with the teriyaki chicken mixture, then enjoy!

Update
I just received a rare email from Kikkoman & there is a link to their version of a Teriyaki Shrimp Noodle Bowl; I thought I’d share it here because shrimp is amazing & it seems easy enough to make. You could double the teriyaki sauce you’re making, instead of using theirs. Just sayin’. Good luck!

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Ranch House Chicken…you won’t believe how easy!

This recipe is one I recently received in one of my routine “recipe emails” & I’m pleased as punch (isn’t that a cute yet annoying saying?) that it meets my Big 3 (requirements):
      *Versatile: you can cook it via the oven or the crockpot
      *Easy: I managed to reduce it to 3 steps. Oh yea.
      *Cheap: less ingredients=less money…yay!

I like to give credit where credit is due, so here is where I got the recipe from. I’d hope-however-that you’d do the right thing &take pity on me for taking the time and making the effort to compose this post, and continue where you started…nice & cozy right here. 😀

Okie doke, let’s get to it!

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Step 2: prepare your soup concoction.

Ranch House Chicken
1 pkg chicken pieces (I found a “variety pack” on sale & decided to save a couple cents by de-skinning the chicken myself; the pieces were legs & thighs; the original recipe suggests using 4-5 boneless & skinless breasts but I’m a cheapskate)

2 cans cream of mushroom/celery/potato/chicken/whatever you prefer soup

1/4 c. sour cream

1 pkg Ranch dressing mix

Oven Method:
      1-Remove skin from pieces then arrange chicken in casserole dish.

      2-In a medium bowl combine the soups, sour cream & 3/4 of the Ranch mix; stir well then pour evenly over each piece of chicken. (I ended up adding about 6 Tbsp of milk just to increase my liquid & loosen up the consistency a bit. Use your best judgement.) Sprinkle the remaining Ranch mix over all.

      3-Bake at 375° for about an hour (or until juices run clear) then serve & enjoy!

(Crockpot Method:
Everything is basically the same: put the chicken in first, then the soup mixture, etc; cook on low for 5-6 hours.)

I enjoyed the ease, overall cost & taste of this recipe…chicken is my “go-to” meat & there are gobs of chicken recipes out there. I felt like maybe next time I’ll double the Ranch mix because while it had a good taste it wasn’t necessarily a ranch taste. I didn’t include it in the recipe (hey, I’m proud of getting it down to 3 steps-I don’t wanna ruin it!) but I finely chopped some green onion & mixed it into the soup concoction; this would be totally your call…do you like green onions or not? While the original recipe suggest mashed potatoes & green beans (I think?) as sides–which does sound delish–we just had mashed potatoes so I subbed fried eggplant & cooked carrots.

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Surprise--it's eggplant, not potatoes!

I’ve been wanting to try a simple fried eggplant recipe anyway! As usual, Allrecipes didn’t disappoint & (I’ll be honest) I was surprised…fried eggplant is gggooooooddd! I know, I know…eggplant…ick–what the hell?! It can’t possibly be good because it sounds so weird.
      Except it is.
I can’t explain it: it’s almost like squash. It wasn’t what I expected but in a good way. I got a huge one for $1.34 at Walmart so you should try it…at least if you don’t like it, it won’t of cost much so you won’t lose much. One of our family sayings is “Try new things one time” & I’m proud to report each little duck took a bite. Reviews were mixed but I think that’s due more to the odd name than the subtle taste.

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Let's eat!