Chicken Fried Rice

Ingredients

• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat 
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• Directions
• 1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
  2. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.
  Read more in Meat

  « Salsicce E Fagioli (Or Sausages with Beans)

  Steak and Gravy Sauce »

  Cajun Mac and Cheese

  • 1/2 pound ground beef
  • 1/3 cup chopped onion
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped celery
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 1/2 teaspoons Cajun seasoning
  • 1 (7.25 ounce) package macaroni and cheese dinner mix
  • 2 tablespoons milk
  • 1 tablespoon butter or margarine
  • ——————————————————————-
  • Directions
  • 1. In a large saucepan, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender; drain. Add the tomatoes and Cajun seasoning; mix well. Cook, uncovered, for 15-20 minutes, stirring occasionally.
    2. Meanwhile, prepare macaroni and cheese, suing 2 tablespoons milk and 1 tablespoon butter. Stir in beef mixture; cook for 2-3 minutes or until heated through.

    Grilled Chicken with Rosemary and Bacon

    • 4 teaspoons garlic powder
    • 4 skinless, boneless chicken breast halves
    • salt and pepper to taste
    • 4 sprigs fresh rosemary
    • 4 thick slices bacon
    • ————————————————-
    • 1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
      2. Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem.
      3. Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stay near the grill to combat any flare ups from the bacon. Remove the toothpicks before serving.

      I hope that some of these yummy and quite simple recipes are something that you try in the near future, they’re all very good.