This recipe is a special request for many of my readers. For months I have been asked for the Pan Seared Salmon recipe and I finally got the measurements perfect for all of you. Salmon is one of our favorite protein dishes in our household which means we always find new ways to prepare it. Although this way isn’t particularly “new” it’s a classic that never gets old.
Valentine’s day is less than 2 weeks away. I’m still not sure how we got to February so quickly but here we are. Every year on Valentine’s Day my husband prepares a delicious dinner for me and this year will be no different. My favorite Valentine’s Day dinners usually always consist of pasta and cheese. Who the first person was to prepare pasta and cheese together deserves a Nobel Peace Prize. Okay, well maybe not a peace prize, but they deserve something! Pasta and cheese are two of my food weaknesses and they’re two stars of this Bacon Kale and mushroom pasta.Read More
Chicken Teriyaki Pineapple Bowls
About a year ago I saved a recipe video on Facebook for chicken teriyaki pineapple bowls. The recipe gave three ingredients to use but no details on measurements. I decided to wing it and see how it would taste. Although it tasted good I knew the dish could taste much better. Over the last few months I have tried many food combinations and different ingredients to achieve this final winning recipe. This is one of my family and friend favorites in our household.
One of my favorite parts of this recipe is you can use whatever vegetables you prefer in this dish. I've made chicken teriyaki pineapple bowls with broccoli, red bell peppers, green bell peppers, onions, etc. and they've all been delicious. However, out of all of these combinations, our favorite combination is the broccoli and onion. We especially love the teriyaki sauce. This recipe ensures there is plenty of gravy for your rice and any leftovers for the next day.
If you're lucky, you pick a very sweet pineapple and get to eat the delicious pineapple while you're cooking your meal. I'm currently working on a delicious drink recipe to use the sweet pineapple for so be on the lookout for that! In the mean time, enjoy this delicious, and easy, chicken teriyaki pineapple bowl recipe!
- 2 lbs. skinless chicken thighs
- 2 pineapples 1 pineapple per 2 people
- 1 cup soy sauce
- 1/2 cup honey
- 1/4 cup brown sugar
- 1/4 cup mirin (Japanese sweet wine)
- 1/4 cup chicken stock
- 1 Tbsp olive oil
- 1 Tbsp cornstarch
- 2 heads of broccoli
- 1 medium yellow onion
- 2 cups rice
- 4 cups water measurement for the rice
- red pepper flakes optional
Cut your broccoli florets off of the heads of broccoli into 2 inch sized pieces. Place in a bowl to the side
Cut your onion into 1-2 inch pieces and add them to the bowl with the broccoli pieces.
Cut your chicken thighs into 2 inch size pieces and set to the side in it's own bowl.
Start cooking your rice now so that it will be done at the same time as your chicken teriyaki mixture.
Heat your olive oil over medium high heat until very hot. Add your chicken thigh pieces to the pan and brown the chicken for 2-3 minutes.
Now add your soy sauce, honey, brown sugar, and mirin the pot with the chicken. Stir the ingredients together well and let the chicken cook for another 2-3 minutes.
Add your broccoli and onions to the pot and stir until well coated. Cover and cook your vegetables for 3-7 minutes. *How long you let your veggies cook depends on how crisp or soft you want your vegetables.*
While the vegetables cook down, cut your pineapple(s) in half, the cut a square around the middle of each half, and using a spoon scoop out the pineapple. Put in a bowl to the side to eat for later or to throw into your chicken teriyaki if you want more sweetness.
In a small cup mix together your chicken stock and cornstarch until the cornstarch completely mixes into the liquid. Pour the mixture over the chicken teriyaki and vegetables and stir enough to coat the food. Cover the chicken teriyaki again and let cook for a minute or two so the sauce will thicken.
Place your pineapple bowl halves on individual plates, scoop a cup of rice into each pineapple bowl, and then top with your chicken teriyaki and vegetables.
Sprinkle with red pepper flakes for a little spice and it's time to eat!
This is by far my favorite recipe to date, because it is one I completely made from scratch, on my own. I asked my husband what he wanted for dinner one night and he said he wanted stroganoff. I had already taken ground turkey out to thaw earlier that day, and wondered how a stroganoff would taste using ground turkey instead of beef. I decided to go through my pantry and refrigerator to see if I had ingredients I could use to make a stroganoff. I’ve never made stroganoff from scratch before, but I’ve gotten pretty good in the kitchen learning what pairs well together, and goes into making base sauces for popular recipes.
So I decided to give it a try, and to say my husband and I were impressed is an understatement. He was a little scared of how it was going to taste considering I winged the recipe LOL. Of course when you make a recipe from scratch you have to make it at least one more time to figure out the exact measurements and ingredients. The second time around was just as good the first attempt, which means it’s only right I share it with my readers. If you decide to give it a try, leave me a comment and let me know how you like it and/or what you changed to make it your own. 🙂
Prep time: 10 mins | Cook time: 30 mins | Serves: 4
1 lbs. – Ground Turkey
3 cups – Beef Broth
1/4 cup – Sour Cream
2 oz. – Cream Cheese
1 – Beef Bouillon Cube
1/2 pint – Heavy Cream
3 Tbsp – Worcestershire Sauce
1/2 – Medium Onion
4 cups – Egg Noodles
1 Tbsp – Minced Garlic
Salt and Pepper (to taste)
1 cup Diced Mushrooms
In a skillet on medium high heat, using your olive oil, brown your diced onions (mushrooms) and garlic for about 2-3 minutes. Once they have cooked some add your ground turkey and cook until it has completely. If you don’t want your sauce to be thinner, drain your ground turkey and sit it to the side. If not, leave your ground turkey in the skillet to the side.
In a separate pot, on medium high heat, combine the following ingredients: beef broth, butter, sour cream, heavy cream, beef bouillon cube, Worcestershire sauce, and cream cheese. Whisk and stir until all ingredients have combined into a smooth creamy sauce.
Add your egg noodles to the sauce mixture and let cook for 7-10 minutes or until slighty soft. One your noodles have softened, add your ground turkey and onion mixture to the pot. Stir until all of the ingredients have combined. Cover the pot and let the stroganoff simmer for 15 more minutes, or until it thickens.
Dish your food and sprinkle with chopped parsley. Dinner is ready to be served.
Enjoy your tasty meal!
A few months ago, I created a last-minute meal I now call “chicken patty melts”. What is interesting about this meal is, I created it out of boredom, and laziness. I had taken chicken breasts out of the freezer earlier that day to let them thaw out. My original plan was to make a chicken stir fry, but once I thought about all of the prep work, it mentally exhausted me. (I wish I were being dramatic). It just so happened I had a craving for a melt of some sort. So I decided to wing it with seasonings and mixtures.
Can I tell you I have never been so happy to crave a particular meal, and create a dish better than I ever expected. Now that you know the story of how chicken patty melts were created in our household…here’s the recipe :-).
Prep time: 10 mins | Cook time: 20 mins | Serves: 2
2 chicken breasts
1/2 medium yellow onion
4 slices of bread (your choice)
3-4 Tbsp butter (I highly recommend Kerrygold)
1/4 cup Dales Steak Seasoning
Salt, Pepper, Onion Powder, & Garlic Powder (to taste)
4 slices of cheese (any type)
Clean your chicken breast and place both breasts inside a gallon sized Ziploc bag. Using a meat mallet, pound the chicken breasts into whatever thickness desired for your patty melt. I usually pound mine until they are about half of their original size. Set bag to the side.
Using a (deep) plate or shallow bowl, pour your Dale’s Steak Seasoning in the plate or bowl. Take your pounded chicken breasts out of the Ziploc bag and place each breast in the seasoning. Let it sit in the seasoning for 3-5 minutes per side. While each side of the chicken breast take turns to marinate, season the chicken, as desired, with your salt, pepper, garlic powder and onion powder. (There is already seasoning in the Dale’s Steak Sauce so don’t over season with your additional seasonings).
Cut your onions into whatever size slices you prefer. Place the cut onion slices in a bowl and set it to the side. Heat a skillet on medium high heat for about 2 minutes. Take 1 Tbsp of butter and move around the pan until it is all melted. Add your bowl of sliced onions to the sizzling butter and stir for about 3-5 minutes until they are softened and have soaked the butter up.
Heat your griddle to 315 degrees F (or use a large skillet on medium heat). Once the griddle is ready, melt 1 Tbsp of butter (you can add more or less if you want), then place two of your four slices of bread directly on the butter, add a slice of cheese to each bread slice, top each slice of bread and cheese with one of your cooked chicken breasts.
Add your last Tbsp of butter to the skillet until melted, put your last two slices of bread on the butter, add a slice of cheese, and top with your cooked onions on each slice of bread. Now take your slices of bread topped with the cheese and chicken breast, flip it over on top of your slice of bread topped with cheese and onions. Use your spatula to press the sandwich down some. This will help the cheese melt on everything and stick together when lifting the sandwich off of the griddle. Let your sandwich sizzle on the griddle until it has reached the golden brown color you want, remove and serve!
We usually eat our Chicken Patty Melts with fries. How can you ever go wrong with fries? 😉
Eat and enjoy!