Lemony Green Onion Rice
- 1 1/2 c. uncooked rice (I used brown, but you can use white if you'd like)
- 1/2 c. celery, chopped finely
- 1/2 c. green onions, chopped
- handful chopped fresh parsley
- 2 tsp. olive oil
- 1 tsp. lemon zest
- fresh lemon juice
- lemon pepper, salt & pepper
- Shirley J concentrated chicken bouillon
- Cook rice according to the package. Instead of using just water, cook the rice in water and Shirley J concentrated chicken bouillon.
- In small skillet, saute the celery and onions in olive oil. Saute until tender. Stir in the rice, parsley, lemon zest, lemon juice (as much or little as you'd like), lemon pepper (opt), salt and pepper. Cook just to combine and absorb and juices.
*This is great to make into a "mexican" rice---instead used lime and cilantro! Also, this is a great base for fried rice.
Baked Chicken Terriyaki
- 2 T. cornstarch
- 2 T. cold water
- 1/2 c. sugar
- 1 c. soy sauce
- 1/2 c. cider vinegar*
- 2 cloves garlic, minced
- 1 tsp. ground ginger
- In a saucepan, over low/medium heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger & pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
- Place chicken (I used boneless, skinless chicken breasts, but you can use any kind) in a 9x13" pan. Pour sauce over chicken. Turn chicken in sauce to coat.
- Bake in a preheated 425 degree oven for 20 minutes. Turn pieces over and coat with sauce. Bake for an additional 15-20 minutes, until chicken is cooked through.
*I used plain vinegar, but used a little less, and added some apple juice...then I reduced the amount of sugar, because the apple juice added sweetness, and I'd rather use that than plain sugar!
*This makes a lot of sauce. Use the extra sauce to toss with stir-fried veggies, or serve with steamed broccoli.
Things I used today:
Shirley J concentrated chicken bouillon