Fried Rice with Chicken and Shrimp

Stegte ris er en ting, som man får ofte i USA og som originalt vel er en kinesisk ret, men jeg synes faktisk det er så lækkert, at det virkelig burde blive mere populært i Danmark også. Det er som egentlig meget simpelt at lave. Man skal bare bruge nogle kogte ris, æg og så ellers hvad man lige har og roder i køleskabet og fryseren af forskellige slags kød og grøntsager. Her er en version med kylling, ærter og majs og rejer. 

Fried rice is so simple to make and super delicious. It's also one of those things where you can kinda clean up the fridge and freezer. All you need is some cooked rice, eggs, and whatever kinds of meet and vegetables you have. Here in this version I used chicken, peas and corn kernels and shrimp. 

Top with mango chutney and soy sauce.

Spaghetti with Garlic Sauce, Chicken Roll Ups, and Tomato Caprese

Once again I'm making Italian food... Yeah, I love it, you know.. This time I'm showing you one of my favorite Italian recipes for the classic tomato caprese, which is a salad you always get in Italy. Today I had it with the best spaghetti I've had in a long time and some most delicate chicken rolls with bacon and other good stuff.

Ingredients:

1/2 lb spaghetti

1 clove garlic

1 bag frozen spinach, thawed

1 tbsp garlic creme cheese

1/4 cup milk

1/4 cup parmesan cheese
Salt and pepper

Chicken Rolls:
2 chicken breasts
2 tbsp tomato paste
1 clove garlic
5 slices of bacon
Fresh basil leaves 
salt and pepper

Tomato Caprese:
3 large tomatoes
1 small onion
1 oz. feta cheese
8-10 olives
olive oil vinegar 

Directions:

1. Boil water and cook spaghetti al dente, and drain. Set aside.
2. Make the chicken rolls meanwhile. Cut each breast into 5 slices, and beat so that they get flat with a kitchen roller. 
3. Mix tomato paste and minted garlic. Add to the chicken pieces and top with half a slice of bacon, a couple of basil leaves and salt and pepper. 
4. Bake in oven or grill for 15 minutes.
5. Make the sauce for the spaghetti by sautéing minced garlic in a little bit of olive oil in a big sauce pan. Add the bag of thawed spinach. Stir for a couple of minutes and add the creme cheese and drained spaghetti. Finish with adding milk and cheese and heat it up.
6. Make the tomato caprese by slicing the tomato and onion into rings. Put on a plate, one piece of tomato one onion ring etc. Top with feta cheese, olives and the vinegar dressing.

Enjoy!

Low Carb Cauliflower and Chicken Casserole

If you are trying to cut down on the carbs or just want a really yummy and easy to make! It only took me about 20 minutes to prepare and then 30 minutes in the oven. Super easy and kit tasted amazing! It's really kid friendly too. Most kids love chicken and cheese, and the cauliflower is well hidden in the other ingredients. 

Ingredients:

3 boneless, skinless chicken breasts, cooked & cubed
2 heads cauliflower
8 ounces cheddar cheese, shredded
8 ounces Monterey Jack cheese, shredded
2 bundles green onions, sliced
3 ounces bacon pieces or sausage
1 clove garlic, minced
Salt & pepper

Directions:

Steam the cauliflower in the microwave for 4-5 minutes and let it cool while preparing the other ingredients.
Cut the chicken into dices. Shred cheeses and combine with cut green onions and sliced sausage or bacon. Minch the garlic and add to the mixture. 
Cut cauliflower into little pieces and stir into the cheese with the chicken. 
Season with salt and pepper.
Pour it all into a pan and cover with foil.
Bake in a preheated oven for 30 minutes at 350 degrees.

A Taste of Summer with Quinoa Salad and Chicken Skewers

I love summer. And I love grilled meat. It's not real summer till you've had grilled skewers and a fresh salad with lots of berries. Summer is just my favorite, because you eat more fresh food, and the weather is warm, and you have tons of watermelon. Here are some of my favorite summer recipes.

Quinoa Salad
2,5 dl quinoa
300 g strawberries
500 g asparagus
1 red onion
½ dl almonds
1 bundt mint leaves
100 g feta cheese
150 g edamame beans
DRESSING
1 lime
1 stbsp oliven oil
1 sp honey
Salt and pebber


Directions:

1. Rinse quinoa in water and cook according to direction on the package. 
2. Rinse strawberries and cut into slices. 
3. Wash asparagus, cut off about 1 inch of the bottom end and fry on a dry pan for a couple of minutes. Cut into pieces as well. 
4. Cut the inion into small dice, almost a mince. 
5. Chop almonds and mint.
6. When the quinoa is done pour it into a strainer and pour cold water over it to cool it down faster. Pour into a big bowl when it has dripped a little bit. 
7. Toss the fillings into the quinoa with edamame beans and feta cheese. 
8. Stir all ingredients for the dressing together and pour over the dressing before serving. 

Grill skewers:

Chicken breast cut into medium dice. 
Onion cut twice so it is like little boats.
A lot of cherry tomatoes.

Crockpot Spaghetti Squash in Tomato Sauce with Meatballs

  If you've never tried spaghetti squash I would highly recommend it! It taste great, and is an excellent substitute for regular pasta especially if you're gluten-intolerent or just trying to cut down on some carbs or calories. 

This recipe is just super easy. I choose to make my own meatballs, but in theory you could just go ahead and use some from frost. 

Ingredients for Meatballs
1 lb Ground Turkey
1 Egg
1 Cup Fine Bread Crumbs
1/2 Cup Fresh Italian Parsley Chopped
1/2 Onion Minced
2 Cloves Garlic Minced
1/2 tsp Red Pepper Flakes
Salt and Pepper to taste

Directions:
Mix all ingredients together and bake in oven for 20 minutes at 350 degrees. 

Spaghetti Squash in Tomato Sauce with Meatballs
1 medium to large spaghetti squash, washed
1 jar of spaghetti sauce, your preferred flavor (more if desired)
3 cups of frozen meatballs

Directions:

Cut the spaghetti squash in half around the middle. Use a spoon to remove the seeds and membranes. Place cut sides down in a large crock pot.
Pour the spaghetti sauce around the sides of the squash and then place your meat balls around the sides as well.
Cook on low for 5-6 hours, or high for 3-4 hours. Test for doneness by piercing the squash with a fork, if it goes through the skin easily, it is done.
Use tongs to carefully remove the squash from the crock pot. Use a fork to pull out all the squash, discard the shell.
Serve with the sauce and meatballs from the crock pot. Enjoy!

Thai Soup with Coconut Milk

I seriously love the asian kitchen. It is just one of my favorites. Without question. I actually think that we eat it too rare, but it is kind of hard, because it usually is very spicy and uses a lot of authentic ingredients etc., but there are options! And this soup is one of them. And it's my favorite. It's just nothing less than an amazing soup that I will make a million more times for sure.

Ingredients:

Noodles (rice noodles, buckwheat noodles, or whatever you would prefer)

1 tbsp olive oil

1-2 tbsp red curry paste (depending on how spicy you want it)

3 large carrots

1 cups chicken stock

1 cup water

1 can coconut milk

1/4 cup soy sauce

2 chicken breasts (leave out if you want it vegan)

1 cup frozen peas

Directions:

Cook noodles according to directions on package. Set aside.

Cut carrots into small sticks. Cut chicken into small bite sizes as well.
Heat oil in a skillet and stir in curry paste. Cook chicken in the oil and fury paste. Add carrots and stir for about 30 seconds. Add Chicken stock, water, and coconut milk. Boil carrots for a minute or two before you add the soy sauce and frozen peas. Let it simmer for just a couple of minutes to let the peas thaw. Add the noodles as the last thing.

Enjoy!

BBQ Chicken Salad

In my foods class we had to make these 5 different salads, and because I missed that day of class I had to make it up at home. I personally love this kind of salad with the beans and corn and chicken on a base of lettuce. I would just prefer it with a more Mexican inspired dressing instead of the very American BBQ and ranch. Check this recipe out if you want to try my cilantro lime dressing with the same kind of salad.

Ingredients:

1 T olive oil
2 chicken breasts
2 heads of lettuce
2 roma tomatoes (about 1 cup chopped)
1 cup corn kernels
1 cup black beans
1/4 red onion
Ranch dressing
BBQ sauce

Optional ingredients:
Shredded cheddar cheese
Tortilla strips

Directions:

1. Heat olive oil in a medium sauté pan over medium heat.
2. Sprinkle the chicken breasts with salt and pepper. Cook in heated oil, flipping once, until cooked through.
3. Dice chicken into bite sizes.
4. Cut the onion in small dice, tomatoes into medium or small dice. Drain and rinse corn and beans.
5. Assemble the salad by placing shredded lettuce in a large bowl. Top with chicken, onion, tomatoes, corn, and beans.
6. Pour ranch and BBQ sauce on top of the salad and toss gently to combine.
7. Add optional cheese and crushed tortilla strips.

Spaghetti with a Veggie Yogurt Sauce

So the other day I got a bit creative and made this totally spontaneous empty the refrigerator dish. Also I was really craving spaghetti, so this is what I came up with!

Ingredients:
1 tbsp olive oil
1 tbsp italien seasoning
2 cloves garlic
1 can diced tomatoes
1 cup chicken stock
1 cup milk
1 tbsp garlic creme cheese
1/2 cup greek yogurt
1 cup mushrooms
1/2 bell pepper
14 oz canned artichoke hearts
2 cooked chicken breasts
Salt and pepper
Parmesan cheese for topping

Directions:

1. Cook spaghetti al dente.
2. Heat olive oil over medium heat in a sauté pan.
3. Sauté garlic and it alien seasoning together.
4. Add tomatoes and chopped mushrooms and sauté.
5. Add in stock, milk, creme cheese, and yogurt.
6. Finish off with adding artichoke hearts and chopped bell pepper and cooked chicken cut into bite sized pieces.
7. If you want the sauce more creamy you can go ahead and thicken it a bit with some corn meal mixed with water.

Enjoy!

Mexican Chicken Rice Casserole

Casseroles are so nice and easy to make. It's really one of the things here from america that I'm gonna take home and use a lot when I go back home to Denmark. You have a bunch of ingredients, or leftovers, or whatever, and you just throw them together and bake them in the oven. It almost can't turn out bad. 

Ingredients:

1 can cream of chicken soup

1 can cream of mushroom soup

1 can filled with water

1 tbsp taco seasoning (cumin, chili, pepper etc.)

3 cups cooked brown rice

1 can black beans

1 can diced tomatoes

2 cups precooked chicken

Cheese for topping (optional)

Topping:

Lettuce

Tomatoes

Avocado

Corn kernels

Directions:

Mix the soups, water, and seasoning in a bowl, and pour the mixture into the bottom of a casserole. Drain the beans, and pour rice, beans, and tomatoes into the casserole. Stir with a spoon, and top with chicken. Bake in oven for 30 minutes. Add cheese in the last 5 minutes if you would like that.

Serve with the salad, and enjoy!

Paleo Cashew Chicken

This recipe was super fast and easy to make, and it tasted way good, and there wasn't a gram salt in it surprisingly enough, because of the soy sauce with is very salty, but gives a really good flavor to the chicken. I choose to serve it with a salad w/ balsamic vinegar dressing, and quinoa. Some people doesn't consider quinoa strict paleo, but to be honest don't I think it really matters. Technically quinoa is a seed, not a grain, so it should fit into the paleo diet, even though it has some of the same benefits (or harmfulness if you will).

Ingredients:

2 lbs chicken breast
1/4 cup coconut Flour

1/2 tsp black pepper
1 Tbsp olive oil
1/4 cup soy sauce
2 Tbsp red wine vinegar
2 Tbsp ketchup
1 Tbsp coconut crystals

1/2 tsp stevia
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews

Directions:

Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture.

Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. 

Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.

Cook on LOW for 3 to 4 hours. Add cashews and stir.