Tag: rice

Instant Pot Greek Shredded Beef

Posted on by bryce

Ingredients

  • 1 1⁄2 tbsp. salt
  • 1⁄2 tbsp. ground black pepper
  • 1 tbsp. garlic powder
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1⁄4 tsp. dried thyme
  • 1⁄4 tsp. dried rosemary
  • 2½-3 lbs. chuck roast, cut into 3 pieces
  • 1 tbsp. avocado oil
  • 1 onion, roughly chopped
  • 1 cup water
  • 2 bay leaves

Directions

  • In small bowl, combine salt, pepper, garlic powder, oregano, cumin, thyme and rosemary. Season chuck roast pieces with spice mixture.
  • In Instant Pot, select SAUTE function; heat oil. Sear meat until browned on outside (if desired).
  • Add onion, water and bay leaves, working up any brown bits from bottom. Twist lid to seal.
  • Add additional water (as the rice needs) and rice if desired.
  • Select MANUAL function; set timer for 60 minutes. Let naturally depressurize 10 minutes. Quick release any remaining pressure.
  • Remove bay leaves. Using two forks, shred beef. Toss with cooking liquid.
  • Refrigerate leftovers.

Source: https://www.kroger.com/r/instant-pot-greek-shredded-beef-recipe/0ac8b7f0-4a45-4766-86ce-f7d365fb7f50

Orange Chicken Recipe

Posted on by bryce

Easy Orange Chicken – crispy chicken in tangy orange sauce with vinegar, soy sauce, sugar and chicken broth. Takes 30 minutes to make and much better than Panda Express or takeout. Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes Servings 2 Calories 469 kcal

Ingredients

Ingredients:

  • 10 oz boneless chicken breast cut into bite-sized cubes
  • Oil for deep-frying
  • 1 tablespoon cooking oil
  • 2 cloves garlic minced
  • Orange slices for garnishing
  • White sesame for garnishing

Orange Sauce:

  • 1/4 cup orange juice
  • 1/2 teaspoon orange zest
  • 1 tablespoon Rooster brand Huy Fong Garlic Chili Sauce optional
  • 3 tablespoons chicken broth
  • 1 tablespoon soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon Apple cider vinegar red wine or Chinese white vinegar
  • 1 teaspoon corn starch
  • Pinch of salt

Frying Batter:

  • 1 egg white
  • 1/2 cup all-purpose flour sifted
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/3 cup water ice cold
  • 1 tablespoon cooking oil
  • Pinch of salt

Instructions

  1. In a bowl, mix all the ingredients for the Orange Sauce together. Whisk to combine well. In another bowl, whisk all the Frying Batter ingredients until the batter is smooth. Drop in the chicken cubes, coat well and set aside.
  2. Heat up a wok or non-stick skillet with oil. Gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking and over crowding the wok or skillet. Deep-fry until the chicken pieces turn golden brown and become crispy. Remove using a strainer and drain on paper towels.
  3. Transfer the deep-frying oil to a container and keep 1 tablespoon in the wok or skillet. Add the garlic and stir fry until aromatic or light brown in color. Gently pour in the Orange Sauce mixture, stir, and bring it to a light simmer. Toss in the deep-fried chicken, stir to combine well. Dish out, garnish with orange slices, top with white sesame and serve immediately with steamed rice.

Nutrition Facts Orange Chicken Recipe Amount Per Serving (2 g) Calories 469 Calories from Fat 216 % Daily Value*Total Fat 24g 37% Saturated Fat 2g 10%Cholesterol 153mg 51%Sodium 661mg 28%Total Carbohydrates 36g 12% Dietary Fiber 1g 4% Sugars 13g Protein 29g 58% * Percent Daily Values are based on a 2000 calorie diet.

Source: https://rasamalaysia.com/orange-chicken-recipe/

Creole Style Jambalaya

Posted on by bryce
  • Time: 45 Minutes
  • Serves: 2
Ingredients Quantity
Smoked Sausage 1 lb.
Onion Powder 2 tea spoon
Bell Pepper 1/2
Garlic Powder 1 tea spoon
Tomatoes 2
Chicken Bouillon 1 Table Spoon
Rice 1.5 Cups
Worcestershire sauce 1 Table Spoon
Oregano 1 tea spoon (optional)
Smoked Paprkia 1 tea spoon (can be substituted with more creole seasoning)
Creole Seasoning 1 Table Spoon
Black pepper 1 tea spoon
Salt 1/2 tea spoon (may come with other seasonings)
Cayenne Pepper 1/2 tea spoon (optional, makes it hot)

Step 1: Start cooking rice on Hi heat, usually a 2 parts water one part rice ratio works pretty good, but follow whatever the instructions say on the rice. Try to keep it covered as much as possible.

Step 2: Start cutting the sausage and put it in while the rice is cooking, the sooner the better thought, followed by the rest of your ingredients. Remember to cut the bell peppers and tomatoes into small pieces.

Step 3: When most of the water is absorbed, turn it down to a simmer and wait until the rice is tender enough.

Step 4: enjoy.

Source: Food.com , Travis Burdge