BREAKFAST FRIED RICE

August 17, 2017

Given that fried rice is such a crowd pleasing dinner, it is only natural we should morph it into breakfast form. With just a few flavor tweaks it makes for a completely satisfying first meal of the day. You have got to do the mashed avo and fried eggs too which are a perfect balance to how flavorful this rice is.

The pitfall of some breakfasts is that they are hard to make for a big squad all at once (hi, pancakes). Bring out this and feed a group a lion’s share of something cool and un-boring all at once.

Also even better, some people prefer day old rice for fried rices, so you can prep the rice (and bacon) the day before and pull it together like, super super fast the morning of.

BREAKFAST FRIED RICEBREAKFAST FRIED RICE
Serves 5 to 6

1 cup rice
3 tablespoons butter
3 cloves garlic, minced
1 pound bacon, cooked and chopped
2 eggs
1/4 cup green onion, sliced
3 tablespoons soy sauce
1/2 teaspoon pepper
1/4 teaspoon red pepper flake
1 avocado, mashed
Additional fried eggs

Prepare rice with two cups water in a rice cooker or on the stovetop. Heat butter in a skillet over medium heat and sauce garlic for 2 minutes.

Add cooked rice, bacon, eggs, green onion, soy sauce, pepper, and red pepper flake to pan. Stir over heat until eggs are cooked. Top with avocado and additional fried eggs.

BREAKFAST FRIED RICE
 
Author:
Ingredients
  • 1 cup rice
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1 pound bacon, cooked and chopped
  • 2 eggs
  • ¼ cup green onion, sliced
  • 3 tablespoons soy sauce
  • ½ teaspoon pepper
  • ¼ teaspoon red pepper flake
  • 1 avocado, mashed
  • Additional fried eggs
Instructions
  1. Prepare rice with two cups water in a rice cooker or on the stovetop.
  2. Heat butter in a skillet over medium heat and sauce garlic for 2 minutes.
  3. Add cooked rice, bacon, eggs, green onion, soy sauce, pepper, and red pepper flake to pan.
  4. Stir over heat until eggs are cooked.
  5. Top with avocado and additional fried eggs.

 

BEST SLOW COOKER CHICKEN NOODLE SOUP

August 10, 2017

I have a regular (non-slow cooker) chicken noodle soup that I really love. So content with it, I was not very interested in bothering to make a slow cooker version of the classic. Okay, but then I eventually did. And it is so good I really may never even reach for the normal, non-slow cooker recipe again.

Slow cookers are not good for everything. We all know this. Sometimes it turns a meal into some weird uni-flavor mush.

But soups, they are some of my favorites to do in a crock pot because they only get better, more complex flavor from that long, slow cook. While sacrificing nothing on texture.

BEST SLOW COOKER CHICKEN NOODLE SOUP copyBEST SLOW COOKER CHICKEN NOODLE SOUP
Serves 5 to 6

3 carrots, chopped
1 onion, diced
2 celery stalks, chopped
3 cloves garlic, minced
1 pound chicken boneless, skinless chicken breasts
2 tablespoons butter
1 teaspoon parsley
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon red pepper flake
8 cups vegetable broth
1 tablespoon lemon juice
1/2 pound noodles (I used cavatappi)
Fresh parsley

Place carrots, onion, celery, garlic, chicken breasts, butter, parsley, thyme, salt, and red pepper flake in the base of a slow cooker. Pour broth and lemon juice over top and cook on low for 6-8 hours. Add noodles to pot and allow to cook for 30 more minutes, stirring occasionally. Top with fresh parsley.

BEST SLOW COOKER CHICKEN NOODLE SOUP-2 copy

BEST SLOW COOKER CHICKEN NOODLE SOUP
 
Author:
Ingredients
  • 3 carrots, chopped
  • 1 onion, diced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 pound chicken boneless, skinless chicken breasts
  • 2 tablespoons butter
  • 1 teaspoon parsley
  • ½ teaspoon thyme
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flake
  • 8 cups vegetable broth
  • 1 tablespoon lemon juice
  • ½ pound noodles (I used cavatappi)
  • Fresh parsley
Instructions
  1. Place carrots, onion, celery, garlic, chicken breasts, butter, parsley, thyme, salt, and red pepper flake in the base of a slow cooker.
  2. Pour broth and lemon juice over top and cook on low for 6-8 hours.
  3. Add noodles to pot and allow to cook for 30 more minutes, stirring occasionally.
  4. Top with fresh parsley.

 

STRAWBERRY CRESCENT ROLL BRAID

August 3, 2017

Crescent roll braids. Just buy one of those little tubes (mentally preparing for that pressurized pop) and roll that sheet out to achieve breakfast pastry success.

This version has summer strawberries plus sweet cream cheese to make for a strawberry cheesecake breakfast in just like, 20 minutes. And don’t skip the almonds! They totally make it.

STRAWBERRY CRESCENT ROLL BRAIDSTRAWBERRY CRESCENT ROLL BRAID
Serves 5 to 6

8 ounce crescent roll dough
8 ounces cream cheese, divided
3 tablespoons powdered sugar
2 cups strawberries, sliced
1 tablespoon sugar
1/4 cup sliced almonds
Turbinado sugar

Preheat oven to 375 degrees. Roll crescent roll dough out onto a lined baking sheets, shaping to form a rectangle. In a stand mixer, stir together cream sugar and powdered sugar. Spread cream cheese mixture down middle third of rectangle. Stir sliced strawberries with sugar. Layer strawberries and almonds on top of cream cheese. Slice edges of pastry into one inch strips. Alternate bringing pastry strips to the center of pastry to hold in strawberries. Sprinkle top of dough with turbinado sugar. Bake for 15-17 minutes.

STRAWBERRY CRESCENT ROLL BRAID
 
Author:
Ingredients
  • 8 ounce crescent roll dough
  • 8 ounces cream cheese, divided
  • 3 tablespoons powdered sugar
  • 2 cups strawberries, sliced
  • 1 tablespoon sugar
  • ¼ cup sliced almonds
  • Turbinado sugar
Instructions
  1. Preheat oven to 375 degrees.
  2. Roll crescent roll dough out onto a lined baking sheets, shaping to form a rectangle.
  3. In a stand mixer, stir together cream sugar and powdered sugar. Spread cream cheese mixture down middle third of rectangle. Stir sliced strawberries with sugar.
  4. Layer strawberries and almonds on top of cream cheese.
  5. Slice edges of pastry into one inch strips. Alternate bringing pastry strips to the center of pastry to hold in strawberries.
  6. Sprinkle top of dough with turbinado sugar.
  7. Bake for 15-17 minutes.

 

Copyright © Rachel Schultz 2017