Posts tagged ‘carrots’

Sautéed Mixed Veggies

I am not the type of person to throw some ingredients together and make a dish. I don’t feel like I know enough cooking techniques nor do I feel confident in throwing food and flavors together. However, my husband does not think like me. Sometimes Brandon will get hungry and decide to create a new dish to see how it tastes. He has made dishes that taste awesome and he has made other dishes that need improvements. Some of his creations, mainly meat dishes, have been featured on this blog. This recipe is another of his ideas that he threw together.

Sautéed Mixed Veggies

Olive Oil
1/2 small red onion, diced
broccoli florets
shredded carrots
Bacon Bits
1/2 tsp garlic powder
1/2 tsp salt
1/8 tsp pepper

Heat olive oil in skillet. Cook onion until soft. Add seasonings. Add broccoli and carrots. Cook until done. Pour in bowl and add bacon bits.

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We did not measure the veggies. He used about a handful of broccoli and just estimated on the rest.

TIP: if you need assistance with cutting the onion, follow the instructions from Southern Living. I read the instructions as he chopped the onion and it was very simple and quick.

Chick-fil-a Carrot Salad

Pineapples are one of my favorite fruits. I love the sweetness and juiciness of each pineapple chunk. I always keep a couple of canned pineapples on hand because I like to eat the chunks straight from the can for dessert.

I also love Chick-fil-a. I love their chicken and Polynesian sauce. I also love their blueberry cheesecake. My favorite part about this restaurant is their strong belief in God and their stand to preserve Christian morals in the workplace. So, while looking for a carrot salad recipe, I was excited to find a recipe similar to this awesome restaurant from Just A Pinch.

It’s very simple to make. All you need is:
4 cups of shredded carrots
1 (20 oz) can crushed pineapples
1 cup raisins
3/4 cup mayo
1 Tbsp sugar
1/2 Tbsp lemon juice

Dissolve the sugar with the pineapples. Mix in remaining ingredients. Refrigerate.

We omitted the lemon juice only because we haven’t bought any lately. I let it set about 20 minutes in the refrigerator before dinner. We did have a problem with excess juice, but we tried to drain off what we could. I served it with a simple Turkey Melt.

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This salad will go quickly because it is that good.

Shrimp Fried Rice

Brandon and I love eating Chinese food. I honestly did not like Chinese food until I met him. The first time I can remember really enjoying the food was when we spent a weekend in Birmingham with his family. I am not certain of the name of the restaurant, but it is the best we have ever eaten. Anytime we eat at a Chinese restaurant we compare it to the food from Birmingham.

We have a local restaurant that is almost as good as the food in Birmingham. We usually order from there when we have a sore throat. Hot and Sour soup will cure any sickness I do believe. Another reason that we order the local Chinese is because you can get a large quantity for a small price. However, our local restaurant is not always open and, when it is, it can be flooded with orders. So, to satisfy our Chinese craving, I found a recipe on Pinterest for fried rice that is in close comparison to the real thing. The best thing about this recipe is you can make it in about 20 minutes and it only uses a few ingredients, which you probably have on hand. All you need is Minute brown rice, vegetable oil, 2 eggs, chicken broth, soy sauce, frozen peas and carrots, and any meat you would like to add. For the recipe, click here.

The only thing I did different was I added shrimp instead of chicken. The best part of that is we could put as much shrimp as we wanted because most places only give a few pieces and it seems that we have to fight over how many pieces we get. So, of course, I added a good bit. I also served this dish with Pagoda Express White Meat Chicken Egg Rolls.

I believe Birmingham and our local restaurant have better flavor than this dish, but it will cure any blues for Chinese. You will definitely get that salty flavor from the soy sauce. I added about 2 tbsp extra for taste.

This dish will definitely feed a small crowd. In our case, it was way too much food for 2 people. Make sure to add water or butter when reheating these leftovers so that the rice isn’t dried out. Now, if only I can learn to make Hot and Sour soup.

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