Tag Archives: rice

Chicken Hoisin Rolls aka Chicken Teriyaki Rolls Haleykins Style

20140124-201803.jpg I just don’t like bottled teriyaki sauce… neither does Hubby… I use these two sauces. Hoisin Sauce and Stir Fry Sauce. Why? Because the first time I went to make these rolls I thought I had teriyaki sauce in the fridge but I was wrong and it was too late to run to the store, so I improvised. Hoisin and stir fry sauces in the pan of cooked sliced chicken breast. 20140124-204925.jpg

Super funny thing is that these are both Chinese sauces… for my sushi dinner?!?!
I don’t care, it works! It works well if you ask me. But you didn’t ask, so I’ll let it be.20140124-204947.jpgWhat would normally be a Chicken Teriyaki Roll now becomes a Haleykins Chicken Hoisin Roll.20140124-204954.jpgThanks for visiting, if you liked this blog please click LIKE below.
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Sushi with Hay

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First toast your seasame seeds in a hot pan.  Just toasty not too toasty.

Rinse your uncooked sticky/sushi rice for a few minutes until the water runs clear.  This gets rid of all the starch that can burn.

2 cups of uncooked rice and 2 1/2 cups water in the rice cooker and when it’s done add about 2 tbsp of rice vinegar to season the rice.  Don’t forget this step or your sushi will taste like rice and not sushi.

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Avocados, cucumber and crab meat for the California rolls.  Don’t cut your avocado too early or it will brown on you.  Cut the cucumber into strips as wide as the roasted seaweed wraps.  Cut the crab sticks in half

20140113-231321.jpgI used the big jumbo prawns.  Raw, peeled and deveined with the tails on.  Make 2 or 3 small slices on the bottom side of the prawn to help keep them straight when frying and not curling up tight like they like to do.  See the pictures above. I made my tempura batter exactly as the instructions said on the package but what I got was so thick and doughy… so I added more water but I could have added even more…. mine were awful at first and my oil was way too hot….. by the end of it they turned out much better but nothing like the picture they had…. I’ll keep practicing… Practice makes perfect after all.  Hubby says… “why are you taking pictures of the burnt ones?”  well, because, that’s what happens when you are trying something new.  You fail and then you learn how not to fail…. IMPROVE.
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This is the Tempura I bought… Yup, Cock Brand Tempura…..20140113-231352.jpg

I made a spicy mayo for the Dynamite Rolls.  Very basic, Mayo and Srirracha sauce… mix it up.  Put it in a baggy for easy piping and snip the tip before using.

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Wrap your rice mat with saran wrap otherwise that rice will stick to everything.  Including your hands.  A tip…. rub your hands with a bit of mayo…. like lotion,  creates a barrier and nothing for the rice to stick to.

Next place your roasted seaweed on the mat.  Cover it with some rice, I use the back of a flat wooden spoon to help smooth it out.  Then sprinkle the rice with the toasted seasame seeds.

Now you can choose to flip it so that the rice will be on the outside of the sushi roll or you can leave it and the seaweed is on the outside.  I actually like them with the seaweed on the outside more.  Make a few of each to keep the presentation pretty!

Layer with cucumber, avocado and crab.  Roll em up and roll em up tight.  Practice makes perfect for this as well.  TIGHT!!!!

Rinse a sharp knife under water or a light spray of cooking oil and slice the ends of the roll first.  then cut the main section in half and then cut those halves into smaller pieces.  Depending on your preference.  Plate them!  Yum

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For the Dynamite rolls you do the same thing as before, rice on the mat, sprinkled with seasame seeds.  Now here’s where you at a squirt of that spicy mayo lengthwise to the rice, add cucumber, and avocado and I add 2 of the prawns tails out.  Roll it up, TIGHT and  cut the same way.  Ends off, then in half, then into smaller pieces.20140113-231912.jpg

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Crunchy Fiesta Chicken Wraps

Mexico, oh how I miss Mexico. It does not seem like we were there in Feb/Mar, but we were. Forever ago. I love that place, the sights, the sand, the seas, the people and of course, the food. We have done all inclusive in Mexico and we have gone to local restaurants out on the town. Please take my advice and DON’T do all inclusive. Enjoy the real food, the fresh food, the food that is cooked when it’s needed not cooked, shipped, stored, reheated, put out in the buffet and then with whats left it gets reheated….. And well,you get where I’m going with this, right.

Last time I was at the grocery store I picked up some wraps, thinking it had been far too long since we had something of this variety. That was a few days ago and those wraps sat untouched, on the counter, whispering to me.

As I had mentioned in a past post, similar to this one, wraps just make everything that extra bit more awesomesauce. As well there was rice in the fridge from the Butter Chicken recipe I made the other night. Seemed like a win win. Plus, a slow cooker is a dream. It does the the work and makes for super yummy-licious juicy shredded chicken!!!

Hubby likes foods that are juicy and yet still crunchy, I look forward to his reaction with this one. I intend to fulfill both. LOL

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CRUNCHY FIESTA CHICKEN WRAPS

INGREDIENTS:
4 LARGE CHICKEN BREASTS (boneless, skinless)
1/2 ONION, FINE DICED
1 SMALL CAN ZESTY ROTEL TOMATO SAUCE (tomatoes & green chilies)
3-4 TABLESPOONS HOT SAUCE (Franks, Sriracha, Habanero – adjust to your taste, start with less then add more)
1 TEASPOON SALT
2 TEASPOONS CUMIN
1+1/2 TEASPOON CHILI POWDER
1 PREMADE HOMEMADE GARLIC BALL, or 4 cloves, minced
1/4 CUP RED PEPPER, DICED
1/4 CUP BLACK BEANS (rinsed & drained)
1/4 CUP CORN, (drained)
2 CUPS GRATED CHEDDAR CHEESE
1 CUP SOUR CREAM
2 CUPS RICE, COOKED
8-10 FLOUR TORTILLAS (wraps)
2 TABLESPOONS OIL
CILANTRO & HOT SAUCE FOR GARNISH

DIRECTIONS:
Place chicken breasts in the bottom of your slow cooker
Toss in the onions
Add the Zesty Rotel Tomato Sauce
Then add the hot sauce of your choosing
Add in the salt, cumin, chili powder and garlic
I cooked this on high in my slow cooker for 4 hours
Stirring once or twice
At the 3:30 hour mark, shred the chicken with 2 forks and let it continue to cook

ASSEMBLY:
Mix shredded chicken, rice, beans, corn,and peppers in a separate bowl, set aside
Heat the oil in a frying pan over medium heat
Sprinkle cheese on the tortillas and add the sour cream
Spoon on the chicken & rice mixture down the center of the tortilla
Add a squirt of hot sauce if you so choose
Roll em up
Place 2 assembled wraps, seam side down in the hot oiled pan
Flip them when golden brown and slightly crunchy on the bottom, they only need a few minutes
Let them rest on a cutting board for about 3-4 minutes.
Slice in half and garnish with cilantro and hot sauce

HERE’S HOW IT ALL WENT DOWN:
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Place chicken breasts in the bottom of your slow cooker
Toss in the onions
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Add the Zesty Rotel Tomato Sauce
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Then add the hot sauce of your choosing
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Add in the salt, cumin, chili powder and garlic
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I cooked this on high in my slow cooker for 4 hours
Stirring once or twice
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At the 3:30 hour mark, shred the chicken with 2 forks and let it continue to cook
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Mix shredded chicken, rice, beans, corn,and peppers in a separate bowl, set aside
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Sprinkle cheese on the tortillas and add the sour cream
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Spoon on the chicken & rice mixture down the center of the tortilla
Add a squirt of hot sauce if you so choose
Roll em up
Place 2 assembled wraps, seam side down in the hot oiled pan
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Flip them when golden brown and slightly crunchy on the bottom, they only need a few minutes
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Oh my goodness! YUMMY
Let them rest on a cutting board for about 3-4 minutes.
Slice in half and garnish with cilantro and hot sauce
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Slow Cooker Butter Chicken ~possibly healthier?

I’ve been staring at a jar of Blue Label PC brand Butter Chicken cooking sauce, that has been sitting on my pantry shelf for a while now. I’ve tried it before, and the flavor is great and it’s supposed to be a lighter, slightly healthier sauce, but I don’t like using store bought sauces, dressings, dips etc. Also, while on the family camping trip last weekend, my brother in law had some given to him so the idea was there. Needless to say, the time has come to try something new, and Butter Chicken it is!

I found a recipe on a website called Half Baked Harvest, and it’s supposed to be a healthier version of Butter Chicken. Is it? I don’t know? I’ve never made it to know if this is less fattening than the norm or not. But i’m going with it. I used fat free greek yogurt and light half and half and as well, lite coconut milk, so mine is even healthier! 🆒

Hubby loves curry, always annoying me with “make some curry stew” or the ever popular, “try making a stew with curry” and on and on and on. I don’t like stew. Almost like soup but… it seems… I don’t know, soggy?! This dish is one that I know we have both enjoyed before and it should please his craving taste buds.

Anyways, I know now, that he is satisfied with his curry cravings, because he told me that I HAVE to mention in here that it was the best ever! He even didn’t mind the extra bit of spice which I will explain later.

I don’t pay him to say these things… but he does have to live with me and he does live by the rule “Happy Wife, Happy Life”. So I leave it at that.
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Now let’s get down to the good stuff shall we!
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Who doesn’t love yummy warm breads? I do! Especially naan. Look at it up there! Let’s face it. we all like meals like this just so we have something to go with the naan am I right? Now I did BUY the naan, rather than making it, because I’ve discovered that trying one new thing at a time seems to work better than multitasking new things. LOL. Oh I am getting hungry again just typing this out. I am looking forward to leftovers tonight. Ugh, I despise the term leftovers but I always cook enough to have leftovers. I will now go by the term ReHeats when referring to…. well you know, Dinner-ReHeated. 😉

SLOW COOKER BUTTER CHICKEN
Possibly on the healthier side

INGREDIENTS:
1/2 cup fat free greek yogurt
1 (400ml can) lite coconut milk
1/4 cup light half and half
1 (6 ounce) can tomato paste
1 tablespoon freshly grated ginger
1 Premade Homemade Garlic Ball, or 4 cloves garlic, minced
2 tablespoons garam masala
2 teaspoons curry powder
2 teaspoons curry paste
1/2 teaspoon turmeric
1 teaspoon cayenne pepper
1/4 teaspoon salt
6 boneless skinless chicken breast, cut into large bite size cubes
1 small onion, finely minced
2 tablespoons butter
White rice, cooked
Naan bread

DIRECTIONS:
In a large mixing bowl combine the yogurt, coconut milk and cream.
Then add in the tomato paste and ginger
Add in the garlic and all your spices and mix it up good.
Spray your slow cooker or crock pot with cooking spray or grease it up with some olive oil.
Next, sprinkle the onions in the bottom.
Then layer the cubed chicken over top the onions.
Pour the yogurt and spice mixture over the chicken, cover the chicken completely with the sauce.
I cooked mine for about 5 hours on high in my slow cooker.
Stirring it about 4 times.
Serve this hot, over fluffy rice and warm naan.
Sprinkle it with a bit of fresh cilantro.

HERE IT IS IN THE WORKS
I just love my camera for this. Now if only I had a few extra hands…
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I used chicken breasts, boneless, skinless, obviously, but a friend suggested thighs as they don’t get as dry, however I’m going with the healthier route, and well… that’s what I had in the fridge. 😊 Cut them up into large cubes. Go with fairly large bite size pieces because in a slow cooker, meats will break down as they are tenderizing during the slow cooking process.
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This tub of yogurt nearly cost me my life. Don’t doubt for a second that the kitchen is a dangerous place because it is!!! I could not get that damn foil seal off the tub of Greek yogurt. I ended up hacking into it with a butter knife and even that didn’t go through very well. Butter knife slipped off and almost got me the stomach. LOLOLOL It’s a dangerous life as a cook I know, I know. Haha
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In a large mixing bowl combine the yogurt, coconut milk and cream,
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Then add in the tomato paste and ginger (packaged, I know, but otherwise so much gets wasted in this house as I don’t use ginger that often)
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Add in the garlic and all your spices and mix it up good.
**Please take note, the picture above**
See that big pile of dark red spice… Ya that’s Cayenne pepper. .. A whole tablespoon of it and you’ll notice in the recipe above, it should only be 1 teaspoon. My god was it spicy. My lips are still numb. But hubby seemed to not mind. LOL. My gawd!
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I used a wisk.
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Spray your slow cooker or crock pot with cooking spray or grease it up with some olive oil.
Next, sprinkle the onions in the bottom. Be sure they are fine diced. You shouldn’t have chunks of onion in the end.
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Then layer the cubed chicken over top the onions.
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Pour the yogurt and spice mixture over the chicken and be sure to cover it completely. Hubby likes it saucy and then you have a reason to eat more naan. 👍😉
I cooked mine for about 5 hours on high. Stirring it about 4 times.
Serve this hot, over fluffy rice and warm naan.
Sprinkle it with a bit of fresh cilantro.
DIG IN 🍴
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If you have a good Butter Chicken recipe that you would be willing to share with me please post me a link or put the recipe in the comments. Thanks so much!

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Brown Sugar Soy Sauce Baked Salmon

A week ago I made a new salmon dish, and it sure was tasty. Hubby and I love salmon, so I tested out a new recipe and it was good but needed some tweaking to satisfy our taste buds as usual. Here’s what I figure would be perfect

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Brown Sugar Soy Sauce Baked Salmon

1 salmon fillet
lemon and herb seasoning
minced garlic
salt
pepper
1/3 C soy sauce
1/3 C brown sugar
1/4 C water
2 T vegetable oil

You will also need a bit of soy sauce, lemon seasoning and brown sugar and salt to sprinkle on right before u bake it.

Season the salmon with the lemon seasoning, garlic, salt & pepper
Press it gently into the fish
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In a bowl mix the soy sauce, brown sugar, water and oil
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Marinate the salmon in the mixture in the fridge for at least 2 hours
Preheat oven to 425
Place marinated salmon on a foil lined, greased sheet.
Drizzle with a little soy sauce
Sprinkle a little brown sugar, lemon seasoning and salt
Bake for 15 minutes or until fish is flaky
Broil for 1 minute
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I served mine with a rice pilaf made with onion, celery, red pepper, garlic sauteed in butter and soy sauce, then cooked in chicken stock and a little bit of oyster sauce.
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Thanks for visiting. I hope you enjoy this new yummy salmon dish. I’ve got another recipe for salmon coming up in the next few weeks so if you like salmon as much as we do then stay tuned.
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Salmon with Sriracha Sauce

I wanted to try something different for dinner the other night and so I saw this recipe for Salmon with a Sriracha type marinade. After making it and trying it, I decided it was too bland, I wanted more flavor so I changed the amounts a bit to make it pop a bit more. You don’t have to use as much if you find it too powerful but I think it’s just right. I had never heard of Sriracha Sauce so I googled it and then I recognized the bottle.

I made a tomato, onion sriracha rice similar to mexican rice as the side dish. Hubby liked both and so I will definitely be making this again.

Salmon with Sriracha Sauce

Salmon With Sriracha Sauce and Lime

Ingredients:
1 Salmon Fillet
Juice and zest of 1 lime
1 ½ Tbsp. maple syrup
3 tsp. Sriracha sauce
½ tsp. coarse sea salt
Sriracha sauce for drizzle
2 Tbsp. coarsely chopped cilantro

Instructions:
Heat oven to 425°.
In a bowl, whisk together juice, zest, syrup, sriracha and salt.
Place salmon on a foil lined greased baking sheet or a baking dish
Pour lime-maple mixture over top.
Roast salmon until cooked through and flaky, about 15 minutes.
Drizzle with more sriracha sauce if desired
Sprinkle with cilantro
Serve.

Give it a go if you’re looking for a new way to serve up Salmon. If you do try it let me know what you think.
Thanks for visiting!

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YUM! ~ Chicken Fajitas

Is it too soon for another recipe?  This one is really good tho so I just have to share.  It’s late… I’ve been downtown and back reading lusty love books… yes you know the ones… I’m sad to have finished such a wonderful love story but… that’s for another time.  Time to share.  Cuz it’s yum yum in my tum tum!
 
Chicken Fajitas
I’d say this makes 6 servings?  I use the big big big giant size flour tortillas tho…
 
4 chicken breasts cut in thin strips
1 green pepper cut in thin strips
1 red pepper cut in thin strips
1 orange pepper cut in thin strips
2 jalapeno peppers cut in thin strips
1 white onion sliced in half and then in thin slices, seperating the half rings
8 cherry tomatoes sliced in half lengthwise
 
now the rest… I eyeball and adjusts to taste.  Here is my approximate guess on the measurements
2 Tbsp cornstarch
pinch of sugar
2 tsp salt
1 tsp garlic
1/2 tsp chipotle powder
2 tsp chili powder
1 tsp cumin
juice of 1/2 a lime
1/2 C of water
3 Tbsp oil
2 C  Pepper Jack/Monteray Jack Cheese
2 C cheddar cheese 
4 C cooked white rice
flour tortillas
 
 
Heat 1 Tbsp of oil in a frying pan
fry up the chicken till no longer pink. 
 
Once the chicken is cooked:
add in the onions
cover and fry for 2 minutes
add the peppers fry for 2 minutes
 
 
add the tomatoes fry for 2 minutes
 
 
add the juice of lime 
 
 
I find adding the lime juice to the chicken and veggies enhances all the flavors and gives it some bite.  Feel free to add more or omit completely.  Your call!
 
In a bowl mix the cornstarch, sugar, salt, chipotle powder, chili powder, & cumin, with the water and the remaining 2 Tbsps of oil.  Gently whisk together till fully blended
 
Cook on medium heat till the sauce thickens.
 
Heat tortillas in the oven.
 
in a line across the tortilla:
add a bit of the cheeses
then the rice
then the chicken and pepper mixture
 fold the sides in and then from the bottom up, wrap the toritilla around the filling. 
 
Heat a small amount of oil or spray oil in a pan and fry till brown and crispy on both sides.
 
serve with sour cream and salsa!
Enjoy!
 
I didn’t take a picture of the finished product cuz we were to hungry… I will take a picture tomorrow.
 
 
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Crispy Southwest Chicken Wraps

It’s been awhile since I’ve posted any recipies and I made this yummy little meal the other night and boy did it hit the right spot.  I’m not certain what it is about wraps that I love so much but anything in a wrap seems to be good.  Maybe it’s convenience?  I’m not sure.

I saved the recipe in MS Word and therefore I do not know where I got it from.  It is not a recipe that I came up with…

Crispy Southwest Chicken Wraps

*Makes 6 wraps*

INGREDIENTS:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)

6 burrito-sized flour tortillas

DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

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BEEF & BROCCOLI STIR FRY

This is one meal that I’ve always loved!  Beef & Broccoli Stir Fry!  I used to make it with the dry packet mix and that was great but we all know how much msg is in those things.  Here’s a recipe I found tonight on About.com and luckily I had most things already in house!

Photo by House Of Haley Photography
Photo by House Of Haley Photography

Prep Time: 30 minutes  |  Cook Time: 10 minutes  |  Total Time: 40 minutes

Ingredients:

  • 3/4 pound lean beef

Marinade:

  • 1 tablespoon rice vinegar (substitute rice wine if desired)
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce
  • 1 tablespoon water
  • 1 tablespoon cornstarch

Sauce:

  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon water

Thickener:

  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 1 pound fresh broccoli
  • 2 garlic cloves

To Cook Broccoli:

  • 1/2 cup water
  • 1/4 teaspoon salt, or to taste
  • 1/2 teaspoon sugar, or to taste

Other:

  • 1 1/4 cups oil, or as needed

Preparation:

Cut the beef across the grain into thin slices.
Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in).
Marinate the beef for 30 minutes.
While the beef is marinating, prepare the sauce and vegetables:
for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside.
In another small bowl, mix the cornstarch and water thickener and set aside.
Wash and drain the broccoli.
Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces.
Crush the garlic.
Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef.
Blanch the beef by letting it lay flat for 30 – 40 seconds, and then stirring to separate the pieces.
Remove the beef when it changes color and is nearly cooked (the entire process takes 1 – 2 minutes).
Remove the beef from the wok and drain on paper towels.
Clean out the wok with paper towels.
Add 2 tablespoons oil to the wok.
When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn’t burn.
Add the 1/2 cup water, and cook the broccoli, covered, for 4 – 5 minutes, until it turns a bright green and is tender but still crisp.
Remove from the wok and drain.
Clean out the wok and add 2 more tablespoons oil.
Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken.
Mix everything together and serve hot over steamed rice.

I added mushrooms, baby corn, and onions as well, in mine.  Boil in the wok with the broccoli (you’ll need to add more water).

Beef & Broccoli Stir Fry Photo by House Of Haley Photography
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IT’S SIMPLY BEAUTIFUL! LET’S PUT IT TO WORK

I have been wanting a food processor for a long time now and I can’t hold out any longer. I took off to Home Outfitters this morning, Hubby in tow… 15% OFF SALE on all Kitchen Electronics. Cashed in my HBC Rewards points and here she is!!! She is beautiful! Can not wait to put her to work tonight!

Photo by House Of Haley Photography

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