Lunch

Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 6

Make this restaurant-quality fried rice at home with this easy and quick recipe. See notes for some addition to make this a healthy and complete meal with less hassle anytime! The secret to the perfect fried rice is your leftover rice sitting in your fridge. Make sure to give this a try very soon. You’ll be surprised!

Ingredients

2 large eggs, whisked
4 c. cooked rice, long or short grain
1 tbsp butter
1/2 c. chopped onion
3-4 tbsp lite soy sauce
1/2 c. frozen peas
1/2 c. chopped carrots
1-2 tsp minced garlic
Optional: salt, pepper, and sesame oil, to taste

How to make Fried Rice

Step 1: Chill the cooked rice in the fridge until ready to use.

Step 2: In a large skillet or wok, melt the butter. Once the butter has melted, add the onion and carrots to the skillet/wok and cook for about 2 minutes. Then, add the garlic and peas. Stir until incorporated. Push everything to one side, then add the eggs to the skillet/wok. Scramble the egg, then mix everything.

Step 3: To the skillet/wok, gently stir in the cooked rice.

Step 4: Then, add the soy sauce and toss to coat. To taste, season with salt and pepper. If desired, add a dash or two of sesame oil.

Step 5: When done, serve the fried rice right away. Enjoy!

Notes:

1. Here are a few additions: if desired, you can add veggies to the fried rice such as mushrooms, chopped broccoli, and/or bell peppers.

2. For a complete meal, add your favourite protein like diced chicken, pork, steak, or shrimp.

3. Place the fried rice in an airtight container and store it in the fridge for up to 3 days. You can also freeze it for up to 1 month.

4. 4 cups of cooked rice is equivalent to 1 1/4 cups of uncooked rice.

Nutrition Facts:

Calories: 200kcal | Carbohydrates: 34g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 550mg | Potassium: 159mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2012IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg

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Total Time: 30-60 minutes | Serves: 4

I love this extra crispy Southern Fried Chicken! The super crispy coating and the juicy meat are nothing I have eaten before. I can easily make this on the stove or deep-fryer for an easy and quick meal I can throw together any time! I will always vouch for this chicken recipe, and this is a million better than take-out! Make sure to give this a try very soon. This goes perfect with any side dishes!

Ingredients

2 eggs
3 lbs chicken, cut into pieces
2 c. canola or peanut oil
1 c. milk
1 tsp garlic powder
1 c. all-purpose flour
1 tsp seasoned salt (optional)
salt and pepper, to taste

How to make Extra Crispy Southern Fried Chicken

Step 1: Under cold water, rinse the pieces of chicken and pat them dry using paper towels.

Step 2: Place the eggs and milk in a shallow bowl. Beat until blended, then stir in the salt, pepper, and garlic powder. Add the chicken and soak in the milk mixture for about 5 to 10 minutes.

Step 3: In a large zip-top plastic bag, place the flour and seasoned salt. Seal and shake to combine, then add the pieces of chicken a few at a time. Shake well until the chicken pieces are completely coated. Before setting the chicken aside on a rack, shake the excess flour off.

Step 4: Into a deep skillet or deep fryer, heat the oil to 350 degrees F. Once hot, add the chicken thighs to the skillet/fryer and cook for a couple of minutes.

Step 5: To the skillet, add another piece of chicken, but make sure not to overcrowd the pan. Cook further, turning once, until the chicken pieces are golden brown and completely cooked. When done, transfer the cooked chicken pieces on paper towels to drain.

Step 6: Serve the extra crispy Southern fried chicken warm or at room temperature. Enjoy!

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Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6 people

The name speaks for itself. This is indeed a million-dollar chicken casserole with chicken, cream cheese, cottage cheese, sour cream, onion, garlic, and cream of chicken soup topped with crushed Ritz crackers and butter. A super easy and quick casserole that you can whip up any time, even on your busiest days! You can even throw this together in advance and freeze it for later. This chicken casserole has been my favourite go-to for years!

Ingredients

5 tablespoons butter, melted
4½ c. chopped cooked chicken
4 ounces cream cheese, room temperature
½ c. sour cream
1 c. cottage cheese
1 (10.75 ounces) can cream of chicken soup
¼ teaspoon dried onion powder
1 sleeve Ritz crackers, crushed
¼ teaspoon garlic powder

HOW TO MAKE MILLION-DOLLAR CHICKEN CASSEROLE

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, lightly grease a 9 x 9-inch baking dish. Set aside.

Step 2: Mix the chicken with cream cheese, cottage cheese, sour cream, garlic powder, onion powder, and cream of chicken soup until well combined. Spread this into the prepared pan.

Step 3: Whisk the crushed cracker with butter, then sprinkle on top of the chicken mixture.

Step 4: Place in the preheated oven and bake the casserole for about 30 to 40 minutes.

Notes:

1. For a quick prep, you can use a rotisserie chicken.

2. Make sure to use a very soft cream cheese so it gets completely mixed into the casserole. If short on time, microwave the cream cheese for about 15 to 20 seconds.

3. You can freeze this casserole for later, just prep this through step 3 and do not bake.

4. When ready to bake, thaw the casserole completely and bake as directed.
You can use gluten-free Cream of Chicken soup to make this a gluten-free dish and swap the Ritz cracker with crushed pork rinds.

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PREP TIME: 15 MINS | COOK TIME: 2 HRS | TOTAL TIME: 2 HRS 15 MINS | YIELD: 4 Servings

This City Chicken guarantees the best and fork-tender meat always! And no this is not made of chicken in fact, this City Chicken is a regional dish that is made from pork sirloin cubes and most of the time a combination of pork and veal that are threaded onto skewers. Make sure to give this a try very soon. This City Chicken is a must and for keeps!

INGREDIENTS

3 tablespoons olive oil or vegetable oil
1 lb cubed pork sirloin plus skewers
1/4 c. egg beaters or two eggs are beaten with 1 tablespoon water
1/4 teaspoon smoked paprika ( optional )
1/2 c. Italian seasoned dry bread crumbs
1/2 c. chicken stock
1 can or jar of gravy ( pork or mushroom or one of each mixed), heated
1/4 c. all-purpose flour, seasoned with salt and pepper

HOW TO MAKE CITY CHICKEN

Step 1: Prepare the oven. Preheat it to 325 degrees F. Using a cooking spray, grease a glass baking dish, and set it aside. To double the recipe, use a 9 x 13-inch baking dish.

Step 2: In separate shallow plates, place the seasoned flour, eggbeaters, and breadcrumbs. If using smoked paprika, mix this with the breadcrumbs.

Step 3: Onto each skewer, thread four pork cubes. First, dust the pork cubes with flour. Shake the excess off. Next, dip each skewer into the eggbeaters, then dredge in breadcrumbs.

Step 4: Heat 1 tablespoon oil of your choice in a nonstick pan over medium-high heat. Once hot, sear the bearded pork on each side until nicely browned.

Step 5: Transfer the pork to the prepared baking dish when done, leaving a bit of space between each skewer. Into the bottom of the pan, pour the chicken stock. Then, tightly tent the pan with foil. Place in the preheated oven and bake for about 1 1/2 to 2 hours, or until pork is fork-tender.

Step 6: Remove the skewers from the oven when done and serve right away with the heated gravy. Enjoy!

Nutrition Facts:

Calories 437.02 Fat (grams) 24.22 Sat. Fat (grams) 5.20 Carbs (grams) 13.39 Fiber (grams) 0.61 Net carbs 12.78 Sugar (grams) 1.34 Protein (grams) 39.29 Sodium (milligrams) 347.13 Cholesterol (grams) 143.37

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Prep Time: 25 mins | Cook Time: 1 hr 20 mins | Refrigeration: 1 hr | Total Time: 2 hrs 45 mins | Servings: 8

This chicken pot pie is seriously delicious! Rich, creamy, and flavorful filling baked in a golden brown buttery-soft and flaky pie crust. It’s one of the best comfort food you can ever make!

Ingredients

Filling:

2 medium-size baked chicken breasts diced
1/2 medium-size russet potato peeled and diced
6 tablespoons unsalted butter softened
1 tablespoon cornstarch
1/4 c. all-purpose flour
1/2 c. milk
A medium carrot peeled and diced
1 celery stalk diced
Small onion finely chopped
1/2 c. frozen peas
Salt to taste
Freshly ground black pepper to taste
1 c. condensed chicken broth or 1 c. water plus 2 chicken bouillon cubes

Pastry:

1 c. 227 grams cold unsalted butter, cut into cubes
2 c. all-purpose flour
1/4 c. ice water
1 egg yolk plus 2 teaspoons milk mixed well, for brushing
1 tablespoon white vinegar
1/2 teaspoon kosher salt

How to make Chicken Pot Pie

Step 1: In a small bowl, mix 4 tbsp softened butter with flour and set aside.

Step 2: Dissolve the cornstarch in the milk in another bowl and set aside.

Step 3: Melt 2 tbsp butter in a large saucepan. Add the onion, carrot, and celery in the melted butter and saute for about 3 minutes over medium-high heat.

Step 4: To the pan, pour in the broth and add the potatoes. Bring to a boil, put the lid on, and simmer for about 10 minutes or until the veggies are just soft.

Step 5: Add the butter to the pan along with the flour mix. Bring to a gentle boil while stirring constantly.

Step 6: Add the milk and cornstarch mixture. Bring the mixture to a boil and season with salt and pepper. Add the chicken and peas. Stir, replace the cover, and allow it to cool.

Step 7: To make the pie dough, combine the flour and salt in a food processor. Add the butter and pulse a couple of times until the butter is the size of the peas. Pour in the water and vinegar. Pulse for a couple of times more until the mixture looks like a huge pile of crumbs.

Step 8: Take the dough from the food processor and transfer it to a large piece of Saran wrap. Tighten the dough into a ball by twisting the wrap. Divide the dough into two pieces, then flatten each into a disk. Tent with plastic wrap and keep in the fridge for an hour. Or you can twist the plastic wrap on both ends like wrapping a candy.

Step 9: Into 8 disks, cut the dough.

Step 10: Prepare the oven. Preheat it to 400 degrees F.

Step 11: Roll the dough disks out on a lightly floured work surface. The first dough disc should be about 13-inches in diameter and 10-inches in the other. Create a few slits in the second dough disk using a sharp knife.

Step 12: With the larger dough circle, line a 9-inch pie dish.

Step 13: Roll out 4 disks into 8 to 9-inch circles and 4 disks into 5 to 6-inch circles if making smaller pot pies.

Step 14: Into the baking dish or ramekins, spoon the chicken filling. Top with the second sheet of dough, crimping the edges and tucking them in. Brush the top dough with the egg yolk wash.

Step 15: In the middle of the oven, place the dish and bake for about 50 minutes or until golden brown. Remove from the oven when done and allow the pie to rest for at least 15 minutes, then serve.

Nutrition Facts:

Calories: 519kcal | Carbohydrates: 32g | Protein: 19g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 146mg | Sodium: 302mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1135IU | Vitamin C: 6.6mg | Calcium: 48mg | Iron: 2.4mg

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