Dirty Rice

Dirty Rice

1 lb ground pork sausage

4 garlic cloves, minced

1 bunch green onions

2 C cooked rice

Cajun seasoning to taste

In a large skillet brown pork sausage until almost cooked through. Add garlic and green onion and continue cooking until cooked though. Add in rice and stir well. Season to taste with Cajun seasoing.

Ham and Pineapple Fried Rice

Ham and Pineapple Fried Rice

2 C white rice, cooked

1 onion, chopped

3 garlic cloves, minced

Oil, as needed

2 C diced ham

4 Tbsp soy sauce, divided

1 (20 oz) can pineapple tidbits, drained, reserve juice

2 eggs, beaten

2 C frozen peas and carrots, thawed

salt and pepper to taste

Cook the onion and garlic in oil in a large skillet or wok until soft. Add the ham, 2 Tbsp soy sauce, 1 Tbsp pineapple juice. Cook for until the ham is heated through. Move the ham to one side and pour the eggs into the skillet and cook, stirring frequently until cooked through. Add the peas and carrots and heat. Stir in the drained pineapple. Add the cooked rice, stirring to combine. Add remaining soy sauce, 2 Tbsp pineapple juice, salt and pepper to taste.

Italian Chicken and Rice

Italian Chicken and Rice

2C cooked, chopped chicken

1C long grain white rice, uncooked

1 bell pepper, any color, chopped

Dried parsley, to taste

1C Italian blend cheese, shredded

4C chicken broth

1(10oz) can cream of chicken soup

1 tsp. oregano

1 tsp. basil

3 garlic cloves, minced

Place the chicken in the bottom of a 9x13 inch baking dish. Sprinkle the rice, bell pepper and parsley over the chicken. Sprinkle the cheese evenly over the top. In a bowl, combine the broth, chicken soup, oregano, basil, and garlic. Pour evenly over the top of the other ingredients. Bake at 350°F for 60 minutes.

Lettuce Wraps and Sesame Noodles

Lettuce Wraps

1 lb. ground chicken
4 tsp soy sauce
2 tsp rice wine or cooking sherry
2 tsp cornstarch
2 tsp oil
2 cloves garlic, minced
2 tsp fresh ginger, grated

1 small onion, diced
8 mushrooms, diced
1 small can water chestnuts, diced
1 red bell pepper, diced
4 tsp rice vinegar
3 Tbsp oyster sauce
1 head iceberg lettuce, separated into at least 12 full leaves
1 ½ C rice, cooked
1 (11 oz) can mandarin oranges, drained

In a bowl, mix the ground chicken the soy sauce, rice wine, and cornstarch and let marinate for 10 minutes at room temperature. Heat a wok or large skillet over high heat. When hot, add the oil, swirling to coat. Stir in the garlic, ginger, onion and pepper. Fry for 30-60 seconds, until fragrant. Add the ground chicken, cooking and stirring until lightly browned, about 4-5 minutes. Stir in the mushrooms, water chestnuts, rice vinegar, and oyster sauce. Simmer until the meat is cooked through, about 4 minutes. Assemble the lettuce wraps by spooning rice and filling onto each lettuce leaf and rolling up. Top with mandarin orange sections.

Sesame Noodles

12 oz soba noodles, cooked and drained
¼ C soy sauce
2 Tbsp sugar
4 cloves garlic, Minced
2 Tbsp rice wine vinegar
3 Tbsp sesame oil
4 Tbsp oil
2 Tbsp water
4 green onions, sliced

Whisk all ingredients, except noodles and green onions, together in a bowl. Add noodles and toss to coat. Add green onions and toss.

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