Ling Ling Yakiniku Beef Fried Rice and Giveaway

November 15, 2017 by Nettie 1 Comment

This post was sponsored by Ling Ling, all opinions expressed in my post are my own.

Ling Ling Asian Entrees are a simple and delicious addition to our family meals. Save yourself a trip and the expense of takeout and try Ling Ling Yakiniku Beef Fried Rice.

My family and I really enjoyed the Ling Ling Yakitori Chicken Fried Rice and the Ling Ling Bibimpap Beef Fried Rice, so I was excited to try the Ling Ling Yakiniku Beef fried Rice.

I enjoy the skillet cooking method which produces a crispier texture, but microwaving also is delicious for a softer texture. Each box of Ling Ling Rice includes two bags of fried rice. It’s full of tender meat and veggies, there is no need to add any other seasonings.

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Asian Pineapple Ribs and Ling Ling Bibimbap Beef Fried Rice

October 30, 2017 by Nettie 2 Comments

This post was sponsored by Ling Ling, all opinions expressed in my post are my own.

When I was growing up, our neighbors would invite me for play dates with their 5 girls. We would play and do our school work together, and I loved helping them with cooking and baking. Their Mom would make an incredible Bibimpap Beef Fried Rice.

I wish that I could remember how to make it…. so when I tasted Ling Ling Bibimpap Beef Fried Rice, I couldn’t believe it! It tasted just like my friends Mom would make! The memories started to flash back to when I was young and those amazing flavors came through! You don’t need to add anything to this rice, it is delicious!

If you are on a tight schedule, go ahead and microwave it. It is also so easy to heat in a skillet, I love how it caramelizes in a skillet.

I served the Ling Ling Bibimpap Beef Fried Rice with Asian Pineapple Ribs. I created the marinade sauce with only a few simple and delicious ingredients.

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Ling Ling Yakitori Chicken Fried Rice & Coupon

October 11, 2017 by Nettie 5 Comments

This post was sponsored by Ling Ling, all opinions expressed in my post are my own.

Ling Ling Yakatori Chicken Fried Rice delivers superior flavor for an easy weeknight meal.

Now that it is fall, we have been super busy with traveling, reunions and work projects. I don’t even know where the time goes!

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Best Stuffed Peppers

November 10, 2015 by Nettie 1 Comment

It’s coming to an end with my vegetable garden. I harvested the last of my peppers and found some beauties at the farmer’s market. Stuffed peppers are a wonderful fall treat for dinner. I could eat a half of one, hubs liked a whole pepper and a fresh garden salad of kale and Swiss chard.

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Cilantro Lime Rice

September 15, 2015 by Nettie Leave a Comment

Fluffy Cilantro Lime Rice! This is my new favorite way to make rice. Why eat the same old bland rice for dinner when you can have this flavorful recipe! Serve with your favorite tacos, burritos, enchiladas or burrito bowls! Have a delicious fiesta!

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TURKEY AND RICE SOUP

December 3, 2014 by Nettie 8 Comments

I had a cold for weeks and then my daughter caught it. We have really just been craving home-made soup.

Since I saved the Turkey bones from Thanksgiving, I thought a big pot of Turkey, Veggies and Rice soup would hit the spot and help those sore throats feel better! There are a few steps, but in the end you will be so happy to have a big bowl of hot Turkey and Rice Soup!

5.0 from 2 reviews

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TURKEY AND RICE SOUP

Author: Moore or Less Cooking

Recipe type: Lunch or Dinner

Cuisine: American

Prep time: 20 mins

Cook time: 2 hours

Total time: 2 hours 20 mins

Serves: 12 bowls

This is an easy soup to make, there are some steps, but in the end you will have a big pot of delicious home- made soup! Nothing better than a bowl of hot soup with some Honey Cornbread Muffins!

Ingredients

1 Turkey Carcass with some meat still on it
1 onion, sliced ( for broth)
3 carrots, chopped into chunks
2 potatoes chopped into chunks
5 mini Portobella Mushrooms, chopped into chunks
1 onion ,diced
2½ cups brown rice, cooked
2 TBsp Olive Oil
salt and pepper to taste

Instructions

Place turkey carcass and sliced onion in large soup pot, cover with cold water. Bring to a boil, lower heat, let simmer for a couple of hours, until all turkey has fallen off the bones.
Drain turkey and broth in a colander with bowl or pot underneath to catch broth. Let turkey cool, remove bones, use fingers if not hot.
In a sauce pan, add Olive Oil, over medium heat, add onions, carrots and mushrooms, saute until veggies are soft.
Take drained broth and vegetables and turkey and simmer on medium heat until potatoes are tender, add rice, serve hot. Add salt and pepper to taste.

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Full Plate Thursday 12-4-14

CHICKEN FRIED RICE

November 11, 2013 by Nettie 3 Comments

CHICKEN FRIED RICE

Make the best Chinese Food at home! My Mom used to serve the BEST food at her Chinese parties when I was a kid. So when she came to visit us, we all begged her to make Chinese Fried Rice for us. My Mom doesn’t measure ingredients when she cooks or bakes, so I had to follow her around with a pen and paper and ask her to measure everything!

Ingredients

1 pound chicken breasts thinly sliced
2 bok choy stalks, leaves separated, leaves and stalks cut diagonally
1/2 Sugar Snap Peas (optional)
1/2 cup Bean Sprouts (optional)
1 clove garlic, crushed and chopped
1 piece ginger, sliced
2 green onions, sliced diagonally (optional)
2 eggs, beaten
Oil for stir-frying
2 cups cold rice, Long Grain

Marinade:
2 tablespoons light soy sauce
1 tablespoon Chinese rice wine or dry sherry
1/4 teaspoon sesame oil

Directions

Cut all of the vegetables into similar size so that the cooking time will be the same.
Cut chicken into strips. Add the marinade to the chicken, let marinate for 15 minutes.

Heat wok and add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it is cooked. Remove from the wok and drain on paper towels. Add eggs, stir until cooked, set aside.
Add 2 – 3 tablespoons oil to the wok. When the oil is hot, add the ginger and garlic. Stir-fry briefly and add the onions. Stir-fry until onions are tender, then add the bok choy stalks. Stir-fry a bit longer, then add the Sugar Snap Peas and finally the bok choy leaves and Bean Sprouts.

Push the vegetables up to the side and add the rice in the middle, turning up the heat. Return the chicken and eggs to the wok. Mix well and stir in the green onions if using. Serve hot!

Recipe from MOM

Grandma’s Rice Pudding & Video

September 14, 2011 by Nettie 14 Comments

Grandma’s Rice Pudding

Ever wonder what to do with that extra box of rice that you get with Chinese Take – Out? Well, I’ve got the solution for you! Make Grandma’s Rice Pudding!

When I first got married, my Mother made a wonderful recipe book for me with all of my favorite family recipes and more. Lots that she hand wrote- like this one, that is love. I have Mom’s recipes, Grandma’s recipes, and my Great Grandma’s recipes. I do cherish them.

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A good cook always puts all of the ingredients out- that way you are less likely to forget to add something. A French chef will say, ” Mise en place”. All the ingredients are ready. Also get your bowls and pots and casserole dishes out too!

This is one of my wonderful recipe books that my Mom has made for me.

Beat eggs, add sugar.

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Whip it good. Crack that whip—okay I can’t help it, It just comes after, “Whip it good”!

Add Vanilla.

Add salt.

Scald milk, add butter

Scald, scald, scald, believe me you will be happy when you scald.

Add milk and butter to egg mixture.

Add that container of rice. Mush it around until all the rice is coated and covered with egg mixture.

Grease your casserole dish, I use a small dish. Note to self- get a manicure.

Pour in the pudding, sprinkle nutmeg.

Place casserole dish in a larger casserole dish, filled with hot water, 1/2 full. Pull your oven rack out halfway before you place this heavy double dish in the oven.

Watch my VIDEO to see how easy it is to make my Grandma’s Rice Pudding!

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Grandma's Rice Pudding

Author: Moore or Less Cooking

Recipe type: Dessert

Cuisine: American

Prep time: 10 mins

Cook time: 60 mins

Total time: 1 hour 10 mins

Serves: 8 servings

Easy and delicious comforting rice pudding the way my Grandma made it! Great use of that leftover rice!

Ingredients

2 eggs
⅓ cup sugar
¼ teaspoon salt
1½ teaspoon vanilla
1½ cup milk scalded
3 Tablespoons butter
1½ cups cooked rice
½ teaspoon nutmeg for top
½ cup raisin- Optional- see Note ( I didn't add raisins- but you may!)

Instructions

Preheat oven to 350 F.
Beat eggs.
Add sugar, salt, and vanilla to the eggs, and beat.
Scald milk on medium heat for about 4-5 minutes until you can see heat rising. Add butter to milk and melt.
Add scalded milk and butter to beaten egg mixture.
Add cooked rice- mix. Note- If adding raisins, wash raisins before adding to egg mixture
Sprinkle nutmeg on top.
Set casserole in a pan of hot water.
Bake for 45- 60 minutes or until pudding has set.

Adapted from Grandma Billie’s recipes

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