Rumbi Copycat recipe!!

We all enjoyed this, other than the sauce, we ended up just using the teriyaki sauce on it... maybe I overcooked it, we will try it again and see if we get better results.

Rumbi Rice Bowls and Rice
Chicken and Veggies:
1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 C. chopped broccoli florets
2 C. chicken, grilled and cut into small cubes (I used the precooked grilled chicken from costco. I just tossed it in an sautéed for a few minutes.... easy!!)
Rumbi Rice
Hawaiian teriyaki sauce

Heat vegetable oil in a large skillet over medium high heat.  add carrots, celery, zucchini, and broccoli. Saute only until veggies are crisp tender, about 1-2 minutes.  Serve over rice and top with chicken and sauce.


Coconut rice:
2 C. long grain white rice
2 1/2 C. water
14 oz. coconut milk (about 1 1/2 C.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed.  Place the lid on and start the rice cooker. Fluff rice with a fork before serving.

If you don't have a rice cooker.... Combine water, coconut milk and sugar in a saucepan.  Stir in rice and beans, bring to a boil over medium heat.  Cover, reduce heat, and simmer 18-20 minutes, until rice is tender.

Spicy Hawaiian Teriyaki Sauce:
3/4 C.  Teriyaki sauce (they recommend mr. yoshida's, but I used what I had)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the asian section... I didn't use since we don't do spicy well.)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine Teriyaki sauce, soy sauce, garlic, ginger, salt and brown sugar in a small saucepan.  Bring to a boil and reduce to a simmer.  Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it slightly thicker than the teriyaki sauce.  Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If sauce is too thick, just add a little more teriyaki sauce to it.)

Orange-spinach Salad with Chicken

Ok.. so my pickiest liked the chicken.... just not the spinach or almonds. Big surprise!! I got this from readyseteat.com

Orange-spinach Salad with Chicken
1/3 C. orange ginger stir fry sauce or marinade
1 can (11 oz.) mandarin oranges, drained,juice reserved
1 Tbsp. honey
1 Tbsp. canola oil
1 lb. boneless, skinless chicken breasts, cut into strips
1 pkg. (6 oz.) baby spinach leaves
1/4 C. slivered almonds

Stir together stir fry sauce, reserved juice, and honey in a small bowl; set aside.
Heat oil in large skillet over med-high heat. Add chicken; cook until no longer pink, stirring occasionally. Add stir fry sauce mixture and bring to a boil. Cook 2-3 minutes or until mixture thickens slightly. Remove from heat; cool slightly.
Divide spinach between 4 plates. Top evenly with chicken mixture and mandarin oranges. Sprinkle with almonds.

Brisket... never had it before... we all liked it!!

Family Favorite Brisket
4 pounds fresh beef brisket
1 tsp. salt
2 tsp. dry mustard
2 tsp. paprika
1 tsp. garlic powder
pepper, to taste

Trim excess fat from meat. Combine seasonings until well blended; rub into brisket. Place meat in a greased 4-6 qt. slow cooker, with the side that had more fat on top, cutting to fit if necessary. Cover and cook on low heat for 10-12 hours. Remove meat from liquid and cut across grain into thin slices.

My pickiest eater had 2 servings!! It's a miracle!!

Tortilla Chip Enchiladas

2 C. cooked chopped chicken
2 cans cream of chicken soup
1 C. sour cream
1/4 C. chopped onion
1 bag (12 oz.) tortilla chips, crushed in bag
1 C. monterey jack cheese, grated
1/2 c. salsa(optional)

Preheat oven to 350. In a large bowl combine chicken, soup, sour cream, and onion.

In a greased 9x13 pan, layer half the chips and half the soup mixture. Repeat layers. Top with cheese and bake 30 minutes. Serve with salsa if desired.
makes 6-8 servings.

Slow cooker Hearty Steak and Tater Soup
*1 lb. boneless beef round steak, cut into 1 x 1/4 inch pieces.
1 lb. small red potatoes, cut into 1/4 inch slices
2 medium stalks celery, chopped
2 medium carrots, chopped
*1 medium onion, chopped
*2 cloves garlic, finely chopped
1 Tbsp. beef bouillon granules
1/2 tsp. pepper
4 cans (14 oz. each) beef broth
*1 jar (6 oz.) sliced mushrooms, undrained
1/2 c. water
1/2 c. flour

*I used stew meat, and minced onions, and left out the garlic and mushrooms!

In a large slow cooker, mix beef and remaining ingredients EXCEPT water and flour. Cover and cook on Low setting for 8-9 hours.
Mix water and flour in small bowl, gradually stir into soup until blended. Increase heat to High. Cover and cook about 30 minutes or until slightly thickened.

Skillet Beef, Veggies and brown rice

2 c. beef broth
1 1/2 C. uncooked instant brown rice
2 medium carrots, sliced
2 tsp. vegetable oil
1/2 pound beef top round steak, trimmed and cut into thin strips (I used stew meat!)
1/4 C. chopped onion
1 C. fresh snap pea pods, strings removed
1 tsp. italian seasoning
1/2 tsp. salt
1/4 tsp. pepper

Heat broth to boiling in 2 qt. saucepan. Stir in rice and carrots. Heat to boiling; reduce heat. Cover and simmer 6-8 minutes or until carrots are crisp-tender. Let stand 5 minutes.

Meanwhile, heat oil in 12-inch skillet over medium-high heat. Cook beef and onion in oil about 8 minutes, stirring frequently, until beef is brown and onion is tender. Stir in cooked rice mixture, pea pods, and seasonings.

Cover and cook 3 minutes, stirring occasionally, just until pea pods are tender. Add a small amount of water to mixture if it becomes dry before pods are tender.

I got this one from bettycrocker.com

Snap pea-sesame pasta

I got this from Kraftfoods.com There were no leftovers. The kids ate more than 1 helping. It's a keeper!!

1/3 C. Catalina dressing
1 Tbsp. soy sauce
1 Tbsp. honey
1 1/2 tsp. cornstarch
1 Tbsp. water
1/2 lb. bucatini pasta, uncooked (we used penne pasta)
2 tsp. oil
1 onion, thinly sliced, seperated into rings (I left out)
1 1/2 tsp. gingerroot
2 cloves garlic, minced (I left out)
3/4 C.chicken broth
3 C. sugar snap peas, trimmed
2 carrots, cut into matchlike sticks (2 cups)
1 Tbsp. sesame seeds, toasted

Mix dressing, soy sauce and honey. Dissolve cornstarch in water. Cook pasta as directed on package.
Meanwhile, heat oil in wok or large skillet on medium-high heat. Add onions; stir-fry 2 min. Add ginger and garlic; stir-fry 1 min. Stir in broth, peas and carrots; bring to boil. Cover; cook 2 min. Stir in dressing mixture, then cornstarch mixture; cook and stir 1 min. or until thickened.
Drain pasta; place on platter. Top with sauce and sesame seed.

Lemonade Chicken
4 boneless, skinless chicken breasts
6 oz. frozen lemonade, thawed
3 Tbsp. brown sugar
1 tbsp. vinegar
1/4 c. ketchup

Place chicken in greased slow cooker. Stir lemonade concentrate, brown sugar, vinegar, and ketchup together. Mix well. pour over chicken. Cover and cook on high heat 3-4 hours, or on low heat 6-8 hours.
*Serving suggestion: Thicken the liquid and serve as a sauce for potatoes or rice.

I know the sauce sounds strange, but it was really good!!

Another Main Dish Success!

Finding Main dishes that my kids like are few and far between. Tonight, my pickiest, Emmie, (who doesn't like alfredo sauce), ate 2 helpings of this. Keeper!!

Pasta Alfredo
Pampered chef recipe

1 pkg. (16 oz.) Uncooked pasta
1 1/2 C. heavy cream
1 1/2 c. milk
3 Tbsp. butter or margarine
3 Tbsp. flour
2 C. grated fresh parmesan cheese
salt and ground white pepper to taste

Cook pasta according to package directions; drain and keep warm.
Combine cream and milk in saucepan. Heat over Medium heat until warm; do not boil. Remove from heat; set aside.
Melt butter and whisk in flour until smooth. Add to cream mixture all at once, whisking constantly until mixture comes to a boil. Reduce heat; simmer over low heat 5 minutes or until sauce is slightly thickened, whisking constantly.
Remove sauce from heat. Add parmesan cheese, salt and pepper; whisk until smooth. Toss with hot pasta and serve immediately.
* I sprinkled a little italian seasoning on mine too. YUM!!

Quick and Easy, and Yummy!!

Bacon Wrapped Chicken

3 lg. chicken breasts, sliced in half down the middle to make 6 pieces
6 Tbsp. chive and onion cream cheese
6 Tbsp. Margarine
6 pieces bacon, uncooked

Pound the chicken halves to tenderize and flatten, being careful not to tear. On top of each chicken breast, place a Tbsp. of cream cheese and a Tbsp. of margarine. Roll up each breast and wrap with a piece of bacon. Place bacon-chicken in baking dish. cover and cook for 30 minutes at 375. When juices run clear and chicken is done, uncover dish and turn oven to broil. Broil until bacon reaches desired crispness.
When serving pour the juices over the chicken if desired.

Fun and Easy

I got this one off of pillsbury.com!

Crescent Dog on a stick
8 hot dogs
4 slices american cheese, each cut into 6 strips
1 can refrigerated crescent rolls
8 wooden corn dog sticks (optional)

Heat oven to 375. Slit hot dogs within 1/2 inch of ends; insert 3 strips of cheese into each slit.
Seperate dough into triangles. wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
Bake at 375 for 12-15 minutes or until golden brown.
insert 1 stick into each crescent dog if desired.
Dip in ketchup or mustard!

I Definately need to double this from now on.

SO EASY and yummy! It only makes 4 servings, so you may need to double it.

Crispy Orange Chicken Bowl
1 pkg. Knorr asian sides teriyaki noodles
1 bag (12-16oz.) frozen stir fry vegetables, thawed
1/4 C. toasted sliced almonds
12 oz. Chicken nuggets, prepared according to pkg. directions
1/4 C. orange marmalade or apricot preserves
2 tsp. soy sauce
1 tsp. white vinegar

Prepare noodles according to package directions, adding veggies during the last 2 minutes of cook time. Stir in almonds and divide into 4 bowls.

Toss chicken with marmalade, soy sauce and vinegar. Serve over hot noodles.
Garnish with additional almonds and chow mein noodles, if desired.

Tender Turkey Breast

4-5 pound turkey breast
1 tsp. poultry seasoning (I used seasoned salt!)
1 Tbsp. parsley flakes
1 envelope turkey gravy mix
1 cup water
1 pkg. stuffing mix

Rinse turkey breast and pat dry. Rub with poultry seasoning. Place in crock pot and sprinkle parsley on top. Cook on high 4-5 hours or low 8 hours. Mix gravy and water and pour over turkey. Sprinkle stuffing mix on top. Cook additional hour or until meat thermometer reads 170 at center. Let stand 10 minutes before slicing.

Chicken Spaghetti
2 cans chicken broth
Cut up cooked chicken pieces, or canned chicken
1 lb spaghetti noodles, broken into 2-inch pieces
2 cans cream of chicken soup
2 1/2 C shredded cheddar
1 tsp. seasoned salt
Black pepper to taste
*Optional ingredients (I left all these out!)
1 small onion, finely diced
1/4 C. finely diced green bell pepper
1 jar (4 oz.) diced pimientos, drained
cayenne pepper to taste

Heat Oven to 350*. Add 1 can of broth to water and bring to a boil. Add the spaghetti and cook until al dente. Drain and place in a large bowl. Add the soup and 2 cups of the cheddar. Then add the onion, green pepper and pimiento(if desired). Add the seasoned salt, and peppers. Add the chicken and other can of broth. Stir together well. Pour into a large baking dish and top with remaining 1/2 cup of cheese. Bake at 25-30 minutes until bubbly.

Chinese Sesame Chicken
1/2 C. flour
2 Tbsp. cornstarch
1/2 tsp. baking powder
1 egg, well beaten
1/4 C. milk
6 boneless skinless chicken pieces(thighs or breasts), cut into 1-inch chunks
2 Tbsp. Cider vinegar
1/4 C. Ketchup
1/4 C. brown sugar
2 Tbsp. soy sauce
1 Tbsp. ginger root, grated (I didn't add this!)
2 Tbsp. sesame oil
Sesame seeds

Sift dry ingredient together and place in a zip top bag. Whisk egg and milk together; dip chicken chunks into egg mixture and then shake in flour mixture. Place chicken pieces in slow cooker. Combine remaining ingredients except sesame seeds; pour over chicken. Cook on High 3-4 hours or low 5-6 hours. Serve over hot cooked rice and sprinkle with sesame seeds.

Beef and Broccoli

The kids all liked this, even the ones who wouldn't touch the broccoli but loved the beef!

1 lb. Boneless beef sirloin steak, cut into thin strips (I used some that was cut for stir fry!)
1 med. onion, thinly sliced (I used minced, dried onion)
3 C. chopped broccoli
2 garlic cloves, minced
1/4 tsp. ground pepper
1 Tbsp. Vegetable oil
1 C. water
1 tsp. beef bouillon
1 Tbsp. cornstarch
2 Tbsp. soy sauce
Hot Cooked Rice

Steam broccoli until crisp-tender. Meanwhile, heat oil in a large skillet. Cook steak, onions, and garlic in hot oil until onions begin to turn clear. Sprinkle with pepper. Dissolve bouillon in water. Blend cornstarch with water. Add to steak and stir over medium heat until thickened and bubbly. Add steamed broccoli and soy sauce and heat through. Serve over Hot Cooked rice.

I mixed a few recipes to come up with this one that we use now! I also make homemade noodles with this when I have time and I rarely have leftovers! I don't have amounts because I adjust for how much soup I am making.

Chicken Noodle Soup
Chicken broth (either bouillion or canned)
Pepper, basil parsley to taste.
Bring to a boil. Add Cubed veggies such as carrots, celery and onion. Simmer until veggies are tender. Add cooked, diced chicken(leftovers are great in this). Add noodles and cook until noodles are done.

White Chicken Chili
From my sister Callie

1-2 cans of chicken broth
2 cans great northern white beans
1-2 cans diced green chilis
2 Tbsp. lime juice
1 tsp. lemon pepper
1 tsp. cumin
1/2 tsp. garlic powder or 1 garlic clove
Chicken, cooked and diced
Onion, diced or minced flakes

Simmer in the crock pot on low all day. Serve with cheese, sour cream and tortilla chips.

This one is good for anytime, not just on St.Patricks Day. It is a great way to get the kids to eat some broccoli!

St. Paddys Pasta

1/2 C. parsley leaves
1 tsp. oil (olive is best)
1/4 C. prepared pesto
8 oz. mini rigatoni pasta
2 C. broccoli florets

In a food processor or blender, combine parsley and oil. Add pesto and blend until smooth. Meanwhile, cook pasta according to package directions. Add broccoli to water for the last 3 minutes. Drain, reserving 3/4 C. of the cooking liquid. In the same saucepan, combine liquid and pesto mixture. Cook over medium heat 1 minute to warm. Remove from heat and stir in the pasta and broccoli.

Lemon Linguine

8 oz. linguine
3 Tbsp. butter or margarine, melted
1 Tbsp. lemon juice
1 1/2 tsp. dried basil
1/2 tsp. lemon pepper
1/4 C. parmesan cheese

In a pan, cook linguine in boiling water until tender. Meanwhile, in another saucepan, combine butter, lemon juice, basil and lemon pepper; cook and stir until butter is melted. Drain linguine; add to butter mixture and toss to coat. Add cheese and toss.