What's for Dinner? #5

This post was linked to the parties listed here

Canning Week is coming! August 23-27 is canning week here and over at my blogger buddy's page here. We'll be having a linky party, recipes, tips, tricks, and GIVEAWAYS!!! See the button on the right? Go ahead and slap that on your blog and let me know so you can get your entries in early. We're also on Facebook! Join up to our group for an additional entry!


Teriyaki Chicken

Here's a yummy recipe for one of our household favorites! This one can be a bit time consuming, but totally worth it!

What you'll need:

For the chicken:

4 parts Soy Sauce
3 parts Worcestershire Sauce
1 part Lemon Juice
1/8 teaspoon Ground Ginger per chicken breast
1/4 teaspoon Garlic per chicken breast
1 dash salt per chicken breast

Combine all in glass baking dish and stir with fork. You'll want about 1/2" of sauce in the pan. Lay chicken breasts in pan. You can also make this up the night before and let it sit in the refrigerator, covered, to marinate. Cover with foil and bake at 375 until chicken is cooked throughout.

For the rice:

1/2 c cooked rice per person (works best with rice at least one day old)
Chopped onions, broccoli, zuchinni, and green peppers
Soy Sauce (or teriyaki sauce above)
2 eggs

In small pan, cook scrambled eggs and remove from pan when almost done. Put in bowl and set aside.

In pan, put a little bit of soy sauce (or teriyaki sauce) in the bottom and heat on medium until it starts to boil.
Add chopped veggies

Cook until tender. Turn heat up to medium high and bring to full boil.

For the rice, it's best to use rice that's at least one day old. To get the best fried rice, use rice that is 3-5 days old. If you're like me and don't plan that far in advance, cook rice before you start everything else and set out on a plate. Every few minutes, flip it around with a fork to let all the steam/moisture get out as possible. While cooking everything else, grab that plate of rice and microwave it about 15 seconds at a time every 10 minutes, stirring before nuking again.

Stir in rice, along with a little more more soy/teriyaki sauce. When sauce has been fully soaked up, reduce heat to low and stir in eggs.

Serve with chicken and enjoy!

For the Weekend Wind Down...

This week's question:
How old were you when you first learned to swim?

My answer:
I don't really remember how old I was when I learned to swim, but I do have a really strange fear of water that I cannot see the bottom of. Pools are fine, no matter how deep. But I won't go near a pond, lake, river, etc if I can't see the bottom, even if it's only 6 inches deep.