Korean Beef and Rice

1 T. sesame oil or olive oil
1 pound lean ground beef or ground turkey
3 clove garlic, minced
1/2 cup light brown sugar
1/4 cup soy sauce
1/4 t. ground ginger
Salt and pepper, to taste
1/2 to 1 teas. crushed red pepper flakes (depending on how spicy you like it )
2 to 3 cups cooked white rice
1 bunch green onions diced

Heat oil in large skillet over medium heat until shimmering. Add ground beef and minced garlic and brown until no longer pink. Drain off the fat and add brown sugar, soy sauce,ginger, salt, pepper and crushed red pepper. Simmer for a few minutes to blend flavors. Serve over steamed rice and top with green onions. Makes 6 servings.

Japanese Chicken

2 eggs
3/4 C. soy sauce
2 C. vinegar
1\3 C. water
4 C. sugar

1 C. flour

6 Tbsp. sesame seeds

8 chicken breast

Whip eggs in bowl. In a separte bowl, combine flour and sesame seeds. Dip each chicken breast in the egg mixture,then roll evenly and heavily in the flour mixture. Arrange chicken breasts in greased 9x13 inch pan. Mix soy sauce, water, and sugar, pour over chicken breasts. Bake uncovered at 350 for 40-45 minutes. Serve with rice. (I decreaed the sugar to 3 cups and the sesame seeds to 4 Tbsp.) by Kaylene

Cream Cheese Chicken

This is a really good and super easy!
1 cube butter
1 pkg Good Seasons Italian dressing
6 chicken breasts
1 can cream of chicken soup
8 oz. cream cheese
Melt butter and add package of dressing in crock pot; add chicken and simmer on high for 2 hours. Add soup and cream cheese to hot sauce and chicken; simmer for 1 hour. Serve over rice or noodles. (I turned it on low and put the soup and a frozen cream cheese in right before we left for church so it cooked for over 3 hours and was fine. I also shredded the chicken breast so my kids would eat it.)

Deam Duna (Creamed Tuna)

This is an inexpensive dish to make and fast. Creamed Tuna

1\4 C.butter or margarine

2 slices American cheese

1\4 C. flour

2- 6oz.cans tuna

Milk

Salt and pepper to taste

In large saucepan, melt butter, whisk in flour and allow to cook until slightly browned. Slowly add milk and whisk continually until combined in a smooth, thick sauce; continue adding milk until sauce has a thin consistency. Crumble sliced cheese into the sauce and add tuna, breaking up larger pieces with a fork. (I drained the tuna) Simmer on low until sauce thickens to desired consistency;season with salt and pepper. Serve over toast or rice.

Sweet Pork- Cafe Rio Style

I know everyone probably has this recipe but I will post it on here for a quick reference. This recipe is one Andrea shared with the family. She made it on conference weekend a while back and we have all been hooked since.
Sweet Pork:
3-5lb pork loin or pork roast
1 1/2 cans classic coke (just over 2 cups)
3/4 c sugar (I tried using 1/2 brown sugar-and like it)
7 oz can of chipolte chilies in adobo
1 tsp dry ground mustard
1 tsp heaping cumin
1 tsp minced garlic (or the equivalent of garlic powder) (I’ve left this out)

Remove the chilies from the adobo and place all ingredients in the blender. Rinse can of adobo with the coke and dip peppers in there to get the adobo sauce off them. Blend until well mixed, place pork in crock pot and pour sauce over it. Cook for 4-6 hours on high or 7-9 hours on low. Carefully turn roast over half way through. Cook in sauce until pull apart tender and then shred. Shred meat 30 mins. before ready and put back in sauce.

Cilantro Lime Rice
1 c. rice
2 c water
3 cubes chicken boullion or 1 ½ tsp. chicken base
1/2 tsp dried onion
1/4 bunch cilantro
1 tbsp oil
1 fresh lime
Cook all ingredients together then squeeze lime on before serving. Mix and fluff rice.

Creamy Cilantro Dressing
1 packet buttermilk ranch dressing powder
1 c mayo
1 c milk
1/2 bunch cilantro (can use the stems)
2 tomatillos
1/2 serrano pepper seeded
Blend in blender and let thicken. (This is always pretty runny for me. I cut the milk down once but then it tasted really salty.)

Honey Mustard Chicken

I got this recipe from Adam's Aunt Laurel. It is the recipe she brought to our "recipe shower." It is quick, easy, and tasty.
Honey mustard chicken:
4 chicken breasts
1 can cream of chicken soup
6 tbsp. honey
6 tbsp. mustard
1 tsp. lemon pepper
Brown chicken in oil. Before juices cook out add soup, honey & mustard. Sprinkle lemon pepper over top. Cook on low 45-60 mins. Serve with rice and broccoli. *I have never done it that way* I always just cook it in a crockpot. Just add all ingredients (don't need to brown chicken. It can even be frozen.) I do it 4-6 hours on low. Easy Sunday dinner.

Lemon Chicken & Rice

This is one of my all-time favorites from my mom:

Makes for 4-6 people
Takes about 1 hour total cook and prep time.

Rice

1 lb mushrooms, sliced
1 bell pepper, sliced
1/2 bunch green onions, sliced in 2 inch pieces
1 lb chicken breast, cut in cubes

Broth mixture:
2 Tbsp corn starch
1 lemon, juiced and zested
1 can chicken broth
3 Tbsp soy sauce

Cook chicken and green onions until chicken is done. Season with salt and pepper.
Transfer to plate.
Cook mushrooms and green peppers on med heat until tender (7 min.) Add chicken mixture and broth mixture. Simmer until sauce thickens a little(10 min.).

Serve with rice. Enjoy!