Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon (Japanese Chicken and Egg Rice Bowl)
Japanese comfort food, Oyakodon is chicken simmered in a sweet and savory dashi stock, finished with egg, and served over cooked rice in a bowl.

A big skillet with medium heat is used to heat the oil.

Add the chicken and cook for about 5 minutes, or until it starts to brown.

Cook and stir the onion for about 5 minutes, or until it turns translucent.

Add the stock, soy sauce, mirin, and brown sugar, and stir until the sugar is dissolved.

Bring to a boil, then reduce heat and simmer for 10 minutes, or until slightly reduced.

Pouring the eggs into the hot stock mixture after they have been thoroughly beaten in a bowl.

Cover the skillet, lower the heat, and steam for about 5 minutes, or until the egg is cooked.

Get rid of the heat.

Place equal portions of the soup mixture on top of the rice in each of the four large soup bowls.

Chocolate-Cherry Cupcakes

Chocolate-Cherry Cupcakes

Chocolate-Cherry Cupcakes
These cupcakes, which contain homemade cherry compote in the batter and frosting, are perfect if you like chocolate and cherries.

Over medium-low heat, bring cherries, sugar, and lemon juice to a simmer in a medium pot.

Cook while stirring continuously until the sugar dissolves.

2 tablespoons of cherry juice should be taken out of the pot and put in a small bowl.

Cornstarch should be thoroughly mixed in.

Stir in the cornstarch mixture and cook for an additional 5 minutes, or until the mixture is slightly thickened and reduced.

After completely cooling, remove compote from heat.

To make the cupcake batter, measure out 1 cup.

6 tablespoons of the remaining compote should be set aside for the frosting.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

Two typical 12-cup muffin tins should be lined or greased.

In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.

Place aside

Super Moist Chocolate Bundt Cake

Super Moist Chocolate Bundt Cake

Super Moist Chocolate Bundt Cake
This chocolate Bundt® cake is made incredibly moist with milk and sour cream and is flavored with decadent chocolate chips, cocoa powder, and chocolate pudding mix.

Preheat the oven to 350 degrees F (175 degrees C).

Generously grease a 10-inch fluted tube pan (such as Bundt) or use a nonstick pan.

Combine flour sugar cocoa powder pudding mix baking soda and salt in a bowl.

Add milk oil and vanilla extract.

Beat with an electric mixer on low speed until combined.

Beat on high speed for 2 minutes.

Add eggs and beat for 2 minutes more.

Add warm water and sour cream; beat until combined.

Scrape down sides of the bowl.

Stir in chocolate chips and pour batter into the prepared pan.

Easy Keto Barbecue Chicken Thighs

Easy Keto Barbecue Chicken Thighs

Easy Keto Barbecue Chicken Thighs
Use boneless, skinless chicken thighs for a quick and easy take on barbecue chicken. If you use a keto-friendly barbecue sauce the whole dish will be keto.

Preheat an outdoor grill to 350 degrees F (175 degrees C) and lightly oil the grate.

Season each side of the chicken thighs with salt and pepper.

Place inner side of each chicken thigh on the preheated grill and brush the top of each with 1 tablespoon barbecue sauce.

Grill undisturbed for 3 minutes watching for flare-ups.

Move chicken pieces to another part of the grill if flare-ups occur.

Turn chicken pieces and brush each side with an additional 1 tablespoon barbecue sauce.

Grill turning the pieces three more times until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C) about 6 minutes per side.

Serve with additional sauce.

Bison and Brown Rice Stuffed Peppers

Bison and Brown Rice Stuffed Peppers

Bison and Brown Rice Stuffed Peppers
A fresh take on the classic stuffed pepper is bell peppers stuffed with bison and brown rice and served with seasoned tomato sauce.

Preheat oven to 350 degrees F (175 degrees C).

Bring water and rice to a boil in a saucepan.

Reduce heat to medium-low cover and simmer until the rice is tender and liquid has been absorbed about 20 minutes.

Heat a large skillet over medium-high heat.

Cook and stir bison in the hot skillet until browned and crumbly 5 to 7 minutes; drain and discard grease.

Arrange bell peppers cut-side up in a baking dish.

Slice bottoms of peppers if needed so they stand upright.

Mix rice bison tomato sauce Worcestershire sauce oregano all-purpose seasoning garlic powder onion powder salt and pepper together in a bowl.

Spoon rice-bison mixture into each bell pepper.

Cheeseburger Meatloaf

Cheeseburger Meatloaf

Cheeseburger Meatloaf
Although the inside of this cheeseburger meatloaf is filled with Cheddar cheese, other ingredients, such as sautéed onions and mushrooms, can be used in its place.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

In a sizable bowl, combine the beef, bread crumbs, onion, eggs, salt, and pepper; stir well.

On a piece of wax paper, pat the meat mixture into a 14 by 18-inch rectangle.

Cover the meat with cheese, leaving a 3/4-inch border all around.

In order to enclose the filling and create a pinwheel loaf, roll the dough like a jelly roll.

Cheese is enclosed by pressing meat in from both ends.

In a 10×15-inch baking dish, put the meatloaf.

For about an hour, bake in the preheated oven until thoroughly cooked.

Meatloaf should have a center instant-read thermometer reading of at least 160 degrees F.

(70 degrees C)

Christmas Morning Wife Saver (Breakfast Casserole)

Christmas Morning Wife Saver (Breakfast Casserole)

Christmas Morning Wife Saver (Breakfast Casserole)
This delectable, hearty casserole of eggs and Canadian bacon can be prepared the night before and baked on Christmas morning. Allow it to cook while you enjoy your coffee spiked with rum and open presents. Red and green peppers are added for a festive pop of color.

Butter a 9×13-inch baking dish.

Cut and fit 8 slices of bread to fit over entire bottom of dish.

Cover bread with slices of Canadian bacon and sharp Cheddar cheese.

Cut and fit remaining 8 slices of bread to completely cover bacon and cheese.

Whisk eggs with salt and black pepper in a bowl.

Whisk dry mustard onion diced green and red bell pepper Worcestershire sauce and hot sauce into eggs.

Whisk in milk until egg mixture is smoothly combined.

Pour egg mixture evenly over the casserole.

Cover the dish and refrigerate overnight.

Preheat oven to 350 degrees F (175 degrees C).

Pour melted butter evenly over the casserole and sprinkle corn flake crumbs over the top.

Garlic Croutons

Garlic Croutons

Garlic Croutons
A very simple recipe, these croutons are good for a Caesar’s Salad or any tossed green salad.

Preheat oven to 350 degrees F (175 degrees C).

In a large saute pan melt butter over medium heat.

Stir in garlic; cook and stir for 1 minute.

Add bread cubes and toss to coat.

Spread on a baking sheet.

Bake for 15 minutes or until crisp and dry.

Check frequently to prevent burning.

Cool.

Autumn Harvest Cookies

Autumn Harvest Cookies

Autumn Harvest Cookies
Walnuts and cranberries and the flavors of orange and pumpkin pie spice add a delightful twist to these oatmeal-raisin cookies.

Preheat oven to 350 degrees F (175 degrees C).

Line a baking sheet with parchment paper.

Cream together butter and the brown and white sugars in a bowl until smooth.

Beat in the eggs vanilla and orange extract.

In a separate bowl combine the flour salt baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture.

Add the rolled oats walnuts and cranberries and mix thoroughly.

Using a small ice cream scoop or teaspoon drop rounded scoops of dough onto the prepared cookie sheet.

Bake in the preheated oven until the edges are golden 8 to 10 minutes.

Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.