Teriyaki and Pineapple Chicken

- allrecipes.com

Fantastic teriyaki dish. Could be done without chicken as well.

- 2 tbs. cooking oil
- 1 lb. chicken breasts, cut into cubes (2 breasts should be plenty)
- 1 green bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin (didn't have any- still good)
- 1 red bell pepper, sliced thin
- 1 1/4 cups sliced mushrooms (didn't use these- still good)
- 1 onion, chopped (used a red onion, for aesthetic purposes)
- 1 cup teriyaki sauce
- 1 (8 oz) can pineapple chunks, undrained
- 1 tsp crushed red pepper (didn't have any- still good)
- 1 tsp garlic powder
- 1/4 cup flour (I substituted cornstarch instead)

Cook chicken chunks in oil in a wok (or large pot- whatever you use to make stir fry) until chicken is cooked through.
Add to wok all other ingredients (EXCEPT for flour) at medium heat. When it starts to simmer, add flour (or cornstarch) and continue to stir and simmer until it thickens up to your desired consistency.
Serve over rice. Eat it all up and wish you had made more. It's so dang good.

I actually halfed this recipe, and it still fed us four portions... next time I'll make more. :)

(Too busy eating this to take a photo of my own creation- this one is from the recipe I pulled at allrecipes.com. It looks better in real life... man, it's good.)

HUBBY SCORE: * * * * 1/2
(wow. Only pie gets a full 5 stars around here... I gave it 5 stars myself...)

Rice Pudding

Although Mr. Picky Two won't eat rice pudding (he can't even tell me why he doesn't like it, its not the taste nor consistency) I'm posting this recipe anyway. Its also via my mother although its called Grandma Rose’s Rice Pudding.

Ingredients
2 quarts whole milk
¼ tsp. lemon zest
¾ cup converted long grain rice
½ cup sugar
1 tsp butter
Pinch of salt
3 large eggs (medium eggs would work OK)
1 tsp vanilla extract
Cinnamon

Method
►In a large saucepan, bring the milk, lemon zest, rice, sugar, butter and salt to a simmer.
►Cook for 30 minutes on low heat, stirring occasionally, making sure the rice does not stick to the bottom of the pan.
►Taste the rice after 30 minutes. It should be tender.
►In a large bowl, beat the eggs and vanilla extract until frothy.
►Slowly stur 2/3 of the hot rice into the egg mixture.
►Return the rice and eggs to the saucepan with remaining rice and on low heat
►Stir the rice constantly for 5-8 minutes until creamy.
►Pour into a 2 quart shallow dish, sprinkle with cinnamon and refrigerate until ready to serve.

Serves 8-10 (It makes a lot!)


My Sibling's Score * * * *
Hubby Score ?