Chicken Teriyaki

Easy Chicken Teryaki
Servings:4-6 servings
Cook time:30 minutes


1 pound / about 2 boneless skinless raw chicken breast, cut into 1-inch pieces
1 cup Kikkoman Teriyaki Marinade and Sauce (or Garlic version)
1-2 tablespoons olive oil
3 garlic cloves, minced
1 chopped yellow onion
1 Stalk Broccoli cut small
8 oz mushrooms washed and cut
Salt, pepper, Tony Chachere’s seasoning as desired
1 tablespoon red pepper flakes
4-6 Servings jasmine long grain rice, cooked (2 cups rice, 3 cups water)

*If thicker sauce desired, add ½ teaspoon cornstarch with 2 tablespoons water and add to sauce before adding to pan*


Put rice to cook on stove or rice cooker before prepping and cooking. My rice cooker takes 30 minutes and this gives me ample time to prep, cook, and clean up.

Put pan on stove on medium to high heat. Chop chicken, garlic, onion, and veggies. Season chicken with salt, pepper, and tony’s seasoning. Put 1-2 tablespoons olive oil in hot pan, just enough to cover the bottom of the pan. You’ll know the pan is hot enough if a drop of water makes the oil sizzle! Put the chicken in the pan, cook about 5 minutes flipping until outside of chicken is seared/golden. Add onion and garlic to pan, stir. Once onions are getting soft, add Kikkoman sauce and red pepper flakes. Then add broccoli and mushrooms. Stir frequently to evenly distribute sauce. Cover pan for about 5 minutes to soften veggies, continue to stir occasionally. Uncover and serve over rice.



Red Beans and Rice

Red Beans and Rice

Recipe originally by Raised on a Roux and tweaked on here

Pickled Pork Camellia Beans

One thing to keep in mind when cooking dried red beans–they’re really hard!  So they need to soak (this will also reduce the cooking time by about a third).  If you skip this step, you may end up with a mess of mealy beans and starchy broth.  Simply stick them in a bowl of cold water and let them sit overnight.  Pour the beans and the “bean liquor” into the pot with the rest of the ingredients to take advantage of that intense red bean flavor that leaches out while they’re soaking.  *You can also skip the soaking set by making these in the crock pot*

Also sausage can replace the pickled meat if desired.

Red Beans and Rice

Servings: 8-10
Prep time: overnight / 10 minutes
Cook time: 2 hours


3 bay leaves
2 teaspoons salt
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1 tablespoon garlic powder
2 tablespoon Tony Chachere’s
Optional : 1 teaspoon liquid smoke (makes it taste like popeyes red beans)
1 pound dried red kidney beans (preferably Camellia brand)
2 tablespoons oil (olive oil, canola, bacon fat etc)
2 medium onions, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
optional : 2 stalks celery, chopped
1 pound pickle meat (pickled pork) or 1 pound andouille sausage, sliced thin
8 cups water
5 cups cooked rice


Traditional: Rinse beans thoroughly to remove excess dirt; pick over for stones.  Place beans in a large bowl; cover with cold water and soak overnight.  In a large saucepan or Dutch oven, place oil. If using sausage add sausage; sauté  until brown on both sides.  Add onions, bell pepper, celery and garlic; sauté until tender.  Add seasoning mix; stir.  Add soaked beans and liquid (“bean liquor”), pickle meat and water.  Cover and bring to a boil over high heat.  Reduce heat to simmer.  Cook 1 1/2 to 2 hours, stirring often, until beans are tender.  Add additional water, if needed, to keep beans from scorching.  Towards the end of the cooking time, mash some of the beans against the side of the pot with the back of a spoon (this will help create a creamy consistency).   Adjust seasoning if necessary.

Crockpot: Rinse beans thoroughly to remove excess dirt; pick over for stones. Optional to saute sauage / onions, bell pepper, celery, and garlic before putting in crock pot. Add rinsed beans, pickle meat if using, seasoning and water. Cook in crock pot 8-10 hours on low. Mash some of the beans against the side of the pot with a spoon towards end of cooking to thicken.