Side Dish

Garlic Seasoned Black Beans

~ lindy

Seasoned Black Beans

Serves 5-6 (using on Nachos, Salads, Carnitas  and  Burritos)

*1 can 15 ounce Black Beans, drained and rinsed
*1 – 2 cloves Garlic, pressed or minced or 1-2 tablespoons minced bottled garlic
*2 tablespoons minced Onions or dried minced onions
*1 tablespoon Extra Light Olive Oil
*1/4 teaspoon Cumin
*Pinch Chili Powder
*1/4 cup Chicken Stock
*Salt to taste

**Garnish with Cilantro

In a sauté pan on medium heat, Sauté the onions and garlic (If using bottled garlic and dried onions no sauteing is necessary) in olive oil and heat for 1-2 minutes, adding the garlic the last minute.

In a small sauce pan on medium heat add: Sautéed onions and garlic or dried onions and bottled garlic), black beans, chicken stock, cumin, chili powder and salt. Bring to a boil and serve on top of nachos, salads, burritos or desired dish.

See Lemon Lime Carnitas

Enjoy!

Lindy

Grilled Vegetables Chicken Teriyaki Bowls

~ lindy

Grilled Vegetable Chicken Teriyaki Bowls

*
I usually always have frozen chicken tenders on hand so this recipe is based on cooking frozen chicken.

*
*8-10 Chicken Tenders, fresh or frozen (If using fresh chicken, cut into strips grill on a grill Pan) If frozen follow instructions below)

*2-3 tablespoons Extra Light Olive Oil, for grilling Pan more as needed for grilling Vegetables

*1-2 teaspoons Season Salt, like Deverle’s Seasoning

*1/8 teaspoon Red Pepper Flakes or to taste

*2-3 Medium zucchini’s, sliced and then slice again

*1 Red Bell Pepper, cut Large Chunks

*1 Yellow Bell Pepper, cut Large Chunks

*1 Orange Bell Pepper, cut Large Chunks

(You could also use 1 pound bag of Mini Sweet Bell Peppers red, yellow and orange which I used) cut into large chunks)

*Use 1 cup of the 16 ounce KC Masterpiece 30 minute Marinade Honey Teriyaki) more if desired

*Toasted Sesame Seeds, topping

*Green Onions, sliced for garnish

*Serve over cooked White or Brown Rice (Make according to your rice cooker or rice package)

*
Frozen Chicken Instructions :

Cook the Chicken Tenders seasoned with season salt, and red pepper flakes on medium heat, in a Cast Iron pan or this time I used a Stainless Steel frying pan with lid because my chicken was frozen adding 2-3 tablespoons Olive Oil. (Cook chicken with lid on in the  frying pan, cook the chicken until it is no longer pink inside or until the internal temperature is 165*F.)

*
After Chicken is cooked and browned cut into strips with scissors and then deglaze the pan.

Note: Allow the chicken to continue to cook only if browning of the chicken has not occurred with the lid off and when browning occurs deglaze the pan with 1/4 cup water, turn off heat. Set aside.

*
Grill the vegetables on a cast iron grill pan, on medium heat, basted with olive oil, adding the vegetables in a single layer. Grill the vegetables in batches until all vegetables are grilled with grill lines 1-2 minutes on each side and then add grilled vegetables to the cooked or grilled chicken. Pour over the teriyaki marinade and heat together for 2 minutes and then serve over rice.

 


Enjoy!

Lindy