Joybee, What's for Dinner? : Lunch

Showing posts with label Lunch. Show all posts

Friday, November 13, 2015

Kimchi Fried Rice

A fried rice made with leftover rice and kimchi. A popular recipe in Hawaii and a great comfort food.

Hawaii is known for diversity. So many cultures and cuisines come together and make one big 'ohana (family). This makes for spectacular food. Kimchi fried rice is just one of those foods that make Hawaii great.

HI's diversity makes great food #KimchiFriedRice [Tweet this]

Kimchi is a Korean side dish made from fermented cabbage and hot chili paste (among other ingredients). Adding it to fried rice makes a delicious, simple, and inexpensive meal. This may not have originated in Hawaii, but it's a common menu item at many restaurants. Of course, I had to try my hand at making it. It turned out great. It was spicy, tangy, bacony, nutty, and I added spinach for little more nutrition. This will be a common menu item in my home. Some day I even want to try making my own kimchi.

#Kimchi FriedRice is an #inexpensivemeal [Tweet this]

Kimchi fried rice can be served as an appetizer, side dish, or meal. I think it makes a great lunch or snack while drinking beer and watching football (or any event--and you don't have to drink beer to enjoy it).

Kimchi #FriedRice is a great #Gamedaysnack [Tweet this]

Kimchi Fried Rice

Cook time: 15 minutes
Servings: 4-6

Ingredients:

2-3 cups leftover rice
dash sesame oil
dash rice vinegar
1-2 tbsp soy sauce
1/4 lb bacon chopped
1-2 tbsp oil
1 tbsp garlic, minced
1 tbsp ginger, minced
1/2 large onion, chopped
2-3 cups frozen chopped spinach, thawed & squeezed
12oz jar of hot kimchi, drained & rough chop
1 cups chopped green onions, divided

KimchiFriedRice is a great use for #leftoverrice [Tweet this]

I think fried rice always works best with leftover rice that has been refrigerated for a day or two.

Remove leftover rice from the fridge. Add it to a large bowl with sesame oil, vinegar, and soy sauce. Stir well breaking up any clumps and mixing well.

In a large skillet, cook the bacon, over medium heat, until it becomes crisp. Pour off most of the grease (leaving some adds to the overall flavor of the dish) and add the oil. Bring up the heat to about medium-high.

Add the ginger and garlic and stir-fry until fragrant. Add the onions and stir-fry until just softened.

Then add the spinach and kimchi. Stir fry until just heated and add the rice mixture. Continue stir-frying until the rice is heated through and fried to your liking. (I don't know what I did this time...maybe used plenty of oil, --closer to 2 Tbsp than 1, maybe a little more-- but the rice did not stick to my pan)

Turn off the heat and stir in about half of the chopped green onions.

Serve warm garnished with more green onions. Sriracha can be added if you would like a little more heat.

Enjoy.

For more leftover rice recipes check out:

Spicy Vegetable Fried Rice

Coconut Rice Pudding

Pork Fried Rice

Linked to: Pretty Pintastic, 2 Cup, Lou Lou Girls, Tickle my Tastebuds, Wake Up, Whimsy, Wonderful, Full Plate, Foodie Friends

Follow Joy Bee's board Joybee Whats for Dinner blog posts on Pinterest.

Friday, July 17, 2015

Turkey and Rougette Crescent Sandwich

Yum

Juicy turkey breast and warm creamy buttery Rougette cheese on a tender Crescent Roll.

I don't know a lot about cheese, but I know I love it. I don't think I've tried any kind of cheese I don't like. From simple American processed cheese slices to parmesan and brie I love it all. I think it has a lot to do with my love of bread. Many Friday nights my indulgence is a good crusty baguette and cheese for dinner (often my husband works late or goes out for drinks after work and I get most of the bread and cheese to myself). I've been known to put away an entire baguette and at least 1/4 pound of cheese all by myself (probably not the healthiest but I do try not to do it too often).

I don't know a lot about cheese, but I know I love it. [Tweet this]

Rougette is a new cheese for me. It's smooth and creamy with a rind similar to brie in appearance, but the rind has a reddish orange color to it. The flavor is mild and buttery. It's like eating butter in smooth creamy cheese form. As soon as I tried it I knew it would taste great melted on one of my buttery Easy Crescent Rolls.

Rougette's like butter in cheese form. [Tweet this]

So the next day I made this sandwich. Turkey is a perfect compliment to this cheese because it doesn't have a strong flavor that would overpower the cheese. I kept the sandwich simple because this is all about the cheese for me.

I kept the sandwich simple b/c it's all about the cheese. [Tweet this]

Turkey and Rougette Crescent Sandwich

Ingredients:

Crescent rolls
Turkey breast slices
Rougette cheese

Cut a large crescent roll in half lengthwise (toast or grill the cut sides of the roll if desired).

Place a thick slice of turkey breast (or more) on one-half of the roll and top with a thick slice of Rougette.

Broil the cheesy sandwich half for a few minutes until the cheese begins to melt then top with the remaining half of the roll.

Serve immediately with a salad, vegetables, or chips.

If you have it, this sandwich would be even better spread with a little pesto.

Enjoy.

This sandwich wouldn't be the same without Easy Crescent Rolls:

Easy Crescent Rolls

For more cheese recipes check out:

Cranberry Pecan

Baked

Brie

Warm Blue Cheese Spinach Dip

Blue

Cheese Dip/Dressing

Blue Cheese Buffalo Chicken Dip

For more sandwich recipes check out:

Slow Cooker Roast Beef Sandwiches

Linked to: Treasure Box, 2 Cup, Lou Lou Girls, Tickle My Tastebuds, Wake Up, Fun Summer Finds, Foodie Friends

Follow Joy Bee's board Joybee Whats for Dinner blog posts on Pinterest.

Friday, June 5, 2015

Beans and Rice Tostadas

Yum

Crispy baked corn tortillas topped with beans and rice, cheese, and other toppings.

(Please don't mind that the corn tortillas are broken...sometimes it happens to the last ones left at the end of the pack and I wasn't going to throw them away.)

I love all things taco related. So when there were only 2 corn tortilla and some Cinnamon Spice Fish Tacos remnants left at the end of the week, I made tostadas for lunch. Tostadas don't have to be just for lunch. They are quite filling and you can top them with just about anything making them great for any meal. But for these tostadas, I didn't want to waste any of my leftovers so they are topped with beans and rice, cheese, cabbage, cilantro, and avocado sauce.

I love all things taco related. [Tweet this]

These are delicious enough to make beans and rice just specifically for tostadas (not just to use up leftovers) and you could add any other toppings you prefer (lettuce, tomatoes, sour cream, guacamole, just about anything you have on hand). Beans and rice make these tostadas an inexpensive and vegetarian meal (omit the cheese and sour cream and this would be vegan too).

An inexpensive and #vegetarian meal. [Tweet this]

Beans and Rice Tostadas

Cook time: 15 minutes
Servings: 1 (2 tostadas)

Ingredients:

2 corn tortillas
1 tsp olive oil
1 cup beans and rice *see note below
1/4 cup shredded cheese
Cabbage slaw (optional)
Cilantro (optional)
Avocado Lime Dressing or Avocado Sour Cream (optional)

Preheat oven to 400 Fahrenheit

Lightly brush the tortillas with oil (or if you have spray oil spritz them). Lay them on a baking sheet and bake at 400 F for about 10 minutes until lightly browned and crispy. I just used my toaster oven...no need to heat up the big oven for only 2 tostadas (I love my toaster oven)

Don't heat up the oven for only 2 tostadas (I love my #toasteroven). [Tweet this]

Spread about 1/2 cup of beans and rice on each crispy tortilla.

*Note: the beans and rice can be any kind of beans and rice such as my Black Beans and Rice, Red Beans and Rice, Bean and Rice (Taco Salad), or just simply a can of beans cooked with a cup of dry rice + water, a can of tomatoes, and your favorite spices.

Sprinkle a couple of tablespoons of cheese (more or less to your liking) on top of the beans and rice.

Then, broil for a couple of minutes until the beans and rice are re-heated and the cheese is melted.

Top with any optional ingredients or any toppings you choose. Some ideas are lettuce, tomatoes, onions, jalapenos, salsa, and/or guacamole.

Makes 1 serving of 2 tostadas. You can easily multiply this recipe to feed more.

Enjoy.

Check out all the other recipes mentioned in this post:

Black Beans and Rice	Red Beans and Rice	Salsa (How to Make)
Bean and Rice (Taco Salad)	Cinnamon Spice Fish Tacos	Guacamole (Quick & Easy)

Linked to: Pretty Pintastic, Best of the Weekend, 2 Cup, Treasure Box, Lou Lou Girls Tickle My Tastebuds, Wakeup, Whimsy, Full Plate, Freedom, Foodie Friends, Favorites

Follow Joy Bee's board Joybee Whats for Dinner blog posts on Pinterest.

Friday, April 17, 2015

Tomato and Cucumber Salad

Yum

A light and fresh salad of crisp cucumbers, juicy tomatoes, and crunchy pistachios tossed in a sweet creamy lemon dressing.

Tomato and Cucumber Salad: A light and fresh salad of crisp cucumbers, juicy tomatoes, and crunchy pistachios tossed in a sweet creamy lemon dressing.

This is a delicious, fresh, light, and simple salad. I had seen many variations of this salad on all sorts of blogs and had to try my own version. It's great with just the tomatoes and cucumbers, but I wanted it to be a bit more filling so added pistachios (I also love the crunchy texture they add). A simple lemon juice dressing was the obvious choice for this salad and since I added pistachios I also decided to add a little honey. I love honey with pistachios. I also had a little Garlic & Fine Herbs Boursin cheese left from something else I made so I added that to the mix too. It made a delicious combination. I had this salad to accompany a snack platter for a light dinner and leftover salad made a great lunch.

This is a delicious, fresh, light, and simple salad. [Tweet this]

Tomato and Cucumber Salad

Ingredients:

4 roma tomatoes, seeded and chopped
2 cucumbers, seeded and chopped
1 lemon, juice of
1 cup roasted pistachios
1 Tbsp honey
1 Tbsp Boursin cheese (optional)
Salt to taste

First mix together the dressing. Juice one lemon and to the juice add honey and Boursin. Mix thoroughly. Or you could use Honey Lemon Oregano Dressing.

Toss together the tomatoes, cucumbers, and pistachios. Then toss everything in the dressing. Add a little salt to taste and let sit for up to 1 hour for the flavors to meld. It can also be refrigerated for a day or two. Beware though, after too long the pistachios lose their crunchiness (but I still enjoy the texture of them they just become kind of chewy).

Makes about 4 servings.

Enjoy.