Siracha Honey chicken bites with fried rice.

Let's start with rice because it takes longer and then we will do the chicken.

2 tablespoons of soy sauce
1/4 teaspoons of red pepper flakes
1 bell pepper
1 carrot
3-4 gloves of garlic
1 egg
fresh ginger
1 onion
2 tablespoons of rice vinegar
salt to taste
2ish cups of cooked rice (not in picture)

Zest up the garlic and zest in about a tablespoon of ginger.  Dice up onion and bell peppers.  Cook in a skillet with butter or olive oil.  Then add in thinly sliced carrot.  I used my mandolin. Cook until tender.

Crack in egg and scramble into mixture.

Add rice, salt, pepper, soy, and vinegar. and heat for a couple min.

Now on to the sauce:

 1/2 cup of honey
1/2 cup of siracha
1/4 cup on fresh lime juice

Whisk together and set aside.

Chicken:
desired amount of chicken breasts or tenders.  I like them because they are smalled and easier to manage
flour and bread crumbs

 Cut up chicken into bite size pieces.  Toss with a mixture of flour and bread crumbs.  Cook in a skillet until golden and then pour on the sauce.

Add extra sauce to rice if desired

Tomato Soup

1 containter of chicken stock
1 large can of tomato sauce
1 small can of petite diced tomatoes
1 carrot
1 onion
4-5 cloves of garlic
2 cup of cream
2 tablespoons of salt
2 tablespoons of Italian seasoning
1/4 teaspoon of red pepper flakes
(corn starch if needed to thicken
fresh basil
mozzarella

 Dice up onion, shred carrot, and mince garlic.  Cook for a 3-4 min in a medium sauce pan until tender and translucent.

Add diced tomatoes and seasonings.  Cook until most of the liquid has cooked off.

Add tomato sauce, chicken broth, and cream and bring to a simmer.

Transfer to a crock pot and simmer for several hours or leave in sauce pan and simmer very low for a couple hours.

Whisk in corn starch at the end if needed to thicken.  Top with fresh basil and mozzarella.  Serve with cheesy bread

Pizza Stuffed Mushrooms

These took on longer than 10 minutes to prepared and then you can pop them in the oven to bake.  I made mine the day a head and then I baked.

White button mushrooms
Black olives
Pepperoni
Cream Cheese
Mozzerella
2-3 Cloves of garlic
1/2 cup of tomato sauce
1 tablespoon of Italian seasoning

Cream together 3/4 cup of mozzerella, 1 8 oz package of cream cheese, Italian seasoning, and garlic until fluffy

Finely dice up pepperoni, and olives and fold into cream cheese mixture (You can use any pizza toppings you want to)

Add in about 1/2 cup of tomato sauce and mix together

Pull stems out of the mushrooms.  They come right out and spoon some of the cream cheese mixture into the hole.

Bake at 375 for about 20-30 min until the mushrooms are tender.  It will vary depending on the size of the mushrooms.  They will through off some liquid which is fine.