Teriyaki Time

Hey everyBUNNY! My teriyaki bowls are being shared on IG, so I wanted to make a post here for those looking for recipes.

Something about the power of stir fry that makes bowls like this so good. You simply cook a variety of veggies & protein in a skillet, then simmer in your favorite Teriyaki sauce. I love the Bachan’s Japanese sauce & the Teriyaki fusion sauce from Aldi’s. I’m going to drop some ideas below with options & also a quick recipe that you can use. The protein & veggie options are endless!

Veggies options:

Broccoli, Bok Choy, Green Beans, Sugar Snap Peas, Carrots, Onions, Bell Peppers, Bean Sprouts, Green Onions, Cabbage, Cauliflower, Mushrooms

Protein options:

Chicken, Shrimp, Crab, Scallops, Tofu, Beef, Pork, Sausage

Simple Teriyaki Chicken Recipe:

**In this recipe the chicken and veggies are made together. If you want it like the photo above, make your chicken & veggies in separate skillets.

In a skillet on medium heat add 1tbsp of butter, 1tbsp garlic, & boneless chicken thighs. Flip after 3 minutes on each side.

Take chicken out to a cutting board (chicken will be half way cooked) & cut into small pieces.

Add 1tbsp olive oil, 1tbsp garlic & veggies of choice to same skillet on medium heat.

Stir & add 3-4 tbsp of Teriyaki sauce. Keep stirring to evenly coat the veggies with sauce. Cover & simmer for 5min.

Add diced chicken in, stir & cover. Add more sauce if needed. Cook an additional 5min.

Pair with your favorite rice. I love using Jasmine rice.

Enjoy 🙂


{viral} Baked Feta Pasta recipe, using Boursin cheese

If you haven’t tried the {viral} feta pasta recipe that has been circling TikTok, here is your sign. Do it! This recipe originated from talented food blogger Jenni Häyrinen, Leimessa. Her recipe was such a big hit in Finland, they ran out of feta cheese. Seeing they were out of feta at my local Trader Joe’s, I wasn’t all that surprised. Standing there in the cheese aisle, I googled “creamy cheese that melts” lol. Boursin, brie and goat cheese came up as options. When I saw they had garlic herb Boursin cheese, I was sold. You put garlic as a flavor on anything & I’m going to pick it. I love GARLIC! So glad I went with the Boursin because it had such delicious flavor & perfect creamy texture for pasta. Win Win!

I used bow tie pasta noodles and tossed in buttery shrimp at the end. Shrimp Queen here. It was AMAZING. Best part? It was so easy to make. My daughters and I really loved it. Below is how I made it:

In a baking dish, I added mini heirloom tomatoes

Drizzled 2tbsp olive oil over them & sprinkled 1tsp Himalayan salt

Placed the garlic herb Boursin cheese in the middle of the baking dish

Drizzled 1tbsp olive oil over the cheese & sprinkled 1tbsp crushed red pepper on cheese as well

Tossed in a generous amount of minced garlic over the heirlooms (I used 2 tbsp)

Baked in the oven uncovered, at 400 for 20min

While it baked, I started the boil for my pasta & cooked the shrimp

Boiled bow tie pasta al dente (can use any pasta shape you like)

In a skillet on med high heat, I added 2tbsp organic butter & 1tbsp garlic

Tossed in raw colossal shrimps, stirring & flipping until they turned pink (light squeeze of lemon at the end)

Once the baking was done, I stirred the creamy cheese and tomatoes together, using my spoon to blend it well

Then stirred in the bow tie pasta, 2 tbsp of cut up basil leaves and buttery shrimp

We made a TikTok video to show the steps. Follow @thetastebunny for more videos


{mini} Chicken Pot Pies topped with Shrimp Scampi

{mini} Chicken Pot Pie topped with Shrimp Scampi

Hey friends! Happy New Year! As my first post of 2021, I would like to say that one of my goals for this year is to be a better blogger. LOL! I’ve been sharing my all of my recipes on Instagram, which kind of defeats the purpose of having a website. Haha. So I’m working towards bringing all the fun & quick recipes here for easy access 🙂

Now on to this quick & easy, yet absolutely delightful chicken pot pie! I always make it as large pot pie, but mini versions of meals are more fun so we decided to try it out. Verdict: this mini version is perfect because you get more crust to filling ratio & topping with shrimp scampi took it next level. Recipe below:

Set oven to 400
Shred rotisserie chicken in a bowl
Thaw frozen pie crusts (at least 4)
In a large pot add in large can of cream of chicken, 1tbsp garlic, 1cup frozen peas/carrots, diced red onions, 3/4 can of chicken broth & chicken
Mix and simmer in a pot on med low for 5min
Spread out pie crust and use a bowl or cut freehand to cut out a circle (the size of your mini baking pans) then carefully place in pans
Scoop in pot pie mixture filling 3/4 of the pan
For the top crust my daughter cut strips of dough, layering them across each other woven style

Place mini baking pans on baking sheet & place in oven
Bake until golden brown (we baked ours for 20min)
While the pot pies are baking, you can now sauté your shrimp
Add 1tbsp butter, chopped parsley & 1tbsp garlic to skillet on medium high heat
Stir continuously until shrimps are pink, then add 2 more tbsp of butter & take off heat
Then top your pot pies with the buttery shrimp

Enjoy my friends!

Woven style crust for Chicken Pot Pie
{mini} Chicken Pot Pie topped with Shrimp Scampi