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 🙂

Garlic Shrimp and Broccoli Alfredo

Hey everyBUNNY! Sundays call for all things cozy………like comfort food, pajamas and your favorite form of self care. My forms of self care are coffee time, yoga, hot showers with music on, journaling and eating GOOD food. Treat yourself with this delicious alfredo pasta made with broccoli and shrimp! It’s so good and easy to make. I feel like the pic doesn’t give it much justice.  So you’ll just have to trust me on this one. The only dairy I used here is parmesan so this recipe can def be altered for my dairy-free peeps. The tagliatelle noodles are gluten-free too!

Recipe:

In food processor: blend 2 cups Nut Pods creamer, 2tbsp garlic, handful of broccoli, squeeze of lemon, 1/2 cup parmesan, 4tbsp dairy free cream cheese

Boil Jovial tagliatelle noodles al dente & drain (leave a little pasta water)

In a skillet on med high heat, sauté shrimp with 1tbsp organic butter, 1tsp old bay & 1tbsp garlic

Place shrimp in a bowl

In same skillet bring to med low heat, add 2tbsp butter

Stir in blended sauce & simmer for 2min

Add in noodles & pasta water to stir the noodles in

Take skillet off heat & stir in shrimp

Add more parmesan if desired

Enjoy 🙂

{viral} Baked Feta Pasta with Boursin cheese & shrimp

My daughters request over the weekend. We made the viral TikTok pasta two weeks ago and my girls have been asking to make it again. So here we are. Second time around tasted just as amazing as the first time. I used pappardelle noodles this time & added pasta water to mix it all together. I was able to stretch more noodles to sauce ratio by adding the pasta water. Delishhh. Let me know if we inspired you to try it. It’s such an easy & tasty meal that will be in rotation in our home 🙂 Updated recipe below!

How we made it:

In a baking dish, I added a package of red cherry 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 boiled pappardelle pasta noodles al dente in a salted pot of water

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

Tossed in raw shrimps, stirring & flipping until they turned pink

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

Then stirred in the pappardelle pasta, 1/2 cup pasta water, 2 tbsp of cut up basil leaves and buttery shrimp

Enjoy 🙂