Garlic Fried Chicken and Rice

Ingredients:
2-3        Chicken Breasts
1 sm.     Vidalia Onion
1 can      Halved Mushrooms
1 cup     White Rice
1            Egg
2  Chicken Bouillon Cubes
4 TBS    Butter
1 TBS    Soy Sauce
              Parsley
              Minced Garlic
           




1. Cook rice as directed, adding chicken boullion cubes to boiling water. Sprinkle with Parsley.

2. In saucepan, melt 3 TBSP butter on med-high heat. Add minced garlic.

3. Cut up chicken into small pieces, and add to heated saucepan when butter is melted. Stir, sprinkling some Lawry's seasoning salt over chicken.

4. Add 1 TSBP of soy sauce to saucepan, then toss in mushrooms and onion.

5. In separate saucepan, melt 1 TSBP butter. Beat egg, adding a little bit of water. Fry egg, chopping up as its cooking. Add chopped egg to cooked rice.

6. After chicken is finished cooking, stir in rice mixture. Serve hot.

Seasoned Tilapia on Mushroom Rice with Asparagus

(((PHOTO TO COME ^_^)

Needed:

6 Tilapias, thawed

Asparagus

Mushroom rice

Small vidalia onion

Seasoning:

3 TBSP Parsley

2 tsp Oregano

1 pinch Rosemary

1/4 tsp Thyme

2 TBSP Garlic powder

1 TBSP Onion powder

1 TBSP Minced garlic

2 tsp Lawry’s seasoning salt

1/2 tsp Cayenne pepper

2 tsp Lemon pepper

Sprinkle Smoked seasoning

Other ingredients:

1 Stick Butter

1 tsp Liquid smoke

Lemon juice

Garlic powder

Cayenne pepper

1. Combine seasoning and put in shaker. Completely thaw fish, and lightly sprinkle with seasoning.

2. Start cooking rice, adding atleast 1 TBSP of butter to the water.

3. Cut bottoms off asparagus, then cut stems in 1/2. Place in water with salt and sprinkle a little garlic salt. Set aside.

4. Melt 3 TBSP butter in medium saucepan over “5” or medium heat. When heated, add 1 tsp liquid smoke in the middle of pan and swirl around to thoroughly mix with butter.

5. Add tilapia, seasoned side down, 2 at a time. Sprinkle generous amount of seasoning on each fish, and add a few swirls of lemon juice around saucepan. Cook for 2-3 minutes, flip, and add more seasoning to the other side. Cook another 2 mins, continue flipping now and then until cooked, adding seasoning and more garlic powder where needed. (I like to add significant amounts of cayenne pepper at this point, to make mine spicy.)

6. It may be necessary to add more butter while cooking. It’s important to keep an eye on how things are looking and cooking. After all fish have been cooked, add 2 more TBSP butter to pan, and throw in drained asparagus. Sprinkle with some salt. Cook, turning over every few mins.

7. After asparagus is done cooking, add another 2 TBSP butter to saucepan, increase heat to “7” or med-high, and add sliced onions. Saute’ for about 5 minutes while dishing up plates. Add onions to rice, serve hot.