Quick Ham and Corn Muffins

Since October of 2018, I have been very busy moving from Washington state to Florida. During this time I have to stabilize my new home with new kitchen which is not familiar with what I had in my old home.Therefore, I did not have time to cook nutritious dishes to send to my blog visitors. Today, by chance, I had to make a quick breakfast for some of my friends who were living in  the Fisher house reserved for all the Veterans families who has the love one being under the treatment in the VA hospital . When I have time I will introduce this house. This is an easy muffin recipe that I posted many time in my blog. However, I used the ham and corn left from the party in the fisher house couple days ago. All my friends at the Fisher house love this muffins and they asked me to post this recipe eventhough I did not have a chance to photo it.

Ingredients;
Dried ingredients:
1 and 1/3 cup All purpose flower
1 cup self rising corn meal
1 tbsp baking powder
1 tsp salt
1/2 stp black pepper
1 tbsp chopped fresh parsley
1 cup cooked corn or frozen corn
1/2 cup diced ham
Wet ingredients:
1 cup milk
2 eggs
1/4 cup vegetable oil
Equipment
12 muffins liner and muffin pan
Directions:
If using the frozen corn, use the sauce pan to cook the corn in boiling water for 1 minutes.
Line the muffins paper cup in the muffin pan
In the mixing bowl mix all the dried ingredients together  and wisk well.
Combine the wet ingredients in the Blender (I use the Vitamix or any blender that is available to you). Blend for 15 second.
Pour the well blend egg-milk-oil into the dried ingredient and using the spatular to mix until it combine (do not overmix the batter). Use the large spoon to divide the batter evenly into the muffin liner about 2/3 full. Bake in the preheat oven set for 350 for 20 to 25 minutes or until gloden and just firm to the touch . Serve warm or cool

One-Pot Teriyaki Chicken with Rice and Vegetables

An easy choice to make for dinner is one-pot chicken and rice. Most of the groceries now are carrying the ready-made chicken with rice, dinners, which are showing choices from different Asian cuisines. I like this simple meal because I can use frozen stir-fried vegetables to save time and is economical. A whole bag of frozen vegetables can be used for many dishes throughout many meals. The teriyaki sauce can be purchased or is very easily created at home. This one-pot meal recipe here is a fantastic dish to serve.

Ingredients:

2 cups of jasmin rice, washed and drained

2 chicken breasts, cubed

1/3 cup teriyaki sauce*

2 garlic cloves, minced

1 knob of fresh ginger, minced

1 cup chopped white onion

2 cups of frozen vegetables

1 cup fresh pineapple, cubed

 2 cups chicken broth

Seasonings:

1 tsp soy sauce

1/4 tsp salt and black pepper

1 tbs peanut oil

Directions:

Mix the chicken breasts with teriyaki sauce, onions, garlic, and ginger. Marinate until ready to use.

In sauté pan, heat oil. Add the chicken. Stir and cook until fragrant.

In a rice cooker, add rice and chicken broth (you might have to use a little less chicken broth to this recipe because the frozen vegetables tend to have some water when they cook). Add cooked chicken and the vegetables. Stir to mix.

Cover the rice cooker and follow the instructions for your rice cooker.

Fluff the rice with a fork when it is done cooking. Adjust the seasonings before serving.

Also, sprinkle with some green onion and chopped cilantro.

*To make teriyaki sauce:

Combine 1/3 cup with equal amounts of soy sauce, mirin, sake, and 3 tbs sugar. Mix well. Pour sauce into the sauce pan and cook over moderate heat. Then simmer over low heat until the sauce reduces by one quarter. Let cool completely before storing in the refrigerator in a glass jar with lid.

*If you have a one-pot rice cooker plus with other functions that sells at Costco, this recipe is even easier to make. Use the sauté function to cook the chicken, then add the rest of the ingredients and use the white rice function to finish the recipe.