Monday, September 19, 2016

Ginger Chicken Stir Fry

This is a great recipe that my family has really enjoyed.  The original recipe has you making double of the marinade and chicken and splitting it into to gallon sized freezer bags to freeze for using in this recipe later.  It works great and you just need to grab the fresh ingredients when you are ready to make this.

Ginger Chicken Stir-Fry

6 Tbsp. rice wine vinegar
1 tsp. sugar
2 tsp. toasted sesame oil
4 tsp. chopped fresh ginger (or generous 1/4 tsp. ground ginger)
1.5 lbs. skinless, boneless chicken breast, cut into long thin strips
1 Tbsp. peanut or vegetable oil
3/4 lb. green beans, trimmed and cut into 2" pieces
10 oz. fresh mushrooms, sliced
1 bunch scallions, cut into 2" pieces
2-4 Tbsp. soy sauce
6 cups cooked rice

In a large bowl, mix vinegar, sugar, sesame oil, ginger and chicken.  Toss to coat.  Refrigerate for 1 hour (can be frozen at this point as well).

Heat a large skillet, preferably cast iron, over medium-high heat.  Add oil and veggies and stir fry with a spatula until crisp-tender, about 4-6 minutes.  Using a slotted spoon, transfer to a bowl, cover and set aside.

Add more oil to the pan if needed and reheat.  Use a slotted spoon to add the chicken to the pan, leaving the marinade in the bowl.  Stir fry until seared and browned, 4-6 minutes.

Pour soy sauce and reserved marinade over chicken.  Stir fry 2 minutes or until sauce is boiling.  Return vegetables to skillet and stir-fry 1-2 minutes to reheat.  Serve immediately with rice.

Wednesday, August 24, 2016

Honey Balsamic Sheet Pan Chicken

A friend of mine posted a video on Facebook of this recipe and I thought it looked great so I followed the video to a page but the page didn't have a printable recipe but it referred to where it got the recipe so I went there and printed it out.  It turns out it was different than the one that I saw on Facebook but I combined the two recipes and made a FANTASTIC dinner for the family.  This is definitely a 10 out of 10!!!  Try it - it's REALLY easy to make and could be an easy after work meal although it does take almost an hour to get it on the table.

Honey Balsamic Sheet Pan Chicken

1.5 lbs. new red potatoes, quartered
2 cups cherry tomatoes
2 Tbsp. olive oil
salt and pepper
1 lb. asparagus trimmed
drizzle of balsamic glaze

1/4 cup balsamic vinegar
2 Tbsp. honey
1 Tbsp. Dijon mustard
2 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried basil
salt and pepper
4 boneless, skinless chicken breasts

Oil or cooking spray a large sheet pan with sides.  Combine the vinegar, honey, Dijon mustard, garlic, oregano, basil and salt and pepper in a gallon bag, mix and then add in the chicken breasts.  Let marinade for 30 minutes.

Preheat oven to 425 degrees F.  Oil or cooking spray a large rimmed baking sheet.  Add potatoes and tomatoes to the pan and drizzle with olive oil, salt and pepper; bake for 25 minutes.  At the end of the time, remove pan from oven and decrease the temperature to 400 degrees.  Toss the potatoes and tomatoes then add asparagus to the pan and then place the chicken breasts on the vegetables and pour the marinade over all.   Drizzle the meal with some of the balsamic glaze and then bake for another 25 minutes or until chicken is done.

This served 5 and the recipe could be easily cut in half or doubled.  :)

Friday, March 4, 2016

Freezer Teriyaki Chicken

I can't find where I found the original recipe but I think it was over at New Leaf Wellness.  This is a recipe that you put together the ingredients ahead of time in a freezer baggie, freeze it and then when you need it, pull it out, thaw and dump it in the crockpot.  I wasn't too sure about this but it came out GREAT and the flavor was fantastic.  At the first bite, there were exclamations of joy from my family so this one is a keeper!!

Freezer Teriyaki Chicken

6-8 boneless chicken thighs
1 cup teryaki sauce
1 cup water
2/3 cup brown sugar
3 cloves garlic
a few slices of ginger

1.  Add all ingredients to a gallon freezer bag.  Freeze.

2.  Thaw overnight in refrigerator.

3.  Add to crockpot.  Cook on low 4 - 6 hours.

* This makes a LOT of sauce but it helps to keep the chicken moist since it sits in the liquid.  You can use the sauce on rice or over veggies if you want.

Thursday, February 25, 2016

Crockpot Carne Asada Nachos

I found this recipe last month here and tucked it away, finally to pull it out for dinner this week.  We ran into a bit of a snag with losing power this morning so I brought the crockpot to work with me to be sure it would at least cook and with power returning in the afternoon, I was able to finish making this meal for the family and I'm so glad I did!!  The original recipe called for flank steak but it was $13 a pound when I went to the store and decided to totally skip that and I got a couple of little chuck steaks instead.  I ended up shredding the meat instead of slicing it and it was some of the best meat we've had in the crockpot!!  SO tender and yummy!!  This one is for sure a keeper!!  It will serve 4.

Crockpot Carne Asada Nachos

1.5 pound chuck steak (original recipe called for flank steak)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
2 tablespoons olive oil
8 ounces of your favorite beer
1 ripe avocado
1 lime, juiced
1/2 cup fresh cilantro, torn
1 bag of tortilla chips
8 ounces of monterey jack cheese, freshly grated
1/2 cup sweet corn (cooked or fresh)
1/2 pint grape tomatoes, halved
1/4 cup sour cream or greek yogurt
directions: In a small bowl, combine the salt, pepper, paprika, onion powder, garlic powder, chili powder and cumin. Whisk it together to create a rub, then evenly pat it all over both sides of the flank steak. Heat a large skillet over high heat and add olive oil. Add the flank steak and sear it on both sides until it is golden brown, about 2 minutes per side. Remove the steak and place it in the crockpot. Cover it with beer, then cover the pot and cook the steak on low for 6 hours.

After 6 hours, remove the steak from the liquid and place it on a cutting board to rest for 15 minutes. Slice against the grain, cutting it into thin strips - it may be tender from the crockpot and fall apart, and that is fine.

In a small bowl, mash the avocado with the lime juice, half of the cilantro and a pinch of salt. Set it aside. Layer the chips on a baking sheet or dish. Cover them with half of the cheese, then add the corn and the steak. Add the rest of the cheese. Turn the broiler in your oven to high, and place the nachos underneath, cooking only until the cheese is golden and bubbly, about 2 to 3 minutes. Remove the nachos and immediately cover them with the tomatoes, guac, sour cream and remaining cilantro. Serve!

Saturday, January 30, 2016

Ground Beef Stroganoff

This was a recipe that I found just last week and decided it looked nice and easy so we'd try it out.  I found it at Taste and Tell Blog and the only thing I did was to add a little more sour cream to it since I didn't feel it had enough but I also think I added a little more pasta to it than I should.  :)  But the kids LOVED it and some even gave it a 10 on a scale of 1-10 and Bob gave it a positive 8 - it was very good but he couldn't give it a 9 or 10 because those are for those really special recipes.  :)  There is a good 8 and a bad 8 and this was the good one.  So it will now find it's way into the rotation - thus it's posting here!!  I find this blog to be REALLY helpful when I'm at the grocery store and forgot to check to see what the ingredients were before I left home or if I'm just picking them up when I'm out and I don't remember what I needed to make the recipe.  I can look up here on my blog and quickly get the ingredients!  So with that said, if you try it, let me know what you think!  Oh and what's even better is that it is all made in one pot!

Ground Beef Stroganoff

3 Tbsp. extra virgin olive oil, divided
8 oz. crimini mushrooms, sliced
salt and pepper
1/2 cup diced onion
2 cloves garlic, minced
1 lb. ground beef
2 tsp. paprika
4 cups low sodium beef broth
8 oz. dry rotini
1/2 - 1 cup sour cream
fresh parsley for serving

1.  Heat 1 Tbsp. of the olive oil over medium heat in a pot or large skillet.  Add the mushrooms and cook until they are tender, about 5 minutes.  Season with salt and pepper, then remove from the pot into a bowl and set aside.

2.  Heat the remaining 2 Tbsp. of oil in the same pot.  Add the onion, season with salt and pepper, and cook until translucent, 4-5 minutes.  Stir in the garlic and cook until fragrant, 30-60 seconds.  Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes.  Sprinkle the paprika over the top and stir to combine.

3.  Pour in the beef broth and the pasta.  Bring to a light boil then cover the pot.  Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes.  Remove the pot from the heat and stir in teh mushrooms and sour cream.

4.  Serve topped with fresh parsley.

Tuesday, October 6, 2015

Oven Chicken Fajitas

In going through my e-mails to clean them up, I found a link to this recipe ( that I wanted to try and since I had everything for it in the house yesterday, I decided it would be a great time to make it.  It turned out great and is definitely one that will get into the rotation!  What was great was that I prepped everything ahead of time and just tossed it into the baking pan 45 minutes before we needed to eat and it was ready so fast!  LOVE that!!  You can easily double it (I'd put it into two pans) for a larger group but this fed the 4 of us (the big girls weren't home) with enough for some to have seconds.  Try it!

Oven Chicken Fajitas

1 Tbsp. chili powder
1/2 Tbsp. paprika
1/2 tsp onion powder
1/4 tsp. garlic powder
1/4 tsp. cumin
1/8 tsp. cayenne pepper
1 tsp. sugar
1/2 tsp. salt
1/2 Tbsp. corn starch

2 small (or one large) onion
2 medium green bell peppers
1 medium red bell pepper
1 lb. chicken breast
2 Tbsp. vegetable oil
1 medium lime
8 (6") flour tortillas
1/2 cup sour cream (optional)
1/4 bunch cilantro (optional)
* we also served it with guacamole and refried beans*

1.  Preheat the oven to 400 degrees.  Mix all of the ingredients for the fajita seasoning in a small bowl and set aside.
2.  Cut the onion and bell peppers into 1/4 to 1/2 inch wide strips.  Place them in a large 9x13 inch casserole dish.  Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
3.  Sprinkle the seasoning over the meat and vegetables.  Drizzle the vegetable oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning.  Bake in the preheated oven for 35-40 minutes, stirring once halfway through.  Squeeze the juice from half of the lime over the top of the meat and vegetables after it comes out of the oven.
4.  Scoop a small amount of meat and vegetables into the center of each tortilla.  Top with a few sprigs of cilantro, a dollop of sour cream and an extra squeeze of lime if desired.

Friday, May 22, 2015


I've been meaning to make this recipe for a few weeks but only finally made it tonight and it's definitely a hit!!  I changed the original recipe to make this one and it's SOOOO good!!

1 Tbsp. olive oil
1 large onion, chopped
2 medium cloves garlic, chopped
1 large green bell pepper, cored, seeded and chopped
2 celery stalks, diced
3 Tbsp. fresh Italian parsley, minced (or 3 tsp. dried parsley)
1 lb. fresh chorizo sausage, cut into small chunks
5 oz. boneless, skinless chicken breast, diced
1 large bay leaf
1 can (28 oz) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
3/4 cup uncooked rice
1 lb. medium shrimp, peeled, deveined and chopped into bite sized pieces

1.  Add oil to large nonstick skillet.  Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent.  Add parsley, sausage, chicken and bay leaf.  Cook, stirring often, 5-6 minutes.

2.  Add tomatoes (with juice), tomato sauce and 1 3/4 cup cold water.  Gently simmer, uncovered, stirring occasionally, about 5 minutes.

3.  Pour rice into pan and stir well.  Bring mixture to a boil.  Lower heat and simmer, covered, about 20 minutes or until rice is cooked and absorbs much of the liquid.  Stir in shrimp and cook 5 minutes more.  Remove bay leaf and season with salt and pepper.