Friday, April 24, 2015

Dinner Tonight: Quick Chicken Stir Fry

Recently, my kiddos have become obsessed with stir-fries!  It's funny how if I put boring old veggies in front of them on a normal night, they'll turn up their noses but if I stick them in a stir-fry, they'll eat them up.  Kids are funny like that!

Here is a really quick way to get a stir-fry on your table on a busy weeknight.  Enjoy!

This recipe makes enough for four adults.  You can use any variety of veggies you like.  We used a red onion, red bell pepper, sugar snap peas and broccoli.  Mix and match them around.  You'll need at least one cup of veggies per person.

Shopping List
1 1/2 pounds of boneless, skinless chicken breasts cut into bite-sized pieces
any variety of veggies you like
1 (5 oz) bottle of soy sauce, divided
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
4 tablespoons sesame seeds
Prepared white or brown rice for serving.

For the sauce:
the juice of one orange (about 1/2 a cup)
2 teaspoons Dijon mustard

If you're using rice, make sure it's already prepared.

To make your toasted sesame seeds, add seeds to a dry skillet over medium-high heat and brown up in about two minutes.  Remove from heat and reserve for the end.

Preheat your griddle, wok or large skillet over high heat.  Add in a tablespoon or so of EVOO.  Add in your chicken pieces and season with a lot of salt and pepper.  Brown up chicken on all sides (about 8 minutes or so).  

Reduce heat to medium-high and add in your veggies.  Add in another pinch of salt and pepper. Once the veggies begin to get tender, toss everything together with about half of the bottle of soy sauce (several big tablespoons).

Remove from heat and top your prepared rice with chicken, veggies and toasted sesame seeds.

We like a little Orange Dijon Sauce with ours, so in a small bowl, I whisk together orange juice, Dijon mustard and two tablespoons of Soy Sauce.  Perfect for drizzling.

Dinner is so fast and easy!


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Thursday, April 23, 2015

Key Lime Bread

'Tis the season for baking quick breads!  I think it's Mother's Day that always puts me in the mood for a quick bread or two...or maybe it's the fact that we have a gap between foodie holidays and I just need an excuse to bake something sweet?  Whatever it is, the result was a yummy bread full of key lime goodness!  Try a slice for breakfast...dessert or a snack.  This went over big with my family!

This recipe makes enough for one loaf of bread.  If you can't find a key lime, substitute with one lime.

Shopping List
2 eggs
1 cup of sugar
3/4 cup vegetable oil
the juice and zest of 2 key limes (about 2 tablespoons of juice and 1 tablespoon of zest)
1 1/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

For the glaze:
1 key lime (juice and zest)
1 cup powdered sugar

Preheat oven to 350 degrees.

Lightly spray one loaf pan with Pam.  Set aside.

In a large mixing bowl, beat your eggs until light and frothy.  Beat in your sugar and oil.  Stir in your key lime juice and zest.  Set aside.

In a second mixing bowl, combine your flour, baking soda and salt and mix together with a fork.

Slowly beat your flour mixture into your key lime mixture.  Beat until just combined.

Pour batter into your prepared pan and bake 40 to 45 minutes.  A toothpick inserted in the center of the loaf should come out clean when the bread is done.

Allow the bread to cool at least 20 minutes before removing it from the pan to finish cooling.

To make the glaze, combine your powdered sugar with the juice of one key lime and about 1/2 tablespoon of the zest.  Add more powdered sugar if it's too thin or more zest if it's too thick.  Drizzle glaze over bread when you're ready to slice and serve.

 I can always find taste testers in my kitchen :).

Especially cute ones!


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Wednesday, April 22, 2015

Dinner Tonight: Crispy Potatoes and Sausage

I love dinners like this.  Simple and crowd pleasing. 

 During the spring and summer, we love a sausage supper.  My kiddos love this because in their little world, it's pretty much a hot dog and French fries :).

I like to go to the grocery store and pick a variety of sausages to either grill or crisp up on the stove.  On this night, we had Spicy Jalapeno Chicken Sausages and Mild Italian Turkey Sausages.  You use whatever you can find at your grocery store.  I have found varieties of turkey, chicken and pork sausages from places like Costco to Target and many grocery stores in between. 

So, here you go...Crispy Potatoes and Sausages (and I'll mention the asparagus and tomatoes too!).

This recipe serves at least four adults but is easily doubled.

Shopping List
8 sausage links (any variety)
8 Yukon Gold potatoes (or you can use red potatoes)
1 tablespoon Dijon mustard
1/3 cup Extra Virgin Olive Oil (EVOO)
2 tablespoons grated Parmesan cheese
salt and pepper
Parsley to garnish
8 asparagus stalks and a pint of cherry tomatoes (you'll need more EVOO for this)

You can either grill your sausages or cook them up in a hot skillet or grill pan on the stove over medium-high heat.  Heat until cooked through and crispy on the sides.  I cooked mine on the grill pan for about 10 minutes.  Pierce the middle of the sausage to make sure it's been cooked through and the juices run clear.  

For the potatoes: 

Preheat oven to 425 degrees.

Line a baking sheet with foil and lightly spray with Pam (for easy clean up).  Set aside.

Chop each potato into bite-sized pieces.  Set aside.

In a mixing bowl, add in your Dijon mustard and then whisk your EVOO into the bowl.  Stir in your Parmesan cheese.  Toss your potatoes in the mustard mixture and then spread out on your prepared baking sheet.  Sprinkle salt and pepper down over the potatoes and then roast about 45 minutes.  Halfway through the baking time, open the oven and toss the potatoes around to make sure all sides get nice and crispy.

When the potatoes are nice and crispy, remove from oven and garnish with a little chopped parsley.

For the roasted veggies:

Preheat oven to 425 degrees.

Line a baking sheet with foil and lightly spray with Pam (for easy clean up).   

Spread your chopped asparagus stalks (I chop them in thirds) and your entire pint of cherry tomatoes out over your baking sheet.  Drizzle a tablespoon or two of EVOO over the top of everything.  Add a liberal pinch of salt and pepper to the veggies.  Roast in the oven about 15 minutes before removing and serving.

A meat and potato meal your entire family will love! Enjoy!

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