Monday, April 27, 2015

Ultimate Sriracha Chicken Stir Fry

Ultimate Sriracha Chicken Stir Fry
I love making stir fry, it is a great way to use whatever vegetables I have on hand and it comes together super quickly. My two favorite recipes are Sriracha Chicken and Sesame Chicken.  I decided to merge the two together to create what is my most favorite stir fry ever.  I love using chicken thighs in stir fry, they are much better suited to cooking up quickly without drying out.  Does anyone else remember when McNuggets had both dark and white chicken?  I loved the dark meat McNuggets so much, it was such a shame when they went to 100% breast meat.  Boo.
Ultimate Sriracha Chicken Stir Fry

½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 tablespoon Sriracha
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 clove garlic, minced
1 teaspoon minced ginger
1 pound boneless skinless chicken thighs, cut into bite sized pieces
1 bell pepper, seeded and chopped
1 head broccoli, cut into bite sized pieces
5 mushrooms, quartered

In a two cup measure, whisk together the broth, soy sauce, vinegar, oyster sauce, Sriracha and cornstarch. Set aside. In a large wok or skillet, heat the oil over medium-high heat. Add the garlic and ginger, sauté for 20 seconds. Add the chicken, bell pepper, broccoli and mushrooms. Saute four five minutes, until chicken is cooked through. Pour the broth mixture into the pan, heat for a minute more, until thick. Serve over rice or noodles.

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Friday, April 24, 2015

Cajun Chicken, Peppers and Penne

Cajun Chicken, Peppers and Penne
I know I always will have a winner in my house with some sort of spin on alfredo, aka Daddy Pasta (named after C!) I use Tony Chacheres seasoning, but next time, I am going to try it with Old Bay, more Maryland style.  This meal comes together incredibly quickly, which is great for us on a night after ballet or art class or whatever.  It took some convincing to ensure both C and Miss F that the red bits were indeed bell pepper chunks, not tomatoes.  I would have loved the addition of tomatoes, but I know it wouldn't go over so well with them.  I did go ahead and plant a container tomato plant out on our porch, if it produces any crop, they will be mine and mine alone.  How do they not love tomatoes?!?!?
Cajun Chicken, Peppers and Penne

2 boneless skinless chicken breasts, cut into bite sized pieces
2 teaspoons Cajun seasoning, divided
2 tablespoons olive oil, divided
½ onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
¼ cup white wine
2 tablespoons cornstarch
1 cup chicken broth
1 cup half and half
¼ cup grated Parmesan
1 pound cooked penne pasta

Dredge the chicken in one teaspoon of the Cajun seasoning. Heat 1 tablespoon of oil over high heat. Sauté the chicken until brown, transfer to a plate. Add the remaining 1 tablespoon of olive oil. Sauté the onion and bell pepper for 3 minutes; add the garlic and sauté for 30 seconds more. Add the tomato paste and remaining Cajun seasoning. Deglaze the pan with the white wine. Whisk together the cornstarch, broth and half & half. Add the half and half mixture; bring to a boil and reduce heat to low. Simmer for a couple of minutes to thicken the sauce. When the cream sauce is to desired consistency, stir in Parmesan, chicken and pasta. Serve.
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Wednesday, April 22, 2015

M&M Blondies

M&M Blondies
I made these to take to an impromptu wine night at a friend's house. I was all ready to go and the skies opened up. Literally. My phone was weather alarming like mad and I wasn't ready to make a 25 mile drive in buckets of rain. So I stayed home. And ate three blondies instead of having any wine. They are so good. And I really wish I would have been able to take them all away, that way, C and I wouldn't have devoured them in just a few days. Next time I am going to try them with Reeses Pieces. Thanks to Inside Bru Crew Life for the great recipe, she also was the source of a another favorite, Reeses Cheesecake Brownie Bars
M&M Blondies

½ cup butter, softened
2 cups brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon salt
2 teaspoons baking powder
2 cups flour
1 ½ cups M&M candies

Preheat the oven to 350 degrees. Cream together the butter and brown sugar, until light and fluffy. Beat in the eggs and vanilla. Sift in the salt, baking powder and flour, stir until just combined. Stir in 1 cup on the M&Ms. Spread the batter into a greased 9x13 baking dish. Top with the remaining ½ cup of M&Ms. Bake for 20 to 25 minutes, cool completely and cut into squares.
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