25 April, 2012

Tasty Chicken Stir fry

Stir fry is a mainstay at our house.  I usually make it in some form at least once a week.  I found this delicious stir fry recipe and it would work with just about any meat and veggie combo.  My family loves chicken thighs and prefer them to white meat.  
Another thing I found helpful is the prepackaged fresh veggies at Kroger.  I usually balk at those packages thinking 'why would anyone do that' but when I figured how much it would be be to purchase each veggie separately and chop it up I decided to try it.  The package stays "Asian Stir fry" and it's got peppers, carrots, celery, mushrooms, sugar snap peas, zucchini, and cabbage.  I was impressed and it saved me a lot of time this evening.

  • 1 tablespoon white wine
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 3 medium green onions, finely chopped (white parts only)
  • 1 pound skinless, boneless chicken thighs, cut up
  • 1 tablespoon white vinegar
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce, or to taste
  • 1 tablespoon Asian chili paste
  • 1 tablespoon sesame oil
  • 2 tablespoons brown sugar
  • 2 teaspoons ketchup
  • 2 tablespoons white wine
  • 4 cloves garlic, minced
  • oil for wok or skillet
  • 1 tablespoon cornstarch
  • 2 tablespoons water

  • salt and ground black pepper to taste
  • 1/4 cup chopped green onion tops
  • 4 cups cooked white rice

  • Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.Combine white vinegar, rice vinegar, 1 tablespoon soy sauce,  chile paste, sesame oil, 2 tablespoons brown sugar, ketchup, 2 tablespoon white wine, and garlic in a bowl. Whisk thoroughly; set aside.Mix cornstarch with cold water in a small bowl.Heat oil in a heavy duty, nonstick skillet over high heat. Stir in chicken; cook and stir until chicken begins to brown, about 2 minutesStir in the vegetable; cook for 2-3 more minutes. Stir in vinegar mixture; cook and stir until vegetables are tender and chicken is no longer pink in the center, about 2 minutes. Stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat. Season with salt and pepper if needed. Stir in green onion tops. Serve over white rice.

24 April, 2012

NaNa Cake

I usually have some overly ripe bananas sitting on my counter at some point in the week. I like to use them for baking, but when banana bread seems too run-of-the-mill, I like to make a fresh Nana Cake.  It's moist, delicious, and tastes like it must've been way more complicated than it actually was.  This cake is better the day after you bake it. 

NaNa Cake 

1 c. butter, softened
1 c. sugar
2 large eggs (preferably at room temperature)
1 c. mashed ripe bananas
1 3/4 c. flour
1/4 t. salt
1 t. baking soda
1/3 c. buttermilk
1 t. vanilla

Preheat the oven to 350 degrees.  Grease and flour the bottom and sides of two cake pans. Beat together butter and sugar in large bowl until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Add banana, mixing until incorporated.  Stir together the flour, salt, and soda in a small bowl.  With mixer on low, alternately mix flour in fourths and buttermilk in thirds into the batter beginning and ending w/ flour.  Add vanilla and beat 1 minute on medium.  Divide into prepared pans and bake at 350 for 30-35 minutes until cake is springy and knife comes out clean.  Cool completely and then frost with cream cheese frosting.
Cream cheese frosting:
8 oz. cream cheese, softened
1/2 c. butter, softened
2 c. or more powdered sugar (depends on how thick you like your frosting)
1 t. vanilla
Cream the cream cheese and butter. Beat in the two cups of powdered sugar and vanilla.  

04 April, 2012

Light and lovely Roasted Chicken breasts & Veggie Feast in 1 Pan!!

Roasted chicken is one of tastiest and simple meals.  There is really nothing more basic yet so mouthwatering.  I came across this recipe using chicken breasts instead of a whole chicken, and some different vegetables and spices than I normally use in my traditional roast chicken. I so wish the hubs was home to enjoy this with us.  He is slaving working away down in Brasil (3rd week in a row) taking one for the team (as his boss likes to say)... :( no comment.  I can't wait to see him next week.  So... turning my oven on in these 85+ degree temps was a risk, but desiring roast chicken with veggies, being able to experiment with new ingredients, and my college boy home for dinner (a rarity) I decided to go for it.  What's a little sweat in the name of a delicious roasted chicken dinner?
**This dish is more figure friendly than my whole roasted chicken. Of course it's not as decadent as whole roast chicken, but we're saving calories.  It's Light and lovely!

 Roasted Chicken breasts & Veggie feast in 1 pan:
4 boneless skinless chicken breasts
1/2 c. dry white wine (use what you drink)
1/4 c. extra virgin olive oil
2 t. dried oregano
2 garlic cloves, minced
1/2 t. kosher salt
1/4-1/2 t. crushed red hot pepper
9 little red potatoes or 4-5 russet, scrubbed and cut in quarters
3 large carrots, cut in 1/2" circles
1 T. extra virgin olive oil
4 ripe Roma tomatoes cut into 1/2" slices
2 onions,  sliced 1/4" thick
1 t. kosher salt
freshly ground black pepper
fresh chopped parsley
Preheat your oven to 375. Get out your roasting pan out and put a little oil in the bottom. 
Take out your chicken breasts and pound them to a quarter inch thickness.  Get a glass 9x13 and mix the marinade-- wine, oil, oregano, garlic, salt, and red pepper and whisk it together.  Add your pounded chicken to the marinade and refrigerate between 1-1 1/2 hours.  No longer than 1 1/2 hours. 
while your chicken marinates cut up your potatoes and carrots and toss with the oil.  Place in roaster pan and put in preheated oven for 45 minutes covered with foil.  Take the foil off and leave in another 15 minutes.  Take out the roaster pan and add the tomatoes, onions, salt, and pepper and toss it together.  Take your marinated chicken and place on top of the veggies.  Pour the marinade from the chicken over all.  Place back in the oven for 25 minutes or until the chicken is done.  Sprinkle with parsley and serve.  I served it with a salad and crusty bread. . .really good.