Orange Chicken Stir Fry

For today's recipe, I wanted to continue off from last week and challenge myself by attempting another foreign cuisine. I also wanted to go with another easy "wow" at the table. This whole recipe is prep work - nothing to it. It has a lot of ingredients, so people automatically think its a tricky recipe (this common misconception is a chef's best friend - use it). 


Choosing this dish has been something I've wanted to tackle for a while, but quite honestly didn't think that I could pull it off. I mean, the Asian food in the mall food court is SO good - how am I supposed to compete with that? Well turns out that I did! My mom actually said "wow - this tastes like take-out". Now if that isn't a testimonial for this recipe, I don't know what is!


I was also a little nervous about this recipe because it uses A LOT of veggies. Now, I'll be the first one to say that I don't have the most adult taste pallet. Most things green are not in my daily rotation. But, with a big kid job should come big kid meals, so I'm willing to try and grow up a bit.


Veggies

As you can see, freshness is not in short supply today. You can pretty much use any veggies that you like for this stir-fry. I used the basics, but then added a few things of my own.


1 1/2 Red Peppers
3 Cups Snap Peas
1 Broccoli Stalk
5 Cups Carrots
1 1/2 Cups Green Beans
4 Green Onions

You gotta admit - that bowl looks pretty good, and I don't even like half of the things in it! After chopping all of the different veggies, I put them in a large bowl and mixed them around. I will say, for the proportions in the rest of this recipe, I had more than enough veggies. You could probably cut down on each of them, or eliminate something you don't like. I have a little baggie for snacking with lunch later this week.


Sauce

Set that bowl aside and grab another for the sauce. **Disclaimer** While making this, you might be a little worried because honestly, it sounds a little gross. Don't worry though - give it a taste while mixing, it's yummy!


2 Cups Orange Juice
1 Zested Orange
1/2 Cup Soy Sauce
3 Cloves Garlic
2 Tablespoons Brown Sugar
Dash of Salt


For this sauce, all you need to do is take all of the ingredients and add each to a large mixing bowl. When mixing dry and wet ingredients, you have to make sure that you mix it well. The brown sugar may tend to clump, so make sure to pay attention there. After adding all the ingredients, go ahead and give it a taste. I thought it might be good to have the sauce on the sweeter side, so I added another dash of brown sugar at the end :)


Rice


I toyed with the idea of not even writing anything for rice, because if you need my blog to cook rice, I think we have bigger problems than learning the basics of cooking. I used brown whole wheat rice, and followed the directions on the bag. It's pretty easy because you can just let it sit on the stove and do it's thing. I will say it takes about 30-40 minutes so this should be the first thing you do!


Chicken

Now that you've down all the prep work, you're basically done. I'd say once you start the actual cooking of the chicken you only have 10 more minutes to go. I took three chicken breasts and cut them into 1/4 inch cubes. Meanwhile, I had some vegetable oil warming in a skillet. Once the chicken was cut, I dropped it in the pan. I wanted the chicken to sear a bit and gain some color, so I left it in there a while. The chicken was done in about 5 minutes, but I really wanted that color.


When you've reached the desired tenderness of the chicken, it's time to add the sauce. I added about 3/4 of the mixture, and saved some to top it off with later. Make sure to leave the stove on and let the sauce start to boil. Once it does this, turn down the heat and sprinkle in about 2 tablespoons of flour. This helps the sauce thicken (and it really works)!

Now that the chicken is in the sauce, all that's left is to add the veggies. I just dumped the bowl into the same pan as the chicken and stirred (haha stir fry) it really well. I wanted the vegetables to still be a little crunchy, so I only cooked them for about 3 minutes. I also added the last 1/4 of the sauce on top at this point.

Now just grab a plate, put on some of the rice and then spoon in the stir fry!

YUM! Doesn't that look good? I may be tooting my own horn here, but you gotta admit that looks good :). For someone that doesn't even eat veggies, my plate was even clean. And this was SO easy. It really is all prep-work. The actual cooking only takes about 10 minutes. This means you could make a lot of this the night before, and start cooking once your friends come over. This way you don't have to spend all afternoon in the kitchen.


So there you have it - another successful week in the kitchen! I'd say that this recipe jumps right up to one of my favorites. So good, and so easy. Let me know what you think!


Until next time ...  happy cooking!!

Teriyaki Steak, Cheddar Ranch Mashed Potatoes, Broccoli

Welcome back! I hope you had a great week of cooking and trying new things. If you want to share anything, feel free to leave a comment!


In order to try an be somewhat budget conscious I've started going grocery shopping every other weekend. This forces me to plan for two weeks worth of meals, and also stick to what I plan. Sometimes I still need to go on the off weekends for some veggies or fruit, but for the most part this plan works for me. Also, I've been able to cut some corners by...don't judge.... shopping at Wal-Mart. Now, I know what you're thinking - "ew. Walmart?". But remember, I asked you not to judge :) But if you are, check out this website.... People of Wal-Mart. 


But in all honesty - it's so worth it. One weekend I saved my receipt from Rainbow Foods and then went shopping at Wal-Mart to compare. There was a $45 difference (in favor of Wal-Mart)! If that's not reason enough to make the switch, I don't know what is. I even have to drive 13+ miles to get to one because Target basically owns Minneapolis (but I still think it's worth the savings). 


So last weekend I bought some steaks and threw them in the freezer, thinking I could come up with a fun recipe. I remembered that the last time I was in Florida I had some AMAZING teriyaki steak - so needless to say, I wanted to try and replicate it. I was pretty hesitant because I seem to always ruin steak by making it too tough or chewy. I used to blame it on the fact that I bought the cheapest cut, but I really think it was the way I was preparing it.


Steak Recipe:
3 Flank Steaks
1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspon garlic powder
5 tablespoons brown sugar
2 tablespoons honey
2 tablespoons cornstarch
1/2 cup cold water


Directions:
One way I learned to not only make the meat more tender, but also pack in a lot of flavor is to marinate the it over night. First, take all of the sauce ingredients and mix together well. Take the thawed steaks, place them in a baggie, and then pour in the sauce (leaving some left to use when you're actually cooking). I made sure to move everything around a bit to make sure it mixed well and then placed it in the fridge for over-night. 

After marinating for 24 hours, I heated a skillet on the stove to sear the meat. All this does is help the meat gain some of the charred coloring. I seared each side for about 2 minutes on high-heat. Afterwards, I used my George Foreman grill (if you haven't noticed, I love this thing). Since I got thin cuts of meat, it only took about 4-5 minutes on each side to finish cooking. Each time I turned the meat, I added a little bit more of the sauce. 


Cheddar Mashed Potatoes:
8 small yukon gold or red potatoes
2 cups ranch dressing
2 cups shredded mild cheddar cheese
2 tablespoons of butter
1/4 cup milk
salt and pepper to taste


Directions:
Not only do I love (and I really mean LOVE) eating potatoes, but I also really like making them. I like pretty much any way of preparing potatoes - except for Tater Tots. People usually look at me I just asked for their first born child when I say that, but I just don't like them. I feel like they taste like rice stuff in breading. 


Anyway.... these potatoes are pretty easy, and super tasty. Just take the 8 potatoes and cut them into quarters (this allows them to cook quickly). Then throw them in a bowl with enough water to cover them completely with an inch of water above. I usually toss a little salt in at this point as well. You can tell the potatoes are done by sticking a fork in them (haha - guess that's where that saying comes from) and the potato falls right off. 


After draining them, put them back in the bowl and begin mashing. My mom always tells me that I should buy a mixer, but I really like using my hand-held masher. It makes me feel like I'm actually cooking (how Little House on the Prairie of me). This is when you add the cheese, butter, milk, and ranch. (I've done this with bits of bacon as well, which is really yummy too!) 

The last two sides I did with this meal were bread and broccoli. Neither of these really require any explanation - other than shameless plugs (after all, what kind of employee would I be if I didn't shamelessly push General Mills products).


First there is the Pillsbury Biscuits. I LOVE these. It's well known that after chocolate and pasta, bread is my third weakness. I could honestly eat rolls and biscuits all-day long. It's really unfortunate that I don't have this affinity for peas or asparagus.


Second, I used the Green Giant Steamer bag of broccoli. These are great because they are easy, yummy, and actually better for you than fresh vegetables. Yeah, can you believe that?? Frozen vegetables are frozen within 8 hours of being picked, which locks in all of the nutrients that are typically lost within the first day of being picked. Do you think that the veggies you see at the store have been picked within the last day? And if so, how often do you eat them that same day?

So there you have it! Another great week of food in the kitchen. I loved this meal because it allowed me to put a spin on a classic, and also use some pre-made ingredients. You don't have to be Suzie Homemaker or Martha Stuart to be a cook. It's ok to not make EVERYTHING from scratch. There's no sense in being in the kitchen for hours - that would almost take the fun out of it. I know you might feel guilty, but cutting corners is allowed. And sometimes, people can't tell and if you don't mention it - they'll never know.


**Side note** This weekend I tried to pass-off store bought pasta salad as my own. Unfortunately I forgot to take the price-tag off of the container I bought it in. Admittedly this was a novice mistake - but hey, just because I'm a First Time Chef doesn't mean I don't still take the easy street!


Until next time...happy cooking!

Fiesta Chicken Sandwiches, Mexican Corn on the Cob

After reading through my blog, and thinking about what I enjoy making most I've come to the conclusion that I need to take a break from pasta. Yes - I am able to admit that I'm addicted. I think I default to it so often because of my Italian background and the fact that it's an easy way to "wow". I'm sure you've noticed....pesto pasta, mac n' cheese, baked ziti... there comes a point when you can only have so many carbs (it's not on the life change for the seven of you keeping up). 

I've also noticed that I needed to start exploring other ethnic foods (see my previous quesadilla post). Mexican/Hispanic is an easy starting point because I've eaten a lot of it, so I know some of the basics. I also HATE cooking rice, as silly as that sounds and it's often a base for many Asian dishes. Maybe one day I'll learn to tackle it - but right now it usually just comes out a mushy blob.

So for tonight, I wanted to try something a little casual. I usually stray away from sandwich recipes because I subconsciously think that sandwiches are easy to make (maybe because the extent of my sandwich making up until now was ham and cheese). But they can be as complex as you want them to be, and you can make as many varieties as you can think of!

Fiesta Chicken Sandwich Recipe:
4 Chicken Breasts
1 cup grated parmesan cheese
5 tablespoons of taco seasoning (Recommended: Old El Paso Taco Seasoning)
Pepperjack Cheese
Salsa
Ranch
Taco Sauce


Directions:
These sandwiches are super easy (but sound complicated, so you can brag at the table - I know I did). First just mix the parmesan cheese and taco seasoning in a small bowl. Once it's mixed thoroughly, drop one breast in at a time and cover completely (this serves as a type of breading). 


Take each of the breasts and place them on a grill. I've started using my George Foreman grill and I LOVE it. It's amazing what a difference grilling can have on your food versus using a skillet - I highly recommend purchasing one of these. 


While the chicken is grilling, you can start to make the sauce for the sandwiches. I honestly made this up of the fly and don't remember the measurements, so you might just have to experiment and taste as you go. All I did was take some ranch, about twice as much salsa, and about a tablespoon of taco sauce and mixed them together. This makes what I have coined as "mexican ranch". 


Once the chicken is done, top with the cheese and spread the sauce on the bun (I also recommend toasting your bun - it makes a big difference. Also, don't be cheap - spring for a nicer roll - remember, this isn't a ham and cheese sandwich). 

Mexican Corn on the Cob Recipe:
4 Ears of Corn
Sprinkle of Taco Seasoning (same from sandwich)
Pepperjack Cheese
Lime Juice


Directions:
I also really recommend grilling your corn on the cob. This has got to be my absolute favorite summer dish. You can boil the corn, but nothing beats grilling it. Once it's done (about 10 - 15 minutes). Sprinkle some of the seasoning on each piece, but don't go overboard. Do the same with some shredded pepperjack cheese. I know that this might not sound too tastey - but trust me, it's good! As a finishing touch, just squirt some lime juice on the corn before you plate it.

So there you have it - another successful night in the kitchen. I was joking with my family that sooner or later I'm going to have a dud and we'll have to use the back-up frozen pizza that is always safely waiting in the freezer. I will admit that I've had some less-than-stellar nights - hence the staggered posting :).


But overall, I really enjoyed this "adult sandwich" and plan to make some other options. Just because it's dinner, doesn't mean it needs to be fancy.


Until next time....happy cooking!

Spicy Garlic and Lime Chicken, Roasted Red Potatoes and "Zucchini", and White Rice

I learned some very valuable lessons in this week's foray into the kitchen. The one that I would say is most important - pay attention to what you "think" you are buying while at the store (more to come on this in a minute). I also learned that when using dried spices - proportions can be estimated. And lastly - I learned that roasting is often used as a fancy word for baking.


For dinner this week, I wanted to try and put a spin on the normal chicken breast. As I'm trying to eat healthier, I'm trying to cut out as much red meat as possible, and replace it with chicken. I've done several Italian styles, but nothing Caribbean like this dish. 

Chicken Recipe:

3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/8 teaspoon paprika

2 1/4 teaspoon garlic powder

1/8 teaspoon onion powder

1/4 teaspoon dried thyme

1/4 teaspoon dried parsley

2 limes zested and juiced 

4 boneless, skinless chicken breast halves

Directions:

This chicken recipe is extremely easy (as I am learning most are). All you need to do is take the chicken breast and use all of the ingredients above as a dry rub. Coat both sides of the breast with all ingredients and then placed in a greased pan to brown/sear. Each breast should cook approximately 5-8 minutes on both sides. To tell if they are finished, all you need to do is cut a small slit into the chicken to test for pink. 

Roasted Potatoes and "Zucchini"

8 small red potatoes
2 Zucchini
1/4 cup olive oil

3/4 teaspoon salt

1/4 teaspoon black pepper

2 1/4 teaspoon garlic powder

1/8 teaspoon onion powder

1/4 teaspoon dried thyme

1/4 teaspoon dried parsley

Directions:

This side dish SHOULD be easy. But in order for it to turn out properly - make sure you are buying what you intend to make. In short - I meant to buy Zucchini, but bought the very aesthetically similar cucumber. Needless to say, when we sat down to the table we were in for a surprise.

Other than that minor hiccup, this dish was also pretty easy. Quarter the potatoes and drop in a bowl that contains the seasoning mixture. Once all are covered equally, put in a baking dish in a pre-heated oven (425 degrees) for 20 minutes. Once that is done, coat the "zucchini" and add to the same baking dish and cook for an additional 10 minutes.