Honey Chicken Stir Fry

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This stir fry was a welcome break to the pasta and frozen pizza that has become our new norm during the quarantine. Fresh veggies are more abundant at the grocery store these days so it was a treat to get our hands on them. This stir fry is a great way to pack in the veggies. The sauce is so flavorful I even got my 5-year-old to eat some broccoli. That is no easy feat! I had some extra bell peppers in my crisper, and they turned out to be a delicious addition to this dish. I would honestly consider this a “clear out your crisper” recipe. If you’ve got some veggies you need to put to use throw them into this saucy stir fry. This recipe is adapted from Dinner at the Zoo

Serves: 4-5          Time: approx. 35 minutes

Ingredients: 

  • tablespoons cooking oil, divided
  • 1 lb carrots, peeled and sliced
  • 3 cups broccoli florets
  • 2 green bell peppers, washed and sliced into bite-sized chunks
  • 1.5 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 6 cloves garlic, minced
  • 1/4 cup low sodium chicken broth
  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 1 packet of stir fry flavoring (I usually find this in the Asian foods aisle at the store)
  • 2 teaspoons cornstarch
  • salt and pepper to taste
  • Optional: cooked rice for serving

Directions:

  1. In a large pan, heat 1 tablespoon of oil over medium heat.
  2. Add the broccoli, carrots, and bell peppers to the pan. Cook for about 5 minutes or until tender. Stir frequently to keep from burning.
  3. Remove the pan from heat, cover, and set aside.
  4. To a different pan add the remaining 1 tablespoon of oil over medium-high heat.
  5. Lightly season the chicken with salt and pepper and add to the pan in a single layer. Cook for about 5 minutes on each side until golden brown and cooked through.
  6. Add the garlic to the pan and cook until fragrant.
  7. Put the veggies back over medium heat and add the cooked garlicky chicken.
  8. In a bowl whisk together the chicken broth, honey, and soy sauce.
  9. In another bowl mix the cornstarch with one tablespoon of cold water.
  10. Pour the honey sauce over the chicken and vegetables; cook for 30 seconds.
  11. Add the cornstarch to the chicken and veggies and bring the pan to a boil.
  12. Cook for 1 more minute or until the sauce thickens.
  13. Serve and enjoy!

*Photo is an original belonging to me

*Recipe adapted from Dinner at the Zoo

Digital Recipe Card:

Recipe Cards

Wendy’s style chili

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Oh baby, Wendy’s chili is something that holds childhood memories. My best childhood friend, Misty, had a family vacation spot down the shore. Every summer her poppy would load us up in the car and drive us to the shore. On the way, we would stop at Wendy’s as we neared our destination. We always got chicken nuggets and chili. This chili took me back to those days so vividly I even remembered the one trip that we made her amazing poppy play Britney Spears’  “baby one more time” album on repeat. This is not necessarily the quickest recipe to whip up, but it is incredibly easy. The most difficult part was chopping up the fresh veggies. Truly, it is mainly dumping in cans of saucy goodness and stirring occasionally over the course of 2 hours. This recipe made SO much that we were honestly eating it for a week. Make this chili for a crowd!

Ingredients:

  • 2 lbs. ground beef
  • 30 oz can of tomato sauce
  • 30 oz can of kidney beans, not drained
  • 30 oz can of pinto beans, not drained
  • 15 oz can od ranch style beans
  • 28 oz can of diced tomatoes
  • 1 yellow onion, diced
  • 2 jalapenos, de-seeded/de-veined and diced
  • 3 stalks of celery, chopped
  • 2 green bell peppers, chopped
  • 1 tbsp cumin
  • 1/4 cup chili powder
  • 1 tsp black pepper
  • 2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup of water
  • 1 tbsp butter, unsalted
  • OPTIONAL: toppers like sour cream, cheddar cheese, cornbread, cilantro, avocado, etc.

Directions:

  1. In a large pot brown the ground beef. Drain the fat.
  2. Add in the rest of the ingredients and bring the pot to a boil.
  3. Once boiling, reduce to a simmer and cook uncovered for 2 hours. Be sure to stir occasionally.
  4. Dish into a deep bowl and serve with your favorite toppers.
  5. Enjoy!

Digital Recipe Card:Wendy's Style Chili

Photo is an original belonging to me. 

Black Pepper Chicken

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Chinese takeout is one of my favorite kitchen cheats, but with recipes like this, I can prepare the salty deliciousness myself. Yes, friends, this is another fakeout-takeout recipe. I will admit that Panda Express got me through my long Tuesdays on campus at Cal State Long Beach. I would arrive at 9am and my last class would end at 10pm. Truly, I owe my degree to Panda for fueling me through my last semester. Upon graduation, I needed to find a way to satisfy my Tuesday cravings. That is where the adventure for this recipe began. Before I knew it I was whipping it up myself! This recipe is fairly easy and features that super savory pepper sauce. If you don’t feel like fussing with fresh ginger, you can substitute it with ground ginger powder. However, I will advise that it’s very much worth fussing over the fresh stuff.  Recipe For.png

*Photo is an original belonging to me

**Recipe adapted from https://sweetcsdesigns.com/panda-express-black-pepper-chicken-copycat-recipe/

Baked Orange Chicken

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Every few months I get a hankering for breaded, fried, and saucy chicken nuggets. That’s really just a round about way of saying I am addicted to orange chicken. I finally tried recreating this recipe at home. While it can be a treat to order take-out, we live on a pretty tight budget. I also love experimenting with recipes I love, so it was a lot of fun to play with these ingredients. These morsels are perfectly tangy and sweet with a perfect crunch. The best part, these babies are oven baked! No hot oil is required for this recipe saving your skin from oil burns and arteries from clogging. You are all very welcome 🙂 I must give credit to Just a Taste whose original recipe was adapted to form this one.

Serves: 6     Time: 30 minutes     Calories: 623/serving

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 cup of all purpose flour
  • a pinch of salt and pepper
  • 1 cup of milk
  • 3 cups of Panko breadcrumbs
  • 1 tsp sesame oil
  • 2 tsp cooking oil, I used canola
  • 2-3 tbsp minced garlic (Refine this to your tastes. I love garlic so I went for 3)
  • 2 tsp fresh grated ginger
  • 1/4 cup hoisin sauce.
  • 1 (18oz) jar of orange marmalade
  • 2 tbsp soy sauce, I used “lite” soy sauce
  • 1-2 tsp crushed red pepper flakes (Refine this to your tastes, we like spicy so I used 2. If you don’t like spice leave this ingredient out).
  • sesame seeds for sprinkling

Directions:

  1. Preheat oven to 450 and line a baking sheet with foil.
  2. Cut up chicken into bite size pieces
  3. In a large bowl combine flour, salt, and pepper. Put the chicken into the bowl and toss it to coat the chicken.
  4. Pour milk into a small bowl and the Panko crumbs to a large bowl or plate.
  5. Working one piece of chicken at a time, dredge chicken in  milk then roll it in the Panko breadcrumbs. Once coated in breadcrumbs place each piece onto the foil lined baking sheet.
  6. Bake the chicken for 10 minutes, flip them, then bake for an additional 10 minutes. (You’ll bake for 20 minutes or until fully cooked and nicely browned).
  7. While the chicken is baking, heat sesame and cooking oil in a small saucepan over low heat. Add the garlic and ginger stirring for a minute or two until fragrant and golden.
  8. Add the hoisin, marmalade, soy sauce and crushed pepper flakes to the garlic/ginger mixture. Stir frequently while cooking over low heat for about 5 minutes.
  9. If you are planning to have left overs, take only the chicken you plan to eat and dunk them in the sauce. Let the other chicken pieces cool and put them in an airtight container and then in the fridge. Store extra sauce in a separate container. When you plan to eat the left overs, bake the chicken at 450 degrees F in the oven and heat up the sauce. Baking the chicken will ensure that the breadcrumbs become crispy once more.
  10. If you are planning to eat all of the chicken pieces, put the chicken in a large bowl and pour the sauce over it. Turn over the chicken to make sure all pieces are coated.
  11. Sprinkle with sesame seeds and enjoy!

*Photo is an original belonging to me

*Recipe adapted from Just a Taste

 

Baked Garlic Honey Pork Chops

 

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I won’t lie, pork chops scare me. You walk a fine line between nice tender meat or a dry jerky like patty. Every once in a while Perry will ask for something other than beef or chicken. He will suggest I try my hand at pork. Since he doesn’t ask for it too often I oblige. This is only one of two pork chop recipes on this blog right now. I hope to diversify my catalogue of recipes, and this is a delightfully delicious start! These chops are tangy, sweet and savory. The combination of flavors is fabulous and I’m willing to bet that you’ll be lapping up the sauce with with whatever side you pair these chops up with. I have to give credit to the blog who inspired me to try this recipe. If you like these chops check out other tasty recipes on Mama Hen’s Kitchen.

Serves: 4      Time: 40-50 minutes       Calories: 186/pork chop

Ingredients:

  • (4) 1 inch thick boneless pork chops (size matters here, friends. Otherwise you may end up with dry chops)
  • Salt and pepper to season the chops
  • 2 tbsp cooking oil (I used canola)
  • 1/4 cup of honey
  • 2 tbsp lemon juice
  • 3 tbsp minced garlic
  • 2 tsp soy sauce
  • (Optional) If you like spice throw in some red chili flakes to taste

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Season the pork with salt and pepper on both sides.
  3. Heat the oil in a pan over medium heat. Brown the pork chops (about 3 minutes per side).
  4. Set the pork chops in a baking dish.
  5. Whisk together the remaining ingredients. Be sure that the honey is well combined.
  6. Brush this mixture over the pork chops on both sides. Pour the remaining sauce all over the pork.
  7. Cover the baking dish with foil and bake until the internal temperature reaches your favored tenderness. This is approximately 30-40 minutes. For your reference Medium-Rare (145F-150F), Medium (150F-155F), Medium-Well (155F-160F), Well (160F).
  8. Bathe these babies with sauce before serving, and plate with your favorite sides!
  9. Enjoy 🙂

*Photo is an original belonging to me.

*Recipe is adapted from Mama Hen’s Kitchen

Sriracha Beef and Cabbage Stir Fry

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My husband and I will soon be entering a transition period in which our “home roles” reverse. I will be launching a career and he will be staying home with our kids more frequently to accommodate my work schedule. This means that I will be letting him take the reigns in the kitchen a little more often. This is a beautiful thing and is one of the reasons why I started this blog. I wanted a place where all of our favorite recipes could live and be accessed from anywhere by anyone. I will admit that I am a little concerned about this transition as my dearest husband has trouble making mac-n-cheese from a box with clearly listed instructions… That said, I took on the hunt for this recipe as a challenge to find a dish similar to the meals my husband makes when he has to cook. There are a few things he can whip up for dinner really well and his go-to dish is ground beef tacos. This recipe is as easy as ground beef tacos, takes about the same amount of time, and the flavor is phenomenal. I am confident that my husband can pull this recipe off. This recipe was adapted from a fabulous recipe blog called Budget Bytes. I highly recommend Budget Bytes to everyone as the dishes look delicious and the author, Beth, breaks everything down financially for people like me who like to eat under budget.

Time: 30 minutes  Serves: 6-8

Sriracha Beef and Cabbage Stir Fry

*Photo is an original belonging to me

 

Baked Cuban Sliders

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Not only are these sliders incredibly easy to make but they are also delicious. The sauce on top is the perfect addition and doesn’t mute, but instead enhances the flavor of the pickles and ham. It took a lot of self control to only have two of these for dinner. I could have easily been satisfied with a few more!  You only need a handful of ingredients for this recipe and about 30 minutes of time to make it. I was able to stuff a 9×13 baking dish and had another (smaller) pan of 7 more so we will definitely have leftovers for a few days. It is the perfect dish for busy weeknights. This recipe was inspired by http://www.houseofyumm.com you can find the original post on their beautiful website if you would like to check it out.

Serves: 24 sliders     Calories: 217 per slider     Time: 30 minutes

Ingredients:

  • 24 Hawaiian rolls
  • 9oz thin sliced deli ham, we used honey ham
  • 2 (80z) packages of Swiss cheese
  • 1 (24 oz) jar of bread and butter pickles, I used a big jar because I packed on the pickles. If you want to use a smaller jar just go lightly on the pickles when you assemble the sliders.
  • 1/2 of a sweet onion, chopped
  • 1/2 cup butter, melted
  • 3 tbsp Dijon mustard

Directions:

  1. Preheat your oven to 325 degrees Fahrenheit
  2.  Prepare your baking dish with cooking spray
  3. Cut all of the Hawaiian rolls in half. Place the bottom half of each roll evenly in your baking dish, reserving the top halves.
  4. Place the ham over the bottom halves of the rolls, next the cheese and finally the pickles.
  5. Place the tops of the rolls over the dish.
  6. Whisk together the butter, dijon mustard and onions. Spoon this sauce over the tops of the sliders. Don’t soak them with the sauce as they will get soggy. You want just enough sauce for flavor 😉
  7. Cover your dish with foil and bake for 15 minutes. Once 15 minutes is up remove the foil and bake for an additional 5 minutes to crisp up the tops of the sliders.
  8. Slice the sliders apart, serve and enjoy!

*Photo is an original belonging to me

*Recipe adapted from http://www.houseofyumm.com

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Buffalo Chicken Meatloaf

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It is not much of a secret that we love buffalo chicken. We’ve done soup, egg rolls, pizza and now we can check meatloaf off the list. My favorite thing about this loaf was not only how juicy it was but also how the tangy the top layer of sauce paired with the creamy and sharp Gorgonzola cheese. This is a rich loaf with TONS of flavor, and heat. It was super easy to throw together but bear in mind that it does take an hour to cook. It isn’t really a thirty minute meal, and that is because of cook time.

Serves: 8     Calories: 240 per serving     Time: 1 hour 10 minutes

Ingredients:

  • 1.5 lbs of chicken (get 2 lbs and save half of a lb for tacos later in the week!)
  • 1 cup Italian Bread Crumbs
  • 2/3 cup of celery, sliced
  • 1/3 cup Gorgonzola crumbles
  • 1 small white onion, chopped fine
  • 1/2 cup of milk, we used 1%
  • 1/2 cup of hot sauce, this is where you choose your adventure and tailor the heat to your tastes. We went with the hottest
  • 1 large egg
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley
  • ¼ tsp dried dill weed
  • Black pepper to taste

For the topping:

  • 3 tbsp hot sauce
  • 2+ tbsp Gorgonzola

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spray a loaf pan with cooking spray and set aside. We have a really cool pan that drips fat to the bottom. If you can get your hands on one I would definitely recommend it.
  3. In a large bowl mix ground chicken, bread crumbs, celery, Gorgonzola and onion.
  4. In a smaller bowl whisk milk, hot sauce, egg, salt, garlic powder, parsley, dill and pepper.
  5. Pour wet ingredients into chicken mixture and mix until combined. It will feel pretty “wet” but don’t worry because this is what makes it so juicy!
  6. Press mixture into a prepared pan.
  7. Brush with remaining 3 tbsp hot sauce and bake for 1 hour.
  8. Sprinkle with additional Gorgonzola cheese and continue to cook until cheese is melted, about 5 minutes.
  9. Let sit for 10 minutes before serving.
  10. Enjoy!

*Photo is original belonging to me

*Recipe adapted from http://www.motherthyme.com