Thursday, September 21, 2017

Simple Chicken Stir Fry

If you're looking for an easy recipe that you can whip up in no time, this one's for you.  It's quick, simple, healthy and yummy.  







SIMPLE CHICKEN STIR FRY

2 boneless, skinless chicken breasts, sliced into thin strips
12 oz thin spaghetti
salt/pepper
onion powder
garlic powder
1/3 cup soy sauce
3 TBS vegetable oil
3 TBS sesame oil, divided
1 TBS white wine vinegar (or rice wine vinegar)
1 pkg frozen stir fry vegetables
sesame seeds, optional
green onions, optional

Season the chicken strips with salt. pepper. onion powder and garlic powder.  Add vinegar and 1 TBS of the sesame oil.  Stir well and let sit at room temperature for 10 minutes.



Meanwhile, cook the spaghetti to al dente (that just means it still has a little bite to it, not mushy).

Heat a large skillet (or wok) over medium-high heat.  Add vegetable oil.  When hot, add chicken strips and brown them, stirring occasionally.  



When the chicken is done, remove from the skillet to a plate and set aside.

Add the frozen stir fry veggies to the hot skillet.  Stir and cook until thawed and hot.



Return the chicken to the skillet.


Add the soy sauce.


Add the remaining 2 TBS of sesame oil.  Stir well.


Add the cooked and drained spaghetti.


Using tongs or 2 forks, toss the spaghetti until completely incorporated.

Taste it to see if it needs more salt and/or pepper.  Season to taste and toss.


Garnish with sesame seeds and green onions, if desired.


I like to serve this with frozen eggs rolls or wonton soup.  Here is a link to my easy wonton soup recipe if you're interested:  Chinese Food at Home

Easy, yummy and much better for you than take out!  Enjoy!

Wednesday, September 6, 2017

Cherry Almond Cream Cake

My Mama and Daddy were coming to visit and I wanted to make a cake that would go well with a cup of coffee.  We always drink coffee when we visit.  It's a Cajun must.  If you don't offer to make a pot of coffee when company comes, you're considered down-right rude.  Anyway, I searched the pantry and fridge and came up with this recipe.  It turned out great and went perfectly with that cup of coffee.




CHERRY ALMOND CREAM CAKE

1 box white cake mix
3 eggs
1/3 cup melted butter (or margarine)
1 cup milk
1/2 tsp almond extract
1 can condensed milk
1 can cherry pie filling
1 can ready whipped cream (or cool whip)

Preheat oven to 350 degrees.  Grease the bottom only of a 9x13 baking dish.

Blend cake mix, eggs, melted butter, milk and almond extract on low speed for 30 seconds, then at medium speed for 2 minutes.


Give it a final stir with a wooden spoon or rubber spatula to make sure it is completely incorporated.


Pour the batter into the prepared baking dish.



Bake for 22-25 minutes until a toothpick inserted in the center comes out clean.


While the cake is still warm, poke holes all over it with a chop stick (or a straw or a large fork).


After you have poked holes all over the cake, pour the condensed milk evenly over the cake.



Spread the condensed milk to evenly cover the cake.


Let it sit and absorb the condensed milk for at least 30 minutes.



Spread the cherry pie filling over the cake.



Cover and chill in the fridge for at least an hour.  You can make this a day ahead and let it chill overnight.

Once completely chilled, top with whipped cream (or cool whip).


Spread it to cover.



You can decorate the top with slivered almonds or more cherries or anything you like.  I just left it plain.


This was moist and sweet with a little tartness from the cherries.  Just plain yummy!




Store leftovers in the fridge.

You can customize this however you like.  Use apple pie filling instead of cherry and add cinnamon to the cake mix instead of almond extract.  Or use vanilla extract and strawberry pie filing.  Or lemon extract and blueberry pie filling.  I love a versatile recipe.  Enjoy it (with a cup of coffee, of course).

Thursday, August 24, 2017

Bacon Waffles

Happy National Waffle Day!  Who knew there was a day devoted to waffles?  But why not?  They are pretty yummy.  Here is a way to make waffles with bacon right inside!  Wow.  Takes your waffles to the next level.



BACON WAFFLES

1 cup complete pancake mix
3/4 cup water
1 egg
2 TBS oil
Ready Cook Bacon (the kind that is already cooked, the heat and eat kind)

Heat your waffle iron.

Combine the pancake mix, water, egg and oil in a bowl.  Stir until the lumps disappear.  Allow the batter to rest a few minutes.

Lightly grease your waffle iron.  Pour about a 1/4 cup of the batter onto each side of the waffle iron (follow your waffle irons directions).

Place two pieces of the ready bacon on top of each side of the batter.


Close the lid and cook until the steam stops.  Remove and butter while warm.





Look how the bacon gets covered completely by waffle deliciousness.  Like a secret treasure waiting to be discovered,  Sorry, I get excited when bacon is involved.



These are so good!  The sweetness of the waffle with the savory of the bacon works so well together..  Add some good cane syrup (or maple syrup) and it's pretty close to perfect.

Give these a try the next time you make waffles.  You won't  be sorry!

Saturday, August 19, 2017

Smothered Chicken

My Mama used to make smothered chicken when I was little and I loved it!  It's a simple comfort dish that happens to be delicious.  It takes a little time, but it requires minimal ingredients and minimal work.  It's one of those recipes that you can make a lot or a little very easily, depending on your needs.  I like to make extra so I can eat it for lunch the next day or debone the chicken to use in other recipes.  Once you see how easy it is, you'll love it too.




SMOTHERED CHICKEN

8-10 pieces bone-in chicken (I like thighs and drumsticks)
1 large onion, sliced (or 2 small)
2 cloves garlic, minced
Creole or Cajun Seasoning (or seasoned salt)
2 TBS oil
1/2 cup water
1 - 1 1/2 cups chicken broth

Pat the chicken dry with paper towels (this helps the chicken to brown instead of steaming).  Season the chicken with Creole seasoning.




Heat a large pot with a tight-fitting lid over medium-high heat until very hot.  Brown HALF of the chicken at a time.  If you over crowd the pot the chicken won't brown properly.  It should take about 5 minutes per side, depending on the size of the chicken pieces.



When the first batch is done, remove to a plate while you brown the second batch.


Once both batches of chicken are browned, lower the heat to medium-low and add the onions and garlic.  Cook, stirring occasionally, until onions are brown.




Add 1/2 cup water and scrape the bottom of the pot to get up all the brown bits.  This helps make the sauce yummy.


Let cook until most of the water is gone.



Return all the chicken to the pot.


Add enough chicken broth to reach halfway up the sides of the chicken, between 1 and 1 1/2 cups.


Bring it to a boil.  Then, cover and reduce heat to a simmer.  Simmer, covered, for 30 minutes.  Remove the lid and let cook 15 minutes more.  This helps the sauce reduce and thicken.



Serve the chicken with the onions and sauce over the top.


This is great with mashed potatoes or rice or pasta.  It has a wonderful caramelized onion, deep, slow-cooked flavor and the chicken is so tender.  It's simple, delicious, old-fashioned goodness.