Monday, March 3, 2014
Wednesday, January 29, 2014
My family has always enjoyed chicken dishes from Chinese restaurants, but I've never been brave enough to try this type of recipe at home. I'm not sure why...I guess I figured it would be a flop.
A few days ago, after a major craving for Chinese, I decided to browse recipes to see if I could find anything that looked easy enough for me. Here's what I ended up doing...
*From Life In The Lofthouse
3 cups cooked white rice (day old or leftover rice works best!)
3 Tablespoons sesame oil (or vegetable oil)
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
3-4 Tablespoons soy sauce
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!
*And from The Recipe Critic:
Sweet and Sour Chicken
3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1½ cup cornstarch
3 eggs, beaten
¼ cup canola oil
1 cup granulated sugar
4 tablespoons ketchup
¼ cup white vinegar
¼ cup apple cider vinegar
1 tablespoon low sodium soy sauce
1 teaspoon garlic salt
Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken and bake for 1 hour.
I stirred the chicken every 15 minutes so that it coated them in the sauce.
Tuesday, January 28, 2014
Tuesday, January 7, 2014
I think in some ways I disappointed myself by not accomplishing many of my goals for the year. If you know me or have followed the blog, you understand that the second half of the year was completely rocked by my ankle fracture and the subsequent healing process. Many of my friends encountered circumstances that were and are far more life-changing than mine, and I'm thankful that God gives each of us exactly enough grace to live an abundant life no matter the obstacles. However, I was more than ready to kiss 2013 goodbye and welcome a new year!
I love this list that I plan to use to help stay focused and accountable in 2014. Asking myself these questions at the end of each day will provide a simple way for me to know whether or not I am making progress in getting my groove back. :-)
More than ever before, my ultimate purpose is to:
- live a life that is a pleasing sacrifice to God
- be the amazing wife that my husband deserves
- nurture my children toward a deeper relationship with Christ
I'm excited about 2014. Not because it will be perfect, but because of the potential it holds. And because He has promised to walk with me every single day of this year. That, my friends, makes the journey worth taking.
Tuesday, October 29, 2013
|6 cups chicken broth and 3 cups cooked shredded chicken|
|2 cups salsa verde|
|2 - 15 oz. cans Great Northern beans, drained|
|1 teaspoon ground cumin|
|Garnish with sour cream, tortilla chips, shredded cheese, etc.|
I doubled the recipe, and would probably triple it next time. We like to enjoy our soup for a couple of days! The easiest way for this busy mom to quickly have chicken accessible is to buy individually frozen tenders or breasts and pull what I need from the freezer after work. For soup I like to use tenders because they cook through quickly and evenly and shred well. I boil them in the stock pot, and within a few minutes I have all the chicken and the broth that I need.
Let me know if you try this recipe!
Tuesday, October 22, 2013
|Homestyle Chicken Noodle Soup|
Here is the link -
And the recipe -
1/2 of medium onion, chopped
1 bag of egg noodles (you can use either medium or wide)
2 cans of cooked chunk chicken breast (I like the Tyson brand), strained
1 can of sliced carrots, strained
Chicken Bouillon cubes
Easy steps to homestyle, tasty goodness:
1) In a large soup pot, saute onion in olive oil until translucent.
2) Fill pot 2/3 full with hot water and add bouillon cubes (I usually use 3 or 4)- you could also use canned chicken broth.
3) Bring to a rolling boil and add bag of egg noodles.
4) Boil until noodles are tender (approx. 12-15 minutes), and stir occasionally.
5) Add carrots and chicken and reduce heat to low. Simmer for 10 more minutes. (I usually do a quick taste test here and add more seasoning if it needs it.)
6) Sprinkle parsley flakes on top and serve!!! (Don't skip out on the parsley flakes- it really adds to the "homestyle" look of the soup. I am discovering that you can put parsley flakes on an old tennis shoe and it will look appetizing! haha)
Since my kids aren't crazy about onions sloshing around in their food and I didn't have any canned chicken, I quickly boiled some individually frozen chicken tenders, added onion flakes, parsley flakes, a couple cans of sliced carrots, and cooked noodles. And I heard the coveted words, "Mom, this soup is AMAZING!" It doesn't get any easier or any better than that. :-) Between the large crock of chicken noodle soup and a double batch of Skyline chili, we had enough comfort food to last us most of the weekend.
I was at our WOW meeting Monday evening, and the topic was Open Hearts, Open Doors. The theme of hospitality led into a bit of discussion about fears that women have in being hospitable. One of the common fears is that there wouldn't be food on hand to quickly prepare a tasty meal or snack for an unexpected guest. This soup recipe will go into my "emergency hospitality kit" because it can all be kept in the pantry and ready in 30 minutes. And...who can refuse some homemade chicken noodle goodness?