Chinese Stirfry

Hi hi!!

Sorry it's been a little bit - registering for big tests and taking subbing days and starting more observation took up a little more time than I anticipated.

Anyway, this is a recipe that we sometimes make weekly. It doesn't take very much prep, uses things we almost always have, and Chase LOVES it. We actually got the recipe from his sister Chandra, and haven't changed it at all, except to double it sometimes.

Chandra's Chinese Stirfry
Ingredients:
2 tsp. olive oil
2 Tbsp. honey
2 Tbsp. soy sauce
1 Tbsp. ketchup
1/2 tsp. ginger
2 small-medium chicken breasts cut into bite-size pieces*
1/2 bag of stir fry veggies

*Just depends on how much chicken you like in your stirfry. I tend to do more.

Directions:
If you're going to cook rice at the same time, make sure to start it in a pot or a rice cooker before you get going on the rest

Begin to cook the chicken in the oil in a large skillet over medium-high heat.

Mix up sauce ingredients while checking and turning the chicken as necessary. When the chicken is almost done add about 1/2 of the sauce you've just made.

Add the stirfry veggies, then the rest of the sauce and mix and make sure to cover everything with it. I usually let it simmer for a little bit to make sure to warm up the veggies.

Add salt to taste.

Serve over rice, as soon as it's ready.


This makes enough for both of us and then enough for Chase to take as leftovers the next day. He says they're great (and of course lets him add hot sauce so it's a huge hit there). Hope you both like it as much as we do!!

Love you both, and missing Diet Coke runs with you real bad.

Loves, Jord

Creamy Chicken and Asparagus Pasta with Bacon

I was looking for something to make that got veggies into the meal so that Chase wouldn't keep asking me to eat them as a side - then I found this recipe and we LOVE it.

I do need to give some warning though that this will use a lot of dishes. And probably all of your burners. You'll either need it to be cooked in segments or have someone help you.

Creamy Chicken and Asparagus Pasta with Bacon
Ingredients:
1 lb. of boneless, skinless chicken breasts
1 Tbsp. of olive oil
Seasoning for chicken (whatever you normally like)
12 oz. penne pasta
1 lb. of asparagus, chopped into 2 in. segments, steamed
1 1/2 Tbsp of butter
2 Tbsp flour
2 cloves of garlic, minced
1 3/4 cup of milk (I used 1%)**
1/4 cup of cream**
3 oz of Neufchatel cheese (you can find it by the cream cheese)
1/3 cup of shredded parmesan cheese
4-5 slices of bacon, cooked and cut or crumbled into small pieces

**If you want it a little creamier then add more cream, and less milk to add up to 2 cups**

Directions:
Make sure to steam the asparagus and cook the bacon before you've started the rest of this. This is why I always make Chase help me/use all of the burners because I run out of time and need to do it all at once.

Season the chicken on one side. Heat olive oil in a non-stick skillet over medium-high heat. Add in chicken seasoned side down once the oil is hot. Season other side. Cook chicken all the way through, rotating as needed. Once chicken is cooked transfer it to a plate and let cool for a couple minutes then cut into bite-size pieces.

Cook pasta at the same time - make sure to save 1/2 cup of pasta water before draining - you'll use this later!

In a large skillet melt the butter. Add in minced garlic so it sautés a little bit (just until you can start to smell the garlic). Whisk in the flour and let it cook for about a minute. While whisking, slowly add in milk and cream. Whisking keeps clumps from forming. Once it reaches a boil and thickens turn the heat down to medium-low, add Neufchatel cheese and parmesan cheese until the cheeses are melted.

Add in the rest of the ingredients in order: pasta, chicken, asparagus, and bacon until it's all evenly coated. Add in the pasta water until it helps the sauce thicken as the pasta helps soak up the water. Serve immediately.


This made pretty good leftovers - although you have to eat it within a few days for the asparagus to stay good. It was great to make when we had another couple over for dinner.

Tastes even better than it looks promise.

                                     

Here are the dishes just from cooking if a visual helps haha. Definitely worth it though!

Loves, Jord

Recipe adapted from here. 

Chicken Salad Sandwhiches

A couple months back I hit  recipe rut. I'd made Nate my "standard" meals. The Chicken Roll Ups, the Stroganoff, etc. I was desperate. Plus, it was getting pretty hot-and who wants to really cook in the middle of a hot summer.

Luckily at about that time Natalie sent me an e-mail full of recipes. It was heaven sent.

The first recipe I made from the e-mail was called Sonoma Chicken Salad Sandwiches-and we LOVED it! It was an easy, delicious, quick recipe.

And since I love you two so dearly-he it is:

Sonoma Chicken Salad Sandwiches 

Ingredients
3 1/2 cups cooked shredded chicken (I usually boil 2 or 3 breasts, then shred it in my Kitchen Aid)
1 cup diced celery (2-3 stalks)
1 1/2 cups chopped grapes (I cut the grapes in half, or quarters)
3 Tbs finely grated Parmesan cheese
Bread (I use Costco Croissants)

Dressing
2/3 cup mayonnaise
1/4 cup apple juice
3 Tbs honey
2 tsp apple cider vinegar
1/2 tsp onion powder
Salt and freshly ground pepper to taste


In a large bowl mix together chicken, celery, grapes and Parmesan. In a separate bowl whisk together all dressing ingredients until well mixed. Stir dressing over bowl with chicken, and toss to coat. Serve on bread or croissants.

Left overs store great in the fridge! The original recipe called for pecans and dried cranberries (instead of grapes) but we really decided to just make it our own. It's a pretty adaptable recipe-so feel free to make it your own. I seriously debate throwing coconut in it every time (I'm coconut obsessed!).

Let me know if you like it! Love you both!

xoxo

Nicole




Recipe adapted from here.