Chicken and Vegetable Stir-Fry

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Chicken and Vegetable Stir-Fry

3 Tbsp hoisin sauce

4 Tbsp soy sauce

2 Tbsp teriyaki sauce

1 tsp ground ginger

1/2 tsp crushed red pepper flakes

3 Tbsp vegetable oil, divided
1 1/2 lbs chicken breasts, cut into thin strips
2 carrots, sliced diagonally
2 cloves garlic, minced
2 green onions, sliced
1 bunch asparagus, cut into 2 inch pieces
2 yellow zucchini squash, sliced
1 Tbsp sesame seeds

Mix together hoisin sauce, soy sauce, teriyaki sauce, ginger, and red pepper flakes. Set aside. Heat 2 Tbsp oil in a wok or large skillet. Add chicken. Cook for about 5 minutes, or until cooked through. Remove from pan. Drain liquid and add remaining oil. Add carrots and garlic. Cook for about 2 minutes. Add green onions and asparagus. Cook for about 5 minutes or until asparagus starts to get tender. Add zucchini and cook for about 2 minutes or until veggies are crisp-tender. Stir in sauce and chicken. Heat through. Stir in sesame seeds. Serve over rice.

Serves 6

Ground Beef Tacos

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Ground Beef Tacos


1 lb ground beef
3/4 cup onion, diced
2-3 cloves garlic, diced
1 Tbsp chili powder
2 tsp cumin
2 tsp coriander
1/2 tsp salt
1/2 tsp pepper
1 (8 oz) can tomato sauce
1 jalapeno, seeded and diced
taco shells
chopped lettuce
chopped tomatoes
shredded cheese
salsa

Brown ground beef with onion; drain. Stir in garlic, chili powder, cumin, coriander, salt, and pepper. Add tomato sauce and jalapeno. Simmer over low heat for 10 minutes. Fill taco shells with ground beef  mixture, lettuce, tomatoes, and cheese. Place under the broiler until cheese melts. Serve with salsa.

Recipe adapted from Mel's Kitchen Cafe

Meatball Soup

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Meatball Soup

Sesame Shrimp Stir-Fry

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Sesame Shrimp Stir-Fry


1 lb medium shrimp, peeled and deveined
1/4 tsp ground ginger
1/4 tsp cayenne pepper
1 clove garlic, minced
1 Tbsp sesame seeds
1/4 tsp ground black pepper
2 tsp sesame oil
2 Tbsp canola oil
1 red bell pepper, sliced into thin strips
3 green onions, sliced
3 Tbsp teriyaki sauce
1/2 lb sugar snap peas
1/8 cup cornstarch
3/4 cup chicken broth
salt to taste
cooked rice

Combine shrimp, ginger, cayenne, garlic, sesame seeds, black pepper, and sesame oil in a large ziploc bag. Toss to coat. Heat canola oil in a large wok or skillet. Add bell pepper and green onions and saute 3-4 minutes. Stir in teriyaki sauce. Add peas and shrimp with seasoning. Cook for 4 minutes, or until shrimp are opaque. Stir cornstarch into chicken broth and add to wok. Cook and stir until mixture boils and thickens slightly. Sprinkle with salt. Serve over rice.

Serves 4-6

Recipe adapted from All Recipes

Chocolate Toffee Shortbread Bars

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Chocolate Toffee Shortbread Bars


crust:
1 1/2 cups flour
1/2 tsp salt
1/4 tsp cinnamon
2 sticks butter at room temperature
1/2 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla
3 oz. (1/2 cup) bittersweet, semisweet, or milk chocolate

topping:
6 oz. (1 cup) bittersweet, semisweet, or milk chocolate
1 cup toffee bits or 4 Heath bars, chopped

Preheat oven to 375. Line a 9x13 pan with foil and lightly grease. In a medium bowl, whisk together flour, salt, and cinnamon; set aside. Place butter in a bowl of a stand mixer. Beat 3 minutes, until smooth. Add brown sugar and granulated sugar and beat for 3 minutes. Add vanilla and mix briefly. Add flour mixture gradually until almost incorporated. Add chocolate and mix until dry mixture is fully incorporated. Do not overmix.  Pour dough into prepared pan and press down. Bake for 18-20 minutes. Remove from oven and sprinkle  6 oz of chocolate over crust. Cover pan with foil and let sit for 5 minutes to melt chocolate. Remove foil and spread chocolate over crust. Sprinkle toffee over chocolate and press down gently. Cool before serving. (You might need to put it in the freezer for 10 minutes to set chocolate.)

Recipe adapted from Mel's Kitchen Cafe

Breakfast Tacos

I'm not really a breakfast person. It just takes too long to make and I always have so many other things to do in the morning. Dad is the breakfast maker in our house. My husband came up with the idea of making breakfast tacos. If you can have breakfast in a burrito, then why not have it in a taco? It's pretty basic and you can make it pretty much any way you want. I just wanted to share the idea.

Breakfast Tacos


scrambled eggs
bacon or sausage
cilantro
salsa
cheese
corn tortillas

Place tortillas on a hot griddle and top with cheese. Heat until cheese is melted. Assemble tacos with eggs, bacon or sausage, and salsa. Sprinkle with cilantro.

Baked Sweet Potato Fries

I had some sweet potatoes in my Bountiful Basket and I wasn't sure what to do with them. The only thing I could think of was Thanksgiving sweet potatoes but it's the wrong time of year.  I found this recipe and decided to try it. My kids loved it!!! They're good for you too because they're baked and not fried. We had barbecue chicken with sweet potato fries and grilled zucchini. Yum! It made me so excited for summer!

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Baked Sweet Potato Fries

3 large sweet potatoes or yams
3 Tbsp olive oil
1 Tbsp granulated sugar
1 Tbsp salt
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp dried oregano

Preheat oven to 425. Place 2 rimmed baking sheets in oven while it preheats. Peel potatoes and slice into 1/4-1/2 inch strips. Make sure they're all about the same size for even cooking. Place potatoes in ziploc bag. Toss with oil. Add spices and mix until coated. Place potatoes on baking sheets. Spread out so they're not touching. Bake for 15-25 minutes, turning halfway through, until tender and brown.

Recipe adapted from Mel's Kitchen Cafe