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Chicken Sriracha Stir Fry

Chicken sriracha stir fry

Though I took a break over the holidays, I finally started back up with the weekly recipe swaps, hosted by Sarah at Taste of Home Cooking.  This week, rather than having a theme, it was decided to do a "Secret Recipe Club" style swap. I was really excited when I found that out, because I have enjoyed being a member of the SRC over the past few months.  In fact, Sarah was assigned to my blog two months ago for SRC.  So, when I got her blog this week for our swap, I was very happy! I am a follower of her blog, and I feel as though she and I have similar cooking styles. I read through many of her recipes and had quite a few on a list of potential choices, but ultimately, it came down to this stir fry. Joel loves sriaracha, so as soon as I saw this recipe, I knew I had to make it. Let me tell you, it did NOT disappoint! It was perfectly spicy and so versatile, in that you can change up the vegetable combination and it would still be delicious! I highly recommend this dish and look forward to making this again!

For the Marinade:
1 tablespoon Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Water
1 teaspoon Sriracha 
2 Boneless, Skinless Chicken Breasts, cut into bite sized pieces

For the Stir Fry
1 tablespoon Cornstarch
6 tablespoons Water
1 tablespoon Sriracha (I may have used a tad more…)
1 tablespoon Soy Sauce
2 tablespoons Oyster Sauce (I used fish sauce)
1 cup Green Beans, chopped
3 Carrots, peeled and sliced (I omitted)
1 cup Mushrooms, sliced
1/2 large Onion, chopped
1 Green Bell Pepper, sliced (I added)
1 Red Bell Pepper, sliced (I added)
2 tablespoons Cooking Oil (I used canola)
2 tablespoons Ginger, grated
3 Garlic Cloves, chopped

Place the chicken cubes in a plastic food storage bag (or bowl that will be covered with plastic wrap). Add the marinade ingredients and toss to coat thoroughly. Let stand for at least 30 minutes, or up to overnight. In a separate bowl, mix the cornstarch, water, sriracha, soy sauce, and oyster sauce; set aside. In a wok, heat 1 tablespoon of oil over high heat. Add the vegetables and stir fry for 5 minutes, or until the carrots are tender. Remove to a plate. Wipe out the wok with a wet paper towel. Heat the remaining 1 tablespoon of oil in the wok. When hot, add the ginger and garlic. After a few seconds, add the chicken mixture. Stir fry for 2-4 minutes, until the chicken is fully cooked. Pour in the sauce and stir until thickened. Return the vegetables to the wok. Serve over rice (I served it along with coconut rice).


Pasta with Portobello Mushrooms, Caramelized Onions, & Goat Cheese

Mushroom goat cheese pasta

Pasta is one of our favorite go-to meals. Add goat cheese, and it's sure to be a winner. When I saw this recipe on Elly Says Opa, I knew it would be a hit in my house. This dish was so simple to prepare, and so delicious too. It made for the perfect, week-night meal, with just the right amount for lunch the next day!

1 1/2 tablespoons Butter
2 tablespoons Olive Oil, divided
3 Onions, thinly sliced
1/4 cup Dry White Wine
1 teaspoon Salt, divided
1/2 teaspoon Sugar
1 pound Portobello Mushrooms, stems removed and sliced
3 tablespoons Fresh Parsley, chopped
1/4 teaspoon Freshly Ground Pepper
10 ounces Pasta (I used whole wheat penne)
3 ounces Soft Goat Cheese, crumbled (I used 4 ounces)
3 tablespoons Parmesan Cheese, plus more for serving

In a large pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderate heat. Add the onions, 1/2 teaspoon of salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Add the wine and cook until nearly evaporated, a few more minutes. Remove the onions from the pan.  In the same pan, melt the remaining 1/2 tablespoon of butter and 1 tablespoon of oil over moderate heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, parsley, and the remaining 1/4 teaspoon of salt and pepper. Meanwhile, in a large pot of boiling water, cook the pasta until al dente. Reserve 3/4 cup of the pasta water and drain. Toss the pasta with 1/2 cup of the reserved pasta water with the mushroom mixture, goat cheese, and parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional parmesan, if desired.




Currently, we are living amongst boxes of stuff, since we are closing on our house on Friday.  It is driving us nuts, so we certainly hope that this is the only time we move…ever!  Because of the house being in disarray, we have been enjoying simple meals that don't require too many dishes/pots/pans or too much time, since most of it is being spent packing and cleaning.  This meal is a perfect example of that.  Over the past few years, I've seen a few versions of Shakshuka floating around on the blogs that I read. It is something I've always wanted to try, but never did, mostly because Joel would make a face when I showed him the recipe. On a whim, I emailed him this recipe from Apple A Day (adapted from Plenty by Yotam Ottolenghi) and asked him his thoughts, to which he replied "looks good". We are SO glad that we finally decided to make this meal. It was a perfect dinner for a cold, blustery night. As we were eating, I had mentioned to Joel that I read online that this meal was a traditional breakfast in certain parts of the world. He commented that it would be the perfect breakfast to serve in a ski lodge after a morning on the slopes. Served along with a piece of bread, it is the perfect meal any time of the day or night!

3/4 teaspoon Ground Cumin
1/2 cup Olive Oil
2 Onions, sliced
2 Red Bell Peppers, cut into 3/4 inch strips (I used green)
2 Yellow Bell Peppers, cut into 3/4 inch strips (I used orange)
2 Garlic Cloves, minced (I added)
1 tablespoon Dark Brown Sugar
2 Bay Leaves
6 Thyme Sprigs, leaves removed and chopped
2 tablespoons Cilantro, chopped
2 tablespoons Parsley, chopped, plus more for garnish
6 ripe Tomatoes, roughly chopped (I used a can of whole peeled tomatoes with their juices {15 ounces, since I halved the recipe})
1/2 teaspoon Saffron Threads (I omitted)
1/4 teaspoon Cayenne Pepper
Salt and Pepper, to taste 
Up to 1 cup Water (I used about 1/3 cup)
8 Eggs
Pinch of Paprika (I added)
Shaved Parmesan (I added)

In a very large sauté pan, heat the oil over medium-high heat until shimmering. Add the onions and cumin and sauté for 5 minutes. Add the peppers, garlic, brown sugar, and herbs and continue to cook for 10-15 minutes to develop color. Add the tomatoes, saffron, cayenne, salt, and pepper. Reduce teat to low and cook for 15 minutes, adding water 1/4 cup at a time, so that the mix has the consistency of thick pasta sauce. Taste and adjust seasoning so that the mix is potent and flavorful. Remove the bay leaves. Divide the pepper mixture among four small, deep pans, or keep in the large sauté pan. If using smaller pans, place them on medium heat for a few minutes to heat up. Make wells for the eggs and carefully break eggs into the wells. Sprinkle with salt and pepper and cook on very low heat for about 10 minutes. Cover the pan and cook until the eggs are set, about 1-2 more minutes. Sprinkle the tops with paprika, parmesan, and additional parsley and serve.


Bake to End Cancer

Happy New Year!

While reading through all of the RSS Feeds that I subscribe to over this past holiday week, I came across a post by Amanda at Tales From a Kitchen Misfit that really caught my eye. Amanda is hosting an Online Bake Sale to raise money for the Leukemia and Lymphoma Society. What a brilliant way to raise money, because who doesn't love baked goods? And when you are helping a good cause, those baked goods seem to taste just that much sweeter!

I've never been involved in any online bake sales before, but after seeing this, something told me that this would be a great way to kick off 2012! I am making 1 dozen Oatmeal Chocolate Chip Cookie Muffins. They are super delicious! :)

*If you would like information about donating a baked good, check out this page.

*If you would like to see all the delicious treats that will be available to bid on, check out this page.

*Bidding begins on January 22nd!



Out With the Old, In With the New

I have mixed feelings about 2011. It started off pretty bad, when my father passed away. As the year went on, though, it got better, and ultimately ended on a high note. My brother, cousin, and best friend each got married, Joel finally got his dream job, and we bought our first house (which we are eagerly awaiting our closing date….Friday the 13th can't come soon enough!). All in all, I'm ready for 2012 and excited to see what it will bring. At least I know that it will start on a high note!

So now, as the end of the year is here, just as many other bloggers have done, I'd like to reflect on my favorite recipes of 2011. What were your favorites?

January: Though the circumstances around this dinner were sad, this Chicken Pot Pie brought us such comfort in a time of sorrow.


February: I love Nutella, but it can be expensive, so making my own not only satisfied my taste buds, but also my wallet!


March: A tough month to choose. But my favorite may be the Guinness & Onion Soup. Like french onion, but better!


April: Another tough month, but the winner is Pierogi! I was happy to cross them off my list and also happy to eat them!


May: I enjoyed eating these Shrimp Tacos on my patio in the first few awesome days of spring.


June: This Avocado Sandwich quickly became a summer-time staple in our house. So simple, and so good!


July: A copy-cat Sesame Cashew Noodle Bowl was a very pleasant surprise, since we guessed at the ingredients!


August: I  couldn't choose between two for this month so I'll just pick both!

These San Francisco Garlic Fries were awesome (and they ended up on Bon Appetit's Blog!)


How could I not post my brother's Wedding Cake? I was very proud of this accomplishment!


September: These Drunken Noodles were spicy and delicious!


October: I finally found the perfect German Potato Salad recipe when I joined Secret Recipe Club!


November: These Chicken Parm Burgers were a great


December: Beer & Brown Sugar Kielbasa is sure to please any Octoberfest crowd!