Stir-fry Sundayz

I’m seriously broccoli’s number one fan. If the dish has it, I’m devouring it. I love pretty much anything that has teriyaki and soy sauce–so stir fry is something pretty simple for me to do for an easy dinner (that you can totally portion out later for make-ahead lunches too). Here is my go to recipe for broccoli and chicken stir-fry.

chicken broccoli stir fry

Ingredients:

  • 2/3 c soy sauce
  • 1/4 c dark brown sugar
  • 1/2 tsp ground ginger
  • 1 pinch red pepper flakes (or you can use a pinch of chili powder)
  • 2 tbsp H2O
  • 2 tbsp cornstarch
  • 1 clove garlic, minced
  • 2 tsp olive oil
  • 3 boneless, skinless chicken breasts, cubed
  • 1 onion, sliced thin
  • 3 c broccoli

Directions:

Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir until cornstarch dissolves. Heat oil in a large skillet over high heat. Fry chicken, garlic, and onion in oil about 5 to 7 minutes. Stir broccoli with the chicken, garlic and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet. Pour the soy sauce mixture into the empty part of the skillet. Stir the cornstarch and water into the soy sauce mixture until mixed. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes. Enjoy over steamed white rice, or brown rice!

This is a great dish to end the weekend with, along with the beer or wine of your choice. 

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HOMEMADE DORITO CRUNCHWRAP SUPREMES!

Taco Bell….we’ve all been there. It’s late…everyone is tired and grumpy…you’ve got that craving for all these beefy and cheesy goodness. But, why get stuff that makes you feel so absolutely nasty the next day (or next few hours). THEY ARE SO EASY TO MAKE.crunchwraps

So, without further ado, here is my version of the homemade crunchwrap supreme.

Dorito Crunchwrap Supremes

This recipe makes 6 Crunchwraps

Ingredients:
6 burrito size flour tortillas

Nacho Cheese (of your choice, about 1 cup)

1/4 Bag of Doritos, smashed

1 c sour cream

2 c lettuce, chopped

2 tomatoes, diced

2 cloves garlic, minced

1/2 an onion, diced

1/3 packet taco seasoning

1 lb ground turkey

1/2 bag shredded Mexican blend cheese

Directions:

Saute onions and garlic in a pan until golden and then add ground turkey and brown. Add taco seasoning and other seasonings of choice (salt, pepper, etc.) Warm up tortillas and queso.

Lay first tortilla out, place meat mixture, then dollop of queso, sprinkle Doritos on top of queso, then lettuce, tomato, a dollop of sour cream and a sprinkling of shredded cheese. In a skillet on medium-high heat coated in olive oil or butter, toast each side for 2 minutes (but keep an eye on it). 

ENJOY THE DELICIOUSNESS IMMEDIATELY!

Smoothies and Phone Backgrounds…I like it

Time to dump off some of my massive collection of wallpapers I’ve accumulated by obsessive scrolling through Pinterest after I get home from work. These are all of my favorite patterned wallpapers I have on my phone, the links to each one are below the photos.

1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10

I’m sitting here posting these whilst listening to Billy Joel’s “Piano Man” and sipping on my acai-berry smoothie (Did I seem fancy there or what?). I love acai, and I’m now totally obsessed with it because you can buy PACKS OF ACAI AT THE STORE AND JUST PUT IT IN THE BLENDER AND YOU HAVE A SMOOTHIE OR ACAI BOWL.  What a concept. They’re around $5 for four individual acai packets. If you don’t know what acai is, you can read about it here.

ACAI IS THE BEST!Essentially, the acai berry is a highly nutritious berry that grows on a tall thin palm in the Amazon– the majority of the berry is made up of seeds that are pounded and pulverized into the thick purple puree we put into smoothies and bowls. They’re filled with organic plant compounds, antioxidants, protein, omega fats, and essential amino acids. Acai eventually made its way over into Brazil in the 70’s, where it exploded in popularity with Brazilian surfers and fitness enthusiasts. Then finally, in the 2000’s organic pulp acai first came to the U.S. and found homes in Hawaii and Southern California. I had my first acai bowl in Hawaii and was in love at the first bite.

Want a fun, protein and anti-oxidant-packed acai bowl? Here’s how to make one:

Perfect Peanut Butter Acai Bowl

Ingredients:

1 cup almond milk (or whatever you prefer, you can even use juice)

1 tbsp organic peanut butter

1 packet frozen acai

1 1/2 c berries of choice

1 tbsp of granola (or more if you’re feeling frisky)

any nuts or seeds you love to top it off

honey

Directions:

In a blender, blend peanut butter, acai packet, almond milk, and 1 cup of the berries in a blender and blend until completely smooth. Pour into your bowl and top with granola, seeds, nuts, berries and a drizzle of honey. 

ENJOY THE DELICIOUSNESS IMMEDIATELY

 

Here is my source for all my information on acai 🙂

Taquito Time!

I’m always trying to find something quick and easy that I can make, pop in the oven, and then relax while it’s cooking for an easy weeknight dinner.

taquitos1

My husband LOVES anything Tex-Mex, so I’m always trying to find new dishes that fit both of our tastes, and our budget (which isn’t huge). I made these taquitos the other night and planned to have leftovers to feed us on lunches as well — they were a hit!

I cooked, shredded and seasoned the chicken on Sunday night to help with the process of getting these done quickly after work. That way, all I had to do was make the mixture to go in the taquitos, roll them up and stick them in the oven. 🙂 Served with oven roasted corn and refried beans, it was delish.

Here’s the recipe:

Creamy Green Chile & Chicken Taquitos

This serves 4 hungry people

2 Boneless Skinless Chicken Breasts, cooked, shredded and seasoned (I used taco seasoning and garlic salt, a pinch of each)

1 Cup Mexican Blend Cheese

1/2 Brick of Cream Cheese

1 4 oz can Green Chiles

12-15 Corn Tortillas

Olive Oil

1/2 Yellow Onion

1 Clove Garlic

1 Small Bunch Cilantro

1 Cup Sour Cream

Directions: Preheat your oven to 400 degrees and get a pan ready to put your taquitos in–line it with foil and rub a little Olive Oil on the foil to ensure the taquitos don’t stick to the pan. In a skillet, pour a little Olive Oil in and dice up your Onion, mince your Garlic and saute until they’re golden and delicious. In a mixing bowl, combine your Chicken,  1/3 of the Cheese, Green Chiles, Onion, Garlic, & Cream Cheese. Mix these ingredients until they form a creamy mixture (there will be lumps, of course, don’t pulverize it!). Take your Corn Tortillas and begin forming your taquitos by placing a spoonful (2-inch in diameter scoop) of your mixture in the middle of your tortillas and rolling it up, set each one in the pan when done. Then take the remaining 2/3 of the Cheese and sprinkle it over the top of the taquitos. Put those lovely things in the oven for 30 Minutes. Top with Sour Cream and Chopped Cilantro. 

Enjoy!

patio1

 

Also, I’m finally getting my patio together (Just in time for it to get REALLY hot here in Tejas) but I’m planning on doing a few more pots in my next post with more of my favorite Thrillers, Fillers, & Spillers.