Cilantro Chicken Stir-Fry 

Oh boy, was this good! I am such a sucker for cilantro so when I saw this I just had to make it. Also, the peanuts were a surprising, but great addition to the stir fry, and we all enjoyed it. 

Ingredients: 

– 2 tsp. Olive oil 

– 1 lb. boneless, skinless chicken breasts 

– 1/2 cup honey roasted peanuts 

– 1 red bell pepper, diced 

– 4 cloves garlic, minced 

– 1 tsp. ground ginger 

– 1 tbsp. soy sauce 

– 2 tsp. rice vinegar 

– 1 tsp. Sriracha sauce 

– 1 tsp. sesame oil 

– 1 tsp. cornstarch 

– 1 cup fresh cilantro, roughly chopped 

Directions: 

Begin by heating up the olive oil in a large frying pan preferably with tall sides over medium- high heat. Addin the chicken and cook for three minutes, stirring occasionally. 

Add the peanuts, red bell pepper, garlic, and ginger to the pan with the chicken. Cook for an additional 5 minutes, or until the chicken is cooked through. 

While the chicken is cooking, combine the soy sauce, rice vinegar, Stiracha, sesame oil, and cornstarch in a small bowl. Whisk to combine. Add the sauce to the skillet and cook, stirring until the sauce thickens and coats the chicken. 

Remove the pan from the heat and add in the chopped cilantro. Stir to combine and serve over rice with lime wedges on the side. I always use brown rice in my dishes and it is delicious! 

Enjoy! 

   
    
    
    
    
    
 

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Raspberry Buttercream Frosting 

Ok guys…  This is. The. Frosting!! I made it for cupcakes for my youngest daughter’s first birthday 🙂 Oh my goodness, it was so good and the secret is freeze dried berries! I’ve never done a recipe like this before, but this took it to an entire different level and no artificial flavorings or colors 🙂 A must try! 

Ingredients: 

– 2 sticks softened (1 cup) unsalted butter

– 1 cup (10-12g) freeze dried raspberries (or strawberries) I think any berry would be good! 

– 4 cups powdered sugar 

– 2 Tbsp. Heavy cream 

– 1 tsp. vanilla extract 

Place the freeze dried berries into a food processor and blend into a powder. I don’t have a food processor, so I just used a gallon bag and hit the berries with the back of a metal measuring cup until they were powder. Set aside. 

In the bowl of your stand mixer, beat the softened butter on medium speed about two minutes until creamy. Add the powdered sugar, raspberry powder, heavy cream, and vanilla extract. Mix until well blended on low. Increase speed to medium high and beat for a full three minutes. Add 1/4 cup more powdered sugar if the frosting is too thin and add a couple more tbsp. heavy cream if it’s too thick. Add a pinch of salt if the frosting is too sweet. 

Frost as desired.

   
    
    
   
     
   

Chocolate Chip Peanut Butter Bars 

These bars are really tasty and so easy to make. I love that I didn’t even have to dirty my mixer! 🙂 

Ingredients: 

– 1/2 cup unsalted butter, melted 

– 1/3 heaping cup of Jif Peanut butter 

– 1 egg 

– 1 cup packed brown sugar 

– 1 tbsp. vanilla extract 

– 1 cup all- purpose flour 

– 1 cup chocolate chips and 2 tbsp. for sprinkling on top 

Directions: 

Preheat your oven to 350F. Line an 8×8 pan with tin foil, spray with cooking spray, and set aside. 

Melt the butter in the microwave 

After the butter is cooked for a couple minutes, add the peanut butter, brown sugar, vanilla, and finally the egg. Whisk until fully incorporated and smooth. 

Add in the flour and stir until just combined, don’t overmix. 

Stir in the chocolate chips. 

Pour batter into prepared pan and lightly smooth the top. Sprinkle with the remaining chocolate chips. Press down slightly. 

Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean. Allow the bars to cool for about 30 minutes in the pan before removing and slicing. Enjoy! 

   
    
    
    
    
    
   

Slow Cooker Chicken Marsala 

This was a really good recipe. Nice and easy in the crockpot and didn’t take forever. I served it over a bed of mashed red potatoes and steamed broccoli on the side. Delish! 

Ingredients: 

– 3-4 boneless skinless chicken breasts, cut thinly in half 

– 3 cloves minced garlic 

– 2 cups chicken broth or 1 cup Marsala wine (I used the broth) 

– 1/2 cup water 

– 1/4 cup cornstarch 

– salt and pepper 

– 8 oz. mushrooms (I left these out because I didn’t have any on hand) 

Directions: 

Lightly spray your crock pot with cooking spray. Season chicken breasts with salt and pepper and place in the bottom of the crock pot. Add the minced garlic and pour in the chicken broth/wine. Add the mushrooms. 

Cook on low for 5 hours. 

Once the time is up, remove the chicken breasts, set aside. In a small bowl, make a slurry from the water and cornstarch (mix the two together) and pour into the crockpot. Turn the setting to high and give it a big stir. Add the chicken back in and cook for another 30 minutes, or until the sauce is thickened. Stir occasionally. 

Serve over mashed potatoes and top with the sauce. Enjoy! 

  

(Healthier) Tatertot Casserole 

So I am totally not above making Tatertot casserole, my only issue with it is, I think cream soups are disgusting and I try and avoid them in all of my recipes. This kind of resembled more of a shepherd’s  pie with tatertots on top, but it was really yummy, regardless! 

Ingredients: 

– 1 lb. ground beef 

– 1 onion, diced 

– 1 cup frozen vegetables (I used a mixed vegetables assortment) 

– 1 1/2 tbsp. Worcestershire sauce 

– 1 tbsp. chili powder 

– 1/2-1 cup of water or beef broth (beef broth would give more flavor, I was just lazy) 

– 1-2 cups shredded cheese 

– 3/4 of a 32oz bag of tatertots 

– salt, pepper, and garlic powder, to taste  

Directions: 

Preheat your oven to 350F. 

Begin by browning your meat and onions. Once no longer pink, drain the fat and return to pan. 

Add to the mixture: Worcestershire, seasonings, chili powder, frozen veggies, and water/broth. Give everything a big stir and taste and adjust seasonings, as needed. Also adjust your liquid amount too. Just try not to add too much liquid, you don’t want a soup! Cook for a few minutes until vegetables are no longer frozen, and you have a good consistency. 

Pour into an 8x 11-inch baking dish. Sprinkle on shredded cheese, and then top with frozen tatertots. (You could sprinkle on a bit more cheese on top, if you really want to get wild 😉

Bake for 35-40 minutes, or until the tatertots are crispy on top. Remove from oven and let set a few minutes before serving. I served mine with a fresh fruit salad and it was a nice light addition to our meal. Enjoy! 

   
    
    
 

Chicken stir fry with mushrooms and zucchini 

This was a delicious stir fry and is apparently a Panda Express copycat recipe. I served it with brown rice and we all thought it was very good. 

Ingredients: 

– 1 pound boneless, skinless chicken breasts, cut thinly into bite sized pieces 

– 3 tbsp. cornstarch (I probably will not use this next time)- see note at the bottom 

– 1 tbsp. vegetable oil 

– 1 tbsp. sesame oil 

– 8 oz. mushrooms 

– 2 medium zucchinis 

– 1/4 cup soy sauce 

– 2 tbsp. balsamic vinegar 

– 3 gloves minced garlic 

– 1/2 tsp. ground ginger 

– sesame seeds (optional) 

Directions: 

Slice up your veggies and set them aside for later. 

Slice up the chicken breasts and toss the chicken with cornstarch in a medium bowl. 

Heat the oils in a pan and add the chicken. Cook on medium heat until browned on both sides. Remove the chicken from the pan and set it aside. 

Turn the heat to medium high and add a bit more of each oil. Add in the veggies and cook until they start to brown. Add the garlic and ginger and cook for 30 seconds or so. Coon for another couple minutes if the vegetables need to soften a bit more, but don’t over cook. Add the chicken back in and stir to coat. Add in the soy sauce and balsamic vinegar and give everything a big stir. Serve over brown rice. Enjoy! 

Note: I will probably not use cornstarch next time. It cooks to the bottom of my stainless steel pans and I ended up having to transfer the chicken to another pan to finish the cooking. I think the chicken would be fine without the cornstarch addition. 

   
    
    
    
    
 

Easy Moist Cornbread 

This is a great recipe that yields moist, delicious cornbread! 

Ingredients: 

– 1 cup all-purpose flour 

– 1 cup yellow cornmeal 

– 1/2 cup sugar 

– 2 1/2 tsp. baking powder 

– 1 tsp. salt 

– 1 cup milk 

– 1/3 cup vegetable oil 

– 1 egg 

Directions: 

Preheat your oven to 375F. Spray an 8 x 8 baking dish with nonstick cooking spray and set aside. 

 In a large bowl, combine dry ingredients, and set aside. Next, add in the egg, milk, and vegetable oil, and stir until just combined. Pour the batter into your prepared pan and bake for 25 minutes or until the bread passes the “toothpick test”. Enjoy!