Chicken Stir Fry

As we have been sick for the past two weeks I have not been cooking. Since we both felt better today I decided to start with an easy dinner. I made this stir fry in less then 30 minutes and only used what the sickies, us, had in the house. I will admit I cheated on the rice having Jason make it in our Pampered Chef microwave rice cooker but I think I get credit for the rest.

So to make this yummy, which my pictures never seem to portray but it is yummy and not yucky, dinner I broke out our wok and heated it with some Hosin sauce and a little dark soy sauce. I chopped up one large sweet white onion and a small red and orange bell pepper and added it to the heated wok. I also added a dash of Chinese Five Spice and some garlic, you can never have too much but I only did a little since we have been sick and I didn't want to over power it.

I cooked the onion and bell pepper for about five minutes just to get them cooking, we like very cooked onion. I then added two large chicken breasts, chopped up, and a little more Hosin and dark soy sauce to the chicken. I cooked for an additional ten minutes until the chicken was completely cooked through. I then threw in a bag of frozen mixed veges and cooked for about three more minutes.

Then just take off the heat and pour over rice and you have yourself a nutritious and easy meal. Jason didn't love all of the spices but I really enjoyed it. I guess next time just the dark soy for him, oh well. I hope you have some good times in the kitchen and I promise more exciting recipes in the future. I have a Stromboli and lasagna or cannelloni in my future.

Cookies and Cupcakes, oh my!

We recently attended a Halo Night at our friend's house and part of what we do is I bring baked goods. I wanted to get outside of my usual box of just cookies so I made my grandmother's chocolate chip cookies and another blogger's (a friend) cupcakes. They all turned out very good and were almost gone by the time we left.
Above you can see the chocolate chip cookies. These are from my grandmother's recipe and turn out great pretty much no matter what. Mine are still a bit larger than hers but it takes time to get the perfect cookie. Here is the recipe:

Pre-heat oven to 375 F. Grease a cookie sheet (unless they are non-stick then you can skip this). Shift, or mix, 1 cup and 2 Tbls Flour (wheat for me), 1/2 tsp baking soda, and 1/2 tsp salt in a medium mixing bowl. In a large mixing bowl mix together 1/2 cup softened shortening, 6 Tbls sugar, 6 Tbls packed brown sugar, 1/2 tsp vanilla, and 1/4 tsp water until creamy. Then beat in 1 egg. Add dry ingredients and mix well. Stir in 1 cup of chocolate chips (and 1/2 cup chopped nuts, if desired). Spoon out and drop on cookie sheet. Bake 10-12 minutes (I do 11 minutes to get them crispy but 10 or 9 will leave them a little softer). Let cool a few minutes then transfer to a wire cookie rack to cool completely, or to be eaten by your husband as you are trying to make something else ;)

Enjoy!!!


And these are the delicious (should have used all-purpose not wheat flour but) cupcakes. I used the recipe a friend has on her site. Click on the link if you want it. It is just the Hershey's chocolate cupcake recipe with the addition of a peanut butter frosting (all homemade). They were pretty popular even if I am not a cupcake maven!

Pasta Primavera

So since last night was such a heavy dish tonight was something much lighter, Pasta Primavera. I know this is probably very different than most of you make it but it works out great and I love it. Jason is learning to embrace pasta without a heavy sauce, but he liked it.

Here is what you need:
Brown pasta (spaghetti here)
Salt and pepper
EVOO (extra virgin olive oil)
Medium red onion, chopped
2 cloves of garlic (or 2 heaping Tbls of minced garlic)
Parmesan
Carrot, sliced
Red and yellow bell pepper, chopped
Broccoli, florets
2 medium sized tomatoes, chopped
Some fresh Thyme

Follow the directions and make as much brown pasta as you need. *I add salt to the water to raise the boiling point since brown pasta takes longer to cook. Drain the pasta when done and dry slightly (I do this by placing the drained pasta back in the pot on the hot burner for a minute. Be careful not to over dry the pasta).

In a skillet add EVOO to coat the bottom and heat over medium. Add the onion, garlic, and some Parmesan. Brown the onion slightly and then add the carrot, bell peppers, and broccoli. Cook for about 5 more minutes or until everything is cooked. Add the tomato and cook for a minute longer.

Lightly coat the drained, cooked pasta with EVOO and salt and pepper. Add a little fresh Thyme and Parmesan. Then mix in the cooked vegetables. Serve and enjoy!

This can also be made with any veges you like but Jason only would eat the ones I used. I really enjoyed it and have an apple for dessert. What a healthy meal! Happy Cooking!

Ham and Cheese Stuffed Pork Chops with Mushroom Sauce

I made this for dinner last night (it wasn't the first time) and I thought I would share it here. It is originally from Rachael Ray's 365: No Repeats book (link in title). I love this book for all of it's options but it is hard to get through with Jason asking for them to be repeated already!

Ok I have changed the recipe a bit and added some hints to make it work better.
You need:
4 Pork chops (best if they are thin and on the bone... I rarely do use on the bone but it is easier)
8 slices of ham (any deli sliced kind is fine)
4 slices of a soft white cheese (I use Jack)
Sage
EVOO (extra virgin olive oil)
1 lb of sliced white mushrooms
2 Tbls of butter
2 cloves of garlic (I use the pre-minced kind, so 2 heaping Tbls of that)
4 Tbls flour (if you use Wheat flour... only 2 Tbls with All-purpose)
2 cups chicken stock (I use bouillon)
1 cup dry white wine (you can use cooking wine)
1 Tbl Dijon mustard
Some fresh Thyme
Salt and Pepper

To start slice the pork chops to the bone, making a pocket in the middle. Wrap a slice of cheese and a sage leaf in two slices of ham and roll to fit in the pork chop pocket. Salt and pepper the inside and outside of the chop to your liking. Place in the pocket and hold together with toothpicks. Repeat for all four pork chops.

Heat a skillet over medium heat with EVOO (twice around the pan... just lightly coat the bottom). Add the pork chops to the hot oil and cook about 5 minutes a side. *Here I usually cover the chops to help them cook faster if I have thick chops. If they are thin they should be fine. Once the chops are fully cooked remove them from the pan and place on a plate. Tent with aluminum foil and let rest (but not get cold).

To the skillet you just used add the butter, mushrooms, a little Thyme, and garlic. Brown the mushrooms, about 3 to 4 minutes. Dust the mushrooms with 2 Tbls of flour and cook an additional minute. Add the chicken stock (or bouillon), white wine, and mustard. Stir well (or whisk) and cook an additional 3 to four minutes until it thickens. *At this point I usually add another 2 Tbls of flour. You don't have to but the wheat flour does not thicken well.

When the sauce is thick enough pour a little over each chop. Add steamed broccoli or other vegetable and some crusty french bread and serve. Enjoy!

I love this recipe but it is very rich so plan something light for the next meal. Let me know if this works for you. Happy cooking!