Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Tuesday, December 6, 2011

Chicken Stir Fry!

When I originally wrote about this stir fry, I was planning on using pork as the main attraction. But somewhere between posting the plans and executing them, things changed. What I mean is that the pork was used for something else, by someone else, leaving me to make this stir fry with chicken. Which is not so bad, because it is really, really good.! and fast!! and easy to make!!!
Chicken Stir Fry w/ White Rice
(This recipe makes enough for 2 people, with left overs!)

1/2 cup Orange Juice
1 tablespoon Lime Juice
1 1/2 teaspoons Fresh Ginger
  2 Scallion
1 tablespoon Ketchup
1 teaspoon Cornstarch
Salt and Pepper
  1 cup White Rice
1 pound Boneless, Skinless Chicken Breast
1 medium Onion
1/4 Red Pepper
1/8 Green Pepper
2 Eggs
I prep everything before I start making the meal.
I especially do this when there are a lot of 
ingredients that need to be chopped or measured.
It makes things go quicker, and I never lose
control of what I am doing.
So, anyway, I butterflied my chicken breast, 
then I cut it into strips. I cut the strips
into small chunks like...
this!
I only used 1/4 of the red pepper. I didn't want the red or 
the green pepper to over power the meal. I cut the pepper
into strips,
and then I cut them into smaller, bite size strips.
I did the same with the green pepper.
I chopped the scallions into minced pieces. I separated
the two scallions because I need one for the sauce, 
and one for the stir fry.
I cut the ends off of my onion, 
then I peeled the onion, and cut it in half.
I only used about 5 thin slices.
Peel the fresh ginger with a veggie peeler, then chop with a knife.
This is hard to see. But really chop them tiny. Minced actually!
Now that your chopping is done, make your rice.
I used a medium grain rice. Follow the directions on
the package.
While the rice is cooking, make the sauce.
Add the orange juice, lime juice, ginger, and 1 chopped
scallion to the pot.
Next add the ketchup, the salt and the pepper.
It's time to add the cornstarch.
The cornstarch is added to act as a thickener to your sauce.
In order for it to work effectively, add the cornstarch to
1 tablespoon of water in a small bowl. 
Mix it together very well.
Add it to the pot.
Add it to your pot, and bring it to a boil.
Reduce to medium, and simmer until thick and shiny.
This should only take about 1 minute.
Then set your sauce aside.
Start the chicken cooking. 
Because you are stir frying, cook on med-high to high,
and keep turning the chicken. Keep it moving around the pot.

Whip your 2 eggs together. You are making scrambled eggs
Get them cooking.
Now start your veggies. I put them in a separate pan,
but you could put them in the pan with the chicken if you would like.
Cook the veggies with some butter, or pan spray
on medium high.
When the egg is just about done, add it to the
veggies to finish cooking. If you stir fried your veggies in the
same pan as the chicken, still add the eggs to the pan.
It won't make any difference.
Build the plate by first laying down a scoop of rice.
Flatten it a little on the plate. 
Top with the veggie and egg mixture, then some chicken,
and finally the sauce, drizzled over the top.
Enjoy!

Here is a side note to this recipe.
If you would like, once you have built your plate,
take the plate and put everything on it in a frying pan.
Stir fry on high for just a few minutes, until the rice gets
brown with little crispies. 
Then put it back on your plate and eat. 
It's delicious both ways!
(The sauce recipe is from Get Saucy by Grace Parisi)

Thanks for joining The Freshman Cook today.

I hope you are enjoying the 25 Days of Christmas Blog Share.
Stop by every day for a different Christmas treat by one of our talented bloggers.
See you tomorrow!





Saturday, November 19, 2011

KFC Watch Out!~It's TFC Mashed Potato Bowl!

This weeks entree was stolen! That's right! I might as well admit it!! I stole it right in front of everyone. And~I liked loved it! It's delicious!           The Freshman Cook Mashed Potato Bowl! Get it here!!
TFC Mashed Potato Bowl
Idaho Potatoes
1 teaspoon.Butter
2 Boneless, Skinless Chicken Breasts
1 cup Milk
1-2 tablespoon Milk
20 Saltines
1 teaspoon Garlic Powder
1/4 teaspoon Paprika
1/2 teaspoon Dried Basil Leaves
1 cup Corn Niblets
2 pieces Bacon
3 Cheese~shredded
1 cup Flour
Jar of Chicken Gravy
1-2 Eggs
Peel and cube your potatoes. 
 Put your potatoes in a pot, cover with cold water,
put on the stove, and bring to a boil.
While your potatoes are cooking, put the 20 saltines in 
a zip lock bag, zip it, and then crush the saltines with a rolling pin.
Add your garlic powder to the bag of saltines,
then the basil leaves, and ...
the paprika. Mix it all up by shaking the bag.
Put the bacon on to fry.
Cut your chicken breast into strips.
Read this post about how to make the chicken. 
I made the chicken into fingers, and I made some extra
to snack on tomorrow. You won't be sorry you did!
Heat the corn in a fry pan with a little water.
You could use butter if you would like.
Heat the gravy up in a small pan.
Drain your potatoes. Put them in a mixer bowl.
Make your potatoes mashed by adding a little milk 
and 1 teaspoon butter.
Chop your cooked bacon.
Chop the fingers into bite size pieces.
You want everything in the bowl to be able
to be eaten by a fork. No knife.
Start making your bowl!
Add mashed potatoes to the bottom.
Add gravy,
corn,
chicken,
cheese,
and sprinkle with bacon!

Enjoy!


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Thursday, September 29, 2011

Chicken 'n' Dumplings!

For my husband, chicken and dumplings is the ultimate comfort food. He loves the warm aroma of the broth, the moist and tender chicken, and the soft, velvety taste of the noodles. The combination of  these three items, makes simple ingredients in a bowl something special. It makes him feel good. And that's good!
Chicken 'n' Dumplings
(adapted from Taste of Home)
1 large Chicken(6 lbs)
1 teaspoon Salt
2 tablespoons White Vinegar
1 large Onion
2 Carrots
2 Celery Stalks
2 cups Flour
1/2 teaspoon Salt
1 Egg
Ground Pepper
Rinse the chicken, and then place in a pot.
Cover with water.
Add salt.
Add vinegar.
Chop off the ends of your onion.
Peel onion.
Slice onion.
Slice celery down the middle. This should be a
rough slice. That means that they do not have to be
a consistent size. We are using them for flavor, not
presentation.
 Rough chop in to small pieces.
Place onion slices and celery pieces into pot.
Rough chop your carrots. It is not necessary to peel them.
 Add the carrots to the pot.
Make sure your chicken is covered with water.
Bring water to a boil. Once it is boiling, reduce the heat 
and let it simmer for about 60 -90 minutes.
You will know it is done when you pull the piece of chicken 
and it is falling off of the bone.
Pull your chicken out and place on a cookie sheet or
a cutting board.
While it is hot, start pulling the chicken off the bone.
I like to use 2 forks. 1 helps me hold the piece, and
the 2nd fork pulls the piece away from the bone.
When you have all the chicken off of the bone, set the 
chicken aside and cover it with foil. Discard the bones.
Also take all the veggies out of the pot and discard.
 Pull 1 cup of broth out of the pot.
Place to the side.
Leave the rest of the broth in the pot. 
We will be using it.
Place the flour in a mixing bowl.
Add the salt.
Make a well in the flour. This is basically a hole
in the flour.
Add an egg.

 Stir in 1/4 cup of the broth you set aside.
Start mixing until the dough is soft, and feels like pie dough.
If you need more broth add a little at a time until all 
flour is mixed in.
Once dough is well mixed,
roll the dough out on a floured surface. Roll the dough
to as close as a 17" x 17" square. 
Cut the dough into 1" strips.
Then cut the dough crosswise so you end up with 1" squares.
Place the dough aside for 30-60 minutes so it can dry.
I used a cooling rack so they could dry above and 
underneath at the same time.
Bring the leftover boil to a broth.
Drop the squares into the broth. Reduce the heat 
to a simmer. Cover the pot and let dumplings simmer
for 10 minutes. Uncover the pot, and 
test the dumplings by sticking a toothpick in them.
If you are unsure, just test one by tasting.
 When the dumplings are ready,
add the chicken back into the broth.
Dust the top of the pot with pepper.
 Heat up pot if necessary.
Enjoy!

Thanks for cooking with us today!

Please join us later this evening when we will be making
Macaroni and Cheese.
Comfort Food Extraordinaire!

See you then!