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...
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.

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.

Sunday, December 4, 2011

25 Days of Christmas Blog Share

Today is Day 4 of 25 Days of Christmas Blog Share! It's going quickly, isn't it? Get caught up in the excitement of the blog share, and find out what's going on with Day 4's blog share contributor, Kara, from Happy Go Lucky Harvey. Here's an idea of what she is sharing today!

It's the perfect time of year to enjoy any thing that combines mint with chocolate!
Don't these Mint Chocolate brownie bites look delicious?  The mint green icing with red sprinkles make it look so festive ~ Perfect for all those holiday parties your planning and attending this month.
Head over to Happy Go Lucky to get this fabulous recipe.
The hardest part about this recipe is eating just one and you might not want to share!

Have you missed any of our wonderful bloggers and their 
blog share Christmas Treats?
If you have, it's not to late!!

Here is what Karen from Tots and Me had to say about what she is sharing:

As we get ready for Christmas we, as a family, try very hard to emphasize the importance of the celebration of the birth of Jesus, our Lord and Savior. This starts at the beginning of the month with an observance of Advent, focusing on the joyful anticipation of his coming. Quite a few years ago I decided to create a countdown chart that would ultimately focus on this true meaning of Christmas. I originally saw this idea on a Christmas card and decided to incorporate it into our celebration. 
I started by painting a Christmas tree onto poster board:
Head on over to Tots and Me and read about her exciting plans!!

How about something delicious for your Holiday Party?
On December 2nd, Krystie from vodkaandmotherhood wrote this:
Okay, so everyone knows that Christmas is wonderful. I love it. It's my favorite holiday. I love the music, the snow, the lights, the traditions, the food, the presents, the love, the family, but especially....THE EGGNOG!!! I am very picky about my eggnog. Seriously. It has to be just so, or I refuse to drink it. I can't have the stuff that they sell in the stores, because it is so thick that it could stop a bathtub drain in it's tracks. I know that there are others out there who feel the same way, and simply refuse to drink it. I actually won't drink it alone, unless I seriously thin it down. But, I am also a bartender and because of this, I present to you, A Southern Christmas. Don't be scared...we're gonna talk about how to make the perfect Christmas Eggnog, but with a vodkaandmotherhood twist.

Doesn't that sound fabulous?? I love Egg Nog. We are very close!!
Run, don't walk to vodka and motherhood to see what it takes to make this serious Holiday Treat!

Are you looking for ways to simply your holidays?
Look no further!
Check out this blogs share written by Breana from Your Mama Said What

The Christmas season is thought of as "The most wonderful time of the year". But often times, once that time has arrived, we feel unprepared, stressed out and over burdened! We pack our schedules with parties, shopping and baking. 
We feel pressure to out do everyone around us with creating the best ever moments, traditions and memories.
This can all be incredibly overwhelming!
And the next thing you know Christmas is a few days away and you haven't done all the things you were hoping to fit in, much less enjoy the activities did accomplish. 
I know for myself, especially with young children I want to provide my children with all the magic that this time of year brings, but in the past I have watched the holiday come and go with nothing crossed off my to-do list and feeling disappointed in myself for falling short.
So how can we fix this??? How can we ensure we enjoy the holidays and accomplish the things that really matter to us?

Find out what answers Breana has at Your Mama Said What.

Thanks for joining The Freshman Cook today.
I'll be back tomorrow!!
See you then! 
Here are a few things that you can do NOW to prepare for Christmas. These are things that will take only a few minutes and ANYONE can do (even if you're not an organizing pro):

Thursday, December 1, 2011

Southwestern Flatbread

No too long ago I was eating at Outback Steakhouse. We ordered an appetizer called "Mediterranean Flatbread ". It was a delicious piece of flatbread covered with chicken chunks, goat cheese, and peppers. Yum! But then I got to thinking. I really like southwestern style food. I wish I could have gotten flatbread, but with a more vibrant flavor. So I decided to experiment. I like what I came up with. I hope you do!!

Southwestern Flatbread
(makes one flatbread)
1 Piece of Flatbread
1 Chicken Breast
1/2  Roma Tomato
1 Green Onion
1/4 cup Queso Fresco
1 scoop Sour Cream
1/2 Avocado
Fresh Cilantro
With your oven on high broil, toast the flatbread
until light brown.
Grill your chicken breast, then...
chop it in to small chunks.
Chop your green onion.
Chop your tomato in half, then slice the half in to
quarters, then...
chop the quarters into small chunks.
Everything you are chopping should be
slightly smaller than bite size.
Scoop out half of your avocado,
slice, and then chop into pieces.
Start building your flatbread.
Place the chicken and onion, then...
the queso fresco,
Broil the flatbread in your oven.
It only takes a couple minutes,
so keep an eye on it. You may have to
turn it once during the process. 
Remove from your oven.
The cheese has just started to melt.
If you would like it melted more, just
keep it in longer. But be careful, it burns
easily and quickly.  :)
Finish your flatbread by adding the tomato pieces, and
the sour cream, avocado, and fresh cilantro.
Beautiful and delicious!
This flatbread was wonderful tasting.

Here is my problem. For the last few weeks I have been
searching for the perfect appetizers to serve at several
events I am hosting during the holidays. This appetizer
will not work for that. I cut it with a pizza cutter,
and it is just too messy to be eaten as finger food.
(Of course, that didn't stop me, but only in the presence of
people that have to love me!)
So my assignment is this. Can I figure out a way to
make this appetizer, with the flatbread, and have it
be finger food? I think I have a solution!!
Give me a couple days, and I'll get back to you!!

Thanks for joining The Freshman Cook today.

Stop by again soon!!

Club Baked~Almond Joy Tart

It's another day of fun at Club Baked!  Today we made the Almond Joy Tart  from the cookbook we are happily baking our way through, Baked Explorations by Matt Lewis and Renato Poliafito. Our hostess today is Linda from Sassy is Baking. Stop by, visit with her and get the recipe to make this delicious treat!

Almond Joy Tart
I made one change from the original recipe.
I used all milk chocolate for the ganache.

I love when I learn a new skill because I baked
or cooked something I might not normally make.
So, what did I learn how to do?
Skin  almonds!!
It's so simple, but I guess I never had a reason to
have to skin an almond.
Place your almonds in a pot of boiling water.
Let them boil for 1 minute.

Drain the almonds.
Let them cool for just a few minutes.
Then, pinch the skin on the almonds, at the point,
and it comes right off.
There they are. Perfectly skinned.!

Thanks for joining me today.

Don't forget to stop by
Linda's Blog for the delicious recipe for todays
Club Baked.