End of the Week Chicken Stir Fry

Stir Fry is a staple at my house. It's so versatile, easy and tasty, that we eat it at least once every couple weeks. I like to make it at the end of the week so I can throw in all the veggies that are starting to get soft or extra-ripe. Sometimes I have green peppers or cabbage

We tend to always have boneless skinless chicken in the freezer, so most of our stir fry is chicken, but you could make it with beef, pork or even fish.

2 Boneless Skinless Chicken Breasts
8 oz. Baby Carrots
Large Head of Broccoli
8 oz. Mushrooms
Green Beans
2 Large Leeks (or use Mustard Greens)
1 Large Onion
Several Cloves of Garlic
3 TB Olive Oil
Soy Sauce (to taste)
Salt and Pepper
Cilantro (optional)

One of the perks of this recipe, is there is really no wrong way to make stir fry. I usually season the chicken with salt and pepper and throw it in a large pan with olive oil. Once the chicken is cooked, slice it up and add the carrots, mushrooms, onions, garlic, leeks and green beans. Cook, stirring often, until carrots are tender and then add the broccoli and soy sauce and a few tablespoons of chopped cilantro. Cook a few more minutes, until broccoli is tender but not mushy.

Serve over rice.

French Dip Sandwiches

One of my favorite meals French Dip Sandwiches. It's super easy and so delicious!

I use my left over Roast Beef sliced very thin in this recipe, but you could use any beef you have. In a pinch, I've even used roast beef from the deli.

Throw the roast beef in a crock pot with:

1 Bottle Dark Beer
1 Can Beef Broth
1 Can French Onion Soup
1 or 2 Bay Leaves
8 oz Sliced Mushrooms
1 Large Sliced Onion
Several Cloves of Garlic
Salt and Pepper to taste

Set the crock pot on low and leave for at least six hours. When you are ready to serve, toast some hoagie rolls and scoop some of this meaty goodness onto the bread. Pour some of the juice into a small bowl to dip your sandwich in and enjoy.

Mouthwatering Roast Beef

My mouth is watering as I type this recipe. I can taste the juicy, tender slices of roast beef now. As long as I'm imagining, I'll have some mashed potatoes and glazed carrots to go with it. OK, back to reality!

If you've always wanted a good, easy recipe, definitely give this one a try.

One beef roast (I use 4-5lbs)
Salt
Pepper
Garlic Powder

Preheat your oven to 500 degrees at least 20 minutes before putting roast in. Rub your roast down with the salt, pepper and garlic powder and place it on a tray in the center of the oven.

Close the oven and leave it on 500 for 15 minutes. Then, turn the oven off, leaving the roast in for 2-3 more hours. (depending on how rare you want it) Do not open the oven door during this time even once!

I usually turn the oven back on 350 for the last 10 minutes of the cooking time just to make sure the roast is nice and hot to serve.

Slice the roast very thin and serve!

Freezer Meal Cooking Day!

Today was "Freezer Cooking Day" at my house. This is how I do my freezer cooking: I make double or even triple batches of meals that can be easily frozen and then thawed/cooked, like casseroles, and then freeze them for a later date. I usually pick four or five recipes based on the ingredients I have at hand.

The meals I made today included: Lasagna, Mexican Chicken Casserole, Tuna Casserole and Chicken Pot Pie. Several readers have asked for recipes... I can give you basic details, but I don't really measure, so it won't be exact!

I haven't perfected my freezing techniques, but through trial and error, I have discovered some helpful tips. I love cooking casseroles in 8 or 9 inch round cake pans! Once your casserole is in the pan, wrap a layer or two of plastic wrap over the dish and then slide it into a gallon size freezer bag. Write the name of the dish and the date cooked on the outside, and throw it in the freezer!

I've bought several of these cake pans at thrift stores and garage sales so that I can have some in the freezer but still be able to make a cake if needed.

Below is my recipe for Mexican Chicken Casserole. Again, it is not even close to exact...but it will give you an idea of what I do.

1 Can Cream of Chicken Soup (or use homemeade)

1 Can Rotel or chopped tomatoes

1 Can Black Beans

1 Chopped Bell Pepper

1 Chopped Onion

2 Chicken Breasts, Cooked and Sliced

Green Onions and Black Olives if I have them on hand

Salt, Pepper and Chili Powder to taste

Tortillas

Shredded Cheese

Saute the peppers and onions until  tender. Add chicken, beans, Rotel and soup to pan and stir together. Add spices to your taste.

Layer the tortillas, the chicken mixture and cheese in the cake pan. Sprinkle black olives and green onions on top. Freeze or bake on 350 for 30 minutes.

Homemade Vanilla Coffee Cream!

Vanilla Coffee Cream
1 cup whole milk
1 cup heavy cream
1/4 cup maple syrup
1 tablespoon vanilla

Combine all ingredients in a pan over medium heat. Once cream starts to simmer, turn off heat, cover and let cool.

Store in refrigerator.

I love this recipe because you can tailor it to your taste. If you want to go organic, just use organic cream. If you want to go lighter, use light cream. I've used honey when I'm out of maple syrup, and almond flavoring if I'm out of vanilla.

Biscotti Recipe

Homemade Biscotti

• 1/2 cup oil (I use olive oil)
• 1 cup white sugar
• 2 tablespoons vanilla
• 3 eggs
• 3 1/4 cups flour
• 1 tablespoon baking powder

Directions

1.    Preheat the oven to 375 degrees F. Grease cookie sheets or line with parchment paper.

2.    Beat the oil, eggs, sugar and vanilla together until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.

3.    Bake for 25 - 30 minutes or until golden brown. Cool on a wire rack. Once the cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

4.    (Optional) Once toasted slices are cool, dip one side into melted chocolate.

I store my biscotti in a Tupperware in the freezer.

Gluten Free Waffle Recipe

 

Gluten Free Waffles
1 Cup GF Flour (I use Buckwheat flour)
1/4 Cup Quick Oats
1 Tbspn Baking Powder
1/2 Tspn Salt
1 Tbspn Sugar
3 Eggs, Separated
1 Cup Milk (or Milk Substitute... I use Almond Milk)
1/4 Cup Oil (I use Olive Oil)
1 Tbspn Vanilla

Mix the flour, oats, baking powder, salt and sugar together in a large bowl. Separate the eggs (whisk whites until stiff in a separate bowl) and add the yolks to the flour mixture. Add the milk, oil and vanilla to the batter and mix well. Fold in egg whites.

Pour about 3/4 cup of the batter into a preheated waffle iron and cook until golden brown.

I usually triple the recipe and freeze the leftover waffles for an easy breakfast later on!