Tropical Chicken Stir-Fry

Stir-FryHome. ec is upon us. And they want specific dishes. Not too specific, so we still get to choose what we want to make. 2 beef, and 2 chicken are required though. So I have been looking recipes easy enough for our eighth grader to make. This has actually been one of the courses we have been loving this homeschooling year. Our daughter has found a love of being in the kitchen, and making the family a meal. This, I believe, will serve her well in life. It’s always good to have a least one person who enjoys cooking in a house. Now we have 3, with I am sure one more on the way. Kitchen times equals mommy time, and even as teenagers the kids want some of that.

Recipe from Gooseberry Patch Have Yourself a Homemade Christmas 

  • 1/4 cup soy. sauce
  • 2 Tbsp. sugar
  • 1 Tbsp. cider vinegar
  • 1 Tbsp. ketchup
  • 1 tbsp. garlic, mashed
  • 1 tsp. cornstarch
  • 1/2 tsp. ground fresh ginger
  • 8 oz. can pineapple tidbits, don’t drain
  • 2 Tbsp. cooking oil
  • 1 lb. chicken breasts, cut into bite sized pieces
  • 16 oz. pkg. frozen stir-fry vegetables
  • cooked rice
  1. In mixing bowl whisk together first 7 ingredients. Stir in pineapple.
  2. Heat oil in large skillet, or wok. Cook chicken until no longer pick. Add vegetables. Cook until crisp, and hot, about 5 minutes. Add sauce. Bring to a boil, then reduce to a simmer.
  3. Serve over hot cooked rice.
  4. Eat and enjoy!

Black-Eyed Peas

Black-Eyed PeasAnother new side dish for y’all. We were trying out something new, and although the kids didn’t even try this one, it was a hit. I took it to a pot-luck. We have a strict you have to try everything rule at our house, but at pot-lucks the kids get to make their own plates. One day I am going to have to stop calling them kids, as 2 of them are teenagers, but they are still kids to me. Middle was quite happy it was pot-luck night, as these did not look like something she would like. I will just have to make them again, on a night we are home, and usual rules apply.

Recipe from Southern Living Homestyle Cookbook

  • 4 slices bacon
  • 1 medium-sized onion, peeled and chopped
  • 1 garlic clove, minced
  • 3 cans black-eyed peas, drained and rinsed
  • 1 (14 ounce) can chicken broth
  • 1/4 tsp. hot sauce
  • 1/4 tsp. each salt and pepper
  • 1 bay leaf
  1. Cook bacon in large skillet until crisp. Remove from skillet. Add onion and garlic to bacon grease, and cook until onion is tender.
  2. Chop bacon. Return to skillet with remaining ingredients. Bring to a boil. Rescue heat to low and simmer for 25 minutes.
  3. Remove bay leaf.
  4. Eat and enjoy!

Golden Chicken Divan

Chicken DivanIf there are two words that makes my daughter’s heart sing, It’s these two. Chicken. and Divan. She just loves the stuff, and being the picky eater that she is, it is nice to surprise her with a meal that she loves at the dinner table. She also really likes rice, and this just happens to go right on top. We have tried many different versions(Auntie Mara’s) is still the favourite, but this one ranks right up there, near the top. I am allowed to make it whenever I want, and nary a complaint will be heard. And that is music to my ears.

Recipe from Gooseberry Patch Have Yourself a Homemade Christmas

  • 1 lb. broccoli
  • 1 1/2 cups cubed chicken
  • 1 can cream of chicken soup
  • 1/3 cup sour cream
  • 1/2 tsp. garlic powder
  • 1/2 tsp. curry powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. seasoning salt
  • 1/2 cup. shredded cheddar cheese
  • 1 Tbsp. butter, melted
  • 1/4 cup buttery round crackers, crushed
  1. Cut broccoli into bite-sized pieces and steam until crisp.
  2. Cook chicken. Combine cooked chicken with broccoli, soup, sour cream and all the seasonings.
  3. Grease a deep dish pie plate and pour in the chicken mixture. Combine cracker crumbs and butter and sprinkle on top.
  4. Bake for 10 minutes at 450 degrees. If desired serve over rice.
  5. Eat and enjoy!

Potato Leek Soup

Potato SoupAnother new cookbook find, and it has a lot of goodies in it. I’m excited to try out a few more of the recipes, but it is just the perfect weather for soup. Nothing is more comforting on a cold winter night, than filling your belly with a cup of warm homemade soup. We always serve with bread, and if you add carbs, that’s just a bunch of extra comfort right there. It really is the best time of year, at least in the kitchen.

Recipe from Lancaster Central Market Cookbook РOn a side note. If you are looking for a Christmas gift, for someone who enjoys cooking, this would be great add to any cookbook collection.

  • 2 cups sliced leeks
  • 4 medium potatoes, cubed
  • 4 carrots, grated
  • water
  • 2 cups chicken broth
  • 2 cups milk
  • 1/8 tsp. pepper
  1. Place leeks, potatoes and carrots in soup pot. Cover with water. Bring to a boil. Cook until potatoes are tender. Use a fork to test.
  2. Add remaining ingredients. Heat through.
  3. Eat and enjoy!

Tips- This is a fairly thin soup. If you want it to be thicker, add 2 Tbsp. of flour, whisk with the broth, then add and simmer until thickened.