As last night was Halloween, a quick dinner was in order. The kids were all anxious to get their costumes on and trick or treat. Unfortunately it was -10 outside. They lasted a full 45 minutes and then headed over to a warm church to enjoy Fall Fest, play games and of course get even more candy. And so our candy bowl is again full. Now for the real treat, setting up the Christmas tree! We are doing that tomorrow as Thursdays are just plain to busy, but we have one excited mom here!
Recipe from Allrecipes
- 1 1/2 pounds boneless skinless chicken thighs
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Cider Vinegar
- 1 Tbsp Soy Sauce
- 1 tsp chili powder
- 1 clove garlic minced
- dash of hot pepper sauce
- 1 Tbsp vegetable oil
- 1 bell pepper, sliced into strips
- 1 onion, sliced into strips
- 1/2 lemon , juiced ( I used lime)
- Flour Tortillas
1. Mix together Worcestershire, Vinegar, Soy Sauce, Chili Powder and Garlic.
2. Cut chicken into strips and mix into sauce mixture. Marinate for 30 minutes.
3. Heat oil in large skillet or wok. Cook chicken mixture for 5 minutes. Add bell pepper and onions, cook for an additional 3 minutes or until chicken is cooked through.
4. Stir in citrus juice. Serve in flour tortillas.
5. Eat and enjoy!
Oh stir fry, how I love you. So easy, so tasty. My kids tend to love any stir fry meal as well, although I am pretty sure that for my middle daughter it’s just because of the soy sauce. Anytime we serve rice we have to watch her like a hawk to make sure she doesn’t turn her rice into soy sauce soup, and she would probably lick the soy sauce off the plate too, if we let her. Luckily we have taught her some table manners, so that doesn’t happen. At least I think it doesn’t, who can tell what goes on when my back is turned!
Recipe from Taste of Home Grandma’s Favorites
- 4 boneless pork chops- cut into bite sized pieces
- 1 large green pepper- cut into strips
- 1 can pineapple chunks (use small or big can depending on how much you want)
- 2 Tbsp cornstarch
- 1/4 cup soy sauce
- 1 Tbsp honey
- 1/2 tsp chicken bouillon
- 1 garlic clove minced
- 1/8 tsp pepper
- 2 Tbsp vegetable oil
- Hot cooked rice
1. Heat oil in wok or large skillet and cook pork and pepper until pork is browned (6-8 minutes)
2. Drain pineapple reserving the juice. Add enough water to juice to equal 3/4 cup. Stir in cornstarch, soy sauce, honey, chicken bouillon, garlic and pepper. Stir sauce mixture and pineapple into pork/pepper mixture.
3. Cook until thickened. Serve over rice.
4. Eat and enjoy!
Usually on Saturday mornings we wake up , have breakfast and get ready for dance class. One of my daughters is in Ballet, one is in Jazz. This is the second week that they have been on “spring break” and I have got to say I am loving the getting up on Saturday morning and not rushing around like a mad person, (and by mad I mean crazy, not angry!). I guess I just could have said crazy. I think next year we will be booking their classes on a weeknight! Anyways, just chillin out , writing you all a blog post. We had this for supper earlier in the week, Stir-fry meals are always one of my favorites!
original recipe from Kraft What’s Cooking Magazine
- 1/4 cup Kraft Signature Mandarin Orange with Sesame dressing
- 2 Tbsp. Hoisin sauce
- 1 1/2 tsp. soy sauce
- 1 tsp. lemon zest
- 1 Tbsp. Oil
- 2 red peppers, cut into bite sized pieces
- 2 jalapeno peppers. seeded and chopped
- 2 cloves garlic , thinly sliced
- 1 piece (1 inch)ginger root, peeled, thinly sliced
- 1 lb. pork tenderloin, cut into bite sized pieces
- cilantro for garnish-optional
1. Mix together the orange dressing, hoisin sauce, soy sauce and lemon, set aside.
2. Heat oil on high heat in a large skillet (or wok). Cook all peppers,garlic and ginger for 30 seconds. Add pork and cook additional 5 minutes or until cooked through.
3. Stir in sauce and bring to a boil. reduce to a simmer and stir often. Top with cilantro.
I am so excited to post my first Secret Recipe Club post! Basically it is the secret santa of the foodie blogger world. I was assigned the wonderful food blog Mother Thyme and boy did I have a hard time picking a recipe. After I looked through every single one, I had a list of about 10 that were my maybes. Most of them were baking, many had pumpkin in the title. What can I say,I think she likes pumpkin as much as I do! Well I showed my hubby the list and he proclaimed yum Mandarin Orange Chicken sounds delicious! I was leaning towards that one as well because it is not like any recipe I have in our recipe collection and because I have always wanted to make coconut rice. So to the kitchen I went. I kept the recipe the same except that I used less chicken which made it quite saucy. We like extra sauce in this house so that turned out quite well. So here it is, Mother Thyme’s Mandarin Orange Chicken!
1 ½ pounds boneless chicken breast, cubed
2 tablespoons orange juice
¼ cup plus 1 tablespoon corn starch
2 tablespoons vegetable oil
1 ½ cups red, orange or yellow peppers (or combination), cut in to strips
1 cup sweet onion, sliced
1-2 garlic cloves, minced
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 11 oz can mandarin orange with juice
3 tablespoons distilled white vinegar
3 tablespoons brown sugar
Salt and pepper
1. Heat oil in a large skillet or wok. Toss chicken with orange juice and then 1/4 cup of cornstarch. Cook for about 5 minutes until all pieces are browned.
2. Add the peppers, onions and garlic. Cook for an additional five minutes until vegetables and tender.
3.Mix hoisin sauce and soy sauce with remaining cornstarch in small bowl. Add to the chicken mixture along with mandarin oranges, vinegar and brown sugar. Cook for another 3 minutes. Sprinkle with salt and pepper.
1. Place coconut milk, water and salt in medium saucepan and bring to a boil. Add rice.
2. Simmer over low for 20 minutes.
3. Fluff with fork.
Check out all the other Secret Recipe Posts here.