3/31/10

Asian Chicken & Rice

Some days I crave Chinese food. But some of those days I really don't feel like cooking either, I'd rather just go to a chinese restaurant; don't we all do that? Today I am going to share a stir-fry recipe with you, that is so so easy, but very good.
When I was single, every Wednesday I would cook for some of my friends and Josh (I was trying to impress him, I guess it worked, haha). I found a recipe similar to this that I cooked on some of those Wednesdays. I really liked it, and it was so easy, but after getting married and then moving, the recipe disappeared. I recently tried to track down this recipe, and found one similar. A few weeks ago, I decided to make it, changing it up a little bit. So, here's my recipe for Asian Chicken & Rice.

Ingredients you will need: Vegetable oil, 2 Chicken breasts, 1 can of Golden Mushroom Soup (I used regular Cream of Mushroom), Water, 1 Pkg. of Teriyaki Sauce or Stir Fry Sauce (pictured above, this is what I used), Frozen Stir-fry veggies, Minute Rice, I also added, ginger and teriyaki sauce.
So, first season your chicken. I always season my chicken to give it a little taste. I seasoned the chicken with Mrs. Dash and Salt and Pepper. Cut up your chicken into bite size pieces (I cute mine into strips). Then heat the oil in a skillet and add the chicken and ginger (I think I may have added a little bit of teriyaki sauce onto the chicken as well). Cook until browned, then remove the chicken onto a plate.
In the same skillet, add the soup, water, seasoning mix/sauce, teriyaki sauce, and veggies. Heat to a boil, then stir in rice. Top with the chicken. Cover and cook over low heat for 10 minutes.
And there you go, easy delicious stir-fry. So no more frozen stir-fry dinner packets from the store, right??? This probably is just as much work and it won't cost you as much. Instead of rice, you could probably try some chow mein noodles too. Enjoy!!

Asian Chicken & Rice
1 Tbsp. Vegetable Oil
2 Boneless Chicken Breasts
Salt & Pepper- to season chicken
Ms. Dash- to season chicken
Teriyaki Sauce (I added a little while cooking the chicken)
1 tsp. minced Ginger (I didn't measure, this is just a guess.)
10 oz. Golden Mushroom soup or Cream of Mushroom Soup
1 pkg. Teriyaki Seasoning Mix or 1 C. Stir-fry Sauce (add more if needed)
1 Tbsp. Teriyaki Sauce (I added this because I didn't have the Teriyaki Seasoning mix)
16 oz. Frozen Stir-fry Veggies
1 1/2 C. uncooked Minute White Rice

First season your chicken with salt, pepper, and any other seasonings you want. Cut up your chicken into bite size pieces.
Then heat the oil in a skillet and add the chicken and ginger (I added a little bit of teriyaki sauce onto the chicken as well). Cook until browned, then remove the chicken onto a plate.

In the same skillet, add the soup, water, seasoning mix/sauce, teriyaki sauce, and veggies. Heat to a boil, then stir in rice. Top with the chicken. Cover and cook over low heat for 10 minutes.
Enjoy!

3/13/10

Trouble Getting Organized???

Are you having trouble getting organized? Do you sometimes look at your closets, kitchen, bedrooms, and think, Where do I start??? When you get home does it feel peaceful and clean or crazy and choatic? Well, if you chose the second answer then I found a blog that might help you.
Just Organize Yourself is a fantastic blog! She talks about every possible place you can think of to get yourself organized, but she does it in fun and cute ways. So, take a look at her blog and Get Organized!!

3/7/10

2 Yummy Syrup Recipes!

I have 2 syrup recipes that I have been wanting to post for some time and haven't. They are the perfect addition to Sheena's yummy hootenany.

Yummy Cinnamon Syrup
I received this recipe from Mike's aunt, Cheryl. I believe she told me that it is very similar to the recipe Magelby's Restaurant uses. !

In a large (6 qt) pan, add
2 cup sugar
1 cup butter
2 cups buttermilk (Cheryl and I use powdered milk. It can be found in the baking aisle.)

Melt sugar and butter on medium heat. Once melted, stir in buttermilk. Bring to a boil and let boil for about 1 minute. Remove from heat and add:
1 tsp baking soda
2 tsp vanilla
1 tsp cinnamon
--If using powdered buttermilk, I mix the required amount of buttermilk powder with the sugar and butter. When the recipe calls for the buttermilk, I then add the required amount of water needed for the buttermilk.--
I love this recipe but my kids aren't very fond of it--good food is lost on children sometimes--so I usually half the recipe. I store it in a jar in the refrigerator.

Homemade Maple Syrup
When we were growing up, we never had store bought syrup. Our mom made syrup from scratch most of the time. To this day, I cannot eat cold or even room temperature syrup. My syrup must be very warm and I prefer it runny, which is how homemade syrup is. I am also very picky as to which store bought syrups I will eat. Some are not good at all! I guess my mom's syrup ruined me! :) This recipe is similar to the syrup that our mother used to make. Although, I believe my mom used to use just white sugar while this recipe uses both white and brown sugars.

1 cup sugar
1 cup packed brown sugar
1 cup water
1 tsp maple flavoring

In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from heat; stir in maple flavoring. Store leftovers in the refrigerator. Yield: 2 cups.