Honey Chicken Stir Fry

Tags

carrot, chicken, chicken stir fry, dinner, easy dinner, food, foodie, honey chicken, meal, quick and easy, quick dinner, red bell pepper, soy sauce, stir fry, yellow carrot, zucchini

Finally back in the kitchen! I haven’t taken a complete hiatus, but I haven’t cooked anything new over the holidays. Our lives are busy, I never feel like I get as much do as I actually want to get done. So it’s time to start prepping meals ahead of time.
I like to buy and cut/slice/dice veggies and chicken ahead of time and vacuüm seal them for later use. This is a fantastic use of a surplus of summer veggies, just vacuüm seal and freeze. Stir fries, casseroles and soup tend to be the best meals to prepare this way, as well as anything you want to put over pasta or rice. Tonight’s dinner was simple to cook, since I prepped everything ahead of time.*

Honey Chicken Stir Fry

Ingredients:
1 Tbsp. vegetable oil, 2 Tbsp. soy sauce, 5 Tbsp. honey, 1 tsp. minced garlic, 1 tsp. minced ginger, 3 boneless skinless chicken breasts, 1 orange carrot, 1 yellow carrot, 1 zucchini, 1/2 red bell pepper, green beans, steamed brown rice

Directions:
Cut, dice, slice, julienne and chop veggies anyway you like (I played around with all of these techniques, have I mentioned before that I love my crinkle cutter and julienne peeler?). Cut chicken into small pieces. Warm oil, garlic, and ginger in wok. Add soy sauce and honey and stir until dissolved. Add chicken pieces and cook until chicken is done. Add veggies and sauté until tender. Serve over hot brown rice.

*Disclaimer: I did find the yellow carrots already sliced in the freezer section, this was a score because I love love love them and can never find them in our regular produce section. That’s one root veggie I plan to grow this year.

What’s on your dinner plate?

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Steak & Pepper Strips

Tags

beef, cooking, cooking with wine, dinner, easy dish, easy meal, food, foodie, lunch, meat, peppers, postaday2011, quick dinner, recipe, steak

Since I’m pesco-pollo vegetarian, Hubster was overdue for some red meat (of course when we go out to eat, he usually orders chicken). Other than the venison I refuse to cook make him prepare himself, It’s been a few months since he’s had red meat for dinner. So I made this quick and easy steak dinner for him.

Hubster's Steak & Pepper Strips

 

Ingredients:
thin cut steak, 1 yellow pepper, 1 orange pepper, 1 green pepper, 1 red pepper, 1 shallot, white wine, extra virgin olive oil, fresh cracked black pepper, fresh ground sea salt

Directions:
Rub both sides of steak with olive oil and season with salt & pepper, let set at room temperature for 20 minutes. Preheat oven to 350ºF. Cut steak in long thin strips. Slice peppers and shallots and toss in with steak. Transfer to baking tray and drizzle with white wine. Bake until strips are done to your liking. Hubster’s took about 10  minutes.

Hubster thought the baked pear and butternut squash I made last night was the perfect accompaniment to this steak. That’s the first time he’s actually complimented the pairing of side dishes with the main course. Could it be that he’s learning about food?..

What is something you prepare for your sweetie, that you don’t consume?

Shrimp & Corn Chowder

Tags

chowder, corn, dinner, easy dinner, easy meal, food, foodie, lunch, one pot meal, one pot recipe, postaday2011, quick dinner, quick meal, recipe, rivels, seafood, shrimp, soup, supper, sweet corn

Every restaurant has a different variation of this recipe, some appease my palate more than others. Hubster doesn’t like  seafood or soup and he’s avoiding creamy foods now, so this was the perfect recipe for me to indulge myself. Afterall, I had some leftover shrimp from New Year’s Eve and some leftover champagne (which I used in place of the white wine). So New Year’s Day, I whipped up a batch, here’s my version of Shrimp & Corn Chowder.

Shrimp & Corn Chowder

Ingredients:
1/2 lb. shrimp, 2 Tbs. butter, 1 Tbsp. Old Bay seasoning, 1/4 tsp. celery seed, 1 chopped red bell pepper, 10 oz. sweet corn kernels, 4 c. soup stock, 1 c. white wine, 2 c. heavy cream, 1 tsp. fresh chopped parsley, rivels, 1 Tbsp. cornstarch

Directions:
Melt butter in soup pot over medium heat. Saute shrimp and add Old Bay, cook until done. Remove shrimp from pot and add chopped peppers, sauté until softened. Add white wine and simmer. Add stock and corn, bring to a boil. Return shrimp to pot (you can leave them whole, but I prefer them chopped). Add cream and stir throughly. Drop in rivels, boil for 5 minutes stirring constantly. Mix 2 Tbsp. of the broth with 1 Tbsp. of cornstarch and then return mixture to soup. Reduce heat and simmer until thickened.

What warms you up on a cold winter night?