Friday, March 30, 2012

Deconstructed Eggroll Stir-Fry

...or Poor Man's Stir-Fry...or Exploded Eggrolls....I couldn't make up my mind as to what to name this dish. Whatever the name, it is DELICIOUS! Not only is it delicious, it is super flexible. Not only is it super flexible, it is pretty dang healthy. That makes it a winner, winner, chicken, ...err I mean stir-fry(?) dinner in my book!

Poor Man's Stir Fry
Recipe Source: Kitchen of Siggy Spice
  • 1 pound of Ground Beef (you could also use Ground Turkey, Chicken, or Pork)
  • Salt and Pepper to taste
  • 4 TBSP Toasted Sesame Oil
  • 4 Garlic Cloves, minced
  • 5 Green Onions, white and green parts sliced
  • 14 ounces Coleslaw Mix (or finely shredded cabbage)
  • 4 TBSP Low Sodium Soy Sauce or Braggs Liquid Amino (more to taste)
  • 1 tsp Sriracha Sauce (more to taste)
  • 1 tsp Fresh Ginger, paste or grated. (more to taste)
  • 2 packets Truvia (or sweetener of your choice)
  • 2 tsp White Vinegar
  • 1 bag (14-16 ounces) Frozen Stir-Fry Veggies. I use the Trader Joe's Hodgepodge Harvest, but feel free to use what you like
  • 2 cups cooked Brown Rice. Trader Joe's makes a handy dandy pre-cooked frozen brown rice that is wonderful here, you could also make cauliflower rice to go carb free.
Brown Ground Beef with Salt and Pepper to taste.
Remove from pan and set aside.
Heat up Sesame Oil in pan and saute Garlic, Green Onions, Coleslaw, and Stir Fry Veggies until desired tenderness.
Stir in the Soy Sauce, Sriracha, Ginger, Truvia, and White Vinegar
Add the Ground Beef and Brown Rice into the veggies and mix well. Taste it and make sure it is seasoned well for your tastes, adding more Soy Sauce, Sriracha, Ginger to taste.

This recipe is linked up at:
Simply Sweet Home

Friday, March 9, 2012

Boursin Roasted Chicken

FRIDAY!! Hip-hip-hooray!! For some reason, I have been a day ahead all week in my mind. I hate when I am so excited that it is Friday only to look at a calendar and realize it is in fact Thursday. Not to mention this week was the first week back in school for the girlie's since the 3-week-we-were-sick-the-whole-time-trackout. So, needless to say, our sleep schedule hasn't adjusted yet...just in time to change the clocks this weekend.

I made this recipe before the plague descended on our home. It was un-freaking-believable! This recipe is easy enough to make weeknights or fancy-pants enough for guests. If you have never had Boursin cheese, you are missing out! It is a super creamy, herb-y, garlic-y cheese that makes an appearance at our house A LOT. You can buy it most anywhere, but I have found the best prices for it to be at Trader Joe's, Costco, or Sunflower Market. The cheese makes such a luscious coating to the chicken, leaving it super moist and flavorful. Then the sauce that is left on the bottom of the baking dish is to die for. OH, btw, that is not lumpy mashed potatoes you see there, it is lumpy Mashed Cauliflower (doin' the whole low-carb/Paleo-ish thang)...I do not have an immersion blender (gasp) or a food processor (double gasp).
Definitely give this recipe a is amazing!

Boursin Roasted Chicken
Recipe Source: Emeril Lagasse
  • 1 TBSP Extra Virgin Olive Oil
  • 1 (3 1/2 to 4-pound) whole chicken
  • Salt and freshly ground Black Pepper
  • 2 (5.2-ounce) packages Boursin Cheese
Preheat oven to 400 degrees F. Coat the bottom of a roasting pan or shallow casserole dish with the oil.
Rinse the chicken well under cold running water and pat dry with paper towels. Season the chicken well, inside and out, with salt and pepper. Place the chicken in the prepared roasting pan and place 1 whole block of cheese inside the cavity of the chicken. Cut the remaining block of cheese into fourths and pat 1/4 of the cheese spread over the breast portion of the chicken. Allow the remaining 3/4 of the block of cheese to sit out at room temperature while the chicken is roasting.
Place the roasting pan in the center of the oven. After about 10 minutes, once the cheese has softened and begun to melt on the top of the chicken, remove the pan from the oven, and using the back of a spoon, spread the Boursin all over the chicken. Return the pan to the oven and roast for 25 minutes, until the chicken is golden brown on top.
Remove the pan from the oven and turn the chicken over so the back is now facing up. A small amount of cheese will probably begin to ooze out of the chicken cavity at this point, so take a bit of it and spread it all over the back side of the chicken. Return the pan to the oven and roast until the back side of the chicken is golden brown, about 25 minutes.
Remove the pan from the oven one more time. Reduce the oven temperature to 375 degrees F and turn the chicken over again, so the breast is once again facing up. Continue to cook until the chicken is done, 20 to 30 more minutes. Test for doneness by inserting a knife at one thigh joint and making sure that the juices run clear.
Remove the chicken from the oven and transfer to a platter or cutting board. Set aside, loosely covered with aluminum foil. Carefully remove and discard as much rendered fat from the roasting pan as possible. Add 1/2 cup hot water and the remaining cheese to the roasting pan. Remove any remaining melted cheese from the cavity of the chicken and add to the roasting pan.
Carve the chicken into serving pieces, allowing the juices from the chicken to run onto the platter. Add the juices to the roasting pan and mix well with the Boursin, drippings, and water. Serve the sauce spooned over the carved chicken.

This recipe has been linked at:
Tidy Mom
Simply Sweet Home
The Country Cook
Jennifer Cooks

Wednesday, March 7, 2012

Hump-Day Confessional

photo courtesy of stock.xchng
I have to admit, I am LOVING the Hump-Day Confessionals! I love sharing bits-o-me and LOVED hearing your confessional as well! So, come on, join the fun and confess some fun/serious/quirky/scary/fabulous things about yourself!

I confess...We are moving in less than 60 days. Our adventure in Raleigh has come to a close and I honestly could not be happier about it. I really did not like it here. I never really plugged in here. We opened ourselves up to where we should move next. We have been beaten about the head with signs that we should move to Austin.

I confess...I believe in signs with all my soul.

I confess...I have about 4 loads of laundry folded on my dining room table waiting to be put away. It has been there for 2 days.

I confess...My. Ears. Are. Still. Freaking. Plugged. I am so over it.

I confess...I was so very sad to tell my daughter's teacher yesterday that we were moving. She was the ONE person I dreaded telling. I will never be able to find the words to tell her how very much she has meant to us. I think she should just move to Austin too!

Your turn!

This post is linked up at:
New on U Monday Confessionals

Sunday, March 4, 2012

Rosemary Ranch Chicken Kabobs

It is about this time of  year that I CAN'T WAIT for summer and grilling weather.  I am sick of the heavier-type comfort food and am ready for the lighter fare you get when the temperatures are soaring.  I found this recipe on Pinterest and immediately put it on my menu for the week.  I am so glad I was AMAZING!  I paired it with some veggie kabobs that I brushed with some Extra Virgin Olive Oil and seasoned with some herbs, salt, and lemon pepper.  Seriously fabulous!

Rosemary Ranch Chicken Kabobs
Recipe very slightly adapted from:  Allrecipes
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup Ranch Dressing
  • 3 TBSP Worcestershire Sauce
  • 1 TBSP minced Fresh Rosemary
  • 1 tsp Salt
  • 1 tsp Lemon Juice
  • 1 tsp White Vinegar
  • 1/2 tsp fresh ground Black Pepper, or to taste
  • 5 skinless, boneless Chicken Breasts - cut into 1 inch cubes
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, and pepper.  Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

This recipe has been linked at:
Jennifer Cooks
The Country Cook
Simply Sweet Home
Tidy Mom