Chicken Stir-Fry

Making a stir-fry is a quick and easy way to get a delicious
warm meal when you don't have a lot of time.

The hardest thing about it is the prep work, and it doesn't take a lot of skill
to cut up some vegetables and throw a sauce together.

I also like the fact that you can use whatever vegetables you want.

I normally would have added broccoli to my mix, but didn't have any so used kale
instead (so good). Then for a little bit of crunch, I added some chopped peanuts on top.

It turned out wonderful and the family loved it.

Linked with Weekend Potluck & Foodie Friday.

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Chicken Stir-Fry
2 medium servings

1 4-6 oz chicken breast, boneless & skinless, cut into bite sized pieces
1 1/2 tsp low sodium soy sauce
1 tsp vegetable oil
1 tsp cornstarch
Small pinch of salt
Pepper

Vegetables
1 medium onion, chopped
2 cloves garlic, 1 if large
1 carrot, sliced on the diagonal
1/4 cup water chestnuts, chopped
1 cup kale, chopped
1-2 green onion, chopped
1 tbsp peanuts, chopped
Pinch of red pepper flakes, optional

Sauce
2 tbsp oyster sauce
1 tbsp soy sauce
1/2 tsp sesame oil
1 1/2 tsp sugar
1 tsp dry sherry
2 tbsp water
Fresh cracked black pepper

1 package of ramen noodles without the sauce packet.

Stir together the 1 1/2 tsp soy sauce, vegetable oil, cornstarch, salt/pepper. Cut chicken into
bite size pieces and add to soy mixture. Set aside.

Chop vegetables and mix together ingredients for the sauce.

Bring a small pot of water to boil. Add ramen noodles and cook until tender. Follow time on package. About a minute before they are done, add the chopped kale. Drain.

 Heat a wok or skillet over high heat. Add 1 tbsp of oil. Cook onion and red pepper flakes (if using) 1 minute.

Add chicken and garlic and cook 1 - 2 minutes or until chicken turns white.

Add carrots and chestnuts. Cook 1 minute.

Add noodle/kale mixture along with sauce and green onions (save a few onions for garnish). Toss until combined and noodles are heated through.

Serve with garnish of green onions and peanuts.

Easy Homemade Enchilada Sauce

I made some enchiladas the other day using this homemade enchilada sauce and

 served them up with some Authentic Mexican Rice.

I found the recipe in one of my Southern Living magazines some time ago and thought it sounded good. Finally got around to making it and really like the deep rich flavor. 

Much better than canned.

It calls for 1/4 cup of chili powder and since mine is medium heat, I left out the 

ground red pepper and thought it turned out with the perfect amount of heat. 

If your using regular chili powder I would definitely add some red pepper, 

but use a little less if you don't like things spicy.

Linked with Sunflower Supper Club: Weekend Potluck

Rattlebridge Farm:  Foodie Friday

The Chicken Chick:  Clever Chicks Blog Hop

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Easy Homemade Enchilada Sauce

1/4 cup flour

1/4 cup chili powder

6 tbsp vegetable oil

1 cup minced onion

4 garlic cloves, minced

15 oz can tomato sauce

2 tsp cumin

1 1/4 tsp salt

1 tsp dried oregano

1/4 tsp red pepper

Cook flour and chili powder in hot oil over medium heat, stirring often, 2 minutes. Stir in onion; cook  3 minutes or until tender. Add garlic; cook stirring often, 1 minute. Stir in remaining ingredients and 3 cups water. Cook, stirring often, 15 minutes or until thickened.

Brown Sugar Toffee Cheesecake Bars

Cheesecake is one of my favorite desserts, and this is one of those recipes that's really 

quick to throw together and super easy.

I love love loved the shortbread crust, and the toffee bits in the filling is delish.

I came across the original recipe for this on Cookies and Cups 
and really liked the sound of it. 

I switched it up a little by not swirling the caramel through the filling because I 

thought it might make it a little too sweet. I'm glad I chose not to because 

the stirred in toffee bits along with the brown sugar gave it a perfect balance of sweetness and tang from the cream cheese. 

I also changed up the cooking times, because for me, it cooked a bit faster 

for both the crust and the filling.

Very yummy! 

Linked with Spatulas On Parade: In and Out of the Kitchen Link Up Party
Sunflower Supper Club: Weekend Potluck
Rattlebridge Farm: Foodie Friday
Six Sisters' Stuff: Strut Your Stuff Saturday

Brown Sugar Toffee Cheesecake Bars

Shortbread Crust

3/4 cup butter, room temp

1/2 cup brown sugar, I like dark

1 tsp vanilla

1 1/2 cups flour

Cheesecake Filling

2 (8 oz) blocks cream cheese, room temp

1/2 cup brown sugar

1 tsp vanilla

2 eggs

1/2 cup toffee bits (Bits O' Brickle)

1/4 cup caramel sauce, I used a good ice cream topper

Preheat oven to 350°

In a mixing bowl, combine butter and brown sugar, beating until light and fluffy, 1-2 minutes.

Add in vanilla and mix until incorporated. Turn mixer to low and slowly add in flour, mixing until blended. Press into the bottom of an ungreased 9x13 baking dish and bake for 14-17 minutes, or until lightly browned.

While crust is baking beat together cream cheese, brown sugar and vanilla, until smooth. With mixer on low, add in eggs and beat until evenly combined. Stir in toffee bits; pour over baked crust and spread evenly. Bake for 18-22 minutes or until center is set. Cool completely; refrigerate until ready to serve. Note: Store covered in the refrigerator for up to 3 days.

When serving, drizzle with caramel sauce and sprinkle on additional toffee bits, if desired.

Beef Tostadas with Green Chile Sauce

My family really enjoyed these tostadas. 

The shredded beef was tender and really flavorful. Once it was cooked I shredded it in hot oil with some of the gravy it cooked in. The meat absorbs it and stays saucy with flavor.

Not to take anything away from the beef, but the star of this show ended up being the sauce. 

It was super easy and fast. 

I made it out of....wait for it....buttermilk. It gave it such a great flavor.

It will forever more be my go to recipe for Green Chile Sauce

This tostada was stacked with beef, green chile sauce and a little queso blanco cheese between each layer, then topped with avocado, salsa and sour cream.

Oh, and a squirt of lime juice. Definitely don't forget the lime juice.

Linked with Sunflower Supper Club: Weekend Potluck,

Rattlebridge Farm: Foodie Friday

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Beef Tostadas with Green Chile Sauce

Shredded Beef
Queso Blanco cheese, shredded
Tostada shells

Green Chile Sauce:
10 oz can of whole green chiles, drained
2 cups buttermilk, divided use
1 generous tbsp flour
2 oz cream cheese
Salt and Pepper

To make the sauce; puree green chiles, 1 cup buttermilk and flour in a blender until smooth. Pour into a saucepan over low heat, stir in remaining cup of buttermilk and cook until hot, not boiling, stirring occasionally. Whisk in cream cheese 1 oz at a time, whisking until melted and smooth. Season with salt and pepper.

I used this Savory Beef in Gravy recipe for the beef.

To shred it up just heat a large skillet over medium heat with 1 tbsp olive oil. Add beef and 3/4 cup of the sauce the beef cooked in. Be Careful - It Will Splatter. Start breaking up the meat with the end of your spoon (or shred with 2 forks), stirring to combine the sauce. Once the meat is broken up it will absorb the sauce. Add more sauce stirring to combine until you get the consistency of beef that you want. It should be saucy but not dripping.

At this point you can use it anyway you desire. Quesadillas, burritos, tacos, enchiladas, etc.