My Asian Chicken Stir Fry Recipe

I love to make a stir fry for dinner, because you only have to use one pan, and that really helps with
clean up. I love a good stir fry because they taste great and they are so good for you!


In a pan or wok if you have one, add
1 tbsp of vegetable oil or try using the new health trend of coconut oil.
2 tbsp of minced ginger and garlic in a jar, if you don`t feel like chopping garlic and ginger yourself. I like to use the ginger garlic that is all ready minced and ready to go.
1 tbsp of red chilies if you like a little heat, I sure do!
dice 1 onion add to pan or wok, stir fry until onions are softened.
Dice 3 chicken breasts and add to pan, cook until no more pink.
Now add a bag of Asain frozen vegetables if you are tired and don`t feel like slices up you own. I actually like to use the frozen vegetables better.

 Now it`s time to be creative with sauces!
I love going down the ethnic isle at the grocery store and
checking out all the different sauces. It`s good to try new
ones because may never know it until you try and you might love it.
For this stir fry
use 1 cup of any brand name teriyaki sauce, just make sure it`s nice and thick.
1 cup of hosisen sauce
half a bottle of sweet chili sauce.

Once all your sauces are in the pan with your chicken and vegetables, stir fry for about 5 minutes
until stir fry is nice sticky and glossy.

Serve over rice and top with sesame seeds. Try adding  diced pineapple to this to make it a Hawaiian stir fry. Be creative with new flavors don`t be scared to add whatever sauces you like. No matter how you make it I am sure you will love it!!

Me and my sister Aleyse

I look at this picture and can't believe how time has gone by so fast. I remember
My sister Aleyse and I having our little lunches together. I am so thankful to my mom for how she always took the time to make are lunches so special. Our favorite lunch was always cucumber or turkey  whole grain buns. To this day that is comfort food to Aleyse and I. I think it's funny because it is so simple but it tasted so good, I think it is the way our mom made it with such love and care that made  it and everything  taste so good.  I am really thankful to have such wonderful childhood memories.When we are young we may not be aware of what are parents do for us and how they make are lives so special just by doing the simple things like making a picnic for us to have. When you go out of your way for children when they are young, they truly will always remember those little things you did. Life really is made up with all those little special thing anyway. Sometimes we are creating memories and we aren't even aware of it until we look back and reflect  on how we miss those days. My niece is growing up very fast and we are getting to do all those fun things we did growing up with her now. Children are so special and they really know how to make life seem so much sweeter in the simplest ways.

My Chicken Curry In a Hurry

My famous Chicken Curry


In a pan saute onions, garlic, ginger and ground red chilies  in a little vegetable oil.
Add to pan leeks, peppers, diced chicken, cook for about 6 minutes.
Add Curry sauce, 2 tbsp of tamarind sauce, 1/2 cup of tomato sauce.Season with salt and pepper.
Reduce by cooking curry down for about 5-8  minutes.
Serve over rice, top with plain yogurt, with a little cilantro,

Even though I cook all day I still love to cook when I get home and this dish really is so easy to make. This curry tastes so good!! I know you will love it once you make it

My Special Pumpkin Spice Muffins

                           

                                 

Makes 12  muffins

Dry ingredients                       

2 cups of flour                                       

1 ½ tsp of baking powder

½ tsp of baking soda

1 tsp of salt

1 tsp of ginger

2 tbsp of pumpkin spice blend

1 tsp of cloves

1 tsp of cinnamon

Wet ingredients

2 eggs

½ cup of butter softened

½ cup of brown sugar

½ cup of white sugar

¼ cup of molasses

¾ cup of pumpkin pie filling

1 tsp of vanilla

¾ cup vegetable oil

1 cup of milk

Directions

Beat wet ingredients together in a bowl. Sift dry ingredients in another bowl.

Pour wet into dry and beat for about 3 minutes on medium low. Pour into muffin cups, bake

at 350 for about 20 minutes, until a tooth pick comes out clean.

Chef’s Tips

Once the muffins are cool ice them with my special icing.

Cream Cheese Icing

1 tsp of vanilla, 3 cups of icing sugar, 1 cup of cream cheese, 1 ¼ tsp of cinnamon

3 tbsp of butter. Blend with a mixer until smooth. Ice your muffins and enjoy! 

These muffins are my favorite thing to make this time of year, they are so good! Once you make them once you will be wanting to make them all the time. Your family won't complain trust me!

Savory Morning Muffins

                             

 Recipes makes 12 muffins 24 mini muffins

  Ingredients

 3 cups of whole wheat flour

 1 ½ tsp of baking soda

 2 ¼ tsp of baking powder

 1 ½ tsp of salt

 1 tsp of chili powder

 1 cup of milk

 1 cup of oil

 2 ½ cups of sugar

 3 eggs

 1 cup grated cheddar cheese

 1/2 grated carrot

 1/2 cup zucchini

 1 cup of crushed Ritz crackers 

 Directions

 Measure, dry ingredients first and set aside.

 blend  wet ingredients, slowly add dry ingredients,

 blend until smooth. Stir in cheddar cheese and veggies.

 Pour batter into muffin pans with paper cups. Sprinkle

 Muffins with Ritz cracker crumbs

 Bake at 350 degrees, for about 25 – 30 minutes.

      

Chef's Tips change the whole wheat flower to rice flower to make them gluten free. Use 3 tbsp of ground flax mixed with 1 tbsp of water for replacement of the eggs to make muffins vegan.