We have had such a good winter break.
We spent time with Sean’s family and my family as we celebrated Christmas together.
We went to see Star Wars: The Force Awakens.
We made s’mores.
We played games.
We started the process of re-decorating rooms.
We have simply enjoyed being together as a family.
We have really enjoyed cooking again. Sean made a delicious Bourbon Chicken. I have started taking quick pictures of food again because I realized that we often cannot remember the food that we liked, and, without documenting it, we often cannot find the recipes either. I am sure that I will get busy again, and food will not become as much of a priority. However, it is one of my goals to try to capture our family food life as often as possible because food has always been one of our family love languages, and that is important to me.
2 pounds boneless chicken, cut into bit-sized pieces
4 tablespoons olive oil
2 tablespoons minced garlic
1/4 teaspoon ginger
1/2 teaspoon crushed red pepper flakes
1/2 cup apple juice
2/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon apple cider vinegar
1/2 cup orange juice
2/3 cup soy sauce
1 bunch of green onions, chopped
- Heat oil in a wok over medium high heat.
- Add the chicken and cook until browned.
- Remove the chicken (at this point, we set some aside for our picky eater).
- Mix the remaining ingredients in a bowl and then add it to the heated pan.
- Return the chicken to the pan and bring to a boil.
- Reduce heat and simmer for 20-30 minutes.
- Serve over steamed white rice and garnish with green onions.
Spring break makes me want to dance and sing and play games…and cook! Yes, I still cook for my family every night, but with busy schedules, sometimes those meals are just thrown together. I do not always necessarily enjoy or appreciate the art of cooking.
We are on spring break this week, though, and we convinced Sean to take off work so that he could join in on our family fun.
We have had games days,
a plant the garden day,
and a zoo day (more on that later) so far.
It has been my definition of family bliss. Sometimes staycations are the best.
Another thing that happens during spring break is my desire to start eating more fruits and vegetables, while cooking more healthy meals for the family. This week, I am on a mission to make granola (recipe later), chop and freeze fruit for smoothies, chop and freeze vegetables for stir-fry, make granola bars, and prepare peanut butter and chocolate covered pretzels for the littles.
As I looked into my refrigerator on Monday, I decided to make a stir-fry, but I was not sure exactly what kind I wanted to make. I remembered how Gabriel likes Brenda’s Coconut Curry Soup so much that he requested it for his birthday, and I decided that I could turn it into stir-fry form. It was so delicious that I looked at the leftovers after dinner and told Sean that it made me want to blog about it. As we all know, I am not a food stylist, but I did my best to put together a pretty plate of it so that I capture the memories…and remember how to make it the next time my family requests it.
2-3 chicken breasts, cubed
1 portobello mushroom, cut into 1-inch cubes
1 red bell pepper, diced
1 small sweet onion, diced
1/3 cup chopped carrots
1 tablespoon olive oil
1 can coconut milk
1 tablespoon red curry paste
1-2 tablespoons cornstarch
1 teaspoon powdered ginger
1 teaspoon kosher salt
1 tablespoon fish sauce
1 tablespoon soy sauce
12 ounces linguini, cooked according to package directions
- Add 1 tablespoon olive oil to stir-fry pan.
- Heat pan over medium high heat.
- Add chicken breasts and cook for 4-5 minutes, until barely pink.
- Toss in portobello mushroom, onion, bell pepper, and carrots.
- Reduce heat to medium.
- Season with salt, and continue cooking for another 4-5 minutes. Vegetables will still be slightly crisp, and the chicken will be juicy but cooked through.
- Mix together the coconut milk, fish sauce, soy sauce, ginger, red curry paste, and corn starch. Pour the mixture into the stir-fry pan. Stir until the sauce thickens, which should only take 1-2 minutes.
- Remove from heat.
- Serve immediately over the linguine noodles.
Enjoy your weekend!
I am a lady of few words today. It has been a busy week, and I am not much in a groove of trying new recipes or taking many pictures this week. I did decide to make enchiladas last night, without even looking for a recipe. I used my cooking instincts, which I honestly wondered if I had lost since I have been pinning and trying so many other recipes.
I did not have any real intentions of sharing this creation because I honestly just threw it all together. But, when my family declared it the best enchiladas I had ever made, I knew that I should write it down before I forgot how I made them. And, if I need to write it down, I might as well share it with everyone. Luckily I had taken a few pictures just in case it was a winner.
Green Chili Chicken Sour Cream Enchiladas
3 bone-in chicken breasts
1 1/2 cups sour cream
1 cup chicken broth
1 15 ounce can green chili enchilada sauce
Salt, to taste
Pepper, to taste
2 cups shredded cheese (I used a Mexican mix)
10 corn tortillas
- Place the chicken in the crock pot, cover it with water, and season it with salt, pepper, and cumin. Cook for 6 hours on high heat.
- Remove the chicken and strain the chicken broth.
- Shred the chicken. You will need about half of it for this recipe, and you can save half of it for later.
- Preheat the oven to 350, and prepare a 9x13 inch pan by spraying lightly with cooking spray.
- Mix together 1 cup of the chicken broth and 1 1/2 cup sour cream. Season with a dash of salt and pepper. Add half of the shredded chicken.
- Wrap the corn tortillas in a damp paper towel, and microwave for about 30 seconds to soften.
- Using a slotted spoon, add about 2 tablespoons of the sour cream/chicken mixture to each tortilla. Wrap up and place in the pan with the seams down.
- Spoon some of the remaining sour cream mixture (it will be mostly liquid at this point) over the corn tortillas.
- Add 1 cup of the cheese to the top of the corn tortillas.
- Pour the green chili enchiladas sauce over the cheese, covering all of the tortillas and allowing the overflow into the sides of the pan.
- Add the final layer of cheese, approximately 1 cup.
- Bake for 20 minutes.
- Remove from the oven and serve with salsa and additional sour cream, optional.